JP2024010154A - heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker which can automatically heat and cook a cooking target placed into a cooking chamber, and does not inconvenience a user.

SOLUTION: A heating cooker has a first step up until an in-chamber temperature reaches a first set temperature, and a second step of stabilizing the in-chamber temperature at a second set temperature. The first set temperature and the second set temperature are set according to a kind of a cooking target, and the second set temperature is lower than the first set temperature. An automatic oven cooking control portion 89 has a hot air heater heating air, and a hot air fan sending the heated air into the cooking chamber, and circulating the sent heated air. When it is determined that the in-chamber temperature reaches the first set temperature, the automatic oven cooking control portion 89 stops the hot air heater and the hot air fan, and when it is determined that the in-chamber temperature is lowered to the second set temperature, the automatic oven cooking control portion controls the electricity-carrying and the interruptive electricity-carrying of the hot air heater and the hot air fan so that the in-chamber temperature is converged to and stabilized at the second set temperature, and is brought into a saturation state.

SELECTED DRAWING: Figure 13

COPYRIGHT: (C)2024,JPO&INPIT

Description

The present invention relates to a cooking device that automatically cooks food placed in a cooking chamber without inputting the amount, heating time, heating temperature, etc. of the food.

This type of heating cooker, which automatically performs microwave cooking, is equipped with an infrared sensor that detects the temperature distribution in the cooking chamber, and a control means that controls the magnetron based on the detection signal from the infrared sensor. It is known that the food to be cooked is properly heated in the microwave using microwaves from a magnetron. However, with this heating cooker, the amount of food used for microwave cooking must be the amount specified in the recipe, and if the amount is not as specified, there is a risk of overheating or undercooking. . Therefore, for example, Patent Document 1 discloses an infrared sensor that is provided at the rear upper part of the heating chamber to detect the temperature of the object to be heated, a weight sensor, and a control means that controls the heating means based on the detection result of the infrared sensor. , and the control means adjusts the output of the heating means based on a detection signal from an infrared sensor or a weight sensor.

Furthermore, as a heating cooker that automatically performs oven heating cooking, for example, Patent Document 2 discloses a blowing means for sucking air from a suction port through a circulation air path, blowing it out from an air outlet, and circulating it; There has been disclosed a heating device which is equipped with a heating means for heating air and heats objects to be cooked placed in a cooking chamber by diffusing circulating hot air blown out from an air outlet.

JP 2019-190682 Publication Japanese Patent Application Publication No. 2007-24365

Since the heating cooker of Patent Document 1 uses temperature detection using an infrared sensor, for example, infrared rays are diffusely reflected by steam from the food to be cooked, and this infrared sensor cannot detect the food. The temperature of the food cannot be detected correctly, leading to the risk of overheating or undercooking, causing inconvenience to the user.

Furthermore, the heating cooker of Patent Document 2 is not suitable for cooking thick meat such as block meat, and the heating cooker of Patent Document 2 is not suitable for automatic oven cooking of thick meat. If this is done, the surface will be browned while the inside will be half-cooked, which is still inconvenient for the user.

SUMMARY OF THE INVENTION In view of the above circumstances, it is an object of the present invention to provide a cooking device that automatically heats and cooks food placed in a cooking chamber and does not cause any inconvenience to the user.

The heating cooker of the present invention includes a cooking chamber that accommodates an object to be cooked, a heating means that heats the object to be cooked by hot air convection, a control means that controls the heating means, and a temperature inside the cooking chamber that is detected. a first step until the internal temperature reaches a first set temperature; and a selection means for selecting the type of the food to be cooked; a second step of stabilizing the food at a second set temperature, wherein the first set temperature and the second set temperature are set according to the type of the food to be cooked; The second set temperature is lower than the first set temperature, the heating means includes a hot air heater that heats air, and a hot air fan that sends and circulates the heated air into the cooking chamber, The control means stops the hot air heater and the hot air fan when determining that the temperature inside the refrigerator has reached the first set temperature, and when determining that the temperature inside the refrigerator has decreased to the second set temperature. The hot air heater and the hot air fan are controlled to be turned on and off so that the internal temperature converges and stabilizes at the second set temperature and reaches a saturated state.

According to the present invention, two steps with different set temperatures are provided, and in the first step, the temperature is first raised to the first set temperature and heated, and then the temperature is lowered to the second set temperature and heated. By doing this, even if the food to be cooked is thick meat such as a block of meat, the surface can be browned and the inside can be cooked. Since the food to be cooked placed in the cooking chamber can be automatically heated and cooked in the oven without any input, the user does not experience any inconvenience.

1 is an external perspective view of a microwave oven showing an embodiment of the present invention. Same as above, this is a view seen from the front when the door is opened. It is a longitudinal cross-sectional view seen from the side same as above. It is a front view of the same as above, with the cabinet and oven rear plate removed. FIG. 2 is a longitudinal cross-sectional view of the microwave generator and its surroundings as seen from the side. It is a schematic diagram showing the internal structure of the main body same as above. FIG. 2 is a vertical cross-sectional view of the main part of the cooking object temperature detection means and its surroundings, same as above. FIG. 3 is a diagram of the detection element of the first sensor as seen from the front. FIG. 6 is a diagram of the detection element of the second sensor, viewed from the front. It is a perspective view which shows the internal structure of a microwave oven same as the above, and a visual field of a 1st sensor. It is a perspective view showing the internal structure of the microwave oven, and the field of view and moving direction of the first sensor. It is a perspective view which shows the internal structure of a microwave oven same as the above, and the field of view of a 1st sensor and a 2nd sensor. FIG. 2 is a block diagram showing the main electrical configuration of the same as above. FIG. 2 is a graph showing the temperature measurement results of each sensor when a large amount of food and a small amount of food are automatically heated in the microwave oven according to the first embodiment of the present invention. It is a graph showing the temperature measurement results of each sensor when meat and potatoes as an object to be cooked are heated in an automatic microwave. Same as above, it is a table showing the relationship between the type of food to be cooked and the coefficient corresponding to the type. Changes in the internal temperature in the cooking chamber and the voltage input to the hot air heater and hot air motor when a large amount of meat and a small amount of meat are heated by hot air convection in the microwave oven according to the second embodiment of the present invention. This is a timing chart showing the following. This is a table showing the relationship between the type of meat to be cooked and the process temperature and standard cooking time corresponding to the type of meat. This is a table showing the relationship between the type of meat to be cooked and the cooking time corresponding to the type of meat.

Hereinafter, preferred embodiments of the cooking device of the present invention will be described with reference to the accompanying drawings. Note that common parts in all of these drawings are designated by common reference numerals.

1 to 13 show a configuration in which a heating cooker is applied to an oven range, which is common to the first and second embodiments of the present invention. First, the overall structure of the microwave oven will be explained based on FIGS. It is equipped with two cabinets made of Reference numeral 3 denotes a door provided on the front surface of the main body 1 that can be opened and closed.

The top of the door 3 is equipped with a handle 4 for opening and closing the vertically-opening door 3, and the side of the door 3 has an operation panel section for display, notification, and operation. 5. In addition to the display means 6 that displays cooking settings and progress status, the operation panel section 5 includes, for example, keys provided on the operation panel section 5 and display means 6 that enable various operational inputs related to heating cooking. An operating means 7 such as a touch panel provided on the surface is provided. Although not shown, an operation panel PC (printed circuit) board is disposed inside the door 3 on the rear side of the operation panel section 5 in order to control the display means 6, operation means 7, and the like.

A water supply cassette 8 and a water receiver 9, which can be attached and detached from the front surface of the main body 1, are arranged at the lower part of the main body 1, respectively. The water supply cassette 8 is a bottomed container that holds liquid water as a source of mist ejected from a mist supply device 43, which will be described later. The water receiver 9 is a bottomed container that receives food scraps, water droplets, steam, etc. from the main body 1.

The cabinet 2, which forms the left and right side surfaces and the top surface of the main body 1, has an oven front plate 12 which forms the front surface of the main body 1, and an oven front plate 12 which forms the front surface of the main body 1, and a rear surface of the main body 1, so as to cover the oven bottom plate 11 which forms the bottom surface of the main body 1 and the oven range. It is provided between the oven back plate 13 to be formed. The main body 1 is also provided with a cooking chamber 14 that accommodates therein the food to be cooked S, and a thermistor 15 that is a temperature detection element that detects the temperature of the cooking chamber 14. The front surface of the cooking chamber 14 reaches the oven front plate 12 and has an opening for loading and unloading the food S, and is configured to open and close this opening with a door 3. Further, a thermistor 15 serving as a means for detecting the internal temperature is arranged near the door 3 inside the cooking chamber 14 .

The peripheral wall forming the inner surface of the cooking chamber 14 includes a ceiling wall 14a, a bottom wall 14b, a left side wall 14c, a right side wall 14d, and a back wall 14e. The back wall 14e of the cooking chamber 14 has a suction port 16 at its center, and a plurality of air outlets 17 around the suction port 16. Further, an upper heater 18 for grilling is provided at the upper part of the main body 1, facing the dome-shaped ceiling wall 14a that is the upper wall surface of the cooking chamber 14, for heating the food S by radiation from above the cooking chamber 14. A microwave generator 19 including a magnetron is provided at the bottom of the main body 1 to supply microwaves, which are radio waves, into the cooking chamber 14 . As a result, the heat radiation caused by energizing the upper heater 18 grills the food S stored in the cooking chamber 14 from above, and by energizing the microwave generator 19, the inside of the cooking chamber 14 is heated. The structure is such that microwaves are radiated to the food S housed in the microwave to heat the food S in the microwave.

The left side wall 14c and the right side wall 14d of the cooking chamber 14 are provided with a pair of left and right shelf supports 22 arranged in upper and lower stages in order to store and hold a metal square plate 21 in a suspended state inside the cooking chamber 14. There is. The square plate 21 used here has a bottomed concave shape with an open upper surface and no holes in the rest, and a flange part 21B extending horizontally outward from the upper end of the housing part 21A. configured. Further, a ventilation hole 21C is formed in the flange portion 21B to allow hot air to flow through the square plate 21. FIG. 2 shows a state in which the flange portion 21B of the square plate 21 is placed on the lower shelf support 22 inside the cooking chamber 14, and the food to be cooked S is placed on the storage portion 21A. The plate 21 may be placed only on the upper shelf support 22, or the two square plates 21 may be placed on the upper and lower shelf supports 22, respectively. It may also accommodate other accessories such as. Furthermore, in microwave heating using the microwave generator 19 described above, the food to be cooked S is placed in a microwaveable container (see Fig. (not shown) can be heated and cooked.

Reference numeral 24 denotes a hot air unit for heating the oven, which is provided inside the main body 1 from the rear of the cooking chamber 14 outdoors to the bottom. This hot air unit 24 serves as heating means for the food to be cooked S, and includes a convex casing 26 attached to the back wall 14e, a hot air heater 27 that heats the air, and a heated air that is sent into the cooking chamber 14 and circulated. It is generally constituted by a hot air fan 28, an electric hot air motor 29 that rotates the hot air fan 28 in a predetermined direction, and a transmission mechanism 30 that transmits the driving force from the hot air motor 29 to the hot air fan 28. A hot air heater 27 and a hot air fan 28 are respectively disposed in a heating chamber 31 formed at the rear of the cooking chamber 14 as an internal space between the back wall 14e and the casing 26. A hot air motor 29 is disposed in a lower space 32 between the cooking chamber 14 and the oven bottom plate 11 . An oven rear plate 13 is disposed at the rear of the main body 1 so as to cover the entire hot air unit 24 from the rear outside.

The hot air fan 28 of this embodiment is provided as a so-called centrifugal fan that discharges air taken in in the axial direction in a radial direction perpendicular to the axial direction by centrifugal force during rotation, and the tubular hot air heater 27 is a hot air fan. 28 in the radial direction. The hot air heater 27, which is also a heat generating part, uses, for example, a sheathed heater, a mica heater, a quartz tube heater, a halogen heater, or the like. The above-described suction port 16 and hot air outlet 17 function as a ventilation section that communicates between the cooking chamber 14 and the heating chamber 31.

In this embodiment, when the hot air fan 28 is driven to rotate as the hot air motor 29 is energized, air sucked from inside the cooking chamber 14 through the suction port 16 is blown out in the radial direction of the hot air fan 28, and the energized The hot air is heated by the hot air heater 27, passes through the outlet 17, and is supplied into the cooking chamber 14. Thereby, a path for circulating hot air inside and outside the cooking chamber 14 is formed, and the food to be cooked S in the cooking chamber 14 is heated by hot air convection.

Next, as a heating means for heating the food to be cooked S, the microwave generator 19 as a microwave heating means and the detailed structure around it will be explained. The bottom wall 14b of the cooking chamber 14 is constructed by covering the top opening of a concave antenna storage portion 35 formed in a metal plate material 34 with a bottom plate 36, such as a ceramic plate, through which microwaves can pass. The metal plate material 34 through which microwaves cannot pass is one that integrally forms not only the periphery of the bottom wall 14b but also the left side wall 14c, right side wall 14d, and back wall 14e. The inner surface is entirely made of a material that is impermeable to microwaves.

The microwave generator 19 includes a magnetron (not shown) that serves as a microwave supply source, and a guide that guides the microwaves oscillated by the magnetron to directly below the antenna housing 35 in a lower space 32 inside the main body 1. A wave tube 37, an antenna motor 38 disposed below the wave guide 37, and an antenna holder 39 whose lower end portion is disposed inside the wave guide 37 and is attached and fixed to the rotation axis of the antenna motor 38. , a cylindrical cable shaft 40 that is inserted and fixed into the antenna holder 39, and an antenna 41 that has the upper end of the cable shaft 40 fixedly attached to the center thereof and is rotatably provided inside the antenna storage section 35. Mainly composed of When the top opening of the antenna storage section 35 is closed with the bottom plate 36, the entire antenna 41 is arranged parallel to the bottom plate 36, which is a flat plate forming the bottom wall 14b of the cooking chamber 14.

The mist supply device 43 that sends mist into the cooking chamber 14 includes, in addition to the water supply cassette 8 described above, a nozzle 45 that turns water, which is the supplied liquid, into a mist, and is connected between the water supply cassette 8 and the nozzle 45. A water supply pipe 46 , a water supply pump 47 that guides water from the water supply cassette 8 to the nozzle 45 , and a plurality of mist ejection holes 44 that communicate with the inside of the nozzle 45 are provided. As a result, while the mist supply device 43 is in operation, the water from the water supply cassette 8 is sent to the nozzle 45 by the water supply pump 47, and the water supplied by this nozzle 45 is turned into mist, and the water is poured into the cooking chamber 14 from the mist ejection hole 44. Supplied internally. At this time, if the temperature in the cooking chamber 14 is higher than 100 degrees Celsius at atmospheric pressure (hereinafter, the temperature value is the temperature value in degrees Celsius at atmospheric pressure), this mist will instantly flow inside the cooking chamber 14. By vaporizing and turning into superheated steam, the food to be cooked S placed in the cooking chamber 14 is quickly and evenly heated with an appropriate amount of water molecules (superheated steam).

FIG. 7 shows the food temperature detection means and the main parts around it. As shown in the figure, a first sensor 55 and a sensor motor 56 are disposed between the cooking chamber 14 and the main body 1, facing the outside of the raised member 52 including the window 53. A second sensor 58 is disposed facing the camera. Further, the sensor motor 56 and the second sensor 58 are attached and fixed inside the main body 1, while the first sensor 55 is attached to a rotatable shaft 59 of the sensor motor 56.

The sensor motor 56 serving as a driving device for the first sensor 45 is configured with a stepping motor or the like, and includes a rotating shaft 59 that swings the first sensor 55 in the front and rear directions inside the main body 1. The first sensor 55 includes a hollow sensor case 61 that is attached and fixed to the rotating shaft 59, a sensor board 62 that is housed inside the sensor case 61, and a plurality of sensors (for example, 8 sensors) mounted on the surface of the sensor board 62. The main components are an infrared detecting element 63 and a lens 64 that is attached and fixed to the sensor case 61 facing the infrared detecting element 63.

In this embodiment, as shown in FIGS. 7 and 8, a plurality of infrared detection elements 63 are arranged in a straight line along the vertical direction of the cooking chamber 14, and as shown in FIGS. 10 and 11, The field of view V1 of each infrared detection element 63 extends from the center of the upper part of the right side wall 14d of the cooking chamber 14 through the window 53, and is arranged in the left-right direction of the substantially rectangular bottom wall 14b. Further, in this embodiment, as shown in FIG. 11, in response to a motor drive signal from a control means 71 (see FIG. 13), which will be described later, the sensor motor 56 rotates its rotation shaft 59 at a predetermined angle in the forward and reverse directions. When the first sensor 55 swings, the field of view V1 of the plurality of infrared detecting elements 63 that reaches the bottom wall 14b of the cooking chamber 14 changes in the moving direction X1 with each infrared detecting element 63 as the center. The straight line connecting the plurality of infrared detection elements 63 shown by the dashed line in FIG. 7 is made to substantially coincide with the rotation center axis of the rotation shaft 59 so as to swing repeatedly in a fan-like manner along the lines. In addition, in order to reduce the thermal influence on the inside of the main body 1, the window 53 may be covered with an infrared transmitting member (not shown).

On the other hand, as shown in FIGS. 7 and 9, the second sensor 58 includes a hollow sensor case 66 that is installed and fixed inside the main body 1, a sensor board 67 that is housed inside the sensor case 66, and a sensor board 67 that is housed inside the sensor case 66. The main components are one infrared detection element 68 mounted on the surface of the substrate 67 and a lens 69 attached and fixed to the sensor case 66 facing the infrared detection element 68. As shown in FIG. 12, the second sensor 58 is connected to the main body so that the field of view V2 of the infrared detecting element 68 passes through the window 54 from the center of the top and bottom of the right side wall 14d and always reaches the center of the bottom wall 14b in the front, back, left and right directions. It is installed and fixed inside 1. In addition, in order to reduce the thermal influence on the inside of the main body 1, the window 54 may be covered with an infrared transmitting member (not shown).

Both the first sensor 55 and the second sensor 58 are infrared sensors, and constitute the food temperature detection means 65 of this embodiment. The food temperature detection means 65 here detects the temperature distribution of the entire cooking chamber 14 using a swinging first sensor 55 and a fixed second sensor 58, thereby detecting the temperature of the food stored therein. The surface temperature of the object S to be cooked is detected in a short time from the amount of infrared rays emitted by the object S.

FIG. 13 illustrates the main electrical configuration of the microwave oven of this embodiment. In the figure, reference numeral 71 denotes a control means constituted by a microcomputer, and as is well known, this control means 71 includes a CPU as an arithmetic processing means, a memory as a storage means, a timer as a time measurement means, and an input device. Equipped with output devices, etc.

The input port of the control means 71 includes, in addition to the above-mentioned operation means 7 using keys or a touch panel and the food temperature detection means 65, an internal temperature detection means including a thermistor 15 for detecting the temperature inside the cooking chamber 14. 72, a hot air motor rotation detection means 73 for detecting the rotational speed of the hot air fan 28, a door opening/closing detection means 74 for detecting the opening/closing state of the door 3, and detecting the origin position of the antenna constituting the microwave generator 19. Antenna position detection means 75 are electrically connected to each other.

In addition to the display means 6 described above, the output port of the control means 71 includes a microwave heating means 78 including a magnetron and its driving means, an upper heater 18 for heating the grill, a hot air heater 27 for heating the oven, A heater drive means 79 such as a relay that turns on and off the evaporation heaters for steam heating, and an antenna drive means 80 that operates the antenna motor 38 that rotationally drives the antenna 41 that radiates microwaves into the cooking chamber 14. , a hot air motor driving means 81 for driving the hot air motor 29 to rotate, a sensor motor driving means 82 for driving the sensor motor 56 to rotate in forward and reverse directions, and a pump for operating the water supply pump 47 of the mist supply device 43. Drive means 83 are electrically connected to each other.

The control means 71 receives the operation signal from the operation means 7, the food temperature detection means 41, the internal temperature detection means 72, the hot air motor rotation detection means 73, the door opening/closing detection means 74, and the antenna position detection means. 75, the microwave heating means 78, the antenna driving means 80, the heater driving means 79, the hot air motor driving means 81, and the sensor motor It has a function of outputting driving control signals to the driving means 82 and pump driving means 83, and outputting control signals for display to the display means 6. These functions are realized by the control means 71 reading a program recorded in the memory as a storage medium. In particular, in this embodiment, the control means 71 functions as a cooking control section 85 and a display control section 86. It has a program to do this.

The cooking control unit 95 mainly controls the operation of each part related to heating and cooking the food to be cooked S, and upon receiving an operation signal accompanying the operation of the operating means 7, the heating control unit 95 controls the operation based on the detection signal from the door opening/closing detection means 74. , when it is determined that the door 3 is closed, the microwave heating means 78, the antenna driving means 80, the heater driving means 79, the hot air motor driving means 81, and the sensor motor driving means are activated according to the operation signal. 82 and the pump driving means 83 to control various heating operations for the food to be cooked S. In this embodiment, a plurality of menus are stored in advance in the memory as cooking information including the material and heating conditions of the object to be heated S for performing heating cooking, and the heating cooking control unit 95 selects one of the menus from among the menus. It is equipped with an automatic cooking function that automatically heats the food to be cooked S according to a predetermined procedure according to the selected menu when an operation to perform heating cooking is performed from the operating means 7 for one selected menu. There is.

Among these automatic cooking functions, in this embodiment, for example, when an automatic range menu for warming or defrosting the food to be cooked S is selected, the microwave from the microwave generator 19 is transmitted to the cooking chamber 14. While emitting radiation inside, the cooking time and microwave output are automatically set without any operation input from the operating means 7, and the microwave generator 19 is driven and controlled at the set output until the set time is reached, and the cooking chamber 14 is heated. The cooking controller 95 includes an automatic microwave cooking controller 88 that microwaves the food S placed in the microwave oven. Similarly, in this embodiment, when an automatic oven cooking menu for heating meat such as block meat or bone-in meat as the object to be cooked S is selected, and then the type of meat is selected, the hot air heater 27 While the heated air is supplied into the cooking chamber 14 by the hot air fan 28, the cooking time, heating temperature, etc. are automatically set without any operation input from the operating means 7, and the hot air heater 27 and the hot air fan 28 One function of the cooking control unit 85 is the automatic oven cooking control unit 89, which controls the operation of the oven at a set temperature until a set time is reached and heats the meat as the object to be cooked S placed in the cooking chamber 14 using hot air convection. It is prepared as follows.

The display notification control section 96 controls the operation related to the display of the display means 6 in cooperation with the cooking control section 95 . The display means 6 to be controlled by the display notification control section 96 is composed of a liquid crystal panel or an illumination light, but other display devices may be used.

Next, the operation of the microwave oven having the above configuration in the first embodiment will be explained in detail with reference to FIGS. 14 and 15. With the food to be cooked S placed in the cooking chamber 14 in advance, the door 3 is closed while grasping the handle 4, and after selecting and operating the cooking menu using the operating means 7, an instruction is given to start cooking the food to be cooked S. Then, according to the control program incorporated in the memory of the control means 71, a control signal generated corresponding to the selected cooking menu is output from the output port of the control means 71 at a predetermined timing, and the food to be cooked S is heated. Cooked.

Here, for example, when a cooking menu of microwave heating is selected, the cooking control section 85 of the control means 71 receives each detection signal from the object temperature detection means 65 and the internal temperature detection means 72, and A control signal is sent to each of the microwave heating means 78, the antenna driving means 80, and the sensor motor driving means 82 so that S is heated to the set temperature. As a result, the microwave generator 19 is energized to supply and radiate microwaves, and the rotational force generated in the antenna motor 38 is transmitted to the antenna 41 to drive it to rotate, and the microwaves are radiated into the cooking chamber 14. The object to be heated S placed on the bottom wall 14b is heated in the microwave.

During this microwave cooking, the rotation shaft 59 of the sensor motor 56 is at a position where the rotation angle is 0° (as shown in FIG. 10, the field of view V1 of the eight infrared detection elements 63 is (when they are lined up in a line in the center in the front-rear direction), rotation is repeated in a clockwise direction (forward direction) and a counterclockwise direction (reverse direction). As a result, the first sensor 55 swings inside the main body 1, and the field of view V1 of each infrared detection element 63 repeatedly swings in a fan shape along the moving direction X1 as shown in FIG. At this time, the rotation shaft 59 of the sensor motor 56 is intermittently rotating at a predetermined angle, and the control means 71 captures the detection signal from each infrared detection element 63 every time the rotation shaft 59 is rotated at a predetermined angle. Then, the temperature of the food to be cooked S placed in the cooking chamber 14 is monitored. In this way, each infrared detection element 63 receives infrared rays from substantially the entire area of the bottom wall 14b of the cooking chamber 14, and can detect the temperature of the food S placed in the cooking chamber 14. .

The sensor motor 56 oscillates the first sensor 55 for a predetermined period of time, for example, 5 seconds. During this period, the first sensor 55 swings at 64 locations per infrared detection element 63 in one direction and 128 locations in a round trip. Detects the temperature at a location. In other words, by swinging the first sensor 55 having eight infrared detection elements 63, the first sensor 55 can measure temperatures at 128 x 8 = 1024 locations per cycle, and the first sensor 55 has a larger cooking area. 14 internal temperatures can be detected over a wide range and in every nook and cranny.

Separately, a second sensor 58 fixed to the main body 1 continuously detects the temperature of the food S placed in the field of view V2 of the infrared detection element 68 as shown in FIG. The control means 71 takes in the detection signal from the single infrared detection element 68 at least every time the rotation shaft 59 of the sensor motor 56 rotates at a predetermined angle, or at shorter time intervals, and detects the inside of the cooking chamber 14. The temperature of the food to be cooked S near the center of is monitored.

In this way, each detection signal from the first sensor 55 having eight infrared detecting elements 63 detects the temperature inside the cooking chamber 14 over a wide range and in every corner, and the second sensor having one infrared detecting element 68 The detection signal from the sensor 58 makes it possible to continuously detect the temperature near the center of the cooking chamber 14. The control means 71 receives these detection signals and controls the operation of the microwave generator 19 so that the desired microwave cooking is performed on the food S. In addition, as an abnormality monitoring function, if the detected temperature of the food to be cooked S exceeds the normal range, it is determined that an abnormality has occurred in the device, and the power supply to the microwave generator 19 is forcibly stopped. . In either case, by using the first sensor 55 and the second sensor 58 in combination, the temperature of the food to be cooked S can be instantly determined, resulting in accurate heating control and abnormality monitoring. become.

Further, when the oven heating menu is selected, the cooking control unit 85 receives a detection signal from the internal temperature detection unit 72 and activates the heater drive unit 79 so that the inside of the cooking chamber 14 is heated to the set temperature. A control signal is sent to each of the hot air motor driving means 81 to control energization/disconnection of the hot air heater 27 and the hot air motor 29. As a result, the rotational force generated in the hot air motor 29 is transmitted to the hot air fan 28, the hot air fan 28 rotates inside the heating chamber 31, and its speed is input to the cooking control unit 85 by the hot air motor rotation detection means 73. At the same time, the air sucked into the heating chamber 31 from the cooking chamber 14 through the suction port 16 is sent to the energized hot air heater 27 side, and the heated air is supplied as hot air to the cooking chamber 14 through the blowout port 17. , the food to be cooked S in the cooking chamber 14 is heated by hot air convection.

When the grill cooking menu is selected, the cooking controller 85 receives a detection signal from the internal temperature detecting means 72 and activates the heater driving means 79 so that the inside of the cooking chamber 14 is heated to the set temperature. The upper heater 18 is controlled to be energized and turned off, and the food S in the cooking chamber 14 is grill-heated from above.

Further, when a menu of steam cooking using mist superheated steam is selected, the cooking control unit 85 receives a detection signal from the internal temperature detection means 72 and heats the inside of the cooking chamber 14 to the set temperature. The heater driving means 79 controls energization and disconnection of the upper heater 18 so that the upper heater 18 is turned on and off. When the cooking control unit 85 determines that the internal temperature of the cooking chamber 14 has reached the set temperature, it sends a control signal to the pump drive means 83 to operate the water supply pump 47 incorporated in the mist supply device 43. to supply mist by jetting water into the cooking chamber 14 from the mist jetting holes 44.

When the mist is supplied into the cooking chamber 14, the temperature inside the cooking chamber 14 decreases. The cooking control unit 85 determines whether the internal temperature of the cooking chamber 14 has reached the set temperature based on the detection signal from the internal temperature detection means 72, and if the cooking control unit 85 determines that the internal temperature has not reached the set temperature. The cooking control unit 85 controls the power supply/disconnection of the upper heater 18 by means of the heater driving means 79 so that the inside of the cooking chamber 14 is heated to a set temperature. When the cooking control unit 85 determines that the internal temperature of the cooking chamber 14 has reached the set temperature, water is ejected into the cooking chamber 14 to supply mist again as described above. Thereby, the mist is instantaneously vaporized into superheated steam, and the food to be cooked S in the cooking chamber 14 is heated with appropriate water molecules (superheated steam).

Next, in the microwave heating described above in the first embodiment, the operation of the automatic microwave cooking menu by the automatic microwave cooking control unit 88 will be explained in detail with reference to FIGS. 14 to 16. In FIG. 14, graphs G _I1 and G _I2 of the infrared sensor and graphs G _T1 and G _T2 of the temperature sensor are shown, where G _I1 and G _T1 are graphs when the amount of food S to be cooked is small, and G _I2 and G _T2 are graphs when the amount of food S to be cooked is large. In particular, in this embodiment, the cooking menu of the automatic microwave that presses the operating means 7 once may cause potential user dissatisfaction such as insufficient or overheating of the food to be cooked, or the degree of heating differing depending on the ingredients and quantity. In order to solve this problem, the first sensor 55 and the second sensor 58, which are two types of infrared sensors that constitute the food temperature detection means 65, and the temperature sensor 15 that constitute the inside temperature detection means 72 are used together. ing. FIG. 15 shows the temperature measurement results of each sensor when meat and potatoes for three people were heated using the automatic microwave cooking menu, and shows a graph G _I3 of the infrared sensor and a graph G _T3 of the temperature sensor.

The first sensor 55 and the second sensor 58 detect the surface temperature of the food to be cooked S. As mentioned above, the first sensor 55 swings to detect a wide range, and the second sensor 58 detects a continuous point. is being detected. However, the infrared sensor is characterized in that when the temperature inside the refrigerator reaches around 70° C., steam begins to be generated from the food to be cooked S, and the accuracy of the infrared sensor decreases due to diffuse reflection caused by the steam. On the other hand, the thermistor 15 detects the internal temperature of the cooking chamber 14 using the steam generated from the food S. Therefore, the temperature rises slowly until steam is generated. Therefore, if the temperature of the food to be cooked S is determined using only one sensor, the temperature of the food may not be accurately detected due to diffuse reflection from steam or slow rise in temperature, resulting in overheating or undercooking. There is a possibility that the finish of heating cooking may deteriorate. However, in this embodiment, a triple sensor using these sensors 15, 55, and 58 is used, and the automatic microwave cooking control unit 88 controls the operation of the microwave generator 19 and the antenna drive device 80, so that the food to be cooked S We aim to significantly improve microwave heating performance.

With the food to be cooked S placed in the cooking chamber 14 in advance, close the door 3 while holding the handle 4 with your hand, select the cooking menu of the automatic microwave to warm the food to be cooked S using the operating means 7, and start cooking. When the start is instructed, the automatic microwave cooking control unit 88 controls the temperature of the food to be cooked from the temperature detection means 65 until steam is generated from the food to be cooked S while the food to be heated S placed in the cooking chamber 14 is being heated in the microwave. When steam is generated from the food S, the detection signal from the internal temperature detection means 72 is also taken in, and the temperature of the food S is measured from there. The microwave heating means 78 and the antenna are driven so that the temperature of the food material S is measured, and the measured food temperature is heated to an appropriate set temperature higher than room temperature, and the water in the food material S is boiled. controlling means 80; Further, the automatic microwave cooking control unit 88 measures the time from the start of cooking using a timer as a timing unit of the control unit 71. Note that when heating the object to be heated S in a microwave, the temperature of the food material described above tends to rise more depending on the seasoning attached to the food than the food itself of the object to be cooked S.

When the to-be-cooked item S is mainly leafy vegetables, not much steam is generated before it boils, and the steam in the to-be-cooked item S is generated before the steam is generated from the to-be-cooked item S and fills the cooking chamber 14. The water reaches boiling temperature. Therefore, in this embodiment, as the first boiling detection, a detection signal is sent from the food temperature detection means 65 during such microwave heating to indicate that the detected temperature of the food S has become equal to or higher than the first threshold value Th ₁ of the infrared sensor. When this happens, the automatic microwave cooking control unit 88 is configured to determine that the water in the food to be cooked S has boiled.

In addition, when the food to be cooked S is mainly other than leafy vegetables such as meat, root vegetables, fruit vegetables, etc., steam is generated even before the food boils, and this steam is released into the cooking chamber 14 before the water in the food to be cooked S boils. As a result, the accuracy of the temperature detecting means 65 of the food to be cooked decreases. Therefore, as shown in FIG. 14, the graphs G _I1 and G _I2 of the infrared sensor do not reach 100° C. due to diffused reflection by the vapor, but converge stably at around 92° C. and reach a saturated state. Also, when the temperature inside the refrigerator reaches around 70°C, steam starts to be generated from the food to be cooked S, so if there is a lot of steam, as shown in Fig. 15, the graph G _I3 of the infrared sensor is around 70°C. The amount of change in the detection signal from the food temperature detection means 65, that is, the slope of the infrared sensor graph _GI3 suddenly becomes gentler. Therefore, in this embodiment, as the second boiling detection, a detection signal is sent from the internal temperature detection means 72 during such microwave heating to indicate that the detected temperature of the food to be cooked S has become equal to or higher than the first threshold value _Th2 of the temperature sensor. When this happens, the automatic microwave cooking control section 88 is configured to determine that the water in the food to be cooked S has boiled.

Here, when comparing the graphs G _I1 and G _I2 of the infrared sensor and the graph G _T1 and G _T2 of the temperature sensor in FIG. 14, the graph G _I2 and G _T2 with the larger amount is the graph with the smaller amount. It will be understood that the amount of change in the detection signal is smaller than in G _I1 and G _T1 , that is, the slope of the graph is gentle. As shown in FIG. 15, when the amount of the food to be cooked S is large, even if the food to be cooked S is actually boiling at time _t1 , the automatic microwave cooking control is performed using the first boiling detection method. Since the automatic microwave cooking control section 88 cannot detect this boiling, and even with the second boiling detection method, the automatic microwave cooking control section 88 cannot detect this boiling until the time _t2 when the temperature sensor graph G _T3 becomes _T1 . It takes time by Δt, and there is a risk of overheating.

Therefore, in this embodiment, as the third boiling detection, during such microwave heating, the detected temperature of the food S by the food temperature detection means 65 is set to be lower than the first threshold value _Th1 of the infrared sensor. A detection signal indicating that the temperature is at a point _T2 or higher on the second threshold _Th3 is received, and the detected temperature of the food S from the internal temperature detection means 72 is set lower than the first threshold _Th2 . When receiving a detection signal indicating that the temperature is equal to or higher than point _T3 on the second threshold _Th4 of the temperature sensor, the automatic microwave cooking control unit 88 is configured to determine that the water in the food to be cooked S has boiled. Ru. Therefore, the amount of the food to be cooked S is large, and both the detection signal from the food to be cooked temperature detection means 65 and the detection signal from the internal temperature detection means 72 exceed the first threshold values Th ₁ and Th of the infrared sensor and the temperature sensor. Even if the detection signals have not reached the predetermined values of the _second thresholds _Th3 and _Th4 of the infrared sensor and the temperature sensor, at time _t1 , the automatic microwave cooking control section 88 can determine that the water in the food S has boiled, and can prevent the food S from being overheated. Note that the automatic microwave cooking control unit 88 may be configured so that boiling of the food S to be cooked can be detected by the third boiling detection after a predetermined time has elapsed from the start of cooking of the food S.

In this embodiment, when steam is generated from the ingredients of the food to be cooked S, the slopes of the graphs G _I1 , G _I2 , G _I3 of the infrared sensor become gentle, while the graphs G _T1 , G _T2 , G of the temperature sensor The slope of _T3 becomes steeper. Utilizing this phenomenon for boiling detection, instead of the threshold values Th ₁ to Th ₄ described above, the amount of change in the detection signal from the food temperature detection means 65 within a predetermined period, that is, the graph G _I1 of the infrared sensor, The slopes of G _I2 and G _I3 and the amount of change in the detection signal from the internal temperature detection means 72 within a predetermined period, that is, the slopes of the temperature sensor graphs G _T1 , G _T2 , and G _T3 are set to the first to fourth thresholds. Th ₁ to Th ₄ are set, and when the slope becomes steeper than these thresholds Th ₁ to Th ₄ , the automatic microwave cooking control unit 88 sets the threshold Th ₁ described above in the first to third boiling detections. ~Th It may be configured to make the same determination as when the temperature has reached ₄ or more, and to determine that the water in the food to be cooked S has boiled. Furthermore, the first threshold Th ₁ may be set for the amount of change in the detection signal, and the second to fourth thresholds Th ₂ to Th ₄ may be set for a predetermined temperature, and the setting of the thresholds is not limited.

When the automatic microwave cooking control unit 88 determines that the food S has boiled, it determines whether the time elapsed until the food S boils as measured by the timer, that is, the threshold Th ₁ set from the start of cooking, or A predetermined time t, which is the time it takes to reach Th ₂ , Th ₃ , and Th ₄ and is determined to be boiling, is calculated, and based on this predetermined time t, it is the duration of microwave heating after boiling. Confirm the remaining time. To explain specifically with reference to FIG. 15, when the automatic microwave cooking control unit 88 determines that the food to be cooked S has boiled through the first boiling detection, the automatic microwave cooking control unit 88 controls the food to be cooked S, for example. It is determined that these are leafy vegetables such as stir-fried vegetables, sautéed spinach with bacon, and boiled Japanese mustard greens, and since leafy vegetables do not need to be boiled, the remaining time is 0.2t to 0.3t, which is the value of the predetermined time t multiplied by a coefficient of 0.2 to 0.3. Confirmed as

As mentioned above, when steam is generated from the ingredients of the food to be cooked S, the accuracy of the first sensor 55 and the second sensor 58 decreases due to diffuse reflection caused by the steam, and the infrared sensor graphs G _I1 , G _I2 , G _I3 The slope becomes gentler. On the other hand, since the thermistor 15 detects the internal temperature of the refrigerator by using this steam, when steam is generated from the ingredients of the food to be cooked S, the slopes of the temperature sensor graphs G _T1 , G _T2 , and G _T3 become steep. Therefore, when the automatic microwave cooking control unit 88 determines that the food to be cooked S has boiled by the second boil detection or the third boil detection, the automatic microwave cooking control unit 88 determines whether the food The amount of change in the detection signal from the object temperature detection means 65, that is, the slope of the graphs G _I1 , G _I2 , and G _I3 of the infrared sensor, and the amount of change in the detection signal from the internal temperature detection means 72 within a predetermined period, that is, the temperature It is determined from the slopes of the sensor graphs G _T1 , G _T2 , G _T3 whether the food to be cooked S is meat or root vegetables or vegetables.

Here, if the automatic microwave cooking control unit 88 determines that the food to be cooked S is a root vegetable or vegetable such as potatoes and bacon sautéed in butter, boiled pumpkin, boiled eggplant, or kinpira burdock, the root vegetable or vegetable is to some extent; Since steps such as boiling and simmering are necessary, the automatic microwave cooking control unit 88 determines the remaining time to be 0.5t to 0.7t, which is the predetermined time t multiplied by a coefficient of 0.5 to 0.7.

Further, when the automatic microwave cooking control unit 88 determines that the food to be cooked S is meat such as sweet and sour pork, meat and potatoes, stir-fried pork and bacon, the automatic microwave cooking control unit 88 The value t obtained by multiplying the predetermined time t by a coefficient of 1.0 is determined as the remaining time.

After determining the remaining time, the automatic microwave cooking control section 88 controls the display control section 86 to display this remaining time on the display means 6. The automatic microwave cooking control section 88 controls the display control section 86 so that the displayed remaining time decreases with the passage of time due to timing by a timer, and reaches 0 seconds when the automatic microwave cooking ends. Therefore, after the remaining time is determined, the user can check the remaining time until the automatic microwave cooking ends on the display means 6.

Further, the automatic microwave cooking control section 88 takes in detection signals from the cooking object temperature detection means 65 and the refrigerator temperature detection means 72 until the remaining time displayed on the display means 7 becomes 0, and from there The temperature of the food material, which is the temperature of the object S, is measured, and the microwave heating means 78 and the antenna driving means 80 are controlled so that microwave heating to the set temperature of the measured food material temperature is continued. When the automatic microwave cooking control section 88 determines that the remaining time displayed on the display means 7 has become 0, it controls the microwave heating means 78 and the antenna driving means 80 to stop microwave heating.

As described above, the microwave oven as a heating cooker of the present embodiment includes the cooking chamber 14 that accommodates the food to be cooked S, the microwave heating means 78 that microwaves the food to be cooked S, and the microwave heating means 78. an automatic microwave cooking control section 88 as a control means for controlling the cooking temperature, an object temperature detection means 65 for detecting the surface temperature of the object S, and an internal temperature detection means 72 for detecting the internal temperature of the cooking chamber 14. The automatic microwave cooking control unit 88 has a first threshold Th ₁ of the infrared sensor as a first threshold of the temperature detected by the food temperature detection means 65 and a temperature detected by the internal temperature detection means 72. The automatic microwave cooking control unit 88 sets a first threshold value _Th2 of the temperature sensor as a second threshold value of When it is determined that the threshold value Th ₁ or Th ₂ has been reached, the remaining time of microwave heating, which is the continuation time of microwave heating from this determination, is determined.

With this configuration, it is possible to suppress the inability of the sensor to accurately detect the temperature of the food, prevent the finish of cooking from deteriorating due to overheating or underheating, and prevent the food to be cooked S. Since the food to be cooked S placed in the cooking chamber 14 can be automatically microwaved without inputting the amount, heating time, heating temperature, etc., the user does not experience any inconvenience.

Further, the automatic microwave cooking control unit 88 of the present embodiment sets a second threshold Th ₃ of the infrared sensor as a third threshold of the temperature detected by the food temperature detecting means 65, which is set lower than the first threshold Th _1. and a second threshold value _Th4 of the temperature sensor as a fourth threshold value of the temperature detected by the internal temperature detection means 72, which is set lower than the first threshold value _Th2 , and the automatic microwave cooking control unit 88 , it is determined that the temperature detected by the food temperature detection means 65 has reached the second threshold Th ₃ of the infrared sensor, and the temperature detected by the internal temperature detection means 72 has reached the second threshold Th ₄ of the temperature sensor. Then, the remaining time from the determination is determined.

With this configuration, the amount of food S to be cooked is large, and both the detection signal from the food temperature detection means 65 and the detection signal from the internal temperature detection means 72 are detected by the infrared sensor or the temperature sensor. Even if these detection signals do not reach the second threshold Th ₁ and Th ₂ of the infrared sensor, which is a predetermined value, and the second threshold Th ₃ of the temperature sensor, which is a predetermined value, When the threshold value Th of ₄ has been reached, it can be determined that the food to be cooked S has boiled, and overheating of the food to be cooked S can be prevented.

Furthermore, in the microwave oven of the present embodiment, at least one of the first to fourth threshold values Th ₁ to Th ₄ corresponds to the temperature difference per unit time between the temperatures detected by the food temperature detection means 65 or the internal temperature detection means 72. The value to be set may be, for example, the slope of the graphs G _I1 , G _I2 , G _I3 of the infrared sensor or the slope of the graphs G _T1 , G _T2 , G _T3 of the temperature sensor; in this case, the automatic microwave cooking control unit 88 is configured to determine that the water in the food to be cooked S has boiled based on the temperature difference per unit time between these detected temperatures.

With this configuration, when steam is generated from the ingredients of the food to be cooked S, the slopes of the infrared sensor graphs G _I1 , G _I2 , G _I3 become gentler, and the slopes of the temperature sensor graphs G _T1 , G _T2 , G The automatic microwave cooking control unit 88 can detect boiling by utilizing the steep slope of _T3 .

In addition, the microwave oven of this embodiment reaches the threshold value Th ₁ , Th ₂ , Th _3, or Th ₄ of the detected temperature from the food temperature detection means 65 or the internal temperature detection means 72 from the start of microwave heating. By multiplying the time t until the automatic microwave cooking control unit 88 determines that the water content of the food to be cooked S has boiled by a coefficient depending on the type of the food to be cooked S, such as meat, root vegetables, fruit vegetables, and leafy vegetables, The remaining time is calculated and confirmed. Therefore, when a process such as boiling or simmering is required after the water content of the food to be cooked S boils, the remaining time which is the process time can be calculated based on the time t until boiling.

The microwave oven of this embodiment may further include a humidity sensor, and the humidity sensor may be used instead of the internal temperature detection means 72 when detecting boiling. In this case, the automatic microwave cooking control unit 88 sets a humidity threshold, and receives a detection signal from the humidity sensor during microwave heating indicating that the humidity due to steam generated from the ingredients of the food to be cooked S has exceeded the humidity threshold. When this happens, it is determined that the water in the food to be cooked S has boiled.

Next, in the oven heating described above in the second embodiment, in particular, the operation of the automatic oven cooking menu by the automatic oven cooking control section 89 will be described in detail with reference to FIGS. 17 to 19. In FIGS. 17(A) and 17(B), the solid line is a graph of the internal temperature of the cooking chamber 14 of this embodiment, and the blocks below this graph indicate the control of the hot air heater 27 and the hot air fan 28. The hot air heater 27 and the hot air fan 28 are turned on and off so that the hot air convection heats.

With meat as the object to be cooked S placed in the cooking chamber 14 in advance, the door 3 is closed while grasping the handle 4, and the menu for automatic oven cooking for heating the object to be cooked S is selected using the operating means 7. Then, when the type of meat is selected, the automatic oven cooking control unit 89 sets the first set temperature _T11 and the second set temperature according to the selected type of meat, as shown in the table of FIG. A temperature T ₁₂ and a total time t _whole are set. In this embodiment, a case is explained in which meat is used as the food to be cooked. However, as shown in FIG. 19, for example, the item "vegetables" is also set. The present invention is not limited to this, and can be applied to thick objects S other than meat.

Further, the automatic oven cooking control unit 89 measures the time from the start of cooking using a timer as a timing unit of the control unit 71. In FIGS. 17(A) and 17(B), pork is used as the food to be cooked S, and the type of meat is selected from "pork" and "meat with bones" using the operating means 7. Here, as shown in FIG. 18, in this embodiment, the total time t _whole is 21 minutes by default for beef, 24 minutes by default for pork, 24 minutes by default for chicken, and 29 minutes for vegetables. If "pork" or "meat with bone" is selected as described above, the first set temperature _T11 is 200°C, the second set temperature _T12 is 180°C, and the total time t _whole is 33 minutes. However, these numerical values are just examples and are not limited.

In addition, as shown in FIG. 19, in this embodiment, automatic oven cooking settings can be selected from a total of 5 levels, 2 levels of high and 2 levels of low, in addition to the standard. This allows users to customize their preferences. The automatic oven cooking setting is normally set to "standard" and can be set when selecting the type of meat, and the setting is stored in the memory of the control means 71. Note that the values shown in Figure 19 are just examples and are not limiting; however, when the type of meat is "pork", there is a risk of food poisoning if the meat is undercooked. The minimum time of the total time t _whole is set, such as 10 minutes.

After that, when the start of cooking is instructed, the process moves to the first step, and the automatic oven cooking control unit 89 takes in the detection signal from the internal temperature detection means 72, measures the internal temperature of the cooking chamber 14, and measures the internal temperature of the cooking chamber 14. Air heated by the hot air heater 27 is supplied to the inside of the cooking chamber 14 by the hot air fan 28 until the internal temperature reaches 200° C., which is the first set temperature _T11 , and the food S in the cooking chamber 14 is heated by the hot air. The heater drive means 79 and the hot air motor drive means 81 are controlled so that convection heating is performed.

Note that in order to prevent the food to be cooked S from being overheated due to continuous hot air convection heating for a long time in the _first step, the process Max time, which is the longest time, is The automatic oven cooking control unit 89 moves to the second step even if the internal temperature has not reached the first set temperature _T11 when the Max time for this step has elapsed from the start of cooking. configured.

Thereafter, when the automatic oven cooking control unit 89 receives a detection signal from the internal temperature detection means 72 and determines that the internal temperature has reached 200°C, which is the first set temperature _T11 , the automatic oven cooking control unit 89 shifts to the second step. Then, the heater driving means 79 and the hot air motor driving means 81 are controlled so that the temperature is converged and stabilized at 180° C., which is the second set temperature _T12 , which is lower than the first set temperature _T11 . Hot air convection heating is performed while controlling the temperature so that the center of the food S is cooked.

Specifically, when moving to the second step, the automatic oven cooking control unit 89 receives the detection signal from the internal temperature detection means 54 and controls the internal temperature to 180°C, which is the second set temperature _T12. The heater drive means 79 and the hot air motor drive means 81 are controlled to stop hot air convection heating until the temperature decreases. When the automatic oven cooking control unit 89 receives a detection signal from the internal temperature detection means 72 and determines that the internal temperature has decreased to 180° C. or lower, the automatic oven cooking control unit 89 instructs the heater driving means 79 and The hot air motor drive means 81 is controlled. Thereafter, when the automatic oven cooking control unit 89 receives a detection signal from the internal temperature detection means 54 and determines that the internal temperature has reached 180°C or higher, the automatic oven cooking control unit 89 operates the heater to stop the hot air convection heating again. The means 79 and the hot air motor drive means 81 are controlled. By repeating these steps, in the second step, the internal temperature of the cooking chamber 14 converges and stabilizes at 180° C., which is the second set temperature _T2 , and reaches a saturated state. In this way, in the first step, the food to be cooked S is heated by first raising the temperature to the first set temperature _T1 and then lowering the temperature to the second set temperature _T2 . Even if the meat is thick, such as a block of meat, it can be browned on the surface and cooked through to the inside.

Furthermore, at the start of the second process, the automatic oven cooking control unit 89 records the time t ₁₁ that has passed in the first process measured by the timer, the selected meat type, and the first set temperature T ₁₁ . Based on this, the amount of meat as the to-be-cooked item S is estimated, and even with this amount of meat, the total time t _whole is constant, and in the case of FIGS. Since it is selected, the time _t12 of the second step is calculated to be 32 minutes, and the display control is performed so that this time _t12 is displayed on the display means 6 as the remaining time until the automatic oven cooking is completed. 86. As shown in the table of FIG. 18, the total time _twhole differs depending on the type of meat, and as a result, the time _t12 of the second step is calculated to have a different value depending on the type of meat and the amount of meat, so the remaining time The time will also have different values. Therefore, by controlling the display control unit 86 so that the automatic oven cooking control unit 89 displays the remaining time on the display unit 6, the user can confirm on the display unit 6 that the second process has started. . Further, the automatic oven cooking control section 89 controls the displayed remaining time to decrease as time passes by the timer as a time measuring means of the control means 71 so that it becomes 0 seconds at the end of the second step. It controls the display control section 86. Therefore, after the start of the second step, the user can check the remaining time until the automatic oven cooking ends on the display means 6.

Here, when comparing FIGS. 17(A) and (B), the graph (A) in which the amount of meat as the to-be-cooked item S is small is the graph in (B) where the amount of meat as the to-be-cooked item S is large. It will be understood that the first set temperature T11 is reached earlier than the first set temperature _T11 . In the case of (B), where the amount of meat is large, the temperature inside the refrigerator rises more slowly than in (A), so the time _t11 of the first step is longer than in (A), and the amount of meat increases. The amount of heating will increase. Therefore, if the time _t12 of the second step is kept constant and the appropriate heating amount is set for the amount of meat in (A), the heating time will be too long and the amount of heating will be excessive and the meat will burn. There is a possibility. On the other hand, in the case of (A) where the amount of meat is small, the internal temperature rises faster than in (B), so the time _t12 of the second step is kept constant and the amount of meat in (B) is If the heating time is set to an appropriate heating amount, contrary to (B), the heating time is too short and the amount of heating to the meat becomes insufficient, which may result in the inside of the meat being undercooked.

Therefore, in the microwave oven of this embodiment, the amount of meat as the object to be cooked S is estimated based on the selected type of meat, the first set temperature _T11 , and the time _t11 elapsed in the first step, The time _t12 of the second step is changed depending on the amount of meat to keep the total time _twhole constant, and the amount of heating of the meat is adjusted depending on the amount of meat as the object to be cooked. Automatic oven cooking can be performed in a fixed time, and the end time of automatic oven cooking is made easy to understand. In addition, since hot air convection heating is performed at two types of set temperatures: the first set temperature T ₁₁ for the first step _and the second set temperature T 11 for the second step, as shown in FIG. The total time t _whole is reduced by 60 seconds compared to convection heating.

When the automatic oven cooking control section 89 determines that the remaining time displayed on the display means 7 has become 0, it controls the heater drive means 79 and the hot air motor drive means 81 to stop the hot air convection heating.

Note that when the type of meat is selected by the operating means 7, the automatic oven cooking control unit 89 sets a first set temperature T11 and a total time twhole according to the selected type of meat, and sets a second set temperature _T11 and a total time _twhole . When moving to the step, the amount of meat is estimated from the type of meat selected at the start and the time _t11 elapsed in the first step, and the amount of meat and the time t of the first step are estimated. The second set temperature _T12 may be determined based on the temperature _T11 .

Further, in this embodiment, two steps, the first step and the second step, are provided, but three or more steps may be provided. In this case, the set temperature may be set lower as the process progresses, and even if the meat is thick such as a block of meat, it is possible to brown the surface and cook it further inside.

As described above, the microwave oven as a heating cooker of the present embodiment includes a cooking chamber 14 that accommodates meat as an object to be cooked S, a heater drive means 79 as a heating means for heating the meat by hot air convection, and a hot air motor. A drive means 81, an automatic oven cooking control unit 89 as a control means for controlling the heater drive means 79 and the hot air motor drive means 81, an interior temperature detection means 72 for detecting the interior temperature of the cooking chamber 14, and a meat an operation means 7 as a selection means for selecting the type; a first step in which the temperature inside the refrigerator is the first set temperature _T11 ; and a step after the first step. and a second step in which the internal temperature is a second set temperature _T12 , and the first set temperature _T11 and the second set temperature _T12 are, for example, chicken, pork, beef, or block. It is set according to the type of meat, such as meat or meat with bones, and the second set temperature _T12 is configured to be lower than the first set temperature _T11 .

With this configuration, two steps with different set temperatures are provided, and in the first step, the temperature is first raised to the first set temperature _T11 and then heated to the second set temperature _T12 . By heating at a lower temperature, even if the food to be cooked S is thick meat such as a block of meat, the surface can be browned and the inside can be cooked through, and the amount of the food to be cooked can be reduced. Since the food to be cooked S placed in the cooking chamber 14 can be automatically cooked in the oven without inputting the heating time, heating temperature, etc., the user does not experience any inconvenience.

Furthermore, the microwave oven of this embodiment is configured such that the time t ₁₂ of the second process varies depending on the time t ₁₁ of the first process, and the time t ₁₁ of the first process varies depending on the amount of meat. Therefore, the amount of heating can be adjusted depending on the amount of meat.

Further, in the oven range of this embodiment, in the first _step , the automatic oven cooking control unit 89 controls the heater drive means 79 and The automatic oven cooking control unit 89 controls the hot air motor drive means 81, and in the second step, the automatic oven cooking control unit 89 performs hot air convection heating so that the internal temperature converges and stabilizes at the second set temperature _T12 and becomes saturated. The automatic oven cooking controller 89 controls the heater drive means 79 and the hot air motor drive means 81, and calculates the amount of meat from the first step time _t11 , the selected meat type, and the first set temperature _T11 . The time _t12 of the second process is adjusted based on the judgment, so that the total time _twhole, which is the sum of the time _t11 of the first process and the time _t12 of the second process, is constant even if the amount of meat is different. The total time t _whole is configured to be set according to the type of meat. Therefore, automatic oven cooking can be performed for a fixed time while adjusting the heating amount of the meat according to the amount of meat as the object to be cooked S, and the end time of automatic oven cooking is made easy to understand.

The oven range of this embodiment further includes a display unit 6 that displays cooking settings and progress status, and an automatic oven cooking control unit 89 that displays the remaining time until the automatic oven cooking as hot air convection heating is completed. The remaining time is calculated and displayed on the display means 6, and this remaining time has different values depending on the type of meat and the amount of meat. Therefore, the user can check the remaining time until the automatic oven cooking ends on the display means 6.

Further, the automatic oven cooking control unit 89 of this embodiment is configured to display the remaining time from the start of the second step. Therefore, the user can confirm through the display means 6 that the second step has started.

Note that the present invention is not limited to the above-described embodiments, and various changes can be made without departing from the spirit of the present invention. For example, although the microwave oven of the first embodiment and the microwave oven of the second embodiment have been described separately, they may have the configurations of both the first embodiment and the second embodiment. Further, the configuration and shape of each part of this embodiment are not limited to those shown in the drawings, and can be modified as appropriate.

6 Display means 7 Operation means (selection means)
14 Cooking chamber 27 Hot air heater 28 Hot air fan 65 Food temperature detection means 72 Internal temperature detection means 78 Microwave heating means 79 Heater driving means (heating means, oven heating means)
81 Hot air motor drive means (heating means, oven heating means)
88 Automatic microwave cooking control section (control means)
89 Automatic oven cooking control section (control means)
S Food to be cooked T ₁₁ First set temperature T ₁₂ Second set temperature t ₁₁ First step time t ₁₂ Second step time t _whole total time Th ₁ First threshold value of the infrared sensor (first threshold)
Th ₂ temperature sensor first threshold (second threshold)

Claims (9)

a cooking chamber for storing food to be cooked;
heating means for heating the food by convection of hot air;
control means for controlling the heating means;
Internal temperature detection means for detecting the internal temperature of the cooking chamber;
Selection means for selecting the type of the food to be cooked,
A first step in which the temperature inside the refrigerator reaches a first set temperature, and a second step in which the temperature inside the refrigerator is stabilized at a second set temperature after that,
The first set temperature and the second set temperature are set according to the type of the food to be cooked,
the second set temperature is lower than the first set temperature,
The heating means includes a hot air heater that heats air, and a hot air fan that sends and circulates the heated air into the cooking chamber,
The control means includes:
When determining that the temperature inside the refrigerator has reached the first set temperature, stopping the hot air heater and the hot air fan;
When it is determined that the temperature inside the refrigerator has decreased to the second set temperature, the hot air heater and the hot air fan are turned off so that the temperature inside the refrigerator converges and stabilizes at the second set temperature and reaches a saturated state. A heating cooker characterized by controlling electricity. The cooking device according to claim 1, wherein the time of the second step varies depending on the time of the first step. The control means determines the amount of the food to be cooked from the time of the first step, the selected type of the food to be cooked, and the first set temperature, and adjusts the time of the second step. , configured such that the total time including the time of the first step and the time of the second step is constant even if the amount of the food to be cooked is different;
The cooking device according to claim 1 or 2, wherein the total time is set according to the type of the food to be cooked. It is further equipped with a display means for displaying cooking settings, progress status, etc.
The control means is configured to calculate the remaining time until the hot air convection heating ends and display the remaining time on the display means,
4. The cooking device according to claim 3, wherein the remaining time takes a different value depending on the type of the object to be cooked and the amount of the object to be cooked. The cooking device according to claim 4, wherein the control means is configured to display the remaining time from the start of the second step. a cooking chamber for storing food to be cooked;
Microwave heating means for heating the food in a microwave;
Oven heating means for heating the food by convection of hot air;
control means for controlling the microwave heating means and the oven heating means;
Cooked object temperature detection means comprising an infrared sensor that detects the surface temperature of the cooked object;
Internal temperature detection means including a thermistor for detecting the internal temperature of the cooking chamber;
Selection means for selecting the type of the food to be cooked,
The control means sets a first threshold value of the temperature detected by the food temperature detection means and a second threshold value of the temperature detected by the internal temperature detection means during heating in the microwave,
When the control means determines that one of the two detected temperatures has reached the corresponding first threshold or the second threshold during the microwave heating, the control means continues the microwave heating from this determination. Determine the remaining time of the microwave heating, which is the time,
A first step in the hot air convection heating, in which the temperature inside the refrigerator is a first set temperature; and a step after the first step, in which the temperature inside the refrigerator is a second set temperature. a second step,
The first set temperature and the second set temperature are set according to the type of the food to be cooked,
the second set temperature is lower than the first set temperature,
The oven heating means includes a hot air heater that heats air, and a hot air fan that sends and circulates the heated air into the cooking chamber,
The control means includes:
When determining that the temperature inside the refrigerator has reached the first set temperature, stopping the hot air heater and the hot air fan;
When it is determined that the temperature inside the refrigerator has decreased to the second set temperature, the hot air heater and the hot air fan are turned off so that the temperature inside the refrigerator converges stably at the second set temperature and reaches a saturated state. A heating cooker characterized by controlling electricity. 7. The cooking device according to claim 1, wherein the food to be cooked is meat or vegetables. 7. The cooking device according to claim 1, wherein the hot air convection heating setting is selectable from a plurality of stages. A predetermined maximum time is set in the first step, and when the maximum time elapses from the start of cooking, the process moves to the second step even if the internal temperature has not reached the first set temperature. The heating cooker according to claim 1 or 6, characterized in that:

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