JP5982646B2 - Cooker - Google Patents

Description

  The present invention is a heating cooker having a course for automatically cooking pottery using a frying pan or a pan.

  Conventionally, this type of cooking device has been detected when the temperature of the temperature detecting means is lowered due to the food being turned upside down in automatic cooking, and back cooking has progressed (for example, see Patent Document 1).

Japanese Patent No. 4315143

  However, in the conventional configuration, when the food is placed outside the temperature detection range of the temperature detection means and the detected temperature does not decrease, or when the detected temperature does not decrease due to the small heat capacity of the food, the next heating is performed. In some cases, the process did not shift. In addition, when the heating sequence is determined based on the temperature detected by the temperature detecting means, if the detected temperature is less likely to decrease, than when the detected temperature decreases, such as when food is placed within the temperature detection range. However, since there is no need to raise the temperature, it is difficult to output and there is a problem that heating may be insufficient.

  The present invention solves the above-mentioned conventional problems, and in automatic baking cooking using a frying pan or a pan, when a cooking product is placed outside the temperature detection range, the cooking product is corrected by correcting the heating sequence. Provides a cooking device that can achieve the same heating output as when food is placed within the temperature detection range even when the heat capacity of the cooking chamber is small or the cooking temperature is low and the detection temperature is difficult to decrease. The purpose is to do.

  In order to solve the above-described conventional problems, a heating cooker according to the present invention heats an object to be heated which is provided on a main body constituting an outer shell, a top plate provided on an upper surface of the main body, and below the top plate. A heating means, an operating means for inputting a control command by operation, a control means for controlling the heating means based on the control command, a time measuring means for measuring time, and placed on the top plate Temperature detecting means for detecting the temperature of the pot bottom of the pot, and in one of a plurality of control modes, the temperature of the pot bottom detected by the temperature detecting means is controlled by the control means in advance. In the automatic baking course that performs heating output so that the control means is outside the temperature detection range when the amount of decrease in the temperature detected by the temperature detection means within a predetermined time is smaller than a predetermined temperature difference set in advance. Ingredients placed It was determined to have been, is intended to increase the heating output.

  Thereby, even when the detection range of the temperature detection means is narrow, the temperature detection means can determine that the food is placed outside the temperature detection range and increase the heating output. Therefore, since the detected temperature does not decrease or the decrease in the detected temperature is small, the heating output necessary for completing automatic cooking can be ensured even when the heating output is difficult to enter. This is particularly effective for menus that occupy a small area in the pan. If the area occupied by the pot of food is small, the possibility of being placed within the temperature detection range is low. For this reason, the detected temperature is unlikely to decrease and output is difficult to be performed. Therefore, regardless of the position where the food is placed, the quality of the grilled food can be kept constant.

  The cooking device according to the present invention ensures that even if a small amount of food is cooked in a frying pan or a pan, the fire can be surely put into the food regardless of the detection range of the temperature detection means or the position where the food is placed. Heating suitable for passing through can be performed.

The schematic block diagram of the induction heating cooking appliance in Embodiment 1 of this invention Change figure of pan bottom detection temperature and heating output by time passage at the time of automatic baking course setting in Embodiment 1 of the present invention Variation diagram of pan bottom detection temperature and heating output over time when setting an automatic baking course in Embodiment 2 of the present invention

  In the first invention, a main body constituting an outer shell, a top plate provided on the upper surface of the main body, a heating means provided below the top plate for heating an object to be heated, and a control command are input by operation Operation means, control means for controlling the heating means based on the control command, time measuring means for measuring time, temperature detecting means for detecting the temperature of the pan bottom of the pan placed on the top plate, In an automatic pottery course that performs heating output so that the temperature of the pan bottom detected by the temperature detection means becomes a preset temperature control temperature in one of a plurality of control modes. The control means determines that the food is placed outside the temperature detection range when the amount of decrease in temperature detected by the temperature detection means within a predetermined time is smaller than a predetermined temperature difference, and outputs a heating output. To increase Therefore, even when the heat capacity of the food is small, or when the cooking temperature is low and the detection temperature is difficult to decrease, the heating output can be equivalent to that when the food is placed within the temperature detection range. Therefore, it becomes easy to keep the quality of the pottery cooking constant.

  According to a second aspect of the present invention, a main body constituting an outer shell, a top plate provided on an upper surface of the main body, a heating unit provided below the top plate for heating an object to be heated, and a control command are input by operation. Operating means for controlling the heating means based on the control command, time measuring means for measuring time, and temperature detecting means for detecting the temperature of the pan bottom of the pan placed on the top plate In the automatic pottery course in which the control means performs heating output so that the temperature of the pan bottom detected by the temperature detection means becomes a preset temperature control temperature in one of a plurality of control modes. The means determines that the food is placed outside the temperature detection range and extends the cooking time when the amount of decrease in the temperature detected by the temperature detection means within a predetermined time is smaller than a predetermined temperature difference set in advance. To do Therefore, because the food is placed outside the temperature detection range, the amount of heating output per unit time can be compensated for by time, so the cooked food is prevented from being burnt and the fire is reliably cooked. be able to.

  In a third aspect of the invention, particularly in the first or second aspect of the invention, the heating means is a heating coil that induction-heats the pan placed on the top plate, so that the pan generates heat in a short time. Therefore, it is possible to cook at an appropriate temperature with high accuracy for keeping the temperature of the pan constant.

  In a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, when the control means determines that the food is placed outside the temperature detection range, By increasing the heating output with increasing the temperature control temperature of the section, the heating output per unit time can be increased, and the pan temperature can be prevented from rising excessively.

In particular, the fifth aspect of the present invention is the process according to any one of the first, third, and fourth aspects, further comprising cooked amount determining means determined from inside or outside the main body, wherein the control means has food outside the temperature detection range. When it is determined that the food is placed, the ratio of the heating output that is increased from the heating sequence when it is determined that the food is placed within the temperature detection range is larger than when the amount of the determined food is small. Even if the position where the food is placed is small, the difference between the inside and outside of the temperature detection range is small, but when the food is placed outside the temperature detection range, the heating output is increased more than the large amount. A heating output equivalent to the case of being placed within the detection range can be obtained.

  In particular, the sixth aspect of the present invention is the process according to any one of the second, third, and fourth aspects, further comprising cooked amount determining means determined from inside or outside the main body, wherein the control means has food outside the temperature detection range. When it is determined that the food is placed, the ratio of the heating time to be increased from the heating sequence when it is determined that the food is placed within the temperature detection range is larger than the case where the small amount of the determined food is large Therefore, even if the position where the food is placed is small even if the difference between the inside and outside of the temperature detection range is large, if the place where the food is placed outside the temperature detection range, the ratio of heating time longer than the large amount is increased. A heating output equivalent to that when placed in the range can be obtained.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a schematic configuration diagram of a heating cooker according to the first embodiment of the present invention, and FIG. 2 is a bottom of a pot when a “hamburger” course is set as one of the automatic baking courses according to the first embodiment of the present invention. It is a detected temperature and a heating output figure. 2A shows a case where at least a part of the hamburger is placed within the temperature detection range, and b) shows a case where the hamburger is placed outside the temperature detection range.

  In FIG. 1, a heating coil 3 and a temperature detection means 4 are provided below a top plate 2 made of glass or the like installed on the upper surface of a main body 1. The pan 5 is heated by the eddy current generated by the high frequency magnetic field of the heating coil 3. In the main body 1, signal receiving means 7 for receiving a signal from the heating course selecting means 6 outside the main body is provided. The top plate 2 is constituted by touch keys, and is an operation means 8 for selecting a heating output or selecting a cooking mode, and a liquid crystal for displaying contents set by the operation means 8 and contents received from the signal receiving means 7. Display means 9 comprising a screen is provided. Inside the main body 1, there are provided a control means 10 for receiving a signal received from the signal receiving means 7 and a signal inputted by the operation means 8, and changing the heating output, and a time measuring means 10a for measuring time. .

  The temperature detection means 4 is an infrared sensor that detects infrared rays emitted from the bottom of the pan 5 and transmitted through the top plate 2. The control means 10 calculates the output from the temperature detection means 4, which is an infrared sensor, as the temperature, and determines the input to the heating coil 3. In this case, since the temperature change of the pan 5 can be detected in a short time, it becomes easy to maintain a temperature suitable for cooking, and it is easy to ensure the quality of the cooked product.

  About the induction heating cooking appliance which is a heating cooking appliance comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  First, in a state where the power is turned on by pressing a power switch (not shown), the user uses the heating course selection means 6 having a wireless communication function that is generally widespread such as an information terminal such as a mobile phone or a personal computer. Then, the menu and amount of the automatic course are selected, and the selected automatic cooking sequence information is transmitted to the signal receiving means 7 by wireless communication. The received information is transmitted to the control means 10 composed of a microcomputer.

  When the user presses the start button which is a part of the operation means 8, the control means 10 causes the cooking sequence information transmitted from the signal receiving means 7, the detected temperature detected by the temperature detecting means 4 during heating, and the time measuring means. Based on the time measured by 10a, a high-frequency current is supplied to the heating coil 3 by temperature control and thermal power control, and an eddy current is generated in the pan 5 placed on the top plate 2 by the magnetic flux generated from the heating coil 3, The pot 5 is heated by generating Joule heat due to the electrical resistance of the pot 5. The display unit 9 displays the content received from the heating course selection unit 6. As described above, since the heating course selection means 6 is an external communication device, it is not necessary to put heating sequence information in the control means 10 in advance, so a new menu is added through the external communication device or the cooking sequence is corrected. You can do it. Further, the memory of the microcomputer built in the main body constituting the control means 10 can be reduced.

  The heating course selection means 6 may be selected by the operation means 8 as long as it has a function of transmitting the course selected by the user to the control means 10. Further, the positions of the operation means 8 and the display means 9 are not limited to those in FIG. The operation means 8 only needs to have a function of giving a control command inputted by the user to the control means 10. The display means 9 may be in a position where the heating course and heating output selected by the user can be understood.

  The heating means for heating the pot 5 can heat the pot from the bottom like a radiant heater or gas stove, and the same effect can be obtained if the temperature of the pot bottom can be detected. In addition, if there is temperature detection means to detect the temperature of the food itself or the temperature of the oven plate or grill plate on which the food item is placed, such as a microwave oven, the food item is heated in a heating chamber inside the main body. A similar effect can be obtained.

  When the user selects an automatic baking course in the automatic cooking mode and starts heating, a preheating process is started in which the pan temperature is increased to the temperature set for each menu. When the pan rises to the set temperature and the preheating process is finished, the fact is notified to the user by voice, notification sound, or display means 9, and the process enters a food waiting process for adjusting the pan bottom temperature to a predetermined temperature. When the user puts ingredients in the pan 5 and presses an automatic cooking start button which is one of the operation means 8, the process proceeds to the heating step. In the heating process, time and temperature control temperature of the pan bottom are set. When the predetermined time has elapsed and the heating process is completed, the user is notified of the end of cooking by voice or notification sound. After cooking, the heating output is turned off.

  If the amount of decrease in the temperature detected by the temperature detecting means 4 is smaller than a predetermined temperature (hereinafter referred to as the difference between the food placement position determination temperature) during the heating process from the food standby process, the temperature is outside the temperature detection range. It is determined that the food is placed, and the temperature control temperature in the heating process is increased. The temperature adjustment temperature to be increased in the heating process when the food is placed outside the temperature detection range is set in advance by the menu or amount of the food. It is better not only to determine whether the food is placed inside or outside the temperature detection range but only during the food waiting process. This is because if the automatic cooking start button is pressed immediately after the food is placed, the temperature does not decrease during the food standby process, and the temperature may decrease during the next process.

  In addition, in the case of the menu which burns the front and back, it comprises a preheating process, a foodstuff standby process, a front heating process, and a back heating process. You may provide an inside-out waiting process between the front heating process and the back heating process. The inside-out waiting process is the same as the food waiting process, and the temperature control temperature is set, and after the user turns over, the inside heating start button is started. If the amount of decrease in the temperature detected by the temperature detecting means 4 is smaller than a predetermined value during the reverse heating process from the reverse waiting process, the control means 10 determines that the cooked food is placed outside the temperature detection range, and the reverse heating process. Increase the temperature control temperature.

The automatic cooking start button and the back heating start button need not be dedicated buttons. For example, when there is a timer setting button or a heating power setting button, either one may be used as an automatic cooking start button. Thereby, the number of buttons can be reduced, and the configuration of the operation means 8 is simplified.

  Next, the operation when the “hamburger” course for 4 persons is selected and the food is placed in the temperature detection range is shown below. The hamburger course is composed of a preheating process, a food standby process, a front heating process, a turnover standby process, and a back heating process. When the user opens an application that can select an automatic course on the smartphone that is the heating course selection means 6 and selects a hamburger on the menu selection screen, the next screen is a selection screen for selecting the amount. Select 4 persons and send a signal to the signal receiving means 7 located on the side of the main body. Then, on the display means 9, the letters “baked goods” on the liquid crystal screen and the start button of the operation means 8 blink. When the user places the pan 5 on the heating coil 3 and presses the start button of the operation means 8, the preheating process starts and heating is started at 2500W. When the pan bottom temperature detected by the temperature detecting means 4 reaches the preheating notification temperature of 180 ° C., the user is notified of the completion of preheating by voice and notification sound, and the process proceeds to the food waiting process. The food standby process has a maximum time of 5 minutes and a temperature control temperature of 180 ° C. When the user presses the automatic cooking start button of the operation means 8, the process proceeds to the front heating process. During the food standby process, a voice or a notification sound is sent every one minute to notify that the food is put in and that the automatic cooking start button is pressed. Thereby, it is possible to prevent forgetting to put in the food when the preheat notification sound is not heard or forgetting to press the automatic cooking start button after the food is put in. If the automatic cooking start button is not pressed after 5 minutes, the heating output is automatically stopped. As a result, it is possible to prevent a failure such as burning of the cooked food. The time for the surface heating step is 4 minutes, and the temperature control temperature is 180 ° C. When the front heating process is completed, the process enters the inside-out standby process, and when the user turns over the food and presses the back-heating start button of the operation means 8, the process proceeds to the back-heating process. The time for the inside-out waiting process is a maximum of 3 minutes, and the temperature control temperature is 180 ° C. As with the food waiting step, the user is informed of turning over every 1 minute by voice or notification sound, and the heating output is automatically stopped after 3 minutes. The back heating process is the same as the front heating process, and the time is 4 minutes and the temperature control temperature is 180 ° C. When the back heating process is completed, the user is informed of the end of cooking by voice, notification sound, display, or the like.

  The operation when the food is placed outside the temperature detection range is shown below. The cooking position determination temperature difference from the food standby process to 1 minute after the elapse of the front heating process is 30 ° C. If the temperature does not decrease by 30 ° C. or more within 2 minutes, the control means 10 places the food outside the temperature detection range. It is judged that it was placed. Even if the detected temperature rises, it is determined that the food is placed outside the temperature detection range. In that case, the temperature control temperature in the front heating step is increased by 20 ° C. to 200 ° C. When the food is placed within the temperature detection range, the heating output increases in order to cause the bottom temperature to reach the temperature control temperature due to a decrease in the detection temperature. However, when the food is placed outside the temperature detection range, the pan bottom temperature is unlikely to decrease, so the heating output does not increase, and heating suitable for automatic cooking is not performed. Therefore, by increasing the temperature control temperature in the heating process, the heating output is increased, and by obtaining the heating output equivalent to the case where the food is placed within the temperature detection range, the place where the food is placed is placed. Regardless, the quality of automatic cooking can be ensured.

  If the difference in temperature for determining the position of the food to be placed is 20 ° C. from the turnover standby step to the time after the reverse heating step has passed, the control means 10 indicates that the food is within the temperature detection range unless the pan bottom temperature decreases by 20 ° C. within 2 minutes. It is judged that it was placed outside, and the temperature control temperature in the back heating process is increased by 10 ° C. to 190 ° C. At the time of turning over, the temperature of the cooked food rises during the surface heating, so the temperature at the bottom of the pan is small. Therefore, it is better that the difference in temperature for determining the food placement position is smaller when turning the food than when putting the food. In addition, gravy flows out from the hamburger at the time of turning over, and the gravy may exist even if the food is not placed within the temperature detection range. In that case, since the detected temperature is lower than when the food is placed outside the temperature detection range, the heating output is likely to increase, and it is not necessary to increase the temperature control temperature as much as the surface heating.

Next, the operation when the “hamburger” course for two is selected is shown below. The structure, time, and temperature control temperature of the entire heating process are the same as for four people. The difference is that the difference in temperature for determining the position of the cooked food is lower than that for four persons, and the temperature for raising the temperature adjustment temperature in the heating process when the cooked food is placed outside the temperature detection range. When the food is placed outside the temperature detection range, the temperature difference in the front heating process is increased by 40 ° C. to 220 ° C., and the temperature adjustment in the back heating process. The temperature is increased by 30 ° C. to 210 ° C. This temperature is 20 ° C. higher than that for 4 people on both sides. The reason is that if the amount of food is small, the heat capacity is small, so that the pan temperature is not easily lowered and is likely to rise. In particular, the detection temperature may not decrease when placed in a place far from the temperature detection range. For this reason, when the amount of the cooked food is small, the heating amount necessary for coloring the baking can be ensured by increasing the temperature control temperature in the heating process as compared with the case of the large amount of food.

  In addition, it is better for the menu having a low temperature control temperature to have a smaller temperature difference for determining the food placement position. This is because the smaller the temperature difference between the pot and the food, the smaller the decrease in the temperature detected by the temperature detecting means.

  Moreover, when the process which does not depend on the temperature detected by the temperature detection means is included in the heating process, the heating output of the process may be increased when the food is placed outside the temperature detection range. For example, if the surface heating process is composed of a first surface heating process with a temperature control temperature of 180 ° C., a time of 2 minutes, a heating output of 500 W, and a time of 2 minutes with a second surface heating process of 2 minutes, When placed outside the detection range, the heating output of the second front heating step is increased by 300 W to 800 W. Thereby, even if the cooking output is placed outside the temperature detection range and the heating output of the first front heating step is insufficient, the shortage can be compensated for by the second front heating step.

(Embodiment 2)
FIG. 3 is a view showing the bottom temperature detected and the heating output when a “hamburger” course, which is one of the automatic baking courses according to the second embodiment of the present invention, is set. 3A shows a case where at least a part of the hamburger is placed within the temperature detection range, and b) shows a case where the hamburger is placed outside the temperature detection range.

  The difference from the first embodiment is that when the food is placed outside the temperature detection range, it is used to extend the time of the heating process and to move from the food standby process and the turnover standby process to the next process. It is a condition that a predetermined time elapses rather than a person pressing a button. Thereby, since the user does not need to press a button, the operation is simplified. In particular, since the hands are often dirty after putting the food, the advantage of not having to press the button is great. However, if the amount of decrease in the detected temperature is greater than the difference between the food placement position determination temperature difference during the food standby process and the turnover standby process, it is determined that the food is placed within the detected temperature range, and at that time Then move on to the next process. Thereby, it can heat with an appropriate heating output immediately after putting a foodstuff or after turning over. In pottery cooking, since it is important to color the grill with high heating power and confine the umami at the beginning, it is better to move from the standby process to the heating process.

  The operation different from that of the first embodiment will be described below with reference to an example of four servings of the “hamburger” course. The food waiting process takes 3 minutes, and when 3 minutes have elapsed, the process proceeds to the surface heating process. However, if the detected temperature decreases by 30 ° C. or more, it is determined that the food is placed within the temperature detection range, and even if there is remaining time in the food standby process, the process proceeds to the front heating process, which is the next process. When the food is placed within the temperature detection range, the time for the front heating process is 4 minutes, and the temperature control temperature is 180 ° C. If the decrease in the detected temperature during the food standby process is less than 30 ° C., it is determined that the food is placed outside the temperature detection range, and the time for the front heating process is extended by 30 seconds.

The time for the turnover waiting process is 2 minutes, and when 2 minutes have passed, the process proceeds to the back heating process. If the detected temperature falls by 20 ° C. or more during the inside-out standby process, it is determined that the food is placed within the temperature detection range, and even if there is remaining time in the inside-out waiting process, the process proceeds to the next heating process. . When the food is placed in the temperature detection range, the time of the back heating process is 4 minutes, and the temperature control temperature is 180.
° C. When the food is placed outside the temperature detection range, the time for the back heating process is extended by 20 seconds. As a result, even when the food is placed outside the temperature detection range and the detected temperature is unlikely to decrease, the heating output does not increase, so that the fire can be firmly put into the food by extending the time. In the reverse heating process, the extension time is shorter because gravy may be present in the temperature detection range from the hamburger when turning over. If meat juice is present in the temperature detection range, the detection temperature will be lower than when the food is placed outside the temperature detection range, so the heating output tends to be large and it is not necessary to raise the temperature control temperature as much as surface heating. It is.

  Next, the operation for two persons in the “hamburger” course according to Embodiment 2 of the present invention will be described below. The difference from the 4 servings is the temperature difference between the food placement position determination in the food standby process and the turnover standby process, and the extended time of the front heating process and the back heating process when the food is placed outside the temperature detection range. is there. The food position determination temperature in the food standby process is 20 ° C., the food placement position determination temperature difference in the turn-over standby process is 10 ° C., and the food is placed in the temperature detection range with a reduction amount smaller than that for 4 servings. to decide. This is because the detection temperature is less likely to decrease when the amount of cooked food is small because the heat capacity is small. In the food standby process and the turnover standby process, when it is determined that the food is placed outside the temperature detection range, the time for the front heating process and the back heating process is extended by 60 seconds. This time is longer than that for 4 people. The reason is that if the amount of food is small, the heat capacity is small, so that the pan temperature is less likely to decrease and the heating output is less likely to occur. That is, the difference in the heating output depending on the food placement position is because a small amount of cooked food is large, and it is necessary to extend the cooking extension time. For this reason, when the amount of food is small, it is possible to secure the amount of heating necessary to pass the fire into the food by extending the time of the heating process as compared with the case where the amount is large.

  As described above, the cooking device according to the present invention is effective for a cooking device equipped with an automatic cooking course for home use or business use such as a built-in or stationary type IH cooking heater or a microwave oven.

DESCRIPTION OF SYMBOLS 1 Main body 2 Top plate 3 Heating coil 4 Temperature detection means 5 Pan 6 Heating course selection means 7 Signal receiving means 8 Operation means 9 Display means 10 Control means 10a Time measuring means

Claims (6)

A main body constituting an outer shell, a top plate provided on an upper surface of the main body, a heating unit provided below the top plate for heating an object to be heated, and an operation unit for inputting a control command by operation, Control means for controlling the heating means based on the control command, time measuring means for measuring time, temperature detection means for detecting the temperature of the pan bottom of the pan placed on the top plate, a plurality of In one of the control modes, in the automatic baking course in which the control means outputs a heating so that the temperature at the bottom of the pan detected by the temperature detection means becomes a preset temperature control temperature, the control means includes a predetermined When the amount of decrease in the temperature detected by the temperature detection means within the time is smaller than a predetermined temperature difference set in advance, the cooking device determines that the food is placed outside the temperature detection range and increases the heating output. A main body constituting an outer shell, a top plate provided on an upper surface of the main body, a heating unit provided below the top plate for heating an object to be heated, and an operation unit for inputting a control command by operation, Control means for controlling the heating means based on the control command, time measuring means for measuring time, temperature detection means for detecting the temperature of the pan bottom of the pan placed on the top plate, a plurality of In one of the control modes, in the automatic baking course in which the control means outputs a heating so that the temperature at the bottom of the pan detected by the temperature detection means becomes a preset temperature control temperature, the control means includes a predetermined When the amount of decrease in the temperature detected by the temperature detection means within the time is smaller than a predetermined temperature difference set in advance, the cooking device extends the cooking time by determining that the food is placed outside the temperature detection range. The cooking device according to claim 1 or 2, wherein the heating means is a heating coil that induction-heats a pan placed on the top plate. The said control means increases a heating output with raising the temperature control temperature of a part of heating sequence of the said automatic baking course, when it is judged that the food was put out of the temperature detection range. The heating cooker according to any one of 3 above. A cooking amount determining means determined from the inside or outside of the main body is provided, and when the control means determines that food is placed outside the temperature detection range, heating when it is determined that the food is placed within the temperature detection range The heating cooker according to any one of claims 1, 3, and 4, wherein the ratio of the heating output to be increased from the sequence is larger when the determined amount of cooked food is small. A cooking amount determining means determined from the inside or outside of the main body is provided, and when the control means determines that food is placed outside the temperature detection range, heating when it is determined that the food is placed within the temperature detection range The cooking device according to any one of claims 2, 3, and 4, wherein the ratio of the heating time to be lengthened from the sequence is larger when the determined amount of cooked food is smaller than when it is larger.

Images