CN104146190A

CN104146190A - Vitamin-C-increasing cooking method for heating cooker

Info

Publication number: CN104146190A
Application number: CN201410387943.4A
Authority: CN
Inventors: 金子庆子; 古田和浩; 高桥由纪
Original assignee: Toshiba Corp; Toshiba Consumer Marketing Corp; Toshiba Home Appliances Corp
Current assignee: Toshiba Corp; Toshiba Lifestyle Products and Services Corp
Priority date: 2006-10-03
Filing date: 2007-09-30
Publication date: 2014-11-19
Also published as: TWI441607B; TW200822892A; TWI382827B; KR20100082819A; KR20080031130A; TW201223487A; KR101120397B1

Abstract

The invention is to provide a heating cooker that easily increases vitamin C of cooked food. The heating cooker comprises a heating chamber 5 disposed in an outer case to hold the cooked food by opening a door, and a steam generator 40 supplying the heating chamber with steam from the side. The steam generator 40 supplies the heating chamber with steam to create a predetermined steam temperature atmosphere in the heating chamber 5 to thereby increase vitamin C of the cooked food.

Description

The ascorbic cooking method of increase of heating device

The application is to be the divisional application that 200710170187.X, name are called the patent application of " heating device and the ascorbic cooking method of increase " in the application number that on September 30th, 2007 submits to.

Technical field

The present invention relates to have the heating device of steam supply device and increase ascorbic cooking method.

Background technology

For a long time, the research that improves the nutritive value of food material is just being carried out always.

For example, increase the ascorbic method in potato class, the method be by potato class be contained in the bunker that mean temperature is cooled to 7 DEG C to-1 DEG C rapidly, the amount that makes ascorbic acid exceed storage initial value and preserve 15 days to 35 days, then circulation listing makes the method that the vitamin C of processing increases, as disclosed in JP 2001-275606 communique (patent documentation 1).

In addition, heating device is in the past by supplying with steam to heating cabinet, can not destroy the cooking device for cooking of the nutritional labeling in gratin, for example disclosed in JP 2006-38315 communique (patent documentation 2).

In addition, for example, in Unexamined Patent 9-4849 communique (patent documentation 3) and Unexamined Patent 7-293889 communique (patent documentation 4), disclose water from feed pump steam injection case, by the structure of the water formation steam in heating steam case.These steam chests have the ejiction opening at cooking room inner opening, thereby the steam forming in steam chest is supplied in cooking room with certain steam pressure by ejiction opening.Temperature range in these cooking device control cooking rooms below boiling point, and utilize the Steam Heating of the following temperature of boiling point to be placed on the gratin in cooking room.

But, in the ascorbic method of increase as patent documentation 1 and patent documentation 2, need to provide expensive bunker, so that the mean temperature of gratin is cooled to the scope of 7 DEG C to-1 DEG C rapidly.

In addition the problem existing is that the ascorbic increase that will obtain expectation needs the longer shelf time of 15 days to 35 days.

In addition, in the structure of patent documentation 3 and patent documentation 4, the vegetables heating of cooking with the steam of the following temperature of boiling point is insufficient, and therefore edible warm vegetables are inappropriate.Therefore, vegetables with regard to the steam cooking to use the following temperature of boiling point are edible as warm vegetables, user must input new cooking conditions according to the situation of operating operation key, again vegetables is heated by new cooking conditions, operates cumbersome.

Summary of the invention

Object of the present invention is exactly in order to address the above problem, and a kind of ascorbic cooking method and heating device of easily increasing is provided.

To achieve these goals, the object of the present invention is to provide a kind of ascorbic cooking method of increase of heating device, it is characterized in that, comprising: the heating clamber that holds green-yellow vegetables; Supply with the steam supply device of steam to this heating clamber; And control the control device of this steam supply device, steam supply device described in described control device control, with the supply by steam, the temperature in described heating clamber is maintained to 40 DEG C of above 50 DEG C of following temperature bands, make green-yellow vegetables in described heating clamber in described more than 40 DEG C in the atmosphere below 50 DEG C, until reach the stipulated time band that the vitamin C of described green-yellow vegetables increases.

To achieve these goals, the object of the present invention is to provide a kind of heating device, it comprises the control device that holds the heating clamber of gratin, supplies with the steam supply device of steam and control this steam supply device to this heating clamber, wherein steam supply device described in this control device control, with the part that maintains gratin in increasing the ascorbic set point of temperature band below 100 DEG C of gratin.

In addition, the object of the present invention is to provide a kind of cooking method, comprising in the cooking device of steam supply device that holds the heating clamber of gratin and supply with steam to this heating clamber, by official hour in the steam atmosphere of the set point of temperature bands below gratin being placed on to 100 DEG C, increase the vitamin C of gratin.

In addition, the object of the present invention is to provide a kind of heating device, it can come under edible state as warm vegetables the vegetables that are applicable to using the temperature steam cooking with below boiling point, does not input new cooking conditions and heats.

According to one embodiment of present invention, gratin is placed in the steam atmosphere of 100 DEG C of following set point of temperature bands, by under this environment to gratin stress application, increased the vitamin C in gratin.

In addition, according to another embodiment of the invention, in heating clamber, supply with steam, in heating cabinet, form the steam atmosphere of the set point of temperature band below 100 DEG C, by under this environment to gratin stress application, increased the vitamin C in gratin.

In addition, according to still another embodiment of the invention, it can be applicable to so that come under edible state as warm vegetables with the vegetables of the steam cooking of the temperature below water boiling point, does not input new cooking conditions and heats.

Brief description of the drawings

Fig. 1 is the front view of door in closed condition that is applicable to micro-wave oven of the present invention.

Fig. 2 shows the front view of door in open mode of micro-wave oven.

Fig. 3 is the front view that micro-wave oven longitudinally sections.

Fig. 4 is the plane that micro-wave oven laterally sections.

Fig. 5 is the side view that micro-wave oven longitudinally sections.

Fig. 6 shows the block diagram of the electrical structure of summary.

Fig. 7 is the data of the ascorbic increment rate of gratin under different temperatures (spinach).

Fig. 8 is the data of the ascorbic increment rate of gratin under Different Weight (spinach).

Fig. 9 shows the data of the ascorbic increment rate of gratin under different temperatures (1 spinach).

Figure 10 shows the data of the ascorbic increment rate of gratin under different temperatures (pimiento).

Figure 11 shows the data of the ascorbic increment rate of gratin under different temperatures (radish).

Figure 12 is the detailed diagram of operating portion.

Figure 13 shows embodiments of the invention 2 (showing the outward appearance of door heating device under closed condition).

Figure 14 shows the outward appearance of the hot cooking device of door under open mode.

Figure 15 shows the internal structure of the heating device under a state being removed.

Figure 16 shows the profile of the internal structure of heating device.

Figure 17 shows the block diagram of electrical structure.

Figure 18 shows the control data of storing in control loop.

Figure 19 shows the control data of storing in control loop.

Figure 20 shows the control data of storing in control loop.

Figure 21 shows the dependency relation of ascorbic increment rate and cook temperature.

Figure 22 shows the dependency relation of ascorbic increment rate and cooking length of time.

Figure 23 shows the flow chart of the main processing of control loop.

Figure 24 shows the flow chart of the high-temperature steam processing of control loop.

Figure 25 shows the flow chart of the Low Temperature Steam processing of control loop.

Figure 26 shows the flow chart of the Low Temperature Steam processing of control loop.

Figure 27 shows the flow chart similar to Figure 26 of embodiment 3.

Figure 28 shows the figure similar to Figure 14 of embodiment 4.

Figure 29 is the flow chart similar to 26.

Symbol description

The first embodiment:

1-main body, 2-outer container, 3-support portion, case in 4-, 5-heating clamber, 5a-left side wall, 5b-right side wall, 5c-rear wall, 5d-front openings portion, 6-door, 7-handle portion, 8-guidance panel, 8a-vitamin C increases key, 9-operating portion, 10-display part, 11-door interlock switch, 12-right side clearance space, 13-left side clearance space, 14-underside gap space, 15-Machine Room, 16-magnetron, 17 drive units, 18-waveguide pipe, 19-temperature sensor, 30-stage portion, the 30a-portion of topping bar, the 30b-portion of getting out of a predicament or an embarrassing situation, the square pallet of 31-, the 31a-square pallet of topping bar, the 31b-square pallet of getting out of a predicament or an embarrassing situation, 40-steam raising plant, 41-steam generation container, 41a-steam generating chamber, 44-steam heater, 47-admission port, 48-thermistor, 49-steam blow-off outlet, 52-housing, 53-steam port, 54-water tank, 55-conduit, 56-feed pump, 60-hot air circulating mechanism, 61-Hot-air fan, 62-storage heater, 63-the 1st storage heater, 64-the 2nd storage heater, 65-shell (casing), 66-fan electromotor, 67-suction inlet, 68-blow-off outlet, 70-outlet opening portion, 71-steam output mechanism, 72-exhaust screen, 80-control device, 80a-memory, 81-power supply

2-4 embodiment:

103-cooking room, 104-door, 111-fan electromotor (drive source), 114-external heater (heater), 116-magnetron, 121-steam chest (steam generating unit), the upper steam heater of 122-(heating source), 127-dial (operated key), 131-starts switch (operated key), 133-display, 134-control loop (comprises cooking menu selecting arrangement, cooking controller, tape deck), 144-siren (device for informing), 145-internal temperature sensor, 147-vapor (steam) temperature sensor (generating unit temperature sensor), 150-CPU, 151-ROM, 152-RAM.

Detailed description of the invention

Use brief description of the drawings embodiments of the invention below.

(embodiment 1)

Referring to figs. 1 through Fig. 8, heating device of the present invention is described, above-mentioned accompanying drawing shows an embodiment who is applicable to micro-wave oven.

Fig. 1 is the front view of door in closed condition of micro-wave oven.Fig. 2 shows the front view of door in open mode.Fig. 3 is the front view longitudinally sectioning.Fig. 4 is the plane laterally sectioning.Fig. 5 is the side view longitudinally sectioning.Fig. 6 is electrical structure diagram.Fig. 7 is the data of the ascorbic increment rate of gratin under different temperatures.Fig. 8 is the data of the ascorbic increment rate of gratin under Different Weight.

As shown in Figure 1, 2, the outline-shaped of the main body 1 of micro-wave oven becomes the outer container 2 of rectangle, is provided with support portion 3 below bottom.

The inside of outer container 2 is provided with the interior case 4 of front openings, and the inside of this interior case 4 is as heating clamber 5.In addition, the 5d of front openings portion of this heating clamber 5 forms whole large rectangular shape in the full duration of cardinal principle above of main body 1.

The door 6 that is provided with the 5d of front openings portion that can open and close heating clamber 5 above of main body 1.This 6 can be by not shown articulated section in the front lower of main body 1 pivotable movably along the vertical direction.

In addition, on the front face of door 6 as shown in Figure 1, top is provided with handle portion 7, and meanwhile, bottom is provided with the guidance panel 8 that comprises multiple operating portions 9 and display part 10.On this guidance panel 8, because operating portion 9 can be selected cooking method of setting cooking etc., therefore display part 10 can show selected cooking method and cook temperature etc.

In addition, be provided with the door interlock switch 11 (referring to Fig. 6) of lock door 6 on door 6, this door interlock switch 11 has the locking mechanism of lock door 6, thereby when the temperature in heating clamber 5 is higher, can not open door 6.

As shown in Figure 4, Figure 5, between outer container 2 and interior case 4, be provided with space, the right side of interior case 4 is rightward space 12, and left side is leftward space 13, is lower side space 14 below.

As shown in Figure 5, Machine Room 15 is formed on the rear side of heating clamber 5, and the bottom of this Machine Room 15 is provided with the drive unit 17 of magnetron 16 and this magnetron 16.

This magnetron 16 can produce microwave, and the microwave producing can, by being located at waveguide pipe 18 in lower side space 14, that extend to middle part below heating clamber 5, be supplied to heating clamber 5 from peristome (not shown).

In addition, on the top of the central part of Machine Room 15 and after the central part of left and right directions is provided with by the hot air circulating mechanism 60 of narration.

Further, the top of Machine Room 15 is provided with the temperature sensor 19 (being equivalent to temperature-detecting device) of the temperature of the temperature measured in heating clamber 5 and heating object.

On the other hand, as shown in Figure 3, forming the stage portion 30 of overshooting shape on the two side in heating clamber 5, is the 30a of portion that tops bar above, is the 30b of portion that gets out of a predicament or an embarrassing situation below.

In this stage portion 30, can carry the square pallet 31 that cooking is used, it is equipped with respectively top bar square pallet 31a and the square pallet 31b that gets out of a predicament or an embarrassing situation.

These square pallets 31 can slippage in any stage portion 30, by making square pallet 31 to the direction slippage of peristome 5d above, and can be from heating clamber 5 by its taking-up.

As shown in Figure 2 and Figure 3, in leftward space 13, the outside of the left side wall 5a of heating clamber 5 steam generation container 41 that is equipped with the 30a of the portion of topping bar and gets out of a predicament or an embarrassing situation between the 30b of portion.

As shown in Figure 3, steam generation container 41 is to form as shown in the figure the container of an opening on right side, and has the 41a of steam generating chamber that capacity is about 12ml.

This steam generation container 41 is for example by metal mould casting, as aluminum dipping form cast becomes.

At 2 heaters 44 for steam that formed by bar-shaped sheathed heater of the position up and down of the 41a of steam generating chamber of steam generation container 41 casting.These two steam are outstanding from steam generation container 41 by the two end terminals of heater 44, and are connected with electric independently power supply 81 (referring to Fig. 6).

In addition, the diagram left side of container body 42 forms an admission port, and conduit 55 is installed in this admission port.

In addition, the top of the 41a of steam generating chamber is provided with the thermistor 48 (referring to Fig. 6) of the temperature that detects steam generation container 41.

On the other hand, on the sidewall of steam generation container 41, equally spaced form substantially horizontal 3 tubular steam blow-off outlets 49 side by side, and make it outstanding from right side.

As shown in Figure 3, on the left side wall 5a of heating clamber 5, form 3 steam openings portions 51 corresponding to steam blow-off outlet 49.The housing 52 of the periphery that covers steam openings portion 51 is installed in the inner side of the left side wall 5a of heating clamber 5 in addition.This housing 52 has 3 tubular steam ports 153 that are communicated with steam openings portion 51.

On the other hand, as shown in Figure 3, in the lower side space 14 of heating clamber 5, be provided with water tank 54.This water tank 54 can hold the water of about 400ml, and outer container 2 is installed and removed relatively.The water tank 54 being arranged in outer container 2 is connected with the admission port 47 of steam generation container 41 by conduit 55.In the middle of conduit 55, connect a feed pump 56, in the time driving this feed pump 56, the water in water tank 54 can be supplied in the 41a of steam generating chamber.

Steam raising plant 40 is made up of steam generation container 41, water tank 54, conduit 55 and feed pump 56 etc.

On the other hand, in the rear wall side of heating clamber 5, be provided with hot air circulating mechanism 60.

As shown in Figure 5, this hot air circulating mechanism 60 is made up of Hot-air fan 61, storage heater 62, shell 65 and fan electromotor 66, and wherein, Hot-air fan 61 can use centrifugal fan.

This Hot-air fan 61 is covered by shell 65, in the Machine Room 15 of these shell 65 rear sides, fan electromotor 66 is installed.The rotating shaft of this fan electromotor 66 inserts in shell 65, the center hub that Hot-air fan 61 is installed thereon, thus rotatably drive this Hot-air fan 61.

Storage heater 62 is made up of 2 sheathed heaters, is centered around surrounding's setting of Hot-air fan 61.

The storage heater 62 being made up of these two heaters is made up of the 1st different storage heater 63 of rated output power and the 2nd storage heater 64, the 1st storage heater 63 is connected with power supply 81 respectively independently with the 2nd storage heater 64, the rated output power of the 1st storage heater 63 is 1300W, and the rated output power of the 2nd storage heater 64 is 1000W.

For this layout, as shown in Figure 2, on the rear wall 5c of heating clamber 5, form the circulated air suction inlet 67 of multiple small pore-like in the position of the central portion corresponding to Hot-air fan 61, at the same circulated air blow-off outlet 68 that forms multiple small pore-like of the outer fix that exceeds Hot-air fan 61 peripheral parts.

In addition, blow-off outlet 68 is corresponding with storage heater 62, configures circlewise formation.

Moreover the above-mentioned square pallet 31a that tops bar clips suction inlet 67 up and down with the square pallet 31b that gets out of a predicament or an embarrassing situation, to the suction inlet 67 of circulated air and blow-off outlet 68 are separated.

In addition, as shown in Figure 4, on the right side wall 5b in heating clamber 5, be provided with outlet opening portion 70, in the arranged outside steam exhaust-gas mechanism 71 of this right side wall 5b.

Conventionally, exhaust screen 72 closes outlet opening portion 70 by the additional strength of spring (not shown), and this steam output mechanism 71 can make baffle plate motor 78 that exhaust screen 72 rotates and in rotary moving by driving.

Next, the electrical structure of micro-wave oven is described.

Fig. 6 shows the block diagram of the electrical structure of the summary of micro-wave oven.

The control device 80 that micro-wave oven has and the operating portion 9 of described guidance panel 8, detect the temperature in heating clamber 5 temperature sensor 19, detect the thermistor 48 of the temperature in steam generation container 41 and be connected to the power supply 81 of micro-wave oven supply power.

Operating portion 9 can will be set the signal input control device 80 of cooking method etc., and temperature sensor 19 and thermistor 48 can be inputted various temperature detecting signals.

Control device 80 is connected with the display part 10 of guidance panel 8 and the drive unit 17 of magnetron 16, and is connected with heater 44 and feed pump 56 with the steam of steam raising plant 40.

And, be that the 1st storage heater the 63, the 2nd storage heater 64 is connected with fan electromotor 66, the storage heater 62 of hot air circulating mechanism 60.

In addition, be also connected with the door interlock switch 11 of lock door 6 and the baffle plate motor 78 of steam output mechanism 71.

Control device 80 is configured to and comprises memory 80a, for the control method list of pre-stored heater, this list is by the separately storage of the mode of classification, " microwave ", " baking ", " steam ", " Low Temperature Steam " and " preference temperature " of multiple heaters in the 1st grade, are stored as list-item, by setting these projects, can select the heater of programming in advance to cook.

For example, when select in the project of cooking method " microwave " time, can select to utilize the cooking method of magnetron heated food, i.e. " microwave cooked menu ".In addition,, " baking " in the situation that, select the cooking method of the Hot-blast Heating food that utilizes hot air circulating mechanism generation, i.e. " baking cooking menu "; " steam " in the situation that, the cooking method of the high-temperature steam heated food that choice for use steam raising plant produces, i.e. " steam cooking menu "." Low Temperature Steam " in the situation that, select supply with steam and make heating clamber in 100 DEG C of cooking methods with the heated food that gets off from steam raising plant, be i.e. " Low Temperature Steam cooking menu ".In addition, can select " preference temperature ", make it become the state of the cook temperature of setting.

Being positioned at the 1st grade the next the 2nd grade is by forming for setting as the list of the cook temperature of heating condition, can being set to 250 DEG C from 30 DEG C with the interval of 1 degree.

In other scope of the 1st grade, also store the multiple cooking menus as the list of cooking method, wherein, in the lower layer of " Low Temperature Steam ", store the cooking menu of " vitamin C increase ".

Should in the lower layer of " vitamin C increase ", store the gratin of the green-yellow such as spinach and pimiento vegetables, and store the cooking method about it.In its lower layer, store the weight of gratin further, and stored the cooking method according to its weight.

Next, the usage about the micro-wave oven of said structure is described.

First, opening door 6 is contained in unshowned accompanying drawing gratin in heating clamber 5, the user of being described below determines cooking method and heating condition, and inputs the heating conditions such as the cooking method of " microwave ", " steam ", " baking ", " Low Temperature Steam " and heat time, heating setpoint temperature from operating portion 9.

Indicate heating to start during when the beginning switch in operating operation portion 9, the cooking method of setting according to control device 80 and heating condition, along with predefined control program drives magnetron 16, steam raising plant 40 and hot air circulating mechanism 60 to carry out cooking.

Now, first explanation has been set on one side to the interior supply steam of heating clamber 5, the action while carrying out the cooking menu (hereinafter referred to " steam cooking menu ") of cooking on one side.

It is for toasting the cooking of cake and cream puff cake and steamed dumpling with the dough gathered at the top and pork pies etc.

In the time that instruction " steam cooking menu " starts, open heater 44 for steam.Consequently heated steam generation container 41 simultaneously.Then, in the time being arranged on thermistor 48 in steam generation container 41 and judging that the temperature of the 41a of steam generating chamber reaches more than 120 DEG C, drive feed pump 56, start to supply water to steam generation container 41 from water tank 54.

In the time utilizing feed pump 56 to supply with a small amount of water to steam generation container 41, this water enters into the 41a of steam generating chamber, and flash evapn.

The steam producing in the 41a of this steam generating chamber is discharged in heating clamber 5 from the steam openings portion 51 of topping bar square pallet 31a and get out of a predicament or an embarrassing situation between square pallet 31b by steam blow-off outlet 49.Now, because steam blow-off outlet 49 and steam port 153 are tubulars, therefore steam left wall portion of relative heating clamber 5 as the arrow S in Fig. 3 discharges along vertical substantially direction.

Then, utilize and be placed on the condensation heat effect cooking thing that the gratin in heating clamber 5 contacts with vapor phase.

Next, illustrate to have set on one side and supply with hot blast to the interior circulation of heating clamber 5, the action while carrying out the cooking menu (hereinafter referred to " baking cooking menu ") of cooking on one side.

The cookings such as its baking for such as toast and meat.

In the time that instruction " baking cooking menu " starts, switch on to fan electromotor 66 and storage heater 62.

Thus, hot blast motor 66 drives Hot-air fan 61 rotatably, makes Hot-air fan 61 arrow M as shown in Figure 5 suck the air in heating clamber 5 from the suction inlet 67 of heating clamber rear wall 5c like that.

Then, Hot-air fan 61 is along the circumferential direction blown, and is heated by storage heater 62.

Blow out from the blow-off outlet 68 of heating clamber rear wall 5c the air circulation making in heating clamber 5 by the air that makes this heating, thereby improve the temperature in heating clamber 5.

Utilize the action of this hot air circulating mechanism 60 to heat gratin forced convertion.Now, in heating clamber 5, also utilize the heat radiation of storage heater 62 to heat.

The action of having set while utilizing the cooking menu (hereinafter referred to " microwave cooked menu ") of microwave to the gratin cooking in heating clamber 5 is described below.

It is for the cooking of warm milk, the frozen food that thaws etc.

Directly place and hold gratin in the bottom of heating clamber 5, in the time that instruction " microwave cooked menu " starts, drive magnetron 16, microwave is by waveguide pipe 18, utilize rotable antenna (not shown) irradiating microwaves equably in direction heating clamber 5 from heating clamber 5, carry out cooking.

In addition the action of having set when generating superheated steam with steam raising plant 40 and hot air circulating mechanism 60 in combination and using this superheated steam to carry out the cooking menu (hereinafter referred to " superheated steam menu ") of cooking of gratin is described here.

This superheated steam menu is used for as roasting whole chicken and the cooking that heats hamburger etc.

First, the 30a of the portion of topping bar in heating clamber 5 and the 30b of portion that gets out of a predicament or an embarrassing situation arrange respectively top bar square pallet 31a and the square pallet 31b that gets out of a predicament or an embarrassing situation.

Then, topping bar square pallet 31a and get out of a predicament or an embarrassing situation in square pallet 31b and place gratin.

Subsequently, utilize the operating portion 9 of guidance panel 8 to select " superheated steam cooking menu ", in the time receiving the instruction of beginning, send instruction according to the program of control device 80.

First, supply with electric power to the 1st storage heater 63 and the 2nd storage heater 64 of hot air circulating mechanism 60, meanwhile, fan motor 66, to carrying out preheating in heating clamber 5, will be heated to 100 DEG C in heating clamber 5.

Then, make steam heater 44 heatings of steam raising plant 40 reach 120 DEG C, make the 41a of steam generating chamber become high temperature.Then drive feed pump 56, start to supply water to the 41a of steam generating chamber.Now, control device 80 drives feed pump 56, and for example to supply with off and on the water of specified volume to the 41a of steam generating chamber every 2 seconds, the confluent of every 1 time is controlled corresponding to the kind of " superheated steam cooking menu ".For example, when setting " the superheated steam cooking menu " for toasting cake and cream puff cake, the confluent of every 1 time is set as 0.5ml, and in the time setting " the superheated steam cooking menu " of steamed dumpling with the dough gathered at the top and pork pies etc., the confluent of every 1 time is set as 1.0ml.

Then, by supply with the water of less flow to the steam generation container 41 of temperature rise to 120 DEG C, this water enters into the 41a of steam generating chamber, and flash evapn, arrive the steam of steam blow-off outlet 49 by this steam blow-off outlet 49, be ejected into heating clamber 5 from steam port 153.

The steam riddling in heating clamber 5 is drawn into hot air circulating mechanism 60 from the suction inlet 67 that is arranged in heating clamber 5 rear wall 5c, and in this hot air circulating mechanism 60, utilizes storage heater 62 to make steam superheating.

Then, make the temperature of superheated steam continue to rise, become superheated steam more than saturation temperature.

Superheated steam more than this saturation temperature blows out in heating clamber 5 from the blow-off outlet 68 of heating clamber 5 rear wall 5c, and contacts whole gratin, thereby carries out the superheated steam cooking.

In the time that the cooking length of time of this cooking method finishes, close each heater, utilize control device 80 to drive rotatably baffle plate motor 78, to open outlet opening portion 70.Like this, the hot blast in heating clamber 5, steam, superheated steam can be discharged from outlet opening portion 70, and are discharged to the outside of interior case 4.Then be discharged to the outside of outer container 2 from the exhaust outlet (not shown) being located at outer container 2, so finish the cooking.

Now explanation is chosen in the situation of the cooking menu (hereinafter referred to " vitamin C increase menu ") of " Low Temperature Steam " of storage in the 1st grade, " vitamin C increase " in selecting the 2nd grade.

The cooking menu that is somebody's turn to do " vitamin C increase " is the ascorbic increase method by carry out the gratin of storing in memory 80a, the healthy cooking menu of considering user that makes the vitamin C increase of gratin and cook, when selecting to be somebody's turn to do after the menu of " vitamin C increase ", be chosen in the food material of storing in memory 80a, and be further chosen in the weight of a certain food material in this lower layer, by making it start to carry out the method.

It is that spinach (40g) is as the cooking method that will increase ascorbic gratin that explanation is now used green-yellow vegetables.

First, 40g spinach is placed in heating clamber.Then, on operating portion 9, select " Low Temperature Steam "-" vitamin C increase "-" spinach "-" 40g ", start to carry out.

Like this, control device 80 is just carried out according to " the cooking method program that the vitamin C in 40g spinach is increased " of storing in memory 80a.

First, open heater 44 for steam, heating steam generation container 41.

Then, the thermistor 48 being arranged in steam generation container 41 judges when the temperature of the 41a of steam generating chamber reaches 80 DEG C, drives feed pump 56, starts to supply water to steam generation container 41 from water tank 54.

Utilize feed pump 56 that a small amount of water is supplied in steam generation container 41, this water enters into the 41a of steam generating chamber evaporation.

The steam producing in the 41a of this steam generating chamber is discharged in heating clamber 5 by steam blow-off outlet 49.Then, control device 80 is continuously to the interior supply steam of heating clamber 5, until the temperature in heating clamber 5 becomes 40 DEG C, makes to become in heating clamber the state of saturated vapor.

Temperature in heating clamber reaches 40 DEG C and in the time that temperature sensor 19 detects this situation, adjust changeably the temperature of the 41a of steam generating chamber and the supply of steam, so that maintain 40 DEG C and maintain the state of saturated vapor in heating clamber, thereby under the environment of the saturated vapors of 40 DEG C, utilize condensation heat effect to cook spinach.

After temperature sensor 19 detects 40 DEG C, during through 5 minutes, stop steam supply, open the exhaust screen 72 of steam output mechanism 71, steam is discharged to outside heating clamber.

As mentioned above, control device 80 can be carried out " vitamin C increase " menu, and the ascorbic containing ratio of spinach is increased.

The ascorbic cooking method of this increase is to test in advance according to utilizing the method that established data is carried out, with reference to Fig. 7 illustrate this experimental data and according to.

Fig. 7 changes the datagram that various cook temperatures are tested 40g spinach under the condition of saturated vapor, supposes that the ascorbic amount before the cooking is 1, then carries out cooking, and the vitamin C the figure shows before the cooking has increased how many.The longitudinal axis represents ascorbic increment rate, and transverse axis represents cooking length of time.In addition, the vitamin C is here the ascorbic data of reduced form.

Can find out from this experimental data, be that under the condition of 20 DEG C to 35 DEG C, vitamin C is no more than 1 at cook temperature, after the regular hour, demonstrates vitamin C and reducing.

In addition,, even if be under the condition of 50 DEG C to 100 DEG C at cook temperature, also can see that ascorbic amount has reduced compared with before the cooking.

In addition, in the situation that cook temperature is 50 DEG C, in the time that cooking length of time is 15 minutes, there will be maximum, but can not be increased to again the vitamin C exceeding before the cooking.

Wherein, in cook temperature is the condition of 40 DEG C, 45 DEG C, start, after heating, can see that ascorbic amount increases immediately when reaching design temperature.Then, can see in slow increase, start after the cooking during through 10 minutes, vitamin C is 1.25 in the time of 40 °, in the time of 45 °, is even increased to 1.3, approaches maximum, just starts afterwards to reduce sharp.

Like this, for this cooking conditions, compare with the ascorbic amount of spinach before the cooking, it demonstrates the vitamin C that can make spinach contain 1.25,1.3 times.

That is to say, can find out from this experimental data, for spinach, carry out Low Temperature Steam cooking in the atmosphere of certain set point of temperature time, can there is the phenomenon that vitamin C increases, in addition, maintain heating in the atmosphere of this set point of temperature time, after a certain stipulated time, can there is the phenomenon that vitamin C sharply reduces.

Therefore, according to this experimental data, by " vitamin C increase " menu is programmed to, supply with steam to carry out condensation heat transfer heating in the atmosphere of set point of temperature, and in the time that vitamin C becomes maximum, stop the cooking, thereby can in the time that vitamin C amount is maximum, take out spinach.

Therefore, when user has this spinach, with cooking before spinach compared with, can have vitamin C increase spinach, thereby can provide healthy gratin to user.

In addition the experimental data that changes the weight of spinach and seek ascorbic increment rate is described here.

Fig. 8 uses the steam cooking 30g of 40 DEG C and the experimental data of 40g spinach, supposes that the ascorbic amount before the cooking is 1, and the vitamin C the figure shows before the cooking has increased how many.In addition, the vitamin C is here the data that reduced form and oxidized form combine the vitamin C amount of total.The longitudinal axis represents ascorbic increment rate, and transverse axis represents cooking length of time.

Like this, concerning 40g, vitamin C is increased to 1.6 and reach maximum when through 10 minutes, and for 30g, and vitamin C is increased to 1.5 and reach maximum during through 5 minutes.

Therefore, according to these data, while cooking the spinach of 30g, can utilize steam to form the heating clamber environment of 40 DEG C, by making heating clamber reach 40 DEG C to stop supplying with steam while starting through 5 minutes from supplying with steam, then finish the cooking, can cook out the ascorbic spinach of 1.5 times of the vitamin C amounts that contain before the cooking.

Like this, due in the gratin of the green-yellow vegetables such as spinach, by apply cooking stress in the Low Temperature Steam atmosphere of set point of temperature, and the experimental data increasing according to vitamin C, in heating device, set the cooking that uses steam, therefore user can easily produce the vitamin C of increase compared with vitamin C before cooking, and user can absorb vitamin C easy and conveniently.

In addition, due in the time being heated to the ascorbic set point of temperature of increase, can find to reach the peaked time, when through this official hour, due to by after this stipulated time, stop supplying with steam finish cooking, therefore user can be in the time that vitamin C be maximum edible cooking thing, absorb more vitamin C.

Especially, in the situation that gratin is green-yellow vegetables, it is 40 DEG C to 50 DEG C that supply steam makes the temperature in heating clamber, can increase the vitamin C of gratin.

In addition, steam supply device by steam generation container, heat the steam heater of described steam generation container and form to the feed pump of the indoor water supply of described steam generation, for steam is supplied to heating clamber from described steam generation container, by continuously by steam supply to heating clamber, the state of the steam that can make to reach capacity rapidly in heating clamber.Therefore, can make ascorbic amount reach maximum time ahead of time.

In addition, by official hour in the steam atmosphere of the set point of temperature bands (being 40 DEG C-45 DEG C (referring to Fig. 7) for spinach) below gratin being placed on to 100 DEG C, increase the vitamin C of gratin (for the spinach in Fig. 7, heating clamber reaches 40 DEG C, and after the temperature of 40 DEG C starts heating time of about 10 minutes), further, reach while increasing ascorbic stipulated time of gratin band (ascorbic amount become " 1 " time when above be with) at gratin, supply with steam owing to stopping using steam raising plant 40, to reduce the quantity of steam in the heating clamber of having placed gratin, therefore can take out the gratin that vitamin C has increased.

In addition, also can make gratin reach increase the ascorbic stipulated time of gratin with time utilize the steam output mechanism 71 steam in heating clamber 5 is discharged to outside heating clamber 5, after steam is discharged, take out the gratin that vitamin C has increased.

User can take out gratin in the time that the vitamin C of this gratin increases, edible before the vitamin C of gratin compared with before the cooking reduces, thereby can absorb the vitamin C of increase compared with before cooking.

In addition, the normal temperature state that is placed on non-steam atmosphere from the gratin of cooking room taking-up vitamin C increase state time, because vitamin C can not reduce sharp, even if placing edible this gratin after the long period, user also can have the gratin that vitamin C increases.

In addition,, by the gratin that comprises spinach being placed on to official hour in the steam atmosphere of 40 DEG C-45 DEG C, owing to having increased the vitamin C that is included in the spinach in gratin, therefore user can have this vitamin C increases the gratin of state.

In addition here, although the experimental data of spinach shows the data that are limited to 30g and 40g in above-mentioned Fig. 8, the experimental data (referring to Fig. 9) that uses ascorbic increase method for 1 spinach (weight is 15g) also can be shown.

Fig. 9 amount of measuring reduced form vitamin the same as Fig. 7, supposes that the ascorbic amount before the cooking is 1, and after the cooking, ascorbic increment rate is set as the longitudinal axis, and cooking elapsed time is transverse axis.Different from Fig. 7, be the time started (0 point) of transverse axis to the zero hour of heating clamber by steam supply.

In this experiment, 1 spinach is contained in described heating clamber 5 and carries out the Low Temperature Steam cooking, then in heating clamber, to supply with steam and confirm whether the vitamin C of gratin increases, the temperature in heating clamber becomes under the condition of 40 DEG C and 42 DEG C tests.

In the case of being the experimental data of 42 DEG C by the Temperature Setting in heating clamber, heat the water being supplied in steam generation container 41 so that its evaporation, start to supply with this steam (0 minute) to heating clamber, preheating heating clamber during through 3 minutes heating clamber reach 42 DEG C.So after the set point of temperature that reaches these 42 degree starts heating, ascorbic amount starts to increase sharp.

Next, maintain on one side 42 DEG C of this set points of temperature, when continuous heating was through 10 minutes on one side (from reaching 42 DEG C while starting through 7 minutes), ascorbic amount reaches the maximum of 1.5 times.Just reduce gradually at leisure afterwards.

In addition, in the case of being the experimental data of 40 DEG C by the Temperature Setting in heating clamber, carry out preheating after starting to supply with steam (0 minute), the temperature after 3 minutes in heating clamber reaches 40 DEG C.

Afterwards, when making to maintain the set point of temperature of 40 DEG C in heating clamber, and the temperature that makes the part on gratin surface is while maintaining 40 DEG C, the ascorbic amount of comparing with uncooked state is mobile near doubly in " 1 ", and vitamin C starts increase when through 10 minutes.That is to say, in heating clamber, reach 40 DEG C under set point of temperature from start heating during through 7 minutes vitamin C can increase.

Then,, during through 20 minutes (from reaching 40 DEG C while starting through 17 minutes), ascorbic increase approaches maximum, reaches the numerical value of 1.45 times.

Like this, even in the spinach of 1 weight (15g), by controlling steam raising plant 40, make a part for gratin maintain i.e. 40 degree and 42 degree of set point of temperature band, also can increase the vitamin C of gratin.

In addition, the stipulated time band increasing at vitamin C, the time band that namely ascorbic amount becomes 1 above scope in Fig. 9 (is to start after reaching 42 DEG C during with 42 DEG C of cookings, during with 40 DEG C of cookings, be to start for after reaching 40 DEG C 7 minutes, ascorbic amount is not reduced to the scope below 1) in, if stop the cooking of " vitamin C increase " menu, can take out the gratin that vitamin C increases.

Especially, due to the weight corresponding to cook temperature and gratin, it is different in different occasions that ascorbic amount reaches the peaked time, therefore can seek to reach the peaked time by experiment in advance, near this stipulated time, stop the cooking of " vitamin C increase " menu, thereby can take out the gratin that vitamin C amount is high.

In this case, as the method that stops cooking, also can with the action of described " vitamin C increase " menu illustrated stop like that steam raising plant 40, and reduce to the quantity of steam of supplying with in the heating clamber of steam raising plant 40.For example, the timing that can intermittently drive by postponing feed pump 56, can reduce the quantity of steam from the 41a of steam generating chamber to heating clamber 5 interior supplies.

In addition similarly, also can, with the illustrated such steam output mechanism 71 that drives of action of described " vitamin C increase " menu, the steam in heating clamber 5 be discharged to outside heating clamber, then stop increasing ascorbic cooking.

The gratin that can make vitamin C increase.

In addition,, except spinach, the inventor has also carried out increasing the ascorbic experiment of various gratins, the following describes the data that obtain from the result of these experiments.

Figure 10 uses pimiento as gratin and utilizes the heating clamber 5 of above-described embodiment to regulate the experimental data of ascorbic amount increase and decrease.Here be not use pallet and central authorities that a pimiento is placed on to heating clamber measure.In addition, the vitamin C is here reduced form vitamin.

Can find out from this experimental data, by the steam atmosphere Temperature Setting in heating clamber 5 in the situation of 40 DEG C, 42 DEG C, ascorbic amount can increase.

Figure 11 uses radish as gratin the experimental data of utilizing the heating clamber 5 of above-described embodiment to measure.In experiment, it is 40 DEG C, 50 DEG C, 60 DEG C by the temperature change being full of in the heating clamber of steam.Columniform radish is pressed to the shape of ginkgo leaf and cut, the radish that section is cut into 1/8 shape is placed in heating clamber to be measured.

In addition, the ascorbic longitudinal axis represents reduced form vitamin, and transverse axis is cooking elapsed time, and the zero hour from steam to heating clamber that supply with is as time started (0 minute).

If adopted in this way, in the time that the Temperature Setting in heating clamber is 40 DEG C, ascorbic amount can reduce, but can increase the in the situation that of 50 DEG C, 60 DEG C.

In 40 DEG C, 50 DEG C, 60 DEG C, it is under 50 DEG C of conditions of cooking that vitamin C is increased to maximum temperature, and it can be increased to the ascorbic amount of 1.3 times.Therefore, if control steam raising plant 40 with the part that maintains radish near the temperature band these 50 DEG C, concerning radish, just can obtain maximum vitamin C amount.

Therefore be not only, the such green-yellow vegetables of spinach, pimiento, even the so faint yellow vegetables of radish also can increase ascorbic amount.

In addition, according to this experimental data, start at steam supply after (0 minute), until heating clamber 5 reaches 50 DEG C, 60 DEG C also respectively through 4 minutes, 5 minutes, more than then after 12-13 minute, vitamin C is just increased to " 1 ".

Therefore,, if start time of 12-13 minute and stop the cooking after maintaining this temperature band reaching set point of temperature band (about 50 DEG C-about 60 DEG C) from a part for gratin, just can take out the radish of vitamin C amount increase.

Due to from the part that maintains radish in 50 DEG C start 15 minutes ascorbic amount reached maximum, therefore stop supplying with steam and exhaust steam in this moment, just can obtain the radish of ascorbic amount maximum.

Like this, the gratin increasing by measuring vitamin C, and utilize experiment in advance to grasp 100 DEG C of following set point of temperature bands in the ascorbic steam atmosphere that increases this gratin, can set the menu corresponding to " the vitamin C increase " of gratin, thereby by carrying out this menu, the healthy gratin that can provide vitamin C to increase to user.That is to say, corresponding to the kind of gratin, change and increase ascorbic set point of temperature band and increase ascorbic stipulated time band, concerning the various gratins such as spinach, pimiento, radish, the gratin that can provide vitamin C to increase.

In this case, also can control steam raising plant 40, with the part that maintains gratin in increasing ascorbic set point of temperature band below 100 DEG C.

As the present embodiment, also can measure the temperature in heating clamber 5 with temperature sensor 19, can infer that temperature in the heating clamber 5 that this temperature sensor 19 detects becomes the temperature that the part of gratin reaches.In this case, the temperature in heating clamber 5 is consistent with the temperature on gratin surface.In addition, higher even if the temperature in the heating clamber that temperature sensor 19 detects increases the temperature of defined than vitamin C, the temperature band of the part that also can only maintain gratin in regulation.

In addition also can carry out with infrared ray sensor, the temperature of direct-detection gratin as temperature sensor 19.So just can control well the precision of " vitamin C increase " menu.

Similarly, the probe of detected temperatures can certainly be set especially, it directly be contacted, direct-detection temperature with gratin.

In addition, for the part that maintains gratin is in set point of temperature band, also can utilize steam raising plant 40 to control the supply of steam, drive Hot-air fan 61 simultaneously, make the temperature in heating clamber identical.

In addition, expectation is increasing in the ascorbic process of gratin, gratin is maintained in the atmosphere of saturated vapor.Like this, steam raising plant 40 passes through continuously to the interior supply steam of heating clamber 5, air in heating clamber 5 is extruded from the gap between peristome 5d above and door 6 etc., thereby made in heating clamber to become saturated vapor atmosphere substantially, maintain afterwards this saturated vapor atmosphere substantially.

In addition, for the temperature of gratin, preferably control steam raising plant 40, reach near maximum temperature band to maintain ascorbic increase.As mentioned above, the in the situation that of spinach, be about 45 DEG C, the in the situation that of radish, be about 50 DEG C, in the gratin of cooking at this temperature, can obtain and contain maximum ascorbic gratin.

In addition, although the present embodiment can be configured to, in operating portion 9, there is the setting of " Low Temperature Steam " cooking, and can select the cooking menu of " vitamin C increase " in this lower layer, but the dedicated button 9a that selects the cooking menu of carrying out " vitamin C increase " also can be directly set in operating portion 9 as shown in Figure 12.So, press ascorbic dedicated button at every turn, just in display part 10, press the DISPLAY ORDER Alternation Display of " spinach ", " pimiento ", " radish ", in the time showing the gratin of expecting, can, by pressing beginning key, start to increase the ascorbic cooking method existing in corresponding gratin.

(embodiment 2)

Below, with reference to Figure 13 to 29, illustrate and come in edible state as warm vegetables using the vegetables of the steam cooking being suitable for temperature below boiling point, do not input new cooking conditions and the embodiment of the cooking method that heats.

The heating device of implementing in the present embodiment cooking method comprises the cooking room of placing gratin, to the magnetron of described cooking room internal radiation microwave, heat the hot plate in described cooking room, to the steam supply mechanism that supplies with steam in described cooking room, detect the internal temperature sensor of the temperature in described cooking room, described magnetron is controlled in running respectively, the cooking controller of described heater and described steam supply mechanism, it is characterized in that described cooking controller can carry out set the 1st cooking conditions the 1st cooking conditions set process, to be placed on the gratin in described cooking room by Steam Heating, and the 2nd cooking conditions of carrying out setting the 2nd cooking conditions is set processing, to be placed on the gratin in described cooking room with heating using microwave, in the time setting the 1st cooking conditions, operate described steam supply mechanism and supply with steam in described cooking room, simultaneously according to the duty from steam supply mechanism described in the output signal control of described internal temperature sensor or described heater, make on one side to maintain in described cooking room the temperature range below the boiling point of water, carry out corresponding to the setting result of the 1st cooking conditions the 1st cooking stroke that the gratin to being placed in described cooking room heats on one side, in the time setting the 2nd cooking conditions, by from described magnetron to described cooking room internal radiation microwave, the gratin of carrying out being placed in described cooking room corresponding to the setting result of the 2nd cooking conditions carries out the 2nd warm cooking stroke, can be in the 1st cooking stroke be carried out, while stopping or stop rear beginning the 2nd cooking stroke.

The outer container 101 of Figure 13 is formed as the square box of front openings, and it has left plate, right plate, base plate, top board and rear plate.As shown in figure 14, the inside of this outer container 101 is fixed with an interior case 102.This interior case 102 is formed as the square box of front openings, and it has left plate, right plate, base plate, top board and rear plate.Gratin can be put and take out in the inner space of this interior case 102, as the cooking room 103 of front openings, into before cooking room 103.

As shown in figure 13, in outer container 101, door is rotatably installed with centered by 104 following end horizontal axles, thereby door 104 can operate closing the vertical closed position (referring to Figure 13) above of cooking room 103 and open between the open position (referring to Figure 14) above of cooking room 103 rotation centered by axle.Door switch 105 (referring to Figure 17) is installed in outer container 101.This door switch 105 is made up of press button that can Self-resetting, in the closed condition of door 104, the operated key utilization door 104 of door switch 105 is pressed into position and opens door switch 105 by operating in, in the open mode of door 104, the operated key of door switch 105 is closed door switch 105 by being projected into off position.

As shown in figure 14, on the left plate of interior case 102 and right plate, form respectively square tray support 106 in the rail-like of extending along fore-and-aft direction.These two upper square tray support 106 as shown in figure 15, are mutually faced and are arranged at left and right directions, and general square pallet 107 is arranged on this in square tray support 106 dismantledly.As shown in figure 14, on the left plate of interior case 102 and right plate, form respectively square tray support 108 under the rail-like of extending along fore-and-aft direction.Under these two, square tray support 108 as shown in figure 15, is mutually faced and is arranged at left and right directions, and general square pallet 107 is arranged in this lower square tray support 108 dismantledly.That is to say, 2 square pallets 107 that are spaced from each other layout at above-below direction are installed in cooking room 103 dismantledly.

As shown in figure 16, on the rear plate of interior case 102, be fixed with the fan drum 109 that is positioned at cooking room 103 outsides, in this fan drum 109, be accommodated with circulating fan 110.This circulating fan 110 is the centrifugal fans of discharging air from axial direction air amount from radial direction, and the rotating shaft of fan electromotor 111 is connected in circulating fan 110.This fan electromotor 111 is arranged in the space between the rear plate of outer container 101 and the rear plate of interior case 102 with inactive state, can make circulating fan 110 rotate together with rotating shaft by the rotating shaft rotation that makes fan electromotor 111.

As shown in figure 14, on the rear plate of interior case 102, be formed with air entry 112.This air entry 112 is aggregates that through-thickness runs through multiple through holes of interior case 102 rear plates, and relatively arranges with the central portion of circulating fan 110.As shown in figure 16, this air entry 112 be arranged to two square pallets 107 be all arranged on cooking room 103 when interior between two square pallets 107, the peripheral part of air entry 112 as shown in figure 14, is formed as the circular row gas port 113 around air entry 112.This exhaust outlet 113 is aggregates that through-thickness runs through multiple through holes of interior case 102 rear plates, in the time that circulating fan 110 rotates, as shown in the arrow in Figure 16, air in cooking room 103 is drawn into fan drum 109 from air entry 112, and is discharged in cooking room 103 from fan drum 109 by exhaust outlet 113.

As shown in figure 14, the inside of fan drum 109 is fixed with the annular exterior heater 114 that is equivalent to heater.This external heater 114 is by heating to the air in fan drum 109 being attracted by circulating fan 110 fan drum 109 is interior, make the air that is discharged to cooking room 103 from exhaust outlet 113 become hot blast, thereby be arranged on respectively while fan electromotor 111 and 114 two of external heaters all being turned round under the state in cooking room 103 at two square pallets 107, as shown in the arrow in Figure 16, can form respectively below the square pallet 107 of topping bar mobile from front to back hot blast and above the square pallet 107 of topping bar from back to front mobile hot blast and above the square pallet 107 of getting out of a predicament or an embarrassing situation from front to back mobile hot blast and below the square pallet 107 of getting out of a predicament or an embarrassing situation mobile hot blast from back to front, be placed on two gratins two square pallets 107 from the heating of upper and lower both sides respectively.Utilize the cooking of this hot blast to be called the baking cooking.

As shown in figure 16, in the space between the base plate of outer container 101 and the base plate of interior case 102, be furnished with the waveguide pipe 115 of extending at fore-and-aft direction with inactive state, the rearward end of this waveguide pipe 115 is connected with magnetron 116.This magnetron 116 is arranged in the space between the right plate of outer container 101 and the right plate of interior case 102 with inactive state, can be from this magnetron 116 to waveguide pipe 115 internal radiation microwaves in the time that magnetron 116 turns round.The leading section of this waveguide pipe 115 is formed with the irradiation mouth of microwave, and the irradiation mouth of waveguide pipe 115 faces toward the backplane of interior case 102 from below.The part relative with irradiating mouth on this base plate be made up of the heat resistant glass that can see through microwave, and the microwave being irradiated in waveguide pipe 115 from magnetron 116 is irradiated in cooking room 103 from the irradiation mouth of waveguide pipe 115 by a part for the base plate of interior case 102.The inside of this waveguide pipe 115 is accommodated with rotable antenna, and this rotable antenna is connected with the rotating shaft of antenna electrical 117 (referring to Figure 17).This antenna electrical 117 is arranged in the space between the base plate of outer container 101 and the base plate of interior case 102 with inactive state, by operating rotatably rotable antenna, can be irradiated to the microwave in cooking room 103 in the interior stirring of waveguide pipe 115.Utilize the cooking of this microwave to be called microwave cooked.

As shown in figure 16, in the space between the base plate of outer container 101 and the base plate of interior case 102, be accommodated with detachable feed-tank 118.This feed-tank 118 can store water, and as shown in figure 15, feed-tank 118 is connected with the water sucking mouth of feed pump 119.This feed pump 119 is made up of the electrodynamic pump (lave-out motor) that the water of feed-tank 118 inside is drained out to feed-tank 118 outsides, and makes its work (referring to Figure 17) using pump motor 120 as drive source.As shown in figure 15, the steam chest 121 (being equivalent to steam generating unit) that the discharge outlet of this feed pump 119 is manufactured with the aluminum dipping form casting that forms hollow form is connected.This steam chest 121 is arranged in the space between the left plate of outer container 101 and the left plate of interior case 102 with inactive state, utilizes the pressure that spues of feed pump 119 feed pump 119 can be injected into the inside of steam chest 121 from the water draining out in feed-tank 118.

As shown in figure 15, in the upper end of steam chest 121, be equivalent to the upper steam heater 122 of heating source in the interior location casting of wall thickness, in the bottom of steam chest 121, steam heater 123 under the interior location casting of wall thickness.On this, steam heater 122 and lower steam heater 123 are formed as respectively at fore-and-aft direction linearly extended bar-shapedly, and they can make to be injected into the evaporation of water in steam chest 121 from feed pump 119, thereby can make steam chest 121 heat up.On this, the specified output of steam heater 122 is set as 900W, and the specified output of lower steam heater 123 is set as 300W, thereby upper steam heater 122 and lower steam heater 123 can be with different caloric value work mutually.On this, steam heater 122 is equivalent to heating source.

As shown in figure 15, be fixed with the multiple conduits 124 that form a line each other at fore-and-aft direction on steam chest 121, the left plate that the front end of multiple conduits 124 runs through interior case 102 is projected in cooking room 103.Multiple conduits 124 are arranged between square tray support 106 and lower square tray support 108, are ejected in cooking room 103 by each conduit 124 at the steam of steam chest 121 interior generations with certain steam pressure.Each conduit 124 is equivalent to ejiction opening, and its front end is covered by common housing 125.This housing 125 can be accepted the steam spraying from each conduit 124, and the front end of each conduit 124 is covered by the mode that visually can not identify with user.Feed-tank 118, feed pump 119, pump motor 120, steam chest 121, upper steam heater 122, lower steam heater 123 and multiple conduit 124 have formed to the steam supply mechanism of the interior supply steam of cooking room 103, and this utilizes the cooking of steam to be called the steam cooking.

As shown in figure 13, on door 104, be fixed with rectangular guidance panel 126, exercisable dial 127 is installed in this guidance panel 126.This dial 127 is equivalent to respectively operated key for selecting cooking mode and for selecting the operated key of cooking menu, axle 128 can operate around central rotation.This axle 128 is that fore-and-aft direction extends during in closed condition at door 104, and dial 127 can slide off position and being pressed between position of rear side of front side along axle 128.This dial 127 can be connected with the operated key of encoder 129 (referring to Figure 17) and the operated key of definite switch 130 (referring to Figure 17) respectively.Encoder 129 sends a pulse signal in the time that the rotation amount of dial 127 reaches predetermined unit angle at every turn.Dial 127 determine that switch 130 is made up of press button that can Self-resetting, and dial 127 is closed while stopping at the state of off position, by can be opened it to being pressed into position from off position slide.

As shown in figure 13, on guidance panel 126, be provided with and start switch 131 and cancel switch 132.Start switch 131 and can start cooking corresponding to the selection result of cooking menu, it is equivalent to operated key.Cancel switch 132 and can before cooking starts, cancel respectively the situation of cooking menu and operate in the situation that cooking starts Halfway Stopping cooking, start switch 131 and cancel switch 132 to be formed by press button that can Self-resetting respectively.Display 133 is installed on guidance panel 126.This display 133 is made up of liquid crystal display, and this display 133 can show guide information from cooking order to user that report.

As shown in figure 17, in the space between the right plate of outer container 101 and the right plate of interior case 102, arranged there be the control loop 134 of microcomputer as main body using inactive state.This control loop 134 comprises CPU (CPU) 150, ROM (read-only storage) 151, RAM (random access memory) 152, door switch 105, encoder 129, determine switch 130, start switch 131, cancel switch 132 be connected respectively in control loop 134.This control loop 134 is equivalent to respectively cooking menu selecting arrangement, cooking controller, tape deck, is also connected with motor driving loop 135 and heater-driven loop 136 on control loop 134.Motor driving loop 135 can apply driving power to fan electromotor 111, control loop 134 can make fan electromotor 111 turn round with certain speed along a direction by opening motor driving loop 135, drives loop 135 can make fan electromotor 111 shut down by disable motor.Heater-driven loop 136 can apply driving power to external heater 114, and control loop 134 drives loop 136 can control the caloric value of external heater 114 by opening/closing ground control heater.

As shown in figure 17, in control loop 134, be connected with driven by magnetron loop 137 and motor driving loop 138.Driven by magnetron loop 137 can apply driving power to magnetron 116, and control loop 134 closes by opening the output of controlling driven by magnetron loop 137 and can control magnetron 116.Motor driving loop 138 can apply driving power to antenna electrical 117, control loop 134 can make antenna electrical 117 turn round with certain speed along a direction by opening motor driving loop 138, drives loop 138 can make antenna electrical 117 shut down by disable motor.

As shown in figure 17, in control loop 134, be connected with motor driving loop 139, heater-driven loop 140 and heater-driven loop 141.Motor driving loop 139 can apply driving power to pump motor 120, control loop 134 can make pump motor 120 turn round with certain speed along a direction by opening motor driving loop 139, drives loop 139 can make pump motor 120 shut down by disable motor.Heater-driven loop 140 upwards steam heater 122 applies driving power, and control loop 134 is closed ground control heater and driven loop 140 can control the caloric value of upper steam heater 122 by opening.Heater-driven loop 141 downwards steam heater 123 applies driving power, and control loop 134 is closed ground control heater and driven loop 141 can control the caloric value of lower steam heater 123 by opening.

As shown in figure 17, in control loop 134, being connected with LCD (liquid crystal display) drives loop 142 and siren to drive loop 143.LCD drives loop 142 to apply driving power to display 133, and control loop 134 is controlled LCD by driving and driven loop 142 can control the displaying contents of display 133.Siren drives loop 143 to apply driving power to the siren 144 that is equivalent to alarm device.This siren 144 is accommodated in the space between the right plate of outer container 101 and the right plate of interior case 102, control loop 134 is by driving siren to drive loop 143 in the time that cooking finishes and when cooking interrupts respectively, from siren 144 sound of giving notice.

As shown in figure 17, in control loop 134, be connected with internal temperature sensor 145, food temperature sensor 146 and vapor (steam) temperature sensor 147 (being equivalent to generating unit temperature sensor).Internal temperature sensor 145 is made up of the thermistor being arranged in cooking room 103, and control loop 134 detects the temperature in cooking room 103, i.e. internal temperature according to the internal temperature signal of exporting from internal temperature sensor 145.Food temperature sensor 146 forms by being arranged in the infrared temperature sensor on surveyed area in the whole region of cooking room 103 bottom surfaces, control loop 134 detects the surface temperature of gratin, instant food temperature according to the infrared signal of exporting from food temperature sensor 146.Vapor (steam) temperature sensor 147 is made up of the thermistor being arranged in steam chest 121, and control loop 134 is according to the temperature in the vapor (steam) temperature signal detection steam chest 121 of exporting from vapor (steam) temperature sensor 147, i.e. vapor (steam) temperature.This vapor (steam) temperature sensor 147 is equivalent to spin manifold temperature sensor.

As shown in Figure 18 (a), pre-recorded cooking mode data in the ROM151 of control loop 134.These cooking mode data are the demonstration data that can show the cooking mode selection picture for selecting cooking mode in display 133, are set with " microwave ", " baking ", " high-temperature steam " and " Low Temperature Steam " in cooking mode data.As shown in Figure 18 (b), pre-recorded cooking menu data in the ROM151 of control loop 134.These cooking menu data are the demonstration data that can show the cooking menu selection picture for selecting cooking menu in display 133, in cooking mode " microwave ", be respectively arranged with cooking menu " warm milk " and " scalding heat ", in cooking mode " baking ", be respectively arranged with cooking menu " apple pie " and " cake ", in cooking mode " high-temperature steam ", be respectively arranged with cooking menu " roasting whole chicken " and " hamburger ", in cooking mode " Low Temperature Steam ", be respectively arranged with cooking menu " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ".As shown in figure 19, pre-recorded cooking guidance data in the ROM151 of control loop 134.This cooking guidance data is can be for showing the demonstration data of cooking method in display 133, and the cooking menu of using corresponding to Low Temperature Steam respectively " is soaked crowndaisy chrysanthemum " and " stewing cabbage and scallop " arranges.

As shown in figure 20, pre-recorded Low Temperature Steam deal with data in the ROM151 of control loop 134.This Low Temperature Steam deal with data is the cooking conditions of in cooking mode " Low Temperature Steam ", gratin being cooked, and it can arrange cook temperature ta, limit temperature t b, feedwater time T a, steam cooking length of time Tb and microwave cooked time T c respectively from specific cooking menu " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ".Cook temperature ta1 is the temperature that the ascorbic amount for making crowndaisy chrysanthemum increases than raw state, and cook temperature ta2 is the temperature that the ascorbic amount for making cabbage increases than raw state.This cook temperature ta1 and ta2 are that this vitamin incremental processing refers to the processing that food material is placed on to the stipulated time in the environment of about 40 DEG C that contains water vapour according to implement the experiment value that vitamin incremental processing is measured under different multiple cook temperatures for uncooked food material.

We know, the activity of general bioavailable organism produces the peroxide, particularly vegetables with strong oxidation (toxicity) can produce the strong vitamin C of reducing power for eliminating peroxide.That is to say; in the time vegetables being placed in the environment that is bearing strict pressure; the activity of meeting excited oxygen is with Antagonistic Environment pressure; thereby have, to generate in large quantities polyphenoils be the character that vitamin C is protected oneself; by implementing vitamin incremental processing to vegetables, can increase the vitamin C that vegetables contain.

Figure 21 shows uncooked crowndaisy chrysanthemum implements the experimental result of vitamin incremental processing under mutually different multiple cook temperatures.This experimental result is that the ascorbic amount of not cooking crowndaisy chrysanthemum before supposition starts vitamin incremental processing is 100%, then after vitamin incremental processing stops, drawing the curve of vitamin C amount, cooking length of time is all set identical 10 minutes under multiple cook temperatures.This ascorbic amount can use vitamin C measurement mechanism to measure, and the vitamin C amount of crowndaisy chrysanthemum is maximum in the time of 43 DEG C of cook temperatures, in the time of 36.8 DEG C of cook temperatures lower than 100%.The cook temperature ta1 of Figure 20 and ta2 are respectively that the ascorbic amount of food material reaches maximum maximum, and the limit temperature t b1 of Figure 20 and tb2 are respectively ascorbic amounts lower than 100% boundary value.This limit temperature t b1 and tb2 are respectively that the experimental result from implement vitamin incremental processing under mutually different multiple cook temperatures for uncooked food material obtains, and it sets the cook temperature lower than same food material for.

The feedwater time T a1 of Figure 20 and Ta2 are respectively the durations of runs of pump motor 120, set corresponding to the feedwater time for the injection rate of the water of steam chest 121.Steam cooking length of time Tb1 and Tb2 are respectively the required time of vitamin incremental processing, in Figure 22, being shown in dotted line in experiment ascorbic amount and the dependency relation in elapsed time in the situation that 100g crowndaisy chrysanthemum is implemented to vitamin incremental processing.Utilize this experimental result, the ascorbic amount of crowndaisy chrysanthemum reaches maximum in " 10 minutes ", and is reducing along with the carrying out of time after " 10 minutes ".Steam cooking length of time Tb1 and Tb2 are respectively that the experimental result from uncooked food material being implemented to vitamin incremental processing obtains, and its ascorbic amount of setting food material for reaches the maximum time.

The microwave cooked time T c1 of Figure 20 and Tc2 are respectively the required time of warm processing.This warm processing can eat as warm vegetables using the low temperature food material of having implemented vitamin incremental processing, and it can carry out the microwave irradiation that power output is 600W to food material.The solid line of Figure 22 shows implements vitamin incremental processing and warm heat treated experimental result in order to 100g crowndaisy chrysanthemum, and in crowndaisy chrysanthemum, ascorbic amount carries out along with temperature is heat treated and reduces.Microwave cooked time T c1 and Tc2 are respectively from uncooked food material being implemented to vitamin incremental processing in order and warm heat treated experimental result obtains, and its ascorbic amount of setting food material for is than the higher time of state that starts the life before vitamin incremental processing.

Pre-recorded control program in the ROM151 of control loop 134, the CPU150 of control loop 134 drives and controls fan electromotor 111, external heater 114, magnetron 116, antenna electrical 117, pump motor 120, upper steam heater 122 and lower steam heater 123 according to control program, puts into the gratin of cooking room 103 with cooking.Explain control program below.

When the CPU150 of control loop 134 switches on power, at the step S1 of Figure 23, the cooking mode counter Na of RAM152 is reset to " 0 ", at step S2, the cooking menu counter Nb of RAM152 is reset to " 0 ".This cooking mode counter Na and cooking menu counter Nb are respectively according to the operational ton of the pulse measure dial 127 of exporting from encoder 129, CPU150 advances to step S3 in the time of step S2 replacement cooking menu counter Nb, and in display 133, shows cooking mode selection picture according to the cooking mode data of ROM151.This cooking mode selects picture to arrange by 4 kinds of situations at above-below direction, be word " microwave ", " baking ", " high-temperature steam " and " Low Temperature Steam ", at white displays for step S3 word " microwave ", all the other words " baking ", " high-temperature steam " and " Low Temperature Steam " except " microwave " are all used black display.

CPU150 shows in display 133 at step S3 when cooking mode is selected picture, judges whether the pulse signal from encoder 129 at step S4.In the time that judgement has the pulse signal from encoder 129, advance to step S5, and in cooking mode counter Na, unit value pre-recorded in ROM151 is added together to calculating.Then, advance to step S6, corresponding to the word of white displays for addition results of cooking mode counter Na in word " microwave ", " baking ", " high-temperature steam " and " Low Temperature Steam ", black display all used in remaining 3 word.That is to say, in the time that cooking mode is selected under the show state of picture rotating operation dial 127, corresponding to word of white displays for operational ton of dial 127 in word " microwave "～word " Low Temperature Steam ", black display all used in remaining 3 word.

CPU150, judges whether from the signal of opening of determining switch 130 at step S7 during not from the pulse signal of encoder 129 in step S4 judgement.When judgement have from determine switch 130 open signal time, advance to step S8, and in the cooking mode of RAM152 is determined region record corresponding to the cooking mode of the current measurement result of cooking mode counter Na, to determine cooking mode.For example, under the state with white displays word " high-temperature steam ", dial 127 operates while being pressed into position from off position, determine and in region, record cooking mode " high-temperature steam " at cooking mode, under the state with white displays word " Low Temperature Steam ", dial 127 operates while being pressed into position from off position, determines and in region, records cooking mode " Low Temperature Steam " at cooking mode.

CPU150, in the time that step S8 determines cooking mode, detects the cooking menu corresponding to definite result of cooking mode at step S9 from the cooking menu data of ROM151, and in display 133, shows cooking menu selection picture according to the result that detects of cooking menu.This cooking menu selects picture to comprise the multiple cooking menus corresponding to the selection result of cooking mode, it is arranged by multiple situation at above-below direction with word, in step S9, with one that predetermines in the multiple cooking menus of white displays, remaining uses black display.For example, under definite state of cooking mode " Low Temperature Steam ", select cooking menu " to soak crowndaisy chrysanthemum " and " simmering cabbage and scallop ", and " soak crowndaisy chrysanthemum " in the cooking menu predetermining on top with white displays, " simmer cabbage and scallop " in remaining cooking menu of bottom by black display.

CPU150, in the time that step S9 shows that cooking menu is selected picture, judges whether the pulse signal from encoder 129 at step S10.In the time that judgement has the pulse signal from encoder 129, advance to step S11, and add unit value in cooking menu counter Nb.Then, advance to step S12, and corresponding to the white displays word for addition results of cooking menu counter Nb in the multiple cooking menus that show in display 133, remaining word black display.That is to say, in the time that cooking menu is selected under the show state of picture rotating operation dial 127, corresponding to word of white displays for operational ton of dial 127 in multiple cooking menus, remaining word black display.For example, showing under the state of the cooking menu of " Low Temperature Steam " use " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ", by rotating operation dial 127, make the color of " soaking crowndaisy chrysanthemum " and the color of " simmering cabbage and scallop " alternately change over white.

CPU150, judges whether from the signal of opening of determining switch 130 at step S13 during not from the pulse signal of encoder 129 in step S10 judgement.When judgement have from determine switch 130 open signal time, advance to step S14, and in the cooking menu of RAM152 is determined region record corresponding to the cooking menu of the current measurement result of cooking menu counter Nb, to determine cooking menu.That is to say, select under the show state of picture in cooking menu, when dial 127 operates while being pressed into position from off position, determine the cooking menu of record white displays in region in cooking menu, and determine the cooking menu with white displays.

When CPU150 determines cooking menu in step S14, judge whether from the signal of opening that starts switch 131 at step S15.When judgement have from start switch 131 open signal time, advance to step S16, determine that from the cooking menu of RAM152 region detects the result that records of cooking menu.Then, detect the cooking program that detects result corresponding to cooking menu at step S17 from ROM151, carry out the processing that detects result corresponding to cooking program at step S18.

1. about cooking menu " warm milk " and " scalding heat "

CPU150 carries out general microwave treatment in the time selecting respectively cooking menu for microwave " warm milk " and " scalding heat ".This microwave treatment is set respectively the output of magnetron 116 and the final temperature of gratin corresponding to the selection result of cooking menu, by the output running magnetron 116 according to corresponding to setting result, microwave is irradiated in cooking room 103 by waveguide pipe 115 from magnetron 116, in the time that magnetron 116 turns round, make antenna electrical 117 continue rotation operation along a direction with certain speed.CPU150 can compare the food temperature signal of exporting from food temperature sensor 146 in the time that magnetron 116 turns round with the setting result of final temperature, and in the time judging the detecting result and reach the setting result of final temperature of food temperature signal, by making respectively magnetron 116 and antenna electrical 117 shut down to finish cooking.

2. about cooking menu " apple pie " and " cake "

CPU150 carries out general baking processing in the time selecting respectively baking with cooking menu " apple pie " and " cake ".This baking is processed and is set respectively cook temperature and final temperature corresponding to the selection result of cooking menu, and makes respectively fan electromotor 111 and external heater 114 turn round.This external heater 114 is opened to close and controls, so that making the internal temperature signal of exporting from internal temperature sensor 145 draws close to the setting result of cook temperature, in the time that external heater 114 turns round, fan electromotor 111 remains in operation with certain speed along a direction.CPU150 can compare the food temperature signal of exporting from food temperature sensor 146 in the time that external heater 114 turns round with the setting result of final temperature, and in the time judging the detecting result and reach the setting result of final temperature of food temperature signal, by making respectively fan electromotor 111 and external heater 114 shut down to finish cooking.

3. about cooking menu " roasting whole chicken " and " hamburger "

CPU150 carries out general high-temperature steam processing in the time selecting respectively cooking menu for high-temperature steam " roasting whole chicken " and " hamburger ".Figure 24 shows the details of this high-temperature steam processing, and CPU150 judges whether the signal of opening from door switch 105 at step S21.When judgement have from door switch 105 open signal time, advance to step S22, the flag F of the flag F of RAM152 1 and RAM152 2 is reset to respectively to off status.Then, set the feedwater time at step S23, set cook temperature at step S24, set final temperature at step S25.This feedwater time～final temperature is respectively to set like this, from multiple options pre-recorded among ROM151, selects corresponding to the selection result of cooking menu, and CPU150, in the time that step S25 sets final temperature, advances to step S26.

CPU150 in the time advancing to step S26, make fan electromotor 111 along a direction with certain speed entry into service.Then, advance to step S27, and make external heater 114 with operation mode entry into service pre-recorded in ROM151.This operation mode can apply the driving power of not carrying out FEEDBACK CONTROL to external heater 114, and cooking room 103 makes respectively fan electromotor 111 and external heater 114 turn round, and utilizes thus hot blast to heat.

CPU150, in the time that step S27 makes external heater 114 entry into service, compares the internal temperature signal of exporting from internal temperature sensor 145 at step S28 with preheat temperature pre-recorded among ROM151.This preheat temperature is set in all low definite values (for example 100 DEG C) of all cook temperatures of using than high-temperature steam, then CPU150 is in the time that step S28 judges detecting result and reaching preheat temperature of internal temperature signal, just make steam heater 122 according to operation mode entry into service pre-recorded in ROM151 at step S29, make lower steam heater 123 according to operation mode entry into service pre-recorded in ROM151 at step S30.These two kinds of operation modes all can apply the driving power that does not carry out FEEDBACK CONTROL, and steam chest 121 makes respectively steam heater 122 and lower steam heater 123 corresponding to operation mode running, heats up thus.

CPU150, in the time that step S30 makes lower steam heater 123 entry into service, detects the set condition of flag F 1 at step S31.In the time that judge mark F1 is reset to off status, advance to step S32, the spin manifold temperature signal of exporting from vapor (steam) temperature sensor 147 is compared with evaporating temperature pre-recorded among ROM151.This evaporating temperature is set in a definite value (for example 120 DEG C) of the instant water evaporation that makes to be injected in steam chest 121, then CPU150, in the time judging the detecting result and reach evaporating temperature of spin manifold temperature signal, starts steam chest 121 to carry out temperature control at step S33.This temperature control is closed steam heater 122 and lower steam heater 123 by open to close simultaneously, can make the result that detects of spin manifold temperature signal draw close to evaporating temperature, CPU150 in the time that step S33 starts steam chest 121 to carry out temperature control, at step S34 by flag F 1 state of resetting to out.

CPU150 is reset as opening state or in the time that step S32 judges detecting result and not reaching evaporating temperature of spin manifold temperature signal, at the set condition of step S35 judge mark F2 at step S31 judge mark F1.In the time that judge mark F2 is reset as off status, advance to step S36, the internal temperature signal of exporting from internal temperature sensor 145 is compared with the setting result of cook temperature.All cook temperatures that this high-temperature steam is used are all set for higher than 100 DEG C of the boiling points of water, therefore judge that at CPU150 detecting when result reaches the setting result of cook temperature of internal temperature signal advances to step S37, starts external heater 114 to carry out FEEDBACK CONTROL.This FEEDBACK CONTROL is to open and close external heater 114 in the time that the setting result of cook temperature is drawn close in the result that detects of internal temperature signal, CPU150 in the time that step S37 starts FEEDBACK CONTROL to external heater 114 at step S38 by flag F 2 states of resetting to out.

CPU150 start the FEEDBACK CONTROL of external heater 114, on when the FEEDBACK CONTROL of FEEDBACK CONTROL, lower steam heater 123 of steam heater 122, whether be reset as opening state at step S39 judge mark F1 and flag F 2.Advance in this case step S40, entry into service pump motor 120.Turn round after the feedwater time that feed pump 120 sets 120 of pump motors, the intermittent working that this pump motor 120 is repeatedly turned round after certain dwell time pre-recorded in ROM151, CPU150 advances to step S41 in the time of step S40 entry into service pump motor 120.In the operating condition of this pump motor 120, at a certain time interval intermittently from feed pump 119 to a certain amount of water of the interior injection of steam chest 121, by making water contact and make its flash evapn with the inner surface of steam chest 121.This steam is ejected in cooking room 103 with certain steam pressure in steam chest 121, and the air stream generating along with circulating fan 110 is in the interior circulation of cooking room 103.This steam, by utilizing external heater 114 to heat, becomes the superheated steam that exceedes 100 DEG C, thus the gratin in cooking chamber 103.

CPU150, in the time advancing to step S41, compares the food temperature signal of exporting from food temperature sensor 146 with the setting result of final temperature.When judge the detecting result and reach the setting result of final temperature of food temperature signal at this, advance to step S42, and by making respectively fan electromotor 111, external heater 114, pump motor 120, upper steam heater 122 and lower steam heater 123 shut down to finish cooking.

4. " soak crowndaisy chrysanthemum " and " simmering cabbage and scallop " about cooking menu

CPU150 carries out general Low Temperature Steam processing in the time of the cooking menu of selecting respectively Low Temperature Steam to use " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ".This cooking menu " is soaked crowndaisy chrysanthemum " and " simmering cabbage and scallop " is all equivalent to specific cooking menu, and Figure 25 and 26 shows respectively the details of this Low Temperature Steam processing.This Low Temperature Steam processing comprises the steam cooking of the internal temperature that makes vapoury about 40 DEG C of the interior maintenance package of cooking room 103 and microwave cooked to cooking room 103 internal radiation microwaves of carrying out in order, the steam cooking is equivalent to the 1st cooking stroke, microwave cooked the 2nd cooking stroke that is equivalent to.Or this steam cooking preferably makes the environment in cooking room become the state of saturated vapor.

CPU150 judges whether the signal of opening from door switch 105 at the step S51 of Figure 25.Export while opening signal when judging at this from door switch 105, advanced to step S52, and the flag F of RAM152 0 is reset to off status.

CPU150, in the time that step S52 resets flag F 0, sets feedwater time T a at step S53, sets steam cooking length of time Tb at step S54, sets microwave cooked time T c at step S55.Then, set cook temperature ta at step S56, set limit temperature t b at step S57.This feedwater time T a～limit temperature t b sets like this, selects corresponding to the selection result of cooking menu from the Low Temperature Steam deal with data of ROM151, and CPU150 advances to step S58 in the time that step S57 sets limit temperature t b.This feedwater time T a, steam cooking length of time Tb, cook temperature ta and limit temperature t b are equivalent to the 1st cooking conditions, and microwave cooked time T c is equivalent to the 2nd cooking conditions.

CPU150, in the time advancing to step S58, makes steam heater 122 according to preheating pre-recorded in ROM151 operation mode entry into service.Then, advance to step S59, make lower steam heater 123 according to preheating pre-recorded in ROM151 operation mode entry into service.The operation mode that these two preheatings are used all can apply the driving power that does not carry out FEEDBACK CONTROL to object, and steam chest 121 is by heating with operation mode heating according to upper steam heater 122 and the preheating separately of lower steam heater 123.

CPU150 when steam heater 123, for example, compares the spin manifold temperature signal of exporting from vapor (steam) temperature sensor 147 at step S60 under step S59 entry into service with evaporating temperature (120 DEG C).In the time judging the detecting result and reach evaporating temperature of spin manifold temperature signal, advance to step S61, the lower steam heater 123 that the specified output that shuts down is less.Then, advance to step S62, start the larger upper steam heater 122 of specified output to carry out FEEDBACK CONTROL.This FEEDBACK CONTROL is controlled upper steam heater 122 by opening to close, so that the result that detects of spin manifold temperature signal is drawn close to evaporating temperature, until steam chest 121 reaches evaporating temperature, just use upper steam heater 122 to heat together with lower steam heater 123, to reach after evaporating temperature above steam heater 122 be main body maintains this evaporating temperature.

CPU150 step S62 start on steam heater 122 carry out FEEDBACK CONTROL, at step S63 entry into service pump motor 120.Turn round after the feedwater time T a that pump motor 120 sets 120 of pump motors, the intermittent working that this pump motor 120 is repeatedly turned round after certain dwell time pre-recorded in ROM151, in the operating condition of this pump motor 120, at a certain time interval intermittently from feed pump 119 to a certain amount of water of the interior injection of steam chest 121, and make its flash evapn, then in steam chest 121, be ejected in cooking room 103 with certain steam pressure.

CPU150 in the time of step S63 entry into service pump motor 120, step S64 make fan electromotor 111 along a direction with certain speed entry into service, at step S65 entry into service external heater 114.This external heater 114, according to operation mode running pre-recorded in ROM1151, can apply the driving power that does not carry out FEEDBACK CONTROL to external heater 114.Under this fan electromotor 111 and external heater 114 operating condition separately, the air in cooking room 103 and steam are simultaneously heated, thereby the temperature in cooking room 103 is raise.

CPU150, in the time of step S65 entry into service external heater 114, compares the internal temperature signal of exporting from internal temperature sensor 145 at step S66 with the setting result of cook temperature ta.When judge the detecting result and reach the setting result of cook temperature ta of internal temperature signal at this, advance to step S67, start the steam cooking by the external heater 114 that shuts down and process.The state shutting down at this external heater 114 and under state that cooking room 103 internal fan motors 111 turn round, steam is injected intermittently, along with air stream is together in the interior circulation of cooking room 103.

CPU150, in the time that step S67 shuts down external heater 114, resets to " 0 " at step S68 by timer T, and at step S69, the measured value of timer T is compared with the setting result of steam cooking length of time Tb.This timer T interrupts processing the result that each unit value is added by the time of regularly starting of the interval sometime by predetermining at CPU150, and it represents according to being warmed up to cook temperature ta institute elapsed time in cooking room 103.

When CPU150 is in the time that step S69 judges that the measured value of timer T does not reach the setting result of steam cooking length of time Tb, at step S70, the internal temperature signal of exporting from internal temperature sensor 145 is compared with the setting result of cook temperature ta.For example, in the time judging " internal temperature signal >=cook temperature ta+ revises temperature Δ t (2 DEG C) " at this, advance to step S71, interrupt the feedwater action to steam chest 121 by stopping the intermittent working of pump motor 120.This correction temperature Δ t is constant pre-recorded in ROM151, under the state of intermittent working that has stopped pump motor 120, by interrupting the steam injection action from steam chest 121 to cooking room 103, can make the temperature in cooking room 103 decline.

CPU150 judges that at step S70 " internal temperature signal >=cook temperature ta+ revises temperature Δ t " is fictitious time, at step S72, the result that detects of internal temperature signal is compared with the setting result of cook temperature ta and limit temperature t b respectively.When judge " limit temperature t b≤internal temperature signal≤cook temperature ta-revises temperature Δ t " at this, advance to step S73, the set condition of judge mark F0.In the time judging that this flag F 0 is reset as off status, advance to step S74, again entry into service pump motor 120.The running again of pump motor 120 is after 120 of pump motors have been turned round feedwater time T a that pump motor 120 sets, 120 certain hours pre-recorded in ROM151 of pump motor are shut down, to with step S63 the same terms under start, by the interior circulation of cooking room 103 that steam is not turned round at external heater 114, can make to maintain in cooking room 103 temperature range of the setting result that comprises cook temperature ta, i.e. " cook temperature ta-revises temperature Δ t～cook temperature ta+ and revises temperature Δ t ".

In the time of the detecting result and drop to the end of limit temperature t b of internal temperature signal, CPU150 judges that at step S72 " limit temperature t b≤internal temperature signal≤cook temperature ta-revises temperature Δ t " is false.At this moment advance to step S80, make external heater 114 according to operation mode entry into service pre-recorded in ROM151.The running of this external heater 114 can apply the driving power that does not carry out FEEDBACK CONTROL, and CPU150 advances to step S81, the upper steam heater 122 that the specified output that shuts down is larger in the time of step S80 entry into service external heater 114.Then, advance to step S82, the lower steam heater 123 that the specified output of entry into service is less.This lower steam heater 123 turns round into the spin manifold temperature signal of exporting from vapor (steam) temperature sensor 147 is drawn close to evaporating temperature, and then CPU150 starts to advance to when lower steam heater 123 is carried out to FEEDBACK CONTROL step S83 at step S82.

CPU150 revises feedwater time T a by deducting correction time Δ T pre-recorded among ROM151 from the setting result of feedwater time T a in the time advancing to step S83.Then, advance to step S84, by flag F 0 state of resetting to out.That is to say, the internal temperature of cooking room 103 drops to can not increase below ascorbic limit temperature t b time, the upper steam heater 122 that the specified output that shuts down is larger, the lower steam heater 123 that the specified output of individual operation is less, by do not drop to a small amount of water compared with the common state below limit temperature t b from feed pump 119 to the interior injection of steam chest 121 and internal temperature, can be interior to a small amount of steam of the interior injection of cooking room 103 from steam chest 121.Under this state, make external heater 114 turn round, and be injected into the steam in cooking room 103 by utilizing this external heater 114 to heat from steam chest 121, can make the temperature in cooking room 103 raise from currency.

When the setting result of limit temperature t b is arrived in the temperature rise of CPU150 in cooking room 103, step S72 judgement " limit temperature t b≤internal temperature signal≤cook temperature ta-revises temperature Δ t ".Then, be reset when opening state at step S73 judge mark F0, return to the setting result at initial stage at step S75 by add the correction time Δ T time T a that makes to feed water in the subtraction result of feedwater time T a.Then, at the step S76 external heater 114 that shuts down, at the step S77 less lower steam heater 123 of specified output that shuts down, at the larger upper steam heater 122 of the specified output of step S78 entry into service.On this, steam heater 122 FEEDBACK CONTROL become the spin manifold temperature signal of exporting from vapor (steam) temperature sensor 147 is drawn close to evaporating temperature, CPU150 step S78 start on steam heater 122 advance to step S79 while carrying out FEEDBACK CONTROL, flag F 0 is reset to off status.That is to say, when common state more than the internal temperature of cooking room 103 returns to limit temperature t b, by making the cooking room 103 interior circulation of steam at the external heater 114 that do not turn round, can make internal temperature maintain temperature range " cook temperature ta-revises temperature Δ t～cook temperature ta+ and revises temperature Δ t ".

CPU150 in the time that step S69 judges that the measured value of timer T reaches the setting result of steam cooking length of time Tb, the step S85 of Figure 26 by the fan electromotor 111 that shuts down respectively, external heater 114, pump motor 120, on steam heater 122 and lower steam heater 123 finish the steam cooking and process.Then, for example, by making siren 144 pre-recorded the piping the time in ROM151 (3 seconds) that pipe, report the steam cooking to user and finish at step S86, advance to step S87.

CPU150, in the time advancing to step S87, detects the cooking guide corresponding to the setting result of cooking menu from the cooking guidance data of ROM151.Then, advance to step S88, in display 133, show the result that detects of cooking guide.As shown in figure 19, this cooking guide can be reported gratin method of disposal to gratin after steam cooking processing finishes to user, and CPU150 advances to step S89 in the time that the step S88 of Figure 26 shows cooking guide.

CPU150 makes door switch 105 keep closing in the time advancing to step S89.When advance to step S90 in the time that this decision gate switch 105 is pass, door switch 105 is stayed open.That is to say, user is operable to open mode by door 104 from closed condition, and applying the disposal corresponding to cooking guide to gratin from the interior taking-up gratin of cooking room 103, then gratin being put back in cooking room 103 makes door 104 operate closed condition from open mode, then sequentially closing of decision gate switch 105 and opening of door switch 105 of CPU150, advances to step S91 from step S89 and step S90.

In the time that CPU150 advances to step S91, make to start switch 131 and stay open.Start switch 131 when opening when judging at this, advance to step S92, timer T is reset to " 0 ".Then, advance to step S93, start warm cooking processing by entry into service magnetron 116.This magnetron 116 turns round as 600W with certain power output pre-recorded in ROM151, and when at step S93 entry into service magnetron 116, CPU150 advances to step S94, and the measured value of timer T is compared with the setting result of microwave cooked time T c.When judging that at this measured value of timer T advances to step S95 while reaching the setting result of microwave cooked time T c, finishes warm cooking processing by the magnetron 116 that shuts down.In addition, step S68～step S85 is equivalent to the 1st cooking stroke, and step S92～step S95 is equivalent to the 2nd cooking stroke.

5. cancel and processing

CPU150 starts cancellation in the time cancelling switch 132 by operation to be processed.This cancellation processing is set for all higher than the priority that main processing, microwave treatment, baking processing, high-temperature steam processing, Low Temperature Steam are processed and time interruption is processed, in the time that switch 132 is cancelled in operation, carry out which all Halfway Stopping processing of execution at present in the interruption processing of main processing～time, starting cancellation processing.

In the time that CPU150 starts cancellation processing, remove all setting results in RAM152, and make pointer be reset to initial value.This initial value is for carrying out the step S1 of Figure 23, for example make in door 104 standbies that stay open at the step S89 of Figure 26, make in door 104 standbies that keep closing at the step S90 of Figure 26, in the time that the step S91 of Figure 26 keeps in the standby of the operation that starts switch 130 respectively operation cancellation switch 132, the not warm cooking processing of Execution driven magnetron 116, but the processing of Halfway Stopping Low Temperature Steam.

According to above-described embodiment 2, can obtain following effect.

In the time selecting respectively specific cooking menu " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ", automatically set respectively feedwater time T a, steam cooking length of time Tb, microwave cooked time T c, cook temperature ta, limit temperature t b, and carry out the steam cooking according to the setting result of feedwater time T a, steam cooking length of time Tb, cook temperature ta, limit temperature t b, carry out the warm cooking according to the setting result of microwave cooked time T c.Therefore, can come in edible state as warm vegetables the vegetables that are suitable for using the steam cooking, not input new cooking conditions and heat.In the time selecting respectively specific cooking menu " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ", can stop starting the warm cooking after the steam cooking.Therefore, in the cooking, be attached to the dew of door on 104 and can utilize the microwave in the warm cooking to heat, and can reduce microwave in the time of the warm cooking from the internal leakage of cooking room 103 to outside worry.

In the time selecting respectively specific cooking menu " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ", as the culinary cooking conditions of steam, the mode that can become maximum maximum ta according to the ascorbic increment rate that comprises gratin is set the temperature range " cook temperature ta-revises temperature Δ t～cook temperature ta+ and revises temperature Δ t " predetermining, owing to having controlled the operating condition of pump motor 120, the signal of exporting from internal temperature sensor 145 is drawn close to temperature range " cook temperature ta-revises temperature Δ t～cook temperature ta+ and revises temperature Δ t ", therefore can utilize the steam cooking to improve significantly the ascorbic amount of vegetables.

In the time selecting respectively specific cooking menu " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ", as the culinary cooking conditions of steam, can become maximum mode according to the ascorbic increment rate that makes gratin and set the steam cooking length of time Tb predetermining, then carry out this steam cooking corresponding to the setting result of steam cooking length of time Tb, therefore also can utilize the steam cooking to process the ascorbic amount that improves significantly vegetables.In the time selecting respectively specific cooking menu " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ", as warm culinary cooking conditions, can compare higher mode with uncooked state according to the ascorbic amount that makes gratin and set the microwave cooked time T c predetermining, then carry out the warm cooking corresponding to the setting result of microwave cooked time T c, therefore can heat to compare with raw state under vegetables that ascorbic amount the is higher state edible as warm vegetables being applicable to.

In the time stopping steam cooking processing, by starting before the warm cooking, siren 144 to be piped, can report the steam cooking to user and stop.Therefore, user can know that from the tweeting sound of siren 144 the steam cooking stops, prepare so just can implement from the interior taking-up gratin of cooking room 103 to gratin in advance, prevent that thus gratin is in the state of the steam cooking always and is not being placed by warm.Because be operates beginning switch 131 just to start the warm cooking after the steam cooking stops, therefore user can be from the interior taking-up gratin of cooking room 103, implementing to gratin after cut-and-dried operation according to the rhythm of oneself, start the warm cooking according to the rhythm of oneself.In the time that the content of operation corresponding to dial 127 is selected from specific cooking menu " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ", due to the cooking guide having shown in display 133 corresponding to the selection result of cooking menu, therefore can go especially to consult the written matter such as description and just make cooking menu " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ".

In above-described embodiment 2, the CPU150 of control loop 134 also can be configured to according to the step S90 of Figure 26 detect export from door switch 105 open signal time, do not wait for from the signal of opening that starts switch 131, at step S92, timer T is reset to " 0 ", then start warm cooking processing at step S93.

(embodiment 3)

Figure 27 show the Low Temperature Steam of replacing Figure 26 process in the CPU150 of control loop 134 and the Low Temperature Steam processing carried out, when CPU150 is in the time that the step S69 of Figure 25 judges that the measured value of timer T reaches the setting result of steam cooking length of time Tb, advance to the step S85 of Figure 27, stop the steam cooking and process.Then, at step S86, siren 144 is piped, at step S92 replacement timer T, start to operate magnetron 116 at step S93.

According to above-described embodiment 3, can obtain following effect.

Due in the time stopping the steam cooking, just automatically start the warm cooking, and do not carry out the cooking different from the warm cooking, the warm cooking that therefore can directly always increase to the ascorbic amount of gratin.And, owing to having started to be retained in the warm cooking in cooking room 103 to the steam of cooking room 103 interior injections in the steam cooking always, therefore can prevent that gratin is because the warm cooking is dried.

In above-described embodiment 3, also can, by start to operate magnetron 116 in the process of carrying out the steam cooking, start the warm cooking.

In above-described embodiment 3, also can, by start to operate magnetron 116 in stopping the steam cooking, start the warm cooking.

(embodiment 4)

As shown in figure 28, the rear plate of the left plate of interior case 102 and interior case 102 is formed with respectively the steam outlet 151 being made up of multiple through holes.These two steam outlets 151 are different part split shed on fan drum 109 inside respectively, is discharged to a part of hot blast in cooking room 103 and is discharged to by the space between interior case 102 and outer container 101 from two steam outlets 151 respectively the outside of outer container 101 from the exhaust outlet 113 of interior case 102.

Figure 29 show the Low Temperature Steam of replacing Figure 26 process in control loop 134 CPU150 and the Low Temperature Steam processing carried out, when CPU150 starts when switch 131 is opened to advance to step S96 in step S91 judgement, is then reset to " 0 " by timer T.Then, step S97 make fan electromotor 111 along a direction with a certain speed entry into service, then step S98 by the measured value of timer T and in ROM151 pre-stored evacuation time (for example 30 seconds) compare.In the time that this fan electromotor 111 turns round, because circulating fan 110 is to rotate, while therefore going back entrained steam in cooking room 103, this steam can be discharged to respectively to the outside of outer container 101 from two steam outlets 151 under the closed condition of door 104.Exhaust apparatus is made up of circulating fan 110, fan electromotor 111 and two steam outlets 151, and fan electromotor 111 is equivalent to the drive source of exhaust apparatus.

CPU150 in the time that step S98 judges that the measured value of timer T reaches evacuation time, at step S99 by making fan electromotor 111 shut-down operations finish the discharge processing of steam.Then, at step S92, timer T is reset to " 0 ", starts to operate magnetron 116 and export the power of 600W at step S93, to cooking room 103 internal radiation microwaves, until the measured value of timer T reaches the setting result of cooking in microwave oven time T c.

According to above-described embodiment 4, can obtain following effect.

By stopping entry into service fan electromotor 111 after the steam cooking, start the steam pressure in cooking room 103 to be discharged to the pump-down process of cooking room 103 outsides, start the warm cooking due to after stopping in pump-down process, therefore can suppress gratin because the impact of the entrained steam in cooking room 103 adheres to each other.

In above-described embodiment 4, the CPU150 of control loop 134 also can be configured to, the step S90 of Figure 29 detect export from door switch 105 open signal time, do not wait for from the signal of opening that starts switch 131, at step S96, timer T is reset to " 0 ", then at step S97 entry into service fan electromotor 111.

In above-described embodiment 4, can also be configured to, change the duration of runs of fan electromotor 111 corresponding to the setting result of cooking menu, with from the interior exhaust steam of cooking room 103.

In above-described embodiment 4, tabular baffle plate also can be set, its can be respectively relative to two steam outlets 151 in the closed condition of steam off outlet 151 with open between the open mode of steam outlet 151 and move, two baffle plates are connected with general electric drive source respectively.The in the situation that of this structure, also can close two steam outlets 151 by baffle plate being operated in to closed condition in steam cooking processing and warm cooking processing respectively, and open two steam outlets 151 by baffle plate being operated in to open mode in pump-down process.

In above-described embodiment 2-4, also the cook temperature ta of Low Temperature Steam deal with data can be set as to the temperature that the vitamin C below water boiling point temperature increases.For example, the in the situation that of crowndaisy chrysanthemum, as shown in figure 21, because be increases vitamin C in the scope of cook temperature " 37 DEG C-47 DEG C ", therefore in the situation that selecting cooking menu " to soak crowndaisy chrysanthemum ", operating condition that can control pump motor 120, with by the output signal from internal temperature sensor 145 to the ascorbic temperature range that increases crowndaisy chrysanthemum " cook temperature ta-revises temperature Δ t～cook temperature ta+ and revises temperature Δ t " draw close.The in the situation that of this structure, owing to cooking to increase the vitamin C in vegetables by vegetables are carried out to steam, and undertaken warm by vegetables are carried out to the warm cooking, the vegetables of the state that approaches life that therefore can increase at vitamin C come in edible proper states as warm vegetables, do not input new cooking conditions and heat.

In above-mentioned each embodiment 2-4, also can be in the time stopping the steam cooking, before starting, the warm cooking shows information such as " the steam cooking stop " in display 133.

In above-mentioned each embodiment 2-4, also can be configured under the state having stopped in the steam cooking, by dial 127 is operated and is pressed into position and starts the warm cooking from off position.

In above-mentioned each embodiment 2-4, also can be provided for respectively selecting the special operation key of cooking mode, and for selecting the special operation key of cooking menu.

In above-mentioned each embodiment 2-4, also can use the pump motor 120 that can carry out speed control.The in the situation that of this structure, rotary speed that can control pump motor 120, with in the time selecting respectively specific cooking menu " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ", the internal temperature signal of exporting from internal temperature sensor 145 is drawn close to the temperature range of the setting result corresponding to cook temperature ta.That is to say, also can be configured in the steam cooking is processed pump motor 120 is turned round continuously.

In above-mentioned each embodiment 2-4, also can be in the time selecting respectively specific cooking menu " immersion crowndaisy chrysanthemum " and " simmering cabbage and scallop ", control external heater 114, so that the internal temperature signal of exporting from internal temperature sensor 145 is drawn close to the temperature range of the setting result corresponding to cook temperature ta.

In above-mentioned each embodiment 2-4, steam supply mechanism also can be made up of 1 steam heater.

In above-mentioned each embodiment 2-4, as can be to the structure of the interior supply steam of cooking room 103, steam supply mechanism can not have conduit 124 especially, and for example its structure can be that the vaporium from being equivalent to steam generating unit is directly supplied with steam to cooking room inside.

In addition, the invention is not restricted to above-described embodiment, in the time not departing from spirit enforcement of the present invention, can implement various variations.

Claims

1. the ascorbic cooking method of the increase of heating device, is characterized in that, comprising:

Hold the heating clamber of green-yellow vegetables;

Supply with the steam supply device of steam to this heating clamber; And

Control the control device of this steam supply device,

Steam supply device described in described control device control, with the supply by steam, the temperature in described heating clamber is maintained to 40 DEG C of above 50 DEG C of following temperature bands, make green-yellow vegetables in described heating clamber in described more than 40 DEG C in the atmosphere below 50 DEG C, until reach the stipulated time band that the vitamin C of described green-yellow vegetables increases.

2. the ascorbic cooking method of the increase of heating device as claimed in claim 1, is characterized in that, comprise to the magnetron of described heating clamber internal radiation microwave,

Described control device,

Control described magnetron and described steam supply device by turning round respectively, carry out the 1st cooking stroke of controlling described steam supply device, to make a part for described green-yellow vegetables maintain 40 DEG C of above 50 DEG C of following set point of temperature bands that vitamin C increases compared with raw state

In the implementation of the 1st cooking stroke or while stopping or after stopping, carrying out by from described magnetron to described heating clamber internal radiation microwave and to being placed on the 2nd cooking stroke of the green-yellow vegetables heating in described heating clamber.

3. the ascorbic cooking method of the increase of heating device as claimed in claim 2, is characterized in that,

Described control device, after described the 1st cooking stopping of stroke, does not carry out the cooking different from described the 2nd cooking stroke, and starts to carry out the 2nd cooking stroke.

4. the ascorbic cooking method of the increase of heating device as claimed in claim 2, is characterized in that, comprise to user and report the alarm device that described the 1st cooking stroke has stopped,

Described control device, starts described the 2nd cooking stroke after stroke having stopped described the 1st cooking, and before having stopped after described the 1st cooking stroke, starting described the 2nd cooking stroke, reports the described the 1st cook stroke and stop with described alarm device.

5. the ascorbic cooking method of the increase of heating device as claimed in claim 2, is characterized in that, comprises the operated key that user can operate, and described operated key is used for starting described the 2nd cooking stroke,

Described control device, in the processing that has stopped described the 1st cooking and judge whether described operated key has been operated after stroke, in the time judge that described operated key has been operated, starts the described the 2nd and cooks stroke.

6. the ascorbic cooking method of the increase of heating device as claimed in claim 1, is characterized in that, comprising:

Tape deck, it is multiple for carry out the cooking menu of cooking to being placed on green-yellow vegetables in described heating clamber that it is pre-recorded, to predetermined specific cooking menu in multiple cooking menus, recorded the demonstration data for showing cooking order;

The operated key that user can operate, it is for selecting cooking menu from described multiple cooking menus;

Cooking menu selecting arrangement, it selects the corresponding cooking menu of content of operation with described operated key from described multiple cooking menus, in the time having selected described specific cooking menu, detects the demonstration data for showing cooking order; And

Display, it shows the result that detects of data;

Described control device, by running control in described magnetron and described steam supply device with the selection result of cooking menu corresponding that, with with the corresponding form of selection result of cooking menu, the green-yellow vegetables that are placed in described heating clamber are heated.

7. the ascorbic cooking method of the increase of heating device as claimed in claim 2, is characterized in that, comprising:

Exhaust apparatus, the outside that it is discharged to the steam in described heating clamber described heating clamber, has driven by power source,

Described control device, by having stopped, after described the 1st cooking stroke, making the drive source entry into service of described exhaust apparatus, start to discharge to the outside of described heating clamber the pump-down process of the steam in described heating clamber, stopping after pump-down process, starting described the 2nd cooking stroke.