CN116456521A - Cooking apparatus - Google Patents

Abstract

The main object of the present invention is to solve the conventional problem that the completion degree of the cooking material fluctuates due to the timing of the end of preheating, such as the abrupt opening of the door during the preheating cooking, in the cooking device having the preheating function. According to one embodiment, the heat source is controlled in accordance with a preheating mode for preheating the heating chamber by temperature correction control using a temperature adjustment correction value and a cooking heating mode for heating the heating chamber in cooking heating in succession, and in the case where the middle of preheating by the temperature adjustment correction value is shifted to cooking heating by a user operation, the cooking heating takes over the temperature correction control in the preheating. Thus, the temperature of the heating chamber can be quickly brought to the set temperature independently of the timing of the end of preheating, and a stable finish degree of the cooked material can be realized.

Description

Cooking apparatus

Technical Field

The present disclosure relates to a cooking apparatus, and more particularly, to an oven having a pre-heating function before cooking and a microwave oven having an oven function, for example.

Background

As a cooking device such as a microwave oven having an oven function, there is a device having a preheating function of heating a heating chamber to a predetermined temperature corresponding to a cooking content before cooking. The preheating method includes a hot air baking method in which a heater is used to bake the heating chamber by heating the heating chamber with a hot air and a rotary fan.

Here, the heat source is provided outside the heating chamber, and the heat transfer from the heat source is from the wall surface of the heating chamber to the center through the space, so that there is a time lag in temperature rise, and there is a difference (temperature rise difference) between the temperature rise in the vicinity of the heater and the temperature rise in the center of the heating chamber. Therefore, correction control is performed by using the temperature adjustment correction value at the time of warm-up.

For example, as shown in fig. 1, in the case where the correction value is not used, the following ON/OFF (ON/OFF) control is repeated in the heating chamber until the target set temperature Tt1 is reached: if the detected temperature by the thermistor is higher than the set temperature Tt2 of the thermistor shown in fig. 2, the heating operation is turned OFF (OFF) (1 st turn OFF), and if the temperature is lowered and the detected temperature is lower than the set temperature Tt2, the heating operation is turned ON again (ON) (1 st turn ON) to start the temperature increase. However, a predetermined time is required for the temperature of the heating chamber to actually reach the target set temperature Tt1, and for example, in the case shown in fig. 1, 5 fluctuations (cycles) are required.

Therefore, the following control method is adopted: based on data obtained by experiments or the like, a temperature rise difference is predicted in advance to set a correction value, and the correction value is added to control on/off of the heat source so that the target set temperature Tt1 is quickly reached. For example, in the example shown in fig. 3, by setting the temperature adjustment correction value for each peak (period) of the fluctuation, the heating chamber can reach the target set temperature Tt1 at the 1 st peak (period) and maintain the front-rear temperature thereof. As shown in the temperature chart of fig. 3, in order to increase the heating chamber temperature, for example, a correction value may be used on each of 5 fluctuations (cycles) of the detected temperature Tt2 of the thermistor as shown in fig. 4.

However, for example, as shown in fig. 5, in the preheating temperature correction process, a door of the heating chamber may be opened by a user or the like, and the object to be cooked may be placed in the heating chamber and then transferred to the cooking heat. In this case, since the temperature correction is not performed in the cooking and heating step, a corresponding time T2 is required to reach the set temperature, as in the above-described problem. Therefore, even if the same cooking material is heated, there occurs a problem that the degree of completion of the cooking material fluctuates depending on the timing of the end of preheating.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open No. 1-117286

Patent document 2: japanese patent publication No. 03-01607.

Disclosure of Invention

Problems to be solved by the invention

The present invention has been made in view of the above circumstances, and a main object thereof is to provide a cooking apparatus that achieves a stable degree of completion of a cooking product by quickly bringing the temperature of a heating chamber to a set temperature after a transition to cooking heating without depending on the timing of the end of preheating.

Means for solving the problems

According to one aspect of the present invention, there is provided a cooking apparatus including: a heating chamber for accommodating a cooking material; a heating unit for heating the heating chamber by heat transfer of a heat source; a temperature detecting unit detecting a temperature of the region heated by the heating unit and outputting data; and a control unit that controls the heat source based on the data. The control unit controls the heat source in accordance with a preheating mode in the heating chamber by a temperature correction control using a temperature adjustment correction value and a cooking heating mode in which the heating chamber is heated in cooking heating in succession, and in the case where a transition to cooking heating is made in the middle of preheating by a user operation with the temperature adjustment correction value, the cooking heating will take over the temperature correction control in the preheating.

Effects of the invention

According to the cooking apparatus of the present invention, since the control unit is provided that controls the heat source in accordance with the preheating mode in the heating chamber and the cooking heating mode in which the heating chamber is heated in the cooking heating in advance by the temperature correction control using the temperature adjustment correction value, in the case where the transition to the cooking heating is made by the user operation in the middle of the preheating by the temperature adjustment correction value, the temperature correction control in the cooking heating will take over the temperature correction control in the preheating, and therefore the temperature of the heating chamber can be quickly brought to the set temperature without depending on the timing of the end of the preheating, for example, when the user opens the door suddenly. Thus, a stable finish of the cooked product can be achieved.

Drawings

Fig. 1 is a diagram illustrating an example of a warm-up control in the related art.

Fig. 2 is another diagram illustrating one example of preheating control in the prior art.

Fig. 3 is a graph illustrating an example of warm-up control using a temperature adjustment correction value according to the related art.

Fig. 4 is another diagram illustrating an example of warm-up control using a temperature adjustment correction value according to the related art.

Fig. 5 is a graph illustrating an example of the problem of the warm-up control described in fig. 2 to 4.

Fig. 6 is a perspective view showing an example of the external shape of the cooking apparatus according to embodiment 1 of the present invention.

Fig. 7 is a perspective view illustrating an example of an external shape of a state in which a door is opened in the cooking apparatus shown in fig. 6.

Fig. 8 is a left side view of the cooking apparatus shown in fig. 6.

Fig. 9 is a right side view illustrating an example of a state in which a right side wall of the outer case is removed in the cooking apparatus shown in fig. 6.

Fig. 10 is a block diagram showing an example of the main structure of a cooking apparatus according to embodiment 1 of the present invention.

Fig. 11 is a graph illustrating an example of temperature adjustment correction control according to some embodiments of the present invention.

Fig. 12 is a table showing a specific example of a correction method of the temperature drop of the heating chamber caused by the elapsed time from the opening of the door to the start of the cooking heating.

Fig. 13 is a partially exploded perspective view showing an example of a cooking apparatus according to embodiment 2 of the present invention.

Fig. 14 is a right side view showing an example of a state in which a right side wall of the outer case is removed in the cooking apparatus shown in fig. 13.

Fig. 15 is a block diagram showing an example of the main structure of a cooking apparatus according to embodiment 2 of the present invention.

Fig. 16 is a block diagram showing an example of the main structure of a cooking apparatus according to embodiment 3 of the present invention.

Fig. 17 is a block diagram showing an example of the main structure of an oven microwave oven as a cooking device according to embodiment 4 of the present invention.

Detailed Description

Hereinafter, some embodiments of the present invention will be described with reference to the accompanying drawings. The same or corresponding elements/components in the drawings are denoted by the same reference numerals, and repetitive description thereof will be omitted as appropriate. For convenience of explanation, the shapes and sizes of the respective members in the drawings may be appropriately enlarged, reduced, or omitted so as not to match the actual scale or ratio. In addition, the term "substantially" is intended to include measurement errors.

(1) Embodiment 1

Fig. 6 is a perspective view showing an example of a schematic external shape of a cooking apparatus according to embodiment 1 of the present invention, and fig. 7 is a perspective view showing an example of an external shape of a cooking apparatus shown in fig. 6 in a state in which a door is opened.

As shown in fig. 6 and 7, the cooking apparatus 1 of the present embodiment includes: an outer case 100 and an inner case 150 each having an open front surface; a door 300 mounted on the front surface of the outer case 100; a touch panel type operation panel 400 for a user or the like to send a command signal for cooking operation to the cooking apparatus 1; and a speaker 500 that emits a sound to transmit a cooking state or the like to a user. The space defined by the inner case 150 constitutes a heating chamber 200 for heating and cooking the cooking material by receiving heat from the heat source.

As shown in the left side view of fig. 8, the cooking apparatus 1 of the present embodiment is an oven of the up-and-down heating type further including heaters 10a, 10b, 20a, and 20b as heat sources. In the present embodiment, the heaters 10a and 10b are disposed in a space between the outer case 100 and the inner case 150 above the heating chamber 200, while the heaters 20a and 20b are disposed in a space between the outer case 100 and the inner case 150 below the heating chamber 200. These heaters 10a, 10b, 20a, and 20b generate heat by control of the microcomputer 90 described later and transmit the heat to the heating chamber 200, thereby increasing the temperature of the heating chamber 200. Therefore, the arrangement of the heaters 10a, 10b, 20a, and 20b is not limited to the present embodiment, and may be provided at a position where the cooking object can be heated from above and below.

The cooking apparatus 1 further includes a 1 st thermistor 30a provided near the upper heater 10 a. The 1 st thermistor 30a measures the temperature of the space heated by the heaters 10a and 10 b.

Further, the cooking device 1 includes a microcomputer 90 for controlling the respective components, and for example, as shown in a right side view of fig. 9, a circuit board 190 is assembled in a space between the outer case 100 and the inner case 150 on the side of the heating chamber 200.

Fig. 10 is a block diagram showing an example of the main structure of the cooking apparatus 1 according to the present embodiment. The cooking device 1 includes: a microcomputer 90; an operation input circuit 140 electrically connected to the microcomputer 90; a 1 st thermistor 30a; a door detection switch 130; an upper heater driving circuit 12; a lower heater driving circuit 22; heating relay 160; a display 14 and a speaker 500; and an upper heater 10 and a lower heater 20 electrically connected to the upper heater driving circuit 12 and the lower heater driving circuit 22, respectively.

The operation input circuit 140 transmits data resulting from various instructions of the user input from the operation panel 400 to the microcomputer 90.

The 1 st thermistor 30a measures the temperature of the space in the vicinity of the upper heaters 10a, 10b, and transmits measurement data to the microcomputer 90.

The door detection switch 130 detects the opening and closing of the door 300 by the user and transmits the detection data to the microcomputer 90.

The display 14 displays the result of the user's operation on the operation panel 400 or the notice/report information generated by the microcomputer 90 to the user on the operation panel 400 using characters or illustrations.

The speaker 500 converts the notice/report information to the user generated by the microcomputer 90 into sound data (including voice) to be transmitted to the user in sound together with the display 14 or separately from the display 17.

The heating relay 160 is connected to an external commercial power supply (not shown), and operates in accordance with temperature control by the microcomputer 90 using the temperature adjustment correction value, thereby performing on/off control of the upper heater driving circuit 12 and the lower heater driving circuit 22.

The upper heater driving circuit 12 and the lower heater driving circuit 22 are electrically connected to the upper heater 10 and the lower heater 20, respectively, and the upper heater 10 and the lower heater 20 are driven by on/off control of the heating relay 160, respectively, and the heating operation for achieving or maintaining the target heating chamber temperature is repeatedly performed.

The temperature control by the microcomputer 90 using the temperature adjustment correction value will be described in more detail with reference to fig. 11.

1) From the start of preheating to the opening of the door (preheating period)

The temperature (set temperature) of the central portion of the heating chamber 200 as a target is set to T0, the difference (temperature rise difference) between the temperature rise in the vicinity of the heater and the temperature rise in the center of the heating chamber is set to Δtn (n is the number of the fluctuation peak from the 1 st reaching the set temperature), the microcomputer 90 sets the temperature t0+Δtn to which the temperature difference is added in advance to the temperature T in the vicinity of the heater, compares the temperature detection data supplied from the 1 st thermistor 30a with the corrected temperature t0+Δtn, and turns ON (ON) the heaters 10a, 10b, 20a, and 20b, for example, and starts heating from the temperature Ta, continues to be heated to exceed the temperature T0 to t0+Δtn, and turns OFF (OFF) the heater when t=t0+Δtn is reached and exceeded.

When it is determined from the detection data from the 1 st thermistor 30a that the temperature has fallen from t0+Δtn by a predetermined temperature, the microcomputer 90 turns ON (ON) the heaters 10a, 10b, 20a, and 20b again, and continues heating until the temperature reaches and exceeds t0+Δtn again. Here, the value of Δtn is set for each peak of the fluctuation, which is the temperature adjustment correction value. For example, Δt1 is set for the 1 st peak and Δt2 is set for the 2 nd peak. The specific value of Δtn may be a value obtained in advance by measurement using an actual machine or the like.

The on/off control is performed by the microcomputer 90 sending a control signal to the heating relay 160 to perform a short-circuit/open-circuit operation, thereby turning on/off the heater driving circuits 12, 22.

2) Door opening to closing (food in section)

If the user opens door 300 to put a cooking object into heating chamber 200 before the end of preheating, the temperature of heating chamber 200 rapidly drops.

3) Door closing and cooking heating start to (cooking heating section)

When a user sets a cooking object in heating chamber 200, closes door 300, and starts heating by operating a menu button or the like, cooking starts from lower temperature Tb at which preheating is lost, but in the present embodiment, temperature control using the above-described temperature adjustment correction value is also taken over after heating starts.

That is, assuming that the target temperature (set temperature) in the central portion of heating chamber 200 at the time of heating cooking is Tp, and the difference (temperature increase difference) between the temperature increase in the vicinity of the heater and the temperature increase in the center of the heating chamber is Δtm (m is the number of the fluctuation peak from the 1 st time of reaching the set temperature at the time of heating cooking), the temperature tp+Δtm at which the temperature difference is added is set in advance as the temperature T in the vicinity of the heater, and heating is continued until the detected temperature of 1 st thermistor 30a exceeds Tp to reach tp+Δtm while the heaters 10a, 10b, 20a, 20b are in an ON state. Thereby, the heating chamber 200 is once raised from the relatively low temperature Tb where the preheating loss is relatively large to the corrected set value tp+Δtm, and when t=tp+Δtm is exceeded, the microcomputer 90 turns off the heaters 10a, 10b, 20a, 20b. The heaters 10a, 10b, 20a, 20b are turned ON again (ON) when they have fallen to a predetermined temperature after being turned OFF (OFF), and the heating is continued again until tp+Δtm is exceeded. Even in the heating cooking, the value of Δtm is set for each peak of the fluctuation, which is the temperature adjustment correction value.

After a predetermined number of fluctuation peaks (cycles) have passed after the start of cooking heating, the difference in temperature rise between the temperature rise in the vicinity of the heater and the temperature rise in the center of the heating chamber is also eliminated, and the amplitude is also reduced. In the example shown in fig. 11, it is found that the amplitude becomes smaller and the temperature rise difference is almost eliminated after passing through the 3 rd fluctuation peak. In order to correct the pipe connection in the present embodiment, the number of fluctuation peaks after the start of heating is actually required to be 2 or more (m.gtoreq.2).

As described above, according to the present embodiment, since the temperature correction control using the temperature adjustment correction value is taken over not only at the time of warm-up but also after the start of cooking heating, the temperature of heating chamber 200 can be quickly brought to the set temperature, irrespective of the timing at which warm-up ends. Thus, a stable finish of the cooked product can be achieved. This applies to embodiment 2 and embodiment 3 described below.

In embodiment 1, only the thermistor 30a disposed near the upper heater 10a is used as the 1 st thermistor, but the present invention is not limited thereto, and for example, as shown by a broken line in fig. 8, the thermistor 30b may be disposed near the heater 20a, the temperature of the space heated by the heater 20a may be measured, and the temperature adjustment correction value may be individually set.

The correction values Δtn and Δtm are preferably adjusted according to at least one of the cooking menu and the component of the cooking product. Accordingly, a data table is prepared in advance according to at least one of the type of the cooking menu and the component of the cooking product, and the microcomputer 90 may select the optimum value as the correction value Δtn, Δtm from the data table according to the specification of the user via the operation panel 400, and may switch the correction control. The switching of the temperature adjustment correction value is particularly effective in the case where the item to be heated is determined in advance by an automatic menu or the like. For example, the correction value of the cooking heating section is set to be large for the whole roast chicken or the like having a large heat capacity, while the correction value of the cooking heating section is set to be small for the roast snack such as biscuit or the like having a small heat capacity. Further, even if the biscuit is a biscuit, it is more preferable to change the correction value in one-step cooking and two-step cooking. For example, since the heat capacity of the two-step cooking is large, the correction value can be made larger.

Further, the correction values Δtn and Δtm are preferably also adjusted according to the temperature Tb at the start of cooking heating. In this regard, a further correction value may be prepared in advance according to the level of the detected temperature Tb of the thermistor 30a, and the microcomputer 90 may further correct the correction values Δtn and Δtm to switch the correction control.

That is, the timing of lowering the cooking object and the timing of starting the cooking heating are arbitrarily operated by the user, and the detected temperature Tb is lower as the time from the opening of the door 300 until the start of the cooking heating is longer. To compensate for this decrease, the temperature correction control value needs to be changed. The temperature correction control value may be determined by, for example, measurement of an actual machine. The longer the time from the opening of the door to the start of the cooking heating, the more the detected temperature of the thermistor is in contact with the door, and therefore, a large temperature correction control is required after the start of the cooking heating. As specific correction control methods, the following two types can be mainly listed:

1) A method for further correcting the correction value of the adapter tube according to the temperature just after heating; and

2) The correction value of the takeover is traced back and executed.

Fig. 12 (a) and (b) show specific examples of the methods 1) and 2), respectively.

In the example of fig. 12, the methods 1) and 2) are shown in (a) and (b), respectively, in the case where the set temperature of the indoor temperature of the heating chamber 200 is 180 ℃ and the detection temperature of the thermistor is 100 ℃ or higher and lower than 100 ℃. Further, since the control of the detected temperature by the thermistor is microcomputer control, it is actually managed in terms of a voltage value or a Bit value. This is the same for other embodiments.

(2) Embodiment 2

Fig. 13 is a partially exploded perspective view showing an example of a cooking apparatus according to embodiment 2 of the present invention, and fig. 14 is a right side view showing an example of a state in which a right side wall of an outer case is removed in the cooking apparatus shown in fig. 13. The cooking device 3 of the present embodiment is an oven employing a hot air circulation heating system in addition to the up-down heating system.

That is, as shown in fig. 13 and 14, the cooking device 3 of the present embodiment includes a convection heater 50, a convection fan 60, a convection fan motor M, and a convection thermistor 70 in addition to the configuration of the cooking device 1 of embodiment 1.

As shown in the block diagram of fig. 15, the cooking apparatus 3 according to the present embodiment includes, as a microcomputer, a microcomputer 92 instead of the microcomputer 90 of the cooking apparatus 1, and includes the convection heater 50, the convection fan 60, the convection fan motor M, the convection thermistor 70, the convection heater driving circuit 250, and the convection fan motor driving circuit 260, in addition to other configurations of the cooking apparatus 1.

When the heating is performed by the circulation of hot air in addition to the heating of the upper heater 10 and the lower heater 20, the microcomputer 92 supplies a command signal to the heating relay 160 to short-circuit the electrical connection with the convection heater driving circuit 250, whereby the convection heater driving circuit 250 turns on the convection heater 50. At substantially the same time, the microcomputer 92 turns on the convection fan motor driving circuit 260 to start the convection fan motor M, thereby rotating the convection fan 60. Accordingly, the air heated by the convection heater 50 is changed into hot air by the rotation of the convection fan 60, and is supplied to the heating chamber 200 through a vent (not shown) provided on the back surface of the heating chamber 200 or the like, and then returned to the convection heater 50. So that hot air circulates in the cooking apparatus 3.

The microcomputer 92 of the cooking device 3 according to the present embodiment controls the temperature using the temperature adjustment correction value substantially in the same manner as the temperature control of the cooking device 1. Since the hot air circulates through the hot air supply unit, it is sufficient to use only the convection thermistor 70 as a thermistor, but if the 1 st thermistor (30 a, 30 b) is also used at the same time, more precise temperature control can be performed.

According to the present embodiment, since the hot air is circulated by the hot air supply means in addition to the heat transfer by the upper and lower heaters, the temperature of the heating chamber 200 can be more quickly brought to the target set temperature.

(3) Embodiment 3

In embodiment 2, the oven using the hot air circulation heating system in addition to the up-down oven heating system has been described, but it is obvious that the temperature control using the temperature adjustment correction value according to the present invention can be applied to an oven using only the hot air circulation heating system. Fig. 16 is a block diagram illustrating an example of the configuration of the cooking apparatus according to the present embodiment.

As is clear from a comparison with fig. 13, the device configuration of the cooking apparatus 5 according to the present embodiment corresponds to a configuration in which the upper heater 10a, the lower heater 10b, the thermistor 30a, the upper heater driving circuit 12, and the lower heater driving circuit 22 are eliminated from the device configuration according to embodiment 2, and further, the microcomputer 94 is provided instead of the microcomputer 92.

The temperature control of the microcomputer 92 using the temperature adjustment correction value of the cooking device 5 according to the present embodiment is substantially the same as the temperature control of the cooking device 1, but the hot air is circulated by the hot air supply means, so that the temperature of the heating chamber 200 can be brought to the target set temperature more quickly than in embodiment 1.

As an effect common to the above-described embodiment, not only at the time of warm-up but also after the start of cooking heating, temperature correction control using the temperature adjustment correction value is taken over, and therefore the temperature of the heating chamber can be made to reach the set temperature quickly, independent of the timing of the end of warm-up, for example, the door 300 is opened suddenly before the end of warm-up. Thus, a stable finish degree with less deviation can be realized for the cooked material. In addition, the control of the software can be realized, and the additional components are not required to be configured, so that the product cost is not increased.

In the above embodiments, the microcomputers 90, 92, 94 correspond to, for example, the control means defined in the claims, and the 1 st thermistors 30a, 30b and the convection thermistor 70 correspond to, for example, the temperature detection means defined in the claims. The convection heater driving circuit 250, the convection heater 50, the convection fan motor driving circuit 260, the convection fan motor M, and the convection fan 60 correspond to, for example, a hot air supply unit as defined in the claims.

(4) Embodiment 4 (oven microwave oven)

Application to microwave ovens

While the present invention has been described as being applied to an oven in the above embodiment, the present invention is not limited to this embodiment, and it is obvious that the present invention can be applied to a cooking apparatus such as an oven microwave oven, for example, as in the cooking apparatus 7 shown in fig. 17.

The cooking apparatus 7 shown in fig. 17 includes a microcomputer 96 in place of the microcomputers 90, 92, and 94 of the above-described embodiment, and further includes a magnetron driving circuit 360 that generates a driving signal under control of the microcomputer 96, a magnetron 350 that generates a high frequency by the driving signal from the magnetron driving circuit 360, and a waveguide (not shown) that guides the generated high frequency to the heating chamber 200, and is an oven microwave oven having a heating function of microwaves. The magnetron driving circuit 360, the magnetron 350, and the waveguide correspond to, for example, "a high frequency generating unit" as defined in the claims.

The cooking device 7 of the present embodiment is provided with the high-frequency generating means in the cooking device 5 of embodiment 3 shown in fig. 16, but is not limited thereto, and it is obvious that the cooking devices 1 and 3 of embodiments 1 and 2 are provided with the oven microwave oven with the high-frequency generating means.

While the embodiments of the present invention have been described above with reference to the drawings, these are for the convenience of understanding the present invention and are not intended to limit the claims of the present invention. The present invention can be implemented by adding various modifications to the above-described embodiments without departing from the scope and gist of the present invention. For example, features of one embodiment may be combined with another embodiment to yield another embodiment. Various changes, equivalents, modifications, and the like may be made by those skilled in the art without departing from the scope of the invention.

(description of the reference numerals)

1. 3, 5 ovens (cooking devices); 7. 9 oven microwave oven (cooking device); a heater above 10a, 10 b; 12 an upper heater driving circuit; 20a, 20 b; 22 lower heater drive circuitry; 30a, 30b 1 st thermistor; a 50 convection heater; 60 convection fans; a 70 convection thermistor; 90. 92, 94 microcomputer; 160 heating the relay; 200 heating a chamber; 250 convection heater drive circuitry; 260 convection fan motor drive circuitry; m convection fan motor.

Claims (6)

1. A cooking apparatus comprising:

a heating chamber for accommodating a cooking material;

a heating unit for heating the heating chamber by heat transfer of a heat source;

a temperature detecting unit detecting a temperature of the region heated by the heating unit and outputting data; and

a control unit that controls the heat source based on the data,

the control unit controls the heat source in accordance with a preheating mode in the heating chamber by a temperature correction control using a temperature adjustment correction value and a cooking heating mode in which the heating chamber is heated in cooking heating in succession, and in the case where a transition to cooking heating is made in the middle of preheating by a user operation with the temperature adjustment correction value, the cooking heating will take over the temperature correction control in the preheating.

2. The cooking apparatus according to claim 1, wherein,

the temperature correction control is performed on a cycle which is a peak of the fluctuation of 2 or more.

3. The cooking apparatus according to claim 1, wherein,

the control unit switches the temperature adjustment correction value according to at least any one of the components of the cooking menu and the cooking object.

4. The cooking apparatus according to claim 1, wherein,

the control unit switches the temperature correction control according to a temperature of the heating chamber at the time of starting cooking heating subsequent to the preheating.

5. The cooking apparatus according to claim 1, wherein,

the heating unit includes a heater provided at least any one of above and below the cooking object and heating the heating chamber, and at least any one of a hot air supply unit generating hot air and supplying the hot air into the heating chamber.

6. Cooking apparatus as claimed in any of claims 1 to 5, characterized in that,

and a high frequency generating unit which is controlled by the control unit to generate a high frequency and supply the generated high frequency to the heating chamber.