JP2005308262A - Cooking vessel and cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problems that a user should pour water into a cooker to supply water to an evaporation part when executing heating with vapor, he should squat down for supplying water into the cooker constructed of much labor and he should pick foods or a cooking vessel on which the foods are placed out of a heating chamber with much labor when checking for water supply. <P>SOLUTION: The cooking vessel 5 can be stored into the heating chamber of the cooker for heating with a heater. It comprises a food placement face 15, a recessed portion 16 recessed around the food placement face 15 downward from the food placement face 15 for storing water, and a wider recessed portion 17 provided in part of the recessed portion 16 wider than other parts for allowing easy pouring of the water into the recessed portion. The vapor generating water is easily supplied thereinto in a better user-friendly manner. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a cooking container that generates steam and a cooker that heats food using the cooking container.

Conventionally, it has a heating chamber for storing food, a heater for radiant heating of the food, and an evaporating part arranged in the cooker body for supplying steam into the heating chamber. 2. Description of the Related Art A cooker that generates steam and supplies it to a heating chamber, and then performs cooking so that the food is burnt by radiant heating of the heater after the water in the evaporating portion runs out is well known. (For example, refer to cited document 1)
Japanese Patent No. 2897645

  However, since the water supplied to the evaporation unit is in the main body, it is difficult for the user to supply, and before starting cooking, food or food is placed to check whether water is supplied to the evaporation unit. Since it was necessary to check after removing the cooking container, it was very troublesome.

  The present invention is intended to solve such problems.

  The high-frequency cooking device of the present invention is a cooking container that can be stored in a heating chamber of a cooking device that heats a heater, and is recessed below the food placing surface around the food placing surface and the food placing surface, It is characterized by having a concave part capable of storing water and a wide concave part in which a part of the concave part is wider than the other part so that water can be easily poured into the concave part.

  In addition, the cooking container has a substantially rectangular outer shape, and the wide recess is disposed near a corner of the cooking container.

  A heating chamber for storing and heating the food; a heating source for heating the food stored in the heating chamber; a control unit for controlling driving of the heating source; and the food being placed and stored in the heating chamber. A cooking container, and the cooking container includes a food placement surface, a recess recessed below the food placement surface around the food placement surface, and a reservoir for storing water, A wide recess that makes it easier to pour water into the recess, part of which is wider than the other part, and the control unit supplies the food to the cooking container in which water is stored in the recess. It is mounted, it accommodates in the said heating chamber, the said heat source is driven, and heating is performed, It is characterized by the above-mentioned.

  In addition, the cooking container has a substantially rectangular outer shape, and the wide recess is disposed near a corner of the cooking container.

  Furthermore, the control unit drives the heating source for a time longer than a time during which water stored in the recess of the cooking container evaporates.

  According to the present invention, it is easy to supply water to generate steam, and the convenience of the user can be improved.

  In FIG. 1, 1 is a microwave oven body, 2 is a door that pivotally supports the lower end on the front surface of the body 1, and opens and closes in the vertical direction. 3b and an operation unit in which a display unit 3c for displaying the remaining heating time and the like is arranged.

  4 is a cooking chamber in which a front opening is opened and closed by a door 3 and a heating chamber provided inside the main body 1 and 5 is a size and shape that can be stored in the heating chamber 4 and on which food can be placed. .

  2 and 3, 6 is a bottom plate on which a ceramic food placed on the bottom surface of the heating chamber 4 can be placed, 7 is a radio wave radiation chamber provided between the bottom plate 6 and the bottom surface of the heating chamber 4, and 8 is A magnetron that oscillates a microwave, 9 is a waveguide that guides the microwave oscillated by the magnetron 8 to the radio wave radiation chamber 7, and 10 is a microwave that propagates through the waveguide 9 to the radio wave radiation chamber 7. A rotating antenna that diffuses and radiates microwaves into the heating chamber, 11 is a motor that rotates the rotating antenna during cooking, 12 is a top heater for food radiation heating disposed on the top of the heating chamber 4, and 13 is Similarly, a bottom heater 14 for heating food radiation is a control unit for performing heating control of the microwave oven.

  As shown in FIGS. 4 and 5, the cooking container 5 has a substantially rectangular outer shape, and is placed around the food placement surface 15 on which food is placed in the center, and around the food placement surface 15. A recess 16 that is recessed downward from the food placing surface 15 and a wide recess 17 that is wider than the other portions at each corner of the cooking vessel 5 in the recess 16 are provided.

  In such a configuration, the cooking operation will be described.

  First, food is placed on the food placement surface 15 of the cooking container 5 and stored in the heating chamber 4. Thereafter, the user draws water into a container such as a cup and supplies the water from the wide concave portion 17 into the concave portion 16. And after closing the door 3, a heating condition is set with the keyboard 3b, and the start key 3b is operated and cooking is started.

  When the start key 3b is operated, the control unit 14 performs cooking by driving the top heater 12 and the bottom heater 13 for a set time.

  The radiant heat of the top heater 12 and the bottom heater 13 heats the cooking container 5 to raise the temperature of the cooking container 5 and heats the water supplied to the recess 15 to evaporate it to produce steam. This steam wraps the food and acts to transfer the heat firmly to the center of the food without over drying the food surface. Due to the combined heating of the steam and the heater, for example, when cooking French bread or the like, the dough's bulge swells better than cooking without steam, and the skin becomes baked thinly.

  The cooking time is such that the water is lost after the steam is generated at the initial stage of heating by driving a time longer than the time when the water stored in the concave portion of the cooking vessel evaporates, and the food is burnt. It's time.

  When the set time elapses, the heating of the top heater 12 and the bottom heater 13 is stopped, the heating is ended, and the user is notified by an end notification.

  The amount of water is changed according to the cooking time.

  In the above-described embodiment, the wide concave portion 17 is disposed at each corner portion of the cooking vessel 5. However, the present invention is not limited to this and may be disposed at only one corner portion or at two corner portions. Also good. In addition, the wide concave portion 17 does not need to be arranged at the corner portion of the cooking container 5 and if the user can easily supply water, the width of the concave portion between the corner portions, for example, a part of the concave portion between the corner portions is widened. A fatigue recess may be used.

  Furthermore, since the user can supply food to the recess 16 in a state where food is placed on the cooking container 5 and stored in the heating chamber 4, the water supply time can be shortened. Therefore, for example, even if the door is opened and water is supplied during the heating of the food, the door opening time is short, so water is supplied to the recess 16 during cooking and steam heating is performed from the middle. The cooking sequence can be widened, and the finish of food can be improved.

It is an external appearance perspective view of the microwave oven of this invention. It is AA sectional drawing in FIG. It is a control block diagram of the microwave oven of the present invention. It is a top view of the cooking container of this invention. It is an external appearance perspective view of the cooking container of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Microwave Oven body 4 Heating chamber 5 Cooking container 15 Food mounting surface 16 Recessed part 17 Wide recessed part

Claims (5)

In a cooking container that can be stored in a heating chamber of a cooking device that heats a heater,
A food mounting surface;
A recess that can be recessed below the food mounting surface around the food mounting surface to store water,
A cooking container comprising: a wide concave portion in which a part of the concave portion is wider than the other portion so that water can be easily poured into the concave portion.   2. The cooking container according to claim 1, wherein the cooking container has a substantially rectangular outer shape, and the wide concave portion is disposed near a corner of the cooking container. A heating chamber for storing and heating food,
A heating source for heating the food stored in the heating chamber;
A control unit for controlling driving of the heating source;
A cooking container on which the food can be placed and stored in the heating chamber,
The cooking container includes a food placement surface, a recess recessed below the food placement surface around the food placement surface, and a portion in which the water can be stored, and a part of the recess is wider than other portions. A wide recess that makes it easier to pour water into the recess,
The said control part mounts the said foodstuff in the said cooking container which stored the water in the said recessed part, accommodates in the said heating chamber, drives the said heat source, and performs heating.   The cooking device according to claim 3, wherein the cooking container has a substantially rectangular outer shape, and the wide concave portion is disposed near a corner of the cooking container.   5. The cooking device according to claim 3, wherein the control unit drives the heating source for a time longer than a time during which water stored in the recess of the cooking container evaporates.

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