JP2019007634A - Heating cooker - Google Patents

Abstract

To provide a heating cooker capable of toasting a slice of bread as evenly as possible in such a way as to keep internal moisture.SOLUTION: A heating cooker comprises: a heating cooker body 10; a bottom plate 11 provided on an upper surface of a heating cooker body, and on which an object to be heated is mounted; a bottom surface heater configured to heat a bottom plate; a lid body 20 having a recess part 26 at a center part, and covering the bottom plate in a freely openable/closable manner; a heating chamber top plate forming an upper surface of the recess part; a heating chamber side wall forming a side wall of the recess part; an upper surface heater configured to heat the heating chamber top plate; and a controller configured to control the bottom surface heater and the upper surface heater, where in a state where the lid body is closed, a heating chamber surrounded by the bottom plate and the recess part is formed therein. The controller is configured to, after start cooking, carry current to the bottom surface heater to heat the object to be heated,stored in the heating chamber, from below with heat conductivity from the bottom plate, and also carry current to the upper surface heater to heat the object to be heated from above with radiation heat from the heating chamber top plate.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a cooking device for heating bread and the like.

  A conventional general oven toaster has a structure in which rod-like heaters made of quartz tube, halogen, carbon, etc. are arranged above and below the heating chamber as a heat source, and a cooking net is arranged between the upper and lower heaters. (For example, refer to Patent Document 1).

  Such an oven toaster heats the bread placed on the cooking net by the radiant heat of the upper and lower heaters.

Japanese Patent No. 1422283

  Since the conventional oven toaster like patent document 1 heats bread only by radiant heat, there existed a subject that the inside of bread would be easy to escape | deviate | emit and the whole bread became dry toast. In addition, since the bread is placed on the cooking net and heated, there is a problem that the portion facing the cooking net is difficult to be baked and uneven baking tends to occur.

  The present invention has been made in order to solve the above-described problems. When the object to be heated is bread, the cooking to keep the moisture inside the bread and toast the toast with less uneven baking. The purpose is to provide a vessel.

  A heating cooker according to the present invention includes a heating cooker body, a bottom plate provided on an upper surface of the heating cooker body, on which an object to be heated is placed, a bottom heating device that heats the bottom plate, and a center A lid having a recess in the part and covering the bottom plate so as to be openable and closable; a heating chamber top plate forming the upper surface of the recess; a heating chamber side wall forming the side surface of the recess; and the heating chamber top plate A heating chamber surrounded by the bottom plate and the recess when the lid is closed. It is formed inside, and the control device energizes the bottom surface heating device after the start of cooking, and heats the object to be heated contained in the heating chamber from below by heat conduction from the bottom plate. And pass through the upper surface heating device. And is for heating the object to be heated from above by radiant heat from the heating chamber top plate.

  According to the cooking device according to the present invention, the control device energizes the bottom surface heating device after the start of cooking. When the object to be heated is bread, the lower part of the bread housed in the heating chamber is heated by heat conduction from the bottom plate, the upper surface heating device is energized, and the bread is moved from above by the radiant heat from the heating chamber top plate. Heat. Therefore, it is possible to bake a toast that maintains moisture inside the bread and has little baking unevenness.

It is an external appearance front view of the heating cooker which concerns on Embodiment 1 of this invention. It is an external appearance perspective view of the state which the cover body opened in the heating cooker which concerns on Embodiment 1 of this invention. It is a longitudinal cross-sectional schematic diagram of the heating cooker which concerns on Embodiment 1 of this invention. It is an external appearance front view of the heating cooker which concerns on Embodiment 2 of this invention. It is a longitudinal cross-sectional schematic diagram of the heating cooker which concerns on Embodiment 2 of this invention. It is the longitudinal cross-sectional schematic which expanded the principal part of the heating cooker which concerns on Embodiment 3 of this invention.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The present invention is not limited to the embodiments described below. Moreover, in the following drawings, the relationship of the size of each component may be different from the actual one.

Embodiment 1 FIG.
FIG. 1 is an external front view of a cooking device 100 according to Embodiment 1 of the present invention. FIG. 2 is an external perspective view of the cooking device 100 according to Embodiment 1 of the present invention with the lid 20 opened. FIG. 3 is a schematic longitudinal sectional view of the cooking device 100 according to Embodiment 1 of the present invention.
As shown in FIGS. 1 to 3, the heating cooker 100 according to the first embodiment includes a heating cooker main body 10 and a lid that is provided on the back side of the heating cooker main body 10 so as to be opened and closed. And a body 20.

  The cooking device body 10 includes a hinge portion 19, a bottom plate 11, a bottom surface heating device 12, a temperature detection device 13, a power supply substrate 14, an operation portion 15, an operation substrate 16, a control device 50, It has.

  The lid 20 covers the bottom plate 11 so as to be freely opened and closed, and includes a heating chamber top plate 21, a heating chamber side wall 22, an upper surface heating device 23, a seal member 24, and a handle 25. ing.

  The bottom plate 11 is provided on the upper surface of the heating cooker main body 10, and the object to be heated 30 such as bread is placed on the bottom plate 11. The bottom plate 11 is formed of a metal plate material having high thermal conductivity such as aluminum. In addition, black heat-resistant coating is applied to at least the lower surface side of the bottom plate 11 so that the thermal efficiency of the bottom plate 11 is increased and the heating efficiency can be increased.

  The bottom surface heating device 12 is provided on the lower surface side of the bottom plate 11 and heats the bottom plate 11, and heats the object to be heated 30 from below by heat conduction from the bottom plate 11. The bottom surface heating device 12 is, for example, a planar heater, and examples of the planar heater include a planar heater in which an electric heater is wound around a mica plate, and a ceramic heater formed by sandwiching an electric heater between ceramics. In addition, by using the bottom surface heating device 12 as a planar heater, the heating cooker body 10 can be downsized, and the heated object 30 can be uniformly heated, so that uneven baking can be reduced. .

  The temperature detection device 13 is provided on the lower surface side of the bottom plate 11 and detects the temperature of the bottom plate 11. The temperature detection device 13 is a temperature sensor such as a thermistor, for example.

  The power supply board 14 is provided on the back side of the inside of the heating cooker body 10 and is mounted with a circuit for supplying power to the bottom surface heating device 12 and the top surface heating device 23.

  The operation part 15 is provided in the front surface of the heating cooker main body 10, and a cooking condition is set by a user's operation. The operation unit 15 includes a mode setting operation unit 15a, a baked color setting operation unit 15b, and a cooking start operation unit 15c, which are configured by dials, buttons, and the like.

  The mode setting operation unit 15a is for the user to set the “heating mode”. The “heating mode” includes “room temperature bread”, “French toast”, “stuffed bread”, “frozen bread”, and the like, and is set according to the type of the heated object 30 to be cooked.

  Room temperature bread is a bread that has been stored at room temperature.

  French toast is a dish in which a single liquid such as a melted egg or milk or a liquid mixed with multiple ingredients is soaked in bread and then heated to finish. Note that the liquid does not necessarily have to be soaked into the center of the bread, and may be a part. Moreover, although the quantity of the liquid to be soaked is not ask | required, the moisture content before a heating becomes more than the bread single body before a heating.

  Ingredient bread is an ingredient other than bread, such as cheese, on bread. In addition, about ingredients, seasonings, such as mayonnaise, vegetables, meat, fish, fruits, etc. may be sufficient, or what combined them may be sufficient.

  Frozen bread is bread that is stored in a freezer and frozen. In addition, the storage method in a freezer, a storage period, etc. are not ask | required.

  The baked color setting operation unit 15b is for setting the “baked color” of the heated object 30 to be cooked by the user. The “baked color” includes “dark”, “normal”, “light”, etc., and is set according to the user's preference.

  The cooking start operation unit 15 c is for starting cooking by the heating cooker 100.

  The operation board 16 is provided on the front side of the inside of the heating cooker body 10 and is provided with a circuit for processing a signal input from the operation unit 15. After the above signal is processed, the control board 16 is controlled. This is output to the device 50.

  The control device 50 is provided inside the heating cooker body 10 and sends a control signal to the power supply board 14 based on the input from the operation unit 15, that is, the “heating mode” and “baked color” set by the user. Output. The control device 50 can be configured by hardware such as a circuit device that realizes the function, or can be configured by an arithmetic device such as a microcomputer and software that defines the operation thereof.

  The lid 20 has a recess 26 whose central portion is recessed upward. The heating chamber top plate 21 is provided on the lower surface of the central portion of the lid 20 and forms the upper surface of the recess 26. The heating chamber side wall 22 is provided on the inner side surface of the lid 20 and forms the side surface of the recess 26.

  Inside the cooking device 100, a heating chamber 40 is formed by being surrounded by the bottom plate 11 and the recess 26 in a state where the lid 20 is closed. The object to be heated 30 is accommodated in the heating chamber 40.

  Further, at least the upper surface side of the heating chamber top plate 21 is provided with a black heat-resistant coating so that the heating efficiency of the heating chamber top plate 21 can be increased and the heating efficiency can be increased.

  The upper surface heating device 23 is provided on the upper surface side of the heating chamber top plate 21 and heats the heating chamber 40 by heating the heating chamber top plate 21, and the object to be heated is radiated from the heating chamber top plate 21. 30 is heated from above. The top surface heating device 23 is a planar heater similar to the bottom surface heating device 12, for example.

  The seal member 24 is provided along the lower end of the heating chamber side wall 22 and is in close contact with the peripheral edge portion 11a of the bottom plate 11 in a state where the lid 20 is closed, thereby forming the heating chamber 40 having a high sealing degree. The seal member 24 is made of, for example, silicone.

  The handle 25 is provided on the front surface of the lid 20 so as to protrude forward, and is a part that the user grips when closing the lid 20.

  The to-be-heated object 30 cooked with the heating cooker 100 according to the first embodiment is mainly bread. There are two types of breads: a square shape that is covered with a square when baked, and a mountain shape that is finished without a lid when baked. The general size of the bread is about 12 cm in width. X 12 cm long, and the mountain shape is about 12 cm wide x 16 cm long. In addition, the thickness of the bread varies depending on the number of slices. For example, the thickness of four slices is about 30 mm / sheet, and the thickness of six slices is about 20 mm / sheet.

  The vertical and horizontal sizes of the heating chamber 40 are preferably at least larger than the size of the mountain-shaped bread and about 20 to 40 mm larger than the size of the mountain-shaped bread. The vertical and horizontal sizes of the heating chamber 40 are, for example, 14 cm wide × 18 cm long. This is a dimension in which the mountain-shaped bread placed on the bottom plate 11 in the heating chamber 40 does not contact the heating chamber side wall 22.

  The height of the heating chamber 40 is preferably larger than that of at least four slices of bread, so that the ingredients do not contact the heating chamber top plate 21 even when the ingredients are placed on the four pieces of bread. The height of the heating chamber 40 is 45 mm, for example. Even if the lid 20 is closed with the ingredients such as cheese up to a thickness of about 10 mm on the thickest commercially available four-piece 30 mm bread placed on the bottom plate 11, the bread It is the dimension which the material on the top and the heating chamber top plate 21 do not contact.

Next, cooking of the object 30 to be heated by the heating cooker 100 according to the first embodiment will be described.
The user closes the lid 20 after placing the object to be heated 30 on the bottom plate 11. Next, the user sets a “heating mode” according to the type of the object to be cooked 30 by using the mode setting operation unit 15a, and the object to be heated 30 according to the user's preference by using the baking color setting operation unit 15b. Set the “Gray color”. Next, the user presses the cooking start operation unit 15 c provided in the operation unit 15.

  When the cooking start operation unit 15c is pressed and cooking is started, the control device 50 starts energizing the bottom surface heating device 12 and the top surface heating device 23, and “heating mode” and “baked color” set by the user. Control them based on.

  After the energization of the bottom surface heating device 12 and the top surface heating device 23 is started, the control device 50 controls them based on the “heating mode” and “baked color” set by the user. And the lower part of the to-be-heated object 30 is heated by the heat conduction from the bottom plate 11 heated by the bottom surface heating device 12, and the to-be-heated object 30 is radiated from the heating chamber top plate 21 heated by the heating chamber top plate 21. Is heated from above.

  In addition, the control apparatus 50 makes the electric energy supplied to the upper surface heating apparatus 23 during cooking larger than the electric energy supplied to the bottom surface heating apparatus 12. This is because when the amount of power supplied to the top surface heating device 23 and the amount of power supplied to the bottom surface heating device 12 are the same, heating by heat conduction from the bottom plate 11 is due to radiant heat from the heating chamber top plate 21. This is because heat is more easily transmitted to the object to be heated 30 than heating, and the object to be heated 30 is easily burnt. Therefore, when the amount of power supplied to the top surface heating device 23 and the amount of power supplied to the bottom surface heating device 12 are the same, the toasted color of the toast cannot be finished on the top surface and the bottom surface.

  In addition, there exists the following as a method of making the electric energy supplied to the upper surface heating apparatus 23 during cooking larger than the electric energy supplied to the bottom surface heating apparatus 12. For example, the energization time for the top surface heating device 23 and the energization time for the bottom surface heating device 12 may be the same, and the amount of power supplied to the top surface heating device 23 may be larger than the power amount supplied to the bottom surface heating device 12. . Further, the power supplied to the top surface heating device 23 and the power supplied to the bottom surface heating device 12 may be the same, and the energization time to the top surface heating device 23 may be longer than the energization time to the bottom surface heating device 12. Further, the energization to the top surface heating device 23 or the bottom surface heating device 12 is intermittently turned on / off, and the average power supplied to the top surface heating device 23 is larger than the average power supplied to the bottom surface heating device 12. May be. The average power is determined by the on / off duty ratio.

  Therefore, the control device 50 finishes the toasted color on the upper surface and the lower surface by making the amount of power supplied to the top surface heating device 23 during cooking larger than the amount of power supplied to the bottom surface heating device 12. Can do.

  Further, as the heating of the bottom surface of the object to be heated 30 proceeds, the water evaporates and the water content decreases, and when the water content falls below a certain value, a crust layer that is a hardened portion is formed on the bottom surface of the object to be heated 30. Is done. At this time, since the bottom surface of the object to be heated 30 is in close contact with the bottom plate 11, the evaporated water is not easily discharged from the bottom surface of the object to be heated 30 and moves to the inside of the object to be heated 30.

  On the other hand, as the heating of the upper surface of the object to be heated 30 proceeds, the water evaporates and the water content decreases, and when the water content falls below a certain value, a crust layer is formed on the upper surface of the object 30 to be cured. Is done. At this time, the evaporated water is discharged from the upper surface of the object to be heated 30 and moves to the inside of the object to be heated 30.

  Moisture discharged from the upper surface of the article to be heated 30 to the outside is confined in the heating chamber 40 having a high degree of sealing. And the to-be-heated material 30 will be heated in the heating chamber 40 which is a high-humidity sealed space filled with moisture, and even if the heating proceeds, it becomes difficult for moisture to be discharged from the to-be-heated material 30 to the outside. Moisture discharged from the object 30 to the outside can be suppressed. Therefore, the heating cooker 100 can bake the toast in which the water | moisture content was maintained inside the bread, when the to-be-heated material 30 is a bread.

  The heating cooker 100 heats the object to be heated 30 placed on the bottom plate 11 from below by heat conduction from the bottom plate 11, and the heating chamber top plate 21 heated by the heating chamber top plate 21. Heated from above by radiant heat from Therefore, when to-be-heated material 30 is a bread, toast with little baking unevenness can be baked.

  As described above, the control device 50 of the heating cooker 100 according to the first embodiment energizes the bottom surface heating device 12 and the top surface heating device 23 after cooking is started. And the lower part of the to-be-heated object 30 is heated by the heat conduction from the bottom plate 11, and the to-be-heated object 30 is heated from the upper part by the radiant heat from the heating chamber top plate 21.

  According to heating cooker 100 according to the first embodiment, control device 50 energizes bottom surface heating device 12 after the start of cooking. When the object to be heated 30 is bread, the lower part of the bread is heated by heat conduction from the bottom plate 11, the upper surface heating device 23 is energized, and the bread is heated from above by the radiant heat from the heating chamber top plate 21. To do. Therefore, it is possible to bake a toast that maintains moisture inside the bread and has little baking unevenness.

  Moreover, the heating cooker 100 according to the first embodiment is configured to make the amount of power supplied to the top surface heating device 23 larger than the amount of power supplied to the bottom surface heating device 12.

  According to the heating cooker 100 according to the first embodiment, the amount of power supplied to the top surface heating device 23 is made larger than the amount of power supplied to the bottom surface heating device 12, so that the toasted color of the toast is changed between the top surface and the bottom surface. Can be finished in the same way.

  In addition, in the heating cooker 100 according to the first embodiment, a planar heater is used for at least one of the bottom surface heating device 12 and the top surface heating device 23.

  According to the cooking device 100 according to the first embodiment, the cooking device body 10 can be downsized by using at least one of the bottom surface heating device 12 and the top surface heating device 23 as a planar heater. Furthermore, since the object to be heated 30 can be heated uniformly, uneven baking can be reduced.

  In addition, the heating cooker 100 according to the first embodiment includes a sealing member 24 provided along the lower end of the heating chamber side wall 22, and the sealing member 24 is in the bottom plate 11 in a state where the lid 20 is closed. This is in close contact with the peripheral edge portion 11a.

  According to the heating cooker 100 according to the first embodiment, the sealing member 24 is in close contact with the peripheral edge portion 11a of the bottom plate 11 in the state where the lid 20 is closed, thereby forming the heating chamber 40 having a high sealing degree. be able to. Therefore, moisture discharged from the toast to the outside during cooking can be confined in the heating chamber 40 having a high degree of sealing. And since the toast can be heated in the heating chamber 40 which is a high-humidity sealed space filled with moisture, it becomes difficult for the moisture to be discharged from the toast to the outside even if the heating proceeds, and the moisture discharged from the toast to the outside Can be suppressed.

Embodiment 2. FIG.
Hereinafter, Embodiment 2 of the present invention will be described, but the description overlapping with Embodiment 1 will be omitted, and the same reference numerals will be given to the same or corresponding parts as those in Embodiment 1.

FIG. 4 is an external front view of heating cooker 100 according to Embodiment 2 of the present invention. FIG. 5 is a schematic vertical cross-sectional view of the cooking device 100 according to Embodiment 2 of the present invention.
The lid body 20 of the heating cooker 100 according to the second embodiment includes a side surface heating device 27.

  In the second embodiment, as shown in FIG. 4, the operation unit 15 includes a side surface heating setting operation unit 15 d. The side surface heating setting operation unit 15 d is for the user to set “Yes” or “No” for energization to the side surface heating device 27. It should be noted that the setting of energization to the side surface heating device 27 may be set together when the “heating mode” or the “baked color” is set. Further, the side surface heating setting operation unit 15d corresponds to the “side surface heating setting operation means” of the present invention.

  As shown in FIG. 5, the side surface heating device 27 is provided on the outer surface side of the heating chamber side wall 22, and heats the heating chamber 40 by heating the heating chamber side wall 22. The object to be heated 30 is heated from the side by the radiant heat. The side surface heating device 27 is, for example, a heating wire, and is provided along the outer surface of the heating chamber side wall 22.

  Further, at least the outer surface side of the heating chamber side wall 22 is provided with a black heat-resistant coating so that the heating chamber side wall 22 can have higher thermal efficiency and higher heating efficiency.

  When the presence of energization to the side surface heating device 27 is set, the control device 50 energizes the side surface heating device 27 in addition to energizing the bottom surface heating device 12 and the top surface heating device 23 after cooking is started. The object to be heated 30 is heated from the side by the radiant heat from the chamber side wall 22. Therefore, in addition to the upper and lower surfaces of the article 30 to be heated, the side surfaces can be intensively heated.

  In addition, when “no” is set for energization to the side surface heating device 27, the control device 50 does not energize the side surface heating device 27 after the start of cooking, and the bottom surface heating device as in the first embodiment. Only 12 and the upper surface heating device 23 are energized.

  Therefore, in the heating cooker 100 according to the second embodiment, the user can select the finish of the side surface of the article 30 to be heated. In particular, when the object to be heated 30 is bread, when the presence of energization to the side surface heating device 27 is set, the ear portion can bake crispy toast by intensively heating the ear portion. . In addition, when “no” is set to energize the side surface heating device 27, a toast with soft ears can be baked.

  As described above, the heating cooker 100 according to the second embodiment includes the side surface heating setting operation unit 15d in which whether or not the side surface heating device 27 is energized is set by the user. Then, when the energization to the side surface heating device 27 is set by the side surface heating setting operation unit 15d, the control device 50 energizes the side surface heating device 27 after the start of cooking, and the baked bread is radiated by the radiant heat from the heating chamber side wall 22. The side is heated.

  According to the heating cooker 100 according to the second embodiment, when “existing” of the energization to the side surface heating device 27 is set, the ear portion is heated intensively so that the ear portion has a crisp toast. Can be baked.

Embodiment 3 FIG.
The third embodiment of the present invention will be described below, but the description overlapping with the first embodiment will be omitted, and the same or corresponding parts as those of the first and second embodiments will be denoted by the same reference numerals.

  FIG. 6 is an enlarged schematic longitudinal sectional view of a main part of the cooking device 100 according to Embodiment 3 of the present invention. In addition, this principal part has shown the contact part of the heating cooker main body 10 and the cover body 20 in the state in which the cover body 20 was closed.

  The heating cooker 100 according to the third embodiment includes a labyrinth structure instead of the seal member 24. Specifically, as shown in FIG. 6, a groove 17 a is formed along the peripheral edge portion 17 on the upper surface of the heating cooker main body 10, and a protrusion portion along the peripheral edge portion 28 on the lower surface of the lid body 20. 28a is provided.

  And in the state which the cover body 20 was closed, the protrusion part 28a of the cover body 20 fits with the groove | channel 17a of the heating cooker main body 10. FIG. And since the projection part 28a and the groove | channel 17a fit, the heating chamber 40 with a high sealing degree can be formed.

  In the third embodiment, a groove 17 a is formed along the peripheral edge 17 on the upper surface of the heating cooker body 10, and a protrusion 28 a is provided along the peripheral edge 28 on the lower surface of the lid 20. However, the present invention is not limited to this, and a reverse configuration may be used. In other words, a protrusion may be provided along the peripheral edge 17 on the upper surface of the heating cooker body 10, and a groove may be formed along the peripheral edge 28 on the lower surface of the lid 20. Even in this manner, the heating chamber 40 having a high degree of sealing can be formed by fitting the protrusion and the groove.

  As described above, the heating cooker 100 according to the third embodiment is provided along the groove 17 a formed along the peripheral edge 17 on the upper surface of the heating cooker body 10 and the peripheral edge 28 on the lower surface of the lid 20. And a protruding portion 28a. And in the state which the cover body 20 was closed, the projection part 28a fits into the groove | channel 17a.

  Or the heating cooker 100 which concerns on this Embodiment 3 is formed along the protrusion part provided along the peripheral part 17 of the upper surface of the heating cooker main body 10, and the peripheral part 28 of the lower surface of the cover body 20. As shown in FIG. And a groove. And in the state which the cover body 20 was closed, a projection part fits into a groove | channel.

  According to the heating cooker 100 according to the third embodiment, in the state where the lid 20 is closed, the protruding portion can be fitted into the groove, and the heating chamber 40 having a high sealing degree can be formed. Therefore, moisture discharged from the toast to the outside during cooking can be confined in the heating chamber 40 having a high degree of sealing. And since the toast can be heated in the heating chamber 40 which is a high-humidity sealed space filled with moisture, it becomes difficult for the moisture to be discharged from the toast to the outside even if the heating proceeds, and the moisture discharged from the toast to the outside Can be suppressed.

  DESCRIPTION OF SYMBOLS 10 Heating cooker main body, 11 Bottom plate, 11a Peripheral part, 12 Bottom heating apparatus, 13 Temperature detection apparatus, 14 Power supply board, 15 Operation part, 15a Mode setting operation part, 15b Baking color setting operation part, 15c Cooking start operation part 15d Side heating setting operation part, 16 operation board, 17 peripheral part, 17a groove, 19 hinge part, 20 lid, 21 heating chamber top plate, 22 heating chamber side wall, 23 upper surface heating device, 24 seal member, 25 handle , 26 Recess, 27 Side heating device, 28 Peripheral portion, 28a Protrusion, 30 Object to be heated, 40 Heating chamber, 50 Control device, 100 Cooking device.

Claims (7)

Heating cooker body,
A bottom plate provided on the upper surface of the heating cooker body, on which the object to be heated is placed;
A bottom surface heating device for heating the bottom plate;
A lid having a recess in the center and covering the bottom plate so as to be freely opened and closed;
A heating chamber top plate forming an upper surface of the recess;
A heating chamber side wall forming a side surface of the recess;
An upper surface heating device for heating the heating chamber top plate;
A control device for controlling the bottom surface heating device and the top surface heating device,
In the state where the lid is closed,
A heating chamber surrounded by the bottom plate and the recess is formed inside,
The control device includes:
After cooking starts
Energizing the bottom surface heating device, heating the object to be heated accommodated in the heating chamber by heat conduction from the bottom plate, from below,
A cooking device that energizes the upper surface heating device and heats the object to be heated from above by radiant heat from the heating chamber top plate. The cooking device according to claim 1, wherein an amount of electric power supplied to the upper surface heating device is made larger than an electric energy supplied to the lower surface heating device. The cooking device according to claim 1 or 2, wherein a planar heater is used in at least one of the bottom surface heating device and the top surface heating device. A seal member provided along a lower end of the heating chamber side wall;
In the state where the lid is closed,
The cooking device according to any one of claims 1 to 3, wherein the sealing member is in close contact with a peripheral edge of the bottom plate. A groove formed along the peripheral edge of the upper surface of the heating cooker body;
A protrusion provided along the peripheral edge of the lower surface of the lid,
In the state where the lid is closed,
The cooking device according to any one of claims 1 to 3, wherein the protrusion is fitted into the groove. A protrusion provided on the peripheral edge of the upper surface of the heating cooker body;
A groove formed along the peripheral edge of the lower surface of the lid,
In the state where the lid is closed,
The cooking device according to any one of claims 1 to 3, wherein the protrusion is fitted into the groove. A side surface heating device for heating the side wall of the heating chamber;
Side heating setting operation means for setting the presence or absence of energization to the side heating device,
The control device includes:
When energization to the side surface heating device is set by the side surface heating setting operation means,
After cooking starts
The cooking device according to any one of claims 1 to 6, wherein the side heating device is energized and the side of the object to be heated is heated by radiant heat from the side wall of the heating chamber.

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