JP2022101197A - Heating cooker - Google Patents

Abstract

To provide a heating cooker capable of performing excellent steam cooking even in the case that an amount of water to be put into the heating cooker is small.SOLUTION: A heating cooker includes a heating chamber 6 housing a cooking container 9 with a lid, a cooking menu command part for setting steam cooking for putting a steam-cooking material and water into the cooking container 9 to heat them, and an operation control part for controlling operation. The operation control part starts heat cooking by a heating burner 7 when a heating start is commanded with steam cooking commanded in the cooking menu command part, then, stops the heating burner 7 to end heat cooking when a set heating time passes without determining a no-water state in which there is no water inside the cooking container 9 by detection information of a temperature detection part 11, and performs waste heat cooking until the set heating time passes with the heating burner 7 stopped when the no-water state is determined by the detection information of the temperature detection part 11 before the set heating time passes.SELECTED DRAWING: Figure 3

Description

The present invention comprises a heating chamber for accommodating a cooking container with a lid, a heating unit for heating the cooking container housed in the heating chamber, a temperature detecting unit for detecting the temperature of the cooking container, and the cooking container. The present invention relates to a cooking device provided with a cooking menu command unit for setting steam cooking in which steamed food and water are put and heated, and an operation control unit for controlling operation.

In such a cooking device, for example, when steaming steamed cans, steamed sardines, etc., steamed food and water are put inside the cooking container, the cooking container is stored in the heating chamber, and the cooking unit cooks. Steaming can be done by heating the container.

As a conventional example of such a cooking device, when the water inside the cooking container boils after the heating of the cooking container is started, when a predetermined time elapses from that point or the internal temperature of the cooking container is detected. Some cooking is terminated when the detection temperature of the temperature detecting means exceeds a predetermined temperature (see, for example, Patent Document 1).
Incidentally, although the description is omitted in Patent Document 1, when the detection temperature of the temperature detecting means for detecting the internal temperature of the cooking container exceeds a predetermined temperature, the water inside the cooking container is exhausted and the detected temperature is detected. Is considered to be the time when the temperature soared.

That is, if sufficient water is contained inside the cooking container, the detection temperature of the temperature detecting means exceeds the predetermined temperature from the time when the water inside the cooking container boils to the time when a predetermined time elapses. However, if the amount of water that can be put inside the cooking container is small, the water inside the cooking container will be exhausted by the time the predetermined time elapses from the time when the water inside the cooking container boils, and the detected temperature will be high. As a result of the rapid rise, it can be considered that the detection temperature of the temperature detecting means exceeds a predetermined temperature.

Special Fair 6-61305 Gazette

In the conventional cooking device, when the detection temperature of the temperature detecting means exceeds a predetermined temperature, the cooking is terminated immediately, so that the heating may be insufficient and good steaming may not be performed. Is desired.

That is, if the amount of water to be put into the cooking container is within the allowable range of the amount suitable for steaming, even if the detection temperature of the temperature detecting means exceeds a predetermined temperature, the cooking is finished. Since the end time is close to the time when a predetermined time elapses, it is considered that the steamed food can be sufficiently heated.

However, if the amount of water that can be placed inside the cooking container is less than the permissible amount of water suitable for steaming, that is, if the amount of water that can be placed inside the cooking container is considerably smaller, the temperature detecting means can be used. As a result, the end time point at which the cooking is finished when the detected temperature exceeds the predetermined temperature is much before the time point at which the predetermined time elapses, and the cooking is finished before the steamed food is sufficiently heated. There is a risk that good steaming will not be possible.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a cooking device capable of performing good steaming cooking even when the amount of water put in the cooking container is small. ..

The cooking device of the present invention includes a heating chamber for accommodating a cooking container with a lid, a heating unit for heating the cooking container housed in the heating chamber, and a temperature detecting unit for detecting the temperature of the cooking container. The cooking container is provided with a cooking menu command unit for setting steam cooking in which steamed food and water are put and heated, and an operation control unit for controlling operation.
When the operation control unit is instructed to start heating in a state where the steaming cooking is instructed by the cooking menu command unit, the cooking by the heating unit is started, and then the detection information of the temperature detection unit is used. When the set heating time elapses without determining that the water inside the cooking container is exhausted and there is no water, the heating of the heating unit is stopped to end the cooking, and before the set heating time elapses. In addition, when it is determined that there is no water, the residual heat cooking is performed until the set heating time elapses with the heating of the heating portion stopped.

That is, when the operation control unit is instructed to start heating in a state where steaming is instructed by the cooking menu command unit, the cooking by the heating unit is started.
After that, the operation control unit stops the heating unit and ends the cooking when the set heating time elapses without determining that the water inside the cooking container is exhausted based on the detection information of the temperature detection unit. become.
In other words, when steaming shumai, steamed sardines, etc., when a sufficient amount of water is put inside the cooking container and the set heating time elapses without becoming water-free, the set heating is performed. Cooking will be completed when the time has passed.

In addition, when the operation control unit determines that there is no water based on the detection information of the temperature detection unit before the set heating time elapses, the operation control unit performs residual heat cooking with the heating unit stopped until the set heating time elapses. become.
In other words, if the amount of water that can be put inside the cooking container is small and there is no water before the set heating time elapses, residual heat cooking is performed until the set heating time elapses, and the set heating is performed. Cooking will be completed when the time has passed.
By the way, in residual heat cooking, the cooking container is heated by the heat possessed by the heating chamber with the heating burner stopped. Therefore, the cooking container should not be heated by more heat than necessary. It is possible to heat the steamed food inside the cooking container while avoiding scorching or the like on the surface of the cooked food housed inside.

In this way, due to the small amount of water that can be put inside the cooking container, if there is no water before the set heating time elapses, residual heat cooking will be performed until the set heating time elapses. Therefore, even when the amount of water to be put inside the cooking container is small, the steamed food inside the cooking container can be prevented from being burnt on the surface of the steamed food stored inside the cooking container. Can be heated sufficiently.

In short, according to the characteristic configuration of the cooking device of the present invention, good steaming can be performed even when the amount of water put in the cooking container is small.

A further characteristic configuration of the cooking device of the present invention is a heating burner in which the heating unit includes an upper burner that heats the cooking container from above and a lower burner that heats the cooking container from below.
When the operation control unit is instructed to start heating, it starts cooking by the upper burner and the lower burner, and determines that the water inside the cooking container has boiled based on the detection information of the temperature detection unit. The point is to stop the upper burner and continue cooking with the lower burner.

That is, when the operation control unit is instructed to start heating, the upper burner that heats the cooking container from above and the lower burner that heats the cooking container from below start cooking by the lower burner, so that the cooking container is placed on the upper side. And by heating from the lower side, the inside of the cooking container can be appropriately heated.

Then, when the operation control unit determines that the water inside the cooking container has boiled based on the detection information of the temperature detection unit, the upper burner is stopped and the cooking by the lower burner is continued. Therefore, the upper burner is burned. It is possible to continue heating the cooking container by the lower burner while avoiding defects.
That is, when the water inside the cooking container boils, the inside of the heating chamber is filled with a large amount of water vapor emitted from the cooking container. As a result, for example, the oxygen concentration of the secondary combustion air supplied to the upper burner is increased. Since the upper burner tends to cause combustion failure due to a decrease due to an increase in the partial pressure of steam, the upper burner is stopped and cooking with the lower burner is continued.

In short, according to a further characteristic configuration of the cooking vessel of the present invention, the cooking container can be appropriately heated by the upper burner and the lower burner until the water inside the cooking container boils. After the water inside has boiled, the cooking container can be heated by the lower burner while avoiding poor combustion of the upper burner.

A further characteristic configuration of the heating cooker of the present invention is that the cooking menu command unit heats the steamed cooking until the set residual heat time elapses in a state where the heating of the heating unit is stopped after the set heating time. It is configured to be able to instruct preheat steaming cooking to perform post-heat cooking.
When the operation control unit is instructed to start heating in a state where the residual heat type steaming cooking is instructed, the heating cooking by the heating unit is started, and then the set heating time is set without determining the waterless state. After that, the preheat cooking is performed after heating until the set preheat time elapses, and when it is determined that there is no water before the set heating time elapses, the set heating time elapses. The point is that after the residual heat cooking is performed up to, the residual heat cooking after heating is performed until the set residual heat time elapses.

That is, as steaming cooking, when the heating start is instructed in the state where the residual heat type steaming cooking in which the residual heat cooking is performed after heating is instructed, the operation control unit starts the heating cooking by the heating unit.
After that, when the set heating time elapses without determining that the water inside the cooking container is exhausted based on the detection information of the temperature detection unit, the operation control unit stops heating of the heating unit and the set residual heat time. After heating, residual heat cooking will be performed until it elapses.
In other words, when steaming chawanmushi, smooth pudding, etc., when a sufficient amount of water is put inside the cooking container and the set heating time elapses without becoming waterless, the set heating is performed. When the time has elapsed, the cooking by the heating unit is completed, and then the residual heat cooking is performed after heating until the set residual heat time elapses.

In addition, when the operation control unit determines that there is no water based on the detection information of the temperature detection unit before the set heating time elapses, the operation control unit performs residual heat cooking with the heating unit stopped heating until the set heating time elapses. Then, after heating, the residual heat cooking is performed until the set residual heat time elapses.
That is, if the amount of water to be put into the cooking container is small and the water becomes empty before the set heating time elapses, the residual heat cooking is performed until the set heating time elapses, and then the preheat cooking is performed. After heating, the residual heat cooking is performed until the set residual heat time elapses, and the heating cooking is completed when the set residual heat time elapses.

By the way, in the residual heat cooking and the residual heat cooking after heating, the cooking container is heated by the heat possessed by the heating chamber with the heating part stopped. Therefore, do not heat the cooking container with more heat than necessary. Therefore, it is possible to heat the food inside the cooking container while avoiding burning or the like on the surface of the food housed inside the cooking container.

In this way, if the amount of water put into the cooking container is small and the cooking container becomes empty before the set heating time elapses, the residual heat cooking is performed until the set heating time elapses, and then the preheat cooking is performed. Since residual heat cooking is performed after heating, even if the amount of water to be put inside the cooking container is small, it is possible to prevent the surface of the steamed food stored inside the cooking container from being scorched. However, the steamed food inside the cooking container can be sufficiently heated.

In short, according to the characteristic configuration of the cooking device of the present invention, good residual heat steaming can be performed even when the amount of water to be put in the cooking container is small.

A further characteristic configuration of the cooking device of the present invention is that the set baking time elapses in a state where the cooking menu command unit heats the steamed cooking with the upper burner and the lower burner after the set heating time. It is configured to be able to order grilled steamed cooking, which is cooked after heating until it is cooked.
When the operation control unit is instructed to start heating in a state where the grilling type steaming is instructed, the cooking by the heating burner is started, and then the set heating time is set without determining the waterless state. After that, the post-heating cooking is performed until the set baking time elapses, and when it is determined that there is no water before the set heating time elapses, until the set heating time elapses. The point is that after the residual heat cooking is performed, the heating and post-baking cooking is performed until the set baking time elapses.

That is, when the operation control unit is instructed to start heating in a state where the grilling type steaming cooking in which the cooking is performed after heating is instructed as the steaming cooking, the operation control unit starts the cooking by the heating burner.
After that, the operation control unit is set to heat with the upper burner and the lower burner when the set heating time elapses without determining that the water inside the cooking container is exhausted based on the detection information of the temperature detection unit. After heating, cooking is performed until the baking time elapses.
In other words, when steaming cheese bread, etc., when a sufficient amount of water is put inside the cooking container and the set heating time elapses without becoming water-free, the set heating time is reached. After that, the cooking by the lower burner is completed, and then the heating and post-baking cooking by heating with the upper burner and the lower burner is performed until the set baking time elapses.

In addition, when the operation control unit determines that there is no water based on the detection information of the temperature detection unit before the set heating time elapses, the operation control unit performs residual heat cooking with the heating burner stopped until the set heating time elapses. Then, until the set baking time elapses, the cooking after heating is performed by heating with the upper burner and the lower burner.
That is, if the amount of water to be put into the cooking container is small and the water becomes empty before the set heating time elapses, the residual heat cooking is performed until the set heating time elapses, and then the preheat cooking is performed. After heating, the cooking is performed until the set baking time elapses, and when the set baking time elapses, the cooking is finished.

By the way, in residual heat cooking, the cooking container is heated by the heat possessed by the heating chamber with the heating burner stopped. Therefore, the cooking container should not be heated by more heat than necessary. It is possible to heat the steamed food inside the cooking container while avoiding scorching or the like on the surface of the cooked food housed inside.

In this way, if the amount of water put into the cooking container is small and the cooking container becomes empty before the set heating time elapses, the residual heat cooking is performed until the set heating time elapses, and then the preheat cooking is performed. Since cooking is performed after heating, even if the amount of water put inside the cooking container is small, the surface of the steamed food stored inside the cooking container may be burnt more than necessary. The steamed food inside the cooking container can be sufficiently heated while avoiding the above.

In short, according to the characteristic configuration of the cooking device of the present invention, good baking-type steaming can be performed even when the amount of water to be put inside the cooking container is small.

A further characteristic configuration of the heating cooker of the present invention is that the cooking menu command unit performs the steaming cooking, and after the set heating time, the heating burner is stopped and the preheating after heating elapses until the set preheating time elapses. To be able to instruct steaming with residual heat to cook and then cook after heating until the set baking time elapses while heating with the upper burner and the lower burner after the set residual heat time. Configured,
When the operation control unit is instructed to start heating in a state where the combined steaming with residual heat is instructed, the cooking by the heating burner is started, and then the setting is performed without determining the waterless state. After the heating time has elapsed, the post-heating residual heat cooking is performed until the set residual heat time elapses, and then the post-heating post-cooking cooking is performed until the set baking time elapses, and the set heating time elapses. When it is determined that there is no water, the residual heat cooking is performed until the set heating time elapses, then the heating and the residual heat cooking is performed until the set residual heat time elapses, and then the setting baking is performed. The point is that the cooking is performed after heating until the time elapses.

That is, when the operation control unit is instructed to start heating in a state where the steamed cooking is instructed to perform the residual heat cooking after heating and the grilled cooking with residual heat, the operation control unit starts the cooking by the heating burner. It will be.
After that, when the set heating time elapses without determining that the water inside the cooking container is exhausted based on the detection information of the temperature detection unit, the operation control unit performs the preheating cooking after heating until the set preheating time elapses. After that, the cooking is performed after heating until the set baking time elapses in a state of heating with the upper burner and the lower burner.
In other words, when steaming and cooking grilled pudding, etc., when a sufficient amount of water is put inside the cooking container and the set heating time elapses without becoming water-free, the set heating time is reached. When the lapse of time, the cooking by the heating burner is completed, and then the cooking after heating is performed until the set residual heat time elapses, and then the cooking after heating is performed until the set baking time elapses. ..

In addition, when the operation control unit determines that there is no water based on the detection information of the temperature detection unit before the set heating time elapses, the operation control unit performs residual heat cooking with the heating burner stopped until the set heating time elapses. Then, after heating until the set residual heat time elapses, the residual heat cooking is performed, and then, in a state of heating with the upper burner and the lower burner, the heating and then baking cooking is performed until the set baking time elapses.
That is, if the amount of water to be put into the cooking container is small and the water becomes empty before the set heating time elapses, the residual heat cooking is performed until the set heating time elapses, and then the preheat cooking is performed. After heating, residual heat cooking is performed until the set residual heat time elapses, then after heating and post-baking cooking is performed until the set baking time elapses, and the heating cooking is completed when the set baking time elapses. ..

By the way, in the residual heat cooking and the residual heat cooking after heating, the cooking container is heated by the heat possessed by the heating chamber with the heating burner stopped. Therefore, do not heat the cooking container with more heat than necessary. Therefore, it is possible to heat the food inside the cooking container while avoiding unnecessary scorching or the like on the surface of the food housed inside the cooking container.

In this way, if the amount of water put into the cooking container is small and the cooking container becomes empty before the set heating time elapses, the residual heat cooking is performed until the set heating time elapses, and then the preheat cooking is performed. Since residual heat cooking after heating and baking after heating are performed, even if the amount of water to be put inside the cooking container is small, the surface of the steamed food stored inside the cooking container is scorched more than necessary. It is possible to sufficiently heat the steamed food inside the cooking container while avoiding the occurrence of the above.

In short, according to the characteristic configuration of the heating cooker of the present invention, good steam cooking with residual heat can be performed even when the amount of water to be put in the cooking container is small.

A further characteristic configuration of the cooking device of the present invention is that the set baking time elapses in a state where the cooking menu command unit heats the steamed cooking with the upper burner and the lower burner after the set heating time. It is configured to be able to order grilled steamed cooking, which is cooked after heating until it is cooked.
When the operation control unit is instructed to start heating in a state where the baking type cooking is instructed, the cooking by the heating burner is started, and then the set heating time elapses without determining the waterless state. After that, the post-heating cooking is performed until the set baking time elapses, and when it is determined that there is no water before the set heating time elapses, the condition for changing the cooking time after heating is set. Based on this, the time for performing the residual heat cooking and the time for performing the post-heating cooking are set, and the preheat cooking and the post-heating cooking are performed.

That is, when the operation control unit is instructed to start heating in a state where the grilling type steaming cooking in which the cooking is performed after heating is instructed as the steaming cooking, the operation control unit starts the cooking by the heating burner.
After that, the operation control unit is set to heat with the upper burner and the lower burner when the set heating time elapses without determining that the water inside the cooking container is exhausted based on the detection information of the temperature detection unit. After heating, cooking is performed until the baking time elapses.
In other words, when steaming cheese bread, etc., when a sufficient amount of water is put inside the cooking container and the set heating time elapses without becoming water-free, the set heating time is reached. After that, the cooking by the heating burner is completed, and then the cooking after heating is performed until the set baking time elapses.

In addition, when the operation control unit determines that there is no water based on the detection information of the temperature detection unit before the set heating time elapses, the time for performing residual heat cooking and heating based on the conditions for changing the cooking time after heating. By setting the time for post-baking cooking, residual heat cooking and heating post-baking cooking will be performed.
In other words, if the amount of water that can be put inside the cooking container is small and the cooking time becomes empty before the set heating time elapses, the time set based on the conditions for changing the cooking time after heating is set. Residual heat cooking is performed until the lapse of time, then heating and post-baking cooking is performed until the set time elapses based on the heating post-baking cooking time change condition, and heating is performed when the set time elapses. Cooking will be finished.

As a condition for changing the cooking time after heating, if the time from the start of heating to the state of no water is considerably shorter than the set heating time, the time from the start of heating to the state of no water is the set heating time. By setting the conditions to shorten the time for preheat cooking and longer the time for baking after heating than in the near case, the time from the start of heating to the state of no water is considerably shorter than the set heating time. In some cases, the cooked food can be sufficiently heated.

By the way, in residual heat cooking, the cooking container is heated by the heat possessed by the heating chamber with the heating burner stopped. Therefore, the cooking container should not be heated by more heat than necessary. It is possible to heat the food inside the cooking container while avoiding burning or the like on the surface of the food housed inside.

In this way, when the amount of water put into the cooking container is small and the cooking container becomes empty before the set heating time elapses, it is set based on the conditions for changing the cooking time after heating. Preheat cooking is performed until the time elapses, and then the heating post-cooking is performed until the time set based on the time change condition for the post-heating cooking elapses. Even when the amount of water to be put in is small, it is possible to sufficiently heat the food inside the cooking container while avoiding unnecessary scorching on the surface of the food stored inside the cooking container. can.

In short, according to the characteristic configuration of the cooking device of the present invention, good baking-type steaming can be performed even when the amount of water to be put inside the cooking container is small.

A further characteristic configuration of the heating cooker of the present invention is that the cooking menu command unit performs the steaming cooking, and after the set heating time, the heating burner is stopped and the preheating after heating elapses until the set preheating time elapses. To be able to instruct steaming with residual heat to cook and then cook after heating until the set baking time elapses while heating with the upper burner and the lower burner after the set residual heat time. Configured,
When the operation control unit is instructed to start heating in a state where the combined steaming with residual heat is instructed, the cooking by the heating burner is started, and then the set heating is performed without determining the waterless state. After the lapse of time, the post-heating preheat cooking is performed until the set preheating time elapses, then the heating post-baking cooking is performed until the set baking time elapses, and the set heating time elapses. Previously, when it was determined that there was no water, the time for performing the residual heat cooking and the time for performing the post-heating cooking were set based on the conditions for changing the time for steaming and steaming with residual heat, and the set time was set. The point is that after the residual heat cooking is performed until the elapse of, the post-heating cooking is performed until the set time elapses.

That is, when the operation control unit is instructed to start heating in a state where the steamed cooking is instructed to perform the residual heat cooking after heating and the grilled cooking with residual heat, the operation control unit starts the cooking by the heating burner. It will be.
After that, the operation control unit does not determine from the detection information of the temperature detection unit that the water inside the cooking container is exhausted and the set heating time elapses, and then after heating until the set residual heat time elapses. Residual heat cooking is performed, and then cooking is performed after heating until the set baking time elapses in a state of heating with the upper burner and the lower burner.
In other words, when steaming and cooking grilled pudding, etc., when a sufficient amount of water is put inside the cooking container and the set heating time elapses without becoming water-free, the set heating time is reached. When the lapse of time, the cooking by the heating burner is completed, and then the cooking after heating is performed until the set residual heat time elapses, and then the cooking after heating is performed until the set baking time elapses. ..

In addition, when the operation control unit determines that there is no water based on the detection information of the temperature detection unit before the set heating time elapses, the time for performing residual heat cooking based on the condition for changing the time for steaming and cooking with residual heat. And, after setting the time for performing the post-heating cooking, the residual heat cooking is performed until the set time elapses, and then the post-heating cooking is performed until the set time elapses.
In other words, if the amount of water that can be put inside the cooking container is small and there is no water before the set heating time elapses, the time set based on the conditions for changing the time for steaming and steaming with residual heat is set. After that, the residual heat cooking is performed until the set time elapses until the set time elapses based on the time change condition for the steamed cooking with residual heat, and the heating is performed when the set time elapses. Cooking will be finished.
That is, in this case, the residual heat cooking performed within the set heating time and the residual heat cooking after heating are performed as one residual heat cooking.

As a condition for changing the cooking time for steaming with residual heat, if the time from the start of heating to the state of no water is considerably shorter than the set heating time, the time from the start of heating to the state of no water is set. By setting the conditions to shorten the time for preheat cooking and lengthen the time for post-heating cooking than when it is close to the time, the time from the start of heating to the state of no water is longer than the set heating time. Even if it is quite short, the cooked food can be heated sufficiently.

By the way, in residual heat cooking, the cooking container is heated by the heat possessed by the heating chamber with the heating burner stopped. Therefore, the cooking container should not be heated by more heat than necessary. It is possible to heat the food inside the cooking container while avoiding unnecessary scorching or the like on the surface of the food housed inside.

In this way, if the amount of water that can be put inside the cooking container is small and there is no water before the set heating time elapses, it is set under the conditions for changing the cooking time by baking with residual heat. Residual heat cooking is performed until the elapsed time elapses, and then the post-heating cooking is performed until the time set in the time change condition for the combined residual heat baking type steaming cooking elapses. Therefore, the inside of the cooking container. Even when the amount of water to be put in is small, the food inside the cooking container should be sufficiently heated while avoiding unnecessary scorching on the surface of the food stored inside the cooking container. Can be done.

In short, according to the characteristic configuration of the heating cooker of the present invention, good steam cooking with residual heat can be performed even when the amount of water to be put in the cooking container is small.

A further characteristic configuration of the heating cooker of the present invention is that the time for the operation control unit to perform the heating and post-baking cooking of the upper burner and the lower burner in the heating and post-baking cooking is longer than the set time. When it is large, it gradually decreases with the passage of time.

That is, in the post-heating cooking, when the time for performing the post-heating cooking is longer than the set time, the thermal powers of the upper burner and the lower burner are gradually reduced with the passage of time.

In other words, even if it takes a long time to cook after heating, if the heating power of the upper burner and the lower burner is maintained at a strong heating power, there is a possibility that the surface of the cooked food may be burnt more than necessary. However, even when the post-heating cooking takes a long time, the post-heating cooking can be performed satisfactorily while avoiding the surface of the cooked food from being burnt more than necessary.

In short, according to the further characteristic configuration of the heating cooker of the present invention, it is possible to satisfactorily perform post-heating cooking while avoiding unnecessarily burning the surface of the cooked food.

It is a perspective view of a gas stove. It is a circuit diagram which shows the fuel gas supply composition. It is a vertical sectional side view of a grill. It is a top view of the setting operation part for a grill. It is a block diagram which shows the control composition. It is a figure which shows the heating form of the basic steaming cooking. It is a figure which shows the heating form of the residual heat type steaming cooking. It is a figure which shows the heating form of the grilling type steaming cooking. It is a figure which shows the heating form of the steaming type steaming with residual heat. It is a figure which shows the initial screen. It is a figure which shows the selection screen of a cooking classification. It is a figure which shows the selection screen of a recommended menu. It is a figure which shows the ignition guidance screen. It is a figure which shows the screen during cooking. It is a figure which shows the cooking end screen. It is a table which shows the specific example of the cooking time of a recommended menu.

[Embodiment]
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
(Overall composition of gas stove)
As shown in FIG. 1, the built-in type gas stove GC is provided with a standard thermal power burner 1A, a small thermal power burner 1B, and a large thermal power burner 1C as a stove burner 1 on the upper surface of the stove main body H, and is of the stove main body H. It is configured to have a grill G (see FIG. 3) at the center in the width direction.

The stove main body H is configured with a box-shaped metal casing 2 having an open upper portion as a main part, and a glass top plate 3 is arranged on the upper portion of the stove main body H, and the upper surface portion of the stove main body H is arranged. A grill exhaust port 4 for exhausting the cooking exhaust of the grill G is formed on the rear side.

On the upper part of the top plate 3, a trivet 5 for placing a heated object such as a pot heated by the stove burner 1 is provided corresponding to each of the three stove burners 1.
At the center of the stove burner 1, a stove burner sensor 1S for detecting the presence of a heated object such as a pot and the bottom wall temperature of the heated object is provided.

As shown in FIG. 3, a grill storage 6 (an example of a heating chamber) constituting the grill G is provided inside the casing 2, and the grill storage 6 has a grill burner 7 (an example of a heating burner) as a heating unit. The grill burner 7 is composed of an upper burner 7U provided on the ceiling of the grill storage 6 and a lower burner 7S provided on the bottom of the grill storage 6.

As shown in FIG. 1, a liquid crystal display unit D for displaying information on the operation of the stove burner 1 and the grill burner 7 on the display screen is provided at the left and right center portions on the front side of the top plate 3. Incidentally, in the present embodiment, the display unit D is configured to display in a black-and-white format, but it may be configured in a color display format.

(Details of the grill)
As shown in FIG. 3, the grill G is provided with the grill storage 6 described above. The grill storage 6 is formed in a tubular shape with an open front and rear portion, and an exhaust passage E for exhausting cooking exhaust gas such as combustion exhaust gas from the grill burner 7 and steam from cooked food is provided on the rear side of the grill storage 6. The exhaust pipes 6A to be formed are continuously provided in a state of extending upward, and are configured to guide the cooking exhaust to the above-mentioned grill exhaust port 4 through the exhaust passage E.

A cooking container support frame L that supports a cooker K for cooking cooked food and has a grill door 8 (see FIG. 1) at the front end thereof is provided so as to be freely retractable from the grill storage 6. ..
In the present embodiment, there are two types of cooker K: a casserole container 9 (see FIG. 3) as an example of a cooking container with a lid, and a plate pan having a flat surface on which the cooked food is placed. .. The illustration of the plate pan is omitted.

Then, the plate pan and the casserole container 9 are freely attached to the cooking container support frame L.
In the present embodiment, the cooking menu (steaming) of the recommended menu is described in detail using the casserole container 9, and the details of the cooking used for the plate pan are omitted.
The casserole container 9 is composed of a bottomed cylindrical container body 9A and a lid 9B placed on the upper part of the container body 9A, and a steam hole J is formed in a portion on the rear side of the lid 9B.

The lower burner 7S provided at the bottom of the grill 6 heats the cooker K stored in the grill 6 from below, and the upper burner 7U provided on the ceiling of the grill 6 stores the cooker K in the grill 6. The cooker K is configured to be heated from above.

As shown in FIG. 3, the lower burner 7S includes a cylindrical burner main body 10A and a burner mixing tube 10B connected to the burner main body 10A, and the burner main body 10A is provided along the circumferential direction. The flame hole F is formed. That is, the lower burner 7S is configured to have a flame hole F in a ring shape.
Incidentally, the lower burner 7S having such a configuration is the same as the configuration of the stove burner 1, and is configured by diverting the stove burner 1.
Further, inside the lower burner 7S, as a temperature detection unit for detecting the temperature of the cooker K, a temperature detection sensor 11 that contacts the bottom wall portion of the cooker K and detects the temperature of the bottom wall portion of the cooker K. Is equipped.

The upper burner 7U is a radiant burner that forms a downward flat flame, and although detailed description thereof is omitted, the upper burner mixing tube portion connected to the flat upper burner main body and the upper burner main body thereof. A combustion flame forming portion is formed on the lower surface portion of the upper burner main body portion.

As shown in FIG. 2, for each of the lower burner 7S and the upper burner 7U, a spark plug P as an ignition device and an ignition sensor R configured by using a thermoelectric pair or the like as an ignition state detection device are provided. The stove burner 1 is also equipped with a spark plug P and an ignition sensor R in the same manner.

(Gas fuel supply composition)
As shown in FIG. 2, an electromagnetically operated source gas valve 13 is provided in the source gas supply path 12 connected to a gas supply source such as a city gas supply pipe, and a standard thermal power burner is provided from the source gas supply path 12. Four gas flow paths are branched: a branch path 14a for a small thermal power burner, a branch path 14b for a small thermal power burner, a branch path 14c for a large thermal power burner, and a branch path 15 for a grill burner.

A governor 16 for adjusting the supply pressure of gas fuel to the lower burner 7S and the upper burner 7U to a set pressure is provided in the branch path 15 for the grill burner, and the gas fuel adjusted to the set pressure by the governor 16 is guided to the lower burner 7S. The lower burner supply path 17S and the upper burner supply path 17U that guides the gas fuel adjusted to the set pressure by the governor 16 to the upper burner 7U are branched from the grill burner branch path 15.

In each of the branch path 14a for the standard thermal power burner, the branch path 14b for the small thermal power burner, and the branch path 14c for the large thermal power burner, the flow rate of the fuel gas is adjusted by driving the stepping motor to adjust the heating amount (thermal power). The gas amount adjusting valve 18 for the stove is provided.
Further, in each of the lower burner supply path 17S and the upper burner supply path 17U, a grill gas amount adjusting valve 19 for adjusting the flow rate of fuel gas by driving a stepping motor to adjust the heating amount (thermal power) 19 Is provided.
The thermal power of the lower burner 7S and the upper burner 7U can be adjusted steplessly by the gas amount adjusting valve 19 for the grill, but in the present embodiment, the thermal power is adjusted in two stages of high thermal power and low thermal power. It shall be.

(Operation configuration of gas stove)
As shown in FIG. 1, in the upper part on the right side of the grill G on the front side surface of the stove body H, the standard thermal power burner 1A, the small thermal power burner 1B, and the large thermal power burner 1C are individually ignited, extinguished, and fired. Three stove operating tools 20 for instructing adjustment are provided.
The stove operating tool 20 is configured to alternately command an ignition command and a fire extinguishing command each time it is pushed, and to command a thermal power adjustment command by rotating the stove.

At the lower part on the right side of the grill G on the front side surface of the stove body H, a setting operation unit 21 for a stove burner that sets automatic cooking by the stove burner 1 is provided so as to be openable and closable by swinging back and forth with the lower end side as a fulcrum. Has been done.
On the upper surface of the stove burner setting operation unit 21, a stove operation panel 21P for setting the standard thermal power burner 1A, the small thermal power burner 1B, and the large thermal power burner 1C is provided.

A grill setting operation unit 22 for setting the grill burner 7 is provided on the front side surface of the stove body H at a lower position on the left side of the grill G so as to be openable and closable by swinging back and forth with the lower end side as a fulcrum.
On the upper surface of the grill setting operation unit 22, a grill operation panel that commands various information such as a cooking menu selection, an ignition command for starting the cooking menu, a heating power adjustment command, and a cooking time adjustment command. 22P (an example of an operation unit) is provided (see FIG. 4).
In FIG. 4, the grill is referred to as a multi-grill.

(Details of the operation panel for the grill)
As shown in FIG. 4, the grill operation panel 22P has a plate pan switch 30 for selecting a plate pan, a casserole switch 31 for selecting a casserole container 9, a selection switch 32, a determination switch 33, and each time a push operation is performed. A point fire extinguishing switch 34 that switches between an ignition command state that commands ignition of the grill burner 7 and a fire extinguishing command state that commands fire extinguishing is provided.

In addition, the grill operation panel 22P is initially set with a history switch 35 for reading the history of the previously selected cooking menu, a return switch 36 for restoring the original during the setting, and a cancel switch 37 for canceling the setting contents. A setting change switch 38 used when changing various contents is provided.

Then, as described later, while displaying various information for setting the cooking menu on the display unit D, by operating the operation panel 22P for the grill, the selection of the cooking menu and the cooking menu are started as described above. It is configured to command various information such as an ignition command, a heating power adjustment command, and a heating time adjustment command.
As will be described later, the selection switch 32 and the determination switch 33 correspond to the cooking menu command unit M for setting the steamed cooking in which the steamed food and water are put in the casserole container 9 and heated.

(Details of cooking menu)
A plurality of cooking menus set for the grill burner 7 are set in a form of being distributed to a plurality of cooking classifications (classification menus).
As a plurality of cooking classifications (classification menus), as shown in FIG. 11, four "auto menus", "cooking modes", "recommended menus", and "frozen food menus" are provided in the present embodiment. However, for the casserole container 9, as shown in FIG. 12, the "frozen food menu" is omitted.
Further, as a plurality of cooking menus, in the present embodiment, there are cases where they are set as "food names" as food types, cases where they are set as cooking names such as "hamburger steak", and cases where they are "baked" and "simmered". ”, Etc., including the case where it is set as a cooking mode.

Further, a plurality of cooking menus are classified according to the cooker K used.
That is, the cooking menu classified according to the cooker K is set to be divided into a plurality of cooking categories.
In addition, the heating control mode for each of the multiple cooking menus classified into "auto menu", "cooking mode", "recommended menu", and "frozen food menu" is the heating power of the grill burner 7 and the cooking time for executing cooking. Is set as.

By the way, FIG. 11 illustrates a state in which the "auto menu" is selected when the plate pan is selected as the cooker K by the plate pan switch 30, and "toast" and "chicken thigh grilled". "Foil grilled" and "fish: fillet" are displayed.
In the following description, the detailed description of the cooking menu using the plate pan will be omitted, and the cooking menu using the casserole container 9 will be described in detail.

<Casserole container cooking menu>
As shown in FIG. 12, there are three cooking categories for the casserole container 9, "auto menu", "cooking mode", and "recommended menu".
Although not shown, the "auto menu" of the casserole container 9 is set to "rice", "mochiri rice", and "cooked rice".
Further, as the "cooking mode" of the casserole container 9, "boil", "bread" and the like are set, although not shown.

As the cooking menu of the "recommended menu" of the casserole container 9, there are "shumai", "chawanmushi", "cheese steamed bread", and "baked pudding" as shown in FIG. Various cooking menus such as "Smooth pudding" are set.
Incidentally, the cooking menu set in the "recommended menu" of the casserole container 9 is steam cooking in which steamed food and water are put inside the casserole container 9 and heated.
The steamed food is prepared by putting the ingredients in a storage body (for example, a container).

For cooking menus (steamed cooking) classified as "recommended menus", the cooking time for executing cooking is the set heating time for heating the casserole container 9 with the grill burner 7 and the grill burner after the set heating time. Setting to stop the combustion of 7 and heat the casserole container 9 with the heat possessed by the grill storage 6 and to heat the casserole container 9 with the grill burner 7 after the set heating time or the set residual heat time. It is set in a form that is combined with the baking time.

That is, as steam cooking, the basic steam cooking (see FIG. 6), in which the set heating time elapses after the start of the cooking, and the set residual heat time elapses after the set heating time elapses. Preheat steam cooking (see Fig. 7), in which preheat cooking is performed after heating up to, and roasting steam cooking (see Fig. 8), in which after the set heating time has elapsed, heating and then baking cooking is performed until the set baking time elapses. After the set heating time has elapsed, after heating and residual heat cooking is performed until the set residual heat time elapses, and then after heating and then baking is performed until the set baking time elapses. exist.
In addition, in FIG. 7 and FIG. 9, "heated residual heat cooking" is simply described as "residual heat cooking", and in FIGS. 8 and 9, "heated post-baking cooking" is simply described as "baking cooking". do.

In this embodiment, as shown in FIG. 16, basic steaming cooking is applied to "shumai" and "steaming kan", and residual heat steaming cooking is applied to "tea bowl steaming" and "smooth pudding". "Cheese steamed bread" is applied with grilled steamed cooking, and "baked pudding" is applied with residual heat combined grilled steamed cooking.

(Control configuration of gas stove)
As shown in FIG. 5, a display control unit BD that controls the display operation of the display unit D and a heating control unit BU as an operation control unit that controls the operation of the grill burner 7 are provided.
In FIG. 5, the grill burner 7 and the grill gas amount adjusting valve 19 for adjusting the thermal power of the grill burner 7 are shown, and the description of the stove burner 1 and the stove gas amount adjusting valve 18 is omitted.

Then, the heating control unit BU performs ignition processing, fire extinguishing processing, and thermal power adjustment processing on the stove burner 1 by an ignition command or a fire extinguishing command by the stove operating tool 20, and is based on the setting information of the setting operation unit 21 for the stove burner. However, in the present embodiment, the details of the control process for the stove burner 1 will be omitted.

Further, the heating control unit BU performs ignition processing, fire extinguishing processing, and thermal power adjustment processing for the grill burner 7 based on the setting information of the grill setting operation unit 22, and the selected cooking menu from the plurality of cooking menus. It is configured to perform the heat control process of.
That is, when the ignition command (heating start command) is commanded by the operation of the point fire extinguishing switch 34 after the cooking menu displayed on the display unit D is selected, the heating control unit BU has the original gas valve 13 and the grill. The gas amount adjusting valve 19 is operated to supply fuel gas to the lower burner 7S and the upper burner 7U, and in addition, the ignition plug P for the lower burner 7S and the upper burner 7U is operated and the ignition sensor R is used. Ignition processing to detect ignition will be executed.

Further, when a fire extinguishing command is commanded by operating the point fire extinguishing switch 34 for the purpose of interrupting the cooking of the cooking menu, or when the cooking of the cooking menu is completed, the heating control unit BU may be used. The main gas valve 13 and the grill gas amount adjusting valve 19 are operated in the closed state to execute a fire extinguishing process for extinguishing the lower burner 7S and the upper burner 7U.

Further, in the combustion state of the lower burner 7S and the upper burner 7U, the grill gas amount adjusting valve 19 for the lower burner 7S and the grill gas amount adjusting valve 19 for the upper burner 7U are operated to operate the lower burner 7S and the upper burner 7U. The heating power adjustment process for changing and adjusting the heating power to the heating power set for each cooking menu will be executed.

Further, when the above-mentioned set heating time and the above-mentioned set baking time are reached while steaming is being executed as a cooking menu, the above-mentioned fire extinguishing process is executed to automatically extinguish the lower burner 7S and the upper burner 7U. It will be.
By the way, in each of the basic steaming cooking (see Fig. 6), residual heat type steaming cooking (see Fig. 7), baking type steaming cooking (see Fig. 8), and residual heat combined baking type steaming cooking (see Fig. 9), cooking is cooked. When the cooking is finished, the heating control unit BU, for example, operates the alarm buzzer for a set time (several seconds) for the end of cooking to notify the end of cooking.

(Regarding the control of the display control unit)
As shown in FIGS. 10 and 11, the display control unit BD corresponds to the arrangement form of the top plate side display area A1 for the stove burner 1 and the grill side display area A7 for the grill burner 7 with the stove burner 1 and the grill burner 7. It is configured to form a section on the display screen of the display unit D.
In the present embodiment, the vertical direction is replaced with the front-rear direction to form the top plate side display area A1 on the back side of the display screen of the display unit D, and the grill side display area A7 is formed on the front side of the display screen of the display unit D. Is configured to form.

Further, on the initial screen in which the display control unit BD is not instructed to set the cooking menu by the grill setting operation unit 22, the front-rear width of the top plate side display area A1 is displayed on the grill side as shown in FIG. The width is larger than the front-rear width of the area A7, and when the grill setting operation unit 22 is instructed to start setting the cooking menu, the grill side display area is as shown in FIGS. 11, 12 and the like. The front-rear width of A7 is configured to be larger than the front-rear width of the top plate side display area A1.

By the way, as shown in FIGS. 10 and 11 and the like, the top plate side display area A1 corresponds to the arrangement of the standard thermal power burner 1A, the small thermal power burner 1B and the large thermal power burner 1C, and the combustion of the standard thermal power burner 1A. Left region portion Aa displaying information related to, central region portion Ab displaying information related to combustion of the small thermal power burner 1B, and right region portion Ac displaying information related to combustion of the large thermal power burner 1C. It is partitioned into.

Next, the display contents of the grill side display area A7 will be described. In the following description, the case where the casserole container 9 is selected as the cooker K to be used by the casserole switch 31 of the grill setting operation unit 22 Hereinafter, the description when the plate pan is selected by the plate pan switch 30 will be omitted.

That is, when the casserole container 9 is selected as the cooker K to be used by the casserole switch 31 of the grill setting operation unit 22, the display screen of the display unit D changes to the "cooking classification selection screen (classification menu selection screen)". (See FIG. 11), and when the "cooking classification selection screen (classification menu selection screen)" is displayed, the classification menu is selected with the selection switch 32 and the decision switch 33 is used to command the decision. The “cooking menu selection screen” shown in FIG. 12 is displayed.

Next, in the state where the "cooking menu selection screen" is displayed, when one of the plurality of cooking menus displayed by the selection switch 32 is selected and a decision is commanded by the decision switch 33, the decision is made. The “ignition guidance screen” shown in FIG. 13 is obtained.
Then, when the ignition command (heating start command) is commanded by operating the point fire extinguishing switch 34 in the state where the "ignition guidance screen" is displayed, the "cooking screen" shown in FIG. 14 is displayed, and further, the cooking is completed. Then, the screen is changed to the "cooking end screen" shown in FIG.
Incidentally, FIGS. 12 to 15 illustrate a case where "baked pudding" is selected as a cooking menu and cooked.

As shown in FIGS. 11 and 12, the display control unit BD arranges all of a plurality of cooking classifications in parallel in the grill side display area A7 in the "cooking classification selection screen" and the "cooking menu selection screen". A plurality of cooking categories and a plurality of cooking menus are displayed in a form of displaying and displaying a plurality of cooking menus assigned to one selected cooking category among the plurality of cooking categories in parallel. It is configured to do.

In addition, it is configured to display a plurality of cooking classifications in a form in which the display state is different so that one selected cooking classification from a plurality of cooking classifications and another cooking classification can be visually recognized. ing.
That is, on the "cooking classification selection screen", as shown in FIG. 11, the selected cooking classification is displayed in white characters with a black background, and other cooking classifications are displayed in black with a white background. It is configured to be displayed in characters.
Further, on the "cooking menu selection screen", as shown in FIG. 12, the selected cooking category is displayed in black characters with a white background, and other cooking categories are displayed in black characters with a gray background. It is configured to display.

Further, in the present embodiment, as shown in FIG. 12, on the "cooking menu selection screen", the selected cooking menu is displayed in white characters with a black background, and other cooking categories are classified by the background. It is configured to be displayed in white black characters.

Further, in the present embodiment, when the display control unit BD displays a plurality of cooking menus assigned to the selected cooking category, the cooker K of the type selected in association with the cooking menu to be displayed. It is configured to also display a schematic diagram showing the shape of.

(Details of steaming)
When "Shumai" or "Steaming" is selected from the plurality of cooking menus (steaming menus) classified in the "recommended menu" of the casserole container 9, basic steaming is executed and "tea bowl steaming" is performed. When "Smooth pudding" is selected, residual heat steaming is executed, when "Cheese steamed bread" is selected, grilled steaming is executed, and when "Grilled pudding" is selected, residual heat combined baking is executed. Formula steaming will be performed.

Hereinafter, each of the basic steaming cooking, the residual heat type steaming cooking, the baking type steaming cooking, and the residual heat combined baking type steaming cooking will be described with reference to FIGS. 6 to 9.
6 to 9 show an outline of each of the basic steaming cooking, the residual heat type steaming cooking, the baking type steaming cooking, and the residual heat combined baking type steaming cooking, and the set heating time and the heating time after the residual heat ( Each of the preheating time (described as the residual heat time in the drawing) and the post-heating baking time (described as the baking time in the drawing) exemplifies a time different from the time set for the actual cooking menu (see FIG. 16).
Further, "ex" described in FIGS. 6 to 9 means "for example".

(Basic steaming)
When the cooking menu command unit M commands the start of heating while the cooking menu, which is the basic steaming cooking such as "shumai" and "steamed dumplings", is commanded, the heating control unit is as shown in FIG. BU starts cooking with the grill burner 7. After that, when the set heating time elapses without determining that the water inside the casserole container 9 is exhausted based on the detection information of the temperature detection sensor 11, the grill burner 7 is stopped and the cooking is finished.
Further, when the heating control unit BU determines that there is no water based on the detection information of the temperature detection sensor 11 before the set heating time elapses, the grill burner 7 is stopped and the residual heat cooking is performed until the set heating time elapses. It is configured to finish cooking after the set heating time has elapsed.

In FIG. 6, a multi-water change line Ya indicating a change in the detection information of the temperature detection sensor 11 when the casserole container 9 is sufficiently filled with water, and a temperature detection sensor 11 when a small amount of water is filled in the casserole container 9. Placement when the position of the cooked food placed inside the casserole container 9 is deviated from the center, etc., although sufficient water is put in the small water change line Yb indicating the change in the detection information of The change line Yc is shown. The same applies to FIGS. 7 to 9.

The multi-water change line Ya and the imposition change line Yc exemplify the case where the water is absent at the timing when the set heating time elapses, and the small water change line Yb is the case where there is no water before the set heating time elapses. It is an example of a case where a state is reached.
Incidentally, although not shown in FIGS. 6 to 9, when a large amount of water is put inside the casserole container 9, the waterless state is not determined even after the set heating time has elapsed. ..

In the present embodiment, the detection information of the temperature detection sensor 11 is configured to determine the water-free state when the set water-free temperature (for example, 120 ° C.) or higher is reached.
The high water change line Ya and the low water change line Yb will be detected at the same temperature under the boiling detection conditions described later, while the imposition change line Yc will be detected under the boiling detection conditions described later. , Boiling will be detected at a temperature higher than the high water change line Ya and the low water change line Yb.

As a boiling detection condition, in the present embodiment, when the detection information of the temperature detection sensor 11 becomes the set determination temperature (for example, 80 ° C.) or higher, the increase required time required for raising the set rise temperature (for example, 1 ° C.) is set. It is defined as a condition for detecting boiling when the required ascending time exceeds the setting determination time (for example, 40 seconds).

Further, when the heating control unit BU is instructed to start heating, cooking by the upper burner 7U and the lower burner 7S is started, and the water inside the casserole container 9 is discharged by the temperature detection sensor 11 under the above boiling detection conditions. When it is detected that the boiling state is boiling, the upper burner 7U is stopped and the cooking by the lower burner 7S is continued.
In the present embodiment, the upper burner 7U is stopped at the top heat stop point A where a set elapsed time (for example, 50 seconds) has elapsed since the boiling state of boiling water inside the casserole container 9 was detected. It is configured in.

Incidentally, as a boiling detection condition, for example, when the detection information of the temperature detection sensor 11 becomes the set determination temperature (for example, 90 ° C.) or higher, the required rise time required for raising the set rise temperature (for example, 1 ° C.) is measured. If the condition for detecting the boiling state when the required rise time exceeds the set determination time (for example, 50 seconds) is set, the boiling state of the water inside the casserole container 9 is boiled. The upper burner 7U may be configured to stop immediately upon detection.

Further, in the present embodiment, the upper burner 7U is configured to be burned with high heat from the start of heating to the stop point A of the top heat. Further, from the start of heating until the boiling state is detected, the lower burner 7S is burned with high heat, and then the lower burner 7S is repeatedly changed to high heat and low heat.
Then, when the set heating time has elapsed, or when it is determined by the detection information of the temperature detection sensor 11 that there is no water before the set heating time has elapsed, the combustion of the lower burner 7S is stopped. Become.
In order to repeatedly change the lower burner 7S to high heat power and low heat power, in the present embodiment, for example, the low heat power is set to 10 from the detection of the boiling state until the set initial time t1 (for example, 280 seconds) elapses. It is configured to perform for 2 seconds, to perform high heat for 50 seconds, and after the set initial time t1 (for example, 280 seconds) has elapsed, for example, to perform low heat for 50 seconds and high heat for 10 seconds.

(Residual heat steamed cooking)
When the cooking menu command unit M is instructed to start heating while the cooking menu, which is preheated steaming such as "chawanmushi" and "smooth pudding", is instructed, the heating control unit BU is instructed to start heating. However, cooking with the grill burner 7 is started. After that, the grill burner 7 (lower burner 7S) is stopped when the set heating time elapses without determining that the water inside the casserole container 9 is exhausted based on the detection information of the temperature detection sensor 11. After that, after heating, residual heat cooking (residual heat cooking) is performed until the set residual heat time elapses, and when the set residual heat time elapses, the heating cooking ends.

Further, when the heating control unit BU determines that there is no water based on the detection information of the temperature detection sensor 11 before the set heating time elapses, the lower burner 7S is stopped and the grill burner 7 is stopped for the set heating. Residual heat cooking is performed until the set heating time elapses, then after heating, residual heat cooking (residual heat cooking) is performed until the set residual heat time elapses, and when the set residual heat time elapses, the heating cooking ends. It is configured as follows.

(Grilled steamed cooking)
When the cooking menu command unit M is instructed to start heating while the cooking menu, which is a baking-type steamed cooking such as "cheese steamed bread", is instructed, the heating control unit BU is instructed to start heating, as shown in FIG. Cooking with the grill burner 7 is started. After that, the grill burner 7 (lower burner 7S) is stopped when the set heating time elapses without determining that the water inside the casserole container 9 is exhausted based on the detection information of the temperature detection sensor 11. After that, the cooked after heating (baking) is performed until the set baking time elapses, and when the set baking time elapses, the cooking is finished.

Further, when the heating control unit BU determines that there is no water based on the detection information of the temperature detection sensor 11 before the set heating time elapses, the lower burner 7S is stopped and the grill burner 7 is stopped for the set heating. Residual heat cooking is performed until the set heating time elapses, and after the set heating time elapses, post-heating cooking (baking cooking) is performed until the set baking time elapses, and when the set baking time elapses, the heating cooking is finished. It is configured in.

The post-heating cooking (baking) is to cook until the set baking time elapses while being heated by the upper burner 7U and the lower burner 7S. In the present embodiment, the upper burner 7U and the lower burner 7S are used. It is configured to make the firepower of.

(Steamed cooking with residual heat)
When the cooking menu command unit M is instructed to start heating while the cooking menu, which is a steamed cooking with residual heat such as "baked pudding", is instructed, the heating control unit BU is instructed as shown in FIG. , Start cooking with the grill burner 7. After that, the grill burner 7 (lower burner 7S) is stopped when the set heating time elapses without determining that the water inside the casserole container 9 is exhausted based on the detection information of the temperature detection sensor 11. After that, after heating and residual heat cooking (residual heat cooking) is performed until the set residual heat time elapses, and then after the set residual heat time elapses, heating and post-baking cooking (baking cooking) is performed until the set baking time elapses. When the time has passed, the cooking is finished.

Further, when the heating control unit BU determines that there is no water based on the detection information of the temperature detection sensor 11 before the set heating time elapses, the lower burner 7S is stopped and the grill burner 7 is stopped for the set heating. Residual heat cooking is performed until the set heating time elapses, then after heating, residual heat cooking (residual heat cooking) is performed until the set residual heat time elapses, and after the set residual heat time elapses, the set baking time is then set. It is configured to perform post-heating cooking (baking cooking) until the lapse of time, and finish the cooking after the set baking time has elapsed.

[Another Embodiment]
Next, another embodiment is listed.
(1) In the baking type steaming cooking, if it is determined that there is no water before the set heating time elapses, the residual heat cooking time and the heating post-baking cooking are performed based on the conditions for changing the heating post-baking cooking time. A time may be set to perform residual heat cooking and post-heating cooking.
For example, as shown in FIG. 16, when the cheese steamed bread is not determined to be in a waterless state before the set heating time elapses, the set heating time is 18 minutes, the set baking time is 2 minutes, and the time for preheating is set. It is zero.

When cooking this cheese steamed bread, if the elapsed time α from the start of cooking to the determination of no water is 10 minutes or less, the time for residual heat cooking is set to 14 minutes. Set the time for baking after heating to 6 minutes.
In addition, when the above-mentioned elapsed time α is longer than 10 minutes and less than 18 minutes when cooking this cheese steamed bread, the time for preheat cooking and the time for cooking after heating are calculated by the following formula (proportional calculation). ).
Time for residual heat cooking = -1.75 x α + 31.5
Time to cook after heating = -0.5 x α + 11
That is, it is preferable to set the condition for changing the cooking time after heating to the condition that the shorter the elapsed time α, the shorter the time for performing the residual heat cooking and the longer the time for performing the post-heating cooking.

(2) In the steamed cooking with residual heat, if it is determined that there is no water before the set heating time has elapsed, the time for cooking with residual heat and after heating are based on the conditions for changing the time for steaming with residual heat. The time for baking may be set so that the cooking is performed after heating after the residual heat cooking. In this case, the residual heat cooking performed within the set heating time and the residual heat cooking after heating are performed as one residual heat cooking.
For example, as shown in FIG. 16, when it is not determined that there is no water before the set heating time elapses, the set heating time is 5 minutes, the set residual heat time is 7 minutes, and the set baking time is 3 minutes. ..

When cooking this baked pudding, if the elapsed time α from the start of cooking to the determination of no water is 3 minutes or less, the time for residual heat cooking is set to 7 minutes and heated. Set the time for post-baking cooking to 6 minutes.
Further, when the above-mentioned elapsed time α is longer than 3 minutes and less than 5 minutes when cooking this baked pudding, the time for performing residual heat cooking is set to 7 minutes, and the time for performing baking after heating is set. It is calculated by the following formula (proportional calculation).
Time to cook after heating = -1.5 x α + 10.5
That is, it is preferable to set the condition for changing the time for steaming and cooking with residual heat to be the condition that the shorter the elapsed time α, the shorter the time for residual heat cooking and the longer the time for post-heating cooking.

(3) In the above embodiment, in the post-heating cooking, the heating power of the upper burner 7U and the lower burner 7S is maintained at a high heating power, but when the time for performing the heating post-baking cooking is longer than the set time, the time is taken. It may be configured to gradually decrease with the passage of time.
For example, the set time may be set to 3 minutes, and when the set time elapses from the start of cooking after heating, the thermal power of the upper burner 7U and the lower burner 7S may be reduced to a low thermal power.
If the thermal power of the upper burner 7U and the lower burner 7S can be changed to multiple stages of three or more stages or to floors without permission, the thermal power of the upper burner 7U and the lower burner 7S is gradually reduced to multiple stages over time. It may be carried out in the form of making it.

(4) In the above embodiment, the case where the cooking menu is set by providing the display unit D for displaying the information instructed by the grill setting operation unit 22 as the operation unit is illustrated, but the display unit D is used. It may be carried out in a form not provided.

(5) In the above embodiment, the case where the cooking menu is selected and operated while using the grill operation panel 22P as the operation unit is illustrated, but the display unit D is configured as a touch panel type and the display unit D is configured. The cooking menu may be selected and operated by touch operation on the display screen of.
In this case, the display unit D constitutes the cooking menu command unit M for selecting the cooking classification and the cooking menu.
Further, the cooking menu may be selected and operated by voice input using a voice input device. In this case, the voice input device may be configured to select a cooking category or a cooking menu. It will form part M.

(6) As the heating cooker, the grill G provided in the gas stove is exemplified, but the grill is not limited to the grill incorporated in the gas stove, and may be configured as a single grill.
Further, the cooking cooker to which the present invention is applied is not limited to the grill G, such as an oven having a gas burner as a heating part, a cooking cooker having a heater as a heating part, an induction heating cooker having an IH coil as a heating part, and the like. Various cooking machines may be used.

The configuration disclosed in the above embodiment (including another embodiment, the same shall apply hereinafter) can be applied in combination with the configuration disclosed in other embodiments as long as there is no contradiction. The embodiments disclosed in the present specification are examples, and the embodiments of the present invention are not limited thereto, and can be appropriately modified without departing from the object of the present invention.

6 Heating chamber 7 Heating burner (heating part)
7U Upper burner 7S Lower burner 11 Temperature detection unit BU Operation control unit M Cooking menu command unit

Claims (8)

A heating chamber for storing a cooking container with a lid, a heating unit for heating the cooking container housed in the heating chamber, a temperature detection unit for detecting the temperature of the cooking container, and steam cooking inside the cooking container. It is a cooking device equipped with a cooking menu command unit for setting steam cooking in which food and water are put and heated, and an operation control unit for controlling operation.
When the operation control unit is instructed to start heating in a state where the steaming cooking is instructed by the cooking menu command unit, the cooking by the heating unit is started, and then the detection information of the temperature detection unit is used. When the set heating time elapses without determining that the water inside the cooking container has run out and there is no water, the heating of the heating unit is stopped to end the cooking, and before the set heating time elapses. In addition, when it is determined that there is no water, a heating cooker that performs residual heat cooking until the set heating time elapses with the heating of the heating unit stopped. The heating unit is a heating burner including an upper burner that heats the cooking container from above and a lower burner that heats the cooking container from below.
When the operation control unit is instructed to start heating, it starts cooking by the upper burner and the lower burner, and determines that the water inside the cooking container has boiled based on the detection information of the temperature detection unit. The heating cooker according to claim 1, wherein the heating of the upper burner is stopped and the cooking by the lower burner is continued. As the steaming cooking, the cooking menu command unit can command the preheat type steaming cooking in which the heating of the heating unit is stopped after the set heating time and the preheat cooking is performed after heating until the set preheating time elapses. Consists of
When the operation control unit is instructed to start heating in a state where the residual heat type steaming cooking is instructed, the heating cooking by the heating unit is started, and then the set heating time is set without determining the waterless state. After that, the preheat cooking is performed after heating until the set preheat time elapses, and when it is determined that there is no water before the set heating time elapses, the set heating time elapses. The heating cooker according to claim 1 or 2, wherein after the residual heat cooking is performed, the residual heat cooking is performed after heating until the set residual heat time elapses. As the steaming cooking, the cooking menu command unit performs a baking type steaming cooking in which the upper burner and the lower burner are heated after the set heating time until the set baking time elapses. It is configured to be commandable and
When the operation control unit is instructed to start heating in a state where the grilling type steaming is instructed, the cooking by the heating burner is started, and then the set heating time is set without determining the waterless state. After that, the post-heating cooking is performed until the set baking time elapses, and when it is determined that there is no water before the set heating time elapses, until the set heating time elapses. The heating cooker according to claim 2, wherein after the residual heat cooking is performed, the heating and then baking cooking is performed until the set baking time elapses. As the steaming cooking, the cooking menu command unit performs preheating after heating until the set preheating time elapses with the heating burner stopped after the set heating time, and then after the set preheating time. It is configured to be able to instruct steaming with residual heat to perform post-heating cooking until the set baking time elapses while heating with the upper burner and the lower burner.
When the operation control unit is instructed to start heating in a state where the combined steaming with residual heat is instructed, the cooking by the heating burner is started, and then the setting is performed without determining the waterless state. After the heating time has elapsed, the post-heating residual heat cooking is performed until the set residual heat time elapses, and then the post-heating post-cooking cooking is performed until the set baking time elapses, and the set heating time elapses. When it is determined that there is no water, the residual heat cooking is performed until the set heating time elapses, then the heating and the residual heat cooking is performed until the set residual heat time elapses, and then the setting baking is performed. The heating cooker according to claim 2 or 4, wherein the cooking is performed after heating until the time elapses. As the steaming cooking, the cooking menu command unit performs a baking type steaming cooking in which the upper burner and the lower burner are heated after the set heating time until the set baking time elapses. It is configured to be commandable and
When the operation control unit is instructed to start heating in a state where the baking type cooking is instructed, the cooking by the heating burner is started, and then the set heating time elapses without determining the waterless state. After that, the post-heating cooking is performed until the set baking time elapses, and when it is determined that there is no water before the set heating time elapses, the condition for changing the cooking time after heating is set. The heating cooker according to claim 2, wherein the time for performing the residual heat cooking and the time for performing the post-heating cooking are set, and the preheat cooking and the post-heating cooking are performed. As the steaming cooking, the cooking menu command unit performs preheating after heating until the set preheating time elapses with the heating burner stopped after the set heating time, and then after the set preheating time. It is configured to be able to instruct steaming with residual heat to perform post-heating cooking until the set baking time elapses while heating with the upper burner and the lower burner.
When the operation control unit is instructed to start heating in a state where the cooking with residual heat is instructed, the cooking by the heating burner is started, and then the set heating is performed without determining the waterless state. After the lapse of time, the post-heating preheat cooking is performed until the set preheating time elapses, then the heating post-baking cooking is performed until the set baking time elapses, and the set heating time elapses. Previously, when it was determined that there was no water, the time for performing the residual heat cooking and the time for performing the post-heating cooking were set based on the conditions for changing the time for steaming and cooking with residual heat, and the set time was set. The heating cooker according to claim 2 or 6, wherein after the residual heat cooking is performed until the elapse of, the heating and then baking cooking is performed until the set time elapses. A claim that the operation control unit gradually reduces the heating power of the upper burner and the lower burner in the heating and post-baking cooking with the passage of time when the time for performing the heating and post-baking cooking is longer than the set time. The cooking device according to any one of 4 to 7.

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