JP2022175641A - heating cooker - Google Patents

Abstract

To provide a heating cooker which has no restraint of shape of a container which can be heated, and which can prevent insufficient heating and overheating of an object to be cooked no matter what sort of shape the container has.SOLUTION: A heating cooker includes: a cooking chamber for storing a container which stores an object to be cooked inside; a magnetron and a rotary antenna for heating the object to be cooked; a heating cooking control part 51; and a food temperature sensor 15. The heating cooking control part 51 controls a magnetron driving device and a rotary antenna driving device 38 so as to perform any one of heating controls out of initial heating for heating the object to be cooked, a heating cessation for performing heating in a state where the heating of the object to be cooked is stopped, re-heating for heating the object to be cooked with heating quantity lower than that of the initial heating, and heating finish as finishing of heating of the object to be cooked, and it also includes shifting means 53 which determines heating control to be shifted next, based on a detection signal from the food temperature sensor 15.SELECTED DRAWING: Figure 3

Description

TECHNICAL FIELD The present invention relates to a heating cooker that controls heating by detecting the surface temperature of an object to be heated.

There are many cooking devices of this type. For example, Patent Document 1 discloses temperature distribution detection means using an infrared sensor for detecting the temperature distribution in the cooking chamber, and control means for controlling the magnetron based on the detection signal from the infrared sensor. By reciprocally rotating this infrared sensor, the temperature distribution in almost all areas in the cooking chamber is detected, and the area where the temperature is detected is the table on which food is placed or the object to be heated. It is disclosed that the food to be cooked is appropriately microwave-heated by microwaves from a magnetron after judging whether the food is food to be cooked.

JP 2011-127827 A

In the microwave oven disclosed in Patent Document 1, for example, when a liquid is stored in an elongated container with a narrow opening, such as a mug or a cup, and heated, the object to be cooked contained in the container with a narrow opening is heated. If the amount of food is small and the surface of the food to be cooked is shallow relative to the height of the container, the field of view of the infrared sensor cannot reach the food to be cooked and the temperature change of the food cannot be detected. There is a risk that the food will be overheated or underheated. Therefore, there are restrictions on the shape of the container used by the user, for example, it is necessary to change the shape so that the field of view of the infrared sensor reaches the food to be cooked. There are restrictions on the amount of food to be cooked, such as the need to increase the field of view of the infrared sensor to reach the microwave oven, which causes incorrect use of microwave ovens.

Therefore, in view of the above circumstances, it is an object of the present invention to provide a heating cooker capable of preventing underheating or overheating of a food to be cooked, regardless of the shape of the container that can be heated, without restrictions on the shape of the container. aim.

The heating cooker of the present invention includes a cooking chamber containing a container containing an object to be cooked, heating means for heating the object to be cooked, control means for controlling the heating means, and the object to be cooked or and a temperature distribution detecting means for detecting the temperature of the container, wherein the control means controls initial heating for heating the object to be cooked, a state in which heating to the object to be cooked is stopped, or a heat quantity is greatly reduced. The heating means performs heating control of any one of a heating pause in which heating is performed with a second heating, a reheating in which the food is heated with a heat amount lower than that of the initial heating, and an end of the heating of the food. and determining the next heating control based on the detection signal from the temperature distribution detection means.

According to the first aspect of the invention, there are no restrictions on the shape of the container that can be heated by the heating cooker, and the user can use a container with a desired shape for heating. In addition, by controlling heating by combining initial heating, heating suspension, and reheating, the temperature detected by the temperature distribution detecting means is prevented from fluctuating due to microwaves emitted from the heating means during heating control during heating suspension. The accuracy of temperature can be improved, and by detecting the temperature with this improved accuracy, the state of the food to be cooked can be determined, and insufficient heating or overheating of the food to be cooked can be prevented. .

1 is an external perspective view of a microwave oven showing a first embodiment of the present invention; FIG. It is the same as the above, the longitudinal cross-sectional schematic seen from the front. FIG. 2 is a block diagram showing a main electrical configuration of the same; It is a front view of a display means same as the above. Fig. 10 is a diagram showing a flowchart of heating control for initial heating; FIG. 10 is a diagram showing a flowchart of heating control for heating suspension of the same. FIG. 4 is a diagram showing a flowchart of heating control for reheating; Same as the above, it is a graph showing the change over time of the temperature detected by the food temperature sensor during microwave heating. Same as the above, it is a graph showing the change over time of the temperature detected by the food temperature sensor during microwave heating. Same as the above, it is a graph showing the change over time of the temperature detected by the food temperature sensor during microwave heating. Same as the above, it is a graph which shows the time-dependent change of the detection temperature of the food temperature sensor at the time of microwave heating, and the detection temperature of the steam detection sensor. It is the same as the above, the longitudinal cross-sectional schematic seen from the front. FIG. 4 is a front view of a display means of a microwave oven showing a modified example of the first embodiment of the present invention; It is the longitudinal cross-sectional schematic seen from the front of the microwave oven which shows the 2nd Embodiment of this invention. Same as the above, it is a graph showing the change over time of the temperature detected by the food temperature sensor during microwave heating.

DESCRIPTION OF THE PREFERRED EMBODIMENTS A preferred embodiment of a heating cooker according to the present invention will be described below with reference to the accompanying drawings. In addition, common reference numerals are given to common parts throughout these drawings.

1 to 12 show a configuration in which a heating cooker according to a first embodiment of the present invention is applied to a microwave oven. First, referring to FIGS. 1 to 3, the overall structure of the microwave oven will be described. Reference numeral 1 denotes a main body configured in the shape of a substantially rectangular box. A cabinet 2 made of A door 3 is provided on the front surface of the main body 1 and can be opened and closed.

The upper part of the door 3 is provided with a handle 4 for opening and closing the vertical opening door 3, and the side part of the door 3 is provided with an operation panel for display, notification and operation. 5. The operation panel unit 5 includes a display unit 6 that displays cooking settings and the progress of cooking, as well as an operation unit 7 provided on the surface of the display unit 6 that enables various operation inputs related to heat cooking. A touch sensor is provided. An operation panel PC (printed circuit) board (not shown) is arranged behind the operation panel unit 5 inside the door 3 in order to control the display means 6, the operation means 7, and the like. 8 is a power cord provided with a power plug that can be plugged into and pulled out of a household outlet.

A cabinet 2 forming left and right side surfaces and an upper surface of the main body 1 is provided so as to cover a metal oven 11, and the oven 11 accommodates therein a container 13 containing an object S to be cooked. to form Since the oven 11 is made of metal, the inner surface of the cooking chamber 12 except for the container stand 24, which will be described later, is entirely made of a material impermeable to microwaves.

The peripheral walls forming the inner surface of the cooking chamber 12 are composed of a ceiling wall 12a, a bottom wall 12b, a left wall 12c, a right wall 12d, and an inner wall 12e. A steam detection sensor 14 composed of a thermistor and a humidity sensor is provided as temperature detection means, and an infrared sensor as temperature distribution detection means for detecting the temperature distribution in the cooking chamber 12 is provided on the upper outer side of the left side wall 12c. A configured food temperature sensor 15 is provided. The food temperature sensor 15 detects the temperature distribution in the entire cooking chamber 12 through the window 16, and detects the surface temperature of the food from the amount of infrared rays emitted by the food stored therein for a short period of time. is detected by The front surface of the cooking chamber 12 reaches an oven front plate (not shown) that forms the front surface of the oven 11, and has an opening for putting in and taking out the food S to be cooked. It has become. A container stand 24 on which the container 13 is placed is provided on the bottom wall 12b of the cooking chamber 12. As shown in FIG. The container stand 24 is made of glass, ceramic, or the like that transmits microwaves. When heating in a microwave oven, the container 13 is made of a heat-resistant material such as plastic, ceramics, or glass that transmits microwaves and is resistant to microwaves. A transparent or translucent infrared transmission window may be formed in a portion facing the container mounting portion 24a on which the container 13 is mounted. A container bottom temperature sensor composed of an infrared sensor may be provided between the mounting table 24 and the table 24 .

The microwave heating means of this embodiment employs a configuration in which microwaves are radiated from below the container stand 24 of the cooking chamber 12 toward the inner space of the cooking chamber 12. A magnetron 19 serving as microwave generating means for supplying microwaves, which are radio waves, is provided in the cooking chamber 12, and is guided to a space 27 formed between the bottom wall 12b of the cooking chamber 12 and the container stand 24. A wave tube 21 is provided. The microwave generator includes a magnetron 19, a magnetron driving device 37 (see FIG. 3) for driving the magnetron 19, a waveguide 21, a rotating antenna 28 provided below the container stand 24, and a and an antenna rotation motor 29 that rotates the .

The rotating antenna 28 agitates the microwaves oscillated by the magnetron 19 and guided directly below the rotating antenna 28 by the waveguide 21, and spreads the microwaves evenly over the container 13 placed on the container stand 24. The entire rotating antenna 28 is arranged parallel to the container stand 24 so as to face the container stand 24 .

A container side bottom temperature sensor 30 is provided outside the lower portion of the left side wall 12c at a predetermined height from the container table 24 on which the container 13 is placed to detect the surface temperature of the side bottom portion of the container 13 . This container side lower part temperature sensor 30 is composed of an infrared sensor and is provided at a height slightly above the position where the container stand 24 is arranged. configured to detect

When an object to be cooked S containing moisture is contained in the container 13 and the object to be cooked S is heated by microwaves, the temperature of the object to be cooked S rises. At this time, when moisture is present in the food S to be cooked, the inner surface temperature of the portion of the container 13 that is in contact with the food S does not exceed the boiling temperature of 100°C. , this portion is cooled to 100° C., which is the boiling temperature of the object S to be cooked, by the object S to be cooked, which is the content of the container 13 . On the other hand, since the temperature of the inner surface of the portion of the container 13 that is not in contact with the food S to be cooked is not greatly affected by the food S to be cooked, even if the temperature of this portion is detected, moisture is present in the container 13. In addition, it is difficult to calculate the temperature of the food S to be cooked.

Therefore, since the container side lower part temperature sensor 30 is provided at a position lower than the water surface of the food S contained in the container 13, even when the amount of the food S to be cooked is small, the temperature sensor 30 contacts the food S in the container 13. Since the surface temperature of the rising portion 13a, which is the outer surface of the portion where the heating is performed, can be detected, the temperature change of the food S to be cooked can be grasped quickly and accurately. In addition, since the steam evaporated from the object to be cooked S does not go toward the temperature sensor 30 at the bottom of the side of the container and is emitted upward from the opening at the top of the container 13, the effect of the steam generated from the container 13 is minimized. can. Further, the distance between the container side lower portion temperature sensor 30 and the rising portion 13a that is the temperature detection position of the container 13, that is, the distance of the visual field V2 of the container side lower portion temperature sensor 30 can be minimized. Therefore, the container side lower temperature sensor 30 functions as container temperature detection means for detecting the temperature of the container 13 in a non-contact manner.

Reference numeral 41 denotes a hot air heater unit for heating the oven, which is provided outside the cooking chamber 12 inside the main body 1 . This hot air heater unit 41 is provided in the side space 18 of the main body 1 as a heating means for the container 13 containing the food S to be cooked. It is generally composed of a hot air heater 43, a hot air fan 44 that sends and circulates heated air into the cooking chamber 12, and an electric hot air motor 45 that rotates the hot air fan 44 in a predetermined direction. A hot air heater 43 and a hot air fan 44 are installed in a heating chamber 46 formed on the outside of the cooking chamber 12 as an internal space between the right side wall 12d and the casing 42. As shown in FIG.

The hot air fan 44 is provided as a so-called centrifugal fan that discharges air taken in in the axial direction in a radial direction perpendicular to the axial direction by centrifugal force during rotation. placed around the The hot air heater 43, which is also a heat generating part, uses, for example, a sheathed heater, a mica heater, a quartz tube heater, a halogen heater, or the like. The right side wall 12 d has a suction port 47 in its center, and a plurality of hot air outlets 48 around the suction port 47 . These suction port 47 and hot air outlet 48 function as a ventilation section that communicates between the cooking chamber 12 and the heating chamber 46 .

In the present embodiment, when the hot-air fan 44 is driven to rotate as the hot-air motor 45 is energized, the air sucked from the inside of the cooking chamber 12 through the suction port 47 is blown out in the radial direction of the hot-air fan 44, thereby energizing the hot-air fan 44. Heated by the hot air heater 43 , the hot air passes through the hot air outlet 48 and is supplied into the cooking chamber 12 . As a result, a path for circulating hot air inside and outside the cooking chamber 12 is formed, and the object to be cooked S and the container 13 in the cooking chamber 12 are heated by hot air convection.

FIG. 3 illustrates the main electrical configuration of the microwave oven of this embodiment. In the figure, reference numeral 31 denotes a control means composed of a microcomputer. As is well known, the control means 31 includes a CPU as arithmetic processing means, a storage means 32 such as a memory as a storage medium, and a time and cooking data. It is equipped with a timing means 33 such as a timer for timing various times such as the time related to the operation, an input/output device, and the like.

The input port of the control means 31 is connected to the operation means 7, the steam detection sensor 14, the food temperature sensor 15, the temperature sensor 30 at the lower side of the container, and door open/close detection means for detecting the open/closed state of the door 3. 34, hot air motor rotation detection means 35 for detecting the rotation speed of the hot air fan 44, and antenna position detection means 36 for detecting the origin position of the rotating antenna 28 constituting the microwave generator are electrically connected. be. In addition to the display means 6 and the magnetron driving device 37 described above, the output port of the control means 31 is connected to an antenna rotation motor 29 for rotating and driving a rotation antenna 28 that radiates microwaves into the cooking chamber 12 . A rotary antenna driving means 38, a heater driving means 39 such as a relay for energizing/disconnecting a hot air heater 43 for heating an oven, and a hot air motor driving means 40 for rotationally driving a hot air motor 45 are each electrically operated. connected to

The control means 31 receives an operation signal from the operation means 7, the steam detection sensor 14, the food temperature sensor 15, the container side lower temperature sensor 30, the door open/close detection means 34, the hot air motor rotation detection means 35, the antenna Receiving each detection signal from the position detection means 36, the magnetron driving device 37, the rotating antenna driving means 38, the heater driving means 39, and the hot air motor driving means 40 are activated at predetermined timing based on the clocking from the clocking means 33. and output a control signal for display to the display means 6 . These functions are realized by the control means 31 reading a program stored in the storage medium 32. In particular, in this embodiment, a program that causes the control means 31 to function as the cooking control section 51 and the display control section 52 is provided. I have.

The heat cooking control unit 51 mainly controls the operation of each unit related to the heat cooking of the object S to be cooked. , when it is determined that the door 3 is closed, a control signal is sent to the magnetron driving device 37, the rotating antenna driving means 38, the heater driving means 39, and the hot air motor driving means 40 according to the operation signal. to control various types of heat cooking for the object S to be cooked. In this embodiment, the cooking information of all menus that can be cooked in the microwave oven is stored in the storage means 32, and the cooking control section 51 controls the menu stored in the storage means 32. For one of the menus selected from the menu, when the operation means 9 is operated to instruct the start of cooking, the food to be cooked is cooked according to a predetermined procedure according to the cooking information of the selected menu. there is

For example, a plurality of menus are stored in advance in the storage means 32 as cooking information including the ingredients and heating conditions of the object to be cooked S for performing microwave heating, and the heat cooking control unit 51 selects from among them. It has a function of automatically heating the object to be cooked S according to a predetermined procedure according to the selected menu when an operation to be executed from the operation means 7 is performed for the other one menu. Specifically, the heat cooking control unit 51 performs initial heating (A) for heating the object S to be cooked, stops heating the object S to be cooked, or heats the object S with the amount of heat greatly reduced. Heating control of one of rest (B), reheating (C) in which the object S is heated with a heat quantity lower than that of the initial heating, and termination (D) of heating the object S is performed. It controls the magnetron driving device 37 and the rotating antenna driving means 38 as heating means, and therefore has transition means 53 for determining the next heating control based on the detection signal from the food temperature sensor 15 .

Further, when the automatic oven cooking menu for heating meat as the object to be cooked S is selected, the heat cooking control unit 51 supplies the air heated by the hot air heater 43 to the inside of the cooking chamber 12 by the hot air fan 44. , the cooking time, heating temperature, etc. are automatically set without any operation input from the operation means 7, the hot air heater 43 and the hot air fan 44 are driven and controlled at the set temperature until the set time is reached, and the cooking chamber 12 is entered. It has a function of heating meat as the object to be cooked S by hot air convection.

The display control section 52 cooperates with the heat cooking control section 51 to control the display operation of the display means 6 . The display means 6 to be controlled by the display control section 52 is composed of a liquid crystal panel or an illumination lamp, but other display devices may be used.

FIG. 4 is a front view of the display means 6 of the microwave oven of this embodiment. The display elements 55 displayed on the display means 6 will be described with reference to FIG. A display element 55-2 for "Leave it warm" and a display element 55-3 for "Stop", and a display element 55-3 for "Rice" arranged from top to bottom on the left side of these display elements 55-1 to 55-3. Display element 55-4, display element 55-5 for "frozen rice", display element 55-6 for "side dish", display element 55-7 for "lunch box", display element 55-8 for "frozen food", and A "drink" display element 55-9, a "cup cup" display element 55-11 arranged from left to right in the upper left part, a "teacup bowl" display element 55-12, and a "flat plate tray". , and a display element 55-14 of ``Container shape is up to you'', and a display element 55-15 of ``Wrapped'' and ``Wrapped'' arranged side by side from left to right in the lower left part. , and a display element 55-17 of "Leave it to me".

In the touch sensor as the operation means 7, a transparent electrode part made of a conductive polymer and a contact part connected to a control PC board (not shown) for controlling the display means 6 and the operation means 7 are connected by pattern wiring. A plurality of constituent elements are arranged as touch keys, and any one of a plurality of display elements 55 arranged on the display means 6 as described above and displayed on the display means 6 below the touch sensor By performing a touch operation with a fingertip on the display element 55, a touch key arranged on the display element 55 and corresponding to the display element is touch-operated, and the display element 55 is selected.

The “start” display element 55-1 is operated when starting heating. When the portion of the touch sensor that overlaps the “start” display element 55-1 is operated, the display control unit 52 detects the signal from the touch sensor. An operation signal is received and sent to the cooking control section 51 , and the cooking control section 51 controls the start of heating the food S in the cooking chamber 12 .

The display element 55-3 of "stop" is operated when heating is stopped. The signal is received and sent to the cooking control section 51, and the cooking control section 51 stops heating the food S in the cooking chamber 12 to turn it off.

The display element 55-2 of “Leave it up to you” is operated when automatic microwave heating is performed using the container shape determination means and the wrap presence/absence determination means without selecting the shape of the container or the presence/absence of wrap, which will be described later. When the portion of the touch sensor that overlaps the display element 55-2 of “Leave it warm” is operated, the display control unit 52 receives the operation signal from the touch sensor and sends it to the cooking control unit 51 to heat. The cooking control unit 51 automatically determines the shape of the container and the presence or absence of the wrap, and controls microwave heating of the food S in the cooking chamber 12 .

The display elements 55-4 to 55-9 are operated when selecting the type of the food item S to be heated. When operated, the display control unit 52 receives an operation signal from the touch sensor, for example, like the display element 55-4 of "rice" in FIG. When the portion of the touch sensor that overlaps the display element 55-1 of “Start” is operated in this state, the heating and cooking control unit 51 selects one of the menus stored in the storage unit 32. Then, according to a predetermined procedure according to the cooking information of the selected menu, the food to be cooked is microwave-heated.

The display elements 55-11 to 55-14 are operated when selecting the shape of the container containing the food S to be heated. Display element 55-11 for "cup cup" which is a long and narrow container such as a cup, display element 55-12 for "tea bowl bowl" which is a container with wide opening and low height such as bowl or bowl, and You can select from the "flat tray" display element 55-13, which is a shallow, wide-opening container such as a flat plate or tray. In addition to these, there is also a display element 55-14 of "entrust container shape" for setting the shape of the container by the container shape determining means for determining the shape of the container containing the object to be heated regardless of the shape of the container. configured to be selectable. Here, when the portion of the touch sensor overlapping the display elements 55-11 to 55-14 is operated, the display control unit 52 receives the operation signal from the touch sensor and, for example, the display element 55-13 of the "flat plate tray" in FIG. , the display means 6 is controlled so as to light up the inside of the substantially elliptical display at the bottom of the display element, and in this state, when the portion of the touch sensor that overlaps the "start" display element 55-1 is operated, heating The cooking control unit 51 microwave-heats the food to be cooked in a predetermined procedure according to the cooking information of the menu selected from the menus stored in the storage means 32 . Therefore, the display elements 55-11 to 55-14 and the operation means 7 act as container shape selection means for selecting the shape of the container 13. FIG.

The display elements 55-11 to 55-14 are operated when selecting the shape of the container containing the food item S to be heated. In this embodiment, the container is wrapped with wrap. In addition to the display element 55-15 and the display element 55-16 of "no wrap" that does not use wrap on the container, the wrap presence/absence determination means that determines whether or not the wrap is used on the container allows you to use the wrap at your discretion. It is constituted so as to be selectable from the display element 55-17 of "wrap up to you" for setting the presence/absence. Here, when the portion of the touch sensor overlapping the display elements 55-11 to 55-14 is operated, the display control unit 52 receives the operation signal from the touch sensor and, for example, displays the display element 55-15 of "wrap present" in FIG. , the display means 6 is controlled so as to light up the inside of the substantially elliptical display at the bottom of the display element, and in this state, when the portion of the touch sensor that overlaps the "start" display element 55-1 is operated, heating The cooking control unit 51 microwave-heats the food to be cooked in a predetermined procedure according to the cooking information of the menu selected from the menus stored in the storage means 32 . Therefore, the display elements 55-11 to 55-14 and the operating means 7 act as wrap presence/absence selection means for selecting the presence/absence of wrap.

Next, with reference to FIGS. 5 to 11, the operation of the microwave oven configured as described above in this embodiment will be described in detail. 5 to 7 show flowcharts of heating control for initial heating (A), heating pause (B), and reheating (C), and FIGS. It shows changes over time.

First, the object S to be cooked is put into the container 13 . Around this time, the power plug of the power cord 8 is inserted into the outlet to turn on the main body 1, the door 3 is opened while holding the handle 4, and the container 13 is placed on the container placement portion 24a of the container stand 24. do. After that, the door 3 is closed while gripping the handle 4, and the operation means 7 is used to operate the portion of the touch sensor that overlaps the display element 55-2 of, for example, "Reheating" to select a cooking menu. After that, when the portion of the touch sensor overlapping the “start” display element 55-1 is operated to instruct the start of heating and cooking of the food item S, the selected cooking menu is selected according to the control program incorporated in the memory of the control means 31. is output at a predetermined timing from the output port of the control means 31, and the food S is heated and cooked, for example, by microwave heating, and the process proceeds to step S11.

(Case 1)
First, case 1 shown in FIG. 8 will be described. In step S11, the cooking control unit 51 sends a control signal to the magnetron driving device 37 and the rotating antenna driving device 38 to cause the magnetron 19 to radiate microwaves, and the rotating antenna 28 emits the microwaves to the container. Heating control of initial heating (A) for performing heating control so as to irradiate 13 is started. Here, the output as the heating amount during the heating control of the initial heating (A) may be set arbitrarily, for example, 1000 W, 900 W, 600 W, 500 W, etc. The control period _TA may be set arbitrarily, such as 30 seconds, 45 seconds, or 60 seconds. In addition, the cooking control unit 51 provides a detection temperature stabilization period of, for example, about 5 seconds for stabilizing the detection temperature from the food temperature sensor 15 at the initial stage after step 0. A change in the surface temperature of the object to be cooked S or the container 13 to which the field of view V1 is directed is monitored using the detected temperature after the end of the softening period. The detected temperature stabilization period may be arbitrarily set, for example, 10 seconds, or the detected temperature stabilization period may not be provided. After the heating control of the initial heating (A) is started, the process proceeds to step S12.

After shifting to step S12, the transition means 53 of the heat cooking control section 51 determines whether the detected temperature from the food temperature sensor 15 is equal to or higher than the initial heating temperature threshold t1 of 60° _C . As shown in the graph of the temperature t, when it is determined that the temperature is 60° C. or higher (“Yes” in step S12), the heating pause (B) in step S21 is performed to prevent overheating of the food S to be cooked. , and if it is determined that the temperature is less than 60° C. ("No" in step S12), the process proceeds to step S13. Although 60° _C is used as the initial heating temperature threshold t1 in this embodiment, it may be set arbitrarily, such as 55°C, 65°C, or 70°C.

After proceeding to step S13, the transition means 53 determines whether or not the temperature rise rate R of the detected temperature from the food temperature sensor 15 exceeds the initial heating temperature rise rate threshold value _RA by 10°C in 10 seconds. . As shown in the graph of the temperature t, when it is determined that the rate of increase exceeds 10°C in 10 seconds ("Yes" in step S13), when there is a rapid temperature increase, the food to be cooked S Since overheating is assumed, if it is determined that the rate of increase is 10 ° C. or less in 10 seconds (step If "No" in S13), the process proceeds to step S14. In this embodiment, the initial heating temperature rise rate threshold value _RA uses a temperature rise rate of 10° C. in 10 seconds at which a rapid temperature rise can be determined. It may be arbitrarily set according to the output of time.

In case 1, in the heating control of the initial heating (A), the initial heating control period TA, which is the period during which the heating control of the initial heating ( _A ) is performed and which is timed by the timer 33 from the start of step S11, elapses. Before, the temperature t reached the initial heating temperature threshold t1 of 60° _C or more, and the temperature rise rate R of the temperature t exceeded the initial heating temperature rise rate threshold _RA of 10°C in 10 seconds. Therefore, in step S12 or step S13, the transition means 53 shifts to the heating suspension (B) of step S21.

When the process proceeds to step S21, the cooking control unit 51 sends a control signal to the magnetron driving device 37 and the rotating antenna driving device 38 to stop the microwave radiation from the magnetron 19 or to greatly reduce the output. Then, the heating control of the heating pause (B) is started in which the heating of the object to be cooked S is stopped or the heating is performed with the amount of heat greatly reduced. By stopping the radiation of microwaves or significantly reducing the output in this way, it is possible to prevent the temperature detected by the food temperature sensor 15 from fluctuating due to the microwaves, thereby improving the accuracy of the detected temperature. , the state of the food S to be cooked can be determined by detecting the temperature with this improved accuracy. Here, in this embodiment, the output as the amount of heating during the heating control of the heating pause (B) is 0 W when the radiation of the microwave is stopped, and when the output is significantly reduced, for example, the initial heating If the output is 1000W, it is 500W, and if the initial heating output is 500W, it is 200W, which is 40% of 500W. It is configured to perform heating in a state where the After the heating control of the heating pause (B) is started, the process proceeds to step S22.

After proceeding to step S22, the transition means 53 determines whether the detected temperature from the food temperature sensor 15 is equal to or higher than the heating completion temperature threshold t2 of 80° _C . If it is determined to be 80° C. or higher as indicated by the graph of the temperature _t ′ (“Yes” in step S22), the detection temperature performed with improved accuracy is 80° C. or higher of the heating completion temperature threshold t2. It is determined that the food S to be cooked is sufficiently heated, and the process proceeds to the end of heating (D) in step S41 to prevent the food S to be overheated. On the other hand, if it is determined that the temperature is less than 80° C. (“No” in step S22) as shown by the graph of the temperature t, the process proceeds to step S23. _In the present embodiment, 80° C. is used as the heating completion temperature threshold t2, but it may be set arbitrarily, for example, 75° C., 85° C., 90° C., or the user can set the heating completion temperature threshold by operating the operation means 7. _The configuration may be such that t2 can be set.

After proceeding to step S23, the transition means 53 determines whether the temperature rise rate of the detected temperature from the food temperature sensor 15 exceeds 5° _C in 10 seconds of the heating pause temperature rise rate threshold value RB. Here, when it is determined that the rate of temperature rise exceeds 5° C. in 10 seconds (“Yes” in step S23) as shown in the graph of temperature t′, the process proceeds to step S24. On the other hand, if it is determined that there was no rate of increase of 5° C. or less in 10 seconds as indicated by the graph of the temperature t ("No" in step S23), the process proceeds to step S25. Since the heating pause temperature rise rate threshold R _B is the temperature rise rate at the time of heating pause (B), it is preferably lower than the initial heating temperature rise rate threshold _RA . Although a temperature rise rate of 5° C. in 10 seconds is used as the rate threshold value RB, it may be arbitrarily set according to the characteristics of the aircraft and the output during heating control of the initial heating ( _A ).

In step S24, the transition means 53 determines whether the detected temperature at the start of the heating suspension control period _TB has reached the initial heating temperature threshold _t1 of 60° C. or higher. Then, as shown by the graph of the temperature t′, when it is determined that the detected temperature at the start of the heating suspension control period T _B has reached 60° C. or higher (“Yes” in step S24), the heating suspension control period T _B The detected temperature at the start is 60° C. or higher, and the rate of increase exceeds 5° C. in 10 seconds of the heating pause temperature rise rate threshold _RB at the detected temperature with improved accuracy. It is determined that the food S is sufficiently heated, and the process proceeds to the end of heating (D) in step S41 to prevent the food S from being overheated. On the other hand, if it is determined that the detected temperature at the start of the heating suspension control period _TB is less than 60° C. ("No" in step S24), the process proceeds to step S27.

When the process proceeds to step S25, the transition means 53 determines whether or not the heating pause control period TB, which is the period during which the heating is controlled in the heating pause ( _B ), which is timed by the timer means 33 from the start of step S21, has elapsed. do. The heating suspension control period _TB is preferably shorter than the initial heating control period _TA , and may be arbitrarily set, for example, 10 seconds, 20 seconds, or 30 seconds. If it is determined that the heating suspension control period _TB has elapsed ("Yes" in step S25), the process proceeds to step S26, and if it is determined that the heating suspension control period _TB has not elapsed ("Yes" in step S23) No”) causes the process to proceed to step S22.

After proceeding to step S26, the transition means 53 determines whether or not the number of times the heating control of the initial heating ( _A ) has been continuously repeated is less than the predetermined number of times NA, 4 times. Here, as shown by the graph of the temperature t, when it is determined that the number of times the heating control of the initial heating (A) is continuously repeated is less than 4 times ("Yes" in step S26), the process proceeds to step S27. . On the other hand, if it is determined that the number of repetitions is four or more ("No" in step S26), the process proceeds to step S29-1.

After proceeding to step S27, the transition means 53 determines the validity of the temperature detected by the food temperature sensor 15 by determining the temperature detected at the start of the heating suspension control period _TB and the temperature detected at the end of the heating suspension control period _TB . It is determined whether the temperature difference D2 from the temperature exceeds ₀ ° C. of the heating pause temperature difference threshold DB. As shown in the graph of temperature t, when it is determined that the temperature difference D2 exceeds ₀ ° C. (“Yes” in step S27), the temperature of the object to be cooked S detected with improved accuracy is as intended. , and the process proceeds to reheating (C) in step S31. On the other hand, if it is determined that the temperature difference D2 is ₀ ° C. or less (“No” in step S27), it is determined that there is a temperature drop within the heating suspension control period _TB and that heating is insufficient, and the initial stage of step S11 is determined. Transfer again to heating (A).

In Case 1, in the heating control of the heating pause (B), the detected temperature t from the food temperature sensor 15 is less than 80° _C within the heating pause control period TB, and the temperature rise rate R exceeds 5°C in 10 seconds. The number of times the heating control of the initial heating (A) was continuously repeated is less than 4 times, and the temperature difference D between the detected temperature at the start of the heating pause control period _TB and the passage of the heating pause control period _{TB 2} exceeds 0° C., the transition means 53 shifts to reheating (C) of step S31 in step S25.

In step S31, the cooking control unit 51 sends a control signal to the magnetron driving device 37 and the rotating antenna driving device 38 to cause the magnetron 19 to radiate microwaves, and the rotating antenna 28 emits the microwaves to the container. Heating control for reheating (C) for performing heating control so as to irradiate 13 is started. Here, while it is preferable that the output as the amount of heating in the reheating (C) heating control is the same as the output of the initial heating (A), the output may be changed. Further, reheating (C) is a heating control when the transition means 53 determines that the cooking object S is insufficiently heated in the heating control of the heating pause (B), and the temperature detected by the food temperature sensor 15 is the heating completion temperature. Since the heating control is performed when the threshold value t is near ₂ , the reheating control period TC, which is the period during which the reheating ( _C ) heating control is performed, which is timed by the timer 33 from the start of step S31, is, for example, _A period shorter than the initial heating control period TA, such as 10 seconds, 20 seconds, or 30 seconds, is preferable to prevent overheating of the food S to be cooked. Therefore, the amount of heat given to the food S under the heating control of the reheating (C) is lower than the heat amount given to the food S under the heating control of the initial heating (A). After the heating control of reheating (C) is started, the process proceeds to step S32.

After shifting to step S32, it is determined whether or not the detected temperature from the food temperature sensor 15 is equal to or higher than the heating completion temperature threshold t2 of 80° _C . If it is determined that the temperature is 80° C. or higher as indicated by the graph of the temperature t″ (“Yes” in step S32), it is determined that the object to be cooked S has been sufficiently heated, and the heating in step S41 ends (D). to prevent overheating of the object S to be cooked. On the other hand, as shown by the graph of the temperature t, if it is determined that the temperature is less than 80° C. (“No” in step S32), the process proceeds to step S33.

After proceeding to step S33, the transition means 53 determines whether or not the temperature rise rate R of the detected temperature from the food temperature sensor 15 exceeds the reheating temperature rise rate threshold R _C of 2° C. in 4 seconds. . As shown in the graph of the temperature t″, when it is determined that the temperature rise rate R exceeds 2° C. in 4 seconds (“Yes” in step S33), the food S is sufficiently heated. Then, the process proceeds to the end of heating (D) in step S41 to prevent overheating of the object S to be cooked. On the other hand, if it is determined that the rate of increase is 2° C. or less in 4 seconds as indicated by the graph of the temperature t (“No” in step S33), the process proceeds to step S34. In this embodiment, since the reheating temperature rise rate threshold R _C is the temperature rise rate during reheating (C), it is preferable that the unit time is shorter than the initial heating temperature rise rate threshold R _A , and the temperature rise rate When R exceeds the reheating temperature rise rate threshold value R _C , the process is promptly transferred to the end of heating (D) in step S41 so that overheating of the object to be cooked S can be prevented. It may be arbitrarily set according to the output at the time of heating control of heating (A).

After proceeding to step S34, the transition means 53 determines whether the reheating control period _TC has elapsed. When it is determined that the reheating control period _TC has elapsed ("Yes" in step S34), the process is shifted again to the heating pause (B) in step S21, and it is determined that the reheating control period _TC has not yet elapsed. If so ("No" in step S34), the process proceeds to step S22.
Then, the heating control of the heating pause (B) shown in FIG. The heating control of the heating stop (B) and the heating control of the reheating (C) is repeated so that the heating control of the reheating (C) shown in FIG. This prevents overheating and underheating of the object S to be cooked.

(Case 2)
Next, case 2 shown in FIG. 9 will be described. First, as in the case 1, the process proceeds to step S11, the heat cooking control section 51 starts the heating control of the initial heating (A), and the process proceeds to step S12.

When the process proceeds to step S12, the transition means 53 determines whether the detected temperature from the food temperature sensor 15 is equal to or higher than the initial heating temperature threshold t1 of 60° _C . ("No" in step S12), the process proceeds to step S13.

When the process proceeds to step S13, the transition means 53 determines whether the temperature rise rate R of the detected temperature from the food temperature sensor 15 exceeds 10° C. in 10 seconds. If it is determined that the rate of increase is 10° C. or less in 10 seconds (“No” in step S13), the process proceeds to step S14.

After proceeding to step S14, the transition means 53 determines whether the initial heating control period _TA has elapsed. If it is determined that the initial heating control period _TA has elapsed ("Yes" in step S14), the process proceeds to step S15, and if it is determined that the initial heating control period _TA has not yet elapsed ("Yes" in step S14) No”), the process proceeds to step S12.

When the process proceeds to step S15, the transition means 53 determines the validity of the temperature detected by the food temperature sensor 15 by determining the temperature detected at the start of the initial heating control period _TA and the temperature detected at the time the initial heating control period _TA has elapsed. It is determined whether the temperature difference D1 from the temperature exceeds the initial heating temperature difference threshold _DA of ₅ °C. When it is determined that the temperature difference D1 exceeds ₅ ° C. as indicated by the graph of the temperature t (“Yes” in step S15), it is determined that the temperature of the food item S is rising as intended. Then, the process shifts to the heating pause (B) in step S21. On the other hand, if it is determined that the temperature difference D1 is ₅ ° C. or less (“No” in step S15), the process proceeds to step S16.

In case 2, the temperature t detected by the food temperature sensor 15 is less than 60° _C within the initial heating control period TA, the temperature rise rate R never exceeds 10°C in ₁₀ seconds, and the temperature difference D1 is Since the temperature exceeds 5° C., the transition means 53 shifts to the heating suspension (B) of step S21 in step S15.

When the process proceeds to step S21, the heat cooking control unit 51 starts the heating control of the heating suspension (B), and the process proceeds to step S22.

After proceeding to step S22, the transition means 53 determines whether the detected temperature from the food temperature sensor 15 is equal to or higher than the heating completion temperature threshold t2 of 80° _C . ("No" in step S22), the process proceeds to step S23.

After proceeding to step S23, the transition means 53 determines whether or not the temperature rise rate R of the detected temperature from the food temperature sensor 15 exceeds 5° _C in 10 seconds of the heating pause temperature rise rate threshold RB, As shown in the graph of temperature t ^III , if it is determined that there was a rate of increase of 5° C. or less in 10 seconds (“Yes” in step S23), the process proceeds to step S24. As shown, if it is determined that there was no increase rate of 5° C. or less in 10 seconds (“No” in step S23), the process proceeds to step S25.

When the process proceeds to step S24, the transition means 53 determines whether the detected temperature from the food temperature sensor 15 at the start of the heating suspension control period _TB has reached the initial heating temperature threshold t1 of 60° _C or higher, and determines whether the temperature ^tIII , when it is determined that the detected temperature at the start of the heating suspension control period _TB is less than 60° C. ("No" in step S24), the process proceeds to step S27.

After proceeding to step S27, the transition means 53 determines whether the temperature detected by the food temperature sensor 15 when the heating suspension control period T _B has elapsed has reached the initial heating temperature threshold t1 of 60° _C or higher. Then, as shown by the graph of the temperature t ^III , when it is determined that the detected temperature has reached 60° C. or higher after the heating suspension control period T _B has passed (“Yes” in step S27), the heating suspension control period T _B The detected temperature after the passage of time is 60 ° C. or more, and the temperature detected by the food temperature sensor 15 with improved accuracy exceeds the heating pause temperature rise rate threshold _RB of 5 ° C. in 10 seconds. , and after the heating pause control period _TB has elapsed, the process is shifted again to the heating pause (B) of step S21. On the other hand, if it is determined that the detected temperature t after the heating suspension control period _TB has passed is less than 60° C. (“No” in step S27), it is determined that the heating is insufficient, and the initial heating ( A) is shifted again.

After that, in case 2, as shown by the graph of temperature t ^III , the temperature detected by the food temperature sensor 15 reaches 80° C. within the heating suspension control period TB during the second heating suspension ( _B ) heating control. Therefore, it is determined that the food S to be cooked has been sufficiently heated, and the process proceeds to the end of heating (D) in step S41 to prevent the food S to be overheated.

After proceeding to step S25, the transition means 53 determines whether or not the heating suspension control period _TB has elapsed. If it is determined that the heating suspension control period _TB has elapsed ("Yes" in step S25), step S26 , and when it is determined that the heating suspension control period _TB has not yet passed ("No" in step S23), the process proceeds to step S22.

_In step S26, the transition means 53 determines that the temperature difference D2 between the temperature detected by the food temperature sensor 15 at the start of the heating suspension control period _TB and the temperature detected after the heating suspension control period _TB has passed is the heating suspension temperature. It is determined whether or not the difference threshold D _B exceeds 0°C. Here, when it is determined that the temperature difference D2 between the detected temperatures at the start of the heating suspension control period _TB and the elapse of the heating suspension control period _TB is ₀ ° C. or less (" No”), the process proceeds to step S27.

After proceeding to step S27, the transition means 53 determines whether or not the number of times the heating control of the initial heating ( _A ) has been continuously repeated is less than the predetermined number of times NA, 4 times. Here, as shown by the graph of the temperature t, when it is determined that the number of times the heating control of the initial heating (A) is continuously repeated is less than 4 times ("Yes" in step S27), the heating pause control period There is a temperature drop within _TB , and it is determined that the heating is insufficient, and the initial heating (A) of step S11 is performed again. On the other hand, if it is determined that the number of repetitions is four or more ("No" in step S27), the process proceeds to step S29.

In Case 2, in the heating control of the first heating pause (B), the detected temperature t was less than 80° _C within the heating pause control period TB, and the rate of temperature increase did not exceed 5°C in 10 seconds. , the number of times the heating control of the initial heating (A) is continuously repeated is less than 4 times, and the temperature difference D2 between the detected temperature at the start of the heating rest control period _TB and the passage of the heating rest control period _TB is ₀ °C Therefore, in step S27, the transition means 53 shifts again to the initial heating (A) in step S11.

After that, in the heating control of the second initial heating ( _A ), the temperature t reaches the initial heating temperature threshold t1 of 60 ° C. or more within the initial heating control period T _A , and the temperature increase rate R of the temperature t is Since the rate of increase exceeds 10° C. in 10 seconds of the initial heating temperature increase rate threshold value _RA , the transition means 53 again transitions to the heating pause (B) of step S21 in step S12 or step S13. In the heating control of the initial heating (A) for a plurality of times, the initial heating control period T _A is set to 30 seconds when the output is 1000 W, and 60 seconds when the output is 500 W. The period may be different from _A , and may be adjusted and set according to the output of the heating range.

Then, in the heating control of the second heating pause (B), the detected temperature t from the food temperature sensor 15 is less than 80° _C within the heating pause control period TB, and the temperature rise rate R exceeds 5°C in 10 seconds. Since the temperature difference D2 between the detected temperature at the start of the heating suspension control period _TB and the lapse of the heating suspension control period _TB exceeds ₀ ° C., the transition means 53 moves to step S25 in step S31. to reheat (C). In the graph of the temperature _t ^III , the temperature detected by the food temperature sensor 15 has reached the heating completion temperature threshold value t2 of 80° C. or higher, so the process proceeds to the end of heating (D) in step S41 to overheat the object S to be cooked. prevent

After shifting to step S31, the heat cooking control section 51 starts heating control of reheating (C), and shifts to step S32.

After shifting to step S32, it is determined whether or not the detected temperature from the food temperature sensor 15 is equal to or higher than the heating completion temperature threshold t2 of 80° _C . When it is determined that the temperature t is 80° C. or higher as indicated by the graph of the temperature t (“Yes” in step S32), it is determined that the food S to be cooked is sufficiently heated, and at the end of heating (D) in step S41. Overheating of the object S to be cooked is prevented by shifting.

(Case 3)
Next, case 3 shown in FIG. 10 will be described. First, as in cases 1 and 2, the process proceeds to step S11, the heating control section 51 starts heating control of initial heating (A), and the process proceeds to step S12.

When the process proceeds to step S12, the transition means 53 determines whether the detected temperature from the food temperature sensor 15 is equal to or higher than the initial heating temperature threshold t1 of 60° _C . ("No" in step S12), the process proceeds to step S13.

When the process proceeds to step S13, the transition means 53 determines whether the temperature rise rate of the detected temperature from the food temperature sensor 15 exceeds 10°C in 10 seconds, and the temperature t is shown in the graph. If it is determined that the rate of increase is 10° C. or less in 10 seconds (“No” in step S13), the process proceeds to step S14.

After proceeding to step S14, the transition means 53 determines whether the initial heating control period _TA has elapsed. If it is determined that the initial heating control period _TA has elapsed ("Yes" in step S14), the process proceeds to step S15, and if it is determined that the initial heating control period _TA has not yet elapsed ("Yes" in step S14) No”), the process proceeds to step S12.

In step S15, the transition means 53 determines that the temperature difference D1 between the temperature detected by the food temperature sensor ₁₅ at the start of the initial heating control period _TA and the temperature detected after the initial heating control period _TA has passed is the initial heating temperature. It is determined whether or not the difference threshold value DA of 5° C. is exceeded. If it is determined that the temperature difference is 5° C. or less as indicated by the temperature t graph (“No” in step S15), the process proceeds to step S16.

When the process proceeds to step S16, the transition means 53 determines whether or not the initial heating continuation number N1, which is the number of times the heating control of the initial heating ( _A ) is continuously repeated, is less than the _first predetermined number of times NA, which is four times. do. Here, as shown by the graph of temperature t, when it is determined that the initial number of continuous heating times _NA is less than 4 (“Yes” in step S16), there is a temperature drop within the heating pause control period _TB . , it is determined that the heating is insufficient, and the process proceeds to the initial heating (A) of step S11 again. On the other hand, if it is determined that the initial continuous heating count _NA is 4 or more ("No" in step S16), the process proceeds to heating pause (B) in step S21. Note that the predetermined number of times _NA is not limited to 4 times, and may be arbitrarily set along with the initial heating control period TA of the initial heating ( _A ) according to the heating characteristics of the microwave oven.

The reason why the temperature detected by the food temperature sensor 15 does not rise in the heating control of the initial heating (A) is that while the actual temperature of the food S itself is rising, the container 13 is covered with plastic wrap or a lid. There is a possibility that the food S to be cooked is not exposed because the food S is being cooked, the height of the side surface of the container 13 is too high, the opening of the container 13 is narrow, and the amount of the food S to be cooked stored in the container 13 is For reasons such as the position of the surface of the object to be cooked S being shallow with respect to the height of the container 13, the field of view V1 of the food temperature sensor 15 does not reach the object to be cooked S, for example, as shown in FIG. Possibility is assumed. Therefore, even when the temperature difference in step S15 is equal to or less than the initial heating temperature difference threshold D _A of 5° C., the transition means 53 repeats the heating control of the initial heating (A) continuously up to four times, the predetermined number of times N _A. The inflection point of the temperature rise is monitored, and the temperature rise rate R of the detected temperature from the food temperature sensor 15 exceeds 10 ° C. in 10 seconds of the initial heating temperature rise rate threshold value _RA , and the temperature rise change When the curved point is detected, the process proceeds to the heating stop (B) of step S21. Therefore, the transition means 53 also has functions as a container shape determination means for determining the shape of the container 13 and as a wrap presence/absence determination means for determining the presence/absence of the wrap used for the container 13 .

In Case 3, in the heating control of the second initial heating (A), the temperature detected by the food temperature sensor 15 is less than 60° _C within the initial heating control period TA, as shown in the temperature t ^IV graph. If the temperature rise rate R does not exceed 10° C. in 10 seconds and the temperature difference D2 exceeds ₅ ° C., the transition means 53 shifts to the heating pause (B) of step S21 in step S15. .

After that, in the heating control of the heating pause (B), as shown in the graph of the temperature ^tIV , the inflection point _ItIV is detected, and the detected temperature from the food temperature sensor 15 is 80 within the heating pause control period _TB . ° C., the temperature rise rate R exceeds 5 ° C. in 10 seconds, and the detected temperature when the heating suspension control period _TB has elapsed is 60 ° C. or higher, which is the initial heating temperature threshold t ₁ , In step S27, the transition means 53 shifts again to the heating suspension (B) of step S21 after the heating suspension control period _TB has elapsed. Then, in the heating control of the second heating pause (B), the temperature detected by the food temperature sensor 15 reached 80° C. within the heating pause control period _TB , so it was determined that the object to be cooked S was sufficiently heated, Overheating of the object to be cooked S is prevented by shifting to the end of heating (D) in step S41.

Further, as shown in the graph of the temperature t, even in the heating control of the second and third initial heating ( _A ), the detected temperature t is less than 60 ° C. within the initial heating control period TA, and the temperature rise rate R does not exceed 10° C. in 10 seconds and the temperature difference D2 is ₅ ° C. or less, the transition means 53 shifts again to the initial heating (A) of step S11 in step S16. Then, in the heating control of the fourth initial heating (A), as shown in the graph of the temperature t, the inflection point I _t is detected, and in step S13 the transition means 53 sets the temperature rise rate R to 10 in 10 seconds. °C ("Yes" in step S13), the process proceeds to the heating stop (B) in step S21. Here, the transition means 53 shifts to the heating stop (B) of step S21 not at the time when the temperature rise rate R exceeds 10° C. in 10 seconds, but after a predetermined time such as 10 seconds has elapsed from this time. may be configured. Further, the transition means 53 does not perform step S21 when the temperature detected by the food temperature sensor 15 reaches 60° C. or higher within the initial heating control period _TA , not when the temperature rise rate R exceeds 10° C. in 10 seconds. may be configured to shift to the heating rest (B).

When the visual field V1 of the food temperature sensor 15 does not reach the object to be cooked S described above, the change in temperature rise rate R of the temperature detected by the food temperature sensor 15 is small, so that the transfer means 53 erroneously detects insufficient heating. There is also a risk of overheating due to continued heating. For example, as shown in FIG. 12, when the food temperature sensor 15 cannot directly detect the radiant temperature of the food S in the field of view V1 of the food temperature sensor 15 due to the obstacles such as the wrap, the lid, and the container 13, the water content of the food S in the container 13 is detected. is heated, the water content of the object S to be cooked is heated, and radiant heat, steam, and steam are emitted from the surface of the object S to be cooked, and these radiant heat, steam, and steam spread through the air layer intervening. By reaching the wrap, the lid, and the container 13 via the heat, the heat is transferred to the wrap, the lid, and the container 13, and the temperature of the wrap, the lid, and the container 13 rises after the temperature rise of the object to be cooked S. Rise. Further, heat is transferred from the portion of the container 13 in contact with the object S to be cooked to the wrap, the lid, and the container 13, and the temperature of the wrap, the lid, and the container 13 rises after the temperature rise of the object S to be cooked. do. Then, when the temperature of the wrap, the lid, or the container 13 rises, the transition means 53 detects the _inflection point _ItIV or It of temperature rise. When the transition means 53 detects these _inflection points _ItIV and It, the object to be cooked S is already sufficiently heated. It is configured to shift to heating rest (B ₎ when _ItIV or It is detected. In this way, during the heating control of the initial heating (A) and the heating pause (B), the transition means 53 is monitored so as to detect the _inflection points _ItIV and It of the temperature rise. Overheating can be prevented when the food temperature sensor 15 does not detect the temperature of the food S to be cooked while the actual temperature of the food S itself is rising.

In Case 3, in the heating control of the heating pause (B), as shown in the graph of the temperature t, the temperature detected by the food temperature sensor 15 reached 80° _C within the heating pause control period TB. is sufficiently heated, and the process proceeds to the end of heating (D) in step S41 to prevent overheating of the object S to be cooked.

(Case 4)
Next, case 4 shown in FIG. 11 will be described. First, as in the case 1 to case 3, the process proceeds to step S11, the heating control section 51 starts the heating control of the initial heating (A), and the process proceeds to step S12.

When the process proceeds to step S12, the transition means 53 determines whether the detected temperature from the food temperature sensor 15 is equal to or higher than the initial heating temperature threshold t1 of 60° _C . ("No" in step S12), the process proceeds to step S13.

When the process proceeds to step S13, the transition means 53 determines whether the temperature rise rate of the detected temperature from the food temperature sensor 15 exceeds 10°C in 10 seconds, and the temperature t is shown in the graph. If it is determined that the rate of increase is 10° C. or less in 10 seconds (“No” in step S13), the process proceeds to step S14.

After proceeding to step S14, the transition means 53 determines whether the initial heating control period _TA has elapsed. If it is determined that the initial heating control period _TA has elapsed ("Yes" in step S14), the process proceeds to step S15, and if it is determined that the initial heating control period _TA has not yet elapsed ("Yes" in step S14) No”), the process proceeds to step S12.

In step S15, the transition means 53 determines that the temperature difference D1 between the temperature detected by the food temperature sensor ₁₅ at the start of the initial heating control period _TA and the temperature detected after the initial heating control period _TA has passed is the initial heating temperature. It is determined whether or not the difference threshold value DA of 5° C. is exceeded. When it is determined that the temperature difference is 5° C. or less as indicated by the graph of the temperature t (“No” in step S15), it is determined that the food S to be cooked is insufficiently heated, and the initial heating (A ) again.

In step S15, the transition means 53 determines that the temperature difference D1 between the temperature detected by the food temperature sensor ₁₅ at the start of the initial heating control period _TA and the temperature detected after the initial heating control period _TA has passed is the initial heating temperature. It is determined whether or not the difference threshold value DA of 5° C. is exceeded. If it is determined that the temperature difference is 5° C. or less as indicated by the temperature t graph (“No” in step S15), the process proceeds to step S16.

After proceeding to step S16, the transition means 53 determines whether or not the number of times the heating control of the initial heating ( _A ) has been continuously repeated is less than the predetermined number NA of four times. If it is determined that the number of times the heating control of the initial heating (A) has been continuously repeated is less than 4 times ("Yes" in step S16), the initial heating (A) in step S11 is performed again, and the number of repetitions is If it is determined that the number of times is four or more ("No" in step S16), the process proceeds to heating pause (B) in step S21.

In the initial heating (A), if the temperature detected by the food temperature sensor 15 does not rise even after being heated for a long time, for some reason, the actual temperature of the food S itself is rising. For example, when the container 13 is not placed at the designated position of the container on the container stand 24, and there is no cooking object S, container 13, or lid within the range of the visual field V1 where the temperature can be detected by the food temperature sensor 15, or While the temperature of the object S to be cooked, the container 13, and the lid within the range of the visual field V1 does not rise, the temperature of the other parts of the object to be cooked S, the container 13, and the lid does not rise. There is a possibility that the food temperature sensor 15 does not detect the actual temperature of the food S to be cooked, such as when the temperature is rising. Therefore, when the initial number of continuous heating times N1 reaches the _first predetermined number of times NA, which is equal to or greater than four times, the transition means 53 shifts to the heating stop ( _B ) in step S21 to prevent overheating of the object S to be cooked. Also, in the heating control of the heating pause (B), the temperature is detected with improved accuracy to determine the state of the food S to be cooked, thereby confirming the change in the temperature detected by the food temperature sensor 15. there is

In case 4, as shown in the temperature t graph, in the heating control of the first to fourth initial heating (A), the detected temperature t is less than 60 ° C. within the initial heating control period T _A , and the temperature rise Since the rate R does not exceed 10° C. in 10 seconds and the temperature difference D2 is ₅ ° C. or less, the transition means 53 shifts to the heating pause (B) of step S21 in step S16.

When the process proceeds to step S21, the heat cooking control unit 51 starts the heating control of the heating suspension (B), and the process proceeds to step S22.

After proceeding to step S22, the transition means 53 determines whether the detected temperature from the food temperature sensor 15 is equal to or higher than the heating completion temperature threshold t2 of 80° _C . ("No" in step S22), the process proceeds to step S23.

After proceeding to step S23, the transition means 53 determines whether or not the temperature rise rate R of the detected temperature from the food temperature sensor 15 exceeds 5° _C in 10 seconds of the heating pause temperature rise rate threshold RB, If it is determined that there was no rate of increase of 5° C. or less in 10 seconds as indicated by the graph of the temperature t (“No” in step S23), the process proceeds to step S25.

After proceeding to step S25, the transition means 53 determines whether or not the heating suspension control period _TB has elapsed. If it is determined that the heating suspension control period _TB has elapsed ("Yes" in step S25), step S26 , and when it is determined that the heating suspension control period _TB has not yet passed ("No" in step S23), the process proceeds to step S22.

After proceeding to step S26, the transition means 53 determines whether or not the initial heating continuation number N1, which is the number of times the heating control of the initial heating ( _A ) is continuously repeated, is less than the predetermined number _NA of 4 times. Here, as shown by the graph of the temperature t, if it is determined that the number of times the heating control of the initial heating (A) has been continuously repeated is four or more ("No" in step S26), the process proceeds to step S29-1. migrate.

After shifting to step S29-1, the transition means 53 determines the validity of the detected temperature from the food temperature sensor 15 by determining the temperature detected at the start of the heating suspension control period T _B and the temperature detected at the time the heating suspension control period T _B has elapsed. It is determined whether or not the temperature difference D2 from the detected temperature exceeds a _third temperature difference threshold value D _B4 of 3°C. If it is determined that the temperature difference D2 exceeds ₃ ° C. (“Yes” in step S27), it is determined that the temperature of the object to be cooked S detected with improved accuracy is rising as intended. Then, the process proceeds to reheating (C) in step S31. On the other hand, as shown by the graph of the temperature t, when it is determined that the temperature difference D2 between the detected temperature at the start of the heating suspension control period _TB and the elapsed heating suspension control period _TB is ₃ ° C. or less (step S23 "No"), the process proceeds to step S29-2.

When the process proceeds to step S29-2, the transition means 53 determines whether the number of continuous heating pauses _N2 , which is the number of times the heating control of the heating pause (B) is continuously repeated, is less than the predetermined number of times _NB . . If it is determined that the number N2 of continuous heating pauses is less than ₂ ("Yes" in step S26), the process proceeds again to heating pause (B) in step S21. On the other hand, when it is determined that the number N2 of consecutive heating pauses is _two or more (“No” in step S26), the transition means 53 determines that the food temperature sensor 15 detects the actual temperature of the object S to be cooked. On the other hand, the temperature of the portion of the object to be cooked S outside the range of the visual field V1 of the food temperature sensor 15 is rising, and it is theoretically determined that the object to be cooked S is sufficiently heated. The process proceeds to end of heating (D) in S41.

In Case 4, in the heating control of the heating pause (B), as shown in the graph of the temperature t, the detected temperature t is less than 80° _C within the heating pause control period TB, and the temperature rise rate R is 5 in 10 seconds. °C, the number of times the heating control of the initial heating (A) was continuously repeated is 4 or more, and the detected temperature at the start of the heating suspension control period _TB and at the elapse of the heating suspension control period _TB Since the temperature difference D2 is 3° C. or less and the number of times the heating control of the heating pause (B) is continuously repeated is ₂ or more, the transition means 53 terminates the heating (D) of step S41 in step S29-2. move to

This embodiment captures the temperature change in the detected temperature from the food temperature sensor 15 during heating control of heating pause (B), and combines the heating control of heating pause (B) with microwave heating. To improve the detection accuracy of the food temperature sensor 15 for the food S to be cooked, and to determine whether or not the radiant temperature detected in the visual field V1 of the food temperature sensor 15 is the temperature of the food S to be cooked. This prevents insufficient heating or overheating of the food S, and eliminates restrictions on the shape of the container 13 and the presence or absence of wrap. However, as described above, temperature detection by the food temperature sensor 15 alone may result in erroneous detection. Therefore, in the present embodiment, especially in case 3 and case 4, as shown in _FIG . As shown by the graph of the temperature _tS showing the change over time, the transition means 53 _suspends heating (B ) is configured to shift to heating control.

Further, in this embodiment, the temperature sensor 30 detects the surface temperature of the rising portion 13a transitioning from the bottom to the side of the container 13, which is lower than the opening of the upper portion of the container 13. Since is lighter than air, it goes upward from the opening at the top of the container 13, so that the outer surface temperature of the container 13 can be detected without being affected by the steam generated in the cooking chamber 12. - 特許庁Therefore, in the present embodiment, particularly in case 3 and case 4, the detected temperature from the container side lower part temperature sensor 30 is used to detect that the temperature rise rate of the outer surface temperature of the container 13 has exceeded a predetermined rise rate. A configuration may be adopted in which the heating control is shifted to the heating stop (B) in step S21 when the temperature is detected or when it is detected that the temperature of the outer surface of the container 13 has reached, for example, 80° C. or higher. In this case, especially when the container 13 is heated without using plastic wrap, steam or steam is generated in the cooking chamber 12, and the food temperature sensor 15 is affected as described above. Overheating can be prevented.

In Cases 1 to 4, for example, "Reheating" is selected to start cooking, and the shape of the container 13 and the presence or absence of wrap are determined by the transition means 53 having the functions of the container shape determination means and the wrap presence/absence determination means. For example, when the portion of the touch sensor that overlaps the display element 55-13 of “flat plate, tray” is selected and cooking is started, the transition means 53 changes the temperature of the food S to be food. Assuming that the temperature is detected by the temperature sensor 15, for example, assuming case 1 or case 2, the part of the touch sensor that overlaps the display element 55-12 of "tea bowl bowl" is selected and operated to start cooking. In this case, the transfer means 53 assumes that the temperature of the object to be cooked S is detected by the food temperature sensor 15, for example, case 1 or case 2, or the temperature of the container 13 or its lid that is not detected. is detected by the food temperature sensor 15, for example, assuming both cases 3 and 4, and selecting the part of the touch sensor that overlaps the display element 55-11 of "cup cup" When the cooking is started, the transfer means 53 is configured to transfer on the premise that the temperature of the food S to be cooked is not detected by the food temperature sensor 15, for example, assuming case 3 or case 4.例文帳に追加Further, for example, when a portion of the touch sensor overlapping the display element 55-15 of “Wrapped” is selected, the transition means 53 detects the temperature of the food S to be cooked by the food temperature sensor 15 and the temperature of the food S is not detected by the food temperature sensor 15. On the premise that the temperature of the used wrap is detected by the food temperature sensor 15, for example, case 3 and case 4 are assumed and the transition is made. Therefore, by selecting the shape of the container 13 using the container shape determining means and selecting the presence or absence of the wrap using the display elements 55-11 to 55-14 and the operating means 7, the container that can be heated by the main body 1 Shape restrictions are eliminated, and the user can heat the main body 1 using a container 13 of a desired shape.

As described above, the microwave oven as the heating cooker of the present embodiment includes the cooking chamber 12 containing therein the container 13 containing the food S to be cooked, and the magnetron 19 as heating means for heating the food S to be cooked. and a magnetron driving device 37 and a rotating antenna driving device 38 for driving the rotating antenna 28, a cooking control unit 51 as control means for controlling the magnetron driving device 37 and the rotating antenna driving device 38, and the object to be cooked S or the container 13 and a food temperature sensor 15 as a temperature distribution detecting means for detecting the temperature of the food S, the heating and cooking control unit 51 performs initial heating (A) for heating the object S to be cooked, and stops heating the object S Alternatively, heating pause (B) in which heating is performed with the heat quantity greatly reduced, reheating (C) in which the food S is heated with a heat quantity lower than the initial heating (A), and to the food S The magnetron driving device 37 and the rotating antenna driving device 38 are controlled so as to perform heating control of either end of heating (D) as the end of heating of , and based on the detection signal from the food temperature sensor 15, shift to next It is further provided with transition means 53 for determining the heating control to be performed.

With this configuration, there is no restriction on the shape of the container that can be heated by the main body 1, and the user can heat the main body 1 using a container 13 having a desired shape. In addition, by controlling heating by combining initial heating (A), heating rest (B), and reheating (C), fluctuations in the temperature detected by the food temperature sensor 15 due to microwaves during heating control in heating rest (B) It is possible to improve the accuracy of the detected temperature by preventing the Overheating can be prevented.

Further, the microwave oven of this embodiment includes a timer 33 for measuring the heating time of the food S to be cooked and the time to temporarily stop the heating, and the temperature of the food when the predetermined time starts and when the temperature of the food is stored. The transition means 53 is configured so that the temperature of the object to be cooked S becomes equal to or higher than the initial heating temperature threshold t1 as the _first temperature threshold during the heating control of the initial heating (A). or when the temperature rise rate of the object to be cooked S exceeds the initial heating temperature rise rate threshold value _RA as the first temperature rise rate threshold value, it is determined to shift to the heating suspension at that time, and the initial heating During the initial heating control period TA as the first predetermined period during which the heating control of ( _A ) is performed, the temperature of the object to be cooked is lower _than the initial heating temperature threshold value t1, and the temperature rise rate R of the object to be cooked S is equal to or less than the initial heating temperature rise rate threshold _RA , and the difference D1 between the temperatures of the food to be cooked S at the start of the initial heating control period _TA and at the time when the initial heating control period TA has elapsed is the initial heating temperature difference as the _first temperature difference threshold When the threshold value D _A is exceeded, it is decided to shift to heating rest (B) after the initial heating control period T _A elapses, and the temperature of the object to be cooked S reaches the initial heating temperature threshold value t within the initial heating control period T _{A. 1} , the temperature rise rate R of the food to be cooked is equal to or _less than the initial heating temperature rise rate threshold _RA , and the difference D1 in the temperature of the food to be cooked S at the start of the initial heating control period _TA and at the time when the initial heating control period TA has elapsed When the initial heating temperature difference threshold value _DA or less is determined, the initial heating (A) is set to be performed again.

By configuring in this way, insufficient heating or overheating of the object S to be cooked can be prevented. In addition, during the heating control of the initial heating (A), the transition means 53 can determine the shape of the container 13 and the presence or absence of the wrap used for the container 13, and the transition can be reliably performed assuming cases 1 to 4. can be done.

Further, in the microwave oven of the present embodiment, the transition means 53 sets the heating completion temperature threshold t, which is _a numerical value above the initial heating temperature threshold t1, to the temperature of the food S to be cooked during the heating control of the heating pause (B). When it becomes ₂ or more, it is determined that the heating of the food to be cooked ends (D) at that point, and the heating pause is defined as the second predetermined period during which the heating control of the heating pause (B) is performed. The temperature of the food item S at the start of the control period _TB is equal to or higher _than the initial heating temperature threshold t1, and the temperature of the food item S during the heating suspension control period _TB is _lower than the heating completion temperature threshold value t2, In addition, when the temperature rise rate _R of the food item S within the heating pause control period _TB exceeds the heating pause temperature rise rate threshold value RB, which is lower than the initial heating temperature rise rate threshold value _RA , at that time point , the temperature of the object to be cooked S at the start of the heating suspension control period _TB is lower _than the initial heating temperature threshold t1, and the heating suspension control period _TB The temperature of the object to be cooked at the elapsed time is _lower than the heating completion temperature threshold t2 and equal to or higher _than the initial heating temperature threshold t2, and the temperature rise rate R of the object to be cooked S is not heated during the heating suspension control period _TB . When the temperature rise rate threshold value RB is exceeded, it is determined to shift to the heating suspension ( _B ) again after the heating suspension control period _TB has elapsed, and the amount of the food to be cooked S at the start of the heating suspension control period _TB The temperature is lower _than the initial heating temperature threshold t1, the temperature of the food S after the heating pause control period _TB has passed is lower _than the initial heating temperature threshold t1, and the food is cooked within the heating pause control period _TB When the temperature rise rate _R of the food S to be cooked exceeds the heating pause temperature rise rate threshold value RB, it is determined to shift to the initial heating (A) again after the heating pause control period _TB has passed, and the heating pause The temperature of the object to be cooked S after the control period _TB has elapsed is _lower than the heating completion temperature threshold t2, and the temperature rise rate R of the object to be cooked S is the heating pause temperature rise rate threshold _R within the heating pause control period TB. _B , and the difference D2 in the temperature of the food to be cooked S at the start of the heating suspension control period T _B and at the time when the heating suspension control period T B has elapsed is equal to or greater than the heating suspension temperature difference threshold D _B as the _second temperature difference threshold. When there is, it is determined to shift to reheating (C) after the heating suspension control period _TB has elapsed, and the temperature of the food S to be cooked when the heating suspension control period _TB has elapsed is _lower than the heating completion temperature threshold value t2. , the temperature rise rate _R of the food S to be cooked does not exceed the heating pause temperature rise rate threshold value RB during the heating pause control period _TB , and the heating pause control period T When the temperature difference D2 of the object to be cooked S at the start of _B and the elapsed time is lower _than the heating suspension temperature difference threshold D _B , the initial heating (A) is performed after the heating suspension control period T _B has elapsed. It has a set configuration.

By configuring in this way, insufficient heating or overheating of the object S to be cooked can be prevented. Further, during the heating control of the heating pause (B), the transfer means 53 can reliably transfer the case 1 to case 4. FIG.

In addition, in the microwave oven of the present embodiment, the transition means 53 is set when the temperature of the object to be cooked S becomes equal to or higher _than the heating completion temperature threshold value t2 during the heating control of reheating (C), or when the temperature of the object to be cooked S becomes When the temperature rise rate R exceeds the reheating temperature rise rate threshold R _C as the third temperature rise rate threshold, it is determined that the heating of the food to be cooked ends (D) at that point, and the reheating The temperature of the object to be cooked S does not exceed the heating completion temperature threshold value t2 within the reheating control period T _C as the _third predetermined period during which the heating control during heating (C) is performed, and When the temperature rise rate of S is equal to or lower than the reheating temperature rise rate threshold value _R.sub.C , the reheating temperature rise rate threshold value _R.sub.C is passed, and then the heating pause (B) is set.

By configuring in this way, insufficient heating or overheating of the object S to be cooked can be prevented. Further, during the heating control of reheating (C), the transfer means 53 can reliably transfer the case 1 to case 3.

In addition, in the microwave oven of the present embodiment, when the transition means 53 shifts to the initial heating (A) again in step S16, the initial heating continuous number N ₁ as the number of times of consecutive transition to the initial heating (A) is equal to or greater than the first predetermined number of times N _A , the temperature of the food S to be cooked is lower _than the initial heating temperature threshold t1 within the initial heating control period T _A , and the temperature rise rate R of the food S to be cooked is equal to or greater than the initial heating temperature rise is equal to or less than the initial heating control period _TA , and when the difference D1 between the temperature of the food item S at the start and the end of the initial heating control period _TA is equal to or less _than the initial heating temperature difference threshold _DA , the initial heating control period T It is configured to shift to heating rest (B) after the lapse of _A.

With this configuration, even when the visual field V1 of the food temperature sensor 15 does not reach the food S to be cooked S as in case 3, the inflection point of the temperature rise can be monitored and the inflection of the temperature rise can be performed. When the point _It is detected, it can be shifted to a heating rest (B). Assuming that the food temperature sensor 15 does not detect the actual temperature of the food S to be cooked while the actual temperature of the food S to be cooked is rising, the heating pause (B) is set. The food temperature sensor 15 prevents overheating of the food S to be cooked, and determines the state of the food S by detecting the temperature with improved accuracy in the heating control of the heating pause (B). It is possible to confirm the change in the detected temperature from .

Further, in the microwave oven of the present embodiment, during the heating control of the heating suspension (B), the transition means 53 determines that the temperature of the object to be cooked S is _lower than the heating completion temperature threshold value t2 within the heating suspension control period _TB , The temperature rise rate _R of the food S to be cooked is equal to or less than the heating pause temperature rise rate threshold value RB, and the temperature detected by the food temperature sensor 15 at the start of the heating pause control period _TB and the temperature detected at the time the heating pause control period _TB has passed When the temperature difference D2 from the detected temperature is lower _than the third temperature difference threshold value D _B4 , it is determined to shift to the heating rest (B) again after the heating rest control period TB has elapsed, and the heating rest ( _B ) is equal to or greater than the _second predetermined number of times _NB , and the temperature of the object to be cooked S is _lower than the heating completion temperature threshold value t2 within the heating pause control period _TB . , the temperature rise rate _R of the food S to be cooked is equal to or less than the heating pause temperature rise rate threshold RB, and the difference D2 in the temperature of the food to be cooked when the heating pause control period _TB starts and has elapsed is the _third When the temperature difference is lower than the temperature difference threshold D _B4 , the heating of the food S to be cooked is terminated (D) after the heating suspension control period T _B has elapsed.

With this configuration, the visual field V1 of the food temperature sensor 15 does not reach the food S to be cooked, and the food temperature sensor 15 does not detect the actual temperature of the food S, as in Case 4. Even in this case, the transition means 53 determines that the temperature of the portion of the food S outside the range of the visual field V1 of the food temperature sensor 15 has risen, and the food S is theoretically sufficiently heated. After the heating pause control period _TB has elapsed, the process can shift to the end of heating the food S (D), and overheating of the food S can be prevented.

Further, the microwave oven of this embodiment further includes display elements 55-11 to 55-14 as container shape selection means for selecting the shape of the container 13 and operation means 7. Cases 1 to 4 are assumed based on the detected temperature as the detection signal, the display elements 55-11 to 55-14 and the shape of the container 13 selected by the operation means 7, and the next heating control is determined. It is configured.

With this configuration, there are no restrictions on the shape of the container that can be heated by the main body 1 of the microwave oven, and the user can heat the main body 1 using a container 13 having a desired shape.

Further, in the microwave oven of the present embodiment, the transfer means 53 further has a function as container shape determination means for determining the shape of the container 13, and the transfer means 53 uses the detected temperature from the food temperature sensor 15 and the container shape determination. Cases 1 to 4 are assumed based on the shape of the container 13 determined by means, and the next heating control is determined. Therefore, by selecting the shape of the container 13 by using the container shape determination means, there is no restriction on the shape of the container that can be heated by the main body 1, and the user can heat the main body 1 using the container 13 of the desired shape. be able to.

Further, the microwave oven of this embodiment further includes display elements 55-11 to 55-14 as wrap presence/absence selection means for selecting the presence/absence of wrap used for the container 13, and operation means 7. The temperature detected by the temperature sensor 15, the shape of the container 13 selected by the display elements 55-11 to 55-14 and the operation means 7, and the wrap selected by the display elements 55-11 to 55-14 and the operation means 7 Cases 1 to 4 are assumed based on the presence or absence of, and the next heating control is determined.

With this configuration, there are no restrictions on the shape of the container that can be heated by the main body 1 of the microwave oven, and the user can heat the main body 1 using a container 13 having a desired shape.

Further, the microwave oven of this embodiment further includes a container side bottom temperature sensor 30 as container temperature detection means for detecting the surface temperature of the bottom surface or the rising portion 13a as the side bottom of the container 13, and the transfer means 53 detects the temperature of the food The next heating control may be determined based on detection signals from the sensor 15 and the temperature sensor 30 at the bottom of the side surface of the container.

With this configuration, when the container 13 is heated without using wrap, steam or steam is generated in the cooking chamber 12 and the food temperature sensor 15 is affected by the steam or steam. Moreover, it is possible to prevent the food S from being overheated.

FIG. 13 shows a modification of the first embodiment. In this modification, when the temperature detection by the food temperature sensor 15 is not accurately performed, the display control unit 52 controls the display means 6 so as to display the display element 55-11 indicating "unsuitable". User-friendly display.

In the first embodiment, if temperature detection by the steam detection sensor 14, the food temperature sensor 15, or the container side lower temperature sensor 30 is not accurately performed, for example, the display control unit 52 outputs "E-11". The display means 6 is controlled to display error numbers such as . However, since the user does not know the reason why the error number is displayed, there is a possibility that the main body 1 may be misunderstood as having failed. Therefore, in this modified example, the display control unit 52 controls the display means 6 so as to display the “unsuitable” display element 55-11, thereby making the display easy for the user to understand.

FIG. 13 is a front view of the display means 6 of the microwave oven of this modification. Referring to FIG. 13, the display element 55 displayed on the display means 6 will be described. The completion time display element 55-13, these display elements 55-11 and 55-13, and the display element 55-12 for the description of the inappropriate display arranged below the display elements 55-4 to 55-9, It is arranged in addition to the display elements of the first embodiment. Since other parts are common to the first embodiment, the description is omitted.

The display element 55-11 of "unsuitable" and the display element 55-12 explaining the unsuitable display are displayed, for example, when temperature detection by the food temperature sensor 15 is not accurately performed. When the transition means 53 determines that the temperature difference D1 is ₅ ° C. or less in the step S15 of the form, the display control unit 52 displays the display element 55-11 of "unsuitable" and the display element 55-12 explaining the unsuitable display. When the inflection point I _t is detected or when the heating is stopped (B) in step S21, the display control unit 52 controls the display element 55-11 and The display means 6 is controlled so as to turn off the display of the display element 55-12 for explaining the inappropriate display. Therefore, the user can understand at a glance that the food temperature sensor 15 has not detected the temperature correctly at this stage and that the food temperature sensor 15 has detected the temperature.

The heating completion time display element 55-13 displays the remaining time until the heating is completed. The display means 6 is controlled to display a predetermined remaining time such as "30 seconds" on the display element 55-13, and then the clock means 33 displays a countdown by decreasing the number by one second. Then, the display means 6 is controlled so that the countdown display reaches 0 seconds, and when the heating is completed, the user is notified of the completion of heating by means of a notification means such as a buzzer (not shown). Since the object to be cooked S has already been heated from the transition to the end of heating (D) to the end of heating, the heating and cooking control unit 51 sends a control signal to the magnetron driving device 37 and the rotating antenna driving device 38. is sent out to control heating OFF for stopping the radiation of microwaves from the magnetron 19 .

Note that the display control unit 52 may control the display unit 6 to display a predetermined remaining time such as "45 seconds" when the transition unit 53 detects the _inflection point _ItIV or It. During the heating control of heating (A), when it is detected that the temperature detected by the food temperature sensor 15 is 60 ° C. or _more of the initial heating temperature threshold t1 in step S12, or when the temperature rise rate R of the detected temperature is detected in step S13 When it is detected that the rate of increase exceeds 10°C in 10 seconds of the initial heating temperature increase rate threshold _RA , the display means 6 is controlled to display a predetermined remaining time such as "60 seconds". good too.

14 and 15 show a configuration in which the heating cooker of the second embodiment of the present invention is applied to a microwave oven. In the microwave oven of this embodiment, the control is simpler than that of the first embodiment, and the risk of misuse of not using the wrap 61 according to the properties of the food S to be cooked is reduced, and the wrap is misused. It also prevents overheating.

In the case of a microwave oven configured to heat an object to be heated by microwave oven heating and to detect temperature changes of the object to be heated without contact, such as an infrared temperature detection sensor such as the food temperature sensor 15, for example, rice. , Cold rice should be heated without plastic wrap, while frozen rice should be heated with plastic wrap. Regarding simmered foods, meat and potatoes should be heated without plastic wrap, while boiled fish should be wrapped with plastic wrap to prevent it from bursting. Depending on the properties of S, there are restrictions on whether wraps or lids are required. However, even if it is better not to use the wrap, for example, the oily smoke and odor of the food S to be cooked should not stick to the interior of the cooking chamber 12, and the temperature of the moisture inside may rise due to overheating of boiled fish, etc. Some users use wraps to prevent scattering due to the increase in internal pressure. Even if it is better not to use this wrap, if the wrap is used incorrectly, the food temperature sensor 15 cannot accurately detect the temperature of the food S to be cooked, and there is a risk of insufficient heating, or conversely, overheating. there is a risk of becoming In particular, in the case of overheating, the steam generated from the object to be cooked S in the wrapped container 13 becomes superheated steam, and there is a risk of the internal pressure rising and bursting. becomes a high temperature of 100° C. or more, and the container 13 may become too hot. Therefore, in this embodiment, it is possible to select whether or not the opening of the container 13 containing the food S to be cooked is covered with the wrap, and the wrap 61 is used according to the properties of the food S to be cooked. It reduces the risk of improper use and prevents overheating if the wrap is misused.

FIG. 14 shows a longitudinal cross-sectional schematic view from the front of the microwave oven of the second embodiment. In the figure, the difference from the microwave oven of the first embodiment is that a wrap 61 is used in the opening of the upper portion of the container 13 . Since other points are common, the description is omitted.

Next, with reference to FIG. 15, the operation of the microwave oven having the above configuration in this embodiment will be described in detail. FIG. 15 shows changes over time in the temperature _tW when the wrap 61 is used and the temperature t when the wrap 61 is not used during actual microwave heating.

First, the action when the wrap is not used will be described. Around this time, the power plug of the power cord 8 is inserted into the outlet to turn on the main body 1, the door 3 is opened while holding the handle 4, and the container 13 is placed on the container placement portion 24a of the container stand 24. do. After that, the door 3 is closed while gripping the handle 4, and the operation means 7 is operated to select a cooking menu by operating the portion of the touch sensor overlapping the display element 55-16 of, for example, "no wrap". After that, when the portion of the touch sensor overlapping the “start” display element 55-1 is operated to instruct the start of heating and cooking of the food item S, the selected cooking menu is selected according to the control program incorporated in the memory of the control means 31. is output at a predetermined timing from the output port of the control means 31, and the food S to be cooked is cooked, for example, by microwave heating. Here, the output of microwave heating may be arbitrarily set between 500W and 1000W.

When the cooking is started, the cooking controller 51 detects the infrared ray radiated from the surface of the object to be cooked S through the visual field V1 of the food temperature sensor 15 because "no wrap" is selected. Also, determining that a temperature change on the surface of the object to be cooked S has been detected, calculating a temperature rise rate R indicating how many times this temperature change rises in T seconds, which is the time from the start of heating, The heating time from the heating start S0 as the start of heating to the end of heating (D) as the end of heating is varied according to the temperature rise rate R of k° C./T seconds. For example, if the temperature rises by 5°C to 10°C or less in 20 seconds after the start of heating, the heating time for the entire heating cooking is 120 seconds, and the temperature rise is 10°C to 20°C or less in 20 seconds after the start of heating. If so, the heating time for the entire heating cooking is set to 90 seconds, and if the temperature rises by 20° C. or more in 20 seconds after the start of heating, the heating time for the entire heating cooking is set to 60 seconds. These temperature rises and heating times are examples, and the present invention is not limited to these.

Also, as shown in the graph of temperature t, when it is detected that the temperature detected by the food temperature sensor 15 reaches 80° C. or _more of the heating completion temperature threshold t2 during cooking, or when the steam detection sensor 14 When the steam is detected and the temperature of the steam is 80° C. or higher, the transition means 53 of the heat cooking control unit 51 shifts to the heating control of the heating pause (B) at that time, and the food temperature sensor 15 When there is a temperature drop in the temperature of the surface of the object to be cooked S to be detected, the temperature is shifted to reheating (C), and the heat cooking control unit 51 continues heating until the heating time set according to the temperature rise rate is completed. During this period, a control signal is sent to the magnetron driving device 37 and the rotating antenna driving device 38 to control the magnetron 19 to resume microwave radiation.

Here, if the initially calculated temperature rise rate is a temperature rise of 5° C. or less in 20 seconds from the start of heating, the cooking control unit 51 calculates the temperature rise rate after 20 seconds, for example, If the temperature rise rate per second is 5° C. or less, the cooking control unit 51 calculates the temperature rise rate after another 20 seconds, for example. On the other hand, the calculation of the temperature rise rate is limited to three predetermined times, and if the third temperature rise rate is a temperature rise of 5°C or less in 20 seconds, the heating time for the entire heating cooking is set to 180 seconds. be done. These temperature rises and heating times are examples, and the present invention is not limited to these.

Further, when the heating time is set, the display control unit 52 may control the display means 6 so as to display the remaining time until the end of heating, like the heating completion time display element 55-13 of the modified example. good.

When the set heating time is over, the transition means 53 shifts to the end of heating (D), and the cooking of the object S is completed.

Next, the function of using the wrap 61 will be described. This wrap 61 is a wrap film for food packaging. Around this time, the power plug of the power cord 8 is inserted into the outlet to turn on the main body 1, the door 3 is opened while holding the handle 4, and the container 13 is placed on the container placement portion 24a of the container stand 24. do. After that, the door 3 is closed while gripping the handle 4, and the operation means 7 is used to operate the portion of the touch sensor overlapping the display element 55-15 of, for example, "wrap" to select a cooking menu. After that, when the portion of the touch sensor overlapping the “start” display element 55-1 is operated to instruct the start of heating and cooking of the food item S, the selected cooking menu is selected according to the control program incorporated in the memory of the control means 31. is output at a predetermined timing from the output port of the control means 31, and the food S to be cooked is cooked, for example, by microwave heating.

When the heat cooking is started, the water content of the food item S in the container 13 is heated, heat is transferred from the surface of the food item S to the wrap 61 via the air in the container 13, and steam is generated in the wrap 61. The heat is transferred to the wrap 61 by the attachment of steam and the contact with the food S to be cooked. In addition, heat is transferred to the portion of the container 13 that is not in contact with the food S to be cooked by heat conduction from the portion of the container 13 that is in contact with the food S to be cooked, or by the adhesion of steam or steam. Therefore, as shown in the temperature _tW graph, the temperature detected by the food temperature sensor 15 changes slowly until steam or steam is generated, and the temperature rise rate is low. On the other hand, when steam or steam is generated, the detected temperature rises sharply, and the temperature of the wrap 61 detected by the visual field V1 of the food temperature sensor 15 rises sharply, so the rate of temperature rise rises sharply.

When the food temperature sensor 15 detects the inflection point _ItW at which the temperature rise rate suddenly increases, the food S is already sufficiently heated. detects the inflection point _ItW , the heating control is shifted to the heating stop (B) at that point. Note that the transition means 53 may transition to heating control of heating pause (B) after a predetermined time such as 30 seconds after the food temperature sensor 15 detects the inflection point _ItW . After reaching the heating completion temperature threshold t2 of 80° C. or higher, the heating control may be shifted to the heating stop ( _B ).

When the food temperature sensor 15 detects that the food temperature sensor 15 has reached the heating completion temperature threshold t2 of 80° C. or _more , the transition means 53 shifts to the end of heating (D), and the cooking of the food S is completed.

With this configuration, the display elements 55-11 to 55-14 and the operation means 7 can select whether or not to cover the opening of the container 13 containing the food S to be cooked with the wrap 61. The heat cooking control unit 51 varies the heating control for the object S to be cooked according to the presence or absence of the wrap 61 selected by the wrap presence/absence selection means. Therefore, it is possible to reduce the risk of misuse where the wrap 61 is not used depending on the properties of the food S to be cooked. When the wrap 61 is used, the temperature detected by the food temperature sensor 15 rises sharply when steam is generated. By detecting the inflection point I _tW that suddenly rises, it is possible to prevent overheating of the food S by shifting to the heating control of the heating suspension (B).

When the food temperature sensor 15 detects the inflection point _ItW , the display control unit 52 causes the display means 6 to display the remaining time until the end of heating, such as 30 seconds, in the heating completion time display element 55-13. It may be configured to control.

Then, as in the first embodiment, the container side lower part temperature sensor 30 detects the surface temperature of the rising portion 13a that moves from the bottom to the side of the container 13, which is lower than the opening of the upper part of the container 13, The temperature detected by the container side _lower temperature sensor 30 reaches 80° C. or higher, which is the heating completion temperature threshold t2. After that, the heating control may be shifted to the heating control of the heating pause (B).

Further, similarly to the first embodiment, the transition means 53 may have a function as wrap use detection means for detecting whether or not the wrap 61 is used on the container 13 . The shift means 53 as wrap use detection means has a rate of temperature rise of k°C/T seconds after the start of cooking, and a sudden rise in the temperature detected by the food temperature sensor 15 when steam or steam is generated. The use of the lap 61 is detected in combination with the detection of the inflection point _ItW where the rate of increase suddenly increases. That is, when the food temperature sensor 15 detects the temperature after the start of cooking, and the transition means 53 calculates the temperature rise rate of k° C./T seconds, the temperature t when the wrap is not used When detecting a rapid temperature rise different from the change in , and detecting an inflection point I _tW where the temperature rise rate suddenly increases, the transition means 53 determines that the wrap 61 or the lid is used for the container 13. Then, assuming that the wrap 61 has been detected, the cooking control section 51 performs heating control in the case of selecting and operating "with wrap". Therefore, even without using the display elements 55-11 to 55-14 as the wrap presence/absence selection means and the operation means 7, the cooking control unit 51 controls the heating of the food item S according to the presence or absence of the wrap 61. can be changed.

As described above, the microwave oven as the heating cooker of the present embodiment includes the cooking chamber 12 containing therein the container 13 containing the food S to be cooked, and the magnetron 19 as heating means for heating the food S to be cooked. and a magnetron driving device 37 and a rotating antenna driving device 38 for driving the rotating antenna 28, a heat cooking control unit 51 as control means for controlling the magnetron driving device 37 and the rotating antenna driving device 38, and the wrap used for the container 13 display elements 55-11 to 55-14 and operation means 7 as wrap presence/absence selection means for selecting the presence/absence of 61; , Based on the detected temperature as a detection signal from the food temperature sensor 15 and the presence or absence of the wrap 61 selected by the display elements 55-11 to 55-14 and the operation means 7 , the magnetron driving device 37 and the rotating antenna driving device 38 are controlled.

With such a configuration, the heating control unit 51 can vary the heating control for the food S to be cooked depending on the presence or absence of the wrap 61 selected by the wrap presence/absence selection means. The risk of misuse not using the wrap 61 can be reduced.

Further, the microwave oven as a heating cooker of this embodiment includes a cooking chamber 12 containing a container 13 containing an object S to be cooked, a magnetron 19 and a rotating antenna 28 as heating means for heating the object S to be cooked. The magnetron drive device 37 and the rotary antenna drive device 38 that drive the magnetron drive device 37 and the rotary antenna drive device 38; and a food temperature sensor 15 as a temperature distribution detecting means for detecting the temperature of the object to be cooked S or the wrap 61. The magnetron driving device 37 and the rotating antenna driving device 38 are controlled based on the detected temperature as the detection signal from the temperature sensor 15 and the presence or absence of the wrap 61 detected by the transition means 53 .

With such a configuration, the heating control section 51 can vary the heating control of the object S to be cooked according to the presence or absence of the wrap 61 detected by the transition means 53 without using the wrap presence/absence selection means. , the risk of misuse in which the wrap 61 is not used according to the properties of the food S to be cooked can be reduced.

It should be noted that the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the present invention. For example, the configuration of both the first embodiment and the second embodiment may be provided. Moreover, the configuration and shape of each part of the present embodiment are not limited to those shown in the drawings, and can be changed as appropriate.

7 operating means 12 cooking chamber 13 container 15 food temperature sensor (temperature distribution detecting means)
19 magnetron (heating means)
28 rotating antenna (heating means)
30 container side lower temperature sensor (container temperature detection means)
32 storage means 33 clocking means 37 magnetron driving device (heating means)
38 Rotating antenna driving device (heating means)
51 heat cooking control unit (control means)
53 means of transition

Claims (14)

a cooking chamber containing therein a container containing food to be cooked;
a heating means for heating the object to be cooked;
a control means for controlling the heating means;
temperature distribution detection means for detecting the temperature of the object to be cooked or the container;
with
The control means comprises initial heating for heating the object to be cooked, stopping the heating of the object to be cooked or heating with the amount of heat greatly reduced, and heating with a lower amount of heat than the initial heating. controlling the heating means to perform heating control of either reheating for heating the food to be cooked or finishing the heating of the food to be cooked;
A heating cooker further comprising transition means for determining next heating control based on a detection signal from said temperature distribution detection means. a timing means for timing the time for heating the food to be cooked and the time for temporarily stopping the heating;
further comprising storage means for storing the temperature of the food to be cooked at the start of the predetermined time and at the elapse of the predetermined time;
During the heating control of the initial heating, the transition means is configured to control the temperature of the object to be cooked when the temperature of the object to be cooked becomes equal to or higher than a first temperature threshold, or when the temperature rise rate of the object to be cooked exceeds the first temperature rise rate threshold. When it exceeds, it is decided to shift to the above-mentioned heating rest at that time,
During a first predetermined period during which the heating control of the initial heating is performed, the temperature of the object to be cooked is lower than the first temperature threshold, and the temperature rise rate of the object to be cooked is the first temperature rise rate threshold. or less, and when the difference in the temperature of the food to be cooked at the start of the first predetermined period and at the elapse of the first predetermined period exceeds the first temperature difference threshold, the heating after the elapse of the first predetermined period decided to go on hiatus,
The temperature of the food to be cooked is lower than the first temperature threshold within the first predetermined period, the temperature rise rate of the food to be cooked is equal to or lower than the first temperature rise rate threshold, and 2. The heating according to claim 1, wherein when the difference in temperature of the food to be cooked at the start of the predetermined period and at the time when the predetermined period elapses is equal to or less than a first temperature difference threshold value, the initial heating is performed again. Cooking device. When the temperature of the food to be cooked becomes equal to or higher than a second temperature threshold, which is a numerical value higher than the first temperature threshold, during the heating control of the heating pause, the transition means is configured to Provided to transition to the end of heating the food to be cooked,
The temperature of the object to be cooked is equal to or higher than the first temperature threshold at the start of a second predetermined period, which is a period during which heating control is performed for the heating suspension, and the temperature of the object to be cooked is within the second predetermined period. is below the second temperature threshold, and the rate of temperature rise of the food item within the second predetermined time period is a second temperature rise of a value lower than the first temperature rise rate threshold When the rate threshold value is exceeded, it is determined that the heating of the food to be cooked is terminated at that point,
The temperature of the food item at the start of the second predetermined period is below the first temperature threshold, and the temperature of the food item after the second predetermined time period has elapsed is below the second temperature threshold. is equal to or higher than the first temperature threshold, and the temperature rise rate of the food to be cooked exceeds the second temperature rise rate threshold within the second predetermined period, the second temperature rise rate threshold is After the predetermined period of 2 has elapsed, it is determined to shift to the heating rest again,
The temperature of the food item at the start of the second predetermined period is below the first temperature threshold, and the temperature of the food item after the second predetermined time period has elapsed is below the first temperature threshold. and when the temperature rise rate of the food to be cooked exceeds the second temperature rise rate threshold within the second predetermined period, the initial stipulated to transfer to heating again,
The temperature of the food to be cooked after the second predetermined period has elapsed is lower than the second temperature threshold, and the temperature rise rate of the food to be cooked is a second temperature rise rate within the second predetermined time period. When there is no time when the threshold value is exceeded and the difference in the temperature of the food to be cooked when the second predetermined period starts and when the temperature difference is greater than or equal to the second temperature difference threshold, the second predetermined period has elapsed Determined to move to the reheating later,
The temperature of the food to be cooked after the second predetermined period has elapsed is lower than the second temperature threshold, and the temperature rise rate of the food to be cooked is a second temperature rise rate within the second predetermined time period. When there is no time when the threshold is exceeded and the difference between the temperature of the food to be cooked at the start of the second predetermined period and the elapse of the second predetermined period is below the second temperature difference threshold, the second predetermined period 3. The heating cooker according to claim 2, characterized in that it is set so as to shift to said initial heating after a lapse of time. During the heating control of the reheating, the transition means moves when the temperature of the food to be cooked reaches or exceeds the second temperature threshold, or when the temperature rise rate of the food to be cooked reaches the third temperature rise rate threshold. When exceeding the
The temperature of the object to be cooked does not exceed the second temperature threshold within a third predetermined period during which the heating control is performed during the reheating, and the temperature rise rate of the object to be cooked does not exceed the third predetermined period. 4. The heating cooker according to claim 3, wherein when the temperature rise rate is equal to or lower than the temperature rise rate threshold value, the heating is stopped after the third predetermined period of time has elapsed. The transition means is configured such that, when transitioning to the initial heating again, the number of times of successive transitions to the initial heating is equal to or greater than a first predetermined number of times, and the temperature of the food to be cooked increases within the first predetermined period of time. lower than the first temperature threshold, a temperature rise rate of the food to be cooked is equal to or less than the first temperature rise rate threshold, and the temperature of the food to be cooked at the start and at the end of the first predetermined period 3. The heating cooker according to claim 2, wherein, when the difference is equal to or less than the first temperature difference threshold, the heating is stopped after the first predetermined period of time has elapsed. During the heating control of the heating suspension, the transition means is configured such that the temperature of the food to be cooked is higher than the first temperature threshold value within a second predetermined period during which the heating control of the heating suspension is performed. lower than a certain second temperature threshold, the temperature rise rate of the food to be cooked is equal to or less than the second temperature rise rate threshold, and the temperature of the food to be cooked at the start and at the end of the second predetermined period when the difference is below a third temperature difference threshold, determining to transition again to the heating pause after the second predetermined period of time has elapsed;
The number of times the heating pause has been continuously performed is a second predetermined number of times or more, the temperature of the food to be cooked is lower than the second temperature threshold within the second predetermined period, and the temperature of the food to be cooked is lower than the second temperature threshold. When the rate of increase is equal to or less than the second temperature increase rate threshold, and the difference between the temperature of the food to be cooked at the start of the second predetermined period and at the time when the second predetermined period has elapsed is less than the third temperature difference threshold, 6. The heating cooker according to claim 5, wherein the heating of the food to be cooked is terminated after the second predetermined period of time has elapsed. Further comprising container shape selection means for selecting the shape of the container,
2. The transition means determines the next heating control based on the detection signal from the temperature distribution detection means and the shape of the container selected by the container shape selection means. The heating cooker described in . Further comprising container shape determination means for determining the shape of the container,
2. The transition means determines the next heating control based on the detection signal from the temperature distribution detection means and the shape of the container determined by the container shape determination means. The heating cooker described in . further comprising a wrap presence/absence selection means for selecting whether or not the wrap used for the container is present;
Based on the detection signal from the temperature distribution detection means, the shape of the container estimated by the container shape selection means, and the presence or absence of the wrap selected by the wrap presence/absence selection means, the transition means performs the following: 8. The heating cooker according to claim 7, wherein the heating control to shift to . Further comprising container temperature detection means for detecting the surface temperature of the bottom surface or lower side surface of the container,
2. The heating cooker according to claim 1, wherein said transition means determines the heating control to be transitioned to next based on detection signals from said temperature distribution detection means and said container temperature detection means. a cooking chamber containing therein a container containing food to be cooked;
a heating means for heating the object to be cooked;
a control means for controlling the heating means;
temperature distribution detection means for detecting the temperature of the object to be cooked or the container;
with
The control means comprises initial heating for heating the object to be cooked, stopping the heating of the object to be cooked or heating with the amount of heat greatly reduced, and heating with a lower amount of heat than the initial heating. controlling the heating means to perform heating control of either reheating for heating the food to be cooked or finishing the heating of the food to be cooked;
Further comprising container shape selection means for selecting the shape of the container,
The heating cooker, wherein the control means determines the next heating control based on the detection signal from the temperature distribution detection means and the shape of the container selected by the container shape selection means. . a cooking chamber containing therein a container containing food to be cooked;
a heating means for heating the object to be cooked;
a control means for controlling the heating means;
temperature distribution detection means for detecting the temperature of the object to be cooked or the container;
with
The control means comprises initial heating for heating the object to be cooked, stopping heating for the object to be cooked or heating with a greatly reduced heat quantity, and heating with a heat quantity lower than that of the initial heating. controlling the heating means to perform heating control of either reheating for heating the object to be cooked or finishing the heating of the object to be cooked;
Further comprising container shape determination means for determining the shape of the container,
The heating cooker, wherein the control means determines the next heating control based on the detection signal from the temperature distribution detection means and the shape of the container determined by the container shape determination means. . a cooking chamber containing therein a container containing food to be cooked;
a heating means for heating the object to be cooked;
a control means for controlling the heating means;
wrap presence/absence selection means for selecting whether or not there is a wrap used for the container;
temperature distribution detection means for detecting the temperature of the food to be cooked or the wrap;
with
The heating cooker, wherein the control means controls the heating means based on the detection signal from the temperature distribution detection means and the presence or absence of the wrap selected by the wrap presence/absence selection means. a cooking chamber containing therein a container containing food to be cooked;
a heating means for heating the object to be cooked;
a control means for controlling the heating means;
Wrap use detection means for detecting the presence or absence of wrap used in the container 13;
temperature distribution detection means for detecting the temperature of the food to be cooked or the wrap;
with
The heating cooker, wherein the control means controls the heating means based on the detection signal from the temperature distribution detection means and the presence or absence of the wrap detected by the wrap use detection means.

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