JP2022187040A - heating cooker - Google Patents

Abstract

To solve the problem in which, even though a frozen food material needs to be heated after thawing, in a conventional method, heating unevenness occurs.SOLUTION: A control menu can be set which performs: a first step of, according to a temperature state of each area detected by a non-contact type temperature sensor, executing one out of stopping radiant heat heating means and driving only microwave heating means after driving the microwave heating means and the radiant heat heating means, and driving only the microwave heating means; a second step of driving the microwave heating means and driving the radiant heat heating means, continuously after the first step; and a third step of stopping the microwave heating means and driving the radiant heat heating means, continuously after the second step.SELECTED DRAWING: Figure 16

Description

The present disclosure relates to a heating cooker capable of microwave heating and grill heating, and capable of automatically controlling the heating of food placed in a heating chamber.

2. Description of the Related Art Conventionally, there is a heating cooker that has functions of microwave heating using a magnetron and grill heating using an electric heater, and that can perform cooking by combining these functions. For example, in Patent Document 1, when grilled food is selected from the menu, the inside of the food to be cooked is heated by microwave heating and then cooked by heating with a heater (conventional method 1). A method (conventional method 2) is described in which simultaneous heating of range heating and heater heating is performed at the output, followed by simultaneous heating of heater heating and oven heating, followed by high-temperature steam heating, and then heater heating. ing.

JP 2007-10164 A

In the case of food that has been stored frozen, if the heater is heated at a high output so that it is baked from the beginning of heating, the inside will be finished in a cold state (semi-raw state), just like baking food at room temperature. Therefore, it is necessary to first thaw the ingredients and then heat them. However, in the case of conventional method 1, since the heater is heated after the inside of the frozen food is thawed by microwave heating, the heat inside the food is generated in the initial stage of heater heating, in a situation where the inside of the heating chamber is not yet warm. There is a problem that it escapes and uneven heating occurs.
In addition, if microwave heating and heater heating are performed from the beginning as in conventional method 2, the outside of the frozen food will become warm and moisture will be generated before the inside of the frozen food is thawed, resulting in uneven heating. There is a problem that arises.

The present disclosure solves such problems, and aims to provide a heating cooker that can optimally thaw the inside of the food and bake the outside of the food even if the food is frozen and preserved, and can bake the food without uneven heating. and

The heating cooker according to the present disclosure includes a heating chamber for storing the food to be cooked, microwave heating means for irradiating the heating chamber with microwaves, radiant heat heating means arranged in the heating chamber, and a plurality of divided areas in the heating chamber. A non-contact temperature sensor for detecting the temperature of each unit, an indoor temperature sensor for detecting the temperature of the heating chamber, a control means for controlling the driving of the microwave heating means and the radiant heat heating means, and a non-contact to the control means After driving the microwave heating means and the radiant heat heating means, the radiant heat heating means is stopped and only the microwave heating means is driven, or only the microwave heating means is driven according to the temperature state of each area detected by the type temperature sensor. a first step of performing any one of driving, a second step of driving the microwave heating output stage following the first step and driving the radiant heat heating means, and a second step following the second step, A third step of stopping the microwave heating means and driving the radiant heat heating means, and an operation means capable of setting a control menu for performing the third step.

With the heating cooker of the present disclosure, uneven heating can be suppressed, and the frozen food can be efficiently thawed and baked.

FIG. 4 is a diagram illustrating an installation example of the cooking device according to Embodiment 1; 1 is a schematic vertical cross-sectional view of a heating cooker according to Embodiment 1. FIG. FIG. 4 is an explanatory diagram of a detection area of an infrared sensor of the heating cooker according to Embodiment 1; 1 is a top view of a heating cooker according to Embodiment 1; FIG. 4 is an enlarged view of a left display section, a left thermal power display section, and a left operation section according to Embodiment 1; FIG. 4 is an enlarged view of a right display section, a right thermal power display section, and a right operation section according to Embodiment 1; FIG. 4 is an enlarged view of the central display section, the central operating section, and the central heating status display section according to Embodiment 1. FIG. 4 is an example of a cooking menu displayed on the central display section according to Embodiment 1. FIG. 3 is a control block diagram of the heating cooker according to Embodiment 1. FIG. 4 is a diagram showing a control menu of the heating cooker according to Embodiment 1; FIG. 4 is an initial screen displayed on the central display unit according to Embodiment 1. FIG. 4 is an example of a cooking menu displayed on the central display section according to Embodiment 1. FIG. 4 is an example of a cooking menu displayed on the central display section according to Embodiment 1. FIG. 4 is a flow chart showing control of range grill cooking according to Embodiment 1. FIG. 4 is a flow chart showing an internal heating process according to Embodiment 1. FIG. 4 is a flow chart showing a freezing determination process according to Embodiment 1. FIG. 4 is a flow chart showing a heating setting process according to Embodiment 1. FIG. 4 is a flow chart showing an end temperature setting process according to Embodiment 1. FIG. FIG. 8 is a diagram showing display on the central heating state display portion in the internal heating process according to Embodiment 1; FIG. 10 is a diagram showing a display on the central display portion in the internal heating process according to Embodiment 1; 4 is a flow chart showing an inside/outside heating process according to Embodiment 1. FIG. FIG. 5 is a diagram showing a display on the central heating state display section in the inside and outside heating process according to Embodiment 1; FIG. 10 is a diagram showing a display on the central display portion in the inner/outer heating process according to Embodiment 1; 4 is a flow chart showing an external heating process according to Embodiment 1. FIG. FIG. 10 is a diagram showing a display on the central heating state display section in the external heating process according to Embodiment 1; FIG. 5 is a diagram showing display on the central display portion in the external heating process according to Embodiment 1; FIG. 5 is a diagram showing display on the central display portion in the external heating process according to Embodiment 1; FIG. 10 is a diagram showing a display on the central display section after cooking is finished according to Embodiment 1; FIG. 4 is a diagram showing temperature transition in microwave grill cooking according to Embodiment 1; 4 is a diagram showing temperature transition in the inside and outside heating process according to Embodiment 1. FIG. 4 is a diagram showing power transition in an internal/external heating process according to Embodiment 1. FIG. 4 is a diagram showing temperature transition in an external heating process according to Embodiment 1. FIG. 4 is a diagram showing power transition in an external heating process according to Embodiment 1. FIG.

Hereinafter, a heating cooker according to the present invention will be described with reference to the drawings. The heating cooker shown in the drawings is an example of equipment to which the heating cooker of the present invention is applied, and the applicable equipment of the present invention is not limited by the heating cooker shown in the drawings. Also, in the following description, terms representing directions (for example, "up", "down", "right", "left", "front", "back", etc.) are used as appropriate for ease of understanding. They are for illustrative purposes and are not intended to limit the invention. Also, in each figure, the same reference numerals denote the same or corresponding parts, which are common throughout the specification.

Embodiment 1.
FIG. 1 is a diagram illustrating an installation example of the heating cooker 100 according to Embodiment 1. FIG. Heating cooker 100 of the present embodiment is a built-in IH cooking heater that is incorporated in kitchen furniture 200 having a cooking table on the top thereof. The heating cooker 100 has a main body 1 and a top plate 2 installed on the main body 1 . The top plate 2 is exposed above the kitchen top plate forming the top surface of the kitchen furniture 200 .

The top plate 2 is composed of, for example, a heat-resistant glass plate and a metal frame attached around the glass plate. The upper surface of the top plate 2 is provided with two heating ports, a left heating port 20L and a right heating port 20R. The left heating port 20L and the right heating port 20R indicate areas on which cooking containers such as pots or frying pans are placed. An exhaust port cover 4 is provided on the back side of the top plate 2 . The exhaust port cover 4 is made of a permeable punching metal or a grid-shaped metal member, and has air permeability and low air resistance. Exhaust from the heating cooker 100 passes through the exhaust port cover 4 and flows out of the heating cooker 100 .

A heating door 50 for opening and closing the front surface of the heating chamber 5 arranged inside the main body 1 is provided on the front surface of the main body 1 of the heating cooker 100 . The heating door 50 is provided with a handle 51 for opening and closing the heating door 50 .

FIG. 2 is a schematic vertical cross-sectional view of the heating cooker 100 according to Embodiment 1 as viewed from the side. As shown in FIG. 2, left induction heating means 3L is provided below the left heating port 20L. Similarly, a right induction heating means 3R is provided below the right heating port 20R. These induction heating means 3 are, for example, circular heating coils wound with a conductive wire such as a copper wire or an aluminum wire, and generate a high frequency magnetic field by being supplied with a high frequency current. As a result, the cooking vessels placed above the left heating port 20L and the right heating port 20R are heated by induction.

A heating chamber 5 is provided inside the main body 1 and below the induction heating means 3 . The heating chamber 5 is a device for heating food in a cooking container housed in the heating chamber 5 . An opening is formed in front of the heating chamber 5 for taking in and out the cooking container. The opening of the heating chamber 5 is covered with a heating door 50 so as to be freely opened and closed. The heating door 50 is rotatably supported by the main body 1, hinges and arms (not shown). As a result, the heating door 50 is configured to open forward with the lower end as a fulcrum (rotational center). Note that the heating door 50 may be pulled out integrally with a support member that supports the cooking container from below by a slide rail.

The heating door 50 is provided with an opening/closing detector 52 for detecting opening/closing of the heating door 50 . The open/close detector 52 is, for example, a microswitch or an infrared sensor. A microwave heating means 6 for heating the food in the cooking container accommodated in the heating chamber 5 is provided behind the heating chamber 5 . The microwave heating means 6 radiates microwaves into the heating chamber 5 to heat the food placed in the heating chamber 5, which is called microwave heating.

Further, the heating chamber 5 is provided with an upper radiant heat heating means 8a and a lower radiant heat heating means 8b for heating the food to be cooked from above and below. The upper radiant heat heating means 8a and the lower radiant heat heating means 8b are arranged on the ceiling surface of the heating chamber 5 and the floor surface of the heating chamber 5, respectively, and both of them are sheathed heaters.

Further, the heating chamber 5 is provided with an infrared sensor 53 that is a non-contact temperature sensor that detects the temperature of the food in the heating chamber 5 without contact. The temperature range detected by the infrared sensor 53 is set to -20° C. to 200° C., for example. As a result, the degree of heating of the food to be cooked can be accurately detected in real time, for example, in increments of 1°C.

The heating chamber 5 is also provided with a thermistor sensor 54 which is a contact-type room temperature sensor for detecting the ambient temperature in the heating chamber 5 or the wall surface temperature of the heating chamber 5 . Since the thermistor sensor 54 detects a temperature change by detecting a change in electrical resistance, the upper limit of the temperature that can be detected is about 300.degree.

3A and 3B are explanatory views of the detection area of the infrared sensor 53 arranged in the heating chamber 5. FIG. 3A is a view from above, and FIG. 3B is a view from the door 50 side. .
The infrared sensor 53 is installed on the right wall surface of the heating chamber 5 when viewed from the heating door 50 side, and the thermistor sensor 54 is installed on the rear wall surface of the heating chamber 5 on the back side.

The infrared sensor 53 detects the inside temperature at a specified viewing angle, and here, the temperature is detected by dividing the heating chamber 5 into 16 areas. In FIG. 3A, the area detected by the infrared sensor 53 is divided into 16 areas from A to P. As shown in FIG. In addition, since the infrared sensor 53 is installed on the right wall surface, the distances to the detection areas on the bottom of the room are different, so the detection areas of the detection areas A to P are also different. That is, the areas of the detection areas D, H, L, and P near the infrared sensor 53 are smaller than the areas of the detection areas B, F, J, and N. That is, the closer to the infrared sensor 53, the smaller the detection area, and the farther from the infrared sensor 53, the larger the detection area.

When there is no food in the heating chamber 5, most of the areas A, E, I, and M detected by the infrared sensor 53 detect the temperature of the left wall surface of the heating chamber 5. In areas other than I and M, the temperature of the bottom surface of the heating chamber 5 is detected. Also, as shown in FIG. 3B, when there is food in the heating chamber 5, the temperature of the food can be detected by the infrared sensor 53. Even in this case, the detection areas A, E, I, and M can detect the temperature of the top of the food.

FIG. 4 is a top view of cooking device 100 according to Embodiment 1. FIG. As shown in FIG. 4, a left operating section 40L, a central operating section 40M and a right operating section 40R are provided on the front side of the upper surface of the top plate 2 of the heating cooker 100. As shown in FIG. Further, behind the left operating unit 40L, the central operating unit 40M and the right operating unit 40R are a left display unit 30L, a central display unit 30M and a right display unit 30R, a left heating power display unit 31L and a right heating power display unit 31R. , and a central heating status display portion 31M.

A main power key 400 is provided adjacent to the right operation section 40R. Main power key 400 is a key operated to turn on or off the main power of cooking device 100 . When the main power source key 400 is pressed for several seconds while the main power source of the heating cooker 100 is OFF, the main power source is turned ON. Further, when the main power supply key 400 is pressed for several seconds while the main power supply of the heating cooker 100 is on, the main power supply is turned off.

FIG. 5 is an enlarged view of the left display section 30L, the left heating power display section 31L, and the left operation section 40L according to the first embodiment. The left display section 30L displays information about cooking in the left heating port 20L, and is composed of, for example, a liquid crystal display. Specifically, the left display unit 30L displays the set time for timer cooking for the food placed on the left heating port 20L, the elapsed time from the start of the heating operation in the left heating port 20L, or the timer setting. Displays the remaining time until the end of time, etc. Alternatively, the left display section 30L displays the automatically set temperature (default temperature) or the current temperature when preheating cooking in the left heating port 20L is selected.

The left heating power display section 31L is composed of a plurality of LEDs and displays the heating power of the left heating port 20L in multiple stages. The left thermal power display unit 31L expresses thermal power by switching the lighting state (lighting, extinguishing, blinking, etc.) of a plurality of LEDs or switching the lighting color. As a result, it is possible to inform the user of the thermal power in an intuitive and easy-to-understand manner.

The left operation unit 40L is for inputting an operation related to heat cooking in the left heating port 20L. As shown in FIG. 5, the left operation section 40L has five input keys 401L, 402L, 403L, 404L and 405L. The input keys 401L, 402L, 403L, 404L, and 405L are capacitive touch sensors that allow input using changes in capacitance when the user touches the keys lightly with a finger or the like. A light emitting unit 410L is provided corresponding to the input keys 401L, 402L, 403L, 404L and 405L. The light emitting unit 410L is composed of LEDs and emits light according to the operation of the input keys 401L, 402L, 403L, 404L and 405L.

The input key 401L is a key operated when selecting timer cooking in the left heating port 20L. Timer cooking is a cooking method in which a user sets a cooking time and induction heating is performed only during the set time.

The input key 402L is a key that is operated when selecting a cooking menu to be performed with the left heating port 20L. Each time the input key 402L is pressed, one can be selected from a plurality of cooking menus. The cooking menu includes, for example, boiling water, stewing, and frying (automatic cooking). The drive time, heating power, drive pattern, etc. of the left induction heating means 3L are different for each cooking menu.

The input key 403L is a key operated to start or stop cooking in the left heating port 20L. That is, when the input key 403L is pressed, the left induction heating means 3L arranged below the left heating port 20L is driven, and when the input key 403L is pressed while the left induction heating means 3L is being driven, The driving of the left induction heating means 3L is stopped, and the heating is stopped.

The input keys 404L and 405L are keys that are operated when designating the heating power for heat cooking in the left heating port 20L. By pressing the input key 404L, the heating power is lowered step by step, and by pressing the input key 405L, the heating power is raised by one step.

FIG. 6 is an enlarged view of the right display portion 30R, the right thermal power display portion 31R, and the right operation portion 40R according to the first embodiment. The right display section 30R displays information about cooking in the right heating port 20R, and is composed of, for example, a liquid crystal display. The information related to cooking in the right heating port 20R displayed on the right display section 30R is the same as the information related to cooking in the left heating port 20L.

The right heating power display section 31R is composed of a plurality of LEDs and displays the heating power of the right heating port 20R in multiple stages. The right thermal power display section 31R expresses thermal power by switching the lighting state (lighting, extinguishing, blinking, etc.) of a plurality of LEDs, or switching the lighting color, similarly to the left thermal power display section 31L.

The right operation unit 40R is for inputting an operation related to heat cooking in the right heating port 20R. As shown in FIG. 6, the right operation section 40R has five input keys 401R, 402R, 403R, 404R and 405R. The input keys 401R, 402R, 403R, 404R, and 405R are capacitive touch sensors that allow input using changes in capacitance when the user touches them lightly with a finger or the like. A light emitting unit 410R is provided corresponding to the input keys 401R, 402R, 403R, 404R and 405R. The light-emitting portion 410R is an LED and emits light according to the operation of the input keys 401R, 402R, 403R, 404R and 405R.

The input key 401R is a key operated when selecting timer cooking in the right heating port 20R. The input key 402R is a key that is operated when selecting a cooking menu to be performed in the right heating port 20R. The input key 403R is a key operated to start or stop cooking in the right heating port 20R. The input keys 404R and 405R are keys that are operated when specifying the heat power during cooking in the right heating port 20R. By pressing the input key 404R, the heating power is lowered step by step, and by pressing the input key 405R, the heating power is raised by one step.

FIG. 7 is an enlarged view of the central display portion 30M, the central operating portion 40M, and the central heating state display portion 31M according to the first embodiment. The central display section 30M displays information and alarms of the entire heating cooker 100, and is configured by a liquid crystal display. The central display portion 30M displays the selection result of the induction heating means 3, the microwave heating means 6, and the radiant heating means 8, the operating state of each heating means, and caution information or warning information for heat cooking by each heating means. The central display unit 30M is a single liquid crystal display in terms of hardware, but has three display areas, a first area 301, a second area 302 and a third area 303, as shown in FIG. It is also possible to have different displays for each.

The central heating status display portion 31M has two stages, and in the lower stage, there are LEDs 310 for microwave behind the character display of range, LEDs 311 for grill behind the character display of grill, and LEDs for oven behind the character display of oven. The LEDs 312 are composed of LEDs 312, high temperature warning characters on the upper stage, and high temperature warning LED groups 313 respectively installed in front of the drawing representing a left heating port, a heating chamber, and a right heating port.

The central operation unit 40M is mainly used to input operations related to cooking in the heating chamber 5. FIG. As shown in FIG. 7, the central operation unit 40M has nine input keys 411, 412, 413, 414, 415, 416, 417, 418, and 419. The input keys 411, 412, 413, 414, 415, 416, 417, 418, and 419 are capacitive touch devices that allow input using changes in capacitance when the user touches the keys lightly with a finger or the like. sensor. Also, corresponding to the input keys 411, 412, 413, 414, 415, 416, 417, 418, and 419, a light emitting section 410M is provided. The light emitting unit 410M is composed of LEDs and emits light according to the operation of the input keys 411, 412, 413, 414, 415, 416, 417, 418, and 419. FIG.

The input key 411 is a key operated to start cooking in the heating chamber 5 , and the input key 412 is a key operated to stop or end cooking in the heating chamber 5 . The input key 413 is a key operated when displaying a cooking menu to be performed in the heating chamber 5 on the central display portion 30M.

The input keys 414 and 415 are arranged adjacent to the first area 301 of the central display portion 30M, and are keys for switching screens displayed in the first area 301 of the central display portion 30M. In the example of FIG. 8, when the input key 414 is operated, the "manual range" displayed in the first area 301 moves forward, and the "warm" displayed on the rear side moves to the center. Is displayed. Further, by operating the input key 415, the "range manual" displayed in the first area 301 moves backward, and the "boiled under leafy vegetables" displayed on the front side is displayed in the center. The user can select a cooking menu to be performed in heating chamber 5 by operating input keys 414 and 415 . By operating the input key 411, the cooking menu displayed in the center is executed.

The input keys 416 and 417 are arranged adjacent to the second area 302 of the central display portion 30M and are keys for switching screens displayed in the second area 302 of the central display portion 30M. 8, by operating the input key 416, the wattage displayed in the second area 302 is decreased by one level, and by operating the input key 417, the wattage is displayed in the second area 302. The wattage delivered is increased by one step. By operating input keys 416 and 417 , the user can select the wattage of range cooking to be performed in heating chamber 5 .

The input keys 418 and 419 are arranged adjacent to the third area 303 of the central display portion 30M and are keys for switching screens displayed in the third area 303 of the central display portion 30M. 8, the time displayed in the third area 303 is increased by one step by operating the input key 418, and the time displayed in the third area 303 is displayed by operating the input key 419. time is reduced by one step. By operating input keys 418 and 419 , the user can select the range cooking time to be performed in heating chamber 5 .

FIG. 9 is a control block diagram of cooker 100 according to Embodiment 1. As shown in FIG. As shown in FIG. 9 , the heating cooker 100 includes a control section 7 that controls the entire heating cooker 100 . The control unit 7 is an electronic circuit board on which electronic components such as a control circuit for controlling the operation of each unit constituting the heating cooker 100 are mounted. The control unit 7 drives and controls the left induction heating means 3L and the right induction heating means 3R based on the operation of the left operation part 40L and the right operation part 40R and the temperature of the cooking container on the top plate 2. In addition, the control unit 7 drives and controls the microwave heating means 6 based on the operation of the central operation unit 40M and the detection results of the infrared sensor 53 and the thermistor sensor 54 to irradiate the heating chamber 5 with microwaves, thereby generating upper radiant heat. It drives and controls the heating means 8a and the lower radiant heat heating means 8b.

Further, the control section 7 controls the display of the left display section 30L, the right display section 30R, the left heating power display section 31L and the right heating power display section 31R based on the operations of the left operating section 40L and the right operating section 40R. Further, the control unit 7 displays the central display unit 30M and the central heating status display unit 31M based on the open signal from the open/close detection unit 52 and the operations of the left operation unit 40L, the right operation unit 40R and the central operation unit 40M. Control. Control unit 7 has a storage unit (not shown) that stores various programs and parameters used to control cooker 100 and screen data displayed on each display unit. Further, the control unit 7 activates the voice notification unit 70 as necessary to notify the user of the situation by voice.

Next, a control menu that can be displayed and selected on the central display section 30M by the central operation section 40M will be described with reference to FIG.

The control menu selectable by the central operation unit 40M uses one or both of the microwave heating means 6, the upper radiant heat heating means 8a, and the lower radiant heat heating means 8b.
When the input key 413 of the central operation unit 40M is operated, the control menu "warm" described in the "left display area" of FIG. 10 is always displayed first in the first area 301 of the central display unit 30M. be. This is because the control menu called "warm up" is set by default.

In addition, as described in the "left display area" of FIG. There are 11 control menus: Grill (RG) Cook, Range Grill (RG) Reheat, Range Grill (RG) Manual, Grill, Oven, Central Heater. However, the "central heater" corresponds to the case where another induction heating section is added between the right heating section 20R and the left heating section 20L, and is not displayed in this embodiment.

The contents described in the “central display area” of FIG. 10 are the contents displayed in the second area 302 of the central display section 30M, and include the temperature, time, heat power, “strong”, “weak”, etc. during cooking. It relates to adjustment of heating conditions. The contents of the default settings for this "central viewing area" are listed in the column to the right of that "central viewing area."

The contents described in the "right display area" in FIG. 10 indicate the contents displayed in the third area 303 of the central display portion 30M. The contents of the default settings for the "Right Display Area" are listed in the column to the right of the "Right Display Area". A blank part means that a non-changeable blank or an appropriate explanation is displayed instead of a changeable number.

Next, the control menu displayed in the "left display area" will be described.
(1) Warming: Refers to heating the food using the microwave heating means 6 . This "warming up" is also suitable for reheating food. Since the default setting is "80°C", it automatically stops when the food reaches 80°C. Note that "80°C" is the target temperature, and this temperature can be adjusted by the user before starting heating.

(2) Microwave manual operation: Refers to heating the food using the microwave heating means 6, and the heating time is set.

(3) Boil under leafy vegetables: This is suitable for boiling foods, especially vegetables whose leaves are edible, such as spinach and Chinese cabbage, using the microwave heating means 6 . The infrared sensor 53 measures the temperature rise and automatically stops.

(4) Boil under root vegetables: This is suitable for boiling foods, especially root vegetables such as roots, rhizomes, and potatoes, using the microwave heating means 6 .

(5) Defrosting Meat: This control menu is suitable for thawing various types of frozen meat.
(6) Range grill (RG) cooking: Suitable for cooking using the heating chamber 5, using microwave heating using the microwave heating means 6, upper radiant heat heating means 8a, and lower radiant heat heating means 8b. It is used in combination with oven heating.

(7) Range grill (RG) reheating: suitable for reheating cooked foods using the heating chamber 5;
(8) Range grill (RG) manual: This is suitable for cooking using the heating chamber 5, and the user appropriately selects microwave heating or oven heating for cooking.

(9) Grill: Food is heated using the heating chamber 5, and one or both of the upper radiant heat heating means 8a and the lower radiant heat heating means 8b are used as the heat source. The temperature control of the heating chamber 5 is not performed, nor is the control of stopping the heating operation by detecting the temperature rise of the food to be cooked.
(10) Oven: Food is heated using the heating chamber 5, and one or both of the upper radiant heat heating means 8a and the lower radiant heat heating means 8b are used as the heating source. The temperature of the heating chamber 5 is measured by a thermistor sensor 54, and power supply control is performed so as to reach a set target temperature.

Next, the display on the central display unit 30M when the central operation unit 40M is operated will be described with reference to the schematic diagrams of FIGS. 11 and 12. FIG.
First, when the user presses the main power supply key 400 to turn on the main power supply, the operation of the left operation section 40L, the central operation section 40M, and the right operation section 40R is accepted. The screen shown is displayed.

In this state, when the user operates the input key 413, the display screen 4ST of FIG. 12 is displayed on the central display section 30M. As is clear from the display screen 4ST, the name of the control menu "warm up" is displayed in a large size in the center of the first area 301 in the front-rear direction.

Behind "warm" displayed in the center of the first area 301, the letters "oven" are displayed, and conversely, the letters "microwave manual" are displayed in slightly smaller sizes in front.
Thus, when the user selects the control menu, the next candidates are "oven" and "manual range". At this stage, if the input key 414 is pressed once, the words "range manually" are moved to the character "warm" and displayed in a large size. Further, when the input key 415 is pressed once, the word "oven" is moved to the position of the character "warm" and displayed in a large size.

In FIG. 12, the target temperature of "80° C." is displayed in the second area 302 of the display screen 4ST. When microwave heating is performed at this target temperature, microwave heating is automatically stopped when the thermistor sensor 54 detects that the temperature of the food is 80°C.

The temperature of the second area 302 can be changed by operating the input key 416 or 417, and the temperature rises or falls by 5°C each time the input key 416 or 417 is pressed.

Also, in the second area 302, there is a heating source display section 30K that displays in characters that the heating source is the microwave heating means 6. As shown in FIG.

Next, control when range grill cooking, which is the point of the present disclosure, is selected will be described.
First, the user can press the input key 414 or the input key 415 a plurality of times on the display screen 4ST of FIG. 12 to display the screen of FIG. can. In this state, the second area 302 displays "standard". In addition, if the amount of food to be heated is small or the thickness of the food is thin, reduce the heat, and if the amount of food to be cooked is large or the thickness of the food is thick, increase the heat. Sometimes you want to adjust. In that case, the input key 416 or the input key 417 can be operated to change the second area 302 to "strong", "slightly strong", "slightly weak", or "weak".
In the following, it is assumed that "strong" is set, and when the input key 411 is pressed in this state, the voice notification unit 70 notifies "RG cooking, strong" by voice. , to start cooking on the range grill.

FIG. 14 is a flowchart showing the control of microwave grill cooking, mainly an internal heating process (first process: ST1), an internal/external heating process (second process: ST2), and an external heating process (third process: ST3) consists of three heating steps. For example, chicken meat is refrigerated and frozen, but it is assumed that the user puts the chicken meat in the heating chamber 5 and cooks it, regardless of the condition.

FIG. 15 is a flow chart showing the internal heating process of FIG.
In the internal heating process, after the freezing determination process (ST11), the heating setting process (ST12), and the end temperature setting process (ST13) are performed, the detected temperature of the infrared sensor 53 becomes equal to or higher than the internal heating end temperature A (ST15). Alternatively, until the thermistor sensor 54 reaches or exceeds the internal heating end temperature B (ST16), the microwave heating means 6 continues to be driven (ST14) to continue heating the food.

In this case, if the heating is normally performed, the internal heating process based on the temperature detected by the infrared sensor 53 is terminated. It may not be possible. Therefore, the thermistor sensor 54 is also used so that the internal heating process can be terminated.

In ST15, the temperature detected by the infrared sensor 53 is the maximum value among the temperatures detected in the detection areas A to P in FIG. However, the temperature detected by the infrared sensor 53 may be the average value of the detected temperatures in all detection areas or the maximum or average value of the limited detection area. It is also possible to use the temperature calculated by

Next, the frozen determination step ST11 in FIG. 15 will be described based on the flowchart in FIG. Here, among the temperatures in the detection areas A to P detected by the infrared sensor 53, the maximum value is described as IRMAX and the minimum value as IRMIN, and the temperature detected by the thermistor sensor 54 is described as the thermistor sensor detection temperature. ing.

Note that IRMAX and IRMIN may be an area group limited to a part of all areas, and the temperature detected in that range may be used. For example, areas other than the detection areas A, E, I, and M that may detect the temperature of the left wall surface of the heating chamber 5, that is, the detection areas B, C, D, F, G, H, J, K, It is also possible to set L, N, O, and P as a group of areas and use the maximum and minimum values of the detected temperature in each area within the group of areas. In this case, it is possible to prevent the temperature of the indoor wall surface from being detected.

In FIG. 16, first, it is determined whether or not to make a determination based on the temperature detected by the infrared sensor 53 based on the temperature detected by the thermistor sensor 54 . This is because when the temperature detected by the thermistor sensor 54 exceeds 100° C. immediately after oven heating, even if the food placed in the heating chamber 5 is in a frozen state, the inside of the heating chamber 5 is Since the thawing is accelerated by the air, there is no problem even if it is heated in the same way as at room temperature.
Therefore, in FIG. 16, it is determined whether or not the temperature detected by the thermistor sensor 54 exceeds 100° C. (ST100), and if it exceeds, it is determined to be normal temperature (ST110).

In ST100, if the temperature detected by the thermistor sensor 54 is 100° C. or less, it is next determined whether or not the temperature detected by the thermistor sensor 54 is less than 0° C. (ST101). If so, it is determined to be frozen (ST111). If the temperature inside the heating chamber is less than 0° C., it is almost always caused by putting frozen food in the heating chamber, so there is no problem even if it is judged as frozen.

If the temperature detected by the thermistor sensor 54 is 0° C. or higher in ST101, then it is determined whether or not the temperature detected by the thermistor sensor 54 is lower than 50° C. (ST102). Transition to judgment based on the detected temperature at .

It should be noted that the temperature detected by the infrared sensor 53 changes depending on the surrounding temperature conditions (hereinafter referred to as environmental temperature), here, the temperature detected in the heating chamber. In other words, even if the temperature of the food to be cooked is the same, if the food is placed in the heating chamber after the previous cooking has finished and not much time has passed, the temperature in the heating chamber will become almost the same as the room temperature in the kitchen as time passes. The temperature detected by the infrared sensor 53 is higher than when the food is placed in the container. In addition, when the temperature in the heating chamber 5 is high, the temperature difference between IRMAX and IRMIN or the temperature detected by the thermistor sensor and IRMIN may become large even when food at room temperature is placed.
Therefore, subsequent control is changed depending on whether the temperature detected by the thermistor sensor 54 is less than 50.degree.

First, when it is determined in ST102 that the temperature detected by the thermistor sensor 54 is less than 50.degree. C., it is determined whether or not the difference between IRMAX and IRMIN is less than 10.degree. C. (ST103). When a normal food is placed in the heating chamber 5 while the room temperature is not so high, the temperature in the detection area corresponding to the food is IRMIN, and the temperature in the detection area not corresponding to the food is Although the temperature reaches IRMAX, the temperature in the sensing area corresponding to the food does not drop significantly.

For example, when the room temperature is 30°C, even if the food at 10°C is put in the room, the temperature detected in the detection area corresponding to the food is, for example, about 25°C, and there is no such a temperature difference. Can not. It is assumed that this temperature difference becomes large when a food with a low temperature, such as a frozen food, is put in.
Therefore, when this temperature difference becomes 10° C. or more, that is, when the result in ST103 is NO, it is determined that the refrigerator is frozen (ST108).

However, there may be a case where the difference between IRMAX and IRMIN is small because a large object to be cooked is put into the room and the object corresponds to all the detection areas.
For example, when a large frozen object is placed in the heating chamber, which was 30°C, the temperature in all the detection areas becomes, for example, 10°C, and the difference between IRMAX and IRMIN is less than 10°C. is the case.

However, even if the frozen items are placed all over the room, the room temperature does not cool down quickly, so the temperature detected by the thermistor sensor detects almost the same temperature as before the frozen items are placed. Therefore, by comparing the temperature detected by the thermistor sensor with IRMIN, it is determined whether or not the food is frozen.

In FIG. 16, if it is determined that the temperature difference is less than 10° C. in ST103, that is, if YES in ST103, it is determined whether the temperature difference between the temperature detected by the thermistor sensor and IRMIN is less than 15° C. (ST104), if the temperature difference is 15° C. or more, it is determined to be frozen (ST108), and if it is less than 15° C., it is determined to be room temperature (ST107).

The flow after the temperature detected by the thermistor sensor 54 is determined to be 50° C. or higher in ST102 is also substantially the same as the flow after ST103 and ST104 when the temperature detected by the thermistor sensor 54 is determined to be less than 50° C. However, the temperature threshold for determination is made different. This is because the internal temperature is high, and the temperature detected by the infrared sensor 53 is taken into consideration.

If it is determined in ST102 that the temperature detected by the thermistor sensor 54 is 50° C. or higher, it is determined whether or not the difference between IRMAX and IRMIN is less than 20° C. (ST105). When this temperature difference becomes 20° C. or more, that is, when the result of ST105 is NO, it is determined that the refrigerator is frozen (ST108).

If it is determined in ST105 that the temperature difference is less than 20°C, it is determined whether the temperature difference between the thermistor detection temperature and IRMIN is less than 30°C (ST106). If the temperature is less than 30° C., it is determined to be room temperature (ST109).

In FIG. 15, when the freezing determination step ST11 is completed, the heating setting step ST12 is performed next. In the heating setting step, if the freeze determination result is frozen, the thawing heating step is performed, and then the heating setting for the normal internal heating step is performed.

FIG. 17 is a flow chart showing the heating setting process.
First, the temperature detected by the infrared sensor 53 (the maximum value among the temperatures detected in the detection areas A to P) is stored as the initial temperature (ST111).
Next, it is determined whether or not the determination result in the frozen determination step ST11 is frozen (ST112), and if it is frozen, thawing heating is performed to thaw the cooked food.

First, the microwave output is set to 200 W and the output of the upper radiant heat heating means 8a is set to a low heating power of 200 W (ST113), each heating means is driven (ST114) to start heating, and the temperature detected by the infrared sensor and the initial temperature It is determined whether the temperature difference exceeds 5 ° C. (ST114), and the heating is continued until it exceeds to promote thawing, and when it exceeds, the heating by the upper radiant heat heating means 8a is stopped (ST116), and the microwave The output is set to 400 W (ST117). The low thermal power output of the upper radiant heat heating means 8a is such that the average power is 200 W by conducting rate control.

Further, in ST112, if the determination result in the frozen determination step ST11 is room temperature, the microwave output is set to 400 W in ST117.

In ST113, the microwave output for defrosting heating is not limited to 200 W, and may be lower than the microwave output for normal internal heating. Also, the output of the upper radiant heat heating means 8a is not limited to 200W, but may be a low thermal output such as 100W or 300W.

In FIG. 15, when the heating setting step ST12 is completed, the process proceeds to the end temperature setting step ST13.
FIG. 18 is a flow chart showing the end temperature setting step ST13.
First, it is determined whether or not the determination result in the frozen determination step ST11 is frozen (ST121). If the determination is normal temperature, the internal heating end temperature A is set to 30°C, and the internal heating end temperature B is set to 80°C ( ST122), if the determination is freezing, the internal heating end temperature A is set at 40°C, and the internal heating end temperature B is set at 90°C (ST123).

When the food to be cooked is frozen, the food is thawed and heated in the heating setting step ST12, but the temperature of the food to be cooked may be uneven. Therefore, when it is determined to be frozen in ST121, the end temperature by the infrared sensor 53 is set higher than when it is determined to be room temperature, and the heating time of the internal heating process is lengthened to reduce uneven heating. ing. In addition, when the temperature in the heating chamber 5 is higher than the normal temperature (the cooked food is normal temperature) because the heating is performed by the upper radiant heat heating means 8a for thawing and heating, it is determined to be frozen in ST121. Therefore, the end temperature of the thermistor sensor 54 is set to be higher than when the room temperature is determined to prevent premature termination of heating due to erroneous detection.

In FIG. 15, when the end temperature setting step ST13 is completed, the microwave heating means is driven (ST14), and it is determined whether the temperature detected by the infrared sensor 53 is equal to or higher than the internal heating end temperature A (ST15), and the internal heating is completed. If it is not equal to or higher than the temperature A, it is determined whether the temperature detected by the thermistor sensor 54 is equal to or higher than the internal heating end temperature B (ST16).
Here, until the temperature detected by the infrared sensor 53 is determined to be equal to or higher than the internal heating end temperature A in ST15, or until the temperature detected by the thermistor sensor 54 is determined to be equal to or higher than the internal heating end temperature B in ST16. , the heating by the microwave heating means 6 is continued.

FIG. 19 shows the display on the central heating state display section 31M during the time period during which the internal heating step ST1 is being performed. During this period, the front LED in the diagram showing the heating chamber 6 among the high temperature warning LED group 313 is lit to indicate to the user that the heating chamber 6 is at a high temperature. Further, since the microwave heating means 6 is in operation, the microwave LED 310 is lit.

FIG. 20 shows the display on the central display section 30M during the time period during which the internal heating step ST1 is being performed. In the first area 301 of the central display section 30M, "RG cooking", which is the control menu being operated, is displayed, and in the second area 302, "strong" is displayed. Note that the displays in the first area 301 and the second area 302 do not change during range grill cooking.

However, in the third area 303, a message "heating in the range..." is displayed to indicate that the microwave heating means 6 is being driven, and the indicator display below is shown in FIG. 20(b) -> Fig. 20(c) -> Fig. 20(a) -> . (execution display).

Next, the inside/outside heating step ST2 will be described based on the flowchart of FIG.
At the start of the inner/outer heating process, the voice notification unit 70 or the like is used to notify that the inner/outer heating process has started.

The inside/outside heating step ST2 is carried out after the inside heating step ST1 is finished, and the operation of the microwave heating means 6 is continued.

First, the upper radiant heat heating means 8a is driven (ST21), and the simultaneous driving of the microwave heating means 6 and the upper radiant heat heating means 8a is continued for a predetermined time, ie, the heating time for the inner and outer heating processes. Specifically, the remaining time is calculated by subtracting the current time from the heating time of the inside and outside heating process, and this remaining time is continued until it becomes zero. (ST22).

FIG. 22 shows the display on the central heating state display section 31M during the time period during which the inside and outside heating step ST2 is being performed. During this period, the front LED in the diagram showing the heating chamber 6 among the high temperature warning LED group 313 is lit to indicate to the user that the heating chamber 6 is at a high temperature. Further, since the microwave heating means 6 is in operation, the microwave LED 310 and the grill LED 311 are lit.

FIG. 23 shows the display of the central display section 30M during the time period during which the inside and outside heating step ST2 is being performed. As shown in FIG. 23, "RG cooking" is displayed in the first area 301 and "strong" is displayed in the second area 302, and the microwave heating means 6 and the upper radiant heat 23(a) -> FIG. 23(b) -> FIG. )-> FIG. 23(a)-> .

Next, the external heating step ST3 will be described based on the flowchart of FIG.
At the start of the external heating process, the voice notification unit 70 or the like is used to notify that the external heating process has started.

In the external heating step, first, the microwave heating means 6 is stopped, and the lower radiant heat heating means 8b is driven while the upper radiant heat heating means 8a is kept driven (ST31). After that, it is determined whether the temperature difference between the detected temperature of the thermistor sensor 54 and the initial temperature of the thermistor sensor is 10° C. or more (ST32). (ST33), the remaining time for the external heating process is calculated by subtracting the elapsed time from the time for the external heating process (ST34), and it is determined whether the remaining time for the external heating process has become 0. (ST35). In ST35, if the external heating process remaining time becomes 0, the upper radiant heat heating means 8a and the lower radiant heat heating means 8b are stopped (ST36), and the range grill cooking is finished.

The method for calculating the external heating process time is the following formula (1).
(α×ΔTIME1+β)×γ (1)
In equation (1), α is a factor that amplifies the time of the external heating process according to ΔTIME1. β is the time for securing the time for the external heating process regardless of the time of ΔTIME1, and is also the minimum time for the external heating process. γ is a coefficient that adjusts the remaining time according to the thermal power. There are 5 types of heat power for "RG cooking": "strong", "slightly strong", "standard", "slightly weak", and "weak". .2", "standard: 1.0", "slightly weak: 0.8", and "weak: 0.5".

In ST34, after calculating the remaining time of the external heating process, if the remaining time of the external heating process is less than 3 minutes, the voice notification unit 70 may notify that the cooking is finished.

FIG. 25 shows the display on the central heating state display section 31M during the time period during which the external heating step ST3 is being performed. During this period, the front LED in the diagram showing the heating chamber 6 among the high temperature warning LED group 313 is lit to indicate to the user that the heating chamber 6 is at a high temperature. Moreover, since the upper radiant heat heating means 8a and the lower radiant heat heating means 8b are operated, the grill LED 311 is lit.

26 and 27 show the display of the central display section 30M during the time period during which the external heating step ST3 is being performed. First, until the remaining time is calculated in ST34 of FIG. 24, that is, while ST31, 32, and 33 are being performed, as shown in FIG. While the second area 302 displays "Strong", the third area 303 displays "Grill heating..." indicating that the upper radiant heat heating means 8a and the lower radiant heat heating means 8b are being driven. 26(a)->FIG. 26(b)->FIG. 26(c)->FIG. 26(a)->... Three types are displayed every second to indicate that the external heating process is being executed.

Further, while the heating is continued while calculating the remaining time in ST34 and ST35 of FIG. 24, as shown in FIG. In the state where "strong" is displayed, the remaining time is displayed in the third area 303 by changing it every second, and the indicator display under it is shown in FIGS. --> FIG. 27(c) --> FIG. 27(a) --> .

FIG. 28 shows the display of the central display section 30M after cooking is finished. "Cooking completed" is displayed, and "Please take out the food" is displayed to notify the removal of the food. After the food is taken out, that is, after the door is opened or the input key 412 is pressed, "power is on" indicating that the power is on and "range grill high temperature warning" indicating that the temperature is high are displayed. indicate.

Although not shown, when the user opens the heating door 50 in each heating process and the heating stops, for example, in FIG. The display of the indicator display of "heating in the microwave" is turned off, and when the heating is resumed, the indicator display of "heating in the microwave" is displayed again. Also, when the remaining time is being displayed, the countdown of the remaining time is stopped and displayed.

Next, the temperature state in the heating chamber 5 during microwave cooking will be described with reference to FIG.
In FIG. 29, IRMAX is 20° C., IRMIN is −5° C., and since the temperature difference between IRMAX and IRMIN is 25° C., it is judged frozen. Also, the temperature detected by the infrared sensor 53 at this time is assumed to be 20° C., which is the same as IRMAX.

Therefore, in the internal heating step ST1, thawing heating is first performed. In the thawing heating, heating is performed at a total of 400 W, which is the output of 200 W of the microwave heating means 6 and the output of 200 W of the upper radiant heat heating means 8a. The heating by is stopped, and the thawing heating step is finished.

When the thawing and heating process is finished, the normal internal heating process ST1 is continued.
The output of the microwave heating means 6 is changed to 400 W to continue heating until the temperature detected by the infrared sensor 53 reaches 40°C.

After that, the inside/outside heating step ST2 is performed, and the operation is performed at a total output of 1400 W, which is the output of 400 W of the microwave heating means 6 and the output of 1000 W of the upper radiation heating means 8a. FIG. 30 shows the temperature transition in the inside/outside heating step ST2, and FIG. 31 shows the power transition. In this step, the upper radiant heat heating means 8a is also added from the room temperature state to increase the temperature inside and outside the meat while increasing the temperature inside and outside the meat (for example, if it is chicken thigh meat, the temperature is raised to about 50 to 70 ° C.). . When the temperature inside the meat is 50 to 70°C, it is the temperature at which the proteins of the meat start to coagulate. At the same time, by increasing the internal temperature to 80° C. or higher, the temperature fluctuation of the meat disappears and the temperature fluctuation at the time of shifting to the external heating process becomes small.

After that, the process proceeds to the external heating step ST3, the microwave heating means 6 is stopped, and the upper radiant heat heating means 8a outputs 1000 W and the lower radiant heat heating means 8b outputs 800 W, totaling 1800 W. Note that FIG. 32 shows the temperature transition in the external heating step ST3, and FIG. 33 shows the power transition. In this process, after the internal and external temperatures of the meat reach 50 to 70°C, the surface temperature of the chicken thigh is raised to 100°C or higher by heating from the outside of the chicken thigh by radiation or by heat conduction from a saucer, and moisture is removed. It makes it crispy and further browns and becomes fragrant (Maillard reaction). In the external heating step ST3, the temperature inside the food material rises more slowly than in microwave heating, so dryness due to drying is suppressed and the meat is kept soft and juicy.

In Embodiment 1, after the internal heating process by the microwave heating means 6 is completed, the upper radiant heat heating means 8a is driven while the driving of the microwave heating means 6 is maintained. temperature drop can be prevented, and the occurrence of uneven temperature of food can be prevented.

In the first embodiment, the temperature of the thermistor sensor 54 that terminates the internal heating process is one, but a plurality of thermistor sensors may be provided.
In addition, in the determination of freezing in the internal heating process, two types of freezing and refrigeration are assumed. The internal heating process end temperature may be changed.

Although the above has been described based on the first embodiment, it is of course possible to appropriately change the flow of the process and change the set time and temperature without departing from the gist of the disclosure.

1 main body, 2 top plate, 3 induction heating means, 4 exhaust port cover, 5 heating chamber,
6 microwave heating means, 7 control unit, 8 radiant heat heating means, 20L left heating port, 20R
Right heating port, 30L left display part, 30M central display part, 30R right display part, 31L left heating power display part, 31R right heating power display part, 31M central heating status display part, 40L left operation part, 4
0M central operation unit, 40R right operation unit, 50 heating door, 51 handle, 52 open/close detection unit, 53 infrared sensor, 54 thermistor sensor, 100 heating cooker, 200 kitchen furniture, 301 first display area, 302 second display area , 303 third display area, 310
Range LED, 311 Grill LED, 312 Oven LED, 313 High temperature caution LED group, 400 Main power key, 401L, 401R, 402L, 402R, 40
3L, 403R, 404L, 404R, 405L, 405R, 411, 412, 413,
414, 415, 416, 417, 418, 419 input keys, 410 light emitting unit.

Claims (11)

a heating chamber for storing food to be cooked;
microwave heating means for irradiating the heating chamber with microwaves;
radiant heat heating means arranged in the heating chamber;
a non-contact temperature sensor that detects the temperature of each area divided into a plurality of areas in the heating chamber;
an indoor temperature sensor that detects the temperature of the heating chamber;
a control means for controlling the driving of the microwave heating means and the radiant heat heating means;
The control means causes the microwave heating means and the radiant heat heating means to be stopped after driving the microwave heating means and the radiant heat heating means according to the temperature state of each area detected by the non-contact temperature sensor. A first step of either driving only the means or driving only the microwave heating means; and following the first step, driving the microwave heating stage and the radiant heat heating Operation means for setting a control menu for performing a second step of driving the means, and a third step of stopping the microwave heating means and driving the radiant heat heating means following the second step. and a heating cooker. In the first step, when the difference between the maximum value and the minimum value of the temperature of each area detected by the non-contact temperature sensor is equal to or greater than a first predetermined value, the microwave heating means is operated at the first output. 2. The heating cooker according to claim 1, wherein after the radiant heat heating means is driven with the second output, the radiant heat heating means is stopped and only the microwave heating means is driven with the third output. In the first step, the difference between the maximum value and the minimum value of the temperature in each area detected by the non-contact temperature sensor is less than a first predetermined value, but the temperature detected by the room temperature sensor and When the difference from the minimum value is equal to or greater than a second predetermined value, after driving the microwave heating means at the first output and the radiant heat heating means at the second output, the radiant heat heating means is stopped and the microwave 2. The heating cooker according to claim 1, wherein only the heating means is driven by the third output. In the first step, if the difference between the maximum value and the minimum value of the temperature of each area in the area group consisting of a part of the areas that can be detected by the non-contact temperature sensor is equal to or greater than a first predetermined value. and after driving the microwave heating means at the first output and the radiant heat heating means at the second output, the radiant heat heating means is stopped and only the microwave heating means is driven at the third output. The heating cooker according to claim 1. In the first step, the difference between the maximum value and the minimum value of the temperature of each area in the area group consisting of a part of the areas that can be detected by the non-contact temperature sensor is less than the first predetermined value. , if the difference between the temperature detected by the indoor temperature sensor and the minimum value is equal to or greater than a second predetermined value,
After driving the microwave heating means with the first output and the radiant heat heating means with the second output, the radiant heat heating means is stopped and only the microwave heating means is driven with the third output. Item 1. The heating cooker according to item 1. 6. The heating cooker according to any one of claims 2 to 5, wherein the first predetermined value changes according to the temperature detected by the indoor temperature sensor. 6. The heating cooker according to claim 3, wherein the first predetermined value and the second predetermined value change according to the temperature detected by the indoor temperature sensor. 6. The heating cooker according to any one of claims 2 to 5, wherein the first output is smaller than the third output. In the first step, after driving the microwave heating means and the radiant heat heating means, the radiant heat heating means is stopped, only the microwave heating means is driven, and then the area detected by the non-contact temperature sensor 2. The heating according to claim 1, wherein the heating is terminated when any one of the temperatures becomes equal to or higher than the first temperature, or when the temperature detected by the room temperature sensor becomes equal to or higher than the second temperature. Cooking device. In the first step, after driving only the microwave heating means, if any of the temperatures in the area detected by the non-contact temperature sensor reaches a third temperature or higher, or if it is detected by the indoor temperature sensor 10. The heating cooker according to claim 9, wherein the heating is finished when the temperature reaches a fourth temperature or higher. 11. The heating cooker according to claim 10, wherein the first temperature is higher than the third temperature and the second temperature is higher than the fourth temperature.

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