JP3631011B2 - Cooking dishes and cooking equipment - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a cooking dish for placing an object to be heated such as food, and a heating cooking apparatus such as an oven toaster or microwave oven, and more specifically, cooking for positioning an object to be heated at a predetermined distance with respect to a heating means. The present invention relates to a dish and a heating cooking apparatus including the cooking dish.
[0002]
[Prior art]
Some conventional cooking devices include a cooking dish that positions an object to be heated at a predetermined distance from a heating means. In such a conventional cooking apparatus, for example, when cooking is performed for different purposes, such as when performing oven cooking and grill cooking, the heating means such as a heater and the like are covered. In some cases, it was preferable to change the distance from the heated object.
[0003]
As an example of changing the distance between the object to be heated and the heating means, the above-described oven cooking and grill cooking will be specifically described. First, oven cooking is cooking that heats an object to be heated slowly, and grill cooking is cooking that heats an object to be heated so that it is burnt. In general, when grill cooking is performed, it is preferable that an object to be heated is closer to a heater than oven cooking. In the conventional cooking apparatus as described above, another member is used to bring the object to be heated closer to heating means such as a heater. This is shown in FIG.
[0004]
FIG. 12 schematically shows a cross section of a conventional cooking device. In the conventional cooking apparatus 100 as described above, the heater 101 is used to perform oven cooking and grill cooking of the heated object 102 in the heating chamber 104. Then, the object to be heated 102 was placed on the cooking dish 103 in the oven cooking, and was placed on the grill net 105 set on the cooking dish 103 in the grill cooking as shown in FIG. .
[0005]
[Problems to be solved by the invention]
However, the above-described grill net 105 has a structure that is generally difficult to clean, and when it is not used (during oven cooking, etc.), it is necessary to store it in a place different from the cooking device 100. . That is, the grill net 105 has a problem that it is complicated to handle.
[0006]
That is, as described above, in a conventional cooking device using a cooking dish, it is necessary to use a separate member when cooking the object to be heated closer to the heating means than usual, and the separate member is handled. There is a problem that is complicated.
[0007]
The present invention has been conceived in view of such circumstances, and an object of the present invention is to provide a cooking dish and a heating cooking apparatus that can change the distance between an object to be heated and heating means without using a separate member. .
[0008]
[Means for Solving the Problems]
The cooking device according to the present invention as set forth in claim 1 is provided above the heating chamber, a cooking chamber for placing an object to be heated, a heating chamber having a pan stopper for placing the cooking pan, and the heating chamber. A heater, and the cooking plate has a bottom surface on which the object to be heated is placed and a peripheral wall portion surrounding the outer periphery of the bottom surface, and the bottom surface is inclined downward toward the center portion. And a first surface that forms a concave shape with the peripheral wall portion, a second surface that is the back surface of the first surface and has a convex shape with the central portion at the top, and a juice receiver formed on the outer periphery of the second surface A distance between the second surface and the heater when the object to be heated is placed on the second surface and the cooking plate is placed on the dish stopper. wherein said be shorter than the distance between the first surface and the heater when by placing the object to be heated was placed on the cooking dish to the dish stopped To.
[0009]
Moreover, the cooking dish concerning this invention of Claim 2 is equipped with the bottom face which mounts a to-be-heated material, and the surrounding wall part surrounding the outer periphery of this bottom face, The said bottom face is downward toward the center part. A first surface having an inclination, a second surface that is a back surface of the first surface, has a convex shape with the central portion at the top, and a juice receiving groove formed on the outer periphery of the second surface, When the first surface and the peripheral wall portion are recessed so that the distance between the second surface and the heater is shorter than the distance between the first surface and the heater. It is characterized by forming a shape.
[0010]
According to such a configuration, the distance between the object to be heated and the heater can be changed by changing the state of the cooking dish in the cooking device.
[0011]
Thereby, in a cooking-by-heating apparatus, the distance of a to-be-heated material and a heater can be changed, without using another member with complicated handling.
[0012]
In addition, since the first surface of the cooking dish is concavely inclined toward the center of the cooking dish, the center of the cooking dish is likely to become hot, and normal heating provided with heating means above the cooking dish. In the cooking apparatus, the object to be heated placed in the central portion of the cooking pan can be moved away from the heating means as compared with the object to be heated placed in the other part.
In addition, since the second surface of the cooking dish is inclined in a convex shape toward the center of the cooking dish, the juice coming out of the heated object to be heated is separated from the object to be heated by its own weight. Move to the outer periphery of the two surfaces.
[0013]
Thus, the object to be heated can be heated evenly as a whole, or the object to be heated can be heated without being soaked in the juice that the person has taken out.
[0014]
Furthermore, since the juice receiving groove is provided on the outer periphery of the second surface, it is possible to store the juice from the heated object to be heated in the juice receiving groove, and to avoid spilling the juice around the cooking dish. Sanitary cooking is possible.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below in detail with reference to the drawings. In the following embodiments, an oven microwave is shown as an example of a cooking device. However, the present invention is not limited to this, and may be, for example, an oven toaster or the like. Any cooking device provided with a cooking pan positioned at a predetermined distance can be applied.
[0016]
FIG. 1 is an oven microwave oven according to an embodiment of the present invention. The oven microwave oven 1 includes a door 3 and a control panel 6 on the front surface of the main body 2. The microwave oven 1 includes a heating chamber (a heating chamber 5 described later, omitted in FIG. 1) at the back of the door 3.
[0017]
2 is a cross-sectional view taken along line II-II of the microwave oven 1 shown in FIG. 1, and FIG. 3 is a cross-sectional view taken along line III-III.
[0018]
Referring to FIGS. 2 and 3, the oven microwave oven 1 includes a heater 7 and a magnetron 10 for heating an object to be heated 11 such as food. The heater 7 is provided above the heating chamber 5, and the magnetron 10 is provided on the right side of the heating chamber 5. The oven microwave oven 1 is configured to heat the article 11 to be heated by either the heater 7 or the magnetron 10. In the heating chamber 5, a cooking dish 4 for placing the article to be heated 11 is provided. In addition, 51 in FIG. 2 is a dish stopper provided on the inner wall surface of the heating chamber 5 to support the cooking dish 4.
[0019]
Next, the structure of the cooking pan 4 will be described. FIG. 4A is a perspective view of the cooking dish 4. With reference to FIG. 4A, the cooking pan 4 mainly includes a bottom surface 43 and a peripheral wall portion 44 surrounding the outer periphery of the bottom surface 43. And the cooking dish 4 which consists of the bottom face 43 and the surrounding wall part 44 has a concave shape in general.
[0020]
There is a central portion 40 at the center of the bottom surface 43, and the bottom surface 43 is inclined downward toward the central portion 40 (see the cross section of the cooking dish 4 in FIGS. 2 and 3). The bottom surface 43 can be divided into four regions along the diagonal line. And these four area | regions respectively have the downward inclination toward the center part 40 as mentioned above. In each of the regions, a plurality of beats 41 are formed along the slope. The beat 41 has a linear concave shape. For example, a corresponding portion in the bottom surface 43 is pressed downward (from the front surface to the back surface of the bottom surface 43 shown in FIG. 4A). Is formed. Thereby, the back side of the corresponding part in the bottom face 43 has a convex shape.
[0021]
FIG.4 (b) is a perspective view in the state in which the cooking pan 4 shown to Fig.4 (a) was turned over. As described above, since the bottom surface 43 of the cooking dish 4 has an inclination toward the central portion 40, the bottom surface 43 generally has a convex shape with the central portion 40 as a vertex in the state shown in FIG. Will be. In the state shown in FIG. 4B, the beat 41 protrudes from the periphery. Further, in the state shown in FIG. 4B, a juice receiving groove 42 is formed in the outer periphery of the bottom surface 43 and in a portion corresponding to the connection portion between the bottom surface 43 and the peripheral wall portion 44.
[0022]
In the microwave oven 1 of the present embodiment, the cooking pan 4 can be used in the state shown in FIG. 4A or the state shown in FIG. Hereinafter, for the sake of convenience, the state shown in FIG. 4A of the cooking pan 4 is referred to as “front-facing”, and the state illustrated in FIG. 4B is referred to as “backward”. 5 and 6 are cross-sectional views taken along line II-II and cross-sectional views taken along line III-III of the microwave oven 1 of FIG. 1 when the cooking dish 4 is used face down. FIG.
[0023]
Referring to FIGS. 5 and 6, cooking pan 4 is supported by dish stopper 51 in heating chamber 5 even when it is used face down. The heated object 11 is placed on the beat 41 protruding from the bottom surface 43. 2 and 5, or FIG. 3 and FIG. 6, when the cooking dish 4 is used face down, the object to be heated 11 on the bottom surface 43 is compared to when it is used face up. The distance to the heater 7 is shortened. That is, in the present embodiment, the distance between the article to be heated 11 and the heater 7 can be changed depending on whether the cooking dish 4 is used face up or face down. And since the said distance becomes shorter when using the cooking dish 4 face down than using it face up, in the microwave oven 1, for example, in the oven cooking, the cooking dish 4 is used face up, In grill cooking, it can be said that it is preferable to use the cooking dish 4 face down.
[0024]
When the cooking dish 4 is used face up, the bottom surface 43 is directed toward the central portion 40 with respect to the surface on which the object to be heated 11 is placed, as shown in FIGS. And has a concave shape. Thereby, when the several to-be-heated object 11 is mounted in the bottom face 43, the baking unevenness between the to-be-heated objects 11 can be suppressed. The suppression of this uneven burning will be described below.
[0025]
In the heating chamber 5, when heating is performed by the heater 7, the temperature tends to increase toward the center of the heating chamber 5 with respect to the same horizontal plane, for the reason that the distance from the outside is increased. From this, in the conventional oven microwave oven, in the heating chamber, when a plurality of objects to be heated are placed on the same horizontal surface such as a cooking dish, in order to suppress uneven baking between the objects to be heated, A device has been devised to make it difficult to apply the heat of the heater to the object to be heated located in the center. Note that this means that, for example, a plate called a “baffle plate” is provided at a position corresponding to the central portion of the heater, or the number of turns in the central portion is set when the heater is constituted by a coil. Or less than the number.
[0026]
On the other hand, in the microwave oven 1 according to the present embodiment, as described above, the bottom surface 43 has a concave shape toward the central portion 40, so that the object to be heated 11 placed on the bottom surface 43 has the central portion 40. The closer to the heater, the longer the distance from the heater 7. Therefore, in the microwave oven 1, by using the cooking dish 4, uneven baking between the objects to be heated 11 can be suppressed without performing the above-described device.
[0027]
Moreover, when using the cooking pan 4 face down, as described above, the bottom surface 43 has a convex shape toward the central portion 40 with respect to the surface on which the article to be heated 11 is placed. Thereby, even if soup comes out from the to-be-heated to-be-heated object 11, the to-be-heated object 11 is not immersed in the said soup. This will be described with reference to FIG.
[0028]
FIG. 7 shows the cooking dish 4 used face down and the heated object 11 placed on the beat 41 of the cooking dish 4. In addition, regarding the cooking dish 4, FIG. 7 is corresponded in sectional drawing which follows the VII-VII line of FIG. Referring to FIG. 7, in cooking pan 4, bottom surface 43 is inclined downward from central portion 40 toward peripheral wall portion 44.
[0029]
On the other hand, in the conventional cooking dish, there was no inclination in the bottom face. Therefore, when the heated object is heated and juice such as meat juice is taken out, the juice cannot move from the periphery of the heated object, and the heated object is immersed in the juice.
[0030]
However, in the cooking dish 4 of the present embodiment, since the bottom surface 43 has an inclination as described above, even if the article to be heated 11 is heated to take out the juice, the juice is directed toward the peripheral wall portion 44. Flowing. From this, in the microwave oven 1, even if the juice comes out from the cooked article 11 to be heated, it can be avoided that the article 11 is immersed in the juice.
[0031]
Moreover, when using the cooking dish 4 face down, the linear beat 41 protrudes on the bottom face 43 of the cooking dish 4 along the inclination as described above. Thereby, the juice which came out of the to-be-heated to-be-heated object 11 can be isolate | separated from the to-be-heated object 11 more reliably. This will be described with reference to FIG.
[0032]
FIG. 8 shows the cooking dish 4 used face down and the heated object 11 placed on the beat 41 of the cooking dish 4. In addition, regarding the cooking dish 4, FIG. 8 is corresponded in sectional drawing which follows the VIII-VIII line of FIG. With reference to FIG. 8, in the cooking dish 4, the gap 41 is partially formed between the object to be heated 11 and the bottom surface 43 due to the formation of the beat 41. For this reason, even when the juice 49 comes out of the heated article 11 to be heated, the juice 49 is easily separated from the article 11 to be heated. Further, since the beat 41 is formed along the inclination of the bottom surface 43, the juice 49 separated from the article to be heated 11 flows quickly toward the peripheral edge of the bottom surface 43.
[0033]
As shown in FIG. 7, a juice receiving groove 42 is formed on the peripheral edge of the bottom surface 43 of the cooking dish 4. Thereby, as mentioned above, the juice flowing from the article to be heated 11 toward the peripheral wall portion 44 can be stored in the juice receiving groove 42 without dripping down. Therefore, cooking can be performed more hygienically in the oven microwave oven 1.
[0034]
In the present embodiment described above, the cooking dish 4 can be used either face up or face down, so that the cooking dish has a first surface and a second surface different from the first surface, It is disclosed that a first state in which the object to be heated is placed on one surface and a second state in which the object to be heated is placed on the second surface can be taken. When the cooking dish 4 is used face up and when it is used face down, the distance between the object 11 to be heated and the heater 7 is changed, so that the cooking dish is in the first state and the second state. In the case of this state, it is disclosed that the distance between the object to be heated and the heating means is different.
[0035]
In addition, the cooking dish which can take the 1st and 2nd state from which a to-be-heated material and a heating means differ differs does not necessarily need to have the beat 41 in the bottom face 43 like the cooking dish 4. FIG. FIG. 9 shows a cooking dish 60 which is a first modification of the cooking dish 4 of the present embodiment. The cooking dish according to claim 1 of the present invention has a bottom surface 63 like the cooking dish 60. It can also be configured as a flat surface without a beat. 9 (a) shows the cooking pan 60 in the face-up state as shown in FIG. 4 (a), and FIG. 9 (b) shows the dish-up state as shown in FIG. 4 (b). A cooking dish 60 is shown. And in the cooking pan 60 shown to Fig.9 (a), the bottom face 63 inclines so that it may become convex downward toward the center part 65. As shown in FIG. In addition, in the cooking pan 60, the bottom surface 63 is surrounded by the peripheral wall portion 64, and a juice receiving groove 62 is formed at the peripheral portion of the bottom surface 63 and at the connection portion between the bottom surface 63 and the peripheral wall portion 64.
[0036]
Moreover, in this Embodiment demonstrated above, when the bottom face 43 of the cooking plate 4 has an inclination toward the center part 40, it is disclosed that a cooking plate has an inclination toward the center of the said cooking plate. Will be. In the present embodiment, the bottom surface 43 is configured such that a portion other than the central portion 40 of the bottom surface 43 is divided into four plate bodies, and the four plate bodies are inclined toward the central portion 40. Was. That is, the bottom surface 43 is configured such that the four plates connected to each other are inclined toward the central portion 40 so that the object to be heated 11 can be easily placed. However, the present invention is not limited to this configuration, and depending on the shape of the object to be heated 11, the bottom surface 43 can also be configured to have a conical shape with the central portion 40 as the apex.
[0037]
Moreover, in this Embodiment demonstrated above, the processus | protrusion formed along the inclination which turned to the center of the said cooking plate is comprised by the beat 41 formed in the bottom face 43 of the cooking plate 4. FIG. . In addition, the shape of the protrusion of the present invention is not limited to a linear shape like the beat 41. As long as it has a convex shape, it may be in the form of dots that are obtained by dividing the beat 41.
[0038]
Moreover, in this Embodiment demonstrated above, the beat 41 was formed so that it might have a convex shape, only when the cooking pan 4 has a convex shape toward the center, as shown in FIG.4 (b). . That is, the protrusion formed on the cooking dish is described to be formed only when the cooking dish has a convex shape toward the center thereof, but the present invention is not limited to this. . Even when the cooking dish has a concave shape toward the center (in the case of the cooking dish 4, the state shown in FIG. 4A), it is preferable that the cooking dish is provided with a protrusion. This corresponds to the fact that the beat 41 is pressed on the bottom surface 43 in the opposite direction to the present embodiment. Even in such a case, the juice that has come out of the object to be heated is easily separated from the object to be heated, and the juice flows quickly toward the center of the cooking dish.
[0039]
Moreover, in this Embodiment demonstrated above, the cooking pan 4 has a substantially square shape, and the beat 41 is along the inclination direction of the bottom face 43, and one side which comprises said square Although formed in parallel, the aspect in which the beat 41 is formed is not limited to this. 10 and 11 show a cooking plate 80 which is a second modification of the cooking plate 4 of the present embodiment.
[0040]
FIG. 10 (a) shows the cooking dish 80 in the face-up state as shown in FIG. 4 (a), and FIG. 10 (b) shows the cooking in the face-down state as shown in FIG. 4 (b). A dish 80 is shown. FIG. 11 is a bottom view of the cooking plate 80, that is, a view of the cooking plate 80 in the state of FIG. In the cooking pan 80 shown in FIG. 10A, the bottom surface 83 is inclined so as to protrude downward toward the central portion 85. Further, in the cooking pan 80, the bottom surface 83 is surrounded by the peripheral wall portion 84, and a juice receiving groove 82 is formed at the peripheral portion of the bottom surface 83 and at the connection portion between the bottom surface 83 and the peripheral wall portion 84.
[0041]
A beat 81 having the same configuration as the beat 41 is formed on the bottom surface 83. The beat 81 is formed along the inclination direction of the bottom surface 43 and parallel to the square diagonal line. Here, particularly with reference to FIG. 11, some of the plurality of beats 81 extend to the central portion 85 of the bottom surface 83. As described above, the beat 81 is extended to the central portion 85, so that even when the juice of the object to be heated is placed on the central portion 85, the juice can be quickly guided to the juice receiving groove 82. it can.
[0042]
On the other hand, in the present invention, as long as the protrusions formed on the cooking pan are formed, the juice from the object to be heated is easily separated from the object to be heated, even if it is formed so as not to follow the inclination. The effect that can be produced.
[0043]
The embodiment disclosed this time should be considered as illustrative in all points and not restrictive. The scope of the present invention is defined by the terms of the claims, rather than the description above, and is intended to include any modifications within the scope and meaning equivalent to the terms of the claims.
[Brief description of the drawings]
FIG. 1 is a diagram showing an oven microwave oven according to an embodiment of the present invention.
2 is a cross-sectional view taken along the line II-II of the oven microwave oven of FIG.
3 is a cross-sectional view taken along the line III-III of the oven microwave oven of FIG. 1;
4 is a view illustrating a cooking dish provided in the oven microwave oven of FIG. 1; FIG.
5 is a cross-sectional view taken along the line II-II of the oven microwave oven of FIG. 1. FIG.
6 is a cross-sectional view taken along line III-III of the oven microwave oven of FIG. 1;
7 is a diagram for explaining a state where the cooking dish is used face down in the oven microwave oven of FIG. 1; FIG.
8 is a diagram for explaining a state in which the cooking pan is used face down in the oven microwave oven of FIG. 1. FIG.
FIG. 9 is a diagram showing a first modification of the cooking plate of the present embodiment.
FIG. 10 is a diagram showing a second modification of the cooking plate of the present embodiment.
FIG. 11 is a diagram showing a second modification of the cooking plate of the present embodiment.
FIG. 12 is a diagram for explaining cooking by a conventional cooking device.
[Explanation of symbols]
1 Oven Microwave oven 4 Cooking dish 5 Heating chamber 7 Heater 41 Beat 42 Juice receiving groove 43 Bottom

Claims (2)

A cooking dish for placing an object to be heated;
A heating chamber having a pan stop for placing the cooking pan;
A heater provided above the heating chamber,
The cooking dish has a bottom surface on which the object to be heated is placed, and a peripheral wall portion surrounding the outer periphery of the bottom surface,
The bottom surface is inclined downward toward the central portion, and forms a concave shape together with the peripheral wall portion, and a second surface having a convex shape with the central portion serving as a vertex. And a juice receiving groove formed on the outer periphery of the second surface,
The distance between the second surface and the heater when the object to be heated is placed on the second surface and the cooking pan is placed on the dish stopper is the distance between the heater and the second surface. The cooking apparatus characterized by being shorter than the distance between the first surface and the heater when the cooking dish is placed on the dish stopper. A bottom surface on which the object to be heated is placed;
A peripheral wall portion surrounding the outer periphery of the bottom surface,
The bottom surface is formed on a first surface having an inclination downward toward the center portion, a second surface having a convex shape with the center portion serving as a vertex and a back surface of the first surface, and an outer periphery of the second surface. A juice receiving groove,
When housed in a heating chamber provided with a heater above, the first surface and the peripheral wall portion so that the distance between the second surface and the heater is shorter than the distance between the first surface and the heater. A cooking dish characterized by forming a concave shape.

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