JP6568463B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker that cooks bread such as bread and croissants as an object to be cooked.

  The oven toaster is provided with heaters above and below the cooking net, and is convenient because the bread is baked quickly and easily into a toast (see Patent Document 1).

  Moreover, the microwave oven provided with the microwave generator has also added the oven function which heats a foodstuff with the radiant heat from a heating means (refer patent document 2).

JP 2010-197003 A JP 2014-32788 A

  However, the oven toaster as in Patent Document 1 is a direct-fire method in which a heater is placed close to the pan in order to bake the bread quickly, so that the surface is colored before the heat penetrates into the pan. If you keep heating, the surface will burn. Therefore, it is necessary to stop the heating just before the surface of the bread is burnt, and there is a drawback that the heat hardly penetrates into the inside. This is particularly noticeable in thick breads such as croissants and thick sliced breads, and despite the fact that the surface of the bread is baked, the inside is not heated and the taste is lowered. In addition, in the case of toast baked with cheese and ingredients on the bread, the cheese and ingredients are burnt, which is a factor that makes the passage of heat worse inside the bread and the boundary between ingredients and bread. .

  To solve these problems, there is a method of toasting over a long period of time, but when the heating time is lengthened, there is a drawback that the moisture inside the bread is dehydrated and dehydrated, and the inside becomes dry.

  Also, if you use an electric oven in the oven cabinet instead of a small oven toaster for toasting over a long fire, there are many heating means as a heat source at the top, and you have to flip the bread halfway There is a trouble that the upper and lower sides are not burnt. In particular, in a microwave oven having an oven function as in Patent Document 2, since a microwave generator is added to the bottom, an electric heater serving as a heating means is provided on the bottom side of the cooking chamber (under the pan). It is difficult to perform toasting with the upper heater and hot air convection heating, and the same trouble is required. In addition, when toasting by hot air convection heating, the heat of vaporization of the bread surface is taken away, and dehydration becomes more remarkable.

  Then, an object of this invention is to provide the heating cooker which can toast, without scorching the surface, passing a heat to the inside, without turning over a to-be-cooked item in the middle.

The present invention is supported by a cooking chamber for storing bread as an object to be cooked, a heating means for heating the bread, a superheated steam generating means for generating superheated steam, and a shelf support provided on the inner surface of the cooker. And a porous body that is detachably provided in the cooking chamber on which the bread is placed, and a square dish that can be accommodated in the cooking chamber, and is heated from the superheated steam generation means for heating from the heating means. adding of superheated steam, the superheated steam as a heat medium, the heat and configured to supply the upper and lower surfaces of the bread through the porous body in said cooking chamber, said angle dish bottom having an open top A concave accommodating portion, and a flange portion that extends outward from the upper end of the accommodating portion and is placed on the shelf support, the porous body being foldable, and a placing portion on which the breads are placed, It can be rotated from the left and right ends of the mounting part. The movable leg is rotated in one direction, and when the width of the porous body in the left-right direction is expanded, the lower end of the movable leg is placed on the shelf support, When the porous body is placed on the shelf support and the movable leg is rotated in the reverse direction to narrow the width of the porous body in the left-right direction, the lower end of the movable leg is the corner. It is set as the structure which can be set as the dimension which can be mounted in the said accommodating part of a dish .

  Bread here refers to all bread cooking toasted in a heating cooker, such as bread with ingredients such as cheese and ingredients, as well as simple bread such as thin sliced bread, croissant, thick sliced bread Refers to things.

  In the present invention, a space is provided below the porous body supported by the shelf support in the cooking chamber, and a tray is detachably disposed in the space.

  According to invention of Claim 1, in addition to the heating to the cooking chamber by a heating means, by putting a to-be-cooked object directly on the porous body supported by the shelf support in a cooking chamber, 100 degreeC Using the superheated steam as a heat medium, heating can be performed from the upper and lower surfaces of the object to be cooked through the space of the porous body. Therefore, if the food to be cooked is bread, superheated steam uniformly heats the top and bottom of the bread without the trouble of changing the bread up and down in the middle, realizing baking without unevenness, and localized by direct fire It is possible to prevent scorching and to pass heat to the inside of the bread, so that only the surface of the bread is heated and the problem of scorching is eliminated.

  In addition, such an effect is also exhibited when baking a bread having a large distance from the surface of the object to be cooked, such as a croissant or a thick sliced bread, to the inside without being burnt.

  Furthermore, when toasting with cheese on the surface of bread, heat the cheese to the inside of bread and to the boundary between bread and cheese without overheating and scorching or melting. Can do. The same effect can be obtained when toasting not only cheese but also various ingredients such as vegetables and ham.

  In this way, it is possible to toast without burning the surface by passing heat to the inside without turning the breads to be cooked halfway.

  According to invention of Claim 2, the space which superheated water vapor | steam passes is formed under the to-be-cooked object put on the porous body inside a cooking chamber, and troubles, such as changing the cooking object up and down in the middle And the upper and lower surfaces of the object to be cooked can be evenly baked. Moreover, when a saucer is mounted in the space, it is possible to receive toast scraps from the food to be cooked placed on the porous body with the saucer.

According to the first aspect of the present invention, the porous body can be used in combination with a toast for use alone, in addition to the conventional method of using the porous body by placing it on a square dish for cooking in an oven. The effect that does not require a dedicated accessory can be demonstrated.

It is a front view of the state which opened the door used as the basic composition of the cooking-by-heating machine which shows the first embodiment of the present invention. It is an internal explanatory drawing of a hot-air heating in a heating cooker same as the above. It is an internal explanatory drawing of the superheated steam heating in a heating cooker same as the above. It is a block diagram which shows an electrical structure same as the above. It is a perspective view of a grill net. FIG. 2 is a plan view of the grill net. It is a perspective view of a square plate same as the above. It is a top view of a square plate same as the above. Same as the above, (A) is a front view showing a case where the grill net is used alone, and (B) is a front view showing a case where the grill net is used on a square plate. It is internal explanatory drawing of the heater heating in the heating cooker which shows 2nd embodiment of this invention. It is a block diagram which shows an electrical structure same as the above.

  Hereinafter, some preferred embodiments of the present invention will be described with reference to FIGS. Throughout these drawings, common parts are denoted by common reference numerals, and redundant description is omitted as much as possible.

  1-9 has shown the heating cooker in 1st embodiment of this invention. First, the basic configuration of a cooking device will be described. Reference numeral 1 denotes a main body that forms the outline of a heating cooking device having a microwave oven function, and cooking that heats an object to be cooked S inside the main body 1. A cabinet 2 is provided. The main body 1 has a substantially rectangular box shape, and a door 3 that can be opened and closed is disposed on the front surface of the main body 1 in order to put the cooking object S into and out of the cooking chamber 2. The peripheral wall forming the cooking chamber 2 is composed of a ceiling wall 2a, a bottom wall 2b, a left side wall 2c, a right side wall 2d, and a back wall 2e.

  The back wall 2e serving as the back wall surface of the cooking chamber 2 is provided with a suction port 4 at the center thereof, and horizontally long hot air blowing ports 5 and 6 are provided above and below the suction port 4. Also, an upper heater 7 for the grill that radiates and heats the cooking object S from above the cooking chamber 2 is provided on the upper portion of the main body 1 so as to face the ceiling wall 2a that is the upper wall surface of the cooking chamber 2. 1 is provided with a microwave generator 8 that microwaves the cooking object S in the cooking cabinet 2. Further, a pair of left and right shelf supports 13 are provided on the left side wall 2c and the right side wall 2d of the cooking cabinet 2 in order to store and hold accessories such as a metal grill 11 and a square plate 12 inside the cooking cabinet 2. It has two upper and lower tiers.

  As shown in FIG. 2, reference numeral 15 denotes a hot air unit provided behind the cooking chamber 2 inside the main body 1. The hot air unit 15 includes a hot air heater 16 for heating air, a hot air fan 17 for sending and circulating the heated air into the cooking cabinet 2, and a hot air motor 18 for rotating the hot air fan 17 in the forward direction or the reverse direction. It is configured.

  A hot air fan 17 serving as a centrifugal fan is provided in the center of the hot air unit 15 so as to face the suction port 4, and a hot air heater 16 is disposed around the hot air fan 16. When 17 is rotationally driven, the air sucked from the inside of the cooking chamber 2 through the suction port 4 is blown out in the radial direction of the hot air fan 17 and is heated by the hot air heater 16 and passes through the hot air blowing ports 5 and 6. Hot air is supplied into the cooking chamber 2. Thereby, the path | route which circulates a hot air inside and outside the cooking chamber 2 is formed, and it has the structure which heats the to-be-cooked object S in the cooking chamber 2 with a hot-air convection heating. The hot air unit 15 is housed in a case 19.

  Further, as described above, the cooking chamber 2 is provided with the upper heater 7, and the cooking object S in the cooking chamber 2 is heated and cooked from above by the heat radiation accompanying the energization of the upper heater 7. It has become.

  As shown in FIG. 3, reference numeral 21 denotes a water vapor generating unit provided on the side of the cooking chamber 2 inside the main body 1. The water vapor generation unit 21 is provided with a water tank 22 at the lower part of the main body 1 and is connected to a water vapor generator 25 through a pump 23 and a water supply pipe 24 for supplying water in the water tank 22. The water vapor generator 25 has a sheathed heater 26 made of aluminum die-cast and embedded in a hollow evaporation container 27, and the water supply pipe 24 is connected to the hollow portion, and the water is evaporated from the water tank 22 when the pump 23 is energized. Water supplied into the container 27 is heated by energizing the sheathed heater 26 to generate water vapor, which is then fed into the cooking chamber 2 from a plurality of outlets 28 formed in the left side wall 2c of the cooking chamber 2. Configured to supply. The superheated steam generation unit 21 of the present embodiment has a configuration capable of generating not only steam as saturated steam but also superheated steam, but is not particularly limited as long as it has a configuration capable of generating superheated steam.

  FIG. 4 shows the electrical configuration of the cooking device. In the same figure, 31 is a control part which controls each part of a heating cooker, and this is equipped with CPU as arithmetic processing means, memory as storage means, an input / output device, etc., and the input port of the control part 31 In addition to the temperature detection element 32 that detects the temperature in the cooking chamber 2, an operation unit 33 provided on the front surface of the main body 1 is electrically connected, and the upper heater 7 is connected to the output port of the control unit 31. In addition to the microwave generator 8, the hot air heater 16 and the hot air motor 18 constituting the hot air unit 15, the pump 23 and the sheathed heater 26 constituting the water vapor generating unit 21, a display unit provided on the front surface of the main body 1. 34 is electrically connected. The control unit 31 reads a program recorded on the recording medium in response to a selection instruction from the operation unit 33, controls each unit connected to the output port of the control unit 31, and controls the cooking object S in the cooking chamber 2. It is the structure which performs the function as a heating control means to cook.

  Next, the structure of the grill 11 and the square dish 12 detachably accommodated in the cooking cabinet 2 will be described in detail with reference to FIGS. The grill 11 is composed of a plurality of metal rod-shaped members to form a porous shape having a large number of spaces 41, and here, an outer frame portion 11a extending in the left-right direction and front and rear outer frame portions 11a. A plurality of nets 11b that cross-link the plate to form a hollow plate-like placement portion 42 on which the object S is placed, and further, a fixed leg portion 44 that extends downward from the front and rear ends of the placement portion 42 and is attached. The movable leg portion 46 is provided so as to be rotatable via a hinge portion 45 from the left and right end portions of the mounting portion 42. The space 41 has a size such that at least the superheated steam from the superheated steam generation unit 21 reaches the cooking object S placed on the mounting part 42 through the space part 41 and the cooking object S does not fall out of the space part 41. That's fine. Further, instead of the metal grill net 11, a porous body made of another material having the space 41 may be used.

  The square plate 12 having a bottomed square shape is a bottomed concave shape having an open upper surface, the other is a non-perforated accommodating portion 48, and a flange portion 49 extending in the horizontal direction outside the upper end of the accommodating portion 48. And composed of In this embodiment, the square plate 12 is accommodated in the cooking chamber 2 in a suspended state by placing the lower surface of the flange portion 49 on the shelf support 13.

  The grill 11 and the square dish 12 are used alone or in combination depending on the cooking object S and put into and out of the cooking cabinet 2. As shown in FIG. 9A, when the grill net 11 is used alone, the horizontal width of the grill net 11 is widened so that the lower end of the movable leg 46 is attached to the shelf support 13 in the cooking cabinet 2. The movable leg portion 46 is rotated with the hinge portion 45 as a fulcrum so as to be placed. On the other hand, as shown in FIG. 9B, it is also possible to use the grill 11 in a state in which the grill 11 is placed on the accommodating portion 48 of the square plate 12. In this case, After narrowing the width and rotating the movable leg 46 in the reverse direction with the hinge 45 as a fulcrum so that the lower end of the movable leg 46 is placed on the receiving part 48 of the square dish 12, the flange part of the square dish 12 49 is placed on the shelf support 13, and the square dish 12 on which the grill 11 is placed is accommodated in the cooking cabinet 2. In addition, the connection structure of the mounting part 42 and the movable leg part 46 in the hinge part 45 is not specifically limited.

  As described above, the grill net 11 of the present embodiment is configured such that the movable leg portion 46 can be folded with respect to the placement portion 42 by the hinge portion 45, so that when the grill net 11 is expanded, the cooking chamber 2 alone. In addition to being able to be used by being placed on the shelf support 13, when the grill 11 is narrowed, it can be used by being placed on another square dish 12 for oven cooking. Moreover, the square dish 12 can also be used by accommodating the cooking object S in the accommodating portion 48 without placing the grill 11.

  Returning to FIGS. 1 to 3 again, in this embodiment, when the grill net 11 is placed on the shelf support 13 in the cooking chamber 2, a space 51 is formed below the grill net 11. The space 51 also serves as a receiving portion for a tray 52 that is detachably mounted on the bottom wall 2 b of the cooking cabinet 2. For example, the square dish 12 may be used as the tray 52. Further, when the grill 11 is placed on the upper shelf support 13 in the cooking chamber 2, the range of the space 51 is enlarged facing the outlet 28 of the water vapor generating unit 21. Thereby, in this embodiment, when the water vapor generating unit 21 is operated, the superheated water vapor blown into the space 51 from the air outlet 28 is distributed to the entire cooking object S through the space 41 of the grill 11, and the inside of the cooking chamber 2. It becomes the structure which heat-cooks the to-be-cooked thing S of.

  Next, the effect | action is demonstrated about the heating cooker of the said structure. First, when toasting bread as the to-be-cooked object S, the horizontal width of the grill 11 is widened so that the lower ends of the movable legs 46 are placed on the left and right shelf supports 13, and raw bread that is not toasted is used. Place directly on the mounting portion 42. After that, the door 3 is opened, and the grill 11 on which the bread is placed is placed on the left and right upper shelf supports 13 from the front opening of the main body 1, and a tray 52 for receiving toast waste etc. on the bottom wall 2 b of the cooking cabinet 2 as necessary. And close the door 3 again.

  When the toast cooking menu is selected from the plurality of cooking menus by the input from the operation unit 33 and the heating operation is started, the control unit 31 uses the time measured by the built-in timer means to prepare the cooking chamber 2. The hot air heater 16 and the hot air motor 18 are energized to supply hot air from the hot air unit 15 into the cooking chamber 2 and the energization of the pump 23 and the sheathed heater 26 are controlled so that the inner bread is baked. Then, superheated steam having a steam temperature equal to or higher than the saturation temperature is supplied from the steam generating unit 21 into the cooking chamber 2.

  At this time, in the cooking chamber 2, a large amount of superheated steam ejected into the space 51 from the outlet 28 of the steam generating unit 21 reaches not only the lower surface of the bread but also the upper surface through the space 41 of the grill 11. In addition to this, in the present embodiment, the superheated steam serving as the heat medium spreads over the entire bread together with the hot air from the hot air unit 15 on the flow of hot air circulating between the cooking chamber 2 and the hot air unit 15. Therefore, without changing the upper and lower surfaces of the bread in the middle as in the prior art, the superheated steam uniformly heats the upper and lower surfaces of the bread and can achieve baking without uneven burning. In addition, the combined use of hot air convection heating and superheated steam allows heat to pass into the inside of the bread, so that only the surface of the bread is heated and the problem of scorching is eliminated, and the inside of the bread is not filled. It becomes possible to toast.

  Further, the control unit 31 of the present embodiment automatically switches the forward / reverse rotation of the hot air motor 18 and then the hot air fan 17 at a predetermined timing, thereby changing the direction of the hot air in the cooking cabinet 2 and baking the surface of the bread bread. Unevenness can be effectively suppressed.

  As to-be-cooked objects S to be placed on the grill 11, breads such as thick breads such as croissants and thick sliced breads, breads with ingredients such as cheese, vegetables and ham are also included in the above-mentioned toast cooking menu. By appropriately adjusting the heating time, it can be baked through the heat without being burnt. In particular, in bread with cheese, heat can be passed to the inside of the bread and to the boundary between the bread and cheese without excessive heating and burning or melting of the cheese.

  The grill 11 can be used in combination with the square dish 12 in addition to the above-described use alone. In this case, the horizontal width of the grill 11 is narrowed, the lower end of the movable leg 46 of the grill 11 is placed on the accommodating portion 48 of the square dish 12, and the cooking object S is placed on the placement portion 42. Is stored in the cooking chamber 2 with the door 3 open. At this time, when the flange portion 49 of the square dish 12 is placed on the left and right shelf supports 13, the door 3 is closed again, for example, the cooking menu of the oven is selected, and the heating operation is started, the control unit 31 performs the hot air heater 16 and The energization of the hot air motor 18 is controlled, and the cooking object S in the cooking chamber 2 can be oven-cooked by hot air convection heating from the hot air unit 15. If the cooking menu of the grill is selected instead of the oven and the heating operation is started, the control unit 31 controls the energization of the upper heater 7 so that the cooking object S in the cooking cabinet 2 is grilled by radiant heating. It becomes possible to cook. Therefore, the grill 11 of the present embodiment can be used not only for toasting but also for oven cooking and grill cooking.

  As described above, the cooking device of the present embodiment includes the cooking chamber 2 that houses bread as the object to be cooked S, the hot air unit 15 as heating means for heating the bread in the cooking chamber 2, and the superheated steam. Is supported by a steam generating unit 21 as superheated steam generating means for generating and introducing into the cooking cabinet 2, and shelf supports 13 provided on the left side wall 2c and the right side wall 2d as the inner surface of the cooking cabinet 2, and And a grill net 11 as a porous body that is detachably provided in the cooking chamber 2 in a state of being placed thereon, and superheated steam from the steam generating unit 21 is added to hot air convection heating from the hot air unit 15, and this superheated steam is As the heat medium, heat is supplied to the upper and lower surfaces of the breads through the grill 11 in the cooking chamber 2.

  In this case, in addition to the hot air convection heating by the hot air unit 15 into the cooking chamber 2 by directly placing the cooking object S on the grill 11 supported by the shelf support 13 in the cooking chamber 2, water vapor Heating from the upper and lower surfaces of the object to be cooked S through the space 41 of the grill 11 can be performed using superheated steam at 100 ° C. or higher from the generating unit 21 as a heat medium. Therefore, if the food to be cooked S is particularly bread, the superheated steam uniformly heats the upper and lower surfaces of the bread without the trouble of changing the bread up and down in the middle, realizing baking without unevenness, and by direct fire Local (spots near the heating source) charring can be prevented and heat can be passed to the inside of the bread, so that only the surface of the bread is heated and the problem of scorching is eliminated.

  Moreover, such an effect is also exhibited when baking a bread having a large distance from the surface of the object to be cooked S to the inside center, such as a croissant or a thick sliced bread, and can be toasted to the inside without burning.

  Furthermore, when toasting with cheese on the surface of bread, heat the cheese to the inside of bread and to the boundary between bread and cheese without overheating and scorching or melting. Can do. The same effect can be obtained when toasting not only cheese but also various ingredients such as vegetables and ham.

  Thus, in the heating cooker according to the present embodiment, it is possible to toast the surface without scorching the surface by passing the heat to the inside without turning the breads to be cooked S halfway.

  In addition, the heating cooker of the present embodiment is configured by providing a space 51 below the grill net 11 supported by the shelf support in the cooking chamber 2 and detachably placing a tray 52 in the space 51.

  In this case, a space 51 through which superheated steam passes is formed in the cooking chamber 2 below the cooking object S placed on the grill 11, and sufficient to be supplied from the space 51 to the heating object S. Using the amount of superheated steam as a heat medium, the upper and lower surfaces of the object to be cooked can be uniformly baked without the trouble of changing the object S up and down halfway. In addition, when the tray 52 is mounted in the space 51, the toast scraps from the cooking object S placed on the grill 11 can be received by the tray 52.

Moreover, the heating cooker of this embodiment is configured so that the grilled net 11, which is a porous body, includes a hinge part 45 and a movable leg part 46 and can be folded, and a placing part 42 on which the cooking object S is placed; When the movable leg 46 is rotated in one direction and the horizontal width of the grill 11 is expanded , the movable leg 46 is provided. When the lower end of the portion 46 is placed on the shelf support 13 and the grill 11 is placed on the shelf support 13 and the movable leg 46 is rotated in the reverse direction to narrow the width of the grill 11 in the left-right direction, The grill net 11 is configured such that the lower end of the movable leg portion 46 has a size that can be placed on another square plate 12 that can be accommodated in the cooking cabinet 2.

  In this way, the grill 11 is used in the cooking chamber 2 in addition to the conventional method of using it, for example, by placing it on a square plate 12 for cooking an oven, or when used alone for toast for cooking bread. It becomes possible, and an effect that does not require a dedicated accessory can be exhibited.

  Next, the heating cooker in 2nd embodiment of this invention is demonstrated, referring FIG. 10 and FIG.

  In the present embodiment, the hot air unit 15 described in the first embodiment is not provided, and instead of the bottom wall 2b serving as the lower wall surface of the cooking chamber 2, the cooking chamber 2 is disposed inside the main body 1. A lower heater 10 that radiates and heats the object to be cooked S from below is provided. Here, the lower heater 10 is arranged at a position where it does not interfere with the microwave generator 8 at the bottom of the main body 1, and the inside of the cooking cabinet 2 is heated by heat radiation accompanying the energization of the upper heater 7 and the lower heater 10 serving as heating means. It becomes the structure which radiates and heats the to-be-cooked thing S from the up-down direction. In addition, about another structure, it is common with the heating cooker of 1st embodiment.

  Here, when the cooking menu of toast is selected by the operation unit 33 and the heating operation is started, the control unit 31 controls the energization of the upper heater 7 and the lower heater 10 to cover the cooking chamber 2 from above and below. While heating the bread which is the food S, the superheated steam is supplied from the steam generation unit 21 into the cooking chamber 2 by controlling the energization of the pump 23 and the sheathed heater 26.

  At this time, in the cooking chamber 2, a large amount of superheated steam ejected into the space 51 from the outlet 28 of the steam generating unit 21 reaches not only the lower surface of the bread but also the upper surface through the space 41 of the grill 11. In addition, in the present embodiment, the upper and lower surfaces of the bread are simultaneously heated by the radiant heat from the upper heater 7 and the lower heater 10. Therefore, the superheated steam that has passed through the space 41 of the grill 11 uniformly heats the upper and lower surfaces of the bread without changing the upper and lower surfaces of the bread in the middle as in the prior art, thereby preventing local charring. Baking without uneven baking can be realized. In addition, the combined use of radiant heating and superheated steam allows heat to pass into the inside of the bread, so that only the surface of the bread is heated and the problem of scorching is eliminated, and the inside of the bread is toasted without sagging. It becomes possible to do.

  In addition, when the bread to be cooked S is toasted by placing bread other than bread on the grill 11, the same effect as in the first embodiment can be obtained.

  In the present embodiment, when toasting breads, the upper heater 7 and the lower heater 10 provided above and below the cooking cabinet 2 are used as heating means, so the upper and lower surfaces of the breads placed on the grill 11 are radiated heat. It becomes possible to heat effectively.

  In addition, in the present embodiment, the grill 11 and the square dish 12 can be used in combination. However, as described above, the lower heater 10 is provided instead of the hot air fan 15 as a heating means, so that the cooking of the oven is performed. When the menu is selected, the control unit 31 controls the energization of the upper heater 7 and the lower heater 10 so that the cooking object S in the cooking cabinet 2 is oven-cooked by radiant heating from both up and down directions, and the cooking menu of the grill Is selected, the controller 31 controls the energization of the upper heater 7 to cook the cooking object S in the cooking cabinet 2 by radiant heating from above. Here again, the grill 11 can be used not only for toasting but also for oven cooking and grill cooking.

  As described above, the cooking device of the present embodiment includes the cooking chamber 2 that houses bread as the object to be cooked S, and the upper heater 7 and the lower heater 10 as heating means for heating the bread in the cooking chamber 2. The superheated steam from the steam generating unit 21 is added to the radiant heating from the upper heater 7 and the lower heater 10, and the superheated steam is used as a heat medium to heat the upper and lower surfaces of the breads through the grill 11 in the cooking chamber 2. Is configured to supply.

  In this case, in addition to the radiant heating into the cooking chamber 2 by the upper heater 7 and the lower heater 10, cooking is performed through the space portion 41 of the grill 11 using superheated steam of 100 ° C. or more from the steam generation unit 21 as a heat medium. Heating can be performed also from the upper and lower surfaces of the object S, and the same effect as the first embodiment is exhibited.

  In addition, this invention is not limited to the said embodiment, A various change is possible in the range which does not deviate from the meaning of this invention. For example, the number of upper and lower stages of the shelf support 13 is not particularly limited, and the configuration may be such that the lower heater 10 shown in the second embodiment is added to the hot air unit 15 and the upper heater 7 shown in the first embodiment. .

2 Cooking chamber 7 Upper heater (heating means)
10 Lower heater (heating means)
11 Grilled net (porous material)
12 square plate 13 shelf support 15 hot air unit (heating means)
21 Steam generating unit (superheated steam generating means)
42 Placement section
46 Movable legs
48 containment
49 Flange 51 Space 52 Receptacle

Claims (2)

A cooking chamber for storing bread as a cooking object;
Heating means for heating the breads;
Superheated steam generating means for generating superheated steam;
A porous body supported on a shelf support provided on the inner surface of the cooking chamber, and detachably provided in the cooking chamber with the breads placed thereon;
A square dish that can be accommodated in the cooking chamber ,
A configuration in which superheated steam from the superheated steam generation means is added to heating from the heating means, and heat is supplied to the upper and lower surfaces of the breads through the porous body in the cooking chamber using the superheated steam as a heat medium. and,
The square dish includes a bottomed concave accommodating portion whose upper surface is opened, and a flange portion that extends outward from the upper end of the accommodating portion and is placed on the shelf support,
The porous body is foldable, and includes a placing portion on which the breads are placed, and a movable leg portion that is rotatably provided from the left and right ends of the placing portion.
When the movable leg is rotated in one direction to widen the width of the porous body in the left-right direction, the lower end of the movable leg is placed on the shelf support, and the porous body is supported by the shelf support. Placed on the
When the movable leg is rotated in the reverse direction to narrow the width of the porous body in the left-right direction, the lower end of the movable leg can be dimensioned so that it can be placed in the accommodating part of the square dish. A cooking device characterized by having a configuration .   The cooking device according to claim 1, wherein a space is provided below the porous body supported by the shelf support in the cooking chamber, and a tray is detachably disposed in the space.

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