JP6899280B2 - Cooker - Google Patents

Description

The present invention relates to a control for preventing water from a flat plate in a cooking chamber and spillage of seasonings and the like during cooking in an oven with a cooking cooker.

Patent Document 1 describes a cooking cabinet having an opening on the front surface of the main body, upper and lower heaters provided in the cooking cabinet, a door closing the opening, and a corrugated plate which is a plate used for grill cooking on which an object to be heated is placed. A flat plate that is a plate used for cooking in an oven and a holding member capable of holding the plate are provided, and the corrugated plate and the flat plate are from the upper surface flange portion to the mounting surface on which the object to be heated is placed. The holding member holds the corrugated plate and the upper surface flange portion of the flat plate, and the flat plate or the upper surface flange portion of the corrugated plate held by the holding member is near the upper surface of the cooking oven. It is related to a cooking cooker, which is characterized by being located at a height and can suppress stains in the cooking oven during cooking.

Japanese Unexamined Patent Publication No. 2016-202428

The above-mentioned cooker energizes the upper heater and the lower heater to cook fish, meat and other objects to be heated. Although measures were taken against stains such as fat splashing due to heating, it does not correspond to the spillage of water including seasonings from the flat plate due to heating.

In addition, when water containing seasonings spills from the flat plate, the water spilled on the bottom of the cooking cabinet accumulates, and the seasonings heated by the lower heater are scorched or the water drips from the opening and is outside the cooking cabinet. May get dirty.

Furthermore, if the user notices that the food has boiled over and stops cooking, the object to be heated, which has once started heating, cannot be heated again by automatic cooking.

The present invention has been made to solve the above-mentioned problems, a grill pan for putting an object to be heated, a cooking chamber for putting the grill pan and cooking in a heating unit, and a post-temperature provided on the upper side of the cooking chamber. The control unit includes a sensor, a control unit that controls the heating unit of the kitchen, and an operation unit that selects a boiling menu and sets it in the control unit. The control unit is used for cooking in which the boiling menu is composed of a plurality of steps. Comparison between the process and a plurality of thermal powers of the initial thermal power and the preventive thermal power lower than the initial thermal power in a predetermined process of the cooking process, and the temperature difference obtained by subtracting the detection temperature before a predetermined time from the current detection temperature of the post-temperature sensor. A threshold value for determination is provided, and the cooking process includes one step of raising the temperature of the broth, two steps of lowering the heating power than the first step to season the object to be heated, and more than the above two steps. It is a three-step process of lowering the heating power and impregnating the object to be heated with the broth. The initial heating power and the preventive heating power are provided in the two steps, and the three steps are steps in which the heating power is lower than the initial heating power. The thermal power is the thermal power of the three steps or more and less than the initial thermal power, and when the temperature difference becomes the threshold value or more during the two steps, the initial thermal power is changed to the preventive thermal power until the end of the two steps. The preventive heating power is maintained, and the process proceeds to the three steps to complete the cooking step.

According to the present invention, in cooking with a large amount of juice such as boiling, a sign of spillage is detected and the heating power is lowered to prevent spillage, prevent spillage, prevent stains in the refrigerator, and change the heating time. The object to be heated can be cooked without doing anything.

It is a perspective view which shows the state which incorporated the heating cooker which concerns on embodiment of this invention into a system kitchen. It is a perspective view of the heating cooker when the door is pulled out. It is an exploded perspective view which shows the heating cooker. It is sectional drawing which shows the positional relationship between the state which stored the flat plate (the state with a lid) in a kitchen, and the post-temperature sensor. It is explanatory drawing of the boiling operation. This is the temperature detected by the post-temperature sensor due to the difference in the amount of broth in the cooking process of the boiled fillet. This is the temperature difference of the post-temperature sensor due to the difference in the amount of broth in the cooking process of the boiled fillet. It is explanatory drawing of the blow-out prevention control.

Hereinafter, an embodiment of the cooking apparatus of the present invention will be described with reference to the drawings. In the following, the built-in type that fits into the system kitchen will be described as an example, but it may be applied to a stationary type cooker that is placed in the kitchen. Further, in the following, for convenience of explanation, the members common to each drawing may be designated by the same reference numerals and duplicate description may be omitted. The front-back, up-down, left-right direction axes shall be as described in each figure.

FIG. 1 is a perspective view showing a state in which the cooking cooker according to the embodiment of the present invention is housed in the system kitchen.

As shown in FIG. 1, the grill unit 4 (heating cooker) serving as a heating unit for cooking fish or the like is an electromagnetic cooker 3 having a heating coil unit 25 described later as a heating unit for heating a pot or the like. , The main body 2 is integrally formed with the main body 2 including the operation unit 5, and the main body 2 is installed by dropping it from a hole (not shown) of the top plate 1a on the upper surface of the system kitchen 1. The grill unit 4 and the operation unit 5 can be operated from the lower front portion of the top plate 1a of the system kitchen 1. The operation unit 5 mainly performs operations such as turning on / off the power of the grill unit 4 and selecting / setting a menu.

The electromagnetic cooker 3 includes a plate 6 made of heat-resistant glass or the like on which a cooking utensil (not shown) such as a pot is placed, and a heating coil unit 25 that electromagnetically induces and heats the cooking utensil. Reference numerals 3a to 3c shown in FIG. 1 indicate a heating range and indicate a mounting portion on which the cooking utensil is placed. Cooking becomes possible by placing cooking utensils on these mounting portions 3a to 3c. Further, the peripheral edge of the plate 6 is protected by the plate frame 14.

An upper surface operation unit 9 is provided on the front side (front side) of the plate 6, and an upper surface display unit 10 is provided on the back side thereof. The upper surface operation unit 9 mainly operates the heating coil unit 25. The top surface display unit 10 displays a set state such as thermal power set by the top surface operation unit 9.

Inside the main body 2, a heating coil unit 25 and electronic components, which are heat generating components, and a blower fan (not shown) for cooling these heat generating components and electronic components are provided.

Further, on the upper surface of the rear portion of the main body 2, exhaust ports 8a and 8b are provided to discharge the waste heat of the heating coil unit 25, which is a heat generating component, and the waste heat after cooling the electronic components to the outside of the main body 2. ..

The grill unit 4 provided with the kitchen 26 (FIG. 2) having an opening 26e (FIG. 2) on the front surface of the main body 2 has a function of baking an object to be heated such as fish, meat, and pizza, and is placed on the main body 2. It is arranged below the heating coil unit 25 corresponding to the portion 3b. Although the grill unit 4 is arranged on the left side of the main body 2, it may be arranged on the right side of the main body 2. Further, the grill unit 4 may be referred to as a roaster or an oven.

Further, the grill unit 4 includes, for example, a door 32 that closes the opening 26e of the cooking cabinet 26 that can be pulled out in the front-rear direction (depth direction). A handle 11 is provided on the front surface of the door 32, which is used by hand when opening and closing.

FIG. 2 is a perspective view of the grill unit when the door is pulled out.

As shown in FIG. 2, the grill unit 4 includes a heating base 12, a door 32, a slide rail 39, a flat plate 40a which is a grill pan 41, a holder 33 which supports the grill pan 41, and the like.

The slide rail 39 has the fixed side 49 fixed to the fixing bracket 48 (FIG. 3) under the heating base 12 of the cooking cabinet 26, and the curved path 49a1 at the rear of the fixed side 49 and the curved path provided at the rear of the movable side 39a. The rotating roller 49a2 rolls along the curved path 49a1 by the urging means (not shown) for urging the rotating roller 49a2 to the 49a1, and the retracting mechanism 49a automatically retracts the door 32 when the door 32 is pushed in more than a certain amount. ..

Further, the door 32 is configured to be able to be pulled out in the front-rear direction (depth direction), and is configured by combining the door base 17, the handle 11, and the glass plate 18.

The holder 33 engages with the door joint 80 (see FIG. 3 below) provided at the end of the movable side 39a of the slide rail 39 in the pull-out direction, and is detachably mounted in the vertical direction so as to mount the grill pan 41. It has become. The door 32 is held by the door joint 80. In other words, the holder 33 is a holding member capable of holding the grill pan 41. The other end of the holder 33 is placed on the upper surface of the rectangular bent portion of the lower end portion 26b1 of the side plate 26b of the cooking cabinet 26 (see also FIG. 3 below). Then, a heated object such as fish or meat is put inside the grill pan 41, and cooking is performed. Grill pan for accommodating the object to be heated Reference numerals 36k and 36k2 in FIG. 2 are exhaust ducts and constitute the exhaust means 36 in the cooking cabinet.

FIG. 3 is an exploded perspective view showing a cooking cooker. As shown in FIG. 3, the heating base 12 includes a base 13, an upper plate 26a, a front grill 82 (frame body), an exhaust duct 36k2, a lower heater 27b and an upper heater 27a which are heating portions 27, and the like. There is.

In the present embodiment, the housing is composed of the base 13, the upper plate 26a, and the front grill 82. Further, the fixed side 49 having the movable side 39a, which is the slide rail 39, is installed on the left and right.

The base 13 is provided with a bottom plate 26d located on the bottom side, side plates 26b and 26b located on both the left and right sides, and a rear plate 26c (back plate) located on the rear side by pressing the sheet metal.

The upper plate 26a is composed of a rectangular sheet metal that closes the upper portion of the base 13, and is screw-fixed to the upper end edges of the side plates 26b and 26b and the rear plate 26c. Further, a rectangular duct connection port 26a1 is formed at the rear portion of the upper plate 26a, and one end of the exhaust duct 36k2 is connected to the duct connection port 26a1. The other end of the exhaust duct 36k2 communicates with the exhaust fan 36a of the exhaust means 36. The air sucked by the exhaust fan 36a is exhausted to an exhaust port (not shown) through the exhaust duct 36k.

Here, the exhaust means 36 is provided, for example, with a unit such as an exhaust fan 36a that is arranged behind the base 13 and forcibly discharges smoke or odor to the outside of the main body 2 and an exhaust motor 36b that drives the exhaust fan 36a. There is.

The grill unit 4 is provided with a box-shaped cooking cabinet 26 by means of an upper plate 26a, side plates 26b and 26b, a rear plate 26c, and a bottom plate 26d. That is, the cooking cabinet 26 is configured by, for example, assembling a plurality of members obtained by forming a metal plate into a predetermined shape by press working, by welding, screwing, or the like.

Further, the catalyst 34 and the catalyst heater 37 are installed directly under the duct connection port 26a1, and the heater cover 37a is attached. Here, the catalyst 34 purifies the smoke and odor generated in the kitchen 26. Further, the catalyst heater 37 is installed to heat the catalyst 34. The catalyst heater 37 and the exhaust motor 36b are electrically connected to a control unit (not shown).

The front grill 82 is fixed to the front opening of the base 13 and is configured by bending a sheet metal. Further, the front grill 82 has a substantially rectangular opening 84, and the slide rail 39, the holder 33, and the grill pan 41 are configured to be taken in and out in the front-rear direction through the opening 84. Further, when the door 32 is fully closed, the back surface of the door 32 comes into contact with the substantially square frame-shaped peripheral edge portion 83 formed around the opening 84.

The lower heater 27b is arranged along the vicinity of the bottom plate 26d, and the connection terminals 27d and 27d are drawn out of the base 13 through the rear plate 26c.

The lower heater 27b is arranged in the lower part of the cooking chamber 26 while extending mainly in the front-rear direction and folding back. Further, the lower heater 27b is fixed to the bottom plate 26d of the cooking cabinet 26 via a fixing metal fitting 16c.

The upper heater 27a is arranged along the vicinity of the upper plate 26a, and the connection terminals 27c and 27c are drawn out of the base 13 through the rear plate 26c.

The upper heater 27a is arranged in the upper part of the cooking chamber 26 while extending mainly in the front-rear direction and folding back. Further, the upper heater 27a is fixed inside the cooking chamber 26 via fixing metal fittings 16a and 16b.

The lower heater 27b and the upper heater 27a are heating means 27 composed of a sheathed heater or the like. The grill pan 41 is sandwiched between the lower heater 27b and the upper heater 27a to heat the object to be heated (not shown). The heating means is not limited to the heater, and gas burners may be arranged one above the other.

The upper heater 27a and the lower heater 27b are controlled by a control unit (not shown) provided above the cooking chamber 26. Here, it is known that water and oil are scattered from the food material when the food material exceeds a certain temperature. Therefore, the control unit may weaken the heating by the lower heater 27b to cook the food so that the temperature of the food does not exceed a predetermined temperature, thereby suppressing the scattering of water and oil. The control unit is arranged in a place that is not affected by the heat from the grill unit 4. Further, the control unit is electrically connected to the operation unit 5 (see FIG. 1) and the top surface operation unit 9 (see FIG. 1).

The movable side 39a of the slide rail 39 is fixed to the metal door joint 80. The door joint 80 is configured so that the door 32 can be attached and detached.

The fixed side 49 slidably supports, for example, the movable side 39a of the slide rail 39 (see also FIG. 2). Further, the fixing side 49 is fixed to the fixing metal fitting 48 by using a screw, and is housed in a rectangularly bent recess formed in the lower end portion 26b1 of the side plate 26b.

Further, the fixing bracket 48 is fixed to the base 13. Then, by opening and closing the door 32, the door 32 can be opened and closed by the slide rail 39 on which the movable side 39a slidably supported on the fixed side 49 slides.

The holder 33 is a support member that supports the grill pan 41 (note that the grill pan (flat plate) 40a is shown as an example of the grill pan 41 in FIG. 3), and is chrome-plated on the surface of a sheet metal such as an iron wire or a steel plate. It is composed by applying. The details of the shape of the holder 33 will be described later, but the front plate portion 51f engaged with the slit-shaped groove portion 81 provided in the door joint 80 is provided.

The flat plate 40a, which is the grill pan 41, is formed by pressing a thin plate of a material such as a steel plate, and the surface thereof is coated with a heat-resistant coating agent such as ceramic coating or enamel. For these surface coats, a surface coat having higher heat resistance than the corrugated plate 40b (not shown), which is the grill pan 41 also attached to the main body 2, was intentionally selected. Details of the shape of the flat plate 40a, which is the grill pan 41, will be described later.

Further, in the base 13, a temperature sensor 70 for detecting the temperature of the grill pan 41 is provided on the back side in the front-rear direction. The temperature sensor 70 includes a sensor cover 71, a sensor unit (element unit) 72, and a sensor holding member 74, and is formed in a convex shape upward from the bottom plate 26d.

Further, for example, inside the sensor cover 71, a detection rod 86 constituting a detection means for discriminating, for example, the plate type, the flat plate 40a, or the corrugated plate 40b of the grill pan 41 is provided. A spring 87, which is an urging member, is inserted through the detection rod 86, and a dish type discrimination sensor Ss1 provided with a switch is provided on the outside of the cooking cabinet 26.

Further, for example, a protrusion 85 is provided at a substantially central upper end portion of the rear plate 26c to prevent the door 32 from closing when the grill pan 41 is inserted in the opposite direction.

A rear temperature sensor F provided on the upper portion of the rear plate 26c is provided with a thermistor for detecting the temperature of the cooking chamber 26 that rises when the object to be heated contained in the grill pan 41 abnormally heats and ignites.

Then, in the boiling cooking, the post-temperature sensor F raises the temperature of the broth, increases the pressure of the lidded cooking container, pushes up the lid 42 of the cooking container, and suddenly blows out steam to detect the steam. The temperature of the broth that has risen is detected to prevent it from spilling out in advance.

Further, the post-temperature sensor F is used for controlling the amount of the object to be heated by detecting the temperature in parallel with the temperature sensor 70 from the start of cooking.

FIG. 4 is a cross-sectional view showing the positional relationship of the rear temperature sensor F in a state where the grill pan 41 has a lid 42 and is stored in the kitchen 26. The lid 42 is placed on the flange 41e of the side wall 41k of the grill pan 41 (flat plate 40a) in the kitchen 26, and the lid 42 is a flat plate inside the kitchen 26 having a vertical height restriction. 40a has a flat shape so as to maximize the capacity of the cooking container. A rear temperature sensor F is provided above the rear plate 26c.

The rear temperature sensor F is provided at a height near the upper end 41u of the flange 41e of the flat plate 40a on which the lid body 42 is placed. The steam that pushed up the lid 42 due to the temperature rise and pressure rise is arranged at a position where it is sprayed on the rear temperature sensor F. Therefore, consideration is given to detecting the high-temperature steam emitted from the flat plate 40a while the temperature does not decrease.

This embodiment has the above configuration, and the operation thereof will be described next with reference to FIGS. 5 to 8.

For cooking, a flat plate 40a is filled with a fillet or a simmered object to be cooked and a broth according to the description in the cooking book attached to the main body 2, is removed with aluminum foil, covered with a lid, and covered with a lid 42. The flat plate 40a is put into the kitchen 26 and the door 32 is closed. The operation unit 5 selects the simmered fillet menu or the simmered figure menu, sets it in the control unit, and operates the operation unit 5 to start the automatic cooking of simmering.

FIG. 5 is an explanatory diagram of the operation in the oven automatic cooking “boiled menu”. FIG. 5A is an explanatory diagram of the operation of the fillet menu, and FIG. 5B is an explanatory diagram of the operation of the simmered simmered menu.

The cooking process of the operation of the boiling menu is as follows: (1) The temperature of the broth is raised and the amount is determined in the next two steps. It can be divided into three steps: two steps, which is a step of seasoning the object to be heated while suppressing the above, and (3) three steps, which is a step of lowering the heating power to soak the broth into the object to be heated.

Furthermore, the simmered menu includes a fillet menu with a small object to be heated and a simmered menu with a large figure to be heated. Both menus are the same for how to cook the object to be heated in the three steps.

FIG. 6 shows the detection temperature of the post-temperature sensor F due to the difference between the normal amount specified in the cooking book attached to the main body 2 and the amount of broth 1.5 times the normal amount when the amount of broth of the boiled fillet is different. Shows the behavior of.

FIG. 6 (a) shows the behavior of the change over time in the detection temperature of the temperature sensor F after the normal amount of broth in the fillet menu, and FIG. 6 (b) shows the after temperature sensor in which the amount of broth in the fillet menu is 1.5 times the normal amount. It is explanatory drawing of the behavior of the time-dependent change of the detection temperature of F.

The temperature of the broth is raised in order to determine the amount in the next two steps in one step, the amount is judged at the beginning of the two steps, and the heating time is adjusted according to the amount.

Then, when the operation of the two steps is started, steam of the broth is generated from the upper part of the flat plate 40a heated by the heating unit 27.

As shown in FIG. 6A, normally, by observing the amount (normal amount) of the broth described in the cooking book attached to the main body 2, the lid 42 is not pushed up by steam, so that the post-temperature due to steam is observed. There is no major disturbance in the behavior of the detection temperature of the sensor F.

However, as shown in FIG. 6B, when the amount of broth is 1.5 times or more the amount of broth described in the cooking book, the amount of steam generated increases as compared with the case of the above-mentioned normal amount. Therefore, the detected temperature changes when the steam pushes up the lid 42 and is sprayed on the post-steam temperature sensor F.

No spillage occurred when the amount of broth was less than 1.5 times the normal amount described in the cooking book. However, if the amount of broth is 1.5 times or more due to a mistake by the user, the boiling broth may spill over the upper end 41u of the side wall 41k of the flat plate 40a during operation with the heat of two steps. Will be higher.

Therefore, the spillage is prevented by utilizing the behavior of the detection temperature of the post-temperature sensor F due to the steam appearing as a sign of the spillage.

FIG. 7A shows a temperature difference C obtained by subtracting the current detected temperature A from the temperature value B 15 seconds before the post-temperature sensor F for each elapsed time in the normal amount of broth. In FIG. 7B, the current detection temperature A is subtracted from the temperature value B 15 seconds before the predetermined time of the post-temperature sensor F for each elapsed time at 1.5 times the normal amount of broth. The temperature difference C is shown.

FIG. 8 shows an explanatory diagram of the spill prevention control. The amount of broth is more than 1.5 times the normal amount.

The threshold value for determining the temperature difference C in FIG. 7 is set to 10 ° C. and is incorporated in the control unit. In FIG. 8, when the temperature difference C becomes the threshold value of 10 ° C. or higher, the control unit determines that it is a sign of spillage.

In two steps, which are predetermined steps, the thermal power of the upper heater 27a and the lower heater 27b, which are the heating units 27 in operation, is changed from the initial thermal power P and switched to the preventive thermal power Q. The preventive thermal power Q reduces the thermal power of the upper heater 27a and the lower heater 27b to a thermal power of 3 steps or more and less than 2 steps. The preventive thermal power Q of the upper heater 27a may be equivalent to that of the three steps and the two steps.

Switch from the initial thermal power P to the preventive thermal power Q, continue the two steps, execute the two steps without changing the predetermined time (450 seconds), and when the predetermined time elapses, proceed to the third step and complete the cooking process. ..

The reason why the threshold value of the temperature difference C is set to 10 ° C. is that when the amount of broth is 1.5 times or more the normal amount in FIG. 7 (b), the maximum value of the temperature difference C reaches 15 ° C. and 15 ° C. Is reached once. When the threshold value is incorporated at 15 ° C., if the temperature difference C does not reach 15 ° C. for some reason, the assumed spill prevention control does not work, and there is a high possibility that spills will occur. Therefore, the threshold value of the temperature difference C was set to 10 ° C. with a margin.

When the thermal power is switched to the preventive thermal power Q in the second process and the thermal power drops from the initial thermal power P, it is maintained until after the end of the second process, and even if the temperature difference C becomes less than 10 ° C, it does not return to the initial thermal power P. When the two steps are executed with the thermal power of the preventive heating power Q and a predetermined time elapses, the process proceeds to the third step and the cooking step is completed.

In addition, the reason why the thermal power of the preventive thermal power Q is not set to less than 3 steps (300 W for the upper heater 27a and 300 W for the lower heater 27b) is that the flat plate 40a in the kitchen 26, the object to be heated, the broth, etc. This is to prevent the temperature of the broth from being unable to be maintained due to the large load of the broth, which makes it impossible to cook the object to be heated.

The spill prevention control described above shall operate from two steps. The reason for operating from the second process is that the temperature of the broth has risen sufficiently, so even if the initial heating power P is changed to the preventive heating power Q and the process proceeds to the third step to complete the cooking process, the cover after cooking is completed. This is because the temperature of the heated product has reached the edible temperature so that the food can be cooked.

This is because the temperature of the object to be heated after cooking may not reach the edible temperature when the spill prevention control that lowers the heating power is operated as described above in one step in which the temperature of the broth has not risen sufficiently. ..

The above-mentioned spill prevention control is installed in two menus, boiled fillet and boiled figure boiled, and the threshold value of the temperature difference C can be arbitrarily changed in each menu.

According to the above-described embodiment, in cooking with a large amount of juice such as boiling, the sign of spillage is detected by the post-temperature sensor F by the spillage prevention control, and the temperature difference C is used to change the thermal power from the initial thermal power P to the preventive thermal power Q. By lowering the temperature, it is possible to reduce the heating power so that spillage is unlikely to occur, and to prevent spillage of water containing seasonings such as broth into the kitchen 26.

In addition, it is possible to prevent the inside of the cooking chamber 26 from becoming dirty and to cook the object to be heated.

In addition, it is possible to prevent spillage and to cook the object to be heated without changing the heating time of the two steps, the three steps and the entire cooking step.

In addition, the main body 2 energizes the upper heater 27a and the lower heater 27b to cook fish, meat, and other objects to be heated, to prevent dirt such as fat splashing due to heating, and to use a flat plate 40a. You can prevent the simmered broth from spilling over.

In addition, when the broth spills from the flat plate 40a, the spilled water or the like accumulates on the bottom surface of the cooking chamber 26, the seasonings or the like heated by the lower heater 27b are burnt, or the water drips from the opening for cooking. It is possible to prevent the outside of the refrigerator 26 from becoming dirty.

Furthermore, if the user notices that the food has boiled over during automatic cooking and stops cooking, the food to be heated will be the one that has started heating once, so the food is in the middle of cooking again. The heated product cannot be cooked automatically, but according to the present invention, such a thing can be prevented.

2 ... Main body, 5 ... Operation unit, 26 ... Cooking room, 27 ... Heating unit, 27a ... Upper heater, 27b ... Lower heater, 40a ... Flat plate, 41 ...・ Grill pan, A ・ ・ ・ Current detection temperature, B ・ ・ ・ Detected temperature before predetermined time, C ・ ・ ・ Temperature difference, F ・ ・ ・ Post temperature sensor, P ・ ・ ・ Initial thermal power, Q ・ ・ ・ Preventive thermal power

Claims (1)

A grill pan to put the object to be heated and
A kitchen in which the grill pan is placed and cooked in the heating section, and
A post-temperature sensor provided on the upper side of the kitchen,
A control unit that controls the heating unit of the cooking cabinet,
It is equipped with an operation unit that selects a boiling menu and sets it in the control unit.
The control unit has a cooking process in which the boiling menu is composed of a plurality of processes, and a cooking process.
A plurality of thermal powers of an initial thermal power and a preventive thermal power lower than the initial thermal power in a predetermined process of the cooking process,
A temperature difference obtained by subtracting the pre-detection temperature for a predetermined time from the current detection temperature of the post-temperature sensor and a threshold value for comparison judgment are provided.
The cooking process consists of one step of raising the temperature of the broth, two steps of lowering the heating power to add flavor to the object to be heated, and three steps of impregnating the object to be heated with the broth.
The initial thermal power and the preventive thermal power are provided in the two steps.
The three steps are steps in which the thermal power is lower than the initial thermal power.
The preventive thermal power is a thermal power equal to or greater than the thermal power of the three steps and less than the initial thermal power.
When the temperature difference becomes equal to or higher than the threshold value during the two steps, the initial thermal power is changed to the preventive thermal power, and the preventive thermal power is maintained until the end of the two steps.
A heating cooker characterized in that the cooking process is completed by proceeding to the three steps.

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