JP7511528B2 - Heating Cooker - Google Patents

Description

This disclosure relates to a cooking device that is capable of microwave heating and grill heating and can automatically control the heating of food placed in the heating chamber.

Conventionally, there have been cooking appliances that have the functions of range heating using a magnetron and grill heating using an electric heater, and can combine these functions to cook. For example, Patent Document 1 describes a cooking appliance that, when a grilled dish is selected from the menu, heats the inside of the food to be cooked using range heating, and then cooks the food using heater heating (conventional method 1), and a cooking appliance that simultaneously heats the food using low-power range heating and heater heating, then simultaneously heats the food using heater heating and oven heating, then heats the food using high-temperature steam, and then heats the food using heater heating (conventional method 2).

JP 2007-10164 A

In the case of frozen food, if the food is heated at high power in the early stages of heating, as in the case of baking room temperature food, the inside of the food will be cold (half-cooked). Therefore, it is necessary to first thaw the food before heating it. However, in the case of conventional method 1, the inside of the frozen food is thawed by microwave heating and then heated by a heater, so that in the early stages of heater heating, when the inside of the heating chamber is not yet warm, the heat inside the food escapes, resulting in uneven heating.
Furthermore, if microwave heating and heater heating are performed from the beginning as in conventional method 2, the outside of the frozen food material will become warm and moisture will be generated before the inside of the food material is thawed, resulting in uneven heating.

The present disclosure aims to solve these problems by providing a cooking device that can optimally thaw the inside of frozen food and cook the outside of the food, even when the food is stored frozen, to cook the food evenly.

The cooking device according to the present disclosure comprises a heating chamber for storing an item to be cooked, a microwave heating means for irradiating microwaves into the heating chamber, a radiant heat heating means arranged in the heating chamber, a non-contact temperature sensor for detecting the temperature of each of a number of areas divided into the heating chamber, an indoor temperature sensor for detecting the temperature of the heating chamber, a control means for controlling the operation of the microwave heating means and the radiant heat heating means, and an operation means capable of setting a control menu for causing the control means to perform a first step of either driving the microwave heating means and the radiant heat heating means and then stopping the radiant heat heating means and driving only the microwave heating means , or driving only the microwave heating means, depending on the temperature state of each area detected by the non-contact temperature sensor, a second step of driving the microwave heating means and driving the radiant heat heating means following the first step, and a third step of stopping the microwave heating means and driving the radiant heat heating means following the second step.

The cooking device disclosed herein can reduce uneven heating and efficiently defrost and cook frozen ingredients.

FIG. 2 is a diagram illustrating an example of installation of the heating cooker according to the first embodiment. 1 is a schematic vertical cross-sectional view of a cooking device according to a first embodiment. FIG. 4 is an explanatory diagram of a detection area of an infrared sensor of the cooking device according to the first embodiment; FIG. FIG. 2 is a top view of the heating cooker according to the first embodiment. 1 is an enlarged view of the left display unit, the left heating power display unit, and the left operation unit according to the first embodiment. FIG. 1 is an enlarged view of the right display unit, right heating power display unit, and right operation unit according to embodiment 1. FIG. 3 is an enlarged view of a central display unit, a central operation unit, and a central heating status display unit according to the first embodiment. FIG. 4 is an example of a cooking menu displayed on a central display unit in accordance with embodiment 1. FIG. 2 is a control block diagram of the cooking device according to the first embodiment. FIG. 4 is a diagram showing a control menu of the cooking device according to the first embodiment. 4 shows an initial screen displayed on a central display unit according to the first embodiment. 4 is an example of a cooking menu displayed on a central display unit in accordance with embodiment 1. 4 is an example of a cooking menu displayed on a central display unit in accordance with embodiment 1. 4 is a flowchart showing control of range grill cooking in the first embodiment. 4 is a flowchart showing an internal heating process according to the first embodiment. 4 is a flowchart showing a freezing determination process according to the first embodiment. 4 is a flowchart showing a heating setting process according to the first embodiment. 10 is a flowchart showing a final temperature setting step according to the first embodiment. 13A and 13B are diagrams showing the display on the central heating state display unit during the internal heating process in accordance with embodiment 1. 13A and 13B are diagrams showing the display on the central display unit during an internal heating process in accordance with the first embodiment; 4 is a flowchart showing an internal and external heating process according to the first embodiment. FIG. 13 is a diagram showing the display on the central heating state display unit during the internal and external heating process in accordance with embodiment 1. 13A and 13B are diagrams showing the display on the central display unit during the internal and external heating process in accordance with the first embodiment; 4 is a flowchart showing an external heating process according to the first embodiment. 13A and 13B are diagrams showing the display on the central heating state display unit during an external heating step in accordance with embodiment 1. 13A to 13C are diagrams showing the display on the central display unit during an external heating process in accordance with the first embodiment; 13A to 13C are diagrams showing the display on the central display unit during an external heating process in accordance with the first embodiment; 13 is a diagram showing the display on the central display unit after cooking is completed in the first embodiment. FIG. A diagram showing temperature transitions during range grill cooking in embodiment 1. FIG. 11 is a diagram showing temperature transition during an internal and external heating process in accordance with the first embodiment. FIG. 11 is a diagram showing power transition during an internal and external heating process according to the first embodiment. FIG. 4 is a diagram showing a temperature transition during an external heating process according to the first embodiment. FIG. 11 is a diagram showing a power transition during an external heating process according to the first embodiment.

The cooking device according to the present invention will be described below with reference to the drawings. The cooking device shown in the drawings is an example of an appliance to which the cooking device of the present invention is applied, and the appliance to which the present invention is applied is not limited to the cooking device shown in the drawings. In the following description, terms indicating directions (e.g., "up," "down," "right," "left," "front," "rear," etc.) are used as appropriate to facilitate understanding, but these are for explanation purposes only and do not limit the present invention. In each drawing, the same reference numerals are used to denote the same or equivalent items, and this is common throughout the entire specification.

Embodiment 1.
1 is a diagram illustrating an example of installation of a cooking device 100 according to the first embodiment. The cooking device 100 of the present embodiment is a built-in type induction cooking heater that is incorporated into a kitchen furniture 200 having a cooking counter on top. The cooking device 100 has a main body 1 and a top plate 2 installed on the main body 1. The top plate 2 is exposed on a kitchen countertop that constitutes the top surface of the kitchen furniture 200.

The top plate 2 is composed of, for example, a heat-resistant glass plate and a metal frame attached around the glass plate. Two heating ports, a left heating port 20L and a right heating port 20R, are provided on the upper surface of the top plate 2. The left heating port 20L and the right heating port 20R indicate the area where a cooking vessel such as a pot or a frying pan is placed. An exhaust port cover 4 is provided on the rear side of the top plate 2. The exhaust port cover 4 is composed of a breathable punched metal or a lattice-shaped metal member, so it is breathable and has little air resistance. Exhaust air from the cooking device 100 passes through the exhaust port cover 4 and flows out of the cooking device 100.

A heating door 50 is provided on the front of the main body 1 of the cooking device 100 to open and close the front of the heating chamber 5 disposed inside the main body 1. The heating door 50 is provided with a handle 51 for opening and closing the heating door 50.

Figure 2 is a schematic vertical cross-sectional view of the cooking device 100 according to the first embodiment, seen from the side. As shown in Figure 2, a left induction heating means 3L is provided below the left heating port 20L. Similarly, a right induction heating means 3R is provided below the right heating port 20R. These induction heating means 3 are circular heating coils formed by winding a conductor such as a copper wire or an aluminum wire, and generate a high-frequency magnetic field when a high-frequency current is supplied to them. This causes induction heating of the cooking vessels placed over the left heating port 20L and the right heating port 20R.

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

The heating door 50 is provided with an opening/closing detector 52 for detecting whether the heating door 50 is open or closed. The opening/closing detector 52 is, for example, a microswitch or an infrared sensor. Behind the heating chamber 5, a microwave heating means 6 is provided for heating the food in the cooking container housed in the heating chamber 5. The microwave heating means 6 irradiates microwaves into the heating chamber 5 to heat the food placed in the heating chamber 5, which is known as range heating.

In addition, the heating chamber 5 is provided with an upper radiant heat heating means 8a and a lower radiant heat heating means 8b that heat the food from above and below. The upper radiant heat heating means 8a is located on the ceiling surface inside the heating chamber 5, and the lower radiant heat heating means 8b is located on the floor surface inside the heating chamber 5, and both are sheath heaters.

The heating chamber 5 is also provided with an infrared sensor 53, which is a non-contact temperature sensor that detects the temperature of the food inside the heating chamber 5 without contact. The temperature range detected by this infrared sensor 53 is set to, for example, -20°C to 200°C. This allows the degree of heating of the food to be detected accurately in real time, for example in 1°C increments.

The heating chamber 5 is also provided with a thermistor sensor 54, which is a contact-type indoor temperature sensor that detects the ambient temperature within the heating chamber 5 or the wall temperature of the heating chamber 5. The thermistor sensor 54 detects temperature by capturing changes in electrical resistance, so the upper limit of the temperature it can detect is approximately 300°C.

3A and 3B are explanatory diagrams of the detection area of the infrared sensor 53 arranged in the heating chamber 5, with FIG. 3A being a diagram seen from above and FIG. 3B being a diagram seen from the opening and closing door 50 side.
The infrared sensor 53 is disposed on the right wall surface of the heating chamber 5 when viewed from the heating door 50 side, and the thermistor sensor 54 is disposed on the rear wall surface on the far side of the heating chamber 5 .

The infrared sensor 53 detects the temperature inside the cabinet at a specified viewing angle, and here, the heating chamber 5 is divided into 16 areas to detect the temperature. Note that in FIG. 3(a), the areas detected by the infrared sensor 53 are illustrated as being divided into 16 areas, A to P. Also, because the infrared sensor 53 is installed on the right wall, the distance to each detection area on the bottom of the room is different, and therefore the detection area of each detection area A to P is also different. That is, the areas of detection areas D, H, L, and P closer to the infrared sensor 53 are smaller than the areas of detection areas B, F, J, and N. In other words, the areas closer to the infrared sensor 53 are smaller, and the areas farther from the infrared sensor 53 are larger.

When there is no food in the heating chamber 5, among the areas detected by the infrared sensor 53, A, E, I, and M mostly detect the temperature of the left wall of the heating chamber 5, and areas other than A, E, I, and M detect the temperature of the bottom of the heating chamber 5. Also, as shown in FIG. 3(b), when there is food in the heating chamber 5, the infrared sensor 53 can detect the temperature of the food, and even if the food is large (tall), the temperature of the top of the food can be detected by detection areas A, E, I, and M.

Figure 4 is a top view of the cooking device 100 according to the first embodiment. As shown in Figure 4, a left operation unit 40L, a central operation unit 40M, and a right operation unit 40R are provided on the front side of the upper surface of the top plate 2 of the cooking device 100. In addition, a left display unit 30L, a central display unit 30M, and a right display unit 30R, a left heating power display unit 31L, a right heating power display unit 31R, and a central heating status display unit 31M are provided on the rear side of the left operation unit 40L, the central operation unit 40M, and the right operation unit 40R.

A main power key 400 is provided adjacent to the right operation unit 40R. The main power key 400 is a key that is operated when turning the main power of the cooking device 100 ON or OFF. When the main power of the cooking device 100 is OFF, pressing the main power key 400 for, for example, several seconds turns the main power ON. When the main power of the cooking device 100 is ON, pressing the main power key 400 for, for example, several seconds turns the main power OFF.

Figure 5 is an enlarged view of the left display unit 30L, left heating power display unit 31L, and left operation unit 40L according to the first embodiment. The left display unit 30L displays information related to cooking with the left heating port 20L, and is configured, for example, with a liquid crystal display. Specifically, the left display unit 30L displays the set time for timer cooking for the food placed on the left heating port 20L, the elapsed time since the start of the heating operation with the left heating port 20L, or the remaining time until the timer set time ends. Alternatively, when preheat cooking with the left heating port 20L is selected, the left display unit 30L displays the automatically set temperature (default temperature) or the current temperature.

The left heating power display unit 31L is composed of multiple LEDs and displays the heating power of the left heating port 20L in multiple stages. The left heating power display unit 31L indicates the heating power by switching the lighting state (on, off, blinking, etc.) of the multiple LEDs or by switching the lighting color. This allows the user to be notified of the heating power in an intuitive and easy-to-understand manner.

The left operation unit 40L is used to input operations related to cooking with the left heating port 20L. As shown in FIG. 5, the left operation unit 40L has five input keys 401L, 402L, 403L, 404L, and 405L. The input keys 401L, 402L, 403L, 404L, and 405L are capacitive touch sensors that can input by utilizing the change in capacitance when the user lightly touches them with a finger, for example. In addition, light-emitting units 410L are provided corresponding to the input keys 401L, 402L, 403L, 404L, and 405L. The light-emitting units 410L are composed of LEDs, and emit light in response to the operation of the input keys 401L, 402L, 403L, 404L, and 405L.

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

The input key 402L is a key that is operated when selecting a cooking menu to be performed at the left heating port 20L. Each time the input key 402L is pressed, one of multiple cooking menus can be selected. Cooking menus include, for example, boiling water, stewing, and deep-frying (automatic cooking). The operating time, heat power, or operating pattern of the left induction heating means 3L differs for each cooking menu.

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

The input keys 404L and 405L are keys that are operated to specify the heat level for cooking in the left heating port 20L. Pressing the input key 404L decreases the heat level by one step, and pressing the input key 405L increases the heat level by one step.

Figure 6 is an enlarged view of the right display unit 30R, right heating power display unit 31R, and right operation unit 40R according to embodiment 1. The right display unit 30R displays information related to cooking in the right heating port 20R, and is configured, for example, with a liquid crystal display. The information related to cooking in the right heating port 20R displayed on the right display unit 30R is the same as the information related to cooking in the left heating port 20L.

The right heating power display unit 31R is composed of multiple LEDs and displays the heating power of the right heating port 20R in multiple stages. Like the left heating power display unit 31L, the right heating power display unit 31R indicates the heating power by switching the lighting state (on, off, blinking, etc.) of the multiple LEDs or by switching the lighting color.

The right operation unit 40R is used to input operations related to cooking with the right heating port 20R. As shown in FIG. 6, the right operation unit 40R has five input keys 401R, 402R, 403R, 404R, and 405R. The input keys 401R, 402R, 403R, 404R, and 405R are capacitive touch sensors that can input by utilizing the change in capacitance when the user lightly touches them with a finger, for example. In addition, light-emitting units 410R are provided corresponding to the input keys 401R, 402R, 403R, 404R, and 405R. The light-emitting units 410R are LEDs that emit light in response to the operation of the input keys 401R, 402R, 403R, 404R, and 405R.

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

Figure 7 is an enlarged view of the central display unit 30M, central operation unit 40M, and central heating status display unit 31M according to the first embodiment. The central display unit 30M displays information and warnings on the entire cooking device 100, and is composed of a liquid crystal display. The central display unit 30M displays the selection result of the induction heating means 3, microwave heating means 6, and radiant heat heating means 8, the operating status of each heating means, and caution information or warning information regarding cooking with each heating means. The central display unit 30M is a single liquid crystal display in terms of hardware, but has three display areas, a first area 301, a second area 302, and a third area 303, as shown in Figure 7, and different displays can be made in each display area.

The central heating status display 31M has two levels, the lower level is made up of a microwave LED 310 behind the microwave character display, a grill LED 311 behind the grill character display, and an oven LED 312 behind the oven character display, and the upper level is made up of the characters "Caution: High Temperature" and a group of high temperature warning LEDs 313 installed in front of the left heating port, heating chamber, and right heating port as shown.

The central operation unit 40M is mainly used to input operations related to cooking in the heating chamber 5. As shown in FIG. 7, the central operation unit 40M has nine input keys 411, 412, 413, 414, 415, 416, 417, 418, and 419. The input keys 411, 412, 413, 414, 415, 416, 417, 418, and 419 are electrostatic capacitance type touch sensors that can input by utilizing the change in electrostatic capacitance when the user lightly touches them with a finger or the like. In addition, light emitting units 410M are provided corresponding to the input keys 411, 412, 413, 414, 415, 416, 417, 418, and 419. The light emitting units 410M are composed of LEDs, and emit light in response to the operation of the input keys 411, 412, 413, 414, 415, 416, 417, 418, and 419.

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

The input keys 414 and 415 are disposed adjacent to the first area 301 of the central display unit 30M, and are used to switch the screen displayed in the first area 301 of the central display unit 30M. To explain using the example of FIG. 8, by operating the input key 414, "Microwave Manual" displayed in the first area 301 moves forward, and "Warm" displayed on the rear side is displayed in the center. Also, by operating the input key 415, "Microwave Manual" displayed in the first area 301 moves backward, and "Parboil Leafy Vegetables" displayed on the front side is displayed in the center. By operating the input keys 414 and 415, the user can select a cooking menu to be performed in the heating chamber 5. Then, by operating the input key 411, the cooking menu displayed in the center is performed.

The input keys 416 and 417 are disposed adjacent to the second area 302 of the central display unit 30M, and are used to switch the screen displayed in the second area 302 of the central display unit 30M. Explaining the example of FIG. 8, operating the input key 416 decreases the wattage displayed in the second area 302 by one step, and operating the input key 417 increases the wattage displayed in the second area 302 by one step. By operating the input keys 416 and 417, the user can select the wattage of the microwave cooking to be performed in the heating chamber 5.

The input keys 418 and 419 are disposed adjacent to the third area 303 of the central display unit 30M, and are used to switch the screen displayed in the third area 303 of the central display unit 30M. To explain using the example of FIG. 8, operating the input key 418 increases the time displayed in the third area 303 by one step, and operating the input key 419 decreases the time displayed in the third area 303 by one step. By operating the input keys 418 and 419, the user can select the time for microwave cooking to be performed in the heating chamber 5.

Figure 9 is a control block diagram of the cooking device 100 according to the first embodiment. As shown in Figure 9, the cooking device 100 includes a control unit 7 that controls the entire cooking device 100. The control unit 7 is an electronic circuit board on which electronic components such as a control circuit that controls the operation of each part of the cooking device 100 are mounted. The control unit 7 drives and controls the left induction heating means 3L and the right induction heating means 3R based on the operation of the left operation unit 40L and the right operation unit 40R, and the temperature of the cooking container on the top plate 2. The control unit 7 also drives and controls the microwave heating means 6 to irradiate microwaves into the heating chamber 5 based on the operation of the central operation unit 40M and the detection results of the infrared sensor 53 and the thermistor sensor 54, and drives and controls the upper radiant heat heating means 8a and the lower radiant heat heating means 8b.

The control unit 7 also controls the display of the left display unit 30L, the right display unit 30R, the left heating power display unit 31L, and the right heating power display unit 31R based on the operation of the left operation unit 40L and the right operation unit 40R. The control unit 7 also controls the display of the central display unit 30M and the central heating status display unit 31M based on the open signal from the open/close detection unit 52 and the operation of the left operation unit 40L, the right operation unit 40R, and the central operation unit 40M. The control unit 7 has a memory unit (not shown) that stores various programs and parameters used to control the cooking appliance 100, as well as screen data displayed on each display unit. The control unit 7 also activates the audio notification unit 70 as necessary to inform the user of the status by audio.

Next, the selectable control menu displayed on the central display unit 30M by the central operation unit 40M will be explained with reference to FIG. 10.

The control menu that can be selected by the central operation unit 40M uses the microwave heating means 6 and either or both of the upper radiant heat heating means 8a and the lower radiant heat heating means 8b.
When the input key 413 of the central operation unit 40M is operated, the control menu "Warm" shown in the "Left Display Area" of Fig. 10 is always displayed first in the first area 301 of the central display unit 30M. This is because the control menu "Warm" is set as the default.

As shown in the "left display area" of FIG. 10, in addition to "warm," there are 11 control menus: "Microwave manual," "Pre-boil leafy vegetables," "Pre-boil root vegetables," "Defrost meat," "Microwave grill (RG) cooking," "Microwave grill (RG) reheat," "Microwave grill (RG) manual," "Grill," "Oven," and "Central heater." However, "Central heater" corresponds to the case where another induction heating unit is added between the right heating unit 20R and the left heating unit 20L, and is not displayed in this embodiment.

The contents shown in the "Central Display Area" in FIG. 10 are displayed in the second area 302 of the central display unit 30M, and relate to adjusting the heating conditions during cooking, such as temperature, time, heat, "high" or "low", etc. The contents of the default settings for this "Central Display Area" are listed in the column to the right of the "Central Display Area".

The contents written in the "Right Display Area" in FIG. 10 indicate the contents displayed in the third area 303 of the central display unit 30M. The default settings for the "Right Display Area" are listed in the right column of the "Right Display Area". The blank spaces do not represent numbers that can be changed, but rather blank spaces that cannot be changed or appropriate explanatory text, etc. are displayed.

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

(2) Manual range: This refers to heating food using the microwave heating means 6, and involves setting the heating time.

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

(4) Parboiling of root vegetables: The microwave heating means 6 is used to parboil food, particularly roots, rhizomes, and root vegetables such as potatoes.

(5) Meat thawing: This control menu is suitable for thawing various frozen meats.
(6) Range Grill (RG) Cooking: Suitable for cooking using the heating chamber 5, in which cooking is performed by combining microwave heating using the microwave heating means 6 with oven heating using the upper radiant heat heating means 8a and the lower radiant heat heating means 8b.

(7) Range Grill (RG) Reheating: Suitable for using the heating chamber 5 to reheat already cooked food.
(8) Range Grill (RG) Manual: Suitable for cooking using the heating chamber 5, in which the user can select between microwave heating and oven heating as appropriate for cooking.

(9) Grill: Heats food using the heating chamber 5, and uses one or both of the upper radiant heat heating means 8a and the lower radiant heat heating means 8b as the heat source. The temperature of the heating chamber 5 is not managed, and no control is performed to stop the heating operation by detecting a rise in the temperature of the food being cooked.
(10) Oven: Heats food using the heating chamber 5, and uses one or both of the upper radiant heat heating means 8a and the lower radiant heat heating means 8b as a heat source. The temperature of the heating chamber 5 is measured by a thermistor sensor 54, and power supply is controlled so that the temperature reaches a set target temperature.

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

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

Behind the word "Warm" displayed in the center of the first area 301, the word "Oven" is displayed, and conversely, towards the front, the words "Microwave Manual" are displayed in slightly smaller size.
This allows the user to know that when selecting the control menu, the next candidates are "Oven" and "Microwave Manual." If, at this stage, the user presses the input key 414 once, "Microwave Manual" moves to the position of the word "Warm" and is displayed larger. If the user presses the input key 415 once, "Oven" moves to the position of the word "Warm" and is displayed larger.

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

If you want to change the temperature in this second area 302, just operate input key 416 or 417, and each press will raise or lower the temperature by 5°C.

The second area 302 also includes a heat source display section 30K that indicates in text that the heat source is microwave heating means 6.

Next, the control when range grill cooking, which is the key point of the present disclosure, is selected, will be described.
First, the user can press the input key 414 or the input key 415 multiple times on the display screen 4ST of Fig. 12 to display the screen of Fig. 13, which shows RG cooking in the center of the first area 301. In this state, "standard" is displayed in the second area 302. Note that there may be cases where the user wishes to adjust the cooking results by lowering the heat when the amount of food to be cooked is small or the food is thin, and by increasing the heat when the amount of food to be cooked is large or the food is thick. In such cases, the user can operate the input key 416 or the input key 417 to change the second area 302 to "strong", "slightly strong", "slightly weak", or "weak".
In the following, it is assumed that the setting is "strong." In this state, by pressing the input key 411, the voice notification unit 70 will issue a voice notification saying "Starting RG cooking, strong," and range grill cooking will begin.

Figure 14 is a flow chart showing the control of range grill cooking, which mainly consists of three heating steps: an internal heating step (first step: ST1), an internal and external heating step (second step: ST2), and an external heating step (third step: ST3). For example, chicken may be refrigerated or frozen, but it is assumed that the user will place chicken in the heating chamber 5 and cook it regardless of whether it is frozen or refrigerated.

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

If heating is performed normally, the internal heating process will end based on the temperature detected by the infrared sensor 53. However, there may be cases where the temperature of the food is not detected correctly by the infrared sensor 53 due to the placement or size of the ingredients. For this reason, the thermistor sensor 54 is also used to end the internal heating process.

In ST15, the detected temperature of the infrared sensor 53 is the maximum value of the temperatures detected in the detection areas A to P in FIG. 3. However, the detected temperature of the infrared sensor 53 may be the average value of the detected temperatures in all detection areas or the maximum or average value of a limited detection area, and further, it may be a temperature calculated using the temperatures detected by the infrared sensor 53.

Next, the freezing determination process ST11 in FIG. 15 will be described based on the flowchart in FIG. 16. Here, the maximum value of the temperatures in detection areas A to P detected by the infrared sensor 53 is described as IRMAX, the minimum value is described as IRMIN, and the temperature detected by the thermistor sensor 54 is described as the thermistor sensor detected temperature.

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

16, first, a decision is made as to whether or not to make a judgment based on the temperature detected by the infrared sensor 53, based on the temperature detected by the thermistor sensor 54. This is because when the temperature detected by thermistor sensor 54 exceeds 100° C., such as immediately after oven heating, even if the food placed in heating chamber 5 is frozen, the air in heating chamber 5 promotes thawing, so there is no problem in heating the food in the same way as for food at room temperature.
Therefore, in FIG. 16, it is determined whether the temperature detected by the thermistor sensor 54 exceeds 100° C. (ST100), and if it does exceed that, it is determined to be room temperature (ST110).

If the temperature detected by the thermistor sensor 54 is 100°C or less in ST100, it is next determined whether the temperature detected by thermistor sensor 54 is less than 0°C (ST101), and if it is less than 0°C, it is determined that the food is frozen (ST111). In most cases, a temperature less than 0°C inside the heating chamber occurs because frozen food has been placed in the heating chamber, so there is no problem in determining that the food is frozen.

If in ST101 the temperature detected by the thermistor sensor 54 is 0°C or higher, it is then determined whether the temperature detected by the thermistor sensor 54 is less than 50°C (ST102), and depending on the result, the process proceeds to a determination based on the temperature detected by the infrared sensor 53.

The temperature detected by the infrared sensor 53 varies depending on the surrounding temperature (hereinafter, environmental temperature), in this case, the temperature inside the heating chamber. That is, even if the temperature of the food to be cooked is the same, if the food is placed in the heating chamber not long after the previous cooking, the temperature detected by the infrared sensor 53 will be higher than if the food is placed in the heating chamber after time has passed and the temperature has become almost the same as the room temperature of the kitchen. Also, if the temperature inside the heating chamber 5 is high, the temperature difference between IRMAX and IRMIN or the temperature difference between the temperature detected by the thermistor sensor and IRMIN may be large even if a room temperature food is placed there.
Therefore, the subsequent control is changed depending on whether the temperature detected by the thermistor sensor 54 is below 50° C. or not.

First, if it is determined in ST102 that the temperature detected by the thermistor sensor 54 is less than 50°C, it is determined whether the difference between IRMAX and IRMIN is less than 10°C (ST103). When the temperature inside the room is not that high and an ordinary food is placed in the heating chamber 5, the temperature in the detection area corresponding to the food will be IRMIN and the temperature in the detection area not corresponding to the food will be IRMAX, but the temperature in the detection area corresponding to the food will not drop significantly.

For example, when the room temperature is 30° C., even if a 10° C. food is placed inside the room, the temperature detected in the detection area corresponding to that food is, for example, about 25° C., and there is not much of a temperature difference. It is assumed that this temperature difference becomes large when a low-temperature food such as a frozen food is placed inside.
Therefore, if the temperature difference is 10° C. or more, that is, if the answer is NO in ST103, it is determined that the temperature is frozen (ST108).

However, there may be cases where a large food item is placed inside the room, causing the food item to cover all of the detection areas, resulting in a small difference between IRMAX and IRMIN.
For example, when a large frozen item is placed inside the heating chamber, which is at 30°C, the temperature in all detection areas may become, for example, 10°C, and the difference between IRMAX and IRMIN may become less than 10°C.

However, even if frozen items are placed throughout the room, the temperature inside the room does not drop rapidly, so the temperature detected by the thermistor sensor will be roughly the same as before the frozen items were placed inside. Therefore, the temperature detected by the thermistor sensor is compared with IRMIN to determine whether or not the item is frozen.

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

In ST102, if it is determined that the temperature detected by the thermistor sensor 54 is 50°C or higher, the flow from that point onwards is almost the same as the flow ST103 and ST104 from that point onwards if it is determined that the temperature detected by the thermistor sensor 54 is less than 50°C, but the temperature threshold for making the determination is different. This is because the temperature inside the cabinet is high, and the influence of this on the temperature detected by the infrared sensor 53 is taken into consideration.

If it is determined in ST102 that the temperature detected by the thermistor sensor 54 is 50°C or higher, it is determined whether the difference between IRMAX and IRMIN is less than 20°C (ST105). If this temperature difference is 20°C or higher, i.e., if ST105 returns NO, it is determined that the temperature is frozen (ST108).

If it is determined in ST105 that the temperature difference is less than 20°C, it is determined whether the temperature difference between the thermistor detection temperature and IRMIN is less than 30°C (ST106), and if the temperature difference is 30°C or more, it is determined to be frozen (ST108), and if it is less than 30°C, it is determined to be room temperature (ST109).

In FIG. 15, when the freezing determination process ST11 is completed, the process proceeds to the heating setting process ST12. In the heating setting process, if the result of the freezing determination is freezing, a thawing heating process is performed, and then the heating setting for the normal internal heating process is performed.

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

First, the microwave output is set to 200 W and the upper radiant heat heating means 8a is set to a low heat of 200 W (ST113), each heating means is driven (ST114) to start heating, and it is determined whether the temperature difference between the temperature detected by the infrared sensor and the initial temperature exceeds 5°C (ST114). Heating is continued until the temperature difference is exceeded to promote thawing, and if the temperature difference is exceeded, heating by the upper radiant heat heating means 8a is stopped (ST116) and the microwave output is set to 400 W (ST117). The low heat output of the upper radiant heat heating means 8a is set to an average power of 200 W by controlling the power distribution rate.

Also, in ST112, if the result of the freezing determination process ST11 is room temperature, in ST117, the microwave output is set to 400 W.

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

In FIG. 15, when the heat setting step ST12 is completed, the process proceeds to a final temperature setting step ST13.
FIG. 18 is a flowchart showing the final temperature setting step ST13.
First, it is determined whether the judgment result in the freezing judgment process ST11 was freezing or not (ST121). If the judgment is room temperature, the internal heating end temperature A is set to 30°C and the internal heating end temperature B is set to 80°C (ST122). If the judgment is freezing, the internal heating end temperature A is set to 40°C and the internal heating end temperature B is set to 90°C (ST123).

When the food is frozen, thawing heating is performed in the heating setting step ST12, but there may be temperature unevenness in the food. Therefore, when it is determined that the food is frozen in ST121, the end temperature measured by the infrared sensor 53 is set higher than when it is determined that the food is at room temperature, and the heating time of the internal heating step is lengthened to reduce heating unevenness. Also, since heating is performed by the upper radiant heat heating means 8a during thawing heating, the temperature inside the heating chamber 5 is higher than normal (food is at room temperature), so when it is determined that the food is frozen in ST121, the end temperature measured by the thermistor sensor 54 is set higher than when it is determined that the food is at room temperature, preventing premature heating stoppage due to erroneous detection.

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

Figure 19 shows the display on the central heating status display unit 31M during the period when the internal heating step ST1 is being performed. During this time, the LED in the high temperature warning LED group 313 at the front of the diagram showing the heating chamber 6 is lit to inform the user that the heating chamber 6 is hot. Also, because the microwave heating means 6 is operating, the range LED 310 is lit.

Figure 20 shows the display on the central display unit 30M during the time period when the internal heating step ST1 is being performed. The first area 301 of the central display unit 30M displays "RG cooking," which is the control menu in operation, and the second area 302 displays "Strong." Note that the displays on the first area 301 and second area 302 do not change during range grill cooking.

However, the third area 303 displays "Microwave heating in progress..." to indicate that the microwave heating means 6 is operating, and the indicator display below it displays three types of information every second in the order of Fig. 20(a) -> Fig. 20(b) -> Fig. 20(c) -> Fig. 20(a) -> ... to indicate that the internal heating process is being executed (execution display).

Next, the internal and external heating step ST2 will be described with reference to the flowchart of FIG.
When the internal and external heating process is started, the audio notification unit 70 or the like is used to notify the user that the internal and external heating process has started.

The internal and external heating step ST2 is carried out after the internal heating step ST1 is completed, and the operation of the microwave heating means 6 continues as is.

First, the upper radiant heat heating means 8a is driven (ST21), and the microwave heating means 6 and the upper radiant heat heating means 8a are driven simultaneously for a predetermined time, i.e., until the heating time of the internal and external heating process is reached. Specifically, the remaining time is calculated by subtracting the current time from the heating time of the internal and external heating process, and this remaining time is continued until it becomes zero. (ST22).

Figure 22 shows the display on the central heating status display unit 31M during the time period when the internal and external heating process ST2 is being performed. During this time, the LED at the front of the diagram showing the heating chamber 6 among the high temperature warning LED group 313 is lit to inform the user that the heating chamber 6 is hot. In addition, because the microwave heating means 6 is operating, the range LED 310 and grill LED 311 are lit.

Figure 23 shows the display in the central display section 30M during the time period when the internal and external heating process ST2 is being performed. As shown in Figure 23, the first area 301 displays "RG cooking" and the second area 302 displays "Strong", while the third area 303 displays "Range grill heating in progress...", indicating that the microwave heating means 6 and the upper radiant heat heating means 8a are operating, and the indicator display below changes between the three types of display every second in the order of Figure 23(a) -> Figure 23(b) -> Figure 23(c) -> Figure 23(a) -> ..., thereby indicating that the internal and external heating process is being performed (execution display).

Next, the external heating step ST3 will be described with reference to the flowchart of FIG.
When the external heating process is started, the audio notification unit 70 or the like is used to notify the user that the external heating process has started.

In the external heating step, first, the microwave heating means 6 is stopped, and the lower radiant heat heating means 8b is driven while the upper radiant heat heating means 8a is driven (ST31). Then, it is determined whether the temperature difference between the temperature detected by the thermistor sensor 54 and the initial temperature of the thermistor sensor is 10°C or more (ST32). If it is 10°C or more, the external heating step time is calculated from the time between them (hereinafter referred to as △TIME1) (ST33), the external heating step remaining time is calculated by subtracting the elapsed time from the external heating step time (ST34), and it is determined whether this external heating step remaining time has become 0 (ST35). If the external heating step remaining time becomes 0 in ST35, the upper radiant heat heating means 8a and the lower radiant heat heating means 8b are stopped (ST36), and the range grill cooking is terminated.

The external heating process time is calculated using the following formula (1).
(α×△TIME1+β)×γ ・・・ (1)
In formula (1), α is a coefficient that amplifies the time for the external heating process according to △TIME1. β is the time to ensure the time for the external heating process regardless of △TIME1, and is also the minimum time for the external heating process. γ is a coefficient that adjusts the remaining time according to the heat. There are five heat levels for "RG cooking": "strong", "slightly strong", "standard", "slightly weak", and "weak", and γ for each heat level is "strong: 1.5", "slightly strong: 1.2", "standard: 1.0", "slightly weak: 0.8", and "weak: 0.5".

In addition, in ST34, after calculating the remaining time for the external heating process, if the remaining time for the external heating process falls below 3 minutes, the audio notification unit 70 may be configured to notify the user that cooking is about to end.

Figure 25 shows the display on the central heating status display unit 31M during the time period when the external heating step ST3 is being performed. During this time, the LED at the front of the diagram showing the heating chamber 6 among the high temperature warning LED group 313 is lit to inform the user that the heating chamber 6 is at a high temperature. In addition, because the upper radiant heat heating means 8a and lower radiant heat heating means 8b are operating, the grill LED 311 is lit.

26 and 27 show the display of the central display unit 30M during the time period when the external heating step ST3 is being performed. First, until the remaining time is calculated in ST34 in FIG. 24, that is, while ST31, 32, and 33 are being performed, as shown in FIG. 26, the first area 301 displays "RG cooking" and the second area 302 displays "Strong," and the third area 303 displays the external heating step "Grill heating in progress...," indicating that the upper radiant heat heating means 8a and the lower radiant heat heating means 8b are operating, and the indicator display below displays three types at intervals of one second in the order of FIG. 26(a)->FIG. 26(b)->FIG. 26(c)->FIG. 26(a)->..., indicating that the external heating step is being performed.

Also, while heating continues while calculating the remaining time in ST34 and ST35 of FIG. 24, as shown in FIG. 27, "RG cooking" is displayed in the first area 301 and "Strong" is displayed in the second area 302, and the remaining time is displayed in the third area 303, changing every second, and the indicator display below shows three types every second in the order of FIG. 27(a) -> FIG. 27(b) -> FIG. 27(c) -> FIG. 27(a) -> ... to indicate that the external heating process is being carried out.

Figure 28 shows the display on central display unit 30M after cooking has finished. It displays "Cooking finished" and then "Please remove food" to inform the user to remove the food. After the food has been removed, that is, after the door is opened or input key 412 is pressed, it displays "Power is on" to inform the user that the power is on and "Caution: Range grill is too hot" to inform the user that the temperature is high.

Although not shown, when heating is stopped during each heating step by the user opening the heating door 50, for example, in FIG. 20, the displays of "RG cooking" and "Strong" remain unchanged, but the indicator display showing "Microwave heating in progress" is turned off, and when heating is resumed, the indicator display showing "Microwave heating in progress" is displayed again. Also, if the remaining time is being displayed, the countdown of the remaining time is stopped and displayed.

Next, the temperature state in the heating chamber 5 during range-round cooking will be described with reference to FIG.
29, IRMAX is 20° C., IRMIN is −5° C., and the temperature difference between IRMAX and IRMIN is 25° C., so that the freezing judgment determines that the temperature is freezing. Also, the temperature detected by infrared sensor 53 at this time is set to 20° C., which is the same as IRMAX.

Therefore, in the internal heating step ST1, thawing heating is performed first. In thawing heating, heating is performed at a total of 400 W, with an output of 200 W from the microwave heating means 6 and an output of 200 W from the upper radiant heat heating means 8a. When the temperature detected by the infrared sensor 53 reaches 25°C, which is 5°C higher than the initial temperature, heating by the upper radiant heat heating means 8a is stopped, and the thawing heating step is completed.

After the thawing and heating step is completed, the normal internal heating step ST1 is then carried out.
The output of the microwave heating means 6 is changed to 400 W, and heating is continued until the temperature detected by the infrared sensor 53 reaches 40° C.

After that, the process moves to the internal and external heating process ST2, where the microwave heating means 6 operates at an output of 400 W and the upper radiant heat heating means 8a at an output of 1000 W, totaling 1400 W. Note that the temperature transition during the internal and external heating process ST2 is shown in Figure 30, and the power transition in Figure 31. In this process, the upper radiant heat heating means 8a is also added to raise the temperature inside the chamber from room temperature, while raising the temperatures inside and outside the meat (for example, for chicken thigh meat, the temperature is raised to about 50-70°C). If the temperature inside the meat is 50-70°C, it is the temperature at which the protein in the meat begins to coagulate. At the same time, the temperature inside the chamber is also raised to 80°C or higher, eliminating temperature fluctuations in the meat and reducing temperature fluctuations when moving to the external heating process.

After that, the process moves to the external heating step ST3, where the microwave heating means 6 is stopped and the upper radiant heat heating means 8a is driven at an output of 1000 W and the lower radiant heat heating means 8b is driven at an output of 800 W, totaling 1800 W. The temperature transition in the external heating step ST3 is shown in FIG. 32, and the power transition in FIG. 33. In this step, after the internal and external temperatures of the meat reach 50-70°C, the surface temperature is raised to 100°C or higher by heating from the outside of the chicken thigh meat through radiant heating or heat conduction from the tray, and the moisture is removed to make it crispy, and it also browns and becomes fragrant (Maillard reaction). In the external heating step ST3, the temperature inside the food rises more slowly than in microwave heating, so dryness due to drying is suppressed and the meat retains its tenderness for a juicy finish.

In the first embodiment, after the internal heating process using the microwave heating means 6 is completed, the upper radiant heat heating means 8a is driven while the microwave heating means 6 is still driven, so that a drop in temperature inside the heating chamber 6 due to process switching can be prevented, and temperature unevenness of the food ingredients can be prevented.

In the first embodiment, the temperature of the thermistor sensor 54 at which the internal heating process is terminated is one, but a plurality of thermistor sensors may be provided.
In addition, while two conditions, freezing and refrigeration, are assumed for the freezing judgment in the internal heating process, it is also possible to assume three conditions, for example, freezing, refrigeration, and room temperature, add another criterion, and change the microwave output and the end temperature of the internal heating process.

The above explanation is based on the first embodiment, but it is of course possible to change the process flow, set times, and temperatures as appropriate without departing from the spirit of the disclosure.

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

Claims (11)

A heating chamber for storing food to be cooked;
A microwave heating means for irradiating microwaves into the heating chamber;
A radiant heat heating means disposed in the heating chamber;
A non-contact temperature sensor that detects the temperature of each of the areas into which the heating chamber is divided;
an interior temperature sensor for detecting the temperature of the heating chamber;
A control means for controlling the operation of the microwave heating means and the radiant heat heating means;
a control menu for causing the control means to execute a first step of either driving the microwave heating means and the radiant heat heating means and then stopping the radiant heat heating means and driving only the microwave heating means, or driving only the microwave heating means, depending on the temperature state of each area detected by the non-contact temperature sensor; a second step of driving the microwave heating means and driving the radiant heat heating means following the first step; and a third step of stopping the microwave heating means and driving the radiant heat heating means following the second step. The heating cooker described in claim 1, characterized in that in the first step, when the difference between the maximum and minimum temperatures for each area detected by the non-contact temperature sensor is equal to or greater than a first predetermined value, the microwave heating means is driven at a first output and the radiant heat heating means is driven at a second output, and then the radiant heat heating means is stopped and only the microwave heating means is driven at a third output. The heating cooker described in claim 1, characterized in that in the first step, if the difference between the maximum and minimum temperatures for each area detected by the non-contact temperature sensor is less than a first predetermined value, but the difference between the temperature detected by the indoor temperature sensor and the minimum value is equal to or greater than a second predetermined value, the microwave heating means is driven at a first output and the radiant heat heating means is driven at a second output, and then the radiant heat heating means is stopped and only the microwave heating means is driven at a third output. The heating cooker described in claim 1, characterized in that in the first step, if the difference between the maximum and minimum temperatures of each area in a group of areas consisting of a portion of the areas that can be detected by the non-contact temperature sensor is equal to or greater than a first predetermined value, the microwave heating means is driven at a first output and the radiant heat heating means is driven at a second output, and then the radiant heat heating means is stopped and only the microwave heating means is driven at a third output. The heating cooker described in claim 1, characterized in that in the first step, if the difference between the maximum and minimum temperatures of each area in a group of areas consisting of a portion of the areas that can be detected by the non-contact temperature sensor is less than a first predetermined value, but the difference between the temperature detected by the indoor temperature sensor and the minimum value is equal to or greater than a second predetermined value, the microwave heating means is driven at a first output and the radiant heat heating means is driven at a second output, and then the radiant heat heating means is stopped and only the microwave heating means is driven at a third output. 6. The cooking device according to claim 2, wherein the first predetermined value varies depending on a temperature detected by an indoor temperature sensor. 6. The cooking device according to claim 3, wherein the first and second predetermined values change in response to a temperature detected by an indoor temperature sensor. 6. The cooking device according to claim 2, wherein the first output is smaller than the third output. The heating cooker according to claim 1, characterized in that the first step is terminated when, after driving the microwave heating means and the radiant heat heating means, the radiant heat heating means is stopped and only the microwave heating means is driven, any of the temperatures in the areas detected by the non-contact temperature sensor becomes equal to or higher than a first temperature, or when the temperature detected by the indoor temperature sensor becomes equal to or higher than a second temperature. The heating cooker according to claim 9, characterized in that the first step is terminated when, after driving only the microwave heating means, any of the temperatures in the areas detected by the non-contact temperature sensor becomes a third temperature or higher, or when the temperature detected by the indoor temperature sensor becomes a fourth temperature or higher. The cooking device according to claim 10, wherein the first temperature is higher than the third temperature, and the second temperature is higher than the fourth temperature.

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