JPS5833030A - Electronic range - Google Patents

Abstract

PURPOSE:To put scorch meshes on the surface of food at a preset temperature and time by circulating hot air from a hot air generator within the heating chamber of an electronic range. CONSTITUTION:A heating chamber 2 which accommodates therein food 3 is provided in the main body 1 of an electronic range, and the food 3 is heated by the microwave oscillation of a magnetron. A hot air generator 10 consisting of a heater 14 and a fan 15 is attached to the heating chamber 2. Hot air is circulated within the heating chamber 2 through small hole groups 11 and 12, and scorch meshes are put on the food 3. Infrared rays radiated from the surface of the food 3 is detected by an infrared ray detector 17, and a signal corresponding to the surface temperature of the food 3 is produced to control the scorch meshes of the food 3.

Description

DETAILED DESCRIPTION OF THE INVENTION The scorch of the present invention increases the appearance of the food by applying scorch to the surface of the food using a heater after microwave heating. However, since the time for browning by the heater is determined in advance to a predetermined value, the degree of browning is always the same, and therefore it depends on one's preference. Next browning according to t5! line 1
There was a drawback that there was no one.

The present invention has been made in view of these points, and below, a microwave oven according to an embodiment of the present invention will be described in detail based on the drawings.
(2) is a heating chamber that stores the food (3), (4) is a door that opens and closes the front opening of the heating chamber, and (5) is the main body (11).
With the keyboard arranged on the front cloth aS of the
K is for grilled horse mackerel with salt, grilled with miso sauce, and yakitori-like cooking, each with a voice written on the narrow side and the desired tone 114D.
Set the cooking conditions tth IIi! Item key (6a),
(611), (6C), ... Key S start + - (71 and Hi-sha 1) Strong and weak keys to play 11 verses (8a), C8b
) is installed, (9) is a magnetron that oscillates microwaves to heat the food (3), and α is a hot air generator that generates hot air that browns the surface of the food. 0 In this device, aυ and α are the heating chambers (2), a group of intake and exhaust small holes drilled in the earthen wall, (to) is a duct arranged across the small hole groups, and αΦ is A fan is placed in the duct and driven by a hole heater and a5#i motor αe, and the fan draws air in the heating chamber (2) into the duct (13) through the intake small hole group aυ. , the air in the duct α that is heated by the heater frame is discharged into the heating chamber (2) through the small discharge holes, and therefore the hot air circulates within the heating chamber (2). (
2) Food (through the ring cIItl- placed on the top wall)
It is an infrared detector that detects dangerous infrared rays emitted from the surface of the food (3) and outputs a signal according to the surface temperature of the food (3).0 Figure 5 shows the circuit of the above microwave oven. A control means, ie, a microcomputer (hereinafter referred to as μOOM), is responsible for the control of
1°t・η1+Zeon ys wa■ is provided.

The ROM is the percentage of cooking items on the keyboard (5) - (6
storage areas (211゛), (211)), (21F), etc. corresponding to a), (6b), (6C), ...
Then υ, such storage area (211L), (2To),
(210), ... are dialogue field item keys (6a), (6
1: Cooking item name listed in I), (6a), ... 0
The table below shows the ☆ key Il.
lI to do it! Conditions tlIWashiru0 Now, with reference to this table, a case will be described in which, for example, horse mackerel salt 11@1 is finished so that the brownedness becomes standard. First, the first
Microwave heating is performed for 8 minutes as a stage.The surface temperature of the horse mackerel is usually 105℃ after heating is completed.
It reaches a temperature slightly lower than that of Incidentally, if the surface temperature of the same reaches 105° C. for some reason before the above-mentioned time of 8 minutes has elapsed, the microwave heating ends even before the 8 minutes have elapsed. Continued [As the second stage, brown one side of the horse mackerel (top 111) to a standard level.
Generates hot air for minutes. After the browning is finished, the surface temperature of the horse mackerel pieces II (the surface temperature WIt of the upper part is usually 2
00℃) reaches a lower temperature. Incidentally, if for some reason the surface moisture reaches 200° C. before the above-mentioned time of 10 minutes has elapsed, the hot air generation lamp for determining the basis weight will be terminated even before the 10 minutes have elapsed. Also, the above temperature 20
0°C is also slightly higher than the normal surface temperature of horse mackerel when it is strongly browned by generating hot air for 12 minutes. Then, in the final 6th stage, hot air is generated for 4 minutes to draw attention to the standard state of Aji (Aji is turned over at this time). ◇ Again, the above circuit. Returning to the explanation, (2) is commercial power supply, @
is above! The high voltage generation circuit (to) generates a precise high voltage to drive the gnetron (9), and the high voltage generation circuit (to) receives power from the power supply (2) from the μOOMQ- or the last signal MA. ) a first switching circuit that supplies
! 9Fi A second switching circuit that supplies power from the power source (2) to the heater α and motor Ge according to the signal (■) from the μOOMG (2), (2) the infrared detector c
This is a Mu/D converter that converts the NO output into a digital signal.

Next, the operation of the above microwave oven is shown in Figure 6 a and b.
70 of the 0M (2) program - explained with the chart 0 Normally, in the os1 step which cycles through the four-gram #i81%8:2 steps, the middle - operated by the keyboard (6) K is detected, and the 82 At the step, cooking begins (Imaichi)
) is operated or not.

Therefore, if you want to finish salt-grilled horse mackerel so that the brownedness reaches the standard level, press the ll'i1 item key (61L) on the keyboard (6), then press the m processing start key (7). .

Then, the program exits the circular IIl of steps 81 and 82 at step 82 and reaches step 86.
In the armpit step, the counters t1, tl, in the voice 00Mas
11 and registers T1 and TI are cleared.

In the following 84 steps, the strong key (8a) or the weak key (8b) for trimming the finishing touch (burnt shape w4) is operated to determine whether it is finished.In this case, such a key (81L) is operated.
, (8N)) have not been operated, the program proceeds to the FiSS step.
2) is stored in the storage area (21a)! The four conditions are counter tt, 'ets tl and register 〒l.

0 set in TI, that is, referring to the above at, 1111i1 condition 8 minutes, 10 in the column shown in the standard for salt-grilled horse mackerel
minutes, 4 minutes, 105°C, and 200°C are the counters t1 and t, respectively.
, t3, register/T1, TI.

The program then advances to 86% 87 steps on day 6
At step 87, the signal y is output and microwave heating is started, and at step 87, the counter t1 changes from 1 to 8 minutes.
Time decrement begins every second. In the following 88 steps, it is determined whether the content of the counter t1 is 0 or distorted, but in this case, it is not 0 because the time has just started decreasing (therefore, the program then proceeds to step B9. In the 0 cough step, infrared detection is performed. It is determined whether or not the surface temperature of the horse mackerel detected by the device αη has reached the temperature in the register T1 of 05°C. Since the temperature does not reach 105°C, the program goes through step B9 and returns to step 88. Then, the program goes to step F18B and step 89, but the microphone and mouth wave heating is performed for 8 minutes and the counter is When the content becomes 0, steps 810.811 are reached.

At step 810, the signal M is sent to end the four-wave heating of the controlled microphone.
At the same time, the counter t1 stops decrementing the time, and then the signal H is output and hot air is applied to one side (upper side) of the horse mackerel l! ! The focus of the episode is alllf where the eye assessment begins.
In step 812, the counter t starts decrementing the time by 1 stroke from 10 minutes.In the following step 812, the counter 1. It is determined whether the content of is 0 or not, but in this case it is not 0 because it is just after the start of time reduction, so the program then proceeds to step 816.
When the temperature on the other side of the register T reaches 200°C, it is determined whether or not it is a friend. However, since the surface temperature of the butterfly inside the browning process does not reach 200℃, the temperature of the surface of the horse mackerel usually does not reach 200℃, so after 1316 steps after the Grogzum lamp, the temperature of the surface of the horse mackerel will be 812℃.
Return to step. And the program is st2, st5
The steps are cycled, and when the content of the counter t1 becomes 0 after browning has been performed for 10 minutes, the process reaches step B14. At the Mukuro step, the output of the wife signal H is stopped, and the one-side narrow side 0 focus IIf weighting of horse mackerel is completed. The degree of browning of the surface becomes the standard. Unfortunately, in step 814, the decrement in the ore counter t1 is stopped. and,
Program ast, 815.16 similar to B2 step
Cycle through steps.

When it reaches 1tK, cook Fi turns over the mackerel.
1 on the keyboard (51) and operate the leg 11N start key (η) again.

- Then, the program proceeds to step 5117%818 At step al17, the signal ■ is output and the hot air starts browning the other narrow side of the horse mackerel.At step 0818, the program starts from 4 minutes at 5117%/ls. The time decrease starts every second. Then, 14 minutes have elapsed and the counter is 1. It stays at step 819 until the content of is OK.0 Then, when it reaches 0, proceed to step B20.0 At this step, the output of the signal ■ is stopped and the marking of the other 10,000 pieces of horse mackerel** is completed. do. Then, the browning on the surface becomes the standard.Thus, the salt-grilled horse mackerel with standard browning on both sides is created.
At step B20, the counter t1 further stops decrementing. After that, the program enters the cycle of B1 and B2 steps◎ Now, if you want to finish the Aji O Shio fIa with a strong char, press 1111 on the keyboard (5)!
Item key (6&n, strong key (8a) and cooking start key (
7) in sequence.

Then, the program similarly goes from the cycle of 81 and 82 steps to step 84 via step 86. However, in this case, the strong key (8a) is being operated, so the program repeats the four grams and then proceeds to step 821. [In step, it is determined whether or not the strong key (8a) has been operated, but as mentioned above, the strong key 88&n has been operated, so
The program continues to step 822. In the oWX step, the cooking conditions stored in the storage area (21&) of the ROM controller are stored in the counter tl, "ahTr8 and register".
rl, set to 'I'. In other words, in the case of C, referring to the table above, the cooking conditions of 8 minutes, 12 minutes, 5 minutes, 105°C, and 200°C, which indicate strong salt-grilling of horse mackerel, are set to counter t11tls tN, register T1, and T mushroom, respectively. After O is set, the program starts from 86 to 820 in the same way as above.
Go through the steps one after the other. Therefore, the time it takes to reach the desired level of charring is longer than in the standard case, so add 1 tsp of salt on both sides. ), press the cooking item key (6a),
The weak key (8b) and the cooking start key (7) are operated in sequence.

Then, the program similarly uses 1%82 storage space (
The cooking conditions stored in 21a) are displayed on the counter 'el,
t, ,t, and registers T, T,. In other words, in this case, referring to the above-mentioned table, the cooking conditions in the column for salt-grilled horse mackerel: 8 minutes, 8 minutes, 6 minutes, 105°C, 2
00°C is the counter t1, tl, t=, respectively.

After 0 set in register T, ,T, the program goes through steps 86 to 820 as described above. Therefore, since the time for browning #'i is shorter than the standard case, Lightly browned fcib
The salt-grilled fish is ready.

In the above embodiment, the first stage was microwave heating alone, but it was ξx heating in which microwave heating and hot air heating were repeated alternately. You can fine-tune the degree of charring, so you can adjust the amount according to the cook's preference.
Therefore, we can provide a microwave oven that is extremely suitable for parents.

[Brief explanation of the drawing]

The figures show a microwave oven according to an embodiment of the present invention, and FIG. 1 is a perspective view;
Figure 2 is a sectional view taken along the ■-u line in Figure 1 of the company, Figure 66 is a sectional view taken along the ■-■ line in Figure 1, Figure 41 is a front view of the keyboard, Figure 5 is @schematic diagram, Figure 6 x't3υ 7. A flowchart of a program for a line w microcomputer. Figure 1. ￥S8 figure

Claims (1)

[Claims] 1) A microwave oven comprising a microwave oscillation means for oscillating microwaves, a control means for controlling energization of the microwave oscillation means for a heater, and a control means for controlling energization of the heater, under the control of the control means, Heating is performed based on the first salt conditions, such as heating time, heating temperature, etc., which are set in advance using at least a microwave. 1. A microwave oven, characterized in that the microwave oven is configured to perform browning on the basis of the second cooking condition, and is further provided with a fine adjustment means for finely adjusting the second cooking condition.