JPS6138337A - Heating cooker - Google Patents

Abstract

PURPOSE:To shorten the cooking times of as many cooking instructions as possible, by providing a control part which effects heating for a heating time set by a cooking sequence, in that plural heating patterns are compositely arranged, through control of control keys classified by a category. CONSTITUTION:A control part is provided with a control button 24, which can individually control a heating pattern, control keys 25, which are classified by the category, and a time setting device 26. When the control key 25 classified by a category is depressed, a processing time is displayed in a display tube 22 through turning of the timer 26, and an actuating button 21 is depressed, cooking is started according to a given cooking sequence. An electronic range is operated under a HIGH mode during a processing time, and thereafter, heating is effected by composite heating of the LOW mode of the electronic range and hot blast to complete the processing. Cooking can be effected according to an optimum cooking sequence classified by a food category, and this enables to excellently cook a food in a shortmost time.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a composite type cooking device that heats an object in a heating chamber by high frequency or by a heater.

Conventional configuration and its problems Traditionally, the method of operating a heating cooker is (A) checking the heating time, heating temperature, etc. from a cooking book etc., and manually adjusting the timer, temperature controller, etc. of the heating cooker; (B) By simply pressing the part (key) on the operation unit that lists the various cooking menus, the microcomputer in the control unit and the sensor installed near the cooking compartment automatically cook the food.

- Yoshi, from the point of view of shortening the cooking time, first use high-frequency heating to 90" for k-sized stews. Raise the forward/backward temperature, and then add high-frequency heated items while keeping the temperature inside the oven constant.

For gratins, the temperature is first raised to 80-95°C using high-frequency heating, then the overall temperature is raised using hot air, and then the surface is browned using a grill heater. Cooking time can be shortened by combining various heating patterns for each category.

Therefore, if we look at manual heating cookers from the perspective of shortening cooking time, it would be extremely complicated to install various heating patterns and different combinations of heating patterns, making it virtually impossible to cook. The current situation is that time cannot be shortened. On the other hand, automatic heating cookers are good in that you can freely combine various heating patterns to shorten cooking time, but if you want to respond when the amount of food to be cooked changes, you have to apply various sensors. However, when it is extremely expensive, there are various limitations (for example, the quality of seasonings and container conditions), so it has the disadvantage that only a limited number of things can be cooked automatically.

OBJECTS OF THE INVENTION The present invention solves the above-mentioned conventional drawbacks, and aims to shorten the cooking time for as many cooking menus as possible.

Structure of the Invention In order to achieve the above object, the heating cooker of the present invention has a plurality of heating patterns such as high frequency heating, upper and lower heater heating, hot air heating, etc., and includes an operation section that can independently operate the heating pattern. and has operation keys divided by food category, and has a control unit that heats for a set heating time in a cooking sequence that is a combination of the plurality of heating patterns by operating the operation keys divided by category. The food contained in the operation keys divided into categories above can be cooked by combining the optimal heating pattern by simply setting the time according to the amount and type. This has the effect of greatly increasing the range of cooking that can be done by combining heating patterns.

DESCRIPTION OF EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings.

FIGS. 1 and 2 are a front sectional view and a side sectional view of a so-called microwave oven equipped with a high frequency heating device and a heater device as a representative example having a plurality of heating patterns.

A heating chamber 2 is provided within the main body 1 . At the bottom of the heating chamber 2, there is a rotary mounting table 5 which is driven by a motor 4 on rollers 3, and above which there is a receiver I7 on which the food to be cooked 6 is placed. In this embodiment, there are the following four heating patterns as a method of heating the food to be cooked 6.

(A) A lower heater 8 is provided around the rotary mounting table 5, and an upper heater 9 attached to the upper part of the heating chamber 2 raises the ambient temperature and heats the food to be cooked 6.

(B) Only the upper heater 9 heats the food to be cooked 6 mainly for browning.

(C) A high frequency wave generated by a magnetron 12 is guided through a waveguide 13 from a power supply port 11 provided on the upper wall 10 of the heating chamber,
It radiates into the heating chamber 2 and heats the food to be cooked 6.

(D) A heater 16 and a circulation fan 17 are installed in a substantially compartment 15 provided adjacent to the rear wall 14 of the heating chamber 2, and a motor 1
At step 8, the circulation fan 17 is rotated to send air heated by the heater into the heating chamber 2 through the suction hole 19 consisting of a large number of punched holes provided in the rear wall 14. The food to be cooked 6 is heated by raising the atmospheric temperature.

The above four heating patterns include (A) 9 up and down type and (
D) 9 In the hot air circulation method, the heater is turned on and off using a separately installed thermistor, etc., and the temperature is kept constant for cooking, so it can be considered as one heating pattern, but in (C) high frequency heating cooking, the magnetron 12 is operated continuously. Since the heating patterns are different between strong output and low output which is operated intermittently, the five heating patterns are substantially the same.

FIG. 3 is a front view of the operation unit of the above embodiment, and from the top there is the operation button 21, the display tube 22, the temperature setting device in the heating chamber up and down 23 on the right side of the center, and the five heating patterns mentioned above. There are operation buttons 24 that can be operated independently, operation keys 25 divided into categories on the left side, and a time setting device 26 at the bottom. To heat the microwave oven on high for 5 minutes, press the microwave oven high on the operation button 24, turn the timer 26, which is a time setting device, so that 5.00 is displayed on the display tube 22, and press the operation button 21. Heat for 5 minutes. These are the same as the conventional method.

Next, the operation keys 25 divided into categories will be explained. Here, from 1 to 10, stews, stews, gratins,
There are operation keys divided into categories such as... When I want to cook bee fukasie for four people, I look at the cookbook or quick reference chart and find out that I only need to heat it for 80 minutes, so I press the stew operation key 25-1 and turn the timer 26. When 80 minutes is displayed on the display tube 22 and the activation button 21 is pressed, cooking starts according to the cooking sequence shown by curve A in FIG. In other words, operate the microwave on high for 20 minutes, then turn the microwave on high and the hot air at 150 mph.
Cooking is completed after 60 minutes of combined heating at ℃. If the beef curry for one person is set to 70 minutes, the cooking sequence is a combination of a plurality of heating patterns as described above.

Next, for cabbage rolls, boiled eggplants, etc., if the heating time is set according to curve B in FIG. 4, they will be cooked using a cooking sequence that combines a plurality of heating patterns in the same way as described above.

Next, a cooking sequence for quickly cooking gratins will be explained with reference to FIG. First, the temperature of the food in the dish is raised to 80-95℃ using a microwave oven on high, then hot air is used to raise the temperature of the container to eliminate uneven temperature rise that occurs when microwave ovens, and finally the grill heater is used to heat the food on the surface. Browning is the most ideal cooking sequence and is common to almost all gratins. However, the heating time for the above heating pattern differs depending on the quantity, so if you display the set time on a cooking chart etc. depending on the quantity of one to four dishes, you can cook multiple pieces of almost all gratins just like stewing etc. Cooking can be performed using a cooking sequence with a combination of heating patterns.

Effects of the Invention As described above, the operation keys are divided into food categories, and by operating these operation keys, it is possible to heat the food for a set heating time in a cooking sequence that combines multiple heating patterns. produce an effect.

fil The food can be cooked in the optimal cooking sequence for each category of food, so it can be cooked deliciously in the shortest possible time.

(2) If operation buttons are attached to each of the various heating patterns and combinations of heating patterns, the operation section becomes extremely complicated, and the operation is also extremely inconvenient, such as setting the timer again in the middle of cooking when cooking continuously. Ta. The present invention simplifies the operating section and allows automatic and continuous cooking, making it easy to use.

(3) Automatic devices use humidity sensors, gas sensors, weight sensors, etc. to detect when the temperature of cooked food has risen to 80-95°C, but these sensors have various conditions attached to them. For example, humidity sensors require special containers to make it easier to detect water vapor, and containers containing ketchup and other seasonings cannot be used because the detection will be delayed.

Since the present invention does not use a sensor, it does not have the above limitations and is also extremely inexpensive.

[Brief explanation of the drawing]

Figure 1 is a front view of a microwave oven that is an embodiment of the present invention, Figure 2 is a side view of the microwave oven, Figure 3 is a front view of the operating section of the microwave oven, and Figure 4 is a simmering number. FIG. 5 is a diagram showing the relationship between heating patterns for boiled foods and simmered foods, and FIG. 5 is a diagram showing the relationship between heating patterns for gratins. 8...Lower heater, 9...Upper heater, 1
2... Magnetron, 16... Heater, 24... Operation button, 25... Operation key. Name of agent: Patent attorney Toshio Nakao (1 person) Figure 1 Figure 2 Figure 3

Claims (1)

[Claims] A time setting device that has a plurality of heating patterns such as intensity of high-frequency heating and heater heating for heating the food to be cooked in a heating chamber, and a time setting device that sets a cooking time; an operation unit that can independently operate the heating pattern; A heating cooking device comprising operation keys classified according to categories of objects, and a control section that heats the heating time set in a cooking sequence that is a combination of the plurality of heating patterns by operating the operation keys.