KR20110083336A - Cooking appliance and control method thereof - Google Patents

Abstract

PURPOSE: A cooker and a control method thereof are provided to improve user convenience by allowing a user to check the interior of a cooking cavity through a transparent member without opening a door. CONSTITUTION: A control method of a cooker is as follows. When heating temperature data correction of a cooking cavity is selected, data on the cooking cavity is measured for a set time and measurement data is outputted. The measurement data is compared with average data of a microcomputer and comparison data is outputted. Correction data is outputted based on the comparison data. The cooking cavity is heated according to the correction data.

Description

Cooking appliance and control method {Cooking appliance and Control method

The present invention relates to a cooking appliance, and more particularly, to a cooking appliance capable of correction by self-diagnosis.

The cooking appliance is one of home appliances for cooking food and is installed in a kitchen space to cook food according to a user's intention. Such cooking apparatuses may be classified into various types according to heat sources or types used and types of fuels used.

When the cooking appliance is classified according to the type of cooking food, the cooking appliance may be classified into an open type and an enclosed cooking appliance according to the opening or closing of the space where the food is placed.

Enclosed cookers include ovens and microwave ovens, and open cookers include cooktops and hops. The hermetic cooking device is a cooking device for cooking food by heating a closed space in which food is placed. An open cooker is a cooker that cooks food by heating food or a container containing food in an open space.

In addition, the hermetic cooking device is provided with a cooking chamber in which food is placed. The cooking chamber is substantially a space where food is cooked. A heat source is provided inside or outside the cooking chamber to heat the cooking chamber.

Then, a door for selectively opening and closing the cooking chamber is installed. In such a state that the cooking chamber is shielded by the door, the heat source heats the cooking chamber to cook food.

Recently, as a plurality of cooking apparatuses are combined, various cooking apparatuses and cooking apparatuses for cooking a plurality of foods at the same time are provided, and a complex cooking apparatus for cooking various types of foods at the same time has been proposed.

On the other hand, the hermetic cooking appliance may cause a decrease in heating efficiency and performance of a heat source due to use due to various oils generated in the cooking process of food according to use, and thus fail to produce a desired cooking result.

In the case of automatic cooking, when a menu is selected and cooked, emotional dissatisfaction with the cooked food occurs.

According to the present invention, a self-correcting cooking apparatus and a control method of the cooking apparatus are proposed.

In accordance with another aspect of the present invention, a control method of a cooking appliance includes: a selection step of a user selecting correction of heating temperature data of a cooking chamber; A measurement step of calculating measurement data by measuring data of the cooking chamber for a preset time when correction of data is selected in the selection step; A comparison step of comparing the measured data with average data stored in the microcomputer and calculating comparison data; A correction step of calculating correction data based on the comparison data; And a heating step of heating the cooking chamber according to the correction data. Included.

In addition, the cooking apparatus according to the present invention, a plurality of heaters for heating the internal space of the cooking chamber for providing a cooking space of food; A detector for sensing a temperature of the cooking chamber heated by the heater; A timer for measuring a heating time of the cooking chamber; And a microcomputer that calculates an amount of change in temperature detected by the sensing unit for a set time and compares it with an average change amount, and corrects and heats the heating temperature of the cooking chamber to a set temperature according to the difference. This includes.

According to the present invention proposed as described above, even if the period of use has elapsed, the effect that can implement the same cooking performance as the initial use can be expected.

Due to this effect, it is possible to expect the effect of extending the life of the cooking appliance. In addition, it is possible to expect the effect that the food to be cooked using the cooking apparatus is less cooked, or cooked more.

In addition, since the user's emotional dissatisfaction and dissatisfaction of the cooking due to the use period of the cooking appliance are solved, the reliability of the product can be expected to be improved.

1 is a perspective view showing the external appearance of the cooking apparatus according to an embodiment of the present invention.
2 is a perspective view showing a state in which the outer case of the cooking appliance according to an embodiment of the present invention is removed.
Figure 3 is a side cross-sectional view showing the internal configuration of the cooking apparatus according to an embodiment of the present invention.
Figure 4 is a block diagram showing the operation of the cooking apparatus according to an embodiment of the present invention.
5 is a graph showing the change in the cooking chamber temperature of the cooking apparatus according to an embodiment of the present invention.
6 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, a microwave oven according to the present invention having the problems and effects as described above will be described with reference to the accompanying drawings.

However, the spirit of the present invention may not be limited to the embodiments by the embodiments described below, and those skilled in the art who understand the spirit of the present invention may easily use other embodiments falling within the scope of the same idea. It may be suggested that the present invention be included, but this is also included in the spirit of the present invention.

Further, hereinafter, the electric oven according to the present invention will be described by way of example for convenience of explanation. However, the present invention is not limited thereto, and it will be apparent that the present invention can be applied to all cooking appliances provided with a heater.

In addition, terms used in the present specification or claims are concepts selected for convenience of description and should be properly interpreted as meanings corresponding to the technical idea of the present invention in grasping the technical contents of the present invention.

1 is a perspective view showing the appearance of the cooking appliance according to an embodiment of the present invention, Figure 2 is a perspective view showing a state in which the outer case of the cooking appliance according to an embodiment of the present invention, Figure 3 is an embodiment of the present invention It is a side sectional view which shows the internal structure of the cooking appliance by an example.

Referring to the accompanying drawings, the cooking appliance forms the outer shape by the outer case 10, the outer case 10 has a form of a rectangular parallelepiped as a whole. The outer case 10 is formed of an iron plate material having a predetermined strength.

Inside the outer case 10 is an inner case 12 surrounding the outside of each portion is located. The inner case 12 is formed with a plurality of flow holes for providing a flow passage of air.

The inner space of the inner case 12 is provided with a cooking chamber 20 for providing a space for food. Of course, a heater or burner may be provided at the upper end of the inner space of the outer case 10 to heat the food container placed on the upper surface to cook the food. Hereinafter, the description of the top burner unit will be omitted.

The cooking chamber 20 is formed to have a predetermined space so that food to be cooked is placed in the inner space. The cooking chamber 20 has a shape of a hexahedron having an open front surface. In addition, although not shown, the partition plate may be configured to spatially partition the internal space.

When the inner space of the cooking chamber 20 is spatially partitioned by the partition plate, it is possible to cook different kinds of food at the same time. And a plurality of foods can be cooked at the same time. In addition, a supporting member such as a rack may be provided so that the food can be cooked at a position suitable for the user's desired position or shape of the food.

When the support member is provided, grooves for supporting the support member are formed on both side surfaces of the inner side of the cooking chamber 20. Both side ends of the support member are supported by the groove, so that the support member can support food or a container containing food.

Of course, when the partition plate is also provided detachably, it may be configured to support food or containers containing food while being supported by grooves or other supports.

The front surface of the main body 10 is provided with a door 30 that can selectively open and close the inner space of the cooking chamber 20. The door 30 forms a rectangular parallelepiped having a predetermined internal space as a whole. As such, the internal space of the cooking chamber 20 shielded by the door 30 is heated to cook food placed in the cooking chamber 20.

The front surface of the door 30 is provided with a handle 31 that can be gripped by the user can be gripped when the user wants to rotate the door (30). The handle 31 has the advantage that the door 30 is easy to use.

The transparent member 32 is provided at the center of the door 30. The transparent member allows the user to check the internal space of the cooking chamber 30 without rotating the door 30, thereby improving convenience of use.

The door 30 is coupled to the front of the outer case 10 by a hinge so as to be rotatable in a vertical or horizontal direction to selectively open and close the front of the cooking chamber 20. Of course, the door 30 is coupled to other forms other than the hinge is formed to open and close the front of the cooking chamber 20 is also possible.

The control panel 40 is positioned above the door 30. The control panel 40 is provided with an input unit such as a plurality of switches for the user directly input the operation signal. The input unit may be provided in the form of a button or dial knob to facilitate user manipulation.

In addition, the control panel 40 also displays the operation information of the main body 10, the cooking information of the food, and the like. At this time, the information displayed on the control panel 40 is provided as an LED (LED) or LCD (LCD) and the like is configured to be transmitted to a character, a screen, an image or the like.

The control panel 40 has a hexahedron shape having a predetermined thickness and long in the horizontal direction. A plurality of control parts are fixed to the circuit board in the inner space of the control panel 40.

The circuit board has various circuits printed on the surface thereof, and a plurality of control parts including a microcomputer are fixed thereto. At this time, the circuit board, the control parts, and the electric parts are connected, and the electric parts are operated by an operation signal input by a user. To cook food.

The space formed at the rear of the control panel 40 becomes an electrical equipment room 50 in which a plurality of electronic components are located. The electrical equipment room 50 provides a space for moving interior and exterior air of the outer case 10 while providing a space in which a plurality of electrical components are located.

In addition, a cooling fan 51 for generating an air flow of the outer case 10 is located in the electric compartment 50. The cooling fan 51 flows air by the rotational movement. The cooling fan 51 is a crossflow fan is used. Of course, other types of fans may be used, and crossflow fans are most preferred given the utilization of space and the flow space of air.

An exhaust duct 52 for guiding the movement of air is connected to the cooling fan 51. The exhaust duct 52 is provided to have a predetermined internal space. The air flowing by the cooling fan 51 is guided by the internal space of the exhaust duct 52.

The front surface of the exhaust duct 52 is in contact with the front surface of the outer case 10 between the door 30 and the control panel 40. The internal air of the outer case 10 is discharged to the outside through the front surface of the outer case 10 by the exhaust duct 52.

Meanwhile, referring to FIG. 3, an upper heater 21 for heating the inner space of the cooking chamber 20 is positioned between the cooking chamber 20 and the electrical equipment chamber 50. In addition, a lower heater 22 is positioned below the cooking chamber 20.

The inner space of the cooking chamber 20 is heated by the upper heater 21 and the lower heater 22. By this heating, food placed in the cooking chamber 20 is cooked.

In addition, a convection device 60 for flowing air in the inner space of the cooking chamber 20 is provided on the rear surface of the cooking chamber 20. The convection device 60 includes a convection cover 61 having an inner space, a convection heater 62 for heating air flowing in the inner space of the convection cover 61, and an inner space of the convection cover 61. Located in the convection fan 63 for flowing air by the rotational movement, and the convection motor (64) for providing rotational power to the convection fan (63).

The convection cover 61 is formed such that the rear surface of the cooking chamber 20 is recessed forward to have a predetermined internal space. Of course, a separate convection cover 61 may be coupled to the inner rear of the cooking chamber 20. In any case, the convection cover 61 is formed to provide a space in which the convection fan 63 is located.

The convection motor 64 is located at the rear rear side of the cooking chamber 20 to supply rotational power to the convection fan 63. The convection pan 63 is located on the rear rear side of the cooking chamber 20 to prevent damage due to heat.

The convection cover 61 is formed with a suction hole and an exhaust hole for providing a flow passage of air flowing into the internal space by the rotational movement of the convection fan 63. The suction hole is located in the front of the convection cover 61, the exhaust hole is located in the side of the convection cover 61.

The upper heater 21 may be configured to be located in the inner space of the cooking chamber 20. As such, when the upper heater 21 is located in the inner space of the cooking chamber 20, the distance from the food is closer, thereby reducing the cooking time of the food. However, the position of the upper heater 21 is determined according to the type of heater.

That is, when the upper heater 21 can withstand the heat of the inner space of the cooking chamber 20, the upper heater 21 may be configured to be located in the inner space of the cooking chamber 20. In addition, when the upper heater 21 cannot withstand the heat of the inner space of the cooking chamber 20, the upper heater 21 is configured to be located in the outer space of the cooking chamber 20.

The outside of the lower surface of the upper heater 21 is surrounded by the reflector 24 reflecting the heat of the lower heater 21 to the cooking chamber 20. In addition, a porous portion (not shown) is formed on an upper surface of the cooking chamber 20 in which the upper heater 21 is located.

Therefore, the heat dissipated to the lower side of the upper heater 21 is dissipated to the inner space of the cooking chamber 20 through the porous portion. Heat emitted in a direction other than the lower side of the upper heater 21 is reflected by the reflector 24 and is emitted into the inner space of the cooking chamber 20 through the porous part.

In addition, a blocking member (not shown) may be further provided on the inner upper surface of the cooking chamber 20. The blocking member performs a function of preventing passage of the porous portion of the exhaust gas generated when food is cooked. As such, the passage of the exhaust gas is prevented by the blocking member, thereby preventing contamination of the upper heater 21.

Figure 4 is a block diagram showing the operation of the cooking appliance according to an embodiment of the present invention, Figure 5 is a graph showing a change in the cooking chamber temperature of the cooking appliance according to an embodiment of the present invention, Figure 6 is an embodiment of the present invention Is a flowchart illustrating a control method of the cooking appliance.

Referring to these drawings, the control method of the cooking apparatus according to an embodiment of the present invention, the user selects a correction step of the data (S10); A measurement step (S20) of measuring measurement data of the cooking chamber 20 when the correction of the data is selected in the selection step; A comparison step (S30) of comparing the measured data with the average data; A correction step (S40) of correcting the measurement data as correction data according to a degree of comparison between the measurement data and the average data outside the setting range; And a heating step (S50) of heating the cooking chamber according to the correction data. Included.

In the selecting step (S10), the user determines whether to correct the data in order to use the cooking appliance, and selects whether to correct the data. In this case, the data refers to the change in temperature according to the change in the set time.

Looking at the data in detail, as shown in FIG. 5, it means a temperature change amount of the cooking chamber 20, that is, a ratio of change amount from t0 to t1, which is changed according to a set time, that is, a change amount of time from T0 to T1.

T0 is a time after which the set time has elapsed from the start time of operation of the cooking appliance. This is for the accuracy of the correction data to be described later. That is, since the temperature change amount of the cooking chamber 20 increases after the setting time from the start time of operation of the cooking appliance, a correction value suitable for data correction is formed, so that the time after the setting time is corrected for the accuracy of the correction data. Set to T0.

In addition, the average data is an average value of the measured data measured while the cooking appliance is operated a set number of times. For example, if the set number is N times, the average value of the measured data measured by operating the cooker for N times becomes the average data.

Of course, the average data may be applied to the average value of the measured data measured while the cooking appliance is operated for the first N times. In any case, when the average data is calculated, measurement data is calculated under no load. That is, the average data is calculated by calculating the average value by calculating the measured data in a state where the food is not placed in the inner space of the cooking chamber 20.

This is to calculate the most accurate average data. In detail, since various data are calculated according to the type or amount of food to be cooked, the purpose is to collect accurate measurement data by calculating data regardless of food.

If the user selects the correction of the data in the current state in the selection step (S10), the microcomputer proceeds to the measurement step (S20). In the measuring step S20, the temperature change amount of the cooking chamber 20 is measured for a set time after the set time after the operation of the cooker, that is, a time from T0 to T1.

In the measuring step S20, the measurement data is collected when the cooking chamber 20 is in a no-load state and the measurement data is collected. Then, the measurement data is collected for N times of a set number of times to collect the average data.

In the measuring step S20, a user operates a plurality of switches provided to the control panel 40 to operate a plurality of heaters for heating the cooking chamber 20. The cooking chamber 20 is heated by the operation of the upper heater 21, the lower heater 22, and the convection device 60.

When the cooking chamber 20 is heated, the temperature of the cooking chamber 20 increases from t0 to t1 during the set time T0 to T1. At this time, the measurement data is collected by measuring the temperature change amount from t0 to t1 according to the time change amount from T0 to T1.

The average data is collected by averaging the measured data collected by repeatedly operating the cooker for the set number of times N times.

On the other hand, when the use period of the cooking appliance is short, the temperature of the interior space of the cooking chamber 20 has the same change amount as L1 of FIG. Specifically, the amount of change in temperature with time has a large amount of change. This is because many of the heaters can be operated to meet the initial performance.

For example, when a user operates the cooker, a plurality of the heaters are operated to operate the heaters during T0 to T1. At this time, the temperature of the cooking chamber 20 reaches t1 to t1.

On the other hand, when the cooking period of the cooker is long, the temperature of the inner space of the cooking chamber 20 has the same change amount as L3 of FIG. In detail, the inner space of the cooking chamber 20 is heated for a predetermined time (T0 to T1). At this time, the internal space temperature of the cooking appliance does not rise to t1.

This is because a decrease in performance of a plurality of heaters that heats the internal space of the cooking chamber 20 occurs as the use period of the cooking appliance becomes longer. In particular, in the case of the upper heater 21, a further decrease in performance is caused by the exhaust gas generated when food is cooked in the cooking chamber 20.

In addition, adhesion of various oils, food waste, exhaust gas, etc. generated when food is cooked in the cooking chamber 20 on the surface of the reflector 24 is generated. For this reason, the reflectance of the reflector 24 is lowered and the reflection efficiency of heat emitted from the upper heater 21 is lowered.

Accordingly, as shown in FIG. 5, when the cooking chamber 20 is heated, an increase in temperature increases with time. In other words, the correlation between time and temperature is shifted from the graph of L1 to the graph of L3. This phenomenon occurs more often as the service life of the cooker is longer or when the contamination of the heater and the reflector 24 becomes more severe.

When such a phenomenon occurs, when the cooking appliance is operated for the same time, the food becomes less cooked or the color of the food surface becomes lighter than when the use period is short. Thus, the user selects data correction in the selection step S10.

In the measuring step S20, data may be measured according to the state of the cooking chamber 20. The state of the cooking chamber 20 may be classified into an initial operation state and an operating state. This is because the data of the cooking chamber 20 is different from the initial operation state and the operating state.

For example, when the cooking chamber 20 is in a preheating stage in which the cooking chamber 20 is in an initial operating state, data having a large amount of change is measured in the measurement data, and data having a relatively small amount of change in the operating state is measured. Is measured.

Therefore, it is preferable that the average data apply different data according to the state of the cooking chamber 20.

On the other hand, after collecting the measurement data in the measurement step (S20) and the cooking appliance proceeds to the comparison step (S30). In the comparison step (S30) to compare the measured data and the average data stored in the microcomputer to calculate the comparison data.

The comparison data is substantially a comparison value of the measurement data and the average data, that is, a difference value. When the comparison data is calculated, the microcomputer calculates correction data according to the comparison data.

In this case, the correction data depends on the value of the comparison data. For example, the closer the comparison data is to 0, the less the correction data becomes. Further, as the comparison data becomes farther from zero, the correction data becomes larger data.

In detail, when the comparison data approaches 0, it means a state where the comparison value between the measurement data and the average data is small. In such a case, the correction data can be corrected close to the average data with little correction, and the correction data has a small value.

When the comparison data is far from zero, it means a state in which the comparison value between the measured data and the average data is large. In such a case, the correction data has a large value as many corrections are required to correct the average data.

In this case, the correction data is calculated in the direction in which the comparison data is toward 0 when both the comparison data is moved away from 0 in the positive direction and in the negative direction.

In other words, the correction data when the comparison data is moved away in the positive direction is calculated such that the data is directed in the negative direction so that the comparison data is directed to zero. Further, the correction data when the comparison data is moved away in the negative direction, the data directed in the positive direction so that the comparison data is toward zero is calculated.

On the other hand, when the correction data is calculated in the comparison step (S30), the microcomputer performs a correction step (S40) of correcting the heating temperature of the cooking chamber 20 with the correction data.

In the correction step S40, the cooking chamber 20 is heated according to the correction data calculated in the comparison step S40. Referring to the accompanying drawings, for example, it is assumed that the average data stored in the microcomputer has data of L2 shown in FIG. 5, and the measurement data is assumed to have data of L3 shown in FIG. 5. . At this time, the correction data is calculated by the data set in the microcomputer according to the difference in the amount of change between the L2 and L3.

When the correction data is calculated in the correction step S40, a heating step S50 of heating the cooking chamber 20 by applying the correction data is performed. In detail, when the correction data is calculated at 10 degrees Celsius in the cooking apparatus in which the heating temperature of the cooking chamber 20 is applied at 170 degrees Celsius, the microcomputer applies the correction data to heat the cooking chamber 20 at 180 degrees Celsius. do.

However, when the user does not select the correction of the heating temperature of the cooking chamber 20 in the selecting step S10, the cooking appliance operates to heat the cooking chamber 20 by applying the initially set data.

On the other hand, after the end of the heating step (S50) it is also possible to further proceed with the storage step according to the user's selection. In the storing step, the new data is calculated and stored by including the measured data in the average data stored in the microcomputer.

As such, when the new average data is calculated and stored in the storing step, the value of the average data stored in the microcomputer is converted into the latest data.

Of course, converting the average data into the latest data in the storing step is possible when the average data is an average value of the measured data measured when the N data is recently operated.

This means that if the average data is the average value of the measured data measured at the first N times of operation, when the average data is converted to the latest data, the value of the average data at the first N times of operation is changed so that appropriate correction data cannot be applied. Because.

Hereinafter, the operation of the cooking appliance will be described with reference to FIG. 6.

First, when the operation of the cooking appliance starts, the microcomputer displays the control panel 40 so that the user can select whether to apply the selection step (S10).

When the user selects the correction of the heating temperature of the cooking chamber 20 in the selection step S10, the microcomputer drives a plurality of heaters for heating the cooking chamber 20. When a plurality of heaters are driven to heat the cooking chamber 20, the microcomputer determines whether the heating time of the cooking chamber 20 reaches a set time, that is, T0 of FIG. 5.

When the heating time of the cooking chamber 20 reaches T0, the microcomputer proceeds to the measuring step S20. At this time, the microcomputer calculates the measurement data by measuring the temperature change amount of the cooking chamber 20 until the heating time of the cooking chamber 20 reaches T1.

When the measurement data is calculated, the microcomputer proceeds with the comparison step S30. In the comparison step (S30) to compare the measured data and the predetermined average data to calculate the correction data. When the correction data is calculated, the microcomputer proceeds with the correction step (S40).

As the correction step S40 proceeds, data for heating the cooking chamber 20 is applied as the correction data. As such, when data for heating the cooking chamber 20 is applied as the correction data, the microcomputer performs the heating step S50 of heating the cooking chamber 20 with the correction data.

In this case, the microcomputer preferably controls the user not to change the heating temperature of the cooking chamber 20. That is, after the correction step S40, even if a user operates the control panel 40, the heating temperature of the cooking chamber 20 is controlled so as not to be changed.

When the heating temperature of the cooking chamber 20 is changed by a user's operation when the correction data is applied to heat the cooking chamber 20, the cooking chamber 20 may not be heated by the calculated correction data. Because.

In the cooking apparatus according to the present invention having the configuration as described above, even if the period of use has elapsed, the effect of implementing the same cooking performance as the initial use can be expected. Due to this effect, it is possible to expect the effect of extending the life of the cooking appliance.

The cooking appliance according to the present invention, which can expect such an effect, will have a great use in the cooking appliance industry.

10. Outer Case 12. Inner Case
20. Cooking Room 21. Upper Heater
22. Lower heater 24. Reflector
30. Door 31. Handle
32. Transparent member 40. Control panel
50. Electrical room 51. Cooling fans
52. Exhaust duct 60. Convection device
61. Convection Cover 62. Convection Heater
63. Convection Fan 64. Convection Motor
S10. Optional step S20. Measurement stage
S30. Comparative step S40. Calibration step
S50. Heating stage

Claims (11)

A selection step of the user selecting correction of heating temperature data of the cooking chamber;
A measurement step of calculating measurement data by measuring data of the cooking chamber for a preset time when correction of data is selected in the selection step;
A comparison step of comparing the measured data with average data stored in the microcomputer and calculating comparison data;
A correction step of calculating correction data based on the comparison data; And
A heating step of heating the cooking chamber according to the correction data; Control method of a cooking appliance included. The method of claim 1,
After the heating step, the control step of the cooking apparatus including the measured data in the average data storage step for calculating and storing the new average data. The method of claim 1,
And the average data is an average value of the measured data measured in the last N times of operation. The method of claim 1,
And the average data is an average value of the measured data measured at the first N times of operation. The method of claim 1,
In the measuring step, a control method of a cooking appliance for measuring the measurement data after a set time. The method of claim 1,
In the measuring step, the control method of the cooking apparatus for measuring data for each section according to the state of the cooking chamber. The method of claim 7, wherein
The control method of the cooking apparatus to divide the state of the cooking chamber into the initial operating state and the operating state. The method of claim 1,
The measurement data and the average data is a control method of a cooking appliance is the data measured in the cooking chamber unloaded state. The method of claim 2,
The storing step is a control method of the cooking appliance to be performed by the user's judgment. The method of claim 1,
The data is a control method of a cooking appliance which is a temperature change amount during a set time. A plurality of heaters for heating the inner space of the cooking chamber for providing a cooking space of the food;
A detector for sensing a temperature of the cooking chamber heated by the heater;
A timer for measuring a heating time of the cooking chamber; And
A microcomputer that calculates an amount of change in temperature detected by the sensing unit for a set time and compares it with an average change amount, and corrects and heats the heating temperature of the cooking chamber to a set temperature according to the difference; This includes cooking appliances.

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