JP2007010161A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of allowing a user to delectably heat and cook confiture in a short time in accordance with the quantity of a cooked object. <P>SOLUTION: This heating cooker is composed of magnetron 20 generating microwave to a heating chamber 7 receiving the cooked object 71, and an inverter power source 23 controlling the output of microwave generated from the magnetron 20, and further comprises a control means 27 controlling three heating operations of range heating for heating the cooked object 71 by microwave, heater heating for heating the heated object 71 by an electric heater 10 mounted on a wall surface of the heating chamber 7, and a high-temperature steam heating for heating the heated object 71 by a steam generating means 35 supplying superheated steam to the heating chamber. The control means 27 simultaneously implements the range heating and the heater heating to the cooked object 71, then implements the heater heating and the high-temperature steam heating, then implements the range heating, and simultaneously implements the range heating and the heater heating at the last, to automatically cook the confiture. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a heating cooker such as a microwave oven that automatically cooks jam (confiture) that reduces the amount of sugar used or reduces sugar without using sugar.

  The microwave oven is a combined cooking device that can perform microwave heating and heater heating such as grill cooking or oven cooking using an electric heater, and can cook various cooking menus.

  Therefore, in the microwave oven, manual cooking can be performed in which the user freely sets the heating type, heating time, heating output, etc., and automatic cooking is performed by heating control stored in advance in the heating cooker. .

  Traditionally, making jam by adding sugar to the fruit to be cooked and boiling it is done by burning the pot containing the food to be cooked, and the juice and sugar are caramelized at the edge of the pot and the food to be cooked. As a result, sweetness and umami increased, and delicious jam was made.

  However, microwave ovens are often used as cookers for making jam easily, and cooking is performed while observing the state of food by setting the heating time and heating output mainly by manual cooking of range heating. . The recipe is introduced in cooking menu books and Internet blogs, and various jams are made from various foods.

  Moreover, the recipe which cooks only by a range heating about the cooking method regarding specific jam (peach jam) as it describes in patent document 1 is disclosed.

  On the other hand, the confiture, meaning French jam, has become widespread as a new form of jam. By combining multiple types of fruits, vegetables, herbs and other ingredients, the original flavor of the fruit is not impaired. Cooked food is attracting attention as a Japanese confiture.

  Originally, French confitures have been used to remove fruit peels and seeds and soak them in sugar. Using osmotic pressure to absorb sugar and discharge fruit juice, boil only the fruit juice and combine it with the fruit. Further boiled. Long-term preserved products, those with sugar content of 60% or more are called “confiture”, those with 50-60% are called “comichu”, and those with 50% or less are called “comport”.

  However, in recent years, when a new jam is introduced that has been cooked from a combination of ingredients such as fruits, vegetables and herbs from France, and without losing the original taste of the fruit, it is based on Japanese health consciousness. However, by reducing the amount of sugar used and making use of the original sweetness and umami of the ingredients, jams with a low sugar content are spreading, and this Japanese low sugar jam is becoming established.

JP 2003-159003 A

  Since the conventional cooking devices including Patent Document 1 do not support heating of jam (confiture), for example, cooking is performed only by range heating as shown in FIG.

  In other words, when making jam (confiture) by heating the range, sugar is added to the fruit and it is boiled by heating the range, so uneven heating due to variations in the dielectric constant and moisture content of the food is likely to occur. Yes.

  For this reason, since it is necessary to lower the heating speed and equalize the temperature of the object to be cooked by heating ON-OFF time operation or output reduction, it takes a long cooking time.

  In addition, in the case of range heating, the food to be cooked itself generates heat, so the penetration of the amount of heat into the food to be cooked is large, and the juice of the food to be cooked is discharged more than necessary, and the jam after heating becomes soup-like It is easy to be finished.

  In addition, due to the uneven heating, the sweetness and umami unique to the food to be cooked become insufficient and difficult, and the surface of the food to be cooked deteriorates and the color tends to deteriorate.

  Therefore, in order to make a jam, it is necessary to adjust the heating type and the heating time according to the quantity and to perform optimum heating control.

  The present invention has been made to solve at least one of the above problems.

  In order to solve the above-mentioned problem, in claim 1, the cooking object includes a magnetron that oscillates microwaves in a heating chamber that houses the object to be cooked, and an inverter power source that controls the output of the microwaves oscillated from the magnetron. Microwave heating, heater heating for heating the object to be heated by an electric heater provided on the wall surface of the heating chamber, and heating means for heating the object to be heated by steam generating means for supplying superheated steam to the heating chamber A control means for controlling three heating operations of high temperature steam heating is provided, and the cooked food is first heated simultaneously with range heating and heater heating by the control means, then heater heating and high temperature steam heating are performed, and then The range heating is performed, and finally the confiture is automatically cooked by controlling in the order of simultaneous heating of the range heating and the heater heating.

  According to a second aspect of the present invention, there is provided a magnetron that oscillates microwaves in a heating chamber that accommodates an object to be cooked, and an inverter power source that controls the output of the microwaves oscillated from the magnetron, and the object to be cooked is heated by microwaves. Control means for controlling two heating operations, namely, range heating and heater heating that heats an object to be heated by an electric heater provided on the wall surface of the heating chamber. The heating is performed at the same time, then the heater is heated, then the range is heated, and finally the simultaneous heating of the range and the heater is controlled in order to cook the confiture automatically.

  Further, in the third aspect, the food to be cooked is mainly mixed with shredded fruits, vegetables and fruit juice 100% juice, and is put into a cooking container without a lid or wrap.

  According to the first aspect of the present invention, automatic cooking can be performed by heating appropriately combining range heating, heater heating, and high-temperature steam heating, so that the user of the heating cooker can configure according to the amount of food to be cooked. Simply select the automatic cooking, you can perform optimal heating control for the confiture, and the high temperature steam uniformly raises the temperature of the food to be cooked in a short time, and does not miss the sweetness and deliciousness of the ingredients, delicious confiture Can finish.

  Further, according to claim 2 of the present invention, automatic cooking can be performed by heating, which is a convenient combination of range heating and heater heating. Therefore, the temperature in the heating chamber is managed using heater heating, which is suitable for making a configuration. Heating control can be realized, making it easy to make confiture and providing high convenience.

  Further, according to claim 3, the ingredients are cooked so as not to impair the taste of the ingredients in the food to be cooked, and the non-sugar and healthy delicious confiture is finished in a colorful manner utilizing the original sweetness and umami of the ingredients. Can do.

  Embodiments of the present invention will be described below with reference to the accompanying drawings.

  FIG. 1 is a perspective view of the electric microwave oven according to the present invention as viewed from the front side, with a cover 51 constituting the outer frame shown in FIGS. 3 and 4 being removed.

  FIG. 2 is a front perspective view of the electric microwave oven of FIG. 1 with the door 52 opened.

  FIG. 3 is a side sectional view of the electric microwave oven of FIG.

  4 is a perspective view of the electric microwave oven in FIG. 1 as viewed from the back side, and shows a state in which a cover 51 as an outer frame is removed in front of the main body.

  The illustrated electric microwave oven includes a heating chamber 7 for storing a cooking object 71 such as food to be cooked, a non-rotating table 70 for placing the cooking object 71 provided on the bottom surface of the heating chamber 7, and a heating chamber. 7, a hot air unit 9 that circulates hot air, a magnetron 20 that oscillates microwaves, which is a heating source for range cooking, an inverter power supply 23 that controls the output of the microwaves oscillated from the magnetron 20, and the microwaves oscillated from the magnetron 20 are heated A waveguide 25 that leads to the chamber 7, a rotating antenna 57 that stirs the microwave irradiated to the heating chamber 7, an antenna motor 22, and the like.

  In the range heating, the cooking object 71 placed on the table 70 is heated by microwaves. For this reason, the object to be cooked is actively heated by its molecular and atomic vibrations such as moisture.

  Components such as the magnetron 20, the waveguide 25, the rotating antenna 57, and the antenna motor 22 are arranged in the machine chamber 2 between the heating chamber 7 and the bottom of the main body as shown in the figure.

  In the electric microwave oven, an electric heater 10 is installed at least outside the upper wall surface of the heating chamber 7 in order to heat the heating chamber 7 with a heater. The electric heater 10 can perform grill cooking or oven cooking by heating the wall surface of the heating chamber 7 and increasing the internal temperature by radiant heat passing through the wall surface.

  The illustrated microwave oven includes a hot air unit 9 that can use hot air, together with an electric heater 10 that uses radiant heat, and supplies hot air to the heating chamber 7 for use in cooking.

  The hot air unit 9 mainly used for oven cooking is provided in a fan unit 30 such as a fan that is rotatably provided in the center of the heating chamber 7, and below the outer periphery of the fan unit 30, that is, on the outflow side of the air flow. The electric heater 12 and the fan motor 32 connected to the blowing means 30 are disposed on the back wall 75 of the heating chamber 7.

  The back wall 75 of the heating chamber 7 is provided with vent holes 72 a and 72 b made up of a number of punching holes, and the vent hole 72 b for sucking the air in the heating chamber 7 is formed at the substantially central portion of the blowing means 30. The ventilation opening 72a which blows out hot air in the store | warehouse | chamber is provided in the outer peripheral position so that the ventilation opening 72b may be enclosed.

  Further, an openable / closable door 52 is provided in front of the heating chamber 7 for taking in and out the food 71.

  The electric microwave oven of the present embodiment is a so-called turntableless microwave oven in which there is no rotating table in the center of the heating chamber 7. The illustrated turntableless microwave oven has a configuration in which the table is supported by weight detection means 8a, 8b, and 8c. For example, the heating time during range heating is determined based on the weight detection result of the cooking object 71. .

  Steam generating means 35 is installed on the back surface of the hot air unit 9 and is composed of a container for storing water, a heater for heating the container, a temperature detector (not shown) such as a thermistor, and the like.

  Here, the container is made of an rust-resistant metal material such as an aluminum material such as aluminum die cast or stainless steel, and the heater is a sheathed heater embedded in the meat part of the container. However, it is preferable to reduce the heat capacity of the container in order to shorten the heating time.

  Further, the heater of the steam generating means 35 desirably has a power consumption of about 500 W to 1000 W in order to shorten the temperature raising time in the same manner.

  Thus, by setting the mass and power consumption to the above values, the temperature raising time until the steam generating means 35 reaches a predetermined temperature can be reduced to about 30 seconds to 1 minute or less.

  Of course, the container and the heater need not be limited to this specification or numerical value, and may be divided into a plurality of parts. Moreover, if the outer wall of the steam generating means 35 is covered with a heat insulating material to suppress heat dissipation to the surroundings, the temperature rise time is shortened, leading to improved heating efficiency / energy saving.

  Water is supplied to the steam generation means 35 from a water supply means 36 such as a water tank provided below the heating chamber 7 through a water supply means 37 such as a pump and water pipes 39a and 39b connecting them. Here, as water, in view of hygiene, tap water containing some chlorine components is desirable.

  Further, the water supply means 36, the water supply means 37, and the water pipe 39 need not be limited to the positions shown in FIGS. In particular, the water supply means 36 is preferably located at a position where it can be easily removed from the front of the main body, and the bottom surface, the upper surface, or the side surface of the door 52 is good so that it can be seen from the front of the main body.

  Here, the steam heating is to supply the steam generated by the steam generating means 35 to the heating chamber 7, so that moisture can be given to the cooking object 71 or steam cooking can be performed.

  Further, in this embodiment, in order to superheat the steam generated by the steam generating means 35 and perform high-temperature steam heating, the steam is blown from the steam generating means 35 to the hot air unit 9 and the steam flows out from the blower means 30. It is configured to blow against the air flow.

  For this reason, water vapor is superheated by the heater 12 and blown into the heating chamber 7 as high-temperature steam.

  Here, most preferably, if water vapor is blown toward the air flow immediately after flowing out from the blowing means 30 and collides with the air flow, the water vapor is impacted and finely crushed to form finer water molecules. Thus, the cooking object 71 can be cooked by heating.

  In the illustrated electric microwave oven, as shown in FIG. 5, the operation panel 6 is provided below the door 52, and the operation panel 6 includes an operation unit 60 and a display unit 62. The operation unit 60 is provided with a key 63 for which a menu for automatic cooking has been determined, selection means 61a and 61b for selecting a menu not provided on the key 63, heating intensity, and the like, a key 64 for performing heating cooking, and the like. Here, the selection means 61a shown in FIG. 5 is described as a dial type and 61b as an up / down key type, but it is not necessary to limit to these selection means.

  The display unit 62 is provided with selection state display units 66a and 66b for displaying the state selected by the selection means 61a and 61b. Here, the present invention is characterized in that the selection means 61 and the selection state display unit 66 can select the configuration and display the selection state, respectively.

  The menu selection by the selection means 61 may be performed by looking at the allocation table of the door printing unit 65 printed on the door 52, or by selecting a number described in an attached cookbook.

  Here, the selection means 61a shown in FIG. 5 performs menu selection based on the numbers displayed on the display unit 62, but may be configured to scroll the menu name.

  A control means 27 for controlling the operation unit 60 and the display unit 62 is disposed in the machine room 2.

  As described above, in the present invention, in the case of making a confiture in a turntableless type electric microwave oven having a hot air unit 9 configured to be capable of range heating, heater heating, and high-temperature steam heating, the user's procedure is used in the present invention. Thus, the following heating control is executed. Here, as an example, the cooking method of the confit of the salmon mainly composed of salmon is shown.

First, typical materials and their amounts are shown below.
(material)
苺 …… 200g,
Red bell pepper …… 170g,
Pineapple ... 70g,
100% fruit juice pineapple juice ... 100mL,
100% fruit juice apple juice ... 100mL,
Lemon juice ............ 1/2 pieces Next, how to make a confiture with the above ingredients is shown.
(How to make)
First, a heat-resistant cooking container that does not deform when heated is prepared. Here, it is preferable that the container has a diameter of about 20 cm to 25 cm and a depth of about 6 cm to 8 cm. When this container is used, the material overflows from the container during heating in which the amount of the material is mixed, or temperature unevenness occurs. And can be cooked efficiently.

  Next, the material used is the one that has been removed from 2cm to 3cm length after removing the scum of other strawberries (in the case of other fruits, other than the fruit such as the skin), put this in the cooking container, and each juice and lemon juice Also add together. This is the food to be cooked before heating.

  Here, the cooking container is boiled in a short time so that the heat from the range heating or the heater heating can easily enter the material without a lid or wrap, and the taste of the ingredients of the ingredients is not impaired. As a result, the sweetness and umami of the ingredients can be utilized to create a colorful, non-sugar and healthy delicious confiture.

  In addition to the fruit used in this example, any fruit that is suitable for making jams, such as blueberries, oranges, bananas, and pineapples, can be used. Here, a ripe fruit having a high sugar content is suitable if a conchule that does not use sugar is produced as in the present invention.

  In addition to the vegetables used in this example, a colorful finish such as yellow bell peppers, tomatoes, pumpkins, and carrots can be produced. Here, vegetables such as pumpkins and carrots should be heated in advance.

  Moreover, the finished amount of the contour that can be made with the above amount is about 200 g, and if the amount is about 0.8 to 1.3 times the amount, the container can be cooked.

  Next, the subsequent operation will be described.

  The user opens the door 52 of the electric microwave oven and places the cooking container on the table 70, then closes the door 52. From the automatic cooking menu printed on the door of FIG. ”And turn the dial of the selection means 61a to scroll the numbers back and forth so that“ 7 ”is displayed on the selection state display portion 66b of the display portion 62 that is synchronized with the selection means 61a. Adjust the rotation. Further, according to the cooking speed, the preference of the caramel hardness, etc., the up and down keys of the selection means 61b can be pressed to select them from “strong / medium / weak”, and the selection state can be confirmed on the selection state display section 66a. .

  Next, when the start key 64 of the operation panel 6 is operated, the cooking is started by the function of the control unit 27. As shown in FIG. 6, the conventional jam making is merely a range heating of the object 71 to be cooked. However, the making of the confiture is effective for raising the temperature of the cooking container uniformly and quickly as shown in FIG. 7. Requires a heating pattern.

  As the heating step, first, both the range heating and the heater heating are performed simultaneously in order to raise the temperature of the cooking object 71 uniformly and gradually. Since the maximum power amount is 1500 W in the household power source, both the range heating and the heater heating are performed at a low output.

  When the cooking object 71 is sufficiently warmed, the internal temperature of the heating chamber 7 is increased from 100 ° C. to 150 ° C. by heating the heater, and the cooking object 71 is heated at a stretch from the outside, so that the taste of the material is hardly impaired.

  In addition, the temperature of the fruit juice that has exuded to the outside by a low-power range heating is increased in a short time, making it easy to make a caramel with a high flavor from the concentrated fruit juice.

  Furthermore, by maintaining the heating chamber 7 at a high temperature of 200 ° C. to 250 ° C. by high-temperature steam heating, fine water molecules infiltrated into the material and efficiently exuded excess water from the surface in a short time and concentrated. The material absorbs the fruit juice, and the original sweetness and umami of the material become better.

  After the next high temperature steam heating, the range heating is performed at a high output, thereby evaporating excess water in a short time and changing the state of the caramel from soup to jelly so as to make a fragrant caramel. Finally, as in the first case, by uniformly heating the cooking container from both inside and outside by both range heating and heater heating, a glossy confiture can be finished in high quality in a short time. In other words, in the cooking process, the temperature of the heating chamber 7 is increased at least once by heating with a heater or high-temperature steam to heat the cooking container 71 from the outside to exude moisture, and then the moisture is evaporated at once by range heating. Can make delicious confiture.

  Here, in the present invention, in the heating pattern shown in FIG. 7, the time for performing the simultaneous heating of the range heating and the heater heating is set longer than the time at the start of cooking (T2-Ts) and the time of the finishing stage (Te-T5). It is a feature. Moreover, it is the heating pattern which put the range heating between T2-T5, heater heating, and high temperature steam heating at least once.

  After cooking, open the door 52 of the electric microwave oven, take out the cooking container 71 from the heating chamber 7, take the heat from the cooking container 71, cover it, and cool it in the refrigerator. .

  Immediately after taking out the cooking container, the confiture is in a loosely soup-like state, but when it is cooled, the "thinness" and "sweetness" increase, the original sweetness and umami of the ingredients stand out, non-sugar and healthy Can finish colorful confitures in vivid colors.

  In addition, when it is felt that heating is insufficient, it may be heated while observing until the desired hardness is obtained by range heating.

  Here, in the present embodiment, the procedure of cooking in the cooking container 71 with the amount corresponding to the automatic cooking is shown. However, based on the weight detected by the illustrated weight detection means 8a, 8b, 8c, the heating time is also determined. You may make it control so that it may adjust suitably.

  In addition, each heating operation | movement of a present Example is shown below.

  First, in the case of simultaneous operation of range heating and heater heating, the inverter power source 23 that controls the microwave output of the magnetron 20 is controlled to reduce the output to about 300 to 600 W, and the electric heater 10 above the heating chamber 7 is energized. Then, the output is controlled to about 500 to 800 W, and both operate simultaneously. In the range heating, a fan 24 is mounted in the machine room 2 to cool the magnetron 20 and the inverter power supply 23.

  In addition, you may use the heater 12 of the hot air unit 9 for this heater heating.

  Next, in the heater heating, the electric heater 10 above the heating chamber 7 and the heater 12 of the hot air unit 9 are energized, and both generate heat with an output of about 1300 to 1450 W. In the hot air unit 9, the fan 30 rotates and the hot air 43a heated by the heater 12 is blown out from the air outlet 72a into the warehouse, and the internal air 43b is sucked from the air outlet 72b to rapidly increase the internal temperature.

  Further, in the high-temperature steam heating, the heater 12 of the hot air unit 9 is always energized, and the electric heater 10 and the steam generating means 35 are alternately energized so that the steam supplied to the hot air unit 9 collides with the hot air vigorously. The water molecules are made into high-temperature steam (superheated steam) that is refined and blown out into the heating chamber 7.

  8, 9 and 10 show another embodiment of the present invention, which is a turntableless electric microwave oven as in FIG. 1, but a table 70 placed on the bottom surface of the heating chamber 7. However, the heating chamber 7 is not separated from the heating chamber 7 and is fixed to the heating chamber 7. Note that the present invention is a turntableless electric microwave oven having a rotating table in the heating chamber 7, even if the machine room 2 is arranged at the top, bottom, left, right or rear of the heating chamber, Needless to say, it can be easily applied.

  In the electric microwave oven shown in FIG. 8, even if the steam generating means shown in the above embodiment is provided and high-temperature steam heating is not possible, the combined finish of the range heating and the heater heating makes the finish close to the above embodiment. It shows the configuration that can be made.

  FIG. 9 is a front perspective view of the electric microwave oven with the door 52 of FIG. 8 opened, and the hot air unit 9 is provided in the same manner as in the above embodiment.

  FIG. 10 is a perspective view of the electric microwave oven of FIG. 8 viewed from the back side, and shows a state in which a cover 51 as an outer frame is removed in front of the main body.

  In this embodiment, the machine room 2 is arranged on the side surface of the heating room 7, and components such as the magnetron 20 and the inverter power supply 23 are accommodated in the machine room 2. Therefore, the microwave emitted from the magnetron 20 is irradiated onto the object to be cooked 71 from the side surface of the heating chamber 7 through a waveguide (not shown).

  A rotating antenna 57 is disposed below the table 70 as in FIG. 2, and microwave heating can be performed to perform range heating.

  In the illustrated microwave oven, heater heating can be performed by the electric heater 10 above the heating chamber 7 and the heater of the hot air unit 9, and heater heating similar to the above embodiment can be performed.

  Further, the operation panel 6 is disposed in front of the machine room 2 and includes, for example, an operation unit 60 and a display unit 62 as shown in FIG. In the operation of this embodiment, a menu number is displayed on the selection state display section 66b by selecting a menu with the left / right key 61b as selection means.

  FIG. 12 shows a heating pattern for creating a confiture by controlling the combination of range heating and heater heating in the electric microwave oven of this configuration.

  Compared to the heating pattern in FIG. 7, instead of high-temperature steam heating, the time ratio of simultaneous heating of range heating and heater heating and subsequent heater heating at high output is widened. By maintaining the heating chamber at a high temperature of 100 ° C. to 150 ° C., a configuration close to that of the above embodiment can be made.

  Here, in the present invention, in the heating pattern shown in FIG. 12, the time for performing the simultaneous heating of the range heating and the heater heating is set to the time of the finishing stage (Te−) from the time at the start of cooking (T6−Ts) as in FIG. The feature is that T8) is provided long. Moreover, it is a heating pattern including at least one range heating and heater heating between T6 and T8.

  As described above, according to the present invention, the user of the cooking device can perform optimum heating control for the configuration simply by selecting automatic cooking of the configuration according to the amount of the food to be cooked. By using high-temperature steam, the temperature of the food to be cooked can be increased evenly in a short time, and the sweetness and umami of the ingredients are not missed.

  In addition, automatic cooking can be performed by heating that combines range heating and heater heating for convenience, so the temperature in the heating chamber can be managed using heater heating, and heating control suitable for making a configuration can be realized. You can make confiture.

  Furthermore, it can be boiled so as not to impair the taste of the ingredients in the food to be cooked, and the sweetness and umami of the ingredients can be utilized to produce a non-sugar and healthy delicious composition in a colorful manner.

It is a front perspective view of the heating cooker which removed the cover in the 1st example of the present invention. It is a front perspective view in the door open state of the cooking-by-heating machine in the 1st example of the present invention. It is side surface sectional drawing of the heating cooker in the 1st Example of this invention. It is a back perspective view of the cooking-by-heating machine in the 1st example of the present invention. It is an enlarged view of the operation part of the heating cooker in the 1st Example of this invention. It is a heating pattern of jam making in a conventional cooking device. It is a heating pattern of the making of the confiture in the 1st heating cooker of this invention. It is a front perspective view of the cooking-by-heating machine which removed the cover in the 2nd example of the present invention. It is a front perspective view in the door open state of the cooking-by-heating machine in the 2nd example of the present invention. It is a back perspective view of the cooking-by-heating machine in the 2nd example of the present invention. It is an enlarged view of the operation part of the heating cooker in the 2nd Example of this invention. It is a heating pattern of the making of the confiture in the 2nd heating cooker of this invention.

Explanation of symbols

2 Machine room 6 Operation panel 7 Heating chamber 8 Weight detection means 9 Hot air unit 10 Electric heater 12 Hot air heater 20 Magnetron 23 Inverter power supply 35 Steam generation means 60 Operation part 61a, 61b Selection means 62 Display part 65 Door printing part 70 Table 71 Covered Cooked food

Claims (3)

  A heating chamber for storing an object to be cooked includes a magnetron that oscillates microwaves and an inverter power source that controls the output of the microwaves oscillated from the magnetron. Control for controlling three heating operations: heater heating for heating an object to be heated by an electric heater provided on the wall surface of the chamber, and high-temperature steam heating for heating the object to be heated by steam generating means for supplying superheated steam to the heating chamber Means for heating the cooked food simultaneously with the range heating and the heater heating, then the heater heating and the high temperature steam heating, then the range heating, and finally the range heating and the heater heating. The cooking device is characterized in that the confiture is automatically cooked by controlling the order of simultaneous heating.   Range heating that heats the food to be cooked with microwaves, including a magnetron that oscillates microwaves in the heating chamber that houses the food to be cooked, and an inverter power source that controls the output of the microwaves oscillated from the magnetron, A control means for controlling two heating operations of heating the object to be heated by the provided electric heater is provided. The control means initially heats the object to be cooked simultaneously with range heating and heater heating, and then A heating cooker characterized in that heater heating is performed, then the range heating is performed, and finally the confiture is cooked automatically in the order of simultaneous heating of the range heating and the heater heating.   The cooking device according to claim 1 or 2, wherein the food to be cooked is mainly made of a mixture of shredded fruits, vegetables and fruit juice 100% juice, and is put in a cooking container not covered with a lid or wrap.

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