JP2014224636A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker for simply cooking meat for a short time so that the meat is tender.SOLUTION: Control means 151 actuates cooking stove heating means 77, heats a drip tray 111 of a steamer 125 containing a cooked material 130 inside, heats the cooked material 130 in an extent that a burnt color is not provided, and increases temperature of the drip tray 111. Then, the control means activates steam generation means 43, and supplies steam to inside of the steamer 125. At the same time, the steamer 125 is heated by oven heating means to maintain temperature at which dew of the steam is not condensed in the steamer 125. Finally, the steam generation means 43 is stopped, and the oven heating means heats the material to maintain the temperature, so that the cooked material 130 in the steamer 125 is heated to about 80-100°C.

Description

  The present invention relates to a cooking device that can cook steamed meat in a short time.

  As a conventional cooking device, four types of cooking methods, a microwave oven cooking oven heating oven oven cooking oven heating grill heating grill cooking device, steam heating steam cooking means, are used alone or in combination. The thing which can perform various cooking by doing is known.

  Also known is that food is placed on a cooking pan with a heating element that generates heat due to absorption of microwaves, and the surface of the food that is in contact with the pan is heated by the microwave, and the surface of the food that touches the pan is colored. It has been.

  For example, in Patent Document 1, a small bowl is heated using a steamer that covers a top surface of a saucer provided with a high-frequency heating element on the back surface with a grill pan lid, and the heating chamber is heated with a hot air unit, A small cooking stove is covered with a grill pan lid, steam is supplied from the steam port of the steamer, and the steaming device is heated by heating the heating chamber with a hot air unit, and cooking is performed by heating with steam. Is described.

JP 2012-229875 A

  However, in recent years, cooking with a soft texture is preferred, and there is a tendency to enjoy and enjoy steamed cooking easily using a heating cooker.

  An object of the present invention is to make it possible to easily cook steamed food in a short heating time by using a steamer so as to correspond to the above-described taste.

  The present invention has been made in order to solve the above-described problems, and includes a heating chamber that accommodates an object to be cooked, a range heating unit that supplies microwaves to the heating chamber, and a steam that ejects steam into the heating chamber. A generating means, an oven heating means for heating the heating chamber, a receiving tray on which the object to be heated is placed and a high-frequency heating element that absorbs the microwave and generates heat, and the water vapor generating means A steamer comprising a metal grill pan lid provided with a steam port for guiding the water vapor, input means for selecting and setting a menu, the range heating means, the water vapor generating means according to the setting of the input means, Control means for controlling the oven heating means, and the control means operates the range heating means to heat the saucer and heat the food to the extent that the food is not baked. After raising the temperature of the saucer, the steam generating means is operated to supply steam into the steamer, and the steamer is heated by the oven heating means to heat the steam in the steamer. Is maintained at a temperature at which the steam does not condense, and finally the steam generation means is stopped and heated by the oven heating means to maintain the temperature, and the cooking object inside the steamer is heated to approximately 80 to 100 ° C. To do.

  According to the present invention, meat can be cooked softly in a short time.

The perspective view which looked at the main part of the cooking-by-heating machine of one example from the front side. AA sectional drawing of FIG. The perspective view which looked at the state which removed the outer frame from the main body of the heating cooker from the front side. The perspective view seen from the back side in the state which removed the outer frame from the main body of the heating cooker. The surface perspective view which put the to-be-cooked object on the saucer of the cooking-by-heating machine. The bottom view of the saucer of the heating cooker. Explanatory drawing of the grill pan lid of the heating cooker. The perspective view which mounted the steamer on the same cooking device. The block diagram showing the control means of the heating cooker. Explanatory drawing showing the control method when cooking the soft steamed chicken of the heating cooker. Explanatory drawing showing the heating state of the to-be-cooked item of a steamer when cooking the soft steaming of the chicken of the heating cooker.

  Hereinafter, embodiments of the present invention will be described in detail with reference to FIGS.

  1 to 4, the main body 1 of the heating cooker puts an object to be heated in a heating chamber 28, and cooks the object to be cooked using the heat of a microwave, a heater, or steam.

  The door 2 opens and closes in order to put the food to be taken in and out of the heating chamber 28, and when the door 2 is closed, the heating chamber 28 is hermetically sealed to leak microwaves used for heating the food to be cooked. It is possible to prevent heat, contain heat, and heat efficiently. The handle 9 is attached to the door 2 and facilitates opening and closing of the door 2, and has a shape that can be easily grasped by a hand. The glass window 3 is attached to the door 2 so that the state of food being cooked can be confirmed, and uses glass that can withstand high temperatures due to heat generated by a heater or the like.

  The input means 71 is provided on the operation panel 4 below the front surface of the door 2, and is a range heating means 77 (FIG. 9) for heating an object to be cooked by microwaves, and a heater provided on the heating chamber upper surface 28 e of the heating chamber 28. Grill air heating means 12 for heating the food to be cooked, water vapor generating means 43 for heating the food to be cooked with water vapor, hot air heaters 14 a and 14 b provided above and below the heating chamber inner wall surface 28 b, and a hot air fan rotated by the hot air motor 13. From the operation unit 6 for selecting a heating unit such as the hot air unit 11 that is an oven heating unit that heats the heating chamber 28 with hot air generated by 32 and inputting cooking conditions such as a heating time and an automatic menu; It is comprised with the display part 5 which displays the input content and the progress state of cooking.

  The water tank 42 is a container for storing water necessary for producing water vapor. The water tank 42 is provided on the lower front side of the main body 1 and can be attached and detached from the front surface of the main body 1 to facilitate water supply and drainage. It can be done.

  The outer frame 7 is a cabinet that covers the upper surface and the left and right side surfaces of the main body 1 of the heating cooker. The rear plate 10 forms the rear surface of the cabinet described above, and an external exhaust duct 18 is attached to the upper portion of the rear plate 10. Exhaust holes 36 for discharging cooling air (waste heat) 39 after cooling the components are provided.

  The external exhaust duct 18 discharges the cooling air 39 that has passed through the exhaust hole 36 to the outside of the main body 1. Exhaust air is discharged from the external exhaust port 8 of the external exhaust duct 18, and the exhaust discharge direction is the main body 1. The air is exhausted to the upper side and to the front side. The exhaust direction is directed upward and toward the front side, so that the wall surface is not contaminated by the exhaust even when the rear surface is brought close to the wall surface.

  The machine room 20 is provided in a space between the heating chamber bottom surface 28a and the bottom plate 21 of the main body 1, and a magnetron 33 for heating food on the bottom plate 21, a waveguide 47 connected to the magnetron 33, The control board 23, other components described later, and cooling means 50 (FIG. 9) for cooling these various components are attached.

  On the left side 28c of the heating chamber 28 and the right side of the heating chamber, a shelf 27 including an upper shelf 27a, a middle shelf 27b, and a lower shelf 27c is provided, and various heating dishes used for cooking are placed thereon. The heating chamber bottom surface 28a has a substantially concave central portion, in which the rotating antenna 26 is installed, and the microwave radiated from the magnetron 33 is the waveguide 47 and the output shaft 46a of the rotating antenna driving means 46. Flows into the lower surface of the rotating antenna 26 through the coupling hole 47a that penetrates, is diffused by the rotating antenna 26, and is radiated into the heating chamber 28. The rotating antenna 26 is connected to the output shaft 46 a of the rotating antenna driving means 46.

  The cooling means 50 is a fan device 15 in which a fan is connected to a cooling motor attached to the bottom plate 21, and the cooling air 39 blown by the cooling means 50 is a magnetron 33 that generates heat in the machine room 20 or an inverter board. 22, the weight detection means 25 and the like are cooled, flow between the outside of the heating chamber 28 and the outer frame 7 and between the hot air case 11a and the rear plate 10, and the exhaust hole 36 is cooled while cooling the outer frame 7 and the rear plate 10. And is discharged from the external exhaust port 8 of the external exhaust duct 18.

  The hot air unit 11 is attached to the rear part of the heating chamber 28, the hot air unit 11 is provided with a hot air case 11a on the rear side of the heating chamber inner wall surface 28b, and the hot air fan 32 is provided between the heating chamber inner wall surface 28b and the hot air case 11a. Hot air heaters 14a and 14b are provided on the outer peripheral side, the hot air motor 13 is attached to the rear side of the hot air case 11a, and the motor shaft is connected to the hot air fan 32 through a hole provided in the hot air case 11a. .

  And the hot air unit 11 is connected through the hot air intake hole 31 and the hot air blowing hole 30 which are air passages provided in the heating chamber inner wall surface 28b, and the hot air fan 32 in the hot air case 11a is rotated by the hot air motor 13, The air between the heating chamber 28 and the hot air unit 11 is circulated, and the air circulated by the hot air heaters 14a and 14b is heated. Further, instead of the hot air unit 11, heaters may be provided on the upper and lower surfaces of the heating chamber 28 to heat the heating chamber 28.

  A grill heating means 12 made of a heater is attached to the outside of the heating chamber upper surface 28e. The grill heating means 12 wraps a heater wire around a mica plate to form a flat surface, presses and fixes the mica plate to the outside of the heating chamber upper surface 28e, and heats the heating chamber upper surface 28e so that the cooking object 130 in the heating chamber 28 is heated. It is baked by radiant heat.

  The heating chamber bottom surface 28a is provided with a plurality of weight detecting means 25, for example, a right weight sensor 25a, a left weight sensor 25b on the front left and right, and a back weight sensor 25c on the rear center, on which the table plate 24 is provided. Is placed. The table plate 24 is for placing food, has heat resistance so that it can be used for both heater heating and microwave heating, has good microwave permeability, and has no problem in terms of hygiene. It is molded with materials such as porcelain.

  Above the rear of the heating chamber 28, temperature detection means a85 for detecting the temperature in the heating chamber 28 is provided. The temperature detection means a85 is provided at a position that is not directly affected by the hot air blown into the heating chamber 28 from the hot air blowing hole 30 of the grill heating means 12 and the hot air unit 11.

  The steam unit 43a (FIG. 9) includes a water vapor generating means 43 and a pump means 87. The water vapor generating means 43 is attached to the outer side surface of the left side surface 28c of the heating chamber, and the steam outlet 44 from which water vapor is ejected faces the heating chamber 28. Further, the water vapor generating means 43 is made of aluminum, and a sheathed heater as a boiler heating means 89 (FIG. 9) is embedded so as to be integrated at the time of casting. The power consumption of the heater is as large as around 600 W, and the steam generating means 43 can heat the water to a temperature at which it can be boiled in a short time.

  The water supply to the steam generation means 43 is supplied from the water tank 42 to the pump means 87 through the pipe 45 by driving the pump means 87, supplied to the steam generation means 43 through the pipe 40, and the water vapor generation means 43. Is heated and boiled, and becomes steam, and is ejected from the steam ejection port 44 to the heating chamber 28.

  The temperature detection means b88 detects the temperature of the water vapor generation means 43, transmits the detection result to the control means 151 (FIG. 9) described later, and controls the boiler heating means 89 and the pump means 87. The pump means 87 pumps the water in the water tank 42 to the water vapor generating means 43, and is composed of a pump and a motor that drives the pump. The adjustment of the amount of water supplied to the water vapor generating means 43 is determined by the ON / OFF ratio of the power supplied to the motor.

  The grill pan lid 101 and the tray 111 according to this embodiment will be described with reference to FIGS.

  First, the tray 111 will be described with reference to FIGS. The receiving tray 111 is composed of two left and right leg bases 113 each including a metal dish portion 112 and a leg portion 113a, two left and right metal leg portions 114, and two left and right projecting portions 119. The metal dish part 112 is formed of a metallic aluminum material that does not transmit microwaves radiated from the magnetron 33, and the surface treatment is made of fluorine PCM. A high-frequency heating element 120 that generates heat by absorbing microwaves radiated from the magnetron 33 is provided on the back surface of the metal dish portion 112. The heat generated by the high-frequency heating element 120 is transmitted to the metal dish part 112, and the cooked object 130 placed on the surface of the metal dish part 112 is heated from below and burnt at the bottom so that it looks delicious depending on cooking. There is an effect to attach.

The metal dish portion 112 is used to place the food to be cooked 130, and an outer wall 112 d is provided so that moisture such as juice contained in the food to be cooked 130 such as steamed beef and garlic buds does not leak to the outside. ing. Further, a corrugated uneven portion 112c is provided on the surface of the metal dish portion 112, and the recessed portion 112a heated while discharging excess fat contained in the cooking object 130 such as meat is connected to the outer peripheral portion 112b. . The surface of the metal dish portion 112 is coated with fluorine to prevent the metal dish portion 112 from being burnt by the to-be-cooked object 130 after cooking.

  The left and right sides of the tray 111 are provided with leg bases 113 provided with resin leg portions 113a on the front and rear sides, and the leg portions 113a are arranged at the four corners of the tray 111. Further, on the left and right sides of the tray 111, there are provided metal leg portions 114 that are inserted and locked to the leg base 113 between the front and rear leg portions 113a. The metal leg part 114 is a leg having a height higher than that of the leg part 113a, and can be folded by being rotated to the lower side of the metal dish part 112. Furthermore, the left and right sides of the tray 111 are provided with overhanging portions 119 provided with shafts that are engaged with and rotated at substantially the center of the leg base 113. The overhanging portion 119 can be folded by being rotated to the lower side of the metal dish portion 112, and is housed inside the left and right end surfaces 112e of the metal dish portion 112 in a folded state. Further, it rotates and projects to the outside of the left and right end surfaces 112 e of the metal dish portion 112 and is placed on a shelf 27 provided in the heating chamber 28.

  In FIG. 5, the leg portion 113 a is supported, the metal leg portion 114 is folded and stored, the overhanging portion 119 is projected outside the left and right end surfaces 112 e, and the saucer 111 on which the cooking object 130 is placed on the metal dish portion 112 is shown. Show. FIG. 6 is a bottom view of the tray 111.

  FIG. 7 shows a grill pan lid 101, which includes a grill lid 105, a steam port 102, a grill pan lid handle 103, and a lid packing 104.

  The grill lid 105 is made of a metal material that does not transmit microwaves radiated from the magnetron 33. In this embodiment, the grill lid 105 is made of an aluminum material, and the surface treatment is made of fluorine PCM. Further, the steam port 102 and the grill pan lid handle 103 are made by mixing a glass material with a plastic resin in this embodiment so that the heat of the grill lid 105 is difficult to be transmitted and further, deformation and the like due to the heat in the heating chamber 28 are suppressed. It is made of a material.

  The steam port 102 is configured such that water vapor ejected from the water vapor generating means 43 provided inside the main body 1 can flow into the grill pan lid 101, and the steam port 102 is engaged with the grill lid 105, The grill lid 105 part with which the port 102 is engaged is provided with an elliptical communication port having the same inner diameter as the steam port 102.

  A lid packing 104 is provided at the lower peripheral portion of the grill pan lid 101. The lid packing 104 has an effect of suppressing the transfer of heat from the tray 111, and is provided so that the filled water vapor does not leak from the tray 111 and the grill pan lid 101. As a result, water vapor is less leaked into the heating chamber 28, cleaning of the heating chamber 28 is omitted, and use is improved. In this embodiment, a silicon rubber material is used. Further, since the lid packing 104 is configured to be detachable from the grill lid 105, the lid packing 104 can be easily removed during cleaning and is easy to use.

  The grill pan lid 101 is placed on the tray 111 via the lid packing 104. However, the grill pan lid 101 and the tray 111 constitute a resonator, and by removing the dimension between the grill pan lid 101 and the pan 111 from the resonance point, the inside of the space formed by the grill pan lid 101 and the pan 111 (steamed) It is difficult for microwaves to be supplied to the interior 125).

  When cooking, the cooking object 130 is placed on the surface of the saucer 111, and the grill pan lid 101 is placed on the metal dish part 112 so as to cover the saucer 111.

  FIG. 8 is a perspective view in which the steamer 125 is placed in the heating chamber 28 with the door 2 opened. The metal legs 114 (FIG. 5) of the steamer 125 are closed and placed on the table plate 24 by the legs 113a and set in the heating chamber 28, whereby the weight is measured by the weight detection means 25 of the main body 1 for cooking. Control.

  In a state where the saucer 111 containing the cooking object 130 and the grill pan lid 101 are placed on the table plate 24 of the main body 1, the steam port 102 provided in the grill pan lid 101 when the pan 111 and the grill pan lid 101 are combined. The position of the opening is the same height as the steam outlet 44 of the main body 1.

  Moreover, the positional relationship between the front end of the opening of the steam port 102 in the grill pan lid 101 and the left side surface 28 c of the heating chamber is such that the steam spout 44 is in the state of the steam port 102 when the tray 111 is placed on the table plate 24. The positional relationship is such that it is hidden inside the opening.

  Next, operation | movement of the system of a heating cooker is demonstrated using FIGS. 1-3, FIG. FIG. 9 is a block diagram illustrating the control means 151 of the heating cooker. The power source 76 is for operating the main body 1 of the cooking device and supplies power to the control means 151.

  The hot air unit 11 includes a hot air motor 13 on the rear side of the hot air case 11a provided outside the heating chamber inner wall surface 28b including the hot air intake hole 31 and the hot air blowing hole 30, and a hot air fan is attached to the motor shaft through the hole of the hot air case 11a. 32, hot air heaters 14 a and 14 b are provided on the outer peripheral side of the hot air fan 32, and hot air is circulated and supplied to the heating chamber 28.

  The range heating means 77 is an inverter board 22 on which an inverter circuit that creates a power source for driving the magnetron 33 and the magnetron 33 is mounted. The inverter circuit creates a power supply corresponding to the heating power input from the input means 71 and supplies it to the magnetron 33.

  The grill heating means 12 is composed of a heater provided on the back side of the top surface of the heating chamber 28, and heats the heating chamber upper surface 28 e of the heating chamber 28 to bake the cooking object 130 in the heating chamber 28 by radiant heat. .

  The cooling means 50 is a fan device 15 in which a fan is connected to a cooling motor attached to the bottom plate 21, and the cooling air 39 blown by the cooling means 50 is a magnetron 33 that generates heat in the machine room 20 or an inverter board. 22, The weight detection means 25 and the like are cooled.

  The rotating antenna driving means 46 is a motor for driving the rotating antenna 26, and a synchronous motor and a gear for reducing the rotational speed are integrated.

  The weight detection means 25 measures the weight of the cooking object 130 placed on the table plate 24.

  The temperature detection means a85 is attached to the heating chamber 28, detects the temperature in the heating chamber 28, and adjusts the power of the heaters of the hot air unit 11 and the grill heating means 12 as oven heating means by the control means 151. .

  The steam unit 43 a is composed of water vapor generating means 43 and pump means 87.

  The water vapor generating means 43 comprises a boiler heating means 89 comprising a heater for heating water, and a temperature detecting means b 88 for detecting the temperature of the water vapor generating means 43, and the control means 151 is configured to heat the boiler from the detection result of the temperature detecting means b 88. The means 89 and the pump means 87 are controlled.

  Reference numeral 71 denotes an input means, which shows the operation unit 6 and the display unit 5 here.

  Reference numeral 151 denotes a control unit which is mounted on the control board 23 and operates to cook food according to the contents input from the input unit 71. The state of the food and the state of the heating chamber are detected from each detection unit. Then, each heating means and driving means are operated as necessary.

  This embodiment is configured as described above, and next, as an example of steamed dishes for the operation, an example of operation in the case of cooking “chicken soft steamed” that mainly becomes chicken to be cooked 130 is shown in FIGS. 10 and 11. It explains using.

  The ingredients to make “steamed chicken” are 2 pieces, 2 chicken breasts (without skin, 200g / sheet), 1 tablespoon sake, a little salt, 2 teaspoons ginger juice, and Chinese cabbage (cut into easy-to-eat sizes) ) 100 g. To make the chicken, salt it and sprinkle with sake and ginger soup to add the seasoning, spread the oven sheet on the saucer 111 supported by the legs 113a and spread the chicken as shown in Fig. Place the Chinese cabbage around the chicken. Then, the tray 111 is covered with the grill pan lid 101, and the steam port 102 is placed on the table plate 24 so as to match the steam outlet 44 of the heating chamber 28. Fill the main body 1 with water in the water tank 42 until it is full, close the door 2, select “steamed chicken” in “steamed food” from the auto cooking menu using the operation unit 6, and start heating. Manipulate.

  The heating of the “chicken soft steaming” proceeds in a control process 300 shown in FIG. 10 in which a process confirmed in advance is input to the control means 151 as an automatic menu. As shown in FIG. 10, the control process 300 is a control for performing a three-stage process including a range process 301, a steam + oven process 302, and an oven process 303. Generally, the heating time for cooking two pieces of steamed steamed chicken is 30 minutes in all steps, the heating time T1 in the range step 301 is about 3 minutes, and the heating time T2 in the steam + oven step 302 is about 2 minutes. The heating time T3 of the oven process 303 is about 1 minute for 26 minutes.

  First, the range process 301 will be described. The range step 301 is a step of microwave heating of the range heating unit 77 by the control unit 151.

  If this step is not performed, the temperature of the tray 111 does not rise in a short time only by the hot air unit 11 from the beginning of cooking, and only the steam supplied from the steam generating means 43 condenses on the tray 111. Heat is taken away and the object to be cooked 130 cannot be heated in a short time, and it takes time for the temperature to rise.

  Therefore, by providing this step, the microwave heating of the range heating means 77 causes the high-frequency heating element 120 on the back surface of the metal dish portion 112 of the tray 111 to generate heat, thereby increasing the overall temperature of the tray 111 and the object to be cooked. In this step, the temperature is raised to a temperature required for heating 130 in a short time.

  In this dish, because of the steamed dish, the cooking object 130 is heated to such an extent that it does not become baked, and is performed with a heat amount and time set so as to rise to a predetermined temperature in a short time. .

  In this range step 301, the temperature of the metal dish part 112 due to the heat generated by the high-frequency heating element 120 is quickly raised by operating the output of the range heating means 77 at a maximum output of 800 W, and the time of the next steam + oven step 302 is increased. It takes a long time to take over to the next process.

  In addition, by putting the Chinese cabbage, which contains water, around the chicken, the side dishes are cooked at the same time.

  As shown in FIG. 11A, the lower surface 130 b of the object 130 to be cooked placed on the saucer 111 is heated by the saucer 111, and the entire metal dish part 112 is heated to dissipate heat into the steamer 125.

  Next, the steam + oven process 302 will be described. The steam + oven process 302 is a process in which steam is generated by the control means 151 in the steam unit 43a that heats the steam and the hot air unit 11 that is the oven heating means at the same time, and the cooking object 130 is steamed in this process. is there.

  The reason why the steam heating and the oven heating are simultaneously performed in this step is that the temperature of the surface of the tray 111 and the grill pan lid 101 and the atmospheric temperature inside the steamer 125 cannot be maintained at a desired temperature only by steam heating.

  That is, the heating chamber 28 is heated by the hot air unit 11 simultaneously with the steam unit 43a, and the steamer 125 is heated from the outside, so that the surface temperature of the tray 111 and the grill pan lid 101 and the atmospheric temperature inside the steamer 125 are desired. The temperature is maintained.

  At this time, the temperature of the hot air unit 11 is controlled by the control means 151 controlling the output of the hot air unit 11 so that 120 ° C. can be obtained at the center of the heating chamber 28 based on the temperature detected by the temperature detecting means a85. Yes. Therefore, the outer surface temperature of the pan 111 and the grill pan lid 101 of the steamer 125 is directly exposed to the hot air in the heating chamber 28, and the temperature of the inner surface of the pan 111 and the grill pan lid 101 is also approximately 100. It is over ℃.

  The steam unit 43a continues to eject a certain amount of water vapor to the steamer 125.

  The steam that fills the steamer 125 is 100 ° C. at the steam outlet 44, but when the steamer 125 fills the steamer 125 through the steam port 102, the steam touches the object 130 to be cooked 130. As the temperature rises, the heat is taken away and an atmosphere of water vapor of about 70 ° C. is formed. Therefore, in order to maintain the atmospheric temperature in the steamer 125 at 80 to 100 ° C., the steamer 125 in the heating chamber 28 is heated by the hot air unit 11 so that the inner surfaces of the tray 111 and the grill pan lid 101 are kept at 100 ° C. That's what you keep.

  Here, the structure of the meat that is to be cooked 130 and the temperature and softness of the meat will be described. It is known that when meat is heated at a temperature of 75 ° C. or higher for a long time, the fiber of the meat is loosened and softened.

  Therefore, the steam + oven process 302 is to heat the cooking object 130 in a short time while softening the cooking object 130 in accordance with such denaturation of the meat.

  That is, the collagen of the cooking object 130 is decomposed and gelatinized, the meat is soft, and the collagen is in a liquid state when heated to maintain the shape of the meat. At 100 ° C., it is set to keep many times in this temperature range in the entire cooking time.

  As shown in FIG.11 (b), the to-be-cooked object 130 in the steamer 125 heats up from the part of the upper surface 130a gradually from the surface to the inside by steam, and steams it to the core 130c. Since the chicken meat is spread and arranged and heated from the upper surface 130a by the water vapor, the heat transfer by the water vapor is fast to the internal core 130c, and as soon as the upper surface 130a is heated, the heat is transferred to the internal core 130c.

  At the same time, the tray 111 is heated to 120 ° C. in the heating chamber 28 by the hot air unit 11, so that heat is transferred to the metal tray 112, and the heat transfer from the tray 111 and the grill pan lid 101 are used for the steamer 125. Heating is continued while maintaining the temperature, and even at a place where the object to be cooked 130 of the saucer 111 is placed, it is heated to about 80 ° C., and the lower surface 130 b of the object to be cooked 130 placed on the saucer 111 is heated.

  Therefore, the chicken is heated from both sides without being turned over during cooking and heated to the core 130c.

  As a result, the temperature of the upper surface 130a, the lower surface 130b and the core 130c of the chicken is raised so that the food to be cooked 130 is not dried and is not steamed as a steamed dish. It is possible to perform cooking while maintaining the taste and flavor without damaging the finished shape and texture.

  Finally, after the steam unit 43a is stopped and only the hot air unit 11 is operated to stop heating with water vapor, the temperature inside the steamer 125 is maintained so as not to decrease too much. Thereafter, the oven heating means is stopped to finish cooking.

  As mentioned above, according to the present Example, it became possible to cook meat softly easily in a short time.

DESCRIPTION OF SYMBOLS 1 Main body, 6 Operation part, 11 Hot air unit, 12 Grill heating means,
13 Hot air motor, 14a, 14b Hot air heater,
24 table plates, 25 weight detection means, 27 shelves, 28 heating chambers,
33 magnetron, 42 water tank, 43 water vapor generating means,
43a Steam unit, 44 Steam outlet, 71 Input means 77 Range heating means,
101 Grill pan cover 102 Steam port, 104 Cover packing, 105 Grill cover,
111 saucer, 112 metal pan, 113 leg base, 113a leg,
114 metal legs, 120 high frequency heating elements, 125 steamers 130 cooked items,
130a upper surface, 130b lower surface, 130c core, 151 control means,
300 control process, 301 range process, 302 steam + oven process 303 oven process

Claims (1)

A heating chamber for storing the food,
Range heating means for supplying microwaves to the heating chamber;
Water vapor generating means for ejecting water vapor into the heating chamber;
Oven heating means for heating the heating chamber;
A metal grill pan lid provided with a receiving tray on which the object to be heated is placed and a high-frequency heating element that absorbs the microwave and generates heat, and a steam port for guiding water vapor from the water vapor generating means. A steamer made of
Input means for selecting and setting menus;
Control means for controlling the range heating means, the water vapor generation means, and the oven heating means according to the setting of the input means,
The control means includes
After operating the range heating means to heat the saucer and heating the food to an extent that the food is not baked, and raising the temperature of the saucer,
Operate the steam generating means to supply steam into the steamer and heat the steamer with the oven heating means to maintain a temperature at which the steam is not condensed in the steamer,
Finally, the steam generation means is stopped and heated by the oven heating means to maintain the temperature, and the food to be cooked in the steamer is heated to approximately 80 to 100 ° C. vessel.