JP6612203B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device that puts a plurality of sliced breads as cooking objects into a cooking chamber and performs cooking by heating means.

Conventionally, for example, Patent Document 1, arranged bread for toasting on the corner dish housed inside the cooking chamber, the microwaves radiated into the cooking chamber from the rotating antenna, as well as whether pressurized heat down bread, There is disclosed a heating cooker that cooks bread from above using a heater provided in the upper part of the cooking chamber.

JP2013-120005A

  The heating cooker of patent document 1 has the advantage that a plurality of breads can be toasted and baked without flipping the breads halfway by heating from the back as well as the surface of the breads. However, in a limited space inside the cooking chamber, bread is placed side by side on a square plate, so the number of breads that can be toasted at a time is limited to a maximum of about 4 and 6 It is not possible to bake cuts or 8 slices of bread. In addition, since the front and back surfaces of the bread are heated by different heating sources, there is a problem that a crisp texture cannot be obtained.

  Therefore, in view of the above circumstances, an object of the present invention is to provide a cooking device that can increase the number of breads that can be toasted at one time and that can bake bread with a crisp texture.

The present invention is a heating cooker that heats and cooks a food to be cooked by a heating means, and holds a plurality of sliced breads to be cooked in a vertically placed state. comprising a holder for accommodating said cooking chamber, said heating means, said cooking chamber to the hot air circulating supply Ri hot air units der toasting the bread, the retainer has a plurality of wires, said The wire rods are arranged side by side with a predetermined interval in order to put in and out the bread placed in a vertical position, and further, the first interval and the second interval have different dimensions depending on the width of the bread. becomes interval, the second interval is the first interval and wherein Rukoto formed alternately.

According to the first aspect of the present invention, if a holder is used, a plurality of breads can be held in a vertically placed state inside the cooking chamber, and cooking can be performed, so that the number of sheets is larger than in the past. Can be toasted at once without flipping over the middle of heating. In addition, by circulating hot air from the hot air unit into the cooking chamber, a plurality of breads can be baked with a crisp texture. Moreover, it is possible to arrange a plurality of breads in an exposed state just by inserting bread between a plurality of wires having a predetermined interval, and to give an appropriate baking color to the sliced surface of the bread. . In addition, by adjusting the spacing between the arranged wires to appropriate different dimensions, even if the bread width is different, hold the bread in a vertical state with one holder and bake it at once. Is possible.

  According to the second aspect of the present invention, by supplying superheated steam from the steam supply device into the cooking chamber as hot air means replacing the hot air unit, a plurality of breads can be baked with a crisp texture.

According to the invention of claim 3 , since the hot air blown out from the outlet into the cooking chamber reaches the breads arranged vertically after passing through other ingredients other than the bread, the hot air from the outlet is directly In this case, it is possible to alleviate the partial burning of the bread, and it is possible to cook not only the bread but also other ingredients at the same time.

It is an external appearance perspective view of the heating cooker which shows one Embodiment of this invention. It is the figure seen from the front front when opening a door same as the above. It is the longitudinal cross-sectional view seen from the side same as the above. It is the figure seen from the rear surface back in the state which removed the cabinet same as the above. It is the schematic which shows the internal structure of a main body same as the above. It is a block diagram which shows the main electrical structures same as the above. It is the figure which looked at the accessory which mounted the grill net on the square plate from the front same as the above. It is the figure which looked at the accessory shown in FIG. 7 from diagonally forward same as the above. FIG. 8 is a plan view of the accessory shown in FIG. As above, as another example, it is a plan view of a state in which grills with alternately different holding material intervals are placed on a square plate. As another example, it is a plan view of a state in which bread and other ingredients are housed in one grill and placed on a square plate. It is a figure which shows the experimental result which heat-cooked the vertical bread | pan with the hot air unit same as the above. It is a figure which shows the experimental result which cooked the side dish used as another foodstuff with a hot-air unit together with the bread | bread placed vertically same as the above. It is a figure which shows the experimental result which heat-cooked the vertical bread | pan with the steam supply apparatus same as the above. It is a figure which shows the experimental result which heat-cooked the vertical bread | pan with the hot air unit and the steam supply apparatus in the state which affixed the bat on the near side of the grilling net same as the above.

  Hereinafter, preferred embodiments of a heating cooker according to the present invention will be described with reference to the accompanying drawings. Throughout these drawings, common parts are denoted by common reference numerals.

  FIGS. 1-15 has shown one Embodiment which applied the heating cooker of this invention to the microwave oven. First, the overall configuration of the microwave oven will be described with reference to FIGS. 1 to 5. Reference numeral 1 denotes a main body configured in a substantially rectangular box shape. The main body 1 is a metal as a member that covers the outer shell of the microwave oven as a product. A cabinet 2 made of metal is provided. Reference numeral 3 denotes an openable / closable door provided on the front surface of the main body 1.

  The upper part of the door 3 is provided with an opening / closing operation handle 4 that is used to open and close the vertically opened door 3. The lower part of the door 3 has an operation panel unit 5 for display, notification, and operation. It has. The operation panel unit 5 is provided with operation means 7 that enables various operation inputs related to cooking, in addition to the display means 6 that displays the setting contents and progress of cooking. Although not shown, an operation panel PC (printed circuit) board is arranged on the rear side of the operation panel unit 5 inside the door 3 in order to control the display means 6 and the operation means 7.

  A water supply cassette 8 and a water receiver 9 that can be attached and detached from the front surface of the main body 1 are disposed below the main body 1. The water supply cassette 8 is a bottomed container for containing water as a liquid as a supply source of steam generated from a steam supply device 33 described later. The water receiver 9 is another bottomed container that receives food waste, water droplets, steam and the like from the main body 1.

  The cabinet 2 that forms the left and right side surfaces and the upper surface of the main body 1 includes an oven front plate 12 that forms the front surface of the main body 1 and a rear surface of the main body 1 so as to cover the main body 1 and thus the oven bottom plate 11 that forms the bottom surface of the cooking device. Is provided between the oven back plate 13 and the oven rear plate 13. Further, the main body 1 is provided with a cooking chamber 14 that accommodates an object to be cooked S to be cooked, and a thermistor 15 that is a temperature detection element that detects the temperature of the cooking chamber 14. The front surface of the cooking chamber 14 reaches the oven front plate 12, and is opened to take in and out the cooking object S. The opening is opened and closed by the door 3. The thermistor 15 is disposed in the vicinity of the door 3 in the cooking chamber 14.

  The peripheral wall forming the cooking chamber 14 includes a ceiling wall 14a, a bottom wall 14b, a left side wall 14c, a right side wall 14d, and a back wall 14e. The back wall 14 e of the cooking chamber 14 includes a suction port 16 at the center thereof, and a plurality of blowout ports 17 around the suction port 16. In addition, an upper heater 18 for the grill that radiates and heats the cooking object S from above the cooking chamber 14 is provided on the upper portion of the main body 1 so as to face the dome-shaped ceiling wall 14a that is the upper wall surface of the cooking chamber 14. A microwave generator 19 including a magnetron and an antenna is provided at the bottom of the main body 1 in order to supply microwaves that are radio waves into the cooking chamber 14. Thereby, the cooking object S accommodated in the cooking chamber 14 is heated by grilling from the upper direction by the heat radiation accompanying the energization of the upper heater 18, and the cooking chamber 14 is energized by the energizing operation to the microwave generator 19. The to-be-cooked object S accommodated in is radiated with microwaves, and the to-be-cooked object S is heated in the range.

  The left side wall 14c and the right side wall 14d of the cooking chamber 14 are provided with a pair of left and right shelf supports 22 in two upper and lower stages in order to store and hold a metal square plate 21 in the cooking chamber 14 in a suspended state. Yes. The square plate 21 used here has a bottomed concave shape with an open upper surface, and the other includes a housing portion 21A formed without holes and a flange portion 21B extending in the horizontal direction outside the upper end of the housing portion 21A. Is done. The flange portion 21B is formed with a vent hole 21C that allows hot air to flow through the square plate 21. FIG. 2 shows a state in which the flange portion 21B of the square plate 21 is placed on the lower shelf support 22 inside the cooking chamber 14, and the cooking object S is placed on the accommodating portion 21A. The plate 21 may be placed only on the upper shelf support 22, or the two square plates 21 may be placed on the upper and lower shelf supports 22, respectively.

  Reference numeral 24 denotes a hot air unit for heating the oven that is provided in the main body 1 from the outdoor rear to the lower side of the cooking chamber 14. The hot air unit 24 includes a convex casing 26 attached to the back wall 14e, a hot air heater 27 for heating air, a hot air fan 28 for sending and circulating the heated air into the cooking chamber 14, and a hot air fan 28. An electric hot air motor 29 that rotates in a predetermined direction and a transmission mechanism 30 that transmits the driving force from the hot air motor 29 to the hot air fan 28 are generally configured. As an internal space between the back wall 14e and the casing 26, a hot air heater 27 and a hot air fan 28 are respectively disposed in a heating chamber 31 formed on the rear rear side of the cooking chamber 14, while the interior of the main body 1 is provided. A hot air motor 29 is disposed in the lower space 32 formed between the cooking chamber 14 and the oven bottom plate 11. And the oven back board 13 is arrange | positioned in the rear part of the main body 1 so that the whole hot air unit 24 may be covered from the back side outer side.

  The hot air fan 28 of the present embodiment is provided as a so-called centrifugal fan that discharges air taken in the axial direction in a radial direction perpendicular to the axial direction by centrifugal force during rotation, and the tubular hot air heater 27 is a hot air fan. 28 are disposed around the radial direction. For example, a sheathed heater, a mica heater, a quartz tube heater, or a halogen heater is used as the hot air heater 27 that is also a heat generating portion. The suction port 16 and the hot air outlet 17 described above function as a ventilation unit that allows the cooking chamber 14 and the heating chamber 31 to communicate with each other.

  In the present embodiment, when the hot air fan 28 is rotationally driven along with the energization of the hot air motor 29, the air sucked from the inside of the cooking chamber 14 through the suction port 16 is blown in the radial direction of the hot air fan 28 and energized. Heated by the hot air heater 27, passes through the hot air outlet 17, and hot air is supplied into the cooking chamber 14. Thereby, the path | route which circulates a hot air inside and outside the cooking chamber 14 is formed, and the to-be-cooked object S in the cooking chamber 14 is heated with a hot air convection. Further, by providing the slit-shaped air holes 21C around the square plate 21, even when the square plate 21 is placed on each of the upper and lower shelf supports 22 and the oven heating cooking using the hot air unit 24 is performed, for example. Since the hot air circulates up and down in the cooking chamber 14 through the vent holes 21C of each square plate 21, it becomes possible to wrap and bake the food to be heated S from above, below, left and right.

  The left side wall 14 c of the cooking chamber 14 is provided with a steam ejection hole 34 that communicates with the steam supply device 33. The steam supply device 33 provided inside the main body 1 includes a metal-made hollow evaporation container 35, a water supply pipe 36 connected between the water supply cassette 8 and the evaporation container 35, and a sheathed heater attached to the evaporation container 35. And the like, a water supply pump 38 for introducing water from the water supply cassette 8 into the evaporation container 35, a container temperature detecting means 39 for detecting the temperature in the evaporation container 35, etc. A plurality of vapor ejection holes 34 are provided. In this embodiment, when the water supply pump 38 is driven in a state where water is stored in the water supply cassette 8, the water sent from the water supply cassette 8 is heated to a predetermined temperature by energization of the evaporation heater 37. Saturated steam or superheated steam is supplied to the inside of the cooking chamber 14 from the steam ejection hole 34 by being led into the evaporation container 35 and vaporized. Thereby, it becomes the structure which performs the steam cooking of the to-be-cooked object S put in the cooking chamber 14. FIG.

  FIG. 6 shows the main electrical configuration of the microwave oven. In the figure, reference numeral 41 denotes a control means constituted by a microcomputer. As is well known, this control means 41 is a CPU as an arithmetic processing means, a memory as a storage means, a timer as a time measuring means, an input, An output device is provided.

  The input port of the control means 41 is constituted by an infrared sensor equipped with a swing mechanism in addition to the operation means 7 using the keys and the touch panel described above and the container temperature detection means 39, and the temperature distribution of the entire cooking chamber 14 can be obtained. An internal temperature distribution detecting means 43 that can detect the temperature of the heated object S accommodated therein, and an internal temperature detecting means 44 such as the thermistor 15 that detects the temperature in the cooking chamber 14. The hot air motor rotation detecting means 45 for detecting the rotation of the hot air motor 29, the door open / close detecting means 46 for detecting the open / closed state of the door 3, and the antenna position detection for detecting the origin position of the antenna constituting the microwave generator 19. Each means 47 is electrically connected.

  In addition to the display unit 6 described above, the output port of the control unit 41 includes a microwave heating unit 51 including a magnetron of the microwave generator 19 and a driving unit thereof, an upper heater 18 for grill heating, and an oven heating unit. Heater driving means 52 such as a relay for cutting off the hot air heater 27 and the evaporation heater 37 for steam heating, and an antenna driving means 53 for rotationally driving an antenna that radiates microwaves into the cooking chamber 14. The hot air motor drive means 54 for rotating the hot air motor 29 and the pump drive means 55 for operating the water supply pump 38 of the steam generator 33 are electrically connected to each other.

  The control means 41 includes an operation signal from the operation means 7, a container temperature detection means 42, an internal temperature distribution detection means 43, an internal temperature detection means 44, a hot air motor rotation detection means 45, a door open / close detection means. 46 and each detection signal from the antenna position detection means 47, and at a predetermined timing based on the time measurement from the time measurement means, the microwave heating means 51, the heater drive means 52, the antenna drive means 53, and the hot air motor It has a function of outputting a drive control signal to the drive means 54 and the pump drive means 55 and outputting a display control signal to the display means 6. Such a function is realized by the control unit 41 reading a program recorded in the memory as a storage medium. In particular, in the present embodiment, the control unit 41 functions as the heating cooking control unit 58 and the display control unit 59. It has a program to let you.

  The heating cooking control unit 58 mainly controls the operation of each part related to the cooking of the cooking object S. Upon receiving an operation signal associated with the operation of the operation unit 7, the heating cooking control unit 58 generates a detection signal from the door opening / closing detection unit 46. When it is determined that the door 3 is closed, the microwave heating means 51, the heater driving means 52, the antenna driving means 53, the hot air motor driving means 54, and the pump driving means 55 are selected according to the operation signal. A control signal is sent out to control the cooking with respect to the cooking object S in the cooking chamber 14. In the present embodiment, a plurality of menus are stored in advance in the memory as cooking information including the material of the object to be heated S and heating conditions for performing cooking, and the cooking control unit 58 includes the cooking information. When an operation for performing heating cooking is performed from the operation means 7 with respect to one selected menu, the cooking object S is automatically heated and cooked in a predetermined procedure according to the selected menu. .

  In particular, in the present embodiment, when an operation signal is received from the operation means 7 and a menu for toasting bread is selected from a plurality of menus, either the hot air unit 21 or the steam supply device 33 is used as the heating means. Is operated, and the toast cooking control unit 61 toasting and baking the bread to be cooked S placed in the cooking chamber 14 is provided as one function in the heating cooking control unit 58.

  The display control unit 59 controls the operation related to the display of the display unit 6 in cooperation with the cooking and cooking control unit 58. The display means 6 to be controlled by the display control unit 59 is composed of a liquid crystal panel or an illumination lamp, but other displays may be used.

  Next, accessories used when toasting bread in the cooking chamber 14 will be described with reference to FIGS. In each of these drawings, reference numeral 71 denotes a toast-only grill net placed on the bottom wall 14b of the cooking chamber 14 or the accommodating portion 21A of the square plate 21. The grill 71 here is equivalent to a holder that holds a plurality of sliced breads S to be cooked in a vertically placed state, and includes a holding member 72, a frame member 73, and leg members 74. Concatenated. Both the square plate 21 and the grill 71 accommodated in the cooking chamber 14 are formed of a metal material having excellent heat resistance.

  The holding material 72 is formed by arranging a plurality of linear wires extending in the depth direction (front-rear direction) of the grill 71 in parallel with a predetermined interval L in the width direction (left-right direction). . Further, the frame member 73 having a rectangular frame shape in a top view is arranged so as to surround the plurality of holding members 72 in order to connect the front ends and the rear ends of the plurality of holding members 72 arranged in parallel. . The distance L between the adjacent left and right holding members 72, 72 is set to be slightly wider than the thickness of the bread bread S. For example, when slicing bread of 1cm (= 120mm), the thickness becomes 120/4 = 30mm when cut into four pieces, the thickness becomes 120/6 = 20mm when cut into six pieces, and 120/8 = when cut into eight pieces Therefore, if the dimension of the interval L is about 35 mm, it is possible to easily insert or remove the four-six or six-slice breads S between the left and right holding materials 72, 72 in a vertically placed state. If the dimension is set to about 25 mm, 6 or 8 slices of bread S can be taken in and out between the left and right holding members 72 and 72 without difficulty.

  The grill 71 shown in FIGS. 7 to 9 includes four upper and lower frame bodies 75A and 75B each made up of one frame member 73 and a plurality of holding members 72 on the same plane surrounded by the frame member 73. The book is supported by a leg 74 at a predetermined height. The legs 74 extend in the vertical direction of the grill net 71 and are connected to the four corners of the frame bodies 75A and 75B to support the frame bodies 75A and 75B at a desired height. The lower end of the leg body 74 protrudes below the lower frame body 75B and directly contacts the bottom wall 14b of the cooking chamber 14 and the accommodating portion 21A of the square plate 21. The number of stages of the frame bodies 75A and 75B is not particularly limited, but in this embodiment, the upper frame body 75A is placed on the upper side (slice surface) of the bread pan S so that the vertically placed bread pan S does not fall during cooking. The lower frame body 75 </ b> B is disposed at a height at which the lower frame body 75 </ b> B comes into contact with the lower part of the side surface of the bread bread S.

  Further, regarding the spacing L between the holding materials 72 and 72, the grill 71 shown in FIG. 9 is arranged such that the holding materials 72 are arranged so that all the intervals L have the same dimension. In the example grill 71, the holding materials 72 are arranged side by side so that two different types of intervals L1 and L2 are alternately formed. For this reason, in the grill 71 shown in FIG. 9, for example, all the intervals L are set to about 25 mm, and a lot of 6 or 8 slices of bread bread S are arranged vertically on one grill 71. Can be held. On the other hand, in the grill 71 shown in FIG. 10, for example, the first interval L1 is set to about 25 mm and the second interval L2 is set to about 35 mm. The thicker sliced bread bread S2 can be held in a state of being vertically arranged on one grill net 71.

  FIG. 11 shows an example in which a bread pan S that is to be cooked and a different ingredient S ′ are accommodated in one grill net 71. Here, in a plan view, a plurality of loaf bread S containing regions 81 arranged in a vertically placed state are formed on the front side of the grill net 71 and are placed on the holding material 72 and the frame material 73. A storage area 82 of S ′ (for example, a bacon egg placed in a winner or a cocotte) is formed on the rear side of the grill net 71. Therefore, when the grill 71 placed on the square plate 21 in this state is accommodated in the cooking chamber 14, an accommodation area 82 for the ingredient S ′ different from the accommodation area 81 for the bread bread S is arranged in the vicinity of the outlet 17. It will be. In the grill net 71 having the upper and lower two-stage frame bodies 75A and 75B, the food material S 'can be placed on either or both of them.

  Next, the operation of the microwave oven having the above configuration will be described. With the cooking object S previously placed in the cooking chamber 14, the door 3 is closed while the handle 4 is held by hand, and the cooking menu is displayed by the operating means 7. When the start of cooking is instructed after the selection operation, a control signal generated corresponding to the selected cooking menu is output at a predetermined timing in accordance with a control program incorporated in the storage unit of the control means 41, and the object S to be cooked is output. Cooked by heating.

  Here, for example, when an oven heating menu is selected, the cooking controller 58 receives the detection signal from the internal temperature detection means 44 and drives the heater so that the cooking chamber 14 is heated to the set temperature. A control signal is sent to each of the means 52 and the hot air motor driving means 54 to control the power interruption of the hot air heater 27 and the hot air motor 29. As a result, the rotational force generated in the hot air motor 29 is transmitted to the hot air fan 28, and the hot air fan 28 rotates inside the heating chamber 31, and the speed is taken into the heating cooking controller 58 by the hot air motor rotation detecting means 45. In addition, the air sucked into the heating chamber 31 from the cooking chamber 14 through the suction port 16 is sent to the hot air heater 27 side that is energized, and the heated air is supplied to the cooking chamber 14 as hot air through the blowout port 17. The cooking object S in the cooking chamber 14 is heated with hot air convection.

  When the steam cooking menu using steam (steam cooking) is selected, the cooking controller 58 receives the detection signal from the container temperature detecting means 39 so that the inside of the evaporation container 35 reaches a predetermined temperature. The control signals are sent to at least the heater driving means 52 and the pump driving means 55 to control the operation of the feed water pump 38 incorporated in the steam supply device 33 and the electrical disconnection of the evaporation heater 37. Thus, saturated steam or superheated steam is ejected from the steam ejection hole 34 into the cooking chamber 14, and the cooking object S in the cooking chamber 14 is steamed.

  When the cooking range menu is selected, the cooking position control unit 58 receives the detection signal from the internal temperature distribution detecting means 43 and detects the antenna position so that the cooking object S is heated to the set temperature. Appropriate control signals are sent to the microwave heating means 51 and the antenna driving means 53 while confirming the origin position of the antenna with the detection signal from the means 47. Thereby, the magnetron and the antenna of the microwave generator 19 operate, the microwave generated from the surface of the rotating antenna is supplied into the cooking chamber 14, and the heated object S in the cooking chamber 14 is heated at high frequency. .

  Further, when the menu for grill cooking is selected, the heating cooking controller 58 receives the detection signal from the internal temperature detecting means 44 and the cooking chamber 14 is heated to the set temperature so that the cooking chamber 14 is heated. The power interruption is controlled, and the cooking object S in the cooking chamber 14 is grill-heated from above.

  In addition to these various types of heat cooking, in the present embodiment, the grill pan 71 is used to activate the toast cooking control unit 61 incorporated in the heat cooking control unit 58, so that the bread bread S to be cooked is vertically It can be baked at once in a standing state. The series of procedures is as follows. First, the grill 71 is placed on the accommodating portion 21A of the square plate 21, and the bread bread S before baking is placed vertically between the holding materials 72, 72 arranged side by side. Insert it. If there is another food S ′ to be cooked at the same time, the bread pan S is inserted into the storage area 81 formed on the front side of the grill 71 and the empty storage area 82 formed on the rear side of the grill 71. The other food material S ′ is placed on the frame bodies 75A and 75B. Here, the grill net 71 shown in any of FIGS. 9 to 11 is placed on the square plate 21 in consideration of the thickness and number of breads S to be toasted and the presence or absence of other ingredients S ′.

  For example, in the grill 71 shown in FIG. 9, twelve holding materials 72 are all arranged at equal intervals L, so that six or eight slices of bread B are cut at every other interval L. Can be arranged in a vertical position. Further, if bread loaf S is inserted in all intervals L, it is possible to arrange a maximum of 11 slices of 6 or 8 slices of bread B in a vertically placed state. In the grill 71 shown in FIG. 10, ten holding materials 72 are arranged side by side so that the first intervals L1 and the second intervals L2 having different dimensions are alternately formed. A maximum of 4 slices of bread or slices of 6 or 8 slices can be arranged in the first interval L1 in a vertically placed state, and the slices of 4 slices of bread S2 can be vertically aligned in the second interval L2 having a large size. A maximum of 4 sheets can be arranged in a standing state. Furthermore, the grill net 71 shown in FIG. 11 also has twelve holding materials 72 arranged at equal intervals L, and is a maximum of 11 in a state where 6 or 8 slices of bread B are placed vertically. While being able to arrange the sheets, another food material S ′ can be placed on the frame bodies 75A and 75B so as not to interfere with the bread bread S behind the storage area 81 of the bread bread S.

  Thus, by using the grill 71 placed on the square plate 21, the breads S before baking are arranged in a vertically placed state, and if necessary, another food S 'before cooking is placed on the grill 71. A menu that opens the door 3 and accommodates them in the cooking chamber 14, operates the operating means 7 after closing the door 3, and particularly toasts bread from a plurality of menus stored in the memory. And then instructing the start of cooking. In response to this, when the toast cooking control unit 61 in the heating cooking control unit 58 is activated, the toast cooking control unit 61 receives a detection signal from the internal temperature detecting means 44 and sets the temperature set in the cooking chamber 14. A control signal is sent to each of the heater driving means 52 and the hot air motor driving means 54 so as to be heated to (for example, 350 ° C.), and on / off control of the hot air heater 27 and the hot air motor 29 constituting the hot air unit 24 is performed. Continue until the set time (eg 15 minutes) is reached. As a result, the hot air fan 28 rotates in the heating chamber 31 in response to the rotational force from the hot air motor 29, and the air sucked into the heating chamber 31 from the cooking chamber 14 through the suction port 16 is energized. When the heated air is supplied to the cooking chamber 14 as hot air through the blowout opening 17, the bread bread S and other ingredients S ′ in the cooking chamber 14 are baked at once with hot air.

As an alternative example, the toast cooking controller 61 receives the detection signal from the container temperature detecting means 39, and the heater driving means so that superheated steam at a predetermined temperature (for example, 300 ° C.) is generated in the evaporation container 35. Control signals may be sent to 52 and the pump driving means 55, respectively, so that the operation of the feed water pump 38 and the power interruption control of the evaporation heater 37 may be continued until a set time (for example, 15 minutes) is reached. Thereby, superheated steam is ejected from the steam ejection hole 34 into the cooking chamber 14, and the bread S and other ingredients S ′ in the cooking chamber 14 can be baked at once with the superheated steam.

  In the toast cooking of the bread bread S using such a hot air unit 24 or the steam supply device 33, the cooking temperature is set so that the set temperature and the set time can be increased or decreased in response to an operation signal accompanying a manual operation from the operation means 7. If the toast cooking control part 61 built in the control part 58 is comprised, according to various bread | pan S and foodstuffs S ', heat cooking can be performed on optimal conditions.

  Moreover, in the toast cooking of the bread B using the hot air unit 24, the portion where the hot air directly hits the bread S from the outlet 17 is heated and burnt before the other portions. In order to alleviate such a problem, the bread bread S is placed vertically in the housing area 81 formed on the front side of the grill net 71 so that the bread bread S is housed in the cooking chamber 14 as far as possible from the outlet 17. It is preferable to line up. For this purpose, for example, a storage area 81 that is a preferred position for the bread bread S may be marked on the grill 71. Further, in addition to the breads S arranged in the storage area 81, when another food S ′ is disposed in another storage area 82 formed on the rear side of the grill net 71, the food is blown out from the outlet 17 into the cooking chamber 14. Since the hot air first passes through another food material S ′ and then reaches the bread bread S ′ arranged vertically, the problem that the bread bread S is partially burnt can be effectively alleviated. Also in this case, the storage area 82 that is a preferred placement position for another food material S ′ may be marked on the grill net 71.

  FIG. 12 shows experimental results in which only a plurality of vertically placed bread pans S are accommodated in the cooking chamber 14 and the bread breads S are heated and cooked at one time with hot air from the hot air unit 24. In the figure, the bread loaf S is arranged on the front side of the grill net 71 with six pieces cut in six pieces. The firing temperature corresponding to the set temperature was 350 ° C., and the firing time corresponding to the set time was 15:00.

  In the “after baking” state of the bread S, the peripheral ears were not burnt, and the upper sliced surface (front and back surfaces) was lightly baked. Moreover, a crisp texture was obtained. In the grill net 71 used here, the interval L between the holding materials 72 and 72 is narrower than the thickness of the bread pan S, and it is difficult to put in and out, and the burned bread bread S is marked. Therefore, it is preferable that the distance L between the holding materials 72 and 72 is larger than the thickness of the bread bread S.

  FIG. 13 shows, in addition to a plurality of breads S placed vertically, a side dish to be another food S ′ is housed together in the cooking chamber 14 and cooked at once with hot air from the hot air unit 24. The experimental results are shown. In the figure, the bread bread S is placed on the front side of the grilling net 71 and eight pieces of eight cuts are arranged side by side, and another ingredient S ′ is placed on the back (rear) side ends of the grilling net 71 in two cocots. The stored bacon eggs are arranged, and five winners are arranged in the center of the back side of the grill 71. Similar to the experimental results of FIG. 12, the firing temperature was 350 ° C., and the firing time was 15:00. Moreover, the same thing as FIG. 12 was used for the square plate 21 and the grill 71 put on it.

  The state of “after baking” of the bread bread S was crisp and well baked, but since the frame body of the grill net 71 is one-tiered, the bread bread S collapsed during cooking. Therefore, if the frame bodies 75A and 75B having the two-stage structure shown in FIGS. The state of “after baking” of another foodstuff S ′ was such that the yolk of the bacon egg was semi-ripe and in a good state, and the winner was also finished in a hot and delicious state.

  FIG. 14 shows the experimental results of cooking a plurality of vertically placed bread pans S at once with superheated steam from the steam supply device 33. Here, the grill pan 71 shown in FIG. 8 was used, and six pieces of bread bread S cut into eight pieces were arranged in the approximate center of the grill net 71. Further, the temperature of the superheated steam corresponding to the set temperature was 300 ° C., and the firing time was 15:00.

The state of “after baking” of the bread S was almost the same as the baking color and texture of the pasted pad pasted on the front of the grill 71. In addition, bread S has a texture like a rusk,
There was no scorch. Accordingly, it is possible to bake a plurality of breads S arranged in a vertical state on the grill net 71 in a good state at a time by superheated steam from the steam supply device 33 instead of hot air from the hot air unit 24. become.

  FIG. 15 shows the results of an experiment in which a plurality of vertically placed bread pans S are cooked at once with superheated steam from the steam supply device 33 and an experiment result in which cooking is performed with hot air from the hot air unit 24 at a time. Show. In each of these experiments, using the grill 71 shown in FIG. 8, a dish-shaped pad is pasted on the front of the grill 71, and eight pieces of bread bread S is placed at the approximate center of the grill 71. 6 sheets were arranged side by side. Further, in the cooking using the superheated steam from the steam supply device 33, the temperature of the superheated steam is set to 300 ° C., and the baking time is set to 15:00, while the hot air from the hot air unit 24 is used. In cooking, the baking temperature was set to 350 ° C., and the baking time was set to 12:00.

  In the cooking using the superheated steam from the steam supply device 33, the entire baking bread S “after baking” was slightly baked. Moreover, although the state of the bread bread S was dry, there was no burnt place and the texture like a rusk was obtained. This is almost equivalent to the experimental result of FIG. On the other hand, in the cooking using the hot air from the hot air unit 24, the “baked” bread S had a texture like a rusk, though not as much as the superheated steam. Moreover, the inside of the bread S was slightly moist than superheated steam, and the baking color was hardly attached. This is considered due to the fact that the firing time is shorter than in the experiments of FIGS. Therefore, if the baking temperature and baking time are set appropriately, it becomes possible to make many breads S lightly baked and have a crisp texture.

  As described above, the microwave oven of the present embodiment is a heating cooker that heats and cooks the food to be cooked in the cooking chamber 14 by the heating means, and a plurality of sliced breads S to be cooked. Is held in a vertically placed state and is provided with a grill net 71 as a holding tool to be accommodated in the cooking chamber 14. The heating means here circulates and supplies hot air into the cooking chamber 14 to toast the bread S The hot air unit 24 is used.

  In this case, by using the grill net 71 serving as a holder for the bread buns S, a plurality of the bread buns S can be held in a vertical state inside the cooking chamber 14 and cooking can be performed. Therefore, a larger number of breads S than before can be toasted at once without turning over during heating. Further, by circulating and supplying hot air from the hot air unit 24 to the inside of the cooking chamber 14, a plurality of breads S can be baked with a crisp texture.

  Further, instead of the hot air unit 24, the heating unit can use a steam supply device 33 that supplies superheated steam as superheated steam into the cooking chamber 14 and toasts the bread S.

  In this case, by supplying superheated steam from the steam supply device 33 into the cooking chamber 14 as hot air means instead of the hot air unit 24, a plurality of breads S can be baked with a crisp texture.

  As shown in FIG. 9, the grill net 71 of the present embodiment has a plurality of holding members 72 serving as wire rods, and each holding member 72 has a predetermined length for taking in and out the bread bread S placed vertically. They are arranged side by side at an interval L.

  In this case, simply by inserting the bread S between the plurality of holding materials 72, 72 having a predetermined interval L, the plurality of breads S can be arranged side by side to be exposed. Appropriate bake color can be applied to the front and back surfaces.

10 As indicated, in accordance with the difference between the width of the bread S to be toasted thickness, the first distance L1 dimension predetermined interval is Varies depending Do a second distance L2, a 1 interval L1 When the so that the second interval L2 are alternately formed, it is preferable to place the respective retention member 72.

  In this case, even if the widths of the breads S are different by adjusting the intervals L1 and L2 between the plurality of holding materials 72 and 72 to be appropriately different dimensions, the breads S are vertically placed with one grill net 71. It is possible to bake at a time while maintaining this state.

  As shown in FIG. 11, the grill net 71 of the present embodiment is a plan view in which a storage area 81 as a first area where the bread bread S is arranged vertically and a second food material S ′ other than the bread bread S are placed on the second. When the grill 71 is accommodated in the cooking chamber 14, another food S ′ is accommodated near the hot air outlet 17 from the hot air unit 24 to the cooking chamber 14. Region 82 is located.

  In this case, when the hot air unit 24 is operated, the hot air blown into the cooking chamber 14 from the blowout opening 17 passes through another food material S ′ other than the bread bread S, and then the bread bread S arranged vertically. To reach. For this reason, it is possible to alleviate partial burning of the bread bread S due to direct contact with hot air from the outlet 17, and it becomes possible to cook not only the bread bread S but also other ingredients S ′ at a time.

  In addition, this invention is not limited to the said embodiment, A various change is possible in the range which does not deviate from the meaning of this invention. In the present embodiment, the grill net 71 is placed on the square plate 21 in order to receive the scraps from the bread bread S, but a container other than the square plate 21 may be used for the same purpose. Moreover, the microwave oven of this embodiment is equipped with both the hot air unit 24 and the steam supply apparatus 33, and when cooking the bread S by the toast cooking control part 61, only one of them is operated. Although it employ | adopted, it is applicable also to the heating cooker provided with only one of the hot air unit 24 or the steam supply apparatus 33. FIG.

14 Cooking room 17 Air outlet 24 Hot air unit (heating means)
33 Steam supply device (heating means)
71 Grill net (holding tool)
L1 1st interval
L2 Second spacing S, S1, S2 Bread S 'Different food 72 Holding material (wire)
81 accommodation area (first area)
82 accommodation area (second area)

Claims (3)

A cooking device that cooks food to be cooked in a cooking chamber by heating means,
A holding tool for holding a plurality of sliced breads to be cooked in a vertically placed state and storing them in the cooking chamber,
Said heating means, Ri hot air unit der toasting the bread circulating supplying hot air to the cooking chamber,
The holder has a plurality of wires,
The wire rods are arranged side by side with a predetermined interval in order to put in and out the bread placed in a vertical position, and further, the first interval and the first interval having different dimensions according to the width of the bread. It is 2 intervals, the cooking device of the second distance and the first distance is characterized Rukoto formed alternately.   The cooking device according to claim 1, wherein the heating means is a steam supply device that supplies superheated steam into the cooking chamber and toasts the bread instead of the hot air unit. The holder is divided into a first region in which the bread is arranged vertically and a second region in which another food material other than the bread is placed,
When accommodating the retainer in the cooking chamber, cooking device according to claim 1, characterized in that the second region from the hot air unit in the vicinity of the air outlet of the hot air to the cooking chamber is arranged .