JP7228987B2 - heating cooker - Google Patents

Description

TECHNICAL FIELD The present invention relates to a heating cooker that cooks food placed in a container.

2. Description of the Related Art Conventionally, there has been a heating cooker that performs low-temperature cooking by heating food enclosed in an airtight resin bag in a water tank over a longer time than the normal cooking time (see, for example, Patent Document 1). In low-temperature cooking, the water in the water tank is adjusted to maintain a lower temperature than the normal cooking temperature while the pressure inside the bag is reduced. can be made

Also known is a heating cooker that performs vacuum cooking in which the inside of a container is evacuated and the food is boiled at a low temperature (see, for example, Patent Document 2).

JP 2015-226782 A JP 2017-140291 A

In low-temperature cooking and vacuum cooking, by setting the cooking temperature to a temperature suitable for the food, the taste is improved compared to high-temperature cooking of about 100 ° C. or pressure cooking in which pressure is applied at a temperature of about 100 ° C. or higher. be able to. For example, when meat is cooked, cooking at a temperature of about 55° C. to 65° C. suppresses contraction of collagen, which is the main component of muscle matrix protein, and makes the meat soft and juicy. It is also known that other fish and vegetables can be made delicious by cooking them at an appropriate temperature.

By the way, when cooking, from the viewpoint of food sanitation, it is said that it is preferable to hold the temperature of the ingredients for 1 minute after reaching the central temperature of 75°C. However, in low-temperature cooking, since the food is cooked at a low temperature of, for example, about 63° C., it may take a long time to sterilize various germs, and it is necessary to appropriately set the cooking time. Specifically, in the case of low-temperature cooking in which the central temperature of the food is approximately 63° C., it is necessary to maintain the state in which the central temperature of the food is approximately 63° C. for 30 minutes.

As described above, low-temperature cooking and vacuum cooking can improve taste, but require some knowledge of food chemistry in cooking, since the optimum temperature and optimum time vary for each ingredient. For this reason, when a general user who does not have specialized knowledge cooks, he or she may find it difficult to set cooking information such as cooking temperature and cooking time.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a heating cooker that can be easily handled by general users who do not have specialized knowledge of low-temperature cooking or vacuum cooking.

A heating cooker according to the present invention displays a screen for setting a container for storing an object to be cooked, a heating device for heating the container, and a cooking method including at least one of low-temperature cooking and vacuum cooking. and a control device for controlling the heating device so that the cooking set on the screen is performed. Then, the cooking temperature, which is the cooking information for performing the set cooking , or both the cooking temperature and the cooking time are displayed on the operation display device , and the cooking temperature displayed on the operation display device is set in advance. is within the temperature range, the control device displays, on the operation display device, identification information regarding the first food preset as food suitable for cooking at a temperature within the first temperature range.

According to the present invention, when performing low-temperature cooking or vacuum cooking, one or both of the cooking temperature and the cooking time are displayed on the operation display device. You can complete the settings in

BRIEF DESCRIPTION OF THE DRAWINGS It is a cross-sectional schematic diagram of the heating cooker which concerns on embodiment of this invention. 1 is a block diagram of a heating cooker according to an embodiment of the present invention; FIG. It is a figure which shows an example of the operation display apparatus of the cooking-by-heating appliance which concerns on embodiment of this invention. It is a flow chart which shows operation of a cooking-by-heating machine concerning an embodiment of the invention. It is a figure which shows an example of the standby screen of the operation display apparatus of the cooking-by-heating appliance which concerns on embodiment of this invention. It is a figure which shows an example of the setting screen of the operation display apparatus of the cooking-by-heating appliance which concerns on embodiment of this invention. It is a figure which shows another example of the setting screen of the operation display apparatus of the cooking-by-heating appliance which concerns on embodiment of this invention. It is a figure which shows an example of the reservation screen of the operation display apparatus of the cooking-by-heating appliance which concerns on embodiment of this invention. It is a figure which shows an example of the cooking screen of the operation display apparatus of the heating cooker which concerns on embodiment of this invention. It is a figure which shows an example of the extension setting screen of the operation display apparatus of the cooking-by-heating appliance which concerns on embodiment of this invention. It is a figure which shows an example of the heat retention screen of the operation display apparatus of the cooking-by-heating appliance which concerns on embodiment of this invention.

EMBODIMENT OF THE INVENTION Below, embodiment of the heating cooker in this invention is described in detail based on drawing.

Embodiment.
FIG. 1 is a cross-sectional schematic diagram of a heating cooker according to an embodiment of the present invention.
The heating cooker comprises a main body 1, a container storage part 2 internally fixed to the inside of the main body 1, and a pan-like container 6 detachably stored in the container storage part 2 and having a bottomed cylindrical shape and an open upper surface. and The cooking device also includes an inner lid 8 that covers the top opening of the container 6 and an outer lid 10 that is engaged with the main body 1 so as to be openable and closable and is connected to the inner lid 8 to cover the inner lid 8 . The inner lid 8 and the outer lid 10 constitute a lid that covers the container 6 .

A heating coil 3 for electromagnetic induction heating, which is spirally wound, is provided on the outer wall of the container housing portion 2 . A high-frequency current is supplied to the heating coil 3, and the container 6 is induction-heated by the magnetic field generated thereby. Note that the heating device for the container 6 is not limited to the heating coil 3 for electromagnetic induction heating, and may be a heater or the like.

A through-hole is formed in the center of the bottom of the container housing portion 2, and a temperature sensor 4 is arranged in the through-hole. A temperature sensor 4 is supported from below by a compression spring 5 and arranged in contact with the bottom of the container 6 to measure the temperature of the container 6 .

A handle portion 7 is provided on the container 6 , and the handle portion 7 is engaged with a holding portion (not shown) provided in the container housing portion 2 to hold the container 6 within the main body 1 . An outwardly extending flange portion 6 a is formed around the top opening of the container 6 . A lid packing 9, which is a seal, is provided on the peripheral edge of the inner lid 8, and the lid packing 9 provides airtightness between the flange portion 6a of the container 6 and the inner wall surface of the container 6. As shown in FIG.

The inner lid 8 is provided with an inner lid ventilation hole 11 penetrating therethrough, and the inner lid 8 and the outer lid 10 are provided with communication through which the inside of the container 6 and the outside of the heating cooker communicate through the inner lid ventilation hole 11. A flow path is formed. The communication flow path is composed of a communication flow path 15a, a communication flow path 15b, and a communication flow path 15c, all of which are hollow. A path packing 13 is arranged for hermetic connection.

A steam hole 17 is further formed in the inner lid 8 , and a steam discharge valve 18 is arranged in the steam hole 17 . The steam discharge valve 18 is a valve that is automatically opened and closed by the pressure inside the container 6 to seal or unseal the inside of the container 6 . A cartridge 19 having a steam discharge port 20 is connected downstream of the steam discharge valve 18 with a cartridge packing 21 keeping the passage sealed.

A sensor hole 24 is provided through the inner lid 8 , and a lid sensor 22 for measuring the temperature inside the container 6 through the sensor hole 24 is provided in the outer lid 10 . A lid sensor packing 23 is arranged to seal the .

The outer lid 10 is provided with a decompression pump 14 for sucking the air in the container 6 to reduce the pressure in the container 6 . A three-way solenoid valve 12 is arranged between the communication flow path 15a and the communication flow path 15b. The three-way solenoid valve 12 switches the flow path in the outer lid 10 to flow path A or flow path B. The flow path A allows the air in the container 6 to flow from the inner lid ventilation hole 11 through the communication flow path 15a, the communication flow path 15b, the decompression pump 14, and the communication flow path 15c to the outer lid ventilation hole that is open to the outer surface of the outer lid 10. 16a is a flow path for discharging. Flow path B is a flow path for discharging air outside the heating cooker from outer lid ventilation hole 16b to outer lid ventilation hole 16a via communication flow path 15d, communication flow path 15b, decompression pump 14, and communication flow path 15c. be.

The decompression pump 14 sucks the air inside the container 6 and exhausts it to the outside through the flow path A and the outer cover ventilation hole 16a. In addition, the decompression pump 14 sucks outside air from the outer lid ventilation hole 16b and exhausts it to the outside through the flow path B from the outer lid ventilation hole 16a. By arranging the outer lid vent hole 16a and the outer lid vent hole 16b on the side surface or the bottom surface of the outer lid 10, it is possible to prevent moisture and foreign matter from entering the decompression pump 14 and reduce the risk of failure. In FIG. 1, the outer lid ventilation holes 16a and 16b are arranged in the outer lid 10 as exhaust holes for exhausting the air in the container 6 to the outside. You may arrange|position in a side part or a bottom part.

The outer lid 10 is further provided with an operation display device 25 that displays a screen for setting settings related to cooking and receives setting operations and the like by the user on the screen. Although the operation display device 25 is installed on the main body 1 in FIG. 1, it may be installed on the outer cover 10. The operation display device 25 may be presented in a place other than the main body 1, such as a smartphone or a tablet, and the setting may be changed to the control content operated on the operation display device 25 by communicating with the main body 1.

The operation display device 25 includes an operation unit (not shown) that receives operation input from the user, a display unit (not shown) that displays the input information and the operating state of the heating cooker, an operation sound and an alarm. and a sound output unit (not shown) for outputting sound or the like. It should be noted that the operation display device 25 is not limited to the configuration in which the operation section and the display section are integrated, and the display section may be provided separately.

FIG. 2 is a block diagram of the heating cooker according to the embodiment of the invention. The heating cooker includes a control device 26 that controls the entire heating cooker. The control device 26 is electrically connected to the decompression pump 14 , the operation display device 25 , the inverter section 27 that supplies high-frequency current to the heating coil 3 , the temperature sensor 4 , and the lid sensor 22 . The control device 26 can be configured with hardware such as a circuit device that realizes its functions, or can be configured with an arithmetic device such as a CPU and software executed thereon.

The control device 26 executes a heating control process, which will be described later, by executing a program stored in a storage unit (not shown) provided in the control device 26 according to instructions input via the operation display device 25. . At this time, the detection results of the temperature sensor 4 and the lid sensor 22 and the elapsed time measured by the timer (not shown) are input to the control device 26, and the control device 26 uses this information to perform heating. It controls the coil 3 , vacuum pump 14 and three-way solenoid valve 12 .

The timer measures elapsed time based on instructions from the control device 26 . The elapsed time measured by the timer is output to the control device 26 . The storage unit is a memory that stores programs executed by the control device 26 and various data. The storage unit also stores various information such as the cooking method, cooking amount, cooking temperature, cooking time, and reservation time, which are input via the operation display device 25 . Further, the storage unit preliminarily stores a basic cooking sequence for each cooking method, and display conditions for each of the warning display unit 37 and the ingredients standard display unit 39, which will be described later.

The cooking methods may include a combination of different cooking method names with the same basic heating pressure control process. For example, both "boiling" and "steaming" are controlled to boil at 100°C for a set time. can be displayed, improving usability.

The basic cooking sequence is a series of control steps in which information set on the operation display device 25 in each cooking method is set as variables and information not set on the operation display device 25 is set as constants. The information that is not set by the operation display device 25 is, for example, the timing and trigger of heating and pressure control. The control device 26 updates each variable according to the setting of the operation display device 25 and controls each part of the heating cooker including the heating coil 3 and the decompression pump 14 .

Further, an option button may be provided on the operation display device 25 so that heating and pressure cooking control different from the control of the basic cooking sequence can be added before, during or after the basic cooking sequence. Specifically, for example, a finishing process and a preheating process are provided after the basic cooking sequence.

This heating cooker is required to operate at a low temperature of less than 100°C in addition to general cooking at 100°C. In addition, even at a low temperature of less than 100.degree. By maintaining the boiling state, the convection of the broth in the container 6 is promoted, so uneven heating in the container 6 can be reduced compared to when the broth is not boiling. By reducing uneven heating, it is possible to uniformly heat the food in the container 6, stabilize the finish of the food, and improve the taste.

For example, rice cookers generally have a water absorption process in which water is absorbed at a temperature below the gelatinization temperature of rice (35°C to 65°C). finish can be obtained. However, since boiling does not occur at low temperatures, temperature differences tend to occur between the bottom of the pan, which is closer to the heating surface, and the surface of the water, which is farther away from the heating surface, leading to uneven finishes. On the other hand, this unevenness can be reduced by promoting convection by boiling, so that the finish after cooking can be made uniform and the taste can be improved.

In addition, even in cooking other than rice cooking, by maintaining a state where boiling is continued, uneven heating can be reduced and the finish can be made uniform. In particular, when steaming cooking is performed at a low temperature, the merit is large. Normally, even if the water is kept at a low temperature (for example, 70° C.), boiling does not occur, so the temperature in the space away from the water surface does not rise easily, and the temperature unevenness is large. However, by boiling, water vapor around 70°C is generated and convection is also generated, so the temperature of the entire container tends to be stable around 70°C, and the heat of condensation of the water vapor is given to the object to be heated. It can heat up quickly.

Here, this embodiment is characterized by the display of the operation display device 25, which will be described in detail below.

FIG. 3 is a diagram showing an example of the operation display device for the heating cooker according to the embodiment of the present invention.
The operation display device 25 includes a plurality of operation buttons 31a to 31h (hereinafter referred to as operation buttons 31 when the buttons are not distinguished), a cooking method setting section 32, a cooking amount setting section 33, a cooking temperature setting section 34, and a heating power setting section. 35 , a time display section 36 , a warning display section 37 , a lock display section 38 and an ingredient guideline display section 39 .

The operation buttons 31 include a cooking method setting button 31a, a cooking amount setting button 31b, an off/heating button 31c, a temperature/thermal power setting button 31d, a time setting button 31e, a vacuum save/release button 31f, a reservation/extend button 31g, and a start/extend button 31g. A pause button 31h is included.

The cooking method setting button 31 a is pressed to select one of the multiple options displayed in the cooking method setting section 32 . The cooking amount setting button 31 b is pressed when selecting the cooking amount displayed in the cooking amount setting section 33 . The off/warm button 31c is pressed when the cooking is manually finished or when the settings are to be reset, and when pressed, the screen returns to the standby screen. Further, when the off/warming button 31c is pressed on the standby screen, a warming operation is performed.

The temperature/thermal power setting button 31d is pressed when setting the temperature and thermal power. The time setting button 31e is pressed when selecting cooking time or reservation time. A vacuum save/release button 31f is pressed when vacuum save or vacuum release is performed manually. The reservation/extension button 31g is pressed during reserved cooking or, after cooking, when extending the cooking time while maintaining the setting. The start/pause button 31h is pressed when cooking is started and when cooking is temporarily interrupted, such as when adding ingredients during cooking.

The cooking method setting unit 32 selects one cooking method from a plurality of choices of vacuum cooking, low-temperature cooking, waterless cooking, rice cooking, steaming, boiling, and frying. Here, vacuum cooking is a cooking method in which the inside of a container is evacuated, the pressure inside the container is varied, or the food is boiled at a low temperature. Low-temperature cooking is a cooking method in which the inside of a container is maintained at a constant temperature of less than 100°C under normal pressure. The ingredients to be put into the container can be placed in an airtight bag, sealed, sealed, and placed in a high vacuum to suppress the thermal expansion of the air and improve heat transfer. . Both vacuum cooking and low-temperature cooking include a temperature raising step of raising the temperature of the container 6 measured by the temperature sensor 4 to the cooking temperature, a temperature adjusting step of maintaining the temperature of the container 6 at a constant cooking temperature, and a and a heat retention step of maintaining the temperature at a preset heat retention temperature.

When the cooking method setting button 31a is pressed, the frames surrounding the options displayed in the cooking method setting section 32 light up so as to move one by one. FIG. 3 is a diagram showing all icons and the like displayed on the operation display device 25, and FIG. 3 shows a state in which all options for cooking methods are framed. In the present embodiment, the options are surrounded by a frame, but the options may be blinked, the color of the characters may be changed, or the characters may be bold.

When the selection of the cooking method is changed, the cooking temperature setting unit 34 displays the cooking temperature suitable for the cooking method stored in advance in the storage unit provided in the control device 26, and the time display unit 36 displays the cooking temperature. The cooking time suitable for the method is displayed. For example, the cooking time is displayed at 65° C. or 50 minutes for vacuum cooking or low temperature cooking, 95° C. or 40 minutes for waterless cooking, 100° C. or 30 minutes for stewing, and the like. Also, depending on the cooking method, the heating power setting section 35 similarly displays the heating power suitable for the cooking method. For example, "boiled" is displayed as heat power: medium. By doing so, the user can determine in which temperature zone the cooking method is suitable for cooking without knowledge of each cooking method.

The cooking method setting unit 32 may select an automatic cooking menu such as meat and potatoes, curry or roast beef, or select ingredients such as meat, fish, vegetables, eggs or paste. Even in that case, the appropriate cooking temperature and cooking time are stored in advance in the storage unit according to each menu or ingredient, and for example, when an ingredient is selected, the cooking temperature and cooking time appropriate for that ingredient are displayed. Good luck. When selecting a food item or a menu, it is possible to more accurately set the cooking temperature and cooking time based on the properties of the food material itself than when selecting the cooking method.

In the cooking amount setting unit 33, the cooking amount of the ingredients and broth put into the container 6 is set. When the cooking amount setting button 31b is pressed, the icon displayed in the cooking amount setting section 33 changes, and the cooking amount increases step by step. In addition, in FIG. 3, the amount of cooking is divided into three with respect to the container 6, but it is not limited to this. In addition, although the amount of cooking is displayed as an icon, it may be displayed as characters. In this way, the amount of cooking may be displayed in letters such as "small", "medium", and "large", but the sense of "small", "medium", and "large" differs depending on the user. Therefore, it is possible to reduce the difference in sensation and set the appropriate amount of cooking by using an icon to illustrate. In addition, by imprinting a cooking amount line corresponding to the icon on the container 6, it is possible to further reduce individual differences between users. In this way, in the cooking amount setting unit 33, the cooking amount is set as a setting item, and one of "small", "medium", and "large" is set as the setting content.

When the cooking amount setting button 31b is pressed, the cooking time of the time display section 36 is also switched along with the switching of the display of the cooking amount setting section 33 . By setting the cooking amount after setting the cooking method in this way, the display of the time display unit 36 is switched to the cooking time suitable for the set cooking amount. Therefore, even a user who is unfamiliar with low-temperature cooking and vacuum cooking among the cooking methods set by the cooking method setting unit 32 can grasp the approximate cooking time. The storage unit of the control device 26 stores the cooking time corresponding to the combination of the cooking method and the amount of cooking. switch.

The temperature/thermal power setting button 31d is pressed when setting one or both of temperature and thermal power. For example, for vacuum cooking and low temperature cooking, the temperature of the container 6 will be adjusted to a constant temperature below 100°C. In order to adjust the temperature, it is necessary to intermittently heat the container 6 while measuring the temperature of the container 6 with the temperature sensor 4 or the like, and there is little need to set the heating power. In other words, in the case of cooking in which the temperature is adjusted, increasing the heat only prolongs the pause time and increases the overshoot, and there is little need to set the heat. Therefore, in the case of vacuum cooking and low-temperature cooking, the temperature/heat power setting button 31d functions as a temperature setting button that can automatically set only the temperature, and functions as a button that cannot set the heat power.

On the other hand, steaming and boiling are premised on cooking at approximately 100° C., so the user does not need to set the temperature. Also in stir-fry cooking, the user generally sets only the heat power, and there is little need to set the temperature. Therefore, in stir-fry cooking, there is no problem even if only the heating power is set. Therefore, the temperature/thermal power setting button 31d serves as a thermal power setting button that can automatically set only the thermal power in the case of steaming, boiling, and stir-frying, and functions as a button that cannot set the temperature.

Thus, the temperature/thermal power setting button 31d automatically functions as a temperature setting button or a heating power setting button depending on the cooking method, and is a button that can set either the temperature or the heating power. Therefore, there is no need to separately provide a temperature setting button and a heating power setting button, and the buttons can be combined into one. Thus, compared to the case where the temperature setting button and the heat setting button are provided separately, the position and flow of the buttons to be operated do not change regardless of the cooking method, and the user's ease of handling can be improved. The storage unit of the control device 26 stores temperature/heat power information indicating which of the temperature and heat power is to be set according to the cooking menu. The control device 26 causes the temperature/heat power setting button 31d to function as a temperature setting button or a heat power setting button based on the cooking method set by the user and the temperature/heat power information stored in the storage unit.

Here, the temperature/heat power setting button 31d automatically functions as a temperature setting button or a heat power setting button according to the cooking method, but it is made to function as a button capable of setting both temperature and heat power. Also good. In the case of stir-frying, if the heating is continued at high power, the temperature of the container 6 may exceed the heat-resistant temperature of the coating applied to the container 6 or the heat-resistant temperature of other peripheral members. Therefore, for stir-fry cooking, the temperature/thermal power setting button 31d may function as a button that can set both the temperature and the thermal power, so that the temperature can be adjusted so as not to exceed the heat-resistant temperature even when the heat is high. In addition, in stir-fry cooking, the temperature is controlled at a relatively low temperature (for example, 110 ° C.) like a hot plate to slowly stir-fry, or conversely, the temperature is controlled at a relatively high temperature (eg, 180 ° C.) to quickly spread to the surface of the food. It may also be browned. For this reason, it is more convenient to use when the temperature can be adjusted during stir-frying.

The time setting button 31e is pressed when setting the cooking time and reservation time. The time setting button 31e has a known function conventionally used in rice cookers and the like, such as increasing the time by 10 minutes each time the button is pressed for a certain period of time or longer.

The warning display section 37 is displayed when cooking with the currently set contents does not satisfy the sterilization conditions stored in advance in the storage section of the control device 26 . The caution display portion 37 is displayed as a first warning to call the user's attention regarding the setting of vacuum cooking and low-temperature cooking. The caution display portion 37 may be an icon indicating caution as shown in FIG. 3, or may be characters. Further, the display of the caution display section 37 may be lighting, or may be blinking to attract more attention. The cooking information displayed on the operation display device 25 means at least one or more of the cooking amount, cooking temperature, and cooking time displayed in the cooking amount setting section 33, the cooking temperature setting section 34, and the time display section 36, respectively. including.

For example, when 45° C. is displayed in the cooking temperature setting section 34, sterilization is not performed at 45° C., and there is a risk of proliferation. Further, for example, when 5 minutes is displayed on the time display section 36, the cooking time of 5 minutes is too short and sterilization is not performed, and there is a danger of proliferation. Further, for example, when the cooking temperature setting unit 34 displays 63° C. and the time display unit 36 displays 25 minutes, it is a standard to maintain the core temperature of the food to be cooked at 63° C. for 30 minutes or more from the viewpoint of food hygiene. Therefore, in this case also, the sterilization is not sufficiently performed, which is not preferable.

If settings are made that do not satisfy the sterilization conditions, the warning display section 37 notifies that the settings are inappropriate, thereby preventing the user from making setting mistakes even without specialized knowledge. can.

Here, the sterilization conditions are conditions set when the cooking methods are vacuum cooking and low-temperature cooking. For example, the following conditions are set as the sterilization conditions. In addition, the sterilization conditions are not limited to the following conditions, as long as they can identify the cooking contents that can be sufficiently sterilized.

(1) Condition specifying the minimum cooking temperature according to the cooking method (2) Condition specifying both the minimum cooking temperature and the minimum cooking time according to the cooking method (3) Minimum according to the combination of cooking method and ingredients Conditions specifying the cooking temperature (4) Conditions specifying both the minimum cooking temperature and the minimum cooking time according to the combination of the cooking method and ingredients (5) Minimum cooking according to the combination of the cooking method, ingredients, and cooking amount Criteria specifying both temperature and minimum cooking time

It should be noted that the heating temperature and time for food sanitation are only a guideline, so cooking can be started even when the warning display section 37 is displayed. In general, roast beef, hot spring eggs, etc. are often cooked in a state where the center does not satisfy 63° C.×30 minutes or 75° C.×1 minute in order to maintain the taste. This is based on the premise that within the best-before date or expiry date, beef and eggs contain almost no bacteria that cause food poisoning when eaten by healthy people. For this reason, the warning display is only a guideline, but it is effective enough to encourage users who are not familiar with low-temperature cooking to reconfirm the settings.

Further, in the present embodiment, when the currently set content of cooking does not satisfy the set sterilization conditions, the caution display unit 37 displays characters on the operation display device 25 as the first alarm to warn the user. Alternatively, it is indicated by an icon, but it is not limited to this method. An LED may be provided on the main body 1 to light or blink, or an alarm sound may be emitted from a speaker provided on the main body 1 to notify the user. In addition, standards for food sanitation sterilization change with the times and are likely to change in the future, so it is good to be able to update the sterilization conditions using a communication terminal.

Lock indicator 38 is displayed when the pressure inside container 6 is at least below atmospheric pressure. The lock display portion 38 is displayed as a second warning to alert the user. When the pressure inside the container 6 is reduced, the inner lid 8 is strongly pressed against the container 6 by the atmospheric pressure, and the outer lid 10 of the heating cooker cannot be opened even if one tries to open it. If you try to force it open, there is a risk that the related parts will be damaged. Therefore, in order to clearly inform the user that "the lid cannot be opened" while the pressure inside the container 6 is reduced, a key icon is displayed on the lock display portion 38 as shown in FIG. It should be noted that not only the icon but also characters such as "locked" or "locked" may be displayed. This makes it possible to inform the user that the lid will not open more intuitively than displaying "depressurizing".

Further, in the present embodiment, the lock display unit 38 displays characters or an icon on the operation display device 25 as notification of the second alarm indicating that the lid cannot be opened, but the method is not limited to this. An LED may be provided in the main body to light or blink, or an alarm sound may be emitted from a speaker provided in the main body 1 to notify the user.

If you want to open the lid when a key icon is displayed on the lock display section 38 to indicate that the lid cannot be opened, press the off/warm button 31c, the vacuum save/cancel button 31f and the start/ Any one of the pause buttons 31h may be pressed. Upon detecting this depression, the controller 26 stops the decompression pump 14 and controls the three-way electromagnetic valve 12 to switch from the flow path A to the flow path B. As a result, when the pressure inside the container 6 returns to the atmospheric pressure, the display of the lock display section 38 is extinguished, and the user can open the outer lid 10 and the inner lid 8 . In addition to turning off the display of the lock display unit 38 when the lid is opened, for example, the backlight may be turned off.

If there is a food suitable for cooking at the cooking temperature displayed in the cooking temperature setting section 34, such as fish, meat, or vegetables, the food guideline display section 39 displays the icon of the food. For example, meat is generally cooked at a temperature of about 55° C. to 65° C. to suppress contraction of collagen, which is the main component of muscle matrix protein, and to make the meat soft and juicy. In the case of fish, although it depends on the type, collagen shrinks in many cases at a low temperature of about 40° C. to 55° C., and even if the temperature is adjusted to the same temperature as meat, it cannot be cooked deliciously. In addition, vegetables do not soften at low temperatures, but rather at a temperature of about 60° C., tissue strength increases under the influence of chemical reactions that occur near the cell walls, and if maintained for a long period of time, they become hard. In other words, fish and vegetables also have appropriate temperature ranges for cooking depending on their properties.

Therefore, if the cooking temperature displayed in the cooking temperature setting section 34 is within a temperature range suitable for cooking meat, for example, a meat icon is displayed. As a result, the user can check the food guideline display section 39 while setting the cooking temperature, and set the cooking temperature to the temperature at which the food to be cooked is displayed on the food guideline display section 39 . Therefore, the user can easily set the cooking temperature without special knowledge.

The storage unit of the control device 26 preliminarily stores information on the temperature range suitable for each food item, and the control device 26 switches the display of the food standard display unit 39 based on this information. Specifically, the control device 26 associates and stores the first food and the first temperature range suitable for the first food, and stores the second food and the second temperature range suitable for the second food. 2 temperature zones may be stored in association with each other. Here, the first temperature zone and the second temperature zone are not necessarily different, they may be the same, and the temperature zones may partially overlap. Therefore, when the cooking temperature displayed in the cooking temperature setting section 34 is a temperature suitable for a plurality of ingredients, the plurality of ingredients may be displayed in the ingredient standard display section 39 . Also, although the food guideline display section 39 may be displayed in all cooking methods, it may be applied only to cooking methods in which the user mainly sets the temperature.

In addition, although the food guideline display unit 39 displays the food as an icon on the operation display device 25 in the present embodiment, it may be displayed as characters.

Although the operation display device 25 has been described above, the operation display device 25 shown in FIG. 3 is an example and is not limited to this. For example, the entire operation display device 25 may be formed by a touch panel, or the buttons may be omitted or divided. Also, LEDs may be provided for all buttons to flash the next operation button to assist the user in performing the next operation.

The operation of the heating cooker will be described below. The heating cooker shown in FIG. 1 is capable of cooking such as rice cooking in addition to low-temperature cooking and vacuum cooking. However, since this embodiment is characterized by the display operation of the operation display device 25 when performing settings relating to low-temperature cooking and vacuum cooking, FIG. .

FIG. 4 is a flow chart showing the operation of the heating cooker according to the embodiment of the present invention. In the following description, screen transitions according to user operations are described, and screen transition control is performed by the control device 26 . In FIG. 4, actions marked with "♦" are actions performed by the user, and actions without "♦" are actions performed by the control device 26. FIG.

First, the user puts appropriate ingredients such as rice, meat, fish, vegetables, water and seasonings into the container 6 to make an arbitrary menu. After that, the user holds the handle portion 7 to place the container 6 on the container storage portion 2 and closes the outer lid 10 . As a result, the lid packing 9 of the inner lid 8 is brought into pressure contact with the flange portion 6a of the container 6 so that the inside of the container 6 is sealed.

Then, when the heating cooker is turned on, the next standby screen shown in FIG. Note that the startup screen may be displayed before the standby screen is displayed.

FIG. 5 is a diagram showing an example of a standby screen of the operation display device for the heating cooker according to the embodiment of the present invention.
The current time is displayed on the standby screen. Then, when the user presses the operation button 31 on the standby screen, the screen of the operation display device 25 shifts to the next setting screen shown in FIG. The setting screen shown in FIG. 6 is displayed on the operation display device 25 when any of the operation buttons 31 is pressed.

FIG. 6 is a diagram showing an example of a setting screen of the operation display device for the heating cooker according to the embodiment of the present invention. FIG. 7 is a diagram showing another example of the setting screen of the operation display device for the heating cooker according to the embodiment of the present invention.
The user first sets the cooking method using the cooking method setting button 31a on the setting screen (step S1). When the cooking method setting button 31a is pressed, the display of the frame is turned off and lit so that the frame surrounding the option moves one by one each time the button is pressed. Then, when the start/pause button 31h is pressed by the user, one of the options displayed in the cooking method setting section 32 is set as the cooking method by the framed one.

When the cooking method is set, the cooking temperature setting section 34 displays the cooking temperature suitable for the set cooking method (step S2). Also, the cooking time suitable for the set cooking method is displayed on the time display section 36 (step S3). At this time, in the present embodiment, as an initial setting, the time display unit 36 displays the cooking time when the amount of cooking is "small". However, the default cooking amount may be "medium" or "high". FIG. 6 shows an example in which vacuum cooking is set as the cooking method, 65° C. is displayed in the cooking temperature setting section 34, and 50 minutes is displayed in the time display section 36. As shown in FIG.

In the present embodiment, the cooking temperature and the cooking time are displayed on the setting screen at the time of first use based on the initial setting information pre-stored in the storage section of the control device 26 . The initial setting information is the cooking temperature and cooking time suitable for the cooking method prepared in advance by the manufacturer. When the user uses the device for the second time or later, the information when the user actually performed cooking last time may be displayed. In this case, it is preferable to reflect the cooking amount set by the user last time in the cooking amount setting unit 33 as well.

Next, the user operates the cooking amount setting button 31b to set the cooking amount (step S4). The user sets the cooking amount of the food to be cooked according to the cooking amount line marked on the container 6 . Note that the heating cooker in the present embodiment is not equipped with a locking function that prevents physical opening and closing, and the outer lid 10 can be opened even during operation and cooking except when the pressure is reduced. .

When the cooking amount setting button 31b is pressed, the icon displayed in the cooking amount setting section 33 changes, and the cooking amount increases step by step. In addition, the cooking time displayed on the time display section 36 is automatically changed according to the change of the cooking amount (step S5). That is, the time display section 36 displays the appropriate cooking time for cooking based on the cooking method that has already been set and the amount of cooking that has been set here. For example, when the cooking amount is changed from "small" to "large", the cooking time displayed on the time display section 36 is changed from 50 minutes to 100 minutes (see FIG. 7).

As a method for switching the cooking time, a conventionally known method may be adopted. For example, a storage unit stores a table in which the cooking method, the amount of cooking, and the cooking time are associated so that the time is uniquely determined according to the cooking method and the amount of cooking. Then, a method such as searching the table based on the cooking method and the cooking amount and determining the corresponding cooking time may be adopted. Here, the cooking time is changed according to the cooking amount, but the cooking temperature may be changed according to the cooking amount, or both the cooking temperature and the cooking time may be changed. good too.

The user then fine-tunes the cooking temperature and cooking time (step S6). That is, the user finely adjusts the cooking temperature by operating the temperature/thermal power setting button 31d, and finely adjusts the cooking time by operating the time setting button 31e. Note that the cooking temperature is already displayed in the cooking temperature setting section 34 . Therefore, the user does not have to change the setting if he/she wishes to cook at the temperature already displayed. However, some users may want to finely adjust the temperature, and the cooking temperature differs depending on the food, so fine adjustment may be made using the temperature/heat power setting button 31d. In this manner, the user can freely change the cooking temperature instead of uniquely determining the cooking temperature according to the cooking method, thereby making it possible to cook according to the user's preference.

As a specific temperature adjustment operation, the temperature of the cooking temperature setting section 34 is increased or decreased by, for example, 1° C. each time the temperature/thermal power setting button 31d is pressed. Further, by pressing the temperature/thermal power setting button 31d for a certain period of time or more, the temperature of the cooking temperature setting section 34 increases or decreases by 5°C or 10°C, for example. However, the specific temperature is not limited to this.

The cooking time is already displayed on the time display section 36 as well as the cooking temperature. Therefore, the user does not need to change the setting if he/she desires cooking in the cooking time already displayed. However, since some users may wish to finely adjust the time, the time setting button 31e may be used to finely adjust the time. In this way, the user can freely change the cooking time instead of uniquely determining the cooking time according to the cooking method, thereby making it possible to cook according to the user's preference.

As a specific time adjustment operation, the time displayed on the time display section 36 is increased or decreased by, for example, one minute each time the time setting button 31e is pressed. Further, by pressing the time setting button 31e for a certain period of time or longer, the time displayed on the time display section 36 increases or decreases by, for example, 5 minutes, 10 minutes, or 30 minutes. However, the specific time is not limited to this.

By the way, the control device 26 checks whether or not the cooking temperature displayed in the cooking temperature setting unit 34 is within the temperature range for displaying the food guideline (step S7). is displayed on the ingredient standard display section 39 (step S8). The display of the food guideline display section 39 is switched according to the cooking temperature displayed on the cooking temperature setting section 34 . In other words, when the cooking temperature is changed, the display of the ingredients standard display section 39 is switched according to the change. Specifically, only foods suitable for the cooking temperature displayed in the cooking temperature setting section 34 are displayed in the food guideline display section 39 .

Thus, the user can set the cooking temperature by comparing the ingredients put into the container 6 without any special knowledge. For example, if you want to cook meat, the meat icon lights up when the temperature of the cooking temperature setting section 34 is 65° C. as shown in FIG. 6, so 65° C. is the temperature suitable for cooking meat. I understand. In addition, since the vegetable icon is turned off when the temperature of the cooking temperature setting unit 34 is 65° C., it can be understood that it is preferable to change the cooking temperature when cooking including vegetables.

Also, if there is a particularly suitable temperature among cooking temperatures, the food icon of the food guideline display section 39 may blink at that temperature. As a result, the user can know the optimum cooking temperature by blinking even when the temperature at which the icon lights varies. For example, in the case of meat, the cooking temperature varies to some extent depending on the degree of grilling, such as whether it is cooked rare, medium, or well-done. should be flashing.

In addition, the optimum temperature may be switched depending on the cooking method. For example, when the cooking method is "boiling", the vegetable icon is lit at 95-100.degree. Vegetables harden when heated at a low temperature, so they are not suitable for normal cooking.

In the present embodiment, the cooking time is the time during which the set cooking temperature is maintained, but it may be the time from the start of cooking. However, in low-temperature cooking, the cooking time is often set with the idea that A° C. is maintained for B minutes in order to satisfy the sterilization conditions. Therefore, it is easier for the user to set the cooking time by omitting the heating time.

Further, the control device 26 checks whether or not the cooking with the currently set contents satisfies the sterilization condition (step S9), and if not, displays the warning display section 37 (step S10). Then, the control device 26 appropriately switches between displaying and extinguishing the caution display portion 37 in accordance with the change of the cooking temperature and the cooking time. This allows the user to set the cooking content that satisfies the sterilization conditions without specialized knowledge.

When all the settings are completed, the user presses the reservation/extension button 31g to reserve the desired time to finish cooking, or presses the start/pause button 31h to start cooking (step S11). When the reservation/extension button 31g is pressed (step S12), the reservation screen shown in FIG. 8 is displayed, and the user sets the cooking time on the reservation screen (step S13).

FIG. 8 is a diagram showing an example of a reservation screen of the operation display device for the heating cooker according to the embodiment of the present invention.
On the reservation screen shown in FIG. 8, the user sets the desired cooking completion time, and presses the start/pause button 31h to complete the setting of the cooking completion time. In addition, for the operation and control of reserved cooking, a known method for a conventional rice cooker or the like may be adopted.

On the other hand, to start cooking immediately, the user presses the start/pause button 31h. When the start/pause button 31h is pressed, the time display section 36 displays the end time. That is, the time display section 36 displays the time obtained by adding the set cooking time to the current time. The display on the time display section 36 allows the user to know the end time.

When the start/pause button 31h is pressed, the control device 26 stores the cooking method and cooking information displayed on the operation display device 25 in both the reservation and the immediate cooking start. The initial setting information stored in the unit is overwritten and stored (step S14). That is, the finally set cooking information is stored in the storage unit after being finely adjusted as necessary. The cooking information stored here includes part or all of cooking time, heat power, and cooking amount.

By overwriting the initial setting information stored in the storage unit of the control device 26 in this way, when the cooking method is set by the user from the next time onwards, the cooking method is actually used when the cooking method was performed in the past. The setting can be displayed on each setting display section. This can improve usability for the user. Note that this storage operation may be performed at the stage when cooking is finished. By doing so, if the user interrupts the cooking operation by pressing the off/warm button 31c during cooking, the time until the interruption can be stored as the actual cooking time.

Here, in the present embodiment, the cooking method is set to "vacuum cooking", the amount is set to "large", the cooking temperature is set to "65°C", and the cooking time is set to "100 minutes". When the start/pause button 31h is pressed, the cooking screen shown in FIG. 9 is displayed and cooking control is started (step S15).

FIG. 9 is a diagram showing an example of a cooking screen of the operation display device for the heating cooker according to the embodiment of the present invention.
The cooking screen is a screen on which the content of cooking currently being cooked is displayed. Since vacuum cooking is performed here, the display of the lock display section 38 is lit. The heating cooker of this embodiment does not have a locking mechanism for fixing the outer lid 10 or the inner lid 8 to the container 6, but the lid cannot be opened due to being pushed by the atmospheric pressure during decompression. Therefore, by displaying that the lid cannot be opened by the lock display unit 38, the lid cannot be opened by force.

Conventionally known control may be performed for the cooking control in step S15. The control device 26 sets the cooking temperature to 65° C. and the cooking time to 100 minutes based on the vacuum cooking sequence stored in advance in the storage unit, and executes cooking. Since the setting of the pressure is unfamiliar to general users, the pressure is automatically set on the side of the heating cooker so that the pressure for vacuum cooking is set in advance.

When the start/pause button 31h is pressed in step S11, a high-frequency current is first supplied to the heating coil 3 from the inverter unit 27, a high-frequency magnetic field is generated, and the surface of the container 6 facing the heating coil 3 is excited. An eddy current is induced in the bottom surface of the container 6 . Joule heat is generated by this eddy current and the resistance of the container 6, and the bottom surface of the container 6 is heated. Then, when the temperature of the container 6 measured by the temperature sensor 4 reaches the cooking temperature, the temperature raising process ends and the process shifts to the temperature control process, where the cooking temperature is maintained by the control of the inverter unit 27 . Then, when the set time ends, the cooking control ends.

The three-way solenoid valve 12 is switched to the flow path B at the start of cooking, and is switched from the flow path B to the flow path A only when decompressing, so that the decompression pump 14 and the inside of the container 6 are communicated. By driving the decompression pump 14, the air in the container 6 is discharged from the outer lid vent hole 16a to the outside through the inner lid vent hole 11, the communication channel 15a, the communication channel 15b, and the communication channel 15c. It is discharged, and the pressure inside the container 6 decreases. Then, when the temperature of the container 6 reaches the boiling point of the pressure inside the container 6, the food contained in the container 6 boils, and low-temperature boiling under reduced pressure starts. In addition, the pressure P in the container 6 becomes a pressure equal to or lower than the atmospheric pressure of 1.0 atm.

Then, when the cooking time set on the operation display device 25 ends (step S16), the cooking ends. Here, the user presses, for example, the vacuum save/release button 31f to unlock the lid, then opens the outer lid 10 and the inner lid 8 to check the cooking state of the food in the container 6. FIG. When it is determined that the heating is insufficient, the inner lid 8 and the outer lid 10 are closed again and the reservation/extension button 31g is pressed (step S17). By pressing the reservation/extension button 31g, an extension setting screen shown in FIG. 10 is displayed.

FIG. 10 is a diagram showing an example of an extension setting screen of the operation display device for the heating cooker according to the embodiment of the present invention.
After confirming the extension setting screen, the user operates the time setting button 31e to set the extension time of the time display section 36 (step S18). The extension setting screen in FIG. 10 displays "vacuum cooking" as the cooking method and "15 minutes" as the extension time.

Then, the user presses the start/pause button 31h (step S19). When the start/pause button 31h is pressed, the controller 26 adds the extension time displayed on the time display section 36 to the immediately preceding cooking time stored in the storage section and stores it again (step S20). ). As a result, the time actually spent in the current cooking is displayed on the time display section 36 at the time of next use, and the usability for the user can be further improved. Specifically, for example, if the same cooking method and cooking amount are used, the extension of the cooking time is unnecessary. Note that this storage operation may be performed at the stage when cooking is completed. By doing so, if the user interrupts the extension operation by pressing the off/warm button 31c in the middle of the extension operation, the time until the interruption can be added and stored, and the actual cooking time can be improved. can get closer.

Further, when the start/pause button 31h is pressed in step S19, the control device 26 again performs the same cooking control as the last cooking setting for the extension time set on the extension setting screen (step S21). In this embodiment, the cooking control during extension is the same as during cooking before extension, that is, "vacuum cooking" is controlled here, but for example, the pressure is not reduced, and only the setting of the cooking temperature is inherited. You can do it.

Then, when the extension time ends (step S22), the temperature in the container 6 is maintained at a preset temperature (step S23). In the heat retention process, the three-way solenoid valve 12 is switched from the flow path A to the flow path B. In the heat retention step, the decompression pump 14 is operated for a certain period of time to dry the flow path B, and the container 6 is maintained at a preset heat retention temperature.

In the heat retention step, after switching the three-way solenoid valve 12 from the flow path A to the flow path B, the decompression pump 14 may be stopped. The air is exhausted through the flow path B to the outer cover vent 16a. As a result, water sucked by the decompression pump 14 during boiling is discharged, and the flow path B including the inside of the decompression pump 14 is dried. If the decompression pump 14 makes a loud driving sound, the decompression pump 14 may be stopped after a certain period of time. During the heat retention, the operation display device 25 displays a heat retention screen as shown in FIG.

FIG. 11 is a diagram showing an example of a heat retention screen of the operation display device for the heating cooker according to the embodiment of the present invention.
The heat retention screen displays "vacuum cooking" as the cooking method, "0 minutes" as the elapsed time from the end of cooking, and a key icon in the lock display section 38. FIG.

When the user wants to take out the cooked object from the heating cooker after entering the heat retention step, the user presses, for example, the vacuum save/release button 31f (step S24) to unlock the lid. Take it out.

As described above, according to the present embodiment, when an operation to set low-temperature cooking or vacuum cooking is performed, one or both of the cooking temperature and cooking time, which are the cooking information for performing the set cooking, is set. Displayed on the operation display device 25 . Therefore, even general users with little expertise in low-temperature cooking and vacuum cooking can easily complete setting of cooking information.

In this embodiment, the heat cooker capable of both low-temperature cooking and vacuum cooking is shown, but the heat cooker may be a heat cooker dedicated to low-temperature cooking or vacuum cooking. In this case, the operation of setting the cooking method itself is unnecessary. Therefore, in the case of a heating cooker dedicated to low-temperature cooking or vacuum cooking, one or both of the cooking temperature and the cooking time are displayed on the operation display device 25 when some setting operation regarding the cooking method is performed on the operation display device 25. do. For example, in the case of a heat cooker dedicated to low-temperature cooking, one or both of the cooking temperature and cooking time suitable for low-temperature cooking are displayed on the operation display device 25 when a setting button for setting temperature or time is pressed.

In addition, since the control device 26 changes one or both of the cooking time and the cooking temperature when the amount of cooking is set, even a general user who has little expertise in low-temperature cooking and vacuum cooking can easily obtain cooking information. You can complete the setup.

Moreover, when the cooking amount is changed, the display of the cooking amount setting unit 33 is changed to the display indicating the cooking amount after the change, so that the cooking amount can be visually confirmed, which is convenient.

In addition, since the user can change the cooking information by operating the operation display device 25, it is possible to cook according to the taste of the user.

Further, when the cooking method is set, the cooking information when the same cooking method was set in the past is displayed on the operation display device 25, so that the usability for the user can be improved.

In addition, when the cooking temperature is set, one or a plurality of icons of ingredients suitable for cooking at the set cooking temperature are displayed on the operation display device 25, so that the user does not have to have specialized knowledge. You can easily set the cooking temperature.

In addition, if the currently set contents of the cooking are not satisfied with the preset sterilization conditions, the warning display section 37 gives a warning to the user. As a result, cooking information can be easily set without specialized knowledge. The cooking information includes part or all of cooking time, heating power, and cooking amount.

Also, the temperature/heat power setting button 31d is switched to a button that accepts setting of only one of heat power and temperature depending on the cooking method. Therefore, compared to the case where the temperature setting button and the heating power setting button are separately provided, the position and flow of the buttons to be operated do not change regardless of the cooking method, and the user's ease of handling can be improved.

In addition, when the pressure inside the container 6 is at least less than the atmospheric pressure, the display of the lock display portion 38 informs that the lid cannot be opened, so that the lid can be prevented from being forced open.

Further, when the cooking based on the cooking information displayed on the operation display device 25 is completed or interrupted, the control device 26 stores part or all of the cooking information in association with the cooking method. As a result, when the cooking method is set from the next time onward, the setting actually used when the cooking method was performed in the past can be displayed on each setting display section.

Further, when the cooking time is extended after the cooking based on the cooking information displayed on the operation display device 25 is completed, the control device 26 adds the extended time to the cooking time included in the cooking information. remember the time. As a result, the time actually spent in the current cooking is displayed on the time display section 36 at the time of next use, and the usability for the user can be further improved.

In addition, the control device 26 has a temperature control step of maintaining the cooking temperature in the container 6 at a pressure below the atmospheric pressure, and in the temperature control step of vacuum cooking, the food to be cooked in the container 6 is boiled at a pressure below the atmospheric pressure. The heating device and vacuum pump 14 are controlled as follows. This enables vacuum cooking of the food to be cooked.

Reference Signs List 1 main body 2 container housing 3 heating coil 4 temperature sensor 5 compression spring 6 container 6a flange 7 handle 8 inner lid 9 lid packing 10 outer lid 11 inner lid vent 12 three-way solenoid valve, 13 path packing, 14 decompression pump, 15a communication channel, 15b communication channel, 15c communication channel, 15d communication channel, 16a outer lid vent, 16b outer lid vent, 17 steam hole, 18 Steam exhaust valve 19 Cartridge 20 Steam exhaust port 21 Cartridge packing 22 Lid sensor 23 Lid sensor packing 24 Sensor hole 25 Operation display device 26 Control device 27 Inverter unit 31 Operation button 31a Cooking method setting button (operation button), 31b cooking amount setting button (operation button), 31c off/warm button (operation button), 31d temperature/thermal power setting button (operation button), 31e time setting button, 31f vacuum storage/release button (operation button), 31g reservation/extend button (operation button), 31h start/pause button (operation button), 32 cooking method setting section, 33 cooking amount setting section, 34 cooking temperature setting section, 35 thermal power setting section, 36 time display section, 37 caution display section, 38 lock display section, 39 food standard display section.

Claims (15)

a container for storing the food to be cooked;
a heating device for heating the container;
an operation display device that displays a screen for setting a cooking method including at least one of low-temperature cooking and vacuum cooking, and receives a setting operation on the screen;
A control device that controls the heating device so that the cooking set on the screen is performed,
When a setting operation related to the cooking method is performed from the operation display device, the control device sets the cooking temperature, which is the cooking information for performing the set cooking, or both the cooking temperature and the cooking time through the operation display device. displayed on the display device,
When the cooking temperature displayed on the operation display device is within a preset first temperature range, the control device preselects food suitable for cooking at a temperature within the first temperature range. a heating cooker that displays identification information about the first ingredient that has been cooked on the operation display device . 2. The heat cooking according to claim 1, wherein when a setting item related to cooking is set from the operation display device, the control device changes the cooking information displayed on the operation display device in accordance with the setting contents of the setting item. vessel. 3. The heating cooker according to claim 2, wherein said setting item is the cooking amount of said food to be cooked. The operation display device displays identification information indicating the cooking amount of the food to be cooked, and when the cooking amount is changed, the display of the identification information on the operation display device changes to the cooking amount after the change. 4. The heating cooker according to claim 3, which changes to identification information indicating quantity. The heating cooker according to any one of claims 1 to 4, wherein the cooking information displayed on the operation display device can be changed by an operation on the operation display device. 6. The heating cooker according to claim 5, wherein, when displaying the cooking information on the operation display device, the control device displays the cooking information when the same cooking method was set in the past on the operation display device. When the cooking temperature displayed on the operation display device is within a preset second temperature range, the control device presets the foodstuff suitable for cooking at a temperature within the second temperature range. The heating cooker according to any one of claims 1 to 6, wherein the identification information about the second food that has been obtained is displayed on the operation display device in addition to the identification information about the first food. The heating cooker according to any one of claims 1 to 7, wherein the identification information is an icon or characters. 9. The control device according to any one of claims 1 to 8 , wherein when cooking with currently set contents does not satisfy a preset sterilization condition, a first alarm is issued to warn the user. or the heating cooker according to item 1. 10. The heating cooker according to claim 9 , wherein said cooking information further includes part or all of cooking time, heating power and cooking amount. The screen of the operation display device has a temperature and heat power setting button for setting temperature and heat power,
When the cooking method is set, the control device switches the temperature/heat power setting button to a button that accepts setting of only one of heat power and temperature according to the set cooking method. 11. The heating cooker according to any one of 10 . a lid covering the container;
A decompression pump that is controlled by the control device and decompresses the inside of the container,
12. The control device according to any one of claims 1 to 11 , wherein when the decompression pump is driven and the pressure inside the container is at least less than the atmospheric pressure, a second alarm indicating that the lid does not open is issued. The heating cooker described in . 13. The control device stores part or all of the cooking information in association with the cooking method when cooking based on the cooking information is completed or interrupted. The heating cooker described in . 3. When the cooking time is extended after the cooking based on the cooking information is completed, the control device stores a time obtained by adding the extended time to the cooking time included in the cooking information. 13. The heating cooker according to 13 . The control device has a temperature control step of maintaining the inside of the container at the cooking temperature at a pressure below atmospheric pressure, and in the temperature control step of the vacuum cooking, the food to be cooked in the container is heated at a pressure below atmospheric pressure. 15. The heating cooker according to any one of claims 12 , 13 and 14 depending on claim 12 , wherein said heating device and said decompression pump are controlled to boil.

Images