Heating cooking device

Abstract

The invention provides a heating cooker, capable of realizing heating cooking without disproportion heating based on uniform heating in the box, in a heating cooking wherein the temperature in the box is set to below100 DEG C. The heating cooker includes an inside heating mechanism, a water vapor generating mechanism and a control section for controlling them. The heating steps controlled by the control section includes a first step when the temperature inside the box raises until it reaches the setting value; and a second step of maintaining the setting value in the box, in the second step, the supply power input to the water vapor generating mechanism is set to be larger than the supply power input to the inside heating mechanism.

Description

technical field [0001] The present invention relates to a heating cooker for heating and cooking by using a combination of water vapor and a heating mechanism in a cabinet. Background technique [0002] In recent years, heating cookers have been provided that can perform heating cooking using water vapor in addition to heating cooking by a heating mechanism such as an electric heater or a magnetron (high frequency), and by using these heating mechanisms in combination Instead, the items of the cooking menu are expanded, or heat cooking, which is good for food processing, can be performed. The introduction of the heating mechanism utilizing steam can roughly include the following two features. (1) The heat capacity of water vapor is larger than that of dry air heated by a heater, so the temperature change is slow, and it is excellent in making the temperature in the cooking box uniform. (2) Compared with fixedly arranged heating sources such as heaters, water vapor is used ...

AI Technical Summary

Problems solved by technology

[0007] However, in the above structure, it is necessary to control the temperature of the water vapor generating source in multiple stages, which complicates the structure and control content of the circulation flow path and the mechanism with air discharge and entry.

And, when especially low-temperature steam heating is carried out at the initial stage of heating cooking, for example, the temperature rise of heating cooking is slow, and in addition, the amount of water vapor introduced into the box is small and the environment in the box becomes below the saturated water vapor amount (humidity 100 % or less), there are also shortcomings in the uniform heating in the box and the rapid heating and cooking, so there is still room for improvement

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