JPH0261428A - Heating cooking method for microwave oven with function of toaster - Google Patents

Abstract

PURPOSE:To give the same finish of toasting to the upper and lower sides of a slice of bread by measuring the temperature in a cooking space after a predetermined period of energization of upper and lower heaters, calculating energization times for the upper and lower heaters based on the detected temperature, and setting the energization time for the lower heater to be shorter than that for the upper heater. CONSTITUTION:At the time of toasting slices of bread in succession, the relationship between cooking chamber temperature and energization times for upper and lower heaters for giving a fixed finish of toasting to the slices is obtained empirically. For instance, the cooking chamber temperature after 1min of heating is measured. When the cooking chamber temperature (Temp) is below 50 deg.C, a continuous energization time Tc for the upper heater 2 and an energization period Ton for the lower heater 3 are so set that, for example, Tc = (3min and 30sec), and Ton = 32sec. When 50 deg.C < Temp < 200 deg.C, Tc = (3min and 30sec) - (Temp - T1) X 1/3, and Ton = (32sec) -(Temp - T2) X 1/30. When Temp > 200 deg.C, Tc = (3min and 30sec) - (T2 -T1) X 1/30, and Ton = 32sec. It is thereby possible to eliminate the effects of residual heat and prevent over-toasting on the lower side of bread, in the case of making toast successively.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention is a microwave oven with a toaster function equipped with heaters on the upper and lower sides. 41! ! Regarding the method.

Conventional technology〉 A conventional microwave oven with a toaster equipped with heating heaters on the top and bottom, for example, when toasting bread using the toaster function, toasts the top and bottom of the bread almost evenly and to the same extent on the first use. However, when the second and third times occur, the metal tray on which the bread is placed is heated, and since it is used continuously without radiating heat, the bottom surface of the bread in contact with the tray is exposed to residual heat. It had the drawback of being affected and being burnt black.

Therefore, in order to eliminate over-baking on the surface that contacts the tray, there is a method to measure the internal temperature of the oven and reduce the time required for the second and subsequent firings depending on the residual heat at that time, thereby eliminating over-baking. It had been taken.

<Problems to be Solved by the Invention> However, in the conventional heating method described above, the energization time to both the upper and lower heaters is similarly limited, so that If the adjustment is made, the top surface of the bread will be undercooked, and if it is repeated continuously, the residual heat will accumulate even more and the top surface will be baked properly, but in that case, the part in contact with the tray surface will be overcooked. becomes.

In any case, it is difficult to make the upper and lower surfaces of the bread almost equally baked.

Therefore, the present invention addresses the drawbacks of the conventional examples and provides a heating cooking method that allows for good bread baking.

<Means for solving the problem> In a microwave oven that has heaters on the upper and lower sides, power is applied to the upper and lower heaters, and the internal temperature is measured after a certain period of time has elapsed after the start of energization, and based on this, the upper and lower The time for energizing the heaters is calculated, and in particular, the time for energizing the lower heaters is controlled to be shorter than the time for energizing the upper heaters.

<Function> By controlling the program so that the energization time of the lower heater installed on the same bottom surface as the tray is shorter than the energization time of the upper heater, residual heat accumulated in the tray is eliminated and baking due to temperature rise is avoided. It eliminates the condition.

Embodiments> Hereinafter, the present invention will be described in detail with reference to embodiments shown in the drawings. As shown in Fig. 1, an upper heater 2 is placed above the middle hole of the open 16, and a lower heater 3 is placed directly below it, and each of the above heaters is connected to the circuit shown in Fig. 2. , an open lamp 12 and an open lamp relay 13 are connected in series between both terminals of the power plug 1, and a latch switch 5, a turntable motor 10, and a turntable relay 11 are connected between both terminals of the power plug 1. are connected in series, and the connection portion between the latch switch 5 and the turntable motor 10, the open lamp 12 and the open lamp IJlz
-13, and the fan motor 14 is connected between it and the connection part of -13.

And fan motor 14 and open lamp relay 12
, the fan motor 14 and the latch switch 5
A series circuit consisting of the door switch 6, the lower heater 3 and the lower heater relay 9 is connected between the upper heater 2 and the lower heater relay 9, and a series circuit consisting of the lower heater 3 and the lower heater relay 9 is connected between the upper heater 2 and the lower heater relay 9. A series circuit consisting of a host heater relay 8 is connected to the control board 7, and a thermistor 4 for measuring the temperature inside the open 16 is connected to the other end.
Temperature information is input to the CPU 15 installed above and A/D
I'm trying to convert it. The time period for energizing the upper and lower heaters 2 and 3 is controlled by a program by the CPU 15, and an operation as shown in 70-chart of the tJSA diagram is executed.

When continuously baking toast, we experimentally determined the relationship between the internal temperature of the oven and the energization time for the upper and lower heaters to ensure a constant browning. Figure 3 (1) for the lower heater
)), that is, as is clear from the above characteristics, the heating time (surrounding equipment absorbs heat The heating time (period) remains unchanged, and the heating time must be gradually shortened as the temperature rises until the temperature inside the open reaches a higher temperature (the period of heat radiation from surrounding equipment), but the heating time must be gradually shortened as the temperature rises. The above shows that a constant heating time is maintained. Also, regarding the relationship between the lower heater and the temperature inside the refrigerator, as above, up to a certain temperature inside the refrigerator,
The energizing time is constant, and then the energizing time is shortened.This shows that above a certain temperature, a certain energizing time is required.6Next, to make toast, first close the open door 7 to open the latch. switch 5, door switch 6
are both in the "ON" state, and then when you press the toast key, relays 8, 9, 11, and 13 close, respectively.
Upper and lower heaters 2.3 and turntable motor 10
．． The oven lamp 12 and fan motor 14 start to be energized.

Then, for example, the internal temperature of the refrigerator after one minute has passed after heating is measured by the thermistor 4, and the detected data is sent to the CPU.
15 and internally performs A/D conversion and processes the signal.

Therefore, the measured warehouse temperature (Temp) < T+ (=50°C)
In this range, as is clear from FIG. 3(a), the continuous energization time Te (for example, 3 minutes and 30 seconds) to the upper heater 2 is set, and the energization period Ton-32 seconds to the lower heater 3. Furthermore, the measured warehouse temperature is T, <Temp<T2 (=
200°C), the continuous energization time Tc to the upper heater 2 is 3 minutes 30 seconds - (Te transfer p-t+)X
1/3, and the energization period Ton to the lower heater 3 is 32.
sec~(Te+ap-T2)Xi/30. for example,
When the measured chamber temperature is 170℃ and T+=50℃,
When Tc = 2 minutes and 50 seconds, the lower heater is energized for only 28 seconds of the 32 second duty.

Furthermore, the measured internal temperature Temp > T2 (=200℃
), the continuous heating time to the upper heater 2 is Tc = 3 minutes 30 seconds - (T, -T,) Xi/30,
The energization cycle Ton to the lower heater 3 is set to 32 seconds. For example, in this case, the measured warehouse temperature is Teep=2
50 [”c], T, = 5 Kano ℃], T2 = 200 [”CI
When , the continuous energization time to the upper heater Tc - 2 minutes 4
At 0 seconds, the lower heater is energized for 27 seconds of the 32 second duty.

As described above, the present invention controls the power supply time (power supply) to the heater installed in the lower part of the open space. ! ! 4J! ! ! It was designed to do so.

Note that there are two modes for energizing the lower heater: one in which the energization is temporarily cut off, and the other in which the energization is repeatedly cut off.

<Effects of the Invention> As described above, by limiting the continuous energization time to the upper heater and controlling the energization time to the lower heater separately from the upper heater, when toast is made continuously, the residual heat from the tray is reduced. This will prevent the underside from getting too burnt.

Moreover, it is an excellent invention that saves power consumption and is highly economical.

[Brief explanation of the drawing]

Figure Pt51 is a perspective view of a tray used in a microwave oven with toaster, Figure 2 is a control circuit diagram of the toaster, ! Figures 1R3 (a) and 3 (b) are internal temperature vs. heating time and energized power characteristics diagrams, respectively. Figure 4 is an operation flowchart diagram of the same as above. 2...Upper heater, 3...Lower heater 4
...Thermistor

Claims (1)

[Claims] 1. When repeatedly cooking in a microwave oven that has heaters on the upper and lower sides, the upper and lower heaters are energized at the same time as cooking starts, and the internal temperature is measured after a certain period of time has passed after the start of energization, and the upper and lower heaters are adjusted based on the internal temperature. The present invention is characterized in that the influence of residual heat on the cooked food is eliminated by calculating the energization time to the heater and controlling the energization time to the lower heater so that it is shorter than the energization time to the upper heater. How to cook using a microwave oven with toaster function.