JP7587261B2 - Cooking equipment - Google Patents

Description

The present invention relates to a cooking device with a steam heating function.

In recent years, the so-called bread boom has continued, with an increase in stores selling high-quality bread. Accordingly, in order to make bread taste better, various types of high-performance toaster ovens have been developed, such as those that use far-infrared heaters to heat bread at high temperatures or those that have steam heating functions.
Patent Document 1 discloses a cooking device with a steam heating function. Specifically, a gridiron with food placed on it is placed on a square tray filled with water, and the food is heated by upper and lower heaters. When the water in the square tray runs out, the cooking device switches to heating only with the upper heater to continue heating.

Patent No. 4290145

In order to switch from using the upper and lower heaters to using only the upper heater when the water in the square tray runs out, as in Patent Document 1 mentioned above, the heating times of the upper and lower heaters must be set longer in advance, which increases cooking time.
In addition, when toasting bread using the above-mentioned cooking device, the front and back of the bread are toasted differently, resulting in a poor texture when eaten. Furthermore, the user must turn the bread over halfway through heating, which is inconvenient (paragraph 0033).

The present invention has been made to solve these problems, and has an object to provide a cooking device that can toast delicious bread without the user having to perform any troublesome operations.
In order to achieve the above object, the heating cooker of the present invention is characterized by comprising a lidded steam-only container for containing an object to be heated and water for steaming, a heating chamber that contains the steam-only container inside and performs heating processing using a heater, and a control unit that controls the heater.

The cooking device of the present invention uses a special container with a lid to perform steam heating, making it possible to soak up sufficient moisture in the heated object. It is possible to easily bake toast with a chewy texture like freshly baked bread from a store, and it is even possible to bake toast that is chewy in the middle and crispy on the outside. In addition, the user does not need to adjust the temperature or flip the bread during heating, making it more convenient than conventional cooking devices.

FIG. 1 is a diagram showing the appearance of a cooking device 1. As shown in FIG. FIG. 2 is a cross-sectional view for explaining the cooking appliance 1. As shown in FIG. FIG. 3 is a diagram showing the external appearance of the steam-only container 2. As shown in FIG. FIG. 4 is a cross-sectional view for explaining the steam-only container 2. As shown in FIG. FIG. 5 is an exploded perspective cross-sectional view for explaining the steam-only container 2. As shown in FIG. FIG. 6 is a block diagram showing the functional configuration of the cooking appliance 1. As shown in FIG. FIG. 7 is a flowchart showing the operation of the cooking appliance 1. FIG. 8 is a flow chart showing the operation of the cooking appliance 1 for performing fresh toasting. FIG. 9 is a flow chart showing the operation of the excellent toast process by the cooking appliance 1. FIG. 10 is a perspective view showing the appearance of a modified steam-only container.

＜Overview＞
The cooking device according to one aspect of the present embodiment is characterized by comprising a steam-only container with a lid that contains the object to be heated and water for steaming, a heating chamber that contains the steam-only container inside and performs a heating process using a heater, and a control unit that controls the heater. In this way, by performing a steam heating process using a dedicated container with a lid, it is possible to make the object to be heated contain sufficient moisture. In addition, by using a dedicated container with a lid, there is no need to turn the object to be heated during cooking, improving user convenience.
In a cooking device according to another aspect of the embodiment, the steam-only container includes a container body that contains the object to be heated and water for the steam, and a lid that closes an opening of the container body, and the bottom wall of the container body has a shape in which the center of the bottom wall bulges upward so that water accumulates around the periphery. This makes it easier for steam to circulate inside the container body.

In the cooking device according to another aspect of the embodiment, the control unit turns on the heater until the water for steam contained in the container body evaporates. By cooking bread with this cooking device, the bread can be sufficiently moistened, resulting in toast with a fluffy and chewy texture.
In the heating cooker according to another aspect of the embodiment, the heater comprises an upper heater provided in the upper part of the heating chamber and a lower heater provided in the lower part of the heating chamber, and the control unit turns on the lower heater until the water for steam contained in the container body evaporates, and turns on both the upper heater and the lower heater after the water for steam contained in the container body evaporates. When bread is cooked in this heating cooker, the bread is sufficiently moistened and the outside is toasted to a crispy texture, resulting in toast with a fluffy and chewy texture in the middle and a crispy texture on the outside.

<Embodiment>
Here, a cooking device 1 according to an embodiment of the present invention will be described with reference to the drawings.
1. Configuration of Cooking Device 1 As shown in FIG. 1, cooking device 1 includes a main body 11 having a heating chamber therein for heating an object to be heated, an opening/closing door 12 for opening and closing an opening on the front of main body 11, an operation unit 13 for accepting user operations, and a display unit 14 capable of displaying the processing time and processing contents.

2(a), the inside of the main body 11 is provided with a heating chamber 15 equipped with an upper heater 16 and a lower heater 17, and a support portion 18 for supporting an object to be heated at a distance from the bottom wall of the heating chamber 15. The upper heater 16 is provided with an upper front heater 16a arranged on the side closer to the opening/closing door 12 and an upper inner heater 16b arranged on the side farther from the opening/closing door 12, and the lower heater 17 is provided with a lower front heater 17a arranged on the side closer to the opening/closing door 12 and a lower inner heater 17b arranged on the side farther from the opening/closing door 12.
An operation unit 13 provided on the front of the main body 11 accepts temperature settings, time settings, automatic cooking menus, etc., desired by the user. The cooking device 1 further includes a control unit 100 configured with a microcomputer or the like. The cooking device 1 of this embodiment stores control programs corresponding to a plurality of automatic cooking menus in advance. The control unit 100 controls the on/off and heating time of the upper heater 16 and the lower heater 17 according to the control program.

The control programs stored in the cooking device 1 include a "raw toast" process and a "finest toast" process. "Raw toast" is toast with a fluffy and chewy texture, like bread dough baked in an oven without browning the surface of the bread. "Finest toast" is toast with a browned surface, giving the bread a crispy texture on the outside and a chewy texture in the middle. Both "raw toast" and "finest toast" are baked by steam cooking while soaking the bread in steam. The cooking device 1 is equipped with a lidded steam container 2 for baking "raw toast" and "finest toast".

2. Description of Steam-only Container 2 Next, the steam-only container 2 will be described in detail with reference to FIGS.
As shown in Figures 3 to 5, the steam-only container 2 comprises a container body 21 that holds water for steam, a lid 22 that has a shape corresponding to the opening of the container body 21 and closes the opening, a removable handle 23, and a cooking net 24 on which an item to be heated, such as bread, is placed.

The bottom wall 21a of the container body 21 is rectangular, and as shown in Figures 4 and 5, the rectangular short-side central portion 21b protrudes upward and is inclined from the protruding short-side central portion 21b along the peripheral portion 21c. The short-side central portion 21b has a constant height in the longitudinal direction. In other words, the peripheral portion of the bottom wall 21a is lower at the bottom wall 21a. The vertical (height) positions of both ends in the short-side direction may be the same or different. Here, the vertical positions of both ends are the same, and the bottom wall 21a is the lowest.
The bottom wall 21a of the container body 21 has such a shape that when water for steam is poured into the container body 21, the water accumulates on the peripheral portion 21c. As a result, as shown in Fig. 2, when the steam-only container 2 is housed in the heating chamber 15, the water for steam can be concentrated near the lower front heater 17a or the lower back heater 17b, and steam can be generated effectively. Furthermore, steam can easily circulate inside the container.

The container body 21 and the lid body 22 are, for example, iron containers whose surfaces are fluorine-coated. Therefore, when the opening of the container body 21 is covered with the lid body 22, the periphery of the lid body 22 abuts against the periphery of the opening of the container body 21, and the weight of the lid body 22 closes the inside of the container. The container body 21 and the lid body 22 are made of a single metal plate. This allows the heat from the heaters 16 and 17 to be transmitted evenly, and the variation in temperature distribution of the steam-only container 2 can be reduced. The thickness of the bottom wall 21a of the container body 21 and the thickness of the top wall of the lid body 22 are, for example, 0.6 mm. This allows water to evaporate efficiently and over a long period of time (2 minutes or more). The thickness of the container body 21 and the lid body 22 depends on the material, but is preferably 0.4 to 0.8 mm, and within this range, the thickness of the container body 21 and the lid body 22 do not have to be the same.
5, a flange 21d extending outward is formed on a portion of the periphery of the opening of the container body 21, and the flange 21d has an engagement hole 21e for attaching a handle 23. The lid 22 also has an engagement hole 22a for attaching the handle 23, similar to the container body 21. During steam heating, a small amount of moisture escapes through the engagement hole 22a provided in the lid 22, thereby maintaining an appropriate amount of moisture in the heated object.

The handle 23 is made up of a handle body 23a shaped appropriately for easy handling by the user and an engagement piece 23b that bends at its tip, and the handle 23 can be attached to the container body 21 by inserting the engagement piece 23b at the tip into the engagement hole 21e of the container body 21 from above to engage it. There are many types of such removable handles 23 available, and any suitable handle material can be used as long as it is compatible with the container body 21.

The handle 23 is not intended to be used during cooking, but is intended to be used when removing the steam-only container 2 from the heating chamber 15 after cooking when the container 2 has become hot, when removing the lid 22 from the container body 21, and when storing the steam-only container 2 in the heating chamber 15.
When performing steam heating using the steam-only container 2, the object to be heated is placed on the cooking net 24 and housed in the container body 21. The cooking net 24 is made of multiple metal wires and comprises a frame 24a, multiple wires 24b, and multiple legs 24c. The lower end of each leg 24c contacts the upper surface of the bottom wall 21a of the container body 21. This prevents the object to be heated from contacting the bottom wall 21a of the container body 21, and prevents the water for steam from directly contacting the object to be heated.

As described above, the steam-only container 2 of the present embodiment is characterized by having the lid 22 and performing steam heating with the lid closed. This allows evaporated moisture to circulate inside the steam-only container 2, making it possible to sufficiently moisten the object to be heated.
3. Functional Configuration of Cooking Device 1 Next, a description will be given of the functional configuration of the cooking device 1. As shown in Fig. 6, the cooking device 1 is composed of a control unit 100, an operation unit 13, a display unit 14, an upper heater 16, and a lower heater 17.

The control unit 100 is composed of a microcomputer and its peripheral circuits, and includes a memory unit 101, a timer 102, and a temperature detection unit 103. The memory unit 101 stores multiple control programs corresponding to the automatic cooking menus. The operation unit 13 has multiple buttons, and the user can select a button on the operation unit 13 to set the temperature and time, and specify a desired menu from multiple automatic cooking menus. The operation unit 13 includes a button for specifying "raw toast", which is an example of an automatic cooking menu, and a button for specifying "excellent toast". The control unit 100 also stores a control program for cooking "raw toast" and a control program for cooking "excellent toast".

When the control unit 100 receives a value corresponding to a user input from the operation unit 13, it drives the upper heater 16 and the lower heater 17 and controls turning them on (ON)/off (OFF) using the time detected by the timer 102 and the temperature detected by the temperature detection unit 103. For example, when a user instructs the control unit 100 to set the temperature to 230° C. via the operation unit 13, the control unit 100 switches the upper heater 16 on/off and the lower heater 17 on/off so that the temperature inside the heating chamber 15 detected by the temperature detection unit 103 is maintained at 230° C.
When a specific automatic cooking menu is specified, the control unit 100 drives the upper heater 16 and the lower heater 17 in accordance with a control program corresponding to the specified automatic cooking menu, and controls turning them on and off. The control unit 100 also has a function of displaying information such as the cooking menu, cooking time, remaining time, etc., via the display unit 14.

Specifically, the upper heater 16 and the lower heater 17 are quartz tube heaters. The upper heater 16 and the lower heater 17 are controlled by the control unit 100 to heat the inside of the heating chamber 15 to a temperature in the range of 140° C. to 250° C.
4. Processing Flow of Cooking Device 1 (1) Overall Processing Here, the overall processing of cooking device 1 will be described with reference to the flowchart of FIG.
The cooking appliance 1 starts a process when a user operates the operation unit 13. Here, it is assumed that an object to be heated is accommodated in the heating chamber 15 before the operation unit 13 is operated.

When the operation unit 13 receives a selection of an automatic cooking menu, a temperature designation, and a time designation from the user, it notifies the control unit 100 of the selected automatic cooking menu, the temperature designation, and the time designation.
The control unit 100 determines the type of user operation based on the information notified from the operation unit 13 (step S1).
When the user operation is to select "raw toast" which is one of the automatic cooking menus, the cooking device 1 performs steam heating processing for raw toast (step S2). The details of step S2 will be described later.
When the user operation is to select "excellent toast" which is one of the automatic cooking menus, the cooking device 1 performs steam heating processing for the exquisite toast (step S3). The details of step S3 will be described later.
If the user operation is to select an automatic cooking menu other than raw toast and fine toast, the control unit 100 executes a heating process according to a control program corresponding to the selected automatic cooking menu (step S4).

If the user operation is to specify a temperature or time, the control unit 100 controls the upper heater 16 and the lower heater 17 to be turned on and off so that the inside of the heating chamber 15 reaches the specified temperature, and starts measuring time with the timer 102 (step S5). Then, the heating process is performed (step S6).
(2) Raw Toast Processing FIG. 8 shows details of the steam heating process for raw toast in step S2.
Here, as a prerequisite for the steam heating process for raw toast, it is assumed that the user has placed water for steaming and a slice of bread in the steam-only container 2, and that the steam-only container 2 has already been housed in the heating chamber 15 of the cooking device 1. In this embodiment, as an example, 15 cc of water and two slices of bread are placed in the container body 21.

The control unit 100 executes a control program for fresh toast stored in the storage unit 101 to realize the following processing.
First, the control unit 100 turns on the lower heater 17 to start the heating process so that the temperature of the heating chamber 15 becomes 230°C (step S11). If the time measured by the timer 102 is less than 4 minutes, the control unit 100 controls the lower heater 17 to be switched on and off so that the temperature inside the heating chamber 15 is maintained at 230°C (N in step S12). If the time measured by the timer 102 exceeds 4 minutes (Y in step S12), the control unit 100 turns off the lower heater 17 to end the heating process (step S13). When the heating process at 230°C is performed for about 4 minutes by the lower heater 17, the 15 cc of water for steam contained in the steam-only container 2 evaporates and almost disappears.
In this way, in the fresh toast process, steam heating is performed using the lower heater 17 without using the upper heater 16, which allows the moisture inside the dedicated container to circulate efficiently and allows the bread to absorb sufficient moisture. Also, since the upper heater 16 is not used, the toast has no browning like freshly baked bread and has a fluffy and chewy texture.

As an example, two slices of bread were used, so heating was performed for about four minutes. If the number of slices of bread or the thickness of the bread changes, it is preferable to change the heating time accordingly. In this case, it is recommended to set the heating time so that all the water in the steam dedicated container 2 evaporates.
(3) Excellent Toast Processing FIG. 9 shows details of the heating process for excellent toast in step S3.
Here, as a prerequisite for the steam heating process for the finest toast, it is assumed that the user has placed water for steaming and a slice of bread in the steam-only container 2, and that the steam-only container 2 has already been housed in the heating chamber 15 of the cooking device 1. In this embodiment, as an example, 15 cc of water and two slices of bread are placed in the container body 21.
The control unit 100 executes a control program for excellent toast stored in the memory unit 101 to realize the following processing.

First, the control unit 100 turns on the lower heater 17 to start the heating process so that the temperature of the heating chamber 15 becomes 230°C (step S21). If the time measured by the timer 102 is less than 4 minutes, the control unit 100 controls the lower heater 17 to be switched on and off so that the temperature inside the heating chamber 15 is maintained at 230°C (N in step S22). If the time measured by the timer 102 exceeds 4 minutes (Y in step S22), the 15cc of water for steam contained in the steam-only container 2 evaporates and is almost completely gone. Next, the control unit 100 turns on the upper heater 16 (step S23). At this time, the temperature of the heating chamber 15 is also set to 230°C. That is, after the water for steam has evaporated, heating is switched to using the upper and lower heaters 16, 17, and the control unit 100 controls the upper heater 16 to be turned on/off and the lower heater 17 to be turned on/off so that the temperature inside the heating chamber 15 is maintained at 230°C.
If the time measured by the timer 102 is less than four minutes, the control unit 100 continues this state (N in step S24). If the time measured by the timer 102 exceeds four minutes (Y in step S24), the control unit 100 turns off the upper heater 16 and the lower heater 17 to end the heating process (step S25).

In this way, in the best toast process, steam heating is performed using the lower heater 17 in the first half of the process, which efficiently circulates the moisture inside the container and allows the bread to absorb sufficient moisture. Furthermore, radiant heating is performed using the upper heater 16 in the second half of the process, which allows the moisture to be trapped in the bread while browning the surface and giving it a crispy finish. This results in toast that is fluffy and chewy inside and crispy on the surface.
In this example, two slices of bread were used, so heating was performed for about four minutes by the lower heater 17, and for about four minutes by the upper heater 16 and the lower heater 17. As with the fresh toasting process, if the number or thickness of the slices of bread changes, it is preferable to change the heating time accordingly.

5. Modifications Modifications of the above embodiment will now be described. The above embodiment and the modifications described below can be combined in any manner.
(1) In the above embodiment, as a specific example, the upper heater 16 and the lower heater 17 are described as being quartz tube heaters. However, the heaters are not limited to quartz tube heaters, and other heaters, such as sheath heaters, mica heaters, and halogen heaters, may also be used.
Furthermore, the upper and lower heaters may be of different types.
Furthermore, the number of heaters on the top and bottom may be one or three or more, and the numbers of heaters on the top and bottom do not have to be the same.
Furthermore, the upper and lower heaters are arranged in parallel along the longitudinal direction of the main body 11, but may be arranged in parallel along the lateral direction. Furthermore, they may be arranged in a zigzag or spiral shape.

(2) The raw toast process described in Fig. 8 and the finest toast process described in Fig. 9 may include a "preheating" step for warming the inside of the heating chamber before starting each process. The preheating step may be added all the time, or may be added depending on the environmental temperature before cooking (e.g., when the environmental temperature is below a threshold). In the preheating step, only the upper heater 16 may be turned on, only the lower heater 17 may be turned on, or both the upper heater 16 and the lower heater 17 may be turned on. As an example, the preheating step may be to turn on the upper heater 16 and the lower heater 17 for one minute with a temperature setting of 230°C.
When the preheating step is performed, the temperatures in steps S11 and S22 and the times in steps S12 and S23 may be changed.
In other words, although Patent Document 1 has an issue of long cooking time, by performing a preheating step, it is possible to improve the problem of insufficient heating during the raw toast process and the finest toast process, and to efficiently bake delicious toast. Focusing on this issue, the heating cooker includes a steam-only container with a lid that contains an object to be heated and water for steam, an upper heater and a lower heater located above and below the steam-only container, and a control unit that controls the upper heater and the lower heater, and the control unit turns on the upper heater and the lower heater to evaporate the water for steam in the steam-only container and then turns off the upper heater.

(3) In the above embodiment, when the user selects “raw toast” or “excellent toast” from the automatic cooking menu, the user selects the button (operation unit 13) for selecting the item. Here, a configuration may be adopted in which multiple courses are further included for each of “raw toast” and “excellent toast,” and the user can select a course of his/her choice from the multiple courses.
For example, in the case of "fresh toast," the thickness of the bread (thin, normal, thick, 4 slices, 5 slices, 6 slices, etc.) may be selectable. The control unit 100 may turn on the lower heater 17 for a heating time and at a heating temperature suitable for the selected thickness of the bread.
In the case of "excellent toast," the degree of browning may be selectable in addition to the thickness of the bread. The control unit 100 may turn on the upper heater 16 and the lower heater 17 for a heating time and heating temperature suitable for the selected thickness of the bread and the degree of browning.
The amount of water put into the steam container may be changed according to the heating time and heating temperature.

(4) In the above embodiment, a case has been described in which two slices of bread are placed in the steam-only container 2 and steam heating is performed. When one slice of bread is placed in the steam-only container 2 and steam heating is performed, the heating time and heating temperature of the heater may be changed. As a specific example, in the case of "fresh toast", the heating time by the lower heater 17 may be three minutes (heating temperature remains the same), and in the case of "excellent toast", the heating time by the lower heater may be three minutes (heating temperature remains the same) and the heating time by the upper heater and lower heater may be three and a half minutes (heating temperature remains the same).
In this way, the control unit 100 may turn on the heater for a heating time and at a heating temperature suitable for the number of slices of bread.

(5) In the above embodiment, the container body 21 of the steam-only container 2 has a flange 21d integral with part of the opening periphery, but for example, as shown in FIG. 10, the container body 21A may have a configuration in which a mounting fixture (corresponding to flange 21d) 25A having an engagement hole for the handle 23A is fixed with a rivet 26A. This increases the strength of the mounting portion of the handle 23A, improving the sense of stability when holding the steam-only container 2A via the handle 23A.

(6) The raw toast process and the finest toast process of the above embodiment are characterized in that the bread is sufficiently moistened by the steam heating process. Therefore, it is preferable that the steam circulates evenly inside the steam-only container. During the steam heating process, the upper heater 16 is not used and only the lower heater 17 is turned on. This is because turning on the upper heater 16 makes it difficult for the steam to circulate inside the steam-only container. However, the upper heater 16 may be used in the steam heating process as long as the steam can circulate within the steam-only container.
(7) In the raw toast process and the finest toast process of this embodiment, 15 cc of water is stored in the container body 21 as water for steaming. This amount of water is one example. The amount of water for steaming may be changed in consideration of the size and characteristics of the container body 21, the heater temperature setting and setting time, the heater characteristics, the characteristics of the heated object, and the like.

(8) The cooking device 1 of this embodiment may be capable of cooking multiple automatic cooking menus other than "fresh toast" and "excellent toast." Specific examples of other automatic cooking menus include French toast, baked sweet potato, gratin, lasagna, fried noodles, fried chicken, hamburger steak, grilled fish, aqua pazza, steamed vegetables, gyoza, etc. The control unit 100 prestores control programs corresponding to these automatic cooking menus, and when the user selects one of these automatic cooking menus, it executes the corresponding control program to control the operation of the upper heater 16 and the lower heater 17.

In addition, the method of using the steam dedicated container 2 may be changed depending on the characteristics of each menu. That is, the lid 22 may be used in some cases and may not be used in other cases. Also, the cooking net 24 may be used in some cases and may not be used in other cases.
In addition, the steam-only container 2 can be used for cooking other than steam heating treatment. That is, the steam-only container 2 can be used for cooking in which the container body 21 does not contain water for steaming, but contains an object to be heated, seasonings, etc.
(9) In the raw toast process and the finest toast process of the above embodiment, the heating temperature during steam heating was 230°C, the heating time was 4 minutes, and the amount of water for steaming was 15 cc. These are the conditions for cooking bread with a chewy texture by evaporating the water for steaming, but as long as the water for steaming can evaporate and bread with a chewy texture can be cooked, the heating temperature is not limited to 230°C, and can be in the range of 210°C to 250°C. Furthermore, the heating time is not limited to 4 minutes, and can be in the range of 3 to 5 minutes. Furthermore, the water for steaming is not limited to 15 cc, and can be in the range of 10 cc to 25 cc.

In the radiant heating process for the finest toast, the heating temperature was 230°C and the heating time was 4 minutes. This is the condition for trapping moisture inside the bread and toasting the outside until it is crispy, but as long as it is possible to trap moisture inside the bread and toast the outside until it is crispy, the heating temperature is not limited to 230°C and can be in the range of 210°C to 250°C. The heating time is also not limited to 4 minutes and can be in the range of 3 to 5 minutes.

REFERENCE SIGNS LIST 1 Cooking device 2 Steam container 13 Operation unit 14 Display unit 15 Heating chamber 16 Upper heater 17 Lower heater 21 Container body 22 Lid 23 Handle 24 Cooking net 100 Control unit

Claims (4)

A steam-only container with a lid that contains an object to be heated and water for steam;
A heating chamber that houses the steam-only container therein and performs heating processing using a heater;
A control unit that controls the heater ,
The steam-only container includes a container body that accommodates the object to be heated and water for steam in the same space, and a lid that closes an opening of the container body,
The bottom wall of the container body is rectangular,
The bottom wall has a central portion in a short side direction protruding upward and inclined from the central portion along the peripheral portion so that water can accumulate in the peripheral portion,
When the steam-only container is housed in the heating chamber, the heater is located directly below the peripheral portion.
A heating cooker characterized by the above. A steam-only container with a lid that contains an object to be heated and water for steam;
A heating chamber that houses the steam-only container therein and performs heating processing using a heater;
A control unit that controls the heater ,
The steam-only container includes a container body that accommodates the object to be heated and water for steam in the same space, and a lid that closes an opening of the container body,
The bottom wall of the container body is rectangular,
The bottom wall has a central portion in a short side direction that protrudes upward and is inclined from the central portion along the peripheral portion so that water can accumulate on the peripheral portion.
A heating cooker characterized by the above. The cooking device according to claim 1 or 2 , wherein the control unit turns on the heater until the water for steam contained in the container body evaporates. the heater is a lower heater provided in a lower portion of the heating chamber ,
an upper heater is provided in the heating chamber in addition to the lower heater,
The control unit is
The lower heater is turned on until the water for steam contained in the container body is evaporated,
3. The cooking device according to claim 1, wherein after the water for steam contained in the container body has evaporated, both the upper heater and the lower heater are turned on.

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