| 摘要 |
The method involves heating a surface layer of a cooking product maximum to a temperature threshold value by applying microwaves in a cooking phase. Microwave application is changed in another cooking phase in comparison to the former phase by reducing microwave power emitted from a microwave source. A phase change is caused so that surface layer temperature is not increased to the temperature threshold value after elapse of time and not lowered when reducing the microwave power of the microwave source by turning off the microwave source. An independent claim is also included for a cooking device comprising a cooking chamber. |
