| 摘要 |
PROBLEM TO BE SOLVED: To enable the presence/absence of water to be accurately sensed even when a continuous cooking is performed. SOLUTION: A temperature in the case is sensed by an in-case temperature sensor, and the temperature of a receiving tray in which water is placed is sensed by a temperature sensor for tray. A control apparatus first determines whether a cooking method is a normal temperature cooking or a high temperature cooking (continuous cooking) depending on whether the sensed temperature t by the temperature sensor for tray in the cooking start initial state is 40°C or higher or not (steps S1, S2 and S6). At the time of the normal temperature cooking, whether a rising valueΔt of the sensed temperature t by the temperature sensor for tray during a water presence/absence sensing period of timeΔS2 is a reference value (10°C) or higher or not is determined (S3), and when the rising value is at the reference value or higher, the cooking method is determined to be a no-water cooking, and otherwise the cooking method is determined to be a with-water cooking (S4 and S5). At the time of the high temperature cooking, the reference value is set to be lower at 5°C, and the determination is performed. By this constitution, even in the case of the continuous cooking or the like, the presence/absence of water can accurately be sensed. COPYRIGHT: (C)2010,JPO&INPIT
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