| 摘要 |
PROBLEM TO BE SOLVED: To prevent the deterioration of taste by means of keeping the temp. of cooked rice higher than that in the case of normal cooking and suppressing the occurrence of a swollen or sticky state owing to the drip of dew condensate by increasing a heating amount for warmth-keeping after timer cooking to be larger than that in the case of normal cooking. SOLUTION: When timer cooking is ended and a process is changed into the warmth keeping one in a rice cooker and warmer, a power supply amount for a bottom induction coil 4, a lid induction coil 12 and a body induction coil 16 is increased compared with a warmth keeping case after normal cooking. Thus, the temp. in the bottom and body of a pot 2 and in a heat radiation plate 11 is raised, the temp. of whole cooked rice is slowly lowered, the occurrence of surplus moisture from cooked rice as the temp. is lowered is delayed, the occurrence of the swollen or sticky state in cooked rice owing to dew condensate is prevented and the deterioration of taste is suppressed in cooked rice. Besides, cooked rice is not excessively heated to prevent its deterioration and the deterioration of taste is also suppressed.
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