| 摘要 |
PROBLEM TO BE SOLVED: To suppress the increase in thermophilic bacillus regardless of a quantity of cooked rice being kept hot to surely prevent the generation of nasty smell, in a rice cooker wherein, when the time set by a timer for heating is up, a heating process is conducted to allow a heating source for cooking rice to generate heat until the temperature inside a pot monitored by a temperature sensor becomes one which can suppress the increase in thermophilic bacillus, and thereafter, a heat reserving process is continued. SOLUTION: This rice cooker is provided with a quantity-of-rice judgement means (ST30)-(ST36) and a heat reserving temperature correction means (ST37). The quantity-of-rice judgement means (ST30)-(ST36) judges a quantity of cooked rice being kept hot based on the magnitude of a gradient of a temperature detected by a temperature sensor which changes during a heating process. When the quantity of cooked rice being kept hot judged by the quantity-of-rice judgement means (ST30)-(ST36) is larger than a reference value, the heat reserving temperature correction means (ST37) raises the heat reserving temperature to a fungistatic temperature at which the increase in thermophilic bacillus can be suppressed.
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