| 摘要 |
PROBLEM TO BE SOLVED: To roast up fish uniformly irrespective of the kinds of fish, the quantity thereof and the number of times of roasting, with the moisture held and with ingredients of taste left inside the fish. SOLUTION: First, the temperature in a cooking chamber is raised by energizing a lower heater 3 and also the rear of a fish is roasted moderately. Next, the surface of the fish is roasted by energizing an upper heater 2 and lastly gravy and oil which stick to the rear of the fish on the occasion of energizing the upper heater 2 are roasted by energizing the lower heater 3, thus the fish being roasted up with moisture and with ingredients of taste left inside the fish. Moreover, a determination temperature T1 at which the lower heater 3 energized first is turned OFF is determined according to a menu set by a cooking menu setting means, and also this determination temperature T1 is corrected by an initial temperature T0 inside the cooking chamber which is detected by a temperature detecting means. According to this constitution, uniform results of roasting can be obtained by automatic cooking even when the temperature inside the cooking chamber, the kind of fish and the quantity thereof are varied.
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