| 摘要 |
After an initial temperature (T0) of a heating chamber is detected (S34), heating by microwave is effected until an output from a humidity sensor rises by 1.0 V which indicates a predetermined amount of humidity change (S35-S39). Then an additional time is calculated from the initial temperature (T0) and a time required to rise by 1.0 V (S40 to S42, S50). During the additional time, heating by microwave is effected (S43, S51), and then heating by a heater is effected. As a result, steam of food is allowed to evaporate, so that food is finished in a crisp condition. Consequently, it is possible to deliciously defrost and heat a cooked frozen food. |
