| 摘要 |
PROBLEM TO BE SOLVED: To eliminate the loss of a taste component such as an extract contained in a cooked dish by providing a steam supplying part at a position higher than a cooked dish put-in/out port inside a steam chamber, providing a cooked dish placing part at a position equal to or higher than the steam supplying part and performing steaming corresponding to the kind of the cooked dish by feeding steam into the steam chamber. SOLUTION: Inside a steam chamber 2, a steam pipe 4 is horizontally arranged and on this steam pipe 4, steam flow-out ports 5 are pierced. This steam flow-out ports 5 are provided at least >=10cm above an upper end 32 of a take-in/out part 3, steam is allowed to flow out of the ports 5, and a cooked dish 25 on a cooked dish placing part 9 stopped at a steaming stop part 10 can be steamed. The steaming stop part 10 is provided at a position equal to or higher than the steam flow-out port 5. The temperature of the steam chamber 2 is measured by a temperature measuring part 6 provided within the range of the height of the steaming stop part 10 and based on the temperature measured result, a heating control part is operated. Then, steam is generated while controlling the heater of a steam generating part, the quantity of steam from the flow-out ports is controlled, and the inside of the chamber 2 is kept at 92 deg.C-60 deg.C. |
