| 摘要 |
PURPOSE:To perform always stable and superior cooked condition irrespective of an initial temperature of a food or its amount, variation of surrounding atmosphere temperature or remained heat etc. by a method wherein a light reflected from the food is guided to an optoelectrical converter through an optical fiber cable and operation of a heater is controlled in response to a detected burned color. CONSTITUTION:Light of a light emitting diode within an optical unit 31 is radiated onto a surface of a food 9 through an optical fiber cable 30 and its reflected light is guided from one end of the optical fiber cable 30 to an optoelectrical converter within the optical unit 31. A control part 20 may detect a burned surface color of the food 9 in response to an output from the optoelectrical converter and if the color is reached to a desired condition corresponding to the type of food 9, operation of an upper heater 5 is stopped. A cooking completion timing is discriminated in response to the burned color of the food 9, thereby it is possible to perform always stable and superior finished cooking irrespective of an initial temperature or amount of the food and variation of surrounding atmosphere temperature or remained heat.
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