| 摘要 |
PURPOSE:To reduce temperature ripple and permit cooking with the optimum temperature for a food, by a method wherein the conducting rate of a heating means is controlled by a first set temperature, a trough temperature, a time value through a counting means and the like. CONSTITUTION:The temperature T of cooking area is inputted from a temperature sensitive element 5 and heating is repeated with the conduction rate of 100% until the temperature of a food becomes slightly lower than a first set temperature T0, set by a variable resistor 11, but higher than a second set temperature TL. When the temperature T becomes higher than the temprature TL, time counting is continued while repeating the operation of a heating means 3 until the time T becomes higher than the temperature T0 while the time counting is finished when the temperature T has become higher than the temperature T0. The temperature speed or (T0-TL)/theta1 is obtained from a time value theta and a conduction rate eta with respect to a rated electric power is obtained. Here, the conduction rate etaH, larger than the reference conduction rate eta, and the conduction rate eta, smaller than the same, are obtained and the heating is repeated by the conduction rate eta while the temperature T is higher than the temperature T0, but the heating is repeated by changing the conduction rate etaL to etaH until the temperature T is turned to be risen when the temperature T0 becomes higher than or equal to the temperature T. When the temperature T is turned to be risen, the second set temperature TL is corrected to TL2 and the time counting is started. Here, the temperature T is inputted again and the same operation is repeated when the temperature T has become higher than the temperature T0.
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