| 摘要 |
PURPOSE:To promote the taste of a food to be cooked and swelling on a food which involves swelling due to fermentation by reducing the speed of a hot air circulation fan while low heating in an oven and reducing the hot air flow rate. CONSTITUTION:At the back of an oven frame body 4 a heating cooking chamber 6 which accommodates a food W to be cooked and a heater chamber 6 which receives a heater 7 and a hot air circulation fan 8 are defined with a partition plate 10. At an intermediate portion of this portion plate 10 an air intake opening 11 is formed and at the upper and lower sections of the partition plate 10 air blow-out openings 12a and 12b are formed respectively. During low heating of an oven 2 a switch 20 is beforehand changed over and electric current is passed through a resistor 21. With this arrangement a drive motor 14 for the hot air circulation fan 8 runs at a low speed to reduce the rotational speed of the hot air circulation fan 8 and lower the hot air flow rate. By this slowing the flow of the hot air, it is possible to make good the taste of the food W to be cooked and the swelling of foods formed by fermentation.
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