VERFAHREN ZUM REGELN DER HEIZUNG IN LEBENSMITTELHEIZGERAETEN

摘要

A method of controlling the application of heat in a food heating apparatus comprising a first heating-control mode such that the heat is applied to an object to be heated until an infrared detecting device detects that a surface temperature of the object has reached at least one predetermined temperature. A second heating-control mode effects at least one of the first heating mode wherein the heat is turned on and off repeatedly and a second heating mode wherein the output of the heat source is decreased gradually. A third heating-control mode is also provided for terminating the application of heat to the object.