Abstract: An automatic cooking control method capable of cooking a food with a low moisture content at an optimum by utilizing a variation in output voltage of a humidity sensor. When a key signal corresponding to a food with a low moisture content is received, an initialization is performed. Then, the maximum voltage indicative of the maximum humidity is determined by reading the continuously increasing output voltage from the humidity sensor 10 times for 10 seconds. After the determination of the maximum voltage, a determination is made whether the output voltage has reached a sensing voltage corresponding to a voltage obtained by deducing, from the maximum voltage, a minute voltage varied depending on the kind of the food. The cooking operation is completed when the output voltage from the humidity sensor has reached the sensing voltage.