Abstract: A component comprising a core part and a surface layer is provided. The core part contains C: 0.01%? and <0.20%, Si: ?1.0%, Mn: 1.5%? and ?3.0%, P: 0.02% or less, S: ?0.06%, Cr: 0.30%? and ?3.0%, Mo: 0.005%? and ?0.40%, V: 0.02%? and ?0.5%, Nb: 0.003%? and ?0.20%, Al: 0.010%? and ?2.0%, Ti: 0.005%< and <0.025%, N: ?0.0200%, Sb: 0.0005%? and ?0.02%, and the balance consisting of Fe and incidental impurities; and a steel microstructure that contains bainite phase in an area ratio of more than 50%. The surface layer has high nitrogen and carbon contents relative to the chemical composition of the core part.

Abstract: A heating cooking apparatus includes a heating cooking chamber, a slide rail, a slide plate, a lid portion, a rotation shaft portion, and a holding portion. The heating cooking chamber includes a plate portion disposed at the outer periphery of an opening. The slide rail extends along a first predetermined direction. The slide plate moves along the slide rail. The lid portion is attached to the slide plate and opens and closes the opening. The rotation shaft portion rotates the slide rail using a second predetermined direction orthogonal to the first predetermined direction as a rotation axis. The holding portion holds the slide rail to be freely rotatable with respect to the heating cooking chamber.

Abstract: A heating cooking apparatus includes a heating cooking unit, a lid portion, a detection unit, light source units, and a control unit. The heating cooking unit includes a heating cooking chamber communicated with an opening. The lid portion moves between a closed position at which the lid portion covers the opening and an open position at which the lid portion opens the opening. The detection unit detects whether the lid portion is present at the closed position. The light source units, emit light into the heating cooking chamber. The control unit controls the light source units, when the detection unit detects that either a state of the lid portion being present at the closed position or a state of the lid portion not being present at the closed position is maintained for a predetermined period of time or longer.

Abstract: A heating cooking apparatus includes a housing, a cover portion, a fan, a first heater, a temperature detection unit, and a wall portion. The housing has an opening. The cover portion has a suction hole portion and a blow-out hole portion, and covers the opening. The fan is disposed in the housing and generates an air flow from the suction hole portion to the blow-out hole portion. The first heater is disposed in the housing. The temperature detection unit is disposed in the housing and detects a temperature. The wall portion is disposed on an upstream side of the temperature detection unit in an air flow direction.

Abstract: A heating cooking apparatus includes a microwave supply unit (15), and a drawer portion (2). The microwave supply unit (15) is positioned below a heating cooking chamber (100A) and configured to supply microwaves (M) to the heating cooking chamber (100A). The drawer portion (2) is configured to be pulled out with respect to the heating cooking chamber (100A). The drawer portion (2) includes a placing portion (22) made of non-metal and a wall portion (20) made of metal. The placing portion (20) includes a placing surface (22A) on which an object to be heated is placed. The wall portion (20) extends in a first direction (D1) intersecting the placing surface (22A).

Abstract: A heating cooking apparatus (1) includes a heating cooking chamber (10), a lid portion (20), and heat supply units (31), (32), and (34). The heating cooking chamber (10) includes an accommodation space 1A and an opening 11A. The opening 11A communicates with the accommodation space 1A. The lid portion (20) is configured to close the opening 11A. The lid portion (20) includes a see-through window portion (21). The see-through window portion (21) makes the accommodation space 1A visible. The see-through window portion (21) includes at least three glass plates (210). The at least three glass plates (210) include a heat-ray reflecting glass (212) that reflects heat rays, a first glass plate (213) located proximate to the accommodation space 1A, and a second glass plate (211) located opposite to the accommodation space 1A. The heat-ray reflecting glass (212) is located between a first glass plate (213) and a second glass plate (211).

Abstract: A heating cooker includes a drawer body, a turntable, a magnetron, and a rotor. The turntable is arranged in the drawer body. The magnetron heats a to-be-heated object Hm placed on the turntable. The rotor rotates the turntable. Power of the rotor acts on a side surface of the turntable.

Abstract: A heating cooking apparatus includes a heating cooking chamber (100A) and an air sending unit (14). The heating cooking chamber (100A) accommodates an object to be heated. The air sending unit (14) supplies hot air (F1) to the heating cooking chamber (100A). The air sending unit (14) includes a suction hole portion (14D) positioned on a predetermined side of the heating cooking chamber (100A) and a blow-out hole portion (14C) positioned on the predetermined side. The air sending unit (14) suctions air inside the heating cooking chamber (100A) through the suction hole portion (14D) and blows air into the heating cooking chamber (100A) through the blow-out hole portion (14C).

Abstract: A heating cooking apparatus includes a heating cooking chamber (100A), a microwave supply unit (15), and a first heater (161). The heating cooking chamber (100A) includes an accommodation space (EA) that accommodates an object to be heated. The microwave supply unit (15) includes a radiation port (15C) and supplies microwaves (M1) from the radiation port (15C) to the heating cooking chamber (100A). The first heater (161) is positioned in the heating cooking chamber (100A) and heats the object to be heated. The first heater (161) and the radiation port (15C) are positioned in a predetermined direction (D1) with respect to the accommodation space (EA).

Abstract: A heating cooking apparatus (100) includes a heating cooking chamber (100A), a microwave supply unit (15), and a pull-out body (2). The microwave supply unit (15) includes a microwave generation unit (151) configured to generate microwaves, a radiation port (15C) for radiating the microwaves into the heating cooking chamber (100A), and a waveguide (152) positioned below the heating cooking chamber (100A) and configured to guide the microwaves from the microwave generation unit (151) to the radiation port (15C). The pull-out body (2) includes a pull-out main body on which the object (H) to be heated is placed, and a support member (25) positioned below the heating cooking chamber (100A) and configured to support the pull-out main body. The support member (25) extends in a first direction (D1). The support member (25) and the waveguide (152) are positioned at different positions in a second direction (D2) intersecting the first direction (D1) and a vertical direction.

Abstract: A heating cooking apparatus includes a heating cooking chamber (100A), a first air sending unit (14), and a second air sending unit (13). The heating cooking chamber (100A) accommodates an object to be heated. The first air sending unit (14) supplies a first hot air (F1) to the heating cooking chamber (100A). The second air sending unit (13) supplies a second hot air (F2) to the heating cooking chamber (100A) from a direction different from the supply direction of the first hot air (F1) supplied by the first air sending unit (14). The heating cooking chamber (100A) includes an accommodation space (120) that accommodates an object to be heated.

Abstract: A water receiving member is reduced in size and is therefore made difficult to visually recognize. A cooking device (1) includes a main body (11), a front door (12), and a waste receiving member (41). The front door (12) has a water droplet restraining part (33) provided on a lower portion of an inner surface of the front door (12) which inner surface faces the heating room (13). While the front door (12) is closed, the water droplet restraining part (33) protrudes diagonally downwardly or horizontally from the inner surface of the front door (12) toward a rear side of the main body (11).

Abstract: A water receiving member is reduced in size and is therefore made difficult to visually recognize. A cooking device (1) includes a main body (11), a front door (12), and a waste receiving member (41). The front door (12) has a water droplet restraining part (33) provided on a lower portion of an inner surface of the front door (12) which inner surface faces the heating room (13). While the front door (12) is closed, the water droplet restraining part (33) protrudes diagonally downwardly or horizontally from the inner surface of the front door (12) toward a rear side of the main body (11).

Abstract: Provided is a heating cooker that can efficiently apply steam to the entire food and can also cook the food quickly. A heating cooker (1A) includes a toasting grill (16) provided within a cooking chamber (10) and a lower heater (17b) provided at a lower section within the cooking chamber (10). Steam is blown between the toasting grill (16) and the lower heater (17b) from a steam outlet (25) provided in at least one sidewall of the cooking chamber (10).

Abstract: The present invention provides a cooking device (1A) which, in a case where food items are cooked consecutively, makes the cooked food items uniform in condition. The cooking device (1A) includes an upper heater (17), a d lower heater (18), a steam supplying section (20), a temperature sensor (27), and a heating control section (31A). The heating control section (31A) controls, based on the temperature measured by the temperature sensor (27), the operations of the upper heater (17) and the lower heater (18) so that the temperature in a cooking room (14) becomes equal to a given temperature. In a case where the time from the start of a cooking process to the end of the cooking process is divided into a preceding time period and a subsequent time period, the heating control section (31A) suspends the operations of the upper heater (17) and the lower heater (18) while the temperature in the cooking room (14) is higher than a given preceding target temperature (T1) during the preceding time period.

Abstract: The present invention provides a cooking device (1A) which, in a case where food items are cooked consecutively, makes the cooked food items uniform in condition. The cooking device (1A) includes an upper heater (17), a d lower heater (18), a steam supplying section (20), a temperature sensor (27), and a heating control section (31A). The heating control section (31A) controls, based on the temperature measured by the temperature sensor (27), the operations of the upper heater (17) and the lower heater (18) so that the temperature in a cooking room (14) becomes equal to a given temperature. In a case where the time from the start of a cooking process to the end of the cooking process is divided into a preceding time period and a subsequent time period, the heating control section (31A) suspends the operations of the upper heater (17) and the lower heater (18) while the temperature in the cooking room (14) is higher than a given preceding target temperature (T1) during the preceding time period.

Abstract: Provided is a heating cooker that can efficiently apply steam to the entire food and can also cook the food quickly. A heating cooker (1A) includes a toasting grill (16) provided within a cooking chamber (10) and a lower heater (17b) provided at a lower section within the cooking chamber (10). Steam is blown between the toasting grill (16) and the lower heater (17b) from a steam outlet (25) provided in at least one sidewall of the cooking chamber (10).

Abstract: A microwave oven includes: a cooker body in the shape of a box having a heating chamber with an opening at the front side thereof; a storage having a door which opens and closes the opening, and an inner box including two side plates, a bottom plate and a back plate connected to the door, the storage being movable to the front side and storing an object to be cooked; and a hot-air generating unit generating hot air. The hot-air generating unit is located at the outer side of a rear wall of a heating chamber, and an air outlet from which hot air is blown out is located on the rear wall at a position higher than the back plate.

Abstract: A microwave oven includes: a cooker body in the shape of a box having a heating chamber with an opening at the front side thereof; a storage having a door which opens and closes the opening, and an inner box including two side plates, a bottom plate and a back plate connected to the door, the storage being movable to the front side and storing an object to be cooked; and a hot-air generating unit generating hot air. The hot-air generating unit is located at the outer side of a rear wall of a heating chamber, and an air outlet from which hot air is blown out is located on the rear wall at a position higher than the back plate.

Abstract: A cooking device has an exhaust duct (19) configured and arranged to mix together exhaust air discharged from an opening (61a) at a tip of a nozzle part (61) and part of cooling air discharged from a cooling fan and guide the mixed exhaust air to discharge it outside of a casing, and an exhaust duct temperature sensor (70) placed within the exhaust duct (19) to detect a temperature of an atmosphere inside the exhaust duct at a portion upper than the opening (61a) of the nozzle (61). A fan abnormal-stop detection part detects an abnormal stop of the fan when an increment per unit time of an atmosphere temperature inside the exhaust duct (19) detected by the temperature sensor (70) during cooking becomes equal to or higher than a first threshold value.