Abstract: The present invention is drawn to a combination microwave/infrared oven heating a box-like structure in which a plurality of chambers are defined. A microwave heating source is associated with at least one of the chambers for generating microwaves therein, an infrared short-wave radiation source is associated with at least another one of the chambers for generating short-wave infrared radiation therein, and a medium-wave infrared radiation source is associated with at least yet another one of the chambers for generating medium-wave infrared radiation therein. A rotary conveyor is rotatably supported in the oven within the box-like structure and conveys foodstuffs in the oven successively through the chambers. An electronic circuit including a central logic system controls the operation of the rotary conveyor to set the time periods during the foodstuffs conveyed in the oven remain in respective ones of the chambers.

Abstract: A method for treating, i.e. thawing, thawing and heating, or thawing and cooking, a frozen food (9) in a microwave oven (1) is provided comprising a microwave generator or magnetron (2), characterized in that the food (9) is interposed between the magnetron (2), initially operating at constant power, and an element (14) of microwave-sensitive material, the temperature (T) of the element (14) varying during the thawing of the food (9), the temperature (T) variation being monitored by a microprocessor circuit (21) which on the basis thereof evaluates the weight of the food (9). The microprocessor (21) then, on the basis of this evaluated weight and fed information regarding the type of food (9) and required type of treatment, determines the operating power of the magnetron (2) and the treatment duration.

Abstract: An acoustic emission based feedback system for controlling the boiling level of a liquid medium in a microwave oven is provided. The acoustic emissions from the medium correlated with surface boiling is used to generate a feedback control signal proportional to the level of boiling of the medium. This signal is applied to a power controller to automatically and continuoulsly vary the power applied to the oven to control the boiling at a selected level.

Abstract: A control device for controlling the heating capacity of the heating element of a cooking or heating plate, on which a cooking vessel, roasting vessel, or the like, can be placed and heated. The temperature on or in the cooking vessel is determined by means of a temperature sensor, conveyed to a logic circuit, and used in this for the control of the heating element by means of an output stage in dependence on the actual temperature determined and/or the temperature increase in the heating phase. In order for control of the heating output of the heating element to also be performed during a roasting process with a roasting pan placed on the cooking or heating plate, a program selection switch provided to select between various cooking processes, such as rapid simmering, steaming, warming and the like has a coordinated switching position for each and for a roasting process has an additional switching position.

Abstract: A microwave oven has a build-in microcomputer and a memory for cooking information so that heating can be controlled according to a cooking program selected from the cooking information stored in the memory. Also, the microwave oven has a cooking category selector used to select a specific cooking category based on the cooking information stored in the memory, a cooking category display which displays the cooking category selected by the cooking category selector, a menu display which displays a specific number of menu names contained in the specific cooking category selected by the cooking category selector based on the cooking information stored in the memory, and a menu selector used to select a desired menu name from among the multple menu names displayed on the menu display.

Abstract: An automatic cooking control system for a microwave over which utilizes a microcomputer for controlling the whole operation of a microwave oven. An electric power source and magnetron are used for generating microwave energy. Fans are disposed at an air inlet and an air outlet of a heating chamber. The air temperature of inflow and outflow are detected and converted by analog/digital converters into the digital signals. The system performs an initial operation process, first stage heating process, and second stage heating process to complete a full automatic cooking process. The system performs calculations to determine the parameters to be used in second stage heating process according to a temperature variation in ambient air around a microwave oven. This change could be due to the change in season or even a change during the operation of the microwave oven. This results in optimum cooking without regard to the temperature variation in ambient air around a microwave oven.

Abstract: There is disclosed herein an automatic heating appliance for controlling heating of an object in response to operation of instruction keys and on the basis of the weight of an object to be heated. The appliance includes therein a heating chamber for housing the object, a heater provided on or in the heating chamber for heating the object placed therein, and a turntable provided in the heating chamber for keeping thereon the object during heating. Also included in the appliance are a weight detector for obtaining first weight data in response to the object being placed on the turntable and a temperature compensator for obtaining a second weight data in response to the object being placed thereon, the temperature compensator substantially having the same temperature characteristic as the weight detector.

Abstract: A cooking utensil comprises a reading member responsive to a recording medium containing a cooking program which is carried out in the cooking utensil, and a control circuit responsive to the cooking program read by the reading member, thereby conducting the cooking program through properly energizing an energization circuit for the cooking utensil. The cooking program may be desirably recorded on the recording medium through input keys of the cooking utensil. The recorded cooking program can be checked whether or not it is recorded with accuracy. Cooking information of the cooking program is indicated by an indicator for representing conditions of the cooking utensil. The cooking program may be modified according to total weight of a foodstuff to be cooked.

Abstract: A method and apparatus for even and rapid heating, pasteurization or sterilization of products contained in a package, such as, for example, pharmaceutical products or food, which are conveyed through a microwave treatment chamber on a continuous conveyor belt. In order to heat components of the products having different heat absorption for the purpose of reaching the pasteurization temperature rapidly and evenly, the temperature of the components is recorded by a temperature sensor, and on the basis of this the computer calculates the respective .DELTA.T, taking into account given product parameters and the desired temperature to be reached. When the product passes under the following input aperture, a given microwave energy level is coupled into each specific component, as a result of which an even temperature of all products in the package is achieved very rapidly without overheating of the product.

Abstract: A method and apparatus for even and rapid heating, pasteurization or sterilization of food by microwave energy. The products to be heated are passed through an oblong microwave treatment chamber on a continuous conveyor belt. The beginning and end of a container on the conveyor is registered before or during entry into the treatment chamber, and this information is transmitted to a computer. On the basis of this information, the computer switches on and off the input microwave energy of the individual input channels when the containers or packages pass under the input channels, the switch-on and switch-off points being set in relation to the container or package length and the axial aperture center of the input channels. The microwave energy to be input into the product is preset in the computer.

Abstract: A microwave oven has a detachable function unit which is comprised of cooking information memory, two material inputting device, a cooking information retrieving device, an image display, an image switching device, a cooking program lock, and a cooking program transmitter. The function unit can select a desired cooking program among many cooking programs, thus enabling easy selection and input of a cooking program into a controlling part of the microwave oven.

Abstract: A heating cooking apparatus utilizes a sensor of the type used in a conventional heating cooking apparatus. The change in the resistance of the sensor due to a temperature change is converted to a level representing the corresponding voltage change and this sensor level is utilized along with a level corresponding to a preset temperature of a temperature control level so selected that heat sources is turned on when the sensor level is less than this level and the heat sources is turned off when this level is exceeded so as to eliminate the occurrence of any overshooting irrespective of the presence or absence of preheating, that is, at various starting temperatures as well as in various operating conditions including one where a door is opened during the cooking and another where the cooking is interrupted due to an erroneous operation, thereby ensuring the best cooking result.

Abstract: A fully automated robotized system and method is provided for cooking food products. The system and method is especially useful for use in a quick service or fast food restaurant and, in one embodiment, is capable of cooking, on a fully automated basis, french fries, chicken nuggets, fish filets and chicken patties. In one embodiment, the system includes a robot, a bulk uncooked food dispensing station, a cooking station and a cooked food storage station. The system can be controlled by a computer operating and control station that controls and directs the robot to obtain bulk food from the dispensing station, place it in cooking position at the cooking station and when cooked, remove the food and deliver it to the storage station, at a rate required to fill anticipated customer orders.

Abstract: An automatic cooking control system for a microwave oven having a turntable utilizes an initial operation process which makes the air temperature of a heating chamber by uniformed only operating a fan. The automatic cooking control system further utilizes first stage heating operation process which actuates a magnetron after the initial operation process. The first stage process detects, an outflow air temperature, stores it as a present temperature, and obtains an arithmetical mean of the present temperature and a previous temperature detected prior to a half rotational period of the turntable. The first stage heating operation process is carried out until the arithmetical mean is raised as much as a predetermined value established according to the kind of food being cooked. The system also utilizes a second stage heating operation process which is carried out for a time period that is obtained by multiplying the first stage heating time by a predetermined value established by the kind of food being cooked.

Abstract: An electronic control for an electric home oven comprises a microprocessor, a panel of function and memory keys used as a keyboard, a working memory of the microprocessor, a learning memory wherein are stored all the parameters of an experimental cooking as it is being executed, except a second modification too close in time to the first, and a permanent memory, outside or not outside the micrprocessor, into which are selectively transferred during a stop in the course of a cooking, on command of the user or automatically, the parameters contained at a given moment in the learning memory.

Abstract: Cooking apparatus, for example, a pressure fryer having a closed cooking vat, which includes a pressure-control system for terminating pressure introduction into the fryer and for releasing pressure therein slightly before the cooking cycle is complete to deter an operator from opening the cooking vat before pressure is released therefrom.

Abstract: An automatic baking apparatus comprises a kneading case doubling as a baking die mounted removably in a heating chamber, an inlet and an outlet formed in the side wall of the heating chamber, a fan casing having the inlet and the outlet, a fan arranged in opposed relationship to the inlet of an air passage formed by the side wall of the heating chamber and the fan casing, a fan heater formed by being bent in the vicinity of the outlet, a motor for driving the fan, a dough temperature sensor arranged downward of the kneading case, a room temperature sensor for detecting the room temperature, a lower heater arranged downward of the kneading case, a blade drive in the kneading case, a motor for driving the blade, and a microcomputer. In accordance with the temperatures detected by the dough temperature sensor and the room temperature sensor, the motors and heaters are driven thereby to bake up the dough into bread within a predetermined length of time.

Abstract: An automatic cooking control system for a microwave oven which utilizes an initial operation process that shifts a temperature of inflow air stored in memories to other memories and repeatedly stores a present inflow air temperature in another memory until the present detected inflow air temperature is equal to the temperature stored in the memory. This initial process also determines a temperature variation in the inflow air and a temperature difference between the air flowing in and out. A temperature compensating portion is obtained from the temperature variation and difference, which is used to establish a temperature increment by dividing the temperature compensating portion into a predetermined temperature increment. The microwave oven then utilizes a first stage heating process until the temprature of the air flowing from a heating chamber is raised as much as the compensated temperature increment.

Abstract: A heat cooking apparatus accurately detects minor weight variations of an article of food by detecting the weight of the article of food received on a turntable in synchronization with the position of the turntable or its rotational cycle, so as to control the cooking based on such weight variations.

Abstract: An automatic cooking control system for a microwave oven utilizes an initial operation process which determines an initial operation process which determines a temperature increment compensating portion from a temperature variation and a temperature difference. The system also utilizes a first stage heating process which executes heating operations until the air temperature of the air flowing out of a heating chamber is raised as much as the compensated temperature increment. A second stage heating process is also utilized to execute a heating operation for a period of time that is equal to the first stage heating period of time multiplied by a predetermined value. The predetermined value is set according to the kind of food being cooked. Even if one is cooking a new food immediately after another food has been cooked, the food can be automatically cooked correctly and optimally.

Abstract: A control apparatus for heating, defrosting and/or cooking foods to be heat-treated by exposure to microwave energy at a given location inside a closed cooking chamber includes a microwave generator beaming microwave energy into the cooking chamber, and a sensor detecting the state of the food and controlling the energy beamed into the cooking chamber. The sensor is disposed in the cooking chamber filled with microwave energy between the microwave generator and the given location for food exposed to microwave energy, for detecting a value for microwave energy potential and controlling the output of the microwave generator.

Abstract: A heating apparatus is provided with the gas sensor for detecting gas or steam generated from an object to be heated and a weight sensor for detecting the weight of the object to be heated. The signal level of the gas sensor indicates whether the change in the amount of the gas or the steam in the exhaust guide portion is a predetermined value of gas or steam generated from the object, to determine the kind and condition of the object to be heated. Also, change in the signal level of the gas sensor is compared to the predetermined value at a detection time period which is based on the weight of the food detected by the weight sensor, to decide whether to continue or stop heating.

Abstract: A microwave oven defrosts a food item by subjecting the food item to a first defrosting stage during which a flow of air is forced through the oven cavity by a fan, and microwave power is simultaneously delivered to the cavity, ceasing the first stage when the temperature of the air flow reaches a threshold value and subjecting the food item to a second defrosting stage during which the air flow is maintained continuously and the microwave power is pulsed in accordance with a pre-set program.

Abstract: A microwave oven which provides defrosting control for a frozen product to be defrosted. The oven comprises a microwave source and a detector arranged in the oven cavity in the proximity of the frozen product, the detector including a material which absorbs microwave energy, the absorption of microwave energy by the detector and by the frozen product causing their temperatures to rise and thereby defrosting such product. Variations in the detector temperature are measured by a measuring element which provides an electrical signal corresponding thereto. The detector is configured and insulated so as to have a heat exchange characteristic with its environment which results in its temperature detection sensitivity remaining constant during each of a plurality of successive defrosting operations of the oven. A computer control device evaluates when a defrosting operation has been completed by determining when the slope of the signal variation as a function of time remains the same at successive sampling instants.

Abstract: A microwave oven includes a microwave source and a defrost detector arranged in the oven cavity in the proximity of a frozen product to be processed, the absorption of microwave energy being distributed between the detector and the product and causing their temperature to rise, the temperature variation of the detector being measured by a measuring element producing a corresponding electrical signal. The oven also includes a computing control device which determines completion of defrosting of the product by computing the values at successive instants of the second derivative of such signal as a function of time. The computing control device controls the oven at the end of the defrosting cycle, which is when the value of such second derivative falls below a predetermined value.

Abstract: A microwave oven mainly comprises a heating chamber (3) where food (2) is placed, a magnetron (8) for supplying microwaves to the heating chamber, a humidity sensor (11) for detecting an absolute humidity in the heating chamber, and a microcomputer (12) for controlling operation of the magnetron. The microcomputer (12) determines whether the food is covered with clear-plastic wrap or not, based on a humidity change rate at an early stage of heating. Further, the microcomputer determines the quantity of the food based on the detection of a humidity change rate at a later stage. The microcomputer determines a heating pattern suited for the state of the food, based on the two determinations.

Abstract: In a circuit for detecting the heating chamber temperature in a microwave oven, a switching transistor is connected in series or parallel with a heating chamber temperature detecting thermistor. If and when the heating chamber temperature need not be detected, the switching transistor is turned on when the switching transistor and thermistor are connected in parallel and off when the switching transistor and thermistor are connected in series to consequently prevent corrosion of the terminals of such thermistor.

Abstract: An electrically operated control device and system for a microwave oven and method of making the same are provided, the device comprising a microprocessor for operating the power unit of the oven at various selected levels thereof, and a selector unit electrically interconnected to the microprocessor for selecting the desired power level that the microprocessor is to operate the power unit, the selector unit comprising a rotary switch that is electrically interconnected to the microprocessor in such a manner that the selector unit has a set sequence of the selection levels as the selector unit is rotated in one direction from a beginning position thereof to an ending position thereof, the beginning position being the position where the selector unit has last set for a previously desired power level setting of the microprocessor.

Abstract: A microwave oven is shown which has a defrosting mode the length of which is determined solely by the humidity in the air in the oven provided by moisture from a frozen article, particularly frozen food, being defrosted in the oven.

Abstract: An electronically controlled oven comprises a main body and a remote controller which is separate from said main body. The remote controller includes a scanner for scanning a code representing a recipe and outputting a code signal indicative of the selected recipe, a computer for judging whether this code signal should be transmitted to the main body or not, and a transmitter for transmitting code signals in a wireless form such as by infrared radiation.

Abstract: An oven comprising a cabinet having a plurality of cooking cavities; air recirculating units for circulating air through each cooking cavity; humidity control apparatus for controlling humidity of air circulated through the cavity. Programmable controls regulate air flow through the recirculating units to provide controlled pulses of air of controlled temperature and humidity to provide a desired surface moisture content.

Abstract: A heating appliance for heating an object within a heating chamber. In the heating chamber are formed rack rails on which a table is located and a heater. The rack rails are stepwise arranged so as to allow the table to take a desired position corresponding to the kind of an object to be heated. The heating applicance includes a distance-measuring sensor for measuring a distance to the table means or the object. A control unit, may comprising a known microcomputer, controls the heater on the basis of the distance measured by the sensor so as to appropriately heat the object in accordance with its kind.

Abstract: A heating appliance comprising a heating chamber, a heating device for heating an object which is encased in the heating chamber and a turntable provided in the heating chamber and arranged to be rotatable about its own axis and to hold thereon the object. Included therein are an ultrasonic sensor for transmitting an ultrasonic wave toward the object and receiving an echo wave returning therefrom and a control unit for controlling the ultrasonic sensor. The control unit successively calculates the distances of the object from the ultrasonic sensor on the basis of the transmission and reception of the ultrasonic wave and determines the heating condition of the object on the basis of the successively calculated distances and controlling the heater in accordance with the determined distinctive feature. This does not require an input operation in terms of the class and category of the object to be heated, resulting in improving the automation of the heating appliance.

Abstract: A microwave oven has a magnetron for delivering microwave power to the oven cavity, and a fan (36) and electrical resistance heating element (38) for recirculating hot air through the cavity. The oven cooks cakes by subjecting the cakes to a first cooking stage during which hot air but no microwave power is produced, and a second cooking stage during which microwave power is produced but the electrical resistance heating element (38) is not energized, and a third cooking stage during which hot air power is applied and microwave power is produced for a certain proportion of the third cooking stage. The transitions between the stages are determined by the recirculated air temperature as detected by a thermocouple (40) positioned to detect the temperature of the air as the latter leaves the oven cavity.

Abstract: A microwave oven has an oven main body with a built-in heater unit and a remote controller which includes a bar code reader for reading a bar code of mutually related multiple data, memory for storing a plural sets of the multiple data read by the bar code reader, a display device for displaying the multiple data; a transmitting device for sending to the oven main body the data selected from the plural sets of the multiple data stored in the memory; and a control unit for data selection and transmission.

Abstract: In an automatic cooking of cake, a gas sensor and a weight sensor are used to determine a total heating time. The initial weight of a food item (cake) is measured by the weight sensor, and a time (T.sub.W) proportional to a detected value of the weight sensor is determined. The amount (.DELTA.H) of change in humidity level until an arbitrarily chosen timing is detected by the gas sensor, and a time (T.sub.(.DELTA.H)) proportional to a detected value of the gas sensor is determined. These times (T.sub.W) and (T.sub.(.DELTA.H)) are added together to determine a total cooking time. With this arrangement, regardless of the kind and amount of cake and the shape of a vessel, the automatic cooking capable of giving a fine finish can be accomplished merely by selecting a single auto-key called a cake key.

Abstract: A microwave oven having a cavity for receiving a food item to be cooked, primarily meat items, a magnetron for delivering microwave power to the cavity, and a forced hot air system, including a fan and an electrical resistance heating element which are both disposed in a compartment separated from the cavity by a dividing panel. The oven has a first thermistor for monitoring air temperature drawn from the oven cavity after a predetermined time, between eight and fifteen minutes, dependent upon the nature of the food item to be cooked. When the predetermined time is reached, a microprocessor determines the remaining cooking time to complete cooking by referring to an internal program that relates to the particular food item to be cooked. A second thermistor monitors temperature near the heating element and, through the microprocessor, controls the heating element.

Abstract: A microwave oven having a cavity for receiving a food item to be cooked, a magnetron for delivering microwave power to the cavity, and a forced hot air system including a fan and an electrical resistance heating element which are disposed in a compartment separated from the cavity by a dividing panel. The oven has a thermistor for monitoring the variation of hot air temperature over time and for determining the particular time at which the hot air temperature reaches a predetermined value. When the hot air temperature reaches the predetermined value, a microprocessor: (1) determines the remaining cooking time to complete cooking by referring to an internal program that relates the time of measurement with total cooking time, and (2) determines a maximum hot air temperature to be maintained from the time of measurement to the end of cooking by reference to a second internal program which relates the values of the time of measurement with the maximum desirable hot air temperature.

Abstract: A microwave oven comprising a power supply, a heating chamber having a door, a detector for detecting the opening and closing of the door, a high-frequency heater for heating the article to be heated, a plurality of setting keys for setting heating time, a timer for driving the heater for a specified period of time, a starter for initiating the timer into operation after a predetermined period of time beginning after the depression of the setting key, a stopper for temporarily preventing the operation of the timer when the cooking is interrupted by opening of the door, and a control unit for driving the timer again when the cooking operation is resumed on closing the door. The setting key functions also as a start key, and when the door is opened and closed during cooking, the article can be heated only for the rest of the heating time by depressing the original setting key. The heating time can also be adjustable to a new heating time.

Abstract: A microwave oven including an oven main body having a heater, and a function unit removably attachable to a front portion of the main body is provided. The function unit includes an optical reader for reading cooking data, an input device for entering restriction data as to restriction requirements for cooking, a memory for storing the cooking data entered by the reader and the restriction data entered by the input device, a calculator-controller for comparing and matching the cooking data and restriction data retrieved from the memory and selecting at least one menu fulfilling the restriction requirements from the cooking data, a device for operating the heater according to the selected cooking data when the function unit is attached to the main body, and a display for presenting data when the restriction data is entered and output. By a simple procedure, the desired menu is selectable which satisfies various cooking restriction requirements contemplated by the chef.

Abstract: A microwave oven having a cavity for receiving food items to be cooked, primarily baked goods and frozen foods, a magnetron for delivering microwave power to the cavity, and a forced hot air system, including a fan and an electrical resistance heating element which are both disposed in a compartment separated from the cavity by a dividing panel. The oven has a thermistor for monitoring air temperature drawn from the oven cavity after a predetermined time, between four and eight minutes, from the commencement of cooking. Dependent upon the sensed temperature being below or above a predetermined threshold temperature between 130.degree. C. and 140.degree. C., a microprocessor determines a category for the food item being cooked with a corresponding final cooking temperature to be attained for completion of cooking by referring to an internal program that relates to the particular food item to be cooked.

Abstract: A popcorn popper utilizing an oil heating mechanism with a pair of heating elements for heating kernels of unpopped corn to form popcorn is disclosed. The popcorn popper includes a base member and a heating mechanism for heating the oil and the kernels of unpopped corn to form popcorn. The alternate embodiment, the heating mechanism includes an air heating mechanism.

Abstract: An output controlling device for an electric cooker which fully utilizes the capacities of electric cooker parts when the electric cooker is used at an ordinary temperature and which improves the convenience of the electric cooker in use. The output controlling device controls the input power to the electric cooker to temporarily increase the input power and then return it to its normal value before the temperature of a part of the cooker reaches a maximum allowable temperature.

Abstract: An electrically operated control device and system for a microwave oven are provided, the device comprising a microprocessor for operating the power unit of the oven at various selected power levels thereof, a first selector unit electrically interconnnected to the microprocessor for selecting a desired power level that the microprocessor is to operate the power unit, and a second selector unit electrically interconnected to the microprocessor for selecting a desired time period that the microprocessor is to operate the power unit at the desired power level thereof, the first and second selector unit each comprising a rotary switch unit that is electrically interconnected to the microprocessor in such a manner that the respective rotary switch unit always selects the same set sequence of said selection settings for the microprocessor as said respective rotary switch unit is rotated in one direction from a beginning position thereof that selects a first selection of the sequence to an ending position thereof t

Abstract: A cooking appliance has a sensor for detecting vapor generated from heated food and a control circuit which controls heating of the food according to signal outputs from the sensor. The control circuit is operated so as to ignore signal outputs from the sensor for a specified period of time after the food is reversed and/or its position is changed before the sensor has detected the heated state detection point to compensate for an accumulation of vapor during the intermediate food handling.

Abstract: A control system for cooking apparatus and which includes a programmed digital microcomputer responsive to a plurality of user selectable product keys individually capable of setting the cooking temperature at individually selected values and the cooking times at individually selected values.

Abstract: A housing of a cooking apparatus has a heating chamber and an operation section. Cooking operation keys are arranged to allow a user to perform cooking operations in the operation section. A display is arranged in the operation section for displaying at least numerical information. A cooking time-setter is arranged to set a required cooking time in the operation section, upon rotation of the setter. An encoder is coupled to the cooking time-setter, and it generates pulse signals, the number of pulses corresponding to the angular position of the cooking time-setter. A controller is connected to the heating chamber, the cooking operation keys, the display, and the encoder. The controller executes an interruption procedure in response to the pulse signals from the encoder, counts the pulses of the pulse signals, fetches the count values as the cooking time-setting information of the cooking time-setter, and supplies the cooking time-setting information to the display.

Abstract: A heating apparatus contains a humidity sensor for detecting vapor amount generating from the heated object and a control unit for controlling the heating time on the basis of the signal output from the humidity sensor. The humidity sensor includes a first heat sensor for detecting the atmospheric temperature and a second heat sensor which is self-heated or heated by a heating source. The control unit includes a comparator for comparing the temperature change of the first heat sensor with that of the second heat sensor which change is caused by vapor generating from the heated object, and a control circuit for controlling the additional heating time on the basis of the time the signal output from the comparator took to reach the value preset for each kind of heated objects, when the preset value is reached.

Abstract: A cooking apparatus determining a temperature of food to be cooked by detecting the changes in the intensity of the infrared rays from the food. The cooking apparatus includes an infrared ray detecting circuit having a detecting element which detects infrared rays from the food.When the actual temperature change in the vicinity of the detecting element is more than a predetermined value, the detecting element is prevented from receiving the infrared rays from the food. The detecting element detects the actual temperature, and the infrared ray detecting circuit outputs the corresponding detection value. The detection value from the infrared ray detecting circuit is stored in a control circuit. The output of the infrared ray detecting circuit is corrected by the stored detection value when the detecting element is exposed to the infrared rays from the food in order to carry out a precise temperature detection for the food.

Abstract: A pressure cooker which uses an elastic C-connector to fix a cover to a cooker body in airtight manner. Loosening and tightening of the C-connector are controlled by an operating handle. The operating handle has a relief valve at one end. The relief valve has a valve body and an adjustable valve rod so that when the C-connector is in tightening condition, the valve body is located on a valve seat on the cover. Pressure can be relieved through the relief valve or edge of the C-connector after it reaches a certain level. Pressure in the cooker will raise two safety pins to restrict movement of a rod so that removal of the valve body from the valve seat is impossible and thus removal of the cover is prevented for safe operation.