Abstract: A method and system is provided whereby pathogens in food are reduced by first sealing food in a package and then applying high hydrostatic pressure to the sealed package. The package is moved to a clean area having pathogen-reducing treatment such as a cleansing plasma. The food is removed from the sealed package and then transferred to a food processor such as a grinder or dicer having internal pathogen reducing treatment. The food may then be transferred to a patty maker having internal cleansing plasma. The food may then be transferred to a freezer or freeze dryer having internal cleansing plasma.

Abstract: The present invention provides an apparatus and a method for storing foodstuff comprising: a container for accommodating water and the foodstuff; at least one electrode unit having a negative electrode within the container and a positive electrode therewithin facing the negative electrode; and a power supplier for supplying electric power to the electrode unit, thereby inducing electrolysis between the negative electrode and the positive electrode set apart from each other so as to generate oxidants, and removing bacilli of decaying foodstuff by the oxidants, and thus, maintaining the freshness of foodstuff for a long time without freezing or refrigeration.

Abstract: An electric field forming apparatus for a fryer includes an electrode which is disposed along an inner wall surface of an oil vat, and a power supply which supplies an alternating current at a frequency higher than a power line frequency to the electrode.

Abstract: The present invention is concerned with the field of food preparation. More specifically, the present invention is related to a food preparation device and a method of preparing a foodstuff. It is a purpose of the present invention to overcome some of the drawbacks associated with known cooking methods. The food preparation device comprising a container (2,3) having one or more holes that are suitable for outlet of air and creating a vacuum, and a lid (1) comprising a far infrared radiation source, wherein said lid (1) is sealable to said container (2,3).

Abstract: The present invention generally pertains to an apparatus and a method for cleaning, drying and sterilizing a food product, and more specifically a perishable food product such as tomatoes. More specifically, the present invention relates to an apparatus comprising a roller conveyor for sequentially conveying the food products through a washing station, a drying station and a sterilization station The sterilization station makes use of UV light for destroying micro-organisms that may be found on the surface of the food product, the food products being caused to rotate while traveling through the sterilization station.

Abstract: An inline antimicrobial lightwave treatment method and apparatus is provided. The method and related apparatus comprises a conveyor-based transport system that subjects all surfaces of foodstuff moving on a conveyor to a UV-ruby lightwave combination. In the preferred embodiment, the apparatus uses vertically-stacked conveyor belts to conserve floor space in industry food processing applications. The method is capable of realizing greater than 3 log reductions in live microbes in foodstuffs, although the technology may be used in nonfood applications.

Abstract: A gas cooking grill is disclosed. The cooking grill has a firebox having a combustive heat source near the bottom therein, a cooking surface disposed along an upper portion of the firebox, and a convex intermediate element interposing the burner and the cooking surface, the intermediate element having an apex near the cooking surface and sides spaced apart from the cooking surface.

Abstract: A sugar coating is formed on a solution multiplicity of items (5) such as confectionery, using a suspension of crystal nuclei in a solution of sugar. This suspension is created by ultrasonic irradiation of a supersaturated solution. For example a saturated solution is cooled, and stored in a tank (16) connected to a recirculation (10) loop (18) containing a pump (24) and an ultrasonic irradiation module (26). Treated suspension (20) is withdrawn to coat items (11), and new supersaturated solution (14) is introduced. The sugar solution is sufficiently viscous to suppress crystal growth.

Abstract: The invention relates to a device for heating the outside of food particles, comprising a substantially cylindrical tube extending with a substantially horizontal axis, heating means for heating the tube on the outside, drive means for driving the tube in rotation about its axis, supply means for supplying food particles for heating to the interior of ? the tube in the vicinity of a first end of the tube, and discharge means for discharging the heated food particles from the second end of the tube. The invention is based on the product being heated briefly by contact heating in a rotating tube, being carried along by the rotating part and detaching from the wall at a point in time due to gravity in combination with the rotating movement, and thereby coming loose from the other part of the tangle of meat.

Abstract: An apparatus for forming a head on a beverage using ultrasonic energy, the apparatus (10) including an hydrating means (20) such that a layer of water is provided to keep a platform (19), which is in turn coupled to an ultrasonic transducer, maintained in conductive contact with the, base (B) of a glass (G) of beverage. The water layer improves the transfer of ultrasonic energy to the beverage in the glass. Preferably the water layer is provided through a pump means coupled to a reservoir (30).

Abstract: Methods and apparatus for the sanitation and surface disinfection of edible produce such as lettuce, spinach and other leafy vegetables and fruits and vegetables such as apples, plums, pears, tomatoes having a protective skin. A centrifuge for receiving washed produce may be selectively spun to remove excess washing fluid, irradiated with UV-C energy and/or exposed to an ozone field while within the centrifuge. Air may be used for evaporative drying of the washed produce.

Abstract: The present invention includes a method for extending the shelf-life of one or more foods by exposure to one or more pulses of microwave radiation for at least seven (7) seconds. The present invention may also be used to reduce pathogenic organisms in food. The one or more foods may be packaged within a container, sealed and stored.

Abstract: The present invention is related to method for irradiating bulk material, particularly for treatment of food products such as grain, characterized in that in the case of a failure of said irradiation, the untreated bulk material is separated from the treated material and subsequently transported back towards the beginning of the process, in order to be treated. The invention allows to avoid re-treatment of large quantities of material, and provides a clear separation between contaminated and uncontaminated parts of the installation.

Abstract: A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes.

Abstract: Problems with incipiently gelling alginate or low-methoxy pectate sols in a bath of an aqueous solution containing calcium ions are reduced by having in the bath a perforated support surface which can be oscillated. The surface is preferably oscillated horizontally and vertically and preferably these oscillations are synchronised. Transport means to remove the product from the bath can be provided at one end of the bath. It is advantageous to ensure that at the beginning of the vertical oscillation the horizontal oscillation is in the direction of such transport means. Portions of the sol can be formed by extrusion either below or above the surface of the bath. The process is particularly useful for sols which have a sugar content greater than 10%. The invention also provides equipment comprising such a perforated support surface.

Abstract: Apparatus for cooking food products on both sides thereof, including a base member (2) associated to a bottom heating surface (3) adapted to support food products to be cooked, an upper member (4) associated to a top heating surface (5) and joined in an articulated manner to the base member (2) so that, when the upper member (4) is displaced towards the base member (2), the top heating surface (5) comes to lie opposite to the bottom heating surface (3) so as to enclose the food products therebetween. The upper member (4) is adapted to close in onto the base member (2) so as to form a cooking cavity (6) containing the heating surfaces (3, 5), wherein the cooking cavity (6) defines a radiation shield capable of retaining the microwaves inside the cooking cavity (6) itself.

Abstract: A method of producing a packaged batter which does not require refrigeration and has a useful shelf life is disclosed. The method includes forming the batter by initially sterilizing flour and mixing it with other sterile ingredients. The batter is then sterilized by subsequent exposure to an ultraviolet sterilizing beam before packaging. The entire process is performed in a common sterile environment. A system for producing this batter is also disclosed.

Abstract: The present invention provides a microwave oven and a method of operating a microwave oven, which minimises user involvement when heating a food item to a desired target temperature. According to the invention, the initial temperature of the food item is measured prior to the heating process, and the required heating time is determined automatically based on the initial temperature, the target temperature, and the amount of food as entered by the user. In order to heat a food item to a desired target temperature, the user only needs to position a container for temperature measurement and enter the amount of food. In particular, the present invention is preferably adapted for heating of baby food, such as baby milk contained in a baby bottle, and in such case the target temperature is preferably preset to about 37° C.

Abstract: A heater is disclosed. The comprises a housing; a reflector; and a pair of opposite connectors supported by the reflector and configured to support opposite ends of a heating element. The reflector is movable between a plurality of positions relative to the housing.

Abstract: A spatter guard for covering food in an oven. The guard includes: a first shell configured to cover food, having: a first semi-hemispherical barrier member with a plurality of apertures therein. Additionally, there is a second shell pivotally coupled to the first shell to substantially form a hemispherical barrier and an array of substantially parallel semi-hemispherical barriers. The array includes a second semi-hemispherical barrier member with a plurality of apertures therein. Moreover, the first shell has a plurality of protrusions extending downwardly from a bottom of the first hemispherical barrier member to space the first shell from a surface. Further, there is a flange that extends outwardly from a bottom of the first hemispherical barrier member. Further, the second shell has a protrusion extending outwardly therefrom and is configured to be used as a handle for actuating the second shell between the first and second positions.

Abstract: Thawing is achieved by applying high-frequency power to a frozen material (R) sandwiched between opposing electrodes. A thawing section of a thawing apparatus (10) includes unit electrodes (302) for a first electrode group as a former stage, unit electrodes (303) for a second electrode group as a latter stage, and unit electrodes (304) for a third electrode group as a further stage. The unit electrodes (302) for the first electrode group are set so that the area of the electrode surface is smaller than the area of the sandwiched surface of the frozen material (R). The unit electrodes (303) for the second top electrode group are larger than the area of the unit electrodes (302) for the first electrode group. The unit electrodes (304) for the third electrode group are larger than the area of the unit electrodes (303) for the second electrode group.

Abstract: A food package kit including a plurality of trays having a bottom, a sidewall extending upwardly from the bottom and terminating at a top end, and a flange extending from the sidewall opposite the bottom, the flange includes a rim section configured to receive a sealing film, and a recessed section extending from the rim section, wherein each of the opposed longitudinal edges intersect with a lateral edge at a corner, wherein the kit also includes a sleeve adapted to contain the trays completely therein, the sleeve including a sleeve top, a first depending sleeve side, and a second depending sleeve side and a sleeve bottom, wherein the tray is completely disposed within the sleeve by frictional force between the tray and the sleeve.

Abstract: Apparatus for cooking food products on both sides thereof, comprising a base member associated to a bottom heating surface, a first electric heating element located between the base member and the bottom heating surface, an upper movable member associated to a top heating surface, a second electric heating element located between said upper member and said top heating surface, and one or more microwave generators housed in the base member; when said upper member is lowered, the top heating surface comes to lie opposite to the bottom heating surface so as to form a cooking cavity therebetween. Said first electric heating element is separated from the bottom heating surface by a hollow space and the microwave generator is placed in such position, with the use of appropriate wave-guide means, as to allow the microwaves issuing therefrom to propagate towards said hollow space and, eventually, towards the bottom surface of said bottom heating surface.

Abstract: The present invention provides a combination weighing apparatus (1) capable of eliminating the need for memo paper for messages and reminders. A memory (22) of a control unit (20), which comprehensively controls the operation of the combination weighing apparatus (1), is provided with a memo information storage unit (22b) that stores memo information. In addition, the control unit (20) is provided with a retrieval control unit (21a) that retrieves memo information stored in the memo information storage unit (22b), and a display control unit (21b) for displaying the memo information retrieved by the retrieval control unit (21a). Furthermore, a touch screen (30), which is a memo information input means for inputting memo information, is connected, capable of sending and receiving signals, to the control unit (20).

Abstract: The present invention provides a process and apparatus for branding a foam portion formed on the surface of a liquid beverage disposed in a container. The process includes providing a heat source defining an area corresponding to the shape of a desired brand to be formed in the foam and heating the heat source to a temperature of at least about 212 degrees Fahrenheit. The heat source is then engaged with the foam thereby vaporizing the foam in the area of the brand without disturbing the foam adjacent to the brand. The process further includes allowing the vaporized foam to escape to the atmosphere, thus the foam adjacent the brand is not disturbed. The apparatus includes a body, a die coupled to the body and defining a face having a shape corresponding to a desired brand to be formed in the foam. A heating element is coupled to the die.

Abstract: Heating devices and methods which are particularly useful in vending machines for hot Foods. Foods such as beverages contained in individual containers such as cans are rapidly heated to serving temperature by induction heating for delivery to a customer. Various types of foods with food by varying the power and timing of the inductive heating. The type of food is identified by machine-readable indicia on the container which are automatically scanned prior to heating. The food containers may be agitated before, during and/or after heating to mix the contents and distribute heat evenly. The containers are heated in a vertical orientation to safely heat the food without overheating or damage to the container. A power management protocol turns off non-essential components of the vending machine while the inductive heater is energized to permit the vending machine to operate on a standard 120 VAC, 15 A electrical circuit without overload.

Abstract: A process for making caffe latte macchiato from coffee, milk and frothy milk, may include loading at least part of the frothy milk with oscillations in the ultrasonic range before the addition of coffee. An apparatus for making caffe latte macchiato from coffee, milk and frothy milk, may include a coffee unit that is used to supply coffee, a milk unit that is used to supply at least a frothy milk, and a mechanism for loading the frothy milk with oscillations.

Abstract: An underwater thawing and freezing device includes: a thawing and freezing tank for containing therein ethyl alcohol water as a thawing and freezing liquid; a plurality of wave motion piezoelectric vibration elements for generating wave motions in the thawing and freezing tank; a temperature control unit for controlling a temperature of the ethyl alcohol water at a predetermined temperature, the temperature control unit having a temperature sensor for detecting the temperature of the ethyl alcohol water; and a control unit for controlling the wave motion piezoelectric vibration elements. The plurality of wave motion piezoelectric vibration elements generate wave motions at a plurality of different frequencies. The wave motions travel at an angle of an about 10 degrees inclined from a vertical line from a surface of the thawing and freezing tank, on which the respective wave motion piezoelectric vibration elements are provided.

Abstract: A coffee bean roaster and a method for roasting coffee beans using the roaster are disclosed. The coffee bean roaster includes an oven having a ceramic heating plate with a gate, and a rotary sliding unit to enter the gate so as to slide into the ceramic heating plate, so that the rotary sliding unit roasts coffee beans while rolling the coffee beans and spacing the coffee beans from both the ceramic heating plate and a burner. The method for roasting coffee beans using the coffee bean roaster includes entering the rotary sliding unit containing the coffee beans into the oven through the gate so as to place the rotary sliding unit in the oven at a position spaced apart from both the ceramic heating plate and the burner, roasting the coffee beans by far-infrared radiant heat emitted from the ceramic heating plate, and reburning combustion gases, generated from the roasting of the coffee beans, by the burner.

Abstract: The present invention discloses an improved apparatus and method for making a vacuum microwaved food product on a commercial scale. The invention discloses a rotatable carousel having an annular region for a food product for placement into a vacuum microwave. Food products such as strawberries can be placed into the annular region and dehydrated in a vacuum microwave.

Abstract: Methods and apparatus for producing pieces of sweetened, dried fruit. Methods as described in the present disclosure generally include supercooling sweetened, dried fruit having a moisture content between 8% and 18%, and then breaking the supercooled fruit into pieces having an appropriate size distribution. Supercooling the fruit may be accomplished by immersing or otherwise exposing the fruit to a supercooling substance such as liquid nitrogen, liquid oxygen, or solid carbon dioxide. Breaking the fruit may be accomplished, for example, by rapidly vibrating the supercooled fruit on a screen, or by passing the supercooled fruit through a cutting device such as a centrifugal slicer, among others. A system for producing pieces of sweetened, dried fruit may include apparatus for drying the fruit, infusing it with sugar or otherwise sweetening it, immersing or otherwise exposing the fruit to a supercooled substance, and/or breaking the fruit through vibration, cutting, or the like.

Abstract: An electric cooker having a composite heat source includes an external case having an air inlet and an air outlet, a cooking plate mounted on an upper surface of the external case to be a top plate thereof, a heat generating unit mounted between the external case and the cooking plate, the heat generating unit including a work coil and an electric heater and arranged coaxially with the air inlet with respect to a center of the air inlet, a cooling unit coaxially arranged with respect to the center of the air inlet between the air inlet and the heat generating unit, the cooling unit cooling the heat generating unit, an air duct provided below the heat generating unit, and a reflector forming an outer cover of the electric heater.

Abstract: The product is enriched and supplemented with natural extracts and organic additives comprising organic antioxidants consisting of fractions of biophenols of vegetable origin, preferably different from those existing naturally in olive oil, by means of the anhydrification of the natural extracts and their solubilization in glycerol water in proportions of 1:1.

Abstract: A heater unit comprises: a hot wire heating unit; an induction heating unit provided adjacent to the hot wire heating unit and operated by induction heating; and connectors each for connecting the hot wire heating unit to the induction heating unit. A cooker comprises: a casing; a heating plate provided on an upper surface of the casing; a hot wire heating unit provided on a bottom surface of the heating plate for generating heat according to application of an electric power; an induction heating unit provided on the bottom surface of the heating plate for being adjacent to the hot wire heating unit and operated by induction heating; connectors each for connecting the hot wire heating unit to the induction heating unit; and support members each provided on the bottom surface of the hot wire heating unit and for supporting the hot wire heating unit.

Abstract: An emitter tube has an outer surface and an inner surface, wherein the inner surface defines a cavity of the emitter tube, and the cavity of the emitter tube is adapted for receiving food. An outer tube has an inner surface that defines a cavity of the outer tube, and the emitter tube is positioned in the cavity of the outer tube. A heating unit is for heating the outer surface of the emitter tube so that heat energy is transferred by conduction from the outer surface of the emitter tube to the inner surface of the emitter tube, and the inner surface of the emitter tube emits infrared radiant energy into the cavity of the emitter tube so that a majority of the energy that is transferred to the food within the emitter tube is in the form of infrared radiant energy.

Abstract: A microwave heating system utilizes a microwave energy generator to provide microwave energy through wave guides to targets. The targets are microwave absorbers and thereby increasing temperature upon the contact of microwave energy. The heated targets then transfer heat to an area to be heated such as by conduction, convection or radiation depending on the particular embodiment. A sensor in the area to be heated provides an input to a controller for controlling the input of microwave energy to be directed to the target.

Abstract: A heater unit is provided, the heater unit equipped with an induction heating coil and an electric heater selectively operated based on kind and state of a load of a cooking vessel placed on the heater unit. The kind is determined by an input current inputted when a load-type determination unit causes the induction heating coil to be operated and a resonance current flowing into the induction heating coil. The state is determined by a temperature change of the heater unit when a load-state determination unit allows the electric heater to generate heat, and the induction heating coil and the electric heater are selectively operated based on the determined kind and state of the load. Accordingly, a user needs not to scrupulously determine the kind of the cooking vessel and the electric cooker is not operated under a no-load state to prevent occurrence of safety accidents.

Abstract: A blender for blending foodstuff comprising a motor housing that encloses an electric motor and has a first end and a second end. An upper housing is attached to the first end of the motor housing. The motor housing includes a fan driven by the motor controlled by a plurality of switches positioned behind a flexible cover. A transparent base having translucent base feet and an open bottom partially surrounds the motor housing and has a first end. The first end of the base is clamped between the upper housing and the first end of the motor housing to thereby solely suspend the motor housing from the first end of the base. A shroud is positioned partially around the motor within the motor housing. The fan draws air through the open bottom of the base into the second end of the motor housing and then around and outside of the shroud into the open top of the shroud to thereby cool the motor. The air is then directed out through the open side portion of the shroud and then sealingly vented to atmosphere.

Abstract: The present invention relates to a combined toaster and microwave oven having a function to cook food by using microwave and a function to bake bread. Accordingly, the present invention provides a combined toaster and microwave oven comprising: a body forming an appearance thereof; a cavity formed in the body, for accommodating objects to be cooked by using microwave; an electronic chamber provided at a portion inside the body and in which electronic parts for applying microwave into the cavity are installed; and a toaster. The toaster comprises: a toaster case provided in the front of the electronic chamber and having slits on both sides thereof; at least one tray assembly having means for receiving and ejecting bread and preventing the bread from slanting; and a heater assembly installed inside the toaster case, for heating the bread.

Abstract: A food preparation system includes a non-contact power supply for energizing a cooking appliance. The food preparation system includes a communication system for enabling communication between a food appliance and the system. The appliance transmits an identifier to the system. If the appliance does not have a transmitter, the system attempts to determine the type of appliance from a characterization of the power consumption by the appliance. If the appliance cannot be characterized, the food preparation system can be operated manually.

Abstract: Industrial apparatus for applying radio-frequency electromagnetic fields to semiconductive dielectric materials comprises a radio-frequency voltage generator and an applicator device for applying radio-frequency electromagnetic fields. The applicator device comprises a plurality of electrodes electrically connected to the electrical generator for generating between then a radio-frequency electromagnetic field with electrical and magnetic components arranged in a preferential direction. The applicator device further comprises at least one pair of equipotential electrodes substantially aligned in the preferential direction and material transportation means for housing and transporting semiconductive dielectric material within the applicator device in a direction substantially parallel to the preferential direction.

Abstract: A high frequency heating apparatus having a steam generating function including a heater main body 111 embedded with heater 27, a transport tube heating portion 113 for boiling a liquid in a transport tube 112, and a heat conduction control portion 114 comprising a material having a heat conductivity smaller than a heat conductivity of a material forming an evaporating portion 25 and capable of restraining adherence of scale in accordance with local boiling in the transport tube by reducing an amount of heat conducted to the transport tube 112 while ensuring heat energy supplied to an evaporating side by setting heater to a high temperature. Further, a steam supply mechanism for excellently maintaining a balance of supply of the heat energy to a side of a transport portion and a side of an evaporating portion and continuously generating steam at a high temperature near to 100° C. can be provided.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: A door structure of a microwave oven usable as a pizza oven, wherein a pan is coupled to an inner surface of the door such that the pan is integral with the door, and a handle is mounted to an outer surface of the door. The handle has various structures so that the handle is separable from the door or is hingably mounted to the door to move between a folded state and an unfolded state. The door structure may be configured to simultaneously open the door and eject the pan. The user can stably open and close the pizza oven door, using only a handle, under the condition in which the pizza oven door and pizza tray are not supported. The handle has a structure capable of effectively supporting the weight of the oven door while having a foldable structure so that the handle can be conveniently used.

Abstract: A door structure of a microwave oven usable as a pizza oven, wherein a pan is coupled to an inner surface of the door such that the pan is integral with the door, and a handle is mounted to an outer surface of the door. The handle has various structures so that the handle is separable from the door or is hingably mounted to the door to move between a folded state and an unfolded state. The door structure, may be configured to simultaneously open the door and eject the pan. The user can stably open and close the pizza oven door, using only a handle, under the condition in which the pizza oven door and pizza tray are not supported. The handle has a structure capable of effectively supporting the weight of the oven door while having a foldable structure so that the handle can be conveniently used.

Abstract: A door structure of a pizza oven incorporated in a microwave oven. The door structure has a seal locking means mounted thereon to bring the door into close contact with an inlet of the oven chamber. The seal locking means includes a handle mounted to an outer surface of the door; a locking lever mounted to a hinge in the interior of the door; a pusher extending from one end of the locking lever and being arranged beneath the handle; a locker formed at the other end of the locking lever and that is configured to engage an inlet edge of the oven chamber; and an elastic member disposed between the pusher and the handle to bias the pusher away from the handle, and thus, to engage the locker with the inlet edge of the oven chamber. The seal locking means can further include an elastic seal pad attached to the locker or the inlet edge of the oven chamber.

Abstract: A filling level sensor device for an electrically conductive reservoir for supplying an electrically conductive fluid in a household appliance includes an electrical control unit and an electrode. The electrical control unit includes an evaluation circuit, a memory and a power supply. The electrode is connected to the power supply so as to carry a current flow. The electrode is electrically insulated from the reservoir and disposed at least partially in a chamber of the reservoir. The evaluation circuit is configured to compare, to a reference value stored in the memory, a magnitude of the current flow or of a corresponding physical quantity. The power supply is configured to generate an alternating current between the power supply and the electrode.

Abstract: An induction hob comprising a hotplate, beneath which at least one induction mechanism is situated in a housing. The housing comprises a base and lateral walls that project vertically and are connected to the hotplate. The walls delimit an inner chamber of their corresponding housing containing the induction mechanism. At least one sub-section of the housing base is configured as a one-piece plastic section.

Abstract: An apparatus and a method automatically cook food, for example, a hulled grain such as buckwheat, thereby conveniently providing the uniform and optimal cooking quality of the food to a user. The cooking apparatus includes a cooking cavity that contains food to be cooked and water therein, and a heating unit that heats the food and the water. The cooking apparatus further includes a control unit operated in such a way as to heat the food and the water at a preset initial output of the heating unit, first to reduce the output of the heating unit to a first reduced output and allow the heated high temperature water to be absorbed into the food after a first preset time has elapsed, and second, to reduce the output of the heating unit to a second reduced output and cook an inside of the food using the high temperature water absorbed into the food after the water has simmered.

Abstract: Toaster cum microwave oven having a heater for toasting bread, including a memory for storing a voltage level to a heater according to the function of the toaster the user selects, a temperature sensor for sensing an inside temperature of the toaster, and a microcomputer for controlling a toasting time period according to a kind and a toasting level of bread the user selects, and an inside temperature of the toaster, and controlling the microwave oven according to a command received through the first key input part, thereby permitting toasting bread to a desired degree of toasting regardless of the inside temperature and continued user of the toaster.