PURPOSE: To give dipping effect sufficient for food to be boiled and cooked independently of amounts of food to be boiled and cooked and water which are contained and initial water temperature, by carrying out processes for compensating rise of temperature and water absorption in order.
CONSTITUTION: A food to be boiled and cooked such as rice, beans, etc., is contained together with water in a vessel and the vessel is heated till the detection temperature, i.e. vessel temperature attains the prescribed temperature (T1) set at lower value than target temperature (T2) and when the detection temperature attains the prescribed temperature (T1), the heating is stopped and then the vessel is heated till the detection temperature attains the target temperature (T2) and when the detection temperature attains the target temperature (T2), heat-stopping process for compensating rise of temperature is carried out. Then it is repeated for a prescribed time that when the detection temperature attains lower set temperature (T3), heating is started and when the detection temperature attains upper set temperature (T4), heating is stopped so as to carry out process for compensating water absorption.
MIYAKE KAZUYA
KAWAGUCHI HIROAKI
TOSHIBA HEATING APPLIANCES CO