PURPOSE: To provide a cooking utensil which is capable of estimating the degree of cooking from the consumption of oxygen when oxidation and decomposition take place in the passage of gas generated from a foodstuff, and further deciding a menu from time changes of an inherent physical quantity and performing automatic cooking without variability.
CONSTITUTION: This cooking method is designed to determine the end of cooking from a determination method 1 which is based on foodstuff temperature (T) during cooking, foodstuff weight (m), heating time, foodstuff temperature time gradient and weight time gradient in a cooking utensil capable of being heated with high frequency or a heater and a determination method 2 which is based on oxygen concentration changes caused by oxygen cracking of gas generated from the foodstuff and enables automatic cooking to be made without variability in a desired cooking quality and simplifies the operation of cooking utensils.
FUJITANI YOSHITOMO
KOMENO NORIYUKI
