Cooking appliance

Abstract: Changes in the physical amount to be caused from the cooked during the cook progressing operation are inputted into a cooking degree estimating means (8) having a neural network so that the surface temperature and the center temperature of the cooked are estimated in real time. The cooking means (3) is controlled in accordance with the temperature information so that the cooking performance in the automatic cooking operation is improved and the concentrated classification of the operation keys for each of the cooking categories is effected so as to improve the operationality.

Description: BACKGROUND OF THE INVENTION The present invention generally relates to cooking appliances such as electric oven, electronic range or these compound ovens and so on. The operation keys in an operating portion for improving the uses may be concentrated, and the cooking performance in the automatic cooking operation may be improved. The electronic control art penetrates conspicuously into the recent home appliances with appearance of microcomputers. Cooking appliances provided with various functions are realized especially with temperature sensors, humidity sensors and microcomputers being combined. One of the functions is an automatic cooking operation. US-A-4 914 277 discloses an electronic control for an electric home oven comprising 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 microprocessor, into which are selectively transferred during a stop in the cause of cooking, on command of the user or automatically, the parameters contained at a given moment in the learning memory. A cooking appliance for directly detecting the surface temperature of the cooked with the use of an infrared ray temperature sensor so as to control a heating means, a cooking appliance for inserting a temperature probe into the cooked so as to directly detect the temperature for controlling the heating means, a cooking appliance for detecting with a thermistor the atmosphere temperature within the cooking chamber so as to effect an automatic cooking operation in accordance with the information, and the other cooking appliances are invented for practical use. In a grill cooking operation or an oven cooking operation with a cooking appliance using an infrared ray temperature sensor, the heat-proof of the sensor itself becomes a problem as the temperature of the oven interior rises up to 250°C through 300°C. Actually, the sensor is thermally evacuated with the temperature of the cooked being measured to approximately 60°C. Thereafter, the temperature is adapted to be estimated with a temperature grade reaching to 60°C. Therefore, considerable dispersion is caused in the finishing operation of the cooking. In a cooking appliance for detecting the temperature with a temperature probe being inserted directly into the cooked, it is positive in terms of temperature detection, with problems that convenience is restricted, and sanitation is inferior. An automatic cooking method of a cooking appliance using the conventional thermistor the most often adopted will be described hereinafter. Fig. 13 (a) shows the change characteristics in the atmosphere temperature within the cooking chamber from the cooking start. The temperatures are detected with the thermistor. The cooking time of the cooked is determined with (a numerical equation 1). Namely, an elapsed time t1 taken for the atmosphere temperature to reach a certain temperature T is measured and a time t provided through the multiplication of the time t1 by a constant K peculiar to the food is made a cooking time. t = t1 + K X t1 When the repetitive cooking is effected, the temperature within the cooking chamber becomes extremely high. Fig. 13 (b) shows the change characteristics in the atmosphere temperature within the cooking chamber from the cooking start in the case. The atmosphere temperature is once lowered or is raised. Fig. 13 (b) is different from Fig. 13 (a). This is because the heat within the cooking chamber is absorbed into the cooked for some time if the cooking operation starts when the initial temperature within the cooking chamber is high. In this case, the cooking time cannot be decided with the (numerical equation 1). Conventionally the cooking time is decided roughly. A cooking appliance which is superior in cooking performance and operationality is hard to realize with the method. It is said that there is considerable interrelation depending upon the cooking category among the cook finishing, the surface temperature of the cooked, and so on. The highest cooking appliance can be realized even in terms of finishing of the cooked, also of concentration of the operating keys in the cooking category if the surface temperature during the cooking operation of the cooked can be positively recognized with real time without contact. The cooking degree can be recognized by the detection of the surface temperature of the cooked, and so on. As such a problem as described hereinabove exists, it is difficult to realize such a cooking appliance. Recently researches of applying the neural network into various fields are engaged actively. Special cells called neuron exist in a living body. The neuron are combined in large amount as operation elements in the brains of the living creature. The neuron rule flexible information processing referred to as "learning", "storing", "judging" , "association" and so on a brain has. A model called neural network is proposed for numerically analyzing the characteristics of the signal transmission the nerve cells have. The possibility of various applications are checked. SUMMARY OF THE INVENTION Accordingly, the present invention has been developed with a view to substantially eliminating the above discussed drawbacks inherent in the prior art and for its essential object to provide an improved cooking appliance. In order to achieve the above object and further objects, according to the present invention, there is provided a cooking appliance, comprising a cooking chamber for accommodating an object to be cooked, a cooking means for cooking the object within said cooking chamber, a physical characteristic detecting means for detecting a change in a physical characteristic in said cooking chamber while the object is cooked and providing an output signal representing the detected change in the physical characteristic, a timer means for counting the amount of time that elapses from said cooking means starting to cook the object, said timer means providing an output signal representing the amount of time, a cooking degree estimating means for estimating the degree to which the object has been cooked and for outputting a signal representing an estimate of the degree to which the object has been cooked based on said output signals from said physical characteristic detecting means and said timer means, and a control means for outputting a control signal to said heater when said signal outputted from said cooking degree estimating means indicates an estimate of the degree to which the object has been cooked, wherein there is further provided a power supply voltage detecting means for detecting the voltage of a commercial power supplied to said cooking chamber and providing an output signal representing the detected voltage, and said cooking degree estimating means is composed of a neural network model means and provides the estimate of the degree to which the object has been cooked further based on said output signal from said power supply voltage detecting means. Further advantageous embodiments are defined in the sub-claims. In order to recognize the cooking degree, a neural network is used as a means to indirectly estimating the information of the physical amount, within the cooking chamber, detectable actually the surface temperature and the center temperature of the cooked difficult to detect in practical use. That is why the temperature relationship between the input information and the cooked is ambiguous and the conventional method is judged to be difficult to realize as the setting of the function form and the difficult adjustment of the parameters are considered predictable when a non-linear recursion analyzing method is used. One of the characteristics of the neural network, "Approximate Realization of Continuous Mapping Function", was used. The surface temperature and the center temperature of the cooked during the cooking operation were estimated actually from the physical information capable of measuring · detecting operation. The information capable of being sensed with the cooking appliance is temperature information around the cooked, humidity information, commercial power supply voltage information, elapsed time information from the cooking start and so on. The present invention realizes a cooking appliance where the neural network for estimating with real time the surface temperature and the center temperature of the cooked during the cooking operation is built, the neural network is transferred to the microcomputers of the cooking appliance so as to concentrate the operating keys in the operating portion and to improve the cooking performance in the automatic cooking operation. BRIEF DESCRIPTION OF THE DRAWINGS These and other objects and features of the present invention will become apparent from the following description taken in conjunction with the preferred embodiments (see Fig 2.ff and embodiments 2-4) thereof with reference to the accompanying drawings, in which; Fig. 1 is a block diagram of a cooking appliance in one embodiment shown for helping to understand the invention explained further on; Fig. 2 and Fig. 3 are each a block diagram of a cooking appliance in an embodiment of the present invention; Fig. 4 is a block-diagram of an operating portion using a cooking appliance in accordance with the block diagram of Fig. 1 through Fig. 3; Fig. 5 is a detailed view of a cooking category of the cooking appliance; Fig. 6 is a view showing the finishing surface temperature for each of the cooking categories of the same cooking appliance; Fig. 7, (a) to (c), is graphs showing one example of an experiment data of the cooking appliance in accordance with the block diagrams of Fig. 1 through Fig. 3; Fig. 8, (a) to (c), is graphs showing still another example of the experiment data of the cooking appliance; Fig. 9, (a) to (c), is graphs showing a further example of the experiment data of the cooking appliance; Fig. 10 is a block diagram showing the construction of a multilayer perceptron using the neural network model means using the cooking appliance; Figs. 11(a) and 11(b) are graphs showing the characteristics of the experiment data of the same cooking appliance and of the estimating temperature; Fig. 12 is a graph for illustrating the switching timing of the cooking means of the cooking appliance in accordance with the block diagram of Fig. 3; and Figs. 13(a) are 13(b) are graphs as to how to decide the optimum cooking time in accordance with the conventional cooking appliance. DETAILED DESCRIPTION OF THE INVENTION Before the description of the present invention proceeds, it is to be noted that like parts are designated by like reference numerals throughout the accompanying drawings. The present invention will be described hereinafter with reference to Fig. 1 through Fig. 12 in accordance with the following embodiments. (Embodiment 1) An embodiment where a grill portion of an oven range has been applied as a cooking appliance will be described hereinafter. A block diagram thereof will be described in Fig. 1. The cooking appliance 1 is composed of a cooking chamber 2 for accommodating the cooked, a cooking means 3 (a heater in the present embodiment) for cooking things to be cooked, a controlling means 4 for controlling the cooking means 3, a physical amount detecting means 5 for detecting changes in the physical amount to be caused from the cooked during the cooking operation, an A/D converting means 6, a clocking means 7, a cooking degree estimating means 8 for estimating the cooking degree of the cooked, and a operating means 9. The physical amount detecting means 5 is adapted to detect the atmosphere temperature within the cooking chamber 2 in the present embodiment. The physical amount detecting means 5 is composed of a thermistor and so on. The cooking degree estimating means 8 is a temperature estimating means for estimating the temperature of the cooked in the present embodiment. The clocking means 7 counts a time from the cooking start. The operating means 9 is composed of a category selecting key 10 for selecting the category of the food and a cooking key 11 for effecting cooking start · stop. Fig. 4 shows the construction of the operating means 9. A category selecting key 10 can select five types of categories. Reference numeral 10a shows a slice of fish · meat broiling with net, reference numeral 10b shows gratin · foil grilling, reference numeral 10c shows fish · meat broiling with soy, reference numeral 10d shows fish broiling with soy into good appearance · meat with bones in it, reference numeral 10e shows half-dried. The detailed menus included in the respective categories are shown in Fig. 5. The cooking degree estimating means 8 in Fig. 1 is adapted to estimate the surface temperature and the center temperature of the cooked in accordance with the outputs of the physical amount detecting means 5, the clocking means 7, the category selecting key 9. The controlling means 5 is adapted to control the cooking means 3 in accordance with the output of the cooking degree estimating means 8. The cooking means 3 is a heater which is disposed in a cooking chamber 2. Reference numeral 6 is an A/D converting means for converting the output of the physical amount detecting means 5 into digits.. It has been confirmed by a cooking experiment that there are considerable interrelations between the surface cooking temperature of the cooked and the finishing of the food. Fig. 6 shows the surface temperatures at the finish time for each confirmed cooking categories. The surface temperatures is measured with a thermoelectric couple being engaged with the cooked. The optimum broiled condition for fish or the like is most suitable at 60°C through 70°C not only at the surface temperature, but also at the center temperature. It is confirmed by experiments how the surface temperature and the center temperature of the cooked from the cooking start and the atmosphere temperature within the cooking chamber are changed as time passes for each of the cooking categories. Fig. 7 (a) shows the time changes, with solid lines, in the thermistor voltage for detecting the temperature within the cooking chamber from the cooking start in a case where a mackerel is broiled with salt in a representative menu of a sliced fish which is in a first cooking category. Fig. 7 (b) shows with solid lines the time change in the surface temperature from the cooking start in the same cooking experiment. Fig. 7 (c) shows with solid lines the time change in the center temperature from the cooking start in the same cooking experiment. The commercial power supply voltage is 100V. The thermoelectric couple is engaged so as to effect a measuring operation even in the detection of the center temperature. In Fig. 8, like Fig. 7, time change in the thermistor voltage, time change in the surface temperature, time change in the center temperature when macaroni gratin which is a representative menu of a second cooking category is experimented in cooking are respectively shown with solid lines in Fig. 8 (a), Fig. 8 (b) and Fig. 8 (c). These experiments are effected with the amount (one fish and four fishes) of the cooked and the initial temperature of the cooked before the cooking start being changed. As a result, the temperature within the cooking chamber is likely to be raised as the amount of the cooked becomes less from Fig. 7 and Fig. 8, and the surface temperature and the center temperature of the cooked rise quickly. The center temperature of the cooked is saturated before and after 100°C. If, for example, the initial temperature before the cooking start of the cooked is different at 0°C and 10°C, the cooking start early stage is different for a moment in the heater cooking. It is found out that the time change in the thermistor voltage, the time change in the surface temperature · the center temperature are approximately the same. It is found out that the difference at the initial temperature of the cooked does not influence so much upon the surface temperature and the center temperature at the cooking completion time. As the temperature within the cooking chamber rises to approximately 200°C in the oven · grill cooking, it seems that the difference is not caused if the initial temperature of the cooked is different by ± 10°C. Likewise, the similar results are obtained by the similar experiments about the third cooking category, the fourth cooking category, the fifth cooking category, and by the cooking experiment about the cooking menu within the same category. Experiments in a case where a repetitive cooking operation is effected are also effected. Here an example of a mackerel to be broiled with salt in the representative menu of the first cooking category is shown. The experiment contents are completely the same as the above described contents except for a point where the temperature within the cooking chamber at the cooking start time is extremely high. Fig. 9, (a) to (c), shows the characteristics thereof. In the time change in the thermistor voltage in this case, the voltage lowers for some time after the cooking start, and thereafter also rises. This is because the heat within the cooking chamber is absorbed into the cooked. The change due to the difference in the amount of the food is similar to the result shown in Fig. 7. The surface temperature Ts of the cooked can be expressed in (a numerical equation 2) with a function F. Ts = F (Vs, ΔVs, W, t, C) wherein Ts is a surface temperature of the cooked, Vs is a thermistor voltage for detecting the atmosphere temperature within the cooking chamber, ΔVs is time change thereof, W is weight of the cooked, t is an elapsed time from the cooking start, C is a cooking category. As the difference in the weight W of the cooked cab be identified from Fig. 7, Fig. 8, Fig. 9 by the different change in the thermistor voltage for detecting the atmosphere temperature within the cooking chamber, the surface temperature Ts of the cooked can be expressed by a (numerical equation 3). Ts = F (Vs, ΔVs, t, C) The center temperature Tc can be also expressed with a similar function. Obtain a function F from the above described result, and the surface temperature and the center temperature of the cooked can be indirectly estimated with the actual time by the inputting operation of atmosphere temperature change information within the cooking chamber, the elapsed time information from the cooking start, the cooking category as input information. As it is clear whether or not the food is actually finished at the center temperature through an interrelation between the finishing condition of the cooked and the surface temperature, a temperature probe is not required to be inserted directly into the cooked if the surface temperature and the center temperature of the cooked can be estimated indirectly from the atmosphere temperature information and so on within the cooking chamber. Also, the surface temperature which is impossible to measure can be recognized to a finishing completion as the heat-proof property is limited in a infrared ray temperature sensor, so that efficient cooking appliance easy to use can be realized if the cooking means is controlled in accordance with the temperature information. In the present embodiment, a function F is obtained with the use of "The Approximate Realization of Continuous Mapping Function" which is a characteristic of a neural network. There is a document 1 ("Parallel Distributed Processing" written by D. E. Rumelhart, James L. McClelland and the PDP Research Group, Copyright 1986 The Massachusetts Institute of Technology, and the Japanese version "PDP model" translated by Toshikazu Amari and issued by Sangyo-Tosho K.K. in 1989) as a neural network model means to be used. In the present embodiment, a multilayer perceptron with an back propagation method being used as the most well-known learning algorith described in the document 1 is provided with a cooking degree estimating means 8 as a neural network model means. Fig. 10 shows the construction of the neural network model means. The perceptron is of three layers and the neuron of an intermediate layer is ten in number. Data obtained from such cooking experiments as shown in Fig. 7, Fig. 8 and Fig. 9 are used as learning data. Four information of a thermistor voltage which is the atmosphere temperature information within the cooking chamber that becomes parameters of the above described function F, the time variation portion (a thermistor voltage level one minute before from the present time point) thereof, the elapsed time information from the cooking start and the cooking category is inputted into the neural network model means. The output of the neural network model means is composed of the surface temperature and the center temperature of the cooked. The learning operation is effected while the data for each of the six seconds are being sampled. How to learn is omitted in the description as it is known in the document 1. As a result, it is confirmed that the surface temperature and the center temperature of the cooked can estimated from the input information with few errors. The surface temperature and the center temperature can be estimated with few errors even if the amount of the cooked is not learned when the amount of the cooked is within the learned data range with a generalizing operation being provided in the neural network model means. Namely, the above described function F can be approximated by the neural network model means. In this manner, a plurality of connection strength coefficients of the neural network model means which is finished the learning and the network construction of the neural network model means are given to the cooking degree estimating means 8 so that the temperature estimating means 8 can estimate indirectly in real time the surface temperature and the center temperature of the cooked in accordance with the input information. An operation will be described hereinafter with reference to a block diagram shown in Fig. 1. The cooked is put in a cooking chamber and a cooking category is selected by a category selecting key 10 within the operating means 9. The cooking starts with the cooking key 9b. The category information is inputted into the cooking degree estimating means 8 through a controlling means 4. The controlling means 4 outputs a signal for starting the clocking to a clocking means 7 and also, outputs a cooking start signal so as to heat the cooking means 3. The clocking information of the clocking means 7 is inputted into a cooking degree estimating means 8. The physical information (atmosphere temperature information) within the cooking chamber during the cooking operation is being inputted into the cooking degree estimating means 8 moment by moment with the output of the physical amount detecting means 5 being digitally converted by an A/D converting means 6. The cooking degree estimating means 8 sometimes estimates the surface temperature and the center temperature of the cooked moment by moment under the inputted signal · information so as to output the information into the controlling means 4. The controlling means 4 operates so as to control the cooking means 3 in accordance with the estimating temperature information. Namely, the cooking means 3 is controlled until the estimating surface temperature reaches a temperature shown in Fig. 6. If the estimating center temperature does not reach 70°C at that time, the cooking means 3 is controlled so as to reduce the power of the cooking means 3 for stopping the cooking means 3 if the estimated center temperature becomes 70°C. Also, if the estimated surface temperature reaches a temperature shown in Fig. 6 after the cooking start, and the estimated center temperature at this time is 70°C or more, the cooking means 3 at that time point comes to a stop. According to the present embodiment, as the surface temperature and the center temperature of the cooked can be estimated positively to the cooking completion without contact a thermister sensor by the use of the neural network model means, the cook finishing performance of the cooked can be improved, and a plurality of automatic single cooking menus can be concentrated upon a cooking category, thus becoming very convenient in uses. The conventional temperature probe is not necessary to be inserted directly into the cooked, thus being sanitary. The problem of heat-proof property to be caused in the case of the infrared ray temperature sensor can be removed. When the cooking operation is repeated with a cooking appliance using the conventional thermistor, a problem of inferior cooking performance due to the rough decision of the automatic cooking time can be removed. (Embodiment 2, an embodiment using the invention) An object of the present embodiment shown in Fig. 2 is to further improve the accuracy of the temperature estimation of the cooked as compared with the cooking appliance of the embodiment 1 with respect to the variation in the commercial power voltage. Namely, the embodiment 2 is different from the embodiment 1 in that a power supply voltage detecting means 12 for detecting the commercial power supply voltage is provided. The cooking experiment for it is effected about a cooking menu of a fifth cooking category from a first cooking category. A mackerel broiled with salt in the first cooking category as in the embodiment 1 and a macaroni gratin in the second cooking category are shown in experiment results in Fig. 7, Fig. 8 and Fig. 9. These experiments are effected with the commercial power supply voltage (85v and 110v) being varied as circumference conditions. One point chain lines in Fig. 7, Fig. 8 and Fig. 9 are results at 110V in power supply voltage, and broken lines are at 85V. As a result, the atmosphere temperature within the cooking chamber is likely to rise as the power supply voltage is higher from Fig. 7, Fig. 8 and Fig. 9, and it is found out that the surface temperature and the center temperature of the cooked rise quickly. The parameter of the commercial power supply voltage V T is inputted into the function of the (numerical equation 3) shown in the embodiment 1 so that the estimating accuracy of the surface temperature Ts of the cooked can be further improved. The same thing can be said even about the center temperature. The relationship is shown in a (numerical equation 4). Ts = F (Vs, ΔVs, t, C, V T ) The commercial power supply voltage V T is inputted into the neural network model means of the cooking degree estimating means 8 so as to effect the learning operation as in the embodiment 1. As a result, the neural network model means is confirmed to approximate the function F of the (numerical equation 4) properly. Fig. 11 shows the estimated temperature results. Fig. 11 (a) shows a time when the temperature within the cooking chamber is low at the cooking start time. Fig. 11 (b) is a time when the temperature within the cooking chamber is high. It is found out that the measured value conforms with the estimated temperature properly even if the cooking chamber indoor temperature at the cooking starting time is low or high. According to the construction of the present embodiment, the estimated accuracy of the surface temperature and the center temperature of the cooked can be improved as compared with the embodiment 1 even with respect to the variation in the commercial power supply voltage. (Embodiment 3) The present embodiment is provided with a displaying means 13 for displaying the estimated temperature information of the cooking degree estimating means 8 used in the embodiment 1, the embodiment 2 during the cooking progressive operation. Fig. 4 shows the cooking condition in detail. In the present embodiment, the displaying means 13 is composed of fluorescent display pipes and is provided with an operating means 9. In the present embodiment, the displaying means 13 is composed of a time displaying means 13 (a) for displaying a clock or the like, and a temperature displaying means 13 (b) for displaying in level the estimated surface temperature information level. In the present embodiment, the finish temperatures of the cooked shown in Fig. 6 are displayed in five stage levels. When the estimated surface temperature reaches the level of the temperature, the controlling means 4 operates to display the level display of the temperature on the temperature display means 13 (b). According to the construction of the present embodiment, the cooking appliance becomes extremely convenient to users as the finished condition of the cooked is seen visually in the change of the surface temperature. (Embodiment 4) An object of the present embodiment shown in Fig. 3 is to effect the energization switching control of a plurality of heaters of the cooking means 3 under the estimated surface temperature information and the estimated center temperature information of the cooking degree estimating means 8 so as to improve the performance of the cooking appliance. The cooking means 3 is composed of a heater 3a for radiating the heat from above the respect to the cooked and a heater 3b for radiating the heat from below. The energization of the heater 3a and the heater 3b is switched by a controlling means 4 under the estimated temperature information · the center temperature information so as to effect an control operation. Fig. 12 shows a timing chart of a heater switching operation. If the heater switching temperature (T) is reached through the energization of the lower heater 3b only at the cooking start time, the upper heater 3a only is energized so as to continue to flow the current to the surface temperature of the finishing operation. The heater switching temperature (T) of the first cooking category in, for example, Fig. 5 is assumed to be 65°C. In the present embodiment, the switching temperature (T) is changed by the cooking category so as to effect an optimum control. According to the construction of the present embodiment as described hereinabove, the optimum energization switching control can be effected in accordance with the temperature information if the heater is plural in construction by the estimated temperature information and the cooking performance of the cooking appliance can be improved. In the above described embodiment, the controlling means 4, the clocking means 7, the cooking degree estimating means 8 are all composed of 4-bit microcomputers. They can be composed, needless to say, of one microcomputer. Although information such as atmosphere temperature information of the physical amount detecting means 5, the temperature grade information, the elapsed time information from the cooking start time to be obtained from the clocking means 7, the category information of the cooked to be obtained from the category selecting key 9a, the commercial power supply voltage information and so on is inputted into the temperature estimating means 8. The neural network model means for constituting the cooking degree estimating means 8 is three layers of perceptron and the number of the neurons of the hidden layer is ten. This fact does not restrict the present invention. Although the present embodiment is divided into five categories as the cooking category, the number does not restrict the present invention. Any means will do, if it is a neural network model means which can estimate the surface temperature, the center temperature from the above described input information. Although the atmosphere temperature information is used as physical amount information to be caused during the cooking operation, smoke information, color information about scorching, humidity information, steam information can be applied. In addition, the physical information peculiar to the cooked, shape information such as weight information, volume of the cooked, height thereof and so on may be applied. The estimated accuracy can be further improved if a plurality of sensors are used in combination. In the present embodiment, they were applied to the grill portion of the oven range as cooking appliance.

Claims: A cooking appliance, comprising: a cooking chamber (2) for accommodating an object to be cooked; a cooking means (3) for cooking the object within said cooking chamber (2); a physical characteristic detecting means (5) for detecting a change in a physical characteristic in said cooking chamber (2) while the object is cooked and providing an output signal representing the detected change in the physical characteristic; a timer means (7) for counting the amount of time that elapses from said cooking means (3) starting to cook the object, said timer means (7) providing an output signal representing the amount of time; a cooking degree estimating means (8) for estimating the degree to which the object has been cooked and for outputting a signal representing an estimate of the degree to which the object has been cooked based on said output signals from said physical characteristic detecting means (5) and said timer means (7); and a control means (4) for outputting a control signal to said heater when said signal outputted from said cooking degree estimating means indicates an estimate of the degree to which the object has been cooked; wherein there is further provided a power supply voltage detecting means (12) for detecting the voltage of a commercial power supplied to said cooking chamber (2) and providing an output signal representing the detected voltage; and said cooking degree estimating means (8) is composed of a neural network model means and provides the estimate of the degree to which the object has been cooked further based on said output signal from said power supply voltage detecting means (12). The cooking appliance of claim 1, wherein said signal outputted by said cooking degree estimating means (8) represents an estimated surface temperature of the object to be cooked. The cooking appliance of claim 2, further comprising a display means (13) connected to said control means (4) for displaying changes in the temperature of the object to be cooked from said signal outputted by said cooking degree estimating means (8). The cooking appliance of claim 2 or 3, wherein said cooking means (3) comprises a plurality of heaters (3a, 3b) for heating the object to be cooked and said control means (4) selectively controls said heaters (3a, 3b) for switching activation of said heaters (3a, 3b) in accordance with the estimated temperature of the object to be cooked. The cooking appliance of anyone of the preceding claims, furter comprising an operating means (9) for selecting a cooking category; and said cooking degree estimating means (8) provides the estimate of the degree to which the object has been cooked further based on the category information from said operating means (9). The cooking appliance of claim 5, wherein said operating means (9) comprises a plurality of keys (10, 11) classified into separate cooking categories, each said cooking category corresponding to a degree of cooking indicating at least a desired finishing temperature of the object to be cooked.

Inventors: NAKA MOTOHIKO, NISHII KAZUNARI, UEDA SHIGEKI, WATANABE KENJI, NAKA, MOTOHIKO, NISHII, KAZUNARI, UEDA, SHIGEKI, WATANABE, KENJI
Applicants: MATSUSHITA ELECTRIC IND CO LTD, MATSUSHITA ELECTRIC INDUSTRIAL CO., LTD.
Application year: 1992
Main classification: F24C7
IPC codes: H05B6, F24C7