CONTROL METHOD OF A COOKING DEVICE, CAPABLE OF RAPIDLY LOWERING THE INNER TEMPERATURE OF A HEATING VESSEL THROUGH THE WATER SUPPLY TO THE HEATING VESSEL IF THE INNER TEMPERATURE IS HIGH AFTER THE RE-OPERATING SIGNAL OF A STEAM HEATER IS INPUT

摘要

PURPOSE: A control method of a cooking device is provided to reduce the waiting time for the re-operating of a steam heater and the total cooking time of the food since the inner temperature of a heating vessel is rapidly lowered.;CONSTITUTION: A control method of a cooking device comprises next steps. The water stored in a water tank(20) reaches a minimum water level and the operation of a steam heater(40) stops. It is determined whether the re-operating signal of the steam heater has been input. If yes, it is determined whether the inner temperature of a heating vessel is over a water adding reference temperature. If yes, the water is supplied to the heating vessel to cool it. It is determined whether the re-operating condition of the steam heater is satisfied. If yes, the steam heater is re-operated and the water is periodically supplied to the heating vessel.;COPYRIGHT KIPO 2011