COOKING METHOD

To cook a material to be cooked tastefully by appropriately managing moisture of the material to be cooked and performing cooking without burning the surface.SOLUTION: There is provided a cooking method of a cooking device including a cooking chamber 20 for storing a material to be cooked, a heater part 30 for heating the material to be cooked and performing toast cooking, and a boiler 40 for storing a predetermined amount of water and generating steam in the cooking chamber 20, in which a heating time for the material to be cooked is set by a timer as a timer setting time, and cooking is started by the settings of the timer. The cooking method includes a heating step for heating the material to be cooked by the heater 30 until the timer setting time elapses from the settings of the timer, and a steam generation step for generating steam by the boiler 40 until all the predetermined amount of water evaporates from the settings of the timer. Heating of the material to be cooked in the heating step is performed even after the generation of steam is finished in the steam generation step.SELECTED DRAWING: Figure 1 【課題】 調理対象物の水分を適切に管理すると共に、表面を焦がさずに調理を行うことで、美味しく調理すること。【解決手段】 調理対象物を収容する調理庫２０と、調理対象物を加熱してトースト調理するヒータ部３０と、所定量の水を収容して調理庫２０内に水蒸気を発生するボイラ４０とを備え、調理対象物の加熱時間がタイマでタイマ設定時間として設定されるとともに、タイマの設定により加熱調理が開始される加熱調理装置の調理方法であって、ヒータ部３０により、タイマの設定からタイマ設定時間の経過まで調理対象物を加熱する加熱ステップと、ボイラ４０により、タイマの設定から所定量の水が全て蒸発するまで水蒸気を発生する水蒸気発生ステップとを含み、加熱ステップにおける調理対象物の加熱を、水蒸気発生ステップにおける前記水蒸気の発生が終了した後も行う。【選択図】 図１