Electric cooker and rice-cooking heating control method

Abstract

The invention relates to an electric cooker and a rice-cooking heating control method. The electric cooker comprises a cooker body, an inner container, an upper cover device, a heating device for heating the inner container and food; wherein the outside of the bottom of the inner container is provided with a bottom temperature detector for detecting temperature of the inner container, the upper cover device is provided with a cover temperature detector for detecting temperature of the upper cover and a control device for controlling rice cooking; the control device comprises a main controller and a timer and a memory respectively connected with the main controller; the output terminals of the bottom temperature detector and the cover temperature detector are connected with the input terminal of the main controller, the output terminal of the main controller is electrically connected with the heating device. The rice-cooking control method of the invention at least comprises a first heating phase, a second heating phase and a first boiling phase; wherein in the second heating phase, heating temperature and heating time of the first boiling phase is determined by heating time of the first heating phase, so that moisture of small amount of rice can be fully evaporated and overflow can be prevented; in addition, early termination of heating due to abnormal conditions at the bottom of the inner container in the case of large amount of rice can be avoided, thus ensuring enough heating to ripen the rice.

Description

technical field [0001] The invention relates to an electric rice cooker and a heating control method thereof, belonging to the innovative technology of the electric rice cooker and the heating control method thereof. Background technique [0002] At present, the common rice cookers on the market are generally equipped with temperature sensors on the outside of the bottom of the inner pot and on the upper cover respectively. The cooking process is divided into the following four steps: 1. Keep the bottom temperature at 50-60°C for Heat for about 5-10 minutes to keep the temperature of the rice water in the temperature range that is conducive to the water absorption of the rice grains to fully absorb water; 2. Keep the bottom temperature at 110-120°C and continue heating until the temperature of the upper cover reaches 70-80 ℃, determine that the rice water has entered a boiling state and accurately determine the weight range of the heated rice water; 3. Heat with the appropri...

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Problems solved by technology

[0003] In the above process, because the bottom control temperature in steps 2 and 3 is relatively high, the bottom control temperature of cooking a large amount of rice is the same as that of a small amount of rice. Often, when cooking a small amount of rice, overflow or steam outlets will occur due to the high temperature. bubble phenomenon

In addition, in step 3, due to the abnormal temperature rise, this step is often ended early and sufficient heating time cannot be guaranteed, resulting in the phenomenon that the rice is caught raw, especially when cooking a large amount of rice.

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