Cooking appliance

Abstract

The invention provides a cooling appliance. In a current cooking appliance structure, since introduced steam temperature can not be arbitrarily set, for a user, supply of right-cooked rice and rice under heat preservation via introduction of steam in the processes of braised steaming and heat preservation is difficult. In order that the right-cooked rice and rice under heat preservation can produce good flavor to the greatest extent, the temperature of introduced steam is arbitrarily set in the processes of braised steaming and heat preservation, and the temperature of introduced steam is concretely set according to the heat preservation state so as to introduce steam. Therefore, in the process of braised steaming, residual moisture of the rice can be evaporated, and in the meantime, gelatinization of the rice si promoted, in the process of heat preservation, the rice is prevented from being dried, and in the meantime, the right-cooked-like rice is cooked, and therefore, the cooking appliance can cook the whole rice well.

Description

technical field [0001] The present invention relates to a rice cooker using superheated steam, in particular to a rice cooker for improving the deliciousness of rice. Background technique [0002] Conventionally, in general household rice cookers, a pot heating unit arranged at the bottom of the pot for heating rice and water in the pot is the main heating unit. In order to cook rice well, it is important to fully gelatinize the starch of the rice. In particular, high temperature is used to heat rice in the steaming process to promote the gelatinization of starch and increase the sweetness and fragrance of rice. However, since the water has almost disappeared during the steaming process, if the pot heating unit continues to reheat, the rice near the bottom of the pot will be burnt, so the heating has to be reduced. Moreover, in the heat preservation process, when the user operates the switch to instruct heating, the pot is heated by the heating unit constituted by the elec...

AI Technical Summary

Problems solved by technology

Therefore, when the temperature of the steam introduced in the heat preservation process is equal to the temperature (for example, 200°C) of the steam introduced in the steaming process, the temperature of the rice can be quickly raised to around 100°C when it is just cooked. On the one hand, this can be a major cause of overdrying and poor browning of the rice

Images