Control method of cooking appliance

Abstract

The invention provides a method for controlling a cooking utensil. The method includes entering a boiling stage after a controller receives steam exhaust starting signals in cooking procedures, controlling power on and off and currents of a coil or the magnitude and / or directions of voltages at two ends of the coil, controlling magnetic field force on a steam exhaust valve and a limiting pressure of the steam exhaust valve, enabling the steam exhaust valve to open a steam channel when an internal pressure of the cooking utensil is higher than the limiting pressure of the steam exhaust valve, and enabling the cooking utensil to exhaust steam and carry out boiling activities; finishing the boiling stage after the controller receive steam exhaust finishing signals, controlling the currents of the coil or the voltages at the two ends of the coil, enabling the limiting pressure of the steam exhaust valve to be higher than the internal pressure of the cooking utensil, enabling the steam exhaust valve to close the steam channel and enabling the cooking utensil to stop exhausting steam. The method for controlling the cooking utensil has the advantages that the limiting pressure of the steam exhaust valve can be adjusted, so that internal boiling activities of the cooking utensil can be carried out; the limiting pressure of the steam exhaust valve can be continuously adjusted, accordingly, boiling pressures can be diversified, and cooking requirements of different foods can be met.

Description

technical field [0001] The invention relates to the field of kitchen utensils, and more specifically, to a method for controlling cooking utensils. Background technique [0002] figure 1 It is the cooking control process of the existing electric pressure cooker (it can also be realized by pressure control, and the temperature in the pot has a corresponding relationship with the pressure), because the pressure limiting valve (or exhaust valve) is always closed during the cooking process, and there is always pressure in the pot , during the heating process, the boiling is not obvious, and the food is not obviously tumbling. When cooking rice, there may be raw rice grains in the upper layer, and when cooking soup, there may be uneven concentration of the upper and lower layers of soup, and the cooking effect is not ideal. [0003] In order to overcome the above problems, the following two solutions are currently used: [0004] Option 1: During the cooking process, use the sol...

AI Technical Summary

Problems solved by technology

In this scheme, during the pressure relief boiling process, the pressure inside the pot fluctuates up and down with the pressure limit pressure of the exhaust valve, and the pressure inside the pot changes steadily, but the pressure inside the pot cannot be greater than the limit pressure during the whole cooking process, and the pressure control is single and limited. The pressure is not variable, and the boiling pressure is single, which cannot meet the cooking needs of different foods

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