Control method of cooking appliance

Abstract

The invention provides a control method of a cooking utensil. An upper cover of the cooking utensil is provided with a steam exhaust valve and a coil assembly. The steam exhaust valve is provided with a permanent magnet or a soft magnet and can be affected by active force of a magnetic field generated by electrification of the coil assembly. The control method comprises following steps: a pressure maintaining phase, a controller controls the coil assembly to input first pre-set current such that steam pressure in the cooking utensil can be kept equal to the limiting pressure of the steam exhaust pressure; a pressure reduction phase after the pressure maintaining phase; and a boiling phase after the pressure reduction phase where the coil assembly inputs third pre-set current such that steam pressure in the cooking utensil is kept equal to limiting pressure of the steam exhaust valve. The control method of the cooking utensil has following beneficial effects: in combination with high-pressure boiling in the pressure maintaining phase and constant pressure boiling in the boiling phase, high-pressure boiling enables food to be soft, water-absorbent and quickly cooked so that cooking duration is shortened. Food becomes tastier under constant pressure boiling.

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] like figure 1 As shown, when the existing electric pressure cooker cooks, it includes the pre-pressure stage A′, the pressure stage B′, the pressure holding stage C′, the pressure reduction stage D′ and the heat preservation stage E′. After the pressure holding stage C′, the heating is stopped, and the temperature in the pot gradually increases. reduce( figure 1 The curve in the pot is the temperature change curve with time in the pot), the pressure in the pot decreases slowly with the decrease of the temperature, resulting in a long time for the depressurization stage, and the user cannot know when the pressure in the pot is released, and can be opened In addition, the existing electric pressure cooker has been cooking in a high-pressure and high-temperature environment, and the cover cannot be op...

AI Technical Summary

Problems solved by technology

[0002] like figure 1 As shown, when the existing electric pressure cooker cooks, it includes the pre-pressure stage A′, the pressure stage B′, the pressure holding stage C′, the pressure reduction stage D′ and the heat preservation stage E′. After the pressure holding stage C′, the heating is stopped, and the temperature in the pot gradually increases. reduce( figure 1 The curve in the pot is the temperature change curve with time in the pot), the pressure in the pot decreases slowly with the decrease of the temperature, resulting in a long time for the depressurization stage, and the user cannot know when the pressure in the pot is released, and can be opened cover; in addition, the existing electric pressure cooker has been cooking in a high-pressure and high-temperature environment, and the cover cannot be opened halfway, which makes it inconvenient to use the electric pressure cooker

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