Control method of cooking utensil

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 first boiling phase, first pre-set current is input to the coil assembly; a second boiling phase, second pre-set current is input to the coil assembly after the first boiling phase; a pressure maintaining phase, third pre-set current is input to the coil assembly between the first and the second boiling phase or after the second boiling phase.The control method of the cooking utensil has following beneficial effects: due to the fact that different current is input into the coil assembly in different cooking phases, different magnetic field forces can be generated by the steam exhaust valve; the cooking utensil is controlled to be kept in the boiling state in different phases and under different pressure; heat and moisture can be transferred evenly so that thick soup and complete rice can be achieved.

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] Most of the existing electric pressure cooker products use a single limited pressure during the cooking process, and except for a short period of time during the pressure-starting process, the inside of the pot is always kept in a closed and static state, and the ingredients in the pot lack convection and tumbling, especially during the cooking process. Uneven transfer of heat and moisture leads to thick soup and easy stratification (such as hard top and rotten bottom) when cooking rice. Contents of the invention [0003] The present invention aims to solve at least one of the technical problems existing in the prior art. [0004] For this reason, the object of the present invention is to provide a control method for cooking utensils, which inputs different currents to the coil assembly at differe...

AI Technical Summary

Problems solved by technology

[0002] Most of the existing electric pressure cooker products have a single limited pressure during the cooking process, and except for a short period of time during the pressure-starting process, the inside of the pot is always kept in a closed and static state, and the ingredients in the pot lack convection and tumbling, especially during the cooking process. Uneven transfer of heat and water, resulting in thick soup, easy to appear layered cooking phenomenon (such as: the top is dry and hard, the bottom is pulpy)

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