Control method and device and cooking utensil

Abstract

The invention provides a control method and device and a cooking utensil. The control method includes the steps that after a start signal is received, the cooking utensil is in a pressure boosting stage, a heating device is controlled to heat the cooking utensil with first preset power, and coil assembly power-on voltage is set to be first preset voltage; when temperature in the cooking utensil reaches first preset temperature, or duration of the pressure boosting stage reaches first preset duration, or pressure in the cooling utensil reaches first preset pressure, the cooking utensil is in a boiling stage; the heating device is controlled to heat the cooking utensil with second preset power, coil assembly power-on voltage is set to be second preset voltage, and an exhaust valve is switched on; when the temperature in the reaches second preset temperature, or duration of the boiling stage reaches second preset duration, the heating device is controlled to heat the cooking utensil with third preset power, and coil assembly power-on voltage is set to be third preset voltage. By means of the control method, continuous boiling in the cooking utensil can be achieved, the boiling intensity is controlled to achieve the best cooking effect.

Description

technical field [0001] The invention relates to the field of kitchen utensils, and more specifically, to a control method, a control device and a cooking utensil. Background technique [0002] During the cooking process of existing cooking appliances such as electric pressure cookers, the pressure in the pot is usually controlled by controlling the heating state of the heating device. Specifically, when the pressure in the pot reaches a preset pressure, the heating device stops heating; when the pressure in the pot is lower than When the pressure is preset, the heating device continues to heat, so as to maintain the pressure in the pot at a preset value or maintain a certain preset pressure range. [0003] However, because the electric pressure cooker maintains the pressure in the pot during the cooking process, and the food in the pot is in a sealed state, the steam in the pot cannot communicate with the outside air, so that the boiling in the pot is insufficient, and the t...

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Problems solved by technology

[0003] However, because the electric pressure cooker maintains the pressure in the pot during the cooking process, and the food in the pot is in a sealed state, the steam in the pot cannot communicate with the outside air, so that the boiling in the pot is insufficient, and the tumbling effect of the food in the pot is poor, and the optimal temperature cannot be achieved. Cooking effect; at the same time, because the pot is always in a sealed state, the water in the pot volatilizes very little, so when there is too much water in the pot and the water cannot be discharged, it will affect the taste of the cooked food, making the food unable to achieve the best cooking effect

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