Electric cooker

Abstract

The invention provides an electric cooker which comprises an inner pot (1), a bottom shell (3) and a water level indicator box (4). The bottom shell (3) externally sleeves the inner pot (1), the waterlevel indicator box (4) is positioned outside the bottom shell (3) and provided with a transparent water level indicator, the upper end and the lower end of the water level indicator box (4) are communicated with the inner pot (1), and a water inlet (5) is formed in the top of the water level indicator box (4) and externally covered with a first cover (6). According to the electric cooker, the water level of the inner pot can be monitored in the cooking process, so that dry burning of the inner pot is avoided, and the inner pot can be protected.

Description

technical field [0001] The invention relates to the technical field of household appliances, in particular to an electric rice cooker. Background technique [0002] The cooking function belongs to one of the main functions of the electric rice cooker, and its structure is that a steamer is covered with a pot mouth in the body of the rice cooker. There are two cases of using the rice cooker for cooking: 1. The inner pot is used to cook rice, and the steamer at the mouth of the inner pot is used for steaming vegetables; 2. After the inner pot is boiled with an appropriate amount of water, a steamer is placed at the mouth of the inner pot for steaming vegetables . [0003] In daily life, some food needs to be steamed in the steamer for a long time. At this time, the above-mentioned plan 2 is generally used for cooking. The following problems may occur during the cooking process: 1. The water level of the inner pot cannot be monitored during the cooking process. After the boil...

AI Technical Summary

Problems solved by technology

[0003] In daily life, some food needs to be steamed in the steamer for a long time. At this time, the above-mentioned plan 2 is generally used for cooking. The following problems may occur during the cooking process: 1. The water level of the inner pot cannot be monitored during the cooking process. After the boiling water in the pot is consumed, it will form a dry boil, which is easy to damage the utensils and has certain safety hazards; 2. During the process of adding water to the inner pot, it is necessary to open the upper cover assembly, take out the steamer and then add water to the inner pot, which is extremely inconvenient to operate; 3. Opening the lid halfway will inevitably lose the hot steam in the pot, and at the same time affect the cooking effect of the food

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