Cooking appliance and steam rice cooker

Abstract

The invention provides a cooking utensil and a steam rice cooker, comprising a pot body and a pot cover, the pot cover is closed at the opening of the pot body, and the feature is that: the pot cover is provided with an air inlet channel leading into the pot body and an air outlet passage for discharging the steam in the pot body. The pot body includes an inner pot and an outer pot for heat preservation. There is a gap between the inner pot and the outer pot. The inner space of the inner pot communicates with the gap. The inner space of the inner pot is set to feed steam. The import and export of steam is realized, and the steam heating effect is good, and steam cooking can be realized.

Description

technical field [0001] The invention relates to the technical field of kitchen appliances, in particular to a cooking appliance and a steam rice cooker. Background technique [0002] Existing rice cookers realize the functions of cooking rice and porridge. Generally, external heating of the inner container is adopted, such as heating at the bottom (heating plate, electromagnetic heating) or heating around (IH electromagnetic heating), and the inner container absorbs heat and transfers it to the water inside. and rice until the rice is cooked. The heated parts of the above-mentioned heating method are concentrated in the contact position between the inner pot and the rice, so that the rice in different areas in the inner pot is heated unevenly during heating. In the prior art, there is a structure in which steam is passed into the rice cooker, but its heating effect is poor, and it is mostly used for moisturizing and heat preservation after the rice is cooked, and it is diff...

AI Technical Summary

Problems solved by technology

The heated parts of the above heating method are concentrated in the contact position between the inner pot and the rice, so that the rice in different areas of the pot is heated unevenly during heating, the bottom is heated more than the top, and the periphery of the inner pot is heated more than the center of the inner pot, which ultimately affects the taste of rice

In the prior art, there is a structure in which steam is introduced into the rice cooker, but its heating effect is poor, and it is mostly used for moisturizing and heat preservation after the rice is cooked, and it is difficult to use only steam for cooking

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