A cooking control method for an electric oven

Abstract

A cooking control method for an electric oven, comprising the following steps: 1. Selecting food attributes; 2. Detecting the oxygen content value; 3. Judging whether the change slope of the oxygen content value is greater than 0, if it is the first half stage of baking, the next step; if not, after baking Half stage, go to step 5; 4. Control strategy in the first half stage of baking, return to step 3; 5. Timing of heating time t in the second half stage; 6. Control strategy in the second half stage of baking, next step; , if it is the next step; if no step six; eight, the baking is completed. The present invention has the advantages of: judging the current baking stage of the food through the change trend of the oxygen content value, and then adopting different baking strategies to control the baking process, so that the air convection and circulation efficiency in the cavity is higher, and the heat distribution is more uniform. So as to ensure the baking effect.

Description

technical field [0001] The invention relates to an electric oven device, in particular to a cooking control method for the electric oven. Background technique [0002] In the prior art, the oven temperature field control is basically based on the temperature probe to detect the temperature inside the oven, and the oven temperature field control is realized by controlling the heating time of the heating tube. For example, "A Method for Controlling the Temperature of the Upper Chamber of an Electric Oven" with the application number of 201510816401.9 discloses a method for controlling the temperature of the upper chamber of an electric oven. The electric oven includes a control chip, a lower chamber and an upper chamber. Each is equipped with a heating body and a temperature probe. The control chip receives the temperature measurement signals of the two temperature probes. After the upper chamber starts heating, the upper chamber heating body works, and the control chip sets t...

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Problems solved by technology

[0003] However, in the above-mentioned method of using a temperature probe, because the position of the temperature probe is often limited by the installation space, there will be a position difference between the temperature probe and the baked food, and then the temperature detected during the operation of the oven It cannot truly reflect the baking temperature of the food during baking (that is, the maturity of the food), resulting in the inconsistency between the temperature detected by the probe and the temperature of the food during baking, and the precise control of the temperature field of the oven cannot be realized; in addition, the AC motor is used to rotate in one direction , resulting in uneven air convection and poor temperature uniformity in the oven, which affects the baking effect

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