Control method of cooking utensil

Abstract

The invention provides a control method of cooking utensil, which comprises the steps that a heater is controlled to conduct heating in a first set power heating mode, the temperature of an inner potor steam is detected, and the first set power heating mode is a heating mode with the duty ratio larger than or equal to 90% and smaller than or equal to 99%; and when the temperature of the inner potor the steam reaches the set temperature T, the heater is controlled to conduct heating in a second set power heating mode, an overflow preventing assembly is started to guide outside air into the cooking space, and the second set power is smaller than the first set power. The control method can shorten the cooking time, improve the food cooking taste and improve the user experience.

Description

technical field [0001] The present invention relates to the technical field of household appliances, and more specifically, the present invention relates to a method for controlling a cooking appliance. Background technique [0002] As we all know, the boiling point of water or food is different at different altitudes. For example, the boiling point of water in plateau areas at an altitude of 2000 meters is about 93°C. The current programming of cooking appliances takes into account the use of environments below 2,000 meters above sea level. In order to adapt to different boiling points caused by different altitudes, and to avoid the problem of overflowing the pot due to the continuous heating and boiling of ingredients by a large amount of foam, the current cooking appliances are used in food In the process of cooking (rice and porridge), reduce the power to heat after the temperature reaches 93°C. However, due to the hysteresis of the temperature probe of the cooking utens...

AI Technical Summary

Problems solved by technology

The current programming of cooking appliances takes into account the use of environments below 2,000 meters above sea level. In order to adapt to different boiling points caused by different altitudes, and to avoid the problem of overflowing the pot due to the continuous heating and boiling of ingredients by a large amount of foam, the current cooking appliances are used in food During cooking (rice cooking and porridge cooking), reduce the power to heat after the temperature reaches 93°C, and because the temperature measuring probe of the cooking appliance has hysteresis and there is residual heat in the pot, in order to prevent overflow, it is necessary to reduce the power in advance

For example, if the boiling point is 93°C, it can only be heated to about 85°C with relatively high power (for example, the power with a duty cycle of about 80%), then use a smaller power (for example, with a duty cycle of 60%) % or less power) for heating, resulting in longer cooking time, especially when cooking rice, some rice species absorb water faster, heating with low power for a long time will cause no boiling and the water in the pot will be absorbed by the rice. The taste of the rice is poor, affecting the user experience

In addition, when the boiling point is unknown, heating with high power (above 90%) will easily cause the soup in the pot to overflow

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