Control method of cooking appliance and cooking appliance

Abstract

The application discloses a cooking utensil control method and a cooking utensil. The cooking utensil comprises a pot, a steamer, a top temperature sensor for sensing the temperature of the top of a cooking cavity, a bottom temperature sensor for sensing the temperature of the bottom of the pot, and a heating device. The steamer is arranged to be removably supported in the pot, and the steamer is provided with a steamer through hole to enable water in the pot to enter the steamer through the steamer through hole; and the heating device is arranged below the pot to heat the pot. The cooking utensil control method comprises: providing a cooking procedure for cooking low-sugar rice, which comprises a boiling process and a subsequent process in sequence. In the boiling process, water in the pot is caused to enter the steamer for the first time, and the subsequent process comprises at least a boiling maintenance process, in which water in the pot is caused to wash rice in the steamer. The working parameters of the heating device in the subsequent process are determined according to at least the temperature of the bottom in the boiling process and the working parameters of the heating device in the boiling process.

Description

Technical Field

[0001] This application relates to the field of cooking appliance technology, and more specifically to a control method for a cooking appliance and a cooking appliance using the method. Background Technology

[0002] Currently, smart rice cookers on the market cook low-sugar rice by placing a steaming rack in the inner pot. During heating, water from the inner pot repeatedly enters the rack to wash the rice, and the rice is cooked through contact with boiling water. However, the heating power control during this repeated rice rinsing process is currently inadequate, leading to issues like overflowing or undercooked rice, negatively impacting the user experience. Therefore, a control method for cooking appliances is needed to at least partially solve these problems. Summary of the Invention

[0003] The summary section introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This summary section is not intended to limit the key and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

[0004] To at least partially solve the above problems, a first aspect of this application provides a method for controlling a cooking appliance, wherein the cooking appliance comprises:

[0005] The inner pot, the internal space of which forms a cooking cavity, is used to hold the ingredients;

[0006] A steaming rack is provided for removably mounting in the inner pot. The steaming rack is provided with a steaming rack through hole so that water in the inner pot can enter the steaming rack through the steaming rack through the through hole. When the steaming rack is mounted in the inner pot, the steaming rack is in sealed contact with the inner pot.

[0007] A top temperature sensor is used to sense the temperature at the top of the cooking cavity;

[0008] A bottom temperature sensor is used to sense the temperature at the bottom of the inner pot; and

[0009] A heating device, located below the inner pot, is used to heat the inner pot.

[0010] The control method includes:

[0011] Provides a low-sugar cooking process for preparing low-sugar rice.

[0012] The low-sugar cooking process includes a boiling step and a subsequent step, set in sequence.

[0013] In the boiling process, the heating device is activated to allow water from the inner pot to enter the steaming rack for the first time.

[0014] The subsequent process includes at least a boiling maintenance process, in which the heating device is controlled to operate so that the water in the inner pot rinses the rice in the steaming rack. The operating parameters of the heating device in the boiling maintenance process are different from those in the rinsing process.

[0015] Specifically, the operating parameters of the heating device in the subsequent process are determined at least based on the temperature of the bottom in the boiling process and the operating parameters of the heating device in the boiling process.

[0016] According to this application, when cooking low-sugar rice, water is placed in the inner pot and rice is placed in the steamer rack. The bottom of the inner pot is heated, causing the pressure inside to rise. Under pressure, the water in the inner pot enters the steamer rack to submerge and rinse the rice. The technical solution of this application controls subsequent processes based on actual data from the boiling process, allowing for more precise control.

[0017] Optionally, during at least a portion of the time period in the subsequent process, the heating device is operated in a power-adjusting heating mode, wherein, within one power-adjusting heating cycle, the heating device operates for a power-adjusting heating duration and then stops operating for a power-adjusting stop duration, the sum of the power-adjusting heating duration and the power-adjusting stop duration being the duration of one power-adjusting heating cycle.

[0018] The step of determining the operating parameters of the heating device in the subsequent process based at least on the temperature of the bottom in the boiling process and the operating parameters of the heating device in the boiling process includes: determining the power adjustment heating time in the subsequent process based at least on the sum of the temperature of the bottom at the beginning of the boiling process T_in and the heating time T_hs of the heating device in the boiling process.

[0019] According to this application, the cooking appliance controls the working parameters of the next process by controlling the working parameters of the previous process, thereby implementing control according to specific circumstances and making the control more precise.

[0020] Optionally, in the boiling process, the heating device is operated in a power-adjusting heating mode, and the total heating time T_hs of the heating device is the sum of the power-adjusting heating times of all the power-adjusting heating cycles performed in the boiling process.

[0021] According to this application, the method for calculating the value of T_hs is simple.

[0022] Optionally, during at least a portion of the time period in the subsequent process, the power-adjusting heating duration is made the product of a preset base heating duration and a first coefficient c1, and the initial value of the power-adjusting heating duration is made the product of the preset base heating duration and the initial value of the first coefficient c1, wherein the initial value of the first coefficient c1 is determined at least based on the bottom temperature T_in at the start of the boiling process and the sum of the total heating duration T_hs of the heating device in the boiling process.

[0023] Furthermore, the preset basic heating time is 2-20 seconds.

[0024] According to this application, the method for calculating the heating duration by adjusting the power is simple.

[0025] Optionally, the control method further includes: establishing a first relationship between the first coefficient c1 and the altitude h, and determining the first coefficient c1 through the altitude h and the first relationship, wherein the initial value of the altitude h is determined at least based on the sum of the bottom temperature T_in at the start of the boiling process and the heating time T_hs of the heating device in the boiling process.

[0026] According to this application, adjusting the heating power based on altitude can prevent overflow.

[0027] Optionally, the control method further includes: establishing a second relationship between the altitude h and the boiling point temperature T_boil, and determining the altitude h through the boiling point temperature T_boil and the second relationship, wherein the initial value T_bi of the boiling point temperature T_boil is determined at least based on the sum of the bottom temperature T_in at the start of the boiling process and the heating time T_hs of the heating device in the boiling process.

[0028] According to this application, determining the altitude based on the boiling point temperature allows for accurate heating control and prevents overflow.

[0029] Optionally, the control method further includes: adjusting the boiling point temperature T_boil at least once during at least a portion of the time period in the subsequent process, so as to adjust the power-adjusting heating duration at least once.

[0030] According to this application, adjusting the heating power can prevent overflow.

[0031] Optionally, the control method further includes: adjusting the boiling point temperature T_boil once during at least a portion of the time period in the subsequent process, based on the temperature of the top within a third time period.

[0032] Furthermore, the third duration is 1-10 seconds.

[0033] According to this application, the cooking appliance analyzes the boiling point temperature based on real-time monitoring of the top temperature, resulting in more accurate analysis results.

[0034] Optionally, adjusting the boiling point temperature T_boil once based on the temperature of the top within the third time period includes: calculating the average value of all the temperatures of the top obtained within the third time period, and adjusting the boiling point temperature T_boil based on the average value.

[0035] According to this application, the boiling point temperature of the cooking appliance is analyzed based on the average of all top temperatures over a third time period monitored in real time, resulting in more accurate analysis results.

[0036] Optionally, adjusting the boiling point temperature T_boil based on the average value includes:

[0037] When the average value is greater than the boiling point temperature T_boil before adjustment, the adjusted boiling point temperature T_boil is set as the average value.

[0038] When the average value is less than or equal to the boiling point temperature T_boil before adjustment, the value of the boiling point temperature T_boil is kept unchanged.

[0039] According to this application, the cooking appliance uses the average of all top temperatures monitored in real time over a third time period as the boiling point temperature, resulting in more accurate analysis results.

[0040] Optionally, the control method further includes: adjusting the boiling point temperature T_boil once every third time period during at least a portion of the time period in the subsequent process, so that the power adjustment heating duration is adjusted once every third time period.

[0041] According to this application, timely adjustment of heating power can prevent overflow.

[0042] Optionally, the initial value T_bi is calculated according to the following formula:

[0043] T_bi=T_in+(T_hs–T_sub) / c2,

[0044] The value of T_sub is 10-100 seconds, and 1≤c2≤50.

[0045] According to this application, the initial value of the boiling point temperature can be accurately estimated based on the working parameters of the boiling process. The cooking appliance controls the subsequent heating based on the parameters obtained during the initial boiling and soaking of the rice, thereby achieving multiple boiling and soaking of the rice, and thus implementing control according to the actual situation, making the control more precise.

[0046] Optionally, the heating device is operated in the adjusted heating mode for a portion of the time in the subsequent process, and the heating device is not operated for another portion of the time in the subsequent process; or

[0047] The heating device is operated in the adjusted heating mode for a portion of the time in the subsequent process, and the heating device is operated continuously for another portion of the time in the subsequent process.

[0048] Alternatively, in the subsequent process, the heating device may be kept operating in the manner of adjustable heating.

[0049] According to this application, the heating method in subsequent processes can be flexibly adjusted.

[0050] Optionally, the control method further includes: adjusting the power-adjusting heating duration according to the amount of rice during at least a portion of the time period in the subsequent process.

[0051] According to this application, the larger the amount of rice, the larger the volume of rice. If all the rice is to be submerged, more water needs to be entered into the steamer, which means a greater heating power is required.

[0052] Optionally, adjusting the power-adjusting heating time based on the amount of rice includes: the adjusted power-adjusting heating time is the sum of the original power-adjusting heating time and the amount of rice adjustment, wherein the amount of rice adjustment is the product of the amount of rice and a third coefficient.

[0053] Furthermore, when the amount of rice is measured in cups, the value range of the third coefficient is [0.1, 10], where each cup of rice is 125-175g.

[0054] According to this application, the adjustment of heating power is proportional to the amount of rice, and the calculation method is simple.

[0055] Optionally, the control method further includes: extending the power adjustment heating duration according to the progress of the power adjustment heating in the subsequent process during at least a portion of the time period.

[0056] According to this application, as heating progresses, the cooking water in the inner pot gradually decreases, while the rice in the steamer increases in volume due to water absorption. This necessitates an increase in air pressure at the bottom of the cooking cavity to ensure that the reduced water covers the increased volume of the rice. Therefore, in subsequent processes, as heating progresses, an increase in average heating power is required.

[0057] Optionally, extending the power adjustment heating duration according to the working progress of the power adjustment heating in the subsequent process includes: making the power adjustment heating duration in the next power adjustment heating cycle the product of the power adjustment heating duration in the previous power adjustment heating cycle and a fifth coefficient, wherein the fifth coefficient is greater than 1.

[0058] Furthermore, the value range of the fifth coefficient is (1, 10).

[0059] According to this application, the method for increasing average applied power is simple.

[0060] Optionally, the control method further includes: in the subsequent process, when the product of the power adjustment heating duration in the previous power adjustment heating cycle and the fifth coefficient is greater than the upper limit of the power adjustment heating duration, setting the value of the power adjustment heating duration in the next power adjustment heating cycle to the upper limit of the power adjustment heating duration.

[0061] Furthermore, the upper limit of the power adjustment heating time is 4-25 seconds.

[0062] According to this application, in order to avoid overflow, the value of the heating time in subsequent processes cannot be increased indefinitely.

[0063] Optionally, the control method further includes: making the low-sugar cooking process include a preparation step before the boiling step, wherein in the preparation step, an initial value of the temperature of the bottom is obtained before the heating device is operated, and the initial value of the bottom temperature is used to determine whether to operate the heating device in the preparation step.

[0064] According to this application, whether the heating device operates during the preparation process affects the initial value of the bottom temperature during the boiling process. The technical solution of this application determines the heating power for the boiling process based on the actual initial conditions, allowing for more accurate control.

[0065] Optionally, determining whether to operate the heating device during the preparation process based on the initial value of the bottom temperature includes:

[0066] When the initial value of the temperature at the bottom is greater than the first temperature, the heating device is not operated during the preparation process;

[0067] When the temperature at the bottom is less than or equal to the first temperature, the heating device is activated during the preparation process.

[0068] Furthermore, the first temperature is 20-40℃.

[0069] According to this application, when the initial temperature of the cooking water is high, it is not heated before the boiling process to avoid overflowing. When the initial temperature of the cooking water is low, the water temperature is maintained before the boiling process.

[0070] Optionally, the control method further includes: in the preparation step, when the initial value of the temperature at the bottom is greater than the first temperature, the heating device is not operated in the preparation step; when the temperature at the bottom is less than or equal to the difference between the initial value of the temperature at the bottom and the second adjustment temperature, the low-sugar cooking process enters the boiling step.

[0071] Furthermore, the second adjustment temperature is 2-10℃.

[0072] According to this application, when the cooking water is hot, the bottom temperature at the initial moment of the boiling process is basically only lower than the initial hot water temperature by a second adjustment temperature, and is approximately the same as the initial hot water temperature. The preparation process should not affect the initial state of the cooking water as much as possible.

[0073] Optionally, the control method further includes: in the preparation process, when the temperature of the bottom is less than or equal to the first temperature, performing a third preset number of preheating steps in the preparation process, and then allowing the low-sugar cooking process to enter the boiling step, wherein the heating device is activated in the preheating step.

[0074] Furthermore, the third preset number of times is 1-5 times.

[0075] According to this application, when the cooking water is cold, the water temperature is maintained by heating.

[0076] Optionally, the control method further includes: in the preheating process, making the heating device work, and when the temperature of the bottom is greater than the sum of the initial value of the bottom temperature and the fifth adjustment temperature, making the heating device stop working; when the third preset number is greater than 1, and when the temperature of the bottom is less than the difference between the initial value of the bottom temperature and the fourth adjustment temperature, making the low-sugar cooking process enter the next preheating process.

[0077] Furthermore, the fifth adjustment temperature is 3-15℃, and the fourth adjustment temperature is 1-5℃; and / or

[0078] The fifth adjustment temperature is greater than the fourth adjustment temperature.

[0079] According to this application, the temperature at the bottom is always maintained at the initial temperature of the cooking water before the boiling process, and the preparation process should not affect the initial state of the cooking water as much as possible.

[0080] Optionally, after the preparation process begins, the heating device is not activated, and the temperature of the bottom when the preparation process has been running for a first duration is taken as the initial value of the bottom temperature.

[0081] Optionally, the control method further includes:

[0082] In the boiling process, the boiling process ends when the temperature at the top is greater than the rice washing and soaking temperature, or when the temperature at the top rises above the ninth temperature within the second time period, or when the boiling process reaches the preset boiling time.

[0083] The rice washing and soaking temperature is a preset value, or the rice washing and soaking temperature is determined based on the initial value of the bottom temperature and the initial value of the top temperature. The initial value of the bottom temperature is the temperature of the top obtained in the preparation process before the heating device is working. The time difference between the acquisition time of the initial value of the bottom temperature and the acquisition time of the initial value of the top temperature does not exceed a preset sampling time difference.

[0084] Furthermore, the preset sampling time difference does not exceed 1000ms; and / or

[0085] The second duration is 10-60 seconds; and / or

[0086] The ninth temperature is 10-80℃; and / or

[0087] The preset boiling time is 10-45 minutes.

[0088] According to this application, in the boiling process, when the top temperature is high, or the top temperature change rate is large, or the heating time is long, it can be determined that the water in the pot has submerged the rice.

[0089] Optionally, the control method further includes:

[0090] In the subsequent process, the process ends when the temperature at the bottom reaches a preset end temperature; or

[0091] In the subsequent process, when the duration of the subsequent process reaches the preset process duration, the subsequent process ends.

[0092] Furthermore, the subsequent process also includes a rice-cooking process following the boiling process.

[0093] The preset duration of the boiling-safe process is 5-30 minutes, and the preset end temperature of the boiling-safe process is 120-150℃; and / or

[0094] The preset duration of the rice-cooking process is 5-30 minutes, and the preset end temperature of the rice-cooking process is 120-150℃.

[0095] According to this application, subsequent processes can determine whether to end the process based on indicators such as heating temperature or heating time, providing a flexible control method.

[0096] Optionally, the low-sugar cooking process further includes a rice-simmering process and a heat-keeping process after the boiling process, during which the heating device operates continuously.

[0097] According to this application, continuous heating can be carried out during the rice cooking process and the heat preservation process.

[0098] A second aspect of this application provides a cooking appliance, comprising:

[0099] A pot body, used for holding and heating food, the pot body comprising:

[0100] The inner pot, with its internal space forming a cooking cavity, is used to hold the ingredients.

[0101] A steaming rack, removably mounted inside the inner pot, is provided with a steaming rack through-hole to allow water from the inner pot to enter the steaming rack.

[0102] A heating device, located below the inner pot, is used to heat the inner pot, and

[0103] A bottom temperature sensor is used to sense the temperature at the bottom of the inner pot;

[0104] A lid, used to cover the pot body;

[0105] A top temperature sensor for sensing the temperature at the top of the cooking cavity; and

[0106] A control device is electrically connected to the heating device to control its operation, and is also electrically connected to the bottom temperature sensor to obtain temperature information of the bottom, and further electrically connected to the top temperature sensor to obtain temperature information of the top.

[0107] The control device is configured to perform the steps of the control method according to any one of the first aspects.

[0108] According to this application, when cooking low-sugar rice, water is placed in the inner pot and rice is placed in the steamer rack. The bottom of the inner pot is heated, causing the pressure inside to rise. Under pressure, the water in the inner pot enters the steamer rack to submerge and rinse the rice. The technical solution of this application controls subsequent processes based on actual data from the boiling process, allowing for more precise control. Attached Figure Description

[0109] The following drawings, which are incorporated herein by reference as part of this application, are provided for understanding the application. The drawings illustrate representative embodiments of the application and are used to explain the principles of the application, not to limit it.

[0110] In the attached image:

[0111] Figure 1 This is a side cross-sectional view of a cooking appliance according to a specific embodiment of this application;

[0112] Figure 2 This is a schematic diagram illustrating an exemplary workflow for cooking low-sugar rice using a cooking appliance according to a specific embodiment of this application.

[0113] Figure 3 for Figure 2 An exemplary flowchart illustrating the preparation steps in the process;

[0114] Figure 4 for Figure 3 An exemplary flowchart of step S13 in the process;

[0115] Figure 5 for Figure 2 An exemplary process diagram of the boiling process in the middle;

[0116] Figure 6 for Figure 2 An exemplary flowchart of the subsequent process in the process;

[0117] Figure 7 for Figure 2 Another exemplary process diagram of the subsequent steps in the process.

[0118] Explanation of reference numerals in the attached figures:

[0119] 10: Claypot

[0120] 14: Receiving cavity

[0121] 17: Heating device

[0122] 18: Bottom temperature sensor

[0123] 20: Cover

[0124] 28: Top Temperature Sensor

[0125] 30: Pot Inner Wall

[0126] 32: Pot Inner Chamber Capacity

[0127] 50: Steamer

[0128] 53: Steamer opening

[0129] 100: Cooking utensils Detailed Implementation

[0130] The following description provides numerous specific details to offer a more thorough understanding of this application. However, it will be apparent to those skilled in the art that this application can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described to avoid confusion with this application.

[0131] To fully understand this application, a detailed description will be provided in the following description. It should be understood that these embodiments are provided so that the disclosure of this application is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art. Obviously, the implementation of the embodiments of this application is not limited to the specific details familiar to those skilled in the art. Preferred embodiments of this application are described in detail below; however, in addition to these detailed descriptions, this application may have other embodiments.

[0132] The ordinal numbers such as “first” and “second” used in this application are merely identifiers and have no other meaning, such as a specific order. Furthermore, for example, the term “first component” does not imply the existence of a “second component,” and the term “second component” does not imply the existence of a “first component.” The use of words such as “first,” “second,” and “third” does not indicate any order and can be interpreted as names.

[0133] It should be noted that the terms “upper,” “lower,” “front,” “back,” “left,” “right,” “inner,” “outer,” and similar expressions used in this application are for illustrative purposes only and are not intended to be limiting.

[0134] In this document, terms such as “equal” and “same” are not strict mathematical and / or geometric limitations, but also include errors that are understandable to those skilled in the art and permissible in manufacturing or use.

[0135] Unless otherwise stated, the numerical ranges in this document include not only the entire range within its two endpoints, but also the subranges contained therein.

[0136] This application provides a method for controlling a cooking appliance and a cooking appliance using the method, particularly a cooking appliance capable of cooking low-sugar rice.

[0137] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings.

[0138] like Figure 1As shown, in a specific embodiment, the cooking appliance 100 according to this application is, for example, a rice cooker, and may include a cooker body 10 and a lid 20. The lid 20 may be pivotally connected to the cooker body 10 via a pivot shaft for closing the cooker body 10.

[0139] The pot body 10 includes a cooking cavity for holding and cooking ingredients. The cooking cavity has an opening for placing and removing ingredients. For example, the pot body 10 may have a cylindrical (or other shaped) receiving cavity 14, into which the inner pot 30 can be freely placed or removed. The internal space of the inner pot 30 is the cooking cavity, and the opening of the inner pot 30 is the opening of the cooking cavity.

[0140] The cooking appliance 100 has a heating element 17. The heating element 17 is typically located at the bottom of the pot body 10, for example, below the inner pot 30. The heating element 17 is used to heat the food in the cooking cavity, thereby achieving the cooking function. The heating element 17 can be configured, for example, in the form of a heating plate.

[0141] The cooking appliance 100 may also have a top temperature sensor 28 and a bottom temperature sensor 18. The top temperature sensor 28 is typically located on the lid 20 and is used to detect the temperature T_top at the top of the cooking cavity. The bottom temperature sensor 18 is located in the pot body 10 and is used to detect the temperature T_bot at the bottom of the inner pot 30.

[0142] In addition, the cooking appliance 100 also includes a control device (not shown) for controlling the cooking process. This control device can be, for example, a microcontroller unit (MCU). The control device is electrically connected to the heating element 17, temperature sensors 28 and 18, allowing the heating element 17 to operate based on the temperature sensor readings. It is understood that the control methods for the cooking appliance 100 are all built into the control software of the control device; that is, the control device executes the steps of the control method to achieve specific cooking functions. When the control device controls the heating element 17 to operate (outputs heating power), that is, when the cooking appliance 100 is heating.

[0143] The cooking appliance 100 may also include a human-machine interface device (not shown) for enabling human-machine interaction functions with the cooking appliance 100. The human-machine interface device is electrically connected to a control device. Examples of human-machine interface devices include buttons, touchscreens, displays, indicator lights, microphones, speakers, etc.

[0144] The cooking appliance 100 is designed for cooking low-sugar rice. To this end, the cooking appliance 100 also includes a steamer rack 50. The steamer rack 50 is basin-shaped and is designed to be removably placed within the inner pot 30. The steamer rack 50 has, for example, multiple steamer holes 53 on its bottom wall to allow water from the inner pot 30 to enter the steamer rack 50 through the steamer holes 53. Figure 1 As shown, during cooking, the steamer rack 50 is placed inside the inner pot 30 and preferably in sealed contact with it, forming a pot-containing space 32 between the steamer rack 50 and the inner pot 30 (the steamer rack 50 is located in the cooking cavity, and the pot-containing space 32 is part of the cooking cavity, or in other words, the cooking cavity consists of the space occupied by the steamer rack 50 and the pot-containing space 32). Rice is placed in the steamer rack 50, and water is placed in the inner pot 30, that is, the water is located in the pot-containing space 32. After the heating device 17 is activated, the gas in the pot-containing space 32 is heated. Because the steamer rack 50 is in sealed contact with the inner pot 30, the gas in the pot-containing space 32 is difficult to flow, thus increasing the gas pressure. Under the action of gas pressure, the water in the pot-containing space 32 enters the steamer rack 50 through the steamer rack through-hole 53 and comes into contact with the rice. Then, the heating device 17 reduces its power or stops working, the temperature and gas pressure in the pot-containing space 32 decrease, and the water in the steamer rack 50 falls back into the pot-containing space 32. The receding water rinses the rice, removing some of the starch and reducing the starch content of the cooked rice, thus achieving low-sugar cooking.

[0145] For example, a sealing ring can be installed around the opening of the steamer rack 50. When the steamer rack 50 is placed in the inner pot 30, the sealing ring makes a sealing contact with the opening of the inner pot 30, thus sealing the steamer rack 50 and the inner pot 30. The space 32 that the inner pot contains is called the sealed space.

[0146] Of course, when the steamer rack 50 is placed inside the inner pot 30, the contact between the steamer rack 50 and the inner pot 30 does not have to be strictly sealed. For example, a sealing ring may not be installed around the opening of the steamer rack 50. Conventional processing techniques can ensure that the outer surfaces of the steamer rack 50 and the inner pot 30 are smooth and flat, so that the gap between them is very small (e.g., less than 1 mm). When the water in the inner pot 30 boils, this size gap has little impact on the increase in air pressure in the inner pot 30 (small gap, poor air leakage), and the air pressure in the inner pot 30 will still rise rapidly, causing water to enter the steamer rack 50.

[0147] To guide users in adding water to the inner pot 30, the inner surface of the side wall of the inner pot 30 is usually marked with water level lines corresponding to different amounts of rice.

[0148] The control unit has a built-in low-sugar cooking process for cooking low-sugar rice. For example... Figure 2 As shown, the low-sugar cooking process of the cooking appliance 100 may include a preparation step S10, a boiling step S20, a boiling maintenance step S30, a rice cooking step S40, and a heat preservation step S50.

[0149] In this application, the boiling process S20 is used to bring the cooking water (i.e., the water in the inner pot 30) to a high temperature (e.g., close to boiling temperature) and to achieve the initial soaking and rinsing of the rice in the steamer 50. The sustained boiling process S30 is used to repeatedly boil the water, and the boiled water enters the steamer 50, thereby repeatedly rinsing the rice and initially cooking it with hot water. The steaming process S40 is used to dry the free moisture in the steamer 50 and further cook the rice. In the sustained boiling process S30, a relatively large amount of water is consumed due to evaporation and water absorption by the rice. On the one hand, this reduces the amount of water in the inner pot 30 in the steaming process S40, which may not be enough to enter the steamer 50. On the other hand, due to the reduced water volume, in order to prevent the pot from drying out, the heating power of the steaming process S40 is lower than that of the sustained boiling process S30, resulting in a decrease in pressure in the inner pot 32, which also makes it difficult for water to enter the steamer 50. The steaming process S40 can be understood as the process of steaming rice with steam. The heat preservation process S50 is used to maintain the rice at a suitable temperature (e.g., by intermittent heating to keep the bottom temperature T_bot at 40-80°C), so that the user can eat the warm rice. During the heat preservation process S50, the user can, for example, end the heat preservation process S50 by pressing the "cancel" button.

[0150] To prevent overflow and ensure proper soaking of the rice in the steamer 50, the low-sugar cooking process of this application includes a preparation step S10 before the boiling step S20. This preparation step analyzes the initial state of the cooking appliance 100 and the initial state of the cooking water, and determines the subsequent working parameters based on the analysis results. This allows for targeted control of the subsequent heating process based on specific initial conditions, thereby achieving better cooking results.

[0151] For example, in the boiling process S20, the cooking appliance 100 needs to be heated in order to ensure that the cooking water can submerge the rice in the steamer 50. However, to prevent overflow, heating must be stopped or the heating power reduced in a timely manner. For example, it can be determined whether the top temperature T_top meets the wetting condition. When the top temperature T_top meets the wetting condition, it is considered that the rice in the steamer 50 is completely wetted, and the boiling process S20 can be ended and the sustained boiling process S30 can begin. Preferably, after the wetting condition is met, heating is stopped or the heating power is reduced, and then the boiling process S20 is ended, allowing the low-sugar cooking process to enter the sustained boiling process S30. At least a portion of the wetting condition can be determined based on the top temperature T_top and the bottom temperature T_bot obtained in the preparation process S10, before the cooking appliance 100 is heated, thereby allowing this application to control subsequent heating operations based on specific initial conditions.

[0152] The boiling process S20 and the boiling maintenance process S30 have different functions and purposes, so the heating device 17 operates differently in the two processes, that is, the operating parameters of the heating device 17 are different in the two processes.

[0153] The following details the working steps of the low-sugar cooking process described in this application.

[0154] Specifically, first see Figure 3 The flowchart shown illustrates the preparation process.

[0155] In the preparation process, initially, in step S11, the cooking appliance 100 is not heated, and the control device acquires the top temperature T_top and the bottom temperature T_bot. These acquired temperatures can also be referred to as the initial top temperature T_top0 and the initial bottom temperature T_bot0.

[0156] Then, in step S12, the control device determines the initial state of the cooking appliance 100 and the initial state of the cooking water based on the initial top temperature T_top0 and bottom temperature T_bot0. The initial state of the cooking appliance 100 includes hot and cold states. A hot state means the temperature of the cooking appliance 100 is significantly higher than the ambient temperature (e.g., it has just finished cooking and has not yet fully dissipated heat). A cold state means the temperature of the cooking appliance 100 is basically the same as the ambient temperature (e.g., it has been idle for a long time and has undergone sufficient heat exchange with the environment). The initial state of the cooking water includes hot and cold states. Hot water means the temperature of the cooking water is significantly higher than room temperature water (e.g., the user initially adds warm water to the inner pot 30). Cold water means the temperature of the cooking water is basically room temperature or lower than room temperature (e.g., the user adds tap water, unheated drinking water, etc., to the inner pot 30).

[0157] For example, when the initial bottom temperature T_bot0 is greater than the first temperature T1, the control device determines that the initial state of the cooking water is hot water; otherwise, when the initial bottom temperature T_bot0 is less than or equal to the first temperature T1, the control device determines that the initial state of the cooking water is cold water. The first temperature T1 is, for example, 20-40℃. Similarly, when the initial top temperature T_top0 is greater than the second temperature T2, the cooking appliance 100 is determined to be in a hot state; otherwise, when the initial top temperature T_top0 is less than or equal to the second temperature T2, the cooking appliance 100 is determined to be in a cold state. The second temperature T2 is, for example, 40-98℃.

[0158] To accurately determine the initial state of the cooking appliance 100 and the cooking water, in step S11, the control device does not analyze the initial state of the cooking appliance 100 and the cooking water based on the top temperature T_top and the bottom temperature T_bot at the very beginning of the cooking process. Instead, it waits until the cooking appliance 100 and the cooking water have undergone a brief heat exchange, for example, after a first duration, and both the top temperature sensor 28 and the bottom temperature sensor 18 can acquire reliable sensing data before using the readings of the top temperature T_top and the bottom temperature T_bot for the initial state of the cooking appliance 100 and the cooking water. The first duration is, for example, 10-60 seconds, that is, the initial heat exchange time is 10-60 seconds.

[0159] Specifically, the inner pot 30 is typically made of metal, a good conductor of heat. During the first time period, the cooking water can fully exchange heat with the inner pot 30, so the temperature T_bot at the bottom of the inner pot 30 can reflect the temperature of the cooking water. During the first time period, the top temperature sensor 28 only exchanges a small amount of heat with the internal space of the steamer rack 50. First, the top temperature sensor 28 senses the temperature of the top of the steamer rack 50, and the air at the top of the steamer rack 50 is a poor conductor of heat. Second, due to the insulation effect between the steamer rack 50 and the rice, the temperature of the water in the inner pot's containment space 32 has little impact on the temperature of the top of the steamer rack 50 during the first time period. Therefore, after the first time period, the temperature sensed by the top temperature sensor 28 can still represent the temperature of the lid 20 (i.e., the temperature of the cooking appliance 100). The first time period can be estimated based on the thermal conductivity of the inner pot 30 material and the thermal conductivity of air, or it can be determined experimentally.

[0160] Understandably, the control device acquires the top temperature T_top and the bottom temperature T_bot separately through different sampling channels. Therefore, strictly speaking, the control device may not be able to acquire the top temperature T_top and the bottom temperature T_bot at the same moment. In practical applications, since heat conduction requires a certain amount of time, i.e., the temperature will not change drastically, the moment when the top temperature T_top is acquired and the moment when the bottom temperature T_bot is acquired do not exceed a preset sampling time difference (e.g., not exceeding 1000ms), the two temperatures can be considered to be acquired simultaneously. In this application, the time difference between acquiring the initial top temperature T_top0 and the initial bottom temperature T_bot0 does not exceed the preset sampling time difference.

[0161] Following step S12, in step S13, the control device determines the rice washing and soaking temperature T_wash based at least on the initial state of the cooking appliance 100 and the initial state of the cooking water. The rice washing and soaking temperature T_wash is used to determine at least a portion of the soaking conditions in the boiling step S20. This is also the step in preparation step S10 that provides a basis for heating in subsequent steps.

[0162] For example, such as Figure 4 As shown, in step S13, the control device first determines the initial value of the rice washing and soaking temperature T_wi based on the initial state of the cooking water and the initial state of the cooking appliance 100. When the initial value of the rice washing and soaking temperature is greater than the seventh temperature T7, the rice washing and soaking temperature T_wash is set to the seventh temperature T7; otherwise, when the initial value of the rice washing and soaking temperature is less than or equal to the seventh temperature T7, the rice washing and soaking temperature T_wash is set to the initial value of the rice washing and soaking temperature. The seventh temperature T7 is, for example, 50-90℃.

[0163] Specifically, the control device can determine the initial value of the rice washing and soaking temperature T_wi in this way.

[0164] The first immersion temperature T_w1 is the sum of the initial top temperature T_top0 (which is also the temperature T_top used to determine the initial state of the cooking appliance 100) and the fourth temperature T4. The fourth temperature T4 is, for example, 10-40℃. The second immersion temperature T_w2 is the sum of the initial bottom temperature T_bot0 (which is also the temperature T_bot used to determine the initial state of the cooking water) and the third temperature T3. The third temperature T3 is, for example, 10-60℃.

[0165] When the initial state of the cooking water is cold and the cooking appliance 100 is initially in a hot state, the initial rice soaking temperature T_wi is the first soaking temperature T_w1. When the initial state of the cooking water is cold and the cooking appliance 100 is initially in a cold state, the initial rice soaking temperature T_wi is the sum of the larger of the initial bottom temperature T_bot0 and the initial top temperature T_top0, and the fifth temperature T5. The fifth temperature T5 is 10-60℃. When the initial state of the cooking water is hot and the cooking appliance 100 is initially in a cold state, the initial rice soaking temperature T_wi is the second soaking temperature T_w2. When the initial state of the cooking water is hot and the cooking appliance 100 is initially in a hot state, the initial rice soaking temperature T_wi is the larger of the first soaking temperature T_w1 and the second soaking temperature T_w2.

[0166] It is understood that, in the manner illustrated in this application, the rice washing temperature T_wash in the soaking conditions is determined based on the initial state of the cooking appliance 100 and the initial state of the cooking water. The initial state of the cooking appliance 100 is determined based on the initial top temperature T_top0, and the initial state of the cooking water is determined based on the initial bottom temperature T_bot0. Therefore, the rice washing temperature in the soaking conditions is determined based on the initial top temperature T_top0 and the initial bottom temperature T_bot0.

[0167] Following step S13, in step S14, the control device determines whether the initial state of the cooking water is hot water. If it is hot water, step S15 without a heating element is executed; if it is cold water, step S16 with a heating element is executed. The aforementioned first duration typically does not exceed one minute, so the control device quickly determines the initial state of the cooking appliance 100 and the cooking water. However, the heat exchange between the cooking appliance 100, the food ingredients, and the cooking water is insufficient. Steps S15 and S16 are used to further facilitate heat exchange within the cooking appliance 100, thereby achieving local thermal equilibrium.

[0168] Specifically, in step S15, since there is no heating, the bottom temperature T_bot gradually decreases. When the bottom temperature T_bot decreases to a level less than or equal to the difference between the initial bottom temperature T_bot0 (i.e., the bottom temperature T_bot used to determine the initial state of the cooking water) and the second adjustment temperature N2, the low-sugar cooking process enters the boiling step S20. The second adjustment temperature N2 is, for example, 2-10°C. Thus, when entering the boiling step S20, the bottom temperature T_bot at the initial moment of the boiling step S20 is approximately only N2 degrees lower than the initial hot water temperature, roughly the same as the initial hot water temperature.

[0169] In step S16, at least one preheating process is performed. In each preheating process, the cooking appliance 100 is heated, causing the bottom temperature T_bot to rise. When the bottom temperature T_bot is greater than the sum of the initial bottom temperature T_bot0 and the fifth adjustment temperature N5, the cooking appliance 100 stops heating. The fifth adjustment temperature is, for example, 3-15°C. After heating stops, the bottom temperature T_bot gradually decreases. When multiple preheating processes are required, when the bottom temperature T_bot drops below the difference between the initial bottom temperature T_bot0 and the fourth adjustment temperature N4, the low-sugar cooking process enters the next preheating process, i.e., reheating. The fourth adjustment temperature N4 is, for example, 1-5°C. Preferably, the fifth adjustment temperature N5 is greater than the fourth adjustment temperature N4. In step S15, for example, a third preset number of preheating processes is performed, preferably 1-5 times. Thus, in step S16, the bottom temperature T_bot is always maintained near the initial bottom temperature T_bot0, i.e., near the initial cold water temperature. When entering the boiling process S20, the bottom temperature T_bot at the initial moment of the boiling process S20 is approximately the initial cold water temperature.

[0170] Preferably, N5>N2>N4.

[0171] The following combination Figure 5 The control process of boiling process S20 is introduced.

[0172] Upon entering the boiling process S20, before heating, the control device first acquires the bottom temperature T_bot in step S21 and stores it in the variable T_in. T_in is the bottom temperature at the start of the boiling process S20. As mentioned earlier, T_in is essentially the initial temperature of the cooking water. Then, the process proceeds to step S22, heating the cooking appliance 100 so that the water in the inner pot 30 can enter the steamer rack 50. It can be considered that the boiling process S20 performs heating from the very beginning. In the boiling process S20, the control device can control the heating device 17 to operate in a power-adjusting heating mode. In one power-adjusting heating cycle, the heating device 17 operates for a power-adjusting heating duration T_heat and stops for a power-adjusting stop duration T_stop. The sum of the power-adjusting heating duration T_heat and the power-adjusting stop duration T_stop is the duration of one power-adjusting heating cycle. Alternatively, the control device can also control the heating device to operate at rated power or continuously. Alternatively, the control device can also control the heating device to operate intermittently.

[0173] After heating, at an appropriate time, the control device starts recording (saving) the top temperature T_top in step S25, and records the top temperature T_top within a second time period in step S26. In step S27, it is determined whether the top temperature T_top meets the immersion condition, for example, whether the top temperature T_top within the second time period meets the immersion condition. If the immersion condition is met, step S28 is executed to stop heating; otherwise, heating continues and the top temperature T_top data within the second time period is updated. The second time period is, for example, 10-60 seconds. In other words, starting from recording the first top temperature T_top, when the second time period is reached, all the recorded top temperature T_top values ​​within the second time period form a top temperature array, and the immersion condition is determined based on the elements in the top temperature array. If the immersion condition is met, heating stops, which is equivalent to ending the boiling process S20. If the immersion condition is not met, heating continues, the boiling process S20 continues, and the top temperature T_top is recorded again. For each newly recorded top temperature T_top, the first element in the top temperature array is discarded, and the latest recorded top temperature T_top value is used as the last element in the top temperature array. Thus, the elements in the top temperature array are updated (the number of elements remains the same), and then the updated elements in the top temperature array are used to determine whether the immersion condition is met.

[0174] For example, if the sampling frequency is 10 times / second and the second duration is 30 seconds, the temperature T_top values ​​of 300 tops are recorded continuously. When the wetting conditions are not met, as the boiling process S20 progresses, the temperature T_top values ​​of these 300 tops are continuously updated. The last 299 of the temperature T_top values ​​of the previous group of 300 tops are the first 299 of the temperature T_top values ​​of the next group of 300 tops. That is, the latest temperature T_top values ​​of the 300 tops are always used to determine whether the wetting conditions are met.

[0175] Specifically, after heating, the control device determines the appropriate time to start recording the top temperature T_top through step S24. In step S24, when the initial state of the cooking appliance 100 is determined to be hot, the top temperature is acquired after the top temperature rises to T_top. Since it is hot cooking, the initial top temperature T_top is relatively high, but this initial top temperature T_top does not represent the heating temperature of this cooking process. Therefore, the heating effect of the bottom heating device 17 can only be considered to have been achieved after the top temperature T_top rises. In the case of periodic sampling, the top temperature T_top can be considered to have risen when the temperature of the next top is higher than that of the previous top. Alternatively, to ensure that the heating effect of the heating device 17 has been reflected in the top of the cooking cavity, the top temperature T_top can be recorded only after a preset number of rises (e.g., 3-5 times) have occurred where the temperature of the next top is higher than that of the previous top. When the initial state of the cooking appliance 100 is determined to be cold, the top temperature T_top is recorded immediately after heating. After starting to record the temperature T_top at the top, the temperature T_top at the top is recorded continuously for a second duration.

[0176] In other words, the starting point for accumulating the second duration differs depending on the initial state of the cooking appliance 100. In a hot initial state, the second duration accumulation only begins after the temperature T_top at the top has risen; in a cold initial state, the second duration accumulation begins immediately upon starting heating.

[0177] Specifically, for all recorded temperature T_top data of the top of the second time period, the control device identifies the maximum value T_max and the minimum value T_min, and calculates the difference between T_max and T_min. In step S271, if the difference T_d between T_max and T_min is greater than the ninth temperature T9, the soaking condition is considered met; otherwise, heating continues and the temperature T_top data of the top of the second time period is updated. Alternatively, in step S272, if T_max is greater than the rice washing soaking temperature T_wash, the soaking condition is also considered met; otherwise, heating continues and the temperature T_top data of the top of the second time period is updated. The rice washing soaking temperature T_wash is determined in step S13 of preparation step S10. The ninth temperature T9 is, for example, 10-80°C.

[0178] Understandably, if T_max in the second time period is greater than the rice washing and soaking temperature T_wash, it means that at least one top temperature T_top in the second time period is greater than the rice washing and soaking temperature T_wash. In other words, in the boiling process S20, the soaking condition is met as long as the top temperature T_top is greater than the rice washing and soaking temperature T_wash.

[0179] In this application, satisfying the immersion condition means that the water in the inner pot 30 has entered the steaming rack 50 and submerged all the rice in the steaming rack 50. To prevent overflow, the heating device 17 stops heating or reduces the heating power in time, preferably stopping heating. The heat in the inner pot's accommodating space 32 needs to pass through the rice in the steaming rack 50 to be conducted upwards to the top of the cooking cavity. When heating is maintained, the temperature value at later time points is usually greater than the temperature value at earlier time points, that is, the temperature continues to rise. In step S271, when the temperature T_top at the top suddenly rises, it indicates that the temperature in the steaming rack 50 has suddenly risen. This is caused by the sudden entry of hot water and a large amount of steam into the steaming rack 50, which means that the cooking water submerged the rice in a short time after the pressure reached the target. Alternatively, in step S272, when the temperature T_top at the top is high enough, it indicates that the temperature in the steaming rack 50 has reached a high level, indirectly indicating that the temperature of the inner pot's accommodating space 32 is also high enough to achieve the function of submerging the rice.

[0180] If T_max > T_wash and T_max - T_min > T9 cannot be satisfied, then in step S273, when the running time of the boiling process S20 reaches the preset boiling time, it is also considered that the soaking condition is met, and heating is stopped. The preset boiling time is, for example, 10-45 minutes. That is, after heating for a sufficiently long time, it is automatically assumed that the rice has been submerged in water.

[0181] In the boiling process S20, the value of T_wash is determined based on the initial T_top0 and T_bot0. The initial bottom temperature T_in of the boiling process S20 is also kept as close as possible to T_bot0, so that the initial top temperature of the boiling process S20 can also be close to T_top0. Thus, the top temperature T_top after heating and T_wash can be understood as being based on the same foundation, which is conducive to obtaining more accurate analysis results.

[0182] As can be seen from step S13, the value of T_wash does not exceed the value of T7, which can prevent overflow in the boiling process S20.

[0183] Step S13 also reveals that when the initial condition is a hot machine, the initial temperature at the top, T_top0, is already relatively high. Therefore, T_wash can be set based on T_top0 to improve operability. When the initial condition is hot water, the initial temperature at the bottom, T_bot0, is already relatively high. Therefore, T_wash can be set based on T_bot0 to improve operability. When the initial condition is cold water and the machine is cold, both T_top0 and T_bot0 are relatively low. By adding T5 to these temperatures, T_wash can be set to improve operability. Preferably, the fifth temperature T5 is greater than the third temperature T3. Preferably, the fifth temperature T5 is greater than the fourth temperature T4. The initial temperature when using hot water or a hot machine is higher than the initial temperature when using cold water and a cold machine. Therefore, only a small increase in the initial temperature is needed to obtain the rice washing and soaking temperature.

[0184] In step S28, after heating is stopped, preferably, heating is stopped for at least 20 seconds before entering the boiling process S30, so that the water in the steamer 50 has sufficient time to recede. More preferably, in step S28, heating is stopped for no less than 20 seconds and no more than 90 seconds, and then the low-sugar cooking process enters the boiling process S30.

[0185] In some embodiments of this application, the rice washing and soaking temperature T_wash is a preset value, thereby simplifying control.

[0186] In some embodiments of this application, the boiling process S30 and the rice-cooking process S40 are also referred to as subsequent processes after the boiling process S20. The process control methods for the boiling process S30 and the rice-cooking process S40 are similar. In other words, in this application, the subsequent process refers to the boiling process S30 and / or the rice-cooking process S40. For at least a portion of the time in the subsequent process, heating is still performed using adjustable heating. In the subsequent process, the control device adjusts the adjustable heating duration T_heat during the adjustable heating cycle based on at least one of the altitude of the cooking appliance 100's working location, the progress of the adjustable heating in the subsequent process, and the amount of rice in the steamer 50.

[0187] First, refer to Figure 6 This section describes how the control device adjusts the heating duration T_heat in subsequent processes based on the altitude of the cooking appliance 100's working location.

[0188] Upon entering the subsequent process, the control device first performs initial settings in step S51, such as setting a preset base heating time T_base related to the initial value of the adjustable heating time T_heat, and calculating the initial value of the first coefficient c1. The preset base heating time T_base is, for example, 2-20 seconds. The adjustable heating time T_heat is the product of the preset base heating time T_base and the first coefficient c1, and correspondingly, the initial value of the adjustable heating time T_heat is the product of the preset base heating time T_base and the initial value of the first coefficient c1. Thus, step S51 completes the setting of the initial value of the adjustable heating time T_heat. Then, step S52 is initiated to start heating. It can be considered that the subsequent process performs heating work from the beginning. In the subsequent process, in step S53, when the duration of the subsequent process reaches the preset process duration, the subsequent process ends. Among them, the preset process duration of the boiling process S30 is, for example, 5-30 minutes, and the preset process duration of the rice simmering process S40 is, for example, 5-30 minutes. Alternatively, in step S54, the subsequent process ends when the temperature T_bot at the bottom reaches the preset end temperature. The preset end temperature for the boiling process S30 is, for example, 120-150℃, and the preset end temperature for the rice-cooking process S40 is, for example, 120-150℃. Therefore, the subsequent process can end based on the heating temperature or working time.

[0189] In subsequent processes, if the process cannot be completed yet, in step S56, the adjustable heating duration T_heat is adjusted (updated) every third duration. That is, after each third duration of heating using the adjustable heating method, adjustable heating is performed with a new adjustable heating duration T_heat without changing the adjustable heating cycle. This changes the average heating power. The third duration is, for example, 1-10 seconds. Specifically, the adjusted adjustable heating duration T_heat is the product of the preset base heating duration T_base and the adjusted first coefficient c1. Therefore, in subsequent processes, the first coefficient c1 is adjusted every third duration. In the control method of the cooking appliance 100, a first relationship between the first coefficient c1 and the altitude h of the cooking appliance 100, as shown in Table 1, is established. This first relationship is stored in the memory of the control device, so the first coefficient c1 can be determined by the altitude h and the first relationship.

[0190] Table 1. Relationship between the first coefficient and altitude.

[0191]

[0192]

[0193] Therefore, in subsequent processes, the altitude h is adjusted every third time interval, so that the first coefficient c1 is adjusted every third time interval. In the control method of the cooking appliance 100, a second relationship between altitude h and boiling point temperature T_boil is established, and this second relationship is also stored in the memory of the control device. Therefore, altitude h can be determined through boiling point temperature T_boil and the second relationship. Specifically, the boiling point temperature T_boil is adjusted every third time interval, so that altitude h is adjusted every third time interval, and the first coefficient c1 is adjusted every third time interval.

[0194] Table 2 Relationship between boiling point temperature and altitude

[0195]

[0196] Specifically, in subsequent processes, the boiling point temperature T_boil is adjusted every third time interval based on the temperature T_top of the top within that third time interval. For example, the average value T_rev of all top temperatures T_top acquired (recorded, saved) within each third time interval can be calculated, and the boiling point temperature T_boil is adjusted based on this average value T_rev. For example, if the average value T_rev is greater than the boiling point temperature T_boil before adjustment, the adjusted boiling point temperature T_boil is set to the average value T_rev; otherwise, if the average value T_rev is less than or equal to the boiling point temperature T_boil before adjustment, the value of the boiling point temperature T_boil remains unchanged. The initial value T_bi of the boiling point temperature T_boil is calculated according to the following formula (1).

[0197] T_bi = T_in + (T_hs – T_sub) / c2 (1)

[0198] In formula (1), T_in is the initial bottom temperature of the boiling process S20 before heating, which has been saved in step S21; T_hs is the total heating time of the heating device 17 in the boiling process S20. For example, when the heating device is always working in the power adjustment heating mode, T_hs is the sum of the power adjustment heating time T_heat of all the power adjustment heating cycles executed in the boiling process S20, which is accumulated and saved in step S23 of the boiling process S20; T_sub is a preset time constant, which takes the value of 10-100 seconds; c2 is a second coefficient, 1≤c2≤50. For example, in step S23, as long as it is a heating period in the power adjustment heating cycle, that is, a period when the heating device 17 has power output, T_hs is accumulated until the boiling process S20 ends.

[0199] It should be noted that, in this application, heating of the heating device 17 refers to the heating device 17 being energized and outputting power and heat. For example, in the adjustable heating mode, the heating device 17 heats during the adjustable heating time and does not heat during the adjustable stop time T_stop. In the boiling process S20, the heating device 17 does not necessarily always operate in the adjustable heating mode; for example, it can also operate in continuous heating, intermittent heating, or heating at rated power, etc., where T_hs is the cumulative value of the actual heating time.

[0200] The initial value of the boiling point temperature T_boil, T_bi, can be calculated in the boiling process S20 (e.g., step S29) or in the subsequent process S51. After the heating work in the boiling process S20 is completed, the initial value of the boiling point temperature T_boil, T_bi, can be calculated using formula (1). Then, in the subsequent process, the boiling point temperature T_boil is updated every third time interval based on the average value T_rev of that third time interval, the altitude h is updated once according to Table 2, the first coefficient c1 is updated once according to Table 1, and T_heat is updated according to T_heat = T_base × c1.

[0201] In subsequent processes, the above update is performed every third time interval. The three third time intervals are sequential in time and do not overlap. If a new third time interval is not reached, the top temperature T_top still needs to be recorded in step S57.

[0202] As described above, in the control method for the cooking appliance of this application, the initial value T_bi of the boiling point temperature T_boil is determined at least based on the bottom temperature T_in at the start of the boiling process S20 and the sum of the power adjustment heating durations T_heat and T_hs of all power adjustment heating cycles performed in the boiling process S20. Therefore, the initial value of the altitude h is determined at least based on the top temperature T_in at the start of the boiling process S20 and the sum of the power adjustment heating durations T_heat and T_hs of all power adjustment heating cycles performed in the boiling process S20. Therefore, the initial value of the first coefficient c1 is determined at least based on the top temperature T_in at the start of the boiling process S20 and the sum of the power adjustment heating durations T_heat and T_hs of all power adjustment heating cycles performed in the boiling process S20. Therefore, the heating duration T_heat in subsequent processes is determined at least based on the sum of the top temperature T_in at the start of the boiling process S20 and the heating duration T_heat of all heating cycles performed in the boiling process S20, T_hs. Therefore, the operating parameters of the heating device 17 in subsequent processes are determined at least based on the bottom temperature T_bot in the boiling process S20 and the operating parameters of the heating device 17 in the boiling process S20.

[0203] In the latter half of each subsequent process, because the water in the inner pot is essentially in a state of continuous boiling, the temperature at the top of the cooking cavity tends to be constant. This makes the boiling point temperature of the analyzed water, T_boil, tend to be constant, and therefore the power adjustment heating time, T_heat, tends to be constant, meaning the average heating power is adjusted to match the actual altitude. The preset base heating time, T_base, corresponds to the average heating power at 0 altitude. Understandably, in subsequent processes, the operation of adjusting the power adjustment heating time, T_heat, according to the altitude can be performed multiple times.

[0204] In this application, the timing of the heating termination in the boiling process S20 is determined by the initial temperatures T_bot0 and T_top0. The average heating power in the secondary boiling process S30 is then determined by the cumulative duration of all heating periods in the boiling process S20. Therefore, the average heating power in the secondary boiling process S30 is also determined based on the initial temperatures T_bot0 and T_top0. The cooking appliance 100 controls subsequent heating processes based on the operating parameters during the initial boiling and soaking of rice in the boiling process S20, enabling multiple boiling and soaking of the rice. This allows for more precise control based on actual conditions.

[0205] Of course, in subsequent processes, the power adjustment heating time T_heat, the first coefficient c1, the altitude h, and the boiling point temperature T_boil can be adjusted only once. Alternatively, after calculating the initial value T_bi of the boiling point temperature T_boil according to formula (1) and then determining the initial value of the power adjustment heating time T_heat, the power adjustment of the heating device 17 can be controlled with this initial value without further adjustment.

[0206] The following connection Figure 7 This section explains how to adjust the heating duration T_heat based on the progress of subsequent heating processes.

[0207] Upon entering the subsequent process, the control device first performs initial settings in step S61, such as setting an initial value for the adjustable heating duration T_heat, for example, 2-20 seconds. Then, step S62 is initiated to begin heating. It can be assumed that the subsequent process performs heating work from the very beginning. In the subsequent process, in step S63, the process ends when the duration of the subsequent process reaches the preset process duration. Alternatively, in step S64, the process ends when the bottom temperature T_bot reaches the preset end temperature. Thus, the subsequent process can end based on the heating temperature or working duration indicators.

[0208] As heating progresses, the cooking water in the inner pot 30 gradually decreases, while the rice in the steamer 50 increases in volume due to water absorption. This necessitates an increase in the air pressure within the inner pot's containment space 32 to ensure the reduced water level covers the increased rice volume. Therefore, in subsequent processes, the average heating power needs to be increased as heating progresses. With the adjustable heating cycle remaining constant, the adjustable heating time T_heat needs to be extended as the adjustable heating progresses. For example, the adjustable heating time T_heat in the next adjustable heating cycle can be the product of the adjustable heating time T_heat in the previous adjustable heating cycle and a fifth coefficient c5, where the fifth coefficient c5 is greater than 1. In this way, the adjustable heating time T_heat gradually increases proportionally. Preferably, the fifth coefficient c5 is less than 10.

[0209] In this application, the adjustable heating duration T_heat can be adjusted at any time. For example, when an adjustable heating cycle is still in its heating period, if the control device has already calculated the new adjustable heating duration T_heat, then the control device compares the heating duration already in the current cycle with the new T_heat. If the heating duration already in the current cycle is greater than or equal to the new T_heat, heating is immediately stopped, and then the heating device 17 is controlled to operate according to the new adjustable parameters. If the heating duration already in the current cycle is less than the new T_heat, heating continues until the duration reaches the new T_heat, meaning the heating device 17 can then be controlled to operate according to the new adjustable parameters for the current cycle.

[0210] To prevent overflow, the value of the adjustable heating time T_heat cannot be increased indefinitely in subsequent processes. The adjustable heating time T_heat has an upper limit, for example, 4-25 seconds. In step S66, the control device calculates the product T_heat1 of the adjustable heating time T_heat in the previous adjustable heating cycle and the fifth coefficient. When the comparison result in step S67 shows that T_heat1 is greater than the upper limit of the adjustable heating time, in step S69, the value of the adjustable heating time T_heat in the next adjustable heating cycle is set to the upper limit; otherwise, in step S68, the adjustable heating time T_heat is increased proportionally. It is understood that when the value of the adjustable heating time T_heat has reached the upper limit, the heating power will no longer change. It is also understood that the operation of adjusting the adjustable heating time T_heat according to the heating progress can be performed multiple times in subsequent processes.

[0211] In subsequent processes, the control device can also adjust the adjustable heating time T_heat according to the amount of rice. The amount of rice can be set by the user through a human-machine interface device, or it can be obtained through a weighing device (not shown) of the cooking appliance 100. The weighing device can be set in the pot body 10, located below the inner pot 30, and weighing is performed by the pressure applied by the gravity of the inner pot 30. For example, the adjusted adjustable heating time T_heat is the sum of the original adjustable heating time T_heat and the rice amount adjustment, where the rice amount adjustment is the product of the rice amount and the third coefficient c3. When the rice amount is in cups (1 cup of rice is approximately 125-175g), the value range of the third coefficient c3 is, for example, [0.1, 10].

[0212] The larger the amount of rice, the larger its volume. To submerge all the rice, more water is needed in the steamer, which in turn requires greater heating power. Since the amount of rice remains constant during cooking, the adjustment of the heating time (T_heat) based on the amount of rice is only performed once in subsequent steps.

[0213] In subsequent processes, the adjustable heating time T_heat can be adjusted based on one or more of the aforementioned altitude, heating progress, and rice quantity, or it can be left unadjusted. The adjustment of the adjustable heating time T_heat can be implemented in at least one of the boiling process S30 and the simmering process S40. Generally, the adjustable heating cycle of the boiling process S30 is 15-60 seconds, with an adjustable heating time T_heat of 2-30 seconds; the adjustable heating cycle of the simmering process S40 is 3-30 seconds, with an adjustable heating time T_heat of 2-15 seconds. The average heating power of the simmering process S40 is less than the average heating power of the boiling process S30.

[0214] In subsequent processes, the heating device 17 can operate in adjustable heating mode for a portion of the time, and be inactive or continuously operating for another portion. Alternatively, in subsequent processes, the heating device 17 can operate in adjustable heating mode throughout the entire process. As long as it is in adjustable heating mode, the adjustable heating duration T_heat can be adjusted according to one or more of the aforementioned altitude, heating progress, and meter measurement. 。

[0215] This section describes how to adjust the adjustable heating duration (T_heat) in subsequent processes. In these processes, the adjustable heating cycle can remain constant or change. For example, if the adjustable heating cycle remains constant, adjusting the adjustable heating duration (T_heat) changes the adjustable stopping duration (T_stop). Alternatively, adjusting the adjustable heating duration (T_heat) while keeping the adjustable stopping duration (T_stop) constant changes the adjustable heating cycle. Or, both the adjustable heating duration (T_heat) and the adjustable stopping duration (T_stop) change, thus changing the adjustable heating cycle.

[0216] In some other embodiments of this application, the heating duration T_heat and heating cycle are adjusted only in the boiling process, while the heating duration T_heat and heating cycle remain unchanged in the rice cooking process.

[0217] In some other embodiments of this application, the subsequent process only includes the boiling process. The rice simmering process and the heat preservation process do not employ adjustable heating methods. For example, the heating device 17 can achieve low-power heating without adjustable heating; for instance, changing the voltage or current of the heating device 17 can change its heating power, thus allowing the heating device 17 to operate continuously at low power.

[0218] The following examples illustrate the low-sugar cooking process described above.

[0219] Cooking begins with preparation step S10. In step S11, the initial duration is 30 seconds, so no heating occurs for the first 30 seconds, allowing for cyclical monitoring of the top and bottom temperatures. At the 30th second, T_top0 is 25°C and T_bot0 is 23°C.

[0220] In step S12, the first temperature T1 is 30°C and the second temperature T2 is 70°C. T_bot0 is less than T1, so the initial state of the cooking appliance 100 is cold. T_top0 is less than T2, so the initial state of the cooking water is cold water.

[0221] In step S13, the fifth temperature T5 is 40℃ and the seventh temperature T7 is 75℃. T_wi=max(T_top0,T_bot0)+T5=25+40=65℃, which is less than T7, therefore the rice washing and soaking temperature T_wash is 65℃.

[0222] Since it is non-hot water cooking, the preheating process in step S16 is performed, wherein the third preset number of times N3 is 3 times, the fourth temperature adjustment N4 is 3℃, and the fifth temperature adjustment N5 is 15℃. After intermittent heating 3 times, the low-sugar cooking process enters the boiling process S20.

[0223] In the boiling process S20, the second duration is 30 seconds, the ninth temperature T9 is 20°C, and the preset boiling time is 15 minutes.

[0224] In step S21, before heating, the initial boiling temperature T_in is read as 35°C, and then heating begins. T_hs is accumulated during heating.

[0225] Since this is non-heat-driven cooking, the temperature T_top at the top is immediately read and recorded after heating. After storing 30 seconds of data, the maximum value T_max (30℃), minimum value T_min (28℃), and difference T_d (2℃) of the top temperature T_top during these 30 seconds are calculated. Since the maximum value T_max is less than T_wash and the difference T_d is less than T9, the immersion condition is not met. Therefore, the temperature is continuously monitored, and the latest 30-second temperature data replaces the previous 30-second temperature data. When the boiling process S20 has run for about 9 minutes, T_max is 55℃, T_min is 34℃, and T_d is 21℃. T_d is greater than T9, meeting the immersion condition, and the water is considered to have boiled. The first immersion is complete, so heating is stopped. At this time, the cumulative heating time T_hs is 315 seconds.

[0226] The initial boiling point temperature T_bi is calculated according to formula (1), where T_sub is 15 seconds and the second coefficient c2 is 6. T_bi=T_in+(T_hs-T_sub) / c2=35+(315-15) / 6=85℃. According to the second relationship, the initial value of the altitude h is determined to be 5000 meters, and according to the first relationship, the initial value of the first coefficient c1 is determined to be 0.59.

[0227] In the boiling process S30 and the rice simmering process S40, T_base is 4 seconds, the third coefficient c3 related to the power compensation of rice quantity is 1, and the fifth coefficient c5 related to the power compensation of heating progress is 1.3. The control device continuously adjusts T_heat according to the power compensation method described above, that is, the method for adjusting the power-adjusted heating time T_heat, until the heating temperature or the working time meets the exit condition.

[0228] The processes and steps described in all the preferred embodiments above are merely examples. Unless adverse effects occur, various processing operations can be performed in a different order than those described above. The order of steps in the above process can also be added, combined, or deleted according to actual needs.

[0229] In understanding the scope of this application, the term "comprising" and its derivatives, as used herein, are intended to be open-ended terms that specify the presence of a described feature, element, component, group, whole, and / or step, but do not exclude the presence of other undescribed features, elements, components, groups, wholes, and / or steps. This concept also applies to words with similar meanings, such as the terms "comprising," "having," and their derivatives.

[0230] The term "attached" or "joined" as used herein includes: a construction in which one element is directly fixed to another element by fixing it directly to another element; a construction in which one element is indirectly fixed to another element by fixing it to an intermediate member, which in turn is fixed to another element; and a construction in which one element is integral with another element, that is, one element is substantially part of another element. This definition also applies to words with similar meanings, such as "connect," "joint," "couple," "install," "adhere," "fix," and their derivatives. Finally, degree terms such as "substantially," "approximately," and "approximately" as used herein indicate the amount of deviation from which modifications to the terminology do not significantly alter the final result.

[0231] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for descriptive purposes only and is not intended to limit the scope of this application. Features described in one embodiment may be applied, alone or in combination with other features, to another embodiment, unless that feature is not applicable in that other embodiment or is otherwise stated.

[0232] This application has been described through the above embodiments. However, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit this application to the described embodiments. Furthermore, those skilled in the art will understand that this application is not limited to the above embodiments, and many more variations and modifications can be made based on the teachings of this application, all of which fall within the scope of protection claimed in this application.

Claims

1. A method for controlling a cooking utensil, wherein, The cooking appliance includes: The inner pot, the internal space of which forms a cooking cavity, is used to hold the ingredients; A steaming rack is provided for removably mounting in the inner pot. The steaming rack is provided with a steaming rack through hole so that water in the inner pot can enter the steaming rack through the steaming rack through the through hole. A top temperature sensor is used to sense the temperature at the top of the cooking cavity; A bottom temperature sensor is used to sense the temperature at the bottom of the inner pot; and A heating device, located below the inner pot, is used to heat the inner pot. The control method is characterized by comprising: Provides a low-sugar cooking process for preparing low-sugar rice. The low-sugar cooking process includes a boiling step and a subsequent step, set in sequence. In the boiling process, the heating device is activated to allow water from the inner pot to enter the steaming rack for the first time. The subsequent process includes at least a boiling maintenance process, in which the heating device is controlled to operate so that the water in the inner pot rinses the rice in the steaming rack. The operating parameters of the heating device in the boiling maintenance process are different from those in the rinsing process. Specifically, the operating parameters of the heating device in the subsequent process are determined at least based on the temperature of the bottom in the boiling process and the operating parameters of the heating device in the boiling process.

2. The control method according to claim 1, characterized in that, During at least a portion of the time period in the subsequent process, the heating device is operated in a power-adjusting heating mode, wherein, within one power-adjusting heating cycle, the heating device is operated for a power-adjusting heating duration and then stopped for a power-adjusting stop duration, the sum of the power-adjusting heating duration and the power-adjusting stop duration being the duration of one power-adjusting heating cycle. The step of determining the operating parameters of the heating device in the subsequent process based at least on the temperature of the bottom in the boiling process and the operating parameters of the heating device in the boiling process includes: determining the power adjustment heating time in the subsequent process based at least on the sum of the temperature of the bottom at the beginning of the boiling process T_in and the heating time T_hs of the heating device in the boiling process.

3. The control method according to claim 2, characterized in that, In the boiling process, the heating device is operated in a power-adjusting heating mode, and the total heating time T_hs of the heating device is the sum of the power-adjusting heating times of all the power-adjusting heating cycles performed in the boiling process.

4. The control method according to claim 2, characterized in that, During at least a portion of the time period in the subsequent process, the power adjustment heating duration is made the product of a preset base heating duration and a first coefficient c1, and the initial value of the power adjustment heating duration is the product of the preset base heating duration and the initial value of the first coefficient c1, wherein the initial value of the first coefficient c1 is determined at least based on the bottom temperature T_in at the start of the boiling process and the sum of the heating duration T_hs of the heating device in the boiling process.

5. The control method according to claim 4, characterized in that, The preset basic heating time is 2-20 seconds.

6. The control method according to claim 4, characterized in that, The control method further includes: establishing a first relationship between the first coefficient c1 and the altitude h, and determining the first coefficient c1 through the altitude h and the first relationship, wherein the initial value of the altitude h is determined at least based on the sum of the bottom temperature T_in at the start of the boiling process and the heating time T_hs of the heating device in the boiling process.

7. The control method according to claim 6, characterized in that, The control method further includes: establishing a second relationship between the altitude h and the boiling point temperature T_boil, and determining the altitude h through the boiling point temperature T_boil and the second relationship, wherein the initial value T_bi of the boiling point temperature T_boil is determined at least based on the sum of the bottom temperature T_in at the start of the boiling process and the heating time T_hs of the heating device in the boiling process.

8. The control method according to claim 7, characterized in that, The control method further includes: adjusting the boiling point temperature T_boil at least once during at least a portion of the time period in the subsequent process, so as to adjust the power adjustment heating duration at least once.

9. The control method according to claim 8, characterized in that, The control method further includes: During at least a portion of the time period in the subsequent process, the boiling point temperature T_boil is adjusted once based on the temperature at the top within the third time period.

10. The control method according to claim 9, characterized in that, The third duration is 1-10 seconds.

11. The control method according to claim 9, characterized in that, The step of adjusting the boiling point temperature T_boil once based on the temperature at the top within the third time period includes: Calculate the average value of all the temperatures of the top obtained within the third time period, and adjust the boiling point temperature T_boil based on the average value.

12. The control method according to claim 11, characterized in that, The step of adjusting the boiling point temperature T_boil based on the average value includes: When the average value is greater than the boiling point temperature T_boil before adjustment, the adjusted boiling point temperature T_boil is set as the average value. When the average value is less than or equal to the boiling point temperature T_boil before adjustment, the value of the boiling point temperature T_boil is kept unchanged.

13. The control method according to claim 11, characterized in that, The control method further includes: adjusting the boiling point temperature T_boil once every third time period during at least a portion of the time period in the subsequent process, so that the power adjustment heating duration is adjusted once every third time period.

14. The control method according to claim 8, characterized in that, The initial value T_bi is calculated according to the following formula: T_bi=T_in+(T_hs–T_sub) / c2, The value of T_sub is 10-100 seconds, and 1≤c2≤50.

15. The control method according to claim 2, characterized in that, During a portion of the subsequent process, the heating device is operated in the adjusted heating mode, and during another portion of the subsequent process, the heating device is not operated; or The heating device is operated in the adjusted heating mode for a portion of the time in the subsequent process, and the heating device is operated continuously for another portion of the time in the subsequent process.

16. The control method according to claim 2, characterized in that, In the subsequent process, the heating device is kept operating in the adjusted heating mode.

17. The control method according to claim 2, characterized in that, The control method further includes adjusting the power-adjusting heating duration according to the amount of rice during at least a portion of the time period in the subsequent process.

18. The control method according to claim 17, characterized in that, The adjustment of the heating duration based on the amount of rice includes: The adjusted power-adjusting heating time is the sum of the original power-adjusting heating time and the rice quantity adjustment, wherein the rice quantity adjustment is the product of the rice quantity and the third coefficient.

19. The control method according to claim 18, characterized in that, When the amount of rice is measured in cups, the value range of the third coefficient is [0.1, 10], where each cup of rice is 125-175g.

20. The control method according to claim 2, characterized in that, The control method further includes: extending the power adjustment heating duration according to the progress of the power adjustment heating in the subsequent process during at least a portion of the time period.

21. The control method according to claim 20, characterized in that, The step of extending the power adjustment heating time according to the working progress of the subsequent power adjustment heating includes: The power adjustment heating duration in the next power adjustment heating cycle is the product of the power adjustment heating duration in the previous power adjustment heating cycle and a fifth coefficient, wherein the fifth coefficient is greater than 1.

22. The control method according to claim 21, characterized in that, The value range of the fifth coefficient is (1, 10).

23. The control method according to claim 21, characterized in that, The control method further includes: in the subsequent process, when the product of the power adjustment heating duration value in the previous power adjustment heating cycle and the fifth coefficient is greater than the upper limit of the power adjustment heating duration, the power adjustment heating duration value in the next power adjustment heating cycle is set as the upper limit of the power adjustment heating duration.

24. The control method according to claim 23, characterized in that, The maximum duration of the adjustable heating is 4-25 seconds.

25. The control method according to claim 2, characterized in that, The control method further includes: making the low-sugar cooking process include a preparation step before the boiling step, wherein in the preparation step, an initial value of the bottom temperature is obtained before the heating device is operated, and the initial value of the bottom temperature is used to determine whether to operate the heating device in the preparation step.

26. The control method according to claim 25, characterized in that, Determining whether to operate the heating device in the preparation process based on the initial value of the bottom temperature includes: When the initial value of the temperature at the bottom is greater than the first temperature, the heating device is not operated during the preparation process; When the temperature at the bottom is less than or equal to the first temperature, the heating device is activated during the preparation process.

27. The control method according to claim 26, characterized in that, The first temperature is 20-40℃.

28. The control method according to claim 26, characterized in that, The control method further includes: In the preparation process, if the initial temperature of the bottom is greater than the first temperature, the heating device is not activated during the preparation process. When the temperature at the bottom is less than or equal to the difference between the initial value of the bottom temperature and the second adjustment temperature, the low-sugar cooking process proceeds to the boiling step.

29. The control method according to claim 28, characterized in that, The second adjustment temperature is 2-10℃.

30. The control method according to claim 26, characterized in that, The control method further includes: In the preparation process, when the temperature at the bottom is less than or equal to the first temperature, a third preheating process is performed, which is then carried out a third preset number of times, after which the low-sugar cooking process proceeds to the boiling process. In the preheating process, the heating device is activated.

31. The control method according to claim 30, characterized in that, The third preset number of times is 1-5 times.

32. The control method according to claim 30, characterized in that, The control method further includes: In the preheating process, the heating device is activated, and when the temperature at the bottom exceeds the sum of the initial temperature and the fifth adjusted temperature, the heating device is deactivated. When the third preset number of times is greater than 1, and when the temperature at the bottom is less than the difference between the initial value of the bottom temperature and the fourth adjusted temperature, the low-sugar cooking process enters the next preheating step.

33. The control method according to claim 32, characterized in that, The fifth adjustment temperature is 3-15℃, and the fourth adjustment temperature is 1-5℃; and / or The fifth adjustment temperature is greater than the fourth adjustment temperature.

34. The control method according to claim 25, characterized in that, After the preparation process begins, the heating device is not activated, and the temperature of the bottom when the preparation process has been running for a first duration is taken as the initial value of the bottom temperature.

35. The control method according to claim 26, characterized in that, The control method further includes: In the boiling process, the boiling process ends when the temperature at the top is greater than the rice washing and soaking temperature, or when the temperature at the top rises above the ninth temperature within the second time period, or when the boiling process reaches the preset boiling time. The rice washing and soaking temperature is a preset value, or the rice washing and soaking temperature is determined based on the initial value of the bottom temperature and the initial value of the top temperature. The initial value of the bottom temperature is the temperature of the top obtained in the preparation process before the heating device is working. The time difference between the acquisition time of the initial value of the bottom temperature and the acquisition time of the initial value of the top temperature does not exceed a preset sampling time difference.

36. The control method according to claim 35, characterized in that, The preset sampling time difference does not exceed 1000ms; and / or The second duration is 10-60 seconds; and / or The ninth temperature is 10-80℃; and / or The preset boiling time is 10-45 minutes.

37. The control method according to any one of claims 1 to 36, characterized in that, The control method further includes: In the subsequent process, the process ends when the temperature at the bottom reaches a preset end temperature; or In the subsequent process, when the duration of the subsequent process reaches the preset process duration, the subsequent process ends.

38. The control method according to claim 37, characterized in that, The subsequent process also includes a rice-cooking process following the boiling process. The preset duration of the boiling-safe process is 5-30 minutes, and the preset end temperature of the boiling-safe process is 120-150℃; and / or The preset duration of the rice-cooking process is 5-30 minutes, and the preset end temperature of the rice-cooking process is 120-150℃.

39. The control method according to any one of claims 1 to 36, characterized in that, The low-sugar cooking process also includes a rice-simmering process and a heat-keeping process after the boiling process, during which the heating device operates continuously.

40. A cooking utensil, characterized in that, include: A pot body, used for holding and heating food, the pot body comprising: The inner pot, with its internal space forming a cooking cavity, is used to hold the ingredients. A steaming rack, removably mounted inside the inner pot, is provided with a steaming rack through-hole to allow water from the inner pot to enter the steaming rack. A heating device, located below the inner pot, is used to heat the inner pot, and A bottom temperature sensor is used to sense the temperature at the bottom of the inner pot; A lid, used to cover the pot body; A top temperature sensor for sensing the temperature at the top of the cooking cavity; and A control device is electrically connected to the heating device to control its operation, and is also electrically connected to the bottom temperature sensor to obtain temperature information of the bottom, and further electrically connected to the top temperature sensor to obtain temperature information of the top. The control device is configured to perform the steps of the control method according to any one of claims 1 to 39.

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