Cooking method for cooking appliance, and control apparatus, cooking appliance and storage medium

Abstract

Provided in the embodiments of the present application are a cooking method, a control apparatus, a cooking appliance and a storage medium, which belong to the technical field of household appliances. The cooking method comprises: when a pressure-limiting valve is arranged at an exhaust port, steaming food in a cooking chamber of a cooking appliance; and after the steaming of the food ends, removing the pressure-limiting valve from the exhaust port to roast the food. By using the moisture of the food itself for steaming, the moisture evaporates into steam, and the superheated steam can quickly basically cook the food through. At a food roasting stage, the pressure-limiting valve is removed from the exhaust port, the steam in the cooking chamber can be quickly discharged from the exhaust port, and the surface of the food can be quickly browned. By controlling the pressure-limiting valve and the exhaust port at the steaming stage and the roasting stage, the moisture of the food is indirectly controlled, thereby realizing automatic switching between steaming and roasting, allowing the food to be cooked so as to have a crispy exterior and a tender interior, and improving the intelligence level and use experience of the cooking appliance.

Description

Cooking methods, control devices, cooking utensils and storage media of cooking appliances

[0001] Cross-reference to related applications

[0002] This disclosure claims priority to the following two Chinese patent applications: 1. Chinese patent application No. 202411729952.7, filed on November 28, 2024; and 2. Chinese patent application No. 202411737349.3, filed on November 28, 2024; the entire contents of the above two Chinese patent applications are incorporated herein by reference. Technical Field

[0003] This disclosure relates to the field of cooking technology, and more particularly to cooking methods, control devices, cooking appliances, and storage media. Background Technology

[0004] In related technologies, it is difficult to achieve a cooking effect where food is crispy on the outside and tender on the inside. Summary of the Invention

[0005] To address the related technical problems, the embodiments of this disclosure aim to provide a cooking method, control device, cooking appliance, and storage medium for cooking appliances, so as to achieve a cooking effect of crispy outside and tender inside in food.

[0006] The technical solution of this disclosure embodiment is implemented as follows:

[0007] The first aspect of this disclosure provides a cooking method using a cooking utensil, comprising:

[0008] With the pressure relief valve set to the exhaust port, the food inside the cooking chamber of the cooking appliance is steamed;

[0009] After steaming the food is finished, remove the pressure relief valve from the vent to bake the food.

[0010] In one embodiment, steaming food in the cooking chamber of a cooking appliance with the pressure relief valve set at the vent outlet includes:

[0011] The first heater is turned on to heat the bottom of the cooking cavity to steam the food. The first heater is located at the bottom of the cooking cavity.

[0012] In one embodiment, steaming food in the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the vent outlet further includes:

[0013] When the temperature measured by the first thermometer is greater than the first preset temperature, the steaming of the food in the cooking cavity ends after steaming for a first preset time. The first thermometer is located at the bottom of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

[0014] In one embodiment, the first preset temperature is greater than or equal to 120°C, and the first preset temperature is less than 150°C.

[0015] In one embodiment, the cooking method further includes:

[0016] During the steaming of food in the cooking cavity for a first preset time, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the first preset temperature.

[0017] In one embodiment, steaming food in the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the vent outlet further includes:

[0018] When the temperature of the steam discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the second thermometer, is greater than the second preset temperature, the steaming of the food in the cooking chamber is stopped after a second preset time.

[0019] In one embodiment, the second preset temperature is greater than or equal to 40°C, and the second preset temperature is less than or equal to 100°C.

[0020] In one embodiment, steaming food in the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the vent outlet further includes:

[0021] The second heater is turned on to heat the top of the cooking cavity to steam the food. The second heater is located at the top of the cooking cavity.

[0022] In one embodiment, steaming food in the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the vent outlet further includes:

[0023] When the temperature measured by the third thermometer is greater than the third preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the third preset temperature. The third thermometer is located at the top of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

[0024] In one embodiment, the third preset temperature is greater than or equal to 150°C, and the third preset temperature is less than 190°C.

[0025] In one embodiment, after steaming the food is finished, removing the pressure relief valve from the vent to bake the food includes:

[0026] Remove the pressure relief valve from the exhaust port;

[0027] The first and second heaters are turned on to heat the cooking chamber to bake the food.

[0028] In one embodiment, activating the first heater and the second heater to heat the cooking cavity for baking food includes:

[0029] When the temperature measured by the first thermometer is greater than the fourth preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the fourth preset temperature. The first thermometer is located at the bottom of the cooking cavity, and the first thermometer and the first heater are located on the outside of the cooking cavity.

[0030] When the temperature measured by the third thermometer is greater than the fifth preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the fifth preset temperature. The third thermometer is located at the top of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

[0031] In one embodiment, the fourth preset temperature is greater than or equal to 100°C and less than 130°C; and / or, the fifth preset temperature is greater than or equal to 150°C and less than 220°C.

[0032] In one embodiment, the cooking method further includes:

[0033] Cooking ends when the pressure relief valve is removed from the exhaust port for a period longer than a third preset time.

[0034] In one embodiment, the cooking method further includes:

[0035] When the temperature of the steam discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the second thermometer, is greater than the sixth preset temperature, the food in the cooking chamber is baked for the fourth preset time, and the cooking process ends.

[0036] In one embodiment, the pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

[0037] A second aspect of this disclosure provides a control device for a cooking appliance, comprising:

[0038] The first steaming module is used to steam the food in the cooking cavity of the cooking appliance when the pressure relief valve is set to the exhaust port.

[0039] A baking module is used to remove the pressure relief valve from the exhaust port to bake the food after steaming has ended.

[0040] A third aspect of this disclosure provides a cooking appliance, including:

[0041] Memory, which stores computer programs;

[0042] A processor is used to run the computer program to perform the steps of the cooking method described above.

[0043] A fourth aspect of this disclosure provides a storage medium, wherein the computer program is executed by a processor to perform the steps of the cooking method described above.

[0044] The fifth aspect of this disclosure provides a cooking method using a cooking utensil, comprising:

[0045] With the pressure relief valve set to the exhaust port, the food inside the cooking chamber of the cooking appliance is steamed;

[0046] With the pressure relief valve set at the exhaust port, after the food has finished steaming, the steamed food is then steamed and baked.

[0047] In one embodiment, steaming food in the cooking chamber of a cooking appliance with the pressure relief valve set at the vent outlet includes:

[0048] With the pressure relief valve set at the exhaust port, the first heater and / or the second heater are controlled to heat the cooking cavity to steam food. The first heater is located at the bottom and / or lower side of the cooking cavity, and the second heater is located at the top and / or upper side of the cooking cavity.

[0049] In one embodiment, with the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam food includes:

[0050] When the temperature measured by the first thermometer is greater than or equal to the seventh preset temperature, the first heater is controlled to maintain the temperature measured by the first thermometer at the seventh preset temperature. The first thermometer is located at the bottom and / or lower side of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

[0051] In one embodiment, the seventh preset temperature is greater than or equal to 100°C, and the seventh preset temperature is less than 160°C.

[0052] In one embodiment, with the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam food includes:

[0053] When the temperature measured by the third thermometer is greater than or equal to the eighth preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the eighth preset temperature. The third thermometer is located at the top and / or upper side of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

[0054] In one embodiment, the eighth preset temperature is greater than or equal to 120°C, and the eighth preset temperature is less than 180°C.

[0055] In one embodiment, with the pressure relief valve positioned at the exhaust port, after the food steaming process is complete, the steamed food is then subjected to a steam-bake process, including:

[0056] With the pressure relief valve set at the exhaust port, when the food steaming is finished, the first heater and the second heater are controlled to heat the cooking cavity to steam or bake the food. The first heater is located at the bottom and / or lower side of the cooking cavity, and the second heater is located at the top and / or upper side of the cooking cavity.

[0057] In one embodiment, with the pressure relief valve positioned at the exhaust port, when the food steaming is complete, controlling the first heater and the second heater to heat the cooking chamber to steam or bake the food includes:

[0058] When the temperature measured by the first thermometer is greater than or equal to the ninth preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the ninth preset temperature. The first thermometer is located at the bottom and / or lower side of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

[0059] In one embodiment, the ninth preset temperature is greater than or equal to 100°C, and the ninth preset temperature is less than 150°C.

[0060] In one embodiment, steaming food within the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the exhaust port includes:

[0061] With the pressure relief valve set at the exhaust port, the first heater and / or the second heater are controlled to heat the cooking chamber to steam the food;

[0062] With the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam the food includes:

[0063] When the temperature measured by the first thermometer is greater than or equal to the seventh preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the seventh preset temperature.

[0064] Wherein, the ninth preset temperature is less than or equal to the seventh preset temperature.

[0065] In one embodiment, with the pressure relief valve positioned at the exhaust port, when the food steaming is complete, controlling the first heater and the second heater to heat the cooking chamber to steam or bake the food includes:

[0066] When the temperature measured by the third thermometer is greater than or equal to the tenth preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the tenth preset temperature. The third thermometer is located at the top and / or upper side of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

[0067] In one embodiment, the tenth preset temperature is greater than or equal to 160°C and less than 220°C.

[0068] In one embodiment, steaming food within the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the exhaust port includes:

[0069] Control the first heater and / or the second heater to heat the cooking chamber to steam food;

[0070] Controlling the first heater and / or the second heater to heat the cooking cavity to steam food includes:

[0071] When the temperature measured by the third thermometer is greater than or equal to the eighth preset temperature, the second heater is controlled to open and close to maintain the temperature measured by the third thermometer at the eighth preset temperature. The third thermometer is located at the top and / or upper side of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

[0072] The tenth preset temperature is greater than the eighth preset temperature.

[0073] In one embodiment, the cooking method further includes:

[0074] When the temperature of the target fluid measured by the second thermometer is greater than or equal to the eleventh preset temperature, the steaming of the food is determined to be over. The target fluid is the fluid discharged from the cooking chamber of the cooking appliance through the pressure relief valve and the exhaust port.

[0075] In one embodiment, the cooking method further includes:

[0076] If the cooking time is greater than or equal to the fifth preset time after the food has finished steaming, then the cooking process ends.

[0077] In one embodiment, the cooking method further includes: when the pressure limiting valve is set at the exhaust port, and the temperature of the target fluid discharged from the cooking chamber through the pressure limiting valve and the exhaust port as measured by the second thermometer is greater than or equal to a twelfth preset temperature, the food is baked and browned, wherein the twelfth preset temperature is greater than the eleventh preset temperature.

[0078] In one embodiment, cooking ends when the temperature of the target fluid discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the second thermometer, is greater than or equal to the twelfth preset temperature for a duration greater than or equal to the sixth preset duration.

[0079] In one embodiment, the twelfth preset temperature is greater than or equal to 100°C, and the twelfth preset temperature is less than 150°C.

[0080] In one embodiment, with the pressure relief valve positioned at the exhaust port, when the temperature of the target fluid discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the second thermometer, is greater than or equal to a twelfth preset temperature, baking and browning the food includes:

[0081] When the temperature measured by the first thermometer is greater than or equal to the thirteenth preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the thirteenth preset temperature. The first thermometer is located at the bottom and / or lower side of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

[0082] When the temperature measured by the third thermometer is greater than or equal to the fourteenth preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the fourteenth preset temperature. The third thermometer is located at the top and / or upper side of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

[0083] In one embodiment, the pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

[0084] A sixth aspect of this disclosure provides a control device for a cooking appliance, comprising:

[0085] The second steaming module is used to steam the food in the cooking cavity of the cooking appliance when the pressure relief valve is set to the exhaust port.

[0086] The steam-bake module is used to steam-bake the food after steaming when the pressure relief valve is set at the exhaust port.

[0087] A seventh aspect of this disclosure provides a cooking appliance, comprising:

[0088] Memory, which stores computer programs;

[0089] A processor for running the computer program to perform the steps of any of the above cooking methods.

[0090] An eighth aspect of this disclosure provides a storage medium storing a computer program for execution by a processor to perform the steps of any of the above-described cooking methods.

[0091] A ninth aspect of this disclosure provides a cooking method for a cooking appliance, the cooking appliance comprising a cooking chamber, a first heater for heating the bottom and / or lower side of the cooking chamber, a second heater for heating the top and / or upper side of the cooking chamber, a first thermometer for detecting the temperature of the bottom and / or lower side of the cooking chamber, a third thermometer for detecting the temperature of the top and / or upper side of the cooking chamber, an exhaust port connecting the cooking chamber to the outside, a pressure limiting valve for closing or opening the exhaust port under the action of the air pressure inside the cooking chamber, and a second thermometer, wherein the first thermometer outputs a first temperature signal, the third thermometer outputs a second temperature signal, the second thermometer is located outside the cooking chamber and on the exhaust path of the exhaust port, and the second thermometer outputs a third temperature signal, the cooking method including a heating and humidification stage, the heating and humidification stage including:

[0092] Acquire a first temperature signal; when the first temperature signal is less than a seventh preset temperature, control the first heater to work; when the first temperature signal is greater than or equal to the seventh preset temperature, control the first heater to stop working.

[0093] Acquire a second temperature signal; when the second temperature signal is less than an eighth preset temperature, control the second heater to operate; when the second temperature signal is greater than or equal to the eighth preset temperature, control the second heater to stop operating.

[0094] A third temperature signal is acquired, and when the third temperature signal reaches the eleventh preset temperature, the heating and humidification stage is determined to end; the eleventh preset temperature is greater than the ambient temperature.

[0095] In one embodiment, the cooking method includes a high-temperature, high-humidity steam-baking stage following the heating and humidification stage, wherein the high-temperature, high-humidity steam-baking stage includes:

[0096] A first temperature signal is acquired; when the first temperature signal is less than a ninth preset temperature, the first heater is controlled to operate; when the first temperature signal is greater than or equal to the ninth preset temperature, the first heater is controlled to stop operating; wherein the ninth preset temperature is less than or equal to the seventh preset temperature.

[0097] A second temperature signal is acquired; when the second temperature signal is less than the tenth preset temperature, the second heater is controlled to operate; when the second temperature signal is greater than or equal to the tenth preset temperature, the second heater is controlled to stop operating; the tenth preset temperature is greater than the eighth preset temperature.

[0098] Acquire a third temperature signal, and when the third temperature signal reaches the twelfth preset temperature, or acquire the running time of this stage, and when the running time reaches the fifth preset time, determine that the high temperature and high humidity steaming and baking stage has ended; the twelfth preset temperature is greater than the eleventh preset temperature.

[0099] In one embodiment, the cooking method includes a high-temperature browning stage following the high-temperature and high-humidity steaming and baking stage, the high-temperature browning stage comprising:

[0100] A first temperature signal is acquired; when the first temperature signal is less than the thirteenth preset temperature, the first heater is controlled to operate; when the first temperature signal is greater than or equal to the thirteenth preset temperature, the first heater is controlled to stop operating; the thirteenth preset temperature is less than or equal to the seventh preset temperature.

[0101] A second temperature signal is acquired. When the second temperature signal is less than the fourteenth preset temperature, the second heater is controlled to operate. When the second temperature signal is greater than or equal to the fourteenth preset temperature, the second heater is controlled to stop operating. The fourteenth preset temperature is greater than the tenth preset temperature.

[0102] Obtain the runtime of this stage, and when the runtime reaches the sixth preset duration, confirm that the high-temperature coloring stage has ended.

[0103] In one embodiment, the pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

[0104] The cooking method, control device, cooking appliance, and storage medium provided in this disclosure embodiment, when the pressure limiting valve is set at the exhaust port, steam the food in the cooking chamber. The cooking chamber contains little or no water, and the food itself is used for steaming. The food is heated in the cooking chamber, and the water evaporates into steam. The superheated steam can quickly cook the food to almost done. After the food is steamed, the pressure limiting valve is removed from the exhaust port to bake the food. During the baking stage, the pressure limiting valve is removed from the exhaust port, and the exhaust port can quickly discharge the water vapor in the cooking chamber. The cooking chamber has little moisture content, and the surface of the food can be quickly caramelized. By controlling the pressure limiting valve and the exhaust port during the steaming and baking stages, the moisture content of the ingredients is indirectly controlled, realizing automatic switching between steaming and baking, so that the food achieves a cooking effect of crispy outside and tender inside, improving the intelligence level of the cooking appliance and the user experience. Attached Figure Description

[0105] Figure 1 is a schematic diagram of the composition structure of a cooking appliance according to an embodiment of the present disclosure;

[0106] Figure 2 is a schematic flowchart of a cooking method according to an embodiment of the present disclosure;

[0107] Figure 3 is a schematic flowchart of a cooking method according to an embodiment of the present disclosure, showing step S3;

[0108] Figure 4 is a schematic flowchart of a cooking method according to an embodiment of the present disclosure, showing step S4;

[0109] Figure 5 is a schematic flowchart of a cooking method according to an embodiment of the present disclosure, showing step S5;

[0110] Figure 6 is a schematic flowchart of the cooking method in an embodiment of this disclosure, showing step S6;

[0111] Figure 7 is a cross-sectional structural diagram of the cooking appliance in an embodiment of this disclosure.

[0112] Explanation of reference numerals in the attached drawings: 1. Cooking chamber; 2. First heater; 3. First thermometer; 4. Pressure relief valve; 5. Second thermometer; 6. Second heater; 7. Third thermometer; 8. Exhaust port; 100. Cooking utensil. Detailed Implementation

[0113] To make the objectives, technical solutions, and advantages of this disclosure clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this disclosure.

[0114] The specific technical features described in the specific embodiments can be combined in any suitable manner without contradiction. For example, different combinations of specific technical features can form different embodiments and technical solutions. To avoid unnecessary repetition, the various possible combinations of the specific technical features in this disclosure will not be described separately.

[0115] In the following description, the terms "first," "second," etc., are used merely to distinguish different objects and do not indicate that the objects have the sameness or relationship. It should be understood that the directional descriptions "above," "below," "outside," and "inside" refer to the directions in normal use, while "left" and "right" refer to the left and right directions shown in the corresponding diagrams, which may or may not be the left and right directions in normal use.

[0116] It should be noted that the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element. "A plurality of" means two or more.

[0117] First Implementation Method

[0118] In related technologies, cooking appliances need to be switched between different cooking appliances when steaming and baking food, and it is not possible to achieve automatic switching between steaming and baking in one step to achieve the effect of food being crispy on the outside and tender on the inside.

[0119] This disclosure provides a cooking method using a cooking utensil, as shown in Figures 1 and 2. The cooking method includes:

[0120] Step S1: With the pressure relief valve set to the exhaust port, steam the food in the cooking chamber of the cooking appliance.

[0121] Step S2: After steaming the food, remove the pressure relief valve from the vent to bake the food.

[0122] It should be noted that when the pressure relief valve 4 is set at the exhaust port 8, the pressure relief valve 4 will not open when the pressure in the cooking chamber 1 is below the pressure limit value, and will open when the pressure in the cooking chamber 1 is greater than or equal to the pressure limit value.

[0123] In this embodiment, when the pressure limiting valve 4 is installed at the exhaust port 8, the food in the cooking chamber 1 is steamed. The cooking chamber 1 contains little or no water, and the food itself is used for steaming. The food is heated in the cooking chamber 1, and the water evaporates into steam. The superheated steam can quickly cook the food to almost done. After the food is steamed, the pressure limiting valve 4 is removed from the exhaust port 8 to bake the food. During the baking stage, the pressure limiting valve 4 is removed from the exhaust port 8, and the exhaust port 8 can quickly discharge the water vapor in the cooking chamber 1. The cooking chamber 1 has little moisture content, and the surface of the food can quickly caramelize. By controlling the pressure limiting valve 4 and the exhaust port during the steaming and baking stages, the moisture content of the ingredients is indirectly controlled, realizing the automatic switching of steaming and baking in one, so that the food achieves a cooking effect of crispy outside and tender inside, improving the intelligence level and user experience of the cooking appliance 100.

[0124] For example, during the baking process, the moisture content of the food in the cooking cavity 1 is 10% to 15%, and the temperature in the cooking cavity 1 is 140°C to 165°C.

[0125] In one embodiment, with the pressure relief valve 4 positioned at the exhaust port 8, steaming the food within the cooking chamber 1 of the cooking appliance 100 includes:

[0126] The first heater 2 is turned on to heat the bottom of the cooking chamber 1 to steam the food. The first heater 2 is located at the bottom of the cooking chamber 1.

[0127] In this embodiment of the present disclosure, with the pressure relief valve 4 set at the exhaust port 8, the bottom of the cooking chamber 1 is heated by the first heater 2, which can quickly heat the food in the cooking chamber 1 and steam the food.

[0128] It is understood that the first heater 2 is not limited to being located at the bottom of the cooking cavity 1. Exemplarily, the first heater 2 is located at the top of the cooking cavity 1.

[0129] In one embodiment, steaming food in the cooking chamber 1 of the cooking appliance 100 while the pressure relief valve 4 is positioned at the exhaust port 8 further includes:

[0130] When the temperature measured by the first thermometer 3 is greater than the first preset temperature, the steaming of the food in the cooking cavity 1 is stopped after the first preset time. The first thermometer 3 is located at the bottom of the cooking cavity 1, and the first heater 2 and the first thermometer 3 are both located on the outside of the cooking cavity 1.

[0131] It should be noted that the first thermometer 3 measures the temperature near the first heater 2.

[0132] For example, the first preset duration is greater than or equal to 5 minutes, and the first preset duration is less than 30 minutes.

[0133] In this embodiment of the present disclosure, when food is steamed, the first thermometer 3 measures the temperature near the first heater 2. If the temperature measured by the first thermometer 3 is greater than the first preset temperature, the temperature inside the cooking chamber 1 is controlled to be high enough during the steaming process. The timing starts from the point where the temperature measured by the first thermometer 3 is greater than the first preset temperature. When the timing duration is greater than the first preset duration, the steaming ends, allowing the food to be steamed for a sufficiently long time until it is basically cooked. The temperature of the first thermometer 3 and the first preset duration are used as the conditions for determining the end of steaming, so that the food has sufficient cooking time and a sufficiently high temperature to be steamed and cooked before baking.

[0134] It is understood that the temperature measured by the first thermometer 3 is not limited to being greater than the first preset temperature. For example, the temperature of the first thermometer 3 is not used as the condition for determining the end of steaming. Instead, the steaming is stopped when the cooking begins and the first heater 2 heats for a sufficiently long time.

[0135] In one embodiment, the first preset temperature is greater than or equal to 120°C, and the first preset temperature is less than 150°C.

[0136] In this embodiment of the disclosure, the first preset temperature is greater than or equal to 120°C and less than 150°C. The temperature inside the cooking cavity 1 is controlled within a suitable range. The cooking cavity 1 has a sufficiently high temperature to steam the food, preventing the food from being undercooked due to a low temperature inside the cooking cavity 1, and preventing the food from being undercooked due to an excessively high temperature inside the cooking cavity 1. This can better control the degree of food cooking.

[0137] It is understood that the first preset temperature is not limited to being greater than or equal to 120°C. For example, the first preset temperature is less than 120°C, such as 110°C.

[0138] It is understood that the first preset temperature is not limited to less than 150°C. For example, the first preset temperature is greater than or equal to 150°C, such as 155°C.

[0139] In one embodiment, referring to Figure 3, the cooking method further includes:

[0140] Step S3: During the steaming of food in the cooking cavity for a first preset time, control the opening and closing of the first heater to maintain the temperature measured by the first thermometer at the first preset temperature.

[0141] It should be noted that maintaining the temperature measured by the first thermometer 3 at the first preset temperature means maintaining the temperature measured by the first thermometer 3 within a certain range of the first preset temperature, for example, within the range of ±2℃ of the first preset temperature.

[0142] In this embodiment of the present disclosure, during the process of steaming food in the cooking cavity 1 for a first preset time, the opening and closing of the first heater 2 is controlled to keep the temperature in the cooking cavity 1 relatively constant, and the food is steamed under relatively constant temperature conditions so that the food is better cooked.

[0143] It is understood that during the steaming of food in the cooking chamber 1 for a first preset time, the process is not limited to controlling the opening and closing of the first heater 2 to maintain the temperature measured by the first thermometer 3 at the first preset temperature. For example, controlling the first heater 2 to heat at a lower power can also control the temperature measured by the first thermometer 3 to maintain the temperature at the first preset temperature.

[0144] In one embodiment, steaming food in the cooking chamber 1 of the cooking appliance 100 while the pressure relief valve 4 is positioned at the exhaust port 8 further includes:

[0145] When the temperature of the steam discharged from the cooking chamber 1 through the pressure relief valve 4 and the exhaust port 8, as measured by the second thermometer 5, is greater than the second preset temperature, the steaming of the food in the cooking chamber 1 is stopped after the second preset time.

[0146] For example, the second temperature sensor 5 is a temperature sensor located near the exhaust port 8, and the second temperature sensor 5 is located outside the cooking cavity 1.

[0147] It should be noted that the pressure relief valve 4 is located on the exhaust port 8. When the pressure relief valve 4 is open, a small amount of steam is discharged from the exhaust port 8, and the second thermometer 5 can then measure the temperature of the steam discharged from the cooking chamber 1 through the pressure relief valve 4 and the exhaust port 8. When the pressure relief valve 4 is not open, the second thermometer 5 measures the ambient temperature.

[0148] For example, the second preset duration is greater than or equal to 5 minutes, and the second preset duration is less than 30 minutes.

[0149] For example, the second preset duration is less than or equal to the first preset duration.

[0150] For example, when the pressure relief valve 4 is located on the exhaust port 8, less steam is discharged through the pressure relief valve 4 and the exhaust port 8.

[0151] In this embodiment, the temperature of the steam discharged through the pressure relief valve 4 and the exhaust port 8 is measured by the second thermometer 5, which can reflect the moisture content in the steam discharged through the pressure relief valve 4 and the exhaust port 8. This can more accurately reflect the moisture content in the cooking cavity 1, and thus more accurately determine the timing for ending steaming and starting baking.

[0152] It is understood that the second thermometer 5 is not limited to measuring the temperature of the steam discharged from the cooking chamber 1 through the pressure relief valve 4 and the exhaust port 8. Exemplarily, the second thermometer 5 can be set inside the cooking chamber 1 to measure the temperature inside the cooking chamber 1, and determine the moisture content inside the cooking chamber 1 based on the temperature inside the cooking chamber 1.

[0153] In one embodiment, the second preset temperature is greater than or equal to 40°C, and the second preset temperature is less than or equal to 100°C.

[0154] For example, the second preset temperature can be 40°C, 50°C, 55°C, 65°C, 70°C, 80°C, 90°C or 100°C.

[0155] In this embodiment of the disclosure, the second preset temperature is greater than or equal to 40°C, the second preset temperature is less than or equal to 100°C, and the second preset temperature is within a suitable range, which can control the moisture in the cooking cavity 1 within a suitable range and prevent the moisture in the cooking cavity 1 from being evaporated during the steaming stage.

[0156] It is understood that the second preset temperature is not limited to being greater than or equal to 40°C, nor is it limited to being less than or equal to 100°C. For example, the second preset temperature is less than 40°C, such as the first preset temperature being 38°C.

[0157] For example, the second preset temperature is greater than 100°C, such as the first preset temperature being 110°C.

[0158] In one embodiment, steaming food in the cooking chamber 1 of the cooking appliance 100 while the pressure relief valve 4 is positioned at the exhaust port 8 further includes:

[0159] The second heater 6 is turned on to heat the top of the cooking chamber 1 to steam the food. The second heater 6 is located at the top of the cooking chamber 1.

[0160] In this embodiment of the present disclosure, the first heater 2 and the second heater 6 together heat the cooking chamber 1 to quickly steam and cook the food, thereby improving cooking efficiency.

[0161] It is understood that the second heater 6 is not limited to being located at the top of the cooking cavity 1. Exemplarily, the second heater 6 is located on the side of the cooking cavity 1.

[0162] In one embodiment, steaming food in the cooking chamber 1 of the cooking appliance 100 while the pressure relief valve 4 is positioned at the exhaust port 8 further includes:

[0163] When the temperature measured by the third thermometer 7 is greater than the third preset temperature, the second heater 6 is controlled to open and close to maintain the temperature measured by the third thermometer 7 at the third preset temperature. The third thermometer 7 is located at the top of the cooking cavity 1, and the third thermometer 7 and the second heater 6 are located inside the cooking cavity 1.

[0164] It should be noted that maintaining the temperature measured by the third thermometer 7 at the third preset temperature means maintaining the temperature measured by the third thermometer 7 within a certain range of the third preset temperature, for example, within the range of the third preset temperature ±2℃.

[0165] It should be noted that the third thermometer 7 measures the temperature near the second heater 6.

[0166] It should be noted that the third thermometer 7 is located at the top of the cooking cavity 1, and the third thermometer 7 is spaced apart from the exhaust port 8.

[0167] In this embodiment, the first temperature sensor 3 measures the temperature at the bottom of the cooking cavity 1, and the third temperature sensor 7 measures the temperature at the top of the cooking cavity 1. The temperature inside the cooking cavity 1 is controlled by the first temperature sensor 3 and the third temperature sensor 7 together, which more accurately reflects the temperature inside the cooking cavity 1 and facilitates better control of the temperature inside the cooking cavity 1 to keep it constant. Under constant temperature conditions, food can be steamed and cooked better.

[0168] In one embodiment, the third preset temperature is greater than or equal to 150°C, and the third preset temperature is less than 190°C.

[0169] In this embodiment of the present disclosure, the third preset temperature is the temperature measured at the top of the cooking cavity 1. When the third preset temperature is within a suitable range, the temperature of the food in the cooking cavity 1 is better controlled within a suitable range.

[0170] It is understood that the third preset temperature is not limited to being greater than or equal to 150°C. For example, the third preset temperature is less than 150°C, such as 145°C.

[0171] It is understood that the third preset temperature is not limited to less than 190°C. For example, the third preset temperature is greater than or equal to 190°C, such as 195°C.

[0172] In one embodiment, after steaming the food is finished, the pressure relief valve 4 is removed from the exhaust port 8 to bake the food, including:

[0173] Remove the pressure relief valve 4 from the exhaust port 8;

[0174] The first heater 2 and the second heater 6 are turned on to heat the cooking chamber 1 to bake the food.

[0175] In this embodiment, the pressure relief valve 4 is removed from the exhaust port 8, which allows steam to be discharged quickly. This rapidly reduces the moisture content in the cooking chamber 1, causing the temperature inside the cooking chamber 1 to rise rapidly and achieve surface caramelization of the food. During the baking process, the food is baked together by the first heater 2 and the second heater 6, resulting in more uniform surface caramelization of the food.

[0176] It is understood that the heating of the cooking cavity 1 to bake food is not limited to turning on the first heater 2 and the second heater 6. For example, the first heater 2 can be turned on first to heat and bake for a period of time and then turned off, and then the second heater 6 can be turned on to heat and bake for a period of time.

[0177] In one embodiment, activating the first heater 2 and the second heater 6 to heat the cooking chamber 1 to bake food includes:

[0178] When the temperature measured by the first thermometer 3 is greater than the fourth preset temperature, the first heater 2 is controlled to open and close to maintain the temperature measured by the first thermometer 3 at the fourth preset temperature. The first thermometer 3 is located at the bottom of the cooking cavity 1, and the first thermometer 3 and the first heater 2 are located on the outside of the cooking cavity 1.

[0179] When the temperature measured by the third thermometer 7 is greater than the fifth preset temperature, the second heater 6 is controlled to open and close to maintain the temperature measured by the third thermometer 7 at the fifth preset temperature. The third thermometer 7 is located at the top of the cooking cavity 1, and the third thermometer 7 and the second heater 6 are located inside the cooking cavity 1.

[0180] It should be noted that maintaining the temperature measured by the first thermometer 3 at the fourth preset temperature means maintaining the temperature measured by the first thermometer 3 within a certain range of the fourth preset temperature, for example, within the range of ±2℃ of the fourth preset temperature.

[0181] It should be noted that maintaining the temperature measured by the third thermometer 7 at the fifth preset temperature means maintaining the temperature measured by the third thermometer 7 within a certain range of the fifth preset temperature, for example, within the range of ±2℃ of the fifth preset temperature.

[0182] In this embodiment of the present disclosure, during the baking stage, the first heater 2 is controlled by measuring the temperature at the top of the cooking cavity 1 by the first thermometer 3, and the second heater 6 is controlled by measuring the temperature inside the cooking cavity 1 by the third thermometer 7. The first heater 2 and the second heater 6 can better control the temperature inside the cooking cavity 1, so that the food is baked at a relatively constant temperature inside the cooking cavity 1.

[0183] It is understood that when the temperature measured by the first thermometer 3 is greater than the fourth preset temperature, the control of the heater to maintain the temperature measured by the first thermometer 3 at the fourth preset temperature is not limited to. For example, when the temperature measured by the first thermometer 3 is greater than the fourth preset temperature, the first heater 2 is controlled to heat at a lower power to maintain the temperature measured by the first thermometer 3 at the fourth preset temperature.

[0184] It is understood that when the temperature measured by the third thermometer 7 is greater than the fifth preset temperature, the control of the second heater 6 to maintain the temperature measured by the third thermometer 7 at the fifth preset temperature is not limited to. For example, when the temperature measured by the third thermometer 7 is greater than the fifth preset temperature, the second heater 6 is controlled to heat at a lower power to maintain the temperature measured by the third thermometer 7 at the fifth preset temperature.

[0185] In one embodiment, the fourth preset temperature is greater than or equal to 100°C, and the fourth preset temperature is less than 130°C.

[0186] In this embodiment of the present disclosure, controlling the fourth preset temperature within a suitable range during the baking process can better control the working state of the first heater 2, thereby enabling the food to achieve a better crispy exterior and tender interior baking effect.

[0187] It is understood that the fourth preset temperature is not limited to being greater than or equal to 100°C. For example, the fourth preset temperature is less than 100°C, such as 95°C.

[0188] It is understood that the fourth preset temperature is not limited to less than 130°C. For example, the fourth preset temperature is greater than or equal to 130°C, such as 135°C.

[0189] In one embodiment, the fifth preset temperature is greater than or equal to 150°C, and the fifth preset temperature is less than 220°C.

[0190] In this embodiment of the present disclosure, controlling the fifth preset temperature within a suitable range during the baking process can better control the working state of the second heater 6, thereby enabling the food to achieve a better crispy exterior and tender interior baking effect.

[0191] It is understood that the fifth preset temperature is not limited to being greater than or equal to 150°C. For example, the fifth preset temperature is less than 150°C, such as 140°C.

[0192] It is understood that the fifth preset temperature is not limited to less than 220°C. For example, the fifth preset temperature is greater than or equal to 220°C, such as 230°C.

[0193] In one embodiment, referring to Figure 4, the cooking method further includes:

[0194] Step S4: When the time it takes for the pressure relief valve to move away from the vent is longer than the third preset time, the cooking process ends.

[0195] For example, the third preset duration is greater than or equal to 5 minutes, and the third preset duration is less than or equal to 60 minutes.

[0196] In this embodiment, when the pressure relief valve 4 is removed from the exhaust port 8, the cooking appliance 100 begins to bake the food in the cooking chamber 1. The duration for which the pressure relief valve 4 is removed from the exhaust port 8 is the duration for which the food in the cooking chamber 1 is baked. Using the duration for which the pressure relief valve 4 is removed from the exhaust port 8 as the condition for determining the end of cooking can better control the degree of caramelization of the food.

[0197] In one embodiment, referring to Figure 5, the cooking method further includes:

[0198] Step S5: When the temperature of the steam discharged from the cooking chamber through the exhaust port, as measured by the second thermometer, is greater than the sixth preset temperature, the food in the cooking chamber is baked for the fourth preset time, and the cooking ends.

[0199] It should be noted that when food is being baked, the pressure relief valve 4 has been removed from the exhaust port 8, and the steam emitted from the exhaust port 8 as measured by the second thermometer 5 does not pass through the pressure relief valve 4.

[0200] For example, the sixth preset temperature is greater than or equal to 100°C and the sixth preset temperature is less than 150°C.

[0201] In this embodiment, the steam temperature discharged from the exhaust port 8 can accurately reflect the moisture content of the food. By setting the steam temperature above the sixth preset temperature, the baking time of the food is used as the condition for ending the cooking process, which can better control the degree of caramelization of the food.

[0202] In one embodiment, the pressure limiting value of the pressure limiting valve 4 is less than or equal to 5 kPa.

[0203] In this embodiment of the present disclosure, during the steaming stage of food, when the pressure inside the cooking chamber 1 is greater than 5 kPa, the pressure limiting valve 4 is in the open state, and the steam inside the cooking chamber 1 is discharged from the cooking chamber 1 through the pressure limiting valve 4 and the exhaust port 8; when the pressure inside the cooking chamber 1 is less than or equal to 5 kPa, the pressure limiting valve 4 is in the closed state, the pressure limiting valve 4 closes the exhaust port 8, and the moisture inside the cooking chamber 1 cannot be discharged. A small pressure inside the cooking chamber 1 is enough to open the pressure limiting valve 4, so that the cooking chamber 1 is in a micro-pressure cooking environment during the steaming stage of food.

[0204] It is understood that the pressure limiting value of the pressure relief valve 4 is not limited to less than or equal to 5 kPa. For example, the pressure limiting value of the pressure relief valve 4 is greater than 5 kPa, such as 8 kPa.

[0205] For example, the pressure limiting value of pressure limiting valve 4 is less than or equal to 5 kPa, and the pressure limiting value of pressure limiting valve 4 is greater than or equal to 1 kPa.

[0206] In one embodiment, the exhaust port 8 is opened or closed by the pressure relief valve 4, and the diameter of the exhaust passage of the exhaust port 8 is greater than or equal to 10 mm.

[0207] For example, the diameter of the exhaust channel of the exhaust port 8 is 10mm, 15mm, 20mm, 25mm, or 30mm. In one embodiment, the cross-sectional area of ​​the exhaust channel of the exhaust port 8 is greater than or equal to 80mm². 2 .

[0208] For example, the cross-sectional area of ​​the exhaust passage of exhaust port 8 is 80 mm². 2 100mm 2 150mm 2 200mm 2 250mm 2 Or 300mm 2 .

[0209] For example, the cross-sectional area of ​​the exhaust passage of exhaust port 8 is greater than or equal to 80 mm². 2 The cross-sectional area of ​​the exhaust channel at the exhaust port is less than or equal to 300 mm². 2 .

[0210] In one embodiment, a fan is provided at the top of the cooking cavity 1, and the cooking method further includes: during the steaming stage, controlling the fan to turn on so that the temperature and humidity inside the cooking cavity 1 are uniform; during the baking stage, increasing the speed of the fan so that the moisture inside the cooking cavity 1 is discharged more quickly.

[0211] In one embodiment, the food to be cooked is a 1.3kg whole chicken. The first preset temperature is 140℃, the third preset temperature is 180℃, and the fan speed is 1100r / s. The whole chicken is steamed for 10 minutes. When the total time reaches 20 minutes from the start of cooking, the roasting stage begins. The fourth preset temperature is 120℃, the fifth preset temperature is 170℃, the fan speed is 2200r / s, and the second preset time is 8 minutes. The whole chicken is roasted, resulting in a uniformly caramelized surface, tender and juicy meat inside, and a golden-brown exterior. Increasing the roasting time can achieve a deeper color. The total cooking time from start to finish is 28 minutes, and the cooking effect is good.

[0212] Based on the foregoing embodiments, this disclosure provides a cooking device. The various modules and units included in the device can be implemented by a processor in a computer device; of course, they can also be implemented by specific logic circuits. In the implementation process, the processor can be a central processing unit (CPU), a microprocessor unit (MPU), a digital signal processor (DSP), or a field programmable gate array (FPGA), etc.

[0213] This disclosure also provides a control device for a cooking appliance 100, the control device for the cooking appliance 100 including:

[0214] The first steaming module is used to steam the food in the cooking chamber 1 of the cooking appliance 100 when the pressure relief valve 4 is set at the exhaust port 8.

[0215] The baking module is used to remove the pressure relief valve 4 from the exhaust port 8 to bake the food after the steaming process is finished.

[0216] It should be noted that the description of the control device of the cooking appliance 100 in this embodiment is similar to the description of the method embodiment described above, and has similar beneficial effects as the method embodiment; therefore, it will not be repeated. For technical details not disclosed in this device embodiment, please refer to the description of the method embodiment of this disclosure for understanding.

[0217] This disclosure provides a cooking appliance 100, including a memory and a processor. The memory stores a computer program, and the processor runs the computer program to perform the steps of the cooking method of any embodiment.

[0218] It should be noted that, in the embodiments of this disclosure, if the above-described cooking method is implemented as a software functional module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiments of this disclosure, or the part that contributes to related technologies, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the methods of the various embodiments of this disclosure. The aforementioned storage medium includes various media capable of storing program code, such as a USB flash drive, external hard drive, read-only memory (ROM), magnetic disk, or optical disk. Thus, the embodiments of this disclosure are not limited to any specific hardware and software combination.

[0219] This disclosure provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the cooking method provided in the above embodiments.

[0220] Second Implementation Method

[0221] In related technologies, food is baked using cooking appliances such as ovens or air fryers. These appliances do not have pressure-limiting valves to lock in moisture. During the baking process, a large amount of moisture is released from the food, resulting in dry food that affects its taste.

[0222] Therefore, this disclosure provides a cooking method using a cooking utensil, as shown in Figures 6 and 7. The cooking method includes:

[0223] Step S6: With the pressure relief valve set to the exhaust port, steam the food in the cooking chamber of the cooking appliance.

[0224] Step S7: With the pressure relief valve set to the exhaust port, after the food has finished steaming, steam and bake the steamed food.

[0225] When the pressure inside the cooking chamber 1 is greater than or equal to the pressure limit value of the pressure limiting valve 4, the gas inside the cooking chamber 1 pushes open the pressure limiting valve 4 and is discharged through the exhaust port 8. When the pressure inside the cooking chamber 1 is less than the pressure limit value of the pressure limiting valve 4, the pressure limiting valve 4 closes the exhaust port 8, and the gas inside the cooking chamber 1 is blocked by the pressure limiting valve 4 within the cooking chamber 1.

[0226] For example, the pressure relief valve 4 can be a weight pressing against the exhaust port 8. When the force exerted by the gas in the cooking chamber 1 on the pressure relief valve 4 is greater than the weight of the pressure relief valve 4, the pressure relief valve 4 is opened to allow exhaust. When the force exerted by the gas in the cooking chamber 1 on the pressure relief valve 4 is less than the weight of the pressure relief valve 4, the pressure relief valve 4 is closed. The fluid in the cooking chamber 1 intermittently pushes away the weight on the exhaust port 8, causing the pressure relief valve 4 to open and close intermittently to discharge water vapor.

[0227] For example, the pressure relief valve 4 can be an electrically controlled valve, which can be actively controlled to open and close intermittently to discharge water vapor.

[0228] It needs to be explained that when the pressure-limiting valve 4 is positioned at the exhaust port 8, it means that during the cooking process, the pressure-limiting valve 4 continuously switches between open and closed states according to pressure changes, rather than being completely removed from the exhaust port 8 and no longer having a pressure-limiting function. The pressure-limiting valve always functions at the exhaust port. When the pressure inside the cooking chamber 1 is high, the pressure-limiting valve 4 can be opened by the high pressure inside the cooking chamber 1 to release pressure, and the steam inside the cooking chamber 1 is discharged through the pressure-limiting valve 4 and the exhaust port 8. When the pressure inside the cooking chamber 1 is low, the pressure-limiting valve 4 closes, so that the pressure-limiting valve 4 is in a state of repeated opening and closing. When the pressure-limiting valve 4 is in the open state, the temperature of the steam discharged through the exhaust port 8 can be measured. When the pressure-limiting valve 4 is in the closed state, it helps to limit the leakage of moisture inside the cooking chamber 1 and helps to better retain moisture.

[0229] It should be noted that the cooking method disclosed herein is mainly applied to micro-pressure cooking.

[0230] It should be noted that the cooking method disclosed herein is mainly for cooking in a waterless or low-water state, and mainly utilizes the moisture of the food itself for steaming. The moisture in the steaming and baking process also mainly comes from the food itself.

[0231] For example, during the cooking of roast chicken, a small amount of water is added to the cooking cavity 1 during the steaming stage, or even no water is added, and the steaming is usually carried out using the moisture of the roast chicken itself.

[0232] It needs to be explained that steaming and baking the steamed food means that because the pressure limiting valve 4 is located at the exhaust port 8, and the pressure limiting valve 4 is not removed from the exhaust port 8, the pressure limiting valve 4 can be repeatedly opened and closed. This allows the pressure limiting valve 4 to have a certain water-locking function when closed, which can prevent the moisture in the cooking cavity 1 from escaping out through the exhaust port 8, resulting in a higher humidity in the cooking cavity 1. Consequently, the cooking method disclosed in this invention has both the effect of steaming and baking.

[0233] For example, during the steaming and steam-roasting stages, a high-temperature and high-humidity environment is created inside the cooking cavity 1, causing the surface oils of the meat to oxidize and caramelize, while the interior of the meat is cooked at high temperature and high humidity. This effectively locks in the moisture of the meat and improves its texture.

[0234] In this embodiment, the pressure-limiting valve 4 is always positioned at the exhaust port 8. The pressure-limiting valve 4 can be opened to release pressure under the pressure inside the cooking chamber 1. When the pressure inside the cooking chamber 1 decreases, the pressure-limiting valve 4 closes to prevent moisture loss from the cooking chamber 1. This allows the cooking appliance 100 to effectively retain moisture in the food during cooking, ensuring the food remains in a tender, roasted state. By roasting food using the cooking appliance 100 with the pressure-limiting valve 4, excess moisture can be released through the opening of the valve, while moisture can be appropriately retained under the pressure-limiting effect of the valve, mitigating excessive moisture loss from the food. This helps prevent the roasted food from becoming too dry and improves its texture.

[0235] In one embodiment, referring to Figure 7, with the pressure relief valve 4 positioned at the exhaust port 8, steaming the food within the cooking chamber 1 of the cooking appliance 100 includes:

[0236] With the pressure relief valve 4 positioned at the exhaust port 8, the first heater 2 and / or the second heater 6 are controlled to heat the cooking chamber 1 to steam food. The first heater 2 is located at the bottom and / or lower side of the cooking chamber 1, and the second heater 6 is located at the top and / or upper side of the cooking chamber 1.

[0237] For example, with the pressure relief valve 4 set at the exhaust port 8, only the first heater 2 located at the bottom and / or lower side of the cooking chamber 1 is controlled to heat the cooking chamber 1 to steam food.

[0238] For example, with the pressure relief valve 4 set at the exhaust port 8, the first heater 2 located at the bottom and / or lower side of the cooking chamber 1 and the second heater 6 located at the top and / or upper side of the cooking chamber 1 are controlled to heat the cooking chamber 1 to steam food.

[0239] In this embodiment of the present disclosure, the cooking cavity 1 is heated by a first heater 2 located at the bottom and / or lower side of the cooking cavity 1 and a second heater 6 located at the top and / or upper side of the cooking cavity 1, so that the food in the cooking cavity 1 can be steamed and cooked more quickly and evenly.

[0240] It is understood that the positions of the first heater 2 and the second heater 6 are not limited. For example, the first heater 2 may be located on the side of the cooking cavity 1.

[0241] In one embodiment, referring to Figure 7, with the pressure relief valve 4 positioned at the exhaust port 8, controlling the first heater 2 and / or the second heater 6 to heat the cooking chamber 1 to steam food includes:

[0242] When the temperature measured by the first thermometer 3 is greater than or equal to the seventh preset temperature, the first heater 2 is controlled to open and close to maintain the temperature measured by the first thermometer 3 at the seventh preset temperature. The first thermometer 3 is located at the bottom and / or lower side of the cooking cavity 1, and both the first heater 2 and the first thermometer 3 are located on the outside of the cooking cavity 1.

[0243] For example, please refer to Figure 7. The first heater 2 and the first thermometer 3 are both located outside the cooking cavity 1. The first heater 2 can be an electric heating plate, and the first thermometer 3 can be a temperature sensor.

[0244] It should be noted that the seventh preset temperature was determined through experiments.

[0245] It should be noted that controlling the opening and closing of the first heater 2 to maintain the temperature measured by the first thermometer 3 at the seventh preset temperature means that the temperature measured by the first thermometer 3 is allowed to fluctuate to a certain extent.

[0246] For example, when the temperature measured by the first thermometer 3 is maintained at the seventh preset temperature, the temperature measured by the first thermometer 3 can be within the range of the sum of the seventh preset temperature and ±2℃.

[0247] After the temperature measured by the first thermometer 3 reaches the seventh preset temperature, if the temperature measured by the first thermometer 3 remains at the seventh preset temperature, it can be considered that the temperature measured by the first thermometer 3 is equal to the seventh preset temperature.

[0248] It should be noted that maintaining the temperature measured by the first thermometer 3 at the seventh preset temperature is considered as the temperature measured by the first thermometer 3 being equal to the seventh preset temperature. This is to adapt to the conditions for maintaining the seventh preset temperature. Even if the temperature measured by the first thermometer 3 is slightly lower than the seventh preset temperature, as long as the temperature measured by the first thermometer 3 is still within the range for maintaining the seventh preset temperature, the opening and closing of the first heater 2 will be controlled so that the temperature measured by the first thermometer 3 is maintained within the range of the seventh preset temperature as much as possible. During the process of maintaining the seventh preset temperature, the temperature measured by the first thermometer 3 will not always be equal to the seventh preset temperature, but will vary within a certain allowable range.

[0249] For example, controlling the opening and closing of the first heater 2 to maintain the temperature measured by the first thermometer 3 at a seventh preset temperature includes: controlling the first heater 2 to stop working when the temperature measured by the first thermometer 3 is greater than or equal to the seventh preset temperature; controlling the first heater 2 to work when the temperature measured by the first thermometer 3 is less than the seventh preset temperature. When the temperature measured by the first thermometer 3 is greater than or equal to the seventh preset temperature (high temperature), the first heater 2 stops heating; when the temperature measured by the first thermometer 3 is less than the seventh preset temperature (low temperature), the first heater 2 starts heating, thereby maintaining the seventh preset temperature through the repeated opening and closing of the first heater 2.

[0250] It should be noted that controlling the first heater 2 to work means controlling the first heater 2 to heat the cooking cavity.

[0251] In this embodiment of the present disclosure, when the temperature measured by the first thermometer 3 is greater than or equal to the seventh preset temperature, the opening and closing of the first heater 2 is controlled to maintain the temperature measured by the first thermometer 3 at the seventh preset temperature, so that the temperature of the bottom and / or lower side of the cooking cavity 1 is in a roughly constant temperature state, thereby making the food in the cooking cavity 1 cook better during the steaming process.

[0252] It is understandable that the relationship between the temperature measured by the first thermometer 3 and the seventh preset temperature is not limited.

[0253] For example, when the temperature measured by the first thermometer 3 is greater than or equal to the seventh preset temperature, the opening and closing of the first heater 2 can be controlled to maintain the temperature measured by the first thermometer 3 within a range lower than the seventh preset temperature, or the opening and closing of the first heater 2 can be controlled to maintain the temperature measured by the first thermometer 3 within a range greater than the seventh preset temperature.

[0254] In one embodiment, the seventh preset temperature is greater than or equal to 100°C, and the seventh preset temperature is less than 160°C.

[0255] For example, the seventh preset temperature can be 100°C, 110°C, 120°C, 130°C, 140°C, 150°C or 160°C.

[0256] In this embodiment of the present disclosure, the seventh preset temperature is greater than or equal to 100°C and less than 160°C, so that the temperature of the bottom and / or lower side of the cooking cavity 1 can be maintained within a reasonable temperature range, so that the food is steamed and cooked well and is not easily burned.

[0257] In one embodiment, referring to Figure 7, with the pressure relief valve 4 positioned at the exhaust port 8, controlling the first heater 2 and / or the second heater 6 to heat the cooking chamber 1 to steam food includes:

[0258] When the temperature measured by the third thermometer 7 is greater than or equal to the eighth preset temperature, the second heater 6 is controlled to open and close to maintain the temperature measured by the third thermometer 7 at the eighth preset temperature. The third thermometer 7 is located at the top and / or upper side of the cooking cavity 1, and the third thermometer 7 and the second heater 6 are located inside the cooking cavity 1.

[0259] For example, please refer to Figure 7. The third thermometer 7 and the second heater 6 are located inside the cooking cavity 1. The second heater 6 can be an electric heating element, and the third thermometer 7 can be a temperature sensor.

[0260] It should be noted that the eighth preset temperature was determined through experiments.

[0261] It should be noted that controlling the opening and closing of the second heater 6 to maintain the temperature measured by the third thermometer 7 at the eighth preset temperature means that the temperature measured by the third thermometer 7 is allowed to fluctuate to a certain extent.

[0262] For example, when the temperature measured by the third temperature sensor 7 is maintained at the eighth preset temperature, the temperature measured by the third temperature sensor 7 can be within the range of the sum of the eighth preset temperature and ±2℃.

[0263] For example, after the temperature measured by the third temperature sensor 7 reaches the eighth preset temperature, the temperature measured by the third temperature sensor 7 remaining at the eighth preset temperature can be regarded as the temperature measured by the third temperature sensor 7 being equal to the eighth preset temperature.

[0264] It should be noted that maintaining the temperature measured by the third thermometer 7 at the eighth preset temperature is considered equivalent to the third thermometer 7 measuring the eighth preset temperature. This is to adapt to the conditions for maintaining the eighth preset temperature. Even if the temperature measured by the third thermometer 7 is slightly lower than the eighth preset temperature, as long as the temperature measured by the third thermometer 7 is still within the range for maintaining the eighth preset temperature, the opening and closing of the second heater 6 will be controlled to keep the temperature measured by the third thermometer 7 within the range of the eighth preset temperature as much as possible. During the process of maintaining the eighth preset temperature, the temperature measured by the third thermometer 7 will not always be equal to the eighth preset temperature, but will vary within a certain allowable range.

[0265] For example, controlling the opening and closing of the second heater 6 to maintain the temperature measured by the third thermometer 7 at an eighth preset temperature includes: controlling the second heater 6 to stop working when the temperature measured by the third thermometer 7 is greater than or equal to the eighth preset temperature; and controlling the second heater 6 to work when the temperature measured by the third thermometer 7 is less than the eighth preset temperature. When the temperature measured by the third thermometer 7 is greater than or equal to the eighth preset temperature (high temperature), the second heater 6 stops heating; when the temperature measured by the third thermometer 7 is less than the eighth preset temperature (low temperature), the second heater 6 starts heating, thereby maintaining the eighth preset temperature through the repeated opening and closing of the second heater 6.

[0266] It should be noted that controlling the operation of the second heater 6 means controlling the second heater 6 to heat the cooking cavity.

[0267] It should be noted that the third thermometer 7 measures the temperature of the second heater 6 located at the top and / or upper side of the cooking cavity 1.

[0268] For example, the temperature at the top of the cooking cavity 1 is greater than the temperature at the bottom of the cooking cavity 1.

[0269] For example, the temperature of the top and / or upper side of the cooking cavity 1 is greater than the temperature of the bottom and / or lower side of the cooking cavity 1.

[0270] In this embodiment of the present disclosure, when the temperature measured by the third thermometer 7 is greater than or equal to the eighth preset temperature, the second heater 6 is controlled to open and close to maintain the temperature measured by the third thermometer 7 at the eighth preset temperature, so that the temperature of the top and / or upper side of the cooking cavity 1 is in a roughly constant temperature state, thereby making the food in the cooking cavity 1 cook better during the steaming process.

[0271] It is understandable that the relationship between the temperature measured by the third thermometer 7 and the eighth preset temperature is not limited.

[0272] For example, when the temperature measured by the third thermometer 7 is greater than or equal to the eighth preset temperature, the second heater 6 can be turned on or off to maintain the temperature measured by the third thermometer 7 within a range lower than the eighth preset temperature, or the second heater 6 can be turned on or off to maintain the temperature measured by the third thermometer 7 within a range greater than the eighth preset temperature.

[0273] In one embodiment, the eighth preset temperature is greater than or equal to 120°C, and the eighth preset temperature is less than 180°C.

[0274] For example, the eighth preset temperature can be 120°C, 130°C, 140°C, 150°C, 160°C, 170°C or 180°C.

[0275] In this embodiment of the present disclosure, the eighth preset temperature is greater than or equal to 120°C and less than 180°C, so that the temperature of the top and / or upper side of the cooking cavity 1 can be maintained within a reasonable temperature range, so that the food is steamed and cooked well and is not easily burned.

[0276] It is understood that the range of the eighth preset temperature is not limited. For example, the eighth preset temperature can be less than 120°C or greater than or equal to 180°C.

[0277] In one embodiment, referring to Figure 7, with the pressure relief valve 4 positioned at the exhaust port 8, after steaming the food is finished, the steamed food is then subjected to a steam-baking process, including:

[0278] With the pressure relief valve 4 set at the exhaust port 8, when the food steaming is finished, the first heater 2 and the second heater 6 are controlled to heat the cooking chamber 1 to steam or bake the food. The first heater 2 is located at the bottom and / or lower side of the cooking chamber 1, and the second heater 6 is located at the top and / or upper side of the cooking chamber 1.

[0279] In this embodiment of the present disclosure, the cooking cavity 1 is heated by a first heater 2 located at the bottom and / or lower side of the cooking cavity 1 and a second heater 6 located at the top and / or upper side of the cooking cavity 1, so that the food in the cooking cavity 1 can be steamed and baked more quickly and more evenly.

[0280] It is understood that the positions of the first heater 2 and the second heater 6 are not limited. For example, the first heater 2 may be located on the side of the cooking cavity 1.

[0281] It is understood that when the food is steamed, the cooking method disclosed herein is not limited to controlling the first heater 2 and the second heater 6 to heat the cooking cavity 1 to steam or bake the food, but may also control only the first heater 2 or only the second heater 6 to heat the cooking cavity 1 to steam or bake the food.

[0282] In one embodiment, with the pressure relief valve 4 positioned at the exhaust port 8, when steaming of the food is complete, controlling the first heater 2 and the second heater 6 to heat the cooking chamber 1 to steam or bake the food includes:

[0283] When the temperature measured by the first thermometer 3 is greater than or equal to the ninth preset temperature, the first heater 2 is controlled to open and close to maintain the temperature measured by the first thermometer 3 at the ninth preset temperature. The first thermometer 3 is located at the bottom and / or lower side of the cooking cavity 1, and both the first heater 2 and the first thermometer 3 are located on the outside of the cooking cavity 1.

[0284] It should be noted that the ninth preset temperature was determined through experiments.

[0285] It should be noted that controlling the opening and closing of the first heater 2 to maintain the temperature measured by the first thermometer 3 at the ninth preset temperature means that the temperature measured by the first thermometer 3 is allowed to fluctuate to a certain extent.

[0286] For example, when the temperature measured by the first thermometer 3 is maintained at the ninth preset temperature, the temperature measured by the first thermometer 3 can be within the range of the sum of the ninth preset temperature and ±2℃.

[0287] After the temperature measured by the first thermometer 3 reaches the ninth preset temperature, the temperature measured by the first thermometer 3 remaining at the ninth preset temperature can be considered as the temperature measured by the first thermometer 3 being equal to the ninth preset temperature.

[0288] It should be noted that maintaining the temperature measured by the first thermometer 3 at the ninth preset temperature is considered as the temperature measured by the first thermometer 3 being equal to the ninth preset temperature. This is to adapt to the conditions for maintaining the ninth preset temperature. Even if the temperature measured by the first thermometer 3 is slightly lower than the ninth preset temperature, as long as the temperature measured by the first thermometer 3 is still within the range for maintaining the ninth preset temperature, the opening and closing of the first heater 2 will be controlled so that the temperature measured by the first thermometer 3 is maintained within the range of the ninth preset temperature as much as possible. During the process of maintaining the ninth preset temperature, the temperature measured by the first thermometer 3 will not always be equal to the ninth preset temperature, but will vary within a certain allowable range.

[0289] For example, controlling the opening and closing of the first heater 2 to maintain the temperature measured by the first thermometer 3 at a ninth preset temperature includes: controlling the first heater 2 to stop working when the temperature measured by the first thermometer 3 is greater than or equal to the ninth preset temperature; and controlling the first heater 2 to work when the temperature measured by the first thermometer 3 is less than the ninth preset temperature. When the temperature measured by the first thermometer 3 is greater than or equal to the ninth preset temperature (high temperature), the first heater 2 stops heating; when the temperature measured by the first thermometer 3 is less than the ninth preset temperature (low temperature), the first heater 2 starts heating, thereby maintaining the ninth preset temperature through the repeated opening and closing of the first heater 2.

[0290] It should be noted that controlling the first heater 2 to work means controlling the first heater 2 to heat the cooking cavity 1.

[0291] In this embodiment of the present disclosure, when the temperature measured by the first thermometer 3 is greater than or equal to the ninth preset temperature, the opening and closing of the first heater 2 is controlled to maintain the temperature measured by the first thermometer 3 at the ninth preset temperature, so that the temperature of the bottom and / or lower side of the cooking cavity 1 is in a roughly constant temperature state, thereby making the food steaming and baking effect better during the process of steaming and baking food in the cooking cavity 1.

[0292] It is understandable that the relationship between the temperature measured by the first thermometer 3 and the ninth preset temperature is not limited.

[0293] For example, when the temperature measured by the first thermometer 3 is greater than or equal to the ninth preset temperature, the opening and closing of the first heater 2 can be controlled to maintain the temperature measured by the first thermometer 3 within a range lower than the ninth preset temperature, or the opening and closing of the first heater 2 can be controlled to maintain the temperature measured by the first thermometer 3 within a range greater than the ninth preset temperature.

[0294] In one embodiment, the ninth preset temperature is greater than or equal to 100°C, and the ninth preset temperature is less than 150°C.

[0295] For example, the ninth preset temperature can be 100℃, 110℃, 120℃, 130℃, 140℃ or 150℃.

[0296] In this embodiment of the present disclosure, the ninth preset temperature is greater than or equal to 100°C and less than 150°C, so that the temperature of the bottom and / or lower side of the cooking cavity 1 can be maintained within a reasonable temperature range, so that the food is steamed and baked in a better way and is less likely to burn.

[0297] It is understood that the range of the ninth preset temperature is not limited. For example, the ninth preset temperature can be less than 100°C or greater than or equal to 150°C.

[0298] In one embodiment, with the pressure relief valve 4 positioned at the exhaust port 8, steaming the food within the cooking chamber 1 of the cooking appliance 100 includes:

[0299] Control the first heater 2 and / or the second heater 6 to heat the cooking chamber 1 to steam food;

[0300] Controlling the first heater 2 and / or the second heater 6 to heat the cooking chamber 1 to steam food includes:

[0301] When the temperature measured by the first thermometer 3 is greater than or equal to the seventh preset temperature, the first heater 2 is controlled to be turned on or off to maintain the temperature measured by the first thermometer 3 at the seventh preset temperature.

[0302] Among them, the ninth preset temperature is less than or equal to the seventh preset temperature.

[0303] It should be noted that when the food is meat, animal fat will usually seep out during the steaming and roasting stages. Animal fat typically has a high smoke point. The ninth preset temperature is less than or equal to the seventh preset temperature, ensuring that the ninth preset temperature will not exceed the smoke point of the animal fat.

[0304] In this embodiment of the present disclosure, food usually exudes oil during the steaming and baking stage. The smoke point of the oil is relatively high. The ninth preset temperature is less than or equal to the seventh preset temperature, which makes the ninth preset temperature lower and usually does not exceed the smoke point of the oil. This helps to prevent the generation of oil fumes at the bottom and / or lower side of the cooking cavity 1.

[0305] It is understood that the relationship between the ninth preset temperature and the seventh preset temperature is not limited. For example, the ninth preset temperature may also be greater than the seventh preset temperature.

[0306] In one embodiment, referring to Figure 7, with the pressure relief valve 4 positioned at the exhaust port 8, when steaming of the food is complete, controlling the first heater 2 and / or the second heater 6 to heat the cooking chamber 1 to steam or bake the food includes:

[0307] When the temperature measured by the third thermometer 7 is greater than or equal to the tenth preset temperature, the second heater 6 is controlled to open and close to maintain the temperature measured by the third thermometer 7 at the tenth preset temperature. The third thermometer 7 is located at the top and / or upper side of the cooking cavity 1, and the third thermometer 7 and the second heater 6 are located inside the cooking cavity 1.

[0308] It should be noted that the tenth preset temperature was determined through experiments.

[0309] It should be noted that controlling the opening and closing of the second heater 6 to maintain the temperature measured by the third thermometer 7 at the tenth preset temperature means that the temperature measured by the third thermometer 7 is allowed to fluctuate to a certain extent.

[0310] For example, when the temperature measured by the third thermometer 7 is maintained at the tenth preset temperature, the temperature measured by the third thermometer 7 can be within the range of the sum of the tenth preset temperature and ±2℃.

[0311] After the temperature measured by the third thermometer 7 reaches the tenth preset temperature, if the temperature measured by the third thermometer 7 remains at the tenth preset temperature, it can be considered that the temperature measured by the third thermometer 7 is equal to the tenth preset temperature.

[0312] It should be noted that maintaining the temperature measured by the third thermometer 7 at the tenth preset temperature is considered equivalent to the tenth preset temperature. This is to adapt to the conditions for maintaining the tenth preset temperature. Even if the temperature measured by the third thermometer 7 is slightly lower than the tenth preset temperature, as long as the temperature measured by the third thermometer 7 is still within the range for maintaining the tenth preset temperature, the opening and closing of the second heater 6 will be controlled to keep the temperature measured by the third thermometer 7 within the range of the tenth preset temperature as much as possible. During the process of maintaining the tenth preset temperature, the temperature measured by the third thermometer 7 will not always be equal to the tenth preset temperature, but will vary within a certain allowable range.

[0313] For example, controlling the opening and closing of the second heater 6 to maintain the temperature measured by the third thermometer 7 at the tenth preset temperature includes: controlling the second heater 6 to stop working when the temperature measured by the third thermometer 7 is greater than or equal to the tenth preset temperature; and controlling the second heater 6 to work when the temperature measured by the third thermometer 7 is less than the tenth preset temperature. When the temperature measured by the third thermometer 7 is greater than or equal to the tenth preset temperature (high temperature), the second heater 6 stops heating; when the temperature measured by the third thermometer 7 is less than the tenth preset temperature (low temperature), the second heater 6 starts heating, thereby maintaining the tenth preset temperature through the repeated opening and closing of the second heater 6.

[0314] It should be noted that controlling the operation of the second heater 6 means controlling the second heater 6 to heat the cooking cavity.

[0315] In this embodiment, when the temperature measured by the third thermometer 7 is greater than or equal to the tenth preset temperature, the second heater 6 is controlled to open and close to maintain the temperature measured by the third thermometer 7 at the tenth preset temperature, so that the temperature of the top and / or upper side of the cooking cavity 1 is in a roughly constant temperature state, thereby making the food in the steaming and baking cooking cavity 1 have a better steaming and baking effect.

[0316] It is understandable that the relationship between the temperature measured by the third thermometer 7 and the tenth preset temperature is not limited.

[0317] For example, when the temperature measured by the third thermometer 7 is greater than or equal to the tenth preset temperature, the second heater 6 can be turned on or off to maintain the temperature measured by the third thermometer 7 within a range lower than the tenth preset temperature, or the second heater 6 can be turned on or off to maintain the temperature measured by the third thermometer 7 within a range greater than the tenth preset temperature.

[0318] In one embodiment, the tenth preset temperature is greater than or equal to 160°C and less than 220°C.

[0319] For example, the tenth preset temperature can be 160℃, 170℃, 180℃, 190℃, 200℃, 210℃ or 220℃.

[0320] In this embodiment of the present disclosure, the tenth preset temperature is greater than or equal to 160°C and less than 220°C, so that the temperature of the top and / or upper side of the cooking cavity 1 can be maintained within a reasonable temperature range, so that the food is steamed and baked in a better way and is less likely to burn.

[0321] It is understood that the range of the tenth preset temperature is not limited. For example, the tenth preset temperature can be less than 160°C or greater than or equal to 220°C.

[0322] In one embodiment, referring to Figure 7, with the pressure relief valve 4 positioned at the exhaust port 8, steaming the food within the cooking chamber 1 of the cooking appliance 100 includes:

[0323] Control the first heater 2 and / or the second heater 6 to heat the cooking chamber 1 to steam food;

[0324] Controlling the first heater 2 and / or the second heater 6 to heat the cooking chamber 1 to steam food includes:

[0325] When the temperature measured by the third thermometer 7 is greater than or equal to the eighth preset temperature, the second heater 6 is controlled to open and close to maintain the temperature measured by the third thermometer 7 at the eighth preset temperature. The third thermometer 7 is located at the top and / or upper side of the cooking cavity 1, and the third thermometer 7 and the second heater 6 are located inside the cooking cavity 1.

[0326] The tenth preset temperature is greater than the eighth preset temperature.

[0327] In this embodiment of the present disclosure, the second heater 6 and the third thermometer 7 located at the top and / or upper side of the cooking cavity 1 are far from the food, and the tenth preset temperature is greater than the eighth preset temperature, so that the second heater 6 steams and bakes the food at a higher temperature, so as to have a steaming and baking effect on the food, and also to prevent the food from being over-burnt.

[0328] It is understood that the relationship between the tenth preset temperature and the eighth preset temperature is not limited. For example, the tenth preset temperature may also be greater than the eighth preset temperature.

[0329] In one embodiment, referring to Figure 7, the cooking method further includes:

[0330] When the temperature of the target fluid measured by the second thermometer 5 is greater than or equal to the eleventh preset temperature, the steaming of the food is determined to be over. The target fluid is the fluid discharged from the cooking chamber 1 of the cooking appliance 100 through the pressure relief valve 4 and the exhaust port 8.

[0331] It should be noted that the target fluid in the steaming and steam-baking stages includes steam.

[0332] For example, the target fluid in the steaming and baking stages is a mixture of steam and air.

[0333] For example, the eleventh preset temperature is greater than the ambient temperature.

[0334] It should be explained that during the steaming stage, when the food is frozen, such as frozen steamed buns or frozen meat, the ice inside the frozen food has not melted, there is less steam in the cooking chamber 1 and the temperature is lower. There is almost no target fluid escaping from the exhaust port 8 and the temperature of the target fluid is also lower. A certain amount of steam needs to be reached in the cooking chamber 1 to fill the cooking chamber 1 and open the pressure relief valve 4 to escape from the exhaust port 8. Therefore, by detecting the temperature of the target fluid, the steaming status of the food can be reflected more accurately.

[0335] For example, a second thermometer 5 is set at the pressure relief valve 4 to measure the temperature of the target fluid discharged from the cooking chamber 1 of the cooking appliance 100 through the pressure relief valve 4 and the exhaust port 8.

[0336] It should be noted that the eleventh preset temperature was determined through experiments.

[0337] For example, the eleventh preset temperature is greater than or equal to 50°C, and the eleventh preset temperature is less than 100°C.

[0338] For example, the eleventh preset temperature can be 50°C, 65°C, 70°C, 80°C, 85°C, 95°C or 100°C.

[0339] For example, the eleventh preset temperature can be the ambient temperature.

[0340] In this embodiment of the disclosure, the temperature of the target fluid can more accurately reflect the steam content in the cooking cavity 1 and the steaming status of the food, thereby more accurately determining when the food steaming ends. When the temperature of the target fluid measured by the second thermometer 5 is greater than or equal to the eleventh preset temperature, it can be determined that the food steaming has ended.

[0341] In one embodiment, the cooking method further includes:

[0342] Once the steaming time is greater than or equal to the fifth preset time, the cooking process ends.

[0343] It should be noted that after the food is steamed, it enters the steam-bake stage. The time after the food is steamed is the time of the food in the steam-bake stage. If the time of the food in the steam-bake stage is greater than or equal to the fifth preset time, the cooking ends.

[0344] For example, when the food is vegetables, after the vegetables are steamed, they enter the steaming and baking stage. When the duration of the steaming and baking stage is greater than or equal to the fifth preset duration, the vegetables are cooked.

[0345] For example, the fifth preset duration is greater than or equal to 0 minutes, and the fifth preset duration is less than 60 minutes.

[0346] For example, when the food is shrimp, the shrimp is placed in the cooking cavity 1. The seventh preset temperature is set to 140°C, the eighth preset temperature is set to 160°C, the eleventh preset temperature is set to 50°C, and the fifth preset time is set to 0 minutes. The first heater 2, located at the bottom and / or lower side of the cooking cavity 1, heats and maintains the seventh preset temperature of 140°C, and the second heater 6, located at the top and / or upper side of the cooking cavity 1, heats and maintains the eighth preset temperature of 160°C. When the temperature of the target fluid measured by the second thermometer 5 is greater than or equal to the eleventh preset temperature of 50°C, the steaming of the shrimp can be stopped. The fifth preset time is 0 minutes, so there is no need to enter the steaming and baking stage. At this time, the shrimp is already cooked, and the total time is 4 minutes.

[0347] For example, when the food is cauliflower, the cauliflower is placed in the cooking cavity 1. The seventh and ninth preset temperatures are both set to 120°C, the eighth and tenth preset temperatures are both set to 160°C, the eleventh preset temperature is set to 50°C, and the fifth preset time is set to 0.5 minutes. The first heater 2, located at the bottom and / or lower side of the cooking cavity 1, heats and maintains the temperature at the seventh preset temperature of 120°C, and the second heater 6, located at the top and / or upper side of the cooking cavity 1, heats and maintains the temperature at the eighth preset temperature of 160°C. When the temperature of the target fluid measured by the second thermometer 5 is greater than or equal to the eleventh preset temperature of 50°C, the steaming of the cauliflower can be ended, and the cauliflower enters the steam-roasting stage. The fifth preset time is 0.5 minutes, which means that the bottom and / or lower side of the cooking cavity 1 is maintained at the ninth preset temperature of 120°C, and the top and / or upper side is maintained at the tenth preset temperature of 160°C to continue steaming and roasting the cauliflower for 0.5 minutes before the cooking ends. At this time, the cauliflower is cooked, and the total time is 7.5 minutes.

[0348] For example, when the food is cabbage, the cabbage is placed in the cooking cavity 1. The seventh and ninth preset temperatures are both set to 120°C, the eighth and tenth preset temperatures are both set to 190°C, the eleventh preset temperature is set to 50°C, and the fifth preset duration is set to 2 minutes. The first heater 2, located at the bottom and / or lower side of the cooking cavity 1, heats and maintains the temperature at the seventh preset temperature of 120°C, and the second heater 6, located at the top and / or upper side of the cooking cavity 1, heats and maintains the temperature at the eighth preset temperature of 190°C. When the temperature of the target fluid measured by the second thermometer 5 is greater than or equal to the eleventh preset temperature of 50°C, the steaming of the cabbage can be ended, and the cabbage enters the steam-roasting stage. The fifth preset duration is 2 minutes, which means that the bottom and / or lower side of the cooking cavity 1 is maintained at the ninth preset temperature of 120°C, and the top and / or upper side is maintained at the tenth preset temperature of 190°C to continue steaming and roasting the cabbage for 2 minutes before the cooking ends. At this time, the cabbage is cooked, and the total time is 8.5 minutes.

[0349] For example, when the food is bok choy, the bok choy is placed in the cooking cavity 1. The seventh and ninth preset temperatures are both set to 120°C, the eighth and tenth preset temperatures are both set to 190°C, the eleventh preset temperature is set to 50°C, and the fifth preset time is set to 1.5 minutes. The first heater 2, located at the bottom and / or lower side of the cooking cavity 1, heats and maintains the temperature at the seventh preset temperature of 120°C, and the second heater 6, located at the top and / or upper side of the cooking cavity 1, heats and maintains the temperature at the eighth preset temperature of 190°C. When the temperature of the target fluid measured by the second thermometer 5 is greater than or equal to the eleventh preset temperature of 50°C, the steaming of the bok choy ends, and the bok choy enters the steam-roasting stage. The fifth preset time is 1.5 minutes, which means that the bottom and / or lower side of the cooking cavity 1 is maintained at the ninth preset temperature of 120°C, and the top and / or upper side is maintained at the tenth preset temperature of 190°C to continue steaming and roasting the bok choy for 1.5 minutes before the cooking ends. At this time, the bok choy is cooked, and the total time is 6.5 minutes.

[0350] For example, the eleventh preset temperature is set to 50°C. The steaming and baking stages are extended for different foods, i.e., the fifth preset time is different. This allows for faster cooking of the food while achieving a better degree of doneness.

[0351] In this embodiment of the present disclosure, some foods do not require further charring or browning after steaming and baking; the cooking process can be completed after steaming and baking, which helps to improve the adaptability of the cooking method of the present disclosure to different foods.

[0352] In one embodiment, referring to Figure 7, when the pressure relief valve 4 is set at the exhaust port 8, when the temperature of the target fluid discharged from the cooking chamber 1 through the pressure relief valve 4 and the exhaust port 8, as measured by the second thermometer 5, is greater than or equal to the twelfth preset temperature, the food is baked and browned, and the twelfth preset temperature is greater than the eleventh preset temperature.

[0353] For example, the coloring stage is characterized by high temperature, low moisture content, and the target fluid is primarily hot air, containing little or no steam.

[0354] For example, when the temperature of the target fluid discharged from the cooking chamber 1 through the pressure relief valve 4 and the exhaust port 8, as measured by the second temperature sensor 5, is greater than or equal to the eleventh preset temperature, the food steaming ends and enters the steaming and baking stage; when the temperature of the target fluid discharged from the cooking chamber 1 through the pressure relief valve 4 and the exhaust port 8, as measured by the second temperature sensor 5, is greater than or equal to the twelfth preset temperature, the food steaming and baking ends and enters the browning stage.

[0355] For example, when the food is chicken, when the temperature of the target fluid measured by the second thermometer 5 is greater than or equal to the eleventh preset temperature, the chicken enters the steam-roasting stage after steaming. When the temperature of the target fluid measured by the second thermometer 5 is greater than or equal to the twelfth preset temperature, the chicken enters the browning stage after steaming and roasting. When the chicken is in the browning stage, the moisture in the cooking cavity 1 is already low, and the chicken is almost in a roasting state, which facilitates the browning and charring of the chicken.

[0356] It should be noted that the twelfth preset temperature was determined through experiments.

[0357] For example, the twelfth preset temperature is greater than or equal to 100°C, and the twelfth preset temperature is less than 150°C.

[0358] For example, the temperature of the top and / or upper side of the cooking cavity 1 during the browning stage is greater than the temperature of the top and / or upper side of the cooking cavity 1 during the steaming and baking stage.

[0359] In this embodiment of the disclosure, after the food has undergone the steaming and baking stage, the moisture in the cooking cavity 1 is reduced, and the twelfth preset temperature is greater than the eleventh preset temperature, which facilitates further baking and browning of the food at a higher temperature.

[0360] In one embodiment, cooking ends when the temperature of the target fluid discharged from the cooking chamber 1 through the pressure relief valve 4 and the exhaust port 8, as measured by the second thermometer 5, is greater than or equal to the twelfth preset temperature for a duration greater than or equal to the sixth preset duration.

[0361] It should be noted that after the food is steamed and baked, it enters the coloring stage. The duration for which the temperature of the target fluid measured by the second temperature sensor 5 is greater than or equal to the twelfth preset temperature is the duration after the food is steamed and baked. The duration after the food is steamed and baked is the duration of the food in the coloring stage. The duration of the food in the coloring stage is greater than or equal to the sixth preset time, and the cooking ends.

[0362] For example, when the food is meat, such as chicken, after the chicken is steamed and roasted, it enters the coloring stage. When the chicken is in the coloring stage for a duration greater than or equal to a sixth preset duration, the chicken is cooked.

[0363] For example, the sixth preset duration is greater than or equal to 0 minutes, and the fifth preset duration is less than 30 minutes.

[0364] For example, during the coloring stage, when the temperature measured by the first temperature sensor 3 is greater than or equal to the thirteenth preset temperature, the first heater 2 is controlled to be turned on or off to maintain the temperature measured by the first temperature sensor 3 at the thirteenth preset temperature.

[0365] It should be noted that maintaining the temperature measured by the first thermometer 3 at the thirteenth preset temperature is considered equivalent to the thirteenth preset temperature. This is to adapt to the conditions for maintaining the thirteenth preset temperature. Even if the temperature measured by the first thermometer 3 is slightly lower than the thirteenth preset temperature, as long as the temperature measured by the first thermometer 3 is still within the range for maintaining the thirteenth preset temperature, the opening and closing of the first heater 2 will be controlled so that the temperature measured by the first thermometer 3 is maintained within the range of the thirteenth preset temperature as much as possible. During the process of maintaining the thirteenth preset temperature, the temperature measured by the first thermometer 3 will not always be equal to the thirteenth preset temperature, but will vary within a certain allowable range.

[0366] For example, controlling the opening and closing of the first heater 2 to maintain the temperature measured by the first thermometer 3 at the thirteenth preset temperature includes: controlling the first heater 2 to stop working when the temperature measured by the first thermometer 3 is greater than or equal to the thirteenth preset temperature; and controlling the first heater 2 to work when the temperature measured by the first thermometer 3 is less than the thirteenth preset temperature. When the temperature measured by the first thermometer 3 is greater than or equal to the thirteenth preset temperature (high temperature), heating by the first heater 2 is stopped; when the temperature measured by the first thermometer 3 is less than the thirteenth preset temperature (low temperature), heating by the first heater 2 is resumed. Thus, the thirteenth preset temperature is maintained through the repeated opening and closing of the first heater 2.

[0367] It should be noted that controlling the first heater 2 to work means controlling the first heater 2 to heat the cooking cavity.

[0368] For example, the thirteenth preset temperature is less than or equal to the seventh preset temperature. This reduces oil fumes at the bottom during the coloring process.

[0369] The thirteenth preset temperature was determined based on experiments.

[0370] For example, the thirteenth preset temperature is greater than or equal to 100°C, and the thirteenth preset temperature is less than 150°C.

[0371] For example, during the coloring stage, when the temperature measured by the third temperature sensor 7 is greater than or equal to the fourteenth preset temperature, the second heater 6 is controlled to maintain the temperature measured by the third temperature sensor 7 at the fourteenth preset temperature.

[0372] It should be noted that maintaining the temperature measured by the third thermometer 7 at the fourteenth preset temperature is considered equivalent to the temperature measured by the third thermometer 7 being equal to the fourteenth preset temperature. This is to adapt to the conditions for maintaining the fourteenth preset temperature. Even if the temperature measured by the third thermometer 7 is slightly lower than the fourteenth preset temperature, as long as the temperature measured by the third thermometer 7 is still within the range for maintaining the fourteenth preset temperature, the opening and closing of the second heater 6 will be controlled so that the temperature measured by the third thermometer 7 is maintained within the fourteenth preset temperature range as much as possible. During the process of maintaining the fourteenth preset temperature, the temperature measured by the third thermometer 7 will not always be equal to the fourteenth preset temperature, but will vary within a certain allowable range.

[0373] For example, controlling the opening and closing of the second heater 6 to maintain the temperature measured by the third thermometer 7 at the fourteenth preset temperature includes: controlling the second heater 6 to stop working when the temperature measured by the third thermometer 7 is greater than or equal to the fourteenth preset temperature; and controlling the second heater 6 to work when the temperature measured by the third thermometer 7 is less than the fourteenth preset temperature. When the temperature measured by the third thermometer 7 is greater than or equal to the fourteenth preset temperature (high temperature), the second heater 6 stops heating; when the temperature measured by the third thermometer 7 is less than the fourteenth preset temperature (low temperature), the second heater 6 starts heating, thereby maintaining the fourteenth preset temperature through the repeated opening and closing of the second heater 6.

[0374] It should be noted that controlling the operation of the second heater 6 means controlling the second heater 6 to heat the cooking cavity.

[0375] For example, the fourteenth preset temperature is higher than the tenth preset temperature. The fourteenth preset temperature is higher and can better color the food.

[0376] The fourteenth preset temperature was determined based on experiments.

[0377] For example, the fourteenth preset temperature is greater than or equal to 180°C, and the fourteenth preset temperature is less than 230°C.

[0378] For example, when the food is chicken, the chicken is placed in cooking cavity 1. The seventh, ninth, and thirteenth preset temperatures are all set to 140°C, the eighth, tenth, and fourteenth preset temperatures are all set to 180°C, the twelfth preset temperature is set to 65°C, and the sixth preset time is set to 5 minutes. When the temperature of the target fluid measured by the second thermometer 5 is greater than or equal to the twelfth preset temperature of 65°C, the steaming and baking of the chicken can be stopped, and the chicken enters the browning stage. The sixth preset time is 5 minutes, which means that the bottom and / or lower side of cooking cavity 1 is maintained at the thirteenth preset temperature of 140°C, and the top and / or upper side is maintained at the fourteenth preset temperature of 180°C to continue baking the chicken for 5 minutes before the cooking ends. At this time, the surface of the chicken is lightly browned, and the total time is 25 minutes.

[0379] For example, when the food is chicken, the chicken is placed in cooking cavity 1. The seventh, ninth, and thirteenth preset temperatures are all set to 140°C, the eighth, tenth, and fourteenth preset temperatures are all set to 180°C, the twelfth preset temperature is set to 65°C, and the sixth preset time is set to 15 minutes. When the temperature of the target fluid measured by the second thermometer 5 is greater than or equal to the twelfth preset temperature of 65°C, the steaming and baking of the chicken can be stopped, and the chicken enters the browning stage. The sixth preset time is 15 minutes, which means that the bottom and / or lower side of cooking cavity 1 is maintained at the thirteenth preset temperature of 140°C, and the top and / or upper side is maintained at the fourteenth preset temperature of 180°C to continue baking the chicken for 15 minutes before the cooking ends. At this time, the surface of the chicken is darker, and the total time is 35 minutes.

[0380] In this embodiment of the disclosure, some foods need to be further baked and browned after steaming and baking to improve their flavor. The temperature of the target fluid can more accurately reflect the steam content in the cooking chamber 1 and the steaming and baking status of the food, thereby setting the sixth preset time for browning the food, and thus more accurately determining the timing of ending the cooking process after browning the food, so as to more accurately grasp the degree of browning of the food.

[0381] In one embodiment, the twelfth preset temperature is greater than or equal to 100°C and less than 150°C.

[0382] For example, the twelfth preset temperature can be 100°C, 110°C, 120°C, 130°C, 140°C or 150°C.

[0383] In this embodiment, the twelfth preset temperature is greater than or equal to 100°C and less than 150°C, so that the baking temperature in the cooking cavity 1 can be maintained within a reasonable range during the coloring process, resulting in better coloring of the food and less risk of burning it.

[0384] It is understood that the range of the twelfth preset temperature is not limited. For example, the twelfth preset temperature can be less than 100°C or greater than or equal to 150°C.

[0385] This disclosure provides a cooking method for a cooking appliance 100. Referring to the figures, the cooking appliance 100 includes a cooking chamber 1, a first heater 2 for heating the bottom and / or lower side of the cooking chamber 1, a second heater 6 for heating the top and / or upper side of the cooking chamber 1, a first thermometer 3 for detecting the temperature of the bottom and / or lower side of the cooking chamber 1, a third thermometer 7 for detecting the temperature of the top and / or upper side of the cooking chamber 1, an exhaust port 8 connecting the cooking chamber 1 to the outside, a pressure limiting valve 4 for closing or opening the exhaust port 8 under the influence of air pressure within the cooking chamber 1, and a second thermometer 5. The first thermometer 3 outputs a first temperature signal, the third thermometer 7 outputs a second temperature signal, the second thermometer 5 is located outside the cooking chamber 1 and on the exhaust path of the exhaust port 8, and the second thermometer 5 outputs a third temperature signal. The cooking method includes a heating and humidification stage.

[0386] A first heater 2 that heats the bottom and / or lower side of the cooking cavity 1, i.e., the first heater 2 is located at the bottom and / or lower side of the cooking cavity 1.

[0387] A second heater 6 for heating the top and / or upper side of the cooking cavity 1, i.e., the second heater 6 is located at the top and / or upper side of the cooking cavity 1.

[0388] A first thermometer 3 for detecting the temperature at the bottom and / or lower side of the cooking cavity 1, i.e., the first thermometer 3 is located at the bottom and / or lower side of the cooking cavity 1.

[0389] A third thermometer 7 for detecting the temperature of the top and / or upper side of the cooking cavity 1, wherein the third thermometer 7 is located at the top and / or upper side of the cooking cavity 1.

[0390] The exhaust port 8 connects the cooking chamber 1 to the outside, and the steam inside the cooking chamber 1 can be discharged to the outside through the exhaust port 8.

[0391] The pressure limiting valve 4, which is controlled by the air pressure inside the cooking chamber 1, closes or opens the exhaust port 8. When the air pressure inside the cooking chamber 1 is greater than or equal to the pressure limiting value of the pressure limiting valve 4, the pressure limiting valve 4 is opened by the air pressure inside the cooking chamber 1. When the air pressure inside the cooking chamber 1 is less than the pressure limiting value of the pressure limiting valve 4, the air pressure inside the cooking chamber 1 is insufficient to open the pressure limiting valve 4, the pressure limiting valve 4 closes the exhaust port 8, and the gas is basically sealed inside the cooking chamber 1.

[0392] The second thermometer 5 is located outside the cooking chamber 1 and on the exhaust path of the exhaust port 8. The fluid discharged from the exhaust port 8 flows to the second thermometer 5, so that the second thermometer 5 can measure the temperature of the target fluid discharged from the cooking chamber 1 of the cooking appliance 100 through the pressure relief valve 4 and the exhaust port 8.

[0393] The cooking method includes a heating and humidification stage, which refers to the stage in which the food in the cooking chamber 1 of the cooking appliance 100 is steamed when the pressure relief valve 4 is set at the exhaust port 8. In this stage, the temperature and humidity in the cooking chamber 1 gradually increase, hence it can be called the heating and humidification stage.

[0394] In one embodiment, the heating and humidification stage includes: acquiring a first temperature signal; controlling the first heater 2 to operate when the first temperature signal is less than a seventh preset temperature; and controlling the first heater 2 to stop operating when the first temperature signal is greater than or equal to the seventh preset temperature.

[0395] The first temperature sensor 3 outputs a first temperature signal, which represents the temperature measured by the first temperature sensor 3.

[0396] In this embodiment, when the first temperature signal is less than a seventh preset temperature, the first heater 2 is controlled to operate, and the first heater 2 heats the cooking cavity 1, causing the first temperature signal to approach the seventh preset temperature. When the first temperature signal is greater than or equal to the seventh preset temperature, the first heater 2 is controlled to stop operating, and the temperature inside the cooking cavity 1 gradually decreases, causing the first temperature signal to approach the seventh preset temperature. By repeatedly heating and stopping the first heater 2 under corresponding conditions, the first temperature signal output by the first thermometer 3 is maintained at the seventh preset temperature.

[0397] In one embodiment, the heating and humidification stage further includes: acquiring a second temperature signal; controlling the second heater 6 to operate when the second temperature signal is less than an eighth preset temperature; and controlling the second heater 6 to stop operating when the second temperature signal is greater than or equal to the eighth preset temperature.

[0398] The third thermometer 7 outputs a second temperature signal, which represents the temperature measured by the third thermometer 7.

[0399] In this embodiment, when the second temperature signal is less than the eighth preset temperature, the second heater 6 is controlled to operate, and the second heater 6 heats the cooking cavity 1, causing the second temperature signal to approach the eighth preset temperature. When the second temperature signal is greater than or equal to the eighth preset temperature, the second heater 6 is controlled to stop operating, and the temperature inside the cooking cavity 1 gradually decreases, causing the second temperature signal to approach the eighth preset temperature. By repeatedly heating and stopping the second heater 6 under corresponding conditions, the second temperature signal output by the third thermometer 7 is maintained at the eighth preset temperature.

[0400] In one embodiment, the heating and humidification stage further includes: acquiring a third temperature signal, and determining that the heating and humidification stage ends when the third temperature signal reaches an eleventh preset temperature; the eleventh preset temperature is greater than the ambient temperature.

[0401] The second thermometer 5 outputs a third temperature signal, which represents the temperature measured by the second thermometer 5.

[0402] In this embodiment, the eleventh preset temperature is greater than the ambient temperature, and the third temperature signal reaches the eleventh preset temperature, that is, the temperature measured by the second thermometer 5 is greater than the ambient temperature. In this case, the pressure limiting valve 4 is opened, and the heating and humidification stage ends.

[0403] In one embodiment, the cooking method includes a high-temperature, high-humidity steaming and baking stage after the heating and humidification stage has ended.

[0404] The high-temperature, high-humidity steaming and baking stage here refers to the stage where, with the pressure relief valve 4 positioned at the exhaust port 8, the food is steamed and then baked after steaming. This high-temperature, high-humidity steaming and baking stage can also be called the steaming and baking stage. After the temperature and humidity increase during the heating and humidification stage, the food is steamed and baked, which is the steaming and baking stage. The temperature and humidity inside the cooking cavity 1 are high during this stage; therefore, this stage can also be called the high-temperature, high-humidity steaming and baking stage.

[0405] In one embodiment, the high-temperature and high-humidity steam baking stage includes: acquiring a first temperature signal; controlling the first heater 2 to work when the first temperature signal is less than a ninth preset temperature; and controlling the first heater 2 to stop working when the first temperature signal is greater than or equal to the ninth preset temperature; wherein the ninth preset temperature is less than or equal to the seventh preset temperature.

[0406] In this embodiment, when the first temperature signal is less than a ninth preset temperature, the first heater 2 is controlled to operate, and the first heater 2 heats the cooking cavity 1, causing the first temperature signal to approach the ninth preset temperature. When the first temperature signal is greater than or equal to the ninth preset temperature, the first heater 2 is controlled to stop operating, and the temperature inside the cooking cavity 1 gradually decreases, causing the first temperature signal to approach the ninth preset temperature. By repeatedly heating and stopping the first heater 2 under corresponding conditions, the first temperature signal output by the first thermometer 3 is maintained at the ninth preset temperature.

[0407] In one embodiment, the high-temperature and high-humidity steam baking stage further includes: acquiring a second temperature signal; controlling the second heater 6 to work when the second temperature signal is less than a tenth preset temperature; and controlling the second heater 6 to stop working when the second temperature signal is greater than or equal to the tenth preset temperature; wherein the tenth preset temperature is greater than the eighth preset temperature.

[0408] In this embodiment, when the second temperature signal is less than the tenth preset temperature, the second heater 6 is controlled to operate, and the second heater 6 heats the cooking cavity 1, causing the second temperature signal to approach the tenth preset temperature. When the second temperature signal is greater than or equal to the tenth preset temperature, the second heater 6 is controlled to stop operating, and the temperature inside the cooking cavity 1 gradually decreases, causing the second temperature signal to approach the tenth preset temperature. By repeatedly heating and stopping the second heater 6 under corresponding conditions, the second temperature signal output by the third thermometer 7 is maintained at the tenth preset temperature.

[0409] In one embodiment, the high-temperature and high-humidity steaming and baking stage further includes: acquiring a third temperature signal, and determining that the high-temperature and high-humidity steaming and baking stage ends when the third temperature signal reaches a twelfth preset temperature; the twelfth preset temperature is greater than the eleventh preset temperature.

[0410] In this embodiment, the temperature of the exhaust port 8 measured by the second temperature sensor 5 increases, and the moisture in the cooking cavity 1 is basically evaporated. When the third temperature signal reaches the twelfth preset temperature, since the twelfth preset temperature is greater than the eleventh preset temperature, it can be basically determined that the high temperature and high humidity steaming and baking stage has ended.

[0411] In one embodiment, the high-temperature and high-humidity steaming and baking stage further includes: obtaining the running time of this stage, and determining that the high-temperature and high-humidity steaming and baking stage ends when the running time reaches the fifth preset time; the twelfth preset temperature is greater than the eleventh preset temperature.

[0412] This stage refers to the high-temperature and high-humidity steaming and baking stage.

[0413] The runtime of this stage, i.e. the runtime of the high temperature and high humidity steaming and baking stage.

[0414] After the food is steamed, it enters the steam-bake stage. The duration of the high-temperature and high-humidity steam-bake stage is roughly the same as the duration after the food is steamed.

[0415] In this embodiment, during the fifth preset time of operation in the high temperature and high humidity stage, the water in the cooking cavity 1 has basically evaporated. Since the twelfth preset temperature is greater than the eleventh preset temperature, it can be basically determined that the high temperature and high humidity steaming and baking stage has ended.

[0416] Understandably, after the high temperature and high humidity stage, the high temperature coloring stage can begin. For foods that do not require coloring, cooking can be stopped after the high temperature and high humidity stage.

[0417] In one embodiment, the cooking method includes a high-temperature browning stage following the completion of the high-temperature and high-humidity steaming and baking stage.

[0418] The high-temperature coloring stage here refers to the stage where the food is colored, also known as the coloring stage. Because the temperature at which the food is colored is relatively high, it is also called the high-temperature coloring stage.

[0419] In one embodiment, the high-temperature coloring stage includes: acquiring a first temperature signal; controlling the first heater 2 to operate when the first temperature signal is less than a thirteenth preset temperature; controlling the first heater 2 to stop operating when the first temperature signal is greater than or equal to the thirteenth preset temperature; wherein the thirteenth preset temperature is less than or equal to the seventh preset temperature.

[0420] In this embodiment, when the first temperature signal is less than the thirteenth preset temperature, the first heater 2 is controlled to operate, and the first heater 2 heats the cooking cavity 1, causing the first temperature signal to approach the thirteenth preset temperature. When the first temperature signal is greater than or equal to the thirteenth preset temperature, the first heater 2 is controlled to stop operating, and the temperature inside the cooking cavity 1 gradually decreases, causing the first temperature signal to approach the thirteenth preset temperature. By repeatedly heating and stopping the first heater 2 under appropriate conditions, the first temperature signal output by the first thermometer 3 is maintained at the thirteenth preset temperature. When the thirteenth preset temperature is less than or equal to the seventh preset temperature, the temperature of the bottom and / or lower side of the cooking cavity 1 measured by the first thermometer 3 is relatively low, which helps to reduce the oil fumes generated during the food browning process due to excessively high bottom temperatures.

[0421] In one embodiment, the high-temperature coloring stage further includes: acquiring a second temperature signal; controlling the second heater 6 to operate when the second temperature signal is less than a fourteenth preset temperature; and controlling the second heater 6 to stop operating when the second temperature signal is greater than or equal to the fourteenth preset temperature; wherein the fourteenth preset temperature is greater than the tenth preset temperature.

[0422] In this embodiment, when the second temperature signal is less than the fourteenth preset temperature, the second heater 6 is controlled to operate, and the second heater 6 heats the cooking cavity 1, causing the second temperature signal to approach the fourteenth preset temperature. When the second temperature signal is greater than or equal to the fourteenth preset temperature, the second heater 6 is controlled to stop operating, and the temperature inside the cooking cavity 1 gradually decreases, causing the second temperature signal to approach the fourteenth preset temperature. By repeatedly heating and stopping the second heater 6 under appropriate conditions, the second temperature signal output by the third thermometer 7 is maintained at the fourteenth preset temperature. The fourteenth preset temperature is greater than the tenth preset temperature, and the temperature of the top and / or upper side of the cooking cavity 1 measured by the third thermometer 7 is higher, which is beneficial for better coloring of food while reducing the generation of oil fumes.

[0423] In one embodiment, the high-temperature coloring stage further includes: obtaining the running time of this stage, and confirming the end of the high-temperature coloring stage when the running time reaches a sixth preset time.

[0424] The "stage" here refers to the high-temperature coloring stage, also known as the coloring stage.

[0425] The runtime of this stage is the same as the runtime of the high-temperature coloring stage.

[0426] For example, when the third temperature signal output by the second thermometer 5 reaches (or is greater than or equal to) the twelfth preset temperature, the high-temperature and high-humidity steam baking stage is determined to be over, and the high-temperature and high-humidity stage ends, entering the high-temperature coloring stage. The running time of the high-temperature coloring stage is approximately the duration after the third temperature signal output by the second thermometer 5 reaches or is equal to the twelfth preset temperature. The running time of the high-temperature coloring stage reaches the sixth preset duration, that is, the duration after the third temperature signal output by the second thermometer 5 reaches (or is greater than or equal to) the twelfth preset temperature reaches the sixth preset duration.

[0427] In this embodiment of the disclosure, when the high-temperature coloring operation time reaches the sixth preset time, the food has been well colored and the high-temperature coloring stage can be ended.

[0428] For example, cooking can be stopped immediately after the high-temperature browning stage.

[0429] In one embodiment, the pressure limiting value of the pressure limiting valve 4 is less than or equal to 5 kPa.

[0430] For example, the pressure limiting value of the pressure limiting valve 4 can be in the range of 1 kPa to 5 kPa.

[0431] For example, the pressure limiting value of the pressure limiting valve 4 can be 1 kPa, 2 kPa, 3 kPa, 4 kPa or 5 kPa.

[0432] In this embodiment, the pressure limiting valve 4 can be in the range of 1 kPa to 5 kPa. The cooking appliance 100 is in a low-pressure cooking state. During steaming and baking, when the pressure inside the cooking cavity 1 is greater than or equal to the pressure limiting valve 4, the pressurized airflow inside the cooking cavity 1 can open the pressure limiting valve 4 to expel excess moisture, resulting in better baking of the food. When the pressure inside the cooking cavity 1 is less than the pressure limiting valve 4, the pressure limiting valve 4 can be closed, reducing moisture loss from the cooking cavity 1 and achieving a better water-locking effect.

[0433] It is understandable that the pressure limiting valve 4 has a small pressure limiting value. When the pressure limiting valve 4 is open, the temperature of the target fluid discharged from the cooking cavity 1 through the pressure limiting valve 4 and the exhaust port 8 can vary within a large range to better reflect the changes in the moisture content of the food in the cooking cavity 1, so that the temperature of the target fluid can be used as the basis for judging whether to enter the steaming stage, the steam-baking stage, or the browning stage.

[0434] In one embodiment, referring to Figure 7, the diameter of the exhaust port 8 is greater than or equal to 10 mm, or the cross-sectional area of ​​the exhaust port 8 is greater than or equal to 80 mm². 2 .

[0435] For example, the diameter of the exhaust port 8 is 10mm, 15mm, 20mm, 25mm or 30mm.

[0436] For example, the diameter of the exhaust channel of exhaust port 8 is greater than or equal to 10 mm, or the cross-sectional area of ​​the exhaust channel of exhaust port 8 is greater than or equal to 80 mm². 2 .

[0437] For example, the diameter of the exhaust passage of the exhaust port 8 is 10mm, 15mm, 20mm, 25mm or 30mm.

[0438] In one embodiment, referring to Figure 7, the cross-sectional area of ​​the exhaust port 8 is greater than or equal to 80 mm². 2 The cross-sectional area of ​​exhaust port 8 is less than 300mm². 2 .

[0439] For example, the cross-sectional area of ​​the exhaust port 8 is 80 mm². 2 100mm 2 150mm 2 200mm 2 250mm 2 Or 300mm 2 .

[0440] For example, the cross-sectional area of ​​the exhaust channel of exhaust port 8 is greater than or equal to 80 mm². 2 The cross-sectional area of ​​the exhaust channel of exhaust port 8 is less than 300mm². 2 .

[0441] For example, the cross-sectional area of ​​the exhaust channel of exhaust port 8 is 80 mm². 2 100mm 2 150mm 2 200mm 2 250mm 2 Or 300mm 2 .

[0442] Based on the foregoing embodiments, this disclosure provides a cooking device. The various modules and units included in the device can be implemented by a processor in a computer device; of course, they can also be implemented by specific logic circuits. In the implementation process, the processor can be a central processing unit (CPU), a microprocessor unit (MPU), a digital signal processor (DSP), or a field programmable gate array (FPGA), etc.

[0443] This disclosure also provides a control device for a cooking appliance 100, the control device for the cooking appliance 100 including:

[0444] The second steaming module is used to steam the food in the cooking chamber 1 of the cooking appliance 100 when the pressure relief valve 4 is set at the exhaust port 8.

[0445] The steam-roasting module is used to steam-roast the food after steaming when the pressure relief valve 4 is set at the exhaust port 8.

[0446] It should be noted that the description of the control device of the cooking appliance 100 in this embodiment is similar to the description of the method embodiment described above, and has similar beneficial effects as the method embodiment; therefore, it will not be repeated. For technical details not disclosed in this device embodiment, please refer to the description of the method embodiment of this disclosure for understanding.

[0447] This disclosure provides a cooking appliance 100, including a memory and a processor. The memory stores a computer program, and the processor runs the computer program to perform the steps of the control method of the cooking appliance 100 according to any embodiment.

[0448] It should be noted that, in the embodiments of this disclosure, if the above-described cooking method is implemented as a software functional module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiments of this disclosure, or the part that contributes to related technologies, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the methods of the various embodiments of this disclosure. The aforementioned storage medium includes various media capable of storing program code, such as a USB flash drive, external hard drive, read-only memory (ROM), magnetic disk, or optical disk. Thus, the embodiments of this disclosure are not limited to any specific hardware and software combination.

[0449] This disclosure provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the cooking method provided in the above embodiments.

[0450] The description of the cooking appliance 100 and storage medium embodiments above is similar to the description of the method embodiments above, and has similar beneficial effects. For technical details not disclosed in the embodiments of the cooking appliance 100 and storage medium of this disclosure, please refer to the description of the method embodiments of this disclosure for understanding.

[0451] In the description of this disclosure, references to terms such as "an embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the embodiments of this disclosure. In this disclosure, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, those skilled in the art can combine different embodiments or examples described in this disclosure, as well as features of different embodiments or examples, without contradiction.

[0452] The above description is merely a preferred embodiment of this disclosure and is not intended to limit this disclosure. Various modifications and variations can be made to this disclosure by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this disclosure should be included within the scope of protection of this disclosure.

Claims

1. A cooking method using a cooking utensil, comprising: With the pressure relief valve set to the exhaust port, the food inside the cooking chamber of the cooking appliance is steamed; After steaming the food is finished, remove the pressure relief valve from the vent to bake the food.

2. The cooking method according to claim 1, wherein, With the pressure relief valve set to the vent, steaming the food inside the cooking chamber of the cooking appliance includes: The first heater is turned on to heat the bottom of the cooking cavity to steam the food. The first heater is located at the bottom of the cooking cavity.

3. The cooking method according to claim 2, wherein, With the pressure relief valve set at the vent, steaming food within the cooking chamber of the cooking appliance also includes: When the temperature measured by the first thermometer is greater than the first preset temperature, the steaming of the food in the cooking cavity ends after steaming for a first preset time. The first thermometer is located at the bottom of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

4. The cooking method according to claim 3, wherein, The first preset temperature is greater than or equal to 120°C, and the first preset temperature is less than 150°C.

5. The cooking method according to claim 3, wherein, The cooking method also includes: During the steaming of food in the cooking cavity for a first preset time, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the first preset temperature.

6. The cooking method according to claim 2, wherein, With the pressure relief valve set at the vent, steaming food within the cooking chamber of the cooking appliance also includes: When the temperature of the steam discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the second thermometer, is greater than the second preset temperature, the steaming of the food in the cooking chamber is stopped after a second preset time.

7. The cooking method according to claim 6, wherein, The second preset temperature is greater than or equal to 40°C, and the second preset temperature is less than or equal to 100°C.

8. The cooking method according to claim 2, wherein, With the pressure relief valve set at the vent, steaming food within the cooking chamber of the cooking appliance also includes: The second heater is turned on to heat the top of the cooking cavity to steam the food. The second heater is located at the top of the cooking cavity.

9. The cooking method according to claim 8, wherein, With the pressure relief valve set at the vent, steaming food within the cooking chamber of the cooking appliance also includes: When the temperature measured by the third thermometer is greater than the third preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the third preset temperature. The third thermometer is located at the top of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

10. The cooking method according to claim 9, wherein, The third preset temperature is greater than or equal to 150°C, and the third preset temperature is less than 190°C.

11. The cooking method according to claim 1, wherein, After steaming the food is finished, the pressure relief valve is removed from the vent to bake the food, including: Remove the pressure relief valve from the exhaust port; The first and second heaters are turned on to heat the cooking chamber to bake the food.

12. The cooking method according to claim 11, wherein, Turning on the first and second heaters to heat the cooking chamber for baking food includes: When the temperature measured by the first thermometer is greater than the fourth preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the fourth preset temperature. The first thermometer is located at the bottom of the cooking cavity, and the first thermometer and the first heater are located on the outside of the cooking cavity. When the temperature measured by the third thermometer is greater than the fifth preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the fifth preset temperature. The third thermometer is located at the top of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

13. The cooking method according to claim 12, wherein, The fourth preset temperature is greater than or equal to 100℃, and the fourth preset temperature is less than 130℃; and / or, the fifth preset temperature is greater than or equal to 150℃, and the fifth preset temperature is less than 220℃.

14. The cooking method according to claim 11, wherein, The cooking method also includes: Cooking ends when the pressure relief valve is removed from the exhaust port for a period longer than a third preset time.

15. The cooking method according to claim 11, wherein, The cooking method also includes: When the temperature of the steam discharged from the cooking chamber through the exhaust port, as measured by the second thermometer, is greater than the sixth preset temperature, the food in the cooking chamber is baked for the fourth preset time, and the cooking ends.

16. The cooking method according to claim 1, wherein, The pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

17. A control device for a cooking appliance, comprising: The first steaming module is used to steam the food in the cooking cavity of the cooking appliance when the pressure relief valve is set to the exhaust port. A baking module is used to remove the pressure relief valve from the exhaust port to bake the food after steaming has ended.

18. A cooking utensil, comprising: Memory, which stores computer programs; A processor for running the computer program to perform the steps of the cooking method according to any one of claims 1 to 16.

19. A storage medium storing a computer program for execution by a processor to perform the steps of the cooking method according to any one of claims 1 to 16.

20. A cooking method using a cooking utensil, comprising: With the pressure relief valve set to the exhaust port, the food inside the cooking chamber of the cooking appliance is steamed; With the pressure relief valve set at the exhaust port, after the food has finished steaming, the steamed food is then steamed and baked.

21. The cooking method according to claim 20, wherein, With the pressure relief valve set to the vent, steaming the food inside the cooking chamber of the cooking appliance includes: With the pressure relief valve set at the exhaust port, the first heater and / or the second heater are controlled to heat the cooking cavity to steam food. The first heater is located at the bottom and / or lower side of the cooking cavity, and the second heater is located at the top and / or upper side of the cooking cavity.

22. The cooking method according to claim 21, wherein, With the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam food includes: When the temperature measured by the first thermometer is greater than or equal to the seventh preset temperature, the first heater is controlled to maintain the temperature measured by the first thermometer at the seventh preset temperature. The first thermometer is located at the bottom and / or lower side of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

23. The cooking method according to claim 22, wherein, The seventh preset temperature is greater than or equal to 100℃, and the seventh preset temperature is less than 160℃.

24. The cooking method according to claim 21, wherein, With the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam food includes: When the temperature measured by the third thermometer is greater than or equal to the eighth preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the eighth preset temperature. The third thermometer is located at the top and / or upper side of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

25. The cooking method according to claim 24, wherein, The eighth preset temperature is greater than or equal to 120°C, and the eighth preset temperature is less than 180°C.

26. The cooking method according to claim 20, wherein, With the pressure relief valve positioned at the exhaust port, after the food steaming process is complete, the steamed food is then subjected to a steam-baking process, including: With the pressure relief valve set at the exhaust port, when the food steaming is finished, the first heater and the second heater are controlled to heat the cooking cavity to steam or bake the food. The first heater is located at the bottom and / or lower side of the cooking cavity, and the second heater is located at the top and / or upper side of the cooking cavity.

27. The cooking method according to claim 26, wherein, With the pressure relief valve positioned at the exhaust port, when the food steaming is complete, controlling the first and second heaters to heat the cooking chamber to steam or bake the food includes: When the temperature measured by the first thermometer is greater than or equal to the ninth preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the ninth preset temperature. The first thermometer is located at the bottom and / or lower side of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

28. The cooking method according to claim 27, wherein, The ninth preset temperature is greater than or equal to 100℃, and the ninth preset temperature is less than 150℃.

29. The cooking method according to claim 27, wherein, With the pressure relief valve positioned at the vent, steaming the food within the cooking chamber of the cooking appliance includes: With the pressure relief valve set at the exhaust port, the first heater and / or the second heater are controlled to heat the cooking chamber to steam the food; With the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam the food includes: When the temperature measured by the first thermometer is greater than or equal to the seventh preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the seventh preset temperature. Wherein, the ninth preset temperature is less than or equal to the seventh preset temperature.

30. The cooking method according to claim 26, wherein, With the pressure relief valve positioned at the exhaust port, when the food steaming is complete, controlling the first and second heaters to heat the cooking chamber to steam or bake the food includes: When the temperature measured by the third thermometer is greater than or equal to the tenth preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the tenth preset temperature. The third thermometer is located at the top and / or upper side of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

31. The cooking method according to claim 30, wherein, The tenth preset temperature is greater than or equal to 160℃, and the tenth preset temperature is less than 220℃.

32. The cooking method according to claim 30, wherein, With the pressure relief valve positioned at the vent, steaming the food within the cooking chamber of the cooking appliance includes: Control the first heater and / or the second heater to heat the cooking chamber to steam food; Controlling the first heater and / or the second heater to heat the cooking cavity to steam food includes: When the temperature measured by the third thermometer is greater than or equal to the eighth preset temperature, the second heater is controlled to open and close to maintain the temperature measured by the third thermometer at the eighth preset temperature. The third thermometer is located at the top and / or upper side of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity. The tenth preset temperature is greater than the eighth preset temperature.

33. The cooking method according to any one of claims 20 to 32, wherein, The cooking method also includes: When the temperature of the target fluid measured by the second thermometer is greater than or equal to the eleventh preset temperature, the steaming of the food is determined to be over. The target fluid is the fluid discharged from the cooking chamber of the cooking appliance through the pressure relief valve and the exhaust port.

34. The cooking method according to claim 33, wherein, The cooking method also includes: If the cooking time is greater than or equal to the fifth preset time after the food has finished steaming, then the cooking process ends.

35. The cooking method according to claim 33, wherein, The cooking method further includes: when the pressure limiting valve is set at the exhaust port, and the temperature of the target fluid discharged from the cooking chamber through the pressure limiting valve and the exhaust port as measured by the second thermometer is greater than or equal to the twelfth preset temperature, the food is baked and browned, wherein the twelfth preset temperature is greater than the eleventh preset temperature.

36. The cooking method according to claim 35, wherein, Cooking ends when the temperature of the target fluid discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the second thermometer, is greater than or equal to the twelfth preset temperature for a duration greater than or equal to the sixth preset duration.

37. The cooking method according to claim 35, wherein, The twelfth preset temperature is greater than or equal to 100℃, and the twelfth preset temperature is less than 150℃.

38. The cooking method according to claim 35, wherein, With the pressure relief valve positioned at the exhaust port, when the temperature of the target fluid discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the second thermometer, is greater than or equal to the twelfth preset temperature, the food is baked and browned, including: When the temperature measured by the first thermometer is greater than or equal to the thirteenth preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the thirteenth preset temperature. The first thermometer is located at the bottom and / or lower side of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity. When the temperature measured by the third thermometer is greater than or equal to the fourteenth preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the fourteenth preset temperature. The third thermometer is located at the top and / or upper side of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

39. The cooking method according to any one of claims 20 to 32, wherein, The pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

40. A control device for a cooking appliance, comprising: The second steaming module is used to steam the food in the cooking cavity of the cooking appliance when the pressure relief valve is set to the exhaust port. The steam-bake module is used to steam-bake the food after steaming when the pressure relief valve is set at the exhaust port.

41. A cooking utensil, comprising: Memory, which stores computer programs; A processor for running the computer program to perform the steps of the cooking method according to any one of claims 20 to 39.

42. A storage medium storing a computer program for execution by a processor to perform the steps of the cooking method according to any one of claims 20 to 39.

43. A cooking method for a cooking appliance, the cooking appliance comprising a cooking cavity, a first heater for heating the bottom and / or lower side of the cooking cavity, a second heater for heating the top and / or upper side of the cooking cavity, a first thermometer for detecting the temperature of the bottom and / or lower side of the cooking cavity, a third thermometer for detecting the temperature of the top and / or upper side of the cooking cavity, an exhaust port connecting the cooking cavity to the outside, a pressure limiting valve for closing or opening the exhaust port under the action of air pressure inside the cooking cavity, and a second thermometer, wherein the first thermometer outputs a first temperature signal, the third thermometer outputs a second temperature signal, the second thermometer is located outside the cooking cavity and on the exhaust path of the exhaust port, and the second thermometer outputs a third temperature signal, the cooking method comprising a heating and humidification stage, the heating and humidification stage comprising: Acquire a first temperature signal, and when the first temperature signal is less than a seventh preset temperature, control the first heater to work; When the first temperature signal is greater than or equal to the seventh preset temperature, the first heater is controlled to stop working; Acquire a second temperature signal; when the second temperature signal is less than an eighth preset temperature, control the second heater to operate; when the second temperature signal is greater than or equal to the eighth preset temperature, control the second heater to stop operating. A third temperature signal is acquired, and when the third temperature signal reaches the eleventh preset temperature, the heating and humidification stage is determined to end; the eleventh preset temperature is greater than the ambient temperature.

44. The cooking method according to claim 43, wherein: The cooking method includes a high-temperature, high-humidity steam-baking stage following the heating and humidification stage, wherein the high-temperature, high-humidity steam-baking stage includes: A first temperature signal is acquired; when the first temperature signal is less than a ninth preset temperature, the first heater is controlled to operate; when the first temperature signal is greater than or equal to the ninth preset temperature, the first heater is controlled to stop operating; wherein the ninth preset temperature is less than or equal to the seventh preset temperature. A second temperature signal is acquired; when the second temperature signal is less than the tenth preset temperature, the second heater is controlled to operate; when the second temperature signal is greater than or equal to the tenth preset temperature, the second heater is controlled to stop operating; the tenth preset temperature is greater than the eighth preset temperature. Acquire a third temperature signal, and when the third temperature signal reaches the twelfth preset temperature, or acquire the running time of this stage, and when the running time reaches the fifth preset time, determine that the high temperature and high humidity steaming and baking stage has ended; the twelfth preset temperature is greater than the eleventh preset temperature.

45. The cooking method according to claim 44, wherein: The cooking method includes a high-temperature browning stage following the completion of the high-temperature and high-humidity steaming and baking stage, the high-temperature browning stage comprising: A first temperature signal is acquired; when the first temperature signal is less than the thirteenth preset temperature, the first heater is controlled to operate; when the first temperature signal is greater than or equal to the thirteenth preset temperature, the first heater is controlled to stop operating; the thirteenth preset temperature is less than or equal to the seventh preset temperature. A second temperature signal is acquired. When the second temperature signal is less than the fourteenth preset temperature, the second heater is controlled to operate. When the second temperature signal is greater than or equal to the fourteenth preset temperature, the second heater is controlled to stop operating. The fourteenth preset temperature is greater than the tenth preset temperature. Obtain the runtime of this stage, and when the runtime reaches the sixth preset duration, confirm that the high-temperature coloring stage has ended.

46. ​​The cooking method according to any one of claims 43 to 45, wherein, The pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

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