A hot air circulation electric heating cooking method, system, cooking appliance and medium

Abstract

The application provides a hot air circulation electric heating cooking method, a system, a cooking appliance and a medium. The method comprises the following steps: controlling a cooking cavity to be heated to a first cooking cavity temperature, and performing primary heating on food according to the first cooking cavity temperature; obtaining a preset second cooking cavity temperature, recording a first cooking time consumed by the cooking cavity from the first cooking cavity temperature to the second cooking cavity temperature; determining a second cooking time for crisp coloring of the food according to the food category, determining a third cooking time according to the first cooking time, the second cooking time and a specific heat coefficient of the food; and heating the food in secondary heating to a target state at the second cooking cavity temperature according to the third cooking time. The scheme realizes automatic cooking without adding new sensors, effectively reduces the cost of intelligent cooking, and can be widely applied to the technical field of automatic cooking.

Description

Technical Field

[0001] This invention relates to the field of automated cooking technology, and in particular to a hot air circulation electric heating cooking method, system, cooking appliance and medium. Background Technology

[0002] While some cooking appliances are currently developing towards automatic food cooking, most automatic cooking functions currently only provide a fixed temperature and time. Operators need to process the food to a specified size before automatic cooking can be achieved. Further, some cooking appliances have added weight sensing functions to determine the cooking time and temperature by sensing the weight of the food, or added other sensors to obtain more information to achieve automatic cooking. These related technical solutions undoubtedly introduce a large number of sensors, which in turn leads to a significant increase in related costs. Summary of the Invention

[0003] In view of this, in order to at least partially solve one of the above-mentioned technical problems or defects, the purpose of the embodiments of the present invention is to provide a safer hot air circulation electric heating cooking method that does not require the introduction of other sensor devices, has lower cost, and includes a corresponding system, cooking appliance, and medium.

[0004] On the one hand, the technical solution of this application provides a hot air circulation electric heating cooking method, including the following steps:

[0005] The cooking chamber is heated to the temperature of the first cooking chamber, and the food is initially heated according to the temperature of the first cooking chamber.

[0006] Obtain the preset temperature of the second cooking chamber, and record the time taken for the cooking chamber to change from the temperature of the first cooking chamber to the temperature of the second cooking chamber as the first cooking time;

[0007] The second cooking time for crisping and browning the food is determined according to the type of food, and the third cooking time is determined according to the first cooking time, the second cooking time, and the specific heat coefficient of the food.

[0008] The food undergoing secondary heating is heated to the target state at the temperature of the second cooking chamber according to the third cooking time.

[0009] In one feasible embodiment of the present application, the third cooking time satisfies the following calculation formula:

[0010] t3 = t2 + k × t1

[0011] Wherein, t3 is the third cooking time, t1 is the first cooking time, t2 is the second cooking time for the food to crisp up and brown; and k is the specific heat coefficient of the food.

[0012] In one feasible embodiment of the present application, the control of heating the cooking cavity to a first cooking cavity temperature, and the initial heating of the food according to the first cooking cavity temperature, includes:

[0013] The temperature of the first cooking chamber is gradually increased to initially heat the food inside the cooking chamber.

[0014] In one feasible embodiment of the present application, heating the food in the secondary heating process to the target state according to the third cooking time and the temperature of the second cooking cavity includes:

[0015] The temperature of the third cooking chamber is determined, and the temperature of the third cooking chamber is lower than the temperature of the second cooking chamber;

[0016] The temperature of the fourth cooking chamber is determined, and the temperature of the fourth cooking chamber is higher than the temperature of the third cooking chamber;

[0017] The fourth cooling time of the cooking cavity from the temperature of the second cooking cavity to the temperature of the third cooking cavity is obtained;

[0018] Update the first cooking time based on the fourth cooling time;

[0019] The food is reheated based on the updated first cooking time and the fourth cooling time.

[0020] In one feasible embodiment of the present application, the method further includes the following steps:

[0021] Add a fourth cooling time, obtain the temperature of the third cooking cavity and the temperature of the fourth cooking cavity, wherein the fourth cooling time is the time it takes for the cooking cavity temperature to change from the temperature of the second cooking cavity to the temperature of the third cooking cavity;

[0022] The third cooking time is updated based on the second cooking time for the food to crisp and brown, the first cooking time, the fourth cooling time, and the specific heat coefficient of the food.

[0023] The food in the secondary heating process is heated to the target state at the fourth cooking chamber temperature based on the updated third cooking time. In one feasible embodiment of this application, the updated third cooking time satisfies the following calculation formula:

[0024] t3 = t2 + (t0 - k × Δt)

[0025] Wherein, t3 is the third cooking time, t2 is the second cooking time for the food to crisp and brown, k is the specific heat coefficient of the food, Δt is the fourth cooling time, and t0 is the cooking time for the food to crisp and brown at maximum mass.

[0026] In one feasible embodiment of the present application, the updated third cooking time satisfies the following calculation formula:

[0027] t3 = t2 + k × (t4 - Δt)

[0028] Wherein, r3 is the third cooking time, t2 is the second cooking time for the food to crisp and brown, k is the specific heat coefficient of the food, Δt is the fourth cooling time, and t4 is the time for the temperature of the first cooking cavity to change to the temperature of the third cooking cavity when the cooking cavity is empty.

[0029] On the other hand, the present application also provides a hot air circulation electric heating cooking system, which includes:

[0030] The first unit is used to control the cooking cavity to heat up to the first cooking cavity temperature, and to initially heat the food according to the first cooking cavity temperature;

[0031] The second unit is used to obtain a preset second cooking chamber temperature and record the time taken for the cooking chamber to change from the first cooking chamber temperature to the second cooking chamber temperature as the first cooking time.

[0032] The third unit is used to determine the second cooking time for crisping and coloring the food according to the type of food, and to determine the third cooking time according to the first cooking time, the second cooking time and the specific heat coefficient of the food;

[0033] The fourth unit is used to heat the food undergoing secondary heating to the target state at the temperature of the second cooking chamber according to the third cooking time;

[0034] The cooking cavity is used to hold food.

[0035] Heating elements and a fan are used to form a circulating heating air duct within the cooking cavity;

[0036] A temperature sensor is used to acquire the temperature in the cooking cavity and the temperature of the food.

[0037] On the other hand, the present application also provides a hot air circulation electric heating cooking appliance, which includes at least one processor; at least one memory for storing at least one program; when the at least one program is executed by the at least one processor, the at least one processor performs a hot air circulation electric heating cooking method as described in the first aspect.

[0038] On the other hand, the present application also provides a storage medium storing a processor-executable program, which, when executed by a processor, is used to perform a hot air circulation electric heating cooking method as described in any one of the first aspects.

[0039] The advantages and beneficial effects of the present invention will be set forth in part in the following description, and the rest will become apparent from the specific embodiments thereof:

[0040] This application provides a hot air circulation electric heating cooking method, system, cooking appliance, and medium. The solution first involves a series of low-temperature cooking pretreatments. Then, the cooking time for the final stage to achieve the best cooking effect can be determined by the temperature difference and heating power during a heating stage. In the multi-stage heating process, it is not necessary to rely on a quality sensor to obtain the food quality. Automatic cooking is achieved without adding new sensors, effectively reducing the cost of intelligent cooking. Attached Figure Description

[0041] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0042] Figure 1 This is a flowchart illustrating the steps of a hot air circulation electric heating cooking method provided in the technical solution of this application;

[0043] Figure 2 This is a temperature change curve during the food cooking process in the technical solution of this application;

[0044] Figure 3 This is a temperature change curve during the cooking process of another food in the technical solution of this application. Detailed Implementation

[0045] The embodiments of the present invention are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention. The step numbers in the following embodiments are set only for ease of explanation, and there is no limitation on the order between the steps. The execution order of each step in the embodiments can be adaptively adjusted according to the understanding of those skilled in the art.

[0046] It should be noted that although functional modules are divided in the device schematic diagram and a logical order is shown in the flowchart, in some cases, the steps shown or described may be performed in a different order than the module division in the device or the order in the flowchart. The terms "first," "second," etc., in the specification, claims, and the aforementioned drawings are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence.

[0047] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing embodiments of this application only and is not intended to limit this application.

[0048] In a first aspect, this application provides a hot air circulation electric heating cooking method, which can be applied to a hot air circulation electric heating cooking device. This cooking device is equipped with a microcontroller unit, a cooking cavity containing a heating element, a fan, and a temperature sensor. The temperature sensor detects the ambient temperature. A circulating air duct is formed within the cooking cavity. When the fan operates, the air circulation passes first through the food and then through the temperature sensor. Therefore, the temperature and quantity of the food directly affect the ambient temperature sensed by the sensor. The combined effect of the food's quantity and temperature influences the rate of change of the ambient temperature. Figure 1 As shown, the method in this embodiment includes steps S100-S400:

[0049] S100: Control the cooking cavity to heat up to the temperature of the first cooking cavity, and heat the food initially according to the temperature of the first cooking cavity;

[0050] S200: Obtain the preset temperature of the second cooking chamber, and record the time taken for the cooking chamber to change from the temperature of the first cooking chamber to the temperature of the second cooking chamber as the first cooking time;

[0051] S300. Determine the second cooking time for crisping and coloring the food according to the type of food, and determine the third cooking time according to the first cooking time, the second cooking time and the specific heat coefficient of the food;

[0052] S400: Heat the food undergoing secondary heating to the target state at the temperature of the second cooking chamber according to the third cooking time;

[0053] Specifically, in the embodiments, such as Figure 2As shown, the food is first cooked at a lower temperature T1, i.e., the temperature of the first cooking chamber, to completely remove the raw ingredients. This ensures that the same food will achieve the same effect regardless of its initial temperature and quantity. Then, it is cooked at a higher temperature T2, i.e., the temperature of the second cooking chamber, to brown and crisp the surface. Because cooking at T1 for a long time allows foods with different initial states to reach the same temperature T0, the time it takes for the heating element to start working and for the sensor position temperature to reach T2 from T1 is only related to the quality of the food. Let this time be t1, i.e., the first cooking time. Then, after the temperature reaches T2, adding a time t3, i.e., the third cooking time, will allow the food to achieve the best effect. More specifically, in this embodiment, T2 should be greater than T1, and the temperature value of T1 should be greater than 30°C and less than 130°C.

[0054] In some feasible implementations, the determination of the second cooking time for crisping and browning the food, and the determination of the third cooking time based on the first cooking time, the second cooking time, and the specific heat capacity of the food, wherein the third cooking time satisfies the following calculation formula:

[0055] t3 = t2 + k × t1

[0056] Wherein, t3 is the third cooking time, which is the time required for the ambient temperature inside the cooking cavity to reach T2 from T1. t1 is the first cooking time, t2 is the second cooking time for the food to crisp and brown, which is the shortest time for the food to crisp and brown at high temperature; k is the specific heat coefficient of the food, which is obtained experimentally.

[0057] In some feasible implementations, the step S100 of controlling the cooking cavity to heat up to the first cooking cavity temperature and initially heating the food according to the first cooking cavity temperature can be further specified as: controlling the first cooking cavity temperature to gradually increase, and initially heating the food in the cooking cavity by gradually increasing the first cooking cavity temperature.

[0058] Specifically, in the embodiment, in order to achieve a shorter cooking time, a high-temperature cooking period can be added before the food temperature reaches T0 to accelerate the entire cooking process.

[0059] In some feasible implementations, the step S200, which heats the food in the secondary heating process to the target state according to the third cooking time and the temperature of the second cooking chamber, may include steps S210-S240:

[0060] S210. Determine the temperature of the third cooking chamber of the cooking chamber, wherein the temperature of the third cooking chamber is lower than the temperature of the second cooking chamber;

[0061] S220. Determine the temperature of the fourth cooking chamber of the cooking chamber, wherein the temperature of the fourth cooking chamber is higher than the temperature of the third cooking chamber;

[0062] S230. Obtain the fourth cooling time of the cooking cavity from the temperature of the second cooking cavity to the temperature of the third cooking cavity, and update the first cooking time according to the fourth cooling time;

[0063] S240. The food is reheated according to the updated first cooking time and the fourth cooling time.

[0064] Specifically, in the embodiments, such as Figure 3 As shown, since the first cooking time t1 during the secondary heating process in this embodiment may be slightly different in cooking results due to fluctuations in the heating power of the cooking appliance or heating product, the embodiment can first raise the temperature to the second cooking chamber temperature, i.e., T2; then stop heating and allow the temperature to gradually decrease to the third cooking chamber temperature, i.e., T3; then restart heating and raise the temperature to the fourth cooking chamber temperature, i.e., T4. The fourth cooling time from T2 to T3 is recorded as time Δt. Since the cooling time is not affected by the heating element, using Δt to determine the final working time t3 for heating the food to the target state is more accurate. It should be noted that in some feasible embodiments, the third cooking chamber temperature T1 can be consistent with the heating temperature during the period when the food is completely cooked.

[0065] In some feasible implementations, after incorporating a cooling process, the hot air circulation electric heating cooking method of the embodiment may further include steps S500-S700:

[0066] S500, Add a fourth cooling time, obtain the temperature of the third cooking cavity and the temperature of the fourth cooking cavity, wherein the fourth cooling time is the time it takes for the cooking cavity temperature to change from the temperature of the second cooking cavity to the temperature of the third cooking cavity;

[0067] S600, update the third cooking time based on the second cooking time for the food to crisp and brown, the fourth cooling time, and the specific heat coefficient of the food;

[0068] S700: Heat the food in the secondary heating process to the target state at the fourth cooking chamber temperature according to the updated third cooking time.

[0069] Specifically, in this embodiment, the updated formula for calculating the third cooking time is as follows:

[0070] t3 = t2 + (t0 - k × Δt)

[0071] Wherein, t3 is the third cooking time, t2 is the second cooking time for the food to crisp and color, k is the specific heat coefficient of the food, Δt is the fourth cooling time, and t0 is the cooking time for the maximum mass of the food to crisp and color, that is, the time required for coloring when the maximum amount of the food is added.

[0072] Alternatively, in some other feasible implementations, the updated formula for calculating the third cooking time is as follows:

[0073] t3 = t2 + k × (t4 - Δt)

[0074] Wherein, t3 is the third cooking time, t2 is the second cooking time for the food to crisp up and brown, k is the specific heat coefficient of the food, Δt is the fourth cooling time, and t4 is the time it takes for the temperature of the first cooking cavity to change to the temperature of the third cooking cavity when the cooking cavity is empty, that is, the time it takes for the temperature to drop from T2 to T3 when no food is placed in it.

[0075] The following is a complete and detailed description of the hot air circulation electric heating cooking method provided by this application, with reference to the specific implementation process:

[0076] like Figure 2 As shown, the process first acquires information about a food selected by the operator through the interactive interface. The microprocessor can then retrieve the specific heat coefficient k of the food and the shortest time t2 for the food to brown according to a preset program. Next, the heating element in the cooking cavity is activated to heat the air within the entire cavity at temperature T1. The ambient temperature reaches T1 and is maintained for a certain time to achieve a cooked effect without browning or crisping the surface. The temperature inside the cooking cavity is then raised from T1 to T2, and the heating time is monitored and recorded as t1. Based on the time t2 and the specific heat coefficient k, once the ambient temperature inside the cooking cavity reaches T2, the cooking appliance is controlled to maintain the ambient temperature at T2 for an optimal time t3, ensuring the food achieves the best browning and crisping effect.

[0077] like Figure 3As shown, in another implementation, the information of a certain food selected by the operator in the interactive interface is first obtained. The microprocessor can retrieve the corresponding specific heat coefficient k and the shortest time t2 for the food to brown according to a preset program. Then, the cooking chamber operates at full power, heating the interior to a temperature higher than the temperature T1 required for the food to be completely cooked. Heating is then stopped, allowing the temperature to drop to T1. The heating element in the cooking chamber is controlled to maintain the air temperature T1 within the chamber. The ambient temperature reaches T1 and is maintained, allowing the food to achieve a cooked effect without browning or crisping. The cooking appliance is controlled to raise the ambient temperature in the cooking chamber from T1 to T2, then lower it from T2 to T3, recording the cooling time as Δt. The temperature is then raised to T4. Based on the time Δt and the specific heat coefficient k, once the ambient temperature in the cooking chamber reaches T4, the cooking appliance is controlled to maintain the ambient temperature at T4 for an optimal time t3, ensuring the food achieves the best browning and crisping effect.

[0078] On the other hand, the present application also provides a hot air circulation electric heating cooking system, which includes:

[0079] The first unit is used to control the cooking cavity to heat up to the first cooking cavity temperature, and to initially heat the food according to the first cooking cavity temperature;

[0080] The second unit is used to obtain a preset second cooking chamber temperature and record the time taken for the cooking chamber to change from the first cooking chamber temperature to the second cooking chamber temperature as the first cooking time.

[0081] The third unit is used to determine the second cooking time for crisping and coloring the food according to the type of food, and to determine the third cooking time according to the first cooking time, the second cooking time and the specific heat coefficient of the food;

[0082] The fourth unit is used to heat the food in the secondary heating process to the target state according to the third cooking time.

[0083] The cooking cavity is used to hold food.

[0084] Heating elements and a fan are used to form a circulating heating air duct within the cooking cavity;

[0085] A temperature sensor is used to acquire the temperature in the cooking cavity and the temperature of the food.

[0086] On the other hand, the present application also provides a hot air circulation electric heating cooking appliance, which includes: at least one processor; at least one memory for storing at least one program; when the at least one program is executed by the at least one processor, the at least one processor performs a hot air circulation electric heating cooking method as described in the second aspect.

[0087] This invention also provides a storage medium storing a corresponding executable program, which is executed by a processor to implement a hot air circulation electric heating cooking method as described in the first aspect.

[0088] From the above specific implementation process, it can be concluded that the technical solution provided by the present invention has the following advantages or strengths compared with the prior art:

[0089] The technical solution of this application does not require a quality sensor to obtain food quality during the multi-stage heating and cooking process, and achieves automatic cooking without adding new sensors, effectively reducing the cost of intelligent cooking.

[0090] Furthermore, although the invention has been described in the context of functional modules, it should be understood that, unless otherwise stated, one or more of the functions and / or features may be integrated into a single physical device and / or software module, or one or more functions and / or features may be implemented in a separate physical device or software module. It is also understood that a detailed discussion of the actual implementation of each module is unnecessary for understanding the invention. Rather, given the properties, functions, and internal relationships of the various functional modules in the apparatus disclosed herein, the actual implementation of the module will be understood within the scope of conventional skill of an engineer. Therefore, those skilled in the art can implement the invention as set forth in the claims using ordinary techniques without excessive experimentation. It is also understood that the specific concepts disclosed are merely illustrative and not intended to limit the scope of the invention, which is determined by the full scope of the appended claims and their equivalents.

[0091] The logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as a sequenced list of executable instructions for implementing logical functions, and can be embodied in any computer-readable medium for use by, or in conjunction with, an instruction execution system, apparatus or device (such as a computer-based system, a processor-included system or other system that can fetch and execute instructions from, an instruction execution system, apparatus or device).

[0092] In the description of this specification, references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, 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.

[0093] Although embodiments of the invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.

[0094] The above is a detailed description of the preferred embodiments of the present invention. However, the present invention is not limited to the above embodiments. Those skilled in the art can make various equivalent modifications or substitutions without departing from the spirit of the present invention. All such equivalent modifications or substitutions are included within the scope defined by the claims of this application.

Claims

1. A hot air circulation electric heating cooking method, characterized in that, Includes the following steps: The cooking chamber is heated to a first cooking chamber temperature, and the food is initially heated according to the first cooking chamber temperature, wherein the first cooking chamber temperature is used to completely remove the food from the raw state. Obtain a preset second cooking chamber temperature, and record the time taken for the cooking chamber to change from the first cooking chamber temperature to the second cooking chamber temperature as the first cooking time, wherein the second cooking chamber temperature is used to crisp and color the surface of the food; The second cooking time and specific heat coefficient for crisping and browning of the food are determined according to the type of food. A third cooking time is determined based on the first cooking time, the second cooking time, and the specific heat coefficient of the food. The second cooking time is the shortest time for crisping and browning corresponding to the type of food. The third cooking time satisfies the following calculation formula: , The third cooking time, The first cooking time, The second cooking time for crisping and coloring the food; The specific heat coefficient of the food; The food undergoing secondary heating is heated to the target state at the temperature of the second cooking chamber according to the third cooking time; The step of heating the food in the secondary heating process to the target state according to the third cooking time and the temperature of the second cooking chamber includes: The temperature of the third cooking chamber is determined, and the temperature of the third cooking chamber is lower than the temperature of the second cooking chamber; The temperature of the fourth cooking chamber is determined, and the temperature of the fourth cooking chamber is higher than the temperature of the third cooking chamber; The fourth cooling time of the cooking cavity from the temperature of the second cooking cavity to the temperature of the third cooking cavity is obtained, and the first cooking time is updated according to the fourth cooling time; The food is reheated based on the updated first cooking time and the temperature of the fourth cooking chamber.

2. The hot air circulation electric heating cooking method according to claim 1, characterized in that, The control of heating the cooking cavity to the first cooking cavity temperature, and the initial heating of the food according to the first cooking cavity temperature, includes: The temperature of the first cooking chamber is gradually increased to initially heat the food inside the cooking chamber.

3. The hot air circulation electric heating cooking method according to claim 1, characterized in that, The method further includes the following steps: Add a fourth cooling time, obtain the temperature of the third cooking cavity and the temperature of the fourth cooking cavity, wherein the fourth cooling time is the time it takes for the cooking cavity temperature to change from the temperature of the second cooking cavity to the temperature of the third cooking cavity; The third cooking time is updated based on the second cooking time for the food to crisp and brown, the fourth cooling time, and the specific heat coefficient of the food. The food in the secondary heating process is heated to the target state at the fourth cooking chamber temperature according to the updated third cooking time.

4. The hot air circulation electric heating cooking method according to claim 3, characterized in that, The updated third cooking time satisfies the following calculation formula: in, The third cooking time, The second cooking time for crisping and coloring the food. The specific heat coefficient of the food is... This refers to the fourth cooling time. Cooking time for maximum crisping and coloring of the food.

5. A hot air circulation electric heating cooking method according to claim 3, characterized in that, The updated third cooking time satisfies the following calculation formula: in, The third cooking time, The second cooking time for crisping and coloring the food. The specific heat coefficient of the food is... This refers to the fourth cooling time. The time it takes for the temperature of the first cooking cavity to change to the temperature of the third cooking cavity when the cooking cavity is empty.

6. A hot air circulation electric heating cooking system, characterized in that, include: The first unit is used to control the cooking cavity to heat up to the first cooking cavity temperature, and to initially heat the food according to the first cooking cavity temperature, wherein the first cooking cavity temperature is used to completely remove the food from the raw state. The second unit is used to obtain a preset second cooking chamber temperature and record the time taken for the cooking chamber to change from the first cooking chamber temperature to the second cooking chamber temperature as the first cooking time. The second cooking chamber temperature is used to crisp and color the surface of the food. The third unit is used to determine the second cooking time and specific heat coefficient for crisping and browning the food according to the type of food, and to determine the third cooking time according to the first cooking time, the second cooking time, and the specific heat coefficient of the food, wherein the second cooking time is the shortest time for crisping and browning corresponding to the type of food, and the third cooking time satisfies the following calculation formula: , The third cooking time, The first cooking time, The second cooking time for crisping and coloring the food; The specific heat coefficient of the food; The fourth unit is used to heat the food in the secondary heating process to the target state according to the third cooking time. The cooking cavity is used to hold food. Heating elements and a fan are used to form a circulating heating air duct within the cooking cavity; A temperature sensor is used to acquire the temperature in the cooking cavity and the temperature of the food; The step of heating the food in the secondary heating process to the target state according to the third cooking time and the temperature of the second cooking chamber includes: The temperature of the third cooking chamber is determined, and the temperature of the third cooking chamber is lower than the temperature of the second cooking chamber; The temperature of the fourth cooking chamber is determined, and the temperature of the fourth cooking chamber is higher than the temperature of the third cooking chamber; The fourth cooling time of the cooking cavity from the temperature of the second cooking cavity to the temperature of the third cooking cavity is obtained, and the first cooking time is updated according to the fourth cooling time; The food is reheated based on the updated first cooking time and the temperature of the fourth cooking chamber.

7. A hot air circulating electric heating cooking appliance, characterized in that, The apparatus includes: At least one processor; At least one memory for storing at least one program; When the at least one program is executed by the at least one processor, the at least one processor performs a hot air circulation electric heating cooking method as described in any one of claims 1-5.

8. A storage medium storing a processor-executable program, characterized in that, The processor-executable program, when executed by the processor, is used to run a hot air circulation electric heating cooking method as described in any one of claims 1-5.

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