Control method of cooking appliance and cooking appliance

Abstract

The application provides a cooking utensil control method and a cooking utensil. The cooking utensil has a cooking lower cavity and a cooking upper cavity. A first valve body can communicate the cooking upper cavity with the cooking lower cavity. A second valve body can communicate the cooking upper cavity with the outside. The cooking utensil control method comprises the following steps: closing the second valve body and pressurizing the cooking lower cavity to a preset cooking pressure; adjusting the opening and closing state of the first valve body to make the pressure difference between the cooking upper cavity and the cooking lower cavity meet a first preset condition; and executing the following steps multiple times: opening the second valve body, closing the second valve body when it is determined that the pressure difference between the cooking upper cavity and the outside meets a second preset condition, and closing the first valve body after opening the first valve body for a first preset opening time. Through the technical scheme provided in the application, the problem that the cooking effect of food is affected due to the fact that the food is only simmered to be cooked in the related art, and the problem that the cooking utensil is prone to pot overflow during rapid exhaust can be solved.

Description

Technical Field

[0001] This invention relates to the field of small household appliance technology, and more specifically, to a control method for a cooking appliance and the cooking appliance itself. Background Technology

[0002] Because cooking appliances have pressure cooking functions, they can improve the cooking effect of food. They are usually used to pressure cook ingredients.

[0003] In related technologies, cooking appliances have a cooking cavity. During pressure cooking, the cooking cavity of the cooking appliance is under a certain cooking pressure, thereby pressure cooking the food inside the cooking cavity.

[0004] However, in the pressure cooking process of related technologies, the food is only steamed until cooked through, which affects the cooking effect. Furthermore, the cooking appliances are prone to overflowing during the rapid venting process. Summary of the Invention

[0005] This invention provides a method for controlling a cooking appliance and a cooking appliance to solve the problems in related technologies where the food is only simmered until cooked, which affects the cooking effect of the food, and the cooking appliance is prone to overflowing during the rapid venting process.

[0006] According to one aspect of the present invention, a control method for a cooking appliance is provided. The cooking appliance has a lower cooking chamber for cooking food and an upper cooking chamber for venting gas. The cooking appliance is provided with a first valve body and a second valve body. The first valve body is capable of communicating between the upper cooking chamber and the lower cooking chamber, and the second valve body is capable of communicating between the upper cooking chamber and the outside. The control method for the cooking appliance includes: closing the second valve body and pressurizing the lower cooking chamber to a preset cooking pressure; adjusting the opening and closing state of the first valve body so that the pressure difference between the upper cooking chamber and the lower cooking chamber meets a first preset condition; and repeatedly performing the following steps: opening the second valve body; if it is determined that the pressure difference between the upper cooking chamber and the outside pressure meets the second preset condition, closing the second valve body; and closing the first valve body after opening the first valve body for a first preset opening time.

[0007] Applying the technical solution of this invention, during the cooking process of a cooking appliance, the first valve body and the second valve body are closed, separating the lower cooking chamber and the upper cooking chamber. The lower cooking chamber is heated to cook food. When the pressure in the lower cooking chamber reaches the preset cooking pressure, the food in the lower cooking chamber does not boil or boils only slightly under pressure cooking conditions. The opening and closing state of the first valve body is adjusted. When the pressure difference between the upper cooking chamber and the lower cooking chamber meets the first preset condition, the following steps are executed multiple times: the second valve body is opened, connecting the upper cooking chamber to the outside, and the high-pressure gas in the upper cooking chamber enters the low-pressure environment outside. When it is determined that the pressure difference between the upper cooking chamber and the outside pressure meets the second preset condition, the pressure in the upper cooking chamber is released, the second valve body is closed, and the first valve body is opened, allowing the high-pressure gas in the lower cooking chamber to enter the upper cooking chamber. The food in the lower cooking chamber tumbles and stirs under depressurized cooking conditions. After the first valve body is opened for a first preset opening time T, the first valve body is closed, and the lower cooking chamber is pressure cooked again. Therefore, during the pressure cooking process of the cooking appliance, the alternating opening and closing of the first and second valves causes fluctuations in the cooking pressure in the lower cooking chamber, thus cooking the food under pressure. When the pressure in the lower cooking chamber decreases, the food is stirred and agitated, enhancing the pressure cooking effect of the appliance. Furthermore, by alternating the opening and closing of the first and second valves, when it is necessary to release gas from the cooking appliance, the opening and closing state of the first valve is first adjusted so that the pressure difference between the upper and lower cooking chambers meets a first preset condition. Then, the second valve is opened to release the gas in the upper cooking chamber to the outside, thereby releasing the gas from the lower cooking chamber. During the venting process in the upper cooking chamber, the lower cooking chamber is isolated from the outside, and the pressure within the lower cooking chamber remains unchanged, ensuring that the food in the lower cooking chamber is not directly discharged to the outside. Therefore, it can achieve rapid venting by alternating the opening and closing of the first and second valves while preventing the cooking appliance from overflowing.

[0008] Furthermore, the control method for the cooking appliance also includes: obtaining the volume ratio of the upper cooking chamber to the lower cooking chamber; obtaining the pressure value of the lower cooking chamber; and setting a first preset opening time based on the obtained volume ratio and pressure value. By obtaining the volume ratio of the upper cooking chamber and the lower cooking chamber and the pressure value P of the lower cooking chamber, the opening time of the first valve body required to make the pressure difference between the upper and lower cooking chambers meet the first preset condition when the second valve body is closed and the first valve body is open can be calculated, i.e., the first preset opening time T of the first valve body. This ensures that after the first valve body opens for the first preset opening time, the pressure difference between the upper and lower cooking chambers meets the first preset condition, fully utilizing the volume of the upper cooking chamber to depressurize the lower cooking chamber, maximizing the depressurization of the lower cooking chamber, causing the food in the lower cooking chamber to tumble violently, and improving the pressure cooking effect of the cooking appliance.

[0009] Furthermore, when the obtained volume ratio is less than or equal to 0.25, the pressure value P and the first preset opening time T satisfy the following relationship: if P ≥ 100 kPa, then T = 0.2 s; if 80 kPa ≤ P < 100 kPa, then 0.2 s < T ≤ 0.3 s; if 60 kPa ≤ P < 80 kPa, then 0.3 s < T ≤ 0.4 s; if 30 kPa ≤ P < 60 kPa, then T = 0.6 s; if 0 kPa < P < 30 kPa, then T = 0.8 s. When the obtained volume ratio is less than or equal to 0.25, using the aforementioned relationship between the pressure value P and the first preset opening time T, as the pressure value P in the lower cooking chamber decreases, the pressure difference between the upper and lower cooking chambers decreases when the first valve body is open and the second valve body is closed. This reduces the rate at which the lower cooking chamber exhausts air into the upper cooking chamber. By extending the first preset opening time T of the first valve body, the pressure difference between the upper and lower cooking chambers meets the first preset condition after the first valve body has been open for the first preset opening time T. Furthermore, as the pressure value P in the lower cooking chamber increases, the pressure difference between the upper and lower cooking chambers increases when the first valve body is open and the second valve body is closed. This increases the rate at which the lower cooking chamber exhausts air into the upper cooking chamber. By shortening the first preset opening time T of the first valve body, the time for exhausting air from the lower cooking chamber to the upper cooking chamber is prevented from being too long, preventing tumbling food from entering the upper cooking chamber and ensuring the cleanliness of the upper cooking chamber.

[0010] Furthermore, when the obtained volume ratio is greater than 0.25 and less than or equal to 0.5, the pressure value P and the first preset opening time T satisfy the following relationship: if P ≥ 100 kPa, then T = 0.3 s; if 80 kPa ≤ P < 100 kPa, then 0.3 s < T ≤ 0.5 s; if 60 kPa ≤ P < 80 kPa, then 0.5 s < T ≤ 0.7 s; if 30 kPa ≤ P < 60 kPa, then T = 0.9 s; if 0 kPa < P < 30 kPa, then T = 1 s. When the obtained volume ratio is greater than 0.25 and less than or equal to 0.5, using the aforementioned relationship between the pressure value P and the first preset opening time T, as the pressure value P in the lower cooking chamber decreases, the pressure difference between the upper and lower cooking chambers decreases when the first valve body opens and the second valve body closes, thereby reducing the rate at which the lower cooking chamber exhausts air into the upper cooking chamber. By extending the first preset opening time T of the first valve body, the pressure difference between the upper and lower cooking chambers meets the first preset condition after the first valve body has been open for the first preset opening time T. Furthermore, as the pressure value P in the lower cooking chamber increases, the pressure difference between the upper and lower cooking chambers increases when the first valve body opens and the second valve body closes, thereby increasing the rate at which the lower cooking chamber exhausts air into the upper cooking chamber. By shortening the first preset opening time T of the first valve body, the time for exhausting air from the lower cooking chamber to the upper cooking chamber is prevented from being too long, preventing tumbling food from entering the upper cooking chamber and ensuring the cleanliness of the upper cooking chamber.

[0011] Furthermore, when the obtained volume ratio is greater than 0.5, the pressure value P and the first preset opening time T satisfy the following relationship: if P ≥ 100 kPa, then T = 0.5 s; if 80 kPa ≤ P < 100 kPa, then 0.5 s < T ≤ 1.5 s; if 60 kPa ≤ P < 80 kPa, then 1.5 s < T ≤ 2.1 s; if 30 kPa ≤ P < 60 kPa, then T = 2.5 s; if 0 kPa < P < 30 kPa, then T = 3 s. When the obtained volume ratio is greater than 0.5, using the aforementioned relationship between the pressure value P and the first preset opening time T, as the pressure value P in the lower cooking chamber decreases, the pressure difference between the upper and lower cooking chambers decreases when the first valve body is open and the second valve body is closed. This reduces the rate at which the lower cooking chamber exhausts air into the upper cooking chamber. By extending the first preset opening time T of the first valve body, the pressure difference between the upper and lower cooking chambers meets the first preset condition after the first valve body has been open for the first preset opening time T. Furthermore, as the pressure value P in the lower cooking chamber increases, the pressure difference between the upper and lower cooking chambers increases when the first valve body is open and the second valve body is closed. This increases the rate at which the lower cooking chamber exhausts air into the upper cooking chamber. By shortening the first preset opening time T of the first valve body, the time for exhausting air from the lower cooking chamber to the upper cooking chamber is prevented from being too long, preventing tumbling food from entering the upper cooking chamber and ensuring the cleanliness of the upper cooking chamber.

[0012] Further, the step of adjusting the opening and closing state of the first valve body to make the pressure difference between the upper cooking chamber and the lower cooking chamber meet the first preset condition includes: determining the connection state between the upper cooking chamber and the lower cooking chamber; if it is determined that the upper cooking chamber and the lower cooking chamber are connected to each other, then the first valve body is closed and it is determined that the pressure difference between the upper cooking chamber and the lower cooking chamber meets the first preset condition; if it is determined that the upper cooking chamber and the lower cooking chamber are not connected, then the first valve body is opened, and after a first preset opening time, the first valve body is closed and it is determined that the pressure difference between the upper cooking chamber and the lower cooking chamber meets the first preset condition. By determining the connection status between the upper and lower cooking chambers, if the upper and lower cooking chambers are determined to be connected, the pressure difference between them meets the first preset condition. If the upper and lower cooking chambers are determined not to be connected, the first valve is opened for a first preset opening time, so that the pressure difference between the upper and lower cooking chambers meets the first preset condition. Under the premise that the pressure difference between the upper and lower cooking chambers meets the first preset condition, subsequent operations are performed. When the second valve is opened, the upper cooking chamber can discharge high-pressure gas to the outside, and the lower cooking chamber can indirectly discharge high-pressure gas through the upper cooking chamber. This causes the cooking pressure in the lower cooking chamber to fluctuate, thereby pressure cooking the food under pressure. When the pressure decreases, the food can be tumbled and stirred, improving the pressure cooking effect of the cooking appliance.

[0013] Furthermore, in the step of closing the second valve body after opening the second valve body, if it is determined that the difference between the pressure in the upper cooking chamber and the external pressure meets the second preset condition, the determination step of whether the difference between the pressure in the upper cooking chamber and the external pressure meets the second preset condition includes: when the difference between the pressure in the upper cooking chamber and the external pressure is 0, it is determined that the difference between the pressure in the upper cooking chamber and the external pressure meets the second preset condition. The second preset condition for the difference between the pressure in the upper cooking chamber and the external pressure is set to 0. When the second valve body is closed, the pressure in the upper cooking chamber can be the same as the external pressure, so that the upper cooking chamber can be completely depressurized to the external air pressure. The upper cooking chamber is fully utilized to complete the intermittent venting of the lower cooking chamber, ensuring the venting effect each time. Thus, when the lower cooking chamber and the upper cooking chamber are connected, the pressure in the lower cooking chamber can be reduced as much as possible. After the pressure cooking is completed, the venting time of the cooking appliance is shortened to avoid the food from overflowing from the cooking appliance. Alternatively, the second valve body is opened for a second preset opening time. After the second preset opening time, it is determined that the difference between the pressure in the upper cooking chamber and the external pressure meets the second preset condition. The second preset condition for the pressure difference between the upper cooking chamber and the external pressure is set to 0. When the second valve is closed, the pressure in the upper cooking chamber is made the same as the external pressure, allowing the upper cooking chamber to be completely depressurized to the external air pressure. This fully utilizes the upper cooking chamber to complete the intermittent venting of the lower cooking chamber, ensuring effective venting each time. Therefore, when the lower cooking chamber is connected to the upper cooking chamber, the pressure in the lower cooking chamber can be reduced as much as possible. After pressure cooking, the venting time of the cooking appliance is shortened to prevent food from overflowing. Alternatively, by opening the second valve for a second preset opening time, the upper cooking chamber is fully depressurized to the outside, fully utilizing the upper cooking chamber to complete the intermittent venting of the lower cooking chamber, ensuring effective venting each time. This fully utilizes the upper cooking chamber to complete the intermittent venting of the lower cooking chamber, ensuring effective venting each time. Therefore, when the lower cooking chamber is connected to the upper cooking chamber, the pressure in the lower cooking chamber can be reduced as much as possible. After pressure cooking, the venting time of the cooking appliance is shortened to prevent food from overflowing.

[0014] Furthermore, in the step of closing the second valve body and pressurizing the lower cooking chamber to a preset cooking pressure, the preset cooking pressure is set to be greater than 0 kPa and less than or equal to 150 kPa. Using a preset cooking pressure within the above-mentioned range, the food in the lower cooking chamber can be pressure cooked, ensuring that the food in the lower cooking chamber is not boiling or only slightly boiling.

[0015] According to another aspect of the present invention, a cooking appliance is provided, which is controlled by the control method of the cooking appliance provided above. The cooking appliance includes: a pot body having a lower cooking cavity; and an upper cover that is closable on the pot body. The upper cover includes a cover body and an inner cover located below the cover body. The gap between the cover body and the inner cover forms the upper cooking cavity. A second valve body is provided on the cover body, and a first valve body is provided on the inner cover. During the cooking process of the cooking appliance, the first and second valve bodies are closed to separate the lower and upper cooking chambers. The lower cooking chamber is heated to cook food. When the pressure in the lower cooking chamber reaches the preset cooking pressure, the food in the lower cooking chamber does not boil or only boils slightly under pressure cooking conditions. The opening and closing state of the first valve body is adjusted. When the pressure difference between the upper and lower cooking chambers meets the first preset condition, the following steps are executed multiple times: the second valve body is opened to connect the upper cooking chamber with the outside, and the high-pressure gas in the upper cooking chamber enters the low-pressure environment outside. When it is determined that the pressure difference between the upper cooking chamber and the outside pressure meets the second preset condition, the pressure in the upper cooking chamber is released, the second valve body is closed, and the first valve body is opened to allow the high-pressure gas in the lower cooking chamber to enter the upper cooking chamber. The food in the lower cooking chamber tumbles and stirs under depressurized cooking conditions. After the first valve body is opened for a first preset opening time T, the first valve body is closed, and the lower cooking chamber is pressure cooked again. Therefore, during the pressure cooking process of the cooking appliance, the alternating opening and closing of the first and second valves causes fluctuations in the cooking pressure in the lower cooking chamber, thus cooking the food under pressure. When the pressure in the lower cooking chamber decreases, the food is stirred and agitated, enhancing the pressure cooking effect of the appliance. Furthermore, by alternating the opening and closing of the first and second valves, when it is necessary to release gas from the cooking appliance, the opening and closing state of the first valve is first adjusted so that the pressure difference between the upper and lower cooking chambers meets a first preset condition. Then, the second valve is opened to release the gas in the upper cooking chamber to the outside, thereby releasing the gas from the lower cooking chamber. During the venting process in the upper cooking chamber, the lower cooking chamber is isolated from the outside, and the pressure within the lower cooking chamber remains unchanged, ensuring that the food in the lower cooking chamber is not directly discharged to the outside. Therefore, it can achieve rapid venting by alternating the opening and closing of the first and second valves while preventing the cooking appliance from overflowing.

[0016] Furthermore, the orifice diameter of the valve port of the first valve body is between 1mm and 20mm. By using the valve port of the first valve body within the above-mentioned size range, it is ensured that when the valve port of the first valve body is opened, the lower cooking chamber can quickly exhaust air into the upper cooking chamber, while the food in the upper cooking chamber can flow back into the lower cooking chamber. Attached Figure Description

[0017] The accompanying drawings, which form part of this application, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings:

[0018] Figure 1 A flowchart of a control method for a cooking appliance according to an embodiment of the present invention is shown;

[0019] Figure 2 Another flowchart of a control method for a cooking appliance provided according to an embodiment of the present invention is shown;

[0020] Figure 3 An exploded view of the top cover of a cooking appliance provided according to an embodiment of the present invention is shown;

[0021] Figure 4 A cross-sectional view of a cooking utensil provided according to an embodiment of the present invention is shown;

[0022] Figure 5 A top view of a cooking appliance provided according to an embodiment of the present invention is shown;

[0023] Figure 6 A schematic diagram of the transmission component of a cooking appliance provided according to an embodiment of the present invention is shown;

[0024] Figure 7 A schematic diagram of a cooking appliance with the first valve body and the second valve body closed, according to an embodiment of the present invention, is shown.

[0025] Figure 8 A schematic diagram of a cooking appliance with the first valve body open and the second valve body closed, according to an embodiment of the present invention, is shown.

[0026] Figure 9 A schematic diagram of a cooking appliance with the first valve body closed and the second valve body open, according to an embodiment of the present invention, is shown.

[0027] The above figures include the following reference numerals:

[0028] 10. Pot body;

[0029] 20. Top cover; 21. Cover body; 211. Fastening cover; 2111. Cover teeth; 212. Inner cover; 221. First valve body; 222. Second valve body; 223. Exhaust pipe; 23. Drive assembly; 231. Drive component; 232. Transmission component; 24. First transmission structure; 25. Second transmission structure; 26. Detection component;

[0030] 31. Cooking upper cavity; 32. Cooking lower cavity. Detailed Implementation

[0031] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The following description of at least one exemplary embodiment is merely illustrative and is in no way intended to limit the present invention or its application or use. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0032] like Figures 1 to 5 as well as Figures 7 to 9 As shown, this embodiment of the invention provides a control method for a cooking appliance. The cooking appliance has a lower cooking chamber 32 for cooking food and an upper cooking chamber 31 for venting. The cooking appliance is provided with a first valve body 221 and a second valve body 222. The first valve body 221 can connect the upper cooking chamber 31 and the lower cooking chamber 32, and the second valve body 222 can connect the upper cooking chamber 31 to the outside. The control method for this cooking appliance includes:

[0033] S100: Close the second valve body 222 and pressurize the lower cooking chamber 32 to the preset cooking pressure;

[0034] S200, Adjust the opening and closing state of the first valve body 221 so that the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition;

[0035] S300, repeatedly execute the following steps: open the second valve body 222, if it is determined that the difference between the pressure of the upper cooking chamber 31 and the external pressure meets the second preset condition, close the second valve body 222, and close the first valve body 221 after opening the first preset opening time T.

[0036] Using the control method of the cooking appliance provided in this embodiment, during the cooking process, the first valve body 221 and the second valve body 222 are closed, separating the lower cooking chamber 32 and the upper cooking chamber 31. The lower cooking chamber 32 is heated to cook food. When the pressure in the lower cooking chamber 32 reaches the preset cooking pressure, the food in the lower cooking chamber 32 does not boil or only boils slightly under pressure cooking conditions. The opening and closing state of the first valve body 221 is adjusted. When the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition, the following steps are executed multiple times: opening the second valve body... 222 connects the upper cooking chamber 31 to the outside environment, allowing the high-pressure gas in the upper cooking chamber 31 to enter the low-pressure environment outside. When the pressure difference between the upper cooking chamber 31 and the outside pressure meets the second preset condition, the pressure in the upper cooking chamber 31 is released, the second valve 222 is closed, and the first valve 221 is opened, allowing the high-pressure gas in the lower cooking chamber 32 to enter the upper cooking chamber 31. The food in the lower cooking chamber 32 tumbles and stirs under the reduced pressure cooking environment. After the first valve 221 is opened for a first preset opening time T, the first valve 221 is closed, and the lower cooking chamber 32 is pressure-cooked again. Thus, during the pressure cooking process of the cooking appliance, the alternating opening and closing of the first valve 221 and the second valve 222 causes fluctuations in the cooking pressure of the lower cooking chamber 32, thereby cooking the food under pressure. When the pressure in the lower cooking chamber 32 decreases, the food tumbles and stirs, improving the pressure cooking effect of the cooking appliance. Furthermore, by alternately opening and closing the first valve body 221 and the second valve body 222, when it is necessary to vent the cooking appliance, the opening and closing state of the first valve body 221 is first adjusted so that the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition. Then, the second valve body 222 is opened to allow the gas in the upper cooking chamber 31 to be discharged to the outside, thereby venting the gas in the lower cooking chamber 32. During the venting process of the upper cooking chamber 31, the lower cooking chamber 32 is isolated from the outside, and the pressure in the lower cooking chamber 32 does not change, thus ensuring that the food in the lower cooking chamber 32 is not directly discharged to the outside. Therefore, it is possible to achieve rapid venting by alternately opening and closing the first valve body 221 and the second valve body 222, while also preventing the cooking appliance from overflowing.

[0037] Specifically, with the first valve 221 closed, the lower cooking chamber 32 is heated, causing the pressure in the lower cooking chamber 32 to rise. The pressure in the lower cooking chamber 32 is greater than the pressure in the upper cooking chamber 31. At this time, the food in the lower cooking chamber 32 is pressure cooked, but the food in the lower cooking chamber 32 does not boil or only boils to a small extent. The first valve 221 is then opened, connecting the lower cooking chamber 32 and the upper cooking chamber 31. The high-pressure gas in the lower cooking chamber 32 enters the low-pressure environment of the upper cooking chamber 31, causing the pressure in the lower cooking chamber 32 to decrease. The food in the lower cooking chamber 32 tumbles violently, making the food heat more evenly, less likely to burn, and helping the food to absorb flavor and color evenly. Furthermore, the boiling in the lower cooking chamber has an impact on the food, which can more effectively break down food cells, making it easier to soften the meat and allow nutrients to flow into the soup. It can also promote emulsification, making the soup whiter.

[0038] In this embodiment, the method for controlling the cooking appliance further includes:

[0039] Obtain the volume ratio of the upper cooking cavity 31 to the lower cooking cavity 32;

[0040] Obtain the pressure value P in the lower cooking cavity 32;

[0041] Based on the obtained volume ratio and pressure value, a first preset opening time is set. By obtaining the volume ratio of the upper cooking chamber 31 and the lower cooking chamber 32 and the pressure value P of the lower cooking chamber 32, the opening time of the first valve body 221 required to make the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meet the first preset condition can be calculated, i.e., the first preset opening time T of the first valve body 221. Thus, after the first valve body 221 opens for the first preset opening time, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition, making full use of the volume of the upper cooking chamber 31 to perform a pressure relief operation on the lower cooking chamber 32, so that the pressure in the lower cooking chamber 32 is relieved to the maximum extent, and the food in the lower cooking chamber 32 is violently rolled, improving the pressure cooking effect of the cooking appliance.

[0042] In this embodiment, when the obtained volume ratio is less than or equal to 0.25, the pressure value P and the first preset opening time T satisfy the following relationship:

[0043] If P ≥ 100 kPa, then set T = 0.2 s;

[0044] If 80 kPa ≤ P < 100 kPa, then set 0.2 s < T ≤ 0.3 s;

[0045] If 60 kPa ≤ P < 80 kPa, then set 0.3 s < T ≤ 0.4 s;

[0046] If 30 kPa ≤ P < 60 kPa, then set T = 0.6 s;

[0047] If 0 kPa < P < 30 kPa, then T = 0.8 s is set. When the obtained volume ratio is less than or equal to 0.25, the relationship between the pressure value P and the first preset opening time T is adopted. As the pressure value P of the lower cooking chamber 32 decreases, when the first valve body 221 is opened and the second valve body 222 is closed, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 decreases, thereby reducing the rate at which the lower cooking chamber 32 exhausts gas into the upper cooking chamber 31. By extending the first preset opening time T of the first valve body 221, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition after the first valve body 221 is opened for the first preset opening time T. Furthermore, as the pressure value P of the lower cooking chamber 32 increases, when the first valve body 221 is opened and the second valve body 222 is closed, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 increases, thereby increasing the rate at which the lower cooking chamber 32 exhausts air into the upper cooking chamber 31. By shortening the first preset opening time T of the first valve body 221, the time for the lower cooking chamber 32 to exhaust air into the upper cooking chamber 31 is prevented from being too long, thus preventing tumbling food from entering the upper cooking chamber 31 and ensuring the cleanliness of the upper cooking chamber 31.

[0048] Specifically, when the obtained volume ratio is less than or equal to 0.25, if 80 kPa ≤ P < 100 kPa, the expected opening time T can be any value between 0.22 s, 0.24 s, 0.26 s, 0.28 s, 0.30 s, and 0.2 s to 0.3 s. When the obtained volume ratio is less than or equal to 0.25, if 60 kPa ≤ P < 80 kPa, the expected opening time T can be any value between 0.32 s, 0.34 s, 0.36 s, 0.38 s, 0.40 s, and 0.3 s to 0.4 s.

[0049] In this embodiment, when the obtained volume ratio is greater than 0.25 and less than or equal to 0.5, the pressure value P and the first preset opening time T satisfy the following relationship:

[0050] If P ≥ 100 kPa, then set T = 0.3 s;

[0051] If 80 kPa ≤ P < 100 kPa, then set 0.3 s < T ≤ 0.5 s;

[0052] If 60 kPa ≤ P < 80 kPa, then set 0.5 s < T ≤ 0.7 s;

[0053] If 30 kPa ≤ P < 60 kPa, then set T = 0.9 s;

[0054] If 0 kPa < P < 30 kPa, then T = 1 s is set. When the obtained volume ratio is greater than 0.25 and less than or equal to 0.5, the relationship between the pressure value P and the first preset opening time T is adopted. As the pressure value P of the lower cooking chamber 32 decreases, when the first valve body 221 opens and the second valve body 222 closes, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 decreases, thereby reducing the rate at which the lower cooking chamber 32 exhausts gas into the upper cooking chamber 31. By extending the first preset opening time T of the first valve body 221, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition after the first valve body 221 has been opened for the first preset opening time T. Furthermore, as the pressure value P of the lower cooking chamber 32 increases, when the first valve body 221 is opened and the second valve body 222 is closed, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 increases, thereby increasing the rate at which the lower cooking chamber 32 exhausts air into the upper cooking chamber 31. By shortening the first preset opening time T of the first valve body 221, the time for the lower cooking chamber 32 to exhaust air into the upper cooking chamber 31 is prevented from being too long, thus preventing tumbling food from entering the upper cooking chamber 31 and ensuring the cleanliness of the upper cooking chamber 31.

[0055] Specifically, when the obtained volume ratio is greater than 0.25 and less than or equal to 0.5, if 80 kPa ≤ P < 100 kPa, the expected opening time T can be any value between 0.35 s, 0.4 s, 0.45 s, 0.5 s, and 0.3 s to 0.5 s. When the obtained volume ratio is less than or equal to 0.25, if 60 kPa ≤ P < 80 kPa, the expected opening time T can be any value between 0.55 s, 0.6 s, 0.65 s, 0.70 s, and 0.5 s to 0.7 s.

[0056] In this embodiment, when the obtained volume ratio is greater than 0.5, the pressure value P and the first preset opening time T satisfy the following relationship:

[0057] If P ≥ 100 kPa, then set T = 0.5 s;

[0058] If 80 kPa ≤ P < 100 kPa, then set 0.5 s < T ≤ 1.5 s;

[0059] If 60 kPa ≤ P < 80 kPa, then set 1.5 s < T ≤ 2.1 s;

[0060] If 30 kPa ≤ P < 60 kPa, then set T = 2.5 s;

[0061] If 0 kPa < P < 30 kPa, then T = 3 s is set. When the obtained volume ratio is greater than 0.5, the relationship between the pressure value P and the first preset opening time T is used. As the pressure value P of the lower cooking chamber 32 decreases, when the first valve body 221 is open and the second valve body 222 is closed, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 decreases, thereby reducing the rate at which the lower cooking chamber 32 exhausts gas into the upper cooking chamber 31. By extending the first preset opening time T of the first valve body 221, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition after the first valve body 221 is opened for the first preset opening time T. Furthermore, as the pressure value P of the lower cooking chamber 32 increases, when the first valve body 221 is opened and the second valve body 222 is closed, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 increases, thereby increasing the rate at which the lower cooking chamber 32 exhausts air into the upper cooking chamber 31. By shortening the first preset opening time T of the first valve body 221, the time for the lower cooking chamber 32 to exhaust air into the upper cooking chamber 31 is prevented from being too long, thus preventing tumbling food from entering the upper cooking chamber 31 and ensuring the cleanliness of the upper cooking chamber 31.

[0062] Specifically, when the obtained volume ratio is greater than 0.5, if 80 kPa ≤ P < 100 kPa, the expected opening time T can be 0.5 s, 0.75 s, 1 s, 1.25 s, 1.5 s, or any value between 0.5 s and 1.5 s. When the obtained volume ratio is less than or equal to 0.25, if 60 kPa ≤ P < 80 kPa, the expected opening time T can be 1.5 s, 1.8 s, 2.1 s, or any value between 1.5 s and 2.1 s.

[0063] Furthermore, when the obtained volume ratios are different, using the aforementioned relationship between the pressure value P and the first preset opening time T, under the premise that the first valve body 221 is open, the second valve body 222 is closed, and the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 is constant, as the volume ratio between the upper cooking chamber 31 and the lower cooking chamber 32 decreases, the opening time of the first valve body 221 required for the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 to meet the first preset condition is extended. By extending the first preset opening time T of the first valve body 221, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition after the first valve body 221 is opened for the first preset opening time T. Furthermore, under the premise that the first valve body 221 is open and the second valve body 222 is closed, and the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 is constant, as the volume ratio of the upper cooking chamber 31 to the lower cooking chamber 32 increases, the opening time of the first valve body 221 required for the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 to meet the first preset condition is shortened. By shortening the first preset opening time T of the first valve body 221, the time for the lower cooking chamber 32 to exhaust gas into the upper cooking chamber 31 is avoided for too long after the first valve body 221 is opened for the first preset opening time T, thus preventing tumbling food from entering the upper cooking chamber 31 and ensuring the cleanliness of the upper cooking chamber 31.

[0064] like Figures 2 to 5 as well as Figures 7 to 9 As shown, step S300, which adjusts the opening and closing state of the first valve body 221 to make the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meet the first preset condition, includes:

[0065] S310, Determine the connectivity between the upper cooking cavity 31 and the lower cooking cavity 32;

[0066] S321. If it is determined that the upper cooking chamber 31 and the lower cooking chamber 32 are connected to each other, the first valve body 221 is closed and it is determined that the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition.

[0067] S322. If it is determined that the upper cooking chamber 31 and the lower cooking chamber 32 are not connected, the first valve body 221 is opened. After a first preset opening time, the first valve body 221 is closed and it is determined that the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition. By determining the connection status of the upper cooking chamber 31 and the lower cooking chamber 32, if it is determined that the upper cooking chamber 31 and the lower cooking chamber 32 are connected, the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition. If it is determined that the upper cooking chamber 31 and the lower cooking chamber 32 are not connected, the first valve body 221 is opened for a first preset opening time, so that the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition. Under the premise that the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition, subsequent operations are performed. When the second valve body 222 is opened later, the upper cooking chamber 31 can discharge high-pressure gas to the outside, and the lower cooking chamber 32 can indirectly discharge high-pressure gas through the upper cooking chamber 31. This causes the cooking pressure of the lower cooking chamber 32 to fluctuate, thereby pressure cooking the food under pressure. When the pressure decreases, the food can be tumbled and stirred, improving the pressure cooking effect of the cooking appliance.

[0068] In this embodiment, in step S300, when the second valve body 222 is opened and it is determined that the pressure difference between the upper cooking chamber 31 and the external pressure meets the second preset condition, the determination step of whether the pressure difference between the upper cooking chamber 31 and the external pressure meets the second preset condition includes:

[0069] When the pressure difference between the upper cooking chamber 31 and the external pressure is 0, it is determined that the pressure difference between the upper cooking chamber 31 and the external pressure meets the second preset condition. Setting the second preset condition for the pressure difference between the upper cooking chamber 31 and the external pressure to 0, when the second valve body 222 is closed, the pressure in the upper cooking chamber 31 can be made the same as the external pressure, allowing the upper cooking chamber 31 to be completely depressurized to the external air pressure. This fully utilizes the upper cooking chamber 31 to complete the intermittent venting of the lower cooking chamber 32, ensuring the venting effect each time. Thus, when the lower cooking chamber 32 is connected to the upper cooking chamber 31, the pressure in the lower cooking chamber 32 can be reduced as much as possible. After the pressure cooking is completed, the venting time of the cooking appliance is shortened, preventing the food from overflowing from the pot.

[0070] In this embodiment, in step S300, when the second valve body 222 is opened and it is determined that the pressure difference between the upper cooking chamber 31 and the external pressure meets the second preset condition, the determination step of whether the pressure difference between the upper cooking chamber 31 and the external pressure meets the second preset condition includes:

[0071] The second valve body 222 is opened for a second preset opening time. After the second preset opening time, it is determined that the pressure difference between the upper cooking chamber 31 and the external pressure meets the second preset condition. By opening the second valve body 222 for the second preset opening time, the upper cooking chamber 31 is fully depressurized to the outside, making full use of the upper cooking chamber 31 to complete the intermittent venting of the lower cooking chamber 32, ensuring the venting effect each time. Thus, when the lower cooking chamber 32 is connected to the upper cooking chamber 31, the pressure in the lower cooking chamber 32 can be reduced as much as possible. After the pressure cooking is completed, the venting time of the cooking appliance is shortened to prevent the food from overflowing from the pot.

[0072] In this embodiment, in the step of closing the second valve body 222 and pressurizing the cooking chamber 32 to a preset cooking pressure, the preset cooking pressure is set to be greater than 0 kPa and less than or equal to 150 kPa. Using the preset cooking pressure within the above-mentioned range, the food in the cooking chamber 32 can be pressure cooked, and the food in the cooking chamber 32 can be kept at a state of no boiling or only a slight boiling.

[0073] Specifically, the preset cooking pressure can be any value of 30 kPa, 60 kPa, 90 kPa, 120 kPa, 150 kPa, or greater than 0 kPa and less than or equal to 150 kPa.

[0074] like Figures 3 to 9 As shown, another embodiment of the present invention provides a cooking appliance, which is controlled by the control method of the cooking appliance provided above. The cooking appliance includes a pot body 10 and a lid 20. The pot body 10 has a cooking lower cavity 32. The lid 20 is detachably mounted on the pot body 10. The lid 20 includes a lid body 21 and an inner lid 212 located below the lid body 21. The gap between the lid body 21 and the inner lid 212 forms the cooking upper cavity 31. A second valve body 222 is provided on the lid body 21, and a first valve body 221 is provided on the inner lid 212.

[0075] Using the cooking appliance provided in this embodiment, which includes a pot body 10 and a lid 20, during the cooking process, the first valve body 221 and the second valve body 222 are closed, separating the lower cooking chamber 32 and the upper cooking chamber 31. The lower cooking chamber 32 is heated to cook food. When the pressure in the lower cooking chamber 32 reaches the preset cooking pressure, the food in the lower cooking chamber 32 does not boil or only boils slightly under pressure cooking conditions. The opening and closing state of the first valve body 221 is adjusted. When the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition, the following steps are executed multiple times: The second valve 222 is opened, connecting the upper cooking chamber 31 to the outside environment. High-pressure gas in the upper cooking chamber 31 enters the low-pressure environment outside. When the pressure difference between the upper cooking chamber 31 and the outside pressure meets a second preset condition, the pressure in the upper cooking chamber 31 is released, the second valve 222 is closed, and the first valve 221 is opened, allowing high-pressure gas in the lower cooking chamber 32 to enter the upper cooking chamber 31. Food in the lower cooking chamber 32 tumbles and stirs under reduced pressure. After the first valve 221 has been open for a first preset opening time T, it is closed, and pressure cooking resumes in the lower cooking chamber 32. Thus, during the pressure cooking process, the alternating opening and closing of the first and second valves 221 causes fluctuations in the cooking pressure in the lower cooking chamber 32, allowing the food to be cooked under pressure. The tumbling and stirring of the food is achieved when the pressure in the lower cooking chamber 32 decreases, improving the pressure cooking effect of the cooking appliance. Furthermore, by alternately opening and closing the first valve body 221 and the second valve body 222, when it is necessary to vent the cooking appliance, the opening and closing state of the first valve body 221 is first adjusted so that the pressure difference between the upper cooking chamber 31 and the lower cooking chamber 32 meets the first preset condition. Then, the second valve body 222 is opened to allow the gas in the upper cooking chamber 31 to be discharged to the outside, thereby venting the gas in the lower cooking chamber 32. During the venting process of the upper cooking chamber 31, the lower cooking chamber 32 is isolated from the outside, and the pressure in the lower cooking chamber 32 does not change, thus ensuring that the food in the lower cooking chamber 32 is not directly discharged to the outside. Therefore, it is possible to achieve rapid venting by alternately opening and closing the first valve body 221 and the second valve body 222, while also preventing the cooking appliance from overflowing.

[0076] like Figure 3 and Figure 4As shown, the cover body 21 also includes a snap-fit ​​cover 211 with snap-fit ​​teeth 2111. An inner cover 212 is located below the snap-fit ​​cover 211. A first valve body 221 is vertically movable and disposed on the snap-fit ​​cover 211. The first valve body 221 has a communicating position for opening its valve port and a non-contact position for blocking its valve port. When the first valve body 221 is in the communicating position, the lower cooking chamber 32 and the upper cooking chamber 31 can be connected through the valve port of the first valve body 221. The upper cover 20 also includes an exhaust pipe 223 and a drive assembly 23. The exhaust pipe 223 is vertically inserted through the snap-fit ​​cover 211, with its lower end extending into the lower cooking chamber 32 and its upper end exiting the snap-fit ​​cover 211. A second valve body... The second valve body 222 is floatingly mounted above the exhaust pipe 223. The second valve body 222 has a pressure-limiting position that blocks the exhaust pipe 223 and an exhaust position that opens the exhaust pipe 223. The drive assembly 23 includes a drive member 231 and a transmission member 232 that is driven and connected to the drive member 231. A first transmission structure 24 is provided between the transmission member 232 and the first valve body 221. The transmission member 232 drives the first valve body 221 to switch between a connected position and a closed position through the first transmission structure 24. A second transmission structure 25 is provided between the transmission member 232 and the second valve body 222. The transmission member 232 drives the second valve body 222 to switch between a pressure-limiting position and an exhaust position through the second transmission structure 25.

[0077] Specifically, during the cooking process of the cooking appliance, the first valve body 221 and the second valve body 222 are closed, disconnecting the lower cooking chamber 32 from the upper cooking chamber 31. The lower cooking chamber 32 is heated to cook food. When the pressure in the lower cooking chamber 32 reaches the preset cooking pressure, the food in the lower cooking chamber 32 does not boil or only boils slightly under pressure cooking conditions. The transmission component 232 drives the first valve body 221 to the connected position through the first transmission structure 24, opening the valve port of the first valve body 221, connecting the lower cooking chamber 32 and the upper cooking chamber 31. The high-pressure gas in the lower cooking chamber 32 enters the low-pressure environment of the upper cooking chamber 31, reducing the pressure in the lower cooking chamber 32. The food inside boils violently, making the food heat more evenly and facilitating the softening of the meat. After the first valve body 221 opens for the expected opening time T, the transmission component 232 drives the first valve body 221 to move to the stop position through the first transmission structure 24. The transmission component 232 drives the second valve body 222 to move to the exhaust position through the second transmission structure 25, so that the cooking lower chamber 32 is disconnected from the cooking upper chamber 31, and the cooking upper chamber 31 is connected to the outside. The high-pressure gas in the cooking upper chamber 31 enters the low-pressure environment of the outside, completing the pressure relief. When it is determined that the pressure difference between the cooking upper chamber 31 and the external pressure meets the second preset condition, the transmission component 232 drives the second valve body 222 to move to the pressure limiting position through the second transmission structure 25. Because the following steps are executed multiple times during the cooking process: opening the second valve body 222, and if it is determined that the difference between the pressure in the upper cooking chamber 31 and the external pressure meets the second preset condition, closing the second valve body 222, and opening the first valve body 221 for a first preset opening time T, closing the first valve body 221, the cooking pressure in the lower cooking chamber 32 is fluctuated by the opening and closing of the first valve body 221 and the second valve body 222 during the pressure cooking process of the cooking appliance, thereby pressure cooking the food under pressure and tumbling and stirring the food under low pressure, thus improving the pressure cooking effect of the cooking appliance.

[0078] In this embodiment, the orifice diameter of the valve port of the first valve body 221 is between 1 mm and 20 mm. By using the valve port of the first valve body 221 within the above-mentioned size range, it is ensured that when the first valve body 221 is opened, the lower cooking chamber 32 can quickly exhaust air into the upper cooking chamber 31, while the food in the upper cooking chamber 31 can flow back into the lower cooking chamber 32.

[0079] Specifically, the orifice diameter of the valve port of the first valve body 221 can be any value between 1mm, 5mm, 10mm, 15mm, 20mm, and 1mm to 20mm.

[0080] In this embodiment, the orifice diameter of the valve port of the first valve body 221 is 5mm.

[0081] In this embodiment, the transmission member 232 is rotatably mounted on the cover body 21 about its vertical axis. When the transmission member 232 drives the first valve body 221 from the connected position to the stopped position via the first transmission structure 24, the transmission member 232 drives the second valve body 222 from the pressure limiting position to the exhaust position via the second transmission structure 25. When the transmission member 232 drives the first valve body 221 from the stopped position to the connected position via the first transmission structure 24, the transmission member 232 drives the second valve body 222 from the exhaust position to the pressure limiting position via the second transmission structure 25. By adopting the above-mentioned linkage transmission scheme, the simultaneous opening of the first valve body 221 and the second valve body 222 is avoided, and the movement of the first valve body 221 and the second valve body 222 driven by the transmission member 232 simplifies the drive structure for the alternating opening and closing of the first valve body 221 and the second valve body 222.

[0082] like Figure 5 As shown, the upper cover 20 also includes a control component and a detection component 26 for detecting the rotational position of the transmission component 232. The control component is electrically connected to the detection component 26 and the drive component 231 respectively to control the working state of the drive component 231. By detecting the rotational position of the transmission component 232 through the detection component 26, the control component can control the working state of the drive component 231, thereby controlling the working states of the drive component 231 and the transmission component 232.

[0083] The cooking appliance includes an electric pressure cooker or a multi-functional heating pot with baking, cooking, and food preparation functions.

[0084] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0085] Unless otherwise specifically stated, the relative arrangement, numerical expressions, and values ​​of the components and steps set forth in these embodiments do not limit the scope of the invention. It should also be understood that, for ease of description, the dimensions of the various parts shown in the drawings are not drawn to actual scale. Techniques, methods, and devices known to those skilled in the art may not be discussed in detail, but where appropriate, such techniques, methods, and devices should be considered part of the specification. In all examples shown and discussed herein, any specific values ​​should be interpreted as merely exemplary and not as limitations. Therefore, other examples of exemplary embodiments may have different values. It should be noted that similar reference numerals and letters in the following figures denote similar items; therefore, once an item is defined in one figure, it need not be further discussed in subsequent figures.

[0086] In the description of this invention, it should be understood that the orientation or positional relationship indicated by directional terms such as "front, back, up, down, left, right", "horizontal, vertical, horizontal" and "top, bottom" is generally based on the orientation or positional relationship shown in the accompanying drawings, and is only for the convenience of describing this invention and simplifying the description. Unless otherwise stated, these directional terms do not indicate or imply that the device or element referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation on the scope of protection of this invention; the directional terms "inner" and "outer" refer to the inner and outer contours relative to the outline of each component itself.

[0087] For ease of description, spatial relative terms such as "above," "on top of," "on the upper surface of," "above," etc., are used herein to describe the spatial positional relationship of a device or feature as shown in the figures to other devices or features. It should be understood that spatial relative terms are intended to encompass different orientations in use or operation beyond the orientation of the device as described in the figures. For example, if the device in the figures were inverted, a device described as "above" or "on top of" other devices or structures would subsequently be positioned as "below" or "under" other devices or structures. Thus, the exemplary term "above" can include both "above" and "below." The device may also be positioned in other different ways (rotated 90 degrees or in other orientations), and the spatial relative descriptions used herein will be interpreted accordingly.

[0088] Furthermore, it should be noted that the use of terms such as "first" and "second" to define components is merely for the purpose of distinguishing the corresponding components. Unless otherwise stated, the above terms have no special meaning and therefore should not be construed as limiting the scope of protection of this invention.

[0089] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A control method of a cooking appliance, characterized by, The cooking appliance has a cooking lower cavity (32) for cooking food and a cooking upper cavity (31) for exhausting gas, and is provided with a first valve body (221) capable of communicating the cooking upper cavity (31) with the cooking lower cavity (32) and a second valve body (222) capable of communicating the cooking upper cavity (31) with the outside, and the control method of the cooking appliance comprises: closing the second valve body (222) and pressurizing the cooking lower cavity (32) to a preset cooking pressure; adjusting the opening and closing state of the first valve body (221) to make the pressure difference between the cooking upper cavity (31) and the cooking lower cavity (32) meet a first preset condition; executing the following steps multiple times: opening the second valve body (222), closing the second valve body (222) if it is determined that the pressure difference between the cooking upper cavity (31) and the outside meets a second preset condition, and closing the first valve body (221) after opening the first valve body (221) for a first preset opening time; the control method of the cooking appliance further comprises: obtaining the volume ratio of the cooking upper cavity (31) to the cooking lower cavity (32); obtaining the pressure value of the cooking lower cavity (32); according to the obtained volume ratio and pressure value, setting the first preset opening time.

2. The control method of a cooking appliance according to claim 1, characterized in that, in the case where the obtained volume ratio is less than or equal to 0.25, the pressure value P and the first preset opening time T meet the following relationship: if P≥100KPa, set T=0.2s; if 80KPa≤P<100KPa, set 0.2s<T≤0.3s; if 60KPa≤P<80KPa, set 0.3s<T≤0.4s; if 30KPa≤P<60KPa, set T=0.6s; if 0KPa<P<30KPa, set T=0.8s. 3.The control method of a cooking appliance according to claim 1, characterized in that, in the case where the obtained volume ratio is greater than 0.25 and less than or equal to 0.5, the pressure value P and the first preset opening time T meet the following relationship: if P≥100KPa, set T=0.3s; if 80KPa≤P<100KPa, set 0.3s<T≤0.5s; if 60KPa≤P<80KPa, set 0.5s<T≤0.7s; if 30KPa≤P<60KPa, set T=0.9s; if 0KPa<P<30KPa, set T=1s. 4.The control method of a cooking appliance according to claim 1, characterized in that, in the case where the obtained volume ratio is greater than 0.5, the pressure value P and the first preset opening time T meet the following relationship: if P≥100KPa, set T=0.5s; if 80KPa≤P<100KPa, set 0.5s<T≤1.5s; if 60KPa≤P<80KPa, set 1.5s<T≤2.1s; if 30KPa≤P<60KPa, set T=2.5s; if 0KPa<P<30KPa, set T=3s.

5. The control method of a cooking appliance according to any one of claims 1 to 4, characterized in that, The step of adjusting the opening and closing state of the first valve body (221) to make the pressure difference between the cooking upper cavity (31) and the cooking lower cavity (32) meet the first preset condition comprises: judging the communication state of the cooking upper cavity (31) and the cooking lower cavity (32); if it is judged that the cooking upper cavity (31) and the cooking lower cavity (32) are in communication, closing the first valve body (221) and judging the pressure difference between the cooking upper cavity (31) and the cooking lower cavity (32) to meet the first preset condition; if it is judged that the cooking upper cavity (31) and the cooking lower cavity (32) are not in communication, opening the first valve body (221), after the first preset opening time, closing the first valve body (221) and judging the pressure difference between the cooking upper cavity (31) and the cooking lower cavity (32) to meet the first preset condition. 6.The control method of a cooking appliance according to any one of claims 1 to 4, characterized in that, In the step of opening the second valve body (222) and judging whether the pressure difference between the cooking upper cavity (31) and the outside meets the second preset condition, the judging step of whether the pressure difference between the cooking upper cavity (31) and the outside meets the second preset condition comprises: when the pressure difference between the cooking upper cavity (31) and the outside is 0, it is judged that the pressure difference between the cooking upper cavity (31) and the outside meets the second preset condition; or opening the second valve body (222) for a second preset opening time, and after the second preset opening time, it is judged that the pressure difference between the cooking upper cavity (31) and the outside meets the second preset condition.

7. The control method of a cooking appliance according to any one of claims 1 to 4, characterized in that, In the step of closing the second valve body (222) and pressurizing the cooking lower cavity (32) to the preset cooking pressure, the preset cooking pressure is greater than 0 kPa and less than or equal to 150 kPa.

8. A cooking appliance characterized by, The cooking appliance is controlled by the control method of any one of claims 1-7, and the cooking appliance comprises: a pot body (10) having a cooking lower cavity (32); an upper cover (20) which is openably and closably covered on the pot body (10), the upper cover (20) comprising a cover body (21) and an inner cover (212) below the cover body (21), the interval between the cover body (21) and the inner cover (212) forming a cooking upper cavity (31), the cover body (21) being provided with a second valve body (222), and the inner cover (212) being provided with a first valve body (221).

9. The cooking appliance of claim 8, wherein, The valve port of the first valve body (221) has a hole diameter of 1-20 mm.

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