Cooking control method of cooking utensil and cooking utensil

Abstract

The invention discloses a cooking control method of a cooking utensil and the cooking utensil, and the cooking control method comprises the steps: in a cooking stage, independently controlling an inner side heating part and an outer side heating part to work; wherein the inner side heating piece is controlled to heat the radiation area of the radiation plate, so that the temperature of the radiation area of the radiation plate reaches the preset temperature; and controlling the outer heating piece to heat the heat conduction area of the radiant panel so that the temperature of the detachable cover is higher than the boiling point of water. According to the invention, the working states of the two heating elements are respectively and independently controlled, different heat can be generated, and the radiant panel can have different temperatures in the radiation area and the heat conduction area. The independent control mode enables the temperature of the detachable cover not to be affected by the process of cooking food through infrared rays, the expected temperature of cooking food through the infrared rays can be achieved, and therefore the requirements of different cooking stages are met, energy consumption can be effectively reduced, and the use cost is reduced.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and in particular to a cooking control method of a cooking appliance and a cooking appliance. Background Art

[0002] Existing cooking utensils such as rice cookers are equipped with infrared heating devices on their lids, for example, carbon fiber heating tubes, which can radiate infrared rays during cooking to assist in cooking food directly through heat radiation, making the cooked food more fragrant and delicious; and continue to radiate infrared rays to the food after cooking to keep it warm.

[0003] The infrared heating device is generally provided with a removable cover that can be removed from the cover body. The removable cover is hollow so that infrared rays can pass through. A glass separator is also provided between the infrared heating device and the removable cover. Part of the infrared rays will be absorbed by the isolating glass, resulting in low infrared ray utilization. In addition, when the infrared heating device uses infrared rays to heat the food to reach the desired temperature, the temperature of the removable cover is relatively low, which will produce condensed water. The condensed water will fall onto the food and affect the taste.

[0004] Therefore, a cooking control method of a cooking appliance and a cooking appliance are needed to at least partially solve the above problems. Summary of the invention

[0005] The content of the invention introduces a series of simplified concepts, which will be further described in detail in the detailed description. The content of the invention does not mean to attempt to define the key features and essential technical features of the claimed technical solution, nor does it mean to attempt to determine the scope of protection of the claimed technical solution.

[0006] In order to at least partially solve the above problems, the present application provides a cooking control method of a cooking appliance, wherein the cooking appliance comprises a pot body and a cover body, wherein the cover body comprises:

[0007] A radiation panel, used to radiate infrared rays to the cooking space after being heated;

[0008] A detachable cover, which is located on the lower side of the radiation plate, and the area corresponding to the position of the radiation plate is configured as an opening;

[0009] An inner heating element, used for heating the radiation area of ​​the radiation plate;

[0010] An outer heating element is used to heat the heat conduction area of ​​the radiation plate,

[0011] The heat conduction area and the removable cover are located at corresponding positions and have heat conduction.

[0012] The cooking control method comprises the following steps:

[0013] During the cooking stage, the inner heating element and the outer heating element are controlled to work independently;

[0014] wherein the inner heating element is controlled to heat the radiation area of ​​the radiation plate so that the temperature of the radiation area of ​​the radiation plate reaches a preset temperature; and

[0015] The outer heating element is controlled to heat the heat-conducting area of ​​the radiation plate so that the temperature of the removable cover is higher than the boiling point of water.

[0016] According to this solution, the working states of the two heating elements are independently controlled to generate different amounts of heat, so that the radiation plate can have different temperatures in the radiation area and the heat conduction area. The radiation area is heated up, and the temperature of the radiation area can reach a preset temperature. At this preset temperature, the infrared rays generated by the radiation plate can fully stimulate the aroma components of the food, which is conducive to the aroma components overflowing from the food. The aroma components have a high content, and the food aroma is overflowing. The heat in the heat conduction area is conducted to the removable cover, so that the temperature of the removable cover can be higher than the boiling point of water, avoiding the generation of condensed water. The independent control method makes it possible for the temperature of the removable cover to be unaffected by the process of infrared cooking food, and the desired temperature of infrared cooking food can be achieved, thereby meeting the needs of different cooking stages, and can effectively reduce energy consumption and reduce usage costs.

[0017] Optionally, the cooking control method further comprises controlling the outer heating element to heat at least during the boiling maintenance stage and the rice stewing stage so as to maintain the temperature of the removable cover above the boiling point of water.

[0018] According to the present solution, condensed water can be avoided from being generated during the boiling stage and the rice-simmering stage, thereby preventing the condensed water from dripping onto the cooked food, thereby making the food taste better.

[0019] Optionally, the cooking control method further comprises controlling the inner heating element to heat, at least during the boiling maintenance stage, so that the temperature of the radiation area of ​​the radiation plate is maintained at a preset temperature.

[0020] According to this solution, during the boiling stage, infrared radiation is used to radiate food, which is more conducive to the overflow of aroma components in the food. Therefore, during the boiling stage, the temperature of the radiation plate is controlled at a preferred temperature for stimulating the aroma components in the food.

[0021] Optionally, the cooking control method further comprises controlling the inner heating element and the outer heating element to heat in each cooking stage of the water absorption stage, the boiling stage, the boiling maintenance stage and the rice stewing stage.

[0022] According to the present solution, in each cooking stage, the temperature at the removable cover and the radiation plate will not be too low. When entering the next stage from the current stage, the temperature of the removable cover and the temperature of the radiation area of ​​the radiation plate can be easily controlled to the desired temperature of the next stage.

[0023] Optionally, the cooking control method further comprises the following steps:

[0024] In the boiling maintenance stage, controlling the outer heating element to heat at the second outer power P22; and

[0025] During the rice cooking stage, the outer heating element is controlled to heat at the first outer power P21.

[0026] The first outer side power P21 is greater than the second outer side power P22.

[0027] According to this solution, the rice stewing stage as the last stage of cooking needs to strictly avoid the generation of condensed water, so the removable lid needs to be maintained at a higher temperature.

[0028] Optionally, the first outer side power P21 is 80% to 100% of the full power of the outer side heating element; and the second outer side power P22 is 50% to 80% of the full power of the outer side heating element.

[0029] According to this solution, the outer heating element adopts a medium power gear to heat in the boiling stage, while maintaining the removable cover above the boiling point of water, reducing energy consumption and reducing the cost of use. The outer heating element adopts a high power gear to heat in the rice stewing stage, which is conducive to maintaining the removable cover at a higher temperature for high temperature baking and strictly avoiding the generation of condensed water.

[0030] Optionally, the cooking control method also includes controlling the outer heating element to heat with a first outer power P21 in at least the boiling stage among the water absorption stage and the boiling stage, wherein the first outer power P21 is 80% to 100% of the full power of the outer heating element.

[0031] According to this solution, the heat of the outer heating element needs to be conducted to the removable cover via the radiation plate. The heating of the radiation plate itself and the heat conduction between the two require a long time. To shorten the time, the temperature of the outer heating element needs to be higher, so it needs to use a high-power gear.

[0032] Optionally, the cooking control method further comprises the following steps:

[0033] In the boiling maintenance stage, controlling the inner heating element to heat at the second inner power P12; and

[0034] During the rice cooking stage, the inner heating element is controlled to heat at the third inner power P13.

[0035] The second inner power P12 is greater than the third inner power P13.

[0036] According to this solution, it is more conducive to using infrared rays to stimulate the aroma components in food during the boiling maintenance stage, so the temperature of the radiation plate is heated to a higher temperature during the boiling maintenance stage to fully stimulate the aroma components of the food.

[0037] Optionally, the second inner power P12 is 50% to 80% of the full power of the inner heating element; and the third inner power P13 is less than 50% of the full power of the inner heating element.

[0038] According to this solution, the inner heating element adopts medium power gear heating in the boiling maintenance stage, which is conducive to maintaining the temperature of the radiation area of ​​the radiation plate at a preset temperature. The inner heating element adopts low power gear heating in the rice stewing stage, so that in the early stage of the rice stewing stage, the temperature of the radiation area of ​​the radiation plate can still be maintained at a preset temperature, and the temperature gradually decreases after the early stage, which can prevent the food from drying out and affecting the taste.

[0039] Optionally, the cooking control method further comprises controlling the inner heating element to heat with a third inner power P13 during at least the boiling stage in the water absorption stage and the boiling stage,

[0040] Wherein, the third inner power P13 is less than 50% of the full power of the inner heating element.

[0041] According to this solution, the heat of the inner heating element is transferred to the radiation plate. It takes some time for the radiation plate to heat up itself. Therefore, the radiation plate needs to be heated before maintaining the boiling stage. In order to reduce energy consumption, the heating power of this heating process does not need to be too high.

[0042] Optionally, the full power of the inner heating element is 20W to 300W; and / or the full power of the outer heating element is 20W to 300W.

[0043] According to the present solution, power control can be applied to each cooking stage so that the temperature of the radiation area of ​​the radiation plate and the temperature of the removable cover are within respective desired ranges in each cooking stage.

[0044] Optionally, the cooking appliance further comprises a top temperature measuring device for detecting the cooking temperature in the steam channel or at the steam outlet, and the cooking stages comprise a water absorption stage, a temperature rise stage, a boiling stage and a rice stewing stage; the cooking control method further comprises the following steps:

[0045] Obtaining the cooking temperature in the steam channel or at the steam outlet;

[0046] Based on the cooking time and / or the cooking temperature of the current cooking stage, it is determined whether to enter the next cooking stage.

[0047] According to this solution, the judgment of the cooking stage transition is not affected by the control of the inner heating element and the outer heating element, and the cooking stage transition is independent of the control of the inner heating element and the outer heating element, making the control more intelligent and more in line with the needs of the cooking process.

[0048] Optionally, the radiation plate is a ceramic plate, and the preset temperature is 105°C to 125°C.

[0049] According to this solution, when the temperature of the ceramic plate reaches 105°C to 125°C, the infrared rays generated by the ceramic plate can fully stimulate the aroma of food, and the content of aroma components is relatively high.

[0050] According to another aspect of the present application, a cooking appliance is provided, the cooking appliance comprising:

[0051] pot body;

[0052] A cover body, the cover body can be opened and closed on the pot body to form a cooking space between the cover body and the pot body, and the cover body includes:

[0053] A radiation panel, used to radiate infrared rays to the cooking space after being heated;

[0054] A removable cover, which is located on the lower side of the radiation plate, and the area corresponding to the position of the radiation plate is configured as an opening;

[0055] An inner heating element, used for heating the radiation area of ​​the radiation plate;

[0056] An outer heating element, used for heating a heat-conducting area of ​​the radiation plate, wherein the heat-conducting area and the removable cover are located at corresponding positions and heat-conducting; and

[0057] a control device, the control device being electrically connected to the inner heating element and the outer heating element,

[0058] Wherein, the control device is configured to execute the cooking control method according to any of the above aspects.

[0059] According to this solution, the independent control method makes it possible for the temperature of the removable cover to be unaffected by the process of infrared cooking food, and the desired temperature of infrared cooking food can be achieved, thereby meeting the needs of different cooking stages, effectively reducing energy consumption and reducing usage costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0060] The following drawings of the present application are used as a part of the present application for understanding the present application. The drawings show the implementation modes of the present application and the description thereof, and are used to explain the principle of the present application.

[0061] In the attached figure:

[0062] Figure 1 is a cross-sectional view of a cover body according to a preferred embodiment of the present application;

[0063] Figure 2 for Figure 1 An exploded perspective cross-sectional view of a portion of the cover shown in FIG.

[0064] Figure 3 for Figure 1 A magnified view of part A;

[0065] Figure 4 for Figure 1 A perspective view of the heating element shown in ;

[0066] Figure 5 is a schematic block diagram of the structure of a cooking appliance according to the present application;

[0067] Figure 6 A flowchart of each cooking stage in the cooking control method of the cooking appliance according to the present application;

[0068] Figure 7 A flowchart of a portion of a cooking control method of a cooking appliance according to the present application;

[0069] Figure 8 The present invention is a flow chart of another part of the cooking control method of the cooking appliance according to the present application.

[0070] Description of reference numerals:

[0071] 1 cover 10 lining

[0072] 11 lining opening 12 support portion

[0073] 13 fixing part 20 cover assembly

[0074] 30 removable cover assembly 31 removable cover

[0075] 32 removable cover seat 33 removable cover opening

[0076] 34 protrusion 35 steam port

[0077] 36 pot mouth sealing ring 37 cover main body

[0078] 38 opening edge portion 40 infrared heating component

[0079] 41 heating element 41a inner heating element

[0080] 41b external heating element 42 radiation plate

[0081] 43 avoidance through hole 51 sealing ring

[0082] 52 bottom heating device 53 control device

[0083] 54 bottom temperature measuring device 55 top temperature measuring device

[0084] 60 Steam channel structure 61 Steam valve

[0085] 62 steam channel wall 63 steam channel sealing member

[0086] 70 fixing member 71 mounting portion

[0087] 72 pressing portion 80 heat conducting portion

[0088] R1 radiation area R2 heat conduction area DETAILED DESCRIPTION

[0089] In the following description, a large number of specific details are provided to provide a more thorough understanding of the present application. However, it is apparent to those skilled in the art that the present application can be implemented without one or more of these details. In other examples, in order to avoid confusion with the present application, some technical features well known in the art are not described.

[0090] In order to thoroughly understand the present application, a detailed description will be provided in the following description. Obviously, the implementation of the embodiments of the present application is not limited to the specific details familiar to those skilled in the art. The preferred embodiments of the present application are described in detail below, but in addition to these detailed descriptions, the present application may also have other embodiments.

[0091] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should also be understood that when the terms "comprise" and / or "include" are used in this specification, it indicates the presence of the features, wholes, steps, operations, elements and / or components, but does not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components and / or combinations thereof.

[0092] Ordinal numbers such as “first” and “second” cited in the present application are merely identifications and do not have any other meanings, such as a specific order, etc. Moreover, for example, the term “first component” itself does not imply the existence of the “second component”, and the term “second component” itself does not imply the existence of the “first component”.

[0093] It should be noted that the terms "upper", "lower", "front", "back", "left", "right", "inside", "outside" and similar expressions used in this document are for illustrative purposes only and are not limiting.

[0094] Now, exemplary embodiments according to the present application will be described in more detail with reference to the accompanying drawings. However, these exemplary embodiments can be implemented in a variety of different forms and should not be interpreted as being limited to the embodiments described herein. It should be understood that these embodiments are provided to make the disclosure of the present application thorough and complete, and to fully convey the concepts of these exemplary embodiments to those of ordinary skill in the art.

[0095] The preferred embodiment of the present application provides a cooking utensil, which includes a pot body and a cover body 1 (such as Figure 1 As shown in FIG. 1 ). The pot body has a cylindrical inner pot storage portion. The inner pot can be fixedly arranged at the inner pot storage portion, or can be freely placed in or taken out of the inner pot storage portion to facilitate cleaning of the inner pot. The inner pot is usually made of metal material and has a circular opening on the upper surface for holding materials to be heated, such as rice, soup, etc. The pot body includes a bottom heating device for heating the inner pot, such as a heating plate, to heat the inner pot.

[0096] It can be understood that the cooking utensil according to the present application can be an electric rice cooker, an electric pressure cooker or other cooking utensil, and the cooking utensil can have various functions such as cooking porridge in addition to the function of cooking rice.

[0097] The cover 1 has a shape that is substantially corresponding to the pot body. The cover 1 can be opened and closed on the pot body. Specifically, it is pivotally connected to the pot body via a pivot shaft and can freely pivot between a closed position and an open position relative to the pot body around a pivot axis where the pivot shaft is located, so as to facilitate the closing and opening of the pot body. When the cover 1 is closed on the pot body, it covers the inner pot and forms a cooking space between the inner pot and the cover 1. The cover 1 is usually also provided with a pot mouth sealing ring, which can be made of, for example, a rubber material, and is arranged between the cover 1 and the inner pot to seal the cooking space when the cover 1 is in the closed state.

[0098] Figures 1 to 4 The cover body 1 of the preferred embodiment of the present application is schematically shown. Figure 1 and Figure 2As shown, the cover body 1 may include a liner 10, a face cover assembly 20 located on the upper side or outer side of the liner 10, and a removable cover assembly 30 located on the lower side or inner side of the liner 10. The face cover assembly 20 may be mounted to the liner 10 by other suitable means such as snaps or fasteners. The removable cover assembly 30 may be removably mounted to the liner 10 by other suitable means such as snaps or fasteners, so as to facilitate the removal of the removable cover assembly 30 for cleaning.

[0099] It should be noted that the directional terms used in this article to describe the various components and parts of the cover body 1, such as "up", "down", "above", "below", "upward", "downward", "upward", "downward", etc., are relative to the cover body 1 in a horizontally placed and closed state.

[0100] The removable cover assembly 30 may include a removable cover 31, an annular removable cover seat 32, and the pot mouth sealing ring 36. The removable cover seat 32 can detachably connect the removable cover 31 and the pot mouth sealing ring 36 to the liner 10. The removable cover 31 can be connected to the removable cover seat 32 by other suitable means such as snap fastening or fastener fastening, and the pot mouth sealing ring 36 is pressed against the removable cover 31.

[0101] The cover body 1 also includes an infrared heating assembly 40, which is used to radiate infrared rays, such as far infrared rays, to the cooking space. The infrared heating assembly 40 may include a heating element 41 and a radiation plate 42, and the heating element 41 can work when powered on. The wiring terminals of the heating element 41 are electrically connected to the control board through wires so as to work in an electrically controlled manner. The radiation plate 42 is used to radiate infrared rays to the cooking space after being heated. The heating element 41 is used to heat the radiation plate 42, such as heating it at a preset power or a preset temperature, so that the radiation plate 42 is heated and radiates infrared rays to the cooking space. Furthermore, the heating power or heating temperature of the heating element 41 can be controlled, thereby controlling the temperature of the radiation plate 42, which is suitable for respective cooking conditions.

[0102] After being heated, the radiation plate 42 can radiate infrared rays of various wavelengths to the cooking space, and thus can also be referred to as the infrared radiation plate 42. The heating element 41 can raise the temperature of the radiation plate 42 to a preset temperature, for example, the preset temperature can be 80°C to 300°C, to radiate infrared rays with a main wavelength of 2μm to 14μm to assist in cooking food. The main wavelengths of infrared rays are, for example, 2μm, 4μm, 6μm, 8μm, 10μm, 12μm, 14μm, etc. It can improve the heat utilization efficiency, effectively heat the food, heat the food evenly, stimulate the aroma components of the food, and make the food fragrant; the infrared heating component 40 can also generate infrared rays to keep the food warm after the cooking process.

[0103] The lower surface of the radiation plate 42 can be at least partially exposed to the cooking space. In other words, the lower surface of the radiation plate 42 encloses a part of the cooking space, so that the infrared rays are directly radiated to the cooking space, and the utilization rate of the infrared rays is high. No additional isolation and protection parts are needed to isolate and protect it. In this way, the number of components in the cover body 1 can be reduced, the structure of the cover body 1 can be simplified, and the cost is low.

[0104] The steam generated during the cooking process will directly contact the lower surface of the radiation plate 42. Since the radiation plate 42 has a higher temperature due to the action of the heating element 41, it can effectively prevent condensation from being generated on its lower surface or evaporate the generated condensation, thereby preventing the condensation from dripping and affecting the taste of the food. The radiation plate 42 can isolate the heating element 41 from the cooking space, isolate and protect the heating element 41; and avoid the risk of electric shock caused by the user directly touching the heating element 41 when the cover 1 is opened. The radiation plate 42 can also generate infrared rays to keep the food warm after the cooking process.

[0105] The heating element 41 is disposed on a portion of the radiation plate 42 except for the lower surface thereof. The heating element 41 is fixed to the upper surface of the radiation plate 42 or embedded in the inside of the radiation plate 42. In one example, for example Figure 3 As shown, the heating element 41 is laid on the upper surface of the radiation plate 42. By supporting and fixing the heating element 41 with the help of the radiation plate 42, the radiation plate 42 and the heating element 41 can be arranged more compactly, the internal space utilization of the cover body 1 can be improved, and the product can be miniaturized. The radiation plate 42 can also be formed in other structures besides the plate shape.

[0106] like Figure 2 As shown, the radiation plate 42 is provided on the liner 10. The liner 10 is provided with a liner opening 11. The radiation plate 42 is installed at the liner opening 11. The removable cover 31 is provided on the lower side of the radiation plate 42 and the area corresponding to the position of the radiation plate 42 is configured as an opening. Specifically, the removable cover 31 can be partially provided with a removable cover opening 33. The removable cover opening 33 corresponds to the position of the radiation plate 42. In other words, the removable cover opening 33 is located directly below the radiation plate 42. Infrared rays can be radiated toward the inner pot 2 via the liner opening 11 and the removable cover opening 33. The liner 10 can be provided with a support portion 12. The support portion 12 is provided around the liner opening 11, and the support portion 12 forms a closed annular structure. The outer periphery of the radiation plate 42 can overlap the support portion 12, for example, overlap the bottom wall of the support portion 12 and abut against the side wall of the support portion 12.

[0107] The cover body 1 may further include a sealing ring 51. Specifically, the removable cover 31 includes an opening edge portion 38 forming a removable cover opening 33. The sealing ring 51 is disposed at least one of the opening edge portion 38 and the support portion 12 to form a seal at least between the radiation plate 42 and the removable cover 31, thereby preventing steam from entering the interior of the cover body 1 from the gap between the two, thereby improving the sealing effect of the cover body 1.

[0108] Return to see Figure 1 , the cover body 1 may be provided with a steam channel structure 60, which is arranged at the rear of the cover body 1. The steam channel structure 60 forms a steam channel extending in the vertical direction. Specifically, the steam channel structure 60 may include a steam valve 61, a steam channel wall 62 and a steam channel seal 63. The steam valve 61 is provided on the face cover assembly 20. The steam channel wall 62 extends in the vertical direction and is located between the face cover assembly 20 and the liner 10. The steam channel wall 62 encloses a steam channel, and the steam channel seal 63 is provided with a penetrating steam channel.

[0109] In order to avoid the relatively low temperature of the removable cover 31 during cooking, which may cause condensation on the removable cover 31, Figure 2 and Figure 3 As shown, the present embodiment is further provided with a heat conducting portion 80, which corresponds to the removable cover 31. It can be understood that the heat conducting portion 80 has good thermal conductivity and can effectively transfer heat. The heat conducting portion 80 is provided on one of the removable cover 31 and the radiation plate 42, and protrudes toward the other of the removable cover 31 and the radiation plate 42. In the illustrated embodiment, the heat conducting portion 80 is provided on the removable cover 31 and protrudes toward the radiation plate 42. The top surface of the heat conducting portion 80 can contact or approach the radiation plate 42 so that the heat of the radiation plate 42 is transferred to the removable cover 31. In an embodiment not shown, the heat conducting portion 80 is provided on the radiation plate 42 and protrudes toward the removable cover 31. The bottom surface of the heat conducting portion 80 contacts or approaches the removable cover 31.

[0110] In this embodiment, when the cooking utensil is cooking, the heat conducting part 80 can effectively transfer the heat of the radiation plate 42 to the removable cover 31, so that the temperature of the removable cover 31 is kept at a high level, and condensation water is prevented from being generated on the removable cover 31 to prevent the condensation water from falling onto the food. In this way, the taste of the food will be better, and the user experience will be improved.

[0111] The heat conducting part 80 can be arranged around the removable cover opening 33, and can transfer heat to the removable cover 31 at various positions on the circumference of the removable cover 31. The temperature of the part of the removable cover 31 exposed to the cooking space can be increased, and condensation water can be more effectively avoided on the removable cover 31. The removable cover 31 is made of metal material, so that the metal heat conducting part 80 has better thermal conductivity and better thermal conductivity efficiency.

[0112] The removable cover 31 includes a cover body 37 and an opening edge 38 forming a removable cover opening 33. The cover body 37 is connected to the opening edge 38. The heat conducting portion 80 may be formed in at least one of the cover body 37 and the opening edge 38. Either or both of the cover body 37 and the opening edge 38 may be formed with the heat conducting portion 80, so that the heat of the radiation plate 42 is transferred to the removable cover 31, and the product has a large degree of freedom in design.

[0113] In one embodiment, the heat conducting portion 80 may be formed on the cover body 37. For example, a portion of the cover body 37 is bent toward the radiation plate 42 to form the heat conducting portion 80, and the heat conducting portion 80 has a double-sided bending structure. By bending a portion of the cover body 37 to form the heat conducting portion 80, the heat of the radiation plate 42 can be transferred to the cover body 37. The bending method makes the structure of the removable cover 31 simple and easy to manufacture. In this solution, the heat conducting portion 80 is intermittently or continuously arranged along the removable cover opening 33.

[0114] In another embodiment, Figure 3 As shown, at least the opening edge portion 38 is bent toward the radiation plate 42 to form a heat conducting portion 80, and the heat conducting portion 80 has a single-side bent structure. By bending at least the opening edge portion 38 to form the heat conducting portion 80, the heat of the radiation plate 42 can be transferred to at least the opening edge portion 38. Figure 3 It is shown that a part of the cover body 37 and the opening edge 38 are both bent. In this embodiment, no sealing ring may be provided at the opening edge 38, and the sealing ring 51 at the support portion 12 can form a seal between the radiation plate 42 and the removable cover 31. Specifically, the sealing ring 51 has a sealing portion extending downward, and the sealing portion abuts against the removable cover 31.

[0115] In other embodiments not shown, the heat conducting portion 80 is an independent component and is fixed to the removable cover 31 .

[0116] Furthermore, if Figure 3 As shown, the radiation plate 42 includes a radiation area R1 exposed to the cooking space and a heat conduction area R2 corresponding to the position of the heat conduction part 80. Since the radiation plate 42 is exposed to the cooking space through the removable cover opening 33, the radiation area R1 can be defined by the removable cover opening 33. For example, the shape of the radiation area R1 corresponds to the shape of the removable cover opening 33, and the size of the radiation area R1 is related to the size of the removable cover opening 33. The area of ​​the radiation plate 42 covered by the removable cover 31 is at least the heat conduction area R2. The projection of the heat conduction part 80 on the plane where the radiation plate 42 is located is located in the heat conduction area R2. For the above-mentioned solution in which the heat conduction part 80 is provided on the radiation plate 42, the heat conduction part 80 protrudes downward from the lower surface of the heat conduction area R2. For the illustrated embodiment, the radiation area R1 is at least located in the radiation area of ​​the radiation plate 42, and the heat conduction area R2 surrounds the radiation area R1.

[0117] The heating element 41 may include an inner heating element 41a and an outer heating element 41b. The inner heating element 41a corresponds to the radiation region R1 to heat the radiation region R1, and the outer heating element 41b corresponds to the heat conduction region R2 to heat the heat conduction region R2. Specifically, the inner heating element 41a is disposed in the radiation region R1, and the outer heating element 41b is disposed in the heat conduction region R2. The inner heating element 41a and the outer heating element 41b constitute a dual-stage heating assembly.

[0118] like Figure 4 As shown, the inner heating element 41a is located on the inner side, and the outer heating element 41b is located on the outer side. The outer heating element 41b can extend in a direction parallel to the length direction of the heat conducting portion 80. The coverage area of ​​the outer heating element 41b is adapted to the extended length of the heat conducting portion 80, and the heat of the outer heating element 41b can be quickly conducted to various positions of the heat conducting portion 80 along the length.

[0119] There is a minimum distance D between the inner heating element 41a and the outer heating element 41b, and the distance D is ≥ 10 mm, for example, the distance D is 10 mm, 12 mm, 14 mm, 16 mm, 18 mm, 20 mm, etc. The temperature influence between the two areas can be reduced by increasing the heat conduction distance between the radiation area R1 and the heat conduction area R2 with different temperatures.

[0120] The heating element 41 may be laid in a manner of being attached to the upper surface of the radiation plate 42, or at least partially embedded in the upper surface of the radiation plate 42. Schematically, for example, the heating element 41 may be bonded to the upper surface of the radiation plate 42 by any suitable means such as tape or adhesive. Of course, the heating element 41 may also be connected to the upper surface of the radiation plate 42 by other means.

[0121] The illustrated embodiment schematically shows that the heating element 41 is configured in a filament shape, in other words, the heating element 41 is a heating wire. The filament-shaped heating element 41 can be laid in a circular manner. In other embodiments not shown, the heating element 41 can be configured in a sheet shape, such as a metal sheet, and the sheet-shaped heating element 41 is laid horizontally. The heating element 41 can be configured as a heating layer formed on the upper surface of the radiation plate 42. The heating layer is formed of a conductive material such as graphite, and can be provided on the radiation plate 42 by silk-screen printing or the like. Of course, the specific structure of the heating element 41 is not limited and can be arbitrarily set as needed.

[0122] Optionally, the inner heating element 41a is a heating wire, a heating sheet or a heating layer, and the outer heating element 41b is a heating wire, a heating sheet or a heating layer. The structure of the inner heating element 41a can be the same as that of the outer heating element 41b, for example, both are heating wires, or both are heating sheets, or both are heating layers. Of course, if necessary and / or desired, the structure of the inner heating element 41a can be different from that of the outer heating element 41b, for example, one is a heating wire and the other is a heating layer.

[0123] The removable cover 31 is provided with a steam port 35 connected to the steam channel structure 60. The removable cover 31 may be provided with a protrusion 34 protruding toward the center of the removable cover opening 33. The protrusion 34 is formed with a steam port 35. The radiation plate 42 may be provided with an avoidance notch or an avoidance through hole so that the steam channel structure 60 passes through. The heat conduction part 80 is blocked by the steam port 35. This solution can reduce the amount of ceramic material while increasing the infrared radiation area R1, can reduce the production cost, and the processing technology of the radiation plate 42 is simple. The heat conduction part 80 has a larger heat transfer area for heat and can transfer more heat.

[0124] The cover body 1 further includes a fixing member 70, which is located above the radiation plate 42 and presses down the radiation plate 42. The fixing member 70 includes a mounting portion 71 and a pressing portion 72. The mounting portion 71 is detachably connected to the liner 10, for example, the liner 10 is provided with a fixing portion 13 at intervals, and the mounting portion 71 is detachably connected to the fixing portion 13. The illustrated embodiment schematically shows that the fixing member 70 is fixed to the liner 10 by a fastener such as a screw, the mounting portion 71 is provided with a screw hole, the fixing portion 13 is configured as a screw column, the screw column is connected to the side wall of the support portion 12, and the screw passes through the screw hole from top to bottom and is then locked to the screw column. The pressing portion 72 can abut against the outer periphery of the radiation plate 42 and press down the radiation plate 42. The pressing portion 72 can be annular.

[0125] Furthermore, if Figure 5 As shown, the cooking appliance further includes a control device 53, a bottom temperature measuring device 54 and a top temperature measuring device 55. The bottom temperature measuring device 54 is arranged at the bottom of the inner pot and is used to detect the temperature T1 of the pot bottom. The top temperature measuring device 55 is arranged at the steam channel (such as Figure 1 The top temperature measuring device 55 is located in a position that is not affected by the temperature of the radiation plate, so as to accurately reflect the temperature of the food. The control device 53 can be electrically connected to the bottom temperature measuring device 54 and the top temperature measuring device 55 to receive the pot bottom temperature T1 detected by the bottom temperature measuring device 54 and the cooking temperature T2 detected by the top temperature measuring device 55.

[0126] The control device 53 is also electrically connected to the bottom heating device 52, the inner heating element 41a and the outer heating element 41b, specifically, connected to these heating elements / devices respectively through independent lines, so that the control of these heating elements / devices is independent. And the control device 53 is configured to control the bottom heating device 52 to work according to the pot bottom temperature T1 and / or the cooking temperature T2.

[0127] like Figure 6 As shown, the cooking stages of the cooking appliance include the water absorption stage, the boiling stage, the boiling maintenance stage, the rice stewing stage and the heat preservation stage. In the water absorption stage, the ingredients fully absorb water to improve the taste, wherein the water absorption stage includes the preheating of the inner pot and the ingredients. In the boiling stage, high heat is used to heat to a temperature close to boiling, and then the boiling is maintained in the boiling maintenance stage so that the ingredients are basically cooked. In the rice stewing stage, the residual free water is dried to further cook the ingredients. Finally, in the heat preservation stage, the food is kept warm so that the user can eat hot food.

[0128] It can be understood that the cooking stage of the cooking appliance is completed under the control of the control device 53. The control process executed by the control device 53 is also the steps of the cooking control method of the cooking appliance according to the present application.

[0129] like Figure 7 and Figure 8 As shown, the cooking control method according to the present application includes the following steps:

[0130] During the cooking stage, the inner heating element 41a and the outer heating element 41b are controlled to operate independently.

[0131] The inner heating element 41a heats the radiation area R1 of the radiation plate 42 to reach a preset temperature. The outer heating element 41b heats the heat conduction area R2 of the radiation plate 42 to make the temperature of the removable cover 31 higher than the boiling point of water.

[0132] By independently controlling the working states of the two heating elements, different heat can be generated, so that the radiation plate 42 can have different temperatures in the radiation area R1 and the heat conduction area R2. The radiation area R1 is heated up, and the temperature of the radiation area R1 can reach a preset temperature. At this preset temperature, the infrared rays generated by the radiation plate 42 can fully stimulate the aroma components of the food, which is conducive to the overflow of the aroma components from the food. The aroma components have a high content, and the food aroma is overflowing. The heat in the heat conduction area R2 is conducted to the removable cover 31, so that the temperature of the removable cover 31 can be higher than the boiling point of water to avoid the generation of condensed water. The independent control method makes it possible for the temperature of the removable cover 31 to be unaffected by the process of infrared cooking of food, and the desired temperature of infrared cooking of food can be achieved, thereby meeting the needs of different cooking stages, and can effectively reduce energy consumption and reduce the cost of use.

[0133] It should be noted that, herein, the temperature of the radiation area R1 of the radiation plate 42 refers to the temperature of the portion where the radiation area R1 of the radiation plate 42 itself is located, and the temperature in the adjacent area of ​​the radiation area R1 of the radiation plate 42, for example, about 1 cm or less from the lower surface of the radiation plate 42. Optionally, a temperature measuring device can be provided to detect the temperature of the radiation area R1 of the radiation plate 42, and the temperature measuring head of the temperature measuring device is located in the radiation area R1 of the radiation plate 42 and can contact the radiation plate 42, at which time the temperature of the radiation plate 42 itself is detected; the temperature measuring head can also be a certain distance from the lower surface of the radiation plate 42 to detect the temperature of the adjacent area of ​​the radiation plate 42. Preferably, the temperature of the middle part of the radiation plate 42 is detected, and the middle part of the radiation plate 42 refers to the portion within a 1 cm area from its center. The temperature measuring device can be provided at the center of the radiation plate 42, because the inner heating element is generally provided away from the center of the radiation plate 42. Optionally, a temperature measuring device can be provided to detect the temperature of the removable cover 31. The display screen can display the temperature of the radiation area R1 of the radiation plate 42 and the temperature of the removable cover 31 so that the user can obtain temperature information.

[0134] The boiling point of water is different for different use environments. Usually, under standard atmospheric pressure, the temperature of the removable cover 31 for removing condensed water needs to be higher than 100°C.

[0135] The material of the radiation plate 42 is different, and the preset temperature required to be set is also different; the material of the radiation plate 42 can be one or more of graphene, biochar, carbide, metal oxide and ceramic. For the ceramic plate, the preset temperature required to be set can be 105℃~125℃, for example, 105℃, 108℃, 100℃, 112℃, 114℃, 115℃, 116℃, 118℃, 120℃, 122℃, 125℃ and other suitable values. When the temperature of the ceramic plate reaches 105℃~125℃, the infrared rays generated by the ceramic plate can fully stimulate the aroma of the food, and the content of the aroma components is relatively high. Preferably, the preset temperature can be 110℃~120℃.

[0136] In each stage of the cooking stage, since the food is already cooked during the boiling stage and the rice-cooking stage, if condensed water drips onto the food, the taste of the food will deteriorate, so it is necessary to avoid the generation of condensed water during the boiling stage and the rice-cooking stage. Therefore, the cooking control method also includes controlling the heating of the outer heating element 41b at least during the boiling stage and the rice-cooking stage to maintain the temperature of the removable cover 31 above the boiling point of water. That is to say, at least during the boiling stage and the rice-cooking stage, the temperature of the removable cover 31 is maintained above the boiling point of water by controlling the heating of the outer heating element 41b. During the water absorption stage and the boiling stage, the temperature of the removable cover 31 can be controlled to be higher than the boiling point of water, or equal to or lower than the boiling point of water according to the temperature requirements of different cooking stages.

[0137] The temperature of the radiation plate 42 is related to the intensity and main wavelength of the infrared rays, so the temperature of the radiation plate 42 will affect the excitation of the aroma components in the food. The applicant found that compared with the water absorption stage and other stages, irradiating food with infrared rays in the boiling maintenance stage is more conducive to the overflow of the aroma components in the food. Therefore, in the boiling maintenance stage, the temperature of the radiation plate 42 is controlled at a preferred temperature for exciting the aroma components in the food, that is, the preset temperature above. Therefore, the cooking control method also includes controlling the heating of the inner heating element 41a at least in the boiling maintenance stage, so that the temperature of the radiation area R1 of the radiation plate 42 is maintained at a preset temperature. That is, at least in the boiling maintenance stage, the temperature of the radiation area R1 of the radiation plate 42 is maintained at a preset temperature by controlling the heating of the inner heating element 41a.

[0138] It is also expected that the temperature of the radiation area R1 of the radiation plate 42 reaches a preset temperature during the rice stewing stage. For example, the inner heating element 41a is controlled to heat during the rice stewing stage so that the temperature of the radiation area R1 of the radiation plate 42 is maintained at the preset temperature at least in the early stage of the rice stewing stage, and is lower than the preset temperature during the period other than the early stage. During the water absorption stage and the boiling stage, the temperature of the radiation area R1 of the radiation plate 42 can be controlled to be equal to the preset temperature, lower than the preset temperature, or higher than the preset temperature according to the temperature requirements of different cooking stages.

[0139] In the present application, the cooking control method further includes controlling the inner heating element 41a and the outer heating element 41b to heat in each cooking stage of the water absorption stage, the boiling stage, the boiling maintenance stage and the rice stewing stage. In this way, in each cooking stage, the temperature at the removable cover 31 and the radiation plate 42 will not be too low. When entering the next stage from the current stage, the temperature of the removable cover 31 and the temperature of the radiation area R1 of the radiation plate 42 can be easily controlled to the desired temperature of the next stage; and the temperature of the cooking space can be prevented from being affected, so that the temperature of the cooking space is kept at a stable level.

[0140] One example is that in each of the above cooking stages, the inner heating element 41a and the outer heating element 41b are controlled to heat with their respective preset average powers. In any two of the different cooking stages, the preset average powers of the inner heating element 41a may be the same or different, and the preset average powers of the outer heating element 41b may be the same or different. It should be understood that different average powers include different duty cycles.

[0141] In an exemplary embodiment, the cooking control method further comprises the following steps:

[0142] During the water absorption stage, the inner heating element 41a is controlled to be heated with the third inner power P13, and the outer heating element 41b is controlled to be heated with the first outer power P21; wherein the third inner power P13 is less than 50% of the full power of the inner heating element 41a (excluding the endpoint value of 50%); and the first outer power P21 is 80% to 100% of the full power of the outer heating element 41b.

[0143] In the boiling stage, the inner heating element 41a is controlled to heat with the third inner power P13, and the outer heating element 41b is controlled to heat with the first outer power P21. The third inner power P13 is less than 50% of the full power of the inner heating element 41a (excluding the end value of 50%); the first outer power P21 is 80% to 100% of the full power of the outer heating element 41b (excluding the end value of 80%).

[0144] In the boiling maintenance stage, the inner heating element 41a is controlled to heat with the second inner power P12, and the outer heating element 41b is controlled to heat with the second outer power P22. The second inner power P12 is 50% to 80% of the full power of the inner heating element 41a; the second outer power P22 is 50% to 80% of the full power of the outer heating element 41b.

[0145] During the rice stewing stage, the inner heating element 41a is controlled to heat at the third inner power P13, and the outer heating element 41b is controlled to heat at the first outer power P21.

[0146] It should be noted that the inner power and outer power mentioned in the above steps all refer to average power.

[0147] The inner heating element 41a can divide the average power into a high power gear, a medium power gear, and a low power gear, wherein the second inner power P12 corresponds to the medium power gear, and the third inner power P13 corresponds to the low power gear. Similarly, the outer heating element 41b can also divide the average power into a high power gear, a medium power gear, and a low power gear, wherein the first outer power P21 corresponds to the high power gear, and the second outer power P22 corresponds to the medium power gear. In other words, the second inner power P12 is greater than the third inner power P13, and the first outer power P21 is greater than the second outer power P22.

[0148] Optionally, the full power of the inner heating element 41a can be 20W to 300W, such as 20W, 50W, 60W, 70W, 80W, 90W, 100W, 150W, 200W, 250W, 300W, etc. The full power of the outer heating element 41b can be 20W to 300W, such as 20W, 50W, 60W, 70W, 80W, 90W, 100W, 150W, 200W, 250W, 300W, etc. Preferably, the full power of the inner heating element 41a and the outer heating element 41b can both be 50W to 100W.

[0149] By adopting the above control steps, in each cooking stage, the inner heating element 41a and the outer heating element 41b are controlled to work continuously at their respective preset average powers. Taking the heating of the outer heating element 41b in the water absorption stage as an example, the outer heating element 41b is in a working state from the beginning of the water absorption stage to the end of the water absorption stage, that is, it does not stop working in the middle. In this way, in the above four cooking stages, the temperature of the removable cover 31 and the temperature of the radiation area R1 of the radiation plate 42 can reach the desired temperature of each cooking stage.

[0150] The inner heating element 41a is heated at a low power level during the water absorption stage and the boiling stage, mainly because the thermal conductivity of the radiation plate 42 itself is not high. It takes a period of time to heat the radiation area R1 of the radiation plate 42 from the initial temperature (corresponding to the ambient temperature) to the preset temperature. In order to reduce energy consumption, the heating power of this heating process does not need to be too high. If necessary and / or desired, the inner heating element 41a is controlled not to heat during the water absorption stage, and the radiation plate 42 is heated during the boiling stage. At this time, the inner heating element 41a needs to use a higher heating power at this stage because the heating time is shortened.

[0151] The outer heating element 41b is heated at a high power level during the water absorption stage and the boiling stage. On the one hand, because the thermal conductivity of the radiation plate 42 itself is not high, it takes some time to heat up the heat conduction area R2 of the radiation plate 42 from the initial temperature (corresponding to the ambient temperature) to the desired temperature; on the other hand, it also takes some time for the heat to be transferred from the heat conduction area R2 to the removable cover 31. Considering the time required for heat conduction, the temperature of the outer heating element 41b needs to be higher, so it needs to use a high power level. If necessary and / or desired, in the water absorption stage, the outer heating element 41b is controlled not to heat, and in the boiling stage, the removable cover 31 is heated. At this time, the outer heating element 41b needs to use a higher heating power at this stage because the heating time is shortened.

[0152] The inner heating element 41a adopts a higher power heating in the boiling maintenance stage than in the rice stewing stage because, as mentioned above, it is more conducive to using infrared rays to stimulate the aroma components in the food in the boiling maintenance stage, so it is necessary to heat the temperature of the radiation plate 42 to a higher temperature in the boiling maintenance stage in order to fully stimulate the aroma components of the food. The inner heating element 41a adopts a medium power gear for heating in the boiling maintenance stage, which is conducive to maintaining the temperature of the radiation area R1 of the radiation plate 42 at a preset temperature. The inner heating element 41a adopts a low power gear for heating in the rice stewing stage, so that in the early stage of the rice stewing stage, the temperature of the radiation area R1 of the radiation plate 42 can still be maintained at a preset temperature. This is because it takes some time for the radiation plate 42 to dissipate heat. After the early stage, the temperature slowly drops and the intensity of the infrared rays decreases, which can prevent the food from drying out and affecting the taste.

[0153] The outer heating element 41b uses a higher power for heating in the rice stewing stage than in the boiling maintenance stage because the rice stewing stage, as the last stage of cooking, needs to strictly avoid the generation of condensed water, so the removable cover 31 needs to be maintained at a higher temperature. The outer heating element 41b uses a medium power gear for heating in the boiling maintenance stage, while maintaining the removable cover 31 above the boiling point of water, reducing energy consumption and reducing the cost of use. The outer heating element 41b uses a high power gear for heating in the rice stewing stage, which is conducive to maintaining the removable cover 31 at a higher temperature for high-temperature baking and strictly avoiding the generation of condensed water.

[0154] The cooking control method also includes the following steps:

[0155] Obtaining a cooking temperature T2 in the steam channel or at the steam outlet;

[0156] Based on the cooking time and / or cooking temperature T2 of the current cooking stage, it is determined whether to enter the next cooking stage.

[0157] An exemplary implementation is to determine whether to enter the boiling stage based on the first cooking time t1 of the water absorption stage, wherein the first cooking time may be t1≥15min. Determine whether to enter the boiling maintenance stage based on the preset cooking temperature of the boiling stage; wherein the preset cooking temperature may be ≥85°C. Determine whether to enter the rice stewing stage based on the second cooking time t2 of the boiling maintenance stage, wherein the second cooking time may be t2≥15min. Determine whether to enter the heat preservation stage based on the third cooking time t3 of the rice stewing stage, wherein the third cooking time may be t3≥12min.

[0158] Combine the following Figure 7 and Figure 8 The cooking control method of the present application is described in detail.

[0159] Select the cooking function, cooking starts, the bottom heating device starts working to heat the inner pot; record the bottom temperature T1 detected by the bottom temperature measuring device and the cooking temperature T2 detected by the top temperature measuring device; enter the water absorption stage, start timing t1; then determine whether T1≤60℃, T2≤60℃, if it is determined to be yes, control the inner heating element 41a to heat with the third inner power P13, and control the outer heating element 41b to heat with the first outer power P21, if it is determined to be no, return to the previous step. Then determine whether t1≥15min, if it is determined to be yes, enter the boiling stage, if it is determined to be no, return to the previous step. In the boiling stage, the inner heating element 41a continues to heat with the third inner power P13, and the outer heating element 41b continues to heat with the first outer power P21.

[0160] Next, determine whether T2 ≥ 85°C. If so, enter the boiling determination step. If not, return to the previous step. In the boiling determination step, determine whether the water in the pot is boiling based on the change of T1 in a small time period. If T1 remains within a change of, for example, 1°C in a small time period, it is determined that the water in the pot is boiling, otherwise it is not boiling. If the water in the pot is boiling, it enters the boiling maintenance stage and starts timing t2; then control the inner heating element 41a to heat with the second inner power P12, and control the outer heating element 41b to heat with the second outer power P22. Next, determine whether t2 ≥ 15min. If so, enter the rice stewing stage. If not, return to the previous step.

[0161] Entering the rice stewing stage, start timing t3, control the inner heating element 41a to heat at the third inner power P13, and control the outer heating element 41b to heat at the first outer power P21. Then determine whether t3 ≥ 12min. If so, enter the heat preservation stage. If not, return to the previous step. Cooking is finished.

[0162] The order of steps of the method of the embodiment of the present invention can be adjusted, combined or deleted according to actual needs. The units of the terminal of the embodiment of the present invention can be integrated, further divided or deleted according to actual needs.

[0163] The processes described in all the above preferred embodiments are only examples. Unless adverse effects occur, various processing operations can be performed in a sequence different from the sequence of the above processes. The sequence of steps in the above processes can also be increased, merged or deleted according to actual needs.

[0164] In addition, the commands, command numbers and data items described in all the above preferred embodiments are only examples, so these commands, command numbers and data items can be set in any way as long as the same function is achieved. The units of the terminal of each preferred embodiment can also be integrated, further divided or deleted according to actual needs.

[0165] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art of the present application. The terms used herein are only for describing specific implementation purposes and are not intended to limit the present application. The features described herein in one embodiment may be applied to another embodiment individually or in combination with other features, unless the feature is not applicable or otherwise specified in the other embodiment.

[0166] The present application has been illustrated through the above-mentioned embodiments, but it should be understood that the above-mentioned embodiments are only for the purpose of example and explanation, and the present application is not limited to the above-mentioned embodiments. According to the teachings of the present application, more variations and modifications can be made, and these variations and modifications all fall within the scope of protection claimed by the present application.

Claims

1. A cooking control method for a cooking appliance, wherein the cooking appliance comprises a pot body and a cover body, wherein: The cover body comprises: A radiation panel, used to radiate infrared rays to the cooking space after being heated; A detachable cover, which is located on the lower side of the radiation plate, and the area corresponding to the position of the radiation plate is configured as an opening; An inner heating element, used for heating the radiation area of ​​the radiation plate; An outer heating element is used to heat the heat conduction area of ​​the radiation plate, The heat conduction area and the removable cover are located at corresponding positions and have heat conduction. The cooking control method comprises the following steps: During the cooking stage, the inner heating element and the outer heating element are controlled to work independently; wherein the inner heating element heats the radiation area of ​​the radiation plate so that the temperature of the radiation area of ​​the radiation plate reaches a preset temperature; and The outer heating element heats the heat-conducting area of ​​the radiation plate so that the temperature of the removable cover is higher than the boiling point of water.

2. The cooking control method according to claim 1, characterized in that: The cooking control method further comprises controlling the outer heating element to heat at least in the boiling maintenance stage and the rice stewing stage so as to maintain the temperature of the detachable cover higher than the boiling point of water.

3. The cooking control method according to claim 1, characterized in that: The cooking control method further includes controlling the inner heating element to heat at least during a boiling maintenance stage so that the temperature of the radiation area of ​​the radiation plate is maintained at a preset temperature.

4. The cooking control method according to claim 1, characterized in that: The cooking control method further comprises controlling the inner heating element and the outer heating element to heat in each cooking stage of a water absorption stage, a boiling stage, a boiling maintenance stage and a rice stewing stage.

5. The cooking control method according to any one of claims 1 to 4, characterized in that: The cooking control method further comprises the following steps: In the boiling maintenance stage, controlling the outer heating element to heat at the second outer power P22; and During the rice cooking stage, the outer heating element is controlled to heat at the first outer power P21. The first outer side power P21 is greater than the second outer side power P22.

6. The cooking control method according to claim 5, characterized in that: The first outer power P21 is 80% to 100% of the full power of the outer heating element; and / or The second outer power P22 is 50% to 80% of the full power of the outer heating element.

7. The cooking control method according to any one of claims 1 to 4, characterized in that: The cooking control method further includes controlling the outer heating element to heat with a first outer power P21 in at least the boiling stage of the water absorption stage and the boiling stage, The first outer power P21 is 80% to 100% of the full power of the outer heating element.

8. The cooking control method according to any one of claims 1 to 4, characterized in that: The cooking control method further comprises the following steps: In the boiling maintenance stage, controlling the inner heating element to heat at the second inner power P12; and During the rice cooking stage, the inner heating element is controlled to heat at the third inner power P13. The second inner power P12 is greater than the third inner power P13.

9. The cooking control method according to claim 8, characterized in that: The second inner power P12 is 50% to 80% of the full power of the inner heating element; and / or The third inner power P13 is less than 50% of the full power of the inner heating element.

10. The cooking control method according to any one of claims 1 to 4, characterized in that: The cooking control method further includes controlling the inner heating element to heat with a third inner power P13 in at least the boiling stage of the water absorption stage and the boiling stage, Wherein, the third inner power P13 is less than 50% of the full power of the inner heating element.

11. The cooking control method according to any one of claims 1 to 4, characterized in that: The full power of the inner heating element is 20W to 300W; and / or the full power of the outer heating element is 20W to 300W.

12. The cooking control method according to any one of claims 1 to 4, characterized in that: The cooking appliance further comprises a top temperature measuring device for detecting the cooking temperature in the steam channel or at the steam outlet, wherein the cooking stages include a water absorption stage, a temperature rise stage, a boiling stage and a rice stewing stage; The cooking control method further comprises the following steps: Obtaining the cooking temperature in the steam channel or at the steam outlet; Based on the cooking time and / or the cooking temperature of the current cooking stage, it is determined whether to enter the next cooking stage.

13. The cooking control method according to any one of claims 1 to 4, characterized in that: The radiation plate is a ceramic plate, and the preset temperature is 105°C to 125°C.

14. A cooking utensil, characterized in that: The cooking appliance comprises: pot body; A cover body, the cover body can be opened and closed on the pot body to form a cooking space between the cover body and the pot body, and the cover body includes: A radiation panel, used to radiate infrared rays to the cooking space after being heated; A detachable cover, which is located on the lower side of the radiation plate, and the area corresponding to the position of the radiation plate is configured as an opening; An inner heating element, used for heating the radiation area of ​​the radiation plate; An outer heating element, used for heating a heat-conducting area of ​​the radiation plate, wherein the heat-conducting area and the removable cover are located at corresponding positions and heat-conducting; and A control device electrically connected to the inner heating element and the outer heating element, wherein the control device is configured to execute the cooking control method according to any one of claims 1 to 13.

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