Cooking equipment, steaming control method thereof and computer readable storage medium

Abstract

The invention relates to the technical field of kitchen appliances, and provides cooking equipment, a steaming control method thereof and a computer readable storage medium. The steaming control method of the cooking equipment comprises the following steps: controlling a heating piece of a steam generation cavity to heat at first heating power, and obtaining first heating duration of liquid in the steam generation cavity in a first temperature interval; and according to the first heating duration, the first temperature interval and the first heating power, second heating power is determined, and a heating piece of the steam generation cavity is controlled to heat the liquid in the steam generation cavity at the second heating power until the liquid in the steam generation cavity reaches a boiling state. According to the steaming control method of the cooking equipment provided by the invention, the temperature rise difference of different water quantities heated to boiling can be corrected, the heat quantity of the water heated and evaporated into the cooking cavity is basically kept consistent, the cooking duration can be accurately controlled, and the cooking effect is improved.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and in particular to a cooking device and a steaming control method thereof, and a computer-readable storage medium. Background Art

[0002] When steaming food, most existing cooking devices require users to control the cooking time based on their experience. However, due to the inaccuracy of human control of the amount of food, there are often problems such as a large amount of food being undercooked or a small amount of food being overcooked.

[0003] In view of this, the related art will judge the amount of food by measuring the temperature rise slope of the food, so as to realize adaptive control of the cooking time of different food portions. However, this control method ignores the influence of the amount of water added to the cooking equipment before steaming on the cooking time, resulting in the inability to accurately control the cooking time to ensure the cooking effect. Summary of the invention

[0004] Based on this, it is necessary to provide a steaming control method for cooking equipment, which corrects the temperature difference when different amounts of water are heated to boiling, ensures that the heat transferred to the cooking cavity by different amounts of water remains basically consistent, which is conducive to accurately controlling the cooking time and ensuring the cooking effect.

[0005] A steaming control method for a cooking device, wherein the cooking device comprises a steam generating cavity and a cooking cavity connected to the steam generating cavity, and the steaming control method comprises the following steps:

[0006] Controlling the heating element of the steam generating chamber to heat at a first heating power, and obtaining a first heating time of a first area of ​​liquid in the steam generating chamber in a first temperature range;

[0007] Determining a second heating power according to the first heating time, the first temperature range and the first heating power, and controlling the heating element of the steam generating chamber to heat with the second heating power until the liquid in the steam generating chamber reaches a boiling state;

[0008] After the liquid boils, controlling the heating element of the steam generating chamber to continue heating, and obtaining a second heating time in the second temperature range when the temperature in the cooking chamber is within the second temperature range;

[0009] The total cooking time is determined according to the second temperature interval and the second heating time.

[0010] The steaming control method provided by the present application adjusts the heating power of the cooking device to use the corresponding second heating power for heating, ensuring that the heat generated by heating different amounts of water per unit time is basically the same, that is, the heating rates of different amounts of water are adjusted to be basically the same, and the heating curves corresponding to different amounts of water are corrected. In this way, it can be ensured that the heat transferred to the food by different amounts of water per unit time remains consistent, which is conducive to the subsequent measurement of the heating slope of the food, facilitates accurate control of the cooking time, realizes adaptive control of the cooking time of different amounts of food, and improves the cooking effect. In addition, the steaming control method converts the influence of the amount of food on the total cooking time into time changes, simplifying the entire control process.

[0011] In some embodiments, determining the second heating power according to the first heating time, the first temperature range and the first heating power, and controlling the heating element of the steam generating chamber to heat with the second heating power includes:

[0012] According to the first temperature interval, determining a starting temperature and a stopping temperature corresponding to the first temperature interval;

[0013] Determining a temperature difference according to the starting temperature and the ending temperature;

[0014] determining an actual amount of water in the steam generating chamber according to the first heating time, the temperature difference and the first heating power;

[0015] A second heating power is determined according to the actual water volume, and the heating element of the steam generating chamber is controlled to perform heating at the second heating power.

[0016] In some embodiments, obtaining a first heating time of the liquid in the steam generating chamber in the first temperature range includes:

[0017] According to the first temperature interval, determining a starting temperature and a stopping temperature corresponding to the first temperature interval;

[0018] The first heating duration is determined according to the time corresponding to the starting temperature and the time corresponding to the ending temperature.

[0019] In some embodiments, determining the second heating power according to the actual water volume includes:

[0020] Obtaining the rated power of the heating element of the steam generating chamber and the rated water volume in the steam generating chamber;

[0021] The second heating power is determined according to the actual water volume, the rated power and the rated water volume.

[0022] In some embodiments, obtaining the rated power and rated water volume of the heating element of the steam generating chamber includes:

[0023] Obtaining a preset water volume interval; wherein, there are at least two preset water volume intervals, and each of the preset water volume intervals includes at least one water volume;

[0024] Matching the corresponding preset water volume interval according to the actual water volume;

[0025] The corresponding rated power and rated water volume are matched according to the preset water volume interval.

[0026] In some embodiments, after the liquid boils, controlling the heating element of the steam generating chamber to continue heating includes:

[0027] After the liquid boils, the heating element of the steam generating chamber is controlled to continue heating at the first heating power.

[0028] In some embodiments, determining the total cooking time according to the second temperature range and the second heating time includes:

[0029] According to the second heating time in the second temperature range of the temperature in the cooking cavity, querying a first data mapping table to determine a target cooking time expression; the first data mapping table includes a mapping relationship between the heating time and the cooking time expression;

[0030] The total cooking time is determined according to the target cooking time expression and the second heating time.

[0031] In some embodiments, the steaming control method further comprises:

[0032] After determining the total cooking time, controlling the temperature in the cooking cavity to be maintained in a third temperature range;

[0033] When the temperature in the cooking cavity is higher than a third temperature range, controlling the heating element of the steam generating cavity to stop heating;

[0034] When the temperature in the cooking cavity is lower than a third temperature range, controlling the heating element of the steam generating cavity to start heating;

[0035] When the total cooking time has expired, cooking is terminated.

[0036] An embodiment of the present application provides a cooking device, comprising a device body, a processor and a memory for storing a computer program; the device body comprises a steam generating chamber and a cooking chamber connected to the steam generating chamber; the processor is configured to execute the computer program to implement the steps in the above-mentioned steaming control method.

[0037] In some embodiments, the device body also includes a first temperature sensor for measuring the water temperature in the steam generating chamber, and a second temperature sensor for measuring the temperature in the cooking chamber; the first temperature sensor and the second temperature sensor are respectively connected to the processor.

[0038] In some embodiments, the first temperature sensor is arranged at the bottom of the steam generating chamber; and / or a support platform is constructed on the side of the steam generating chamber, and the second temperature sensor is arranged on the side of the support platform facing the cooking chamber and penetrates into the cooking chamber.

[0039] An embodiment of the present application provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, the steps of the steaming control method of the cooking device are implemented. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the conventional technology, the drawings required for use in the embodiments or the conventional technology descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0041] Figure 1 A graph showing the temperature rise time of a certain amount of food in the same temperature range under different water amounts provided in one embodiment of the present application;

[0042] Figure 2 A temperature rise curve diagram of a fixed amount of water and a fixed amount of food provided in an embodiment of the present application;

[0043] Figure 3 A schematic flow chart of a steaming control method for a cooking device provided in one embodiment of the present application;

[0044] Figure 4 for Figure 3 A schematic diagram of a flow chart of an embodiment of step S10;

[0045] Figure 5 for Figure 3 A schematic diagram of a flow chart of an embodiment of step S20;

[0046] Figure 6 for Figure 5 A schematic diagram of a flow chart of an embodiment of step S24;

[0047] Figure 7 for Figure 3 A schematic diagram of a flow chart of an embodiment of step S40;

[0048] Figure 8A schematic flow chart of a steaming control method for a cooking device provided in another embodiment of the present application;

[0049] Fig. 9 A cross-sectional view of a cooking device provided in one embodiment of the present application;

[0050] Fig.10 for Fig. 9 A partial enlarged view of the middle A;

[0051] Fig.11 A partial schematic diagram of a cooking device provided in one embodiment of the present application.

[0052] Figure numerals: 100, device body; 110, base; 120, steam generator; 121, steam generating chamber; 130, steaming grid; 131, through hole; 132, through hole; 141, first temperature sensor; 142, second temperature sensor; 150, water storage chamber; 151, support platform; 160, steaming cover; 170, cooking chamber. DETAILED DESCRIPTION

[0053] In order to make the above-mentioned purposes, features and advantages of the present application more obvious and easy to understand, the specific implementation methods of the present application are described in detail below in conjunction with the accompanying drawings. In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without violating the connotation of the present application, so the present application is not limited by the specific embodiments disclosed below.

[0054] It should be noted that when a component is referred to as being "fixed to" or "disposed on" another component, it may be directly on the other component or there may also be a central component. When a component is considered to be "connected to" another component, it may be directly connected to the other component or there may be a central component at the same time. The terms "vertical", "horizontal", "upper", "lower", "left", "right" and similar expressions used in the specification of this application are for illustrative purposes only and do not represent the only implementation method.

[0055] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In the description of this application, the meaning of "plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0056] In the present application, unless otherwise clearly specified and limited, a first feature being “above” or “below” a second feature may mean that the first feature is directly in contact with the second feature, or the first feature and the second feature are indirectly in contact through an intermediate medium. Moreover, a first feature being “above”, “above” or “above” a second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. A first feature being “below”, “below” or “below” a second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0057] Unless otherwise defined, all technical and scientific terms used in the specification of this application have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application. The term "and / or" used in the specification of this application includes any and all combinations of one or more related listed items.

[0058] An embodiment of the present application provides a steaming control method for a cooking device that can be applied to an electric steamer. In actual use, the electric steamer has a steam generating chamber and a cooking chamber connected to the steam generating chamber, and a steaming rack is arranged between the steam generating chamber and the cooking chamber. Water is added to the steam generating chamber, and ingredients to be cooked (hereinafter collectively referred to as ingredients) are placed on the steaming rack (which may also be a steaming rack or a steamer), and the steam generated by heating the water acts on the ingredients to achieve cooking of the ingredients.

[0059] Because cooking equipment uses water to heat and generate steam to act on food, the time required to heat to boiling at the same power is different for different water amounts. More water requires more time, and less water requires less time. At the same time, the more water there is, the longer it takes to heat up the same amount of food at the same power and temperature range; this is because it takes longer to heat more water to boiling, and the heat generated during the boiling process is less than the heat generated by less water, resulting in a slow temperature rise in the cooking chamber, so the temperature rise time is longer. Figure 1 The time required to heat a fixed amount of food (e.g. 300g) in a temperature range of 40°C to 95°C is shown in the figure below. Figure 1It can be seen that when the amount of water is 900g, it takes 198s to heat 300g of food from 40℃ to 95℃; when the amount of water is 1500g, it takes 232s to heat 300g of food from 40℃ to 95℃. Therefore, when 900g of water and 1500g of water are used to heat 300g of food from 40℃ to 95℃, the time difference is 34s. If 900g of water and 1500g of water are heated at the same power, 900g of water can reach the above temperature requirement after heating for 198s, and more heat is generated in the extra 34s, while 1500g of water will take another 34s to meet the heating requirement after being heated to 198s.

[0060] It can be seen that the boiling time corresponding to different amounts of water in the steam generating chamber is inconsistent, and the heat generated at the same power and the same temperature range is different. Therefore, this leads to inconsistent temperature changes transmitted to the cooking chamber, and the heat acting on the ingredients will also be different, which in turn leads to differences in the heating slope of the ingredients. At this time, if the heating slope of the ingredients is used to judge the amount of ingredients to achieve adaptive control of the cooking time of different ingredient portions, there will be a problem of affected accuracy.

[0061] Based on the above, the steaming control method of the cooking device provided by the present application can adjust the heating rates of different water volumes to be consistent, thereby correcting the differences in the heating curves of different water volumes, and ensuring that the heat transferred to the cooking chamber by different water volumes is basically consistent. This is conducive to the subsequent measurement of the heating slope of the ingredients, facilitates accurate control of the cooking time, realizes adaptive control of the cooking time of different ingredient portions, and improves the cooking effect. The following is a detailed description of the steaming control method.

[0062] Please continue reading Figure 3 and Figure 8 The steaming control method of a cooking device provided in an embodiment of the present application comprises the following steps:

[0063] S10: Controlling the heating element of the steam generating chamber to heat with a first heating power, and obtaining a first heating time of the liquid in the steam generating chamber in a first temperature range.

[0064] The liquid here is water, which is hereinafter referred to as water.

[0065] The temperature acquisition can be detected in real time using a temperature sensor, and the time acquisition can be measured using a timer. In actual operation, the heating power of the heating element can be adjusted to the first heating power by controlling the input current of the heating element. At the same time, a power sensor can be used to detect whether the power of the heating element meets the demand; or a current sensor such as a Hall sensor can be used to detect the current value to determine whether the power meets the demand.

[0066] The time taken for the water temperature to change in the first temperature interval is the first heating time. The first heating time required for heating can be determined according to the first temperature interval.

[0067] like Figure 4 As shown, specifically, obtaining a first heating time of the liquid in the steam generating chamber in the first temperature range includes:

[0068] According to the first temperature interval, determining a starting temperature and a stopping temperature corresponding to the first temperature interval;

[0069] The first heating duration is determined according to the time corresponding to the starting temperature and the time corresponding to the ending temperature.

[0070] That is to say, the starting temperature (such as 25°C) and the ending temperature (such as 35°C) of the first temperature interval are preset, and the time corresponding to the liquid in the steam generating chamber at the starting temperature (i.e., the initial time) is recorded; then, heating is performed at the first heating power, and the temperature change of the liquid in the steam generating chamber is monitored in real time until the ending temperature is reached, and the time at this time (i.e., the ending time) is recorded. Then, the first heating time = ending time - initial time.

[0071] When determining the first temperature interval, the corresponding temperature difference (such as 10°C) can be preset first, and then the corresponding starting temperature (such as 25°C) when starting heating can be preset, and then the cut-off temperature can be obtained according to the starting temperature and the temperature difference, that is, the cut-off temperature = temperature difference + starting temperature = 10°C + 25°C = 35°C; and then the time taken to heat from the starting temperature of 25°C to the cut-off temperature of 35°C is recorded, and this time is recorded as the first heating time. Alternatively, the starting temperature of the first temperature interval (such as 25°C) can be determined first, and then the temperature difference (such as 10°C) can be determined, and then the cut-off temperature can be determined according to the temperature difference and the starting temperature.

[0072] Alternatively, the first temperature interval can also be determined according to the first heating duration. Specifically, the heating element is preset to heat for 50 seconds, i.e., the first heating duration, and then the corresponding starting temperature (e.g., 25°C) when heating starts is recorded; after the starting temperature is obtained, heating is started, and the temperature at the end of 50 seconds is recorded as the cutoff temperature of the first temperature interval.

[0073] It is worth noting that the above temperature values ​​are only given as examples for ease of understanding.

[0074] like Figure 3 and Figure 8 As shown, the steaming control method also includes:

[0075] S20: determining a second heating power according to the first heating time, the first temperature range and the first heating power, and controlling the heating element of the steam generating chamber to heat with the second heating power until the liquid in the steam generating chamber reaches a boiling state.

[0076] According to the expression of heat and power: Q = Pt, P is the heating power, and t represents the heating time. Therefore, the method of adjusting the heating power can be used to ensure that the heat generated in the same unit time is the same. Therefore, the steaming control method provided in this embodiment adjusts the heating power of the heating element of the steam generating chamber to ensure that the heat generated by different water amounts in the same unit time is the same, that is, the heating rate of different water amounts is adjusted to be basically the same, and the heating curve corresponding to different water amounts is corrected. Specifically, the first heating time, the first temperature range and the first heating power are used as the benchmark to match the corresponding second heating power. Then, the corresponding second heating power is used to heat to a boiling state, ensuring that the heat generated by heating different water amounts in a unit time is basically the same. In this way, it can be ensured that the heat transferred to the food by different water amounts in a unit time is consistent, which is conducive to the measurement of the subsequent food heating slope, so that the cooking time will not be affected by the water amount, which is convenient for accurately controlling the cooking time, realizing adaptive control of the cooking time of different food portions, and improving the cooking effect.

[0077] Among them, different water volumes correspond to different second heating powers.

[0078] See also Figure 3 and Figure 5 Exemplarily, determining the second heating power according to the first heating time, the first temperature range, and the first heating power, and controlling the heating element of the steam generating chamber to heat with the second heating power includes:

[0079] S21: Determine a starting temperature and a stopping temperature corresponding to the first temperature interval according to the first temperature interval;

[0080] S22: determining a temperature difference according to the starting temperature and the ending temperature;

[0081] S23: determining an actual amount of water in the steam generating chamber according to the first heating time, the temperature difference and the first heating power;

[0082] S24: Determine a second heating power according to the actual water volume, and control the heating element of the steam generating chamber to heat with the second heating power.

[0083] Considering that the endothermic expression is: Q=mCΔT, Q represents heat, m represents mass, C represents specific heat capacity, and ΔT represents temperature change; at the same time, the expression combining the above heat and power is: Q=Pt. Therefore, there is the following relationship between mass, temperature change, heating power and heating time: mCΔT=Pt. It can be seen that within the same heating time, to achieve the same temperature change, the heating power will change with the mass. When the mass is small, the corresponding heating power is small, and when the mass is large, the corresponding heating power is large. Therefore, when matching the corresponding heating power for different water volumes, it is necessary to first obtain the corresponding actual water volume, and then match the corresponding second heating power according to the corresponding actual water volume, so as to achieve the purpose of basically consistent temperature rates for different water volumes.

[0084] From the above expression: mCΔT=Pt, it can be known that when ΔT, P and t are known, m can be obtained. Therefore, after heating the first temperature interval with the first heating power for the first heating time, the actual water volume m can be obtained. When the actual water volume is m1, the first heating power is P1, the first heating time is t1, and the temperature change of the water in the first temperature interval is ΔT1. When the water is heated, the actual water volume, the first heating power, the first heating time and the temperature change in the first temperature interval have the following relationship: m1C 水 ΔT1=P1t1. Therefore, the actual water volume is:

[0085] That is to say, the actual amount of water is affected by the specific heat capacity C of water, the temperature change in the first temperature interval (hereinafter collectively referred to as the temperature difference ΔT1), the first heating power P1 and the first heating time t1. Among them, the specific heat capacity of water is a constant. Since the first temperature intervals corresponding to different amounts of water are the same, the corresponding temperature difference ΔT1 is the same; and since different amounts of water have different corresponding heating times when heated in the same temperature interval under the same heating power. Therefore, the heating time consumed by heating different amounts of water from the starting temperature of the first temperature interval to the cut-off temperature under the same first heating power can be obtained, and the corresponding actual amount of water can be obtained. That is: under the first heating power, obtain the first heating time required for heating different amounts of water in the first temperature interval, and then substitute the corresponding first heating time, the first heating power and the temperature change in the first temperature interval into the aforementioned expression of the actual amount of water to obtain the actual amount of water.

[0086] The first temperature interval is mainly used for water volume determination, so the starting temperature and the ending temperature of the first temperature interval are respectively used as the starting temperature and the ending temperature of the water volume determination. With the starting temperature as T1 and the ending temperature as T2, the temperature difference of the first temperature interval is: ΔT1=T2-T1.

[0087] The starting temperature of the first temperature interval can be the initial temperature of the water added to the steam generating chamber. However, considering the influence of cold and heat in different seasons, the initial temperature of the water may be different, so the starting temperature of the first temperature interval can also be set artificially. At this time, if the initial temperature of the water added to the steam generating chamber is lower than the starting temperature of the first temperature interval, it is necessary to control the heating element of the steam generating chamber to heat with the first heating power so that the water temperature reaches the starting temperature of the first temperature interval. Of course, if the initial temperature of the water added to the steam generating chamber is higher than the starting temperature of the first temperature interval, it can be left to stand and cool for a period of time until it drops to the starting temperature of the first temperature interval; alternatively, ice water or low-temperature water can be added to adjust the water temperature to meet the needs.

[0088] In some embodiments, the temperature difference between the start temperature and the end temperature of the first temperature interval is between 5°C and 10°C. Figure 2 The temperature rise curve diagram of a fixed amount of water (e.g. 1000g) and a fixed amount of food (e.g. 300g) is shown. Figure 2 , the blue line is the change in water temperature, and the red line is the change in food temperature. Set 1000g of water, the water temperature basically rises in a straight line before it is heated to about 200s, and the water temperature changes slowly after about 200s, and reaches a boiling state between 200s-400s; after the water boils, the temperature of the food gradually increases. Therefore, the temperature difference corresponding to the first temperature interval can be as small as possible, so as to facilitate rapid heating to the cutoff temperature of the first temperature interval and realize water volume determination; and the first temperature interval can be as close to the front as possible in the entire heating cycle of the water (that is, the water is heated from the beginning to the boiling state). Such a setting makes it easy to complete the water volume determination as soon as possible, so as to adjust the heating state of the cooking equipment in time to realize the correction of the heating rate of different water volumes.

[0089] In some specific embodiments, the temperature difference between the start temperature and the end temperature of the first temperature interval is 5°C, 7.5°C, 8°C or 10°C.

[0090] Optionally, the starting temperature of the first temperature interval is between 5°C and 40°C. Since the starting temperature of the first temperature interval serves as the starting temperature for determining the amount of water, the starting temperature should not be too high. If the starting temperature is too high, in order to ensure sufficient time for subsequent corrections, the temperature difference between the cut-off temperature and the starting temperature needs to be set smaller, which may affect the calculation accuracy of the actual amount of water. Moreover, if the starting temperature is too high, in order to ensure a relatively obvious temperature difference, the cut-off temperature is also large, and the water may have reached a boiling state when determining the amount of water. Therefore, the starting temperature needs to be relatively small. For example, the starting temperature of the first temperature interval may be 5°C, 15°C, 30°C or 40°C.

[0091] Based on the aforementioned limitation of the temperature difference, the cut-off temperature of the first temperature interval can be set between 10°C and 50°C, such as 10°C, 30°C or 50°C. Among them, when the starting temperature is relatively small, it can correspond to a smaller cut-off temperature, or it can correspond to a relatively large cut-off temperature, as long as the temperature difference between the starting temperature and the cut-off temperature is between 5°C and 10°C. For example, the starting temperature of the first temperature interval is 25°C, and the corresponding cut-off temperature is 35°C; or, the starting temperature of the first temperature interval is 25°C, and the corresponding cut-off temperature is 30°C. It can be set according to the actual situation, and is only used as an example here.

[0092] Furthermore, the first heating duration is between 5s and 100s. Since the heating stage of water volume determination maintains the first heating power for heating, the corresponding first heating duration is different when the actual water volume is different. That is, the first heating duration is the heating duration adapted to different water volumes at the same heating power and the same temperature range. When the water volume is large, the corresponding first heating duration is slightly longer, and when the water volume is small, the corresponding first heating duration is shorter. For example, the first heating duration is 5s, 50s, 80s or 100s. It only needs to ensure that the water temperature can rise from the starting temperature of the first temperature range to the corresponding cut-off temperature.

[0093] As can be seen from the above, after determining the actual water volume, the corresponding second heating power can be matched according to the actual water volume, so as to use the second heating power to heat the water in the steam generator to a boiling state, and during the heating process, ensure that the heat generated by different water volumes in the same unit time is the same, that is, ensure that the temperature rise rate of different water volumes is basically the same. As shown in the above expression: mCΔT=Pt, the relationship between mass and heating power can be obtained as: In the same temperature range and the same heating time, It can be regarded as a constant, so the heating power will change with the mass, that is, the two are in direct proportion. Therefore, the second heating power corresponding to different actual water volumes is different. When the actual water volume is small, the heating power needs to be adjusted down accordingly, and when the actual water volume is large, the heating power needs to be adjusted up accordingly. In this way, it can be ensured that the heat generated by heating different water volumes per unit time is basically the same, that is, the heating rate of different water volumes is ensured to be the same.

[0094] See also Figure 5 and Figure 6 Optionally, according to the actual water volume, determining the second heating power includes:

[0095] S241: Obtaining the rated power of the heating element of the steam generating chamber and the rated water volume in the steam generating chamber;

[0096] S242: Calculate the second heating power according to the actual water volume, the rated power and the rated water volume.

[0097] Among them, the rated power is P0, the rated water volume is m0, and the second heating power is P2. According to the above expression It is found that the mass is in direct proportion to the heating power. Therefore, the expression between the actual water volume, rated power, rated water volume and the second heating power can be obtained:

[0098] In this way, the second heating power can be obtained as Such a setting can ensure that the second heating power is not affected by other factors, and the calculation is more convenient, so that the second heating power can be quickly obtained to adjust the heating state of the heating element of the steam generating chamber.

[0099] It should be added that the rated water volume is the set standard water volume, and the rated power is the heating power corresponding to heating the rated water volume to a boiling state within the standard set time. Among them, the rated power can be set between 800W-2000W, for example, it can be 800W, 1000W, 1300w, 1700w or 2000W. The rated water volume can be set between 500ml-2000ml, for example, 500ml, 750ml, 1000ml, 1300ml, 1750ml or 2000ml. In some specific embodiments, the amount of water that can be added to the steam generating chamber ranges from 500ml to 2000ml, and the amount of water added can be 500ml, 750ml, 1000ml, 1300ml, 1750ml or 2000ml.

[0100] Further, obtaining the rated power and rated water volume of the cooking device includes:

[0101] Obtaining a preset water volume interval; wherein, there are at least two preset water volume intervals, and each preset water volume interval includes at least one water volume;

[0102] Match the corresponding preset water volume interval according to the actual water volume;

[0103] The corresponding rated power and the rated water volume are matched according to the preset water volume range.

[0104] It is understandable that, since it is necessary to ensure that the temperature changes of different water volumes tend to be consistent within a unit time, if a large water volume is used as the rated water volume, the corresponding rated power will also be a large power. In this case, when the actual water volume is a small water volume and the corresponding small power needs to meet the same heating time, the actual cooking time of the small water volume will be prolonged. Therefore, scale lines can be set in the water tank to divide the added water into at least two portions (i.e., preset water volume intervals), and the corresponding rated water volume and rated power are matched in each preset water volume interval. In this way, not only the heating time of a small water volume can be compatible, but also the correction of the judgment of the food quantity with different water volumes can be compatible.

[0105] For example, the preset water volume interval is determined according to the range of water that can be added to the steam generating chamber. The maximum and minimum values ​​of the water volume range are determined to be 2000ml and 500ml respectively. According to the maximum and minimum values ​​of the water volume range, the water volume difference is 1500ml. The water volume difference corresponding to the preset water volume interval is determined, for example, 250ml, then 500ml-2000ml of water can be divided into 6 preset water volume intervals, from small to large, respectively, 500ml-750ml, 750ml-1000ml, 1000ml-1250ml, 1250ml-1500ml, 1500ml-1750ml, 1750ml-2000ml. Among them, except for the sixth preset water volume interval, the remaining preset water volume intervals include the minimum endpoint value but not the maximum endpoint value; and for the sixth preset water volume interval, both the minimum endpoint value and the maximum endpoint value are included. For example, for the first preset water volume interval 500ml-750ml, the minimum endpoint value of 500ml is included, but the maximum endpoint value of 750ml is excluded; for the second preset water volume interval 750ml-1000ml, the minimum endpoint value of 750ml is included, but the maximum endpoint value of 1000ml is excluded; and so on, until the sixth preset water volume interval 1750ml-2000ml, the minimum endpoint value of 1750ml and the maximum endpoint value of 2000ml are included. This is just an example for illustration.

[0106] The preset water volume interval has a data mapping table relationship with the corresponding rated water volume and rated power, such as the fourth data mapping table. Therefore, when the actual water volume is matched to the corresponding preset water volume interval, the corresponding rated power and rated water volume can be determined by querying the fourth data mapping table, and then the second heating power corresponding to the actual water volume can be obtained.

[0107] Alternatively, when obtaining the second heating power, it can also be calculated using the aforementioned expression mCΔT=Pt, that is, the second heating power is: At this time, the cut-off temperature of different water volumes heated in the first temperature interval can be controlled to be the same, so that the temperature difference from the cut-off temperature of the first temperature interval to the boiling state is the same; at the same time, since the adjustment of the second heating power is intended to make the temperature rise change of different water volumes per unit time tend to be consistent, when the heating time and temperature change are the same, the corresponding second heating power can be obtained when the actual water volume is obtained.

[0108] Please continue reading Figure 3 and Figure 8 , the steaming control method also includes:

[0109] S30: After the liquid boils, controlling the heating element of the steam generating chamber to continue heating, and obtaining a second heating time in the second temperature range of the temperature in the cooking chamber;

[0110] S40: Determine the total cooking time according to the second temperature range and the second heating time.

[0111] The temperature of the liquid in the steam generating chamber and the temperature in the cooking chamber are detected by different temperature sensors. Figure 2 It can be seen that the temperature of the food will gradually rise after the water is heated to a boiling state to generate steam. Therefore, the temperature measurement in the steam generating cavity precedes the temperature measurement in the cooking cavity.

[0112] In actual use, the heating element of the steam generating chamber can be controlled to continue heating at the first heating power. It is understandable that the temperature sensor can be used to detect the water temperature in real time, and the boiling state can be reached when it reaches the boiling point. At the same time, since the second heating power corresponding to different amounts of water is different, if the second heating power is continued to be heated, the corresponding evaporation heat is different, which leads to changes in the temperature rise of the food. Therefore, after the water is heated to boiling at the second heating power, it is heated at the first heating power to maintain the continuous boiling of the water and ensure that the evaporation heat is consistent, so that the heat reaching the cooking chamber is consistent, further ensuring that the temperature rise curve of the food is basically consistent.

[0113] The second temperature interval also has its corresponding starting temperature and ending temperature. Specifically, the starting temperature of the second temperature interval is between 25°C and 50°C, for example, it can be 25°C, 35°C, 40°C or 50°C. The ending temperature of the second temperature interval is between 80°C and 100°C, for example, it can be 80°C, 85°C, 90°C, 95°C or 100°C. Since the temperature rise changes differently under the same heat for different portions of ingredients, the temperature rises slower under the same heat when the portion of ingredients is large, and the temperature rises faster under the same heat when the portion of ingredients is small. Therefore, the same second temperature interval can be determined to determine the time taken for different portions of ingredients to heat up in the same second temperature interval, which is recorded as the second heating time, so as to facilitate the subsequent matching of the corresponding total cooking time.

[0114] The second heating time is between 100s and 1200s. Since the food heats up relatively slowly, the time it takes for the food to heat up from the starting temperature of the second temperature interval to the cut-off temperature is relatively long. For example, the second heating time is 100s, 500s, 700s, 1000s or 1200s. The second temperature interval and the second heating time are determined in a manner similar to the first temperature interval and the second heating time, and are not described in detail here.

[0115] In summary, it can be seen that it is precisely because the temperature rise curves of different water amounts have been corrected in the previous stage that the influence of water amount on cooking time is eliminated as much as possible. Therefore, the corresponding total cooking time is determined according to the second heating time and the second temperature range here, which is convenient for accurately controlling the cooking time and ensuring that different amounts of ingredients can be cooked after the corresponding total cooking time, that is, adaptive control of the cooking time of different amounts of ingredients is achieved to avoid the problem of a large amount of undercooked ingredients and a small amount of overcooked ingredients. Among them, the total cooking time here refers to the time required from the time the cooking device receives the start command to the time the cooking is completed.

[0116] See also Figure 3 and Figure 7 Further, according to the second temperature range and the second heating time, determining the total cooking time includes:

[0117] S41: according to the second heating time in the second temperature range of the temperature in the cooking cavity, query the first data mapping table to determine the target cooking time expression; the first data mapping table includes a mapping relationship between the heating time and the cooking time expression;

[0118] S42: Determine the total cooking time according to the target cooking time expression and the second heating time.

[0119] Table 1

[0120]

[0121] In Table 1, each second heating time corresponds to a cooking time expression, and then corresponds to a total cooking time. The method of searching for corresponding data in the mapping table not only reduces the calculation time, but also improves the calculation accuracy, so as to facilitate faster and more accurate matching to the corresponding total cooking time. Referring to Table 1, when the second heating time is less than or equal to 99s, the corresponding target cooking time expression is: t3=12×t2; when the second heating time is greater than 99s and less than or equal to 385s, the corresponding target cooking time expression is: t3=7×t2+450. Therefore, the expression of the total cooking time t3 compared with the second heating time t2 can be: t3=at2+b. Among them, a and b are both constants, and a is greater than 0, and b is greater than or equal to 0.

[0122] Since different amounts of food require different heating times at the same temperature, a larger amount of food requires a longer heating time, and a smaller amount of food requires a shorter heating time. Therefore, the steaming control method further includes:

[0123] According to the second heating time in the second temperature range of the temperature in the cooking cavity, the second data mapping table is queried to determine the actual food portion level; the second data mapping table includes a mapping relationship between the heating time and the food portion level.

[0124] Among them, the first data mapping table and the second data mapping table can be separate tables, or they can be placed in the same table. As shown in Table 2 below, the first data mapping table and the second data mapping table are placed in the same table. In Table 2, each second heating time corresponds to a cooking time expression, each second heating time corresponds to an ingredient portion level, and each ingredient portion level corresponds to a cooking time expression. The method of searching for corresponding data through the mapping table not only reduces the calculation time, but also improves the calculation accuracy, making it easier to match the corresponding total cooking time and actual ingredient portion level more quickly and accurately.

[0125] Table 2

[0126]

[0127] Referring to Table 2, it can be seen that when the second heating time is less than or equal to 99s, the corresponding target cooking time expression is: t3=12×t2, and the corresponding food portion level is 1 to 2; when the second heating time is greater than 99s and less than or equal to 385s, the corresponding target cooking time expression is: t3=7×t2+450, and the corresponding food portion level is 3 to 8.

[0128] For example, if the second heating time corresponding to a certain amount of food heated in the second temperature range is 221s, then the corresponding total cooking time expression obtained by querying the first data mapping table is t3=7×t2+450, where a=7 and b=450. Therefore, when the second heating time is 221s, the corresponding total cooking time is: t3=7×221+450=1997s; by querying the second data mapping table, the corresponding food portion level is 5 when the second heating time is 221s. In this way, the total cooking time corresponding to the food portion level of 5 can be obtained; and, since only the second heating time needs to be obtained to match the corresponding total cooking time in time, adaptive control of cooking time for different amounts of food can be achieved, which improves the problem of a large number of undercooked food and a small number of overcooked food, and improves the cooking effect.

[0129] For another example, if the second heating time corresponding to heating a certain amount of food in the second temperature range is 99s, then the corresponding total cooking time expression obtained by querying the first data mapping table is t3=12×t2, where a=12 and b=0. Therefore, the total cooking time corresponding to the second heating time of 99s is: t3=12×99=1188s. At the same time, by querying the second data mapping table, the corresponding food portion level is 2 when the second heating time is 99s. In this way, the total cooking time corresponding to the food portion level of 2 can be obtained, and adaptive control of the cooking time of different food portions can be achieved, avoiding the problem of a large amount of undercooked food and a small amount of overcooked food, improving the cooking effect, and ensuring that food of different food portions can reach a better cooking state.

[0130] For another example, if the second heating time corresponding to heating a certain amount of food in the second temperature range is 385s, then the corresponding total cooking time expression obtained by querying the first data mapping table is t3=7×t2+450, where a=7 and b=450. Therefore, when the second heating time is 221s, the corresponding total cooking time is: t3=7×385+450=3145s. At the same time, by querying the second data mapping table, the corresponding food portion level when the second heating time is 385s is 8. In this way, the total cooking time corresponding to the food portion level of 8 is obtained, which is faster and more accurate, and the adaptive control of the cooking time of different food portions is realized to improve the cooking effect.

[0131] Alternatively, determining the total cooking time according to the second temperature range and the second heating time includes:

[0132] According to the second heating time, query the second data mapping table to determine the actual food portion level; the second data mapping table includes a mapping relationship between the heating time and the food portion level;

[0133] According to the actual ingredient portion level, query the third data mapping table to determine the target cooking time expression; the third data mapping table includes a mapping relationship between the ingredient portion level and the cooking time expression;

[0134] The total cooking time is determined according to the target cooking time expression and the second heating time.

[0135] Table 3

[0136] <![CDATA[Second heating duration t2 / s]]> Food Quantity Level W0 79 1 99 2 150 3 189 4 221 5 260 6 320 7 385 8

[0137] Table 4

[0138]

[0139] Among them, Table 3 is the second data mapping table, and Table 4 is the third data mapping table.

[0140] For example, if a certain amount of food is heated in the second temperature range, the corresponding second heating time is 260s. Then, by querying the second data mapping table, the corresponding food amount level is obtained as 6. Then, according to the food amount level 6, the third data mapping table is queried to obtain the corresponding total cooking time expression t3=7×t2+450. Substituting the aforementioned second heating time into the calculation, the total cooking time is obtained as: t3=7×260+450=2270s. In this way, the corresponding total cooking time can be matched when the food amount level is 6, thereby avoiding the problem of a large amount of food being undercooked and a small amount of food being overcooked.

[0141] It should be noted that the above Tables 1, 2, 3 and 4 all use egg custard as an example of ingredients, and different ingredients have different corresponding heating times.

[0142] In actual use, the third heating time and the second heating time corresponding to different food portions can be detected by changing different food portions, and then the actual food portions and the corresponding third heating time for achieving the best cooking effect can be fitted to obtain the above cooking time expression.

[0143] Please continue reading Figure 8 , exemplary, the steaming control method further includes:

[0144] S50: After determining the total cooking time, controlling the temperature in the cooking cavity to be maintained in a third temperature range;

[0145] S60: When the temperature in the cooking cavity is higher than the third temperature range, controlling the heating element of the steam generating cavity to stop heating;

[0146] S70: When the temperature in the cooking cavity is lower than the third temperature range, controlling the heating element of the steam generating cavity to start heating;

[0147] S80: The cooking is terminated when the total cooking time expires.

[0148] It can be understood that after the total cooking time is determined according to the above steps, the heating element of the steam generating chamber can be controlled to continue heating so that the temperature in the cooking chamber can always be in the third temperature range to ensure that there is sufficient heat in the cooking chamber. When the total cooking time is reached, the heating is stopped to end the cooking, at which point the cooking is completed and the ingredients are basically in the best cooking state.

[0149] The third temperature interval refers to maintaining the temperature of the food between the fifth temperature value and the sixth temperature value. In some specific embodiments, the fifth temperature value is between 80°C and 90°C, for example, it can be 80°C, 82.5°C, 85°C, 87.5°C or 90°C. The sixth temperature value is between 90°C and 100°C, for example, it can be 90°C, 92.5°C, 95°C, 97.5°C or 100°C.

[0150] In actual use, the heating element of the steam generating chamber can be controlled to heat at the first heating power so that the temperature in the cooking chamber is maintained within the third temperature range. When the temperature in the cooking chamber is heated to a value greater than the sixth temperature, the heating element of the steam generating chamber needs to stop heating; when the temperature is less than the fifth temperature, the heating element of the steam generating chamber continues to heat. Cooking ends when the total cooking time expires.

[0151] In summary, a steaming control method provided by an embodiment of the present application matches the corresponding second heating power according to different water volumes, so as to use the second heating power to heat the liquid in the steam generating chamber to a boiling state, and ensure that the temperature rise slopes of different water volumes in the same unit time are basically consistent, thereby promoting the consistency of the heat transferred to the cooking chamber, and eliminating the influence of different water volumes on the temperature rise slope of the food. Then, after the liquid boils, steam is used to act on the food. In this stage, the heating element of the steam generating chamber is controlled to heat in the second temperature range with the first heating power, and the second heating time taken for the food temperature to rise from the starting temperature of the second temperature range to the cut-off temperature is recorded, and then the total cooking time can be obtained according to the mapping relationship between the second heating time and the total cooking time. In this way, the influence of the amount of water on the cooking time is eliminated, which makes it easier to accurately control the cooking time, realize adaptive control of the cooking time for different food portions, and improve the cooking effect. Moreover, such an operation converts the influence of the food portion on the total cooking time into time changes. There is no need to obtain the actual amount of food. The corresponding total cooking time can be matched according to the second heating time in the second temperature range for different food portions. The operation is more convenient and simplifies the entire control process.

[0152] See also Figures 9 to 11 Another embodiment of the present application provides a cooking device, including a device body 100, a processor and a memory for storing a computer program, and the processor is configured to execute the computer program to implement each step in the above-mentioned steaming control method.

[0153] The processor of the cooking device is used to provide computing and control capabilities, and the memory of the cooking device includes a non-volatile storage medium and an internal memory. The non-volatile storage medium stores an operating system, a computer program, and a database. The internal memory provides an environment for the operation of the operating system and the computer program in the non-volatile storage medium. The database of the cooking device is used to store the aforementioned rated power, rated water volume, expressions, mapping tables, etc. The cooking device also includes a display screen, which can be a liquid crystal display screen or an electronic ink display screen. The input device of the cooking device can be a touch layer covered on the display screen, or a button, trackball, or touchpad provided on the cooking device housing.

[0154] Further, the device body 100 includes a steam generating chamber 121 and a cooking chamber 170 connected to the steam generating chamber 121, and the device body 100 also includes a first temperature sensor 141 for measuring the temperature of the steam generating chamber 121 and a second temperature sensor 142 for measuring the temperature of the cooking chamber 170. The first temperature sensor 141 and the second temperature sensor 142 are respectively connected to the processor, which can be an electrical signal or a wireless signal. The processor can execute a computer program to implement each step in the above-mentioned steaming control method according to the first temperature signal detected by the first temperature sensor 141 and the second temperature signal detected by the second temperature sensor 142.

[0155] The first temperature sensor 141 measures the temperature first, and the second temperature sensor 142 measures the temperature later.

[0156] In actual use, the device body 100 further includes a base 110, a steaming grid 130 and a steaming cover 160. A steam generator 120 is arranged in the base 110. The steam generator 120 is configured with a steam generating chamber 121 with an opening facing upward. The steaming grid 130 and the steaming cover 160 are sequentially arranged on the base 110. The steaming grid 130 and the steaming cover 160 jointly enclose a cooking chamber 170. The steaming grid 130 is configured with a plurality of through holes 132 arranged at intervals, and each through hole 132 connects the steam generating chamber 121 and the cooking chamber 170. The first temperature sensor 141 is arranged in the steam generating chamber 121, and is immersed in water after adding water to realize water temperature detection. The device body 100 further includes a water storage chamber 150 for supplying water to the steam generating chamber 121, and the water storage chamber 150 surrounds the outer peripheral side of the steam generating chamber 121. A support platform 151 is provided in the water storage chamber 150. The support platform 151 is located on the outer peripheral side of the steam generation chamber 121 and below the steaming rack 130. The steaming rack 130 is also configured with a through hole 131 connected to the cooking chamber 170. The second temperature sensor 142 is installed on the support platform 151 and is penetrated through the through hole 131. The support platform 151 is used to raise the second temperature sensor 142 to detect the temperature of the food in the cooking chamber; and, with such a setting, replacing the steaming rack 130 will not affect the assembly of the second temperature sensor 142, thereby reducing costs. Alternatively, the second temperature sensor can also be installed on the steaming rack.

[0157] Among them, the aforementioned cooking equipment can be an electric rice cooker, an electric steamer, a double steamer, etc.

[0158] Yet another embodiment of the present application provides a computer-readable storage medium having a computer program stored thereon, and when the computer program is executed by a processor, the steps in the above-mentioned steaming control method are implemented.

[0159] Those skilled in the art can understand that all or part of the processes in the above-mentioned embodiment methods can be completed by instructing the relevant hardware through a computer program, and the computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, any reference to the memory, database or other medium used in the embodiments provided in the present application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetoresistive random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. As an illustration and not limitation, RAM can be in various forms, such as static random access memory (SRAM) or dynamic random access memory (DRAM). The database involved in each embodiment provided in this application may include at least one of a relational database and a non-relational database. Non-relational databases may include distributed databases based on blockchains, etc., but are not limited to this. The processor involved in each embodiment provided in this application may be a general-purpose processor, a central processing unit, a graphics processor, a digital signal processor, a programmable logic device, a data processing logic device based on quantum computing, etc., but are not limited to this.

[0160] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0161] The above-described embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the patent application. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the scope of patent protection of the present application shall be subject to the attached claims.

Claims

1. A steaming control method for a cooking device, wherein the cooking device comprises a steam generating chamber and a cooking chamber connected to the steam generating chamber, wherein: The following steps are involved: Controlling the heating element of the steam generating chamber to heat at a first heating power, and obtaining a first heating time of the liquid in the steam generating chamber in a first temperature range; Determining a second heating power according to the first heating time, the first temperature range and the first heating power, and controlling the heating element of the steam generating chamber to heat with the second heating power until the liquid in the steam generating chamber reaches a boiling state; After the liquid boils, controlling the heating element of the steam generating chamber to continue heating, and obtaining a second heating time in the second temperature range when the temperature in the cooking chamber is within the second temperature range; The total cooking time is determined according to the second temperature interval and the second heating time.

2. The steaming control method according to claim 1, characterized in that: The determining the second heating power according to the first heating time, the first temperature range and the first heating power, and controlling the heating element of the steam generating chamber to heat with the second heating power comprises: According to the first temperature interval, determining a starting temperature and a stopping temperature corresponding to the first temperature interval; Determining a temperature difference according to the starting temperature and the ending temperature; determining an actual amount of water in the steam generating chamber according to the first heating time, the temperature difference and the first heating power; According to the actual water volume, a second heating power is determined, and the heating element of the steam generating chamber is controlled to perform heating at the second heating power.

3. The steaming control method according to claim 2, characterized in that: The determining the second heating power according to the actual water volume comprises: Obtaining the rated power of the heating element of the steam generating chamber and the rated water volume in the steam generating chamber; The second heating power is determined according to the actual water volume, the rated power and the rated water volume.

4. The steaming control method according to claim 3, characterized in that: The step of obtaining the rated power and rated water volume of the heating element of the steam generating chamber comprises: Obtaining a preset water volume interval; wherein, there are at least two preset water volume intervals, and each of the preset water volume intervals includes at least one water volume; Matching the corresponding preset water volume interval according to the actual water volume; The corresponding rated power and rated water volume are matched according to the preset water volume interval.

5. The steaming control method according to claim 1, characterized in that: The obtaining of a first heating time of the liquid in the steam generating chamber in the first temperature range comprises: According to the first temperature interval, determining a starting temperature and a stopping temperature corresponding to the first temperature interval; The first heating duration is determined according to the time corresponding to the starting temperature and the time corresponding to the ending temperature.

6. The steaming control method according to claim 1, characterized in that: After the liquid boils, controlling the heating element of the steam generating chamber to continue heating comprises: After the liquid boils, the heating element of the steam generating chamber is controlled to continue heating at the first heating power.

7. The steaming control method according to claim 1, characterized in that: Determining the total cooking time according to the second temperature interval and the second heating time includes: According to the second heating time in the second temperature range of the temperature in the cooking cavity, querying a first data mapping table to determine a target cooking time expression; the first data mapping table includes a mapping relationship between the heating time and the cooking time expression; The total cooking time is determined according to the target cooking time expression and the second heating time.

8. The steaming control method according to claim 1, characterized in that: Also includes: After determining the total cooking time, controlling the temperature in the cooking cavity to be maintained in a third temperature range; When the temperature in the cooking cavity is higher than a third temperature range, controlling the heating element of the steam generating cavity to stop heating; When the temperature in the cooking cavity is lower than a third temperature range, controlling the heating element of the steam generating cavity to start heating; When the total cooking time has expired, cooking is terminated.

9. A cooking device, characterized in that: The cooking device comprises: An equipment body (100), wherein the equipment body (100) comprises a steam generating chamber (121) and a cooking chamber (170) connected to the steam generating chamber (121); processor; memory for storing computer programs; Wherein, the processor is configured to execute the computer program to implement the steps in the steaming control method according to any one of claims 1 to 8.

10. The cooking device according to claim 9, characterized in that The device body (100) further comprises a first temperature sensor (141) for measuring the water temperature in the steam generating cavity (121), and a second temperature sensor (142) for measuring the temperature in the cooking cavity (170); The first temperature sensor (141) and the second temperature sensor (142) are respectively connected to the processor.

11. The cooking device according to claim 10, characterized in that The first temperature sensor (141) is arranged on the steam generating chamber (121); and / or a support platform (151) is arranged on the outer peripheral side of the steam generating chamber (121); the device body (100) further comprises a steaming grid (130); the steaming grid (130) is provided with a through hole (131) communicating with the cooking chamber (170); and the second temperature sensor (142) is arranged on the support platform (151) and is penetrated through the through hole (131).

12. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the steaming control method according to any one of claims 1 to 8 are implemented.

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