Control method of cooking equipment

Abstract

According to the control method of the cooking equipment, the cooking equipment comprises a cooking container, a cooking cover, a heating piece and a temperature measuring assembly, and the temperature measuring assembly is at least used for measuring temperature; the control method comprises controlling the cooking equipment to start a cooking mode; before the cooking mode is started or in the cooking mode, at least controlling the starting of the pre-checking mode is included; in the pre-detection mode, the temperature measuring assembly measures the temperature and feeds back a first initial temperature value before the heating element is controlled to start working, and after the heating element is controlled to start working, the temperature measuring assembly is controlled to measure the temperature and feed back the first temperature value to be compared with the first initial temperature value to form a first group of comparison results; and the controller judges whether the temperature measuring assembly and the liquid in the cooking cavity are in a mutual contact structure or not according to the first group of comparison results so as to control the state of the cooking mode. According to the scheme, the problems of inaccurate temperature measurement, low reliability and even failure of the sensor of the existing cooking equipment are solved, and the problem that the sensor blocks the cooking operation of a user is solved.

Description

Technical Field

[0001] The invention relates to the field of kitchen appliances, and in particular to a control method for cooking equipment. Background Art

[0002] Existing cooking devices, such as rice cookers, pressure cookers or steamers, are mainly used for cooking food materials, which may be rice, vegetables or meat. Among them, some cooking devices, in order to achieve precise temperature control to better control the cooking temperature of food materials, detect the temperature of the cooking liquid by setting a sensor, but the method of detecting temperature still has the following problems: first, the cooking device cannot determine whether the temperature measurement structure of the sensor is in contact with the liquid. When the liquid added by the user, i.e., water, is too little, or when the sensor is not placed in the liquid, the sensor will not be able to detect the liquid because it is not in contact with the liquid, which will lead to inaccurate temperature measurement or even failure of temperature measurement; second, the installation and placement structure of the sensor causes it to form a situation where it blocks the user from performing cooking operations, affecting the user from placing food materials, taking out food materials or adding liquid, making it inconvenient for the user to operate, and the user is also prone to bumping into the sensor, causing the sensor to be damaged; the above problems need to be further solved to improve the reliability and accuracy of the sensor temperature measurement, and at the same time improve the convenience of the user in cooking operations. Summary of the invention

[0003] The present invention aims to solve one of the technical problems in the above-mentioned related art at least to a certain extent.

[0004] To this end, the purpose of the present invention is to provide a control method for cooking equipment, mainly to solve the problems of inaccurate temperature measurement, low reliability and even failure of sensors in existing cooking equipment, and to solve the problem that sensors may block users from performing cooking operations.

[0005] The embodiment of the present invention provides a control method for a cooking device, wherein the cooking device comprises a cooking pot and a cooking cover, wherein the cooking pot is provided with a cooking cavity, and the cooking cover is used to open and close the cooking cavity; and further comprises a temperature measuring component, wherein the temperature measuring component is used at least to measure the temperature of liquid in the cooking cavity;

[0006] Also included is a heating element for heating the cooking vessel;

[0007] The following control methods are also included:

[0008] The control method includes controlling the cooking device to start a cooking mode;

[0009] Before starting the cooking mode or in the cooking mode, at least including a control start pre-check mode;

[0010] In the pre-check mode, at least a first set of comparison results is controlled to be formed, wherein the temperature measuring component measures the temperature and feeds back a first initial temperature value before the heating element is controlled to start working, and after the heating element is controlled to start working, the temperature measuring component measures the temperature and feeds back a first temperature value to compare with the first initial temperature value to form a first set of comparison results, and the controller determines whether the temperature measuring component and the liquid in the cooking cavity are in contact with each other based on the first set of comparison results, thereby controlling the state of the cooking mode.

[0011] The control method of the cooking device described above, in the pre-check mode, forms a first set of comparison results after a preset time T1, and determines whether the first temperature value is greater than the first initial temperature value in the first set of comparison results;

[0012] If yes, the controller first determines that the temperature measuring component and the liquid in the cooking cavity are in contact with each other, and the first temperature value fed back is the temperature value of the liquid under the contact temperature measurement structure. At this time, the controller can control the cooking mode to start or the controller can control the cooking mode to continue;

[0013] If not, it is determined that the temperature measuring component and the liquid in the cooking cavity are in a non-contacting structure at this time, and the controller controls not to start the cooking mode or controls the cooking mode to stop.

[0014] In the control method of the aforementioned cooking device, when it is determined under the first set of comparison results that the first temperature value is greater than the first initial temperature value, the controller controls the start of the cooking mode or controls the continuation of the cooking mode, controls the formation of the second set of comparison results in the cooking mode, and controls the state of the cooking mode according to the second set of comparison results.

[0015] In the control method of the cooking device, when it is determined that the first temperature value is greater than the first initial temperature value under the first set of comparison results, the first temperature value fed back by the temperature measuring component is compared with the first preset temperature value to form a second set of comparison results, and whether the first temperature value is greater than or equal to the first preset temperature value is determined in the second set of comparison results;

[0016] If yes, the controller determines for the second time that the temperature measuring component and the liquid in the cooking cavity are in contact with each other, and the controller controls to start the cooking mode or the controller controls the cooking mode to continue;

[0017] If not, the controller controls not to start the cooking mode or controls the cooking mode to stop, or the controller controls not to start the cooking mode and controls the sound module to feed back a prompt message or the controller controls the cooking mode to stop and controls the sound module to feed back a prompt message.

[0018] The control method of the aforementioned cooking device, in the cooking mode, when the temperature measuring component measures the temperature and feeds back a second temperature value, the second temperature value is compared with the second preset temperature value and the working state of the heating element is controlled according to the comparison result, so that the temperature value of the liquid in the cooking cavity is maintained at the second preset temperature value.

[0019] In the control method of the aforementioned cooking device, the cooking mode is set to a low-temperature cooking mode. In the low-temperature cooking mode, when the second temperature value is equal to the second preset temperature value, the heating element is controlled to perform an intermittent heating mode so that the temperature value of the liquid in the cooking cavity is maintained below the second preset temperature value and is always in a non-boiling state, wherein the second temperature value is set to be greater than the first temperature value, and the second preset temperature value is set to be less than or equal to 90 degrees.

[0020] In the control method of the aforementioned cooking device, when the cooking cover forms an open structure to the cooking cavity, the temperature measuring component is folded back on the cooking cover so that the temperature measuring component does not contact the liquid in the cooking cavity;

[0021] When the cooking cover forms a closing structure for the cooking cavity, the temperature measuring component is in a convex structure on the cooking cover to form a structure in which the temperature measuring component and the liquid in the cooking cavity are in contact with each other, so that the temperature measuring component can detect the temperature of the liquid in the cooking cavity;

[0022] The temperature measuring component is configured to be a structure that can be switched between a protruding structure and a folded structure.

[0023] In the control method of the cooking device described above, a flexible portion having a soft structure is provided on the temperature measuring component so that when the flexible portion is deformed, the temperature measuring component can switch between a convex structure and a folded structure;

[0024] Alternatively, the temperature measuring component is configured to be rotatably mounted on the cooking cover so that when the temperature measuring component rotates, it can switch between the protruding structure and the folded structure.

[0025] In the control method of the cooking device, when the temperature measuring component is in a convex structure, the temperature measuring component is in a convex structure extending toward the cooking cavity, and when the temperature measuring component is blocked by food, the temperature measuring component can be moved in a direction away from the food or in a direction toward the side wall of the cooking cavity to at least make the end position of the temperature measuring component away from the food;

[0026] When the cooking cover forms an open structure to the cooking cavity and the temperature measuring component is in a folded structure, the temperature measuring component is configured to have a structure that does not block the user from performing cooking operations on the cooking cavity.

[0027] The control method of the aforementioned cooking device sets the distance from the end position of the temperature measuring component to the side wall of the cooking cavity in the radial direction of the cooking cavity to be smaller than half of the distance from the end position of the temperature measuring component to the central axis position of the cooking cavity in the radial direction of the cooking cavity, so that the end position of the temperature measuring component is relatively far away from the food placed at the center position of the cooking cavity.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The temperature measuring component of the present solution realizes contact temperature measurement of the liquid in the cooking cavity, and the detected temperature is the actual cooking temperature of the food, thereby achieving the effect of accurate temperature measurement, which is beneficial to control the working state of the heating element based on the temperature detected by the temperature measuring component, thereby achieving the effect of accurate temperature control, so as to better improve the cooking effect of the food and improve the cooking taste.

[0030] The temperature measuring component of the present scheme can be used to detect and determine whether the temperature measuring component is in contact with the liquid in the cooking cavity under the protruding structure to realize contact temperature measurement, and to determine whether the temperature detected by the temperature measuring component is the temperature of the liquid, thereby ensuring that the temperature measuring component is a structure that performs contact temperature measurement on the liquid in the cooking mode, thereby improving the reliability of the temperature measuring component in contacting the liquid for temperature measurement, and improving the accuracy of detecting the liquid temperature, thereby preventing problems such as inaccurate temperature measurement and temperature measurement failure caused by the temperature measuring component not contacting the liquid.

[0031] This solution forms a first set of comparison results by comparing the first temperature value detected by the temperature measuring component with the first initial temperature value fed back by the temperature measuring component. The first set of comparison results can be used to reliably determine whether the temperature measuring component is in contact with liquid, thereby improving the reliability and accuracy of the judgment.

[0032] This solution also forms a second set of comparison results by comparing the first temperature value detected by the temperature measuring component with the first preset temperature value. The second set of comparison results can be used to reliably determine whether the temperature measuring component is in contact with liquid, thereby improving the reliability and accuracy of the judgment.

[0033] This solution realizes controlling the start of the cooking mode based on a structure that determines whether the temperature measuring component is in contact with liquid to perform temperature measurement, realizes the effect that the temperature measuring component is in contact with liquid to perform temperature measurement in the cooking mode, realizes the detection of the actual cooking temperature of the cooking, and then realizes controlling the state of the cooking mode based on the detected cooking temperature, and controls the working state of the heating element, and realizes the effects of precise temperature measurement and precise temperature control in the cooking mode.

[0034] The structural setting of the temperature measuring component of the present scheme enables the temperature measuring component to switch between a raised structure and a folded structure. The temperature measuring component can contact the liquid in the cooking cavity for contact temperature measurement under the raised structure. The temperature measuring component will not form a structure that blocks the user from performing cooking operations in the folded structure, so that the user will not collide with the temperature measuring component when performing cooking operations, thereby improving the reliability and safety of the temperature measuring component and at the same time improving the convenience of the user in performing cooking operations.

[0035] In this solution, the temperature measuring component can switch between a raised structure and a folded structure, so that when the cooking cover forms an open structure with respect to the cooking cavity and the user performs cooking operations, the user is not likely to collide with the temperature measuring component, which can effectively prevent the temperature measuring component from being damaged due to collision.

[0036] In this solution, the temperature measuring component can realize contact temperature measurement of the liquid in the cooking cavity, so that the detected temperature is the actual temperature of the cooking food, the detected temperature deviation is small, the temperature is more accurate, and the accuracy of the cooking temperature of the cooking food can be effectively improved, the effect of precise temperature control can be achieved, and it is beneficial to improve the cooked taste of the food.

[0037] The structure of the temperature measuring component in the present solution allows the temperature measuring component to be moved in a directional manner to move away from the food when the food blocks the temperature measuring component, thereby effectively preventing the temperature measuring component from entering the food or the food from adhering to the temperature measuring component, so that the end position of the temperature measuring component can effectively contact the liquid for temperature measurement, thereby improving the accuracy and reliability of temperature measurement.

[0038] The end position of the temperature measuring component of the present solution can effectively avoid being inserted into food materials, and can effectively prevent food materials from adhering to the end position of the temperature measuring component, thereby enabling the end position of the temperature measuring component to be effectively kept in a clean state, which not only makes the temperature detected by the temperature measuring component more accurate, but also makes the temperature measuring component easier to maintain and clean.

[0039] The position of the temperature measuring component of the present solution makes it difficult for it to contact the food in the cooking cavity when it is in a raised structure. The end position of the temperature measuring component is relatively close to the side wall of the cooking cavity, so that the end position of the temperature measuring component can effectively form a structure in direct contact with the liquid. At the same time, the end position of the temperature measuring component is not easy to contact the food, and the end position of the temperature measuring component can be effectively kept in a clean state, which not only makes the temperature detected by the temperature measuring component more accurate, but also makes the temperature measuring component easier to maintain and clean.

[0040] In this solution, the state of the low-temperature cooking mode can be controlled by the structure in which the temperature measuring component contacts the liquid for temperature measurement, and low-temperature cooking of meat ingredients can be achieved through the low-temperature cooking mode, thereby achieving the effects of precise temperature measurement and precise temperature control, which is beneficial to improving the low-temperature cooking effect of meat ingredients and improving the taste of low-temperature cooking. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 is an electrical connection diagram;

[0042] Figure 2 A schematic diagram of a temperature measuring component folded back on a cooking cover;

[0043] Figure 3 A schematic diagram of a structure in which a cooking cover forms a closing structure for a cooking cavity and a temperature measuring component is in a convex structure to perform contact temperature measurement on liquid in the cooking cavity;

[0044] Figure 4 A schematic diagram of a structure in which a cooking cover forms an opening structure for a cooking cavity and a temperature measuring component is in a folded structure so as not to block a user from performing cooking operations on the cooking cavity;

[0045] Figure numerals: 1-cooking equipment, 10-cooking cover, 20-cooking pot, 201-cooking cavity, 30-heating element, 40-temperature measuring component, 401-temperature measuring element, 402-main body, 50-controller. DETAILED DESCRIPTION

[0046] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further described below in conjunction with specific embodiments.

[0047] Embodiment: The control method of the cooking device of the present invention is as follows: Figures 1 to 4 As shown in the structure, the cooking device 1 is mainly used to realize the cooking process of food ingredients, among which meat food ingredients can be preferably processed to achieve the low-temperature cooking process effect of the meat food ingredients, and to achieve the effects of precise temperature measurement and precise temperature control during the low-temperature cooking process, which can effectively improve the low-temperature cooking effect of the food ingredients.

[0048] The control method of a cooking device 1 is provided, wherein the cooking device 1 comprises a cooking pot 20 and a cooking cover 10, wherein the cooking pot 20 is provided with a cooking cavity 201, wherein the cooking cavity 201 is used to hold food and liquid, wherein the liquid is water, and the cooking cover 10 is used to open and close the cooking cavity 201, wherein the cooking cover 10 can be provided with a rotatable mounting structure, such as the cooking cover 10 can be rotatably or swingably mounted on a cooking base, wherein a mounting cavity is provided in the cooking base for mounting and placing the cooking pot 20, and when the cooking cover 10 is subjected to an external force to perform a rotational movement, an opening structure and a closing structure of the cooking cavity 201 can be formed, wherein when the cooking cover 10 forms an opening structure of the cooking cavity 201, a user can perform cooking operations on the cooking cavity 201, and when the cooking cover 10 forms a closing structure of the cooking cavity 201, a cooking operation can be controlled at this time. The cooking device 1 starts working to perform cooking, and also includes a temperature measuring component 40 and a heating element 30. The temperature measuring component 40 is installed on the cooking cover 10 for temperature measurement. The heating element 30 is located on the outside of the cooking chamber 20 for heating. The heating element 30 can be set as a heating plate, an electromagnetic coil plate, etc. The temperature measuring component 40 is mainly installed on the cooking cover 10 to perform synchronous rotation with the cooking cover 10, so that the temperature measuring component 40 enters the cooking cavity 201 or separates from the cooking cavity 201, thereby realizing the temperature measurement effect of the temperature measuring component 40 on the liquid in the cooking cavity 201. The cooking device 1 adjusts the working state based on the temperature of the liquid detected by the temperature measuring component 40, thereby realizing effective cooking of the ingredients based on accurate temperature measurement, improving the cooking taste of the ingredients, and improving the user experience.

[0049] Also includes a heating element 30 for heating the cooking vessel 20;

[0050] The following control methods are also included:

[0051] The control method includes controlling the cooking device 1 to start a cooking mode;

[0052] Before starting the cooking mode or in the cooking mode, at least including a control start pre-check mode;

[0053] In the pre-check mode, at least a first set of comparison results is controlled to be formed, wherein the temperature measuring component 40 measures the temperature and feeds back a first initial temperature value before the heating element 30 is controlled to start working, and after the heating element 30 is controlled to start working, the temperature measuring component 40 measures the temperature and feeds back a first temperature value to compare with the first initial temperature value to form a first set of comparison results, and the controller 50 determines whether the temperature measuring component 40 and the liquid in the cooking cavity 201 are in contact with each other according to the first set of comparison results, thereby controlling the state of the cooking mode.

[0054] Specifically, the first group of comparison results is mainly formed in the pre-check mode. The first group of comparison results is mainly to compare the first initial temperature value fed back by the temperature measuring component 40 with the first temperature value fed back by it, so as to judge whether the temperature measuring component 40 detects the temperature value of the liquid and whether the temperature value of the liquid is in a state of heating. It can be understood that when the heating element 30 does not heat the liquid, the temperature measuring component 40 does not heat up at this time, and the temperature value fed back by the temperature measuring component 40 is the first initial temperature value. When the heating element 30 starts heating, the temperature measuring component 40 will measure the temperature and feed back the first temperature value. The first group of comparison results is formed by comparing the first temperature value and the first initial temperature value, and then based on the first group of comparison results, it is judged whether the temperature measuring component 40 is in contact with the liquid, and then it is judged whether the first temperature value is the temperature value of the liquid, so as to control the state of the cooking mode.

[0055] The states of the cooking modes include start, stop, continue, stop, etc.

[0056] Specifically, in the pre-check mode, the first group of comparison results is formed after a preset time T1. After the preset time T1 after the heating element 30 starts heating, the heating element 30 heats the liquid in this process, which causes the temperature of the liquid to continue to rise. A first group of comparison results is formed during the heating process. In the first group of comparison results, it is determined whether the first temperature value is greater than the first initial temperature value. By comparing the first initial temperature value with the first temperature value, it is determined whether the liquid transfers the temperature to the temperature measuring component 40 during the heating process, and then it is determined whether the temperature measuring component 40 contacts the liquid to measure the temperature, so as to control the state of the cooking mode according to the first group of comparison results.

[0057] For the first group of comparison results, if yes, the controller 50 determines for the first time that the temperature measuring component 40 and the liquid in the cooking cavity 201 are in contact with each other. It can be understood that in the process of heating the liquid, the temperature of the liquid is transferred to the temperature measuring component 40. The temperature measuring component 40 and the liquid are in contact with each other so that the temperature of the liquid is transferred to the temperature measuring component 40, and the liquid temperature detected by the temperature measuring component 40 is the first temperature value, which is greater than the first initial temperature value. Under the contact temperature measurement structure, the first temperature value fed back is the temperature value of the liquid, which is the actual cooking temperature value. At this time, the controller 50 can control the start of the cooking mode or the controller 50 can control the cooking mode to continue; in the cooking mode, the temperature measuring component 40 forms a structure for contact temperature measurement of the liquid in the cooking cavity 201.

[0058] For the first group of comparison results, if no, it is determined that the temperature measuring component 40 and the liquid in the cooking cavity 201 are not in contact with each other. It can be understood that in the process of heating the liquid, the temperature of the liquid is not transmitted to the temperature measuring component 40, which causes the temperature detected by the temperature measuring component 40 to be not the temperature of the liquid, resulting in the first temperature value being less than or equal to the first initial temperature value. At this time, it can be determined that the temperature measuring component 40 does not contact the liquid for temperature measurement, and the temperature detected by the temperature measuring component 40 is the air temperature in the cooking cavity 201. At this time, the controller 50 controls not to start the cooking mode or the controller 50 controls the cooking mode to stop.

[0059] Specifically, with respect to the temperature value information part of the temperature measurement feedback from the temperature measuring component 40, and the comparison result part, after the preset time length T1, if the first temperature value fed back by the temperature measuring component 40 is less than or equal to the first initial temperature value, it can be determined that the temperature measuring component 40 has not contacted the liquid, resulting in the temperature generated by the liquid in the cooking cavity 201 during the heating process not being transmitted to the temperature measuring component 40. At this time, the temperature measuring component 40 is in an air state to detect the temperature of the air in the cooking cavity 201, rather than contacting the liquid to detect the temperature. Therefore, it can be determined that the temperature measuring component 40 does not constitute a structure in contact with the liquid in the cooking cavity 201, and does not form a contact temperature measurement structure. At this time, the first temperature value is not the temperature value of the liquid in the cooking cavity 201, but the temperature value of the air. It can also be understood that after the preset time length T1, if the first temperature value fed back by the temperature measuring component 40 is less than or equal to the first initial temperature value, it can be determined that the temperature measuring component 40 has not contacted the liquid, and the temperature generated by the liquid in the cooking cavity 201 during the heating process is not transmitted to the temperature measuring component 40. When a temperature value is greater than the first initial temperature value, it can be determined that the temperature measuring component 40 is in contact with the liquid, so that the temperature generated by the liquid in the cooking cavity 201 during the heating process is transmitted to the temperature measuring component 40. At this time, the temperature measuring component 40 achieves a heating effect in the state of contacting the liquid, so that the first temperature value satisfies and is greater than the first initial temperature value. Therefore, it can be determined that the temperature measuring component 40 and the liquid in the cooking cavity 201 are in contact with each other for contact temperature measurement, and the first temperature value is the temperature value of the liquid in the cooking cavity 201; that is, based on the first temperature value fed back by the temperature measuring component 40, it can be determined whether the temperature measuring component 40 is in contact with the liquid in the cooking cavity 201. When the temperature measuring component 40 is in contact with the liquid, the temperature measuring component 40 can effectively detect the temperature of the liquid, that is, the actual cooking temperature, so as to control the state of the cooking mode based on the temperature of the liquid.

[0060] Among them, when it is determined that the temperature measuring component 40 is in contact with the liquid for contact temperature measurement, the cooking mode can be controlled to start or the cooking mode can be controlled to continue. In the cooking mode, the temperature measuring component 40 performs contact temperature measurement on the liquid to achieve the effect of accurate temperature measurement and accurate temperature control.

[0061] When it is determined that the temperature measuring component 40 and the liquid are not in contact with each other, the cooking mode can be controlled not to be started or the cooking mode can be controlled to be stopped.

[0062] Optionally, the size of the preset time T1 is affected by the heating power of the heating element 30 and the amount of water in the cooking chamber 201. In this embodiment, when the heating power of the heating element 30 is set to 1200 watts to 2000 watts, the preset time T1 is set to be in the range of 25 seconds to 100 seconds. After the cooking device 1 works for the preset time T1, the temperature measuring component 40 detects the temperature and feeds back a first temperature value. Under the above definition, the first temperature value is compared with the first initial temperature value to determine whether the temperature detected by the temperature measuring component 40 has risen from the first initial temperature value to the first temperature value, thereby determining whether the temperature measuring component 40 is in contact with the liquid.

[0063] Among them, the first initial temperature value is mainly affected by the ambient temperature of the cooking device 1. For example, the first initial temperature value can generally be less than 40 degrees. When the temperature measuring component 40 contacts the liquid, the first initial temperature value is the initial temperature value of the liquid. When the temperature measuring component 40 does not contact the liquid, the first initial temperature value is the initial temperature value of the air in the cooking cavity 201.

[0064] In the present solution, in order to further improve the accuracy of the judgment result of whether the temperature measuring component 40 contacts the liquid, when it is judged under the first set of comparison results that the first temperature value is greater than the first initial temperature value, the controller 50 controls to start the cooking mode or controls the cooking mode to continue, that is, based on the judgment result of the first set of comparison results, the cooking mode is controlled to start or the cooking mode is continued. At this time, when the cooking mode is started, the second set of comparison results are controlled to form in the cooking mode, and the state of the cooking mode is controlled according to the second set of comparison results, so as to further judge whether the temperature measuring component 40 contacts the liquid under the second set of comparison results, so as to achieve the effect of forming a double judgment on whether the temperature measuring component 40 contacts the liquid, and ensure that the cooking mode can be controlled to continue under the state that the temperature measuring component 40 contacts the liquid, and thus the food can be cooked under the state that the temperature measuring component 40 is accurately measured. The continuous cooking mode ensures that the temperature of the temperature measuring component 40 is controlled to measure in real time in the cooking mode to achieve the cooking effect of accurate temperature control of the food.

[0065] Specifically, it also includes forming a second group of comparison results and then judging whether the temperature measuring component 40 is in contact with the liquid for temperature measurement based on the second group of comparison results. Specifically, when it is judged under the first group of comparison results that the first temperature value is greater than the first initial temperature value, the first temperature value fed back by the temperature measuring component 40 is compared with the first preset temperature value pre-set in the controller 50 to form a second group of comparison results. In the second group of comparison results, it is judged whether the first temperature value is greater than or equal to the first preset temperature value, thereby achieving the effect of forming a double judgment through the first group of comparison results and the second comparison results. Through the second group of comparison results, it is further judged whether the temperature measuring component 40 is indeed in contact with the liquid, thereby further controlling the state of the cooking mode.

[0066] For the second group of comparison results, if yes, the controller 50 determines for the second time that the temperature measuring component 40 and the liquid in the cooking cavity 201 are in contact with each other. At this time, the controller 50 controls to start the cooking mode or the controller 50 controls the cooking mode to continue; that is, if the first temperature value is greater than or equal to the first preset temperature value, it can be further judged under the result judged under the first group of comparison results to achieve a double judgment effect on whether the temperature measuring component 40 contacts the liquid, and it is judged that the temperature measuring component 40 is indeed in contact with the liquid. The contact temperature measurement effect of the temperature measuring component 40 on the liquid is achieved. At this time, the cooking mode can be controlled to start or the cooking mode can be controlled to continue. It can be understood that if the first temperature value is greater than the first preset temperature value, it means that after the heating element 30 heats the liquid, the temperature of the liquid is transferred to the temperature measuring component 40, so that the temperature of the temperature measuring component 40 continues to rise, thereby achieving the first temperature value being greater than the first preset temperature value. It can be judged that the temperature measuring component 40 is in contact with the liquid to perform a temperature transfer effect, and the contact temperature measurement effect of the temperature measuring component 40 is achieved.

[0067] For the second group of comparison results, if no, the controller 50 controls not to start the cooking mode or controls the cooking mode to stop, or controls not to start the cooking mode and controls the sound module to feedback a prompt message or controls the cooking mode to stop and controls the sound module to feedback a prompt message; that is, if the first temperature value is less than the first preset temperature value, it means that the temperature of the liquid is not transmitted to the temperature measuring component 40 after the heating element 30 heats the liquid, so that the temperature of the temperature measuring component 40 does not continue to rise, and then it can be judged that the temperature measuring component 40 does not contact the liquid for contact temperature measurement, resulting in the first temperature value being less than the first preset temperature value. At this time, the state of the cooking mode can be controlled to at least include not starting the cooking mode or stopping the cooking mode, wherein the sound module can be a buzzer to send an alarm sound to remind the user, or a voice device to send a voice to remind the user, mainly to remind the user to determine that the water in the cooking pot 20 is too little, and to add additional water to the cooking pot 20, so that the water level in the cooking pot 20 can form a structure of mutual contact with a part of the end position of the temperature measuring component 40.

[0068] Optionally, in the present embodiment, when the heating power of the heating element 30 is set to 1200 watts to 2000 watts, the size of the first preset temperature value is affected by the heating power of the heating element 30 and the amount of water in the cooking chamber 201. Under the above definition, the first preset temperature value is set to be in the range of 45 degrees to 65 degrees. The first temperature value is compared with the first preset temperature value to determine whether the temperature measuring component 40 is in contact with the liquid.

[0069] Optionally, it can also be set that when the first temperature value is judged to be greater than the first initial temperature value under the first group of comparison results and the preset time T2 has passed after the heating element 30 starts heating, the temperature measuring component 40 will feedback the first temperature value. At this time, the first temperature value and the first preset temperature value are compared to ensure that the temperature measuring component 40 feeds back the first temperature value after the heating element 30 starts heating for a certain period of time, so that the first temperature value is the temperature value fed back by the temperature measuring component 40 during the process of heating the liquid.

[0070] Optionally, the preset time length T2 is set in the range of 40 seconds to 150 seconds. During the preset time length T2, the heating element 30 heats the liquid so that the temperature of the liquid rises. At this time, the liquid has a certain temperature value.

[0071] In the present solution, in the cooking mode, when the temperature measuring component 40 measures the temperature and feeds back the second temperature value, the second temperature value is compared with the second preset temperature value and the working state of the heating element 30 is controlled according to the comparison result, so that the temperature value of the liquid in the cooking cavity 201 is maintained at the second preset temperature value; in the cooking mode, the heating element 30 continues to heat the liquid in the cooking chamber 20, and the liquid continues to heat up. During the process of the liquid heating up, the temperature measuring component 40 measures the temperature of the liquid and feeds back the second temperature value, and the second temperature value is compared with the second preset temperature value preset in the controller 50. The controller 50 controls the working state of the heating according to the comparison result, so as to achieve the desired effect. This allows the temperature of the liquid to be maintained at the second preset temperature value, thereby achieving a constant temperature cooking effect on the food, preventing the temperature of the liquid from being too high and affecting the cooking taste of the food, and preventing the liquid from boiling when the temperature is raised, and controlling the working state of the heating element 30 based on the second preset temperature value, so that the temperature of the liquid can be maintained at the second preset temperature value for cooking the food, wherein the working state of the heating element 30 includes starting heating, stopping heating, continuous heating, intermittent heating, increasing or reducing power heating, etc., and then controlling the temperature of the liquid in the cooking cavity 201 based on controlling the working state of the heating element 30 to achieve a precise temperature control effect.

[0072] Specifically, the cooking mode is set to a low-temperature cooking mode, and the low-temperature cooking mode is used to achieve low-temperature cooking of ingredients, mainly meat ingredients, to meet the user's low-temperature cooking needs for the cooking device 1. In the low-temperature cooking mode, when the second temperature value is equal to the second preset temperature value, the heating element 30 is controlled to perform an intermittent heating mode so that the temperature value of the liquid in the cooking cavity 201 is maintained at the second preset temperature value and is always in a non-boiling state, wherein the second temperature value is set to be greater than the first temperature value, and the second preset temperature value is set to be less than or equal to 90 degrees; as the heating element 30 continues to heat up, the temperature of the liquid in the cooking cavity 201 will continue to rise, and the temperature of the liquid will be transmitted to the temperature measuring component 40, and the temperature measuring component 40 will feedback the second temperature value in the low-temperature cooking mode, and the second temperature value is the actual cooking temperature. When the second temperature value is equal to the second preset temperature value pre-set in the controller 50, it means that the temperature of the liquid in the cooking cavity 201 has reached the second preset temperature value, and the corresponding control heating element 30 performs intermittent heating mode. In the intermittent heating mode, the heating element 30 stops heating for a period of time, then starts heating for a period of time, and then stops heating for a period of time, to achieve a continuous cycle between starting heating and stopping heating, so that the temperature of the liquid in the cooking cavity 201 can be maintained at the second preset temperature value, achieving a constant temperature and low-temperature cooking effect for the food. The second preset temperature value is set to be less than or equal to 90 degrees or 85 degrees. At the second preset temperature value, the liquid in the cooking cavity 201 is always in a non-boiling state, so as to achieve a low-temperature cooking effect for the food without boiling the liquid.

[0073] Optionally, the second preset temperature value is set to be less than or equal to 80 degrees, wherein the second preset temperature value can be set to different temperature values ​​according to different ingredients, so as to match different ingredients for low-temperature cooking.

[0074] In this solution, for the structural part of the cooking device 1, the temperature measuring component 40 realizes the effect of switching between the protruding structure and the folded structure. When in the protruding structure, the liquid in the cooking pot 20 can be contact-measured. When in the folded structure, the temperature measuring component 40 will not form a structure that blocks the user from performing cooking operations on the cooking cavity 201. The specific structure is as follows:

[0075] When the cooking cover 10 is in an open structure with respect to the cooking cavity 201, the temperature measuring component 40 is in a folded structure on the cooking cover 10 so that the temperature measuring component 40 does not contact the liquid in the cooking cavity 201. When the cooking cover 10 is opened, the cooking cover 10 drives the temperature measuring component 40 to separate from the cooking cavity 201 and enter the external space of the cooking pot 20, so that the temperature measuring component 40 cannot contact the liquid in the cooking cavity 201, so that the temperature measuring component 40 and the liquid do not contact each other. At the same time, the temperature measuring component 40 is formed in a folded structure on the cooking cover 10, so that the temperature measuring component 40 does not constitute a protruding structure relative to the bottom end surface of the cooking cover 10, but constitutes a folded structure to be folded and placed on the cooking cover 10. 0; when the cooking cover 10 forms a closing structure for the cooking cavity 201, the temperature measuring component 40 is in a convex structure on the cooking cover 10 to form a structure in which the temperature measuring component 40 and the liquid in the cooking cavity 201 are in contact with each other, so that the temperature measuring component 40 can detect the temperature of the liquid in the cooking cavity 201. When the cooking cover 10 is closed, the temperature measuring component 40 rotates with the cooking cover 10 to enter the cooking cavity 201 from the external space of the cooking chamber 20, thereby realizing a structure in contact with the liquid in the cooking cavity 201. Under the contact structure, a contact temperature measurement effect is formed. The cooking device 1 can control the working state based on the temperature measurement structure to achieve a cooking effect of precise temperature control of the food.

[0076] Among them, the temperature measuring component 40 is configured to be switchable between a raised structure and a folded structure, that is, when the temperature measuring component 40 is needed to contact the liquid for temperature measurement, the temperature measuring component 40 will switch and deform from the folded structure to the raised structure; when the temperature measuring component 40 is not needed to contact the liquid for temperature measurement, the temperature measuring component 40 will switch and deform from the raised structure to the folded structure, so that the temperature measuring component 40 is in the folded structure to facilitate the user to perform cooking operations on the cooking cavity 201, such as adding water, adding ingredients, stirring, putting in or taking out ingredients and other cooking operations.

[0077] The switching structure of the temperature measuring component 40 between the protruding structure and the folded structure can be specifically configured as follows:

[0078] In the first structural mode, a flexible portion with a soft structure is provided on the temperature measuring component 40 so that when the flexible portion is deformed, the temperature measuring component 40 can switch between a convex structure and a folded structure. The flexible portion can be set to a soft and deformable structure, or a soft and deformable structure that can reset and rebound under deformation. When the user applies an external force to the temperature measuring component 40, the flexible portion of the temperature measuring component 40 is deformed so that the temperature measuring component 40 is bent from a convex structure and gradually folded to form a folded structure. Under the folded structure of the temperature measuring component 40, when the user applies an external force again, the temperature measuring component 40 can be deformed from the folded knot to a convex structure. Alternatively, when the force applied to the temperature measuring component 40 disappears, the flexible portion is elastically reset and deformed to switch from the folded structure to a convex structure. This can achieve the switching effect of the temperature measuring component 40 between the convex structure and the folded structure.

[0079] Among them, a clamping structure can be set between the cooking cover 10 and the temperature measuring component 40, so that the temperature measuring component 40 is clamped on the cooking cover 10 in the folded structure and maintained in the folded structure. When the temperature measuring component 40 is separated from the clamping structure, the temperature measuring component 40 can be switched from the folded structure to a protruding structure; or a magnetic attraction structure can be set, such as a magnetic part is set on the cooking cover 10 to generate a magnetic attraction force on the temperature measuring component 40 to magnetically attract the temperature measuring component 40 to the cooking cover 10 and maintain it in the folded structure.

[0080] In the second structural mode, the temperature measuring component 40 is set to be rotatably mounted on the cooking cover 10 so that when the temperature measuring component 40 rotates, it can switch between the protruding structure and the folded structure. The upper end of the temperature measuring component 40 is rotatably mounted on the cooking cover 10, so that the temperature measuring component 40 can perform independent rotational movement relative to the cooking cover 10. For the power of the rotational movement of the temperature measuring component 40, a motor can be set to provide power for driving, or the user can manually apply an external force to drive it, both of which can achieve the switching effect of the temperature measuring component 40 forming a switching effect between the protruding structure and the folded structure through rotational movement.

[0081] In order to further improve the accuracy and stability of the temperature measurement by the temperature measuring component 40 and prevent the end position of the temperature measuring component 40 from being blocked by the adhesion or contact of the food, in this solution, when the temperature measuring component 40 is in a convex structure, the temperature measuring component 40 is in a convex structure extending toward the cooking cavity 201, and when the temperature measuring component 40 is blocked by the food, the temperature measuring component 40 can be moved in a direction away from the food or in a direction toward the side wall of the cooking cavity 201 to at least make the end position of the temperature measuring component 40 away from the food; a part of the main body of the temperature measuring component 40 can be set to be soft and deformable In the structure, when the cooking cover 10 is used to cover and close the cooking cavity 201, the end of the temperature measuring component 40 contacts the food. At this time, the food forms a blocking force, and under the action of the blocking force, the end of the temperature measuring component 40 is moved toward the side wall of the cooking cavity 201 to at least keep the end of the temperature measuring component 40 away from the food. This can prevent the food from adhering to the end of the temperature measuring component 40, ensure that the end of the temperature measuring component 40 is kept in a clean state and kept in direct contact with the liquid for temperature measurement, thereby improving the accuracy and stability of temperature measurement.

[0082] In the present embodiment, when the cooking cover 10 forms an open structure with respect to the cooking cavity 201 and the temperature measuring component 40 is in a folded structure, the temperature measuring component 40 is configured to be a structure that does not block the user from performing cooking operations on the cooking cavity 201. When the cooking cover 10 forms an open structure with respect to the cooking cavity 201, the temperature measuring component 40 is set to be in a folded structure. At this time, the temperature measuring component 40 is in a folded structure relative to the bottom end surface of the cooking cover 10 and does not form a convex structure. In this way, the temperature measuring component 40 does not form a structure that blocks the user from performing cooking operations on the cooking cavity 201. It can be understood that if the temperature measuring component 40 is in a convex structure when the cooking cover 10 forms an open structure with respect to the cooking cavity 201, the temperature measuring component 40 will form a structure that blocks the user from manually performing cooking operations on the cooking cavity 201, making it inconvenient for the user to perform cooking operations, and at the same time, it is easy to form a collision effect on the temperature measuring component 40, which is easy to cause the temperature measuring component 40 to be damaged by collision, resulting in reduced safety and stability of the temperature measuring component 40.

[0083] In the present solution, with respect to the position setting portion of the temperature measuring component 40, in order to further prevent the temperature measuring component 40 from being adhered to or contacting the food, and in order to further improve the accuracy of the temperature measuring component 40 in measuring the temperature, it is mainly set that the distance from the end position of the temperature measuring component 40 in the radial direction of the cooking cavity 201 to the side wall surface of the cooking cavity 201 is less than half of the distance from the end position of the temperature measuring component 40 in the radial direction of the cooking cavity 201 to the central axis position of the cooking cavity 201, so that the end position of the temperature measuring component 40 is relatively far away from the food placed at the center position of the cooking cavity 201, and the end position of the temperature measuring component 40 is relatively close to the side wall surface position of the cooking cavity 201, forming a position relatively far away from the center of the cooking cavity 201. As for the structure of the position where the axis is located, it can be understood that when food is added into the cooking cavity 201, the food is generally placed at the position where the central axis of the cooking cavity 201 is located or at a position near the position where the central axis is located. In this scheme, the position where the temperature is measured at the end position of the temperature measuring component 40 is relatively far away from the central axis position of the cooking cavity 201, so that when the cooking cover 10 is used to cover and close the cooking cavity 201, the temperature measuring component 40 is not easy to be inserted into or contact the food, which can ensure that the temperature measuring component 40 will not be blocked by the adhesion or contact of the food. In this way, the end position of the temperature measuring component 40 can be kept in a relatively clean state to contact the liquid for temperature measurement, which greatly improves the accuracy and reliability of the temperature measurement by the temperature measuring component 40.

[0084] It is understandable that when the end position of the temperature measuring component 40 contacts the food, the food will form an adhesion or contact effect on the end position of the temperature measuring component 40, causing the temperature detected by the end position of the temperature measuring component 40 to be affected by the food, resulting in a temperature measurement deviation problem. The end position of the temperature measuring component 40 is kept in a clean state for temperature measurement, which not only makes the temperature measurement more accurate, but also makes the temperature measuring component 40 easier to maintain and clean, and the temperature measuring component 40 will not be blocked by the blocking force due to contact with the food, resulting in collision damage, thereby improving the safety and reliability of the temperature measuring component 40.

[0085] Optionally, the distance from the end position of the temperature measuring component 40 to the side wall of the cooking cavity 201 in the radial direction of the cooking cavity 201 is set to be smaller than one third of the distance from the end position of the temperature measuring component 40 to the central axis position of the cooking cavity 201 in the radial direction of the cooking cavity 201. At this time, the end position of the temperature measuring component 40 is relatively farther away from the central axis position of the cooking cavity 201, and further relatively closer to the side wall position of the cooking cavity 201, so that the probability of the temperature measuring component 40 contacting the food is smaller, and the accuracy and stability of the temperature measurement of the temperature measuring component 40 are better improved.

[0086] In this solution, since the cooking mode is a low-temperature cooking mode, the liquid in the cooking cavity 201 will not boil, so that the food in the cooking cavity 201 will remain in the current position and will not move. The food will not move and contact the end position of the temperature measuring component 40 due to the boiling of the liquid. It can also ensure that the end position of the temperature measuring component 40 can always contact the liquid for temperature measurement, effectively eliminating the interference of the food on the temperature measurement of the temperature measuring component 40 and eliminating the problem of temperature measurement deviation.

[0087] In the present solution, the specific structural part of the temperature measuring component 40 includes a temperature measuring part 401, and the temperature measuring part 401 is configured to be composed of a metal material, such as a stainless steel material. The end position of the temperature measuring part 401 is configured as the end position of the temperature measuring component 40, and the end position of the temperature measuring part 401 contacts the liquid in the cooking cavity 201 to achieve a temperature measurement effect on the liquid.

[0088] Among them, in this scheme, the temperature measuring component 40 also includes a main body 402, and the main body 402 is connected to the temperature measuring component 401. The main body 402 is configured to be a structure for switching between the folded structure and the protruding structure, and drives the temperature measuring component 401 to perform synchronous movement to achieve switching between the protruding structure and the folded structure. The flexible part can be set on the main body 402, or the main body 402 can be set to a structure that is rotatably mounted on the cooking cover 10, so that the main body 402 can achieve rotational movement when subjected to external force such as manual operation force of the user to form a switching effect between the folded structure and the protruding structure.

[0089] Among them, the temperature measuring component 40 is electrically connected to the controller 50, mainly the temperature measuring component 401 is electrically connected to the controller 50, to realize signal feedback transmission between the controller 50, and the heating component 30 is also electrically connected to the controller 50, so that the controller 50 controls the working state of the heating component 30 based on the information feedback received from the temperature measuring component 401, such as the heating component 30 starts heating, stops heating, performs intermittent heating, etc., so as to achieve precise temperature control effect in the cooking mode.

[0090] In this solution, in the low-temperature cooking mode, the temperature of the liquid in the cooking cavity 201 is mainly controlled to be maintained at a temperature point below 90 degrees or 85 degrees. Specific temperature points can be set according to different ingredients to achieve a low-temperature cooking effect for meat ingredients, which can be beef, chicken, etc.

[0091] The cooking device 1 of the present solution can be a rice cooker, a pressure cooker, a steamer, etc. It only needs to have the function of steaming and configure the present solution to set structures such as the temperature measuring component 40 to achieve the low-temperature cooking function of the cooking device 1.

[0092] Working principle: In this scheme, the cooking device 1 mainly starts the cooking mode, and the cooking mode is mainly the low-temperature cooking mode. Before starting the cooking mode or in the cooking mode, the pre-check mode is started. The pre-check mode is used to determine whether the temperature measuring component 40 is in contact with the liquid in the cooking cavity 201 to perform contact temperature measurement, so as to further determine whether the temperature value fed back by the temperature measuring component 40 is the temperature value of the liquid, so as to control the working state of the cooking mode; wherein, in the pre-check mode, the first initial temperature value fed back by the temperature measuring component 40 is compared with the first temperature value to form a first group of comparison results, and the first temperature value and the first initial temperature value are compared in the first group of comparison results, so as to determine whether the temperature measuring component 40 is in contact with the liquid or not, so as to control the start-up or continuous operation of the cooking mode, or control the non-start-up or stop operation of the cooking mode, and further, through the second group of comparison results, determine whether the first temperature value is greater than or equal to the first preset temperature value, so as to determine whether the temperature measuring component 40 is in contact with the liquid in the cooking cavity 201, and then determine whether the temperature measuring component 40 is in contact with the liquid in the cooking cavity 201. The structure of forming contact with the liquid is used to perform contact temperature measurement, so as to further control the working state of the cooking mode; the first group of comparison results and the second group of comparison results are used to effectively determine whether the temperature measuring component 40 is in contact with the liquid, and the judgment result obtained is more accurate; wherein, in starting the cooking mode, the temperature measuring component 40 contacts the liquid in the cooking cavity 201 in real time to measure the temperature, realizes the detection of the actual cooking temperature, and controls the working state of the heating element 30 or the state of the cooking mode based on the temperature information detected by the temperature measuring component 40, so as to achieve the effect of precise temperature control, so that the liquid in the cooking cavity 201 can always be maintained at the required temperature under the low-temperature cooking function, forming a state in which the liquid will never boil, which can effectively improve the low-temperature cooking taste of the food; at the same time, the temperature measuring component 40 can effectively detect the temperature of the liquid, and the setting of the temperature measuring component 40 makes it more reliable and accurate in detecting the temperature of the liquid, and at the same time will not form a structure that prevents the user from performing cooking operations on the cooking cavity 201, which is convenient for the user to perform cooking operations, and greatly improves the user's experience.

[0093] Those skilled in the art will appreciate that the above-mentioned embodiments are specific examples for implementing the present invention, and in actual applications, various changes may be made in form and detail without departing from the spirit and scope of the present invention, all of which are within the protection scope of the present invention.

Claims

1. A control method for a cooking device, wherein the cooking device comprises a cooking pot and a cooking cover, wherein the cooking pot is provided with a cooking cavity, and the cooking cover is used to open and close the cooking cavity; the method is characterized in that: It also includes a temperature measuring component, which is at least used to measure the temperature of the liquid in the cooking cavity; Also included is a heating element for heating the cooking vessel; The following control methods are also included: The control method includes controlling the cooking device to start a cooking mode; Before starting the cooking mode or in the cooking mode, at least including a control start pre-check mode; In the pre-check mode, at least a first set of comparison results is controlled to be formed, wherein the temperature measuring component measures the temperature and feeds back a first initial temperature value before the heating element is controlled to start working, and after the heating element is controlled to start working, the temperature measuring component measures the temperature and feeds back a first temperature value to compare with the first initial temperature value to form a first set of comparison results, and the controller determines whether the temperature measuring component and the liquid in the cooking cavity are in contact with each other based on the first set of comparison results, thereby controlling the state of the cooking mode.

2. The control method of the cooking device according to claim 1, characterized in that: In the pre-check mode, a first set of comparison results is formed after a preset time period T1, and it is determined in the first set of comparison results whether the first temperature value is greater than the first initial temperature value; If yes, the controller first determines that the temperature measuring component and the liquid in the cooking cavity are in contact with each other, and the first temperature value fed back is the temperature value of the liquid under the contact temperature measurement structure. At this time, the controller can control the cooking mode to start or the controller can control the cooking mode to continue; If not, it is determined that the temperature measuring component and the liquid in the cooking cavity are in a non-contacting structure at this time, and the controller controls not to start the cooking mode or controls the cooking mode to stop.

3. The control method of the cooking device according to claim 2, characterized in that: When it is determined under the first set of comparison results that the first temperature value is greater than the first initial temperature value, the controller controls the start of the cooking mode or controls the cooking mode to continue, controls the formation of the second set of comparison results in the cooking mode, and controls the state of the cooking mode according to the second set of comparison results.

4. The control method of the cooking device according to claim 2 or 3, characterized in that: When it is determined under the first set of comparison results that the first temperature value is greater than the first initial temperature value, the first temperature value fed back by the temperature measuring component is compared with the first preset temperature value to form a second set of comparison results, and whether the first temperature value is greater than or equal to the first preset temperature value is determined in the second set of comparison results; If yes, the controller determines for the second time that the temperature measuring component and the liquid in the cooking cavity are in contact with each other, and the controller controls to start the cooking mode or the controller controls the cooking mode to continue; If not, the controller controls not to start the cooking mode or controls the cooking mode to stop, or the controller controls not to start the cooking mode and controls the sound module to feed back a prompt message or the controller controls the cooking mode to stop and controls the sound module to feed back a prompt message.

5. The control method of the cooking device according to claim 4, characterized in that: In the cooking mode, when the temperature measuring component measures the temperature and feeds back a second temperature value, the second temperature value is compared with the second preset temperature value and the working state of the heating element is controlled according to the comparison result, so that the temperature value of the liquid in the cooking cavity is maintained at the second preset temperature value.

6. The control method of the cooking device according to claim 5, characterized in that: The cooking mode is set to a low-temperature cooking mode. In the low-temperature cooking mode, when the second temperature value is equal to the second preset temperature value, the heating element is controlled to perform an intermittent heating mode so that the temperature of the liquid in the cooking cavity is maintained below the second preset temperature value and is always in a non-boiling state, wherein the second temperature value is set to be greater than the first temperature value, and the second preset temperature value is set to be less than or equal to 90 degrees.

7. The control method of the cooking device according to claim 6, characterized in that: When the cooking cover forms an open structure to the cooking cavity, the temperature measuring component is folded back on the cooking cover so that the temperature measuring component does not contact the liquid in the cooking cavity; When the cooking cover forms a closing structure for the cooking cavity, the temperature measuring component is in a convex structure on the cooking cover to form a structure in which the temperature measuring component and the liquid in the cooking cavity are in contact with each other, so that the temperature measuring component can detect the temperature of the liquid in the cooking cavity; The temperature measuring component is configured to be a structure that can be switched between a protruding structure and a folded structure.

8. The control method of the cooking device according to claim 7, characterized in that: The temperature measuring component is provided with a flexible portion having a soft structure so that when the flexible portion is deformed, the temperature measuring component can switch between a convex structure and a folded structure; Alternatively, the temperature measuring component is configured to be rotatably mounted on the cooking cover so that when the temperature measuring component rotates, it can switch between the protruding structure and the folded structure.

9. The control method of the cooking device according to claim 8, characterized in that: When the temperature measuring component is in a convex structure, the temperature measuring component is in a convex structure extending toward the cooking cavity, and when the temperature measuring component is blocked by food, the temperature measuring component can be moved in a direction away from the food or in a direction toward the side wall of the cooking cavity to at least make the end position of the temperature measuring component away from the food; When the cooking cover forms an open structure to the cooking cavity and the temperature measuring component is in a folded structure, the temperature measuring component is configured to have a structure that does not block the user from performing cooking operations on the cooking cavity.

10. The control method of the cooking device according to claim 9, characterized in that: The distance from the end position of the temperature measuring component to the side wall of the cooking cavity in the radial direction of the cooking cavity is set to be smaller than half of the distance from the end position of the temperature measuring component to the central axis position of the cooking cavity in the radial direction of the cooking cavity, so that the end position of the temperature measuring component is relatively far away from the food placed at the center position of the cooking cavity.

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