Control method of cooking device

Abstract

The invention discloses a control method of a cooking device. The cooking device comprises a cooking liner, a cooking cover, a heating piece, a temperature measuring assembly and a temperature sensing assembly. The control method comprises controlling the cooking device 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, at least a first group of comparison results and a second group of comparison results are controlled to be formed, the first group of comparison results are formed based on temperature measurement of the temperature measurement assembly and fed back temperature information, and the second group of comparison results are formed based on temperature measurement of the temperature sensing assembly and fed back temperature information; 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 set of comparison results and the second set of comparison results so as to control the state of the cooking mode. According to the scheme, the problems that a sensor of an existing cooking device is inaccurate in temperature measurement, low in reliability and even ineffective are solved, and the problem that the sensor blocks 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 a cooking device. 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 detect the temperature of the cooking liquid by setting a sensor in order to achieve precise temperature control to better control the cooking temperature of the food materials. However, the temperature detection method 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., too little water, or when the sensor is not placed in the liquid, the sensor cannot detect the liquid because it is not in contact with the liquid, which leads 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 performing cooking operations such as placing food materials, taking out food materials or adding liquid, making the user's operation inconvenient, and the user is also prone to collision with 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 performing 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 a cooking device, mainly to solve the problems of inaccurate temperature measurement, low reliability or even failure of sensors in existing cooking devices, and to solve the problem that sensors may block users from performing cooking operations.

[0005] An 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 and a temperature sensing component, wherein the temperature measuring component is at least used to measure the temperature of liquid in the cooking cavity, and the temperature sensing component is at least used to measure the temperature of the outer surface of the cooking pot;

[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 group of comparison results and a second group of comparison results are controlled to be formed, wherein the controller controls the heating element to start working, and then controls the temperature measuring component to measure the temperature and feed back a first temperature value to compare with the first initial temperature value to form a first group of comparison results, and controls the temperature sensing component to measure the temperature and feed back a second temperature value to compare with the second initial temperature value to form a second group of comparison results. 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 group of comparison results and the second group 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 and a second set of comparison results after a preset time period T1;

[0012] Wherein, in the first set of comparison results, it is determined whether the first temperature value is greater than the first initial temperature value, and in the second set of comparison results, it is determined whether the second temperature value is greater than the second initial temperature value;

[0013] If the first temperature value is greater than the first initial temperature value and the second temperature value is greater than the second initial temperature value, it is determined that the temperature measuring component and the liquid in the cooking cavity are in contact with each other. Under the contact temperature measurement structure, the first temperature value fed back is the temperature value of the liquid. At this time, the controller controls the cooking mode to start or the controller controls the cooking mode to continue.

[0014] In the control method of the aforementioned cooking device, if the first temperature value is not greater than the first initial temperature value and / or the second temperature value is not greater than the second initial temperature value, it is judged that the temperature measuring component and the liquid in the cooking cavity are not in contact with each other at this time, and the controller controls not to start the cooking mode or the controller controls the cooking mode to stop, or the controller controls not to start the cooking mode and controls the sound module to feedback a prompt message or the controller controls the cooking mode to stop and controls the sound module to feedback a prompt message.

[0015] In the control method of the cooking device, when the first temperature value is greater than the first initial temperature value and the second temperature value is greater than the second 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 third 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 third set of comparison results;

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

[0017] If not, the controller controls the cooking mode to stop.

[0018] 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 third temperature value fed back by the temperature measuring component is equal to the third preset temperature value, the heating element is controlled to stop heating or perform intermittent heating;

[0019] The third temperature value is set to be greater than the first temperature value, and the third preset temperature value is set to be less than or equal to 85 degrees, so that the liquid in the cooking cavity is always in a non-boiling state in the low-temperature cooking mode.

[0020] In the control method of the cooking device described above, the cooking mode is set to a low-temperature cooking mode. In the low-temperature cooking mode, when the third temperature value fed back by the temperature measuring component is less than the third preset temperature value - A degrees, A is set to be greater than or equal to 1 degree and less than or equal to 3 degrees, the heating element is controlled to stop heating so that the third temperature value is always not greater than the third preset temperature value;

[0021] The third temperature value is set to be greater than the first temperature value, and the third preset temperature value is set to be less than or equal to 85 degrees, so that the liquid in the cooking cavity is always in a non-boiling state in the low-temperature cooking mode.

[0022] 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;

[0023] 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;

[0024] The temperature measuring component is configured to be a structure that can be switched between a protruding structure and a folded structure.

[0025] 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;

[0026] 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.

[0027] 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;

[0028] 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.

[0029] 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.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] 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 state of the cooking mode and 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.

[0032] 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.

[0033] This solution also improves the accuracy and reliability of the judgment by setting up a temperature sensing component, and jointly realizing the judgment of whether the temperature measuring component is in contact with liquid to measure the temperature through the temperature sensing component and the temperature measuring component. It can effectively judge whether the temperature measuring component is in contact with liquid to measure the temperature, thereby improving the accuracy and reliability of the temperature measurement by the temperature measuring component.

[0034] This solution forms a first set of comparison results through the temperature values ​​detected by the temperature measuring component, and forms a second set of comparison results through the temperature values ​​detected by the temperature sensing component. A double judgment effect is formed by the first set of comparison results and the second set of comparison results, which can reliably judge whether the temperature measuring component is in contact with liquid, thereby improving the reliability and accuracy of the judgment.

[0035] 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.

[0036] 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.

[0037] 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.

[0038] 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.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] 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

[0043] Figure 1 A schematic diagram of a structure in which a temperature measuring component is folded back on a cooking cover in a three-dimensional representation of a cooking device so as not to block a user from operating the cooking cavity;

[0044] Figure 2 A schematic diagram of a temperature measuring component folded back on a cooking cover;

[0045] Figure 3 A schematic diagram of a structure in which a temperature measuring component is in a raised structure in a cooking cavity to measure the temperature of a contact liquid;

[0046] Figure numerals: 1-cooking device, 10-cooking cover, 20-cooking pot, 201-cooking cavity, 30-heating element, 40-temperature measuring component, 401-main body, 402-temperature measuring component, 50-temperature sensing component. DETAILED DESCRIPTION

[0047] 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.

[0048] Embodiment: The control method of the cooking device of the present invention is as follows: Figures 1 to 3 As shown in the structure, the cooking device 1 is mainly used to achieve the cooking effect on the food ingredients. In this solution, it especially involves the low-temperature cooking effect on the food ingredients. It can effectively meet the low-temperature cooking requirements of some meat ingredients and achieve the effects of accurate temperature measurement and accurate temperature control during the low-temperature cooking process.

[0049] The control method of a cooking device, the cooking device 1 comprises a cooking pot 20 and a cooking cover 10, the cooking pot 20 is provided with a cooking cavity 201, the cooking cavity 201 is used to hold food and liquid, the liquid is water, the cooking cover 10 is used to open and close the cooking cavity 201, the cooking cover 10 can be set as a rotatable installation structure, such as the cooking cover 10 can be rotatably or swingably installed on the cooking base, the cooking base is provided with an installation cavity for the installation and placement of the cooking pot 20, the cooking cover 10 can form an opening structure and a closing structure of the cooking cavity 201 when subjected to an external force to perform a rotational movement, when the cooking cover 10 forms an opening structure of the cooking cavity 201, the user can perform cooking operations on the cooking cavity 201 at this time, and when the cooking cover 10 forms a closing structure of the cooking cavity 201, the cooking device 1 can be controlled to start working and perform cooking processing, and also comprises a temperature measuring component 40, a heating element 30 and a temperature sensing component 50, the temperature measuring component 40 is installed on the cooking cover 1 0 is used 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 and performs synchronous rotation with the cooking cover 10, so that the temperature measuring component 40 enters the cooking chamber 201 or separates from the cooking chamber 201, thereby realizing the temperature measurement effect of the temperature measuring component 40 on the liquid in the cooking chamber 201, and the temperature sensing component 50 is at least used to measure the temperature of the outer surface of the cooking chamber 20. The temperature sensing component 50 is mainly installed on the cooking seat and located on the outside of the cooking chamber 20. A part of the temperature sensing component 50 can form a structure that contacts the outer surface of the cooking chamber 20 to achieve the effect of contact temperature measurement. 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 processing of the food based on accurate temperature measurement, improving the cooking taste of the food, and improving the user experience effect.

[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 group of comparison results and a second group of comparison results are controlled to be formed, wherein the controller controls the heating element 30 to start working, and then controls the temperature measuring component 40 to measure the temperature and feed back a first temperature value to compare with the first initial temperature value to form a first group of comparison results, and controls the temperature sensing component 50 to measure the temperature and feed back a second temperature value to compare with the second initial temperature value to form a second group of comparison results. The controller determines whether the temperature measuring component 40 and the liquid in the cooking cavity 201 are in contact with each other based on the first group of comparison results and the second group of comparison results, so as to control the state of the cooking mode. This scheme forms a double judgment on whether the temperature measuring component 40 contacts the liquid by forming the first group of comparison results and the second group of comparison results in the pre-check mode, thereby accurately and reliably judging whether the temperature measuring component 40 contacts the liquid for temperature measurement, so as to control the state of the cooking mode based on the judgment result.

[0054] Specifically, before the heating element 30 starts heating, the temperature measuring component 40 performs temperature detection to feedback a first initial temperature value, and the temperature sensing component 50 performs temperature detection to feedback a second initial temperature value, and then the heating element 30 is controlled to start heating. During the heating process of the heating element 30, the liquid in the cooking pot 20 and the cooking cavity 201 will increase in temperature. After heating for a period of time, the temperature measuring component 40 performs temperature measurement and feedbacks a first temperature value, and the temperature sensing component 50 performs temperature measurement and feedbacks a second temperature value, and then the first temperature value is controlled to be compared with the first preset temperature value to form a first group of comparison results, and the second temperature value is controlled to be compared with the second preset temperature value to form a second group of comparison results, and according to the first group of comparison results and the second group of comparison results, it is judged whether the temperature measuring component 40 contacts the liquid for temperature measurement, and then the state of the cooking mode is controlled based on the judgment result.

[0055] Specifically, in the pre-check mode, a first group of comparison results and a second group of comparison results are formed after a preset time period T1 has passed; wherein, in the first group of comparison results, it is determined whether the first temperature value is greater than the first initial temperature value, and in the second group of comparison results, it is determined whether the second temperature value is greater than the second 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 by comparing the second initial temperature value with the second temperature value, it is determined whether the heating element 30 heats the cooking pot 20 so that the cooking pot 20 continues to heat up, thereby determining whether the temperature measuring component 40 contacts the liquid for temperature measurement, so as to control the state of the cooking mode according to the first group of comparison results and the second group of comparison results.

[0056] For the first set of comparison results and the second set of comparison results, if the first temperature value is greater than the first initial temperature value and the second temperature value is greater than the second initial temperature value, it is determined that the temperature measuring component 40 and the liquid in the cooking cavity 201 are in contact with each other at this time, and under the contact temperature measurement structure, the first temperature value fed back is the temperature value of the liquid, and at this time the controller controls to start the cooking mode or the controller controls the cooking mode to continue; at this time, it can be understood that the heating element 30 heats up the cooking pot 20 so that the second temperature value is greater than the second initial temperature value, and at the same time, in the process of heating the cooking pot 20, the liquid in the cooking cavity 201 is heated. Heating, in the process of heating up the liquid, the temperature of the liquid is transferred to the temperature measuring component 40. The temperature measuring component 40 and the liquid can be in a contact structure so that the temperature of the liquid is transferred to the temperature measuring component 40, and then the liquid temperature detected by the temperature measuring component 40 is the first temperature value, and the first temperature value will be 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 can control the start of the cooking mode or the controller 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.

[0057] 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, and the temperature sensing component 50 detects the temperature and feeds back a second temperature value. Under the above definition, the first temperature value is compared with the first initial temperature value, and the second temperature value is compared with the second initial temperature value, so as 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, and then determine whether the temperature measuring component 40 is in contact with the liquid.

[0058] Among them, the first initial temperature value and the second initial temperature value are mainly affected by the ambient temperature of the cooking device 1. For example, the first initial temperature value and the second 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. When the temperature sensing component 50 contacts the outer surface of the cooking tank 20, it is the initial temperature value of the cooking tank 20.

[0059] For the first group of comparison results and the second group of comparison results, if the first temperature value is not greater than the first initial temperature value and / or the second temperature value is not greater than the second initial temperature value, it is determined that the temperature measuring component 40 and the liquid in the cooking cavity 201 are in a non-contacting structure at this time, and the controller controls not to start the cooking mode or the controller controls the cooking mode to stop, or the controller controls not to start the cooking mode and controls the sound module to feedback a prompt message or the controller controls the cooking mode to stop and controls the sound module to feedback a prompt message, wherein the sound module can be a buzzer to sound an alarm to remind the user, or a voice device to sound a voice to remind the user, mainly to remind the user to determine that there is too little water in the cooking pot 20, and to add additional water to the cooking pot 20, so that the water level in the cooking pot 20 can form a structure in contact with a part of the end position of the temperature measuring component 40.

[0060] In this scheme, if the first temperature value is not greater than the first initial temperature value, it is judged that at this time the temperature measuring component 40 and the liquid in the cooking cavity 201 are constituted as a non-contact structure. At this time, it can be understood that in the process of heating the liquid by the heating element 30, the temperature of the liquid is not transmitted to the temperature measuring component 40, which results in the temperature detected by the temperature measuring component 40 not being 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 judged 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 controls not to start the cooking mode or the controller controls the cooking mode to stop.

[0061] Among them, if the first temperature value is not greater than the first initial 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. 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 or equal to the first initial temperature value, and the temperature measuring component 40 does not obviously detect the temperature change. At this time, the cooking mode is controlled not to be started or the controller controls the cooking mode to stop.

[0062] Among them, if the second temperature value is not greater than the second initial temperature value, it means that the temperature of the cooking tank 20 has not changed significantly. At this time, the heating element 30 may not be heated or the temperature sensing component 50 may be damaged, or the cooking mode is not started, resulting in the heating element 30 not being heated. At this time, the cooking mode is controlled not to be started or the controller controls the cooking mode to stop.

[0063] In order to further improve the accuracy of the judgment result of whether the temperature measuring component 40 is in contact with the liquid, in this solution, when the first temperature value is greater than the first initial temperature value and the second temperature value is greater than the second initial temperature value, the first temperature value fed back by the temperature measuring component 40 is compared with the first preset temperature value to form a third group of comparison results, and in the third group of comparison results, it is judged whether the first temperature value is greater than or equal to the first preset temperature value; a preset first preset temperature value is mainly preset in the controller, and the first temperature value is compared with the first preset temperature value to form the third group of comparison results, so as to realize whether the temperature measuring component 40 is in contact with the liquid. 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 and thus the first temperature value is 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 the temperature transfer effect and realize the contact temperature measurement effect of the temperature measuring component 40. At this time, under the first group of comparison results, the second group of comparison results and the third group of comparison results, it can be accurately and reliably judged that the temperature measuring component 40 is indeed in contact with the liquid to form the contact temperature measurement effect.

[0064] For the third group of comparison results, if yes, the controller determines that the temperature measuring component 40 and the liquid in the cooking cavity 201 are in contact with each other, and the controller controls to start the cooking mode or 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 based on the results judged under the first group of comparison results and the second group of comparison results, to achieve multiple judgment effects on whether the temperature measuring component 40 is in contact with the liquid, and to judge 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, and the cooking mode can be controlled to start or the cooking mode can be controlled to continue.

[0065] For the third group of comparison results, if no, the controller controls the cooking mode to stop. 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. 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 the cooking mode stopping.

[0066] This solution forms a third group of comparison results to form multiple judgment effects on whether the temperature measuring component 40 contacts the liquid, ensuring that the temperature measuring component 40 is reliable in contacting the liquid for detection and temperature measurement in the cooking mode, and controls the state of the cooking mode or the working state of the heating element 30 based on the judgment results.

[0067] 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.

[0068] In this solution, the cooking mode can be set to a low-temperature cooking mode. In the low-temperature cooking mode, when the third temperature value fed back by the temperature measuring component 40 is equal to the third preset temperature value, the heating element 30 is controlled to stop heating or perform intermittent heating. After the heating element 30 stops heating, the liquid is no longer heated. 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, so as to achieve a continuous cycle between starting heating and stopping heating, so that the temperature value of the liquid in the cooking cavity 201 can be maintained at the third preset temperature value, so as to achieve a constant temperature low-temperature cooking effect for the food, prevent the temperature of the liquid from being too high, and prevent the liquid from boiling. In the process of continuous heating by the heating element 30, the temperature measuring component 40 feeds back the third temperature value when the temperature of the liquid continues to rise. At this time, the third temperature value is greater than the first temperature value. In this solution, the third preset temperature value is set to be less than or equal to 85 degrees, so that the liquid in the cooking cavity 201 is always in a non-boiling state in the low-temperature cooking mode; so that a low-temperature cooking process is formed for the food in the cooking mode, so that the food is effectively cooked in the non-boiling liquid.

[0069] In the present solution, the cooking mode can also be set to a low-temperature cooking mode. In the low-temperature cooking mode, when the third temperature value fed back by the temperature measuring component 40 is less than the third preset temperature value - A degrees, A is set to be greater than or equal to 1 degree and less than or equal to 3 degrees, then the heating element 30 is controlled to stop heating so that the third temperature value is always not greater than the third preset temperature value; it can be understood that the third temperature value is set to be less than the third preset temperature value - A degrees so that the heating element 30 is controlled to stop heating when the temperature of the liquid does not reach the third preset temperature value. At this time, although the heating element 30 stops heating, the temperature of the cooking pot 20 has not been completely transferred to the liquid. By controlling the heating element 30 to stop heating in advance, the temperature of the liquid can be effectively controlled, that is, the third temperature value is always not greater than the third preset temperature value, which can effectively prevent the temperature of the liquid from being too high. Similarly, if the heating element 30 is controlled to stop heating when the temperature value of the liquid is equal to the third preset temperature value, the temperature of part of the liquid will be greatly increased. At the third preset temperature value, in the vertical direction of the cooking cavity 201, the temperature of the liquid in the lower part is not transferred to the liquid in the upper part in time, so that there is a certain temperature difference between the liquid in the upper part and the liquid in the lower part; therefore, when the third temperature value is less than the third preset temperature value-A degrees, the heating element 30 is controlled to stop heating, which can effectively prevent the temperature of the liquid in the lower part of the cooking cavity 201 from always being greater than the third preset temperature value, thereby achieving a precise temperature control effect on the liquid; wherein, the third temperature value is set to be greater than the first temperature value, and in the process of continuous heating by the heating element 30, the temperature measuring component 40 feeds back the third temperature value in a state where the temperature of the liquid continues to rise. At this time, the third temperature value is greater than the first temperature value, and the third preset temperature value is set to be less than or equal to 85 degrees, so that in the low-temperature cooking mode, the liquid in the cooking cavity 201 is always in a non-boiling state, so that a low-temperature cooking process is formed for the food in the cooking mode, so that the food is effectively cooked in a non-boiling liquid.

[0070] Under the above two schemes, in the low-temperature cooking mode, the working state of the heating element 30 is controlled at least by the temperature of the liquid in the cooking cavity 201 detected by the temperature measuring component 40, so that the liquid in the cooking cavity 201 is always in a non-boiling state. The controller controls the working state of the heating element 30 based on the third temperature value fed back by the temperature measuring component 40, so that the heating element 30 stops heating or performs intermittent heating, so that the temperature of the liquid can always be less than or equal to 85 degrees, thereby achieving the effect of low-temperature cooking.

[0071] Among them, in the cooking mode, the working state of the heating element 30 can also include starting 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 the effect of precise temperature control; among them, in the low-temperature cooking mode, different temperature values ​​can be set based on different ingredients, and the upper limit of the temperature value of the liquid can be set to 85 degrees, so that the temperature value of the liquid detected by the temperature measuring component 40 is always less than or equal to 85 degrees, thereby achieving the effect of low-temperature cooking, forming a state in which the liquid will never boil, and meeting the low-temperature cooking requirements of the ingredients.

[0072] In this solution, with respect to 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 for temperature. When in the folded structure, the temperature measuring component 40 does not form a structure that blocks the user from performing cooking operations on the cooking cavity 201. The specific structure is as follows:

[0073] 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.

[0074] 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.

[0075] The switching structure of the temperature measuring component 40 between the protruding structure and the folded structure can be specifically configured as follows:

[0076] 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.

[0077] 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.

[0078] 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.

[0079] 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.

[0080] 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.

[0081] In order to improve the accuracy of judging whether the temperature measuring component 40 is in contact with the liquid, in the present solution, in the cooking mode, it also includes controlling to start the pre-check mode multiple times, and judging multiple times through the pre-check mode whether the temperature measuring component 40 is in contact with the liquid in the cooking cavity 201 in the cooking mode, wherein if at least one of the multiple judgments shows that the temperature measuring component 40 and the liquid in the cooking cavity 201 are not in contact with each other, the cooking mode is controlled to stop; that is, after the controller controls the cooking mode to start, it also controls to start the pre-check mode multiple times, and judging whether the temperature measuring component 40 is in contact with the liquid in the cooking cavity 201 through the multiple pre-check modes. The structures in contact with each other are detected and judged multiple times to ensure that during the cooking mode, the temperature measuring component 40 is always in contact with the liquid through detection and judgment. If during the cooking mode, it is determined once that the temperature measuring component 40 and the liquid in the cooking cavity 201 are not in contact with each other, the cooking mode is controlled to stop, ensuring that the temperature measuring component 40 is in contact with the liquid during the entire working time of the cooking mode, thereby effectively realizing the control of the cooking mode state or the working state of the heating element 30 based on the temperature measuring structure of the temperature measuring component 40, and realizing accurate temperature measurement and accurate temperature control of the food for cooking.

[0082] 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.

[0083] 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.

[0084] 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.

[0085] 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.

[0086] In the present solution, the specific structural part of the temperature measuring component 40 includes a temperature measuring part 402, and the temperature measuring part 402 is configured to be composed of a metal material, such as a stainless steel material. The end position of the temperature measuring part 402 is configured as the end position of the temperature measuring component 40, and the end position of the temperature measuring part 402 contacts the liquid in the cooking cavity 201 to achieve a temperature measurement effect on the liquid.

[0087] Among them, in this scheme, the temperature measuring component 40 also includes a main body 401, and the main body 401 is connected to the temperature measuring part 402. The main body 401 is set as a structure for switching between the folding structure and the protruding structure, and drives the temperature measuring part 402 to move synchronously to achieve switching between the protruding structure and the folding structure. The flexible part can be set on the main body 401, or the main body 401 can be set as a structure that can be rotatably installed on the cooking cover 10, so that the main body 401 can achieve rotational movement when subjected to external force such as manual operation force of the user to form a switching effect between the folding structure and the protruding structure.

[0088] In this solution, the temperature sensing component 50 is mainly located below the cooking pot 20. When the cooking pot 20 is installed and placed in place, the temperature sensing piece on the temperature sensing component 50 contacts the bottom surface of the outer surface of the cooking pot 20 to detect the temperature of the cooking pot 20. The temperature sensing component 50 is not configured to contact the liquid, so that the temperature sensing component 50 does not measure the temperature of the liquid. The temperature sensing piece is set to a metal material, such as stainless steel or aluminum.

[0089] Among them, the temperature sensing component 50 and the temperature measuring component 40 are both electrically connected to the controller, mainly the temperature sensing component and the temperature measuring component 402 are electrically connected to the controller respectively, and respectively realize signal feedback transmission between the controller. At the same time, the heating component 30 is also electrically connected to the controller, so that the controller controls the working state of the heating component 30 based on the information feedback received from the temperature sensing component and the temperature measuring component 402, 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 certain temperature point below 85 degrees. Specific temperature points can be set according to different ingredients to achieve low-temperature cooking effects on 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 and the temperature sensing component 50 to achieve the low-temperature cooking function of the cooking device 1.

[0092] Working principle: The cooking device 1 is mainly used to cook food, especially to cook food at low temperature. The temperature of the liquid in the cooking cavity 201 is measured by setting a temperature measuring component 40, and the temperature of the outer surface of the cooking pot 20 is measured by setting a temperature sensing component 50. A first group of comparison results and a second group of comparison results are formed based on the temperature values ​​detected by the temperature measuring component 40 and the temperature sensing component 50 respectively. The state of the cooking mode is controlled by the first group of comparison results and the second group of comparison results. It is determined whether the temperature measuring component 40 contacts the liquid in the cooking cavity 201 for contact temperature measurement, thereby achieving an accurate temperature measurement effect in the cooking mode, and controlling the working state of the heating element 30 to achieve an accurate temperature control effect in the cooking mode. In the starting cooking mode, the temperature measuring component 40 contacts the liquid in the cooking cavity 201 in real time to measure the temperature. The temperature is measured to detect the actual cooking temperature. The temperature sensing component 50 detects the temperature of the outer surface of the cooking tank 20 in real time, and the working state or the state of the cooking mode of the heating element 30 is controlled based on the temperature information detected by the temperature measuring component 40 and the temperature sensing component 50, 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 where the liquid will never boil, which can effectively improve the taste of low-temperature cooking of the food; at the same time, the temperature measuring component 40 is configured to be able to switch between a convex structure and a folded structure. The configuration of the temperature measuring component 40 makes it more reliable and accurate in detecting the liquid temperature, 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 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, the cooking device comprising a cooking pot and a cooking cover, the cooking pot being provided with a cooking cavity, the cooking cover being used to open and close the cooking cavity; the method being characterized in that: The cooking chamber also includes a temperature measuring component and a temperature sensing component, wherein the temperature measuring component is at least used to measure the temperature of the liquid in the cooking chamber, and the temperature sensing component is at least used to measure the temperature of the outer surface of the cooking chamber; 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 group of comparison results and a second group of comparison results are controlled to be formed, wherein the controller controls the heating element to start working, and then controls the temperature measuring component to measure the temperature and feed back a first temperature value to compare with the first initial temperature value to form a first group of comparison results, and controls the temperature sensing component to measure the temperature and feed back a second temperature value to compare with the second initial temperature value to form a second group of comparison results. 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 group of comparison results and the second group 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 and a second set of comparison results are formed after a preset time period T1; Wherein, in the first set of comparison results, it is determined whether the first temperature value is greater than the first initial temperature value, and in the second set of comparison results, it is determined whether the second temperature value is greater than the second initial temperature value; If the first temperature value is greater than the first initial temperature value and the second temperature value is greater than the second initial temperature value, it is determined that the temperature measuring component and the liquid in the cooking cavity are in contact with each other. Under the contact temperature measurement structure, the first temperature value fed back is the temperature value of the liquid. At this time, the controller controls the cooking mode to start or the controller controls the cooking mode to continue.

3. The control method of the cooking device according to claim 2, characterized in that: If the first temperature value is not greater than the first initial temperature value and / or the second temperature value is not greater than the second initial temperature value, it is determined that the temperature measuring component and the liquid in the cooking cavity are not in contact with each other. At this time, the controller controls not to start the cooking mode or the controller controls the cooking mode to stop, or the controller controls not to start the cooking mode and controls the sound module to feedback a prompt message or the controller controls the cooking mode to stop and controls the sound module to feedback a prompt message.

4. The control method of the cooking device according to claim 2 or 3, characterized in that: When the first temperature value is greater than the first initial temperature value and the second temperature value is greater than the second 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 third 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 third set of comparison results; If yes, the controller determines that the temperature measuring component and the liquid in the cooking cavity are in contact with each other, and the controller controls the cooking mode to start or the cooking mode to continue; If not, the controller controls the cooking mode to stop.

5. The control method of the cooking device according to claim 4, characterized in that: The cooking mode is set to a low-temperature cooking mode. In the low-temperature cooking mode, when the third temperature value fed back by the temperature measuring component is equal to the third preset temperature value, the heating element is controlled to stop heating or perform intermittent heating; The third temperature value is set to be greater than the first temperature value, and the third preset temperature value is set to be less than or equal to 85 degrees, so that the liquid in the cooking cavity is always in a non-boiling state in the low-temperature cooking mode.

6. The control method of a cooking device according to claim 4, characterized in that: The cooking mode is set to a low-temperature cooking mode. In the low-temperature cooking mode, when the third temperature value fed back by the temperature measuring component is less than the third preset temperature value - A degrees, and A is set to be greater than or equal to 1 degree and less than or equal to 3 degrees, the heating element is controlled to stop heating so that the third temperature value is always not greater than the third preset temperature value; The third temperature value is set to be greater than the first temperature value, and the third preset temperature value is set to be less than or equal to 85 degrees, so that the liquid in the cooking cavity is always in a non-boiling state in the low-temperature cooking mode.

7. The control method of the cooking device according to claim 5 or 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 a 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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