Cooking device control method and device, readable storage medium and cooking device

Abstract

The present application provides a control method and device for a cooking device, a readable storage medium, and a cooking device, relating to the technical field of cooking devices. The method comprises: controlling the cooking device to perform a cooking operation, controlling a hot air component to heat a cooking cavity, wherein the cooking operation includes a first cooking stage and a second cooking stage, with the first cooking stage preceding the second cooking stage; if the temperature within the cooking cavity is less than a first temperature threshold, the cooking operation is in the first cooking stage; controlling the hot air component to heat at a first rotational speed to bring the humidity within the cooking cavity to a first humidity threshold; if the temperature within the cooking cavity is greater than or equal to the first temperature threshold, the cooking operation is in the second cooking stage; controlling the hot air component to heat at a second rotational speed to maintain the humidity within the cooking cavity within the range of the first humidity threshold; wherein the second rotational speed is less than the first rotational speed. This application enables low-heat cooking, ensuring a healthy diet for users.

Description

Technical Field

[0001] The present application relates to the technical field of cooking equipment, and in particular to a cooking equipment control method and device, a readable storage medium, and a cooking equipment. Background Art

[0002] In related technologies, cooking devices like air fryers use hot air to bake ingredients, inducing a Maillard reaction at high temperatures, thereby enhancing their flavor and color. High-temperature cooking, especially of carbohydrate-rich ingredients, can easily produce harmful substances such as acrylamide and heterocyclic amines, posing the risk of inflammation and health risks. Summary of the Invention

[0003] The present application aims to solve the technical problem existing in the prior art or related art that air fryers easily produce a large amount of harmful substances such as acrylamide and heterocyclic amines during high-temperature cooking.

[0004] To this end, a first aspect of the present application provides a method for controlling a cooking device.

[0005] A second aspect of the present application provides a control device for a cooking device.

[0006] A third aspect of the present application provides a control device for a cooking device.

[0007] A fourth aspect of the present application provides a readable storage medium.

[0008] A fifth aspect of the present application provides a cooking device.

[0009] In view of this, a first aspect of the present application provides a control method for a cooking device, the cooking device including a cooking cavity and a hot air component, the control method including: controlling the cooking device to perform a cooking operation, controlling the hot air component to heat the cooking cavity, wherein the cooking operation includes a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage; based on the case where the temperature in the cooking cavity is less than a first temperature threshold, the cooking operation is in the first cooking stage, controlling the hot air component to heat at a first speed so that the humidity in the cooking cavity reaches a first humidity threshold; based on the case where the temperature in the cooking cavity is greater than or equal to the first temperature threshold, the cooking operation is in the second cooking stage, controlling the hot air component to heat at a second speed so that the humidity in the cooking cavity is maintained within the range of the first humidity threshold; wherein the second speed is less than the first speed.

[0010] In this technical solution, the cooking device includes, but is not limited to, an air fryer, a toaster oven, a steam oven, or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking chamber and a hot air assembly. The cooking chamber is used to hold food. Taking the air fryer as an example, the hot air assembly includes a fan and a heating tube. The fan directs air through the heating tube, circulating it within the cooking chamber, thereby transferring heat generated by the heating tube into the cooking chamber and air-frying the food within.

[0011] The speed of the hot air assembly is also the speed of the fan. The faster the speed, the more effectively the hot air assembly circulates air, transferring heat to the food more efficiently. Furthermore, a high speed also speeds up the exchange of air between the cooking chamber and the outside air. By adjusting the speed of the hot air assembly, you can adjust the efficiency of air exchange between the inside and outside of the cooking chamber.

[0012] During the air-frying cooking process, the ingredients undergo a Maillard reaction in a high-temperature environment. Reducing sugars and amino acids will produce harmful substances such as acrylamide or heterocyclic amines in the degradation reaction pathway. Among them, the main production pathway of acrylamide is the Maillard reaction of reducing sugars represented by glucose and fructose with asparagine. In addition to the asparagine pathway, acrylamide can also be produced through the acrolein pathway in a high-fat system. When a large amount of substances such as acrylamide and heterocyclic amines are consumed by users, there is a risk of causing users to "get angry", that is, the risk of causing users to develop health problems such as inflammation.

[0013] Research has shown that when food surfaces have high moisture content, acrylamide formation is unlikely. However, as surface moisture content decreases, acrylamide formation increases. For example, acrylamide formation is more likely when the moisture content is less than 5%. Expressed in terms of water activity, acrylamide formation is unlikely when the water activity of the food is greater than 0.8.

[0014] By adjusting the operating speed of the hot air component in different cooking stages, the amount of steam in the cooking chamber can be adjusted, thereby adjusting the water activity on the surface of the food. For example, when the cooking device is set to perform a cooking operation, it specifically includes a first cooking stage and a second cooking stage located after the first cooking stage. The first cooking stage is the initial stage after cooking begins. During the first cooking stage, the temperature in the cooking chamber is relatively low, specifically less than a first temperature threshold. At this time, the hot air component is controlled to operate at a higher first speed, so that the temperature in the cooking chamber increases rapidly until the temperature in the cooking chamber reaches the first temperature threshold. At the same time, the food is heated and heated rapidly. When the food is heated, the moisture in the food evaporates and dissipates into the cooking chamber, thereby forming steam in the cooking chamber, which increases the humidity in the cooking chamber until the humidity in the cooking chamber reaches the first humidity threshold.

[0015] When the temperature inside the cooking chamber reaches the first temperature threshold, the second cooking stage begins. The hot air assembly slows down to a second speed, reducing air exchange between the cooking chamber and moisture leakage, thereby maintaining the chamber's humidity within the first threshold. This not only reduces the formation of harmful substances but also ensures that the surface of ingredients remains moist, maintaining a juicy and tender texture. This ensures a healthy cooking experience for meat, seafood, and other ingredients while effectively improving the taste.

[0016] For example, the first cooking stage is the stage from the start of cooking to the end of cooking, and the cooking time is from 0 minutes to 4 minutes. The second cooking stage is the stage from the start of cooking to the end of cooking, and the cooking time is from 4 minutes to the end of cooking.

[0017] For example, a user puts 250g of chicken breast in a 6L air fryer and closes the door. The user also sets the heating temperature to 160°C and the cooking time to 20 minutes. From the 0th minute to the 4th minute after the start of cooking, the hot air component runs at full power. At this time, the speed of the hot air component is the highest, and the temperature in the cooking chamber rises rapidly. When the cooking time reaches 4 minutes, the hot air component reduces the speed to one-fifth of the maximum speed, maintaining the temperature in the cooking chamber at 160°C until the end of cooking. Compared with maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 10μg / kg to 3μg / kg.

[0018] In different cooking stages of the cooking equipment, this application adjusts the amount of steam dissipated in the cooking cavity by adjusting the rotation speed of the hot air component, thereby adjusting the humidity of the cooking cavity and the water activity on the surface of the food. It can inhibit the formation of inflammatory factors such as acrylamide and heterocyclic amines, achieve light fire cooking, and ensure the user's dietary health.

[0019] In addition, the control method of the cooking device in the above technical solution provided by this application may also have the following additional technical features:

[0020] In some technical solutions of the present application, optionally, the first temperature threshold is a target cooking temperature corresponding to the cooking operation, and the first humidity threshold ranges from 20% to 70%.

[0021] In this technical solution, the first temperature threshold is specifically the target cooking temperature corresponding to the cooking operation. Exemplarily, the target cooking temperature is the cooking temperature set by the user. The first humidity threshold ranges from 20% to 70%. Exemplarily, the first humidity threshold is positively correlated with the target cooking temperature. For example, if the target cooking temperature is 140°C, the first humidity threshold is between 20% and 25%. If the target cooking temperature is 180°C, the first humidity threshold is between 30% and 45%.

[0022] In some technical solutions of the present application, optionally, in the second cooking stage, after the step of controlling the hot air component to heat at a second speed, the control method also includes: in response to a crispy baking light fire instruction, controlling the hot air component to heat at a third speed to make the humidity in the cooking cavity lower than the first humidity threshold until cooking is completed; wherein, the working time of the hot air component heating at the third speed is less than the working time of the hot air component heating at the first speed, and the third speed is greater than or equal to the first speed.

[0023] In this technical solution, the crispy roast light heat instruction is a instruction input by the user when setting the cooking mode before the cooking operation begins. The crispy roast light heat instruction instructs the cooking device to perform light heat cooking when cooking meat ingredients with skin, while retaining the texture of crispy outside and tender inside.

[0024] For example, during the first cooking phase, the cooking device controls the hot air assembly to heat the cooking cavity at a high speed, rapidly raising the temperature inside the cooking cavity. This causes moisture in the food to evaporate, increasing the humidity within the cooking cavity. During the second cooking phase, the hot air assembly is controlled to reduce its speed for at least part of the second cooking phase, minimizing moisture leakage from the cooking cavity and maintaining a relatively high humidity environment within the cooking cavity. This process achieves low-heat cooking by maintaining a high-humidity cooking environment.

[0025] When the user inputs the crispy baking light fire instruction, it means that the user hopes to obtain a crispy outside and tender inside taste, or pursues a crispy taste. At this time, after executing the second cooking stage, the hot air component is controlled to increase the speed to the third speed, and the moisture is discharged through the higher speed, thereby drying the surface of the food and forming a crispy taste. Among them, in order to avoid excessive dehydration of the food and causing dry wood, the cooking stage of forming a crispy taste through the third speed should not be too long. Exemplarily, the working time of the hot air component heating at the third speed is less than the working time of the hot air component heating at the first speed, thereby ensuring that the inside of the food is soft, tender and juicy, while further reducing the generation of harmful substances.

[0026] For example, a user is cooking poultry with skin. After placing the ingredients in the cooking chamber, the cooking device controls the hot air component to heat the cooking chamber at a first speed during the first cooking phase. During this phase, the temperature in the cooking chamber rapidly rises to the target cooking temperature, while the humidity in the cooking chamber increases due to evaporation of moisture from the ingredients. In the second cooking phase, the hot air component maintains heating the cooking chamber at a second speed, maintaining a stable overall temperature and maintaining a lower speed. This ensures that the humidity in the cooking chamber remains relatively high, reducing the risk of ignition.

[0027] After the second cooking stage is completed, the hot air component is controlled to increase the speed and heat the cooking cavity at a third speed, thereby accelerating moisture removal, increasing the crispness of the surface of the food, and forming a crispy taste.

[0028] Exemplarily, the first cooking stage includes a cooking time of 0 to 4 minutes. In the 3 minutes before the end of cooking, the hot air component operates at the third speed.

[0029] For example, a user places 320g of drumsticks in a 6L air fryer and closes the door. The user sets the cooking temperature to 180°C and the cooking time to 18 minutes. From the 0th minute to the 4th minute after cooking begins, the hot air component operates at full power, with the hot air component's speed at its maximum, rapidly heating the cooking chamber. When the cooking time reaches between 4 and 15 minutes, the hot air component reduces its speed to one-fifth of the maximum speed, maintaining the temperature in the cooking chamber at 180°C. After 15 minutes of cooking, the hot air component is controlled to operate at maximum speed (with no limit on heating power) until cooking is complete. Compared to maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 18μg / kg to 5μg / kg.

[0030] In some technical solutions of the present application, optionally, the second cooking stage includes multiple sub-cooking stages; in the second cooking stage, the step of controlling the hot air component to heat at a second speed includes: responding to a crispy baking light fire instruction, in at least one sub-cooking stage, controlling the hot air component to heat at a first speed, and in other sub-cooking stages, controlling the hot air component to heat at a second speed.

[0031] In this technical solution, the crispy baking light heat instruction is an instruction input by the user when setting the cooking mode before the cooking operation begins. The crispy baking light heat instruction is an instruction that instructs the cooking device to perform light heat cooking when cooking starchy ingredients while retaining a crispy texture.

[0032] Exemplarily, the second cooking stage includes multiple temporally consecutive sub-cooking stages. During these sub-cooking stages, the hot air component is controlled to alternately heat the cooking cavity at high and low speeds. This can make the ingredients have a crispy taste while suppressing the generation of ignition factors as much as possible, thereby meeting the user's demand for a crispy taste.

[0033] For example, a user is cooking starchy ingredients, such as air-frying French fries. After the user places the French fries into the cooking chamber, the cooking device controls the hot air component to heat the cooking chamber at a first speed during the first cooking phase. The temperature within the cooking chamber rapidly rises to the target cooking temperature, and the humidity within the cooking chamber increases due to evaporation of moisture from the French fries. After entering the second cooking phase, the hot air component controls the speed to adjust within multiple sub-cooking phases of the second cooking phase. In one or more sub-cooking phases, heating at the first speed creates a crispy texture for the French fries. In another or more sub-cooking phases, heating at the second speed reduces the generation of irritants.

[0034] Exemplarily, the durations of the multiple cooking sub-stages are the same.

[0035] Exemplarily, the durations of the multiple cooking sub-stages are different.

[0036] For example, it is assumed that the second cooking stage includes four sub-cooking stages, which are respectively recorded as sub-cooking stage 1, sub-cooking stage 2, sub-cooking stage 3 and sub-cooking stage 4 in chronological order.

[0037] In some embodiments, in sub-cooking stage 1, the hot air component heats at the second rotation speed. In sub-cooking stage 2, the hot air component heats at the first rotation speed. In sub-cooking stage 3 and sub-cooking stage 4, the hot air component heats at the second rotation speed.

[0038] In some embodiments, in sub-cooking stage 1, the hot air component heats at the second rotational speed. In sub-cooking stage 2, the hot air component heats at the first rotational speed. In sub-cooking stage 3, the hot air component heats at the second rotational speed. In sub-cooking stage 4, the hot air component heats at the first rotational speed.

[0039] This application can take into account both the needs of healthy cooking and the needs of crispy taste.

[0040] In some technical solutions of the present application, optionally, in any two adjacent sub-cooking stages, the corresponding rotational speeds of the hot air component are different; and / or, the working time of the hot air component for heating at the second rotational speed is greater than or equal to the working time of the hot air component for heating at the first rotational speed.

[0041] In this technical solution, in multiple sub-cooking stages of the second cooking stage, the hot air component alternates between high-speed heating and low-speed heating. By cyclically switching between high and low speeds, it ensures that the ingredients have a crispy taste while minimizing the generation of ignition factors.

[0042] For example, it is assumed that the second cooking stage includes five sub-cooking stages, which are recorded as sub-cooking stage 1, sub-cooking stage 2, sub-cooking stage 3, sub-cooking stage 4 and sub-cooking stage 5 in chronological order.

[0043] In sub-cooking stage 1, the hot air component heats at the second rotational speed. In sub-cooking stage 2, the hot air component heats at the first rotational speed. In sub-cooking stage 3, the hot air component heats at the second rotational speed. In sub-cooking stage 4, the hot air component heats at the first rotational speed. In sub-cooking stage 5, the hot air component heats at the second rotational speed.

[0044] Exemplarily, the working time of the hot air component for heating at the second speed is greater than or equal to the working time of the hot air component for heating at the first speed, that is, most of the time, the hot air component works at a lower speed, so that the humidity in the cooking cavity is maintained within a higher humidity range, effectively suppressing the generation of fire factors and achieving light fire cooking.

[0045] In some technical solutions of the present application, optionally, the duration of the first cooking stage is in the range of: greater than or equal to 2 minutes and less than or equal to 6 minutes; or, the working duration of the first cooking stage is less than the working duration of the second cooking stage.

[0046] In this technical solution, illustratively, the duration of the first cooking stage ranges from 2 minutes to 6 minutes. Exemplarily, the duration of the first cooking stage is 4 minutes, that is, the first cooking stage is the first 4 minutes after the start of cooking.

[0047] Exemplarily, the working time of the first cooking stage is shorter than that of the second cooking stage, that is, during more cooking time of the cooking operation, the ingredients are cooked in a cooking environment with higher humidity, thereby effectively suppressing the generation of fire factors and achieving light fire cooking.

[0048] In some technical solutions of the present application, optionally, the maximum rotation speed of the hot air component is N, the first rotation speed is N1, and the second rotation speed is N2, satisfying: N1≥0.75×N, N2≤0.25×N.

[0049] In this technical solution, when the hot air assembly heats the cooking cavity at a first rotational speed, the hot air assembly is in a high-speed operating state. At this time, the rotational speed of the hot air assembly is no less than three-quarters of the maximum rotational speed. When the hot air assembly heats the cooking cavity at a second rotational speed, the hot air assembly is in a low-speed operating state. At this time, the rotational speed of the hot air assembly is no more than one-quarter of the maximum rotational speed.

[0050] Assume that the maximum rotation speed of the hot air assembly is N, the first rotation speed is N1, and the second rotation speed is N2. For example, N1 = N, N2 = 0.2 × N. For example, N1 = 0.9 × N, N2 = 0.15 × N.

[0051] A second aspect of the present application provides a control device for a cooking device, the cooking device including a cooking cavity and a hot air component, the control device including: a control module for controlling the cooking device to perform a cooking operation, controlling the hot air component to heat the cooking cavity, wherein the cooking operation includes a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage; and based on the case where the temperature in the cooking cavity is less than a first temperature threshold, the cooking operation is in the first cooking stage, controlling the hot air component to heat at a first speed so that the humidity in the cooking cavity reaches a first humidity threshold; based on the case where the temperature in the cooking cavity is greater than or equal to the first temperature threshold, the cooking operation is in the second cooking stage, controlling the hot air component to heat at a second speed; wherein the second speed is less than the first speed.

[0052] In this technical solution, the cooking device includes, but is not limited to, an air fryer, a toaster oven, a steam oven, or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking chamber and a hot air assembly. The cooking chamber is used to hold food. Taking the air fryer as an example, the hot air assembly includes a fan and a heating tube. The fan directs air through the heating tube, circulating it within the cooking chamber, thereby transferring heat generated by the heating tube into the cooking chamber and air-frying the food within.

[0053] The speed of the hot air assembly is also the speed of the fan. The faster the speed, the more effectively the hot air assembly circulates air, transferring heat to the food more efficiently. Furthermore, a high speed also speeds up the exchange of air between the cooking chamber and the outside air. By adjusting the speed of the hot air assembly, you can adjust the efficiency of air exchange between the inside and outside of the cooking chamber.

[0054] During the air-frying cooking process, the ingredients undergo a Maillard reaction in a high-temperature environment. Reducing sugars and amino acids will produce harmful substances such as acrylamide or heterocyclic amines in the degradation reaction pathway. Among them, the main production pathway of acrylamide is the Maillard reaction of reducing sugars represented by glucose and fructose with asparagine. In addition to the asparagine pathway, acrylamide can also be produced through the acrolein pathway in a high-fat system. When a large amount of substances such as acrylamide and heterocyclic amines are consumed by users, there is a risk of causing users to "get angry", that is, the risk of causing users to develop health problems such as inflammation.

[0055] Research has shown that when food surfaces have high moisture content, acrylamide formation is unlikely. However, as surface moisture content decreases, acrylamide formation increases. For example, acrylamide formation is more likely when the moisture content is less than 5%. Expressed in terms of water activity, acrylamide formation is unlikely when the water activity of the food is greater than 0.8.

[0056] By adjusting the operating speed of the hot air component in different cooking stages, the amount of steam in the cooking chamber can be adjusted, thereby adjusting the water activity on the surface of the food. For example, when the cooking device is set to perform a cooking operation, it specifically includes a first cooking stage and a second cooking stage located after the first cooking stage. The first cooking stage is the initial stage after cooking begins. During the first cooking stage, the temperature in the cooking chamber is relatively low, specifically less than a first temperature threshold. At this time, the hot air component is controlled to operate at a higher first speed, so that the temperature in the cooking chamber increases rapidly until the temperature in the cooking chamber reaches the first temperature threshold. At the same time, the food is heated and heated rapidly. When the food is heated, the moisture in the food evaporates and dissipates into the cooking chamber, thereby forming steam in the cooking chamber, which increases the humidity in the cooking chamber until the humidity in the cooking chamber reaches the first humidity threshold.

[0057] When the temperature inside the cooking chamber reaches the first temperature threshold, the second cooking stage begins. The hot air assembly slows down to a second speed, reducing air exchange between the cooking chamber and moisture leakage, thereby maintaining the chamber's humidity within the first threshold. This not only reduces the formation of harmful substances but also ensures that the surface of ingredients remains moist, maintaining a juicy and tender texture. This ensures a healthy cooking experience for meat, seafood, and other ingredients while effectively improving the taste.

[0058] For example, the first cooking stage is the stage from the start of cooking to the end of cooking, and the cooking time is from 0 minutes to 4 minutes. The second cooking stage is the stage from the start of cooking to the end of cooking, and the cooking time is from 4 minutes to the end of cooking.

[0059] For example, a user puts 250g of chicken breast in a 6L air fryer and closes the door. The user also sets the heating temperature to 160°C and the cooking time to 20 minutes. From the 0th minute to the 4th minute after the start of cooking, the hot air component runs at full power. At this time, the speed of the hot air component is the highest, and the temperature in the cooking chamber rises rapidly. When the cooking time reaches 4 minutes, the hot air component reduces the speed to one-fifth of the maximum speed, maintaining the temperature in the cooking chamber at 160°C until the end of cooking. Compared with maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 10μg / kg to 3μg / kg.

[0060] In different cooking stages of the cooking equipment, this application adjusts the amount of steam dissipated in the cooking cavity by adjusting the rotation speed of the hot air component, thereby adjusting the humidity of the cooking cavity and the water activity on the surface of the food. It can inhibit the formation of inflammatory factors such as acrylamide and heterocyclic amines, achieve light fire cooking, and ensure the user's dietary health.

[0061] The third aspect of the present application provides a control device for a cooking device, comprising: a memory for storing programs or instructions; a processor for implementing the steps of the control method for the cooking device provided in any of the above technical solutions when executing the programs or instructions, thereby also being able to achieve the same technical effect. To avoid repetition, it will not be described here.

[0062] The fourth aspect of the present application provides a readable storage medium on which a program or instruction is stored. When the program or instruction is executed by the processor, the steps of the control method of the cooking device provided in any of the above technical solutions are implemented, and thus the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0063] The fifth aspect of the present application provides a cooking device, including: a control device for the cooking device as provided in any of the above technical solutions; and / or a readable storage medium as provided in any of the above technical solutions, so that the same technical effect can be achieved. To avoid repetition, it will not be repeated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0064] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0065] Figure 1 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application is shown;

[0066] Figure 2 A schematic diagram showing the changes in cooking temperature and the rotation speed of the hot air assembly over time in some embodiments of the present application is shown;

[0067] Figure 3 A schematic diagram showing the changes in cooking temperature and the rotation speed of the hot air assembly over time in some embodiments of the present application is shown;

[0068] Figure 4 A schematic diagram showing the changes in cooking temperature and the rotation speed of the hot air assembly over time in some embodiments of the present application is shown;

[0069] Figure 5 A schematic diagram showing the changes in cooking temperature and the rotation speed of the hot air assembly over time in some embodiments of the present application is shown;

[0070] Figure 6 A schematic diagram showing the changes in cooking temperature and the rotation speed of the hot air assembly over time in some embodiments of the present application is shown;

[0071] Figure 7 A structural block diagram showing a control device of a cooking device according to some embodiments of the present application is shown;

[0072] Figure 8A structural block diagram of a control device of a cooking device in some embodiments of the present application is shown. DETAILED DESCRIPTION

[0073] In order to more clearly understand the above-mentioned objects, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features therein can be combined with each other in the absence of conflict.

[0074] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0075] Refer to the following Figures 1 to 8 The present invention describes a cooking device control method and device, a readable storage medium, and a cooking device according to some embodiments of the present application.

[0076] In some embodiments of the present application, a method for controlling a cooking device is provided. The cooking device includes a cooking cavity and a hot air component. Figure 1 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application is shown. Figure 1 As shown, the control method includes:

[0077] Step 102: Controlling the cooking device to perform a cooking operation, controlling the hot air assembly to heat the cooking cavity, wherein the cooking operation includes a first cooking stage and a second cooking stage, the first cooking stage being before the second cooking stage;

[0078] Step 104: Based on the fact that the temperature in the cooking cavity is less than the first temperature threshold and the cooking operation is in the first cooking stage, the hot air assembly is controlled to heat at a first speed so that the humidity in the cooking cavity reaches a first humidity threshold.

[0079] Step 106: Based on the fact that the temperature in the cooking cavity is greater than or equal to the first temperature threshold, the cooking operation is in the second cooking stage, and the hot air component is controlled to heat at a second speed to maintain the humidity in the cooking cavity within the range of the first humidity threshold; wherein the second speed is less than the first speed.

[0080] In this embodiment, the cooking device includes, but is not limited to, an air fryer, a toaster oven, a steam oven, or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity and a hot air assembly. The cooking cavity is used to hold food. Taking the air fryer as an example, the hot air assembly includes a fan and a heating tube. The fan directs air through the heating tube, circulating it within the cooking cavity, thereby transferring heat generated by the heating tube into the cooking cavity and air-frying the food within the cooking cavity.

[0081] The speed of the hot air assembly is also the speed of the fan. The faster the speed, the more effectively the hot air assembly circulates air, transferring heat to the food more efficiently. Furthermore, a high speed also speeds up the exchange of air between the cooking chamber and the outside air. By adjusting the speed of the hot air assembly, you can adjust the efficiency of air exchange between the inside and outside of the cooking chamber.

[0082] During the air-frying cooking process, the ingredients undergo a Maillard reaction in a high-temperature environment. Reducing sugars and amino acids will produce harmful substances such as acrylamide or heterocyclic amines in the degradation reaction pathway. Among them, the main production pathway of acrylamide is the Maillard reaction of reducing sugars represented by glucose and fructose with asparagine. In addition to the asparagine pathway, acrylamide can also be produced through the acrolein pathway in a high-fat system. When a large amount of substances such as acrylamide and heterocyclic amines are consumed by users, there is a risk of causing users to "get angry", that is, the risk of causing users to develop health problems such as inflammation.

[0083] Research has shown that when food surfaces have high moisture content, acrylamide formation is unlikely. However, as surface moisture content decreases, acrylamide formation increases. For example, acrylamide formation is more likely when the moisture content is less than 5%. Expressed in terms of water activity, acrylamide formation is unlikely when the water activity of the food is greater than 0.8.

[0084] By adjusting the working speed of the hot air component at different cooking stages, the amount of steam in the cooking cavity can be adjusted, thereby adjusting the water activity on the surface of the food. Figure 2 A schematic diagram of a curve showing the cooking temperature and the rotation speed of the hot air component changing with time in some embodiments of the present application is shown. Figure 2 As shown, when the cooking device is set to perform a cooking operation, it specifically includes a first cooking stage and a second cooking stage located after the first cooking stage. The first cooking stage is the initial stage after cooking begins. During the first cooking stage, the temperature in the cooking chamber is relatively low, specifically less than a first temperature threshold. At this time, the hot air component is controlled to operate at a relatively high first speed, so that the temperature in the cooking chamber increases rapidly until the temperature in the cooking chamber reaches the first temperature threshold. At the same time, the food is heated rapidly. When the food is heated, the moisture in the food evaporates and dissipates into the cooking chamber, thereby forming steam in the cooking chamber. This increases the humidity in the cooking chamber, causing the humidity in the cooking chamber to reach the first humidity threshold.

[0085] When the temperature inside the cooking chamber reaches the first temperature threshold, the second cooking stage begins. The hot air assembly slows down to a second speed, reducing air exchange between the cooking chamber and moisture leakage, thereby maintaining the chamber's humidity within the first threshold. This not only reduces the formation of harmful substances but also ensures that the surface of ingredients remains moist, maintaining a juicy and tender texture. This ensures a healthy cooking experience for meat, seafood, and other ingredients while effectively improving the taste.

[0086] For example, the first cooking stage is the stage from the start of cooking to the end of cooking, and the cooking time is from 0 minutes to 4 minutes. The second cooking stage is the stage from the start of cooking to the end of cooking, and the cooking time is from 4 minutes to the end of cooking.

[0087] For example, a user puts 250g of chicken breast in a 6L air fryer and closes the door. The user also sets the heating temperature to 160°C and the cooking time to 20 minutes. From the 0th minute to the 4th minute after the start of cooking, the hot air component runs at full power. At this time, the speed of the hot air component is the highest, and the temperature in the cooking chamber rises rapidly. When the cooking time reaches 4 minutes, the hot air component reduces the speed to one-fifth of the maximum speed, maintaining the temperature in the cooking chamber at 160°C until the end of cooking. Compared with maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 10μg / kg to 3μg / kg.

[0088] In different cooking stages of the cooking equipment, this application adjusts the amount of steam dissipated in the cooking cavity by adjusting the rotation speed of the hot air component, thereby adjusting the humidity of the cooking cavity and the water activity on the surface of the food. It can inhibit the formation of inflammatory factors such as acrylamide and heterocyclic amines, achieve light fire cooking, and ensure the user's dietary health.

[0089] In some embodiments of the present application, optionally, the first temperature threshold is a target cooking temperature corresponding to the cooking operation, and the first humidity threshold ranges from 20% to 70%.

[0090] In this embodiment, the first temperature threshold is specifically the target cooking temperature corresponding to the cooking operation. Exemplarily, the target cooking temperature is the cooking temperature set by the user. The first humidity threshold ranges from 20% to 70%. Exemplarily, the first humidity threshold is positively correlated with the target cooking temperature. For example, if the target cooking temperature is 140°C, the first humidity threshold is between 20% and 25%. If the target cooking temperature is 180°C, the first humidity threshold is between 30% and 45%.

[0091] In some embodiments of the present application, optionally, in the second cooking stage, after the step of controlling the hot air component to heat at a second speed, the control method further includes: in response to a crispy baking light fire instruction, controlling the hot air component to heat at a third speed so that the humidity in the cooking cavity is lower than the first humidity threshold until cooking is completed; wherein, the working time of the hot air component heating at the third speed is less than the working time of the hot air component heating at the first speed, and the third speed is greater than or equal to the first speed.

[0092] In this embodiment, the crispy roast light heat instruction is an instruction input by the user when setting the cooking mode before the cooking operation begins. The crispy roast light heat instruction instructs the cooking device to perform light heat cooking when cooking meat ingredients with skin, while retaining a crispy outer surface and tender inner texture.

[0093] For example, during the first cooking phase, the cooking device controls the hot air assembly to heat the cooking cavity at a high speed, rapidly raising the temperature inside the cooking cavity. This causes moisture in the food to evaporate, increasing the humidity within the cooking cavity. During the second cooking phase, the hot air assembly is controlled to reduce its speed for at least part of the second cooking phase, minimizing moisture leakage from the cooking cavity and maintaining a relatively high humidity environment within the cooking cavity. This process achieves low-heat cooking by maintaining a high-humidity cooking environment.

[0094] For example, Figure 3 A schematic diagram of a curve showing the cooking temperature and the rotation speed of the hot air component changing with time in some embodiments of the present application is shown. Figure 3 As shown, when the user enters the crispy roast light fire instruction, it means that the user wants a crispy outside and tender inside taste, or pursues a crispy taste. At this time, after executing the second cooking stage, the hot air component is controlled to increase the speed, thereby drying the skin of the food and forming a crispy taste.

[0095] For example, a user is cooking poultry with skin. After placing the ingredients in the cooking chamber, the cooking device controls the hot air component to heat the cooking chamber at a first speed during the first cooking phase. During this phase, the temperature in the cooking chamber rapidly rises to the target cooking temperature, while the humidity in the cooking chamber increases due to evaporation of moisture from the ingredients. In the second cooking phase, the hot air component maintains heating the cooking chamber at a second speed, maintaining a stable overall temperature and maintaining a lower speed. This ensures that the humidity in the cooking chamber remains relatively high, reducing the risk of ignition.

[0096] After the second cooking stage is completed, the hot air component is controlled to increase the speed and heat the cooking cavity at a third speed, thereby accelerating moisture removal, increasing the crispness of the surface of the food, and forming a crispy taste.

[0097] Exemplarily, the first cooking stage includes a cooking time of 0 to 4 minutes. In the 3 minutes before the end of cooking, the hot air component operates at the third speed.

[0098] For example, a user places 320g of drumsticks in a 6L air fryer and closes the door. The user sets the cooking temperature to 180°C and the cooking time to 18 minutes. From the 0th minute to the 4th minute after cooking begins, the hot air component operates at full power, with the hot air component's speed at its maximum, rapidly heating the cooking chamber. When the cooking time reaches between 4 and 15 minutes, the hot air component reduces its speed to one-fifth of the maximum speed, maintaining the temperature in the cooking chamber at 180°C. After 15 minutes of cooking, the hot air component is controlled to operate at maximum speed (with no limit on heating power) until cooking is complete. Compared to maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 18μg / kg to 5μg / kg.

[0099] In some embodiments of the present application, optionally, the second cooking stage includes multiple sub-cooking stages; in the second cooking stage, the step of controlling the hot air component to heat at a second speed includes: in response to a crispy baking light fire instruction, in at least one sub-cooking stage, controlling the hot air component to heat at a first speed, and in other sub-cooking stages, controlling the hot air component to heat at a second speed.

[0100] In this embodiment, the crispy baking light heat instruction is an instruction input by the user when setting the cooking mode before the cooking operation begins. The crispy baking light heat instruction is an instruction to instruct the cooking device to perform light heat cooking when cooking starchy ingredients while retaining a crispy texture.

[0101] Exemplarily, the second cooking stage includes multiple temporally consecutive sub-cooking stages. During these sub-cooking stages, the hot air component is controlled to alternately heat the cooking cavity at high and low speeds. This can make the ingredients have a crispy taste while suppressing the generation of ignition factors as much as possible, thereby meeting the user's demand for a crispy taste.

[0102] For example, a user is cooking starchy ingredients, such as air-frying French fries. After the user places the French fries into the cooking chamber, the cooking device controls the hot air component to heat the cooking chamber at a first speed during the first cooking phase. The temperature within the cooking chamber rapidly rises to the target cooking temperature, and the humidity within the cooking chamber increases due to evaporation of moisture from the French fries. After entering the second cooking phase, the hot air component controls the speed to adjust within multiple sub-cooking phases of the second cooking phase. In one or more sub-cooking phases, heating at the first speed creates a crispy texture for the French fries. In another or more sub-cooking phases, heating at the second speed reduces the generation of irritants.

[0103] Exemplarily, the durations of the multiple cooking sub-stages are the same.

[0104] Exemplarily, the durations of the multiple cooking sub-stages are different.

[0105] Exemplarily, the number of sub-cooking stages in which the hot air component is controlled to heat the cooking cavity at a first rotation speed is at least two. The number of sub-cooking stages in which the hot air component is controlled to heat the cooking cavity at a second rotation speed is at least two.

[0106] For example, it is assumed that the second cooking stage includes four sub-cooking stages, which are respectively recorded as sub-cooking stage 1, sub-cooking stage 2, sub-cooking stage 3 and sub-cooking stage 4 in chronological order.

[0107] In some embodiments, Figure 4 A schematic diagram of a curve showing the cooking temperature and the rotation speed of the hot air component changing with time in some embodiments of the present application is shown. Figure 4 As shown, letter a indicates sub-cooking stage 1, during which the hot air component heats at the second rotational speed. Letter b indicates sub-cooking stage 2, during which the hot air component heats at the first rotational speed. Letter c indicates sub-cooking stage 3, and letter d indicates sub-cooking stage 4, during which the hot air component heats at the second rotational speed.

[0108] In some embodiments, Figure 5 A schematic diagram of a curve showing the cooking temperature and the rotation speed of the hot air component changing with time in some embodiments of the present application is shown. Figure 5 As shown, letter a indicates sub-cooking stage 1, during which the hot air component heats at the second rotational speed. Letter b indicates sub-cooking stage 2, during which the hot air component heats at the first rotational speed. Letter c indicates sub-cooking stage 3, during which the hot air component heats at the second rotational speed. Letter d indicates sub-cooking stage 4, during which the hot air component heats at the first rotational speed.

[0109] For example, a user places 300g of French fries in a 6L air fryer and closes the door. The user sets the cooking temperature to 200°C and the cooking time to 18 minutes. From the 0th to the 4th minute of cooking, the hot air component operates at full power, reaching its maximum speed, rapidly heating the cooking chamber. Between the 4th and 10th minutes of cooking, the hot air component speed is reduced to one-fifth of its maximum speed, maintaining the cooking chamber temperature at 180°C. From the 10th to 14th minute of cooking, the hot air component speed is controlled to operate at maximum speed (without any heating power restriction), maintaining the cooking chamber temperature at 180°C. After 14 minutes of cooking, the hot air component speed is reduced to one-fifth of its maximum speed until the cooking is complete. Compared to maintaining the same speed throughout the cooking process, this solution can reduce acrylamide content from 695μg / kg to 149μg / kg.

[0110] This application can take into account both the needs of healthy cooking and the needs of crispy taste.

[0111] In some embodiments of the present application, optionally, in any two adjacent sub-cooking stages, the corresponding rotational speeds of the hot air component are different; and / or, the working time of the hot air component for heating at the second rotational speed is greater than or equal to the working time of the hot air component for heating at the first rotational speed.

[0112] In this embodiment, in the multiple sub-cooking stages of the second cooking stage, the hot air component alternately performs high-speed heating and low-speed heating. By cyclically switching between high and low speeds, it ensures that the ingredients have a crispy taste while minimizing the generation of ignition factors.

[0113] For example, it is assumed that the second cooking stage includes five sub-cooking stages, which are recorded as sub-cooking stage 1, sub-cooking stage 2, sub-cooking stage 3, sub-cooking stage 4 and sub-cooking stage 5 in chronological order.

[0114] Figure 6 A schematic diagram of a curve showing the cooking temperature and the rotation speed of the hot air component changing with time in some embodiments of the present application is shown. Figure 6 As shown, letter a indicates sub-cooking stage 1, during which the hot air component heats at the second rotational speed. Letter b indicates sub-cooking stage 2, during which the hot air component heats at the first rotational speed. Letter c indicates sub-cooking stage 3, during which the hot air component heats at the second rotational speed. Letter d indicates sub-cooking stage 4, during which the hot air component heats at the first rotational speed. Letter e indicates sub-cooking stage 5, during which the hot air component heats at the second rotational speed.

[0115] Exemplarily, the working time of the hot air component for heating at the second speed is greater than or equal to the working time of the hot air component for heating at the first speed, that is, most of the time, the hot air component works at a lower speed, so that the humidity in the cooking cavity is maintained within a higher humidity range, effectively suppressing the generation of fire factors and achieving light fire cooking.

[0116] In some embodiments of the present application, optionally, the duration of the first cooking stage is in the range of: greater than or equal to 2 minutes and less than or equal to 6 minutes; or, the working duration of the first cooking stage is less than the working duration of the second cooking stage.

[0117] Exemplarily, the working time of the first cooking stage is shorter than that of the second cooking stage, that is, during more cooking time of the cooking operation, the ingredients are cooked in a cooking environment with higher humidity, thereby effectively suppressing the generation of fire factors and achieving light fire cooking.

[0118] In this embodiment, illustratively, the duration of the first cooking stage ranges from 2 minutes to 6 minutes. Exemplarily, the duration of the first cooking stage is 4 minutes, that is, the first cooking stage is the first 4 minutes after the start of cooking.

[0119] In some embodiments of the present application, optionally, the maximum rotation speed of the hot air component is N, the first rotation speed is N1, and the second rotation speed is N2, satisfying: N1 ≥ 0.75×N, N2 ≤ 0.25×N.

[0120] In this embodiment, when the hot air assembly heats the cooking cavity at a first rotational speed, the hot air assembly is in a high rotational speed operating state. At this time, the rotational speed of the hot air assembly is no less than three-quarters of the maximum rotational speed. When the hot air assembly heats the cooking cavity at a second rotational speed, the hot air assembly is in a low rotational speed operating state. At this time, the rotational speed of the hot air assembly is no more than one-quarter of the maximum rotational speed.

[0121] Assume that the maximum rotation speed of the hot air assembly is N, the first rotation speed is N1, and the second rotation speed is N2. For example, N1 = N, N2 = 0.2 × N. For example, N1 = 0.9 × N, N2 = 0.15 × N.

[0122] In some embodiments of the present application, a control device for a cooking device is provided. The cooking device includes a cooking cavity and a hot air component. Figure 7 The structural block diagram of the control device of the cooking device of some embodiments of the present application is shown as follows: Figure 7As shown, the control device 700 of the cooking device includes: a control module 702, which is used to control the cooking device to perform a cooking operation, control the hot air component to heat the cooking cavity, wherein the cooking operation includes a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage; and based on the case that the temperature in the cooking cavity is less than the first temperature threshold, the cooking operation is in the first cooking stage, controlling the hot air component to heat at a first speed so that the humidity in the cooking cavity reaches the first humidity threshold; based on the case that the temperature in the cooking cavity is greater than or equal to the first temperature threshold, the cooking operation is in the second cooking stage, controlling the hot air component to heat at a second speed; wherein the second speed is less than the first speed.

[0123] In this embodiment, the cooking device includes, but is not limited to, an air fryer, a toaster oven, a steam oven, or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity and a hot air assembly. The cooking cavity is used to hold food. Taking the air fryer as an example, the hot air assembly includes a fan and a heating tube. The fan directs air through the heating tube, circulating it within the cooking cavity, thereby transferring heat generated by the heating tube into the cooking cavity and air-frying the food within the cooking cavity.

[0124] The speed of the hot air assembly is also the speed of the fan. The faster the speed, the more effectively the hot air assembly circulates air, transferring heat to the food more efficiently. Furthermore, a high speed also speeds up the exchange of air between the cooking chamber and the outside air. By adjusting the speed of the hot air assembly, you can adjust the efficiency of air exchange between the inside and outside of the cooking chamber.

[0125] During the air-frying cooking process, the ingredients undergo a Maillard reaction in a high-temperature environment. Reducing sugars and amino acids will produce harmful substances such as acrylamide or heterocyclic amines in the degradation reaction pathway. Among them, the main production pathway of acrylamide is the Maillard reaction of reducing sugars represented by glucose and fructose with asparagine. In addition to the asparagine pathway, acrylamide can also be produced through the acrolein pathway in a high-fat system. When a large amount of substances such as acrylamide and heterocyclic amines are consumed by users, there is a risk of causing users to "get angry", that is, the risk of causing users to develop health problems such as inflammation.

[0126] Research has shown that when food surfaces have high moisture content, acrylamide formation is unlikely. However, as surface moisture content decreases, acrylamide formation increases. For example, acrylamide formation is more likely when the moisture content is less than 5%. Expressed in terms of water activity, acrylamide formation is unlikely when the water activity of the food is greater than 0.8.

[0127] By adjusting the operating speed of the hot air component in different cooking stages, the amount of steam in the cooking chamber can be adjusted, thereby adjusting the water activity on the surface of the food. For example, when the cooking device is set to perform a cooking operation, it specifically includes a first cooking stage and a second cooking stage located after the first cooking stage. The first cooking stage is the initial stage after cooking begins. During the first cooking stage, the temperature in the cooking chamber is relatively low, specifically less than a first temperature threshold. At this time, the hot air component is controlled to operate at a higher first speed, so that the temperature in the cooking chamber increases rapidly until the temperature in the cooking chamber reaches the first temperature threshold. At the same time, the food is heated and heated rapidly. When the food is heated, the moisture in the food evaporates and dissipates into the cooking chamber, thereby forming steam in the cooking chamber, which increases the humidity in the cooking chamber until the humidity in the cooking chamber reaches the first humidity threshold.

[0128] When the temperature inside the cooking chamber reaches the first temperature threshold, the second cooking stage begins. The hot air assembly slows down to a second speed, reducing air exchange between the cooking chamber and moisture leakage, thereby maintaining the chamber's humidity within the first threshold. This not only reduces the formation of harmful substances but also ensures that the surface of ingredients remains moist, maintaining a juicy and tender texture. This ensures a healthy cooking experience for meat, seafood, and other ingredients while effectively improving the taste.

[0129] For example, the first cooking stage is the stage from the start of cooking to the end of cooking, and the cooking time is from 0 minutes to 4 minutes. The second cooking stage is the stage from the start of cooking to the end of cooking, and the cooking time is from 4 minutes to the end of cooking.

[0130] For example, a user puts 250g of chicken breast in a 6L air fryer and closes the door. The user also sets the heating temperature to 160°C and the cooking time to 20 minutes. From the 0th minute to the 4th minute after the start of cooking, the hot air component runs at full power. At this time, the speed of the hot air component is the highest, and the temperature in the cooking chamber rises rapidly. When the cooking time reaches 4 minutes, the hot air component reduces the speed to one-fifth of the maximum speed, maintaining the temperature in the cooking chamber at 160°C until the end of cooking. Compared with maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 10μg / kg to 3μg / kg.

[0131] In different cooking stages of the cooking equipment, this application adjusts the amount of steam dissipated in the cooking cavity by adjusting the rotation speed of the hot air component, thereby adjusting the humidity of the cooking cavity and the water activity on the surface of the food. It can inhibit the formation of inflammatory factors such as acrylamide and heterocyclic amines, achieve light fire cooking, and ensure the user's dietary health.

[0132] In some embodiments of the present application, a control device for a cooking device is provided. Figure 8The structural block diagram of the control device of the cooking device of some embodiments of the present application is shown as follows: Figure 8 As shown, the control device 800 of the cooking device includes: a memory 802 for storing programs or instructions; a processor 804 for implementing the steps of the control method of the cooking device provided in any of the above embodiments when executing the programs or instructions, and thus can also achieve the same technical effect. To avoid repetition, it will not be repeated here.

[0133] In some embodiments of the present application, a readable storage medium is provided on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above embodiments are implemented, and thus the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0134] In some embodiments of the present application, a cooking device is provided, including: a control device of the cooking device as provided in any of the above embodiments; and / or a readable storage medium as provided in any of the above embodiments, so that the same technical effect can be achieved. To avoid repetition, it will not be described here.

[0135] The control methods may be implemented in various ways depending on specific features and / or example applications. For example, these methods may be implemented through a combination of hardware, firmware, and / or software. For example, in a hardware implementation, the processor may be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other equipment units for performing the above functions, and / or combinations thereof.

[0136] A computer-readable storage medium can be a tangible device that can retain and store instructions for use by an instruction execution device. A computer-readable storage medium can be, but is not limited to, an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing. A non-exhaustive list of more specific examples of computer-readable storage media includes: a portable computer floppy disk, a hard disk, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM) or flash memory, static random access memory (SRAM), portable compact disc read-only memory (CD-ROM), digital versatile disk (DVD), memory card, floppy disk, encoding mechanical device (such as a punch card or a groove with raised structures on which instructions are recorded), and any suitable combination of the foregoing. The computer-readable storage medium used herein should not be understood as a transmission signal itself, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagated through waveguides or other transmission media, or electrical signals transmitted through wires.

[0137] In the description of this application, the term "plurality" refers to two or more, unless otherwise expressly defined. The orientation or positional relationship indicated by the terms "upper" and "lower" is based on the orientation or positional relationship described in the accompanying drawings, and is only for the convenience of describing this application and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on this application; the terms "connect", "install", "fixed", etc. should be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0138] In the description of this application, the terms "one embodiment," "some embodiments," "specific embodiments," etc., mean that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of this application. In this application, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in any suitable manner in any one or more embodiments or examples.

[0139] The above description is merely a preferred embodiment of the present application and is not intended to limit the present application. Various modifications and variations are possible for those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present application shall be included within the scope of protection of the present application.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device includes a cooking cavity and a hot air component, and the control method includes: controlling the cooking device to perform a cooking operation and controlling the hot air assembly to heat the cooking cavity, wherein the cooking operation includes a first cooking stage and a second cooking stage, the first cooking stage being before the second cooking stage; Based on the fact that the temperature in the cooking cavity is lower than a first temperature threshold and the cooking operation is in the first cooking stage, controlling the hot air assembly to heat at a first speed so that the humidity in the cooking cavity reaches a first humidity threshold; Based on the fact that the temperature in the cooking cavity is greater than or equal to a first temperature threshold, the cooking operation is in the second cooking stage, controlling the hot air component to heat at a second speed so as to maintain the humidity in the cooking cavity within the range of the first humidity threshold; wherein the second speed is less than the first speed; The second cooking stage includes a plurality of sub-cooking stages; the step of controlling the hot air component to heat at a second speed includes: In response to the crispy baking light heat instruction, in at least one of the sub-cooking stages, the hot air component is controlled to heat at the first speed to reduce the humidity in the cooking cavity; and in the other sub-cooking stages, the hot air component is controlled to heat at the second speed to increase the humidity in the cooking cavity; wherein, in any two adjacent sub-cooking stages, the corresponding rotation speeds of the hot air component are different; After the step of controlling the hot air component to heat at a second speed, the control method further includes: In response to a crispy baking light heat instruction, controlling the hot air component to heat at a third speed so that the humidity in the cooking cavity is lower than the first humidity threshold until cooking is completed; The working time of the hot air component heating at the third speed is shorter than the working time of the hot air component heating at the first speed, and the third speed is greater than or equal to the first speed.

2. The control method according to claim 1, characterized in that: The first temperature threshold is a target cooking temperature corresponding to the cooking operation, and the first humidity threshold ranges from 20% to 70%.

3. The control method according to claim 1, wherein: The working time of the hot air component for heating at the second rotation speed is greater than or equal to the working time of the hot air component for heating at the first rotation speed.

4. The control method according to any one of claims 1 to 3, characterized in that: The duration of the first cooking stage is in the range of: greater than or equal to 2 minutes and less than or equal to 6 minutes; or, the working duration of the first cooking stage is less than the working duration of the second cooking stage.

5. The control method according to any one of claims 1 to 3, characterized in that: The maximum rotation speed of the hot air component is N, the first rotation speed is N1, and the second rotation speed is N2, satisfying: N1 ≥ 0.75×N, N2 ≤ 0.25×N.

6. A control device for a cooking device, characterized in that: The cooking device includes a cooking cavity and a hot air component, and the control device includes: a control module, configured to control the cooking device to perform a cooking operation and control the hot air assembly to heat the cooking cavity, wherein the cooking operation includes a first cooking stage and a second cooking stage, the first cooking stage being before the second cooking stage; and Based on the fact that the temperature in the cooking cavity is lower than a first temperature threshold and the cooking operation is in the first cooking stage, controlling the hot air assembly to heat at a first speed so that the humidity in the cooking cavity reaches a first humidity threshold; Based on the fact that the temperature in the cooking cavity is greater than or equal to a first temperature threshold, the cooking operation is in the second cooking stage, controlling the hot air component to heat at a second speed so as to maintain the humidity in the cooking cavity within the range of the first humidity threshold; wherein the second speed is less than the first speed; The second cooking stage includes a plurality of sub-cooking stages; and controlling the hot air component to heat at a second speed includes: In response to the crispy baking light heat instruction, in at least one of the sub-cooking stages, the hot air component is controlled to heat at the first speed to reduce the humidity in the cooking cavity; and in the other sub-cooking stages, the hot air component is controlled to heat at the second speed to increase the humidity in the cooking cavity; wherein, in any two adjacent sub-cooking stages, the corresponding rotation speeds of the hot air component are different; After controlling the hot air component to heat at the second speed, the method further includes: In response to a crispy baking light heat instruction, controlling the hot air component to heat at a third speed so that the humidity in the cooking cavity is lower than the first humidity threshold until cooking is completed; The working time of the hot air component heating at the third speed is shorter than the working time of the hot air component heating at the first speed, and the third speed is greater than or equal to the first speed.

7. A control device for a cooking device, characterized in that: include: Memory, used to store programs or instructions; A processor, configured to implement the steps of the control method according to any one of claims 1 to 5 when executing the program or instruction.

8. A readable storage medium having a program or instruction stored thereon, characterized in that: When the program or instruction is executed by a processor, the steps of the control method according to any one of claims 1 to 5 are implemented.

9. A cooking device, characterized in that: include: The control device of the cooking device according to claim 6 or 7; and / or The readable storage medium according to claim 8.

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