Cooking control method and device, air fryer and storage medium
By controlling the temperature of the heating structure during the steaming stage of the air fryer, the effect of steaming food is achieved, the problem of single cooking methods of the air fryer is solved, and its use scenario is expanded.
Patent Information
- Application Number
- CN202410105446.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-01-24
- Publication Date
- 2025-07-25
AI Technical Summary
The cooking method of the air fryer is single and the use scenarios are limited.
When the cooking device is in the steaming stage, the temperature of the cooking chamber is heated within a preset temperature threshold range by controlling the heating structure to achieve the effect of steaming food.
The cooking range of the air fryer has been expanded, its use scenarios have been enriched, the effect of steaming food has been achieved, and the effect of condensation has been avoided on the taste of food.
Smart Images
Figure CN120360416A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of cooking control, and more specifically, to a cooking control method, apparatus, air fryer, and storage medium. Background Art
[0002] In the related art, an air fryer is a cooking device that can achieve a deep-frying effect using air and is usually used by users for roasting and frying. However, the cooking method of the air fryer is single and the usage scenario is limited. Summary of the Invention
[0003] In view of the above problems, the present invention provides a cooking control method, apparatus, air fryer, and storage medium to improve the above problems.
[0004] In a first aspect, an embodiment of the present application provides a cooking control method applied to an air fryer provided with a device body, a cooking cavity, and a heating structure; wherein, the device body is used to enclose the cooking cavity; the method includes: when the cooking device is in the steaming stage, controlling the heating structure to heat the cooking cavity based on cooking control conditions so as to control the first detected temperature of the cooking cavity at a preset temperature threshold; wherein, the preset temperature threshold is greater than or equal to a first temperature threshold and less than or equal to a second temperature threshold.
[0005] In a second aspect, an embodiment of the present application further provides a cooking control apparatus applied to an air fryer provided with a device body, a cooking cavity, and a heating structure; wherein, the device body is used to enclose the cooking cavity; the apparatus includes: a cooking control module; the cooking control module is used to control the heating structure to heat the cooking cavity based on cooking control conditions when the cooking device is in the steaming stage so as to control the first detected temperature of the cooking cavity at a preset temperature threshold; wherein, the preset temperature threshold is greater than or equal to a first temperature threshold and less than or equal to a second temperature threshold.
[0006] In a third aspect, an embodiment of the present application further provides an air fryer, which includes: one or more processors; a memory; one or more application programs; wherein one or more application programs are stored in the memory and are configured to be executed by the one or more processors, and one or more application programs are configured to execute the cooking control method as described in the first aspect above.
[0007] In a fourth aspect, an embodiment of the present application further provides a computer-readable storage medium, in which program code is stored, and the program code can be called by a processor to execute the cooking control method as described in the first aspect above.
[0008] The technical solution provided by the present invention, the cooking control method is applied to an air fryer provided with a device body, a cooking cavity and a heating structure; wherein, the device body is used to enclose the cooking cavity; the method includes: when the cooking device is in the steaming stage, controlling the heating structure to heat the cooking cavity based on cooking control conditions so as to control the first detected temperature of the cooking cavity at a preset temperature threshold; wherein, the preset temperature threshold is greater than or equal to the first temperature threshold and less than or equal to the second temperature threshold. By controlling the cooking method of the air fryer, the effect of steaming food is realized, greatly expanding the cooking range of the air fryer and enriching the usage scenarios of the air fryer. Description of the Drawings
[0009] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following will briefly introduce the drawings required for the description of the embodiments. Obviously, the drawings in the following description are only some embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments and drawings obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.
[0010] Figure 1 Shows a schematic diagram of an application environment related to the embodiments of the present application.
[0011] Figure 2 Shows a schematic flow chart of a cooking control method provided by the embodiments of the present application.
[0012] Figure 3 Shows a schematic diagram of a cooking control curve provided by the embodiments of the present application.
[0013] Figure 4 Shows an effect diagram of a cooking ingredient provided by the embodiments of the present application.
[0014] Figure 5 Shows a schematic structural diagram of a cooking control device provided by the embodiments of the present application.
[0015] Figure 6 Shows a schematic structural diagram of an air fryer provided by the embodiments of the present application.
[0016] Figure 7 Shows a schematic structural diagram of a computer-readable storage medium provided by the embodiments of the present application. Detailed Embodiments
[0017] In order to enable those skilled in the art to better understand the solutions of the present application, the following will clearly and completely describe the technical solutions in the embodiments of the present application in conjunction with the drawings in the embodiments of the present application.
[0018] In the related art, an air fryer is a cooking device that can use air to achieve a frying effect. It is usually used by users for roasting and frying, with a single cooking method and limited usage scenarios.
[0019] To address the above problems, the inventors proposed a cooking control method, device, air fryer, and storage medium provided in this application. The cooking control method is applied to an air fryer equipped with a device body, a cooking cavity, and a heating structure. Among them, the device body is used to enclose the cooking cavity. The method includes: when the cooking device is in the steaming stage, controlling the heating structure to heat the cooking cavity based on cooking control conditions to control the first detected temperature of the cooking cavity within a preset temperature threshold. The preset temperature threshold is greater than or equal to the first temperature threshold and less than or equal to the second temperature threshold. By controlling the cooking method of the air fryer, the effect of steaming food is achieved, greatly expanding the cooking range of the air fryer and enriching its usage scenarios.
[0020] The following introduces the application environment of the cooking control method provided in the embodiments of the present invention:
[0021] Please refer to Figure 1 , Figure 1 which is a schematic diagram of the application scenario of a cooking control method provided in an embodiment of the present invention. As Figure 1 shown, the air fryer 100 includes: a device body 110, a cooking cavity 120, and a heating structure (not shown in the figure).
[0022] In the embodiments of the present application, the device body 110 is used to enclose the cooking cavity 120, and the heating structure is used to heat the cooking cavity to cook the food in the cooking cavity.
[0023] The structural form of the air fryer 100 can be various. In some embodiments, as Figure 1 shown, the device body 110 is a cover structure, and the cover structure is used to enclose the cooking cavity 120.
[0024] Optionally, as Figure 1 shown, one end of the cover structure can be fixedly connected to the cooking cavity 120, and the other end can be rotated to open and close the cooking cavity 120.
[0025] Optionally, in other embodiments, the cover structure can also be completely separated from the cooking cavity 120. During cooking, the cover structure can be rotationally buckled and fixedly connected to the cooking cavity 120.
[0026] In some embodiments, the heating structure can include an upper heating module and a lower heating module. The upper heating module is used to heat the top of the cooking cavity, and the lower heating module is used to heat the bottom of the cooking cavity, so as to achieve cooking control by controlling the heating of different regions of the cooking cavity.
[0027] In some embodiments, the heating structure may also include only the upper heating module.
[0028] In some embodiments, the heating structure may further include a blower structure. Through the action of the blower structure, the wind blows the heat into the food ingredients being cooked in the cooking cavity 120, thereby regulating the heating condition of the food ingredients and further improving the cooking effect.
[0029] In some embodiments, the upper heating module (lower heating module) may be of a contact heating type, a non-contact heating type, or a partial contact type. For example, it may be conductive heating or induction heating.
[0030] Optionally, the upper heating module (lower heating module) may be an infrared lamp tube. The shape of the tubular part of the infrared lamp tube can be set according to actual needs. For example, it may be C-shaped or racket-shaped.
[0031] Optionally, the upper heating module (lower heating module) may also be a thick film circuit.
[0032] Optionally, the upper heating module (lower heating module) may also include an electromagnetic component and a blower structure made of metal. The blower structure made of metal generates an electromagnetic reaction to generate heat and then generate hot air.
[0033] It can be understood that the present application does not limit the type of the upper heating module (lower heating module), and one or more types can be selected according to usage requirements and costs.
[0034] In some embodiments, the air fryer 100 further includes an upper cover and a lower body. Among them, the cooking cavity is at least partially formed in the lower body, and a sealing structure is provided between the upper cover and the lower body.
[0035] In some embodiments, the air fryer 100 may further include a temperature detection structure for detecting the detection temperature required in the cooking control process.
[0036] Optionally, the temperature detection structure may be used to detect the temperature at the top of the cooking cavity to obtain a first detection temperature.
[0037] Optionally, the temperature detection structure may also be used to detect the temperature at the bottom of the cooking cavity to obtain a second detection temperature.
[0038] In the embodiments of the present application, Figure 1 the air fryer 100 is taken as an example to illustrate the cooking control method provided by the embodiments of the present application. It can be understood that the present application is not limited thereto. In addition to Figure 1 the air fryer shown, it may also be an air fryer with other structural forms, and the present application does not limit this.
[0039] Next, the technical solutions in the embodiments of the present application will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present application.
[0040] Please refer to Figure 2 , the embodiments of the present application provide a cooking control method 200, which can be applied to the above air fryer provided with a device body, a cooking cavity and a heating structure, wherein the device body is used to enclose the cooking cavity.
[0041] Specifically, as Figure 2 shown, the cooking control method 200 includes step 210.
[0042] Among them, step 210: When the cooking device is in the steaming stage, control the heating structure to heat the cooking cavity based on the cooking control conditions, so as to control the first detected temperature of the cooking cavity at a preset temperature threshold; wherein, the preset temperature threshold is greater than or equal to the first temperature threshold and less than or equal to the second temperature threshold.
[0043] In the embodiments of the present application, the cooking process of the air fryer includes a steaming stage, and steaming of food can be achieved in the steaming stage.
[0044] Among them, the first detected temperature is the detected temperature at the top of the cooking cavity. By controlling the first detected temperature at the preset temperature threshold, the food will not be too dry during the cooking process, achieving the steaming effect.
[0045] Generally, in other cooking devices with a steaming function, due to a large amount of water vapor during the steaming process, condensed water is likely to form on the top of the cooking cavity, and the condensed water drops into the cooking cavity, seriously affecting the taste of the food. To improve this problem, in the embodiments of the present application, the first temperature threshold is set to be greater than the boiling point of water, so that in the steaming stage, the condensed water condensed on the top of the cooking cavity can be evaporated, preventing the condensed water in the cooking cavity from dropping and affecting the food taste, and improving the cooking effect.
[0046] In some embodiments, the second temperature threshold is less than the temperature at which the food is dried. The temperature at which the food is dried can be, for example, the baking temperature corresponding to air frying in the current stage; or it can be determined in combination with current cooking conditions such as food type, weight, cooking duration, etc., so as to prevent the food from being dried and scorched due to too high a temperature.
[0047] Optionally, the preset temperature threshold can be set to 103 - 108 °C. Preferably, it can be set to 105 °C.
[0048] During the steaming stage, while steaming the food, the condensed water at the top of the cooking cavity is evaporated to reduce the amount of condensed water when opening the lid. At the same time, the working mode of the heating structure is adjusted to prevent the food from being baked due to excessive heating temperature. Usually, most steamed dishes can be completed within 10 - 30 minutes in the steaming stage. Specific embodiments will be described below.
[0049] In some embodiments, the heating structure includes an upper heating module and a lower heating module. Among them, the upper heating module is used to heat the top of the cooking cavity, and the lower heating module is used to heat the bottom of the cooking cavity.
[0050] Specifically, step 210, when the cooking device is in the steaming stage, controls the heating structure to heat the cooking cavity based on cooking control conditions to control the first detected temperature of the cooking cavity within a preset temperature threshold, including:
[0051] When the cooking device is in the steaming stage, control the upper heating module to periodically heat the cooking cavity according to the first working parameter, and control the lower heating module to heat the cooking cavity to control the detected temperature of the cooking cavity within the preset temperature threshold.
[0052] In the embodiments of the present application, the upper heating module and the lower heating module heat the food in the cooking cavity, and the moisture evaporates.
[0053] Among them, in order to prevent the food from being dried out due to excessive heat at the top, control the upper heating module to perform periodic heating according to the first working parameter.
[0054] Among them, the first working parameter indicates that within the same cycle, the start duration of the upper heating module is less than the stop duration of the upper heating module.
[0055] In some embodiments, within the same cycle, the optional range of the ratio of the start duration to the stop duration of the upper heating module is 6.25% - 18.75%. For example, the upper heating module can be controlled to perform periodic work with a start duration of 4 seconds and a stop duration of 28 seconds as a cycle.
[0056] Furthermore, in order to prevent excessive water vapor from causing excessive condensed water and soaking the food, which affects the food quality, in the embodiments of the present application, the lower heating module performs periodic heating according to the second working parameter, thereby reducing the generation of water vapor.
[0057] Among them, the second working parameter indicates that within the same cycle, the start duration of the lower heating module is less than the stop duration of the lower heating module.
[0058] In some embodiments, in the same cycle, the optional range of the ratio of the start duration to the stop duration of the lower heating module is 50% to 75%. For example, the lower heating module can be controlled to operate periodically with a start duration of 20 seconds and a stop duration of 16 seconds in a cycle.
[0059] In some embodiments, the heating structure further includes a fan structure.
[0060] To reduce moisture loss, when the cooking device is in the steaming stage in step 210, based on the cooking control conditions, the heating structure is controlled to heat the cooking cavity to control the first detected temperature of the cooking cavity at a preset temperature threshold, and further includes: when the cooking device is in the steaming stage, controlling the fan structure to operate at a preset wind speed.
[0061] In some embodiments, the value range of the preset wind speed is 1200 to 1600 revolutions per minute.
[0062] In some other embodiments, the heating structure includes an upper heating module and a fan structure; wherein, the upper heating module is used to heat the top of the cooking cavity.
[0063] Specifically, in step 210, when the cooking device is in the steaming stage, based on the cooking control conditions, the heating structure is controlled to heat the cooking cavity periodically to control the first detected temperature of the cooking cavity at a preset temperature threshold, including:
[0064] When the cooking device is in the steaming stage, controlling the upper heating module to heat the cooking cavity, and when the detected temperature of the cooking cavity is greater than the preset control threshold, starting the fan structure to operate periodically according to the third working parameter to control the first detected temperature of the cooking cavity at the preset temperature threshold.
[0065] In the embodiments of the present application, the lower heating module heats the food in the cooking cavity, and the moisture evaporates. At the same time, the fan structure works to make the heat evenly distributed.
[0066] To avoid moisture loss of the steamed ingredients and cause the food to be too dry, and at the same time prevent excessive water vapor and ensure the cooking time, the fan structure is controlled to operate according to the third working parameter.
[0067] Wherein, the third working parameter characterizes that in the same cycle, the start duration of the fan structure is less than or equal to the stop duration of the fan structure.
[0068] In some embodiments, the fan structure can be controlled to operate periodically with a start duration of 1 - 10 seconds and a stop duration of 10 - 30 seconds in a cycle.
[0069] In some embodiments, controlling the upper heating module to heat the cooking cavity includes: when the first detected temperature of the cooking cavity is less than or equal to a preset control threshold; controlling the upper heating module to periodically heat the cooking cavity according to a fourth operating parameter.
[0070] Wherein, the fourth operating parameter characterizes that within the same cycle, the start duration of the upper working module is less than or equal to the stop duration of the upper working module.
[0071] In some embodiments, the upper heating module can be controlled to operate periodically with a start duration of 1 - 10 seconds and a stop duration of 10 - 30 seconds as a cycle.
[0072] In some embodiments, the cooking control method further includes: when the first detected temperature of the cooking cavity is greater than the preset control threshold, controlling the upper heating module to stop working, so as to avoid drying out the food due to high temperature.
[0073] In some embodiments, the preset control threshold ranges from 85 to 100 °C.
[0074] In order to improve the steaming effect, in some embodiments, preheating the food can also be included before step 210. Specifically, the cooking control method provided by the embodiments of the present application can further include the following steps.
[0075] (1) When the cooking device is in the preheating stage, controlling the heating structure to heat the cooking cavity;
[0076] (2) When the migration parameter of the cooking cavity meets the preset migration condition, it is determined that the cooking device enters the steaming stage.
[0077] The following will be described in conjunction with specific embodiments.
[0078] In some embodiments, the heating structure includes an upper heating module and a lower heating module; wherein, the upper heating module is used to heat the top of the cooking cavity; the lower heating module is used to heat the bottom of the cooking cavity.
[0079] During preheating, control the upper heating module to heat the cooking cavity structure, and at the same time control the lower heating module to heat the cooking cavity.
[0080] In the embodiments of the present application, the migration parameter includes the second detected temperature of the cooking cavity, and / or the preheating duration of the preheating stage. Wherein, the second detected temperature characterizes the detected temperature at the bottom of the cooking cavity.
[0081] The preset migration condition includes that the second detected temperature is equal to the preheating temperature threshold, and / or the preheating duration is equal to the preset preheating duration.
[0082] Optionally, the preheating temperature threshold can be set to 90 - 99°C, for example, it can be set to 98°C.
[0083] Optionally, the preset preheating duration can be set to 5 - 15 minutes, for example, it can be set to 10 minutes.
[0084] It can be understood that the preheating temperature threshold and the preset preheating duration can be adjusted according to actual cooking requirements, and the present application does not limit this.
[0085] In some embodiments, in order to preheat while preventing the food from being dried out, when the cooking device is in the preheating stage, controlling the heating structure to heat the cooking cavity may include: when the air fryer is in the preheating stage, controlling the upper heating module to stop working and controlling the lower heating module to heat the cooking cavity.
[0086] In some embodiments, the heating structure includes an upper heating module and a blower structure, wherein the upper heating module is used to heat the top of the cooking cavity.
[0087] During the preheating process, controlling the upper heating module to heat the cooking cavity structure, and at the same time, since the boiling point of water is not reached, keeping the blower structure stopped.
[0088] Through the preheating stage, the food to be steamed reaches a certain temperature, which can improve the cooking efficiency in the steaming stage.
[0089] The air fryer provided by the embodiments of the present application can realize the steaming function of food, and compared with other cooking devices for steaming, the steaming effect is greatly improved, avoiding drying out and solving the problem of condensed water during the steaming process.
[0090] Next, 150g of sweet potatoes and 200g of corn will be cooked using the cooking control method provided by the embodiments of the present application. Please refer to Figure 3 , in the preheating stage, control the lower heating module to work. When the duration of the preheating stage reaches 10 minutes or the first detected temperature reaches 98°C, migrate to the steaming stage. In the steaming stage, control the upper heating module to heat at a first working parameter of 12.5%, and control the lower heating module to work at a second working parameter of 62.5%. In the embodiments of the present application, the steaming stage lasts for 30 minutes. Figure 4 For the sweet potatoes and corn after steaming in the air fryer, by Figure 4 It can be seen that the sweet potatoes and corn are completely cooked, not dried out, and there is no condensed water, achieving a very good steaming effect.
[0091] Please refer to Figure 5, An embodiment of the present application further provides a cooking control device 300, which is applied to an air fryer provided with a device body, a cooking cavity, and a heating structure; wherein, the device body is used to enclose the cooking cavity; the device includes: a cooking control module 310.
[0092] Wherein, the cooking control module 310 is configured to control the heating structure to heat the cooking cavity based on cooking control conditions when the cooking device is in the steaming stage, so as to control the first detected temperature of the cooking cavity at a preset temperature threshold.
[0093] Wherein, the preset temperature threshold is greater than or equal to the first temperature threshold and less than or equal to the second temperature threshold.
[0094] It should be noted that for device embodiments, since they are basically similar to method embodiments, the description is relatively simple. For relevant parts, please refer to the partial description of the method embodiments. For any processing method described in the method embodiments, it can be implemented by corresponding processing modules in the device embodiments, and will not be elaborated one by one in the device embodiments.
[0095] In addition, in each embodiment of the present application, the various functional modules can be integrated in one processing module, or each module can exist physically alone, or two or more modules can be integrated in one module. The above integrated modules can be implemented in the form of hardware or in the form of software functional modules.
[0096] Please refer to Figure 6 , Based on the above cooking control method, an embodiment of the present application further provides an air fryer 400 including a processor that can execute the aforementioned cooking control method.
[0097] In an embodiment of the present application, the air fryer 400 includes one or more processors 410, a memory 420, and one or more applications. Among them, one or more applications are stored in the memory 420. The memory 420 stores a program that can execute the content in the foregoing embodiments, and the processor 410 can execute the program stored in the memory.
[0098] Among them, the processor 410 may include one or more cores for processing data and a message matrix unit. The processor 410 is connected to various parts within the entire electronic device through various interfaces and circuits. By running or executing instructions, programs, code sets, or instruction sets stored in the memory, and by invoking the data stored in the memory, it performs various functions of the air fryer and processes data. Optionally, the processor 410 may be implemented in at least one hardware form of digital signal processing (DSP), field-programmable gate array (FPGA), or programmable logic array (PLA). The processor 410 may integrate a combination of one or several of a central processing unit X10 (CPU), a graphics processing unit (GPU), and a modem. Among them, the CPU mainly processes the operating system, user interface, application programs, etc.; the GPU is responsible for rendering and drawing the display content; the modem is used to process wireless communication. It can be understood that the above modem may not be integrated into the processor 410 and may be implemented separately through a communication chip.
[0099] The memory 420 may include a random access memory (RAM) and may also include a read-only memory. The memory 420 can be used to store instructions, programs, codes, code sets, or instruction sets. The memory may include a program storage area and a data storage area. Among them, the program storage area may store instructions for implementing the operating system, instructions for implementing at least one function, instructions for implementing the following various method embodiments, etc. The data storage area may also store data created during the use of the terminal.
[0100] Please refer to Figure 7 , which shows a structural block diagram of a computer-readable storage medium 500 provided by an embodiment of the present application. The computer-readable storage medium 500 stores program code 510, and the program code 510 can be called by the processor to execute the cooking control method described in the above method embodiments.
[0101] The computer-readable storage medium 500 may be an electronic memory such as a flash memory, an EEPROM (electrically erasable programmable read-only memory), an EPROM, a hard disk, or a ROM. Optionally, the computer-readable storage medium includes a non-transitory computer-readable storage medium. The computer-readable storage medium 500 has a storage space for program codes that execute any of the method steps in the above cooking control method. These program codes 510 may be read from or written to one or more computer program products. The program codes may be compressed in an appropriate form, for example.
[0102] In summary, the cooking control method, device, air fryer, and storage medium provided by this application. The cooking control method is applied to an air fryer provided with a device body, a cooking cavity, and a heating structure. Among them, the device body is used to enclose the cooking cavity. The method includes: when the cooking device is in the steaming stage, controlling the heating structure to heat the cooking cavity based on cooking control conditions to control the first detected temperature of the cooking cavity at a preset temperature threshold. Wherein, the preset temperature threshold is greater than or equal to the first temperature threshold and less than or equal to the second temperature threshold. By controlling the cooking method of the air fryer, the effect of steaming food is achieved, greatly expanding the cooking range of the air fryer and enriching the usage scenarios of the air fryer.
[0103] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, not to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features. And these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of this application.
Claims
1. A cooking control method, characterized in that, An air fryer applied to a device body, a cooking cavity, and a heating structure; wherein, the device body is used to enclose the cooking cavity; the method includes: When the cooking device is in the steaming stage, control the heating structure to heat the cooking cavity based on cooking control conditions, so as to control the first detected temperature of the cooking cavity at a preset temperature threshold; Wherein, the preset temperature threshold is greater than or equal to the first temperature threshold and less than or equal to the second temperature threshold.
2. The cooking control method according to claim 1, wherein The first temperature threshold is less than the second temperature threshold; the first temperature threshold is greater than the boiling point of water.
3. The cooking control method according to claim 1, wherein, The heating structure includes an upper heating module and a lower heating module; wherein, the upper heating module is used to heat the top of the cooking cavity; the lower heating module is used to heat the bottom of the cooking cavity; When the cooking device is in the steaming stage, control the heating structure to heat the cooking cavity based on cooking control conditions, so as to control the first detected temperature of the cooking cavity at a preset temperature threshold, includes: When the cooking device is in the steaming stage, control the upper heating module to heat the cooking cavity periodically according to the first working parameter, and control the lower heating module to heat the cooking cavity, so as to control the detected temperature of the cooking cavity at the preset temperature threshold; Wherein, the first working parameter indicates that in the same cycle, the starting duration of the upper heating module is less than the stopping duration of the upper heating module.
4. The cooking control method according to claim 3, wherein Controlling the lower heating module to heat the cooking cavity includes: controlling the lower heating module to heat the cooking cavity periodically according to the second working parameter; Wherein, the second working parameter indicates that in the same cycle, the starting duration of the lower heating module is greater than the stopping duration of the lower heating module.
5. The cooking control method according to claim 3, wherein The heating structure further includes a fan structure; When the cooking device is in the steaming stage, control the heating structure to heat the cooking cavity based on cooking control conditions, so as to control the first detected temperature of the cooking cavity at a preset temperature threshold, further includes: when the cooking device is in the steaming stage, control the fan structure to work at a preset wind speed.
6. The cooking control method according to claim 1, wherein The heating structure includes an upper heating module and a fan structure; wherein, the upper heating module is used to heat the top of the cooking cavity; When the cooking device is in the steaming stage, control the heating structure to heat the cooking cavity based on cooking control conditions, so as to control the first detected temperature of the cooking cavity at a preset temperature threshold, includes: When the cooking device is in the steaming stage, control the upper heating module to heat the cooking cavity, and when the detected temperature of the cooking cavity is greater than the preset control threshold, start the fan structure to work periodically according to the third working parameter, so as to control the first detected temperature of the cooking cavity at the preset temperature threshold; Wherein, the third working parameter indicates that within the same cycle, the starting duration of the fan structure is less than or equal to the stopping duration of the fan structure.
7. The cooking control method according to claim 6, characterized in that, Controlling the upper heating module to heat the cooking cavity includes: when a first detected temperature of the cooking cavity is less than or equal to a preset control threshold, controlling the upper heating module to cyclically heat the cooking cavity according to a fourth working parameter; Wherein, the fourth working parameter indicates that within the same cycle, a starting duration of the upper working module is less than or equal to a stopping duration of the upper working module.
8. The cooking control method according to claim 6, wherein The method further includes: when the first detected temperature of the cooking cavity is greater than the preset control threshold, controlling the upper heating module to stop working.
9. The cooking control method according to claim 1, wherein, The method further includes: When the air fryer is in a preheating stage, controlling the heating structure to heat the cooking cavity; When a migration parameter of the cooking cavity meets a preset migration condition, determining that the cooking device enters the steaming stage.
10. The cooking control method according to claim 9, wherein The heating structure includes an upper heating module and a lower heating module; wherein, the upper heating module is used to heat the top of the cooking cavity; the lower heating module is used to heat the bottom of the cooking cavity; The migration parameter includes a second detected temperature of the cooking cavity and / or a preheating duration of the preheating stage; The preset migration condition includes that the second detected temperature is equal to a preheating temperature threshold and / or the preheating duration is equal to a preset preheating duration.
11. The cooking control method according to claim 9, wherein The heating structure includes an upper heating module and a fan structure; when the cooking device is in a preheating stage, controlling the heating structure to heat the cooking cavity includes: When the cooking device is in a preheating stage, controlling the upper heating module to work and controlling the fan structure to stop working to heat the cooking cavity.
12. A cooking control device, characterized in that, Applied to an air fryer provided with a device body, a cooking cavity and a heating structure; wherein, the device body is used to enclose the cooking cavity; the device includes: A cooking control module, configured to, when the cooking device is in the steaming stage, control the heating structure to heat the cooking cavity based on cooking control conditions, so as to control a first detected temperature of the cooking cavity within a preset temperature threshold; Wherein, the preset temperature threshold is greater than or equal to a first temperature threshold and less than or equal to a second temperature threshold.
13. An air fryer, characterized in that, Includes: One or more processors; A memory; One or more applications, wherein the one or more applications are stored in the memory and configured to be executed by the one or more processors, and the one or more applications are configured to execute the cooking control method according to any one of claims 1-11.
14. A computer-readable storage medium, characterized in that, Program code is stored in the computer-readable storage medium, and the program code can be called by a processor to execute the cooking control method according to any one of claims 1-11.