Cooking method, control device, cooking appliance and storage medium

Abstract

The embodiment of the application provides a cooking method, a control device, a cooking appliance and a storage medium, and belongs to the technical field of household appliances. The cooking method comprises the following steps: in the state that a pressure limiting valve is arranged at an exhaust port, steaming food in a cooking cavity of a cooking appliance; after the steaming of the food is completed, moving the pressure limiting valve away from the exhaust port to bake the food. The food is steamed by using the moisture of the food itself, the moisture evaporates into steam, and the overheated steam can quickly cook the food. In the baking stage of the food, the pressure limiting valve is moved away from the exhaust port, the exhaust port can quickly exhaust the steam in the cooking cavity, the surface of the food can be quickly carbonized, the moisture of the food is indirectly controlled by controlling the pressure limiting valve and the exhaust hole in the steaming stage and the baking stage, automatic switching of steaming and baking is realized, the cooking effect of the food is achieved, the intelligent level and the use experience of the cooking appliance are improved.

Description

Technical Field

[0001] This application relates to the field of household appliance technology, and more particularly to cooking methods, control devices, cooking utensils, and storage media. Background Technology

[0002] In related technologies, it is difficult to achieve a cooking effect where food is crispy on the outside and tender on the inside. Summary of the Invention

[0003] To address the related technical problems, embodiments of this application aim to provide a cooking method, control device, cooking utensil, and storage medium to achieve a cooking effect where food is crispy on the outside and tender on the inside.

[0004] The technical solution of this application embodiment is implemented as follows:

[0005] The first aspect of this application provides a cooking method, including:

[0006] With the pressure relief valve set to the exhaust port, the food inside the cooking chamber of the cooking appliance is steamed;

[0007] After steaming the food is finished, remove the pressure relief valve from the vent to bake the food.

[0008] In one embodiment, steaming food in the cooking chamber of a cooking appliance with the pressure relief valve set at the vent outlet includes:

[0009] The first heater is turned on to heat the bottom of the cooking cavity to steam the food. The first heater is located at the bottom of the cooking cavity.

[0010] In one embodiment, steaming food in the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the vent outlet further includes:

[0011] When the temperature measured by the first thermometer is greater than the first preset temperature, the steaming of the food in the cooking cavity ends after steaming for a first preset time. The first thermometer is located at the bottom of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

[0012] In one embodiment, the first preset temperature is greater than or equal to 120°C, and the first preset temperature is less than 150°C.

[0013] In one embodiment, the cooking method further includes:

[0014] During the steaming of food in the cooking cavity for a first preset time, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the first preset temperature.

[0015] In one embodiment, steaming food in the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the vent outlet further includes:

[0016] When the temperature of the steam discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the second thermometer, is greater than the second preset temperature, the steaming of the food in the cooking chamber is stopped after a second preset time.

[0017] In one embodiment, the second preset temperature is greater than or equal to 40°C, and the second preset temperature is less than or equal to 100°C.

[0018] In one embodiment, steaming food in the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the vent outlet further includes:

[0019] The second heater is turned on to heat the top of the cooking cavity to steam the food. The second heater is located at the top of the cooking cavity.

[0020] In one embodiment, steaming food in the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the vent outlet further includes:

[0021] When the temperature measured by the third thermometer is greater than the third preset temperature, the second heater is controlled to open and close to maintain the temperature measured by the third thermometer at the third preset temperature. The third thermometer is located at the top of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

[0022] In one embodiment, the third preset temperature is greater than or equal to 150°C, and the third preset temperature is less than 190°C.

[0023] In one embodiment, after steaming the food is finished, removing the pressure relief valve from the vent to bake the food includes:

[0024] Remove the pressure relief valve from the exhaust port;

[0025] The first and second heaters are turned on to heat the cooking chamber to bake the food.

[0026] In one embodiment, activating the first heater and the second heater to heat the cooking cavity for baking food includes:

[0027] When the temperature measured by the first thermometer is greater than the fourth preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the fourth preset temperature. The first thermometer is located at the bottom of the cooking cavity, and the first thermometer and the first heater are located on the outside of the cooking cavity.

[0028] When the temperature measured by the third thermometer is greater than the fifth preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the fifth preset temperature. The third thermometer is located at the top of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

[0029] In one embodiment, the fourth preset temperature is greater than or equal to 100°C and less than 130°C; and / or, the fifth preset temperature is greater than or equal to 150°C and less than 220°C.

[0030] In one embodiment, the cooking method further includes:

[0031] Cooking ends when the pressure relief valve is removed from the exhaust port for a period longer than a third preset time.

[0032] In one embodiment, the cooking method further includes:

[0033] When the temperature of the steam discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the second thermometer, is greater than the sixth preset temperature, the food in the cooking chamber is baked for the fourth preset time, and the cooking process ends.

[0034] In one embodiment, the pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

[0035] A second aspect of this application provides a control device for a cooking appliance, comprising:

[0036] The steaming module is used to steam food in the cooking cavity of a cooking appliance when the pressure relief valve is set to the exhaust port.

[0037] A baking module is used to remove the pressure relief valve from the exhaust port to bake the food after steaming has ended.

[0038] A third aspect of this application provides a cooking appliance, including:

[0039] Memory, which stores computer programs;

[0040] A processor is used to run the computer program to perform the steps of the cooking method described above.

[0041] A fourth aspect of this application provides a storage medium, wherein the computer program is executed by a processor to perform the steps of the cooking method described above.

[0042] The cooking method, control device, cooking appliance, and storage medium provided in this application embodiment allow for steaming of food in the cooking chamber when the pressure limiting valve is located at the exhaust port. The cooking chamber contains little or no water, utilizing the food's own moisture for steaming. The food is heated within the cooking chamber, causing the moisture to evaporate into steam. This superheated steam quickly cooks the food to near doneness. After steaming, the pressure limiting valve is removed from the exhaust port for baking. During baking, the pressure limiting valve is removed from the exhaust port, allowing the exhaust port to quickly expel steam from the cooking chamber. With low moisture content in the cooking chamber, the food surface can quickly caramelize. By controlling the pressure limiting valve and exhaust port during the steaming and baking stages, the moisture content of the ingredients is indirectly controlled, achieving automatic switching between steaming and baking. This results in a food that is crispy on the outside and tender on the inside, improving the intelligence level and user experience of the cooking appliance. Attached Figure Description

[0043] Figure 1 This is a schematic diagram of the composition structure of a cooking appliance according to an embodiment of this application;

[0044] Figure 2 This is a schematic flowchart of a cooking method according to an embodiment of this application;

[0045] Figure 3 This is a schematic flowchart of a cooking method according to an embodiment of this application, showing step S3;

[0046] Figure 4 This is a flowchart illustrating a cooking method according to an embodiment of this application, showing step S4.

[0047] Figure 5 This is a schematic flowchart of a cooking method according to an embodiment of this application, showing step S5.

[0048] Explanation of reference numerals in the attached figures

[0049] 1. Cooking chamber; 2. First heater; 3. First thermometer; 4. Pressure relief valve; 5. Second thermometer; 6. Second heater; 7. Third thermometer; 8. Exhaust port. Detailed Implementation

[0050] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0051] The specific technical features described in the specific embodiments can be combined in any suitable manner without contradiction. For example, different combinations of specific technical features can form different embodiments and technical solutions. To avoid unnecessary repetition, the various possible combinations of the specific technical features in this application will not be described separately.

[0052] In the following description, the terms "first," "second," etc., are used merely to distinguish different objects and do not indicate that the objects have the sameness or relationship. It should be understood that the directional descriptions "above," "below," "outside," and "inside" refer to the directions in normal use, while "left" and "right" refer to the left and right directions shown in the corresponding diagrams, which may or may not be the left and right directions in normal use.

[0053] It should be noted that the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element. "A plurality of" means two or more.

[0054] In related technologies, cooking appliances need to be switched between different cooking appliances when steaming and baking food, and it is not possible to achieve automatic switching between steaming and baking in one step to achieve the effect of food being crispy on the outside and tender on the inside.

[0055] This application provides a cooking method in one embodiment; please refer to [link / reference]. Figure 1 and Figure 2 Cooking methods include:

[0056] Step S1: With the pressure relief valve 4 set at the exhaust port 8, the food in the cooking chamber 1 of the cooking appliance is steamed.

[0057] Step S2: After steaming the food, remove the pressure relief valve 4 from the exhaust port 8 to bake the food.

[0058] It should be noted that when the pressure relief valve 4 is set at the exhaust port 8, the pressure relief valve 4 will not open when the pressure in the cooking chamber 1 is below the pressure limit value, and will open when the pressure in the cooking chamber 1 is greater than or equal to the pressure limit value.

[0059] In this embodiment, when the pressure limiting valve 4 is installed at the exhaust port 8, the food in the cooking chamber 1 is steamed. The cooking chamber 1 contains little or no water, and the food itself is used for steaming. The food is heated in the cooking chamber 1, and the water evaporates into steam. The superheated steam can quickly cook the food to almost done. After the food is steamed, the pressure limiting valve 4 is removed from the exhaust port 8 to bake the food. During the baking stage, the pressure limiting valve 4 is removed from the exhaust port 8, and the exhaust port 8 can quickly discharge the water vapor in the cooking chamber 1. The cooking chamber 1 has little moisture content, and the surface of the food can be quickly caramelized. By controlling the pressure limiting valve 4 and the exhaust port during the steaming and baking stages, the moisture content of the ingredients is indirectly controlled, realizing the automatic switching of steaming and baking in one, so that the food achieves a cooking effect of crispy outside and tender inside, improving the intelligence level and user experience of the cooking appliance.

[0060] For example, during the baking process, the moisture content of the food in the cooking cavity 1 is 10% to 15%, and the temperature in the cooking cavity 1 is 140°C to 165°C.

[0061] In one embodiment, with the pressure relief valve 4 positioned at the exhaust port 8, steaming the food within the cooking chamber 1 of the cooking appliance includes:

[0062] The first heater 2 is turned on to heat the bottom of the cooking chamber 1 to steam the food. The first heater 2 is located at the bottom of the cooking chamber 1.

[0063] In this embodiment, with the pressure relief valve 4 positioned at the exhaust port 8, the bottom of the cooking chamber 1 is heated by the first heater 2, which can quickly heat the food inside the cooking chamber 1 and steam it.

[0064] It is understood that the first heater 2 is not limited to being located at the bottom of the cooking cavity 1. Exemplarily, the first heater 2 is located at the top of the cooking cavity 1.

[0065] In one embodiment, steaming food in the cooking chamber 1 of the cooking appliance while the pressure relief valve 4 is positioned at the exhaust port 8 further includes:

[0066] When the temperature measured by the first thermometer 3 is greater than the first preset temperature, the steaming of the food in the cooking cavity 1 is stopped after the first preset time. The first thermometer 3 is located at the bottom of the cooking cavity 1, and the first heater 2 and the first thermometer 3 are both located on the outside of the cooking cavity 1.

[0067] It should be noted that the first thermometer 3 measures the temperature near the first heater 2.

[0068] For example, the first preset duration is greater than or equal to 5 minutes, and the first preset duration is less than 30 minutes.

[0069] In this embodiment of the application, when food is steamed, the first thermometer 3 measures the temperature near the first heater 2. If the temperature measured by the first thermometer 3 is greater than the first preset temperature, the temperature inside the cooking cavity 1 is controlled to be high enough during the steaming process. The timing starts from the point where the temperature measured by the first thermometer 3 is greater than the first preset temperature. When the timing duration is greater than the first preset duration, the steaming ends, allowing the food to be steamed for a sufficiently long time until it is basically cooked. The temperature of the first thermometer 3 and the first preset duration are used as the conditions for determining the end of steaming, so that the food has sufficient cooking time and a sufficiently high temperature to be steamed and cooked before baking.

[0070] It is understood that the temperature measured by the first thermometer 3 is not limited to being greater than the first preset temperature. For example, the temperature of the first thermometer 3 is not used as the condition for determining the end of steaming. Instead, the steaming is stopped when the cooking begins and the first heater 2 heats for a sufficiently long time.

[0071] In one embodiment, the first preset temperature is greater than or equal to 120°C, and the first preset temperature is less than 150°C.

[0072] In this embodiment of the application, the first preset temperature is greater than or equal to 120°C and less than 150°C. The temperature inside the cooking cavity 1 is controlled within a suitable range. The cooking cavity 1 has a sufficiently high temperature to steam the food, preventing the food from being undercooked due to a low temperature inside the cooking cavity 1, and preventing the food from being undercooked due to an excessively high temperature inside the cooking cavity 1. This can better control the degree of food cooking.

[0073] It is understood that the first preset temperature is not limited to being greater than or equal to 120°C. For example, the first preset temperature is less than 120°C, such as 110°C.

[0074] It is understood that the first preset temperature is not limited to less than 150°C. For example, the first preset temperature is greater than or equal to 150°C, such as 155°C.

[0075] In one embodiment, please refer to Figure 3 Cooking methods also include:

[0076] Step S3: During the steaming of food in the cooking chamber 1 for a first preset time, the opening and closing of the first heater 2 is controlled to maintain the temperature measured by the first thermometer 3 at the first preset temperature.

[0077] It should be noted that maintaining the temperature measured by the first thermometer 3 at the first preset temperature means maintaining the temperature measured by the first thermometer 3 within a certain range of the first preset temperature, for example, within the range of ±2℃ of the first preset temperature.

[0078] In this embodiment of the application, during the process of steaming food in the cooking cavity 1 for a first preset time, the opening and closing of the first heater 2 is controlled to keep the temperature in the cooking cavity 1 relatively constant, and the food is steamed under relatively constant temperature conditions so that the food is better cooked.

[0079] It is understood that during the steaming of food in the cooking chamber 1 for a first preset time, the process is not limited to controlling the opening and closing of the first heater 2 to maintain the temperature measured by the first thermometer 3 at the first preset temperature. For example, controlling the first heater 2 to heat at a lower power can also control the temperature measured by the first thermometer 3 to maintain the temperature at the first preset temperature.

[0080] In one embodiment, steaming food in the cooking chamber 1 of the cooking appliance while the pressure relief valve 4 is positioned at the exhaust port 8 further includes:

[0081] When the temperature of the steam discharged from the cooking chamber 1 through the pressure relief valve 4 and the exhaust port 8, as measured by the second thermometer 5, is greater than the second preset temperature, the steaming of the food in the cooking chamber 1 is stopped after the second preset time.

[0082] For example, the second temperature sensor 5 is a temperature sensor located near the exhaust port 8, and the second temperature sensor 5 is located outside the cooking cavity 1.

[0083] It should be noted that the pressure relief valve 4 is located on the exhaust port 8. When the pressure relief valve 4 is open, a small amount of steam is discharged from the exhaust port 8, and the second thermometer 5 can then measure the temperature of the steam discharged from the cooking chamber 1 through the pressure relief valve 4 and the exhaust port 8. When the pressure relief valve 4 is not open, the second thermometer 5 measures the ambient temperature.

[0084] For example, the second preset duration is greater than or equal to 5 minutes, and the second preset duration is less than 30 minutes.

[0085] For example, the second preset duration is less than or equal to the first preset duration.

[0086] For example, when the pressure relief valve 4 is located on the exhaust port 8, less steam is discharged through the pressure relief valve 4 and the exhaust port 8.

[0087] In this embodiment, the temperature of the steam discharged through the pressure relief valve 4 and the exhaust port 8 is measured by the second thermometer 5, which can reflect the moisture content in the steam discharged through the pressure relief valve 4 and the exhaust port 8. This can more accurately reflect the moisture content in the cooking cavity 1, and thus more accurately determine the timing for ending steaming and starting baking.

[0088] It is understood that the second thermometer 5 is not limited to measuring the temperature of the steam discharged from the cooking chamber 1 through the pressure relief valve 4 and the exhaust port 8. Exemplarily, the second thermometer 5 can be set inside the cooking chamber 1 to measure the temperature inside the cooking chamber 1, and determine the moisture content inside the cooking chamber 1 based on the temperature inside the cooking chamber 1.

[0089] In one embodiment, the second preset temperature is greater than or equal to 40°C, and the second preset temperature is less than or equal to 100°C.

[0090] In this embodiment of the application, the second preset temperature is greater than or equal to 40°C, the second preset temperature is less than or equal to 100°C, and the second preset temperature is within a suitable range, which can control the moisture in the cooking cavity 1 within a suitable range and prevent the moisture in the cooking cavity 1 from being evaporated during the steaming stage.

[0091] It is understood that the second preset temperature is not limited to being greater than or equal to 40°C, nor is it limited to being less than or equal to 100°C. For example, the second preset temperature is less than 40°C, such as the first preset temperature being 38°C.

[0092] For example, the second preset temperature is greater than 100°C, such as the first preset temperature being 110°C.

[0093] In one embodiment, steaming food in the cooking chamber 1 of the cooking appliance while the pressure relief valve 4 is positioned at the exhaust port 8 further includes:

[0094] The second heater 6 is turned on to heat the top of the cooking chamber 1 to steam the food. The second heater 6 is located at the top of the cooking chamber 1.

[0095] In this embodiment, the first heater 2 and the second heater 6 heat the cooking chamber 1 together to quickly steam and cook the food, thereby improving cooking efficiency.

[0096] It is understood that the second heater 6 is located at the top of the cooking cavity 1. Exemplarily, the second heater 6 is located on the side of the cooking cavity 1.

[0097] In one embodiment, steaming food in the cooking chamber 1 of the cooking appliance while the pressure relief valve 4 is positioned at the exhaust port 8 further includes:

[0098] When the temperature measured by the third thermometer 7 is greater than the third preset temperature, the second heater 6 is controlled to open and close to maintain the temperature measured by the third thermometer 7 at the third preset temperature. The third thermometer 7 is located at the top of the cooking cavity 1, and the third thermometer 7 and the second heater 6 are located inside the cooking cavity 1.

[0099] It should be noted that maintaining the temperature measured by the third thermometer 7 at the third preset temperature means maintaining the temperature measured by the third thermometer 7 within a certain range of the third preset temperature, for example, within the range of the third preset temperature ±2℃.

[0100] It should be noted that the third thermometer 7 measures the temperature near the second heater 6.

[0101] It should be noted that the third thermometer 7 is located at the top of the cooking cavity 1, and the third thermometer 7 is spaced apart from the exhaust port 8.

[0102] In this embodiment, the first temperature sensor 3 measures the temperature at the bottom of the cooking cavity 1, and the third temperature sensor 7 measures the temperature at the top of the cooking cavity 1. The temperature inside the cooking cavity 1 is controlled by the first temperature sensor 3 and the third temperature sensor 7 together, which more accurately reflects the temperature inside the cooking cavity 1 and facilitates better control of the temperature inside the cooking cavity 1 to keep it constant. Under constant temperature conditions, food can be steamed and cooked better.

[0103] In one embodiment, the third preset temperature is greater than or equal to 150°C, and the third preset temperature is less than 190°C.

[0104] In this embodiment, the third preset temperature is the temperature measured at the top of the cooking cavity 1. When the third preset temperature is within a suitable range, the temperature of the food in the cooking cavity 1 is better controlled within a suitable range.

[0105] It is understood that the third preset temperature is not limited to being greater than or equal to 150°C. For example, the third preset temperature is less than 150°C, such as 145°C.

[0106] It is understood that the third preset temperature is not limited to less than 190°C. For example, the third preset temperature is greater than or equal to 190°C, such as 195°C.

[0107] In one embodiment, after steaming the food is finished, the pressure relief valve 4 is removed from the exhaust port 8 to bake the food, including:

[0108] Remove the pressure relief valve 4 from the exhaust port 8;

[0109] The first heater 2 and the second heater 6 are turned on to heat the cooking chamber 1 to bake the food.

[0110] In this embodiment, the pressure relief valve 4 is removed from the exhaust port 8, which allows steam to be discharged quickly. The moisture content in the cooking chamber 1 is reduced rapidly, causing the temperature in the cooking chamber 1 to rise rapidly and the food surface to caramelize. During the baking process, the food is baked by the first heater 2 and the second heater 6 together, so that the food surface is caramelized more evenly.

[0111] It is understood that the heating of the cooking cavity 1 to bake food is not limited to turning on the first heater 2 and the second heater 6. For example, the first heater 2 can be turned on first to heat and bake for a period of time and then turned off, and then the second heater 6 can be turned on to heat and bake for a period of time.

[0112] In one embodiment, activating the first heater 2 and the second heater 6 to heat the cooking chamber 1 to bake food includes:

[0113] When the temperature measured by the first thermometer 3 is greater than the fourth preset temperature, the first heater 2 is controlled to open and close to maintain the temperature measured by the first thermometer 3 at the fourth preset temperature. The first thermometer 3 is located at the bottom of the cooking cavity 1, and the first thermometer 3 and the first heater 2 are located on the outside of the cooking cavity 1.

[0114] When the temperature measured by the third thermometer 7 is greater than the fifth preset temperature, the second heater 6 is controlled to open and close to maintain the temperature measured by the third thermometer 7 at the fifth preset temperature. The third thermometer 7 is located at the top of the cooking cavity 1, and the third thermometer 7 and the second heater 6 are located inside the cooking cavity 1.

[0115] It should be noted that maintaining the temperature measured by the first thermometer 3 at the fourth preset temperature means maintaining the temperature measured by the first thermometer 3 within a certain range of the fourth preset temperature, for example, within the range of ±2℃ of the fourth preset temperature.

[0116] It should be noted that maintaining the temperature measured by the third thermometer 7 at the fifth preset temperature means maintaining the temperature measured by the third thermometer 7 within a certain range of the fifth preset temperature, for example, within the range of ±2℃ of the fifth preset temperature.

[0117] In this embodiment of the application, during the baking stage, the first heater 2 is controlled by measuring the temperature at the top of the cooking cavity 1 by the first thermometer 3, and the second heater 6 is controlled by measuring the temperature inside the cooking cavity 1 by the third thermometer 7. The first heater 2 and the second heater 6 can better control the temperature inside the cooking cavity 1, so that the food is baked at a relatively constant temperature inside the cooking cavity 1.

[0118] It is understood that when the temperature measured by the first thermometer 3 is greater than the fourth preset temperature, the control of the heater to maintain the temperature measured by the first thermometer 3 at the fourth preset temperature is not limited to. For example, when the temperature measured by the first thermometer 3 is greater than the fourth preset temperature, the first heater 2 is controlled to heat at a lower power to maintain the temperature measured by the first thermometer 3 at the fourth preset temperature.

[0119] It is understood that when the temperature measured by the third thermometer 7 is greater than the fifth preset temperature, the control of the second heater 6 to maintain the temperature measured by the third thermometer 7 at the fifth preset temperature is not limited to. For example, when the temperature measured by the third thermometer 7 is greater than the fifth preset temperature, the second heater 6 is controlled to heat at a lower power to maintain the temperature measured by the third thermometer 7 at the fifth preset temperature.

[0120] In one embodiment, the fourth preset temperature is greater than or equal to 100°C, and the fourth preset temperature is less than 130°C.

[0121] In this embodiment of the application, controlling the fourth preset temperature within a suitable range during the baking process can better control the working state of the first heater 2, thereby enabling the food to achieve a better crispy exterior and tender interior baking effect.

[0122] It is understood that the fourth preset temperature is not limited to being greater than or equal to 100°C. For example, the fourth preset temperature is less than 100°C, such as 95°C.

[0123] It is understood that the fourth preset temperature is not limited to less than 130°C. For example, the fourth preset temperature is greater than or equal to 130°C, such as 135°C.

[0124] In one embodiment, the fifth preset temperature is greater than or equal to 150°C, and the fifth preset temperature is less than 220°C.

[0125] In this embodiment of the application, controlling the fifth preset temperature within a suitable range during the baking process can better control the working state of the second heater 6, thereby enabling the food to achieve a better crispy exterior and tender interior baking effect.

[0126] It is understood that the fifth preset temperature is not limited to being greater than or equal to 150°C. For example, the fifth preset temperature is less than 150°C, such as 140°C.

[0127] It is understood that the fifth preset temperature is not limited to less than 220°C. For example, the fifth preset temperature is greater than or equal to 220°C, such as 230°C.

[0128] In one embodiment, please refer to Figure 4 Cooking methods also include:

[0129] Step S4: When the time it takes for the pressure relief valve 4 to move away from the exhaust port 8 is longer than the third preset time, cooking ends.

[0130] For example, the third preset duration is greater than or equal to 5 minutes, and the third preset duration is less than or equal to 60 minutes.

[0131] In this embodiment, when the pressure relief valve 4 is removed from the exhaust port 8, the cooking appliance begins to bake the food in the cooking chamber 1. The duration for which the pressure relief valve 4 is removed from the exhaust port 8 is the duration for which the food in the cooking chamber 1 is baked. Using the duration for which the pressure relief valve 4 is removed from the exhaust port 8 as the condition for determining the end of cooking can better control the degree of caramelization of the food.

[0132] In one embodiment, please refer to Figure 5 Cooking methods also include:

[0133] Step S5: When the temperature of the steam discharged from the cooking chamber 1 through the exhaust port 8, as measured by the second thermometer 5, is greater than the sixth preset temperature, the food in the cooking chamber 1 is baked for the fourth preset time, and the cooking ends.

[0134] It should be noted that when food is being baked, the pressure relief valve 4 has been removed from the exhaust port 8, and the steam emitted from the exhaust port 8 as measured by the second thermometer 5 does not pass through the pressure relief valve 4.

[0135] For example, the sixth preset temperature is greater than or equal to 100°C and the sixth preset temperature is less than 150°C.

[0136] In this embodiment, the steam temperature discharged from the exhaust port 8 can accurately reflect the moisture content of the food. By setting the steam temperature above the sixth preset temperature, the baking time of the food is used as the condition for ending the cooking process, which can better control the degree of caramelization of the food.

[0137] In one embodiment, the pressure limiting value of the pressure limiting valve 4 is less than or equal to 5 kPa.

[0138] In this embodiment, during the steaming stage of food, when the pressure inside the cooking chamber 1 is greater than 5 kPa, the pressure limiting valve 4 is in the open state, and the steam inside the cooking chamber 1 is discharged from the cooking chamber 1 through the pressure limiting valve 4 and the exhaust port 8; when the pressure inside the cooking chamber 1 is less than or equal to 5 kPa, the pressure limiting valve 4 is in the closed state, the pressure limiting valve 4 closes the exhaust port 8, and the moisture inside the cooking chamber 1 cannot be discharged. A small pressure inside the cooking chamber 1 is enough to open the pressure limiting valve 4, so that the cooking chamber 1 is in a micro-pressure cooking environment during the steaming stage of food.

[0139] It is understood that the pressure limiting value of the pressure relief valve 4 is not limited to less than or equal to 5 kPa. For example, the pressure limiting value of the pressure relief valve 4 is greater than 5 kPa, such as 8 kPa.

[0140] Preferably, the pressure limiting value of the pressure limiting valve 4 is less than or equal to 5 kPa, and the pressure limiting value of the pressure limiting valve 4 is greater than or equal to 1 kPa.

[0141] In one embodiment, the exhaust port 8 is opened or closed by the pressure relief valve 4, and the diameter of the exhaust passage of the exhaust port 8 is greater than or equal to 10 mm.

[0142] In one embodiment, the cross-sectional area of ​​the exhaust passage of the exhaust port 8 is greater than or equal to 80 square millimeters.

[0143] Preferably, the cross-sectional area of ​​the exhaust channel of the exhaust port 8 is greater than or equal to 80 square millimeters, and the cross-sectional area of ​​the exhaust channel of the exhaust port is less than or equal to 300 square millimeters.

[0144] In one embodiment, a fan is provided at the top of the cooking cavity 1, and the cooking method further includes: during the steaming stage, controlling the fan to turn on so that the temperature and humidity inside the cooking cavity 1 are uniform; during the baking stage, increasing the speed of the fan so that the moisture inside the cooking cavity 1 is discharged more quickly.

[0145] In one embodiment, the food to be cooked is a 1.3kg whole chicken. The first preset temperature is 140℃, the third preset temperature is 180℃, and the fan speed is 1100r / s. The whole chicken is steamed for 10 minutes. When the total time reaches 20 minutes from the start of cooking, the roasting stage begins. The fourth preset temperature is 120℃, the fifth preset temperature is 170℃, the fan speed is 2200r / s, and the second preset time is 8 minutes. The whole chicken is roasted, resulting in a uniformly caramelized surface, tender and juicy meat inside, and a golden-brown exterior. Increasing the roasting time can achieve a deeper color. The total cooking time from start to finish is 28 minutes, and the cooking effect is good.

[0146] Based on the foregoing embodiments, this application provides a cooking device. The various modules and units included in the device can be implemented by a processor in a computer device; of course, they can also be implemented by specific logic circuits. In the implementation process, the processor can be a central processing unit (CPU), a microprocessor unit (MPU), a digital signal processor (DSP), or a field programmable gate array (FPGA), etc.

[0147] This application also provides a control device for a cooking appliance, the control device for the cooking appliance comprising:

[0148] The steaming module is used to steam food in the cooking cavity of a cooking appliance when the pressure relief valve is set to the exhaust port.

[0149] The baking module is used to remove the pressure relief valve from the exhaust port to bake the food after steaming is finished.

[0150] It should be noted that the description of the control device for the cooking appliance in this application embodiment is similar to the description of the method embodiment above, and has similar beneficial effects as the method embodiment; therefore, it will not be repeated. For technical details not disclosed in this device embodiment, please refer to the description of the method embodiment of this application for understanding.

[0151] This application provides a cooking appliance, including a memory and a processor. The memory stores a computer program, and the processor runs the computer program to perform the steps of the cooking method of any embodiment.

[0152] It should be noted that, in the embodiments of this application, if the above-described cooking method is implemented as a software functional module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiments of this application, or the part that contributes to the related technology, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the methods of the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), magnetic disks, or optical disks. Thus, the embodiments of this application are not limited to any specific hardware and software combination.

[0153] This application provides a computer-readable storage medium storing a computer program thereon, which, when executed by a processor, implements the cooking method provided in the above embodiments.

[0154] The descriptions of the cooking appliances and storage media embodiments above are similar to those of the method embodiments above, and have similar beneficial effects. For technical details not disclosed in the embodiments of the cooking appliances and storage media of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0155] In the description of this application, the terms "an embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the embodiments of this application. In this application, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Furthermore, without contradiction, those skilled in the art can combine different embodiments or examples and features of different embodiments or examples described in this application.

[0156] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A cooking method, characterized in that, include: With the pressure relief valve set to the exhaust port, the food inside the cooking chamber of the cooking appliance is steamed; After steaming the food is finished, remove the pressure relief valve from the vent to bake the food.

2. The cooking method according to claim 1, characterized in that, With the pressure relief valve set to the vent, steaming the food inside the cooking chamber of the cooking appliance includes: The first heater is turned on to heat the bottom of the cooking cavity to steam the food. The first heater is located at the bottom of the cooking cavity.

3. The cooking method according to claim 2, characterized in that, With the pressure relief valve set at the vent, steaming food within the cooking chamber of the cooking appliance also includes: When the temperature measured by the first thermometer is greater than the first preset temperature, the steaming of the food in the cooking cavity ends after steaming for a first preset time. The first thermometer is located at the bottom of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

4. The cooking method according to claim 3, characterized in that, The first preset temperature is greater than or equal to 120°C, and the first preset temperature is less than 150°C.

5. The cooking method according to claim 3, characterized in that, The cooking method also includes: During the steaming of food in the cooking cavity for a first preset time, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the first preset temperature.

6. The cooking method according to claim 2, characterized in that, With the pressure relief valve set at the vent, steaming food within the cooking chamber of the cooking appliance also includes: When the temperature of the steam discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the second thermometer, is greater than the second preset temperature, the steaming of the food in the cooking chamber is stopped after a second preset time.

7. The cooking method according to claim 6, characterized in that, The second preset temperature is greater than or equal to 40°C, and the second preset temperature is less than or equal to 100°C.

8. The cooking method according to claim 2, characterized in that, With the pressure relief valve set at the vent, steaming food within the cooking chamber of the cooking appliance also includes: The second heater is turned on to heat the top of the cooking cavity to steam the food. The second heater is located at the top of the cooking cavity.

9. The cooking method according to claim 8, characterized in that, With the pressure relief valve set at the vent, steaming food within the cooking chamber of the cooking appliance also includes: When the temperature measured by the third thermometer is greater than the third preset temperature, the second heater is controlled to open and close to maintain the temperature measured by the third thermometer at the third preset temperature. The third thermometer is located at the top of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

10. The cooking method according to claim 9, characterized in that, The third preset temperature is greater than or equal to 150°C, and the third preset temperature is less than 190°C.

11. The cooking method according to claim 1, characterized in that, After steaming the food is finished, the pressure relief valve is removed from the vent to bake the food, including: Remove the pressure relief valve from the exhaust port; The first and second heaters are turned on to heat the cooking chamber to bake the food.

12. The cooking method according to claim 11, characterized in that, Turning on the first and second heaters to heat the cooking chamber for baking food includes: When the temperature measured by the first thermometer is greater than the fourth preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the fourth preset temperature. The first thermometer is located at the bottom of the cooking cavity, and the first thermometer and the first heater are located on the outside of the cooking cavity. When the temperature measured by the third thermometer is greater than the fifth preset temperature, the second heater is controlled to maintain the temperature measured by the third thermometer at the fifth preset temperature. The third thermometer is located at the top of the cooking cavity, and the third thermometer and the second heater are located inside the cooking cavity.

13. The cooking method according to claim 12, characterized in that, The fourth preset temperature is greater than or equal to 100℃, and the fourth preset temperature is less than 130℃; and / or, the fifth preset temperature is greater than or equal to 150℃, and the fifth preset temperature is less than 220℃.

14. The cooking method according to claim 11, characterized in that, The cooking method also includes: Cooking ends when the pressure relief valve is removed from the exhaust port for a period longer than a third preset time.

15. The cooking method according to claim 11, characterized in that, The cooking method also includes: When the temperature of the steam discharged from the cooking chamber through the exhaust port, as measured by the second thermometer, is greater than the sixth preset temperature, the food in the cooking chamber is baked for the fourth preset time, and the cooking ends.

16. The cooking method according to claim 1, characterized in that, The pressure limiting valve has a pressure limiting value of less than or equal to 5 kPa.

17. A control device for a cooking utensil, characterized in that, include: The steaming module is used to steam food in the cooking cavity of a cooking appliance when the pressure relief valve is set to the exhaust port. A baking module is used to remove the pressure relief valve from the exhaust port to bake the food after steaming has ended.

18. A cooking utensil, characterized in that, include: Memory, which stores computer programs; A processor for running the computer program to perform the steps of the cooking method according to any one of claims 1 to 16.

19. A storage medium storing a computer program, characterized in that, The computer program is executed by a processor to perform the steps of the cooking method according to any one of claims 1 to 16.

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