Cooking method of cooking appliance, control device, cooking appliance, and storage medium

Abstract

The embodiment of the application provides a cooking method, a control device, a cooking utensil and a storage medium of a cooking utensil, and belongs to the technical field of cooking. The cooking method comprises: in a state that a pressure limiting valve is arranged at an exhaust port, steaming food in a cooking cavity of the cooking utensil; in the state that the pressure limiting valve is arranged at the exhaust port, when the steaming of the food is completed, performing steam baking on the steamed food. The cooking method of the application always arranges the pressure limiting valve at the exhaust port, the pressure limiting valve is opened and pressure is released under the action of the pressure in the cooking cavity, when the pressure in the cooking cavity decreases, the pressure limiting valve is closed to prevent the loss of moisture in the cooking cavity, so that the cooking utensil can better lock the water of the food during cooking, and the food can be better in a tender baking state. By baking the food with the cooking utensil with the pressure limiting valve, the food can not only discharge excess moisture, but also appropriately lock the moisture to alleviate the excessive loss of moisture in the food, and the baked food can be relieved from being dry.

Description

Technical Field

[0001] This application relates to the field of cooking technology, and more particularly to a cooking method, control device, cooking appliance, and storage medium for a cooking appliance. Background Technology

[0002] In related technologies, food is baked using cooking appliances such as ovens or air fryers. However, food baked in ovens or air fryers tends to be drier. Summary of the Invention

[0003] To address the related technical problems, this application aims to provide a cooking method, control device, cooking appliance, and storage medium for a cooking appliance, so that food can better retain moisture during the baking process and alleviate the problem of food being too dry.

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

[0005] The first aspect of this application provides a cooking method using a cooking utensil, 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] With the pressure relief valve set at the exhaust port, after the food has finished steaming, the steamed food is then steamed and baked.

[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] With the pressure relief valve set at the exhaust port, the first heater and / or the second heater are controlled to heat the cooking cavity to steam food. The first heater is located at the bottom and / or lower side of the cooking cavity, and the second heater is located at the top and / or upper side of the cooking cavity.

[0010] In one embodiment, with the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam food includes:

[0011] When the temperature measured by the first thermometer is greater than or equal to the first preset temperature, the first heater is controlled to open and close to maintain the temperature measured by the first thermometer at the first preset temperature. The first thermometer is located at the bottom and / or lower side 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 100°C, and the first preset temperature is less than 160°C.

[0013] In one embodiment, with the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam food includes:

[0014] When the temperature measured by the second thermometer is greater than or equal to the second preset temperature, the second heater is controlled to maintain the temperature measured by the second thermometer at the second preset temperature. The second thermometer is located at the top and / or upper side of the cooking cavity, and the second thermometer and the second heater are located inside the cooking cavity.

[0015] In one embodiment, the second preset temperature is greater than or equal to 120°C, and the second preset temperature is less than 180°C.

[0016] In one embodiment, with the pressure relief valve positioned at the exhaust port, after the food has finished steaming, the steamed food is then subjected to a steam-bake process, including:

[0017] With the pressure relief valve set at the exhaust port, when the food steaming is finished, the first heater and the second heater are controlled to heat the cooking cavity to steam or bake the food. The first heater is located at the bottom and / or lower side of the cooking cavity, and the second heater is located at the top and / or upper side of the cooking cavity.

[0018] In one embodiment, with the pressure relief valve positioned at the exhaust port, when the food steaming is complete, controlling the first heater and the second heater to heat the cooking chamber to steam or bake the food includes:

[0019] When the temperature measured by the first thermometer is greater than or equal to the third preset temperature, the first heater is controlled to maintain the temperature measured by the first thermometer at the third preset temperature. The first thermometer is located at the bottom and / or lower side of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

[0020] In one embodiment, the third preset temperature is greater than or equal to 100°C, and the third preset temperature is less than 150°C.

[0021] In one embodiment, steaming food within the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the exhaust port includes:

[0022] With the pressure relief valve set at the exhaust port, the first heater and / or the second heater are controlled to heat the cooking chamber to steam the food;

[0023] With the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam the food includes:

[0024] When the temperature measured by the first thermometer is greater than or equal to the first preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the first preset temperature.

[0025] Wherein, the third preset temperature is less than or equal to the first preset temperature.

[0026] In one embodiment, with the pressure relief valve positioned at the exhaust port, when the food steaming is complete, controlling the first heater and the second heater to heat the cooking chamber to steam or bake the food includes:

[0027] When the temperature measured by the second thermometer is greater than or equal to the fourth preset temperature, the second heater is controlled to maintain the temperature measured by the second thermometer at the fourth preset temperature. The second thermometer is located at the top and / or upper side of the cooking cavity, and the second thermometer and the second heater are located inside the cooking cavity.

[0028] In one embodiment, the fourth preset temperature is greater than or equal to 160°C, and the fourth preset temperature is less than 220°C.

[0029] In one embodiment, steaming food within the cooking chamber of the cooking appliance while the pressure relief valve is positioned at the exhaust port includes:

[0030] Control the first heater and / or the second heater to heat the cooking chamber to steam food;

[0031] Controlling the first heater and / or the second heater to heat the cooking cavity to steam food includes:

[0032] When the temperature measured by the second thermometer is greater than or equal to the second preset temperature, the opening and closing of the second heater is controlled to maintain the temperature measured by the second thermometer at the second preset temperature. The second thermometer is located at the top and / or upper side of the cooking cavity, and the second thermometer and the second heater are located inside the cooking cavity.

[0033] The fourth preset temperature is greater than the second preset temperature.

[0034] In one embodiment, the cooking method further includes:

[0035] When the temperature of the target fluid measured by the third thermometer is greater than or equal to the fifth preset temperature, the steaming of the food is determined to be completed. The target fluid is the fluid discharged from the cooking chamber of the cooking appliance through the pressure relief valve and the exhaust port.

[0036] In one embodiment, the cooking method further includes:

[0037] If the cooking time is greater than or equal to a first preset time after the food has finished steaming, then the cooking process ends.

[0038] In one embodiment, the cooking method further includes: when the pressure limiting valve is set at the exhaust port, and the temperature of the target fluid discharged from the cooking chamber through the pressure limiting valve and the exhaust port as measured by the third thermometer is greater than or equal to a sixth preset temperature, the food is baked and browned, wherein the sixth preset temperature is greater than the fifth preset temperature.

[0039] In one embodiment, cooking ends when the temperature of the target fluid discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the third thermometer, is greater than or equal to the sixth preset temperature for a duration greater than or equal to the second preset duration.

[0040] In one embodiment, the sixth preset temperature is greater than or equal to 100°C, and the sixth preset temperature is less than 150°C.

[0041] In one embodiment, with the pressure relief valve positioned at the exhaust port, when the temperature of the target fluid discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the third thermometer, is greater than or equal to a sixth preset temperature, baking and browning the food includes:

[0042] When the temperature measured by the first thermometer is greater than or equal to the seventh preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the seventh preset temperature. The first thermometer is located at the bottom and / or lower side of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

[0043] When the temperature measured by the second thermometer is greater than or equal to the eighth preset temperature, the second heater is controlled to maintain the temperature measured by the second thermometer at the eighth preset temperature. The second thermometer is located at the top and / or upper side of the cooking cavity, and the second thermometer and the second heater are located inside the cooking cavity.

[0044] In one embodiment, the pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

[0045] A second aspect of this application provides a control device for a cooking appliance, comprising:

[0046] 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.

[0047] The steam-bake module is used to steam-bake the food after steaming when the pressure relief valve is set at the exhaust port.

[0048] A third aspect of this application provides a cooking appliance, including:

[0049] Memory, which stores computer programs;

[0050] A processor for running the computer program to perform the steps of any of the above cooking methods.

[0051] A fourth aspect of this application provides a storage medium storing a computer program for execution by a processor to perform the steps of any of the above-described cooking methods.

[0052] A fifth aspect of this application provides a cooking method for a cooking appliance, the cooking appliance comprising a cooking chamber, a first heater for heating the bottom and / or lower side of the cooking chamber, a second heater for heating the top and / or upper side of the cooking chamber, a first thermometer for detecting the temperature of the bottom and / or lower side of the cooking chamber, a second thermometer for detecting the temperature of the top and / or upper side of the cooking chamber, an exhaust port connecting the cooking chamber to the outside, a pressure limiting valve for closing or opening the exhaust port under the action of the air pressure inside the cooking chamber, and a third thermometer, wherein the first thermometer outputs a first temperature signal, the second thermometer outputs a second temperature signal, and the third thermometer is located outside the cooking chamber and on the exhaust path of the exhaust port, and outputs a third temperature signal; the cooking method includes a heating and humidification stage, the heating and humidification stage comprising:

[0053] A first temperature signal is acquired; when the first temperature signal is less than a first preset temperature, the first heater is controlled to operate; when the first temperature signal is greater than or equal to the first preset temperature, the first heater is controlled to stop operating.

[0054] Acquire a second temperature signal; when the second temperature signal is less than a second preset temperature, control the second heater to operate; when the second temperature signal is greater than or equal to the second preset temperature, control the second heater to stop operating.

[0055] A third temperature signal is acquired, and when the third temperature signal reaches a fifth preset temperature, the heating and humidification stage is determined to end; the fifth preset temperature is greater than the ambient temperature.

[0056] In one embodiment, the cooking method includes a high-temperature, high-humidity steam-baking stage following the heating and humidification stage, wherein the high-temperature, high-humidity steam-baking stage includes:

[0057] A first temperature signal is acquired; when the first temperature signal is less than a third preset temperature, the first heater is controlled to operate; when the first temperature signal is greater than or equal to the third preset temperature, the first heater is controlled to stop operating; wherein the third preset temperature is less than or equal to the first preset temperature.

[0058] A second temperature signal is acquired; when the second temperature signal is less than a fourth preset temperature, the second heater is controlled to operate; when the second temperature signal is greater than or equal to the fourth preset temperature, the second heater is controlled to stop operating; wherein the fourth preset temperature is greater than the second preset temperature.

[0059] Acquire a third temperature signal, and when the third temperature signal reaches a sixth preset temperature, or acquire the running time of this stage, and when the running time reaches a first preset time, determine that the high temperature and high humidity steaming and baking stage has ended; the sixth preset temperature is greater than the fifth preset temperature.

[0060] In one embodiment, the cooking method includes a high-temperature browning stage following the high-temperature and high-humidity steaming and baking stage, the high-temperature browning stage comprising:

[0061] A first temperature signal is acquired; when the first temperature signal is less than a seventh preset temperature, the first heater is controlled to operate; when the first temperature signal is greater than or equal to the seventh preset temperature, the first heater is controlled to stop operating; wherein the seventh preset temperature is less than or equal to the first preset temperature.

[0062] A second temperature signal is acquired; when the second temperature signal is less than an eighth preset temperature, the second heater is controlled to operate; when the second temperature signal is greater than or equal to the eighth preset temperature, the second heater is controlled to stop operating; the eighth preset temperature is greater than the fourth preset temperature.

[0063] Obtain the runtime of this stage, and when the runtime reaches the second preset duration, confirm that the high-temperature coloring stage has ended.

[0064] In one embodiment, the pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

[0065] The cooking method provided in this application embodiment places the pressure-limiting valve at the vent. The valve opens to release pressure within the cooking chamber, and closes when the pressure decreases to prevent moisture loss. This allows the cooking appliance to effectively retain moisture in the food during cooking, keeping it in a tender, roasted state. By using a cooking appliance with a pressure-limiting valve, excess moisture can be released through the valve's opening, while moisture is appropriately retained under the valve's pressure-limiting effect, mitigating excessive moisture loss and preventing the food from becoming too dry, thus improving its texture. Attached Figure Description

[0066] Figure 1 This is a schematic flowchart of a cooking method in one embodiment of this application;

[0067] Figure 2 This is a cross-sectional structural diagram of a cooking appliance in one embodiment of this application.

[0068] Explanation of reference numerals in the attached figures

[0069] 100. Cooking appliance; 1. Pressure relief valve; a. Exhaust port; b. Cooking chamber; 21. First heater; 22. Second heater; 31. First thermometer; 32. Second thermometer; 33. Third thermometer. Detailed Implementation

[0070] 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.

[0071] 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.

[0072] 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.

[0073] 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.

[0074] In related technologies, food is baked using cooking appliances such as ovens or air fryers. These appliances do not have pressure-limiting valves to lock in moisture. During the baking process, a large amount of moisture is released from the food, resulting in dry food that affects its taste.

[0075] In view of this, this application provides a cooking method, please refer to the embodiments. Figure 1 and Figure 2 Cooking methods include:

[0076] Step S1: With the pressure relief valve 1 set at the exhaust port a, the food in the cooking chamber b of the cooking appliance 100 is steamed.

[0077] Step S2: With the pressure relief valve 1 set to exhaust port a, after the food steaming is finished, steam and bake the steamed food.

[0078] When the pressure inside cooking chamber b is greater than or equal to the pressure limit of pressure relief valve 1, the gas inside cooking chamber b pushes open pressure relief valve 1 and is discharged through exhaust port a. When the pressure inside cooking chamber b is less than the pressure limit of pressure relief valve 1, pressure relief valve 1 closes exhaust port a, and the gas inside cooking chamber b is blocked by pressure relief valve 1 within cooking chamber b.

[0079] For example, the pressure relief valve 1 can be a weight pressing against the exhaust port a. When the force exerted by the gas in the cooking chamber b on the pressure relief valve 1 is greater than the weight of the pressure relief valve 1, the pressure relief valve 1 is opened to allow exhaust. When the force exerted by the gas in the cooking chamber b on the pressure relief valve 1 is less than the weight of the pressure relief valve 1, the pressure relief valve 1 is closed. The fluid in the cooking chamber b intermittently pushes away the weight at the exhaust port a, causing the pressure relief valve 1 to open and close intermittently to release water vapor.

[0080] For example, the pressure relief valve 1 can be an electrically controlled valve, which can be actively controlled to open and close intermittently to discharge water vapor.

[0081] It needs to be explained that when pressure relief valve 1 is positioned at exhaust port a, it means that during the cooking process, pressure relief valve 1 continuously switches between open and closed states according to pressure changes, rather than being completely removed from exhaust port a and no longer having a pressure-limiting function. The pressure relief valve always functions as a pressure-limiting device at the exhaust port. When the pressure inside cooking chamber b is high, pressure relief valve 1 can be forced open by the higher pressure inside cooking chamber b to release pressure, and steam inside cooking chamber b is discharged through pressure relief valve 1 and exhaust port a. When the pressure inside cooking chamber b is low, pressure relief valve 1 closes, so that pressure relief valve 1 is in a state of repeated opening and closing. When pressure relief valve 1 is in the open state, the temperature of the steam discharged through exhaust port a can be measured. When pressure relief valve 1 is in the closed state, it helps to limit the leakage of moisture inside cooking chamber b, which is beneficial for better water retention.

[0082] It should be noted that the cooking method described in this application is mainly applied to micro-pressure cooking.

[0083] It should be noted that the cooking method of this application is mainly to cook in a waterless or low-water state, and mainly uses the moisture of the food itself for steaming. The moisture in the steaming and baking process also mainly comes from the food itself.

[0084] For example, during the cooking of roast chicken, a small amount of water is added to the cooking cavity b during the steaming stage, or even no water is added at all, and the steaming is usually carried out using the moisture from the roast chicken itself.

[0085] It needs to be explained that steaming and baking the steamed food means that because the pressure limiting valve 1 is set at the exhaust port a, the pressure limiting valve 1 is not moved from the exhaust port a, so the pressure limiting valve 1 can be repeatedly opened and closed. In the closed state, the pressure limiting valve 1 has a certain water-locking function, which can prevent the moisture in the cooking cavity b from escaping out through the exhaust port a, resulting in a higher humidity in the cooking cavity b. Therefore, the cooking method of this application has both the effect of steaming and baking.

[0086] For example, during the steaming and steam-roasting stages, a high-temperature and high-humidity environment is created inside cooking cavity b, causing the surface oils of the meat to oxidize and caramelize, while the interior of the meat is cooked at high temperature and high humidity. This effectively locks in the moisture of the meat and improves its texture.

[0087] In this embodiment, the pressure-limiting valve 1 is always positioned at the exhaust port a. The pressure-limiting valve 1 can be opened to release pressure under the pressure inside the cooking chamber b. When the pressure inside the cooking chamber b decreases, the pressure-limiting valve 1 closes to prevent moisture loss from the cooking chamber b. This allows the cooking appliance 100 to effectively retain moisture in the food during cooking, ensuring the food remains in a tender, roasted state. By roasting food using the cooking appliance 100 with the pressure-limiting valve 1, excess moisture can be released through the opening of the valve, while moisture can be appropriately retained under the pressure-limiting effect of the valve, mitigating excessive moisture loss from the food. This helps prevent the roasted food from becoming too dry and improves its texture.

[0088] In one embodiment, please refer to Figure 2 With the pressure relief valve 1 set at the exhaust port a, the food in the cooking chamber b of the cooking appliance 100 is steamed, including:

[0089] With the pressure relief valve 1 set at the exhaust port a, the first heater 21 and / or the second heater 22 are controlled to heat the cooking chamber b to steam food. The first heater 21 is located at the bottom and / or lower side of the cooking chamber b, and the second heater 22 is located at the top and / or upper side of the cooking chamber b.

[0090] For example, with the pressure relief valve 1 set at the exhaust port a, only the first heater 21 located at the bottom and / or lower side of the cooking chamber b is controlled to heat the cooking chamber b to steam food.

[0091] For example, with the pressure relief valve 1 set at the exhaust port a, the first heater 21 located at the bottom and / or lower side of the cooking chamber b and the second heater 22 located at the top and / or upper side of the cooking chamber b are controlled to heat the cooking chamber b to steam food.

[0092] In this embodiment of the application, the cooking cavity b is heated by a first heater 21 located at the bottom and / or lower side and a second heater 22 located at the top and / or upper side, so that the food in the cooking cavity b can be steamed and cooked more quickly and evenly.

[0093] It is understood that the positions of the first heater 21 and the second heater 22 are not limited. For example, the first heater 21 may be located on the side of the cooking cavity b.

[0094] In one embodiment, please refer to Figure 2 With the pressure relief valve 1 positioned at the exhaust port a, controlling the first heater 21 and / or the second heater 22 to heat the cooking chamber b to steam food includes:

[0095] When the temperature measured by the first thermometer 31 is greater than or equal to the first preset temperature, the first heater 21 is controlled to open and close to maintain the temperature measured by the first thermometer 31 at the first preset temperature. The first thermometer 31 is located at the bottom and / or lower side of the cooking cavity b, and both the first heater 21 and the first thermometer 31 are located on the outside of the cooking cavity b.

[0096] For example, please refer to Figure 2 The first heater 21 and the first thermometer 31 are both located outside the cooking cavity b. The first heater 21 can be an electric heating plate, and the first thermometer 31 can be a temperature sensor.

[0097] It should be noted that the first preset temperature was determined experimentally.

[0098] It should be noted that controlling the opening and closing of the first heater 21 to maintain the temperature measured by the first thermometer 31 at the first preset temperature means that the temperature measured by the first thermometer 31 is allowed to fluctuate to a certain extent.

[0099] For example, when the temperature measured by the first thermometer 31 is maintained at the first preset temperature, the temperature measured by the first thermometer 31 can be within the range of the sum of the first preset temperature and ±2℃.

[0100] After the temperature measured by the first temperature sensor 31 reaches the first preset temperature, if the temperature measured by the first temperature sensor 31 remains at the first preset temperature, it can be considered that the temperature measured by the first temperature sensor 31 is equal to the first preset temperature.

[0101] It should be noted that maintaining the temperature measured by the first thermometer 31 at the first preset temperature is considered as the temperature measured by the first thermometer 31 being equal to the first preset temperature. This is to adapt to the conditions for maintaining the first preset temperature. Even if the temperature measured by the first thermometer 31 is slightly lower than the first preset temperature, as long as the temperature measured by the first thermometer 31 is still within the range for maintaining the first preset temperature, the opening and closing of the first heater 21 will be controlled so that the temperature measured by the first thermometer 31 is maintained within the range of the first preset temperature as much as possible. During the process of maintaining the first preset temperature, the temperature measured by the first thermometer 31 will not always be equal to the first preset temperature, but will vary within a certain allowable range.

[0102] For example, controlling the opening and closing of the first heater 21 to maintain the temperature measured by the first thermometer 31 at a first preset temperature includes: controlling the first heater 21 to stop working when the temperature measured by the first thermometer 31 is greater than or equal to the first preset temperature; and controlling the first heater 21 to work when the temperature measured by the first thermometer 31 is less than the first preset temperature. When the temperature measured by the first thermometer 31 is greater than or equal to the first preset temperature (high temperature), the first heater 21 stops heating; when the temperature measured by the first thermometer 31 is less than the first preset temperature (low temperature), the first heater 21 starts heating, thereby maintaining the first preset temperature through the repeated opening and closing of the first heater 21.

[0103] It should be noted that controlling the first heater 21 to work means controlling the first heater 21 to heat the cooking cavity.

[0104] In this embodiment, when the temperature measured by the first thermometer 31 is greater than or equal to the first preset temperature, the opening and closing of the first heater 21 is controlled to maintain the temperature measured by the first thermometer 31 at the first preset temperature, so that the temperature of the bottom and / or lower side of the cooking cavity b is in a roughly constant temperature state, thereby making the food in the cooking cavity b more effectively cooked.

[0105] It is understandable that the relationship between the temperature measured by the first thermometer 31 and the first preset temperature is not limited.

[0106] For example, when the temperature measured by the first thermometer 31 is greater than or equal to the first preset temperature, the opening and closing of the first heater 21 can be controlled to maintain the temperature measured by the first thermometer 31 within a range lower than the first preset temperature, or the opening and closing of the first heater 21 can be controlled to maintain the temperature measured by the first thermometer 31 within a range greater than the first preset temperature.

[0107] In one embodiment, the first preset temperature is greater than or equal to 100°C, and the first preset temperature is less than 160°C.

[0108] For example, the first preset temperature can be 100°C, 110°C, 120°C, 130°C, 140°C, 150°C or 160°C.

[0109] In this embodiment, the first preset temperature is greater than or equal to 100°C and less than 160°C, so that the temperature of the bottom and / or lower side of the cooking cavity b can be maintained within a reasonable temperature range, which makes the food steaming and cooking more effective and less likely to burn.

[0110] In one embodiment, please refer to Figure 2With the pressure relief valve 1 positioned at the exhaust port a, controlling the first heater 21 and / or the second heater 22 to heat the cooking chamber b to steam food includes:

[0111] When the temperature measured by the second thermometer 32 is greater than or equal to the second preset temperature, the second heater 22 is controlled to open and close to maintain the temperature measured by the second thermometer 32 at the second preset temperature. The second thermometer 32 is located at the top and / or upper side of the cooking cavity b, and the second thermometer 32 and the second heater 22 are located inside the cooking cavity b.

[0112] For example, please refer to Figure 2 The second thermometer 32 and the second heater 22 are located inside the cooking cavity b. The second heater 22 can be an electric heating tube, and the second thermometer 32 can be a temperature sensor.

[0113] It should be noted that the second preset temperature was determined experimentally.

[0114] It should be noted that controlling the opening and closing of the second heater 22 to maintain the temperature measured by the second thermometer 32 at the second preset temperature means that the temperature measured by the second thermometer 32 is allowed to fluctuate to a certain extent.

[0115] For example, when the temperature measured by the second temperature sensor 32 is maintained at the second preset temperature, the temperature measured by the second temperature sensor 32 can be within the range of the sum of the second preset temperature and ±2℃.

[0116] For example, after the temperature measured by the second thermometer 32 reaches the second preset temperature, the temperature measured by the second thermometer 32 remaining at the second preset temperature can be regarded as the temperature measured by the second thermometer 32 being equal to the second preset temperature.

[0117] It should be noted that maintaining the temperature measured by the second thermometer 32 at the second preset temperature is considered equivalent to the second preset temperature. This is to adapt to the conditions for maintaining the second preset temperature. Even if the temperature measured by the second thermometer 32 is slightly lower than the second preset temperature, as long as the temperature measured by the second thermometer 32 is still within the range for maintaining the second preset temperature, the opening and closing of the second heater 22 will be controlled to keep the temperature measured by the second thermometer 32 within the range of the second preset temperature as much as possible. During the process of maintaining the second preset temperature, the temperature measured by the second thermometer 32 will not always be equal to the second preset temperature, but will vary within a certain allowable range.

[0118] For example, controlling the opening and closing of the second heater 22 to maintain the temperature measured by the second thermometer 32 at a second preset temperature includes: controlling the second heater 22 to stop working when the temperature measured by the second thermometer 32 is greater than or equal to the second preset temperature; and controlling the second heater 22 to work when the temperature measured by the second thermometer 32 is less than the second preset temperature. When the temperature measured by the second thermometer 32 is greater than or equal to the second preset temperature (high temperature), the second heater 22 stops heating; when the temperature measured by the second thermometer 32 is less than the second preset temperature (low temperature), the second heater 22 starts heating, thereby maintaining the second preset temperature through the repeated opening and closing of the second heater 22.

[0119] It should be noted that controlling the operation of the second heater 22 means controlling the second heater 22 to heat the cooking cavity.

[0120] It should be noted that the second thermometer 32 measures the temperature of the second heater 22 located at the top and / or upper side of the cooking cavity b.

[0121] For example, the temperature at the top of cooking cavity b is greater than the temperature at the bottom of cooking cavity b.

[0122] For example, the temperature of the top and / or upper side of the cooking cavity b is greater than the temperature of the bottom and / or lower side of the cooking cavity b.

[0123] In this embodiment, when the temperature measured by the second thermometer 32 is greater than or equal to the second preset temperature, the second heater 22 is controlled to open and close to maintain the temperature measured by the second thermometer 32 at the second preset temperature, so that the temperature of the top and / or upper side of the cooking cavity b is in a roughly constant temperature state, thereby making the food in the cooking cavity b more effectively cooked.

[0124] It is understandable that the relationship between the temperature measured by the second thermometer 32 and the second preset temperature is not limited.

[0125] For example, when the temperature measured by the second thermometer 32 is greater than or equal to the second preset temperature, the second heater 22 can be turned on or off to maintain the temperature measured by the second thermometer 32 within a range lower than the second preset temperature, or the second heater 22 can be turned on or off to maintain the temperature measured by the second thermometer 32 within a range greater than the second preset temperature.

[0126] In one embodiment, the second preset temperature is greater than or equal to 120°C, and the second preset temperature is less than 180°C.

[0127] For example, the second preset temperature can be 120°C, 130°C, 140°C, 150°C, 160°C, 170°C or 180°C.

[0128] In this embodiment, the second preset temperature is greater than or equal to 120°C and less than 180°C, so that the temperature of the top and / or upper side of the cooking cavity b can be maintained within a reasonable temperature range, so that the food is steamed and cooked well and is not easily burned.

[0129] It is understood that the range of the second preset temperature is not limited. For example, the second preset temperature can be less than 120°C or greater than or equal to 180°C.

[0130] In one embodiment, please refer to Figure 2 With pressure relief valve 1 set at exhaust port a, after steaming of the food is completed, the steamed food is then subjected to steam-baking, including:

[0131] With the pressure relief valve 1 set at the exhaust port a, when the food steaming is finished, the first heater 21 and the second heater 22 are controlled to heat the cooking chamber b to steam and bake the food. The first heater 21 is located at the bottom and / or lower side of the cooking chamber b, and the second heater 22 is located at the top and / or upper side of the cooking chamber b.

[0132] In this embodiment of the application, the cooking cavity b is heated by a first heater 21 located at the bottom and / or lower side and a second heater 22 located at the top and / or upper side of the cooking cavity b, so that the food in the cooking cavity b can be steamed and baked more quickly and evenly.

[0133] It is understood that the positions of the first heater 21 and the second heater 22 are not limited. For example, the first heater 21 may be located on the side of the cooking cavity b.

[0134] It is understood that when the food is steamed, the cooking method of this application is not limited to controlling the first heater 21 and the second heater 22 to heat the cooking chamber b to steam or bake the food, but may also control only the first heater 21 or only the second heater 22 to heat the cooking chamber b to steam or bake the food.

[0135] In one embodiment, with the pressure relief valve 1 positioned at the exhaust port a, when steaming of the food is complete, controlling the first heater 21 and the second heater 22 to heat the cooking chamber b to steam or bake the food includes:

[0136] When the temperature measured by the first thermometer 31 is greater than or equal to the third preset temperature, the first heater 21 is controlled to open and close to maintain the temperature measured by the first thermometer 31 at the third preset temperature. The first thermometer 31 is located at the bottom and / or lower side of the cooking cavity b, and both the first heater 21 and the first thermometer 31 are located on the outside of the cooking cavity b.

[0137] It should be noted that the third preset temperature was determined experimentally.

[0138] It should be noted that controlling the opening and closing of the first heater 21 to maintain the temperature measured by the first thermometer 31 at the third preset temperature means that the temperature measured by the first thermometer 31 is allowed to fluctuate to a certain extent.

[0139] For example, when the temperature measured by the first thermometer 31 is maintained at the third preset temperature, the temperature measured by the first thermometer 31 can be within the range of the sum of the third preset temperature and ±2℃.

[0140] After the temperature measured by the first temperature sensor 31 reaches the third preset temperature, the temperature measured by the first temperature sensor 31 can be regarded as equal to the third preset temperature when the temperature measured by the first temperature sensor 31 remains at the third preset temperature.

[0141] It should be noted that maintaining the temperature measured by the first thermometer 31 at the third preset temperature is considered as the temperature measured by the first thermometer 31 being equal to the third preset temperature. This is to adapt to the conditions for maintaining the third preset temperature. Even if the temperature measured by the first thermometer 31 is slightly lower than the third preset temperature, as long as the temperature measured by the first thermometer 31 is still within the range for maintaining the third preset temperature, the opening and closing of the first heater 21 will be controlled so that the temperature measured by the first thermometer 31 is maintained within the range of the third preset temperature as much as possible. During the process of maintaining the third preset temperature, the temperature measured by the first thermometer 31 will not always be equal to the third preset temperature, but will vary within a certain allowable range.

[0142] For example, controlling the opening and closing of the first heater 21 to maintain the temperature measured by the first thermometer 31 at a third preset temperature includes: controlling the first heater 21 to stop working when the temperature measured by the first thermometer 31 is greater than or equal to the third preset temperature; and controlling the first heater 21 to work when the temperature measured by the first thermometer 31 is less than the third preset temperature. When the temperature measured by the first thermometer 31 is greater than or equal to the third preset temperature (high temperature), the first heater 21 stops heating; when the temperature measured by the first thermometer 31 is less than the third preset temperature (low temperature), the first heater 21 starts heating, thereby maintaining the third preset temperature through the repeated opening and closing of the first heater 21.

[0143] It should be noted that controlling the first heater 21 to work means controlling the first heater 21 to heat the cooking cavity.

[0144] In this embodiment, when the temperature measured by the first thermometer 31 is greater than or equal to the third preset temperature, the opening and closing of the first heater 21 is controlled to maintain the temperature measured by the first thermometer 31 at the third preset temperature, so that the temperature of the bottom and / or lower side of the cooking cavity b is in a roughly constant temperature state, thereby making the food in the cooking cavity b steaming and baking process better.

[0145] It is understandable that the relationship between the temperature measured by the first thermometer 31 and the third preset temperature is not limited.

[0146] For example, when the temperature measured by the first thermometer 31 is greater than or equal to the third preset temperature, the opening and closing of the first heater 21 can be controlled to maintain the temperature measured by the first thermometer 31 within a range lower than the third preset temperature, or the opening and closing of the first heater 21 can be controlled to maintain the temperature measured by the first thermometer 31 within a range greater than the third preset temperature.

[0147] In one embodiment, the third preset temperature is greater than or equal to 100°C and less than 150°C.

[0148] For example, the third preset temperature can be 100°C, 110°C, 120°C, 130°C, 140°C or 150°C.

[0149] In this embodiment, the third preset temperature is greater than or equal to 100°C and less than 150°C, so that the temperature of the bottom and / or lower side of the cooking cavity b can be maintained within a reasonable temperature range, resulting in better steaming and baking of food and less likely to burn the food.

[0150] It is understood that the range of the third preset temperature is not limited. For example, the third preset temperature can be less than 100°C or greater than or equal to 150°C.

[0151] In one embodiment, with the pressure relief valve 1 positioned at the exhaust port a, steaming the food within the cooking chamber b of the cooking appliance 100 includes:

[0152] Control the first heater 21 and / or the second heater 22 to heat the cooking chamber b to steam food;

[0153] Controlling the first heater 21 and / or the second heater 22 to heat the cooking chamber b to steam food includes:

[0154] When the temperature measured by the first thermometer 31 is greater than or equal to the first preset temperature, the first heater 21 is controlled to open and close so as to maintain the temperature measured by the first thermometer 31 at the first preset temperature.

[0155] The third preset temperature is less than or equal to the first preset temperature.

[0156] It should be noted that when the food is meat, animal fat will usually seep out during the steaming and roasting stages. Animal fat typically has a high smoke point. The third preset temperature is less than or equal to the first preset temperature, so that the third preset temperature usually does not exceed the smoke point of the animal fat.

[0157] In this embodiment of the application, food usually exudes oil during the steaming and baking stage. The smoke point of the oil is relatively high. The third preset temperature is less than or equal to the first preset temperature, which makes the third preset temperature low and usually does not exceed the smoke point of the oil. This helps to prevent oil fumes from being generated at the bottom and / or lower side of the cooking cavity b.

[0158] It is understood that the relationship between the third preset temperature and the first preset temperature is not limited. For example, the third preset temperature may also be greater than the first preset temperature.

[0159] In one embodiment, please refer to Figure 2 With the pressure relief valve 1 set at the exhaust port a, when the food steaming is finished, controlling the first heater 21 and / or the second heater 22 to heat the cooking chamber b to steam or bake the food includes:

[0160] When the temperature measured by the second thermometer 32 is greater than or equal to the fourth preset temperature, the second heater 22 is controlled to open and close to maintain the temperature measured by the second thermometer 32 at the fourth preset temperature. The second thermometer 32 is located at the top and / or upper side of the cooking cavity b, and the second thermometer 32 and the second heater 22 are located inside the cooking cavity b.

[0161] It should be noted that the fourth preset temperature was determined through experiments.

[0162] It should be noted that controlling the opening and closing of the second heater 22 to maintain the temperature measured by the second thermometer 32 at the fourth preset temperature means that the temperature measured by the second thermometer 32 is allowed to fluctuate to a certain extent.

[0163] For example, when the temperature measured by the second temperature sensor 32 is maintained at the fourth preset temperature, the temperature measured by the second temperature sensor 32 can be within the range of the sum of the fourth preset temperature and ±2℃.

[0164] After the temperature measured by the second temperature sensor 32 reaches the fourth preset temperature, if the temperature measured by the second temperature sensor 32 remains at the fourth preset temperature, it can be considered that the temperature measured by the second temperature sensor 32 is equal to the fourth preset temperature.

[0165] It should be noted that maintaining the temperature measured by the second thermometer 32 at the fourth preset temperature is considered equivalent to the second thermometer 32 measuring the fourth preset temperature. This is to adapt to the conditions for maintaining the fourth preset temperature. Even if the temperature measured by the second thermometer 32 is slightly lower than the fourth preset temperature, as long as the temperature measured by the second thermometer 32 is still within the range for maintaining the fourth preset temperature, the opening and closing of the second heater 22 will be controlled to maintain the temperature measured by the second thermometer 32 within the range of the fourth preset temperature as much as possible. During the process of maintaining the fourth preset temperature, the temperature measured by the second thermometer 32 will not always be equal to the fourth preset temperature, but will vary within a certain allowable range.

[0166] For example, controlling the opening and closing of the second heater 22 to maintain the temperature measured by the second thermometer 32 at a fourth preset temperature includes: controlling the second heater 22 to stop working when the temperature measured by the second thermometer 32 is greater than or equal to the fourth preset temperature; and controlling the second heater 22 to work when the temperature measured by the second thermometer 32 is less than the fourth preset temperature. When the temperature measured by the second thermometer 32 is greater than or equal to the fourth preset temperature (high temperature), the second heater 22 stops heating; when the temperature measured by the second thermometer 32 is less than the fourth preset temperature (low temperature), the second heater 22 starts heating, thereby maintaining the fourth preset temperature through the repeated opening and closing of the second heater 22.

[0167] It should be noted that controlling the operation of the second heater 22 means controlling the second heater 22 to heat the cooking cavity.

[0168] In this embodiment, when the temperature measured by the second thermometer 32 is greater than or equal to the fourth preset temperature, the second heater 22 is controlled to open and close to maintain the temperature measured by the second thermometer 32 at the fourth preset temperature, so that the temperature of the top and / or upper side of the cooking cavity b is in a roughly constant temperature state, thereby making the food in the cooking cavity b steaming and baking process better.

[0169] It is understandable that the relationship between the temperature measured by the second thermometer 32 and the fourth preset temperature is not limited.

[0170] For example, when the temperature measured by the second thermometer 32 is greater than or equal to the fourth preset temperature, the second heater 22 can be turned on or off to maintain the temperature measured by the second thermometer 32 within a range lower than the fourth preset temperature, or the second heater 22 can be turned on or off to maintain the temperature measured by the second thermometer 32 within a range greater than the fourth preset temperature.

[0171] In one embodiment, the fourth preset temperature is greater than or equal to 160°C and less than 220°C.

[0172] For example, the fourth preset temperature can be 160°C, 170°C, 180°C, 190°C, 200°C, 210°C or 220°C.

[0173] In this embodiment, the fourth preset temperature is greater than or equal to 160°C and less than 220°C, so that the temperature of the top and / or upper side of the cooking cavity b can be maintained within a reasonable temperature range, resulting in better steaming and baking of food and less food burning.

[0174] It is understood that the range of the fourth preset temperature is not limited. For example, the fourth preset temperature can be less than 160°C or greater than or equal to 220°C.

[0175] In one embodiment, please refer to Figure 2 With the pressure relief valve 1 set at the exhaust port a, the food in the cooking chamber b of the cooking appliance 100 is steamed, including:

[0176] Control the first heater 21 and / or the second heater 22 to heat the cooking chamber b to steam food;

[0177] Controlling the first heater 21 and / or the second heater 22 to heat the cooking chamber b to steam food includes:

[0178] When the temperature measured by the second temperature sensor 32 is greater than or equal to the second preset temperature, the second heater 22 is controlled to open and close to maintain the temperature measured by the second temperature sensor 32 at the second preset temperature. The second temperature sensor 32 is located at the top and / or upper side of the cooking cavity b, and the second temperature sensor 32 and the second heater 22 are located inside the cooking cavity b.

[0179] The fourth preset temperature is greater than the second preset temperature.

[0180] In this embodiment, the second heater 22 and the second temperature sensor 32 located at the top and / or upper side of the cooking cavity b are far from the food, and the fourth preset temperature is greater than the second preset temperature, so that the second heater 22 steams and bakes the food at a higher temperature, so as to have a steaming and baking effect on the food, and also to prevent the food from being over-burnt.

[0181] It is understood that the relationship between the fourth preset temperature and the second preset temperature is not limited. For example, the fourth preset temperature may also be greater than the second preset temperature.

[0182] In one embodiment, please refer to Figure 2 Cooking methods also include:

[0183] When the temperature of the target fluid measured by the third thermometer 33 is greater than or equal to the fifth preset temperature, the steaming of the food is determined to be over. The target fluid is the fluid discharged from the cooking chamber b of the cooking appliance 100 through the pressure relief valve 1 and the exhaust port a.

[0184] It should be noted that the target fluid in the steaming and steam-baking stages includes steam.

[0185] For example, the target fluid in the steaming and baking stages is a mixture of steam and air.

[0186] For example, the fifth preset temperature is greater than the ambient temperature.

[0187] It should be explained that during the steaming stage, when the food is frozen, such as frozen steamed buns or frozen meat, the ice inside the frozen food has not melted, there is less steam in the cooking chamber b and the temperature is lower. There is almost no target fluid escaping from the exhaust port a and the temperature of the target fluid is also low. A certain amount of steam needs to be reached in the cooking chamber b before it will fill the cooking chamber b and open the pressure relief valve 1 to escape from the exhaust port a. Therefore, by detecting the temperature of the target fluid, the steaming status of the food can be reflected more accurately.

[0188] For example, a third thermometer 33 is set at the pressure relief valve 1 to measure the temperature of the target fluid discharged from the cooking chamber b of the cooking appliance 100 through the pressure relief valve 1 and the exhaust port a.

[0189] It should be noted that the fifth preset temperature was determined through experiments.

[0190] For example, the fifth preset temperature is greater than or equal to 50°C, and the fifth preset temperature is less than 100°C.

[0191] For example, the fifth preset temperature can be the ambient temperature.

[0192] In this embodiment, the temperature of the target fluid can more accurately reflect the steam content and food steaming status in the cooking cavity b, thereby more accurately determining when the food steaming ends. When the temperature of the target fluid measured by the third temperature sensor 33 is greater than or equal to the fifth preset temperature, it can be determined that the food steaming has ended.

[0193] In one embodiment, the cooking method further includes:

[0194] Once the steaming time is greater than or equal to the first preset time, the cooking process ends.

[0195] It should be noted that after the food is steamed, it enters the steam-bake stage. The time after the food is steamed is the time of the food in the steam-bake stage. If the time of the food in the steam-bake stage is greater than or equal to the first preset time, the cooking ends.

[0196] For example, when the food is vegetables, after the vegetables are steamed, they enter the steaming and baking stage. When the duration of the steaming and baking stage is greater than or equal to the first preset duration, the vegetables are cooked.

[0197] For example, the first preset duration is greater than or equal to 0 minutes, and the first preset duration is less than 60 minutes.

[0198] For example, when the food is shrimp, the shrimp is placed in cooking cavity b. The first preset temperature is set to 140°C, the second preset temperature is set to 160°C, the fifth preset temperature is set to 50°C, and the first preset time is set to 0 minutes. The first heater 21, located at the bottom and / or lower side of cooking cavity b, heats and maintains the first preset temperature of 140°C, and the second heater 22, located at the top and / or upper side of cooking cavity b, heats and maintains the second preset temperature of 160°C. When the temperature of the target fluid measured by the third thermometer 33 is greater than or equal to the fifth preset temperature of 50°C, the steaming of the shrimp can be stopped. The first preset time is 0 minutes, so there is no need to enter the steaming and baking stage. At this time, the shrimp is already cooked, and the total time is 4 minutes.

[0199] For example, when the food is cauliflower, the cauliflower is placed in the cooking cavity b. The first and third preset temperatures are both set to 120°C, the second and fourth preset temperatures are both set to 160°C, the fifth preset temperature is set to 50°C, and the first preset duration is set to 0.5 minutes. The first heater 21, located at the bottom and / or lower side of the cooking cavity b, heats and maintains the cauliflower at the first preset temperature of 120°C, and the second heater 22, located at the top and / or upper side of the cooking cavity b, heats and maintains the cauliflower at the second preset temperature of 160°C. When the temperature of the target fluid measured by the third thermometer 33 is greater than or equal to the fifth preset temperature of 50°C, the steaming of the cauliflower can be ended, and the cauliflower enters the steam-roasting stage. The first preset duration is 0.5 minutes, which means that the bottom and / or lower side of the cooking cavity b is maintained at the third preset temperature of 120°C, and the top and / or upper side is maintained at the fourth preset temperature of 160°C to continue steaming and roasting the cauliflower for 0.5 minutes before the cooking ends. At this time, the cauliflower is cooked, and the total time is 7.5 minutes.

[0200] For example, when the food is cabbage, the cabbage is placed in the cooking cavity b. The first and third preset temperatures are both set to 120°C, the second and fourth preset temperatures are both set to 190°C, the fifth preset temperature is set to 50°C, and the first preset duration is set to 2 minutes. The first heater 21, located at the bottom and / or lower side of the cooking cavity b, heats and maintains the temperature at the first preset temperature of 120°C, while the second heater 22, located at the top and / or upper side of the cooking cavity b, heats and maintains the temperature at the second preset temperature of 190°C. When the temperature of the target fluid measured by the third thermometer 33 is greater than or equal to the fifth preset temperature of 50°C, the steaming of the cabbage can be ended, and the cabbage enters the steam-roasting stage. The first preset duration is 2 minutes, meaning that the bottom and / or lower side of the cooking cavity b is maintained at the third preset temperature of 120°C, and the top and / or upper side is maintained at the fourth preset temperature of 190°C, and the cabbage continues to be steamed and roasted for 2 minutes before the cooking ends. At this time, the cabbage is cooked, and the total time is 8.5 minutes.

[0201] For example, when the food is bok choy, the bok choy is placed in cooking cavity b. The first and third preset temperatures are both set to 120°C, the second and fourth preset temperatures are both set to 190°C, the fifth preset temperature is set to 50°C, and the first preset duration is set to 1.5 minutes. The first heater 21, located at the bottom and / or lower side of cooking cavity b, heats and maintains the first preset temperature of 120°C, while the second heater 22, located at the top and / or upper side of cooking cavity b, heats and maintains the second preset temperature of 190°C. When the temperature of the target fluid measured by the third thermometer 33 is greater than or equal to the fifth preset temperature of 50°C, the steaming of the bok choy ends, and the bok choy enters the steam-roasting stage. The first preset duration of 1.5 minutes means that the bottom and / or lower side of cooking cavity b is maintained at the third preset temperature of 120°C, and the top and / or upper side is maintained at the fourth preset temperature of 190°C to continue steaming and roasting the bok choy for 1.5 minutes before the cooking ends. At this point, the bok choy is cooked, and the total cooking time is 6.5 minutes.

[0202] For example, the fifth preset temperature is set to 50°C. For different foods, the steaming and baking stages are continued for different durations, i.e., the first preset time is different. This allows the food to be cooked more quickly and achieve a better cooking effect.

[0203] In this embodiment, some foods do not require further browning or charring after steaming and baking; the cooking process can be completed after steaming and baking, which helps to improve the adaptability of the cooking method of this application to different foods.

[0204] In one embodiment, please refer to Figure 2 When the pressure relief valve 1 is set at the exhaust port a, and the temperature of the target fluid discharged from the cooking chamber b through the pressure relief valve 1 and exhaust port a as measured by the third thermometer 33 is greater than or equal to the sixth preset temperature, the food is baked and browned. The sixth preset temperature is greater than the fifth preset temperature.

[0205] For example, the coloring stage is characterized by high temperature, low moisture content, and the target fluid is primarily hot air, containing little or no steam.

[0206] For example, when the temperature of the target fluid discharged from the cooking chamber b through the pressure relief valve 1 and the exhaust port a, as measured by the third temperature sensor 33, is greater than or equal to the fifth preset temperature, the food steaming ends and enters the steaming and baking stage; when the temperature of the target fluid discharged from the cooking chamber b through the pressure relief valve 1 and the exhaust port a, as measured by the third temperature sensor 33, is greater than or equal to the sixth preset temperature, the food steaming and baking ends and enters the browning stage.

[0207] For example, when the food is chicken, when the temperature of the target fluid measured by the third thermometer 33 is greater than or equal to the fifth preset temperature, the chicken enters the steam-roasting stage after steaming. When the temperature of the target fluid measured by the third thermometer 33 is greater than or equal to the sixth preset temperature, the chicken enters the browning stage after steaming and roasting. When the chicken is in the browning stage, the moisture in the cooking cavity b is already low, and the chicken is almost in a roasting state, which facilitates the browning and caramelization of the chicken.

[0208] It should be noted that the sixth preset temperature was determined through experiments.

[0209] For example, the sixth preset temperature is greater than or equal to 100°C, and the sixth preset temperature is less than 150°C.

[0210] For example, the temperature of the top and / or upper side of the cooking cavity b during the browning stage is greater than the temperature of the top and / or upper side of the cooking cavity b during the steaming and baking stage.

[0211] In this embodiment, after the food has undergone the steaming and baking stage, the moisture in the cooking cavity b is reduced, and the sixth preset temperature is higher than the fifth preset temperature, which facilitates further baking and browning of the food at a higher temperature.

[0212] In one embodiment, cooking ends when the temperature of the target fluid discharged from the cooking chamber b through the pressure relief valve 1 and the exhaust port a, as measured by the third thermometer 33, is greater than or equal to the sixth preset temperature for a duration greater than or equal to the second preset duration.

[0213] It should be noted that after the food is steamed and baked, it enters the coloring stage. The duration for which the temperature of the target fluid measured by the third temperature sensor 33 is greater than or equal to the sixth preset temperature is the duration after the food is steamed and baked. The duration after the food is steamed and baked is the duration of the food in the coloring stage. The duration of the food in the coloring stage is greater than or equal to the second preset time, and the cooking ends.

[0214] For example, when the food is meat, such as chicken, after the chicken is steamed and roasted, it enters the coloring stage. When the chicken is in the coloring stage for a duration greater than or equal to a second preset duration, the chicken is cooked.

[0215] For example, the second preset duration is greater than or equal to 0 minutes, and the first preset duration is less than 30 minutes.

[0216] For example, during the coloring stage, when the temperature measured by the first temperature sensor 31 is greater than or equal to the seventh preset temperature, the first heater 21 is controlled to be turned on or off to maintain the temperature measured by the first temperature sensor 31 at the seventh preset temperature.

[0217] It should be noted that maintaining the temperature measured by the first thermometer 31 at the seventh preset temperature is considered equivalent to the seventh preset temperature. This is to adapt to the conditions for maintaining the seventh preset temperature. Even if the temperature measured by the first thermometer 31 is slightly lower than the seventh preset temperature, as long as the temperature measured by the first thermometer 31 is still within the range for maintaining the seventh preset temperature, the opening and closing of the first heater 21 will be controlled to maintain the temperature measured by the first thermometer 31 within the range of the seventh preset temperature as much as possible. During the process of maintaining the seventh preset temperature, the temperature measured by the first thermometer 31 will not always be equal to the seventh preset temperature, but will vary within a certain allowable range.

[0218] For example, controlling the opening and closing of the first heater 21 to maintain the temperature measured by the first thermometer 31 at a seventh preset temperature includes: controlling the first heater 21 to stop working when the temperature measured by the first thermometer 31 is greater than or equal to the seventh preset temperature; and controlling the first heater 21 to work when the temperature measured by the first thermometer 31 is less than the seventh preset temperature. When the temperature measured by the first thermometer 31 is greater than or equal to the seventh preset temperature (high temperature), the first heater 21 stops heating; when the temperature measured by the first thermometer 31 is less than the seventh preset temperature (low temperature), the first heater 21 starts heating, thereby maintaining the seventh preset temperature through the repeated opening and closing of the first heater 21.

[0219] It should be noted that controlling the first heater 21 to work means controlling the first heater 21 to heat the cooking cavity.

[0220] For example, the seventh preset temperature is less than or equal to the first preset temperature. This reduces oil fumes at the bottom during the coloring process.

[0221] The seventh preset temperature was determined based on experiments.

[0222] For example, the seventh preset temperature is greater than or equal to 100°C, and the seventh preset temperature is less than 150°C.

[0223] For example, during the coloring stage, when the temperature measured by the second temperature sensor 32 is greater than or equal to the eighth preset temperature, the second heater 22 is controlled to be turned on or off to maintain the temperature measured by the second temperature sensor 32 at the eighth preset temperature.

[0224] It should be noted that maintaining the temperature measured by the second thermometer 32 at the eighth preset temperature is considered equivalent to the second thermometer 32 measuring the eighth preset temperature. This is to adapt to the conditions for maintaining the eighth preset temperature. Even if the temperature measured by the second thermometer 32 is slightly lower than the eighth preset temperature, as long as the temperature measured by the second thermometer 32 is still within the range for maintaining the eighth preset temperature, the opening and closing of the second heater 22 will be controlled to maintain the temperature measured by the second thermometer 32 within the range of the eighth preset temperature as much as possible. During the process of maintaining the eighth preset temperature, the temperature measured by the second thermometer 32 will not always be equal to the eighth preset temperature, but will vary within a certain allowable range.

[0225] For example, controlling the opening and closing of the second heater 22 to maintain the temperature measured by the second thermometer 32 at an eighth preset temperature includes: controlling the second heater 22 to stop working when the temperature measured by the second thermometer 32 is greater than or equal to the eighth preset temperature; and controlling the second heater 22 to work when the temperature measured by the second thermometer 32 is less than the eighth preset temperature. When the temperature measured by the second thermometer 32 is greater than or equal to the eighth preset temperature (high temperature), the second heater 22 stops heating; when the temperature measured by the second thermometer 32 is less than the eighth preset temperature (low temperature), the second heater 22 starts heating, thereby maintaining the eighth preset temperature through the repeated opening and closing of the second heater 22.

[0226] It should be noted that controlling the operation of the second heater 22 means controlling the second heater 22 to heat the cooking cavity.

[0227] For example, the eighth preset temperature is higher than the fourth preset temperature. The higher eighth preset temperature allows for better coloring of the food.

[0228] The eighth preset temperature was determined based on experiments.

[0229] For example, the eighth preset temperature is greater than or equal to 180°C, and the eighth preset temperature is less than 230°C.

[0230] For example, when the food is chicken, the chicken is placed in cooking cavity b. The first, third, and seventh preset temperatures are all set to 140°C, the second, fourth, and eighth preset temperatures are all set to 180°C, the sixth preset temperature is set to 65°C, and the second preset duration is set to 5 minutes. When the temperature of the target fluid measured by the third thermometer 33 is greater than or equal to the sixth preset temperature of 65°C, the steaming and baking of the chicken can be stopped, and the chicken enters the browning stage. The second preset duration of 5 minutes means that the bottom and / or lower side of cooking cavity b is maintained at the seventh preset temperature of 140°C, and the top and / or upper side is maintained at the eighth preset temperature of 180°C to continue baking the chicken for 5 minutes before the cooking ends. At this time, the surface of the chicken is lightly browned, and the total time is 25 minutes.

[0231] For example, when the food is chicken, the chicken is placed in cooking cavity b. The first, third, and seventh preset temperatures are all set to 140°C, the second, fourth, and eighth preset temperatures are all set to 180°C, the sixth preset temperature is set to 65°C, and the second preset duration is set to 15 minutes. When the temperature of the target fluid measured by the third thermometer 33 is greater than or equal to the sixth preset temperature of 65°C, the steaming and baking of the chicken can be stopped, and the chicken enters the browning stage. The second preset duration of 15 minutes means that the bottom and / or lower side of cooking cavity b is maintained at the seventh preset temperature of 140°C, and the top and / or upper side is maintained at the eighth preset temperature of 180°C to continue baking the chicken for 15 minutes before the cooking ends. At this time, the surface of the chicken is darker, and the total time is 35 minutes.

[0232] In this embodiment of the application, some foods need to be further baked and browned after steaming and baking to improve their flavor. The temperature of the target fluid can more accurately reflect the steam content in the cooking chamber b and the steaming and baking status of the food, thereby setting a second preset time for browning the food, and then more accurately determining the timing of ending the cooking process after the food is browned, so as to more accurately grasp the degree of browning of the food.

[0233] In one embodiment, the sixth preset temperature is greater than or equal to 100°C and less than 150°C.

[0234] For example, the sixth preset temperature can be 100°C, 110°C, 120°C, 130°C, 140°C or 150°C.

[0235] In this embodiment, the sixth preset temperature is greater than or equal to 100°C and less than 150°C, so that the baking temperature in the cooking cavity b can be maintained within a reasonable range during the coloring process, resulting in better coloring of the food and less risk of burning it.

[0236] It is understood that the range of the sixth preset temperature is not limited. For example, the sixth preset temperature can be less than 100°C or greater than or equal to 150°C.

[0237] This application provides a cooking method for a cooking appliance 100. Referring to the figures, the cooking appliance 100 includes a cooking chamber b, a first heater 21 for heating the bottom and / or lower side of the cooking chamber b, a second heater 22 for heating the top and / or upper side of the cooking chamber b, a first thermometer 31 for detecting the temperature of the bottom and / or lower side of the cooking chamber b, a second thermometer 32 for detecting the temperature of the top and / or upper side of the cooking chamber b, an exhaust port a connecting the cooking chamber b to the outside, a pressure limiting valve 1 for closing or opening the exhaust port a under the influence of air pressure inside the cooking chamber b, and a third thermometer 33. The first thermometer 31 outputs a first temperature signal, the second thermometer 32 outputs a second temperature signal, and the third thermometer 33 is located outside the cooking chamber b and on the exhaust path of the exhaust port a, outputting a third temperature signal. The cooking method includes a heating and humidification stage.

[0238] A first heater 21 for heating the bottom and / or lower side of the cooking cavity b, i.e., the first heater 21 is located at the bottom and / or lower side of the cooking cavity b.

[0239] A second heater 22 for heating the top and / or upper side of the cooking cavity b, i.e., the second heater 22 is located at the top and / or upper side of the cooking cavity b.

[0240] A first temperature sensor 31 for detecting the temperature of the bottom and / or lower side of the cooking cavity b, i.e., the first temperature sensor 31 is located at the bottom and / or lower side of the cooking cavity b.

[0241] A second temperature sensor 32 for detecting the temperature of the top and / or upper side of the cooking cavity b, i.e., the second temperature sensor 32 is located at the top and / or upper side of the cooking cavity b.

[0242] The exhaust port a connects the cooking chamber b to the outside, allowing steam inside the cooking chamber b to escape.

[0243] The pressure limiting valve 1, which is controlled by the air pressure inside the cooking chamber b, can close or open the exhaust port a. When the air pressure inside the cooking chamber b is greater than or equal to the pressure limiting value of the pressure limiting valve 1, the pressure limiting valve 1 is opened by the air pressure inside the cooking chamber b. When the air pressure inside the cooking chamber b is less than the pressure limiting value of the pressure limiting valve 1, the air pressure inside the cooking chamber b is insufficient to open the pressure limiting valve 1, the pressure limiting valve 1 closes the exhaust port a, and the gas is basically sealed inside the cooking chamber b.

[0244] The third thermometer 33 is located outside the cooking chamber b and on the exhaust path of the exhaust port a. The fluid discharged from the exhaust port a flows to the third thermometer 33, so that the third thermometer 33 can measure the temperature of the target fluid discharged from the cooking chamber b of the cooking appliance 100 through the pressure relief valve 1 and the exhaust port a.

[0245] The cooking method includes a heating and humidification stage, which refers to the stage in which the food in the cooking chamber b of the cooking appliance 100 is steamed with the pressure relief valve 1 set at the exhaust port a. During this stage, the temperature and humidity inside the cooking chamber b gradually increase; therefore, it can be called the heating and humidification stage.

[0246] In one embodiment, the heating and humidification stage includes: acquiring a first temperature signal; controlling the first heater 21 to operate when the first temperature signal is less than a first preset temperature; and controlling the first heater 21 to stop operating when the first temperature signal is greater than or equal to the first preset temperature.

[0247] The first temperature sensor 31 outputs a first temperature signal, which represents the temperature measured by the first temperature sensor 31.

[0248] In this embodiment, when the first temperature signal is lower than the first preset temperature, the first heater 21 is controlled to operate, and the first heater 21 heats the cooking cavity b, causing the first temperature signal to approach the first preset temperature. When the first temperature signal is greater than or equal to the first preset temperature, the first heater 21 is controlled to stop operating, and the temperature inside the cooking cavity b gradually decreases, causing the first temperature signal to approach the first preset temperature. By repeatedly heating and stopping the first heater 21 under corresponding conditions, the first temperature signal output by the first thermometer 31 is maintained at the first preset temperature.

[0249] In one embodiment, the heating and humidification stage further includes: acquiring a second temperature signal; controlling the second heater 22 to operate when the second temperature signal is less than a second preset temperature; and controlling the second heater 22 to stop operating when the second temperature signal is greater than or equal to the second preset temperature.

[0250] The second temperature sensor 32 outputs a second temperature signal, which represents the temperature measured by the second temperature sensor 32.

[0251] In this embodiment, when the second temperature signal is lower than the second preset temperature, the second heater 22 is controlled to operate, and the second heater 22 heats the cooking cavity b, causing the second temperature signal to approach the second preset temperature. When the second temperature signal is greater than or equal to the second preset temperature, the second heater 22 is controlled to stop operating, and the temperature inside the cooking cavity b gradually decreases, causing the second temperature signal to approach the second preset temperature. By repeatedly heating and stopping the second heater 22 under corresponding conditions, the second temperature signal output by the second thermometer 32 is maintained at the second preset temperature.

[0252] In one embodiment, the heating and humidification stage further includes: acquiring a third temperature signal, and determining that the heating and humidification stage ends when the third temperature signal reaches a fifth preset temperature; the fifth preset temperature is greater than the ambient temperature.

[0253] The third temperature sensor 33 outputs a third temperature signal, which represents the temperature measured by the third temperature sensor 33.

[0254] In this embodiment, the fifth preset temperature is greater than the ambient temperature, and the third temperature signal reaches the fifth preset temperature, that is, the temperature measured by the third thermometer 33 is greater than the ambient temperature. In this case, the pressure limiting valve 1 is opened, and the heating and humidification stage ends.

[0255] In one embodiment, the cooking method includes a high-temperature, high-humidity steaming and baking stage after the heating and humidification stage has ended.

[0256] The high-temperature, high-humidity steaming and baking stage here refers to the stage where, with the pressure relief valve 1 set at the exhaust port a, the food is steamed and then baked after steaming. This high-temperature, high-humidity steaming and baking stage can also be called the steaming and baking stage. After the temperature and humidity increase during the heating and humidification stage, the food is steamed and baked, which is the steaming and baking stage. The temperature and humidity inside the cooking cavity b are high; therefore, this stage can also be called the high-temperature, high-humidity steaming and baking stage.

[0257] In one embodiment, the high-temperature and high-humidity steam baking stage includes: acquiring a first temperature signal; controlling the first heater 21 to work when the first temperature signal is less than a third preset temperature; and controlling the first heater 21 to stop working when the first temperature signal is greater than or equal to the third preset temperature; wherein the third preset temperature is less than or equal to the first preset temperature.

[0258] In this embodiment, when the first temperature signal is less than the third preset temperature, the first heater 21 is controlled to operate, and the first heater 21 heats the cooking cavity b, causing the first temperature signal to approach the third preset temperature. When the first temperature signal is greater than or equal to the third preset temperature, the first heater 21 is controlled to stop operating, and the temperature inside the cooking cavity b gradually decreases, causing the first temperature signal to approach the third preset temperature. Through repeated heating and stopping of the first heater 21 under corresponding conditions, the first temperature signal output by the first thermometer 31 is maintained at the third preset temperature.

[0259] In one embodiment, the high-temperature and high-humidity steam baking stage further includes: acquiring a second temperature signal; controlling the second heater 22 to work when the second temperature signal is less than a fourth preset temperature; and controlling the second heater 22 to stop working when the second temperature signal is greater than or equal to the fourth preset temperature; wherein the fourth preset temperature is greater than the second preset temperature.

[0260] In this embodiment, when the second temperature signal is less than the fourth preset temperature, the second heater 22 is controlled to operate, and the second heater 22 heats the cooking cavity b, causing the second temperature signal to approach the fourth preset temperature. When the second temperature signal is greater than or equal to the fourth preset temperature, the second heater 22 is controlled to stop operating, and the temperature inside the cooking cavity b gradually decreases, causing the second temperature signal to approach the fourth preset temperature. By repeatedly heating and stopping the second heater 22 under corresponding conditions, the second temperature signal output by the second thermometer 32 is maintained at the fourth preset temperature.

[0261] In one embodiment, the high-temperature and high-humidity steaming and baking stage further includes: acquiring a third temperature signal, and determining that the high-temperature and high-humidity steaming and baking stage ends when the third temperature signal reaches a sixth preset temperature; the sixth preset temperature is greater than the fifth preset temperature.

[0262] In this embodiment of the application, the temperature of the exhaust port a measured by the third temperature sensor 33 increases, and the moisture in the cooking cavity b is basically evaporated. When the third temperature signal reaches the sixth preset temperature, since the sixth preset temperature is greater than the fifth preset temperature, it can be basically determined that the high temperature and high humidity steaming and baking stage has ended.

[0263] In one embodiment, the high-temperature and high-humidity steaming and baking stage further includes: obtaining the running time of this stage, and determining that the high-temperature and high-humidity steaming and baking stage ends when the running time reaches the first preset time; the sixth preset temperature is greater than the fifth preset temperature.

[0264] This stage refers to the high-temperature and high-humidity steaming and baking stage.

[0265] The runtime of this stage, i.e. the runtime of the high temperature and high humidity steaming and baking stage.

[0266] After the food is steamed, it enters the steam-bake stage. The duration of the high-temperature and high-humidity steam-bake stage is roughly the same as the duration after the food is steamed.

[0267] In this embodiment, during the first preset time of operation in the high temperature and high humidity stage, the water in the cooking cavity b has basically evaporated. Since the sixth preset temperature is greater than the fifth preset temperature, it can be basically determined that the high temperature and high humidity steaming and baking stage has ended.

[0268] Understandably, after the high temperature and high humidity stage, the high temperature coloring stage can begin. For foods that do not require coloring, cooking can be stopped after the high temperature and high humidity stage.

[0269] In one embodiment, the cooking method includes a high-temperature browning stage following the completion of the high-temperature and high-humidity steaming and baking stage.

[0270] The high-temperature coloring stage here refers to the stage where the food is colored, also known as the coloring stage. Because the temperature at which the food is colored is relatively high, it is also called the high-temperature coloring stage.

[0271] In one embodiment, the high-temperature coloring stage includes: acquiring a first temperature signal; controlling the first heater 21 to operate when the first temperature signal is less than a seventh preset temperature; and controlling the first heater 21 to stop operating when the first temperature signal is greater than or equal to the seventh preset temperature; wherein the seventh preset temperature is less than or equal to the first preset temperature.

[0272] In this embodiment, when the first temperature signal is less than the seventh preset temperature, the first heater 21 is controlled to operate, and the first heater 21 heats the cooking cavity b, causing the first temperature signal to approach the seventh preset temperature. When the first temperature signal is greater than or equal to the seventh preset temperature, the first heater 21 is controlled to stop operating, and the temperature inside the cooking cavity b gradually decreases, causing the first temperature signal to approach the seventh preset temperature. By repeatedly heating and stopping the first heater 21 under appropriate conditions, the first temperature signal output by the first thermometer 31 is maintained at the seventh preset temperature. When the seventh preset temperature is less than or equal to the first preset temperature, the temperature of the bottom and / or lower side of the cooking cavity b measured by the first thermometer 31 is lower, which helps to reduce the oil fumes generated during the food browning process due to excessively high bottom temperatures.

[0273] In one embodiment, the high-temperature coloring stage further includes: acquiring a second temperature signal; controlling the second heater 22 to operate when the second temperature signal is less than an eighth preset temperature; and controlling the second heater 22 to stop operating when the second temperature signal is greater than or equal to the eighth preset temperature; wherein the eighth preset temperature is greater than the fourth preset temperature.

[0274] In this embodiment, when the second temperature signal is less than the eighth preset temperature, the second heater 22 is controlled to operate, heating the cooking cavity b so that the second temperature signal approaches the eighth preset temperature. When the second temperature signal is greater than or equal to the eighth preset temperature, the second heater 22 is controlled to stop operating, and the temperature inside the cooking cavity b gradually decreases, causing the second temperature signal to approach the eighth preset temperature. By repeatedly heating and stopping the second heater 22 under appropriate conditions, the second temperature signal output by the second thermometer 32 is maintained at the eighth preset temperature. Since the eighth preset temperature is greater than the fourth preset temperature, the temperature measured by the second thermometer 32 at the top and / or upper side of the cooking cavity b is higher, which, while reducing oil fume generation, is beneficial for better food coloring.

[0275] In one embodiment, the high-temperature coloring stage further includes: obtaining the running time of this stage, and confirming the end of the high-temperature coloring stage when the running time reaches a second preset time.

[0276] The "stage" here refers to the high-temperature coloring stage, also known as the coloring stage.

[0277] The runtime of this stage is the same as the runtime of the high-temperature coloring stage.

[0278] For example, when the third temperature signal output by the third thermometer 33 reaches (or is greater than or equal to) the sixth preset temperature, the high-temperature and high-humidity steam baking stage is determined to have ended, and the high-temperature and high-humidity stage ends, entering the high-temperature coloring stage. The running time of the high-temperature coloring stage is approximately the duration after the third temperature signal output by the third thermometer 33 reaches or is equal to the sixth preset temperature. The running time of the high-temperature coloring stage reaches the second preset duration, that is, the duration after the third temperature signal output by the third thermometer 33 reaches (or is greater than or equal to) the sixth preset temperature reaches the second preset duration.

[0279] In this embodiment of the application, when the high-temperature coloring operation time reaches the second preset time, the food has been well colored and the high-temperature coloring stage can be ended.

[0280] For example, cooking can be stopped immediately after the high-temperature browning stage.

[0281] In one embodiment, the pressure limiting value of the pressure limiting valve 1 is less than or equal to 5 kPa.

[0282] For example, the pressure limiting value of pressure relief valve 1 can be in the range of 1 kPa to 5 kPa.

[0283] For example, the pressure limiting value of the pressure limiting valve 1 can be 1 kPa, 2 kPa, 3 kPa, 4 kPa or 5 kPa.

[0284] In this embodiment, the pressure limiting value of the pressure limiting valve 1 can range from 1 kPa to 5 kPa. The cooking appliance 100 is in a low-pressure cooking state. During steaming and baking, when the pressure inside the cooking cavity b is greater than or equal to the pressure limiting value of the pressure limiting valve 1, the pressurized airflow inside the cooking cavity b can open the pressure limiting valve 1 to expel excess moisture, resulting in better baking of the food. When the pressure inside the cooking cavity b is less than the pressure limiting value of the pressure limiting valve 1, the pressure limiting valve 1 can be closed, reducing moisture loss from the cooking cavity b and achieving a better water-locking effect.

[0285] It is understandable that the pressure limiting valve 1 has a relatively small pressure limiting value. When the pressure limiting valve 1 is open, the temperature of the target fluid discharged from the cooking cavity b through the pressure limiting valve 1 and the exhaust port a can vary within a large range to better reflect the changes in the moisture content of the food in the cooking cavity b, so that the temperature of the target fluid can be used as the basis for judging whether to enter the steaming stage, the steam-baking stage, or the browning stage.

[0286] In one embodiment, please refer to Figure 2 The diameter of exhaust port a is greater than or equal to 10 mm, or the cross-sectional area of ​​exhaust port a is greater than or equal to 80 mm². 2 .

[0287] In one embodiment, please refer to Figure 2 The cross-sectional area of ​​exhaust port a is greater than or equal to 80 mm². 2 The cross-sectional area of ​​exhaust port a is less than 300 mm². 2 .

[0288] 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.

[0289] This application embodiment also provides a control device for a cooking appliance 100, the control device for the cooking appliance 100 includes:

[0290] The steaming module is used to steam the food in the cooking chamber b of the cooking appliance 100 when the pressure relief valve 1 is set at the exhaust port a;

[0291] The steam-roasting module is used to steam-roast the food after steaming when the pressure relief valve 1 is set at the exhaust port a.

[0292] It should be noted that the description of the control device of the cooking appliance 100 in this 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.

[0293] This application provides a cooking appliance 100, 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 control method of the cooking appliance 100 according to any embodiment.

[0294] 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.

[0295] 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.

[0296] The description of the cooking appliance 100 and storage medium embodiments above is similar to the description of the method embodiments above, and has similar beneficial effects. For technical details not disclosed in the embodiments of the cooking appliance 100 and storage medium of this application, please refer to the description of the method embodiments of this application for understanding.

[0297] 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 described in this application, as well as features of different embodiments or examples.

[0298] The above description is merely a preferred embodiment of this application and is not intended to limit the 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 scope of protection of this application.

Claims

1. A cooking method using a cooking utensil, 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; With the pressure relief valve set at the exhaust port, the steamed food is then steamed and baked after steaming is completed.

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: With the pressure relief valve set at the exhaust port, the first heater and / or the second heater are controlled to heat the cooking cavity to steam food. The first heater is located at the bottom and / or lower side of the cooking cavity, and the second heater is located at the top and / or upper side of the cooking cavity.

3. The cooking method according to claim 2, characterized in that, With the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam food includes: When the temperature measured by the first thermometer is greater than or equal to the first preset temperature, the first heater is controlled to open and close to maintain the temperature measured by the first thermometer at the first preset temperature. The first thermometer is located at the bottom and / or lower side 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 100℃, and the first preset temperature is less than 160℃.

5. The cooking method according to claim 2, characterized in that, With the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam food includes: When the temperature measured by the second thermometer is greater than or equal to the second preset temperature, the second heater is controlled to maintain the temperature measured by the second thermometer at the second preset temperature. The second thermometer is located at the top and / or upper side of the cooking cavity, and the second thermometer and the second heater are located inside the cooking cavity.

6. The cooking method according to claim 5, characterized in that, The second preset temperature is greater than or equal to 120°C, and the second preset temperature is less than 180°C.

7. The cooking method according to claim 1, characterized in that, With the pressure relief valve positioned at the exhaust port, after the food steaming process is complete, the steamed food is then subjected to a steam-baking process, including: With the pressure relief valve set at the exhaust port, when the food steaming is finished, the first heater and the second heater are controlled to heat the cooking cavity to steam or bake the food. The first heater is located at the bottom and / or lower side of the cooking cavity, and the second heater is located at the top and / or upper side of the cooking cavity.

8. The cooking method according to claim 7, characterized in that, With the pressure relief valve positioned at the exhaust port, when the food steaming is complete, controlling the first and second heaters to heat the cooking chamber to steam or bake the food includes: When the temperature measured by the first thermometer is greater than or equal to the third preset temperature, the first heater is controlled to maintain the temperature measured by the first thermometer at the third preset temperature. The first thermometer is located at the bottom and / or lower side of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity.

9. The cooking method according to claim 8, characterized in that, The third preset temperature is greater than or equal to 100℃, and the third preset temperature is less than 150℃.

10. The cooking method according to claim 8, characterized in that, With the pressure relief valve positioned at the vent, steaming the food within the cooking chamber of the cooking appliance includes: With the pressure relief valve set at the exhaust port, the first heater and / or the second heater are controlled to heat the cooking chamber to steam the food; With the pressure relief valve positioned at the exhaust port, controlling the first heater and / or the second heater to heat the cooking chamber to steam the food includes: When the temperature measured by the first thermometer is greater than or equal to the first preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the first preset temperature. Wherein, the third preset temperature is less than or equal to the first preset temperature.

11. The cooking method according to claim 7, characterized in that, With the pressure relief valve positioned at the exhaust port, when the food steaming is complete, controlling the first and second heaters to heat the cooking chamber to steam or bake the food includes: When the temperature measured by the second thermometer is greater than or equal to the fourth preset temperature, the second heater is controlled to maintain the temperature measured by the second thermometer at the fourth preset temperature. The second thermometer is located at the top and / or upper side of the cooking cavity, and the second thermometer and the second heater are located inside the cooking cavity.

12. The cooking method according to claim 11, characterized in that, The fourth preset temperature is greater than or equal to 160°C, and the fourth preset temperature is less than 220°C.

13. The cooking method according to claim 11, characterized in that, With the pressure relief valve positioned at the vent, steaming the food within the cooking chamber of the cooking appliance includes: Control the first heater and / or the second heater to heat the cooking chamber to steam food; Controlling the first heater and / or the second heater to heat the cooking cavity to steam food includes: When the temperature measured by the second thermometer is greater than or equal to the second preset temperature, the opening and closing of the second heater is controlled to maintain the temperature measured by the second thermometer at the second preset temperature. The second thermometer is located at the top and / or upper side of the cooking cavity, and the second thermometer and the second heater are located inside the cooking cavity. The fourth preset temperature is greater than the second preset temperature.

14. The cooking method according to any one of claims 1 to 13, characterized in that, The cooking method also includes: When the temperature of the target fluid measured by the third thermometer is greater than or equal to the fifth preset temperature, the steaming of the food is determined to be completed. The target fluid is the fluid discharged from the cooking chamber of the cooking appliance through the pressure relief valve and the exhaust port.

15. The cooking method according to claim 14, characterized in that, The cooking method also includes: If the cooking time is greater than or equal to a first preset time after the food has finished steaming, then the cooking process ends.

16. The cooking method according to claim 14, characterized in that, The cooking method further includes: when the pressure limiting valve is set at the exhaust port, and the temperature of the target fluid discharged from the cooking chamber through the pressure limiting valve and the exhaust port as measured by the third thermometer is greater than or equal to a sixth preset temperature, the food is baked and browned, wherein the sixth preset temperature is greater than the fifth preset temperature.

17. The cooking method according to claim 16, characterized in that, Cooking ends when the temperature of the target fluid discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the third thermometer, is greater than or equal to the sixth preset temperature for a duration greater than or equal to the second preset duration.

18. The cooking method according to claim 16, characterized in that, The sixth preset temperature is greater than or equal to 100℃, and the sixth preset temperature is less than 150℃.

19. The cooking method according to claim 16, characterized in that, With the pressure relief valve positioned at the exhaust port, when the temperature of the target fluid discharged from the cooking chamber through the pressure relief valve and the exhaust port, as measured by the third thermometer, is greater than or equal to a sixth preset temperature, the food is baked and browned, including: When the temperature measured by the first thermometer is greater than or equal to the seventh preset temperature, the opening and closing of the first heater is controlled to maintain the temperature measured by the first thermometer at the seventh preset temperature. The first thermometer is located at the bottom and / or lower side of the cooking cavity, and both the first heater and the first thermometer are located on the outside of the cooking cavity. When the temperature measured by the second thermometer is greater than or equal to the eighth preset temperature, the second heater is controlled to maintain the temperature measured by the second thermometer at the eighth preset temperature. The second thermometer is located at the top and / or upper side of the cooking cavity, and the second thermometer and the second heater are located inside the cooking cavity.

20. The cooking method according to any one of claims 1 to 13, characterized in that, The pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

21. 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. The steam-bake module is used to steam-bake the food after steaming when the pressure relief valve is set at the exhaust port.

22. 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 20.

23. 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 20.

24. A cooking method using a cooking utensil, characterized in that, The cooking appliance includes a cooking cavity, a first heater for heating the bottom and / or lower side of the cooking cavity, a second heater for heating the top and / or upper side of the cooking cavity, a first thermometer for detecting the temperature of the bottom and / or lower side of the cooking cavity, a second thermometer for detecting the temperature of the top and / or upper side of the cooking cavity, an exhaust port connecting the cooking cavity to the outside, a pressure limiting valve for closing or opening the exhaust port under the action of air pressure inside the cooking cavity, and a third thermometer. The first thermometer outputs a first temperature signal, the second thermometer outputs a second temperature signal, and the third thermometer is located outside the cooking cavity and on the exhaust path of the exhaust port, outputting a third temperature signal. The cooking method includes a heating and humidification stage, which includes: A first temperature signal is acquired; when the first temperature signal is less than a first preset temperature, the first heater is controlled to operate; when the first temperature signal is greater than or equal to the first preset temperature, the first heater is controlled to stop operating. Acquire a second temperature signal; when the second temperature signal is less than a second preset temperature, control the second heater to work; when the second temperature signal is greater than or equal to the second preset temperature, control the second heater to stop working. A third temperature signal is acquired, and when the third temperature signal reaches a fifth preset temperature, the heating and humidification stage is determined to end; the fifth preset temperature is greater than the ambient temperature.

25. The cooking method according to claim 24, characterized in that: The cooking method includes a high-temperature, high-humidity steam-baking stage following the heating and humidification stage, wherein the high-temperature, high-humidity steam-baking stage includes: A first temperature signal is acquired; when the first temperature signal is less than a third preset temperature, the first heater is controlled to operate; when the first temperature signal is greater than or equal to the third preset temperature, the first heater is controlled to stop operating; wherein the third preset temperature is less than or equal to the first preset temperature. A second temperature signal is acquired; when the second temperature signal is less than a fourth preset temperature, the second heater is controlled to operate; when the second temperature signal is greater than or equal to the fourth preset temperature, the second heater is controlled to stop operating; wherein the fourth preset temperature is greater than the second preset temperature. Acquire a third temperature signal, and when the third temperature signal reaches a sixth preset temperature, or acquire the running time of this stage, and when the running time reaches a first preset time, determine that the high temperature and high humidity steaming and baking stage has ended; the sixth preset temperature is greater than the fifth preset temperature.

26. The cooking method according to claim 25, characterized in that: The cooking method includes a high-temperature browning stage following the completion of the high-temperature and high-humidity steaming and baking stage, the high-temperature browning stage comprising: A first temperature signal is acquired; when the first temperature signal is less than a seventh preset temperature, the first heater is controlled to operate; when the first temperature signal is greater than or equal to the seventh preset temperature, the first heater is controlled to stop operating; wherein the seventh preset temperature is less than or equal to the first preset temperature. A second temperature signal is acquired; when the second temperature signal is less than an eighth preset temperature, the second heater is controlled to operate; when the second temperature signal is greater than or equal to the eighth preset temperature, the second heater is controlled to stop operating; the eighth preset temperature is greater than the fourth preset temperature. Obtain the runtime of this stage, and when the runtime reaches the second preset duration, confirm that the high-temperature coloring stage has ended.

27. The cooking method according to any one of claims 24 to 26, characterized in that, The pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

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