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

Abstract

The embodiment of the application provides a cooking utensil control method, a control device, a cooking utensil and a storage medium, and belongs to the technical field of household appliances. The control method comprises the following steps: when the pressure in the cooking cavity of the cooking utensil is greater than or equal to the pressure limiting value of the pressure limiting valve, the temperature of a target fluid is obtained, the target fluid being a fluid discharged from the cooking cavity through the pressure limiting valve and the exhaust port; and when the temperature of the target fluid is greater than or equal to a first preset temperature, the heating power of the cooking utensil is reduced to heat the cooking cavity, and the first preset temperature is used to judge the state of the pressure limiting valve. By measuring the temperature of the target fluid discharged through the pressure limiting valve and the exhaust port, the water amount of the food in the cooking cavity is judged, and the smaller pressure limiting value of the pressure limiting valve can not only open the valve when the pressure in the cooking cavity reaches the pressure limiting value to judge the water amount of the food by temperature measurement, but also can close the pressure limiting valve when the pressure in the cooking cavity is smaller than the smaller pressure value of the pressure limiting valve, so that the water loss in the food cooking process is reduced.

Description

Technical Field

[0001] This application relates to the field of household appliance technology, and in particular to control methods, control devices, cooking appliances, and storage media for cooking appliances. Background Technology

[0002] In related technologies, food is cooked inside a cooking cavity, making it difficult to simultaneously achieve moisture retention during steaming and to determine the amount of water in the food within the cooking cavity. Summary of the Invention

[0003] To address the related technical problems, embodiments of this application aim to provide a method, device, appliance, and storage medium for controlling cooking appliances, so as to balance the water retention and steaming of food in the cooking cavity and the determination of the water content of the food in the cooking cavity.

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

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

[0006] When the pressure inside the cooking chamber of the cooking appliance is greater than or equal to the pressure limit value of the pressure limiting valve, the temperature of the target fluid is obtained. The target fluid is the fluid discharged from the cooking chamber through the pressure limiting valve and the exhaust port.

[0007] When the temperature of the target fluid is greater than or equal to a first preset temperature, the heating power of the cooking appliance is reduced to heat the cooking cavity. The first preset temperature is used to determine the state of the pressure relief valve.

[0008] In one embodiment, the first preset temperature is greater than or equal to 50°C, and the first preset temperature is less than 100°C.

[0009] In one embodiment, the control method further includes:

[0010] Cooking ends when the cooking appliance is in the first cooking mode and the temperature of the target fluid is greater than or equal to the first preset temperature for a period of time that reaches the first preset time.

[0011] In one embodiment, the first preset duration is greater than 0 and less than 30 minutes.

[0012] In one embodiment, the control method further includes:

[0013] When the cooking appliance is in the second cooking mode and the temperature of the target fluid reaches the second preset temperature, the cooking ends. The second preset temperature is greater than the first preset temperature.

[0014] In one embodiment, the second preset temperature is greater than or equal to 100°C, and the second preset temperature is less than 150°C.

[0015] In one embodiment, the control method further includes:

[0016] When the cooking appliance is in the third cooking mode and the temperature of the target fluid reaches the third preset temperature, the heating power of the cooking appliance is adjusted to bake the food in the cooking cavity;

[0017] Cooking ends when the cooking time reaches the second preset time, starting from the third preset temperature of the target fluid.

[0018] In one embodiment, when the cooking appliance is in a third cooking mode and the temperature of the target fluid reaches a third preset temperature, adjusting the heating power of the cooking appliance to bake the food in the cooking cavity includes:

[0019] The target fluid is maintained at the third preset temperature to bake the food in the cooking chamber.

[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, the second preset duration is greater than 0 and less than 60 minutes.

[0022] In one embodiment, when the cooking appliance is in a third cooking mode and the temperature of the target fluid reaches a third preset temperature, adjusting the heating power of the cooking appliance to bake the food in the cooking cavity further includes:

[0023] Increase the power of the top heater of the cooking appliance to bake the food inside the cooking cavity.

[0024] In one embodiment, when the cooking appliance bakes food in the cooking cavity, the temperature of the top heater is a fourth preset temperature.

[0025] In one embodiment, the fourth preset temperature is greater than 100°C.

[0026] In one embodiment, the pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

[0027] A second aspect of this application provides a control device for a cooking appliance, comprising:

[0028] The acquisition module is used to acquire the temperature of the target fluid when the pressure inside the cooking chamber of the cooking appliance is greater than or equal to the pressure limit value of the pressure limiting valve. The target fluid is the fluid discharged from the cooking chamber through the pressure limiting valve and the exhaust port.

[0029] The power adjustment module is used to reduce the heating power of the cooking appliance to heat the cooking cavity when the temperature of the target fluid is greater than or equal to a first preset temperature, wherein the first preset temperature is used to determine the state of the pressure relief valve.

[0030] A third aspect of this application provides a cooking appliance, including:

[0031] A cooking body has a cooking cavity and an exhaust port. The cooking cavity is used to hold food, and the exhaust port is connected to the cooking cavity to discharge fluid from the cooking cavity.

[0032] The first temperature measuring device is located outside the cooking cavity at a position corresponding to the exhaust port. The first temperature measuring device is used to measure the temperature of the target fluid.

[0033] Memory, which stores computer programs;

[0034] A processor is used to run the computer program to perform the steps of the control method described above.

[0035] In one embodiment, the cooking appliance includes a pressure relief valve that covers the vent to control the discharge of the target fluid from the vent.

[0036] In one embodiment, the cross-sectional area of ​​the exhaust port is 10 to 300 square millimeters.

[0037] A fourth aspect of this application provides a storage medium storing a computer program, which is executed by a processor to perform the steps of the control method described above.

[0038] The cooking appliance control method, control device, cooking appliance, and storage medium provided in this application embodiment are applied to the cooking appliance. The cooking appliance of this application embodiment cooks under micro-pressure. After pressurization, the pressure inside the cooking chamber is relatively small. The target fluid discharged from the cooking chamber through the pressure limiting valve and exhaust port can still vary within a large range to reflect changes in the water content of the food. The cooking appliance heats the food inside the cooking chamber, and the temperature of the target fluid rises. When the first temperature measuring device measures that the temperature of the target fluid reaches a first preset temperature, it can be determined that the water inside the cooking chamber has boiled. By measuring the temperature of the target fluid discharged through the vent via the pressure-limiting valve, the measured temperature is unaffected by the internal heater of the cooking appliance or the heat conduction of the heat transfer components. This allows for a relatively accurate reflection of the steam temperature within the cooking chamber. The temperature of the target fluid also accurately reflects the moisture content of the food being cooked within the cooking chamber. When the temperature of the target fluid discharged through the vent reaches the first preset temperature, the food still has sufficient moisture, and the water in the cooking chamber enters a boiling state. This allows the power of the cooking appliance to be reduced, maintaining the temperature of the target fluid at the first preset temperature and keeping the water in the cooking chamber at a boil. This ensures the food is cooked through boiling, preventing excessive evaporation. Because the cooking appliance of this application operates under micro-pressure, the small pressure limit of the pressure-limiting valve allows it to open when the pressure inside the cooking chamber reaches the limit for temperature measurement and moisture assessment, and also closes when the pressure inside the cooking chamber is below the valve's minimum value, reducing moisture loss during cooking. Attached Figure Description

[0039] Figure 1 This is a flowchart illustrating the control method for a cooking appliance according to an embodiment of this application;

[0040] Figure 2 This is a flowchart illustrating a control method for a cooking appliance according to an embodiment of this application, showing a first cooking mode.

[0041] Figure 3 This is a flowchart illustrating the control method of a cooking appliance according to an embodiment of this application, showing a second cooking mode.

[0042] Figure 4 This is a flowchart illustrating the control method of a cooking appliance according to an embodiment of this application, showing a third cooking mode.

[0043] Figure 5 This is a schematic diagram of the structural framework of a cooking utensil according to an embodiment of this application.

[0044] Explanation of reference numerals in the attached figures

[0045] 1. Cooking body; 21. Lid; 22. Pot body; 23. Cooking cavity; 31. Exhaust vent; 32. Pressure relief valve; 33. First temperature measuring device; 41. Top heater; 42. Bottom heater; 43. Top thermometer; 44. Bottom thermometer. Detailed Implementation

[0046] 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.

[0047] 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.

[0048] 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.

[0049] 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.

[0050] In related technologies, when cooking appliances lack a pressure-limiting valve, the cooking chamber is directly connected to the outside through the vent, allowing steam to continuously escape. This causes the moisture in the food to evaporate quickly, hindering moisture retention and making proper steaming difficult. Furthermore, when the pressure in the cooking appliance is too high—for example, in a pressure cooker with a high pressure limit—the pressure inside the cooking chamber exceeds the valve's limit, causing it to open. The steam escaping from the cooking chamber is already very hot and remains relatively constant, making it impossible to determine the amount of moisture in the food. Therefore, it is difficult to simultaneously ensure proper steaming and accurately assess the approximate moisture content of the food within the cooking chamber.

[0051] This application provides a cooking appliance, including a cooking body 1, a first temperature measuring device 33, a memory, and a processor. The cooking body 1 has a cooking cavity 23 and an exhaust port 31. The cooking cavity 23 is used to hold food, and the exhaust port 31 is connected to the cooking cavity 23 to discharge fluid inside the cooking cavity 23. The first temperature measuring device 33 is located outside the cooking cavity 23 at a position corresponding to the exhaust port 31. The first temperature measuring device 33 is used to measure the temperature of the target fluid. The memory stores a computer program, and the processor is used to run the computer program to execute the steps of the control method of the cooking appliance of any embodiment.

[0052] In this embodiment, a first temperature measuring device 33 is provided to measure the temperature of the target fluid discharged from the cooking cavity 23 through the pressure relief valve 32 and the exhaust port 31. This can reduce the influence of heat from the heater inside the cooking appliance and also reduce the influence of condensation inside the cooking appliance. It can more accurately reflect the temperature of water vapor, thereby clarifying the moisture state of the food inside the cooking cavity 23.

[0053] For example, the first temperature measuring device 33 is a temperature sensor.

[0054] For example, the first temperature measuring device 33 is located at the position corresponding to the exhaust port 31.

[0055] In one embodiment, please refer to Figure 5 The cooking body 1 also includes a lid 21 and a pot body 22. A cooking cavity 23 is formed in the pot body 22, and the lid 21 covers the cooking cavity 23. An exhaust port 31 is formed in the lid 21, and a first temperature measuring device 33 is located on the side of the lid 21 away from the cooking cavity 23.

[0056] In this embodiment, the pot lid 21 is placed over the cooking cavity 23, and the pot lid 21 closes the cooking cavity 23. The first temperature measuring device 33 is located on the side of the pot lid 21 away from the cooking cavity 23, so that the first temperature measuring device 33 is located outside the cooking cavity 23.

[0057] In one embodiment, please refer to Figure 5 The cooking appliance includes a pressure relief valve 32, which covers the exhaust port 31 to control the discharge of the target fluid from the exhaust port 31.

[0058] It should be noted that the pressure relief valve 32 has an open state and a closed state. When the pressure relief valve 32 is in the closed state, the fluid in the cooking chamber 23 does not discharge outward, and the pressure in the cooking chamber 23 is greater than the external atmospheric pressure. When the pressure relief valve 32 is in the open state, the fluid in the cooking chamber 23 is discharged outward through the pressure relief valve 32.

[0059] In this embodiment, a pressure limiting valve 32 is provided to control the exhaust port 31 to discharge the target fluid, which can control the pressure in the cooking chamber 23. As the cooking process progresses, the moisture in the cooking chamber 23 is converted into water vapor. When the pressure limiting valve 32 is closed, the water vapor in the cooking chamber 23 is difficult to discharge, and the pressure in the cooking chamber 23 increases. This helps to maintain the moisture in the cooking chamber 23 so that the food is fully steamed or boiled, and slows down the rate at which the moisture evaporates.

[0060] For example, the pressure relief valve 32 can be a weight pressing against the exhaust port 31. When the force exerted by the gas in the cooking chamber 23 on the pressure relief valve 32 is greater than the weight of the pressure relief valve 32, the pressure relief valve 32 is opened to allow exhaust. When the force exerted by the gas in the cooking chamber 23 on the pressure relief valve 32 is less than the weight of the pressure relief valve 32, the pressure relief valve 32 closes the exhaust port 31. The fluid in the cooking chamber 23 intermittently pushes away the weight on the exhaust port 31, causing the pressure relief valve 32 to open and close intermittently to release water vapor.

[0061] For example, the pressure relief valve 32 can be an electrically controlled valve, which can be actively controlled to open and close intermittently to discharge water vapor.

[0062] It is understandable that cooking appliances may not have a pressure relief valve 32, and the exhaust port 31 may always be open.

[0063] In one embodiment, the cross-sectional area of ​​the exhaust port 31 is 10 to 300 square millimeters.

[0064] For example, the cross-sectional area of ​​the exhaust port 31 can be 10 square millimeters, 100 square millimeters, 250 square millimeters, and 300 square millimeters.

[0065] In this embodiment, the cross-sectional area of ​​the exhaust port 31 is 10-300 square millimeters, which can accelerate the drainage of moisture from the cooking cavity 23 and improve the efficiency of sauce reduction and baking. The larger cross-sectional area of ​​the exhaust port also facilitates the overflow of liquid from the cooking cavity 23 through the exhaust port 31.

[0066] In one embodiment, please refer to Figure 5 The cooking appliance includes a top heater 41 and a bottom heater 42.

[0067] In this embodiment, the top heater 41 and the bottom heater 42 can heat the cooking cavity 23 together, ensuring even heating of the food within the cooking cavity 23 and reducing the likelihood of food being burnt on one side and uncooked on the other. The top heater also reduces condensation in the cooking cavity 23, lowering its condensate content.

[0068] For example, the top heater 41, the cooking cavity 23, and the bottom heater 42 are arranged in sequence.

[0069] It is understood that the structure of the cooking appliance is not limited. The cooking appliance may include a bottom heater 42, but may not have a top heater 41.

[0070] In one embodiment, please refer to Figure 5 The cooking appliances include 43 top thermometers and 44 bottom thermometers.

[0071] In this embodiment, a top thermometer 43 is provided to detect the temperature of the top heater 41, and a bottom thermometer 44 is provided to detect the temperature of the bottom heater 42, which can more accurately control the temperature inside the cooking cavity 23.

[0072] This application provides a method for controlling a cooking appliance; please refer to [link to relevant documentation]. Figure 1 The cooking method includes:

[0073] Step S1: When the pressure in the cooking chamber 23 of the cooking appliance is greater than or equal to the pressure limit value of the pressure limiting valve 32, the temperature of the target fluid is obtained. The target fluid is the fluid discharged from the cooking chamber 23 through the pressure limiting valve 32 and the exhaust port 31.

[0074] Step S2: When the temperature of the target fluid is greater than or equal to the first preset temperature, reduce the heating power of the cooking appliance to heat the cooking chamber 23. The first preset temperature is used to determine the state of the pressure relief valve 32.

[0075] It should be noted that the first preset temperature is higher than the ambient temperature.

[0076] It should be noted that the first preset temperature is used to determine the state of the pressure relief valve 32. The pressure relief valve 32 has an open state and a closed state. The first preset temperature is the temperature of the target fluid discharged from the exhaust port 31 after the pressure relief valve 32 switches from the closed state to the open state.

[0077] In this embodiment, the cooking appliance cooks under low pressure. After pressurization, the pressure inside the cooking chamber 23 is relatively low. The target fluid discharged from the cooking chamber 23 through the pressure limiting valve 32 and the exhaust port 31 can still vary within a large range to reflect changes in the water content of the food. The cooking appliance heats the food inside the cooking chamber 23, causing the target fluid temperature to rise. When the first temperature measuring device 33 measures that the target fluid temperature reaches a first preset temperature, it can be determined that the water inside the cooking chamber 23 has boiled. By measuring the temperature of the target fluid discharged from the exhaust port 31, the measured temperature is not affected by the heater inside the cooking appliance, nor by the heat conduction of the heat transfer components. It can more accurately reflect the temperature of the steam inside the cooking chamber 23. The temperature of the target fluid can more accurately reflect the moisture state of the food being cooked inside the cooking chamber 23. When the temperature of the target fluid discharged from the exhaust port 31 reaches the first preset temperature, the water content in the food is still relatively sufficient. The water inside the cooking chamber 23 enters a boiling state, which can reduce the power of the cooking appliance to maintain the temperature of the target fluid at the first preset temperature. Correspondingly, the water inside the cooking chamber 23 remains in a boiling state so that the food is cooked or steamed in a boiling state, thus alleviating the problem of water evaporation too quickly. Since the cooking appliance of this application is used for cooking in a low-pressure environment, the pressure limiting valve 32 has a small pressure limiting value. It can open the valve to measure the temperature and determine the amount of water in the food after the pressure in the cooking chamber 23 reaches the pressure limiting value, and it can also close the pressure limiting valve 32 when the pressure in the cooking chamber 23 is less than the small pressure value of the pressure limiting valve, thereby reducing the loss of water during the food cooking process.

[0078] For example, the temperature of the target fluid is measured by the first temperature measuring device 33.

[0079] For example, the target fluid refers to the fluid discharged to the outside of the cooking appliance through the pressure relief valve 32 and the exhaust port 31.

[0080] For example, the target fluid contains water vapor.

[0081] For example, the cooking appliance can be a rice cooker, a slow cooker, an electric pressure cooker, or a steam oven.

[0082] For example, reducing the heating power of the cooking appliance means reducing the heating power of the top heater 41 and the bottom heater 42.

[0083] For example, the boiling of water in the cooking cavity 23 can be due to the food's own moisture boiling and evaporating into steam, or it can be due to added moisture boiling and evaporating into steam. For example, water needs to be added when stewing soup, and the water boils and evaporates. For example, no water needs to be added during the roasting of chicken; the chicken is cooked by the boiling of its own moisture.

[0084] For example, when the temperature of the target fluid is less than the first preset temperature, the cooking cavity 23 is heated with a first heating power; when the temperature of the target fluid is greater than or equal to the first preset temperature, the cooking cavity 23 is heated with a second heating power, wherein the first heating power is greater than the second heating power.

[0085] In one embodiment, the first preset temperature is greater than or equal to 50°C, and the first preset temperature is less than 100°C.

[0086] It should be noted that the target fluid temperature is greater than or equal to 50℃, the target fluid temperature is less than 100℃, and the target fluid contains water vapor.

[0087] In this embodiment of the application, when the temperature of the target fluid is greater than or equal to 50°C and less than 100°C, it can be determined that the food in the cooking cavity 23 has boiled.

[0088] For example, the temperature of the fluid after it is discharged from the cooking appliance through the vent 31 is lower than the temperature of the fluid when it is boiling in the cooking chamber 23.

[0089] For example, the first preset temperature is 50°C, 70°C, 90°C or 99°C.

[0090] This application provides a method for controlling a cooking appliance. Please refer to [link / reference]. Figure 2 The method includes:

[0091] Step S3: When the cooking appliance is in the first cooking mode and the temperature of the target fluid is greater than or equal to the first preset temperature for a period of time, the cooking ends.

[0092] For example, in the first mode, the food in the cooking cavity 23 is steamed or boiled.

[0093] It should be noted that the duration during which the target fluid's temperature is greater than or equal to the first preset temperature is the duration from the start of timing when the target fluid's temperature reaches the first preset temperature. The first preset duration is greater than 0.

[0094] In this embodiment of the application, when the cooking appliance is in the first cooking mode, when the target fluid temperature reaches the first preset temperature, it can be determined that the fluid in the cooking chamber 23 is in a boiling state. The cooking is continued in a boiling state until the cooking time reaches the first preset time, thus completing the steaming and cooking of the food.

[0095] For example, when the cooking appliance is in the first cooking mode, the pressure relief valve 32 can be closed, which increases the pressure in the cooking chamber 23, making the food in the cooking chamber 23 easier to cook.

[0096] For example, in the first cooking mode, the top heater 41 and the bottom heater 42 together heat the cooking cavity 23.

[0097] In one embodiment, the first preset duration is greater than 0 and less than 30 minutes.

[0098] It should be noted that 30min (Minute) refers to 30 minutes.

[0099] In this embodiment of the application, when the food in the cooking cavity 23 is boiling, if the cooking time is greater than 0 and less than 30 minutes, the food can be cooked thoroughly, preventing the food from becoming overcooked due to excessive cooking time.

[0100] For example, different first preset time can be selected according to different ingredients.

[0101] For example, the first preset duration can be 10 min, 15 min, 20 min or 29 min.

[0102] This application provides a method for controlling a cooking appliance. Please refer to [link / reference]. Figure 3 The method includes:

[0103] Step S4: When the cooking appliance is in the second cooking mode and the temperature of the target fluid reaches the second preset temperature, the cooking ends. The second preset temperature is greater than the first preset temperature.

[0104] For example, in the second cooking mode, the food is first steamed or boiled, and then the sauce is reduced.

[0105] It should be noted that the first preset temperature is the temperature of the fluid in the cooking cavity 23 when it is boiling. As the target fluid is discharged from the exhaust port 31, the moisture in the cooking cavity 23 decreases, the water vapor content in the target fluid decreases, and the temperature of the target fluid increases. When the temperature of the target fluid reaches the second preset temperature, the moisture in the food in the cooking cavity 23 is basically evaporated, and the food has a low water content, thus achieving the purpose of reducing the sauce.

[0106] In this embodiment, different ingredients require different cooking times. The cooking appliance can determine the water content of the ingredients in the cooking chamber 23 according to the target fluid temperature, and automatically adjust the cooking time of the ingredients according to the water content of the ingredients.

[0107] For example, when the temperature of the target fluid reaches the first preset temperature, the pressure relief valve 32 can be in the open state, the speed at which the fluid is discharged from the exhaust port 31 increases, the water in the cooking chamber 23 is dispersed faster, and the efficiency of reducing sauce cooking is improved.

[0108] In one embodiment, the second preset temperature is greater than or equal to 100°C, and the second preset temperature is less than 150°C.

[0109] It should be noted that when the temperature of the target fluid is greater than or equal to 100℃, or less than 150℃, the target fluid is mainly dry air, and there is a small amount of water vapor or no water vapor in the target fluid.

[0110] In this embodiment of the application, when the target fluid temperature is greater than or equal to 100°C and less than 150°C, the moisture in the food in the cooking cavity 23 is basically evaporated, and the food contains less water.

[0111] For example, the second preset temperature is 100°C, 120°C, 130°C or 149°C.

[0112] This application provides a method for controlling a cooking appliance. Please refer to [link / reference]. Figure 4 The method includes:

[0113] Step S5: When the cooking appliance is in the third cooking mode and the temperature of the target fluid reaches the third preset temperature, adjust the heating power of the cooking appliance to bake the food in the cooking cavity 23.

[0114] Step S6: When the time taken from the start of the third preset temperature of the target fluid reaches the second preset time, the cooking process ends.

[0115] For example, in the third cooking mode, the food is first steamed to cook it quickly, then the water in the food is evaporated as much as possible, and then the food is baked.

[0116] It should be noted that as the moisture in the cooking cavity 23 decreases, the temperature of the target fluid increases until it reaches the third preset temperature, which is greater than the first preset temperature.

[0117] It should be noted that the second preset duration is greater than 0.

[0118] In this embodiment, the moisture state of food is identified by the temperature of the target fluid, and corresponding cooking steps are executed to achieve automatic switching between steaming, boiling, reducing sauce, and baking.

[0119] Taking roasting chicken in the third cooking mode of the cooking appliance as an example, the cooking appliance heats the chicken, causing the moisture in the chicken (marinated chicken) to evaporate into steam within the closed cooking chamber, thus steaming the chicken. The first temperature measuring device 33 detects the temperature of the target fluid. When the first temperature measuring device 33 detects that the temperature of the target fluid has reached the first preset temperature, the moisture in the chicken within the cooking chamber 23 has boiled. The heating power of the top heater 41 and the bottom heater 42 is reduced to continue heating the chicken, keeping the moisture in the chicken within the cooking chamber 23 in a boiling state, thus steaming and cooking the chicken. As the target fluid... After the moisture in the cooking chamber 23 decreases as the water is discharged from the exhaust port 31, the surface of the chicken caramelizes, locking the moisture inside. This further reduces water evaporation, resulting in very low water vapor content in the target fluid. The first temperature sensor 33 detects a rise in the target fluid's temperature. When the target fluid reaches a third preset temperature (higher than the first preset temperature), the moisture on the surface of the chicken in the cooking chamber 23 is essentially evaporated, leaving the chicken with low water content. The heating power of the top heater 41 and bottom heater 42 is adjusted to begin baking the chicken. Baking continues until the second preset cooking time is reached, at which point cooking ends. In the third cooking mode, the cooking appliance first utilizes the chicken's own moisture to steam and boil it. Then, based on the target fluid temperature, the moisture state of the chicken in the cooking chamber 23 is determined, and the heating power of the cooking appliance is automatically controlled to bake the chicken.

[0120] In one embodiment, when the cooking appliance is in a third cooking mode and the temperature of the target fluid reaches a third preset temperature, adjusting the heating power of the cooking appliance to bake the food in the cooking cavity 23 includes:

[0121] Maintain the temperature of the target fluid at the third preset temperature to bake the food in the cooking chamber 23.

[0122] It should be noted that maintaining the temperature of the target fluid at the third preset temperature means maintaining the temperature of the target fluid within a certain range of the third preset temperature, for example, within the range of ±2℃ of the third preset temperature.

[0123] In this embodiment, the target fluid is kept at a third preset temperature to bake the food in the cooking chamber 23, and the target fluid temperature is kept at the third preset temperature for a duration of a second preset duration. This maintains a higher temperature for baking the food, improving efficiency and resulting in better baking and cooking effects.

[0124] In one embodiment, the third preset temperature is greater than or equal to 100°C and less than 150°C.

[0125] It should be noted that after the moisture in the cooking cavity 23 has been mostly evaporated, the food contains less water, and the target fluid may contain a small amount of water vapor.

[0126] In this embodiment of the application, when the target fluid temperature is greater than or equal to 100°C and less than 150°C, the moisture in the cooking cavity 23 is basically evaporated.

[0127] For example, the third preset temperature is 100°C, 105°C, 120°C or 149°C.

[0128] In one embodiment, the second preset duration is greater than 0 and less than 60 minutes.

[0129] In this embodiment of the application, the timing starts when the temperature of the target fluid reaches the third preset temperature. The baking time is greater than 0 and less than 60 minutes to bake the food until it is fragrant and to prevent the food from burning due to excessive baking time.

[0130] For example, the second preset duration is 10 min, 20 min, 30 min or 59 min.

[0131] In one embodiment, when the cooking appliance is in a third cooking mode and the temperature of the target fluid reaches a third preset temperature, adjusting the heating power of the cooking appliance to bake the food in the cooking cavity 23 further includes:

[0132] Increase the power of the top heater 41 of the cooking appliance to bake the food inside the cooking cavity 23.

[0133] In this embodiment, when the temperature of the target fluid reaches the third preset temperature, the moisture in the cooking cavity 23 is basically evaporated, the heating power of the top heater 41 is increased, and the food in the cooking cavity 23 is baked at high temperature, so that the food achieves a crispy surface texture.

[0134] For example, the heating power of the top heater 41 and the heating power of the bottom heater 42 may be different or the same.

[0135] For example, when the cooking appliance is in the third cooking mode and the temperature of the target fluid reaches the third preset temperature, the heating power of the cooking appliance is adjusted to bake the food in the cooking cavity 23. The power of the top heater 41 and the bottom heater 42 of the cooking appliance are both increased to keep the temperature in the cooking cavity 23 greater than 100°C.

[0136] In one embodiment, when the cooking appliance bakes the food in the cooking cavity 23, the temperature of the top heater 41 is a fourth preset temperature.

[0137] In this embodiment, setting the heating temperature of the top heater 41 can control the cooking effect.

[0138] For example, when the cooking appliance bakes the food in the cooking cavity 23, the temperature of the bottom heater 42 is a fourth preset temperature.

[0139] For example, the temperature of the top heater 41 and the temperature of the bottom heater 42 may be different or the same.

[0140] In one embodiment, the fourth preset temperature is greater than 100°C.

[0141] In this embodiment, the fourth preset temperature is greater than 100°C, which bakes the food at high temperature and can crisp the surface of the food in a short time.

[0142] For example, the fourth preset temperature is 101°C, 120°C, 140°C, 180°C or 200°C.

[0143] In one embodiment, the pressure limiting value of the pressure limiting valve 32 is less than or equal to 5 kPa.

[0144] For example, the pressure limiting value of the pressure relief valve 32 is 1 kPa, 3 kPa or 5 kPa.

[0145] In this embodiment, when the pressure inside the cooking chamber 23 is greater than or equal to 5 kPa, the pressure limiting valve 32 is in the open state, and the fluid inside the cooking chamber is discharged from the cooking chamber 23 through the pressure limiting valve 32 and the exhaust port 31; when the pressure inside the cooking chamber 23 is less than or equal to 5 kPa, the pressure limiting valve 32 is in the closed state, the pressure limiting valve 32 closes the exhaust port 31, and the fluid inside the cooking chamber 23 cannot be discharged. A small pressure inside the cooking chamber 23 is enough to open the pressure limiting valve, so that the cooking chamber 23 can be kept in a micro-pressure state.

[0146] It is understood that the pressure limiting value of the pressure relief valve 32 is not limited to less than or equal to 5 kPa. For example, the pressure limiting value of the pressure relief valve 32 is 6 kPa.

[0147] Preferably, the pressure limiting value of the pressure limiting valve 32 is less than or equal to 5 kPa, and the pressure limiting value of the pressure limiting valve 32 is greater than or equal to 1 kPa.

[0148] In one embodiment, the exhaust port 31 is opened or closed by a pressure relief valve 32, and the diameter of the exhaust passage of the exhaust port 31 is greater than or equal to 10 mm.

[0149] In one embodiment, the cross-sectional area of ​​the exhaust passage of the exhaust port 31 is greater than or equal to 80 square millimeters.

[0150] Preferably, the cross-sectional area of ​​the exhaust passage of the exhaust port 31 is greater than or equal to 80 square millimeters, and the cross-sectional area of ​​the exhaust passage of the exhaust port 31 is less than or equal to 300 square millimeters.

[0151] 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.

[0152] This application also provides a control device for a cooking appliance, including:

[0153] The acquisition module is used to acquire the temperature of the target fluid when the pressure inside the cooking chamber of the cooking appliance is greater than or equal to the pressure limit value of the pressure limiting valve. The target fluid is the fluid discharged from the cooking chamber 23 through the pressure limiting valve 32 and the exhaust port 31.

[0154] The power adjustment module is used to reduce the heating power of the cooking appliance to heat the cooking cavity 23 when the temperature of the target fluid is greater than or equal to the first preset temperature. The first preset temperature is used to determine the state of the pressure relief valve 32.

[0155] It should be noted that the description of the control device for the cooking appliance in this application embodiment is similar to the description of the method embodiment above, and has similar beneficial effects as the method embodiment; therefore, it will not be repeated. For technical details not disclosed in this device embodiment, please refer to the description of the method embodiment of this application for understanding.

[0156] 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.

[0157] Accordingly, embodiments of this application provide a storage medium storing a computer program, which is executed by a processor to perform the steps of the control method of any embodiment.

[0158] The descriptions of the cooking appliances and storage media embodiments above are similar to those of the method embodiments above, and have similar beneficial effects. For technical details not disclosed in the embodiments of the cooking appliances and storage media of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0159] 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.

[0160] The above are merely preferred embodiments of this application and are not intended to limit the scope of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of protection of this application.

Claims

1. A method for controlling a cooking utensil, characterized in that, include: When the pressure inside the cooking chamber of the cooking appliance is greater than or equal to the pressure limit value of the pressure limiting valve, the temperature of the target fluid is obtained. The target fluid is the fluid discharged from the cooking chamber through the pressure limiting valve and the exhaust port. When the temperature of the target fluid is greater than or equal to a first preset temperature, the heating power of the cooking appliance is reduced to heat the cooking cavity. The first preset temperature is used to determine the state of the pressure relief valve.

2. The control method according to claim 1, characterized in that, The first preset temperature is greater than or equal to 50°C, and the first preset temperature is less than 100°C.

3. The control method according to claim 1 or 2, characterized in that, The control method further includes: Cooking ends when the cooking appliance is in the first cooking mode and the temperature of the target fluid is greater than or equal to the first preset temperature for a period of time that is equal to the first preset temperature.

4. The control method according to claim 3, characterized in that, The first preset duration is greater than 0, and the first preset duration is less than 30 minutes.

5. The control method according to claim 1 or 2, characterized in that, The control method further includes: When the cooking appliance is in the second cooking mode and the temperature of the target fluid reaches the second preset temperature, cooking ends. The second preset temperature is greater than the first preset temperature.

6. The control method according to claim 5, characterized in that, The second preset temperature is greater than or equal to 100℃, and the second preset temperature is less than 150℃.

7. The control method according to claim 1 or 2, characterized in that, The control method further includes: When the cooking appliance is in the third cooking mode and the temperature of the target fluid reaches the third preset temperature, the heating power of the cooking appliance is adjusted to bake the food in the cooking cavity; Cooking ends when the cooking time reaches the second preset time, starting from the third preset temperature of the target fluid.

8. The control method according to claim 7, characterized in that, When the cooking appliance is in the third cooking mode and the temperature of the target fluid reaches the third preset temperature, the heating power of the cooking appliance is adjusted to bake the food in the cooking cavity, including: The target fluid is kept at a third preset temperature to bake the food in the cooking chamber.

9. The control method according to claim 7, 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 control method according to claim 7, characterized in that, The second preset duration is greater than 0, and the second preset duration is less than 60 minutes.

11. The control method according to claim 7, characterized in that, When the cooking appliance is in the third cooking mode and the temperature of the target fluid reaches the third preset temperature, adjusting the heating power of the cooking appliance to bake the food in the cooking cavity further includes: Increase the power of the top heater of the cooking appliance to bake the food inside the cooking cavity.

12. The control method according to claim 11, characterized in that, When the cooking appliance bakes the food in the cooking cavity, the temperature of the top heater is a fourth preset temperature.

13. The control method according to claim 12, characterized in that, The fourth preset temperature is greater than 100℃.

14. The control method according to claim 1 or 2, characterized in that, The pressure limiting value of the pressure limiting valve is less than or equal to 5 kPa.

15. A control device for a cooking utensil, characterized in that, include: The acquisition module is used to acquire the temperature of the target fluid when the pressure inside the cooking chamber of the cooking appliance is greater than or equal to the pressure limit value of the pressure limiting valve. The target fluid is the fluid discharged from the cooking chamber through the pressure limiting valve and the exhaust port. The power adjustment module is used to reduce the heating power of the cooking appliance to heat the cooking cavity when the temperature of the target fluid is greater than or equal to a first preset temperature, wherein the first preset temperature is used to determine the state of the pressure relief valve.

16. A cooking utensil, characterized in that, include: A cooking body has a cooking cavity and an exhaust port. The cooking cavity is used to hold food, and the exhaust port is connected to the cooking cavity to discharge fluid from the cooking cavity. The first temperature measuring device is located outside the cooking cavity at a position corresponding to the exhaust port. The first temperature measuring device is used to measure the temperature of the target fluid. Memory, which stores computer programs; A processor for running the computer program to perform the steps of the control method according to any one of claims 1 to 14.

17. The cooking utensil according to claim 16, characterized in that, The cooking appliance includes a pressure relief valve, which is disposed over the exhaust port to control the discharge of the target fluid from the exhaust port.

18. The cooking utensil according to claim 16, characterized in that, The cross-sectional area of ​​the exhaust port is 10 to 300 square millimeters.

19. A storage medium storing a computer program, characterized in that, The computer program is executed by a processor to perform the steps of the control method according to any one of claims 1 to 14.

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