Control method and device of cooking appliance and cooking appliance

Abstract

The application provides a cooking utensil control method and device and a cooking utensil, relates to the technical field of cooking utensils, and the cooking utensil comprises a body, a cooking cavity and a third heating piece, the third heating piece is arranged on a side wall of the body and is used for heating the cooking cavity, the cooking utensil control method comprises the following steps: after a cooking instruction is acquired, the third heating piece is controlled to heat the cooking cavity according to a first heating temperature, so that food is subjected to puffing treatment; the third heating piece is controlled to heat the cooking cavity according to a second heating temperature, so that the food is subjected to coloration treatment; wherein the first heating temperature is greater than the second heating temperature. The cooking utensil control method provided by the application first adopts high-temperature baking to puff and expand, and then adopts low-temperature baking to uniformly color, high-temperature baking can make food materials rapidly expand, low-temperature baking is adopted in the coloration process, so that the problems of surface scorching, inner uncookedness and insufficient bread body porosity can be avoided.

Description

Technical Field

[0001] This invention relates to the field of cooking appliance technology, and more specifically, to a control method, device, and cooking appliance for a cooking appliance. Background Technology

[0002] Currently, cooking appliances such as air fryers usually have a heat source at the top, and some also have a heat source at the bottom. However, current air fryers do not have a heat source in the middle. As a result, during the heating process, the top and bottom of the food are heated first, while the middle is not heated enough, which can easily lead to the top and bottom burning and the middle collapsing.

[0003] In addition, the temperature of the heating element is usually fixed during the expansion and coloring process, which can easily lead to problems such as burning during cooking, undercooked inside, and insufficient fluffiness of the bread. Summary of the Invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0005] The first aspect of the present invention is to provide a method for controlling a cooking utensil.

[0006] A second aspect of the present invention is to provide a control device for a cooking utensil.

[0007] A third aspect of the present invention is to provide a cooking utensil.

[0008] The present invention provides a control method for a cooking appliance, the cooking appliance comprising a body, a cooking cavity, and a third heating element, wherein the cooking cavity is disposed within the body, and the third heating element is disposed on the side wall of the body for heating the cooking cavity. The control method of the cooking appliance comprises: upon receiving a cooking command, controlling the third heating element to heat the cooking cavity at a first heating temperature to puff the food inside the cooking cavity; and controlling the third heating element to heat the cooking cavity at a second heating temperature to color the food inside the cooking cavity; wherein the first heating temperature is greater than the second heating temperature.

[0009] The cooking appliance control method provided by this invention first uses high-temperature baking to expand and shape the food, and then uses low-temperature baking to evenly brown it. High-temperature baking allows the food to expand quickly, reducing cooking time. During the browning process, a low temperature is used to prevent the crust from burning while the inside remains uncooked, and to avoid insufficient fluffiness in the bread. Furthermore, this invention uses a waist-heating method, which, compared to conventional bottom or top heating, prevents the top and bottom of the food from heating up prematurely while the middle remains underheated, thus avoiding the problem of the top and bottom burning and the middle collapsing.

[0010] In some technical solutions, optionally, the temperature difference between the first heating temperature and the second heating temperature is greater than or equal to 10° and less than or equal to 20°.

[0011] In this technical solution, controlling the temperature difference of the third heating element during the puffing and coloring processes can prevent excessive temperature differences from causing the food surface to burn, and can also prevent uneven coloring. Optionally, the temperature difference between the first heating temperature and the second heating temperature is equal to 10° or 15°.

[0012] In some technical solutions, the cooking appliance may optionally include a first heating element and a second heating element, with the first heating element disposed on the top of the main body and the second heating element disposed on the bottom of the main body. The control method of the cooking appliance may also include: after receiving a cooking command, controlling the first heating element and the second heating element to heat the cooking cavity, wherein the heating temperatures of the first heating element, the second heating element and the third heating element are different.

[0013] In this embodiment, the cooking cavity can be the inner cavity of a frying bucket, which is a built-in frying bucket located inside the main body, rather than a pull-out frying bucket. The first heating element is located at the top of the main body to heat the cooking cavity from the top, and the second heating element is located at the bottom of the main body to heat the cooking cavity from the bottom. The heating temperatures of the first, second, and third heating elements are different, that is, along the length of the cooking cavity, the temperature at different locations inside the cooking cavity is different. This creates a certain temperature difference, which allows for more flexible heating methods. By determining the appropriate temperature at different locations inside the cooking cavity according to different needs, the cooking effect can be improved.

[0014] In some technical solutions, the cooking cavity may optionally be the inner cavity of a frying pan or the inner pot of a rice cooker.

[0015] In some technical solutions, optionally, the control method of the cooking appliance further includes: after receiving a cooking command, controlling the third heating element to heat the cooking cavity, and after a first preset time, controlling the first heating element and the second heating element to heat the cooking cavity.

[0016] In this technical solution, after receiving the cooking command, the third heating element is first controlled to heat the cooking cavity, which can appropriately increase the temperature in the middle, thereby avoiding problems in the middle due to poor heating effect inside the food during the expansion process. After a first preset time, the first heating element and the second heating element are controlled to heat the cooking cavity, thereby completing the puffing process.

[0017] In some technical solutions, optionally, the first preset duration is greater than or equal to 10 seconds and less than or equal to 30 seconds. For example, it can be 10 seconds, 20 seconds, or 30 seconds.

[0018] In some technical solutions, optionally, in the step of puffing the food in the cooking cavity, the heating temperature of the first heating element is lower than the heating temperature of the third heating element, and the heating temperature of the third heating element is lower than the heating temperature of the second heating element.

[0019] In this technical solution, since the food expands from bottom to top due to heating, the temperature at the bottom is high and the temperature at the top is low. This not only allows for full expansion but also prevents the top from burning.

[0020] In some technical solutions, optionally, in the step of puffing the food in the cooking cavity, the heating temperature of the first heating element is greater than the heating temperature of the third heating element, and the heating temperature of the third heating element is greater than the heating temperature of the second heating element.

[0021] This technical solution is mainly aimed at products like croissants. Since croissants do not have specific packaging boxes, they are usually placed directly on a tray. The bottom part is directly heated by the tray, and the heat is transferred through the tray. The other non-contact areas are heated by heat radiation. Since the heat conduction efficiency is higher than the heat radiation efficiency, controlling the temperature of the top, middle and bottom to gradually decrease can prevent the bottom part from being directly heated and burnt, and ensure that the top, middle and bottom parts of the food are cooked at the same time.

[0022] In some technical solutions, the cooking appliance may optionally include a fan assembly, and the control method of the cooking appliance may include: after receiving a cooking command, controlling the fan assembly to operate so that air flows in the cooking chamber; wherein the operating power of the fan assembly is different during the puffing process and the coloring process.

[0023] In some technical solutions, optionally, the air supply power of the fan assembly during the puffing process is a first preset power, and the air supply power of the fan assembly during the coloring process is a second preset power, wherein the first preset power is less than or equal to the second preset power.

[0024] In this technical solution, the operating power of the fan assembly differs between the puffing and coloring processes. For example, the power of the fan assembly during puffing is lower than that during coloring. This results in less airflow during puffing, allowing the food to fully puff and preventing rapid surface drying that could affect the puffing effect. During coloring, the stronger airflow allows for rapid dehydration and crisping of the crust. The dense crust locks in the food's internal moisture, achieving a crispy exterior and soft interior. Insufficient airflow during coloring would lead to significant moisture loss. This method is particularly suitable for cooking foods like croissants, which have a crispy exterior and a soft interior.

[0025] The second aspect of the present invention provides a control device for a cooking appliance, comprising: a memory and a processor, wherein the memory stores a computer program or instructions, and the processor executes the computer program or instructions to implement the control method for the cooking appliance of any of the first aspects of the present invention.

[0026] Since the control device for cooking appliances provided by the present invention can realize the control method for cooking appliances provided by any of the technical solutions of the first aspect of the present invention, it has all the beneficial effects of the control method for cooking appliances provided by any of the technical solutions of the first aspect of the present invention, which will not be repeated here.

[0027] The third aspect of the present invention provides a cooking appliance comprising: a control device for the cooking appliance provided in the second aspect of the present invention, wherein the cooking appliance includes one of an air fryer, a rice cooker, a pressure cooker, and a multi-functional pot.

[0028] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0029] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0030] Figure 1 A schematic diagram of the structure of a cooking utensil in an embodiment of the present invention is shown;

[0031] Figure 2 One of the flowcharts illustrating the control method for a cooking appliance according to an embodiment of the present invention is shown;

[0032] Figure 3 A graph showing the relationship between heating temperature and time for bread in an embodiment of the present invention is shown.

[0033] Figure 4 A graph showing the relationship between heating temperature and time for a cake in an embodiment of the present invention is provided.

[0034] Figure 5 A graph showing the relationship between heating temperature and time for a croissant in an embodiment of the present invention is shown.

[0035] Figure 6 A comparison diagram of the crispness of the top of a croissant prepared by the cooking method in an embodiment of the present invention is shown, compared with that of a croissant prepared by conventional air frying and baking.

[0036] Figure 7 A comparison diagram showing the center firmness of croissants prepared by the cooking method in this embodiment of the invention with that of croissants prepared by conventional air frying and baking is shown.

[0037] Figure 8 A schematic block diagram of a control device for a cooking appliance according to an embodiment of the present invention is shown;

[0038] Figure 9 The second schematic flowchart of the control method for cooking appliances in an embodiment of the present invention is shown.

[0039] in, Figure 1 and Figure 8 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0040] 1. Cooking appliance; 11. Main body; 111. Pot assembly; 1111. Outer shell; 11111. Shell body; 11112. Base; 1112. Pot body; 112. Upper body; 12. Cooking cavity; 122. Opening; 124. Side wall; 13. Hot air assembly; 131. Fan assembly; 1311. Motor; 1312. Cold air fan blade; 1313. Hot air fan blade; 132. First heating element; 14. Second heating element; 15. Third heating element; 16. Oven light assembly; 171. Viewing window; 172. Frying basket; 173. Exhaust window; 174. Reflector; 175. Protective cover; 176. Thermistor; 8. Control device for cooking appliance; 42. Memory; 44. Processor. Detailed Implementation

[0041] To better understand the above aspects, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0042] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0043] like Figure 1As shown, this embodiment provides a cooking appliance 1 including a body 11, a cooking cavity 12, a hot air assembly 13, a second heating element 14, and a third heating element 15. The cooking cavity 12 is disposed inside the body 11, and a frying basket 172 is disposed inside the cooking cavity 12. The cooking cavity 12 is the inner cavity of the frying bucket, and the first end of the frying bucket is provided with an opening 122. The hot air assembly 13 is disposed on the body 11 and is disposed corresponding to the opening 122, for delivering hot air into the cooking cavity 12 through the opening 122. The second heating element 14 is disposed on the body 11 and is disposed corresponding to the second end of the cooking cavity 12. The first end of the cooking cavity 12 is the top of the cooking cavity 12, and the second end of the cooking cavity 12 is the bottom of the cooking cavity 12. That is, the second heating element 14 is disposed corresponding to the bottom of the cooking cavity 12 and is used to heat the bottom of the cooking cavity 12. The third heating element 15 is disposed on the side wall 124 of the body 11 and is used to heat the cooking cavity 12. The present invention provides an additional heating element in the middle of the main body 11, so that during the cooking process, the upper, middle and lower parts of the food can be exposed to heat at the same time, and the upper and lower parts of the food will not be heated first while the middle part is not heated enough, resulting in the upper and lower parts burning and the middle part collapsing.

[0044] In some embodiments, optionally, the cooking cavity 12 can be placed inside the body 11 along a first direction. Along the first direction, the distance between the third heating element 15 and the hot air assembly 13 is a first distance, and the distance between the third heating element 15 and the second heating element 14 is a second distance. The difference between the first distance and the second distance is less than or equal to a preset distance.

[0045] In this embodiment, limiting the distance difference between the third heating element 15 and the hot air assembly 13 and the second heating element 14 ensures that the third heating element 15 is positioned appropriately, neither too close to the hot air assembly 13 nor too close to the second heating element 14, thus enabling better heating of the center of the food. Optionally, the preset distance is less than or equal to 10cm.

[0046] In some embodiments, the body 11 may optionally include: a pot assembly 111, including a housing 1111 and a pot body 1112 disposed within the housing 1111, a cooking cavity 12 disposed within the pot body 1112, and a third heating element 15 disposed on the pot body 1112 and close to the cooking cavity 12.

[0047] In this embodiment, the main body 11 includes a pot assembly 111, which includes an outer shell 1111 and a pot body 1112 disposed within the outer shell 1111. A cooking cavity 12 is disposed within the pot body 1112, and a third heating element 15 is disposed on the pot body 1112, close to the cooking cavity 12. By placing the third heating element 15 within the pot body 1112, the pot body 1112 can store heat within itself, improving the heating efficiency of the cooking cavity 12 and preventing heat loss that could damage other components. The outer shell 1111 includes a base 11112 and a shell body 11111.

[0048] In some embodiments, the main body 11 may optionally include: an upper body 112 disposed on the outer shell 1111, and a hot air assembly 13 disposed inside the upper body 112; and a second heating element 14 disposed between the pot body 1112 and the cooking cavity 12.

[0049] In this embodiment, the main body 11 further includes an upper body 112, which is disposed on the outer shell 1111. A hot air assembly 13 is disposed inside the upper body 112, that is, the hot air assembly 13 is disposed on the upper body 112 at the position corresponding to the opening 122 of the cooking cavity 12. The second heating element 14 is disposed between the pot body 1112 and the cooking cavity 12. Optionally, the fan assembly 131 includes a motor 1311, a cold air fan blade 1312, and a hot air fan blade 1313. The motor 1311, the cold air fan blade 1312, and the hot air fan blade 1313 are all disposed on the upper body 112. The hot air fan blade 1313 is disposed close to the first heating element 132, so that the air blown out by the hot air fan blade 1313 can be heated by the first heating element 132 and sent into the interior of the cooking cavity 12. The motor 1311 is positioned between the cold air fan blade 1312 and the hot air fan blade 1313, allowing the cold air fan blade 1312 to cool the motor 1311. Optionally, the cooking appliance 1 also includes a stove light assembly 16, which is positioned on the upper body 112 near the cooking cavity 12. This allows for illumination, enabling monitoring of food changes even in low-light conditions. Optionally, the upper body 112 also includes an exhaust vent 173, a reflector 174, and a protective cover 175. The exhaust vent 173 is used for exhaust, the reflector 174 reflects heat from the cooking cavity 12 back into the cooking cavity 12 to prevent heat loss, and the protective cover 175 further ensures a tight seal.

[0050] In some embodiments, optionally, a viewing window 171 is provided on the upper body 112.

[0051] In this embodiment, by providing a viewing window 171 on the upper body 112, the user can intuitively understand the changes in the food.

[0052] In some embodiments, the third heating element 15 may optionally include a heating element or a heating tube.

[0053] In this embodiment, the third heating element 15 can be a heating tape or a heating tube, which has a better heating effect and higher heating efficiency.

[0054] In some embodiments, optionally, a third heating element 15 is disposed around the cooking cavity 12.

[0055] In this embodiment, the third heating element 15 is arranged around the cooking cavity 12, which can make the cooking cavity 12 heat up more evenly.

[0056] In some embodiments, the third heating element 15 is optionally disposed along the height direction of the cooking cavity 12.

[0057] In this embodiment, the third heating element 15 is arranged along the height direction of the cooking cavity 12, which allows for a better arrangement of the third heating element 15.

[0058] In some embodiments, the cooking cavity 12 can be placed inside the body 11 along a first direction. Along the first direction, the distance between the third heating element 15 and the hot air assembly 13 is a first distance, and the distance between the third heating element 15 and the second heating element 14 is a second distance. Both the first distance and the second distance are greater than or equal to the length of the third heating element 15 along the first direction, wherein the first direction is the height direction of the cooking cavity 12.

[0059] In this embodiment, limiting the relationship between the distance between the third heating element 15 and the hot air assembly 13 and the length of the third heating element 15 can prevent the third heating element 15 from being too long and extending to the top, resulting in excessive heat at the top and causing the upper surface of the food to burn. Similarly, limiting the relationship between the distance between the third heating element 15 and the second heating element 14 and the length of the third heating element 15 can prevent the third heating element 15 from being too long and extending to the bottom, resulting in excessive heat at the bottom and causing the lower surface of the food to burn. Controlling the length of the third heating element 15 is appropriate and can improve the overall cooking effect.

[0060] In some embodiments, the number of third heating elements 15 may be multiple, and the multiple third heating elements 15 are arranged at circumferential intervals along the cooking cavity 12.

[0061] In this embodiment, there are multiple third heating elements 15, which are spaced apart along the circumference of the cooking cavity 12. This ensures that the entire cooking cavity 12 is heated evenly, preventing one side from being hot while the other side is cold, thus improving the overall puffing and browning effect of the food.

[0062] In some embodiments, the distance between any two adjacent third heating elements 15 is the same.

[0063] In this embodiment, among the plurality of third heating elements 15, the distance between any two adjacent third heating elements 15 is defined to be the same, which can further make the entire cooking cavity 12 heated evenly and improve the overall puffing and browning effect of the food.

[0064] In some embodiments, the hot air assembly 13 may optionally include: a first heating element 132 for heating the gas in the cooking chamber 12; and a fan assembly 131 disposed on the body 11 for circulating the gas in the cooking chamber 12.

[0065] In this embodiment, the hot air assembly 13 includes a first heating element 132 and a fan assembly 131. The first heating element 132 is used to heat the gas in the cooking cavity 12. The fan assembly 131 is disposed on the body 11 and is used to circulate the gas in the cooking cavity 12, which can further make the entire cooking cavity 12 heated evenly and improve the overall puffing and browning effect of the food.

[0066] In some embodiments, the first heating element 132 may optionally include a heating tube or a heating plate; the second heating element 14 may include a heating tube or a heating plate.

[0067] In this embodiment, the heating effect of the heating tube or heating plate is better. Furthermore, since the first heating element 132 is located on the upper body 112, and there are many components on the upper body 112, the first heating element 132 is an electric heating tube. This avoids the complex structure of the first heating element 132, which is not conducive to installation. The second heating element 14 is located at the bottom of the cooking cavity 12. Since the bottom of the cooking cavity 12 has a relatively simple structure, the second heating element 14 can be a heating plate. The heating plate is evenly distributed at the bottom of the cooking cavity 12, which allows for more uniform heating of the bottom of the cooking cavity 12. The heating plate can generate heat through the thermistor 176.

[0068] This embodiment provides a control method for a cooking appliance. The cooking appliance 1 includes a body 11, a cooking cavity 12, and a third heating element 15. The cooking cavity 12 is disposed within the body 11, and the third heating element 15 is disposed on the side wall 124 of the body 11 for heating the cooking cavity 12. Figure 9 As shown, the control methods for cooking appliances include:

[0069] S1002: After receiving the cooking command, control the third heating element to heat the cooking cavity according to the first heating temperature in order to puff the food in the cooking cavity;

[0070] S1004: Control the third heating element to heat the cooking cavity according to the second heating temperature in order to color the food in the cooking cavity; wherein, the first heating temperature is greater than the second heating temperature.

[0071] The cooking appliance control method provided by this invention first uses high-temperature baking to expand and shape the food, and then uses low-temperature baking to evenly brown it. High-temperature baking allows the food to expand quickly, reducing cooking time. During the browning process, a low temperature is used to prevent the crust from burning while the inside remains uncooked, and to avoid insufficient fluffiness in the bread. Furthermore, this invention uses a waist-heating method, which, compared to conventional bottom or top heating, prevents the top and bottom of the food from heating up prematurely while the middle remains underheated, thus avoiding the problem of the top and bottom burning and the middle collapsing.

[0072] In some technical solutions, optionally, the temperature difference between the first heating temperature and the second heating temperature is greater than or equal to 10° and less than or equal to 20°.

[0073] In this technical solution, controlling the temperature difference of the third heating element during the puffing and coloring processes can prevent excessive temperature differences from causing the food surface to burn, and can also prevent uneven coloring. Optionally, the temperature difference between the first heating temperature and the second heating temperature is equal to 10° or 15°.

[0074] In some technical solutions, optionally, the cooking cavity 12 is the inner cavity of the frying bucket, the frying bucket is the frying bucket that comes with the main body 11, the first end of the frying bucket is provided with an opening 122, the cooking appliance 1 also includes a first heating element 132 and a second heating element 14, the first heating element 132 is provided close to the opening 122, the second heating element 14 is provided outside the cooking cavity 12, and is used to heat the end of the second end of the cooking cavity 12, the first end and the second end are two ends of the cooking cavity 12 that are arranged opposite to each other, the control method of the cooking appliance also includes: after obtaining the cooking command, controlling the first heating element and the second heating element to heat the cooking cavity, the heating temperature of the first heating element, the second heating element and the third heating element are different.

[0075] In this embodiment, the heating temperatures of the first heating element, the second heating element, and the third heating element are different. That is, along the length of the cooking cavity, the temperature at different locations within the cooking cavity is different. This creates a certain temperature difference, which makes the heating method more flexible. According to different needs, the appropriate temperature at each location within the cooking cavity can be determined, which helps to improve the cooking effect.

[0076] In some technical solutions, optionally, the control method of the cooking appliance further includes: after receiving a cooking command, controlling the third heating element to heat the cooking cavity, and after a first preset time, controlling the first heating element and the second heating element to heat the cooking cavity.

[0077] In this technical solution, after receiving the cooking command, the third heating element is first controlled to heat the cooking cavity, which can appropriately increase the temperature in the middle, thereby avoiding the problem of the middle collapsing due to poor heating effect inside the food during the expansion process. After a first preset time, the first heating element and the second heating element are controlled to heat the cooking cavity, thereby completing the puffing process.

[0078] In some technical solutions, optionally, the first preset duration is greater than or equal to 10 seconds and less than or equal to 30 seconds. For example, it can be 10 seconds, 20 seconds, or 30 seconds.

[0079] In some technical solutions, optionally, in the step of puffing the food in the cooking cavity, the heating temperature of the first heating element is lower than the heating temperature of the third heating element, and the heating temperature of the third heating element is lower than the heating temperature of the second heating element.

[0080] In this technical solution, since the food expands from bottom to top due to heating, the temperature at the bottom is high and the temperature at the top is low. This not only allows for full expansion but also prevents the top from burning.

[0081] In some technical solutions, optionally, in the step of puffing the food in the cooking cavity, the heating temperature of the first heating element is greater than the heating temperature of the third heating element, and the heating temperature of the third heating element is greater than the heating temperature of the second heating element.

[0082] This technical solution is mainly aimed at products like croissants. Since croissants do not have specific packaging boxes, they are usually placed directly on a tray. The bottom part is directly heated by the tray, and the heat is transferred through the tray. The other non-contact areas are heated by heat radiation. Since the heat conduction efficiency is higher than the heat radiation efficiency, controlling the temperature of the top, middle and bottom to gradually decrease can prevent the bottom part from being directly heated and burnt, and ensure that the top, middle and bottom parts of the food are cooked at the same time.

[0083] In some technical solutions, the cooking appliance 1 may optionally include a fan assembly 131, and the control method of the cooking appliance may further include: after receiving a cooking command, controlling the fan assembly to operate so that the air in the cooking cavity flows; wherein, the operating power of the fan assembly is different during the puffing process and the coloring process.

[0084] In some technical solutions, optionally, the air supply power of the fan assembly during the puffing process is a first preset power, and the air supply power of the fan assembly during the coloring process is a second preset power, wherein the first preset power is less than or equal to the second preset power.

[0085] In this technical solution, the operating power of the fan assembly differs between the puffing and coloring processes. For example, the power of the fan assembly during puffing is lower than that during coloring. This results in less airflow during puffing, allowing the food to fully puff and preventing rapid surface drying that could affect the puffing effect. During coloring, the stronger airflow allows for rapid dehydration and crisping of the crust. The dense crust locks in the food's internal moisture, achieving a crispy exterior and soft interior. Insufficient airflow during coloring would lead to significant moisture loss. This method is particularly suitable for cooking foods like croissants, which have a crispy exterior and a soft interior.

[0086] like Figure 8 As shown, the second aspect of the present invention provides a control device 8 for a cooking appliance, comprising: a memory 42 and a processor 44, wherein the memory 42 stores a computer program or instructions, and the processor 44 executes the computer program or instructions to implement the control method of the cooking appliance according to any one of the technical solutions of the first aspect of the present invention.

[0087] The third aspect of the present invention provides a cooking appliance 1 comprising: a control device 8 for the cooking appliance provided in the second aspect of the present invention, wherein the cooking appliance 1 includes one of an air fryer, a rice cooker, a pressure cooker, and a multi-functional pot.

[0088] In addition, such as Figure 2 As shown, this embodiment also provides a control method for the cooking appliance described in the above embodiments. The control method includes:

[0089] S102: After receiving the cooking command, simultaneously control the hot air assembly, the second heating element and the third heating element to work.

[0090] The cooking appliance control method of this embodiment controls the heating of three heating elements (top, middle, and bottom) simultaneously. Compared with the conventional method of setting one heating element at the top or setting heating elements at the top and bottom, the upper, middle, and lower parts of the food can be exposed to heat at the same time during the cooking process. This prevents the upper and lower parts of the food from being heated first while the middle part is not heated enough, resulting in the upper and lower parts burning and the middle part collapsing. The entire cooking cavity is heated more evenly and the heating is more three-dimensional.

[0091] In some embodiments, optionally, the step of controlling the hot air assembly, the second heating element, and the third heating element to operate simultaneously includes: controlling the hot air assembly, the second heating element, and the third heating element to operate according to a first set of parameters to puff the food; and controlling the hot air assembly, the second heating element, and the third heating element to operate according to a second set of parameters to color the food.

[0092] In this embodiment, the food is first expanded to ensure a soft texture, and then colored to ensure it is fully cooked.

[0093] In some embodiments, optionally, during the puffing process of food, the heating temperatures of the hot air assembly, the third heating element, and the second heating element are different.

[0094] In this embodiment, during the puffing process of food, the heating temperatures of the hot air assembly, the third heating element, and the second heating element are different. That is, along the length of the cooking cavity, the temperature at different locations within the cooking cavity is different. This creates a certain temperature difference, which allows for more flexible heating methods. By determining the appropriate temperature at different locations within the cooking cavity according to different needs, the cooking effect can be improved.

[0095] In some embodiments, optionally, during the puffing process of food, the heating temperature of the hot air assembly is lower than the heating temperature of the third heating element, which is lower than the heating temperature of the second heating element.

[0096] In this embodiment, since the food expands from bottom to top due to heating, the temperature at the bottom is high and the temperature at the top is low. This not only allows for sufficient expansion but also prevents the top from burning.

[0097] In some embodiments, optionally, during the puffing process of food, the heating temperature of the hot air assembly is greater than the heating temperature of the third heating element, which is greater than the heating temperature of the second heating element.

[0098] In this embodiment, the focus is mainly on products such as croissants. Since croissants do not have specific packaging boxes, they are usually placed directly on a tray. The bottom part is directly heated by the tray, and the heat is transferred through the tray. The other non-contact areas are heated by heat radiation. Since the heat conduction efficiency is higher than the heat radiation efficiency, controlling the temperature of the top, middle and bottom to gradually decrease can prevent the bottom part from being directly heated and burnt, and ensure that the top, middle and bottom parts of the food are cooked at the same time.

[0099] In some embodiments, optionally, the temperature difference between the heating temperature of the hot air assembly and the heating temperature of the third heating element is greater than or equal to 10°C and less than or equal to 15°C; the temperature difference between the heating temperature of the second heating element and the heating temperature of the third heating element is greater than or equal to 10°C and less than or equal to 15°C.

[0100] In this embodiment, controlling the temperature difference between the upper, middle and lower heating elements can prevent the temperature difference from being too large, which would prevent the upper and lower parts of the food from being cooked at the same time and avoid one side from being burnt.

[0101] In some embodiments, optionally, during the puffing process of food, the heating temperature of the hot air assembly is greater than or equal to 100°C and less than or equal to 140°C.

[0102] In this embodiment, for high-sugar foods, such as cakes, during the cooking process, the cake batter is placed in a packaging box and then into the cooking cavity. The top surface of the cake is in direct contact with the hot air inside the cooking cavity. When the temperature exceeds 140°C, the sugar in the cake is prone to caramelization. Therefore, controlling the upper heating temperature to be less than or equal to 140°C can prevent the top of the cake from burning. High-sugar foods are defined as foods with a sugar content of 18% or higher.

[0103] In some embodiments, optionally, during the puffing process of food, the heating temperature of the hot air assembly is lower than the heating temperature of the third heating element, which is lower than the heating temperature of the second heating element; the temperature difference between the heating temperature of the hot air assembly and the heating temperature of the third heating element is greater than or equal to 25°C and less than or equal to 35°C; the temperature difference between the heating temperature of the second heating element and the heating temperature of the third heating element is greater than or equal to 25°C and less than or equal to 35°C.

[0104] In this embodiment, the temperature difference between the upper, middle, and lower heating elements is relatively large. This is because, for high-sugar foods, the upper part is kept at a temperature of 140°C or less to prevent caramelization. Therefore, it's necessary to maximize the temperature difference between the bottom and middle parts. Then, during the coloring process, the upper temperature is increased while the bottom and middle temperatures are appropriately decreased. This increases the cooking speed and prevents the food from drying out. Understandably, if the temperature difference between the upper, middle, and lower parts is small during puffing, i.e., around 130°C, 140°C, and 150°C respectively, it will not only fail to expand effectively but will also easily dry out, resulting in failure to expand.

[0105] In some embodiments, optionally, in the process of coloring food, the heating temperature of the hot air assembly is greater than the heating temperature of the third heating element, which is greater than the heating temperature of the second heating element.

[0106] In this embodiment, for high-sugar foods, since the temperature at the top is low and the temperature at the bottom is high during the puffing process, the bottom part is much more cooked than the top part. Therefore, during the coloring process, it is necessary to control the temperature at the top to be high so that the top and bottom parts can be cooked at the same time.

[0107] In some embodiments, optionally, in the puffing process of food, the heating temperature of the hot air assembly is greater than or equal to 140°C and less than or equal to 180°C; the heating temperature of the third heating element is greater than or equal to 160°C and less than or equal to 200°C; and the heating temperature of the second heating element is greater than or equal to 160°C and less than or equal to 220°C.

[0108] In this embodiment, during the puffing process of food, the heating temperature of the hot air assembly is greater than or equal to 140°C and less than or equal to 180°C; for example, 150°C, 160°C, or 170°C. The heating temperature of the third heating element is greater than or equal to 160°C and less than or equal to 200°C; for example, 160°C, 170°C, or 180°C. The heating temperature of the second heating element is greater than or equal to 160°C and less than or equal to 220°C; for example, 170°C, 180°C, or 190°C. Controlling the heating range of the three heating elements can prevent the temperature from being too low, which would prevent puffing, and can also prevent the temperature from being too high, which would cause the surface to burn.

[0109] In some embodiments, optionally, in the process of coloring food, the heating temperature of the hot air assembly is greater than or equal to 120°C and less than or equal to 160°C; the heating temperature of the third heating element is greater than or equal to 130°C and less than or equal to 170°C; and the heating temperature of the second heating element is greater than or equal to 140°C and less than or equal to 180°C.

[0110] In this embodiment, during the coloring process of food, the heating temperature of the hot air assembly is greater than or equal to 120°C and less than or equal to 160°C, for example, 130°C, 140°C, or 150°C; the heating temperature of the third heating element is greater than or equal to 130°C and less than or equal to 170°C, for example, 140°C, 150°C, or 160°C; and the heating temperature of the second heating element is greater than or equal to 140°C and less than or equal to 180°C, for example, 150°C, 160°C, or 170°C. Controlling the heating range of the three heating elements can prevent the temperature from being too low, which would prevent coloring, and can also prevent the temperature from being too high, which would cause the surface to burn.

[0111] In some embodiments, optionally, in the step of puffing the food, the heating time of the hot air assembly, the second heating element and the third heating element is the same, and all of them are greater than or equal to 8 minutes and less than or equal to 20 minutes; in the step of coloring the food, the heating time of the hot air assembly, the second heating element and the third heating element is the same, and all of them are greater than or equal to 1 minute and less than or equal to 30 minutes.

[0112] In this embodiment, controlling the heating time for the puffing and browning processes can result in good baking effect, uniform browning, thorough baking, soft texture, thin crust, no cracking, and uniform surface on the top, middle, and bottom.

[0113] The applicant will now describe in more detail the control method of the air fryer of this invention from three dimensions: bread, cake, and croissant.

[0114] Bread Cooking:

[0115] The bread baking process of this invention consists of four stages (excluding preheating): expansion, maintenance, shaping, and browning.

[0116] Expansion / Maintenance: At this stage, the baked goods have just been placed in the pan to begin cooking. The room-temperature dough needs to absorb a large amount of heat and then expand rapidly. Therefore, a relatively high temperature is set for this stage: lower temperature (160℃-220℃, preferably 180℃ in this solution); middle temperature (160℃-200℃, preferably 170℃ in this solution); upper temperature (140℃-180℃, preferably 160℃ in this solution). That is, lower temperature 180℃, middle temperature 170℃, upper temperature 160℃, with the temperature gradually decreasing from bottom to top. This method allows the bread to expand from the bottom up, and the lower temperature at the top prevents the surface from drying out and forming a crust too early, maintaining the elasticity of the bread's crust and promoting expansion. When the bread has expanded to near its maximum volume, the expansion rate slows down and is maintained at this level. The central heating temperature compensates for the insufficient radiation of heat from the bottom and top heating, making the entire cavity heated more evenly and helping the center of the bread to be heated thoroughly. The center of the bread is fully baked and firm, without collapsing. The usual time to complete this stage is 8 to 12 minutes, and this method prefers 10 minutes.

[0117] Shaping / Coloring: The baked goods have expanded to their maximum volume, surface moisture has evaporated, and the crust has partially browned, but they are not fully cooked. Therefore, the temperature needs to be lowered: lower temperature (140℃-180℃, preferably 160℃ in this solution), middle temperature (130℃-170℃, preferably 150℃ in this solution), and upper temperature (120℃-160℃, preferably 140℃ in this solution). That is, lower temperature 160℃, middle temperature 150℃, and upper temperature 140℃. The relationship between heating temperature and time during the puffing and coloring process is shown in the curve below. Figure 3 As shown, since the bread has already expanded and shaped in the early stages, continuing to bake at a high temperature would easily cause the crust to burn while the inside remains uncooked. Therefore, a lower temperature was used for baking at this stage, ensuring both even browning and thorough cooking inside. During the shaping and browning process, the browning time can be adjusted according to different needs, specifically between 10 and 30 minutes, with the minimum adjustment time being 1 minute.

[0118] Throughout the baking process, the airflow is kept at the lowest setting, P1, to further control the drying of the bread's moisture. This results in a thinner crust and a softer texture. The continuous airflow ensures more even heat distribution and improves the circulation of hot air, guaranteeing that even areas that would otherwise be exposed to heat radiation will be heated evenly when baking multiple loaves on the same tray. For example, when baking nine loaves on a tray, the middle loaves, being farther from the heat source, tend to receive less radiant heat and are prone to uneven browning. The combination of central heating and hot air circulation solves this problem.

[0119] In this process, the bread is first baked at high temperature to expand and shape, and then baked at low temperature for even browning and thorough cooking inside. This method avoids burning the bread or leaving it undercooked inside, thus improving the quality of the bread.

[0120] In this process, to ensure the effectiveness of the expansion and maintenance stages, the expansion stage is controlled between 8 and 12 minutes. If it is too early, the expansion may be insufficient, and if it is too late, the surface may be baked too dark. The molding and coloring stages can be adjusted according to the actual effect, with an adjustment range of 1 to 10 minutes.

[0121] Taking the baking method of butter rolls as an example, the baking process of the bread of this invention will be described in detail:

[0122] Butter bread recipe: 500g high-gluten flour, 50g butter, 80g sugar, 20g milk powder, 7g salt, 250ml water, 1 egg, 6g yeast.

[0123] practice:

[0124] 1. Mix the high-gluten flour, sugar, salt, yeast, egg, milk powder and water until the gluten reaches 60% strength, then add the butter and mix until the gluten membrane is formed;

[0125] 2. Take out the dough and let it rest for 20 minutes. Then divide it into 30-gram dough balls, roll them into balls, and refrigerate them for 20 minutes to let them rise.

[0126] 3. Roll the small dough balls into balls again, place them in a small baking pan, and arrange them evenly. There are a total of 9 small dough balls.

[0127] 4. Ferment until doubled in size (about 40 minutes), then remove.

[0128] 5. Brush with egg wash and bake in the oven.

[0129] The baking parameters are shown in Table 1 below:

[0130] Dimension preheating expansion maintain forming Coloring upper temperature 160℃ 160℃ 160℃ 140℃ 140℃ Central and lower temperatures 180℃ 180℃ 180℃ 160℃ 160℃ wind P1 P1 P1 P1 P1 time 3min 5min 5min 1min 1min

[0131] Table 1

[0132] Experiments have shown that the butter rolls prepared by this method have excellent baking results, even browning (both the bottom and top are evenly browned), and the bread is thoroughly cooked and has a soft texture.

[0133] Furthermore, taking the baking method of pineapple bread as an example, the baking process of the bread of the present invention will be described in detail:

[0134] Pineapple Bread Recipe: 500g high-gluten flour, 50g butter, 100g sugar, 20g milk powder, 7g salt, 250ml water, 1 egg, 6g yeast;

[0135] Pineapple crust recipe: 100g butter, 100g powdered sugar, 50g egg, 10g milk powder, 200g high-gluten flour, 3g baking powder;

[0136] Pineapple peel recipe:

[0137] Beat the butter, powdered sugar, and eggs until fluffy, then add the milk powder, bread flour, and baking powder and mix well (do not overmix until gluten develops).

[0138] Pineapple Bread Recipe:

[0139] 1. Mix the high-gluten flour, sugar, salt, yeast, egg, milk powder and water until the gluten reaches 60% strength, then add the butter and mix until the gluten is fully developed;

[0140] 2. Take out the dough and let it rest for 20 minutes. Then divide it into 50-gram dough balls, roll them into balls, and refrigerate them for 20 minutes to let them rise.

[0141] 3. Wrap the dough with red bean filling, then wrap it with pineapple crust (20g). Place 4 dough pieces on each baking tray.

[0142] 4. After the final fermentation, brush the puff pastry with egg yolk and bake.

[0143] The baking parameters are shown in Table 2 below:

[0144] Dimension preheating expansion maintain forming Coloring upper temperature 160℃ 160℃ 160℃ 140℃ 140℃ Central and lower temperatures 180℃ 180℃ 180℃ 160℃ 160℃ wind P1 P1 P1 P1 P1 time 3min 5min 5min 2min 3min

[0145] Table 2

[0146] The pineapple bread prepared by this method has a good baking effect, uniform browning, crispy crust, thorough baking, and soft texture.

[0147] Furthermore, taking a large loaf of bread as an example, the baking process of the bread of this invention will be described in detail:

[0148] The recipe and method for making large loaves are the same as those for pineapple bread;

[0149] The baking parameters are shown in Table 3 below:

[0150] Dimension preheating expansion maintain forming Coloring upper temperature 160℃ 160℃ 160℃ 140℃ 140℃ Central and lower temperatures 180℃ 180℃ 180℃ 160℃ 160℃ wind P1 P1 P1 P1 P1 time 3min 5min 5min 2min 6min

[0151] Table 3

[0152] The large loaves prepared by this method have excellent baking results, uniform browning, crispy crust, thorough baking, and a soft texture.

[0153] Traditional air fryers use a single heat source, with only airflow and temperature, which can be considered two-dimensional. Although some convection ovens also have upper heating, lower heating, and airflow, they only have three dimensions. The heating element in the middle section added in this embodiment has two more dimensions than traditional air fryers and one more dimension than convection ovens. This allows for more three-dimensional and more uniform heating, resulting in better performance. Furthermore, the implementation process uses a method of first expanding, then browning and thoroughly baking, achieving excellent baking results.

[0154] Cake Cooking:

[0155] The cake baking process in this embodiment consists of four stages (excluding preheating): expansion / maintenance, shaping / coloring.

[0156] Expansion / Maintenance: At this stage, the cake batter has just been placed in the pan and is beginning to cook. After baking, the batter rapidly expands until the cake reaches its maximum volume and maintains this expansion. Therefore, the lower temperature is set at 150℃-200℃ (180℃ is preferred in this design); the middle temperature at 135℃-180℃ (150℃ is preferred in this design); and the upper temperature at 100℃-140℃ (120℃ is preferred in this design). That is, a lower temperature of 180℃, a middle temperature of 150℃, and an upper temperature of 120℃. Since caramelization is intense above 140℃ and causes excessive browning, the upper temperature should be avoided above 140℃. The heating structure, consisting of a bottom, middle, and top section, forms a pyramid-shaped heating cavity with a higher temperature at the bottom and a lower temperature at the top. The higher temperature at the bottom facilitates the expansion of the cake batter from bottom to top, while the lower temperature at the top prevents the cake surface from drying out and losing elasticity, which would hinder the expansion of the cake. The middle heating temperature effectively supplements the heat in the transition area between the bottom and top heating sections, resulting in more even and complete expansion. Since cake baking requires retaining more moisture to make the cake softer, the fan speed should be controlled at the lowest setting, P1. In this design, the lowest fan speed is P1, and the highest is P3.

[0157] Shaping / Coloring: The cake has risen to its maximum volume but is not fully cooked. The top surface is not colored. The lower temperature is adjusted to (100℃-140℃, preferably 120℃ in this solution); the middle temperature is set to (120℃-160℃, preferably 140℃ in this solution); and the top temperature is set to (130℃-180℃, preferably 150℃ in this solution). That is, the lower temperature is 120℃, the middle temperature is 140℃, and the top temperature is 150℃. The relationship between heating temperature and time during the rising and coloring process is shown in the curve. Figure 4As shown, the cavity heating form becomes an inverted pyramid structure with a high temperature at the top and a low temperature at the bottom. Since the cake has already expanded and taken shape in the early stage, but the top surface has not been colored or set, it needs to be baked with a high temperature at the top and a low temperature at the bottom to ensure that the top surface is colored while avoiding the bottom from being too dark.

[0158] Throughout the entire cake baking process, the airflow is controlled at the lowest setting, P1, to further control the drying of the cake's moisture by high airflow. This results in a thinner crust and a softer texture. This process differs from conventional methods by using a low-temperature top and high-temperature bottom baking method to allow the cake to rise first. Conventional methods often fail to use this variable temperature method, which can cause the cake crust to dry out too quickly, lose elasticity, and restrict its expansion, potentially leading to the cake not rising to its maximum size or cracking at the top. The heating in the middle supplements the heat in the middle section of the heating chamber, resulting in a more even baking effect and more uniform expansion. The baked cake has a uniform crust thickness at the bottom, middle, and top.

[0159] In this process, to ensure the effectiveness of the expansion and maintenance stages, the expansion stage is controlled between 15 and 25 minutes. Too early may result in insufficient expansion, while too late may result in over-baking and a dry texture. The subsequent shaping and coloring stages can be adjusted according to the actual situation, but usually should not exceed 30 minutes.

[0160] In this process, the cake is first baked at a high temperature in the lower middle section and then at a low temperature in the upper section to ensure that it rises fully and to prevent the top of the cake from cracking. Then, the cake is baked again at a low temperature in the lower middle section and then at a high temperature in the upper section to ensure that it is fully cooked and browned.

[0161] More specifically, taking a certain type of cake as an example, let me describe the cake preparation process in more detail:

[0162] Bread recipe: 110g granulated sugar, 10g cornstarch, 4 fresh eggs, 60g milk, 60g vegetable oil, 1g salt, 100g low-gluten flour (the flour should be non-fermented; the maximum particle size of the granulated sugar should not exceed 0.3mm; each egg weighs 55g-60g with shell).

[0163] Container: Springform cake pan (8 inches: diameter 200±10mm, height 50±15mm);

[0164] Preparation method:

[0165] 1) Separate the egg yolks and egg whites (pour the egg whites into a mixing bowl). Use a hand whisk to beat the egg yolks until smooth. Then mix the egg yolks, milk, vegetable oil, and salt. Continue to use a hand whisk to stir in a circular motion at low speed until a layer of foam forms on the surface. Sift in the cake flour and stir vertically in a circular motion until smooth (until there are no dry flour particles; avoid over-stirring and developing gluten).

[0166] 2) Add granulated sugar to egg whites and beat with an electric mixer on low speed until the sugar dissolves, then beat continuously until soft peaks form;

[0167] 3) Add cornstarch and stir continuously until stiff peaks form (you can lift the peaks);

[0168] 4) Add the beaten egg whites to the egg yolk mixture in three batches, and fold them in gently with a spatula (fold from the bottom up, do not stir in a circular motion to prevent the egg whites from deflating). Pour 480g into the cake mold.

[0169] 5) After preheating, place the cake in the oven and bake.

[0170] Operation prompts:

[0171] 1) Before use, the mixing bowl / egg-beating bowl must be free of oil and water and dry;

[0172] 2) When separating egg whites and yolks, it is essential to ensure that no yolk gets into the egg whites;

[0173] 3) The egg yolk mixture must be prepared first, then the egg whites should be whipped. Use the whipped egg whites immediately to avoid deflating if left for too long.

[0174] 4) A pH value between 4.6 and 5.1 is beneficial for the stability of egg white foam. White vinegar, lemon juice, and cream of tartar can be added when whipping egg whites to adjust the pH value.

[0175] The baking parameters are shown in Table 4 below:

[0176] Dimension preheating Expansion / Maintenance Molding / Coloring upper temperature 120℃ 120℃ 150℃ Central 180℃ 150℃ 140℃ Lower temperature 180℃ 180℃ 120℃ wind P1 P1 P1 time 3min 25min 15min

[0177] Table 4

[0178] The experiment showed that the baking effect was good, the color was even (both the bottom and the top were evenly colored), the cake was fully cooked, the texture was soft, the crust was thin, there were no cracks, and the surface of the top, middle and bottom was uniform.

[0179] The cake baking method in this embodiment, compared with the traditional air frying, enables personalized baking of baked goods. In this solution, the cake is first baked to expand, the top surface is not browned, and then the top surface is browned while the bottom is not over-baked. This effectively avoids cracking and dark browning, and makes the cake surface uniform in thickness, browning, and soft.

[0180] Croissant Cooking:

[0181] The croissant baking process of this invention consists of four stages (excluding preheating): expansion, maintenance, shaping, and coloring.

[0182] Expansion: At this stage, the cake batter is just placed in the pan to begin cooking. The croissants expand rapidly after baking. Better expansion requires two conditions: first, sufficiently rapid heating; second, maintaining the elasticity of the crust. If the crust dries out, it will restrict the bread's expansion, affecting its growth. This stage requires the croissants to expand quickly to achieve a fluffy and soft texture. Therefore, the temperature is set in a relatively high range (150℃-200℃). This higher temperature range allows for rapid heating, effectively enabling the gas inside the bread to expand quickly, expanding the bread and achieving a softer texture. During this stage, the fan speed is set to the lowest setting, specifically P1 in this setup (the air fryer platform cannot be set to 0 fan speed; setting it to 0 will prevent heat transfer and cause malfunctions). Setting the fan speed to the lowest setting ensures proper heat transfer while preventing excessively high fan speeds that would cause the croissant crust to dry out too quickly, thus maintaining its elasticity.

[0183] Maintenance: After the initial baking and expansion, the croissants are close to their maximum volume and the expansion rate is almost at a standstill. At this stage, the fan speed needs to be switched from the minimum to the maximum. In this plan, the maximum value is P3, which allows the crust to dehydrate and become crisp quickly. From the maintenance stage until the end of cooking, the maximum fan speed needs to be maintained to ensure the most efficient dehydration and crisping of the croissant crust.

[0184] Shaping: The horn has expanded to its maximum volume, but it is not fully cooked and the top surface is not colored.

[0185] Coloring: Bake until a beautiful color is achieved and the food is fully cooked.

[0186] In this process, the upper temperature should be higher than the lower temperature. The specific reason is that in actual application, the croissant will be placed at the bottom of the cooking cavity, and part of the croissant's area will be in contact with the baking tray. Since the area in direct contact is directly heated by the baking tray, while the other non-contact areas are heated by heat radiation, the heat conduction efficiency is higher than the heat radiation efficiency. In order to achieve a uniform and consistent baking effect, the temperature of the upper layer is set to be higher than that of the lower layer, by a range (15℃-25℃), and so on. Compared with other products, this solution adds a middle heating element, which makes the entire cooking cavity space more uniformly heated in a three-dimensional state, so that the food is heated more evenly.

[0187] In this process, variable air speed and temperature difference are used to achieve uniform browning, which is more efficient and results in a crispier crust.

[0188] In this process, high-temperature rapid heating and expansion are used, and high wind speed is combined with high temperature for rapid dehydration and crisping.

[0189] Temperature control throughout the baking process is as follows: (Upper temperature: 160℃-200℃, 180℃ is preferred in this scheme); Middle-lower temperature: 140℃-180℃, 165℃ is preferred in this scheme; Lower temperature: 120℃-160℃, 150℃ is preferred in this scheme. That is, lower temperature 150℃, middle temperature 165℃, upper temperature 180℃. The relationship between heating temperature and time during puffing and browning is shown in the curve below. Figure 5 As shown, the overall cooking time is controlled between 8 and 12 minutes (10 minutes is preferred in this plan).

[0190] Furthermore, taking a certain model of croissant as an example, let's describe the preparation process of the croissant in more detail:

[0191] Frozen semi-finished croissants sold in the market, each weighing 25 grams, are fermented and then baked.

[0192] The baking parameters are shown in Table 5 below:

[0193] Dimension preheating expansion maintain Molding / Coloring upper temperature 180℃ 180℃ 180℃ 180℃ medium temperature 165℃ 165℃ 165℃ 165℃ Central and lower temperatures 150℃ 150℃ 150℃ 150℃ wind P1 P1 P3 P3 time 3min 4min 4min 2min

[0194] Table 5

[0195] The croissants prepared using this method, compared to those prepared by conventional air frying for 10 minutes and conventional oven baking for 15 minutes, showed excellent baking results. The croissants prepared using this method had even browning (both the bottom and top were evenly browned), resulting in a crispy exterior and soft interior. Generally, croissants prepared by air frying for 10 minutes had uneven browning and a burnt bottom, while those baked in the oven for 15 minutes exhibited extremely uneven browning, with a burnt bottom and an unbrowned center. Further analysis of the crispness of the top and the firmness of the center of the three croissants was conducted. Figure 6 As shown, the croissants prepared by this method exhibit a maximum 55% increase in crispness at the top compared to those prepared using conventional fryers and ovens. Figure 7 As shown, the firmness of the middle section increased by 137%, proving that this method is superior to both air frying and oven baking.

[0196] The croissant baking method in this embodiment, compared with the traditional air frying, achieves personalized baking of baked goods. In this solution, the bread is first baked to expand, and then the surface is baked to brown and crisp, which can achieve a more uniform and crispier baking effect. This solution is also applicable to other baked goods that require a crispy outer crust.

[0197] In the description of this invention, the term "a plurality of" refers to two or more. Unless otherwise explicitly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. The terms "connection," "installation," "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. For those skilled in the art, the specific meaning of the above terms in this invention can be understood according to the specific circumstances.

[0198] In the description of this invention, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In this invention, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0199] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for controlling a cooking utensil, characterized in that, The cooking appliance includes a body, a cooking cavity, and a third heating element. The cooking cavity is disposed within the body, and the third heating element is disposed on the side wall of the body for heating the cooking cavity. The control method of the cooking appliance includes: After receiving the cooking command, the third heating element is controlled to heat the cooking cavity at the first heating temperature in order to puff the food in the cooking cavity; The third heating element is controlled to heat the cooking cavity at a second heating temperature in order to color the food inside the cooking cavity; Wherein, the first heating temperature is greater than the second heating temperature.

2. The control method for cooking appliances according to claim 1, characterized in that, The temperature difference between the first heating temperature and the second heating temperature is greater than or equal to 10° and less than or equal to 20°.

3. The control method for cooking appliances according to claim 1, characterized in that, The cooking appliance further includes a first heating element and a second heating element, the first heating element being disposed at the top of the main body and the second heating element being disposed at the bottom of the main body. The control method of the cooking appliance further includes: After receiving the cooking command, the first heating element and the second heating element are controlled to heat the cooking cavity. The heating temperatures of the first heating element, the second heating element and the third heating element are different.

4. The control method for cooking appliances according to claim 3, characterized in that, The control method for the cooking appliance also includes: After receiving a cooking command, the third heating element is controlled to heat the cooking cavity. After a first preset time, the first heating element and the second heating element are controlled to heat the cooking cavity.

5. The control method for cooking appliances according to claim 4, characterized in that, The first preset duration is greater than or equal to 10 seconds and less than or equal to 30 seconds.

6. The control method for cooking appliances according to claim 3, characterized in that, In the step of puffing the food in the cooking cavity, the heating temperature of the first heating element is lower than the heating temperature of the third heating element, and the heating temperature of the third heating element is lower than the heating temperature of the second heating element.

7. The control method for cooking appliances according to claim 3, characterized in that, In the step of puffing the food in the cooking cavity, the heating temperature of the first heating element is greater than the heating temperature of the third heating element, and the heating temperature of the third heating element is greater than the heating temperature of the second heating element.

8. The control method for cooking appliances according to claim 1, characterized in that, The cooking appliance also includes a fan assembly, and the control method for the cooking appliance further includes: After receiving the cooking command, the fan assembly is controlled to make the air flow in the cooking chamber; wherein, the working power of the fan assembly is different during the puffing process and the coloring process.

9. The method for controlling a cooking appliance according to claim 8, characterized in that, During the puffing process, the air supply power of the fan assembly is a first preset power, and during the coloring process, the air supply power of the fan assembly is a second preset power, wherein the first preset power is less than or equal to the second preset power.

10. A control device for a cooking utensil, characterized in that, include: A memory and a processor, wherein the memory stores a computer program or instructions, and the processor executes the computer program or instructions to implement the control method of the cooking appliance as described in any one of claims 1 to 9.

11. A cooking utensil, characterized in that, include: The control device for a cooking appliance as described in claim 10, wherein the cooking appliance includes one of an air fryer, a rice cooker, a pressure cooker, and a multi-functional pot.

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