CN108415311A - A kind of control method and device of cooking equipment - Google Patents
A kind of control method and device of cooking equipment Download PDFInfo
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- CN108415311A CN108415311A CN201710071094.5A CN201710071094A CN108415311A CN 108415311 A CN108415311 A CN 108415311A CN 201710071094 A CN201710071094 A CN 201710071094A CN 108415311 A CN108415311 A CN 108415311A
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- 238000010411 cooking Methods 0.000 title claims abstract description 214
- 238000000034 method Methods 0.000 title claims abstract description 94
- 235000013305 food Nutrition 0.000 claims abstract description 76
- 239000000463 material Substances 0.000 claims abstract description 71
- 230000008569 process Effects 0.000 claims description 68
- 239000004615 ingredient Substances 0.000 claims description 22
- 238000001514 detection method Methods 0.000 claims description 12
- 230000036772 blood pressure Effects 0.000 description 14
- 238000010586 diagram Methods 0.000 description 12
- 238000004590 computer program Methods 0.000 description 7
- 230000006870 function Effects 0.000 description 7
- 230000036541 health Effects 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000013566 allergen Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000013507 mapping Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Classifications
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Engineering & Computer Science (AREA)
- Automation & Control Theory (AREA)
- Medical Treatment And Welfare Office Work (AREA)
Abstract
The embodiment of the invention discloses a kind of control method of cooking equipment and devices；This method may include：Obtain the food materials information of pending food materials；Obtain the physical signs information of user；The culinary art parameter of culinary art flow is generated according to the physical signs information of the pending food materials and the user；According to cooking status of the culinary art state modulator cooking equipment of the culinary art flow in cooking flow.The culinary art flow to food materials can be controlled according to the physiological status index of user, to improve the execution efficiency that cooking equipment is cooked.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a control method and device of cooking equipment.
Background
At present, the cooking equipment among the household electrical appliances has been can realize just can the cooked food and the food of culinary art through naked light top of a kitchen range, and cooking equipment only needs the user to drop into edible material toward cooking equipment at the culinary art in-process moreover, and whole culinary art flow is accomplished by cooking equipment is automatic afterwards, need not to carry out the management and control by the user by one side like traditional naked light top of a kitchen range's culinary art mode. Greatly facilitating the use of users.
However, with the development of intelligent technology, the household appliance is intelligentized in the future, so that the current cooking device cannot automatically complete the cooking process and cannot perform the corresponding cooking process according to the individual difference of the user, thereby reducing the execution efficiency of the cooking device in cooking.
Disclosure of Invention
In order to solve the above technical problems, embodiments of the present invention desirably provide a method and an apparatus for controlling a cooking device, which are capable of controlling a cooking process of a food material according to a physiological status index of a user, so as to improve execution efficiency of cooking performed by the cooking device.
The technical scheme of the invention is realized as follows:
in a first aspect, an embodiment of the present invention provides a method for controlling a cooking apparatus, where the method includes:
acquiring food material information of food materials to be processed;
acquiring physiological index information of a user;
generating cooking parameters of a cooking process according to the food material to be processed and the physiological index information of the user;
and controlling the cooking state of the cooking equipment in the cooking process according to the cooking parameters of the cooking process.
In the above aspect, the method further includes:
acquiring ingredient information required by cooking aiming at the food material to be processed according to the food material to be processed and the physiological index information of the user;
and prompting the ingredient information.
In the foregoing solution, the acquiring physiological indicator information of a user includes:
receiving user physiological indicator data transmitted by a detection device associated with the cooking device;
or receiving user physiological index data transmitted by a terminal device associated with the cooking device.
In the above scheme, the cooking parameters of the cooking process specifically include:
the corresponding time length of each stage of the cooking process and/or the temperature value of the cooking.
In the above solution, the cooking parameters of the cooking process further include:
and the pressure value in the cooking cavity of the cooking equipment corresponds to each stage of the cooking process.
In the above scheme, the duration and the temperature value of cooking corresponding to each stage of the cooking process are represented by a cooking curve.
In a second aspect, an embodiment of the present invention provides a control device, which is applied to a cooking apparatus, and includes: the device comprises a first acquisition module, a second acquisition module, a generation module and a control module; wherein,
the first acquisition module is used for acquiring food material information of food materials to be processed;
the second acquisition module is used for acquiring the physiological index information of the user;
the generating module is used for generating cooking parameters of a cooking process according to the food materials to be processed and the physiological index information of the user;
the control module is used for controlling the cooking state of the cooking equipment in the cooking process according to the cooking parameters of the cooking process.
In the above solution, the apparatus further comprises: a third acquisition module and a prompt module; wherein,
the third obtaining module is used for obtaining ingredient information required by cooking for the food material to be processed according to the food material to be processed and the physiological index information of the user;
and the prompting module is used for prompting the ingredient information.
In the foregoing solution, the second obtaining module is configured to:
receiving user physiological indicator data transmitted by a detection device associated with the cooking device;
or receiving user physiological index data transmitted by a terminal device associated with the cooking device.
In the above scheme, the cooking parameters of the cooking process specifically include:
the corresponding time length of each stage of the cooking process and/or the temperature value of the cooking.
In the above solution, the cooking parameters of the cooking process further include:
and the pressure value in the cooking cavity of the cooking equipment corresponds to each stage of the cooking process.
In a third aspect, the embodiment of the invention provides a cooking apparatus, which includes the control device of any one of the second aspect.
The embodiment of the invention provides a control method and a control device of cooking equipment; after the food material to be processed is obtained, obtaining physiological index information of a user, and generating a cooking parameter of a cooking process according to the food material to be processed and the physiological index information of the user; therefore, the cooking process of the food materials can be controlled according to the physiological state index of the user, and the executing efficiency of cooking of the cooking equipment is improved.
Drawings
Fig. 1 is a flowchart illustrating a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 2 is a schematic diagram of an application scenario provided in an embodiment of the present invention;
fig. 3 is a schematic flowchart illustrating an implementation of a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 4 is a schematic structural diagram of a control device according to an embodiment of the present invention;
FIG. 5 is a schematic structural diagram of another control device according to an embodiment of the present invention;
fig. 6 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
Example one
Referring to fig. 1, there is shown a control method provided by an embodiment of the present invention, which may be applied to a cooking apparatus, and the method may include:
s101: acquiring food material information of food materials to be processed;
as can be appreciated, a cooking device generally includes a container for containing food materials, and a camera can be disposed in the container to collect picture information of food materials to be processed, and then the food material information of the food materials to be processed can be identified according to the picture information. A food probe may also be provided in the container, and the food material information of the food material to be processed is obtained by intruding the probe into the food material and applying an electric field. In addition, a plurality of keys corresponding to common cooking food materials can be arranged on the cooking equipment, and the food material information of the food materials to be processed can be acquired by receiving the touch control of the user on the keys; or after the cooking equipment with the network access function is associated with the user terminal, the food material information of the food material to be processed is acquired by receiving the food material information input by the user in the terminal.
S102: acquiring physiological index information of a user;
specifically, the physiological indicator information of the user may include a plurality of items of physiological indicator data of the user; such as blood pressure, blood glucose, age, sex, pulse, past medical history, and allergens.
For example, for step S102, acquiring the physiological index information of the user may specifically include:
receiving user physiological indicator data transmitted by a detection device associated with the cooking device;
or receiving user physiological index data transmitted by a terminal device associated with the cooking device.
For the above example, the detection device may be an intelligent physiological detector associated with the cooking device, such as an intelligent electronic sphygmomanometer, a thermometer, a blood glucose meter, an intelligent bracelet, a health data cloud system, or the like; after the detection equipment collects or collects the physiological index data of the user, the physiological index data are sent to the cooking equipment.
The terminal device is an intelligent terminal which is carried by a user in daily life and can be associated with the cooking device through an installed application program, and health state data of the user, specifically physiological index data of the user, is recorded in the terminal device.
S103: generating cooking parameters of a cooking process according to the food material to be processed and the physiological index information of the user;
exemplarily, the cooking parameters of the cooking process specifically include:
the corresponding time length of each stage of the cooking process and/or the temperature value of the cooking.
It should be noted that after the food material to be processed is identified and the physiological index information of the user is obtained, the cooking device may obtain the corresponding parameter of the cooking process according to the preset mapping relationship between the food material and the physiological index information and the cooking process parameter, specifically, the duration and the temperature value corresponding to each stage of the cooking process. In a specific implementation process, the corresponding duration and the cooking temperature value of each stage of the cooking process can be represented by a cooking curve.
It will be appreciated that typically a complete cooking process comprises at least one stage, and the duration of each stage and the temperature values maintained in each stage have an effect on the results of the food material processing. For example, stir-frying at a high temperature for a short time and simmering at a medium temperature for a long time have different influences on the taste and the nutritional level of the food material.
In addition, for the electric pressure cooker, the cooking parameters of the cooking process further include:
and the pressure value in the cooking cavity of the cooking equipment corresponds to each stage of the cooking process.
It can be understood that, in the cooking cavity of the electric pressure cooker, the pressure values at different stages also have an influence on the food processing result. For example, for rice and meat products, different pressure levels are required to achieve good mouthfeel when the cooking chamber is cooking.
Exemplarily, after identifying and obtaining the food material to be processed and obtaining the physiological index information of the user, the method may further include:
acquiring ingredient information required by cooking aiming at the food material to be processed according to the food material to be processed and the physiological index information of the user;
and prompting the ingredient information.
It should be noted that the ingredients required by different food materials are different, and the physiological index information of the user also affects the selection of the ingredients. The ingredient information may include the type of ingredient required and the amount of ingredient required for each type of ingredient. For example, when stewing pork rib soup, two ingredients of salt and oil are needed, and the physiological index information of the user indicates that when the blood pressure value of the user is higher, the needed amount of salt and oil should be small.
S104: and controlling the cooking state of the cooking equipment in the cooking process according to the cooking parameters of the cooking process.
Specifically, when the duration and the temperature value corresponding to each stage of the cooking process in the cooking parameters of the cooking process are represented by a cooking curve, the cooking device may start the cooking device, and cook the food material according to the cooking curve.
The embodiment provides a control method, which includes acquiring physiological index information of a user after acquiring a food material to be processed, and generating a cooking parameter of a cooking process according to the food material to be processed and the physiological index information of the user; therefore, the cooking process of the food materials can be controlled according to the physiological state index of the user, and the executing efficiency of cooking of the cooking equipment is improved.
Taking the electric pressure cooker as an example, after a user puts ribs into the electric pressure cooker, a shooting device in the electric pressure cooker can shoot pictures of the ribs and identify food materials to be processed as the ribs; the electric pressure cooker can also acquire physiological index information of a user from an intelligent physiological detector (such as an intelligent electronic sphygmomanometer, a thermometer, a glucometer, an intelligent bracelet, a health cloud and the like) of the networked user, for example, the user is 60 years old, the blood pressure parameter is low pressure 95/high pressure 145, the blood pressure is slightly high (the normal value is low pressure 80-90/high pressure 120 and 140), and other health parameters are normal, so that the electric pressure cooker generates cooking parameters of light foods according to the food materials to be processed, namely spareribs, and the physiological index information of the user, and can also determine seasoning ingredient information and remind and inform the user. This culinary art parameter passes through the firepower culinary art curve and characterizes for middle and small firepower, the mode of stewing of long term, and after the culinary art parameter of formation, electric pressure cooker just cooks according to this culinary art parameter to the culinary art state in the control culinary art flow, in order to reach food well done, the taste is soft, and is nutritious, satisfies 60 old man's demand.
It should be noted that the cooking device related in this embodiment may further include a household electrical appliance having a cooking function, such as an electric cooker, an induction cooker, a soymilk maker, a juice maker, and an electric kettle, in addition to the electric pressure cooker.
Example two
Based on the same technical concept of the foregoing embodiments, the present embodiment specifically describes the technical solutions of the foregoing embodiments, the scenario set in the present embodiment is shown in fig. 2, the cooking device is an electric cooker, which has a network access function and can interact with a detection device for detecting physiological index data of a user, such as an intelligent electronic sphygmomanometer, a thermometer, a blood glucose meter, an intelligent bracelet, and the like; and the system can also interact with an intelligent terminal carried by a user. In the present embodiment, the detection device is specifically set as a blood pressure monitor, but it should be understood that the present embodiment is only described in terms of the blood pressure monitor, and is not limited thereto.
Referring to fig. 3, the scheme of the present embodiment may include:
s301: the electric cooker shoots an image of food material to be processed through a camera in the cooker body, and determines the food material to be processed as spareribs according to the image;
s302: the electronic blood pressure meter collects the blood pressure value of a user;
in this embodiment, the execution sequence of step S301 and step S302 is not limited.
Specifically, the user's blood pressure value may be 95/145.
S303: the electronic blood pressure meter sends the blood pressure value to the electric cooker;
s304: the user terminal sends the age information of the user to the electric cooker;
it is understood that the blood pressure value and the age information in step S303 and step S304 can be regarded as the physiological index information of the user.
S304: the electric cooker determines the ingredient information required for cooking the spareribs according to the food materials to be processed, namely the spareribs and the blood pressure value of a user, and prompts the ingredient information;
it can be understood that since the normal value of human blood pressure is in the range of (80-90)/(120-.
S305: the electric cooker determines cooking parameters of a cooking process of the spareribs according to the food materials to be processed, namely the spareribs, and the age of a user;
in this embodiment, the age of the user is set to be 60 years old, so the corresponding cooking process should be to stew the spareribs with middle and small fire for a long time, so as to achieve thorough cooking, soft taste and rich nutrition. And the corresponding cooking parameter may be that the cooking power is maintained at a medium temperature and the duration of the cooking is maintained longer.
S306: the electric cooker starts the cooking process according to the cooking parameters of the cooking process.
In this embodiment, specific and detailed descriptions are given to the technical solutions of the foregoing embodiments, so that it can be seen that the technical solutions of the embodiments of the present invention can control the cooking process of the food material according to the physiological status index of the user, and the execution efficiency of the cooking device in cooking is improved.
EXAMPLE III
Based on the same technical concept as the previous embodiment, referring to fig. 4, a control device 40 provided by an embodiment of the present invention is shown, wherein the control device 40 can be applied to a cooking apparatus, and the device 40 includes: a first obtaining module 401, a second obtaining module 402, a generating module 403 and a control module 404; wherein,
the first obtaining module 401 is configured to obtain food material information of a food material to be processed;
the second obtaining module 402 is configured to obtain physiological index information of a user;
the generating module 403 is configured to generate a cooking parameter of a cooking process according to the food material to be processed and the physiological index information of the user;
the control module 404 is configured to control a cooking state of the cooking apparatus in the cooking process according to the cooking parameter of the cooking process.
In the above solution, referring to fig. 5, the apparatus 50 further includes: a third obtaining module 405 and a prompt module 406; wherein,
the third obtaining module 405 is configured to obtain, according to the food material to be processed and the physiological index information of the user, ingredient information required for cooking the food material to be processed;
the prompting module 406 is configured to prompt the ingredient information.
In the foregoing solution, the second obtaining module 402 is configured to:
receiving user physiological indicator data transmitted by a detection device associated with the cooking device;
or receiving user physiological index data transmitted by a terminal device associated with the cooking device.
It should be noted that the detection device may be an intelligent physiological detector associated with the cooking device, such as an intelligent electronic sphygmomanometer, a thermometer, a blood glucose meter, an intelligent bracelet, a health data cloud system, and the like; after the detection equipment collects or collects the physiological index data of the user, the physiological index data are sent to the cooking equipment.
The terminal device is an intelligent terminal which is carried by a user in daily life and can be associated with the cooking device through an installed application program, and health state data of the user, specifically physiological index data of the user, is recorded in the terminal device.
In the above scheme, the cooking parameters of the cooking process specifically include:
the corresponding time length of each stage of the cooking process and/or the temperature value of the cooking.
It will be appreciated that typically a complete cooking process comprises at least one stage, and the duration of each stage and the temperature values maintained in each stage have an effect on the results of the food material processing. For example, stir-frying at a high temperature for a short time and simmering at a medium temperature for a long time have different influences on the taste and the nutritional level of the food material.
In addition, for the electric pressure cooker, the cooking parameters of the cooking process further include:
and the pressure value in the cooking cavity of the cooking equipment corresponds to each stage of the cooking process.
In a specific implementation process, the corresponding duration and the cooking temperature value of each stage of the cooking process can be represented by a cooking curve.
Example four
Referring to fig. 6, a cooking apparatus 60 according to an embodiment of the present invention is shown, which may include the control device 40 according to any of the foregoing embodiments.
As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of a hardware embodiment, a software embodiment, or an embodiment combining software and hardware aspects. Furthermore, the present invention may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, optical storage, and the like) having computer-usable program code embodied therein.
The present invention is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention.
Claims (12)
1. A method of controlling a cooking apparatus, the method comprising:
acquiring food material information of food materials to be processed;
acquiring physiological index information of a user;
generating cooking parameters of a cooking process according to the food material to be processed and the physiological index information of the user;
and controlling the cooking state of the cooking equipment in the cooking process according to the cooking parameters of the cooking process.
2. The method of claim 1, further comprising:
acquiring ingredient information required by cooking aiming at the food material to be processed according to the food material to be processed and the physiological index information of the user;
and prompting the ingredient information.
3. The method of claim 1, wherein the obtaining physiological metric information of the user comprises:
receiving user physiological indicator data transmitted by a detection device associated with the cooking device;
or receiving user physiological index data transmitted by a terminal device associated with the cooking device.
4. The method according to claim 1, wherein the cooking parameters of the cooking process specifically include:
the corresponding time length of each stage of the cooking process and/or the temperature value of the cooking.
5. The method of claim 4, wherein the cooking parameters of the cooking process further comprise:
and the pressure value in the cooking cavity of the cooking equipment corresponds to each stage of the cooking process.
6. The method of claim 4, wherein the duration of each stage of the cooking process and the temperature value of the cooking are characterized by a cooking curve.
7. A control device, characterized in that it is applied to a cooking apparatus, the device comprising: the device comprises a first acquisition module, a second acquisition module, a generation module and a control module; wherein,
the first acquisition module is used for acquiring food material information of food materials to be processed;
the second acquisition module is used for acquiring the physiological index information of the user;
the generating module is used for generating cooking parameters of a cooking process according to the food materials to be processed and the physiological index information of the user;
the control module is used for controlling the cooking state of the cooking equipment in the cooking process according to the cooking parameters of the cooking process.
8. The apparatus of claim 7, further comprising: a third acquisition module and a prompt module; wherein,
the third obtaining module is used for obtaining ingredient information required by cooking for the food material to be processed according to the food material to be processed and the physiological index information of the user;
and the prompting module is used for prompting the ingredient information.
9. The apparatus of claim 7, wherein the second obtaining module is configured to:
receiving user physiological indicator data transmitted by a detection device associated with the cooking device;
or receiving user physiological index data transmitted by a terminal device associated with the cooking device.
10. The apparatus according to claim 7, wherein the cooking parameters of the cooking process specifically include:
the corresponding time length of each stage of the cooking process and/or the temperature value of the cooking.
11. The apparatus of claim 10, wherein the cooking parameters of the cooking process further comprise:
and the pressure value in the cooking cavity of the cooking equipment corresponds to each stage of the cooking process.
12. A cooking apparatus, characterized in that it comprises a control device according to any one of claims 7 to 11.
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| CN201710071094.5A CN108415311A (en) | 2017-02-09 | 2017-02-09 | A kind of control method and device of cooking equipment |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110060761A (en) * | 2019-04-22 | 2019-07-26 | 珠海优特智厨科技有限公司 | A kind of cooking methods and device |
| CN111163544A (en) * | 2019-12-30 | 2020-05-15 | 广东美的厨房电器制造有限公司 | Control method, cooking apparatus, and computer-readable storage medium |
| CN112859647A (en) * | 2019-11-27 | 2021-05-28 | 佛山市顺德区美的电热电器制造有限公司 | Cooking curve adjusting method and device, household appliance and storage medium |
| CN113017431A (en) * | 2019-12-09 | 2021-06-25 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method, cooking apparatus, and computer-readable storage medium |
| CN113598625A (en) * | 2021-09-01 | 2021-11-05 | 深圳市火王燃器具有限公司 | Cooking control method and device based on intelligent cooking turner |
| CN115335913A (en) * | 2020-04-06 | 2022-11-11 | 松下知识产权经营株式会社 | Control method |
| CN115426903A (en) * | 2020-04-06 | 2022-12-02 | 松下知识产权经营株式会社 | Control method |
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Application publication date: 20180817 |