CN108577500B - Cooking utensil and control method thereof - Google Patents
Cooking utensil and control method thereof Download PDFInfo
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- CN108577500B CN108577500B CN201810569491.XA CN201810569491A CN108577500B CN 108577500 B CN108577500 B CN 108577500B CN 201810569491 A CN201810569491 A CN 201810569491A CN 108577500 B CN108577500 B CN 108577500B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
Abstract
The invention discloses a cooking utensil and a control method thereof. The control method of the cooking utensil comprises the following steps: controlling the cooking utensil to heat until the liquid in the cooking utensil is boiled; the control process before the boiling of the internal liquid of the cooking vessel comprises at least one heating-maintaining phase, in which the internal temperature of the cooking vessel is heated to a predetermined temperature interval and is controlled to be maintained in the predetermined temperature interval for a predetermined period of time. According to the control method of the cooking utensil, the control process before the internal liquid of the cooking utensil is boiled comprises the heating-maintaining stage, and more nutrients such as protein, polypeptide, amino acid and nucleoside can be dissolved in the soup in the heating-maintaining stage, so that the prepared soup is richer in nutrition and better in flavor.
Description
Technical Field
The invention relates to the technical field of kitchen appliances, in particular to a cooking appliance and a control method thereof.
Background
At present, the soup cooking function of a cooking device such as an electric cooker is more and more favored by the users, the control method of the existing cooking device during cooking soup is that the soup is directly heated to boiling by the maximum power and then is maintained by the small firepower, and the soup product manufactured by the existing soup cooking method has low nutrient content and poor flavor.
Disclosure of Invention
In view of the above, an object of the present invention is to provide a method for controlling a cooking device and a cooking device, wherein the prepared soup has rich nutrition and better flavor.
In order to achieve the above purpose, on one hand, the invention adopts the following technical scheme:
a method of controlling a cooking appliance, the method comprising:
controlling the cooking utensil to heat until the liquid in the cooking utensil is boiled;
the control process before the boiling of the internal liquid of the cooking vessel comprises at least one heating-maintaining phase, in which the internal temperature of the cooking vessel is heated to a predetermined temperature interval and is controlled to be maintained in the predetermined temperature interval for a predetermined period of time;
the plurality of heat-sustain phases comprising a first heat-sustain phase and a second heat-sustain phase operating in a time sequence, wherein,
the predetermined temperature interval corresponding to the first heating-maintaining period is [ T2, T3], T3> T2;
the predetermined temperature interval corresponding to the second heating-maintaining period is [ T4, T5], T5> T4;
the control method further includes a first continuous warm-up phase running before the heat-maintenance phase;
the control method further includes a second continuous warm-up phase operating after the heat-maintaining phase;
the method for controlling the cooking utensil to be maintained in the preset temperature interval comprises the steps of controlling the cooking utensil to be heated, controlling the cooking utensil to stop heating when the internal temperature of the cooking utensil is increased to the highest value of the preset temperature interval, controlling the cooking utensil to continue heating when the internal temperature of the cooking utensil is reduced to the lowest value of the preset temperature interval, and controlling the cooking utensil to stop heating again when the internal temperature of the cooking utensil is increased to the highest value of the preset temperature interval, so as to circulate;
wherein, in two adjacent heating-maintaining phases, the difference Δ T1 between the lowest value of the predetermined temperature interval corresponding to the heating-maintaining phase that follows in time sequence and the highest value of the predetermined temperature interval corresponding to the heating-maintaining phase that precedes is 5-10 ℃;
the difference between the highest temperature value and the lowest temperature value in the preset temperature interval is delta T2, and delta T2 is more than or equal to 5 ℃ and less than or equal to 10 ℃; and the second temperature value T2 is 35 to 45 deg.c, the third temperature value T3 is 40 to 50 deg.c, the fourth temperature value T4 is 55 to 60 deg.c, and the fifth temperature value T5 is 60 to 65 deg.c.
Preferably, a plurality of said heating-maintaining phases are run before the boiling of the internal liquid of said cooking vessel, the highest value of said predetermined temperature interval corresponding to the chronologically preceding said heating-maintaining phase being lower than the lowest value of said predetermined temperature interval corresponding to the chronologically succeeding said heating-maintaining phase.
Preferably, in the first heating-maintaining phase, the cooking appliance is controlled to heat at a second heating duty cycle, which is X2: y2: z2, X2 is more than or equal to 6 and less than or equal to 10, Y2 is more than or equal to 2 and less than or equal to 6, and Z2 is more than or equal to 2 and less than or equal to 6; and/or the presence of a gas in the gas,
controlling the cooking appliance to heat at a third heating duty cycle in the second heating-maintaining phase, wherein the third heating duty cycle is X3: y3: z3, X3 is more than or equal to 2 and less than or equal to 6, Y3 is more than or equal to 2 and less than or equal to 6, and Z3 is more than or equal to 6 and less than or equal to 10.
Preferably, the predetermined time period is t, 0< t ≦ 20 min.
Preferably, in the first continuous heating-up stage, the cooking utensil is controlled to be heated at a first heating duty ratio; and/or the presence of a gas in the gas,
in said first continuous warming phase, when the internal temperature of said cooking vessel is greater than or equal to a first temperature value T1, controlling the cooking vessel to enter said heating-maintaining phase; and/or the presence of a gas in the gas,
controlling the cooking vessel to heat at a fourth heating duty ratio in the second continuous heating stage; and/or the presence of a gas in the gas,
in the second continuous heating-up stage, when the internal liquid of the cooking utensil is boiled, the cooking utensil is controlled to enter a continuous boiling stage.
Preferably, the first heating duty cycle is X1: y1: z1, X1 is more than or equal to 6 and less than or equal to 10, Y1 is more than or equal to 6 and less than or equal to 10, and Z1 is more than or equal to 2 and less than or equal to 6; and/or the presence of a gas in the gas,
t1 is more than or equal to 30 ℃ and less than or equal to 60 ℃; and/or the presence of a gas in the gas,
the fourth heating duty cycle is X4: y4: z4, X4 is more than or equal to 2 and less than or equal to 6, Y4 is more than or equal to 2 and less than or equal to 6, and Z4 is more than or equal to 6 and less than or equal to 10.
Preferably, during the continuous boiling phase, the cooking appliance is controlled to heat at a fifth heat duty cycle, which is X5: y5: z5, X5 is more than or equal to 1 and less than or equal to 3, Y5 is more than or equal to 1 and less than or equal to 3, and Z5 is more than or equal to 10 and less than or equal to 14; and/or the presence of a gas in the gas,
the duration of the continuous boiling phase is 30 to 90 min.
On the other hand, the invention adopts the following technical scheme:
a cooking appliance which is controlled during operation by the control method as described above.
Preferably, the cooking appliance has a soup-cooking mode in which the cooking appliance operates according to the control method as described above.
According to the control method of the cooking utensil, the control process before the internal liquid of the cooking utensil is boiled comprises the heating-maintaining stage, and more nutrients such as protein, polypeptide, amino acid and nucleoside can be dissolved in the soup in the heating-maintaining stage, so that the prepared soup is richer in nutrition and better in flavor.
Drawings
The above and other objects, features and advantages of the present invention will become more apparent from the following description of the embodiments of the present invention with reference to the accompanying drawings, in which:
fig. 1 shows a flow chart of a method for controlling a cooking device according to an embodiment of the present invention.
Detailed Description
The present invention will be described below based on examples, but the present invention is not limited to only these examples. Well-known methods, procedures, and components have not been described in detail so as not to obscure the present invention.
Further, those of ordinary skill in the art will appreciate that the drawings provided herein are for illustrative purposes and are not necessarily drawn to scale.
Unless the context clearly requires otherwise, throughout the description and the claims, the words "comprise", "comprising", and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is, what is meant is "including, but not limited to".
In the description of the present invention, it is to be understood that the terms "first," "second," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance. In addition, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
The applicant finds that the reason is that in the existing soup cooking control method, the soup is heated to boiling by maximum power in the early stage, so that the temperature of the soup is raised too fast in the early stage, and nutrient substances such as protein, amino acid, nucleoside and the like in food materials are rapidly deformed and solidified and can not be fully dissolved in the soup, so that the soup manufactured by the existing soup cooking method has the problems of low nutrient substance content and poor flavor.
In view of the above problems, the present application provides a cooking appliance and a control method thereof, where the cooking appliance can be, for example, a micro-pressure cooker, an electric pressure cooker, an electric steamer, etc. which can realize effective boiling of liquid in the cooker to realize cooking function, and the control method is as follows:
controlling the cooking utensil to heat until the liquid in the cooking utensil is boiled;
the control process before the boiling of the internal liquid of the cooking utensil comprises at least one heating-maintaining stage, wherein in the heating-maintaining stage, the internal temperature of the cooking utensil is heated to a preset temperature range, and is controlled within a preset time length, and the internal temperature is maintained within the preset temperature range.
Preferably, the heating-maintaining stage is provided in a plurality of stages in sequence, so that the internal temperature of the cooking vessel can be maintained in a plurality of temperature intervals to suit the dissolution of different nutrients such as proteins, polypeptides, amino acids, nucleosides, etc., and the highest value of the predetermined temperature interval corresponding to the previous heating-maintaining stage is lower than the lowest value of the predetermined temperature interval corresponding to the subsequent heating-maintaining stage in time sequence, i.e., the entire region of the internal temperature of the cooking vessel is increased during the sequential operation of the plurality of heating-maintaining stages, for example, the plurality of heating-maintaining stages includes a first heating-maintaining stage and a second heating-maintaining stage which are operated in time sequence, wherein the predetermined temperature interval corresponding to the first heating-maintaining stage is [ T2, T3], the predetermined temperature interval corresponding to the second heating-maintaining stage is [ T4, t5], then T4> T3.
It is further preferable that, in two adjacent heating-maintaining phases, a difference Δ T1 between a lowest value of a predetermined temperature section corresponding to a heating-maintaining phase that is chronologically subsequent and a highest value of a predetermined temperature section corresponding to a heating-maintaining phase that is immediately preceding is 5 to 10 ℃, and Δ T1 is T4 to T3, taking the first and second heating-maintaining phases as an example.
Preferably, the predetermined period of time is t, 0< t ≦ 20 min.
Preferably, the difference between the highest temperature value and the lowest temperature value of the predetermined temperature interval is Δ T2, 5 ℃ ≦ Δ T2 ≦ 10 ℃, as exemplified by the aforementioned first heating-maintaining phase and second heating-maintaining phase, Δ T2 ═ T3-T2, or Δ T2 ═ T5-T4.
The following specifically describes the specific processes of the control method of the present application by taking the first heating maintenance phase and the second heating maintenance phase as examples:
in the first heating-maintaining stage, controlling the cooking utensil to heat at a second heating duty ratio, wherein the second heating duty ratio is X2: y2: z2, 6 ≦ X2 ≦ 10, 2 ≦ Y2 ≦ 6, 2 ≦ Z2 ≦ 6, preferably, X2: y2: z2 is 8:4:4, at which stage the internal temperature of the cooking vessel is controlled to be maintained at [ T2, T3], wherein the second temperature value T2 is 35 to 45 ℃, the third temperature value T3 is 40 to 50 ℃, T3> T2;
in the second heating-maintaining phase, controlling the cooking vessel to heat at a third heating duty cycle, wherein the third heating duty cycle is X3: y3: z3, 2 ≦ X3 ≦ 6, 2 ≦ Y3 ≦ 6, 6 ≦ Z3 ≦ 10, preferably, X3: y3: z3 is 4:8:8, at which stage the internal temperature of the cooking vessel is controlled to be maintained at T4, T5, wherein the fourth temperature value T4 is 55 to 60 ℃, the fifth temperature value T5 is 60 to 65 ℃, T5> T4.
The method for controlling the cooking utensil to be maintained in the preset temperature interval comprises the steps of controlling the cooking utensil to be heated, controlling the cooking utensil to stop heating when the internal temperature of the cooking utensil is increased to the highest value of the preset temperature interval, controlling the cooking utensil to continue heating when the internal temperature of the cooking utensil is reduced to the lowest value of the preset temperature interval, and controlling the cooking utensil to stop heating again when the internal temperature of the cooking utensil is increased to the highest value of the preset temperature interval, so that the circulation is carried out.
The heating duty ratio is defined as that a heating part of the cooking appliance is opened and closed in a circulating mode, the ratio of the continuous heating time to the heating stopping time in one circulation is the heating duty ratio, further preferably, the heating part is a wire coil, the wire coil comprises a bottom wire coil and a side wire coil, the heating duty ratio is X: Y: Z, and then in one circulation, the continuous heating time of the side wire coil is X seconds, the continuous heating time of the bottom wire coil is Y seconds, and the heating stopping time is Z seconds.
Further, the control method further comprises a first continuous warming phase operating before the heating-maintaining phase, in which the cooking vessel is controlled to heat at a first heating duty cycle, preferably X1: y1: z1, 6 ≦ X1 ≦ 10, 6 ≦ Y1 ≦ 10, 2 ≦ Z1 ≦ 6, preferably, X1: y1: z1 is 8:8:4, and in this stage, the cooking appliance is controlled to enter the heating-maintaining stage when the internal temperature of the cooking appliance is greater than or equal to a first temperature value T1, the first temperature value T preferably ranging from 30 ℃ to T1 to 60 ℃.
Further, the control method further comprises a second continuous warming phase operating after the heating-maintaining phase, in which the cooking appliance is controlled to heat at a fourth heating duty cycle, preferably X4: y4: z4, 2 ≦ X4 ≦ 6, 2 ≦ Y4 ≦ 6, 6 ≦ Z4 ≦ 10, preferably, X4: y4: z4 is 4:4:8, and at this stage, the cooking vessel is controlled to enter a continuous boiling stage when the internal liquid of the cooking vessel is boiling.
In the continuous boiling stage, the cooking utensil is controlled to be heated at a fifth heating duty ratio, wherein the fifth heating duty ratio is X5: y5: z5, 1 ≦ X5 ≦ 3, 1 ≦ Y5 ≦ 3, 10 ≦ Z5 ≦ 14, preferably, X5: y5: z5 is 2:2:12, the duration of the continuous boiling phase is preferably 30 to 90 min.
A specific control process is given below, and as shown in fig. 1, the control method includes the following steps:
s001, starting cooking;
s002, heating the cooking utensil at a first heating duty ratio;
s003, judging whether the internal temperature T of the cooking appliance is greater than or equal to a first temperature value T1, if so, performing S004, otherwise, returning to S002;
s004, heating the cooking appliance at a second heating duty ratio to maintain the internal temperature of the cooking appliance at [ T2, T3] for a preset time period T1, wherein 0< T1 is less than or equal to 20 min;
s005, heating the cooking appliance at a third heating duty ratio to maintain the internal temperature of the cooking appliance at [ T4, T5] for a predetermined time period T2, wherein 0< T2 is less than or equal to 20 min;
s006, heating the cooking appliance at a fourth heating duty ratio until the liquid in the cooking appliance boils;
s007, heating the cooking utensil at a fifth heating duty ratio to enable liquid in the cooking utensil to be kept in a boiling state and lasting for 30-90 min;
and S008, finishing the cooking process.
The temperature sensing device can be arranged on an appliance cover or an appliance bottom of the cooking appliance, preferably the appliance bottom, and the bottom temperature sensing height detects the temperature of the bottom of the inner pot, so that the temperature sensing device has the advantages of large fluctuation and sensitive response and is suitable for controlling and maintaining the temperature.
The control method provided by the application is particularly suitable for the control process when the cooking utensil is in a soup cooking mode.
Based on the control method, the application also provides a cooking appliance, the cooking appliance is provided with a pressure relief device and can automatically relieve pressure, and the cooking appliance is controlled by the control method when in work.
Preferably, the cooking appliance has a soup cooking mode, and when the soup cooking mode is selected, the cooking appliance operates according to the control method described above.
Preferably, the bottom of the cooking appliance is provided with a temperature sensing means for sensing the internal temperature of the cooking appliance.
The cooking appliance can be various types of cooking electrical appliances such as a micro-pressure cooker, an electric pressure cooker, an electric steamer and the like.
Those skilled in the art will readily appreciate that the above-described preferred embodiments may be freely combined, superimposed, without conflict.
It will be understood that the embodiments described above are illustrative only and not restrictive, and that various obvious and equivalent modifications and substitutions for details described herein may be made by those skilled in the art without departing from the basic principles of the invention.
Claims (9)
1. A method of controlling a cooking appliance, the method comprising:
controlling the cooking utensil to heat until the liquid in the cooking utensil is boiled;
the control process before the boiling of the internal liquid of the cooking vessel comprises at least one heating-maintaining phase, in which the internal temperature of the cooking vessel is heated to a predetermined temperature interval and is controlled to be maintained in the predetermined temperature interval for a predetermined period of time;
the plurality of heat-sustain phases comprising a first heat-sustain phase and a second heat-sustain phase operating in a time sequence, wherein,
the predetermined temperature interval corresponding to the first heating-maintaining period is [ T2, T3], T3> T2; the predetermined temperature interval corresponding to the second heating-maintaining period is [ T4, T5], T5> T4;
the control method further includes a first continuous warm-up phase running before the heat-maintenance phase;
the control method further includes a second continuous warm-up phase operating after the heat-maintaining phase;
the method for controlling the cooking utensil to be maintained in the preset temperature interval comprises the steps of controlling the cooking utensil to be heated, controlling the cooking utensil to stop heating when the internal temperature of the cooking utensil is increased to the highest value of the preset temperature interval, controlling the cooking utensil to continue heating when the internal temperature of the cooking utensil is reduced to the lowest value of the preset temperature interval, and controlling the cooking utensil to stop heating again when the internal temperature of the cooking utensil is increased to the highest value of the preset temperature interval, so as to circulate;
wherein, in two adjacent heating-maintaining phases, the difference Δ T1 between the lowest value of the predetermined temperature interval corresponding to the heating-maintaining phase that follows in time sequence and the highest value of the predetermined temperature interval corresponding to the heating-maintaining phase that precedes is 5-10 ℃;
the difference between the highest temperature value and the lowest temperature value in the preset temperature interval is delta T2, and delta T2 is more than or equal to 5 ℃ and less than or equal to 10 ℃; and the second temperature value T2 is 35 to 45 deg.c, the third temperature value T3 is 40 to 50 deg.c, the fourth temperature value T4 is 55 to 60 deg.c, and the fifth temperature value T5 is 60 to 65 deg.c.
2. Control method according to claim 1, characterized in that a plurality of said heating-maintaining phases are run before the boiling of the internal liquid of the cooking vessel, the highest value of the predetermined temperature interval corresponding to the heating-maintaining phase preceding in time sequence being lower than the lowest value of the predetermined temperature interval corresponding to the heating-maintaining phase following later.
3. Control method according to claim 2, characterized in that, in said first heating-maintaining phase, said cooking appliance is controlled to heat with a second heating duty cycle, X2: y2: z2, X2 is more than or equal to 6 and less than or equal to 10, Y2 is more than or equal to 2 and less than or equal to 6, and Z2 is more than or equal to 2 and less than or equal to 6; and/or the presence of a gas in the gas,
controlling the cooking appliance to heat at a third heating duty cycle in the second heating-maintaining phase, wherein the third heating duty cycle is X3: y3: z3, X3 is more than or equal to 2 and less than or equal to 6, Y3 is more than or equal to 2 and less than or equal to 6, and Z3 is more than or equal to 6 and less than or equal to 10.
4. Control method according to one of claims 1 to 3, characterized in that the predetermined period of time is t, 0< t ≦ 20 min.
5. The control method according to claim 1, characterized in that, in the first continuous warming phase, the cooking vessel is controlled to heat at a first heating duty cycle; and/or the presence of a gas in the gas,
in said first continuous warming phase, when the internal temperature of said cooking vessel is greater than or equal to a first temperature value T1, controlling the cooking vessel to enter said heating-maintaining phase; and/or the presence of a gas in the gas,
controlling the cooking vessel to heat at a fourth heating duty ratio in the second continuous heating stage; and/or the presence of a gas in the gas,
in the second continuous heating-up stage, when the internal liquid of the cooking utensil is boiled, the cooking utensil is controlled to enter a continuous boiling stage.
6. The control method according to claim 5, wherein the first heating duty is X1: y1: z1, X1 is more than or equal to 6 and less than or equal to 10, Y1 is more than or equal to 6 and less than or equal to 10, and Z1 is more than or equal to 2 and less than or equal to 6; and/or the presence of a gas in the gas,
t1 is more than or equal to 30 ℃ and less than or equal to 60 ℃; and/or the presence of a gas in the gas,
the fourth heating duty cycle is X4: y4: z4, X4 is more than or equal to 2 and less than or equal to 6, Y4 is more than or equal to 2 and less than or equal to 6, and Z4 is more than or equal to 6 and less than or equal to 10.
7. The control method according to claim 5, characterized in that in the continuous boiling phase, the cooking appliance is controlled to heat at a fifth heating duty cycle, which is X5: y5: z5, X5 is more than or equal to 1 and less than or equal to 3, Y5 is more than or equal to 1 and less than or equal to 3, and Z5 is more than or equal to 10 and less than or equal to 14; and/or the presence of a gas in the gas,
the duration of the continuous boiling phase is 30 to 90 min.
8. Cooking appliance, characterized in that it is controlled during operation with a control method according to one of claims 1 to 7.
9. Cooking appliance according to claim 8, characterized in that it has a soup-cooking mode in which it operates according to the control method of one of claims 1 to 7.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810569491.XA CN108577500B (en) | 2018-06-05 | 2018-06-05 | Cooking utensil and control method thereof |
| PCT/CN2018/112357 WO2019233018A1 (en) | 2018-06-05 | 2018-10-29 | Cooking appliance and control method therefor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810569491.XA CN108577500B (en) | 2018-06-05 | 2018-06-05 | Cooking utensil and control method thereof |
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| CN108577500A CN108577500A (en) | 2018-09-28 |
| CN108577500B true CN108577500B (en) | 2020-08-18 |
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| CN108577500B (en) * | 2018-06-05 | 2020-08-18 | 珠海格力电器股份有限公司 | Cooking utensil and control method thereof |
| US11751710B2 (en) | 2019-02-25 | 2023-09-12 | Sharkninja Operating Llc | Guard for cooking system |
| CN110448156A (en) * | 2019-08-29 | 2019-11-15 | 珠海格力电器股份有限公司 | A kind of electric cooker control method, device and electric cooker |
| CN111053440B (en) * | 2019-09-18 | 2021-12-14 | 浙江苏泊尔家电制造有限公司 | Cooking control method and device and electric stewpan |
| CN112716282B (en) * | 2019-10-28 | 2023-01-24 | 广东美的白色家电技术创新中心有限公司 | Cooking appliance control method, cooking appliance and storage medium |
| US20210121012A1 (en) | 2020-03-30 | 2021-04-29 | Sharkninja Operating Llc | Cooking device and components thereof |
| CN112167995A (en) * | 2020-09-21 | 2021-01-05 | 珠海格力电器股份有限公司 | Multi-stage cooking control method and device, cooking equipment and storage medium |
| CN112716259A (en) * | 2020-12-31 | 2021-04-30 | 珠海格力电器股份有限公司 | Electric cooker, rice control method and device and storage medium |
| CN112656198A (en) * | 2020-12-31 | 2021-04-16 | 珠海格力电器股份有限公司 | Electric cooker, rice control method and device and storage medium |
| CN112932276A (en) * | 2021-03-29 | 2021-06-11 | 佛山市顺德区美的洗涤电器制造有限公司 | Control method and device of cooking device and storage medium |
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| CN107536482A (en) * | 2017-05-19 | 2018-01-05 | 浙江苏泊尔家电制造有限公司 | Method, cooking apparatus and the computer-readable storage medium of culinary art |
| CN107788812A (en) * | 2016-09-07 | 2018-03-13 | 佛山市顺德区美的电热电器制造有限公司 | The cooking control method and electric cooker of electric cooker |
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| KR100707812B1 (en) * | 2005-11-24 | 2007-04-13 | 웅진쿠첸 주식회사 | Tempering method in such cooking uncleaned rice in electric rice cooker |
| CN101569494B (en) * | 2009-05-31 | 2012-09-12 | 广东格兰仕集团有限公司 | Electric rice cooker used for brown rice germination and cooking and control method thereof |
| CN105078216B (en) * | 2014-05-15 | 2018-07-27 | 佛山市顺德区美的电热电器制造有限公司 | Heat stepwise control method, heat stepwise control device and electric steamer |
| JP2017093932A (en) * | 2015-11-27 | 2017-06-01 | パナソニックＩｐマネジメント株式会社 | rice cooker |
| CN108577500B (en) * | 2018-06-05 | 2020-08-18 | 珠海格力电器股份有限公司 | Cooking utensil and control method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104510325A (en) * | 2013-10-08 | 2015-04-15 | 美的集团股份有限公司 | Electric cooker and control method thereof |
| CN107788812A (en) * | 2016-09-07 | 2018-03-13 | 佛山市顺德区美的电热电器制造有限公司 | The cooking control method and electric cooker of electric cooker |
| CN107536482A (en) * | 2017-05-19 | 2018-01-05 | 浙江苏泊尔家电制造有限公司 | Method, cooking apparatus and the computer-readable storage medium of culinary art |
| CN107411548A (en) * | 2017-07-20 | 2017-12-01 | 珠海格力电器股份有限公司 | The control method and cooking appliance of a kind of cooking appliance |
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| CN108577500A (en) | 2018-09-28 |
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