CN111513553A - Control method of cooking appliance - Google Patents

Abstract

The invention provides a control method of a cooking appliance. The cooking utensil comprises a steam generating device with a steam generating cavity, an electric heating device, a temperature sensing device and a steam channel, and the method comprises the following steps: controlling the electric heating device to heat the steam generating device; collecting the temperature at the outlet of the steam channel by a temperature sensing device; in the water absorption stage of the cooking appliance, when the average value of the temperature in the water absorption preset time period T1 is smaller than a first preset temperature value T1, the steam generating device is judged to be dry-burned; or in the heat preservation stage of the cooking appliance, when the average value of the temperature in the heat preservation preset time period T2 is smaller than the second preset temperature value T2, the steam generating device is judged to be dry-burned. Therefore, the temperature sensing device is arranged to detect the temperature of the steam channel, whether the steam generating device is dry-burned or not can be judged in the water absorption stage and the heat preservation stage of the cooking stage, the number of parts of the cooking appliance is small, and the cost is low.

Description

Control method of cooking appliance

Technical Field

The present invention relates generally to the field of electric heating appliances, and more particularly to a method of controlling a cooking appliance.

Background

Many cooking appliances are now on the market provided with a steam generating device, an electric heating device, and a steam channel communicating a steam generating chamber of the steam generating device with a cooking space. The electric heating device heats the steam generating device, so that liquid water in the steam generating device can be converted into water vapor to convey the steam to food materials in the cooking space. During the operation of the steam generating device, water in the steam generating device may be evaporated, so that the steam generating device may be in a dry-burning state. Thus, the steam generating device may be damaged or the taste of the cooked food material may be affected.

Nowadays, in order to detect the dry-burning state of the steam generating device in real time, temperature sensors are arranged at the top and the bottom of the steam generating device to detect the temperature at the top and the temperature at the bottom of the steam generating device. And then judging whether the steam generating device is in a dry-burning state or not according to the temperature at the top of the steam generating device and the temperature at the bottom of the steam generating device. However, since the temperature sensors are provided on both the top and bottom of the steam generator, the number of parts of the cooking appliance is large, and the cost is high.

Therefore, there is a need to provide a control method of a cooking appliance to at least partially solve the above-mentioned problems.

Disclosure of Invention

In this summary, concepts in a simplified form are introduced that are further described in the detailed description section. This summary of the invention is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.

In order to at least partially solve the above technical problems, there is provided a method of controlling a cooking appliance including a steam generating device having a steam generating chamber, a cooking space for cooking food, an electric heating device provided at a lower side of the cooking space, a temperature sensing device at least partially disposed in the cooking space, and a steam passage communicating the steam generating chamber and the cooking space, the method including:

controlling the electric heating device to heat the steam generating device;

collecting the temperature at the outlet of the steam channel by a temperature sensing device;

in the water absorption stage of the cooking appliance, when the average value of the temperature in the water absorption preset time period T1 is smaller than a first preset temperature value T1, the steam generating device is judged to be dry-burned; or

In the heat preservation stage of the cooking appliance, when the average value of the temperature in the heat preservation preset time period T2 is smaller than a second preset temperature value T2, the steam generating device is judged to be dry-burning.

According to the control method of the cooking utensil, the temperature sensing device is arranged to detect the temperature at the outlet of the steam channel, whether the steam generating device is dry-burned or not can be judged in the water absorption stage and the heat preservation stage of the cooking stage, the cooking utensil is further controlled to work, the steam generating device is prevented from being further dry-burned, a sensor is not needed to be arranged to collect the temperatures of the top of the steam generating device and the bottom of the steam generating device, the number of parts of the cooking utensil is small, and the cost is low.

Optionally, the first preset temperature value T1 is 60 ℃ to 90 ℃. Therefore, the accuracy of the controller for judging the dry burning of the steam generating device in the water absorption stage of the cooking stage can be increased.

Optionally, the second preset temperature value T2 is 85 ℃ to 100 ℃. Therefore, the accuracy of judging the dry burning of the steam generating device in the heat preservation stage by the controller can be improved.

Optionally, the value range of the preset water absorption time period t1 is as follows: t1 is more than or equal to 1min and less than or equal to 15min, and the value range of t2 in the preset heat preservation time period is as follows: t2 is more than or equal to 5min and less than or equal to 8 min. Therefore, t1 is more than or equal to 1min and less than or equal to 15min, so that the accuracy of judging the dry burning of the steam generating device by the controller in the water absorption stage of the cooking stage can be further improved; t2 is more than or equal to 5min and less than or equal to 8min, so that the accuracy of the controller for judging the dry burning of the steam generating device in the heat preservation stage can be further improved.

Optionally, the cooking appliance includes a lid and a pot body, the lid is openably and closably disposed on the pot body, when the lid is covered on the pot body, a cooking space is formed between the lid and the inner pot, and the temperature sensing device is disposed at or near an outlet of the cooking space of the steam channel. Therefore, the accuracy of judging whether the steam generating device is dry-burned or not is improved.

Optionally, the step of controlling the electric heating device to heat the steam generating device comprises:

controlling the electric heating device to heat the steam generating device in a water absorption stage of the cooking appliance, and when the temperature in the cooking space is in a water absorption temperature preset range T3 for a water absorption time period T3, enabling the cooking appliance to be in the water absorption stage; and/or

In the heat preservation stage, the steam generating device is heated at intervals of the heat preservation interval time t 4.

Therefore, the steam generating device is heated in the water absorption stage to fill steam into the cooking space, so that the taste of the cooked food can be improved; in the heat preservation stage, the steam generating device is heated at intervals of the heat preservation interval time period t4 to avoid the heat preserved food material from being dry and affecting the taste.

Optionally, the preset water absorption temperature range T3 is 50 ℃ to 65 ℃, and the value range of the water absorption time period T3 is as follows: t3 is more than or equal to 1min and less than or equal to 15min, and the value range of the heat preservation interval time t4 is as follows: t4 is more than or equal to 10min and less than or equal to 1.5 h. Therefore, the preset water absorption temperature range T3 is 50-65 ℃, and the value range of the water absorption time period T3 is as follows: t3 is more than or equal to 1min and less than or equal to 15min, so that the taste of the food cooked in the cooking stage can be further improved; the value range of the heat preservation interval time t4 is as follows: t4 is more than or equal to 10min and less than or equal to 1.5h, so that the taste of the food materials kept warm in the heat preservation stage can be further improved.

Optionally, the method further comprises, after the step of determining that the steam generating device is dry-burned:

and controlling the electric heating device to stop heating the steam generating device and sending out dry burning prompt information. Therefore, the user is reminded to add water into the steam generating device in time.

Optionally, the method further comprises:

in the water absorption stage of the cooking appliance, when the average value of the temperature in the water absorption preset time period T1 is greater than or equal to a first preset temperature value T1, the steam generating device is judged to contain water; and/or

In the heat preservation stage of the cooking appliance, when the average value of the temperature in the heat preservation preset time period T1 is greater than or equal to a second preset temperature value T2, it is determined that water exists in the steam generating device.

Therefore, the electric heating device can be controlled to work normally to heat the steam generating device.

Drawings

In order that the advantages of the invention will be readily understood, a more particular description of the invention briefly described above will be rendered by reference to specific embodiments that are illustrated in the appended drawings. Understanding that these drawings depict only typical embodiments of the invention and are not therefore to be considered to be limiting of its scope, the invention will be described and explained with additional specificity and detail through the use of the accompanying drawings.

FIG. 1 is a schematic flow chart of a control method according to a preferred embodiment of the present invention;

fig. 2 is a block diagram of a cooking appliance of the embodiment of fig. 1; and

fig. 3 is a schematic view of a specific cooking process of the cooking appliance of fig. 1.

Description of reference numerals:

110: a heating module 120: controller

130: the prompt module 140: temperature sensing module

Detailed Description

In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that embodiments of the invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in detail so as not to obscure the embodiments of the invention.

In the following description, a detailed structure will be presented for a thorough understanding of embodiments of the invention. It is apparent that the implementation of the embodiments of the present invention is not limited to the specific details familiar to those skilled in the art. The following detailed description of preferred embodiments of the invention, however, the invention is capable of other embodiments in addition to those detailed.

The invention provides a control method of a cooking appliance. The method is used for judging whether the steam generating device of the cooking appliance is dry-burned or not, controlling the work of the cooking appliance when the steam generating device is dry-burned, and avoiding the steam generating device from further dry-burning so as to improve the safety and the reliability of the cooking appliance.

Hereinafter, a cooking utensil according to a preferred embodiment of the present invention will be described. It is understood that the cooking appliance according to the present invention may be an electric cooker (e.g. an IH cooker), an electric pressure cooker, an electric stewpan or other electric heating appliance. The cooking utensil of the present invention may have various functions such as cooking rice, cooking porridge, etc.

The cooking utensil mainly comprises a pot body and a cover body. The cooker body is basically in the shape of a round-corner cuboid and is provided with an inner pot containing part in a cylindrical shape, and the inner pot can be freely placed into or taken out of the inner pot containing part so as to be convenient for cleaning the inner pot. The upper surface of the inner pot has a circular opening for containing materials to be heated, such as rice, soup, etc., into the inner pot. The lid body is substantially in the shape of a rounded rectangular parallelepiped and substantially corresponds to the shape of the pot body. The cover body is pivotally connected to the pot body in an openable and closable manner and is used for covering the pot body. When the cover body is covered on the cooker body, a cooking space is formed between the cover body and the inner pot.

In this embodiment, the cooking appliance includes a steam generating device, an electric heating device, and a steam passage. The steam generating device may be provided on the pot body or the lid body of the cooking appliance. The electric heating device is disposed at a lower side of the cooking space. The steam generating device is provided with a steam generating cavity. The steam passage includes a passage inlet communicating with the steam generation chamber of the steam generation device, and a passage outlet communicating with the cooking space. Thus, the steam passage communicates the steam generation chamber of the steam generation device and the cooking space of the cooking appliance. During cooking, water is provided within the steam generating device. During cooking, the electric heating device is used for heating the steam generating device to generate steam. The steam enters the cooking space of the cooking appliance through the passage outlet of the steam passage.

In the present embodiment, as shown in fig. 2, the cooking appliance includes a controller 120, a presentation module 130, a heating module 110, and a temperature sensing module 140. The controller 120 is used for receiving data of the temperature sensing module 140 to coordinate and control the heating module 110 and the prompting module 130. The temperature sensing module 140 may be a temperature sensing device, such as a temperature sensor. The temperature sensing module 140 is at least partially located within the cooking space. The temperature sensing module 140 is located at or adjacent to the channel outlet of the steam channel. Therefore, the temperature collected by the temperature sensing module 140 can reflect the influence of the steam generated by the steam generating device on the temperature in the cooking space, and the accuracy of judging whether the steam generating device is dry-burned or not is further improved. In this embodiment, the temperature sensing module 140 is used for sensing the temperature in the cooking space and the temperature at the outlet of the channel.

The heating module 110 is used for converting electric energy into heat energy finally to heat the food in the pot, so as to cook rice. The heating module 110 also comprises the aforementioned electric heating means.

And the prompt module 130 is used for displaying cooking time, cooking state and the like during normal cooking, and prompting a user that the steam generating device is in a dry-cooking state through sound and display prompt information when the steam generating device is detected to be dry-cooked.

In this embodiment, as shown in fig. 1, the method for controlling a cooking appliance may include:

and S101, controlling the electric heating device to heat the steam generating device.

And S102, collecting the temperature at the outlet of the steam channel through a temperature sensing device.

In this embodiment, the controller 120 may acquire the temperature at the outlet of the channel in real time through the temperature sensor disposed at the outlet of the channel, so as to provide a basis for subsequently determining whether the steam generator is dry-burning.

Preferably, the channel outlet may be provided at the pan mouth. Therefore, the temperature sensor positioned at the pot mouth can be used for collecting the temperature at the outlet of the channel, the sensor is not required to be additionally arranged for collecting the temperature at the outlet of the channel, the number of parts is reduced, and the cost of the cooking utensil is reduced.

It should be noted that, since the cooking appliance is filled with steam into the cooking space through the steam generating device in both the water absorption stage of the cooking stage (in the cooking stage, when the temperature in the cooking space is kept within the water absorption temperature preset range T3 for the water absorption time period T3), and the heat preservation stage, the controller 120 needs to determine whether the steam generating device is dry-burning or not in both the water absorption stage and the heat preservation stage of the cooking stage. Therefore, step S101 of the present embodiment includes controlling the electric heating device to heat the steam generating device during the water absorption phase of the cooking phase. S102 includes a water absorption stage in a cooking stage, and the temperature at the outlet of the steam channel is collected through the temperature sensing device, so that a basis is provided for judging whether the steam generating device is dry-burned or not in the water absorption stage in the cooking stage. Step S101 includes controlling the electric heating device to heat the steam generating device at the heat-preserving stage. Step S102 also includes collecting the temperature at the outlet of the steam channel by the temperature sensing device during the thermal insulation stage, so as to provide a basis for determining whether the steam generating device is dry-burned during the thermal insulation stage.

Therefore, the steam generating device is heated in the water absorption stage to fill steam into the cooking space, so that the taste of the cooked food can be improved.

Preferably, the preset water absorption temperature range T3 is 50-65 ℃, and the value range of the water absorption time period T3 is as follows: t3 is more than or equal to 1min and less than or equal to 15 min. Therefore, the mouthfeel of the cooked food material can be further improved.

In this embodiment, in the water absorption stage of the cooking stage, the controller 120 controls the electric heating device to heat the steam generating device for the preset water absorption time period T1, and in the process of heating the steam generating device, the controller 120 acquires the temperature at the outlet of the channel in real time through the temperature sensor, and then determines the average value T4 of the temperature in the preset water absorption time period T1 of the electric heating device for heating the steam generating device. Therefore, an accurate temperature reference value can be provided for subsequently judging whether the steam generating device is dry-burned or not.

The water absorption preset time period t1 may be set as needed. Preferably, 1min ≦ t1 ≦ 15 min. Thus, the accuracy of the controller 120 in determining the dry-heating of the steam generating device at the water absorption stage of the cooking stage can be further increased.

As shown in fig. 3, the specific cooking process of the cooking appliance specifically includes:

step S201, the rice cooking function is started to start cooking. The controller 120 controls the cooking appliance to start cooking the food material, and the cooking appliance enters a cooking stage and executes step S202.

Step S202, the temperature sensing module 140 collects the temperature at the exit of the channel in real time, and step S203 is executed.

Step S203, the cooking appliance enters a water absorption stage, and step S204 is executed.

And step S204, controlling the electric heating device to heat the steam generating device, starting cooking heating timing, and executing step S205.

And S205, judging whether the time period t5 of the cooking heating time is greater than a water absorption preset time period t1, if so, executing the step S206, otherwise, returning to execute the step S205.

In step S206, the controller 120 determines the average value T4 of the temperature collected by the temperature sensing module 140 in the preset water absorption time period T1, and executes step S207.

Referring back to fig. 1, the method for controlling a cooking appliance may further include:

step S103, in the water absorption stage of the cooking stage, if the average value of the temperature in the water absorption preset time period T1 is smaller than a first preset temperature value T1, the steam generating device is judged to be dry-burned.

In the water absorption stage of the cooking stage, if the average value of the temperature in the water absorption preset time period T1 is greater than or equal to a first preset temperature value T1, it is determined that water exists in the steam generating device.

In this embodiment, in the water absorption stage of the cooking stage, after the steam generator is heated, if the steam generator can normally generate steam (the steam generator does not burn), the steam generated by the steam generator enters the cooking space from the channel outlet of the steam channel, so that the temperature at the channel outlet is affected by the steam generated by the steam generator and the steam generated by the inner pot. The steam generated by the steam generating device may increase the temperature at the outlet of the channel. Therefore, in the water absorption stage of the cooking stage, after the steam generator is heated, if the average value of the temperature collected by the controller 120 in the water absorption preset time period T1 is less than the first preset temperature value T1, it indicates that the steam generator cannot normally generate steam, and at this time, the controller 120 may determine that the steam generator is in a dry-heating state. At this time, the controller 120 may control the electric heating device to stop heating. The controller 120 can also control the prompt module 130 to send out a dry-burning prompt message. The dry burning prompt message comprises prompt sound and display prompt message. Therefore, the user is convenient to be reminded of adding water into the steam generating device. The control method of the present embodiment is performed when the steam generator and the electric heater can operate normally and are not damaged.

The first preset temperature value T1 may be set as desired. In the present embodiment, the first preset temperature value T1 is 60 ℃ to 90 ℃. Thus, the accuracy of the controller 120 in determining the dry-heating of the steam generating device at the water absorption stage of the cooking stage can be increased.

In the water absorption stage of the cooking stage, after the steam generator is heated, if the average value of the temperature at the outlet of the channel acquired by the controller 120 in the water absorption preset time period T1 is greater than or equal to the first preset temperature value T1, it indicates that the steam generator can normally generate steam, and at this time, the controller 120 may determine that water is in the steam generator and the steam generator is not dry-burned. At this time, the controller 120 controls the electric heating device to normally operate to heat the steam generating device. Therefore, the cooking appliance can be controlled to work normally, and the safety is improved.

Referring to fig. 3, the specific cooking process of the cooking appliance further includes, after step S206:

and S207, judging that T4 is more than or equal to T1, if not, executing S208, otherwise, executing S209.

And S208, judging that the steam generating device is dry-burning, controlling the electric heating device to stop heating the steam generating device, and controlling the prompt module 130 to send out dry-burning prompt information.

And S209, judging that water exists in the steam generating device, controlling the electric heating device to normally work to heat the steam generating device until the cooking stage is finished, and executing S210.

In this embodiment, the cooking appliance enters the heat preservation phase after the cooking phase is completed. Step S101 as described above comprises heating the steam generating device during the insulation phase. Step S102 also includes collecting the temperature at the outlet of the channel during the heat preservation phase to provide a basis for determining whether the steam generating device is dry-burned during the heat preservation phase.

In this embodiment, in the insulation stage, the controller 120 controls the electric heating device to heat the steam generating device at intervals of the insulation interval time period t4, so that the steam generating device fills steam into the cooking space at intervals of the insulation interval time period t 4. Therefore, the phenomenon that the taste is influenced by drying of the heat-preserving food materials can be avoided. The heat-keeping interval period t4 may be counted from the time when the cooking appliance enters the heat-keeping stage, or may be counted after the heat-keeping stage, that is, the heat-keeping stage, enters the preset period t2 when the heat-keeping period t4 is reached.

Preferably, the value range of the heat preservation interval time t4 may be: t4 is more than or equal to 10min and less than or equal to 1.5 h. Thereby, the taste of the heat-insulating food material is further improved.

In this embodiment, in the heat-preserving stage, the controller 120 controls the electric heating device to heat the steam generating device for the preset heat-preserving time period t 2. In the process of heating the steam generating device, the controller 120 collects the temperature T at the outlet of the passage in real time through the temperature sensor, and then determines a mean value T5 of the temperature within a preset time period T2 when the electric heating device heats the steam generating device. Therefore, an accurate temperature reference value can be provided for subsequently judging whether the steam generating device is dry-burned or not.

The heat-retaining preset time period t2 may be set as needed. Preferably, the heat preservation preset time period t2 can be 5min ≦ t2 ≦ 8 min. Therefore, the accuracy of the controller 120 in determining the dry burning of the steam generating device in the heat preservation stage can be further increased.

As shown in fig. 3, the specific cooking process of the cooking appliance further includes:

after the cooking stage is finished after step S209, the cooking of the food material is completed. The controller 120 performs step S210 to make the cooking appliance enter a warm-keeping stage.

Step S210, starting a heat preservation function of the cooking appliance, controlling the cooking appliance to enter a heat preservation stage by the controller 120, controlling the electric heating device to heat the steam generating device at intervals of the heat preservation interval time period t4, starting heat preservation heating timing, and executing step S211.

And S211, judging whether the time period t6 of the heat preservation heating timing is greater than a heat preservation preset time period t2, if so, executing the step S212, otherwise, returning to execute the step S211.

In step S212, the controller 120 determines the average value T5 of the temperature collected by the temperature sensing module 140 in the preset heat preservation time period T2, and executes step S213.

Returning to fig. 1, step S103 of the control method of the cooking appliance may further include:

in the heat preservation stage, if the average value of the temperature in the heat preservation preset time period T2 is smaller than the second temperature preset value T2, the steam generating device is judged to be dry-burning.

In the heat preservation stage, if the average value of the temperature in the heat preservation preset time period T2 is greater than or equal to the second temperature preset value T2, it is determined that the steam generating device has water.

In the heat preservation stage, after the steam generator is heated, if the average value of the temperature collected by the controller 120 in the heat preservation preset time period T2 is smaller than the second temperature preset value T2, it indicates that the steam generator cannot normally generate steam, and at this time, the controller 120 may determine that the steam generator is in a dry-burning state. At this time, the controller 120 may control the electric heating device to stop heating. The controller 120 can also control the prompt module 130 to send out a dry-burning prompt message. The dry burning prompt message comprises prompt sound and display prompt message. Therefore, the user is convenient to be reminded of adding water into the steam generating device.

The second preset temperature value T2 can be set as desired. In the present embodiment, the second preset temperature value T2 is 85 ℃ to 100 ℃. Therefore, the accuracy of the controller 120 in determining the dry burning of the steam generating device in the heat preservation stage can be increased.

In the heat preservation stage, after the steam generator is heated, if the average value of the temperature collected by the controller 120 in the heat preservation preset time period T2 is greater than or equal to the second temperature preset value T2, it indicates that the steam generator can normally generate steam, and at this time, the controller 120 can determine that water exists in the steam generator and the steam generator does not dry. At this time, the controller 120 controls the electric heating device to normally operate to heat the steam generating device until the heat-retaining period is finished. Therefore, the cooking appliance can be controlled to work normally, and the safety is improved.

Referring to fig. 3, the cooking process of the cooking appliance further includes, after step S212:

and S213, judging that T5 is more than or equal to T2, if not, executing the step S208, otherwise, executing the step S214.

And S214, judging that water exists in the steam generating device, and controlling the electric heating device to normally work so as to heat the steam generating device until the heat preservation stage is finished.

It can be understood that, in the heat-preservation stage, step S211 is executed after the steam generator is heated each time, and then it is determined whether the steam generator is dry-burned. In the water absorption stage of the cooking stage, the average value of the temperature collected by the temperature sensing module 140 in the time period may be determined again at preset time intervals, and step S207 is further executed to determine whether the steam generating device is dry-burned.

In this embodiment, set up the temperature sensing device in order to detect the temperature of the passageway exit of steam passageway, can judge whether dry combustion method of steam generator is done in the stage of cooking's the water absorption stage and the stage that keeps warm, and then control cooking utensil's work to avoid steam generator further dry combustion method, need not to set up the temperature of sensor in order to gather steam generator top and steam generator bottom, cooking utensil's part is small in quantity, and is with low costs.

Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Terms such as "component" and the like, when used herein, can refer to either a single part or a combination of parts. Terms such as "mounted," "disposed," and the like, as used herein, may refer to one component as being directly attached to another component or one component as being attached to another component through intervening components. Features described herein in one embodiment may be applied to another embodiment, either alone or in combination with other features, unless the feature is otherwise inapplicable or otherwise stated in the other embodiment.

The present invention has been described in terms of the above embodiments, but it should be understood that the above embodiments are for purposes of illustration and description only and are not intended to limit the invention to the scope of the described embodiments. It will be appreciated by those skilled in the art that many variations and modifications may be made to the teachings of the invention, which fall within the scope of the invention as claimed.

Claims (9)

1. A method of controlling a cooking appliance including a steam generating device having a steam generating chamber, a cooking space for cooking food, an electric heating device provided on a lower side of the cooking space, a temperature sensing device at least partially disposed in the cooking space, and a steam passage communicating the steam generating chamber and the cooking space, the method comprising:

controlling the electric heating device to heat the steam generating device;

collecting the temperature at the outlet of the steam channel through the temperature sensing device;

in the water absorption stage of the cooking appliance, when the average value of the temperature in a water absorption preset time period T1 is smaller than a first preset temperature value T1, the steam generating device is judged to be dry-burned; or

In the heat preservation stage of the cooking appliance, when the average value of the temperature in the heat preservation preset time period T2 is smaller than a second preset temperature value T2, the steam generating device is judged to be dry-burning.

2. The method according to claim 1, characterized in that said first preset temperature value T1 is comprised between 60 ℃ and 90 ℃.

3. The method according to claim 1, characterized in that said second preset temperature value T2 is comprised between 85 ℃ and 100 ℃.

4. The method according to claim 1, wherein the preset water absorption time period t1 is as follows: t1 is more than or equal to 1min and less than or equal to 15min, and the value range of the heat preservation preset time period t2 is as follows: t2 is more than or equal to 5min and less than or equal to 8 min.

5. The method of claim 1, wherein the cooking utensil comprises a lid and a pot body, the lid is openably and closably disposed on the pot body, the cooking space is formed between the lid and the inner pot when the lid is closed on the pot body, and the temperature sensing device is disposed at or near an outlet of the cooking space in the steam channel.

6. The method of claim 1, wherein the step of controlling the electrical heating device to heat the steam generating device comprises:

controlling the electric heating device to heat the steam generating device in a water absorption phase of the cooking appliance, wherein the cooking appliance is in the water absorption phase when the temperature in the cooking space is in a water absorption temperature preset range T3 for a water absorption time period T3; and/or

In the heat preservation phase, the steam generating device is heated at intervals of heat preservation interval time t 4.

7. The method as claimed in claim 6, wherein the preset range of water absorption temperature T3 is 50 ℃ to 65 ℃, and the water absorption time period T3 is as follows: t3 is more than or equal to 1min and less than or equal to 15min, and the value range of the heat preservation interval time t4 is as follows: t4 is more than or equal to 10min and less than or equal to 1.5 h.

8. The method of claim 1, further comprising, after the step of determining that the steam generating device is dry-fired:

and controlling the electric heating device to stop heating the steam generating device and sending out dry burning prompt information.

9. The method of claim 1, further comprising:

in the water absorption stage of the cooking appliance, when the average value of the temperature in the water absorption preset time period T1 is greater than or equal to a first preset temperature value T1, determining that water exists in the steam generating device; and/or

In the heat preservation stage of the cooking appliance, when the average value of the temperature in the heat preservation preset time period T1 is greater than or equal to a second preset temperature value T2, it is determined that water exists in the steam generating device.

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