CN112754315B

CN112754315B - Cooking method for microwave steaming and baking oven, microwave steaming and baking oven and controller thereof

Info

Publication number: CN112754315B
Application number: CN202110054162.3A
Authority: CN
Inventors: 刘钦; 吴永强; 任国栋; 刘骏; 贺聪
Original assignee: Superbox Technology Beijing Co ltd
Current assignee: Superbox Technology Beijing Co ltd
Priority date: 2021-01-15
Filing date: 2021-01-15
Publication date: 2022-05-03
Anticipated expiration: 2041-01-15
Also published as: CN112754315A; WO2022151695A1

Abstract

The invention provides a cooking method for a microwave steaming oven, the microwave steaming oven and a controller thereof, wherein the cooking method comprises the following steps: putting food to be heated into a cooking cavity of the microwave steaming oven; starting microwaves to heat food, and feeding hot air and/or steam to act on the food to be heated in the microwave heating process; during two heating processes for treating different types of food to be heated and/or different heating requirements, hot air is continuously or intermittently fed into the cooking chamber, and the temperature of the cooking chamber is maintained constant by the hot air. Through the embodiment of the invention, the temperature return time in cooking different types of food twice is eliminated, the waiting time of customers is shortened, and the purchasing experience of customers is improved.

Description

Cooking method for microwave steaming and baking oven, microwave steaming and baking oven and controller thereof

Technical Field

The invention relates to the technical field of kitchen electrical equipment, in particular to a cooking method for a microwave steaming and baking oven, the microwave steaming and baking oven and a controller thereof.

Background

When the microwave steaming oven is used, the microwave baking needs to make high temperature (generally over 140 ℃) in the cavity to achieve the crisp feeling of the appearance, and the microwave steaming does not need too high temperature of the cavity, so that the skin of the produced steamed stuffed bun and the like does not have the moist feeling. When a steamed product is made and then a baked product is made, the temperature in the cavity needs to be raised. When a baked product is manufactured and then a steamed product is manufactured, a process of reducing the temperature in the cavity is needed. Both of these processes of increasing or decreasing the temperature of the chamber are called temperature ramp-up. The back temperature process is usually from tens of seconds to several minutes, which causes the customer to wait too long in the instant-sale mode, thereby affecting the customer experience and the sale efficiency.

The statements in the background section are merely prior art as they are known to the inventors and do not, of course, represent prior art in this field.

Disclosure of Invention

According to the embodiment of the invention, the problem that the waiting time of a customer is long and the purchasing experience is poor due to long temperature return time of the cavity temperature needing to be waited when different types of food or food with different heating requirements are cooked twice in the prior art is solved by adopting the baking process with uniform cavity temperature.

In view of at least one of the drawbacks of the prior art, the present invention proposes a cooking method for a microwave cooking oven, comprising:

putting food to be heated into a cooking cavity of a microwave steaming and baking oven;

starting microwaves to heat food, and feeding hot air and/or steam to act on the food to be heated in the microwave heating process;

during two heating processes for treating different types of food to be heated and/or different heating requirements, hot air is continuously or intermittently fed into the cooking chamber, and the temperature of the cooking chamber is maintained constant by the hot air.

According to one aspect of the invention, the hot wind is controlled to act on the food continuously or intermittently according to different types of food and/or different heating requirements, and the steam is turned off;

or, controlling the hot wind to continuously or intermittently act on the food, and simultaneously controlling the steam to continuously or intermittently act on the food;

or, the hot wind is controlled to continuously or intermittently act on the food, and the steam is controlled to continuously or intermittently act on the food for a period of time, and then the steam is turned off;

or, the hot wind is controlled to continuously or intermittently act on the food, and after the steam is turned off for a period of time, the steam is controlled to continuously or intermittently act on the food for a period of time.

According to one aspect of the invention, when cooking the fries, the hot air is controlled to act on the fries continuously or intermittently, and the steam is turned off; cooking the steamed product after the fried product is cooked, controlling the hot air to continuously or intermittently act on the steamed product when the steamed product is cooked, and controlling the steam to continuously or intermittently act on the steamed product, wherein the temperatures of the cooking cavities of the two cooking processes are the same.

According to an aspect of the present invention, in cooking a steaming product, the hot wind is controlled to continuously or intermittently act on the steaming product, while the steam is controlled to continuously or intermittently act on the steaming product; and cooking the fried product after the cooking of the steamed product is finished, controlling the hot air to continuously or intermittently act on the fried product when the fried product is cooked, and simultaneously turning off the steam, wherein the temperatures of the cooking cavities of the two cooking processes are the same.

According to one aspect of the invention, wherein the temperature of the hot air is 140 ℃ to 160 ℃.

According to one aspect of the invention, wherein the temperature of the hot air is substantially 150 ℃.

According to one aspect of the invention, wherein the temperature of the steam is 100-.

According to one aspect of the invention, wherein the temperature of the steam is substantially 115 ℃.

According to one aspect of the invention, wherein the food to be heated comprises a steamed product, a fried product, a flaky pastry, a hot meal or porridge.

According to one aspect of the invention, the hot air and steam are turned on and off for different types of food to be heated and/or for different heating requirements, respectively.

According to one aspect of the invention, the amount of hot air and steam delivered is adjusted to treat different types of food to be heated and/or different heating requirements.

The invention also relates to a controller for a microwave steaming oven, the controller being configured to control the microwave steaming oven to perform a cooking method as defined in any one of the above.

The invention also relates to a microwave steaming and baking oven, comprising:

a case, a hollow part inside of which forms a cooking cavity;

a microwave generating part configured to generate microwaves, and to conduct the microwaves into the cooking cavity to heat food to be heated;

the heating device and the hot air fan are configured to enable heat generated by the heating device to form hot air and send the hot air into the cooking cavity;

a steam generator configured to generate steam and blow the steam into the cooking cavity;

a circulation fan configured to increase air flow in a cooking chamber such that the hot wind and/or the steam are uniformly distributed in the cooking chamber;

a controller configured to control a microwave steaming oven to perform a cooking method as claimed in any one of the above.

According to one aspect of the invention, the cooking device further comprises an air duct located above the cooking cavity, wherein hot air blown by the heating device and the hot air fan enters the cooking cavity through the air duct, and one end of the air duct far away from the heating device is gradually narrowed.

According to one aspect of the invention, the cooking device further comprises a hot air pore plate and a steam pore plate, wherein the hot air pore plate is arranged at the junction of the air duct and the cooking cavity, a plurality of small holes are formed in the hot air pore plate, and the hot air is dispersed into the cooking cavity through the hot air pore plate; the steam pore plate is arranged below or at the bottom of the side wall of the cooking cavity, a plurality of small holes are formed in the steam pore plate, and the steam is dispersed into the cooking cavity through the steam pore plate.

According to one aspect of the invention, the cross section of the air channel perpendicular to the hot air hole plate is a right trapezoid.

According to an aspect of the present invention, wherein the heating device is a carbon heating device, the circulation fan is a turbo fan, and the steam generator is a steam boiler.

According to an aspect of the invention, wherein the circulation fan forms a closed structure with the cooking cavity; the microwave oven further comprises a partition wall arranged between the circulating fan and the cooking cavity, and a plurality of circulating holes are arranged on the partition wall, wherein the circulating fan is configured to enable the gas in the cooking cavity to leave the cooking cavity through one part of the circulating holes and re-enter the cooking cavity through the other part of the circulating holes.

According to one aspect of the invention, the air conditioner further comprises a temperature sensor, wherein the temperature sensor is arranged in the air duct and at one side far away from the heating device and the hot air fan, and is configured to sense the temperature of hot air blown by the heating device and the hot air fan.

According to an aspect of the invention, wherein the controller is coupled to the heating device and the temperature sensor, configured to control a heating temperature of the heating device according to a temperature of the hot air sensed by the temperature sensor.

According to one aspect of the invention, the controller is coupled to the steam generator and configured to monitor a humidity within the cooking chamber and control the steam generator based on the humidity.

According to an aspect of the invention, wherein the controller is configured to control the microwave generating part, the heating device, the steam generator and the circulation fan, respectively, according to the type of food to be heated and/or the heating demand.

According to the embodiment of the invention, the temperature of the cooking cavity in the microwave steaming oven is set to be constant in the two heating processes of different types of food to be heated and/or different heating requirements, so that the temperature return time in the two heating processes is eliminated, the waiting time of a customer is shortened on the premise of keeping good mouthfeel of the food, and the purchasing experience of the customer is improved.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:

FIG. 1 shows a flow diagram of a cooking method according to an embodiment of the invention;

FIG. 2 illustrates a side view of the internal structure of a microwave cooking oven in accordance with one embodiment of the present invention; and

FIG. 3 illustrates a schematic diagram of the gas flow within a microwave steaming oven, according to one embodiment of the present invention.

Detailed Description

In the following, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention. Accordingly, the drawings and description are to be regarded as illustrative in nature, and not as restrictive.

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be considered as limiting the present invention. Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, features defined as "first", "second", may explicitly or implicitly include one or more of the described features. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.

In the description of the present invention, it should be noted that unless otherwise explicitly stated or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection, either mechanically, electrically, or in communication with each other; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly above and obliquely above the second feature, or simply meaning that the first feature is at a lesser level than the second feature.

The following disclosure provides many different embodiments or examples for implementing different features of the invention. To simplify the disclosure of the present invention, the components and arrangements of specific examples are described below. Of course, they are merely examples and are not intended to limit the present invention. Furthermore, the present invention may repeat reference numerals and/or letters in the various examples, such repetition is for the purpose of simplicity and clarity and does not in itself dictate a relationship between the various embodiments and/or configurations discussed. In addition, the present invention provides examples of various specific processes and materials, but one of ordinary skill in the art may recognize applications of other processes and/or uses of other materials.

The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.

Fig. 1 shows a flow chart of a cooking method according to an embodiment of the invention. The cooking method 200 includes:

in step S201: and putting the food to be heated into a cooking cavity of the microwave steaming oven.

In step S202: and starting microwaves to heat the food, and feeding hot air and/or steam to act on the food to be heated in the microwave heating process. The microwave generating part of the microwave steaming and baking oven generates microwaves and transmits the microwaves downwards to food to be heated in the cooking cavity. And the controller of the microwave steaming and baking oven controls the heating temperature of the heating device according to the temperature of the hot air sensed by the temperature sensor. The controller controls the steam generator to generate steam and deliver the steam into the cooking cavity so as to increase the wettability of the food to be heated.

In step S203: during two heating processes for treating different types of food to be heated and/or different heating requirements, hot air is continuously or intermittently fed into the cooking chamber, and the temperature of the cooking chamber is maintained constant by the hot air. I.e. the temperature in the cooking chamber is kept constant during both heating processes.

Generally, when different types of food are cooked by a microwave oven, after one type of food is cooked, the microwave oven needs to wait for the temperature of the microwave oven to rise or fall so that the cooking cavity reaches a cooking temperature required by another type of food, and then the another type of food is put into the cooking cavity for cooking and heating. Wherein, the time required for the temperature rising or lowering process of the microwave oven is required to wait for the change of the type of the food to be heated, namely the time for temperature return. The time to warm up results in food selling in-process processing time overlength, and customer waiting time increases to can cause customer experience to reduce and customer purchase rate reduces. According to the cooking method 200, the temperature of the cooking cavity heated twice is kept constant for the food to be heated with different types and/or different heating requirements, the temperature is uniformly made, the temperature return time is eliminated or shortened on the premise that the food keeps good taste, the waiting time of customers is shortened, and the purchasing experience of the customers is improved.

In a microwave oven, the temperature of the hot air generally determines the temperature in the cooking chamber during the heating of the food. The invention continuously or intermittently feeds hot air with the same temperature to the cooking cavity in the heating process of different batches of food, so as to maintain the temperature of the cooking cavity to be constant through the hot air, thereby eliminating or shortening the temperature returning time required between the two heating processes.

According to an embodiment of the present invention, the hot wind or the steam may be controlled by the controller to act on the food to be heated continuously or intermittently according to different types of food and/or different heating requirements, respectively or simultaneously. Optionally, for fries with high skin crispness requirements, such as fried chicken, fried bread sticks, french fries, etc., the hot air is controlled to act on the food continuously or intermittently while the steam is turned off. For steamed products requiring high skin wettability, such as steamed stuffed buns, steamed wheat, steamed dumplings and the like, the hot air is controlled to continuously or intermittently act on the food, and the steam is controlled to continuously or intermittently act on the food. For the crisp cake and other food with crisp skin, the hot wind is controlled to act on the food continuously or intermittently, and the steam is controlled to act on the food continuously or intermittently for a period of time, and then the steam is turned off. For hot meal or porridge type food, the hot wind is controlled to continuously or intermittently act on the food, and after the steam is turned off for a period of time, the steam is controlled to continuously or intermittently act on the food for a period of time.

No matter cook earlier fried product, after cook the steamed product, cook earlier steamed product, after cook the fried product, in twice culinary art processes, all keep the temperature in culinary art chamber the same, such roast journey sets up and eliminates or reduces the time of getting back the warm of different grade type food during twice heating, has shortened customer's latency, has improved customer's purchase experience.

According to an embodiment of the invention, the food to be heated comprises a steamed product, a fried product, a flaky pastry, a hot meal or porridge and the like as described above. Optionally, the temperature of the hot air is set to 140 ℃ to 160 ℃, preferably about 150 ℃. According to one embodiment of the invention, the temperature of the steam is set at 100-. The inventors of the present application have found that when the temperature of the hot wind is set to about 150 c and the temperature of the steam is set to about 115 c, it can be applied to various types of food to be heated, and the warm-up time is remarkably shortened.

According to an embodiment of the present invention, the cooking method 200 is provided to adjust the on and off time of the hot wind and the steam respectively when different types of food to be heated and/or different heating requirements are processed. For example, in heating the donuts, only the hot air is controlled to heat continuously or intermittently, while the steam is turned off. When the steamed product is heated, the hot air is controlled to continuously or intermittently heat, meanwhile, the steam is controlled to continuously or intermittently heat, and in the heating process, the acting time of the hot air and the steam can be respectively controlled.

According to an embodiment of the present invention, in the cooking method 200, the feeding amounts of the hot wind and the steam are respectively adjusted when different types of food to be heated and/or different heating requirements are processed. For example, when several kinds of food to be heated are processed, the feeding amount of hot air and/or steam can be respectively adjusted according to requirements when the hot air and/or steam are controlled to be continuously or intermittently heated, so as to ensure that different types of food can be heated to achieve better mouthfeel.

FIG. 2 illustrates a side view of the internal structure of a microwave cooking oven in accordance with one embodiment of the present invention. Cooking method 200 as described above may be performed by the microwave steaming oven 100. As shown in fig. 2, the microwave steaming and baking oven 100 includes: a case 110, a microwave generating part 120, a heating device 130, a hot air fan 140, a steam generator 150, and a circulation fan 160. The cooking chamber 101 is formed in a hollow portion of the inside of the cabinet 110, and food is placed in the cooking chamber 101 to be heated and processed. The microwave generating part 120 is optionally disposed on the top of the cooking cavity 101, and is configured to generate microwaves and conduct the microwaves into the cooking cavity 101 to heat food to be heated. The heating device 130 and the hot air fan 140 are optionally disposed at the rear of the cooking chamber 101, and are configured to generate hot air from the heat generated by the heating device 130 and send the hot air into the cooking chamber 101. The steam generator 150 is optionally disposed at the rear of the cooking cavity 101, and is configured to blow steam generated and released by the steam generator 150 into the cooking cavity 101. The circulation fan 160 is optionally disposed at the rear of the cooking cavity 101 and in front of the steam generator 150, and is configured to increase the air flow in the cooking cavity, so that the hot wind and/or the steam are uniformly distributed in the cooking cavity 101.

FIG. 3 illustrates a schematic diagram of the gas flow within a microwave steaming oven, according to one embodiment of the present invention. As shown in fig. 2 and 3, the microwave steaming oven 100 further includes an air duct 170 located above the cooking cavity 101, wherein an end of the air duct 170 away from the heating device 130 is tapered. Alternatively, the air duct 170 may be narrowed from an end near the heating device 130, or from any middle portion of the air duct 170 in a direction away from the heating device 130, so that the hot air is dispersed into the cooking cavity 101 along the air duct 170. The hot air fan 140 is disposed at the rear of the heating device 130, and when the heating device 130 generates heat, the hot air fan 140 transfers the heat forward and downward from the rear of the microwave steaming oven 100 along the air duct 170 to fill the entire air duct 170 and the cooking cavity 101.

According to one embodiment of the present invention, as shown in fig. 2 and 3, the microwave cooking oven 100 further comprises a hot air hole plate 172. The hot air hole plate 172 is arranged at the junction of the air duct 170 and the cooking cavity 101, and a plurality of small holes are formed in the hot air hole plate 172, so that the hot air is dispersed into the cooking cavity 101 through the hot air hole plate 172, and the cooking cavity 101 is uniformly filled with the hot air.

According to an embodiment of the present invention, as shown in fig. 2 and 3, the microwave steaming oven 100 further includes a steam hole plate 151 disposed at the bottom of the cooking cavity 101 or a plurality of steam vents 152 disposed under the rear or on the side walls of the cooking cavity 101. Wherein the steam hole plate 151 is provided with a plurality of small holes, and the steam is dispersed into the cooking chamber 101 through the steam hole plate 151. Or alternatively, the steam is dispersed into the cooking chamber 101 through the plurality of steam ports 152. Through the steam hole plate 151 or the plurality of steam ports 152, the steam generated by the steam generator 150 can more uniformly fill the cooking cavity 101, and the bottom of the food can be better moistened, thereby preserving the fresh taste of the food.

According to a preferred embodiment of the present invention, as shown in fig. 2 and 3, the cross-section of the air duct 170 perpendicular to the hot air hole plate 172 is a right trapezoid. When the hot wind is transferred forward from the rear of the microwave oven 100 along the wind channel 170, the hot wind is forced to change the originally horizontal flowing direction by the slope 171 formed by the inclined sides of the vertical cross-section of the right trapezoid, and then flows to the lower part of the microwave oven 100, i.e. the cooking cavity 101, and gradually fills the whole cooking cavity 101.

According to one embodiment of the present invention, as shown in fig. 2 and 3, the heating device 130 is a carbon heating pipe, the circulation fan 160 is a turbo fan, and the steam generator 150 is a steam boiler. Specifically, the turbofan is configured such that when the turbofan rotates, a central region thereof sucks air from the inside of the cooking cavity 101, air in a middle region of the cooking cavity 101 is sucked into the turbofan and then blown out from a peripheral region of the turbofan, and such repetition and alternation are performed to realize circulation ventilation in the inside of the cooking cavity 101, thereby finally enabling the steam to uniformly fill the entire cooking cavity 101.

According to an embodiment of the present invention, as shown in fig. 2 and 3, the circulation fan 160 forms an enclosed structure with the cooking chamber 101.

According to an embodiment of the present invention, as shown in fig. 2 and 3, the microwave steaming oven 100 further includes a partition wall 161 disposed between the circulation fan 160 and the cooking cavity 101, the partition wall 161 being provided with a plurality of circulation holes 162, wherein the circulation fan 160 is configured such that the gas in the cooking cavity 101 exits the cooking cavity 101 through a part of the circulation holes and re-enters the cooking cavity 101 through another part of the circulation holes. Wherein the gas inside the cooking cavity 101 is sucked into the circulating fan 160 through a portion of the circulating holes distributed in the central area of the circulating fan 160, and is released into the cooking cavity 101 through another portion of the circulating holes distributed in the peripheral area of the circulating fan 160, thereby achieving the alternate circulation of the gas inside the cooking cavity 101, so that the gas is well mixed and uniformly distributed in the cooking cavity 101. In the embodiment of fig. 2, the steam generator 150 is located behind the circulation fan 160, but the present invention is not limited thereto, and the steam generator 150 may be located below the circulation fan 160, and steam is supplied into the cooking chamber through the steam hole plate 151 or the steam port 152 by a separate pipe.

According to an embodiment of the present invention, as shown in fig. 2 and 3, the microwave steaming and baking oven 100 further includes a temperature sensor 180, wherein the temperature sensor 180 is disposed inside the air duct 170 on a side away from the heating device 130 and the hot air fan 140, and is configured to sense a temperature of hot air blown by the heating device 130 and the hot air fan 140.

When the cooking method 200 is performed by using the microwave oven 100 shown in fig. 2, the temperature detected by the sensor 180 is the temperature of the hot wind.

According to an embodiment of the present invention, the microwave steaming oven 100 further comprises a controller (not shown in the figure) coupled to the heating device 130 and the temperature sensor 180, and configured to control the heating temperature of the heating device 130 according to the temperature of the hot wind sensed by the temperature sensor 180.

According to an embodiment of the present invention, the microwave steaming oven 100 further comprises a controller (not shown) coupled to the steam generator 150, and configured to monitor the humidity in the cooking cavity 101 and control the steam generator 150 to generate steam according to the humidity.

According to an embodiment of the present invention, wherein the controller is configured to control the microwave generating part 120, the heating means 130, the steam generator 150 and the circulation fan 160, respectively, according to the type of food to be heated and/or the heating requirement. Wherein the heating requirement can be set according to the type of the food to be heated, for example, for fried food, the skin of which is usually required to be crisp, the controller controls the heating device 130 to heat the food, and turns off the steam generator 150.

According to the embodiment of the invention, the temperature of the cooking cavity for twice cooking is kept constant and the food is uniformly made by heating different types and/or different heating requirements of the food to be heated, so that on the premise that the food keeps good mouthfeel, the temperature return time is eliminated, the waiting time of customers is shortened, and the purchasing experience of the customers is improved.

In addition, in the embodiment of the present invention, the heating device 130 and the hot wind fan 140 are used to generate hot wind, and the steam generator 150 is used to generate steam and supply the steam to the cooking cavity, which are separate devices that can be separately controlled, i.e., can be separately turned on or off, and thus can be flexibly applied to heating various types of food.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A cooking method for a microwave cooking oven comprising:

putting food to be heated into a cooking cavity of the microwave steaming oven;

in the two heating processes for treating different types of food to be heated and/or different heating requirements, hot air is continuously or intermittently fed into the cooking cavity, the temperature of the cooking cavity is kept constant through the hot air, and the temperature return time of the two heating processes is eliminated or shortened.

2. The cooking method according to claim 1, wherein the hot wind is controlled to act on the food continuously or intermittently according to the type of the food and/or the heating requirement, while the steam is turned off;

3. The cooking method according to claim 1, wherein the hot wind is controlled to act on the fried product continuously or intermittently while the steam is turned off while the fried product is cooked; cooking the steamed product after the fried product is cooked, controlling the hot air to continuously or intermittently act on the steamed product when the steamed product is cooked, and controlling the steam to continuously or intermittently act on the steamed product, wherein the temperatures of the cooking cavities of the two cooking processes are the same.

4. The cooking method according to claim 1, wherein in cooking the steam, the hot wind is controlled to act on the steam continuously or intermittently, and the steam is controlled to act on the steam continuously or intermittently; and cooking the fried product after the cooking of the steamed product is finished, controlling the hot air to continuously or intermittently act on the fried product when the fried product is cooked, and simultaneously turning off the steam, wherein the temperatures of the cooking cavities of the two cooking processes are the same.

5. The cooking method according to claim 1 or 2, wherein the temperature of the hot wind is 140 ℃ to 160 ℃.

6. The cooking method according to claim 5, wherein the temperature of the hot air is substantially 150 ℃.

7. The cooking method according to claim 1 or 2, wherein the temperature of the steam is 100-120 ℃.

8. The cooking method according to claim 7, wherein the steam has a temperature of approximately 115 ℃.

9. The cooking method according to claim 1, wherein the food to be heated includes steamed goods, fried goods, flaky pastry, hot meals, or porridge.

10. The cooking method according to claim 1, wherein the on and off time of the hot wind and the steam are respectively adjusted when different types of food to be heated and/or different heating requirements are processed.

11. The cooking method according to claim 1, wherein the feeding amount of the hot wind and the steam is adjusted separately for different types of food to be heated and/or different heating requirements.

12. A controller for a microwave steaming oven, the controller being configured to control the microwave steaming oven to perform a cooking method according to any one of claims 1 to 11.

13. A microwave steaming oven comprising:

a case, a hollow part inside of which forms a cooking cavity;

a controller configured to control a microwave cooking oven to perform the cooking method of any one of claims 1-11.

14. The microwave steaming oven according to claim 13, further comprising an air duct located above the cooking cavity, wherein the hot air blown by the heating device and the hot air fan enters the cooking cavity through the air duct, wherein an end of the air duct away from the heating device is tapered.

15. The microwave steaming oven according to claim 14, further comprising a hot air hole plate provided at an intersection of the air duct and the cooking cavity and having a plurality of small holes provided thereon, and a steam hole plate through which the hot air is dispersed into the cooking cavity; the steam pore plate is arranged below or at the bottom of the side wall of the cooking cavity, a plurality of small holes are formed in the steam pore plate, and the steam is dispersed into the cooking cavity through the steam pore plate.

16. A microwave steaming oven as claimed in claim 15, wherein the cross-section of the air duct perpendicular to the hot air aperture plate is a right trapezoid.

17. A microwave steaming oven according to claim 13, wherein the heating device is a carbon heating device, the circulation fan is a turbofan, and the steam generator is a steam boiler.

18. The microwave steaming oven of claim 17, wherein the circulation fan forms an enclosed structure with the cooking cavity; the microwave oven further comprises a partition wall arranged between the circulating fan and the cooking cavity, and a plurality of circulating holes are arranged on the partition wall, wherein the circulating fan is configured to enable the gas in the cooking cavity to leave the cooking cavity through one part of the circulating holes and re-enter the cooking cavity through the other part of the circulating holes.

19. The microwave steaming oven according to any one of claims 13-18, further comprising a temperature sensor disposed within the air duct on a side remote from the heating device and hot air fan, configured to sense a temperature of hot air blown by the heating device and hot air fan.

20. The microwave steaming oven of claim 19, wherein the controller is coupled to a heating device and a temperature sensor, and is configured to control a heating temperature of the heating device based on a temperature of the heated air sensed by the temperature sensor.

21. The microwave steaming oven of claim 19, wherein the controller is coupled to the steam generator and configured to monitor a humidity within the cooking chamber and control the steam generator based on the humidity.

22. A microwave steaming oven according to claim 19 or 20, wherein the controller is configured to control the microwave generating section, the heating means, the steam generator and the circulation fan respectively in dependence on the type of food to be heated and/or the heating requirements.