CN114224202A

CN114224202A - Control method and control device of cooking appliance, cooking appliance and storage medium

Info

Publication number: CN114224202A
Application number: CN202111645987.9A
Authority: CN
Inventors: 李亮; 朱洁乐; 韩邦强
Original assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Current assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority date: 2021-12-29
Filing date: 2021-12-29
Publication date: 2022-03-25

Abstract

The invention provides a control method and a control device of a cooking appliance, the cooking appliance and a readable storage medium, wherein the control method of the cooking appliance comprises the following steps: acquiring the variety of food materials; determining a plurality of cooking stages and a corresponding cooking parameter of each cooking stage according to the type of the food material; and controlling the heating device to work according to the cooking parameters. According to the control method of the cooking appliance, the multiple cooking stages of the food materials are determined according to the types of the food materials, so that the staged cooking mode of the cooking appliance is realized, and the cooking effect of the food materials is ensured. Further, the heating device of the cooking appliance is controlled to work according to the corresponding cooking parameters of each stage, so that the reasonability of the control of the heating device in each cooking stage of the food materials is guaranteed, the cooking effect of each cooking stage is guaranteed, the overall cooking effect of the food materials is further improved, and the user experience is improved.

Description

Control method and control device of cooking appliance, cooking appliance and storage medium

Technical Field

The invention relates to the technical field of household appliances, in particular to a control method of a cooking appliance, a control device of the cooking appliance, the cooking appliance and a readable storage medium.

Background

In the related art, when a cooking appliance is used for baking food materials, the temperature control in the baking process is not reasonable enough, so that the phenomenon of scorching the food materials occurs, and the user experience is influenced.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art or the related art.

To this end, a first aspect of the invention proposes a control method of a cooking appliance.

A second aspect of the present invention proposes a control device of a cooking appliance.

A third aspect of the present invention provides a cooking appliance.

A fourth aspect of the present invention provides a cooking appliance.

A fifth aspect of the invention proposes a readable storage medium.

In view of the above, a first aspect of the present invention provides a method for controlling a cooking appliance, wherein the cooking appliance includes: a cooking cavity for placing food; the heating device is used for heating the cooking cavity, and the control method comprises the following steps: acquiring the variety of food materials; determining a plurality of cooking stages and a corresponding cooking parameter of each cooking stage according to the type of the food material; and controlling the heating device to work according to the cooking parameters.

According to the control method of the cooking appliance, firstly, the type of the food material to be cooked, namely the type of the food material placed in the cooking cavity of the cooking appliance, is obtained, and then a plurality of cooking stages of the food material are determined according to the type of the food material. Specifically, taking the example of cooking food materials, the cooking process of food materials generally includes a coloring stage and a heating stage. The food material roasting and heating device comprises a food material roasting and heating stage, wherein the food material roasting and heating stage is used for roasting the surface of the food material to improve the appearance of the food material, and the heating stage is used for continuously heating the food material to realize roasting and ripening of the food material.

Further, after the determined plurality of cooking stages of the food material, the control method further comprises determining a corresponding cooking parameter for each cooking stage according to the type of the food material. Specifically, taking the coloring stage as an example, the cooking parameters of the coloring stage are determined according to the type of the food material, so that the surface color of the food material can meet the cooking requirement, the surface scorching of the food material can be avoided, and the taste of the food material is ensured. The cooking parameters may include a temperature in a cooking cavity of the cooking appliance, a heating time, a temperature inside the food material, and the like.

Further, after the plurality of cooking stages of the food material and the corresponding cooking parameters of each cooking stage are determined, the heating device of the cooking appliance can be controlled to work according to the cooking parameters, and then the cooking process of the food material is realized.

According to the control method of the cooking appliance, the multiple cooking stages of the food materials are determined according to the types of the food materials, so that the staged cooking mode of the cooking appliance is realized, and the cooking effect of the food materials is ensured. Further, the heating device of the cooking appliance is controlled to work according to the corresponding cooking parameters of each stage, so that the reasonability of the control of the heating device in each cooking stage of the food materials is guaranteed, the cooking effect of each cooking stage is guaranteed, the overall cooking effect of the food materials is further improved, and the user experience is improved.

In addition, according to the control method of the cooking appliance in the above technical solution provided by the present invention, the following additional technical features may be further provided:

in the above technical solution, further, the step of determining the plurality of cooking stages and the corresponding cooking parameters of each cooking stage according to the type of the food material includes: determining a first cavity temperature and a first preset time corresponding to the coloring stage according to the variety of food materials; controlling the operation of the heating means according to cooking parameters, comprising: and controlling the heating device to operate at a first preset switching frequency, so that the temperature in the cooking cavity is kept at the temperature of the first cavity, heating the food materials and continuing for a first preset time.

In the technical scheme, in the cooking process of the food materials, firstly, the types of the food materials can be obtained, so that the cooking stage of the food materials is determined according to the types of the food materials. Furthermore, according to the variety of the food materials, the food material cooking stages can be determined to comprise a coloring stage, and the color of the surface of the food material can be effectively processed to the color required by a user through the coloring stage, so that the appearance of the food material is improved.

Further, after the cooking stage of the food material is determined to include the coloring stage, the cooking parameter corresponding to the coloring stage of the food material can be determined according to the type of the food material, wherein the cooking parameter can include a first cavity temperature and a first preset time duration in the cooking cavity, the first cavity temperature is the environment temperature in the cooking cavity which is most suitable for the food material to color, the surface of the food material can be effectively colored, and the phenomenon that the surface of the food material is scorched can be avoided. Furthermore, the first and preset time periods are the optimum time length of the food material at the temperature of the first cavity, so that the food material coloring effect is further prevented from being poor due to improper heating time.

Further, after the cooking parameters corresponding to the coloring stage are determined, the heating device can be controlled to work according to the cooking parameters, so that the coloring stage of the food material is realized. Specifically, the cooking parameters corresponding to the coloring stage of the food material are a first cavity temperature in the cooking cavity and a first preset time corresponding to the first cavity temperature. Accordingly, the step of controlling the operation of the heating means according to the cooking parameters may in particular comprise: and controlling the heating device to operate at a first switching frequency, so that the temperature in the cooking cavity is kept at the temperature of the first cavity, heating the food materials and lasting for a first preset time.

It can be understood that the switching frequency of the heating device can be the proportion of the duration of the on state and the duration of the off state of the heating device in unit time, so that the heating device can heat the cooking cavity by controlling the switching frequency of the heating device, and the temperature in the cooking cavity can be kept at the required temperature. Specifically, the heating device is controlled to work at a first switching frequency, so that the temperature in the cooking cavity can be kept at a first cavity temperature.

Further, the heating device is controlled to operate at the first switching frequency, so that the temperature in the cooking cavity is kept at the first cavity temperature, the annular temperature around the food material is kept at the first cavity temperature, and the food material is guaranteed to be at the optimal environment temperature required for coloring. Further, the temperature in the cooking cavity is kept at the first cavity temperature, and the first preset time duration is continued, so that the food materials are colored, the food materials are prevented from being burnt on the basis of ensuring the coloring effect of the food materials, and the cooking effect of the food materials is ensured.

In any of the above technical solutions, further, after the coloring stage, the plurality of cooking stages further include a heating stage, and the step of determining the plurality of cooking stages and the corresponding cooking parameter of each cooking stage according to the type of the food material includes: and determining a second cavity temperature corresponding to the heating stage and a first target temperature inside the food material according to the type of the food material.

Furthermore, after the coloring stage, the cooking stage of the food materials can also comprise a heating stage, and the food materials are baked to be mature through the heating stage, so that the uniformity of the internal and surface maturity of the food materials is ensured, and the cooking effect of the food materials is further ensured.

In particular, the cooking parameters corresponding to the heating phase may comprise a second cavity temperature within the cooking cavity and a first target temperature inside the food material. Through the determination of the temperature of the second cavity, the temperature of the food material on the surface of the food material in the heating process and the temperature inside the food material can be ensured to have a small difference, so that the phenomenon that the surface of the food material is scorched and the inside of the food material is not mature is avoided, the uniformity of the maturity of the food material is ensured, and the cooking effect is ensured. Through the determination of the first target temperature inside the food material, whether the temperature inside the food material reaches the first target temperature or not can be determined, and then the maturity of the inside of the food material is guaranteed to meet the requirement of a user, so that the cooking effect of the food material is further guaranteed.

Specifically, the inside temperature of eating the material can acquire through temperature probe, through inserting the temperature probe and establish to the inside of eating the material, can detect eating the inside temperature of material, and further, temperature probe can be connected with cooking utensil's the control unit, and the control unit can control cooking utensil according to the temperature that temperature probe acquireed.

Through the determination of the corresponding second cavity temperature in the heating stage and the first target temperature in the food material, the unification of the internal and surface maturity of the food material can be ensured, the phenomenon that the surface of the food material is scorched and the internal of the food material is immature is avoided, the cooking effect of the food material is ensured, and the user experience is improved.

In any of the above technical solutions, further, the step of controlling the operation of the heating device according to the cooking parameter includes: controlling the heating device to operate at a second preset switching frequency to keep the temperature in the cooking cavity at a second cavity temperature; acquiring the internal temperature of the food material; and controlling the heating device to stop running based on the fact that the internal temperature of the food material reaches the first target temperature, and sending out prompt information, wherein the prompt information is used for prompting a user that cooking is finished.

In the technical scheme, after the cooking parameters corresponding to the heating stage are determined, the heating device can be controlled to work according to the cooking parameters so as to realize the heating stage of the food materials. Specifically, the cooking parameters corresponding to the heating stage of the food material include a second cavity temperature inside the cooking cavity and a first target temperature inside the food material. Accordingly, the step of controlling the operation of the heating means according to the cooking parameters may in particular comprise: firstly, the heating device is controlled to run at a second preset switching frequency, so that the temperature in the cooking cavity is kept at the second cavity temperature. The switching frequency of the operation of the heating device is controlled to be in the second switching frequency, so that the temperature in the cooking cavity can be kept at the temperature of the second cavity, the ambient temperature of the food material in the heating stage is guaranteed, the temperature difference between the surface of the food material and the inside of the food material in the operation process of the heating stage is relatively small, and the surface scorching and the inner part immature are avoided.

It can be understood that the switching frequency of the heating device can be the proportion of the duration of the on state and the duration of the off state of the heating device in unit time, so that the heating device can heat the cooking cavity by controlling the switching frequency of the heating device, and the temperature in the cooking cavity can be kept at the required temperature.

Further, after the heating device is controlled to operate at the second preset switching frequency, the internal temperature of the food material is obtained, and when the internal temperature of the food material reaches the first target temperature, it can be determined that the food material is completely baked, that is, the maturity of the food material meets the requirement of the user, at this time, a prompt message can be sent to prompt the user, and specifically, the prompt message is used for prompting the user to finish cooking.

In any of the above technical solutions, further, the step of determining a plurality of cooking stages and a cooking parameter corresponding to each cooking stage according to the type of the food material further includes: determining a second target temperature inside the food material according to the second cavity temperature and the first target temperature, wherein the second target temperature is lower than the first target temperature; controlling the operation of the heating means according to cooking parameters, comprising: controlling the heating device to operate at a second preset switching frequency to keep the temperature in the cooking cavity at a second cavity temperature; acquiring the internal temperature of the food material; controlling the heating device to stop running based on the internal temperature of the food material reaching the second target temperature; and sending out prompt information based on the fact that the internal temperature of the food material reaches the first target temperature, wherein the prompt information is used for prompting a user that the cooking is finished.

In this technical scheme, after the upper color stage, the cooking stage of eating the material can also include the heating stage, through the heating stage, realizes eating the material baking maturity, guarantees the inside of eating the material and the unity of surface maturity, and then guarantees the culinary art effect of eating the material.

In particular, the cooking parameters corresponding to the heating phase may comprise a second cavity temperature within the cooking cavity and a first target temperature inside the food material. Through the determination of the temperature of the second cavity, the temperature of the food material on the surface of the food material in the heating process and the temperature inside the food material can be ensured to have a small difference, so that the phenomenon that the surface of the food material is scorched and the inside of the food material is not mature is avoided, the uniformity of the maturity of the food material is ensured, and the cooking effect is ensured. Through the determination of the first target temperature inside the food material, whether the temperature inside the food material reaches the first target temperature or not can be determined, and then the maturity of the inside of the food material is guaranteed to meet the requirement of a user, so that the cooking effect of the food material is further guaranteed. Further, after the second cavity temperature and the first target temperature are determined, a second target temperature inside the food material may also be determined according to the second cavity temperature and the first target temperature, and the second target temperature is lower than the first target temperature. That is, the cooking parameters corresponding to the heating stage of the food material include a second cavity temperature within the cooking cavity, a first target temperature within the food material, and a second target temperature within the food material.

Further, after the cooking parameters corresponding to the heating stage are determined, the heating device can be controlled to work according to the cooking parameters, so as to realize the heating stage of the food material. Specifically, the cooking parameters corresponding to the heating stage of the food material include a second cavity temperature inside the cooking cavity, a first target temperature inside the food material, and a second target temperature inside the food material. Accordingly, the step of controlling the operation of the heating means according to the cooking parameters may in particular comprise: firstly, the heating device is controlled to run at a second preset switching frequency, so that the temperature in the cooking cavity is kept at the second cavity temperature. The switching frequency of the operation of the heating device is controlled to be in the second switching frequency, so that the temperature in the cooking cavity can be kept at the temperature of the second cavity, the ambient temperature of the food material in the heating stage is guaranteed, the temperature difference between the surface of the food material and the inside of the food material in the operation process of the heating stage is relatively small, and the surface scorching and the inner part immature are avoided.

Further, after controlling the heating device to operate at the second preset switching frequency, the internal temperature of the food material is obtained, and when the internal temperature of the food material reaches the second target temperature, the heating device may be controlled to stop operating. It should be noted that the second target temperature is lower than the first target temperature, so that when the internal temperature of the food material reaches the second target temperature, the food material does not reach the maturity required by the user, at this time, the heating device may be controlled to stop, and the food material is kept in the cooking cavity, and the food material is continuously heated by using the residual heat in the cooking cavity. Moreover, the second target temperature is determined according to the second cavity temperature in the cooking cavity and the first target temperature of the food material, so that when the internal temperature of the food material reaches the second target temperature, the heating device is controlled to stop running, the food material can be heated to the internal temperature to reach the first target temperature by the residual heat in the cooking cavity, the residual heat does not exceed the first target temperature too much, and the heating effect of the food material can be guaranteed.

Specifically, after the heating device is controlled to stop operating, the internal temperature of the food material is continuously obtained, and when the internal temperature of the food material reaches the first target temperature, it can be determined that the food material is completely baked, that is, the maturity of the food material meets the requirement of the user, at this time, a prompt message can be sent to prompt the user, and specifically, the prompt message is used for prompting the user to finish cooking.

The second target temperature inside the food material is determined according to the second cavity temperature in the cooking cavity and the first target temperature of the food material, the heating device can be controlled to stop running when the internal temperature of the food material reaches the second target temperature, so that the food material is heated by using the waste heat in the cooking cavity, the internal temperature of the food material can be guaranteed to reach the first target temperature, the maturity of the food material is guaranteed to meet the requirement of a user, energy can be effectively saved, and the cost is reduced.

In any of the above technical solutions, further, after the heating stage, the plurality of cooking stages further include a heat preservation stage, and the step of determining the plurality of cooking stages and the corresponding cooking parameter of each cooking stage according to the type of the food material includes: and determining a third target temperature inside the food material corresponding to the heat preservation stage according to the type of the food material.

In this technical scheme, after the heating stage, the culinary art stage of eating the material can also be including the heat preservation stage, through the setting in heat preservation stage, can accomplish after eating the material culinary art, the user does not wipe in time and takes out under the circumstances of edible, keeps warm to eating the material to guarantee to eat the inside temperature of material and be in edible optimum temperature, and then guarantee the culinary art effect, improve user experience.

Specifically, the cooking parameters corresponding to the cooking stage may include a third target temperature inside the food material, and the third target temperature may be determined according to the type of the food material, so as to ensure that the third target temperature is the most suitable eating temperature of the food material, thereby improving user experience.

In any of the above technical solutions, further, the step of controlling the operation of the heating device according to the cooking parameter includes: acquiring first image information in a cooking cavity; judging whether the food material is taken out or not according to the first image information; if not, controlling the heating device to operate at a third preset switching frequency so as to keep the internal temperature of the food material at a third target temperature.

In the technical scheme, after the heating stage of the food material is completed, firstly, whether the user takes out the food material needs to be judged, and under the condition that the user does not take out the food material, the heating device can be controlled to operate, so that the heat preservation stage of the food material is realized.

Specifically, after the cooking appliance sends and is used for prompting the user that the food material is cooked for a preset time, first image information in the cooking cavity is obtained, so that whether the food material in the cooking cavity is taken out or not can be judged according to the first image information. If the determination result is yes, that is, the food material in the cooking cavity is taken out, it may be determined that the cooking process is finished. If the judgment result is negative, that is, the food material in the cooking cavity is not taken out, the heat preservation stage of the food material is determined to be entered, at this time, the heating device can be controlled to operate at a third preset switching frequency, so that the temperature inside the food material is kept at a third target temperature, and the cooking process can be ended until the food material in the cooking cavity is taken out.

Specifically, the cooking appliance may include an image collecting unit disposed in the cooking cavity to collect image information in the cooking cavity.

In any of the above technical solutions, further, before the color loading stage, the control method further includes: and responding to the preheating instruction, and controlling the heating device to operate so that the temperature in the cooking cavity reaches the first cavity temperature.

In this technical solution, the cooking stage of the food material may further include a preheating stage, and specifically, the preheating stage is performed before the coloring stage of the food material. Through the setting in the preheating stage, can realize putting into between the culinary art chamber with eating the material, the ambient temperature through the culinary art intracavity rises to first cavity temperature, also will cook the ambient temperature in chamber and rise to the required first cavity temperature of the stage of coloring of eating the material before putting into the culinary art chamber with eating the material, from can guaranteeing to eat the material and be in the required best ambient temperature of the stage of coloring all the time, avoid the temperature of cooking the chamber from low to high the in-process that rises influence the effect of coloring of eating the material.

Specifically, first, a user sends a preheating instruction, where the preheating instruction may be sent by directly operating the cooking appliance or may be a signal of the preheating instruction sent by the user through a remote operation, and the cooking appliance receives the signal of the preheating instruction, that is, may respond to the preheating instruction. Further, the heating device is controlled to operate in response to the preheating instruction, so that the temperature in the cooking cavity reaches the temperature of the first cavity, and preheating is completed.

In any of the above technical solutions, further, the step of obtaining the type of the food material includes: acquiring second image information in the cooking cavity; and determining the type of the food material according to the second image information.

In the technical scheme, the second image information in the cooking cavity is acquired, so that the type of the food material in the cooking cavity can be judged according to the second image information, and then a plurality of cooking stages of the food material and the corresponding cooking parameters of each cooking stage are confirmed according to the type of the food material, so that the cooking effect of the food material is ensured.

Specifically, the second image information in the cooking cavity can be acquired through the image acquisition unit arranged in the cooking cavity, the image acquisition unit can be connected with the control unit of the cooking appliance, and the control unit can judge the type of the food material according to the second image information.

According to a second aspect of the present invention, a control device of a cooking appliance is presented, wherein the cooking appliance comprises: cooking chamber for placing edible material, heating device for heat cooking chamber, cooking utensil's controlling means includes: an acquisition unit for acquiring a kind of food material; the determining unit is used for determining a plurality of cooking stages and cooking parameters corresponding to each cooking stage according to the types of food materials; and the control unit is used for controlling the heating device to work according to the cooking parameters.

The control device of the cooking appliance provided by the invention firstly obtains the type of the food material to be cooked, namely the type of the food material placed in the cooking cavity of the cooking appliance through the obtaining unit, and then the determining unit can determine a plurality of cooking stages of the food material according to the type of the food material. Specifically, taking the example of cooking food materials, the cooking process of food materials generally includes a coloring stage and a heating stage. The food material roasting and heating device comprises a food material roasting and heating stage, wherein the food material roasting and heating stage is used for roasting the surface of the food material to improve the appearance of the food material, and the heating stage is used for continuously heating the food material to realize roasting and ripening of the food material.

Further, after the determined plurality of cooking stages of the food material, the determining unit may also determine the cooking parameter corresponding to each cooking stage according to the type of the food material. Specifically, taking the coloring stage as an example, the cooking parameters of the coloring stage are determined according to the type of the food material, so that the surface color of the food material can meet the cooking requirement, the surface scorching of the food material can be avoided, and the taste of the food material is ensured. The cooking parameters may include a temperature in a cooking cavity of the cooking appliance, a heating time, a temperature inside the food material, and the like.

Further, after determining a plurality of cooking stages of the food material and the corresponding cooking parameters of each cooking stage, the control unit may control the heating device of the cooking appliance to operate according to the cooking parameters, thereby implementing the cooking process of the food material.

According to the control device of the cooking appliance, the determining unit determines the plurality of cooking stages of the food material according to the type of the food material, so that a staged cooking mode of the cooking appliance is realized, and the cooking effect of the food material is ensured. Further, the control unit controls the heating device of the cooking appliance to work according to the corresponding cooking parameters of each stage, so that the reasonability of the control of the heating device in each cooking stage of the food materials is guaranteed, the cooking effect of each cooking stage is guaranteed, the overall cooking effect of the food materials is further improved, and the user experience is improved.

Further, the plurality of cooking stages includes a coloring stage, and the determining unit may be specifically configured to: according to the type of food materials, determining a first cavity temperature and a first preset time corresponding to a coloring stage. The control unit may specifically be configured to: and controlling the heating device to operate at a first preset switching frequency, so that the temperature in the cooking cavity is kept at the temperature of the first cavity, heating the food materials and continuing for a first preset time.

Further, after the coloring stage, the plurality of cooking stages further includes a heating stage, and the determining unit may be specifically configured to: and determining a second cavity temperature corresponding to the heating stage and a first target temperature inside the food material according to the type of the food material.

Further, the control unit may specifically be configured to: controlling the heating device to operate at a second preset switching frequency to keep the temperature in the cooking cavity at a second cavity temperature; acquiring the internal temperature of the food material; and controlling the heating device to stop running based on the fact that the internal temperature of the food material reaches the first target temperature, and sending out prompt information, wherein the prompt information is used for prompting a user that cooking is finished.

Further, after the coloring stage, the plurality of cooking stages further include a heating stage, and the determining unit may be further configured to: and determining a second target temperature inside the food material according to the second cavity temperature and the first target temperature, wherein the second target temperature is lower than the first target temperature. The control unit may be further specifically configured to: controlling the heating device to operate at a second preset switching frequency to keep the temperature in the cooking cavity at a second cavity temperature; acquiring the internal temperature of the food material; controlling the heating device to stop running based on the internal temperature of the food material reaching the second target temperature; and sending out prompt information based on the fact that the internal temperature of the food material reaches the first target temperature, wherein the prompt information is used for prompting a user that the cooking is finished.

Further, after the heating phase, the plurality of cooking phases further include a heat preservation phase, and the determining unit may be specifically configured to: and determining a third target temperature inside the food material corresponding to the heat preservation stage according to the type of the food material.

Further, the method is carried out. The control unit may specifically be configured to: acquiring first image information in a cooking cavity; judging whether the food material is taken out or not according to the first image information; if not, controlling the heating device to operate at a third preset switching frequency so as to keep the internal temperature of the food material at a third target temperature.

Further, before the upper color stage, the control unit may specifically be further configured to: and responding to the preheating instruction, and controlling the heating device to operate so that the temperature in the cooking cavity reaches the first cavity temperature.

Further, in response to the preheating instruction, the control unit may specifically be configured to, before the step of controlling the heating device to operate so that the temperature in the cooking cavity reaches the first cavity temperature: acquiring second image information in the cooking cavity; and determining the type of the food material according to the second image information.

According to a third aspect of the present invention, a cooking appliance is provided, comprising the control device of the cooking appliance according to the above technical solution.

The cooking appliance provided by the invention comprises the control device of the cooking appliance provided by the technical scheme, so that the cooking appliance comprises all the beneficial effects of the control device of the cooking appliance, and the description is omitted.

In the above technical solution, further, the cooking appliance may include an electric oven or an electric oven.

According to a fourth aspect of the present invention, there is provided a cooking appliance comprising: a memory and a processor, wherein the memory stores a computer program, and the computer program realizes the steps of the control method of the cooking utensil according to any one of the above technical solutions when being executed by the processor.

The cooking appliance provided by the invention comprises a memory and a processor, wherein the memory stores a computer program, and the computer program can realize the steps of the control method of the cooking appliance in any one of the above technical schemes when being executed by the processor, so that the cooking appliance has all the beneficial effects of the control method of the cooking appliance provided by the first aspect, and the description is omitted here.

According to a fifth aspect of the present invention, a readable storage medium is proposed, on which a computer program is stored, which computer program, when being executed by a processor, realizes the control method of the cooking appliance according to any one of the above technical solutions.

The readable storage medium provided by the present invention stores a computer program thereon, and when the computer program is executed by a processor, the method for controlling a cooking appliance according to any of the above technical solutions can be implemented, so that the storage medium has all the beneficial effects of the method for controlling a cooking appliance according to the first aspect, and is not described herein again.

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

Drawings

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

fig. 1 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

fig. 2 is a flowchart illustrating a control method of a cooking appliance according to another embodiment of the present invention;

fig. 3 is a flowchart illustrating a control method of a cooking appliance according to another embodiment of the present invention;

fig. 4 is a flowchart illustrating a control method of a cooking appliance according to another embodiment of the present invention;

fig. 5 is a flowchart illustrating a control method of a cooking appliance according to another embodiment of the present invention;

fig. 6 is a flowchart illustrating a control method of a cooking appliance according to another embodiment of the present invention;

fig. 7 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;

fig. 8 shows a schematic diagram of the temperature in the cooking cavity and the internal temperature of the food material in the cooking appliance provided by the invention along with time during the cooking process.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments of the present invention and features of the embodiments may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.

A control method of a cooking appliance, a control apparatus, a cooking appliance, and a readable storage medium provided according to some embodiments of the present invention are described below with reference to fig. 1 to 8.

Example (b):

as shown in fig. 1, according to an embodiment of the present invention, there is provided a method of controlling a cooking appliance, the method including:

step S102, acquiring the type of food materials;

step S104, determining a plurality of cooking stages and cooking parameters corresponding to each cooking stage according to the types of food materials;

and S106, controlling the heating device to work according to the cooking parameters.

Wherein, cooking utensil includes: a cooking cavity for placing food; and the heating device is used for heating the cooking cavity.

According to an embodiment of the present invention, as shown in fig. 2, there is provided a method of controlling a cooking appliance, the method including:

step S202, obtaining the type of food material;

step S204, determining a first cavity temperature and a first preset time corresponding to a coloring stage according to the type of food materials;

step S206, controlling the heating device to operate at a first preset switching frequency, so as to keep the temperature in the cooking cavity at the first cavity temperature, so as to heat the food material, and continuing for a first preset duration.

In this embodiment, in the cooking process for the food material, first, the kind of the food material may be acquired, so that the cooking stage of the food material is determined according to the kind of the food material. Furthermore, according to the variety of the food materials, the food material cooking stages can be determined to comprise a coloring stage, and the color of the surface of the food material can be effectively processed to the color required by a user through the coloring stage, so that the appearance of the food material is improved.

According to an embodiment of the present invention, as shown in fig. 3, there is provided a method of controlling a cooking appliance, the method including:

step S302, acquiring the type of food materials;

step S304, determining a first cavity temperature and a first preset time corresponding to the coloring stage according to the type of food materials;

step S306, controlling the heating device to operate at a first preset switching frequency, keeping the temperature in the cooking cavity at a first cavity temperature, heating the food materials, and continuing for a first preset time;

step S308, determining a second cavity temperature corresponding to the heating stage and a first target temperature inside the food material according to the type of the food material;

step S310, controlling the heating device to operate at a second preset switching frequency to keep the temperature in the cooking cavity at a second cavity temperature;

step S312, obtaining the internal temperature of the food material;

step S314, controlling the heating device to stop running and sending out prompt information based on the fact that the internal temperature of the food material reaches the first target temperature.

Wherein the prompt message is used for prompting the user that the cooking is finished.

Specifically, the temperature of the interior of the food material can be acquired through the temperature probe, and the temperature probe is inserted into the interior of the food material, so that the temperature of the interior of the food material can be detected.

Further, after the cooking parameters corresponding to the heating stage are determined, the heating device can be controlled to work according to the cooking parameters, so as to realize the heating stage of the food material. Specifically, the cooking parameters corresponding to the heating stage of the food material include a second cavity temperature inside the cooking cavity and a first target temperature inside the food material. Accordingly, the step of controlling the operation of the heating means according to the cooking parameters may in particular comprise: firstly, the heating device is controlled to run at a second preset switching frequency, so that the temperature in the cooking cavity is kept at the second cavity temperature. The switching frequency of the operation of the heating device is controlled to be in the second switching frequency, so that the temperature in the cooking cavity can be kept at the temperature of the second cavity, the ambient temperature of the food material in the heating stage is guaranteed, the temperature difference between the surface of the food material and the inside of the food material in the operation process of the heating stage is relatively small, and the surface scorching and the inner part immature are avoided.

Further, after the heating device is controlled to operate at the second preset switching frequency, the temperature inside the food material is obtained, and when the temperature inside the food material reaches the first target temperature, it can be determined that the food material is completely baked, that is, the maturity of the food material meets the requirement of the user, at this time, a prompt message can be sent to prompt the user, and specifically, the prompt message is used for prompting the user to finish cooking.

According to an embodiment of the present invention, as shown in fig. 4, there is provided a method of controlling a cooking appliance, the method including:

step S402, acquiring the type of food material;

step S404, determining a first cavity temperature and a first preset time corresponding to the coloring stage according to the type of food materials;

step S406, controlling the heating device to operate at a first preset switching frequency, so that the temperature in the cooking cavity is kept at a first cavity temperature, heating the food materials, and continuing for a first preset time;

step S408, determining a second cavity temperature corresponding to the heating stage and a first target temperature inside the food material according to the type of the food material;

step S410, determining a second target temperature inside the food material according to the second cavity temperature and the first target temperature;

step S412, controlling the heating device to operate at a second preset switching frequency, so that the temperature in the cooking cavity is kept at a second cavity temperature;

step S414, obtaining the internal temperature of the food material;

step S416, controlling the heating device to stop running based on the internal temperature of the food material reaching a second target temperature;

step S418, based on the internal temperature of the food material reaching the first target temperature, sends a prompt message.

After the coloring stage, the cooking stage of the food materials can further comprise a heating stage, and the food materials are baked to be mature through the heating stage, so that the unification of the inner part and the surface maturity of the food materials is ensured, and the cooking effect of the food materials is further ensured.

Further, after the heating device is controlled to operate at the second preset switching frequency, the temperature inside the food material is obtained, and when the temperature inside the food material reaches the second target temperature, the heating device can be controlled to stop operating. It should be noted that the second target temperature is lower than the first target temperature, so that when the temperature inside the food material reaches the second target temperature, the food material does not reach the maturity required by the user, at this time, the heating device may be controlled to stop, and the food material is kept in the cooking cavity, and the food material is continuously heated by using the residual heat in the cooking cavity. Moreover, the second target temperature is determined according to the second cavity temperature in the cooking cavity and the first target temperature of the food material, so that when the temperature in the food material reaches the second target temperature, the heating device is controlled to stop running, the food material can be heated to the inner temperature to reach the first target temperature by the residual heat in the cooking cavity, the residual heat in the cooking cavity cannot exceed the first target temperature too much, and the heating effect of the food material can be guaranteed.

Specifically, after the heating device is controlled to stop operating, the temperature inside the food material is continuously obtained, and when the temperature inside the food material reaches the first target temperature, it can be determined that the food material is completely baked, that is, the maturity of the food material meets the requirement of the user, at this time, a prompt message can be sent to prompt the user, and specifically, the prompt message is used for prompting the user to finish cooking.

The second target temperature inside the food material is determined according to the second cavity temperature inside the cooking cavity and the first target temperature of the food material, the heating device can be controlled to stop running when the temperature inside the food material reaches the second target temperature, so that the food material is heated by using the waste heat inside the cooking cavity, the temperature inside the food material can be guaranteed to reach the first target temperature, the maturity of the food material is guaranteed to meet the requirement of a user, energy can be effectively saved, and the cost is reduced.

According to an embodiment of the present invention, as shown in fig. 5, there is provided a method of controlling a cooking appliance, the method including:

step S502, acquiring the type of food materials;

step S504, determining a first cavity temperature and a first preset time corresponding to the coloring stage according to the type of food materials;

step S506, controlling the heating device to operate at a first preset switching frequency, so that the temperature in the cooking cavity is kept at a first cavity temperature, heating the food materials, and continuing for a first preset time;

step S508, determining a second cavity temperature corresponding to the heating stage and a first target temperature inside the food material according to the type of the food material;

step S510, controlling the heating device to operate at a second preset switching frequency, so that the temperature in the cooking cavity is kept at a second cavity temperature;

step S512, acquiring the internal temperature of the food material;

step S514, controlling the heating device to stop running and sending prompt information based on the fact that the internal temperature of the food material reaches a first target temperature;

step S516, determining a third target temperature inside the food material corresponding to the heat preservation stage according to the type of the food material;

step S518, acquiring first image information in the cooking cavity;

step S520, judging whether the food material is taken out or not according to the first image information;

if yes, finishing cooking; if not, this proceeds to step S522;

in step S522, the heating device is controlled to operate at a third preset switching frequency, so as to maintain the internal temperature of the food material at a third target temperature.

After the heating stage of the food material is completed, firstly, it needs to be determined whether the user has taken out the food material, and under the condition that the user does not take out the food material, the heating device can be controlled to operate, so as to realize the heat preservation stage of the food material.

Specifically, in the heat preservation stage of the time brush, a proportional-Integral-Derivative (PID) temperature control manner may be adopted to control the temperature inside the food material to be maintained at the third target temperature.

According to an embodiment of the present invention, as shown in fig. 6, there is provided a method of controlling a cooking appliance, the method including:

step S602, acquiring the type of food material;

step S604, determining a first cavity temperature and a first preset time corresponding to the coloring stage according to the type of food materials;

step S606, responding to the preheating instruction, controlling the heating device to operate so as to enable the temperature in the cooking cavity to reach the first cavity temperature;

step S608, controlling the heating device to operate at a first preset switching frequency, so as to keep the temperature in the cooking cavity at a first cavity temperature, so as to heat the food material, and continuing for a first preset duration;

step S610, determining a second cavity temperature corresponding to a heating stage and a first target temperature inside the food material according to the type of the food material;

step S612, controlling the heating device to operate at a second preset switching frequency, so that the temperature in the cooking cavity is kept at a second cavity temperature;

step S614, acquiring the internal temperature of the food material;

step S616, controlling the heating device to stop running and sending prompt information based on the fact that the internal temperature of the food material reaches a first target temperature;

step 618, determining a third target temperature inside the food material corresponding to the heat preservation stage according to the type of the food material;

step S620, acquiring first image information in the cooking cavity;

step S622, determining whether the food material is taken out according to the first image information;

if yes, finishing cooking; if not, this proceeds to step S624;

in step S624, the heating device is controlled to operate at a third preset switching frequency, so as to maintain the temperature inside the food material at a third target temperature.

In this embodiment, the cooking stage of the food material may further comprise a preheating stage, in particular the preheating stage is performed before the coloring stage of the food material. Through the setting in the preheating stage, can realize putting into between the culinary art chamber with eating the material, the ambient temperature through the culinary art intracavity rises to first cavity temperature, also will cook the ambient temperature in chamber and rise to the required first cavity temperature of the stage of coloring of eating the material before putting into the culinary art chamber with eating the material, from can guaranteeing to eat the material and be in the required best ambient temperature of the stage of coloring all the time, avoid the temperature of cooking the chamber from low to high the in-process that rises influence the effect of coloring of eating the material.

Specifically, first, a user sends a preheating instruction, where the preheating instruction may be sent by directly operating the cooking appliance or may be a signal of the preheating instruction sent by the user through a remote operation, and the cooking appliance receives the signal of the preheating instruction, that is, may respond to the preheating instruction. And further, responding and preheating instructions, controlling the heating device to operate so that the temperature in the cooking cavity reaches the temperature of the first cavity, completing preheating, and then putting food materials into the cooking cavity to perform coloring stage control.

Further, the type of the food material is obtained, so that the cooking stage of the food material is determined according to the type of the food material. Furthermore, according to the variety of the food materials, the food material cooking stages can be determined to comprise a coloring stage, and the color of the surface of the food material can be effectively processed to the color required by a user through the coloring stage, so that the appearance of the food material is improved.

After the coloring stage, the cooking stage of the food materials can further comprise a heating stage, and the food materials are baked to be mature through the heating stage, so that the unification of the inner part and the surface maturity of the food materials is ensured, and the cooking effect of the food materials is further ensured. After the heating stage of the food material is completed, firstly, it needs to be determined whether the user has taken out the food material, and under the condition that the user does not take out the food material, the heating device can be controlled to operate, so as to realize the heat preservation stage of the food material.

According to an embodiment of the present invention, as shown in fig. 7, there is provided a method of controlling a cooking appliance, the method including:

step S702, acquiring second image information in the cooking cavity;

step S704, determining the type of the food material according to the second image information;

step S706, determining a first cavity temperature and a first preset time corresponding to the coloring stage according to the type of the food material;

step 708, in response to the preheating instruction, controlling the heating device to operate so that the temperature in the cooking cavity reaches a first cavity temperature;

step S710, controlling a heating device to operate at a first preset switching frequency, so that the temperature in a cooking cavity is kept at a first cavity temperature, heating food materials, and continuing for a first preset time;

step S712, determining a second cavity temperature corresponding to the heating stage and a first target temperature inside the food material according to the type of the food material;

step S714, determining a second target temperature inside the food material according to the second cavity temperature and the first target temperature;

step S716, controlling the heating device to operate at a second preset switching frequency, so that the temperature in the cooking cavity is kept at a second cavity temperature;

step S718, acquiring an internal temperature of the food material;

step S720, controlling the heating device to stop running based on the internal temperature of the food material reaching a second target temperature;

step S722, sending prompt information based on the internal temperature of the food material reaching the first target temperature;

step S724, determining a third target temperature inside the food material corresponding to the heat preservation stage according to the type of the food material;

step S726, acquiring first image information in the cooking cavity;

step 728, judging whether the food material is taken out or not according to the first image information;

if yes, finishing cooking; if not, go to step S730;

in step S730, the heating device is controlled to operate at a third preset switching frequency, so as to maintain the internal temperature of the food material at a third target temperature.

In this embodiment, by acquiring the second image information in the cooking cavity, the type of the food material in the cooking cavity can be determined according to the second image information, and then the plurality of cooking stages of the food material and the corresponding cooking parameters of each cooking stage are determined according to the type of the food material. Specifically, the food material may be placed in the cooking cavity first, so that the image acquisition unit acquires the second image information. According to the variety of the food materials, the food material cooking stages can be determined to comprise a coloring stage, and the color of the surface of the food material can be effectively processed to the color required by a user through the coloring stage, so that the appearance of the food material is improved.

Further, after the second image information is obtained, the food material may be taken out, and then the user sends a preheating instruction, where the preheating instruction may be sent by directly operating the cooking appliance, or may be a signal of the preheating instruction sent by the user through a remote operation, and the cooking appliance receives the signal of the preheating instruction, that is, may respond to the preheating instruction. And further, responding and preheating instructions, controlling the heating device to operate so that the temperature in the cooking cavity reaches the temperature of the first cavity, finishing preheating, putting food materials, and controlling the coloring stage.

Specifically, as shown in fig. 8, wherein the abscissa represents time and the ordinate represents temperature. The line L1 is a temperature variation curve of the inside of the food material during the operation of the cooking appliance, and the line L2 is a temperature variation curve of the inside of the cooking cavity during the operation of the cooking appliance.

Taking a roasted chicken wing as an example, the roasted chicken wing needs to be subjected to a preheating stage, a coloring stage and a heating stage, further, the first cavity temperature corresponding to the coloring stage is 220 ℃, the first preset time required by the coloring stage is 5min, the second cavity temperature required by the heating stage is 160 ℃, the first target temperature in the chicken wing is 80 ℃, and further, the second target temperature in the chicken wing is 70 ℃ according to the second cavity temperature of 160 ℃ and the first target temperature of 80 ℃.

And then starting cooking, firstly, sending a preheating instruction by a user, responding to the preheating instruction by the cooking appliance, controlling the heating device to operate so as to enable the ambient temperature in the cooking cavity to reach a first cavity temperature 220 ℃ required for coloring the chicken wings, placing the chicken wings, inserting a temperature probe into the chicken wings, and controlling the heating device to operate at a first switching frequency so as to enable the temperature in the cooking cavity to be maintained at 220 ℃.

After the first preset time is 5min, controlling the heating device to operate at a second preset switching frequency so as to reduce the temperature inside the cooking cavity and keep the temperature inside the cooking cavity at 160 ℃, controlling the heating device to stop operating when the temperature inside the chicken wings reaches a second target temperature of 70 ℃, at the moment, under the action of waste heat inside the cooking cavity, continuously increasing the temperature inside the chicken wings to 80 ℃, and controlling the cooking appliance to send prompt information when the temperature inside the chicken wings reaches a first target temperature of 80 ℃ so as to prompt a user that cooking is finished.

If the user takes out the roasted chicken wings, the temperature in the chicken wings is not increased to 81 ℃. Further, after the prompt message is sent for 20min, the image acquisition device acquires first image information in the cooking appliance, and newly determines that the chicken wings finished by baking in the cooking cavity are not taken away according to the first image, the internal temperature of the chicken wings is reduced to 50 ℃, and the heating device is controlled to operate at a third switching frequency, so that the internal temperature of the chicken wings is kept at a third target temperature of 55 ℃, and the optimal temperature and mouthfeel of the chicken wings when being eaten by a user are further ensured.

Further, taking the roasted pig chop as an example, the roasted pig chop needs to be subjected to a preheating stage, a coloring stage and a heating stage, further, the temperature of a first cavity corresponding to the coloring stage is 230 ℃, the first preset time required by the coloring stage is 3min, the temperature of a second cavity required by the heating stage is 180 ℃, the first target temperature inside the pig chop is 80 ℃, and further, the second target temperature inside the pig chop is 65 ℃ according to the temperature of the second cavity which is 180 ℃ and the first target temperature which is 80 ℃.

And then starting cooking, firstly, sending a preheating instruction by a user, responding to the preheating instruction by the cooking appliance, controlling the heating device to operate so as to enable the ambient temperature in the cooking cavity to reach a first cavity temperature 230 ℃ required for coloring the pig choppers, placing the pig choppers, inserting the temperature probe into the pig choppers, and controlling the heating device to operate at a first switching frequency so as to enable the temperature in the cooking cavity to be kept at 230 ℃.

After the first preset time is 3min, controlling the heating device to operate at a second preset switching frequency so as to reduce the temperature inside the cooking cavity and keep the temperature at 180 ℃ in the second cavity, controlling the heating device to stop operating when the temperature inside the pig steak reaches a second target temperature of 65 ℃, continuing to obtain the temperature inside the pig steak through the temperature probe, and controlling the cooking appliance to send prompt information when the temperature inside the pig steak reaches a first target temperature of 80 ℃ so as to prompt a user that cooking is finished.

Further, after the prompt is sent out for 20min, the first image information in the cooking appliance is collected through the image collecting device, and it is determined that the roasted pork chops in the cooking cavity are taken away according to the first image, and then the cooking process is finished.

Further, taking the baked beefsteak as an example, the baked beefsteak needs to be subjected to a preheating stage, a coloring stage and a heating stage, further, since the surface of the beefsteak needs to be edge-sealed when the beefsteak is baked, the temperature of the first cavity corresponding to the coloring stage is higher, specifically 250 ℃, further, the first preset time required by the coloring stage is not too long, so that the surface of the beefsteak is prevented from being scorched, specifically 2min, the temperature of the second cavity required by the heating stage is 160 ℃, the first target temperature inside the beefsteak is 63 ℃, and further, the second target temperature inside the beefsteak is determined to be 45 ℃ according to the temperature of the second cavity being 160 ℃ and the first target temperature being 63 ℃.

And then starting cooking, firstly, sending a preheating instruction by a user, responding to the preheating instruction by the cooking appliance, controlling the heating device to operate so as to enable the ambient temperature in the cooking cavity to reach a first cavity temperature of 250 ℃ required for coloring the beefsteak, putting the beefsteak into the cooking cavity, inserting the temperature probe into the beefsteak, and at the moment, controlling the heating device to operate at a first switching frequency so as to enable the temperature in the cooking cavity to be kept at 250 ℃. After the first preset time is 2min, controlling the heating device to operate at a second preset switching frequency so as to reduce the temperature inside the cooking cavity and keep the temperature at 160 ℃ in the second cavity, controlling the heating device to stop operating when the temperature inside the steak reaches 45 ℃ of a second target temperature, at the moment, under the action of waste heat in the cooking cavity, continuously increasing the temperature inside the steak to 63 ℃, and controlling the cooking appliance to send prompt information to prompt a user that cooking is finished when the temperature inside the steak reaches 63 ℃ of the first target temperature, wherein at the moment, if the user does not immediately take out the steak, the temperature inside the steak can continuously increase to 64 ℃, and the temperature does not rise any more.

Further, after the prompt message is sent for 20min, the image acquisition device acquires first image information in the cooking appliance, and newly determines that the steak which is baked in the cooking cavity is not taken away according to the first image, the heating device is controlled to operate at a third switching frequency, so that the temperature in the steak is kept at a third target temperature of 55 ℃, and the optimal temperature and the optimal taste of the user during eating are further ensured.

Specifically, the acquiring unit may include an image collector, through which an image of the cooking cavity is collected, so as to determine the type of the food material according to the image information.

Further, the cooking stage of the food material may include a preheating stage, a coloring stage, a heating stage, and a heat-retaining stage. Specifically, the determining unit can determine the corresponding cooking parameter of the coloring stage of the food material according to the type of the food material, wherein the cooking parameter can include a first cavity temperature in the cooking cavity and a first preset time duration, the first cavity temperature is the environment temperature in the cooking cavity most suitable for the food material to color, the surface of the food material can be effectively colored, and the phenomenon that the surface of the food material is scorched can be avoided. Furthermore, the first and preset time periods are the optimum time length of the food material at the temperature of the first cavity, so that the food material coloring effect is further prevented from being poor due to improper heating time.

Further, after the cooking parameters corresponding to the coloring stage are determined, the control unit may control the heating device to operate at the first switching frequency, so that the temperature in the cooking cavity is maintained at the first cavity temperature, and the food is heated for a first preset time.

In particular, the cooking appliance may comprise an electric oven, or an electric oven.

Specifically, the determining unit may determine the second cavity temperature in the cooking cavity and the first target temperature inside the food material according to the type of the food material. Through the determination of the temperature of the second cavity, the temperature of the food material on the surface of the food material in the heating process and the temperature inside the food material can be ensured to have a small difference, so that the phenomenon that the surface of the food material is scorched and the inside of the food material is not mature is avoided, the uniformity of the maturity of the food material is ensured, and the cooking effect is ensured. Through the determination of the first target temperature inside the food material, whether the temperature inside the food material reaches the first target temperature or not can be determined, and then the maturity of the inside of the food material is guaranteed to meet the requirement of a user, so that the cooking effect of the food material is further guaranteed.

Further, after the cooking parameters corresponding to the heating stage are determined, the control unit can control the switching frequency of the heating device to operate at a second switching frequency, so that the temperature in the cooking cavity can be kept at the temperature of the second cavity, the ambient temperature of the food material in the heating stage is guaranteed, the temperature difference between the surface of the food material and the inside of the food material in the operation process of the heating stage is relatively small, and the surface scorching and the inner part of the food material are prevented from being immature.

Further, after the heating stage of the food material is completed, firstly, it needs to be determined whether the user has taken out the food material, and under the condition that the user does not take out the food material, the heating device can be controlled to operate, so as to realize the heat preservation stage of the food material.

Specifically, after the cooking appliance sends and is used for prompting the user that the food material is cooked for a preset time, first image information in the cooking cavity is obtained, so that whether the food material in the cooking cavity is taken out or not can be judged according to the first image information. If the determination result is yes, that is, the food material in the cooking cavity is taken out, it may be determined that the cooking process is finished. If the judgment result is negative, that is, the food material in the cooking cavity is not taken out, the heat preservation stage of the food material is determined to enter, at this time, the control unit may control the heating device to operate at a third preset switching frequency, so that the temperature inside the food material is kept at a third target temperature, until the food material in the cooking cavity is taken out, and the cooking process may be ended.

Further, the cooking appliance may further include an information transceiving unit, and the information transceiving unit may be connected with the control unit. The information transceiving unit is used for receiving and transmitting information, and particularly, the cooking appliance can establish wireless connection with other equipment through the information transceiving unit, so that a user can transmit information to the cooking appliance or receive information of the cooking appliance by operating the other equipment.

Specifically, the user can send an operation instruction through mobile phone software, the cooking appliance receives the operation instruction sent by the user through the information receiving and sending unit, and then cooking parameters are adjusted according to the operation instruction, and further the requirement of the user on the cooking effect of the food materials is met. And, cooking utensil can be when the inside temperature of edible material reaches first target temperature, that is to say when edible material culinary art is accomplished, will be used for indicateing user's suggestion information and send to user's cell-phone through information transceiver unit, and the user can in time know the culinary art and go on, improves user experience.

Furthermore, the user can directly send the types of the food materials to the acquisition unit of the cooking appliance through mobile phone software, so that the steps of acquiring the types of the food materials can be reduced, and the cooking process is simplified.

According to a third aspect of the present invention, a cooking appliance is provided, which includes the control device of the cooking appliance according to the above technical solution, so that the cooking appliance includes all the beneficial effects of the control device of the cooking appliance, and details are not repeated herein.

According to a fourth aspect of the present invention, a cooking appliance is provided, which includes a memory and a processor, wherein the memory stores a computer program, and when the computer program is executed by the processor, the steps of the method for controlling a cooking appliance according to any one of the above technical solutions can be implemented.

According to a fifth aspect of the present invention, a readable storage medium is provided, on which a computer program is stored, and when the computer program is executed by a processor, the method for controlling a cooking appliance according to any of the above technical solutions can be implemented, so that the storage medium has all the advantages of the method for controlling a cooking appliance according to the first aspect, and details thereof are not repeated herein.

In the description herein, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance unless explicitly stated or limited otherwise; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. 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 description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. 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 method of controlling a cooking appliance, the cooking appliance comprising: a cooking cavity for placing food; a heating device for heating the cooking cavity, the control method comprising:

acquiring the variety of the food material;

determining a plurality of cooking stages and cooking parameters corresponding to each cooking stage according to the type of the food material;

and controlling the heating device to work according to the cooking parameters.

2. The method of claim 1, wherein the plurality of cooking stages includes a coloring stage, and the step of determining the plurality of cooking stages and the cooking parameter corresponding to each cooking stage according to the type of the food material comprises:

determining a first cavity temperature and a first preset time corresponding to the coloring stage according to the type of the food material;

the step of controlling the operation of the heating device according to the cooking parameters comprises:

and controlling the heating device to operate at a first preset switching frequency, so that the temperature in the cooking cavity is kept at the temperature of the first cavity, the food material is heated, and the first preset duration is continued.

3. The control method according to claim 2, wherein after the coloring stage, the plurality of cooking stages further comprises a heating stage, and the step of determining the plurality of cooking stages and the cooking parameter corresponding to each cooking stage according to the food material category comprises:

and determining a second cavity temperature corresponding to the heating stage and a first target temperature inside the food material according to the type of the food material.

4. The control method according to claim 3, wherein the step of controlling the operation of the heating device according to the cooking parameter comprises:

controlling the heating device to operate at a second preset switching frequency, so that the temperature in the cooking cavity is kept at the second cavity temperature;

acquiring the internal temperature of the food material;

controlling the heating device to stop running based on the inner temperature of the food material reaching the first target temperature, and sending prompt information,

wherein, the prompt message is used for prompting the user that the cooking is finished.

5. The method of claim 3, wherein the step of determining a plurality of cooking stages and the cooking parameter corresponding to each cooking stage according to the type of the food material further comprises:

determining a second target temperature inside the food material according to the second cavity temperature and the first target temperature, wherein the second target temperature is lower than the first target temperature;

acquiring the internal temperature of the food material;

controlling the heating device to stop operating based on the internal temperature of the food material reaching the second target temperature;

sending a prompt message based on the internal temperature of the food material reaching the first target temperature,

6. The method according to claim 4 or 5, wherein after the heating phase, the plurality of cooking phases further comprises a warming phase, and the step of determining the plurality of cooking phases and the cooking parameter corresponding to each cooking phase according to the type of the food material comprises:

and determining a third target temperature inside the food material corresponding to the heat preservation stage according to the type of the food material.

7. The control method according to claim 6, wherein the step of controlling the operation of the heating device according to the cooking parameter comprises:

acquiring first image information in the cooking cavity;

judging whether the food material is taken out or not according to the first image information;

if not, controlling the heating device to operate at a third preset switching frequency so as to keep the internal temperature of the food material at the third target temperature.

8. The control method according to any one of claims 2 to 5, characterized in that, before the coloring stage, the control method further comprises:

and responding to a preheating instruction, and controlling the heating device to operate so that the temperature in the cooking cavity reaches the first cavity temperature.

9. The method according to any one of claims 1 to 5, wherein the step of obtaining the food material category comprises:

acquiring second image information in the cooking cavity;

and determining the type of the food material according to the second image information.

10. A control device of a cooking appliance, characterized in that the cooking appliance comprises: cooking chamber for placing edible material, heating device for to the cooking chamber heats, cooking utensil's controlling means includes:

an obtaining unit, configured to obtain a category of the food material;

the determining unit is used for determining a plurality of cooking stages and cooking parameters corresponding to each cooking stage according to the food material types;

and the control unit is used for controlling the heating device to work according to the cooking parameters.

11. A cooking appliance, comprising:

the control device of the cooking appliance according to claim 10.

12. The cooking appliance of claim 11,

the cooking appliance includes an electric oven or an electric oven.

13. A cooking appliance, comprising: a memory storing a computer program which, when executed by the processor, implements the steps of the method of controlling a cooking appliance according to any one of claims 1 to 9, and a processor.

14. A readable storage medium on which a program or instructions are stored, characterized in that the program or instructions, when executed, implement the steps of the control method of a cooking appliance according to any one of claims 1 to 9.