CN115349760A - Cooking rule adjusting method and oven - Google Patents
Cooking rule adjusting method and oven Download PDFInfo
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- CN115349760A CN115349760A CN202211044516.7A CN202211044516A CN115349760A CN 115349760 A CN115349760 A CN 115349760A CN 202211044516 A CN202211044516 A CN 202211044516A CN 115349760 A CN115349760 A CN 115349760A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
Abstract
An embodiment of the application discloses a cooking rule adjusting method and an oven, wherein the method comprises the following steps: inquiring an initial cooking rule corresponding to the food material at a preset food material position based on a cooking instruction input by a user, inquiring a rule updating function corresponding to the initial cooking rule, and responding to a cooking confirmation operation executed by the user to obtain the current food material position of the food material in the oven; confirming the position difference of the current food material position relative to the preset food material position; updating the initial cooking rule based on the position difference to obtain an updated target cooking rule; a cooking operation is performed on the food material in the oven based on the target cooking rule. According to the method and the device, the target cooking rule of the current food material position can be more fitted, the cooking effect is improved, a plurality of cooking rules do not need to be set for the same cooking instruction, and the data storage pressure is reduced.
Description
Technical Field
The application relates to the technical field of electronics, in particular to a cooking rule adjusting method and an oven.
Background
The oven is a kitchen appliance for roasting food by using heat radiation heat emitted by a heating device. The oven can be used for processing wheaten foods, such as bread and pizza, can be used for making snacks such as egg tarts and cookies, and can also be used for cooking meat.
With the improvement of living standard of people, the requirement on the cooking quality of families is gradually improved. However, in the current household oven, in cooking, under the condition that the cooking rule is not changed but the shelves for placing the food materials are different, different cooking results can be obtained, so that the actual cooking result is often inconsistent with the expected cooking result, the cooking effect is poor, and the use experience of a user is seriously influenced.
Disclosure of Invention
In order to solve the above technical problem, embodiments of the present application respectively provide a cooking rule adjusting method, an oven, and a computer-readable storage medium, so as to improve a cooking effect of the oven and improve a user experience.
According to an aspect of an embodiment of the present application, there is provided a cooking rule adjusting method including: confirming an initial cooking rule according to a cooking instruction input by a user, wherein the initial cooking rule is a corresponding cooking rule of a food material positioned at a preset food material position; inquiring a rule updating function corresponding to the initial cooking rule, and responding to a cooking confirmation operation executed by a user to obtain the current food material position of the food material; confirming the position difference of the current food material position relative to the preset food material position; and updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule so as to execute the cooking operation based on the target cooking rule.
In another exemplary embodiment, the cooking rule includes a cooking temperature; the updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, including: acquiring an initial cooking temperature in the initial cooking rule; calculating the initial cooking temperature based on the position difference and the rule updating function to obtain a target cooking temperature; and replacing the initial cooking temperature in the initial cooking rule with the target cooking temperature to obtain the target cooking rule.
In another exemplary embodiment, the cooking rule includes a cooking time period; the updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, including: acquiring initial cooking time corresponding to the initial cooking rule; calculating the initial cooking time length based on the position difference and the rule updating function to obtain a target cooking time length; and replacing the initial cooking time length in the initial cooking rule with a target cooking time length to obtain a target cooking rule.
In another exemplary embodiment, the initial cooking rule is a corresponding cooking rule when the food material is located at a preset food material position and in a preset food material environment, and the rule update function includes a position update function and an environment update function, and further includes: responding to a cooking confirmation operation executed by a user, and acquiring a current food material environment of a food material; determining the environmental difference of the current food material environment relative to the preset food material environment; the updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, including: updating the initial cooking rule based on the position difference and the position updating function, and updating the initial cooking rule based on the environment difference and the environment updating function to obtain an updated target cooking rule.
In another exemplary embodiment, the initial cooking rule is a corresponding cooking rule when the food material is located at a preset food material position and a preset food material attribute, the rule update function includes a position update function and an attribute update function, and the method further includes: responding to a cooking confirmation operation executed by a user, and acquiring the current food material attribute of the food material; confirming the attribute difference of the current food material attribute relative to the preset food material attribute; the updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, including: updating the initial cooking rule based on the position difference and the position updating function, and updating the initial cooking rule based on the environment difference and the attribute updating function to obtain an updated target cooking rule.
In another exemplary embodiment, the confirming an initial cooking rule according to a cooking instruction input by a user includes: confirming a recipe to be cooked based on the cooking instruction, the recipe to be cooked comprising at least two cooking stages; acquiring a cooking mode corresponding to each cooking stage; and inquiring a cooking rule database based on the cooking mode to obtain an initial cooking rule corresponding to each cooking stage, wherein the cooking rule database stores the mapping relation between the cooking mode and the initial cooking rule.
In another exemplary embodiment, after said querying the cooking rule database based on the cooking mode to obtain the initial cooking rule corresponding to each cooking stage, the method further includes: generating food material position prompt information according to the initial cooking rule, wherein the food material position prompt information is used for prompting a user of a preset food material position of the food material in the cooking process; and displaying the food material position prompt information to the user.
In another exemplary embodiment, the performing of the cooking operation based on the target cooking rule includes: displaying rule update prompting information to a user based on the target cooking rule; if the fact that the user executes rule updating confirmation operation aiming at the display rule updating prompt information is detected, the cooking operation is executed based on the target cooking rule; and if the fact that the user executes rule updating cancellation operation aiming at the display rule updating prompt information is detected, displaying a food material position modification prompt to the user based on the position difference so as to prompt the user to modify the current food material position of the food material to a preset food material position.
According to an aspect of an embodiment of the present application, there is provided an oven including: the inner container is provided with an open steaming and baking cavity; the heating device is arranged on the inner container and used for heating food materials; food material position detection means for detecting a food material position; a controller configured to; confirming an initial cooking rule according to a cooking instruction input by a user, wherein the initial cooking rule is a corresponding cooking rule of a food material positioned at a preset food material position; inquiring a rule updating function corresponding to the initial cooking rule, and responding to a cooking confirmation operation executed by a user to acquire the current food material position of the food material detected by the food material position detection device aiming at the steaming and baking cavity; confirming the position difference of the current food material position relative to the preset food material position; and updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, so that the heating device executes the cooking operation according to the target cooking rule.
In another exemplary embodiment, the oven further comprises: the layer frames are arranged on the left side and the right side in the inner container and form a plurality of layers of baking tray placing positions located at different heights; the controller is configured to acquire the current food material position of the food material detected by the food material position detection device for the steaming and roasting cavity, and specifically execute the following steps: acquiring the current food material position of the food material detected by the food material position detection device for the steaming and roasting cavity, and specifically executing the following steps: acquiring a shelf corresponding to the food material detected by the food material position detection device; and obtaining the current food material position of the food material according to the shelves corresponding to the food material.
According to an aspect of embodiments of the present application, there is provided a computer-readable storage medium including computer instructions which, when controlled on a computer, cause the computer to perform any one of the above-described cooking rule adjusting methods.
In the technical scheme provided by the embodiment of the application, an initial cooking rule corresponding to the food material at a preset food material position is inquired through a cooking instruction input by a user, a rule updating function corresponding to the initial cooking rule is inquired, the current food material position of the food material in the oven is obtained in response to a cooking confirmation operation executed by the user, so that the position difference of the current food material position relative to the preset food material position is confirmed, then the initial cooking rule is adjusted according to the rule updating function and the position difference, so that a target cooking rule more fitting the current food material position is obtained, the cooking effect is improved, a plurality of cooking rules do not need to be set for the same cooking instruction, and the data storage pressure is reduced.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the application.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and together with the description, serve to explain the principles of the application. It is obvious that the drawings in the following description are only some embodiments of the application, and that for a person skilled in the art, other drawings can be derived from them without inventive effort. In the drawings:
FIG. 1 is a schematic diagram of an oven shown in an exemplary embodiment of the present application;
fig. 2 is a flowchart illustrating a cooking rule adjustment method according to an exemplary embodiment of the present application;
FIG. 3 is a schematic view of an application scenario of an oven shown in an exemplary embodiment of the present application;
FIG. 4 is a schematic diagram illustrating obtaining an initial cooking rule in accordance with an exemplary embodiment of the present application;
fig. 5 is an interface schematic diagram of a food material position prompt message according to an exemplary embodiment of the present application;
fig. 6 is a flowchart illustrating a cooking rule adjusting method in a specific application scenario of the present application.
Detailed Description
Reference will now be made in detail to the exemplary embodiments, examples of which are illustrated in the accompanying drawings. The following description refers to the accompanying drawings in which the same numbers in different drawings represent the same or similar elements unless otherwise indicated. The implementations described in the following exemplary examples do not represent all implementations consistent with the present application. Rather, they are merely examples of apparatus and methods consistent with certain aspects of the present application, as detailed in the appended claims.
The block diagrams shown in the figures are functional entities only and do not necessarily correspond to physically separate entities. I.e. these functional entities may be implemented in the form of software, or in one or more hardware modules or integrated circuits, or in different networks and/or processor means and/or microcontroller means.
The flowcharts shown in the figures are illustrative only and do not necessarily include all of the contents and operations/steps, nor do they necessarily have to be performed in the order described. For example, some operations/steps may be decomposed, and some operations/steps may be combined or partially combined, so that the actual execution sequence may be changed according to the actual situation.
Referring first to fig. 1, fig. 1 is a schematic view of an oven provided in some embodiments of the present application. As shown in fig. 1, the oven 100 may include: a housing 10, an inner container 11, an oven door 12, a heating device 13, a food material position detection device and a controller (not shown in fig. 1).
The housing 10 may be a rectangular parallelepiped as shown in fig. 1, or may have another shape. The top side of the shell 10 is provided with an upper cover plate, the two sides are respectively provided with a side cover plate, the front side is connected with an oven door 12, and the rear side is connected with a rear cover plate.
The inner container 11 is arranged in the outer shell 10, an open steaming and baking cavity is formed inside the inner container 11, and food materials needing to be processed by the oven can be placed in the steaming and baking cavity.
The oven door 12 is hinged to the housing 10 by a door hinge assembly. When cooking is needed, the oven door 12 is used for opening the inner container 11, food materials to be cooked are placed into the inner container 11 from a taking and placing opening of the steaming and baking chamber, then the oven door 12 is used for closing the inner container 11, and the power supply is turned on for cooking. After cooking, the inner container 11 is opened by the oven door 12 to take out the food.
In some embodiments, the oven 100 may further include a plurality of heating devices 13, and the heating devices 13 are disposed on the inner container and used for heating the food materials placed in the steaming and baking cavity. The heating device 13 may be straight, circular, planar square or other shape. The heating device 13 may be a light wave auxiliary heating pipe, a far infrared heating pipe, a coated heating plate, a carbon fiber heating device, a graphene heating device, a resistance pipe, etc.
In some embodiments, the oven 100 may further include shelves 14 installed on left and right sides of the inner container 11 and formed with multiple layers of shelf placement positions located at different heights, and the current food material position of the food material may be obtained by obtaining the shelf corresponding to the food material detected by the food material position detecting device.
In some embodiments, the oven 100 may further comprise a food material position detection device (not shown in fig. 1) for detecting a food material position. The food material position detection device includes, but is not limited to, an image acquisition device, a laser sensor, and the like, and may be disposed corresponding to the shelf 14 or the heating device 13, which is not limited in this application.
The controller is connected with the heating device 13 and the food position detecting device, for controlling the operations of the respective components connected thereto, so as to implement the respective predetermined functions of the oven 100. In some embodiments, the controller refers to a device that can generate an operation control signal according to the instruction operation code and the timing signal, and instruct the oven 100 to execute the control instruction. For example, the controller may be a Central Processing Unit (CPU), a general purpose processor Network (NP), a Digital Signal Processor (DSP), a microprocessor, a microcontroller, a Programmable Logic Device (PLD), or any combination thereof. The controller may also be other devices with processing functions, such as a circuit, a device, or a software module, which is not limited in this application.
It is to be understood that the illustrated construction of the embodiments of the invention does not constitute a specific limitation of the oven. In other embodiments of the present application, the oven may include more or fewer components than shown, or some components may be combined, or some components may be separated, or a different arrangement of components. The illustrated components may be implemented in hardware, software, or a combination of software and hardware.
The embodiments of the present application will be described in detail below with reference to the accompanying drawings.
The embodiment of the present application provides a cooking rule adjusting method, which is applied to the controller in the oven 100. As shown in fig. 2, the cooking rule adjusting method at least includes steps S210 to S240, and the following details are introduced:
step S210, confirming an initial cooking rule based on a cooking instruction input by a user, where the initial cooking rule is a corresponding cooking rule when the food material is located at a preset food material position.
It should be noted that the cooking instruction is used for instructing the oven to cook the food material.
For example, the oven may be provided with an instruction input device, and a user inputs a cooking instruction to the oven through the instruction input device. For example, the oven may be provided with a control button, and the user inputs a corresponding cooking instruction by triggering the control button, where the control button includes, but is not limited to, a mechanical button, a virtual button displayed on the display interface, and the like; the oven can also be provided with a motion detection device, the motion detection device is used for detecting the motion of a user, if the user is detected to execute a specified motion, a cooking instruction corresponding to the specified motion is generated, and the motion detection device comprises but is not limited to an infrared detection device, a laser radar and the like; the oven can also be provided with an audio acquisition device, the audio acquisition device is used for acquiring the audio of the user so as to judge whether the acquired audio contains instruction information, and if the audio is detected to contain the instruction information, a cooking instruction corresponding to the instruction information is generated. It is understood that the type of the command input device can be flexibly selected according to the actual application, and the application is not limited thereto.
For example, a signaling obtaining device may be disposed on the oven, and the user may send the cooking instruction to the oven through the user terminal. For example, as shown in fig. 3, a control application for controlling an oven is installed on the user terminal, the control application is executed on the user terminal to display a control interface corresponding to the oven for the user, and then the user terminal sends a corresponding cooking instruction to the oven by receiving an input operation executed by the user on the control interface. For example, the user terminal may send the cooking instruction to the oven through Near Field Communication (NFC), radio Frequency Identification (RFID) Communication, bluetooth Communication, or the like, or the user terminal may be in Communication connection with a server corresponding to the control application, and the user terminal sends the cooking instruction to the server, so that the server forwards the cooking instruction to the oven, which is not limited in this application.
After receiving a cooking instruction input by a user, the oven inquires an initial cooking rule corresponding to the food material at a preset food material position according to the cooking instruction. The preset material position refers to a material at a specific position, for example, if the cooking instruction is used to instruct the oven to heat the material, the initial cooking rule corresponding to the cooking instruction may be the operating parameters of each heating device of the oven when the material is located at the specified position of the oven.
Optionally, the initial cooking rules may be cooking rules corresponding to respective cooking instructions pre-stored in a memory of the oven or a server in communication with the oven.
For example, the method may be a mapping relation table in which the cooking instruction and the initial cooking rule are stored in the oven, and the initial cooking rule corresponding to the cooking instruction is obtained by querying the mapping relation table; the server may also store a mapping relationship table between the cooking instruction and the initial cooking rule, and the initial cooking rule corresponding to the cooking instruction is obtained by querying the mapping relationship table in the server, which is not limited in the present application.
Step S220, querying a rule update function corresponding to the initial cooking rule, and obtaining the current food material position of the food material in response to the cooking confirmation operation performed by the user.
And inquiring the rule updating function corresponding to the initial cooking rule so as to ensure the updating accuracy of the subsequent cooking rule.
Further, if it is detected that the user performs a cooking confirmation operation, a current food material position of the food material in the oven is acquired.
For example, if it is detected that the user performs a closing operation on an oven door of the oven and it is detected that food exists in a steaming and baking cavity of the oven, it is determined that a cooking confirmation operation performed by the user is detected; if a cooking confirmation instruction input by the user is received, it is determined that the cooking confirmation operation performed by the user is detected, for example, a control button is provided on the oven, and the user may input the cooking confirmation instruction by triggering the control button, or the user may send the cooking confirmation instruction to the oven through the user terminal.
After receiving a cooking confirmation operation executed by a user, the oven acquires the current food material position of the food material in the steaming and baking cavity, illustratively, the oven is correspondingly provided with an image acquisition device, the current food material position of the food material in the oven can be acquired through the image acquisition device, and the acquisition mode of the food material position is not limited.
In step S230, a position difference between the current food material position and the preset food material position is determined.
For example, the position of the food material with respect to the oven may include a distance between a surface of the food material and a working component of the oven, and the working component of the oven may be determined according to the cooking instruction, and if the cooking instruction indicates that the first heating device of the oven heats the food material, the working component of the oven is the first heating device; the cooking instruction indicates that the second heating device of the oven heats the food material, and the working assembly of the oven is the second heating device. And confirming the difference of the food material positions through the current food material position in the current food material positions and the preset food material position in the preset food material positions.
Step S240, updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, so as to execute a cooking operation based on the target cooking rule.
For example, the initial cooking recipe includes a plurality of recipe parameters, for example, the recipe parameters include, but are not limited to, a type of the work module, an operation parameter of the work module, and the like, for example, the type of the work module includes an upper heating device, a lower heating device, a side heating device, and the operation parameter of the work module includes an operation power, an operation time, and the like at each time point.
Optionally, when a difference between a rule parameter of the target cooking rule and a corresponding rule parameter in the initial cooking rule is greater than a modification threshold, corresponding modification confirmation information is generated according to the target cooking rule to inquire of a user whether to modify the target cooking rule. For example, if the total cooking time in the initial cooking rule is 10 minutes, the total cooking time in the target cooking rule is 15 minutes, and the modification threshold of the total cooking time is 3 minutes, since the difference between the total cooking time in the initial cooking rule and the total cooking time in the target cooking rule is 5 minutes, in order to ensure the cooking experience of the user, modification confirmation information corresponding to the total cooking time of the target cooking rule may be displayed to the user, and if the user performs the target cooking rule in response to the modification confirmation information feedback, the target cooking rule continues to be executed; if the user feeds back and executes the initial cooking rule according to the modification confirmation information, the initial cooking rule is continuously executed; and if the total cooking time length is modified to 12 minutes in the cooking rule modification information fed back by the user, obtaining the final cooking rule according to the modified total cooking time length.
And after the target cooking rule is obtained, performing cooking operation on the food in the oven according to the target cooking rule.
It can be understood that although the oven may preset a cooking rule for a cooking instruction of a user, since there is a difference in the positions of food materials cooked each time, the user's cooking instruction is executed only by depending on one cooking rule, and thus the cooking effect is not ideal due to an excessively large difference between the position of the food material of the current food material to be cooked and the position of the food material corresponding to the preset cooking rule, and if one cooking rule is set for the food material at each position of the food material, the data storage pressure may be increased.
Therefore, according to the embodiment of the application, the position difference between the current food material position of the food material and the preset food material position corresponding to the initial cooking rule is calculated, the rule updating function corresponding to the initial cooking rule is inquired, the initial cooking rule is adjusted according to the rule updating function and the position difference, the accuracy of the adjustment of the cooking rule is improved, the target cooking rule more fitting the current food material position is obtained, the cooking effect is improved, a plurality of cooking rules do not need to be set for the same cooking instruction, and the data storage pressure is reduced.
In some embodiments, confirming the initial cooking rule based on the cooking instruction comprises: confirming a recipe to be cooked based on the cooking instruction, wherein the recipe to be cooked comprises at least two cooking stages; acquiring a cooking mode corresponding to each cooking stage; and inquiring a cooking rule database based on the cooking mode to obtain an initial cooking rule corresponding to each cooking stage, wherein the cooking rule database stores the mapping relation between the cooking mode and the initial cooking rule.
The recipe to be cooked may be a recipe pre-stored in the oven or a server corresponding to the oven, or may be a recipe obtained by detecting a recipe input operation of the user, which is not limited in the present application.
For example, referring to fig. 4, fig. 4 is a schematic diagram illustrating an initial cooking rule acquisition according to an exemplary embodiment of the present application. As shown in fig. 4, a plurality of recipes are pre-stored in the server corresponding to the oven, and if a recipe acquisition instruction is detected, the corresponding recipe is displayed to the user to receive a recipe selection operation performed by the user on the recipes, so as to obtain a recipe to be cooked. The recipe obtaining instruction may be sent by the user terminal to the server, or sent by other terminals to the user, and if the server is further in communication connection with the food material storage device, if the food material storage device detects that the food material of the user is taken, the recipe obtaining instruction is sent to the server, which is not limited in the present application. The recipe selection interface may be sent to the user terminal, and the recipe selection interface may be displayed to the user through the user terminal, or the recipe may be sent to the oven, and the recipe selection interface may be displayed to the user through the oven.
The recipe to be cooked may comprise one or more cooking phases, different cooking phases may correspond to different cooking modes, and different cooking modes correspond to different initial cooking rules. If the recipe to be cooked comprises a first cooking stage and a second cooking stage, the first cooking stage adopts a high-temperature heating mode, the high-temperature heating mode corresponds to a high-temperature initial cooking rule, the second cooking stage adopts a low-temperature heating mode, and the low-temperature heating mode corresponds to a low-temperature initial cooking rule.
The server also stores a cooking rule database, the cooking rule database stores the mapping relation between the cooking stage and the initial cooking rule, and after the server obtains the menu to be cooked fed back by the user terminal, the server queries the cooking rule database according to the cooking stage included by the menu to be cooked to obtain the initial cooking rule corresponding to the menu to be cooked.
It can be understood that if the recipe is obtained by detecting the recipe input operation of the user, an initial cooking rule input interface may be displayed to the user to obtain an initial cooking rule corresponding to the recipe, and the initial cooking rule is added to the cooking rule database; the initial cooking rule may also be automatically generated according to a recipe input by a user, for example, the initial cooking rule of the recipe is generated according to a cooking rule already existing in a cooking rule database, for example, a reference cooking recipe in the cooking rule database is obtained according to the recipe input by the user, a food material matching the recipe input by the user and a candidate cooking recipe exists, and then an initial cooking rule corresponding to the recipe input by the user is generated according to the initial cooking rule corresponding to the reference cooking recipe, where the food material matching the recipe input by the user and the candidate cooking recipe exists in the same food material, or the food material similar to the candidate cooking recipe exists in the same kind of the recipe input by the user, such as a food material similar to the kind between potatoes and sweet potatoes, and pork and beef belong to a food material similar to the kind.
The initial cooking rule is obtained by inquiring the cooking rule database through the menu to be cooked, so that the user can conveniently select the cooking rule, and the cooking experience of the user is improved.
In some embodiments, after querying the cooking rule database based on the cooking mode to obtain the initial cooking rule corresponding to each cooking stage, the method further includes: generating food material position prompt information according to the initial cooking rule, wherein the food material position prompt information is used for prompting a user to specify a preset food material position of a food material in the cooking process; and displaying the food material position prompt information to the user.
The food position prompt information can be displayed to the user through the user terminal, and the food position prompt information can also be displayed to the user through the oven, so that the method and the device are not limited.
Optionally, the device information displayed by the food material position prompt information is confirmed according to a sender of the cooking instruction, and if the cooking instruction is sent through a control application installed on a user terminal and used for controlling an oven, the food material position prompt information is sent to the user terminal, so that the user terminal displays the food material position prompt information; if the cooking instruction is sent by controlling the oven through the user and the display device is arranged on the oven, the food position prompt message is directly displayed on the display device of the oven.
For example, please refer to fig. 5, fig. 5 is a schematic view of an interface of the food material position prompt information. As shown in fig. 5, the initial cooking rule is applied to an oven, the oven includes a plurality of oven shelves and a plurality of types of baking trays, different oven shelves correspond to different food material positions, different baking trays correspond to different food material environments, and the food material position prompt information includes, but is not limited to, a menu name, a menu picture, a recommended shelf for placing food materials, a recommended baking tray type for placing food materials, cooking duration, food material weight and other information corresponding to the initial cooking rule. It can be understood that fig. 5 is only an illustrative example, and the food material position prompting information may further include more or less information, which is not limited in the present application.
The prompt information of the food material position is displayed for the user to prompt the user to appoint the preset food material position of the food material in the cooking process of the to-be-cooked menu, so that the user can be prompted to place the food material into the recommended position, and the use experience of the user is improved.
In some embodiments, the cooking rule comprises a cooking temperature; updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, wherein the method comprises the following steps: acquiring an initial cooking temperature in an initial cooking rule; calculating the initial cooking temperature based on the position difference and a rule updating function to obtain a target cooking temperature; and replacing the initial cooking temperature in the initial cooking rule with the target cooking temperature to obtain the target cooking rule.
The oven can adopt multiple cooking mode when cooking, and the initial cooking rule includes one or more culinary art stage, and different cooking stages correspond different cooking modes, for the accuracy of guaranteeing the cooking rule update, set up different rule update functions to different cooking modes.
For example, the initial cooking rule includes a first cooking stage and a second cooking stage, a high-temperature heating mode is adopted in the first cooking stage, a low-temperature heating mode is adopted in the second cooking stage, the high-temperature heating mode corresponds to the first rule updating function, the low-temperature heating mode corresponds to the second rule updating function, the initial cooking temperature in the first cooking stage is calculated according to the first rule updating function to obtain a target cooking temperature corresponding to the first cooking stage, the initial cooking temperature in the second cooking stage is calculated according to the second rule updating function to obtain a target cooking temperature corresponding to the second cooking stage, and finally the target cooking rule is obtained by combining the target cooking temperatures in the first cooking stage and the second cooking stage.
The temperature difference of the oven at different food material positions in each cooking mode can be tested, the temperature difference is stored in the oven or a server corresponding to the oven, a rule updating function corresponding to each cooking mode is obtained according to the temperature difference, a reference position is confirmed from each position, and the initial cooking temperature in the initial cooking rule corresponding to each cooking instruction is the cooking temperature corresponding to the food material position at the reference position. And then, confirming a target temperature difference from the temperature differences tested in advance according to the food material position difference, and further calculating the initial cooking temperature according to the target temperature difference to obtain the target cooking temperature. For example, the layer shelf of oven totally 5 layers to 3 layers are as the reference position, when the culinary art instruction to needs to adopt first culinary art mode carries out the culinary art operation, and the initial culinary art temperature that this culinary art instruction was appointed is T degree centigrade, obtains 3 layers of temperature through testing under first culinary art mode to be T3 degree centigrade, and 2 layers of temperature is T2 degree centigrade, and 1 layer of temperature is T1 degree centigrade, and 4 layers of temperature is T4 degree centigrade, and 5 layers of temperature are T5 degree centigrade. The temperature difference in the first cooking mode may be stored as: the temperature difference Ts3 of the 3 layers is 0, the temperature difference Ts2 of the 2 layers is T3-T2, the temperature difference Ts1 of the 1 layer is T3-T1, the temperature difference Ts4 of the 4 layers is T3-T4, and the temperature difference Ts5 of the 5 layers is T3-T5.
Then, during actual cooking, if the preset food material position corresponding to the initial cooking rule is consistent with the identified current food material position, executing cooking operation according to the initial cooking rule, otherwise, adjusting the initial cooking rule, wherein the initial cooking rule is adjusted according to the temperature difference obtained in the testing stage. If the initial cooking rule is a first cooking mode, the initial cooking temperature is T, the recommended shelf is x, the identified shelf is y, and the temperature difference of the first cooking mode is found, the adjusted target cooking temperature is T + (Tsy-Tsx), wherein the T + (Tsy-Tsx) is a rule updating function corresponding to the first cooking mode, the initial cooking temperature in the initial cooking rule is replaced by the target cooking temperature to obtain the target cooking rule, and the cooking operation is executed according to the adjusted target cooking rule.
The position difference of the food materials is identified, so that the situation that the food materials are not placed at the optimal position by a user is avoided, and the final cooked food materials can achieve the cooking effect similar to the optimal position by adjusting the cooking temperature.
In some embodiments, the cooking rule includes a cooking time period; updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, wherein the updating comprises the following steps: acquiring initial cooking time corresponding to the initial cooking rule; calculating the initial cooking time length based on the position difference and a rule updating function to obtain a target cooking time length; and replacing the initial cooking time length in the initial cooking rule with the target cooking time length to obtain the target cooking rule.
And calculating the initial cooking time length based on the position difference to obtain a target cooking time length, and then replacing the initial cooking time length in the initial cooking rule with the target cooking time length to obtain a target cooking rule.
The method can test the time length difference required by the oven to achieve the expected cooking effect when the oven cooks the food materials at different food material positions in each cooking mode, and stores the time length difference into the oven or a server corresponding to the oven, so as to obtain rule updating functions corresponding to each cooking mode according to the time length difference, and confirm a reference position from each position, wherein the initial cooking temperature in the initial cooking rule corresponding to each cooking instruction is the cooking time length corresponding to the food material position at the reference position. And then, confirming a target duration difference from the pre-tested duration differences according to the food material position differences, and further calculating the initial cooking duration according to the target duration difference to obtain the target cooking duration.
For example, the number of the shelves of the oven is 5, 3 levels are taken as reference positions, when a cooking instruction in the first cooking mode needs to be adopted to perform cooking operation, the initial cooking time specified by the cooking instruction is D minutes, the cooking time of 3 levels obtained through testing in the first cooking mode is D3 minutes, the cooking time of 2 levels is D2 minutes, the cooking time of 1 level is D1 minute, the cooking time of 4 levels is D4 minutes, and the cooking time of 5 levels is D5 minutes. The difference in the duration of the first cooking mode may be stored as: the 3-layer length difference Ds3 is 0, the 2-layer length difference Ds2 is D3-D2, the 1-layer length difference Ds1 is D3-D1, the 4-layer temperature Ds4 is D3-D4, and the 5-layer temperature Ds5 is D3-D5.
Then, during actual cooking, if the preset food material position corresponding to the initial cooking rule is consistent with the identified current food material position, executing cooking operation according to the initial cooking rule, otherwise, adjusting the initial cooking rule, wherein the initial cooking rule is adjusted according to the time length difference obtained in the testing stage. If the initial cooking rule is a first cooking mode, the initial cooking time length is D, the recommended shelf is x, the identified shelf is y, and the time length difference of the first cooking mode is found, the adjusted target cooking time length is D + (Dsy-Dsx), wherein D + (Dsy-Dsx) is a rule updating function corresponding to the first cooking mode, the initial cooking time length in the initial cooking rule is replaced by the target cooking time length to obtain a target cooking rule, and the cooking operation is executed according to the adjusted target cooking rule.
The food materials are identified through the position difference of the food materials, so that the situation that the food materials are not placed at the optimal position by a user is avoided, and the final cooked food materials can achieve the cooking effect similar to the optimal position by adjusting the cooking time.
In some embodiments, the cooking rule includes cooking time and cooking temperature, if the initial cooking time and the initial cooking temperature in the initial cooking rule need to be modified simultaneously, and the number of the calculated target cooking times is multiple, each target cooking time corresponds to a different target cooking temperature, a cooking time weight corresponding to the cooking time and a cooking temperature weight corresponding to the cooking temperature are obtained, the target cooking time and the target cooking temperature corresponding to the target cooking time are weighted and calculated according to the cooking time weights and the cooking temperature weights, a modification recommendation index is obtained, modification recommendation indexes corresponding to multiple pairs of the target cooking time and the target cooking temperature are sorted, the target cooking time and the target cooking temperature with the highest modification recommendation index are obtained, and the target cooking rule is obtained according to the target cooking time and the target cooking temperature with the highest modification recommendation index.
The cooking time length weight and the cooking temperature weight can be preset values or values dynamically calculated according to historical use records of the oven by the user, and if the average cooking time length of each cooking of the oven is in a first time length interval obtained by analyzing the historical use records of the oven by the user, a modification recommendation index is calculated according to the cooking time length weight corresponding to the first time length interval; and if the cooking time duration is within the second time duration interval, calculating a modification recommendation index according to the cooking time duration weight corresponding to the second time duration interval, which is not limited by the application.
In some embodiments, performing a cooking operation on a food material in an oven based on a target cooking rule comprises: displaying rule update prompting information to a user based on the target cooking rule; if the fact that the user executes rule updating confirmation operation aiming at the display rule updating prompt information is detected, executing cooking operation on food materials in the oven based on the target cooking rule; and if the fact that the user executes rule updating cancellation operation according to the display rule updating prompt information is detected, displaying a food material position modification prompt to the user based on the position difference so as to prompt the user to modify the current food material position of the food material in the oven into a preset food material position.
The rule update prompting information may include, but is not limited to, parameters of the target cooking rule modified with respect to the initial cooking rule, a current food material position of the food material, a preset food material position of the food material, and the like, which are not limited in the present application.
Before executing the target cooking rule, displaying rule updating prompt information to a user to inquire whether the user executes the target cooking rule, and if the user feeds back and confirms that the target cooking rule is executed, directly executing the target cooking rule; if the user does not execute the target cooking rule in the feedback, the initial cooking rule can be executed, or the user is prompted to modify the food material position of the food material, and if the current food material position is the 5 th layer of the shelf and the preset food material position is the 2 nd layer of the shelf, the user is prompted to change the food material position to the 2 nd layer.
If the control operation of the user is not received after the rule updating prompt information is displayed for the preset time, judging that the rule updating confirmation operation is executed by the user aiming at the displayed rule updating prompt information; or the user may trigger a designated control button for the rule update prompting information, and then determine that the user does not execute the rule update confirmation operation for the displayed rule update prompting information, which is not limited in the present application.
In some embodiments, the initial cooking rule is a corresponding cooking rule when the food material is located at a preset food material position and in a preset food material environment, and the rule update function includes a position update function and an environment update function; further comprising: responding to a cooking confirmation operation executed by a user, and acquiring a current food material environment of a food material; confirming the environmental difference of the current food material environment relative to the preset food material environment; updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, wherein the method comprises the following steps: and updating the initial cooking rule based on the position difference and the position updating function, and updating the initial cooking rule based on the environment difference and the environment updating function to obtain an updated target cooking rule.
The food material environment may be temperature information, humidity information, and material information in contact with the food material within a preset range of the food material, for example, the food material environment may be a temperature in a steaming and baking cavity, a humidity in the steaming and baking cavity, a baking tray type for holding the food material, and the like. And determining the food material environment difference through the current food material environment in the current food material position and the preset food material environment in the preset food material position.
The initial cooking rule is a preset food material position and a cooking rule corresponding to a preset food material environment, if it is detected that a user executes cooking confirmation operation, the current food material position and the current food material environment of food materials in the oven are obtained, the environment difference of the current food material environment relative to the preset food material environment and the position difference of the current food material position relative to the preset food material position are confirmed, the initial cooking rule is updated by integrating a position updating function corresponding to the position difference and an environment updating function corresponding to the environment difference, and a target cooking rule more fitting the current cooking condition is obtained.
In some embodiments, the initial cooking rule is a corresponding cooking rule when the food material is located at a preset food material position and a preset food material attribute, and the rule update function includes a position update function and an attribute update function; further comprising: responding to a cooking confirmation operation executed by a user, and acquiring the current food material attribute of the food material; confirming the attribute difference of the current food material attribute relative to the preset food material attribute; updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, wherein the updating comprises the following steps: and updating the initial cooking rule based on the position difference and the position updating function, and updating the initial cooking rule based on the environment difference and the attribute updating function to obtain an updated target cooking rule.
The food material attribute of the food material includes, but is not limited to, posture information of the food material, category information of the food material, temperature information of the food material, moisture information of the food material, thickness information of the food material, volume information of the food material, weight information of the food material, and the like. The posture information of the food materials refers to the arrangement mode of the food materials, such as the arrangement condition of a single food material and the distance between a plurality of food materials. And determining the food material attribute difference through the current food material attribute in the current food material position and the preset food material attribute in the preset food material position.
The initial cooking rule is a preset food material position and a cooking rule corresponding to a preset food material attribute, if it is detected that a user executes a cooking confirmation operation, a current food material position and a current food material attribute of a food material in the oven are obtained, an attribute difference of the current food material attribute relative to the preset food material attribute and a position difference of the current food material position relative to the preset food material position are confirmed, the initial cooking rule is updated by a position updating function corresponding to the comprehensive position difference and an attribute updating function corresponding to the environment difference, and a target cooking rule more fitting the current cooking condition is obtained.
Optionally, the information that needs to be differentially determined may be determined according to the category of the food material. For example, if the category of the food material is meat, determining that the information requiring difference determination includes a difference between position information of the current food material and preset position information, a difference between thickness information of the current food material and preset thickness information, a difference between temperature information of the current food material and preset temperature information, and a difference between a current grill pan type for holding the food material and a preset grill pan type for holding the food material; if the type of the food material is vegetables, the information needing to be subjected to difference confirmation is confirmed to comprise the difference between the position information of the current food material and the preset position information, and the difference between the moisture information of the current food material and the preset moisture information.
Optionally, the information that the difference needs to be confirmed can be confirmed according to the cooking instruction of the food material. For example, if the cooking instruction is used for indicating that the food material is heated in the first temperature interval, it is determined that the information requiring difference determination includes a difference between the position information of the current food material and the preset position information, and a difference between the weight information of the current food material and the preset weight information; if the cooking instruction is used for indicating that the food materials are heated in the second temperature interval, confirming that the information needing position difference confirmation comprises the difference between the position information of the current food material and the preset position information and the difference between the temperature information of the current food material and the preset temperature information.
And updating the initial cooking rule through rule updating functions respectively corresponding to the confirmed difference information so as to improve the accuracy and flexibility of updating the cooking rule.
Optionally, the rule parameters that need to be updated in the initial cooking rule may be determined according to the difference information, and if the difference information includes a position difference of the current food material position relative to the preset food material position, the rule parameters that need to be updated in the initial cooking rule include the working power of the working assembly at each time point; if the difference information includes the thickness difference of the current food material position relative to the preset food material position, the rule parameters needing to be updated in the initial cooking rule include the type of the working assembly. And determining rule parameters needing to be updated in the initial cooking rule through the difference information so as to ensure the updating accuracy of the cooking rule.
Optionally, the confirmed difference information includes a plurality of difference parameters, such as a food material position difference, a food material thickness difference, a food material weight difference, and the like, and the difference information may be further filtered to obtain filtered target difference information, so as to update the initial cooking rule according to rule update functions respectively corresponding to the filtered target difference information, and obtain an updated target cooking rule. If a difference threshold is set for each difference information, the initial cooking rule is updated based on the target difference information with the difference information larger than the difference threshold as the target difference information to reduce the calculation amount of the cooking rule update.
A specific application scenario of the embodiment of the present application is described in detail below:
taking the cooking rule updated by the oven including a plurality of shelves as the cooking temperature as an example, as shown in fig. 6, the specific steps may include:
step S610, the oven receives a cooking instruction sent by a user, confirms a menu to be executed according to the cooking instruction, and obtains an initial cooking rule according to the menu, wherein the initial cooking rule comprises a plurality of cooking stages, and each cooking stage corresponds to one cooking mode;
step S620, determining whether the oven needs to preheat the steaming cavity according to the initial cooking rule, if not, performing step S640, and if so, performing step S630. The cooking effect of food materials is improved by heating the steaming and baking cavity to a preset temperature in advance;
step S630, heating the temperature of the steaming and baking cavity to a preset temperature;
step 640, receiving a cooking confirmation operation executed by a user, and identifying a current shelf of food materials in the oven to obtain a current food material position of the food materials;
step S650, acquiring a recommended shelf of food materials according to an initial cooking rule, obtaining an initial food material position of the food materials, judging whether the current food material position is consistent with the initial food material position, if not, executing step S660, and if so, executing step S690;
step S660, acquiring a cooking mode corresponding to the current cooking stage in the initial cooking rule according to the current food position and the initial food position, and confirming a temperature updating function corresponding to the current cooking stage according to the cooking mode;
step S670, calculating the initial cooking temperature according to a temperature updating function to obtain a target cooking temperature, and adjusting the initial cooking temperature to the target cooking temperature in the current cooking stage by the oven to execute the cooking operation;
step S680, determining whether there is an unexecuted cooking stage, if yes, returning to step S660, otherwise, completing the cooking.
Step S690, cooking the food material in the oven according to the initial cooking rule until the cooking is completed.
According to the cooking rule adjusting method, the initial cooking rule corresponding to the food material at the preset food material position is inquired through the cooking instruction input by the user, the rule updating function corresponding to the initial cooking rule is inquired, the cooking confirmation operation executed by the user is responded, the current food material position of the food material in the oven is obtained, the position difference of the current food material position relative to the preset food material position is confirmed, then the initial cooking rule is adjusted according to the rule updating function and the position difference, the target cooking rule more fitting the current food material position is obtained, the cooking effect is improved, a plurality of cooking rules do not need to be set for the same cooking instruction, and the data storage pressure is reduced.
Another exemplary embodiment of the present application also provides a computer-readable storage medium having stored thereon computer-readable instructions, which, when executed by a processor of a computer, cause the computer to perform the method as described above.
It should be noted that the computer readable media shown in the embodiments of the present application may be computer readable signal media or computer readable storage media or any combination of the two. The computer readable storage medium may be, for example, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any combination of the foregoing. More specific examples of the computer readable storage medium may include, but are not limited to: an electrical connection having one or more wires, a portable computer diskette, a hard disk, a Random Access Memory (RAM), a Read-Only Memory (ROM), an Erasable Programmable Read-Only Memory (EPROM), a flash Memory, an optical fiber, a portable Compact Disc Read-Only Memory (CD-ROM), an optical storage device, a magnetic storage device, or any suitable combination of the foregoing. In the context of this application, a computer readable storage medium may be any tangible medium that can contain, or store a program for use by or in connection with an instruction execution system, apparatus, or device.
It should also be noted that the flowchart and block diagrams in the figures of the present application illustrate the architecture, functionality, and operation of possible implementations of systems, methods and computer program products according to various embodiments of the present application. Each block in the flowchart or block diagrams may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). It should also be noted that, in some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. It will also be noted that each block of the block diagrams or flowchart illustration, and combinations of blocks in the block diagrams or flowchart illustration, can be implemented by special purpose hardware-based systems which perform the specified functions or acts, or combinations of special purpose hardware and computer instructions.
The units described in the embodiments of the present application may be implemented by software, or may be implemented by hardware, and the described units may also be disposed in a processor. Wherein the names of the elements do not in some way constitute a limitation on the elements themselves.
The above description is only a preferred exemplary embodiment of the present application, and is not intended to limit the embodiments of the present application, and those skilled in the art can easily make various changes and modifications according to the main concept and spirit of the present application, so that the protection scope of the present application shall be subject to the protection scope of the claims.
Claims (10)
1. A cooking rule adjustment method, comprising:
confirming an initial cooking rule based on a cooking instruction input by a user, wherein the initial cooking rule is a corresponding cooking rule of a food material positioned at a preset food material position;
inquiring a rule updating function corresponding to the initial cooking rule, and responding to a cooking confirmation operation executed by a user to obtain the current food material position of the food material;
confirming the position difference of the current food material position relative to the preset food material position;
and updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, and executing cooking operation based on the target cooking rule.
2. The cooking rule adjusting method of claim 1, wherein the cooking rule includes a cooking temperature; the updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, including:
acquiring an initial cooking temperature in the initial cooking rule;
calculating the initial cooking temperature based on the position difference and the rule updating function to obtain a target cooking temperature;
and replacing the initial cooking temperature in the initial cooking rule with the target cooking temperature to obtain the target cooking rule.
3. The cooking rule adjusting method of claim 1, wherein the cooking rule includes a cooking time period; the updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, including:
acquiring initial cooking time corresponding to the initial cooking rule;
calculating the initial cooking time length based on the position difference and the rule updating function to obtain a target cooking time length;
and replacing the initial cooking time length in the initial cooking rule with a target cooking time length to obtain a target cooking rule.
4. The cooking rule adjustment method according to any one of claims 1 to 3, wherein the initial cooking rule is a corresponding cooking rule when the food material is located at a preset food material position and in a preset food material environment, and the rule update function comprises a position update function and an environment update function; further comprising:
responding to a cooking confirmation operation executed by a user, and acquiring a current food material environment of a food material;
determining the environmental difference of the current food material environment relative to the preset food material environment;
the updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, including:
updating the initial cooking rule based on the position difference and the position updating function, and updating the initial cooking rule based on the environment difference and the environment updating function to obtain an updated target cooking rule.
5. The cooking rule adjustment method according to any one of claims 1 to 3, wherein the initial cooking rule is a corresponding cooking rule when the food material is located at a preset food material position and preset food material attribute, and the rule update function comprises a position update function and an attribute update function; further comprising:
responding to a cooking confirmation operation executed by a user, and acquiring the current food material attribute of the food material;
confirming the attribute difference of the current food material attribute relative to the preset food material attribute;
the updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, including:
updating the initial cooking rule based on the position difference and the position updating function, and updating the initial cooking rule based on the environment difference and the attribute updating function to obtain an updated target cooking rule.
6. The cooking rule adjustment method of claim 1, wherein confirming the initial cooking rule based on the cooking instruction input by the user comprises:
confirming a recipe to be cooked based on the cooking instruction, the recipe to be cooked comprising at least two cooking stages;
acquiring a cooking mode corresponding to each cooking stage;
and inquiring a cooking rule database based on the cooking mode to obtain an initial cooking rule corresponding to each cooking stage, wherein the cooking rule database stores the mapping relation between the cooking mode and the initial cooking rule.
7. The cooking rule adjusting method according to claim 6, after the querying the cooking rule database based on the cooking mode to obtain the initial cooking rule corresponding to each cooking stage, further comprising:
generating food material position prompt information according to the initial cooking rule, wherein the food material position prompt information is used for prompting a user of a preset food material position of the food material in the cooking process;
and displaying the food material position prompt information to the user.
8. The method of claim 1, wherein performing a cooking operation based on the target cooking rule comprises:
displaying rule update prompting information to a user based on the target cooking rule;
if the fact that the user executes rule updating confirmation operation aiming at the display rule updating prompt information is detected, the cooking operation is executed based on the target cooking rule;
and if the fact that the user executes rule updating cancellation operation aiming at the display rule updating prompt information is detected, displaying a food material position modification prompt to the user based on the position difference so as to prompt the user to modify the current food material position of the food material to a preset food material position.
9. An oven, comprising:
the inner container is provided with an open steaming and baking cavity;
the heating device is arranged on the inner container and used for heating food materials;
food material position detection means for detecting a food material position;
a controller configured to:
confirming an initial cooking rule according to a cooking instruction input by a user, wherein the initial cooking rule is a corresponding cooking rule of a food material positioned at a preset food material position;
inquiring a rule updating function corresponding to the initial cooking rule, and responding to a cooking confirmation operation executed by a user to acquire the current food material position of the food material detected by the food material position detection device aiming at the steaming and baking cavity;
confirming the position difference of the current food material position relative to the preset food material position;
and updating the initial cooking rule based on the position difference and the rule updating function to obtain an updated target cooking rule, so that the heating device executes the cooking operation according to the target cooking rule.
10. The oven of claim 9, further comprising: the layer frames are arranged on the left side and the right side in the inner container and are provided with a plurality of layers of baking tray placing positions at different heights; the controller is configured to acquire the current food material position of the food material detected by the food material position detection device for the steaming and roasting cavity, and specifically execute the following steps:
acquiring a shelf corresponding to the food material detected by the food material position detection device;
and obtaining the current food material position of the food material according to the shelves corresponding to the food material.
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