CN115670219A - Cooking method for a cooking appliance and cooking appliance - Google Patents

Abstract

The invention discloses a cooking method for a cooking appliance and the cooking appliance. The cooking utensil comprises a pot body, a heating device and a temperature measuring device which are arranged at the bottom of the pot body, and a heating control device used for controlling the heating device to work. The cooking method according to the present invention comprises: detecting the bottom temperature of the pot body after the cooking appliance is started and enters a preset cooking stage; when the bottom temperature reaches the highest protection temperature T0 corresponding to the current cooking stage, controlling the heating device not to work; and if the bottom temperature is equal to or greater than the alarm temperature Ta, determining that the control of the heating device of the cooking appliance is failed, wherein Ta = T0+ Tc, and Tc is a preset temperature-rising threshold value. According to the cooking method, the control failure of the heating device can be found in time, so that the loss can be reduced.

Description

Cooking method for a cooking appliance and cooking appliance

Technical Field

The present invention relates generally to the field of cooking appliances, and more particularly, to a cooking method of a cooking appliance for determining whether a heating device is out of control.

Background

The failure of the control of the heating device of the cooking appliance means that the heating device of the cooking appliance does not work according to the instruction of the control device, for example, when the control device controls the heating device not to work, the heating device continues to heat. This phenomenon can cause undesirable heat generation in the cooking appliance, causing various problems.

When a control failure occurs during operation of the heating circuit, the cooking appliance generally employs a fuse link to implement heating circuit control failure protection. The user cannot be quickly reminded of the abnormality, so that the user can timely adopt effective manual intervention to reduce loss, for example, food waste caused by black and burnt food in the pot, and meanwhile, the fusing of the fuse link cannot be avoided as much as possible.

Therefore, a cooking control method is needed to at least partially solve the above problems.

Disclosure of Invention

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

In order to at least partially solve the problems in the background art, a first aspect of the present invention provides a cooking method for a cooking appliance, the cooking appliance including a pot body, a heating device and a temperature measuring device provided at a bottom of the pot body, and a heating control device for controlling the operation of the heating device, the cooking method including the steps of:

detecting the bottom temperature of the pot body after the cooking appliance is started and enters a preset cooking stage;

when the bottom temperature reaches the highest protection temperature T0 corresponding to the current cooking stage, controlling the heating device not to work;

and then if the bottom temperature is equal to or greater than an alarm temperature Ta, determining that the control of the heating device of the cooking appliance is invalid, wherein Ta = T0+ Tc, and Tc is a preset temperature rise threshold.

According to the cooking method, the failure of the control of the heating device can be found in time at each stage of the cooking program, so that appropriate measures can be taken.

Optionally, the cooking stage has a lower limit temperature and an upper limit temperature, the heating device is controlled to operate when the bottom temperature is lower than the lower limit temperature, the heating device is controlled to not operate when the bottom temperature is higher than the upper limit temperature, and the maximum protection temperature T0 is the upper limit temperature.

According to the cooking method, the food is heated by adopting an intermittent heating method in each cooking stage, when the maximum protection temperature T0 and the proper upper limit temperature are combined into a whole, whether the heating device control fails or not can be detected in the heating gap, the heating work and the fault detection work are combined, the cooking process can be ensured not to be influenced, and the working efficiency of a cooking appliance is improved.

Optionally, the cooking phase is one or more of a water uptake phase, a maintenance boiling phase and a simmering phase.

According to the cooking method, the maximum protection temperature T0 and the proper upper limit temperature can be combined into one in a plurality of cooking stages, and the working efficiency of the cooking appliance is further improved.

Optionally, the cooking stage has an anti-dry heating temperature, the heating device is controlled not to operate when the bottom temperature is higher than the anti-dry heating temperature, and the maximum protection temperature T0 is the anti-dry heating temperature.

Further, the cooking stage is a rapid warming stage.

According to the cooking method, the dry burning prevention temperature is set in the rapid heating stage so that the cooking utensil is safer, and the dry burning prevention temperature and the maximum protection temperature T0 in the rapid heating stage are combined into a whole, so that the working efficiency of the cooking utensil is further improved.

Optionally, the cooking method comprises a plurality of cooking phases, and the preset values of the maximum protection temperature T0 are different in different cooking phases.

According to the cooking method, the highest protection temperature is set according to different cooking stages, and the control failure of the heating device can be found more effectively in time.

Optionally, the plurality of cooking phases comprises a water absorption phase in which the preset value range of the maximum protection temperature T0 is [65,75] ° c; and/or

The plurality of cooking phases includes a rapid warm-up phase in which the preset value of the maximum protection temperature T0 ranges from [110,120] ° C.

Optionally, before the cooking appliance is started, a step of selecting a cooking mode is further included, wherein the cooking mode comprises a rice cooking mode;

the plurality of cooking phases comprises a maintenance boiling phase in which the preset value range of the maximum protection temperature T0 is [125,135] DEG C and/or

The plurality of cooking phases includes a rice stewing phase, and the preset value range of the maximum protection temperature T0 is [125,135] DEG C in the rice stewing phase in the rice cooking mode.

Optionally, before the cooking appliance is started, the step of selecting a cooking mode is further included, wherein the cooking mode comprises a soup making or porridge cooking mode;

the plurality of cooking phases includes a maintenance boiling phase;

in the soup-or porridge-cooking mode, the preset value of the maximum protection temperature T0 ranges from [110,120] deg.c during the maintenance boiling phase.

Optionally, the plurality of cooking stages includes a keep warm stage in which,

when the bottom temperature does not fall below a first preset temperature, the preset value of the maximum protection temperature T0 is the initial bottom temperature when the cooking utensil enters the heat preservation stage;

the preset value range for the maximum protection temperature T0 is [75,85] ° C after the bottoms temperature has fallen below the first preset temperature.

Optionally, the first preset temperature is [75,85] ° c.

According to the cooking method, the highest protection temperature is determined according to the cooking functions of different cooking stages and the typical heating temperature of each cooking stage, the setting is reasonable, and the control failure of the heating device can be found more effectively and timely.

Optionally, the preset value of the maximum protection temperature T0 is less than or equal to 135 ℃, and/or

The preset temperature-rise threshold Tc satisfies: tc is more than or equal to 6 ℃ and less than or equal to 10 ℃.

According to the cooking method, the food can be effectively prevented from being heated to be scorched.

According to the cooking method, the preset temperature rise threshold value is reasonably set so as to timely and effectively find out the control failure of the heating device.

A second aspect of the present invention provides a cooking appliance, comprising:

a pot body for containing food to be cooked;

the cover body is used for covering the pot body, and when the cover body covers the pot body, a cooking space is formed between the cover body and the pot body;

the heating device is arranged at the bottom of the pot body and is used for heating the pot body;

the temperature measuring device is arranged at the bottom of the pot body and used for detecting the bottom temperature of the pot body;

the alarm device is arranged on the pot body or the cover body and is used for sending an alarm signal; and

the control device is electrically connected with the heating device, the temperature measuring device and the alarm device and used for controlling the heating device to work or not work, the control device is configured to receive the bottom temperature detected by the temperature measuring device, the control device judges whether the heating device of the cooking appliance is in control failure or not according to the cooking method, and when the control device judges that the heating device of the cooking appliance is in control failure, the control device controls the alarm device to send out an alarm signal.

According to the cooking appliance disclosed by the invention, the control failure of the heating device can be found in time and an alarm is given out at each stage of a cooking program, so that a user can be reminded of taking corresponding measures in time to reduce loss.

Optionally, the control device is further electrically connected to a main power switch of the cooking appliance, and when the bottom temperature is higher than the maximum protection temperature T0 by a value greater than or equal to a second preset temperature, the control device switches off the main power switch.

Optionally, the second predetermined temperature is [25,35] ° c.

According to the cooking appliance disclosed by the invention, when the control failure of the heating device occurs, the automatic power-off measure can be adopted under the condition that a user does not intervene in time so as to realize safety protection.

Optionally, the cooking appliance is an induction cooker, an electric cooker or an electric pressure cooker.

The cooking method according to the present invention can be widely applied to various cooking appliances.

Drawings

The following drawings of the invention are included to provide a further understanding of the invention. The drawings illustrate specific embodiments of the invention and together with the description serve to explain the principles of the invention.

In the drawings:

fig. 1 is a perspective view of a cooking appliance according to a preferred embodiment of the present invention;

FIG. 2 is an operational flow diagram of a cooking method according to a preferred embodiment of the present invention;

FIG. 3 is a work flow diagram of a cooking method during an incubation period in accordance with a preferred embodiment of the present invention; and

fig. 4 is a flowchart of a cooking method combining gap heating control with thermal device control fail-safe control according to a preferred embodiment of the present invention.

Description of the reference numerals:

10: pot body

11: inner pot

20: cover body

21: detachable cover

22: upper cover

30: alarm device

100: cooking utensil

Detailed Description

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

In the following description, a detailed process will be described in order to provide a thorough understanding of embodiments of the present invention. It is apparent that the implementation of the embodiments of the invention is not limited to the specific details familiar to those skilled in the art.

A first aspect of the present invention provides a cooking method of a cooking appliance 100 for determining whether a heating device of the cooking appliance 100 is out of control. It is understood that the cooking method of the cooking appliance 100 according to the present invention can be used in various cooking appliances 100, such as an induction cooker, an electric pressure cooker, etc.

As shown in fig. 1, in one embodiment, the cooking appliance 100 may include a pot body 10 and a cover 20. Generally, the pot body 10 includes an inner pot 11, the pot body 10 may have a cylindrical (or other) receiving portion, and the inner pot 11 may be freely put into or taken out of the receiving portion to facilitate cleaning of the inner pot 11. The inner pot 11 is made of a metal material and is constructed as a body of revolution having an opening and an inner cavity formed by the pot wall. The capacity of the inner pot 11 is usually below 6L, for example, the capacity of the inner pot 11 can be 2L or 4L.

The cover body 20 may include a detachable cover 21 and an upper cover 22, and the detachable cover 21 is detachably coupled to the upper cover 22. Cover 20 may be pivotally connected to pan body 10 by a pivot shaft for covering pan body 10. When the cover 20 covers the pot body 10, a cooking space is formed between the detachable cover 21 and the inner pot 11.

The cooking appliance 100 further includes a control device (not shown) for implementing cooking control of the cooking appliance 100. The Control device may be, for example, a Micro Control Unit (MCU).

In addition, the cooking appliance 100 may further have a heating device (not shown) and a temperature measuring device (not shown). A heating device (such as a heating plate, an electromagnetic heating component, etc.) is usually disposed at the bottom of the pot body 10, and the heating device is electrically connected with the control device and is used for heating the inner pot 11 under the control of the control device, so as to realize a cooking function. A temperature measuring device (e.g., a temperature sensor) is also typically disposed at the bottom of pan body 10 for sensing the bottom temperature of pan body 10 (or inner pan 11). The temperature measuring device is connected to the control device of the cooking appliance 100 to feed back the sensed bottom temperature to the control device, so that the control device can achieve more precise control of, for example, the heating device, etc., based on the temperature information.

It should be noted that although a partial structure of the cooking appliance is schematically described at this time, these lists are merely exemplary and cannot be regarded as a structural limitation of the cooking appliance of the embodiment of the present invention.

As described in the background art, the control failure of the heating device of the cooking appliance is characterized in that when the control device is set to be not heated, that is, the control device intends to control the heating device not to work or control the heating device to be in a non-heating state, but the control device is powered on and heated all the time during the non-heating period due to various factors such as damage of a control switch or a control circuit, the control software cannot effectively cut off the power supply of the heating device to cause unintended heating, so that the heating device does not stop working, and the temperature (for example, the bottom temperature) in the inner pot still continuously rises. At the moment, the alarm should be given in time, namely, the user is informed of the failure of the heating device control through an effective means, so that the user can take treatment measures in time (for example, the power supply is cut off, the cooking utensil is sent to a maintenance site for maintenance, and the like) to avoid greater loss.

Based on this, the general idea of the method for determining whether the heating device of the cooking appliance 100 is disabled is as follows: during the execution of the cooking program (namely after the cooking function is started), a highest protection temperature T0 is set, and when the bottom temperature reaches T0, the MCU cuts off the power supply of the heating device and controls the heating device not to work; then the temperature measuring device measures the temperature of the bottom of the inner pot 11 or other relevant places of the cooking utensil 100; normally, because the heating device stops heating, the temperature sensed by the temperature measuring device should not continuously rise, for example, the temperature drops below T0 or is maintained near T0; if the temperature is detected to continue rising and is higher than T0 to a certain extent, for example, higher than T0 by more than 6 ℃ (preferably 10 ℃), then the heating device is not stopped heating, the MCU cannot control the heating device to be out of operation, and therefore the heating device can be determined to be in failure control.

Generally, the cooking appliance 100 has a plurality of cooking modes, and the different cooking modes correspond to different cooking tasks, such as a rice cooking mode, a porridge cooking mode, a soup cooking mode, and the like. The user needs to select the cooking mode before starting heating of the cooking appliance 100. The same cooking mode often includes multiple cooking stages during its execution.

Specifically, the cooking mode generally includes a water absorption phase, a rapid heating phase, a boiling maintenance phase, a rice stewing phase, and a warming phase. These different cooking stages are arranged in accordance with the specific cooking function and stage effect sequence during the cooking process, and each cooking stage has an appropriate cooking temperature to achieve the desired cooking effect for that stage.

The function of the water absorption stage is to ensure that the food fully absorbs water before being heated at high temperature, thereby ensuring that the cooking effect of the food is more uniform and the taste is better. Typically, the soaking stage has a target heating temperature of 65-75 deg.C, which may be 75 deg.C, for example, depending on the type of rice, heating device or inner pot material, and the target heating temperature may vary from cooking to cooking.

The function of the rapid heating stage is to rapidly heat the inner pot 11 to bring the water to boiling temperature. The rapid warming stage has a dry-fire prevention heating temperature, which is typically 100-110 deg.C, and may be 110 deg.C, for example, i.e., the heating device is controlled to stop heating when the bottom temperature is detected to exceed 110 deg.C. The dry-heating preventing heating temperature for fast heating of different cooking utensils may be different under the influence of other factors such as the material of the heating device or the inner pot. In conjunction with this temperature control method, the maximum protection temperature T0 corresponding to the cooking stage may be set based on the dry-burning prevention temperature of the cooking stage. Preferably, the maximum protection temperature T0 corresponding to the cooking stage may be set equal to the dry-heating prevention temperature of the cooking stage, i.e., in a specific cooking stage, when the bottom temperature of the cooking space reaches T0, the control means controls the heating means to stop working, and if the bottom temperature then continues to rise by the preset temperature rise threshold Tc and reaches the alarm temperature Ta (Ta = T0+ Tc), it may be determined that the heating means control is disabled. Because the maximum protection temperature T0 is equal to the dry-heating prevention temperature, the temperature of the inner pot 11 can reach the temperature required by the stage, and the cooking effect cannot be influenced. The alarm temperature Ta also varies from cooking stage to cooking stage. Preferably, the value range of the preset temperature-rising threshold value Tc is 6-10 ℃, namely the value of the alarm temperature Ta and the maximum protection temperature T0 meets 6 ℃ < = Ta-T0< =10 ℃.

The function of the maintenance boiling stage is to maintain the water in the inner pot 11 at boiling so that the food material (e.g. rice) can be cooked. The sustaining boiling stage has a target heating temperature, which is typically 110-120 deg.C, and may be 120 deg.C, for example, depending on the type of rice, heating device or material of the inner pot, and the target heating temperature may be different for different cooking stages.

The simmering phase is a later stage in the cooking process that continues to keep the inner pot 11 at a relatively high temperature following the maintenance boiling phase to ensure that the food material is fully cooked and well cooked. The target heating temperature during the braising stage is usually 115-125 deg.C, for example 125 deg.C, and may be different depending on the kind of rice, heating device or inner pot material, and other factors.

After the stewing period is finished, the substantial cooking work is finished. However, since the user sometimes does not eat immediately, the cooking program also provides a keep warm stage to maintain the temperature of the cooked food so that the user can enjoy the hot food when a meal is needed. The target heating temperature in the heat preservation stage is usually controlled at 75-85 ℃, for example, 85 ℃, and the target heating temperature may be different for different cookings due to the influence of rice, heating device or inner pot material, and other factors.

Similarly, in a congee or soup cooking mode, a water absorption phase, a rapid warming phase, a boiling maintenance phase and a warming phase are typically included. Wherein each cooking stage is controlled to have a target heating temperature to perform a corresponding function to achieve a corresponding effect.

Therefore, in the method for determining whether the heating device of the cooking appliance 100 is in the control failure state according to the present invention, the maximum protection temperature T0 is preferably set corresponding to different cooking stages of different cooking modes, so as to find whether the heating device is in the control failure state in time and in the actual cooking process.

In short, cooking appliance 100 typically uses intermittent heating to control some cooking stages at a suitable heating temperature. For example, some cooking stages have their target heating temperatures, and in order to make the heating temperature close to and at the target heating temperature, a suitable upper limit temperature T2 and a suitable lower limit temperature T1 are usually set, where the suitable upper limit temperature T2 is generally the target heating temperature corresponding to the cooking stage, and the suitable lower limit temperature T1 is generally lower than a preset target heating temperature value, for example, lower than the target heating temperature by 2 ℃. When the temperature in the cooking space (e.g., the bottom temperature) is lower than the suitable lower limit temperature T1 for the cooking stage, the control means controls the heating means to operate to generate heat so that the cooking temperature is increased. When the cooking temperature rises to the suitable upper limit temperature T2, the control means controls the heating means not to operate to generate heat, thereby preventing the cooking temperature from continuing to rise. Due to the lack of heat supply, the temperature of the cooking space gradually decreases again. When the cooking temperature is reduced to the proper lower limit temperature T1, the control device controls the heating device to work again to generate heat. For example, in the water absorption stage, when the target heating temperature is 75 ℃, the upper limit temperature T2 is preferably 75 ℃ and the lower limit temperature T1 is preferably 73 ℃. The intermittent heating working method can simply and effectively control the heating temperature of each cooking stage.

In conjunction with this temperature control method, the maximum protection temperature T0 corresponding to the cooking stage may be set based on the appropriate upper limit temperature T2 for the cooking stage. Preferably, the maximum protection temperature T0 of each cooking stage may be set equal to the suitable upper limit temperature T2 of the cooking stage. In a specific cooking stage, when the bottom temperature of the cooking space reaches T0, the control device controls the heating device to stop working, and if the bottom temperature then continues to rise by a preset temperature rise threshold Tc and reaches an alarm temperature Ta (Ta = T0+ Tc), it can be determined that the heating device control is disabled. Because the maximum protection temperature T0 is equal to the suitable upper limit temperature T2, the temperature of the inner pot 11 can reach the temperature required by the stage, and the cooking effect cannot be influenced. The alarm temperature Ta also varies from cooking stage to cooking stage. Preferably, the value range of the preset temperature-rising threshold value Tc is 6-10 ℃, namely the value of the alarm temperature Ta and the maximum protection temperature T0 meets 6 ℃ < = Ta-T0< =10 ℃.

Meanwhile, in order to protect the fuse in consideration of both protecting the fuse in advance and not scorching food, it is preferable that the maximum protection temperature T0 is not more than 135 ℃.

Preferably, in the method for determining whether the heating device of the cooking appliance 100 is controlled to fail according to the present invention, in the rice cooking mode, the preset value ranges of the maximum protection temperature T0 of the respective cooking stages are set as follows: the water absorption stage is 65-75 ℃; the rapid heating stage is 110-120 ℃; maintaining the boiling stage at 125-135 deg.C; the stewing stage is 125-135 deg.C.

In the heat preservation stage, the temperature of the food gradually decreases along with the prolonging of the time. When the temperature falls below the appropriate lower limit temperature T1, the heating means operates to maintain the temperature of the food between the appropriate lower limit temperature T1 and the appropriate upper limit temperature T2. The heat preservation function generally keeps the temperature of food at about 70-85 ℃, namely the target heating temperature is 70-85 ℃. For example, the maximum protection temperature T0 may be set to 80 ℃ with respect to the target heating temperature of 70 ℃. However, when the cooking process is just entering the keep warm state, i.e. the cooking phase is just switched from the simmering phase to the keep warm phase, the temperature of the food is around 100 ℃, above 80 ℃ and will understandably last above 80 ℃ for a period of time. At this time, it is not reasonable to set the maximum protection temperature T0 to 80 deg.c because it determines the normal food temperature as a control failure. To solve this problem, the maximum protection temperature T0 should be set to be closer to the maximum protection temperature T0 of the braising stage in an initial period when the cooking program enters the keeping warm stage. Preferably, in the heat preservation phase, when the temperature of the bottom of the inner pot 11 does not fall below the first preset temperature (e.g. 80 ℃) (i.e. is greater than 80 ℃), the preset value of the maximum protection temperature T0 is the bottom temperature of the cooking utensil 100 when the heat preservation phase is initially entered; when the bottom temperature falls below a first predetermined temperature (e.g., 80 ℃) (less than or equal to 80 ℃), the maximum protection temperature T0 is 80 ℃. Preferably, the first preset temperature is 70-85 ℃.

It will be appreciated that in order to enable a more timely detection of a heating device control failure during the warm-up phase, in another embodiment, the cooking method according to the invention provides a plurality of decision intervals in connection with the case of a drop in the temperature of the inner pot 11 (in particular, in connection with the range of the drop in the temperature of the inner pot 11), a different maximum protection temperature T0 being provided in each decision interval. For example, in this embodiment, the cooking method according to the present invention sets three determination sections in conjunction with the range in which the temperature of the inner pot 11 falls: when the temperature of the bottom of the inner pot 11 is not reduced to below 90 ℃ (i.e. when the temperature is greater than 90 ℃), the preset value of the maximum protection temperature T0 is the bottom temperature of the cooking utensil 100 when the cooking utensil 100 initially enters the heat preservation stage; when the bottom temperature is reduced to be lower than 90 ℃ (lower than or equal to 90 ℃), but not reduced to be lower than 80 ℃ (higher than 80 ℃), the preset value range of the maximum protection temperature T0 is 85-95 ℃; when the bottom temperature is reduced to below 80 ℃ (less than or equal to 80 ℃), the preset value range of the maximum protection temperature T0 is 75-85 ℃. Therefore, the preferred embodiment can also be understood as providing two determination sections in conjunction with the temperature decrease of the inner pot 11.

In another embodiment, the preset value of the maximum protection temperature T0 is the maximum protection temperature during the braising stage when the temperature at the bottom of the inner pot 11 is not reduced below 90 ℃ (i.e. is greater than 90 ℃).

Similar to the rice cooking mode, the preset value ranges of the maximum protection temperature T0 at each stage may also be set in the soup-making or porridge cooking mode according to the above principle. It can be understood that, since the gruel-and-soup food contains more moisture than the rice, the miscellaneous grain rice, etc., the bottom temperature of the inner pot 11 in the maintenance boiling stage thereof is usually not as high as the bottom temperature of the inner pot 11 in the maintenance boiling stage in the cooking mode. That is, in the porridge or soup cooking mode, the heating temperature suitable for maintaining the boiling stage is usually slightly lower than the heating temperature suitable for maintaining the boiling stage in the rice cooking mode. Preferably, in the congee or soup cooking mode, the preset value ranges of the maximum protection temperature T0 of the respective cooking stages are set as: the water absorption stage is 65-75 ℃; the rapid heating stage is 110-120 ℃; maintaining the boiling stage at 110-120 deg.C; in the heat preservation stage, when the temperature of the bottom of the inner pot 11 is not decreased to be lower than a first preset temperature (for example, 80 ℃) (when the temperature is higher than 80 ℃), the preset value of the maximum protection temperature T0 is the bottom temperature of the cooking utensil 100 when the cooking utensil first enters the heat preservation stage; in the insulation stage, the preset value range of the maximum protection temperature T0 is 75-85 ℃ after the bottom temperature has fallen below a first preset temperature (e.g., 80 ℃) (less than or equal to 80 ℃). Preferably, the first preset temperature is 75-85 ℃.

According to the method for judging whether the heating device of the cooking appliance fails to control or not, the failure of the heating device can be found in time at each stage of a cooking program, so that a user can be reminded of taking corresponding measures in time to reduce loss.

A second aspect of the invention provides a cooking appliance.

As shown in fig. 1, in a preferred embodiment, cooking utensil 100 comprises cover 20, pot 10, control device (not shown), alarm device 30, heating device (not shown) located at the bottom of pot 10, and temperature measuring device (not shown) capable of detecting the temperature of the bottom of pot 10. The pot body 10 may include an inner pot 11 for cooking. The alarm device 30 can be arranged on the cover body 20 or on the pot body 10. Wherein the control device is electrically linked with the heating device, the temperature measuring device and the alarm device 30. The control device receives the temperature of the bottom of the pot body 10 detected by the temperature measuring device and controls the working state of the heating device according to the temperature.

The cooking appliance 100 according to the present invention has a plurality of cooking modes such as a rice cooking mode, a porridge cooking mode, and a soup cooking mode. The user first selects a cooking mode through an interactive device (not shown) and then activates a corresponding cooking function. The interaction device can be arranged on the cover body 20 or on the pot body 10. The cooking procedure comprises a water absorption stage, a rapid heating stage, a boiling maintaining stage, a rice stewing stage and a heat preservation stage in sequence. The porridge cooking and soup cooking procedures sequentially comprise a water absorption stage, a rapid heating stage, a boiling maintaining stage and a heat preservation stage. The control device determines whether the cooking appliance 100 has the failure of the heating device control according to the method for determining the failure of the heating device control of the cooking appliance. When the control device determines that the heating device control of the cooking appliance 100 is failed, the control device controls the alarm device 30 to send out an alarm signal to remind a user.

Preferably, the alarm device 30 includes a display device, and the alarm device 30 displays an alarm signal when the control device determines that the heating device control of the cooking appliance 100 is disabled. For example, the display device may be a signal lamp or a display screen, and the display screen may display information such as a fault code and prompt text. The alarm device 30 may further include a sound emitting device, and the alarm device 30 emits an alarm sound when the control device determines that the heating device control of the cooking appliance 100 is disabled. For example, the generating device may be a speaker, and the warning sound may be, for example, a buzzer sound, a prompt voice, or the like.

If the user does not feel the audible and visual alarm signal from the alarm device 30 or the user does not deal with the cooking fault in time, the cooking appliance 100 according to the present invention is provided with further protection measures. Preferably, the control device may also be electrically coupled with a main power switch (not shown) of the cooking appliance 100. When the temperature of the bottom of the pot body 10 measured by the temperature measuring device is higher than the maximum protection temperature T0 and reaches a second preset temperature (for example, 25-35 ℃, preferably 30 ℃), which indicates that no human intervenes in the cooking process, the control device automatically cuts off the main power switch, so that the heating device completely loses the energy source, and the safety protection is realized.

In summary, the preferred flow of the cooking appliance 100 according to the present invention for performing the heating device control fail-safe includes the following steps as shown in fig. 2:

s100, the control device obtains a preset value of the highest protection temperature T0 of the current cooking stage, and then step S110 is executed;

s110, the control device acquires the current bottom temperature Tb of the cooking appliance 100 and then executes the step S120;

s120, the control device compares whether Tb is greater than or equal to T0, if yes, step S130 is executed, and if not, the control device returns to step S110 to continue monitoring the bottom temperature Tb;

s130, the control device controls the heating device not to work, and then the step S140 is executed;

s140, the control device obtains the current bottom temperature Tb of the cooking appliance 100, and then executes step S150;

s150, the control device compares whether Tb is larger than or equal to the value of T0+ Tc, if yes, step S160 is executed, if not, the control device returns to step S140 to continue monitoring the bottom temperature Tb, wherein Tc is a preset temperature rising threshold value;

s160, the control device controls the alarm device 30 to alarm, and then the step S170 is executed;

s170, the control device acquires the current bottom temperature Tb of the cooking appliance 100 and then executes the step S180;

s180, the control device compares whether Tb is larger than or equal to the value of T0+ a second preset temperature, if yes, step S190 is executed, and if not, the control device returns to step S170 to continue monitoring the bottom temperature Tb;

and S190, the control device controls to cut off the main power supply.

In the heat preservation phase, a preferred flow of the cooking appliance 100 according to the present invention for performing the heating device control fail-safe includes the following steps as shown in fig. 3:

s200, the control device controls the cooking program to enter a heat preservation stage, and then the step S210 is executed;

s210, the control device obtains the bottom temperature Td of the cooking utensil 100 at the moment and the maximum protection temperature T0 in the heat preservation stage, and then executes the step S220;

s220, the control device controls the heating device not to work, and then step S230 is executed;

s230, the control device obtains the current bottom temperature Tb of the cooking appliance 100, and then executes step S240;

s240, the control device compares whether Tb reaches (is equal to or higher than) a first preset temperature (for example, 80 ℃), if yes, step S250 is executed, and if not, step S260 is executed;

s250, the control device compares whether Tb is larger than or equal to the value Td + Tc, if yes, step S280 is executed, if not, the control device returns to step S230 to continue monitoring the bottom temperature Tb, wherein Tc is a preset temperature rising threshold value;

s260, the control device compares whether Tb is larger than or equal to the value of T0+ Tc, if yes, step S280 is executed, and if not, step S270 is executed, wherein Tc is a preset temperature rising threshold value;

s270, the control device acquires the current bottom temperature Tb of the cooking appliance 100 and then executes the step S260;

and S280, the control device controls the alarm device 30 to give an alarm.

It is to be understood that a safety protection procedure similar to the cut-off of the total power supply described in steps S170, S180 and S190 may be performed after step S280.

After entering the heat preservation stage, the control device firstly controls the heating device not to work so as to cool the food. When the temperature of the food is reduced to be lower than the proper lower limit temperature T1 in the heat preservation stage, the control device controls the heating device to work again, and the temperature of the food is kept between the proper lower limit temperature T1 and the proper upper limit temperature T2 in an intermittent heating mode. In this process, the preferred flow of the cooking appliance 100 according to the present invention to perform the heating device control fail-safe includes the following steps as shown in fig. 4:

s310, the control device acquires the current bottom temperature Tb of the cooking appliance 100 and then executes the step S320;

s320, the control device compares whether Tb is smaller than T1, if yes, step S330 is executed, if not, the control device returns to step S310 to continue monitoring the bottom temperature Tb, wherein T1 is the appropriate lower limit temperature in the heat preservation stage;

s330, the control device controls the heating device to work, and then the step S340 is executed;

s340, the control device acquires the current bottom temperature Tb of the cooking appliance 100 and then executes the step S350;

s350, the control device compares whether Tb is greater than or equal to T2 or whether Tb is greater than or equal to T0, if yes, step S360 is executed, if not, the control device returns to step S340 to continue monitoring the bottom temperature Tb, wherein T2 is the appropriate upper limit temperature of the heat preservation stage, and T0 is the highest protection temperature of the heat preservation stage;

s360, the control device controls the heating device not to work, and then step S370 is executed;

s370, the control device acquires the current bottom temperature Tb of the cooking appliance 100 and then executes the step S380 and the step S320;

s380, the control device compares whether Tb is larger than or equal to the value of T0+ Tc, if yes, step S390 is executed, if not, the control device returns to step S340 to continue monitoring the bottom temperature Tb, wherein Tc is a preset temperature rising threshold value;

and S390, the control device controls the alarm device 30 to give an alarm.

It is to be understood that a safety protection procedure for cutting off the total power supply similar to that described in steps S170, S180 and S190 may be performed after step S390.

In the above step S350, the suitable upper limit temperature T2 and the maximum protection temperature T0 are substantially combined, i.e. both T2 and T0 can be used as the suitable upper limit temperature and the maximum protection temperature of the incubation period, in other words, T2 and T0 can be set to the same value. It can be understood that, in the water absorption stage, the boiling maintaining stage and the stewing stage, since the control device needs to adopt the intermittent heating method to maintain the proper temperature of each stage, in these cooking stages, the proper upper limit temperature T2 and the maximum protection temperature T0 of each stage can be combined into one, and these cooking stages can also adopt the method in the above steps S310 to S390 to implement the control failure safety protection of the intermittent heating and heating device. That is, the lower limit temperature T1, the upper limit temperature T2 and the maximum protection temperature T0 in the heat retention stage in steps S310 to S390 may be also understood as corresponding temperature parameters in the water absorption stage, the boiling maintenance stage and the braising stage. In a preferred embodiment, the intermittent heating control and the heating device control fail-safe control may be combined with each other so that the execution of the normal cooking program may not be affected.

It is to be understood that, in the preferred embodiment, the heating-device-control-failure detection routine may be executed during the non-heating control for each intermittent heating, or may be executed only during one or a few non-heating controls.

According to the cooking appliance disclosed by the invention, the control failure of the heating device can be found in time and an alarm is given out at each stage of a cooking program, so that a user can be reminded of taking corresponding measures in time to reduce loss, and automatic power-off measures can be taken when the user does not intervene in time to realize safety protection.

Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

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

Claims (16)

1. A cooking method for a cooking appliance, wherein the cooking appliance comprises a pot body, a heating device and a temperature measuring device which are arranged at the bottom of the pot body, and a heating control device for controlling the heating device to work, and the cooking method is characterized by comprising the following steps:

detecting the bottom temperature of the pot body after the cooking appliance is started and enters a preset cooking stage;

when the bottom temperature reaches the highest protection temperature T0 corresponding to the current cooking stage, controlling the heating device not to work;

and then if the bottom temperature is equal to or greater than an alarm temperature Ta, determining that the control of the heating device of the cooking appliance is invalid, wherein Ta = T0+ Tc, and Tc is a preset temperature rise threshold.

2. The cooking method according to claim 1, wherein the cooking stage has a lower suitable limit temperature and an upper suitable limit temperature, the heating means is controlled to operate when the bottom temperature is lower than the lower suitable limit temperature, the heating means is controlled to be inactive when the bottom temperature is higher than the upper suitable limit temperature, and the maximum protection temperature T0 is the upper suitable limit temperature.

3. The cooking method of claim 2 wherein the cooking phase is one or more of a water absorption phase, a boiling maintenance phase and a simmering phase.

4. The cooking method according to claim 1, wherein the cooking phase has a dry-heating prevention temperature, the heating means is controlled not to operate when the bottom temperature is higher than the dry-heating prevention temperature, and the maximum protection temperature T0 is the dry-heating prevention temperature.

5. The cooking method of claim 4, wherein the cooking phase is a rapid warm-up phase.

6. Cooking method according to claim 1, characterized in that it comprises a plurality of cooking phases, the preset value of the maximum protection temperature T0 being different in the different cooking phases.

7. The cooking method according to claim 6,

the plurality of cooking phases comprises a water absorption phase in which the preset value range of the maximum protection temperature T0 is [65,75] ° c; and/or

The plurality of cooking phases includes a rapid warm-up phase in which the preset value range of the maximum protection temperature T0 is [110,120] ° c.

8. The cooking method according to claim 6, further comprising the step of selecting a cooking mode before the cooking appliance is activated, the cooking mode including a rice cooking mode;

the plurality of cooking phases comprises a maintenance boiling phase in which the preset value range of the maximum protection temperature T0 is [125,135] DEG C and/or

The plurality of cooking stages include a rice stewing stage, and the preset value range of the maximum protection temperature T0 is [125,135] DEG C in the rice stewing stage in the rice cooking mode.

9. The cooking method of claim 6, further comprising, before the cooking appliance is activated, the step of selecting a cooking mode, the cooking mode comprising a soup or porridge cooking mode;

the plurality of cooking phases includes a maintenance boiling phase;

in the soup or porridge cooking mode, the preset value range of the maximum protection temperature T0 is [110,120] ° c during the maintenance boiling stage.

10. The cooking method of claim 6, wherein the plurality of cooking phases includes a keep warm phase in which,

when the bottom temperature does not fall below a first preset temperature, the preset value of the maximum protection temperature T0 is the initial bottom temperature when the cooking utensil enters the heat preservation stage;

the predetermined value range for the maximum protection temperature T0 is [75,85] deg.C when the bottom temperature has fallen below the first predetermined temperature.

11. The cooking method of claim 10, wherein the first predetermined temperature is [75,85] ° c.

12. The cooking method according to any one of claims 1 to 11,

the preset value of the maximum protection temperature T0 is less than or equal to 135 ℃, and/or

The preset temperature-rise threshold Tc satisfies: tc is more than or equal to 6 ℃ and less than or equal to 10 ℃.

13. A cooking appliance, comprising:

a pot body for containing food to be cooked;

the cover body is used for covering the pot body, and when the cover body covers the pot body, a cooking space is formed between the cover body and the pot body;

the heating device is arranged at the bottom of the pot body and is used for heating the pot body;

the temperature measuring device is arranged at the bottom of the pot body and used for detecting the bottom temperature of the pot body;

the alarm device is arranged on the pot body or the cover body and is used for sending out an alarm signal; and

a control device, electrically connected to the heating device, the temperature measuring device and the alarm device, wherein the control device is used for controlling the heating device to work or not work, the control device is configured to receive the bottom temperature detected by the temperature measuring device, the control device determines whether the heating device of the cooking appliance is in control failure according to the cooking method of any one of claims 1 to 12, and when the control device determines that the heating device of the cooking appliance is in control failure, the control device controls the alarm device to give an alarm signal.

14. The cooking appliance of claim 13, wherein the control device is further electrically coupled to a main power switch of the cooking appliance, the control device being configured to switch off the main power switch when the bottom temperature is greater than or equal to a second preset temperature by a value greater than or equal to the maximum protection temperature T0.

15. The cooking appliance of claim 14, wherein the second predetermined temperature is [25,35] ° c.

16. The cooking appliance according to any one of claims 13 to 15, wherein the cooking appliance is an induction cooker, an electric cooker or an electric pressure cooker.

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