CN117204736A - Control method of cooking utensil and cooking utensil thereof - Google Patents
Control method of cooking utensil and cooking utensil thereof Download PDFInfo
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- CN117204736A CN117204736A CN202311310823.XA CN202311310823A CN117204736A CN 117204736 A CN117204736 A CN 117204736A CN 202311310823 A CN202311310823 A CN 202311310823A CN 117204736 A CN117204736 A CN 117204736A
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- 238000010411 cooking Methods 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title claims abstract description 46
- 238000010438 heat treatment Methods 0.000 claims abstract description 111
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 84
- 238000002791 soaking Methods 0.000 claims abstract description 35
- 238000009835 boiling Methods 0.000 claims description 6
- 241000209094 Oryza Species 0.000 abstract description 47
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 47
- 235000009566 rice Nutrition 0.000 abstract description 47
- 235000013305 food Nutrition 0.000 abstract description 23
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 20
- 229910001018 Cast iron Inorganic materials 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 10
- 229910052742 iron Inorganic materials 0.000 abstract description 10
- 230000006872 improvement Effects 0.000 description 9
- 230000036760 body temperature Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005338 heat storage Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
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Abstract
The invention provides a control method of a cooking appliance and the cooking appliance, wherein the control method comprises the following steps: after starting, the initial water temperature is judged, and the heating power or time of the soaking stage is adjusted according to the initial water temperature. The invention can identify the cooking initial water temperature range, adjust the heating power or the heating time according to the initial water temperature range, improve the temperature of soaking food under different initial water temperatures, especially the consistency of the soaking rice temperature, and improve the cooking effect of the cast iron or iron liner rice cooker.
Description
Technical Field
The invention relates to the technical field of kitchen appliances, in particular to a control method of a cooking appliance and the cooking appliance.
Background
The existing cooking appliances, such as rice cookers, adopt cast aluminum as an inner container, the heat transfer of the pot body is rapid, and the temperature in the pot can be controlled by a bottom temperature sensing bulb, so that the temperature in the soaking stage is controlled by the bottom temperature sensing bulb, and the temperature of the pot body is controlled to be heated and the temperature of the pot body is maintained at a constant value. The rice cooker with cast iron or iron inner container has the advantages that the heat transfer of the cooker body is slow, the heat storage capacity is strong, the temperature in the cooker can not be accurately identified by the temperature sensing bag at the bottom, and the food in the cooker is heated mainly by adopting fixed power heating and fixed time in the soaking stage.
However, the mode cannot be adjusted in a self-adaptive manner according to the initial water temperature or the ambient temperature in the pot, so that the overall rice soaking temperature is too low when the initial water temperature is low, and the overall rice soaking temperature is too high when the initial water temperature is high, so that the cooking quality of rice cooking is affected.
Disclosure of Invention
In order to overcome the above drawbacks of the prior art, an object of the present invention is to provide a control method of a cooking appliance and the cooking appliance thereof, so as to effectively solve the above technical problems.
The technical scheme adopted for solving the technical problems is as follows:
a control method of a cooking appliance, comprising:
after starting, the initial water temperature is judged, and the heating power or time of the soaking stage is adjusted according to the initial water temperature.
As a further improvement of the invention: further comprises: the method for judging the initial water temperature comprises the following steps: before heating, the first temperature Tb0 is recorded, after the preset time t1, the second temperature Tb1 is recorded, and the difference between Tb0 and Tb1 is calculated.
As a further improvement of the invention: further comprises: when the temperature of Tb0 is more than or equal to 20 ℃ and less than or equal to 30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting a first average power P1;
if Tb1-Tb0< -2 ℃, adopting second average power P2 to heat for a first time t2;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting third average power P3;
wherein P3< P1< P2.
As a further improvement of the invention: further comprises: when Tb0<20 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, adopting second average power P2 to heat for a first time t2;
if Tb1-Tb0< -2 ℃, adopting fourth average power P4 to heat for a first time t2;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting first average power P1;
wherein P1< P2< P4.
As a further improvement of the invention: further comprises: when Tb0>30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting third average power P3;
if Tb1-Tb0< -2 ℃, heating for a first time t2 by adopting first average power P1;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting fifth average power P5;
wherein P5< P3< P1.
As a further improvement of the invention: after adjusting the heating power or time of the soaking stage in cooking according to the initial water temperature, the second heating time t 'is heated at the final average power P'.
As a further improvement of the invention: after the soaking stage, a heating stage is carried out, in the heating stage, a sixth average power P6 is adopted for heating, and when the temperature is detected to be more than or equal to a third temperature T3, a third heating time T3 is recorded.
As a further improvement of the invention: after the third heating time t3, a first boiling phase is entered in which the fourth heating time t4 is heated with a seventh average power P7.
As a further improvement of the invention: after the fourth heating time t4, a second boiling phase is entered in which the fifth heating time t5 is heated with the eighth average power P8.
As a further improvement of the invention: after the fifth heating time, a stewing stage is entered, in the stewing stage, a ninth average power P9 is adopted for heating, and when the temperature is detected to be at a fourth temperature T4, the sixth heating time T6 is continuously heated, and the cooking is finished.
A cooking appliance, wherein a control method of the cooking appliance according to any one of the preceding claims 1 to 10 is applied.
Compared with the prior art, the invention has the beneficial effects that:
the invention can identify the cooking initial water temperature range, adjust the heating power or the heating time according to the initial water temperature range, improve the temperature of soaking food under different initial water temperatures, especially the consistency of the soaking rice temperature, and improve the cooking effect of the cast iron or iron liner rice cooker.
Drawings
Fig. 1 is a schematic diagram of the present invention.
Fig. 2 is a flow chart of the operation of the present invention.
Detailed Description
The invention will now be further described with reference to the accompanying drawings and examples:
embodiment one:
the embodiment provides a control method of a cooking appliance as shown in fig. 1, which includes:
after starting, the initial water temperature is judged, and the heating power or time of the soaking stage is adjusted according to the initial water temperature.
In this embodiment, by judging the initial water temperature and adjusting the heating power or time of the soaking stage according to the initial water temperature, the consistency of the soaking food, especially the soaking rice temperature, under different initial water temperatures is improved, the cooking effect of the cast iron or iron liner rice cooker is improved, and the problems that the temperature, especially the soaking rice temperature, is greatly influenced by the initial water temperature and the cooking quality difference is large when the existing cast iron or iron liner rice cooker is used for soaking food are effectively solved.
Embodiment two:
the embodiment provides a control method of a cooking appliance as shown in fig. 1-2, which includes:
after starting, the initial water temperature is judged, and the heating power or time of the soaking stage is adjusted according to the initial water temperature.
Further, the method for judging the initial water temperature comprises the following steps: before heating, the first temperature Tb0 is recorded, after the preset time t1, the second temperature Tb1 is recorded, and the difference between Tb0 and Tb1 is calculated.
In this embodiment, in order to solve the problem that the existing cast iron or iron liner rice cooker cannot identify the initial water temperature, the initial water temperature identification stage is added at the beginning of cooking, heating is not performed, the temperature of the bottom temperature sensing bulb is recorded as Tb0 according to the temperature of the bottom temperature sensing bulb at the beginning of cooking, the temperature of the bottom temperature sensing bulb is Tb1 after a period of time, and the initial water temperature is determined according to the relationship between Tb1 and Tb 0. The heating power or time is adjusted according to the initial water temperature range, the temperature of food soaked in different initial water temperatures, particularly the consistency of the temperature of soaked rice, is improved, and the cooking effect of the cast iron or iron liner rice cooker is improved.
The primary reason that the initial water temperature is difficult to identify is that the heat conduction of the cast iron pan is slow, the condition that the pan temperature is inconsistent with the water temperature and the condition that the hot water pan or the cold water heat pan exist, so the invention increases the water temperature identification stage, judges the relation between the water temperature and the pan body temperature and the quantity of the initial water temperature according to the pan bottom temperature before cooking and the change condition thereof, then controls according to the power or the time in the soaking stage, and reduces the influence of the initial water temperature on the rice soaking temperature.
Embodiment III:
the embodiment provides a control method of a cooking appliance as shown in fig. 1-2, which includes:
after starting, the initial water temperature is judged, and the heating power or time of the soaking stage is adjusted according to the initial water temperature.
Further, the method for judging the initial water temperature comprises the following steps: before heating, the first temperature Tb0 is recorded, after the preset time t1, the second temperature Tb1 is recorded, and the difference between Tb0 and Tb1 is calculated.
When the temperature of Tb0 is more than or equal to 20 ℃ and less than or equal to 30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting a first average power P1; when the difference is in the temperature range, the water temperature and the pot body temperature are the same and are in the range of 20-30 ℃, so that the rice cooker is heated by adopting the first average power P1 with normal power, and the temperature of the soaked food, particularly the temperature of the soaked rice, is between 40-55 ℃.
If Tb1-Tb0< -2 ℃, adopting second average power P2 to heat for a first time t2; when the difference is in the range, the water temperature is lower than the range that the temperature of the pot body is lower than 20-30 ℃ or a smaller value in the range, the initial water temperature is lower, the rice cooker is heated by adopting the second average power P2 with larger power, and the temperature of the soaked food, particularly the temperature of the soaked rice, is between 40-55 ℃.
If Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting third average power P3; when the difference is in the range, the water temperature is higher than the range that the temperature of the pot body is higher than 20-30 ℃ or a larger value in the range, the initial water temperature is higher, the rice cooker is heated by adopting the third average power P3 with smaller power, and the temperature of the soaked food, particularly the temperature of the soaked rice, is between 40-55 ℃.
Wherein P3< P1< P2; preferably, P1 is more than or equal to 70% of rated power, P2 is more than or equal to 80% of rated power, and P3 is more than or equal to 60% of rated power. By recording the relationship of the different Tb1 to Tb0 at the first temperature Tb0, i.e. by using different powers or times depending on the different variations of the initial water temperature, the temperature of the final steeped food in general, and the temperature of the steeped rice in particular, is within the desired temperature range.
Embodiment four:
the embodiment provides a control method of a cooking appliance as shown in fig. 1-2, which includes:
after starting, the initial water temperature is judged, and the heating power or time of the soaking stage is adjusted according to the initial water temperature.
Further, the method for judging the initial water temperature comprises the following steps: before heating, the first temperature Tb0 is recorded, after the preset time t1, the second temperature Tb1 is recorded, and the difference between Tb0 and Tb1 is calculated.
When Tb0<20 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, adopting second average power P2 to heat for a first time t2; when the difference is in the temperature range, the water temperature and the pot body temperature are the same, the water temperature is lower than 20 ℃, the rice cooker is heated by adopting the second average power P2 with higher power, and the temperature of the soaked food, particularly the temperature of the soaked rice, is between 40 ℃ and 55 ℃.
If Tb1-Tb0< -2 ℃, adopting fourth average power P4 to heat for a first time t2; when the difference is in the temperature range, the water temperature is far less than 20 ℃ than the temperature of the pot body, the initial water temperature is very low, the rice cooker is heated by adopting a fourth average power P4 which is higher than the second average power and is higher than the first average power, and the temperature of the soaked food, particularly the temperature of the soaked rice, is between 40 ℃ and 55 ℃.
If Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting first average power P1; when the difference is in the temperature range, the water temperature is far higher than the pot body temperature and is close to 20 ℃, the initial water temperature is normal, the rice cooker is heated by adopting the first average power P1 with normal power, and the temperature of the soaked food, particularly the temperature of the soaked rice, is between 40 ℃ and 55 ℃.
Wherein P1< P2< P4. Preferably, P1 is more than or equal to 70% of rated power, P2 is more than or equal to 80% of rated power, and P4 is more than 80% of rated power. By recording the relationship of the different Tb1 to Tb0 at the first temperature Tb0, i.e. by using different powers or times depending on the different variations of the initial water temperature, the temperature of the final steeped food in general, and the temperature of the steeped rice in particular, is within the desired temperature range.
Fifth embodiment:
the embodiment provides a control method of a cooking appliance as shown in fig. 1-2, which includes:
after starting, the initial water temperature is judged, and the heating power or time of the soaking stage is adjusted according to the initial water temperature.
Further, the method for judging the initial water temperature comprises the following steps: before heating, the first temperature Tb0 is recorded, after the preset time t1, the second temperature Tb1 is recorded, and the difference between Tb0 and Tb1 is calculated.
When Tb0>30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting third average power P3; when the difference is in the temperature range, the water temperature and the pot body temperature are the same and are both higher than 30 ℃, at the moment, the water temperature is higher, the rice cooker is heated by adopting the third average power P3 with smaller power, and the temperature of the soaked food, particularly the temperature of the soaked rice, is between 40 ℃ and 55 ℃.
If Tb1-Tb0< -2 ℃, heating for a first time t2 by adopting first average power P1; when the difference is in the temperature range, the water temperature is smaller than the temperature of the pot body and smaller than or close to 30 ℃, the initial water temperature is relatively normal, the rice cooker is heated by adopting the first average power P1 with normal power, and the temperature of the soaked food, particularly the temperature of the soaked rice, is between 40 ℃ and 55 ℃.
If Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting fifth average power P5; when the difference is in the temperature range, the water temperature is larger than the pot body temperature and is far larger than 30 ℃, the initial water temperature is very high, the rice cooker is heated by adopting the fifth average power P5 with smaller power, and the temperature of the soaked food, particularly the temperature of the soaked rice, is between 40 ℃ and 55 ℃.
Wherein P5< P3< P1. Preferably, P5 is more than or equal to 50% of rated power, P3 is more than or equal to 60% of rated power, and P1 is more than or equal to 70% of rated power. By recording the relationship of the different Tb1 to Tb0 at the first temperature Tb0, i.e. by using different powers or times depending on the different variations of the initial water temperature, the temperature of the final steeped food in general, and the temperature of the steeped rice in particular, is within the desired temperature range.
Example six:
the embodiment provides a control method of a cooking appliance as shown in fig. 1-2, which includes:
after starting, the initial water temperature is judged, and the heating power or time of the soaking stage is adjusted according to the initial water temperature.
Further, the method for judging the initial water temperature comprises the following steps: before heating, the first temperature Tb0 is recorded, after the preset time t1, the second temperature Tb1 is recorded, and the difference between Tb0 and Tb1 is calculated.
When the temperature of Tb0 is more than or equal to 20 ℃ and less than or equal to 30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting a first average power P1;
if Tb1-Tb0< -2 ℃, adopting second average power P2 to heat for a first time t2;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting third average power P3;
when Tb0<20 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, adopting second average power P2 to heat for a first time t2;
if Tb1-Tb0< -2 ℃, adopting fourth average power P4 to heat for a first time t2;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting first average power P1;
when Tb0>30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting third average power P3;
if Tb1-Tb0< -2 ℃, heating for a first time t2 by adopting first average power P1;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting fifth average power P5;
wherein P5< P3< P1< P2< P4. Preferably, P5 is more than or equal to 50% of rated power, P3 is more than or equal to 60% of rated power, P1 is more than or equal to 70% of rated power, P2 is more than or equal to 80% of rated power, and P4 is more than 80% of rated power. Through the arrangement, under the condition that the first temperature Tb0 is measured, the corresponding power or time is used according to the difference relation between Tb1 and Tb0, so that the temperature of the final soaking stage is between 40 ℃ and 55 ℃ as required.
Embodiment seven:
the embodiment provides a control method of a cooking appliance as shown in fig. 1-2, which includes:
after starting, the initial water temperature is judged, and the heating power or time of the soaking stage is adjusted according to the initial water temperature.
Further, the method for judging the initial water temperature comprises the following steps: before heating, the first temperature Tb0 is recorded, after the preset time t1, the second temperature Tb1 is recorded, and the difference between Tb0 and Tb1 is calculated.
When the temperature of Tb0 is more than or equal to 20 ℃ and less than or equal to 30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting a first average power P1;
if Tb1-Tb0< -2 ℃, adopting second average power P2 to heat for a first time t2;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting third average power P3;
when Tb0<20 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, adopting second average power P2 to heat for a first time t2;
if Tb1-Tb0< -2 ℃, adopting fourth average power P4 to heat for a first time t2;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting first average power P1;
when Tb0>30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting third average power P3;
if Tb1-Tb0< -2 ℃, heating for a first time t2 by adopting first average power P1;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting fifth average power P5;
wherein P5< P3< P1< P2< P4. Preferably, P5 is more than or equal to 50% of rated power, P3 is more than or equal to 60% of rated power, P1 is more than or equal to 70% of rated power, P2 is more than or equal to 80% of rated power, and P4 is more than 80% of rated power.
Further, after adjusting the heating power or time of the soaking stage in cooking according to the initial water temperature, the second heating time t 'is heated at the final average power P'.
Preferably, the final average power P '. Ltoreq.P3, i.e. the final average power P'. Ltoreq.60% of the rated power.
Preferably, in this embodiment, the second heating time t 'is selected in the range of 10 min.ltoreq.t'. Ltoreq.30 min.
The whole soaking stage is finally finished by adding a treatment stage of heating the soaked rice at the final average power P' for a period of time after the temperature of the soaked rice is between 40 ℃ and 55 ℃, so that the temperature of the soaked food, particularly the consistency of the temperature of the soaked rice, can be further maintained, and the cooking effect of the cast iron or iron liner rice cooker is improved.
Example eight:
the embodiment provides a control method of a cooking appliance as shown in fig. 1-2, which includes:
after starting, the initial water temperature is judged, and the heating power or time of the soaking stage is adjusted according to the initial water temperature.
Further, the method for judging the initial water temperature comprises the following steps: before heating, the first temperature Tb0 is recorded, after the preset time t1, the second temperature Tb1 is recorded, and the difference between Tb0 and Tb1 is calculated.
When the temperature of Tb0 is more than or equal to 20 ℃ and less than or equal to 30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting a first average power P1;
if Tb1-Tb0< -2 ℃, adopting second average power P2 to heat for a first time t2;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting third average power P3;
when Tb0<20 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, adopting second average power P2 to heat for a first time t2;
if Tb1-Tb0< -2 ℃, adopting fourth average power P4 to heat for a first time t2;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting first average power P1;
when Tb0>30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting third average power P3;
if Tb1-Tb0< -2 ℃, heating for a first time t2 by adopting first average power P1;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting fifth average power P5;
wherein P5< P3< P1< P2< P4. Preferably, P5 is more than or equal to 50% of rated power, P3 is more than or equal to 60% of rated power, P1 is more than or equal to 70% of rated power, P2 is more than or equal to 80% of rated power, and P4 is more than 80% of rated power.
Further, after adjusting the heating power or time of the soaking stage in cooking according to the initial water temperature, the second heating time t 'is heated at the final average power P'. Preferably, the final average power P '. Ltoreq.P3, i.e. the final average power P'. Ltoreq.60% of the rated power. Preferably, in this embodiment, the second heating time t 'is selected in the range of 10 min.ltoreq.t'. Ltoreq.30 min.
Further, after the soaking stage, a heating stage is performed, in which a sixth average power P6 is used for heating, and when the temperature is detected to be equal to or higher than a third temperature T3, a third heating time T3 is recorded. Preferably, the sixth average power P6 is more than 80% of rated power, and the third temperature T3 is in the range of 80-95 ℃. Preferably, the third temperature T3 is detected by a bulb provided at the top of the cooking appliance.
Further, after the third heating time t3, a first boiling stage is entered, in which the fourth heating time t4 is heated with the seventh average power P7. Preferably, the seventh average power P7 is 50% -90% of rated power, and the fourth heating time t4 epsilon (1, 15) min. And t4 is affected by the temperature rise stage time t3, the longer the time t4.
Further, after the fourth heating time t4, a second boiling stage is entered, in which the fifth heating time t5 is heated with the eighth average power P8. Preferably, the eighth average power P8 is 30-80% of rated power, and the fifth heating time t5 epsilon (1, 15) min. And t5 is affected by the temperature rise stage time t3, the longer the time t5.
Further, after the fifth heating time, a stewing stage is entered, in the stewing stage, a ninth average power P9 is used for heating, and when the temperature is detected to be at a fourth temperature T4, the sixth heating time T6 is continuously heated, so that cooking is finished. Preferably, the ninth average power P9 is less than 50% of rated power, the fourth temperature T4 is between 80 ℃ and 100 ℃, and the sixth heating time T6 epsilon (1, 15) min. Preferably, the fourth temperature T4 is detected by a bulb provided at the bottom of the cooking appliance.
Through the process, a complete food cooking process is realized, and the cooking quality can be improved by controlling means of each stage when the cast iron or iron liner rice cooker is used, so that better food cooking effect, especially rice cooking effect, is achieved.
In the second to eighth embodiments, it is preferable that t1 is set in a range of 1 min.ltoreq.t1.ltoreq.5 min; the range of the first heating time t2 is more than or equal to 1min and less than or equal to 3 and less than or equal to 5min.
In the second to eighth embodiments described above, it is preferable that the first temperature Tb0 and the second temperature Tb1 at the start of cooking are detected by a bulb provided at the bottom of the cooking appliance.
Example nine:
the present embodiment provides a cooking appliance, wherein the control method of the cooking appliance described in any one of the first to eighth embodiments is applied.
The main functions of the invention are as follows: the method is applied to control methods of various cooking appliances or various cooking appliances, by identifying the range of the initial water temperature for cooking, adjusting the heating power or time according to the range of the initial water temperature, improving the consistency of the temperature of soaked foods, particularly soaked rice, at different initial water temperatures, improving the cooking effect of the cast iron or iron liner rice cooker, realizing a complete process of cooking foods, particularly cooking rice, and obtaining the effects of better cooking effect and better quality of cooked finished products.
It should be noted that the terms "first," "second," and the like in the description and the claims of the present invention and the above figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that the embodiments of the invention described herein may be implemented in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
The functions described herein may be implemented in hardware, software executed by a processor, firmware, or any combination thereof. If implemented in software that is executed by a processor, the functions may be stored on or transmitted over as one or more instructions or code on a computer-readable medium. Other examples and implementations are within the scope and spirit of the invention and the appended claims. For example, due to the nature of software, the functions described above may be implemented using software executed by a processor, hardware, firmware, hardwired, or a combination of any of these. In addition, each functional unit may be integrated in one processing unit, each unit may exist alone physically, or two or more units may be integrated in one unit.
In view of the above, after reading the present document, those skilled in the art should make various other corresponding changes without creative mental effort according to the technical scheme and the technical conception of the present invention, which are all within the scope of the present invention.
Claims (11)
1. A control method of a cooking appliance, comprising:
after starting, the initial water temperature is judged, and the heating power or time of the soaking stage is adjusted according to the initial water temperature.
2. The control method of a cooking appliance according to claim 1, further comprising: the method for judging the initial water temperature comprises the following steps: before heating, the first temperature Tb0 is recorded, after the preset time t1, the second temperature Tb1 is recorded, and the difference between Tb0 and Tb1 is calculated.
3. The control method of a cooking appliance according to claim 2, further comprising: when the temperature of Tb0 is more than or equal to 20 ℃ and less than or equal to 30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting a first average power P1;
if Tb1-Tb0< -2 ℃, adopting second average power P2 to heat for a first time t2;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting third average power P3;
wherein P3< P1< P2.
4. The control method of a cooking appliance according to claim 2, further comprising: when Tb0<20 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, adopting second average power P2 to heat for a first time t2;
if Tb1-Tb0< -2 ℃, adopting fourth average power P4 to heat for a first time t2;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting first average power P1;
wherein P1< P2< P4.
5. The control method of a cooking appliance according to claim 2, further comprising: when Tb0>30 ℃;
if Tb1-Tb0 is less than or equal to minus 2 ℃ and less than or equal to 2 ℃, heating for a first time t2 by adopting third average power P3;
if Tb1-Tb0< -2 ℃, heating for a first time t2 by adopting first average power P1;
if Tb1-Tb0 is higher than 2 ℃, heating for a first time t2 by adopting fifth average power P5;
wherein P5< P3< P1.
6. The control method of a cooking appliance according to claim 1, wherein the second heating time t 'is heated at the final average power P' after adjusting the heating power or time of the soaking stage at the time of cooking according to the initial water temperature.
7. The method according to claim 1, wherein after the soaking stage, a heating stage is entered, in which heating is performed with a sixth average power P6, and when the temperature is detected to be equal to or higher than a third temperature T3, a third heating time T3 is recorded.
8. The method according to claim 7, wherein after the third heating time t3, a first boiling stage is entered, in which a fourth heating time t4 is heated with a seventh average power P7.
9. The method according to claim 8, wherein after the fourth heating time t4, a second boiling stage is entered, in which a fifth heating time t5 is heated with an eighth average power P8.
10. The method according to claim 9, wherein after a fifth heating time, the cooking stage is entered, in which the heating is performed with a ninth average power P9, and when the temperature is detected to be at a fourth temperature T4, the sixth heating time T6 is continued, and the cooking is ended.
11. A cooking appliance, characterized in that a control method of a cooking appliance according to any one of the preceding claims 1-10 is applied.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311310823.XA CN117204736A (en) | 2023-10-11 | 2023-10-11 | Control method of cooking utensil and cooking utensil thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311310823.XA CN117204736A (en) | 2023-10-11 | 2023-10-11 | Control method of cooking utensil and cooking utensil thereof |
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| CN117204736A true CN117204736A (en) | 2023-12-12 |
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| CN202311310823.XA Pending CN117204736A (en) | 2023-10-11 | 2023-10-11 | Control method of cooking utensil and cooking utensil thereof |
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| CN (1) | CN117204736A (en) |
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