WO2015149437A1 - Steaming pan provided with plurality of temperature sensing probes, and method for steam cooking food - Google Patents

Steaming pan provided with plurality of temperature sensing probes, and method for steam cooking food Download PDF

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Publication number
WO2015149437A1
WO2015149437A1 PCT/CN2014/080747 CN2014080747W WO2015149437A1 WO 2015149437 A1 WO2015149437 A1 WO 2015149437A1 CN 2014080747 W CN2014080747 W CN 2014080747W WO 2015149437 A1 WO2015149437 A1 WO 2015149437A1
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WIPO (PCT)
Prior art keywords
temperature
cooking
pot
probe
temperature sensing
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PCT/CN2014/080747
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French (fr)
Chinese (zh)
Inventor
刘炳耀
黎健泉
梁炎明
黄镇洪
杨向东
王习之
Original Assignee
广东万事泰集团有限公司
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Publication date
Priority to CN201410137285.3A priority Critical patent/CN103948308A/en
Priority to CN201410137285.3 priority
Application filed by 广东万事泰集团有限公司 filed Critical 广东万事泰集团有限公司
Publication of WO2015149437A1 publication Critical patent/WO2015149437A1/en

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    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00Cooking-vessels
    • A47J27/04Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00Parts, details or accessories of cooking-vessels
    • A47J36/32Time-controlled igniting mechanisms or alarm devices ; Electronic control devices
    • A47J36/321Time-controlled igniting mechanisms or alarm devices ; Electronic control devices the electronic control being performed over a network, e.g. by means of a handheld device

Abstract

A steaming pan provided with a plurality of temperature sensing probes, and a method for steam cooking food: comprising two or more temperature sensitive probes arranged at different height positions on the pan wall; the lower most temperature sensing probe is disposed on the pan wall near the bottom of the pan; insulating material is disposed at the outer periphery of the temperature sensing probes; a metal protective layer covers the outside of the insulating material; the temperature sensing probes are tightly connected and are not subject to interference by the ambient temperature, allowing for improved sensing accuracy; the lead of the temperature sensing probe is connected to a temperature release unit; by means of the temperature release unit, the temperature in the pan is promptly learned and the heat is accurately controlled, thus cooking is done scientifically; in addition, the invention also relates to a steam cooking method using the smart pan, the steam cooking method being: heating near the boiling point: heating is sustained until the set temperature t1 of the pan-sensed temperature T1 approaches the boiling point, then cooking for a specific time under low heat, thus avoiding a waste of energy.

Description

设置多感温探头的蒸煮锅具及一种蒸煮食物的方法 技术领域  Cooking pot with multi-temperature probe and method for cooking food
本发明涉及烹饪锅具技术领域, 尤其是指设置多感温探头的蒸煮锅具及一 种蒸煮食物的方法。 背景技术  The invention relates to the technical field of cooking pots, in particular to a cooking pot with a multi-temperature probe and a method for cooking food. Background technique
目前, 一些蒸煮锅具进行温度探测, 一般在锅上设置一感温探头 (温度传 感器), 来测定锅内的温度, 目前通常情况下, 感温探头设置在锅盖内或锅壁中 部, 其实这种情况均远离热源, 不能很好的体现锅内烹饪食物的精确温度, 进 行智能控时, 影响烹饪效果; 另外感温探头远离热源当过无水干烧时, 感温探 头当检测到温度过高时, 锅可能已经烧坏; 目前感温探头在安装时一般与锅本 身贴合度不够, 装配不牢固, 影响使用寿命。 目前在蒸煮食物时, 对什么时候 需要进行火候调节把握不准, 对食物的蒸煮效果造成影响, 还导致能源的过多 浪费。 发明内容  At present, some cooking pots are used for temperature detection. Generally, a temperature probe (temperature sensor) is set on the pot to measure the temperature inside the pot. At present, the temperature probe is usually placed in the lid or in the middle of the pot wall. This situation is far away from the heat source, can not reflect the precise temperature of the food cooked in the pot, and intelligent control, affecting the cooking effect; In addition, when the temperature probe is away from the heat source, when the temperature is dry, the temperature probe detects the temperature. When it is high, the pot may have burned out; at present, the temperature probe is generally not enough to fit the pot itself during installation, and the assembly is not strong, which affects the service life. At present, when cooking food, it is impossible to adjust the timing of the heat, which affects the cooking effect of the food, and also leads to excessive waste of energy. Summary of the invention
本发明在于针对目前蒸煮锅具在温度感测及蒸煮食物方法的存在的不足, 而提供解决以上问题的设置多感温探头的蒸煮锅具及其制造工艺。  The present invention is directed to the deficiencies of the current cooking pots in the temperature sensing and cooking food methods, and provides a cooking pot with a multi-temperature probe for solving the above problems and a manufacturing process thereof.
为达到上述目的, 本发明采用如下技术方案:  In order to achieve the above object, the present invention adopts the following technical solutions:
设置多感温探头的蒸煮锅具, 所述蒸煮锅具在锅壁上不同的高度位置设置 两个以上的感温探头, 最下端感温探头设置在靠近锅底的锅壁, 最上端感温探 头设置在锅壁的中上部; 所述感温探头外周设置隔热材料, 所述隔热材料外侧 覆盖金属保护层, 所述感温探头导线连接到一温度发布单元。  a cooking pot with a multi-temperature probe, wherein the cooking pot has two or more temperature probes at different height positions on the wall of the pot, and the lowermost temperature probe is disposed on the wall near the bottom of the pot, and the uppermost temperature is sensitive. The probe is disposed at the upper middle portion of the wall of the pot; the heat insulating material is disposed on the outer periphery of the temperature sensing probe, and the outer side of the heat insulating material is covered with a metal protective layer, and the temperature sensing probe wire is connected to a temperature issuing unit.
较佳的, 所述温度发布单元为温度显示装置和 /或 WIFI发射装置。  Preferably, the temperature issuing unit is a temperature display device and/or a WIFI transmitting device.
较佳的, 所述金属保护层上设置一顶柱, 顶柱连接一顶向感温探头的弹性 装置。  Preferably, the metal protection layer is provided with a top column, and the top column is connected with an elastic device for the top temperature sensing probe.
较佳的, 所述弹性装置为弹簧。  Preferably, the elastic device is a spring.
较佳的, 所述温度发布单元设置于锅柄。 较佳的, 所述金属保护层的外表面设置凹槽, 锅壁设置上设置一固定框, 固定框内设置一螺母, 凹槽设置上设置一连接至螺母的螺栓。 Preferably, the temperature issuing unit is disposed on the pot handle. Preferably, the outer surface of the metal protective layer is provided with a groove, and a fixing frame is disposed on the wall of the pot, a nut is disposed in the fixing frame, and a bolt connected to the nut is disposed on the groove.
一种蒸煮食物的方法, 使用上述任意一项的所述蒸煮锅具, 所述蒸煮锅具 最下端感温探头所感测的温度为 T 2, 所述蒸煮锅具最上端感温探头所感测的温 度为 蒸煮食物的方法如下:  A method for cooking food, using the cooking pot of any one of the above, wherein a temperature sensed by a lowermost temperature sensing probe of the cooking pot is T 2 , and the uppermost temperature sensing probe of the cooking pot senses The temperature is the method of cooking food as follows:
A、 近沸点加热: 持续加热使锅具感测温度 的设定温度 t 1 ; A, near boiling point heating: continuous heating to make the pot sensing temperature set temperature t 1 ;
B、 定时蒸煮, 选择小火, 针对食物的品种进行定时加热, 时间到后停止加 热;  B. Regular cooking, select a small fire, and heat the food for the variety of food. After the time is up, stop heating.
C、 干烧温度, 若温度为 T 2为设定 时, 为干烧状态, 停止加热。 较佳的, 所述 t i为 92-98°C, t 2为 101-120°C ; 较佳的, 所述 ti为 94°C, t 2为 120°C。 C. Dry burning temperature. If the temperature is T 2 is set, it is dry and the heating is stopped. Preferably, the t i is 92-98 ° C and the t 2 is 101-120 ° C; preferably, the ti is 94 ° C and the t 2 is 120 ° C.
本发明的有益效果在于: 本发明的设置多感温探头的蒸煮锅具, 设置多感 温探头的蒸煮锅具, 所述蒸煮锅具在锅壁上不同的高度位置设置两个以上的感 温探头, 最下端感温探头设置在靠近锅底的锅壁, 能敏感的感测锅内温度, 进 行精准的烹饪控制, 还可及时发现干烧等状态, 最上端感温探头设置在锅壁的 中上部; 用以第一时间感测锅恒定的温度状态, 如接近沸点等, 所述感温探头 外周设置隔热材料, 所述隔热材料外侧覆盖金属保护层, 使感温探头连接的更 加牢固紧密, 并且不受外界温度的干扰, 提高感测精度, 感温探头导线连接到 一温度发布单元, 通过温度发布单元, 及时了解锅内的温度, 进行准确的火候 操作控制, 进行科学的烹饪; 本发明还涉及一种使用该智能锅具的蒸煮方法, 蒸煮锅具最下端感温探头所感测的温度为 T 2, 所述蒸煮锅具最上端感温探头所 感测的温度为 Τ !, 蒸煮食物的方法如下: 近沸点加热: 持续加热使锅具感测温 度!^的设定温度 , 接近沸点温度后, 进行小火定时蒸煮, 根据蒸煮的食材进 行选择时间, 进行精确的蒸煮, 一般情况下, 小火便可以维持食物进行持续的 蒸煮状态, 避免浪费能耗; 干烧温度, 若 T 2为设定 t 2时, 为干烧状态, 停止 加热, 避免损坏锅具。 附图说明 The utility model has the beneficial effects of the present invention: a cooking pot with a multi-temperature probe according to the invention, a cooking pot with a multi-temperature probe, wherein the cooking pot sets two or more temperature sensing at different height positions on the wall of the pot The probe, the lowermost temperature probe is placed near the bottom of the pot, can sensitively sense the temperature inside the pot, perform precise cooking control, and can also find the status of dry burning in time. The uppermost temperature probe is placed on the wall of the pot. The upper part is used to sense the constant temperature state of the pot at a first time, such as near boiling point, etc., the heat sensitive material is provided on the outer circumference of the temperature sensing probe, and the outer side of the heat insulating material is covered with a metal protective layer to make the temperature probe connect more. It is tight and tight, and is not disturbed by external temperature, improving the sensing accuracy. The temperature probe wire is connected to a temperature release unit. Through the temperature release unit, the temperature in the pot is known in time, and accurate fire operation control is performed for scientific cooking. The invention also relates to a cooking method using the smart pot, wherein the temperature sensed by the lowest temperature probe of the cooking pot is T 2 , Cooking pot temperature measured uppermost temperature probe is sensed Τ, method of cooking food is as follows:! Heated near boiling point: continuous heating pot temperature sensing! ^ Set the temperature, close to the boiling point temperature, carry out small-time cooking, select the time according to the cooking ingredients, and carry out precise cooking. Under normal circumstances, the small fire can maintain the food for continuous cooking, avoiding wasteful energy consumption. ; Dry-burning temperature, if T 2 is set to t 2 , it is dry-burning state, stop heating, and avoid damage to the pan. DRAWINGS
图 1为本发明蒸煮锅具的结构示意图 具体实施方式  1 is a schematic structural view of a cooking pot according to the present invention;
下面结合附图 1对本发明作进一步阐述:  The present invention will be further described below in conjunction with FIG.
设置多感温探头的蒸煮锅具, 所述蒸煮锅具在锅壁 1 上不同的高度位置设 置两个以上的感温探头 2, 做为较佳实施方式, 本实施例中, 在锅壁 1设置两件 感温探头 2, 最下端感温探头 2设置在靠近锅底 9的锅壁 1, 最上端感温探头 2 设置在锅壁 1的中上部; 所述感温探头 2外周设置隔热材料 3, 所述隔热材料 3 外侧覆盖金属保护层 4, 所述感温探头 2导线连接到一温度发布单元 5; 作为较 佳实施方式, 温度发布单元 5为温度显示装置和 /或 WIFI发射装置, 可以通过 显示装置显示出来, 还可以通过 WIFI发射装置发射, 通过智能端 (手机、 掌上 电脑等) 进行接收后获知, 用户获知温度信息后, 从而实现对传统炉具或智能 炉具进行合理的温度调节, 达到科学的烹饪, 温度发布单元 5可以设置与锅的 任何位置, 但为了方便不影响空间布局, 本实施例中温度发布单元 5 设置于锅 柄 8上。  a cooking pot having a plurality of temperature sensing probes, wherein the cooking pots are provided with two or more temperature sensing probes 2 at different height positions on the wall 1, as a preferred embodiment, in the embodiment, in the wall 1 Two temperature sensing probes 2 are disposed, and the lowermost temperature sensing probe 2 is disposed on the wall 1 near the bottom of the pot 9, and the uppermost temperature sensing probe 2 is disposed at the upper middle portion of the wall 1; the temperature sensing probe 2 is insulated at the outer periphery. Material 3, the outer side of the heat insulating material 3 is covered with a metal protective layer 4, and the temperature sensing probe 2 is electrically connected to a temperature issuing unit 5; as a preferred embodiment, the temperature issuing unit 5 is a temperature display device and/or a WIFI emission The device can be displayed by the display device, and can also be transmitted through the WIFI transmitting device, and received by the smart terminal (mobile phone, palmtop computer, etc.), and the user can know the temperature information, thereby realizing the reasonableness of the traditional stove or the intelligent stove. Temperature regulation, to achieve scientific cooking, temperature release unit 5 can be set to any position with the pot, but for convenience does not affect the spatial layout, this implementation Temperature issuing unit 5 is provided in the panhandle 8.
为了使感温探头 2贴合紧密, 避免脱离失效, 在金属保护层 4上设置一顶 柱 6, 顶柱 6连接一顶向感温探头 2的弹性装置 7, 弹簧具有经济实惠, 性能稳 定的特点, 所以本实施例弹性装置 7优选弹簧。  In order to make the temperature sensing probe 2 closely fit and avoid detachment failure, a top pillar 6 is arranged on the metal protective layer 4, and the top pillar 6 is connected with a resilient device 7 which is directed to the temperature sensing probe 2. The spring has economical and stable performance. Features, so the elastic device 7 of the present embodiment is preferably a spring.
金属保护层 4为了与锅壁 1实现较好的连接, 可以将金属保护层 4为了与 锅壁 1进行周边的焊接等连接方式, 本实施例中在金属保护层 4的外表面设置 凹槽 41, 锅壁 1设置上设置一固定框 42, 固定框内设置一螺母 43 (也可以不用 设置固定框 42, 将螺母直接点焊在锅壁 1上), 凹槽 41设置上设置一连接至螺 母 43的螺栓 44; 这样的连接方式, 在出现零部件损坏时, 方便进行撤换配件。  In order to achieve a better connection with the pot wall 1 , the metal protective layer 4 may be connected to the pot wall 1 for peripheral welding or the like. In the present embodiment, a groove 41 is provided on the outer surface of the metal protective layer 4 . A fixing frame 42 is disposed on the wall 1 of the pot wall, and a nut 43 is disposed in the fixing frame (the fixing frame 42 may not be provided, the nut is directly spot welded on the wall 1), and the groove 41 is provided with a connection to the nut. 43 bolts 44; This type of connection makes it easy to remove the parts in the event of component damage.
一种蒸煮食物的方法, 包括烹煮及烹蒸的方式, 使用本发明的的蒸煮锅具, 所述蒸煮锅具最下端感温探头所感测的温度为 T 2, 所述蒸煮锅具最上端感温探 头所感测的温度为 蒸煮食物的方法如下:  A method for cooking food, comprising cooking and cooking, using the cooking pot of the present invention, wherein the temperature sensed by the lowermost temperature probe of the cooking pot is T 2 , and the cooking pot has the uppermost end The temperature sensed by the temperature probe is the method of cooking food as follows:
A、 近沸点加热: 持续加热使锅具感测温度 的设定温度 t !, ^一般是稳 定的接近沸点的温度, 通常情况下, 一般的自来水以及烹煮的食物在一定的温 度下沸腾, 经过不同地域及压力的测试, 实施例中 t i选 92-98°C, 比较接近沸 点, 作为较佳的实施方式, 优选 ti为 94°C ; A. Near-boiling point heating: Continuous heating makes the set temperature of the pot sensing temperature t!, ^ is generally stable The temperature is close to the boiling point. Normally, the normal tap water and the cooked food boil at a certain temperature. After testing in different regions and pressures, the ti is 92-98 ° C in the examples, which is closer to the boiling point. Preferably, ti is 94 ° C ;
B、 定时蒸煮, 选择小火, 达到沸腾后, 使用小火便可以维持蒸煮, 因此无 需采用中火火大, 对于火候如小火、 中火、 大火的选择是烹饪人员基本素养内 容之一, 在现代炉具中, 如电磁炉, 很多时候有可以进行直接选择, 如一般家 用电磁炉中, 将 300-500 瓦定义为小火, 800-1000 瓦定义为中火, 1300-1600 定义为中火。 当然针对不同的蒸煮食材, 用户可以选择加热时间, 时间到后停 止加热;  B. Regular cooking, choose a small fire, after boiling, use a small fire to maintain cooking, so there is no need to use medium fire, the choice of fire, such as small fire, medium fire, big fire is one of the basic literacy of cooking people. In modern stoves, such as induction cookers, there are many times when direct selection is possible. For example, in general household induction cookers, 300-500 watts are defined as small fires, 800-1000 watts are defined as medium fires, and 1300-1600 is defined as medium fires. Of course, for different cooking ingredients, the user can choose the heating time, and stop the heating after the time is up;
C、 干烧温度, 若温度为 T 2为设定 时, 下端感温探头能敏感的探测到加 热的情况, 一般情况下 为 101-120°C可以定义为干烧, 停止加热; 作为较佳 实施方式, 本实施例中 t 2为 120°C。 C, dry burning temperature, if the temperature is T 2 is set, the lower temperature sensing probe can detect the heating sensitively. Generally, 101-120 ° C can be defined as dry burning, stop heating; In the embodiment, t 2 is 120 ° C in this embodiment.
通过本发明的蒸煮方法, 食物外观、 色泽、 口感上乘, 提升食物的品质, 给使用者带来优质的生活体验。  According to the cooking method of the present invention, the appearance, color and taste of the food are superior, the quality of the food is improved, and the user is provided with a high quality living experience.
以上所述实施例, 只是本发明的较佳实例, 并非来限制本发明实施范围, 故凡依本发明申请专利范围所述的构造、 特征及原理所做的等效变化或修饰, 均应包括于本发明专利申请范围内。  The above-mentioned embodiments are merely preferred embodiments of the present invention, and are not intended to limit the scope of the present invention, and equivalent changes or modifications to the structures, features and principles described in the claims of the present invention should be included. Within the scope of the present patent application.

Claims

权利要求书 Claim
1、 设置多感温探头的蒸煮锅具, 其特征在于, 所述蒸煮锅具在锅壁(1) 上不同的高度位置设置两个以上的感温探头 (2), 最下端感温探头 (2)设置在靠 近锅底 (9)的锅壁(1), 最上端感温探头 (2)设置在锅壁(1)的中上部; 所述感温 探头 (2)外周设置隔热材料 (3), 所述隔热材料 (3)外侧覆盖金属保护层 (4), 所 述感温探头 (2)导线连接到一温度发布单元 (5)。  1. A cooking pot with a multi-temperature probe, characterized in that: the cooking pot has two or more temperature sensing probes (2) at different height positions on the wall (1), and the lowermost temperature sensing probe ( 2) The pot wall (1) is placed near the bottom of the pot (9), and the uppermost temperature probe (2) is disposed at the upper middle portion of the pot wall (1); the temperature sensing probe (2) is provided with a heat insulating material on the outer circumference ( 3), the outer side of the heat insulating material (3) is covered with a metal protective layer (4), and the temperature sensing probe (2) is connected to a temperature issuing unit (5).
2、 根据权利要求 1所述设置多感温探头的蒸煮锅具, 其特征在于: 所述 温度发布单元 (5)为温度显示装置和 /或 WIFI发射装置。 2. A cooking pot for setting a multi-temperature probe according to claim 1, wherein: said temperature issuing unit (5) is a temperature display device and/or a WIFI transmitting device.
3、 根据权利要求 1所述设置多感温探头的蒸煮锅具, 其特征在于: 所述 金属保护层 (4)上设置一顶柱 (6), 顶柱 (6)连接一顶向感温探头 (2)的弹性装置 (7)。 3. The cooking pot with a multi-temperature probe according to claim 1, wherein: the metal protection layer (4) is provided with a top column (6), and the top column (6) is connected to a top temperature sensing unit. The elastic device (7) of the probe (2).
4、 根据权利要求 3所述设置多感温探头的蒸煮锅具, 其特征在于: 所述 弹性装置 (7)为弹簧。 A cooking pot for setting a multi-temperature probe according to claim 3, wherein: said elastic means (7) is a spring.
5、 根据权利要求 1所述设置多感温探头的蒸煮锅具, 其特征在于: 所述 温度发布单元 (5)设置于锅柄 (8)。 A cooking pot for setting a multi-temperature probe according to claim 1, wherein: said temperature issuing unit (5) is disposed on the pot handle (8).
6、 根据权利要求 1所述设置多感温探头的蒸煮锅具, 其特征在于: 所述 金属保护层 (4)的外表面设置凹槽 (41), 锅壁(1)设置上设置一固定框 (42), 固 定框内设置一螺母 (43), 凹槽 (41)设置上设置一连接至螺母 (43)的螺栓 (44)。 6. The cooking pot with a multi-temperature probe according to claim 1, wherein: the outer surface of the metal protective layer (4) is provided with a groove (41), and the wall (1) is provided with a fixing In the frame (42), a nut (43) is disposed in the fixing frame, and the groove (41) is provided with a bolt (44) connected to the nut (43).
7、 一种蒸煮食物的方法, 其特征在于: 使用权利要求 1-6任意一项的所 述蒸煮锅具, 所述蒸煮锅具最下端感温探头所感测的温度为 T 2, 所述蒸煮锅具 最上端感温探头所感测的温度为 , 蒸煮食物的方法如下: A method of cooking food, characterized in that: the cooking pot according to any one of claims 1 to 6, wherein the temperature sensed by the lowermost temperature sensing probe of the cooking pot is T 2 , the cooking The temperature sensed by the top temperature sensor of the pot is: The method of cooking food is as follows:
A、 近沸点加热: 持续加热使锅具感测温度 的设定温度 t 1 ; A, near boiling point heating: continuous heating to make the pot sensing temperature set temperature t 1 ;
B、 定时蒸煮, 选择小火, 针对食物的品种进行定时加热, 时间到后停止加热; B. Regular cooking, choose a small fire, and heat the food for the variety of food. Stop the heating after the time is up;
C、 干烧温度, 若温度为 T 2为设定 时, 为干烧状态, 停止加热。 C. Dry burning temperature. If the temperature is T 2 is set, it is dry and the heating is stopped.
8、 根据权利要求 7 所述一种蒸煮食物的方法, 其特征在于, 所述 为 92-98 °C, t 2为 101- 120°C; 8. A method of cooking food according to claim 7, wherein said 92-98 ° C, t 2 is 101-120 ° C;
9、根据权利要求 8所述一种蒸煮食物的方法, 其特征在于, 所述 ^为94 V, t 2为 120°C。 A method of cooking food according to claim 8, wherein said ^ is 94 V and t 2 is 120 °C.
PCT/CN2014/080747 2014-04-04 2014-06-25 Steaming pan provided with plurality of temperature sensing probes, and method for steam cooking food WO2015149437A1 (en)

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