WO2022151693A1 - 微波蒸烤箱及通过其实施的烹饪方法 - Google Patents

微波蒸烤箱及通过其实施的烹饪方法 Download PDF

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Publication number
WO2022151693A1
WO2022151693A1 PCT/CN2021/107768 CN2021107768W WO2022151693A1 WO 2022151693 A1 WO2022151693 A1 WO 2022151693A1 CN 2021107768 W CN2021107768 W CN 2021107768W WO 2022151693 A1 WO2022151693 A1 WO 2022151693A1
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Prior art keywords
hot air
steam
cooking cavity
cooking
food
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PCT/CN2021/107768
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English (en)
French (fr)
Inventor
刘钦
吴永强
任国栋
刘骏
贺聪
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运鼎科技（北京）有限公司
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Priority claimed from CN202110054124.8A external-priority patent/CN112754267A/zh
Priority claimed from CN202120116981.1U external-priority patent/CN216124285U/zh
Application filed by 运鼎科技（北京）有限公司 filed Critical 运鼎科技（北京）有限公司
Publication of WO2022151693A1 publication Critical patent/WO2022151693A1/zh

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills

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  • the present invention generally relates to the technical field of kitchen electrical equipment, and in particular, to a microwave oven and a cooking method implemented by the same.
  • the current microwave ovens are only domestic ones, and the air duct of the household microwave ovens is a single air duct. Specifically, heat is generated through a heating tube and hot air is blown into the cooking cavity of the microwave oven to realize the function of baking; A water tank is set near the pipe, and the water in the water tank is sprinkled on the heating pipe, and the heat generated by the heating pipe is used to quickly vaporize the water into steam to realize the function of steaming. Therefore, the existing microwave steaming oven only realizes the functions of roasting and steaming through one air duct, without a separate hot air preparation cavity, and cannot realize the functions of steaming and roasting at the same time, and cannot control the functions of steaming and roasting separately. Moreover, the switching speed between steaming and roasting is not fast, which cannot well meet the different heating needs of different types of food, which affects the taste of different types of food after cooking.
  • the embodiment of the present invention solves the problem that the microwave oven with a single air passage in the prior art cannot control the functions of steaming and roasting independently by providing a hot air duct and a cooking cavity for the microwave oven, so that it cannot meet different heating requirements for different types of food. needs, etc.
  • the present invention proposes a microwave oven, comprising:
  • the hollow part inside the box body forms a cooking cavity
  • a microwave generating part configured to generate microwaves and conduct the microwaves into the cooking cavity to heat the food to be heated
  • a heating device and a hot air fan configured to form heat generated by the heating device into hot air and send it into the cooking cavity
  • a steam generator configured to generate steam and blow the steam into the cooking cavity
  • a circulation fan configured to increase air flow in the cooking cavity such that the hot air and/or the steam are evenly distributed in the cooking cavity.
  • it further includes an air duct located above the cooking cavity, wherein the hot air blown by the heating device and the hot air fan enters the cooking cavity through the air duct.
  • the present invention further includes a hot air orifice plate, the hot air orifice plate is arranged at the junction of the air duct and the cooking cavity, and is provided with a plurality of small holes, the hot air passes through the hot air holes Plates are dispersed into the cooking cavity.
  • it further comprises a steam orifice plate, which is arranged under the side wall or the bottom of the cooking cavity, and is provided with a plurality of small holes, and the steam is passed through the steam orifice plate. into the cooking cavity.
  • a steam orifice plate which is arranged under the side wall or the bottom of the cooking cavity, and is provided with a plurality of small holes, and the steam is passed through the steam orifice plate. into the cooking cavity.
  • an end of the air duct away from the heating device is gradually narrowed.
  • the cross section of the air duct perpendicular to the hot air orifice plate is a right-angled trapezoid.
  • the heating device is a carbon heating device
  • the circulating fan is a turbo fan
  • the steam generator is a steam boiler
  • the circulation fan and the cooking cavity form a closed structure.
  • the partition wall is provided with a plurality of circulation holes, wherein the circulation fan is configured so that the cooking cavity The gas in the gas leaves the cooking cavity through a part of the circulation holes, and re-enters the cooking cavity through the other part of the circulation holes.
  • the present invention further includes a temperature sensor, the temperature sensor is disposed in the air duct and is away from the heating device and the hot air fan, and is configured to sense the hot air blown by the heating device and the hot air fan. temperature.
  • a controller is further included, the controller is coupled to the heating device and the temperature sensor, and is configured to control the heating temperature of the heating device according to the temperature of the hot air sensed by the temperature sensor.
  • a controller coupled to the steam generator and configured to monitor humidity within the cooking cavity and control the steam generator based on the humidity.
  • the controller is configured to separately control the microwave generating part, the heating device, the steam generator and the circulation fan according to the type of food to be heated and/or the heating requirement.
  • the present invention also relates to a cooking method for a microwave oven, the cooking method being implemented by the microwave oven according to any one of the above, the cooking method comprising:
  • hot air is continuously or intermittently fed into the cooking cavity, and the temperature of the cooking cavity is maintained constant by the hot air.
  • the hot air is controlled to act on the food continuously or intermittently, and after the steam is turned off for a period of time, the steam is controlled to act on the food continuously or intermittently for a period of time.
  • the hot air when the fried product is cooked, the hot air is controlled to act on the fried product continuously or intermittently, while the steam is turned off; after the fried product is cooked, the steamed product is cooked, and the steamed product is controlled to be cooked.
  • the hot air acts on the steamed product continuously or intermittently, while the steam is controlled to act on the steamed product continuously or intermittently, and the temperature of the cooking cavity in the above two cooking processes is the same.
  • the hot air when cooking the steamed product, the hot air is controlled to act on the steamed product continuously or intermittently, while the steam is controlled to act on the steamed product continuously or intermittently; after the steamed product is cooked
  • the hot air is controlled to act on the fried product continuously or intermittently, and the steam is turned off at the same time, and the temperature of the cooking cavity is the same in the above two cooking processes.
  • the food to be heated includes steamed products, fried products, shortcakes, hot meals or porridge, and the temperature of the hot air is 140°C-160°C.
  • the temperature of the hot air is approximately 150°C.
  • the food to be heated includes steamed products, fried products, shortcakes, hot meals or porridge, and the temperature of the steam is 100-120°C.
  • the temperature of the steam is approximately 115°C.
  • the on and off times of hot air and steam are adjusted respectively and/or the feeding amount of hot air and steam is adjusted respectively.
  • a heating device and a hot air fan are arranged on the air duct above the cooking cavity of the microwave oven, and a steam generator and a circulation fan are arranged in the cooking cavity, so as to realize the multi-dimensional air circulation in the microwave oven, and better satisfy the It meets the requirements for the uniformity of hot air and steam during the processing of different types of food, and improves the taste of the food after cooking.
  • FIG. 1 shows a side view of the internal structure of a microwave oven according to an embodiment of the present invention
  • Figure 2 shows a schematic diagram of gas flow in a microwave oven according to one embodiment of the present invention.
  • FIG. 3 shows a flowchart of a cooking method according to an embodiment of the present invention.
  • connection should be understood in a broad sense, for example, it may be a fixed connection or a detachable connection Connection, or integral connection: it can be a mechanical connection or an electrical connection or can communicate with each other; it can be directly connected or indirectly connected through an intermediate medium, it can be the internal communication of two elements or the interaction of two elements relation.
  • connection should be understood in a broad sense, for example, it may be a fixed connection or a detachable connection Connection, or integral connection: it can be a mechanical connection or an electrical connection or can communicate with each other; it can be directly connected or indirectly connected through an intermediate medium, it can be the internal communication of two elements or the interaction of two elements relation.
  • a first feature "on” or “under” a second feature may include direct contact between the first and second features, or may include the first and second features Not directly but through additional features between them.
  • the first feature being “above”, “over” and “above” the second feature includes that the first feature is directly above and diagonally above the second feature, or simply means that the first feature is level higher than the second feature.
  • the first feature “below”, “below” and “beneath” the second feature includes the first feature being directly above and obliquely above the second feature, or simply means that the first feature has a lower level than the second feature.
  • FIG. 1 shows a side view of the internal structure of a microwave oven according to an embodiment of the present invention.
  • the microwave oven 100 includes: a box body 110 , a microwave generating part 120 , a heating device 130 , a hot air fan 140 , a steam generator 150 and a circulation fan 160 .
  • the hollow part inside the box body 110 forms a cooking cavity 101 , and food is placed in the cooking cavity 101 to be heated and processed.
  • the microwave generating part 120 is optionally disposed on the top of the cooking cavity 101 and configured to generate microwaves and conduct the microwaves into the cooking cavity 101 to heat the food to be heated.
  • the heating device 130 and the hot air fan 140 are optionally disposed at the rear of the cooking cavity 101 , and are configured to generate the heat generated by the heating device 130 into hot air and send it into the cooking cavity 101 .
  • the steam generator 150 is optionally disposed at the rear of the cooking cavity 101 , and is configured to blow the steam generated and released by the steam generator 150 into the cooking cavity 101 .
  • the circulating fan 160 is optionally disposed at the rear of the cooking cavity 101 and in front of the steam generator 150, and is configured to increase the air flow in the cooking cavity, so that the hot air and/or the steam are The cooking cavity 101 is evenly distributed. The speed of the circulating fan 160 can be adjusted to control the air flow speed in the cooking cavity 101.
  • the wind speed of the circulating fan 160 can be indirectly controlled to take away the moisture on the surface of the processed food and the roasting effect.
  • the rotation speed of the circulating fan 160 will accelerate the moisture circulation inside the cooking cavity, making it easier for the steam to condense on the surface of the food with lower temperature such as steamed buns, improving the microwave absorption efficiency and improving the thawing or heating efficiency.
  • FIG. 2 shows a schematic diagram of gas flow in a microwave oven according to an embodiment of the present invention.
  • the microwave oven 100 further includes an air duct 170 located above the cooking cavity 101 , wherein an end of the air duct 170 away from the heating device 130 is gradually narrowed.
  • the air duct 170 can be narrowed from one end close to the heating device 130 , or from any part in the middle of the air duct 170 along the direction away from the heating device 130 , so that the The hot air is dispersed into the cooking cavity 101 along the air duct 170 .
  • the hot air fan 140 is disposed at the rear of the heating device 130 . When the heating device 130 generates heat, the hot air fan 140 transfers the heat from the microwave oven 100 along the air duct 170 . The rear is passed forward and downward to fill the entire air duct 170 and the cooking cavity 101 .
  • the microwave oven 100 further includes a hot air orifice plate 172 .
  • the hot air orifice plate 172 is disposed at the junction of the air duct 170 and the cooking cavity 101 , and a plurality of small holes are provided thereon, and the hot air is dispersed to the cooking cavity 101 through the hot air orifice plate 172 inside, so that the hot air evenly fills the cooking cavity 101 .
  • the microwave oven 100 further includes a steam hole plate 151 disposed at the bottom of the cooking cavity 101 or disposed under the rear of the cooking cavity 101 A plurality of steam ports 152 on the square or side wall.
  • the steam orifice plate 151 is provided with a plurality of small holes, and the steam is dispersed into the cooking cavity 101 through the steam orifice plate 151 .
  • the steam is dispersed into the cooking cavity 101 through the plurality of steam ports 152 .
  • the steam generated by the steam generator 150 can fill the cooking cavity 101 more uniformly, and the bottom of the food can be better moistened, so that the food can be retained. fresh taste.
  • the cross section of the air duct 170 perpendicular to the hot air orifice plate 172 is a right-angled trapezoid.
  • the "slope" 171 formed by the oblique side of the vertical The hot air changes the original horizontal flow direction, and then flows into the lower part of the microwave oven 100 , that is, the cooking cavity 101 , and gradually fills the entire cooking cavity 101 .
  • the heating device 130 is a carbon heating tube
  • the circulating fan 160 is a turbo fan
  • the steam generator 150 is a steam boiler.
  • the turbo fan is set so that when the turbo fan rotates, the central area of the turbo fan is inhaled from the inside of the cooking cavity 101, and the air in the middle area of the cooking cavity 101 will be sucked into the turbo fan, and then from the inside of the cooking cavity 101.
  • the surrounding area of the turbo fan is blown out, and in this way, circulating ventilation is achieved in the interior of the cooking cavity 101 , and finally, the steam evenly fills the entire cooking cavity 101 .
  • the circulating fan 160 and the cooking cavity 101 form a closed structure.
  • the hot air circulates inside the cooking cavity, and the gas in the cooking cavity does not interact with the outside air, which ensures the hygiene of the food in the cooking cavity and improves the efficiency of energy use.
  • the microwave oven 100 further includes a partition wall 161 disposed between the circulation fan 160 and the cooking cavity 101 , the partition wall 161 A plurality of circulation holes 162 are provided on the upper part, wherein the circulation fan 160 is configured so that the gas in the cooking cavity 101 leaves the cooking cavity 101 through a part of the circulation holes, and re-enters the cooking cavity through another part of the circulation holes 101.
  • the gas inside the cooking cavity 101 is sucked into the circulation fan 160 through a part of the circulation holes distributed in the central area of the circulation fan 160 , and recirculated through another part of the circulation holes distributed in the surrounding area of the circulation fan 160 .
  • the gas is released into the cooking cavity 101 , so as to realize the alternating circulation of the gas in the cooking cavity 101 , so that the gas is fully mixed and evenly distributed in the cooking cavity 101 .
  • the steam generator 150 is located behind the circulation fan 160 , the present invention is not limited thereto, the steam generator 150 may also be located below the circulation fan 160 , and the steam passes through the steam orifice plate 151 through a separate pipeline. Or the steam port 152 is fed into the cooking cavity.
  • the microwave oven 100 further includes a temperature sensor 180 , and the temperature sensor 180 is disposed in the air duct 170 away from the heating device 130 and One side of the hot air fan 140 is configured to sense the temperature of the hot air blown by the heating device 130 and the hot air fan 140 .
  • the microwave oven 100 further includes a controller (not shown in the figure), the controller is coupled with the heating device 130 and the temperature sensor 180, and is configured to be able to adjust the temperature according to the temperature The temperature of the hot air sensed by the sensor 180 controls the heating temperature of the heating device 130 .
  • the microwave oven 100 further includes a controller (not shown in the figure), the controller is coupled to the steam generator 150 and configured to monitor the temperature in the cooking cavity 101 . humidity, and the steam generator 150 is controlled to generate steam according to the humidity.
  • the controller is configured to control the microwave generating part 120 , the heating device 130 , the steam generator 150 and the circulation fan 160 respectively according to the type of food to be heated and/or the heating demand.
  • the heating requirement can be formulated according to the different types of the food to be heated. For example, for fried food, the skin is usually required to be relatively crispy, and the controller controls the heating device 130 to heat it, and turns it off.
  • the steam generator 150 is configured to control the microwave generating part 120 , the heating device 130 , the steam generator 150 and the circulation fan 160 respectively according to the type of food to be heated and/or the heating demand.
  • the heating requirement can be formulated according to the different types of the food to be heated. For example, for fried food, the skin is usually required to be relatively crispy, and the controller controls the heating device 130 to heat it, and turns it off.
  • the steam generator 150 is configured to control the microwave generating part 120 , the heating device 130 , the steam generator 150 and the circulation fan 160 respectively according to the type of food to be heated and/or
  • the heating device 130 and the hot air fan 140 are used to generate hot air
  • the steam generator 150 is used to generate steam and supply the steam to the cooking cavity. It can be turned on or off individually, so it can be flexibly applied to the heating of various types of food.
  • FIG. 3 shows a flowchart of a cooking method according to an embodiment of the present invention.
  • the cooking method can be implemented by the microwave oven 100, and the cooking method 200 includes:
  • step S201 put the food to be heated into the cooking cavity of the microwave oven.
  • step S202 the microwave is turned on to heat the food, and hot air and/or steam is fed into the food to be heated during the microwave heating process.
  • the microwave generating part 120 in the microwave oven 100 generates microwaves and transmits them downward to the food to be heated in the cooking cavity 101 .
  • the controller controls the heating temperature of the heating device 130 according to the temperature of the hot air sensed by the temperature sensor 180 .
  • the controller controls the steam generator 150 to generate steam, and sends steam into the cooking cavity 101 through the steam orifice plate 151 and the plurality of steam ports 152 to increase the moisture of the food to be heated.
  • step S203 during the two heating processes to deal with different types of food to be heated and/or different heating requirements, hot air is continuously or intermittently fed into the cooking cavity, and the temperature of the cooking cavity is maintained constant by the hot air. That is, during the two heating processes, the temperature in the cooking cavity is kept constant.
  • the microwave oven when cooking different types of food through a microwave oven, after cooking one type of food, it is necessary to wait for the microwave oven to heat up or cool down, so that the cooking cavity can reach the cooking temperature required by another type of food , and then put another type of food into the cooking cavity for cooking and heating.
  • the time required to wait for the heating or cooling process of the microwave oven because of changing the type of the food to be heated is the temperature recovery time.
  • the rewarming time leads to increased processing time and increased customer waiting time during the food sales process, thereby reducing customer experience and reducing customer purchase rates.
  • the temperature of the cooking cavity for the two heatings is kept constant, and the temperature of the cooking chamber is uniform, so that the food maintains a good taste, and eliminates or It shortens the warm-up time, shortens the customer's waiting time, and improves the customer's purchasing experience.
  • the temperature of the hot air will usually determine the temperature in the cooking cavity.
  • the present invention continuously or intermittently sends hot air of the same temperature to the cooking cavity during the heating process of different batches of food, so as to maintain the temperature of the cooking cavity constant through the hot air, thereby eliminating or shortening the need for reheating between two heating processes time.
  • the hot air or steam can be controlled by the controller to act on the food to be heated continuously or intermittently, respectively or simultaneously.
  • the hot air is controlled to act on the food continuously or intermittently, and the steam is turned off at the same time.
  • steamed products that require high skin moisture such as steamed buns, steamed buns, shaomai, steamed dumplings, etc.
  • the hot air is controlled to act on the food continuously or intermittently, and the steam is controlled to act on the food continuously or intermittently. described food.
  • the hot air is controlled to act on the food continuously or intermittently, and the steam is controlled to act on the food continuously or intermittently for a period of time, and then the steam is turned off.
  • the hot air when the fried product is cooked, the hot air is controlled to act on the fried product continuously or intermittently, while the steam is turned off; after the fried product is cooked, the steamed product is cooked, and the steamed product is controlled to be cooked.
  • the hot air acts on the steamed product continuously or intermittently, while the steam is controlled to act on the steamed product continuously or intermittently, and the temperature of the cooking cavity in the above two cooking processes is the same.
  • the hot air when cooking the steamed product, the hot air is controlled to act on the steamed product continuously or intermittently, while the steam is controlled to act on the steamed product continuously or intermittently; after the steamed product is cooked
  • the hot air is controlled to act on the fried product continuously or intermittently, and the steam is turned off at the same time, and the temperature of the cooking cavity is the same in the above two cooking processes.
  • the food to be heated includes the above-mentioned steamed product, fried product, shortbread, hot meal or porridge.
  • the temperature of the hot air is set at 140°C-160°C, preferably about 150°C.
  • the temperature of the steam is set at 100-120°C, preferably about 115°C. The inventors of the present application found that when the hot air temperature is set to about 150°C and the steam temperature is set to about 115°C, it can be applied to various types of food to be heated, and the rewarming time can be significantly shortened.
  • the temperature detected by the sensor 180 is the temperature of the hot air.
  • the on and off times of hot air and steam are adjusted respectively. For example, when heating fry, only control the hot air to heat continuously or intermittently, and turn off the steam.
  • the hot air is controlled to be heated continuously or intermittently, and the steam is controlled to be heated continuously or intermittently.
  • the action time of the hot air and the steam can be controlled separately.
  • the feeding amounts of hot air and steam are adjusted respectively.
  • the feeding amount of the hot air and steam can also be adjusted according to the needs, so as to ensure that different types of food are heated After that, a better taste is achieved.
  • the heating device and the hot air fan are arranged in the air duct above the cooking cavity of the microwave oven to generate hot air
  • the steam generator and the circulating fan are arranged in the cooking cavity to generate steam, so that the hot air and the steam double air in the microwave oven are realized.
  • Road work and multi-dimensional air circulation better meet the requirements of hot air and steam uniformity for different types of food during processing, and improve the taste of food after cooking.

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Abstract

一种微波蒸烤箱（100）及通过微波蒸烤箱（100）实施的烹饪方法（200），微波蒸烤箱（100）包括：箱体（110），箱体（110）内部的中空部分形成烹饪腔（101）；微波生成部（120），配置成可产生微波，并将微波传导至烹饪腔（101）内，对待加热食物进行加热；加热装置（130）和热风风扇（140），配置成可将加热装置（130）产生的热量形成热风并送入到烹饪腔（101）内；蒸汽发生器（150），配置成可产生蒸汽并将蒸汽吹到烹饪腔（101）内；循环风扇（160），配置成可增加烹饪腔（101）中的空气流动，使得热风和/或蒸汽在烹饪腔（101）中均匀分布。微波蒸烤箱（100）内能够实现多维度的风循环，更好的满足食品加工中对于热风及蒸汽均匀性的要求，提高了食物经过烹饪后的口感。

Description

微波蒸烤箱及通过其实施的烹饪方法 技术领域
本发明大致涉及厨房电器设备技术领域，尤其涉及一种微波蒸烤箱及通过其实施的烹饪方法。
背景技术
目前的微波蒸烤箱只有家用的，家用的微波蒸烤箱的风道是单风道，具体地，通过加热管产生热量并以热风吹入微波蒸烤箱的烹饪腔内部，实现烤的功能；在加热管附近设置水箱，并将水箱中的水浇洒在加热管上，利用加热管产生的热量使水迅速汽化变成蒸汽，实现蒸的功能。因此，现有的微波蒸烤箱仅通过一个风道实现烤和蒸的功能，没有单独的热风准备腔体，无法同时实现蒸和烤的功能，也不能分别单独控制蒸和烤的功能。而且，蒸和烤的切换速度不快，无法很好的满足对不同类型食物的不同加热需求，影响了不同类型食物在烹饪后的口感。
背景技术部分的内容仅仅是发明人所知晓的技术，并不当然代表本领域的现有技术。
发明内容
本发明的实施例通过对微波蒸烤箱设置热风风道以及烹饪腔，解决了现有技术中单风道的微波蒸烤箱无法单独控制蒸和烤的功能，从而无法满足对不同类型食物的不同加热需求等问题。
有鉴于现有技术的至少一个缺陷，本发明提出一种微波蒸烤箱，包括：
箱体，所述箱体内部的中空部分形成烹饪腔；
微波生成部，配置成可产生微波，并将所述微波传导至所述烹饪腔内，对待加热食物进行加热；
加热装置和热风风扇，配置成可将所述加热装置产生的热量形成热风并 送入到所述烹饪腔内；
蒸汽发生器，配置成可产生蒸汽并将所述蒸汽吹到所述烹饪腔内；
循环风扇，配置成可增加烹饪腔中的空气流动，使得所述热风和/或所述蒸汽在所述烹饪腔中均匀分布。
根据本发明的一个方面，还包括位于所述烹饪腔上方的风道，其中所述加热装置和热风风扇吹出的热风通过所述风道进入所述烹饪腔内。
根据本发明的一个方面，还包括热风孔板，所述热风孔板设置在所述风道与所述烹饪腔的交界处，其上设置有多个小孔，所述热风通过所述热风孔板被分散到所述烹饪腔内。
根据本发明的一个方面，还包括蒸汽孔板，所述蒸汽孔板设置在所述烹饪腔的侧壁下方或底部，其上设置有多个小孔，所述蒸汽通过所述蒸汽孔板被分散到所述烹饪腔内。
根据本发明的一个方面，其中所述风道远离加热装置的一端逐渐变窄。
根据本发明的一个方面，其中所述风道与所述热风孔板垂直的截面为直角梯形。
根据本发明的一个方面，其中所述加热装置为碳加热装置，所述循环风扇为涡轮风扇，所述蒸汽发生器为蒸汽锅炉。
根据本发明的一个方面，其中所述循环风扇与烹饪腔形成封闭结构。
根据本发明的一个方面，还包括设置在所述循环风扇与所述烹饪腔之间的分隔壁，所述分隔壁上设置有多个循环孔，其中所述循环风扇配置成使得所述烹饪腔中的气体通过其中一部分循环孔离开所述烹饪腔，并通过另一部分循环孔重新进入所述烹饪腔。
根据本发明的一个方面，还包括温度传感器，所述温度传感器设置在所述风道内并远离所述加热装置和热风风扇的一侧，配置成可感测所述加热装置和热风风扇吹出的热风的温度。
根据本发明的一个方面，还包括控制器，所述控制器与加热装置和温度传感器耦接，配置成可根据所述温度传感器感测的热风的温度控制所述加热 装置的加热温度。
根据本发明的一个方面，还包括控制器，所述控制器与所述蒸汽发生器耦合，配置成可监控烹饪腔内的湿度，并根据所述湿度控制蒸汽发生器。
根据本发明的一个方面，所述控制器配置成根据待加热食物的类型和/或加热需求，分别控制微波生成部、加热装置、蒸汽发生器和循环风扇。
本发明还涉及一种用于微波蒸烤箱的烹饪方法，所述烹饪方法通过如上任一项所述的微波蒸烤箱实施，所述烹饪方法包括：
将待加热食物放入所述微波蒸烤箱的烹饪腔；
开启微波对食物进行加热，在微波加热的过程中送入热风和/或蒸汽作用于所述待加热食物；
处理不同的待加热食物类型和/或不同的加热需求的两次加热过程中，持续或者间歇地向烹饪腔送入热风，通过热风维持烹饪腔的温度恒定。
根据本发明的一个方面，根据食物类型的不同和/或加热需求的不同，控制所述热风持续或间歇地作用于所述食物，同时关闭蒸汽；
或，控制所述热风持续或间歇地作用于所述食物，同时控制所述蒸汽持续或间歇地作用于所述食物；
或，控制所述热风持续或间歇地作用于所述食物，同时控制所述蒸汽持续或间歇地作用于所述食物一段时间后，再关闭蒸汽；
或，控制所述热风持续或间歇地作用于所述食物，关闭蒸汽一段时间之后，控制所述蒸汽持续或间歇地作用于所述食物一段时间。
根据本发明的一个方面，在烹饪炸品时，控制所述热风持续或间歇地作用于所述炸品，同时关闭蒸汽；在炸品烹饪完成之后烹饪蒸品，烹饪蒸品时，控制所述热风持续或间歇地作用于所述蒸品，同时控制所述蒸汽持续或间歇地作用于所述蒸品，上述两个烹饪过程的烹饪腔温度相同。
根据本发明的一个方面，在烹饪蒸品时，控制所述热风持续或间歇地作用于所述蒸品，同时控制所述蒸汽持续或间歇地作用于所述蒸品；在蒸品烹饪完成之后烹饪炸品，烹饪炸品时，控制所述热风持续或间歇地作用于所述 炸品，同时关闭蒸汽，上述两个烹饪过程的烹饪腔温度相同。
根据本发明的一个方面，其中所述待加热食物包括蒸品、炸品、酥饼、热餐或粥，所述热风的温度为140℃-160℃。
根据本发明的一个方面，其中所述热风的温度大致为150℃。
根据本发明的一个方面，其中所述待加热食物包括蒸品、炸品、酥饼、热餐或粥，所述蒸汽的温度为100-120℃。
根据本发明的一个方面，其中所述蒸汽的温度大致为115℃。
根据本发明的一个方面，处理不同的待加热食物类型和/或不同的加热需求时，分别调节热风与蒸汽的开启与关闭时间和/或分别调节热风与蒸汽的送入量。
本发明的实施例通过对微波蒸烤箱烹饪腔上方的风道设置加热装置和热风风扇，对烹饪腔设置蒸汽发生器和循环风扇，实现了微波蒸烤箱内多维度的风循环，更好的满足了不同类型食物在加工过程中对热风及蒸汽均匀性的要求，提高了食物经过烹饪后的口感。
附图说明
附图用来提供对本发明的进一步理解，并且构成说明书的一部分，与本发明的实施例一起用于解释本发明，并不构成对本发明的限制。在附图中：
图1示出了根据本发明一个实施例的微波蒸烤箱的内部结构的侧视图；
图2示出了根据本发明一个实施例的微波蒸烤箱内气体流动的示意图；和
图3示出了根据本发明一个实施例的烹饪方法的流程图。
具体实施方式
在下文中，仅简单地描述了某些示例性实施例。正如本领域技术人员可认识到的那样，在不脱离本发明的精神或范围的情况下，可通过各种不同方式修改所描述的实施例。因此，附图和描述被认为本质上是示例性的而非限 制性的。
在本发明的描述中，需要理解的是，术语"中心"、"纵向"、"横向"、"长度"、"宽度"、"厚度"、"上"、"下"、"前"、"后"、"左"、"右"、"竖直"、"水平"、"顶"、"底"、"内"、"外"、"顺时针"、"逆时针"等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本发明和简化描述，而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本发明的限制。此外，术语"第一"、"第二"仅用于描述目的，而不能理解为指示或暗示相对重要性或者隐含指明所指示的技术特征的数量。由此，限定有"第一"、"第二"的特征可以明示或者隐含地包括一个或者更多个所述特征。在本发明的描述中，"多个"的含义是两个或两个以上，除非另有明确具体的限定。
在本发明的描述中，需要说明的是，除非另有明确的规定和限定，术语"安装"、"相连"、"连接"应做广义理解，例如，可以是固定连接，也可以是可拆卸连接，或一体地连接:可以是机械连接，也可以是电连接或可以相互通讯；可以是直接相连，也可以通过中间媒介间接相连，可以是两个元件内部的连通或两个元件的相互作用关系。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本发明中的具体含义。
在本发明中，除非另有明确的规定和限定，第一特征在第二特征之"上"或之"下"可以包括第一和第二特征直接接触，也可以包括第一和第二特征不是直接接触而是通过它们之间的另外的特征接触。而且，第一特征在第二特征"之上"、"上方"和"上面"包括第一特征在第二特征正上方和斜上方，或仅仅表示第一特征水平高度高于第二特征。第一特征在第二特征"之下"、"下方"和"下面"包括第一特征在第二特征正上方和斜上方，或仅仅表示第一特征水平高度小于第二特征。
下文的公开提供了许多不同的实施方式或例子用来实现本发明的不同结构。为了简化本发明的公开，下文中对特定例子的部件和设置进行描述。当然，它们仅仅为示例，并且目的不在于限制本发明。此外，本发明可以在不 同例子中重复参考数字和/或参考字母，这种重复是为了简化和清楚的目的，其本身不指示所讨论各种实施方式和/或设置之间的关系。此外，本发明提供了的各种特定的工艺和材料的例子，但是本领域普通技术人员可以意识到其他工艺的应用和/或其他材料的使用。
以下结合附图对本发明的优选实施例进行说明，应当理解，此处所描述的优选实施例仅用于说明和解释本发明，并不用于限定本发明。
图1示出了根据本发明一个实施例的微波蒸烤箱的内部结构的侧视图。如图1所示，所述微波蒸烤箱100包括：箱体110、微波生成部120、加热装置130和热风风扇140、蒸汽发生器150以及循环风扇160。所述箱体110内部的中空部分形成烹饪腔101，食物置于所述烹饪腔101中被加热、处理。所述微波生成部120可选地设置在所述烹饪腔101的顶部，配置成可产生微波，并将所述微波传导至所述烹饪腔101内，对待加热食物进行加热。所述加热装置130和热风风扇140可选地设置在所述烹饪腔101的后部，配置成可将所述加热装置130产生的热量形成热风并送入所述烹饪腔101内。所述蒸汽发生器150可选地设置在所述烹饪腔101的后部，配置成可将所述蒸汽发生器150产生并释放的蒸汽吹到所述烹饪腔101内。所述循环风扇160可选地设置在所述烹饪腔101的后部、所述蒸汽发生器150的前方，配置成可增加烹饪腔中的空气流动，使所述热风和\或所述蒸汽在所述烹饪腔101中均匀分布。所述循环风扇160是可以调速的，用来控制烹饪腔101内空气流动速度，在微波烤的制作过程中循环风扇160的风速可以间接控制带走被加工食品表面水分和烤制效果，在微波蒸的过程中循环风扇160的转速会加速烹饪腔体内部湿气循环，更容易让蒸汽冷凝到包子等温度较低的食物表面，提高微波吸收效率，提高解冻或加热效率。
图2示出了根据本发明一个实施例的微波蒸烤箱内气体流动的示意图。如图1和图2所示，所述微波蒸烤箱100还包括位于所述烹饪腔101上方的风道170，其中所述风道170远离所述加热装置130的一端逐渐变窄。可选地，所述风道170可从靠近所述加热装置130的一端开始变窄，或者从所述 风道170的中间任何部位沿着远离所述加热装置130的方向开始变窄，以使所述热风沿着所述风道170被分散到所述烹饪腔101内。所述热风风扇140设置在所述加热装置130的后部，当所述加热装置130产生热量时，所述热风风扇140将所述热量沿着所述风道170从所述微波蒸烤箱100的后部向前以及向下传递，以充满整个风道170和所述烹饪腔101。
根据本发明的一个实施例，如图1和图2所示，所述微波蒸烤箱100还包括热风孔板172。所述热风孔板172设置在所述风道170与所述烹饪腔101的交界处，其上设置有多个小孔，所述热风通过所述热风孔板172被分散到所述烹饪腔101内，使所述热风均匀地充满所述烹饪腔101。
根据本发明的一个实施例，如图1和图2所示，所述微波蒸烤箱100还包括设置在所述烹饪腔101的底部的蒸汽孔板151或设置在所述烹饪腔101的后部下方或侧壁上的多个蒸汽口152。其中所述蒸汽孔板151上设置有多个小孔，所述蒸汽通过所述蒸汽孔板151被分散到所述烹饪腔101内。或者可选地，所述蒸汽通过所述多个蒸汽口152被分散到所述烹饪腔101内。通过所述蒸汽孔板151或所述多个蒸汽口152，可以使所述蒸汽发生器150产生的蒸汽更加均匀地充满所述烹饪腔101，且较好地湿润所述食物的底部，保留食物的新鲜口感。
根据本发明的一个优选实施例，如图1和图2所示，所述风道170与所述热风孔板172垂直的截面为直角梯形。当所述热风沿着所述风道170从所述微波蒸烤箱100的后部向前传递时，由于碰到所述垂直的截面为直角梯形的斜边构成的“斜坡”171，迫使所述热风改变原本水平的流动方向，转而流向所述微波蒸烤箱100的下部即所述烹饪腔101内，并逐渐充满整个烹饪腔101。
根据本发明的一个实施例，如图1和图2所示，其中所述加热装置130为碳加热管，所述循环风扇160为涡轮风扇，所述蒸汽发生器150为蒸汽锅炉。具体地，所述涡轮风扇设置为当所述涡轮风扇转动时，其中心区域从所述烹饪腔101的内部吸气，烹饪腔101中间区域的空气会被吸入到所述涡轮 风扇中，随后从所述涡轮风扇的四周区域吹出，如此反复交替，在所述烹饪腔101的内部实现循环换气，最终使所述蒸汽均匀地充满整个烹饪腔101。
根据本发明的一个实施例，如图1和图2所示，其中所述循环风扇160与所述烹饪腔101形成封闭结构。如此，热气在烹饪腔内部进行循环，烹饪腔中的气体不与外界空气发生交互，保证了烹饪腔内食物的卫生并且能提高能源的使用效率。
根据本发明的一个实施例，如图1和图2所示，所述微波蒸烤箱100还包括设置在所述循环风扇160与所述烹饪腔101之间的分隔壁161，所述分隔壁161上设置有多个循环孔162，其中所述循环风扇160配置成使得所述烹饪腔101中的气体通过其中一部分循环孔离开所述烹饪腔101，并通过另一部分循环孔重新进入所述烹饪腔101。其中通过分布在所述循环风扇160的中心区域的一部分循环孔将所述烹饪腔101内部的气体吸入所述循环风扇160内，通过分布在所述循环风扇160的四周区域的另一部分循环孔再将所述气体释放至所述烹饪腔101内部，以此实现所述烹饪腔101内部气体的交替循环，使所述气体充分混合，并均匀分布在所述烹饪腔101中。在图1的实施例中，蒸汽发生器150位于循环风扇160的后方，本发明并不限于此，蒸汽发生器150也可以位于循环风扇160的下方，蒸汽通过单独的管路经由蒸汽孔板151或蒸汽口152被送入烹饪腔中。
根据本发明的一个实施例，如图1和图2所示，所述微波蒸烤箱100还包括温度传感器180，所述温度传感器180设置在所述风道170内、远离所述加热装置130和热风风扇140的一侧，配置成可感测所述加热装置130和热风风扇140吹出的热风的温度。
根据本发明的一个实施例，所述微波蒸烤箱100还包括控制器(图中未示出)，所述控制器与所述加热装置130和温度传感器180耦接，配置成可根据所述温度传感器180感测的热风的温度，控制所述加热装置130的加热温度。
根据本发明的一个实施例，所述微波蒸烤箱100还包括控制器(图中未 示出)，所述控制器与所述蒸汽发生器150耦合，配置成可监控所述烹饪腔101内的湿度，并根据所述湿度控制蒸汽发生器150产生蒸汽。
根据本发明的一个实施例，其中所述控制器配置成根据待加热食物的类型和/或加热需求，分别控制所述微波生成部120、加热装置130、蒸汽发生器150和循环风扇160。其中所述加热需求可以根据所述待加热食物的类型的不同而制定，例如对于炸品，通常要求其表皮较为焦脆，则所述控制器通过控制所述加热装置130对其进行加热，关闭所述蒸汽发生器150。
另外，本发明的实施例中，加热装置130和热风风扇140用于产生热风，蒸汽发生器150用于产生蒸汽并向烹饪腔供送蒸汽，二者是单独的装置，可以分别进行控制，即可以单独地开启或者关闭，因而可以灵活适用于各种类型食物的加热。
图3示出了根据本发明一个实施例的烹饪方法的流程图。所述烹饪方法可以通过所述微波蒸烤箱100实施，所述烹饪方法200包括：
在步骤S201：将待加热食物放入所述微波蒸烤箱的烹饪腔。
在步骤S202：开启微波对食物进行加热，在微波加热的过程中送入热风和/或蒸汽作用于所述待加热食物。所述微波蒸烤箱100中的微波生成部120生成微波并向下传输至所述烹饪腔101内的待加热食物。其中所述控制器根据所述温度传感器180感测的热风的温度，控制所述加热装置130的加热温度。所述控制器控制所述蒸汽发生器150产生蒸汽，并通过所述蒸汽孔板151和多个蒸汽口152向所述烹饪腔101内输送蒸汽，以增加待加热食物的湿润度。
在步骤S203：处理不同的待加热食物类型和/或不同的加热需求的两次加热过程中，持续或者间歇地向烹饪腔送入热风，通过热风维持烹饪腔的温度恒定。即在两次加热过程中，保持所述烹饪腔内的温度保持不变。
通常，通过微波蒸烤箱对不同类型的食物进行烹饪时，在对一种类型的食物烹饪完毕之后，需要等待微波蒸烤箱升温或者降温，使烹饪腔达到另外一种类型的食物所要求的烹饪温度，然后再将另外一种类型的食物放进烹饪 腔进行烹饪加热。其中，因为更换待加热食物的类型而需要等待微波蒸烤箱升温或降温过程所需的时间，即为回温时间。所述回温时间导致食物售卖过程中加工时间增长，顾客等待时间增加，从而会造成顾客体验降低和顾客购买率降低。通过本发明的所述烹饪方法200，对不同类型和/或不同加热需求的待加热食物，使两次加热的烹饪腔温度保持恒定，统一温度制作，使食物保持良好口感的前提下，消除或者缩短了回温时间，缩短了顾客的等待时间，提高了顾客的购买体验。
微波蒸烤箱在对食物加热过程中，通常热风温度将决定烹饪腔内的温度。本发明通过在不同批次的食物加热过程中持续或者间歇地向烹饪腔送入相同温度的热风，来通过热风维持烹饪腔的温度恒定，从而消除或缩短两次加热过程之间需要的回温时间。
根据本发明的一个实施例，根据食物类型的不同和/或加热需求的不同，可以分别或同时通过所述控制器控制所述热风或者蒸汽持续或间歇地作用于所述待加热食物。可选地，对表皮焦脆度要求较高的炸品，例如炸鸡、油条、薯条等食物，控制所述热风持续或间歇地作用于所述食物，同时关闭蒸汽。对于表皮湿润度要求较高的蒸品，例如包子、馒头、烧麦、蒸饺等食物，控制所述热风持续或间歇地作用于所述食物，同时控制所述蒸汽持续或间歇地作用于所述食物。对于酥饼等要求表皮酥脆的食物，控制所述热风持续或间歇地作用于所述食物，同时控制所述蒸汽持续或间歇地作用于所述食物一段时间后，再关闭蒸汽。
根据本发明的一个方面，在烹饪炸品时，控制所述热风持续或间歇地作用于所述炸品，同时关闭蒸汽；在炸品烹饪完成之后烹饪蒸品，烹饪蒸品时，控制所述热风持续或间歇地作用于所述蒸品，同时控制所述蒸汽持续或间歇地作用于所述蒸品，上述两个烹饪过程的烹饪腔温度相同。
根据本发明的一个方面，在烹饪蒸品时，控制所述热风持续或间歇地作用于所述蒸品，同时控制所述蒸汽持续或间歇地作用于所述蒸品；在蒸品烹饪完成之后烹饪炸品，烹饪炸品时，控制所述热风持续或间歇地作用于所述 炸品，同时关闭蒸汽，上述两个烹饪过程的烹饪腔温度相同。
根据本发明的一个实施例，其中所述待加热食物包括如上所述的蒸品、炸品、酥饼、热餐或粥等。可选地，所述热风的温度设置为140℃-160℃，优选为大约150℃。根据本发明的一个实施例，所述蒸汽的温度设置为100-120℃，优选为大约115℃。本申请的发明人发现，当把热风温度设置为大约150℃、蒸汽温度设置为大约115℃时，能够适用于各种类型的待加热食物，显著缩短了回温时间。
当利用图1所示微波蒸烤箱100来实施上述烹饪方法200时，传感器180检测的温度即为所述热风的温度。
根据本发明的一个实施例，所述的烹饪方法200中，在处理不同的待加热食物类型和/或不同的加热需求时，分别调节热风与蒸汽的开启与关闭时间。例如，在加热炸品时，只控制热风持续或间歇地进行加热，而关闭蒸汽。在加热蒸品时，控制热风持续或间歇地进行加热，同时控制蒸汽持续或间歇地进行加热，在加热过程中，可以分别控制所述热风和蒸汽作用的时间。
根据本发明的一个实施例，所述的烹饪方法200中，在处理不同的待加热食物类型和/或不同的加热需求时，分别调节热风与蒸汽的送入量。例如，在处理上述几种待加热食物时，在控制热风和/或蒸汽持续或间歇地进行加热时，还可以根据需要分别调节热风与蒸汽的送入量，以保证针对不同类型的食物经加热后达到较佳的口感。
本发明的实施例通过对微波蒸烤箱烹饪腔上方的风道设置加热装置和热风风扇产生热风，对烹饪腔设置蒸汽发生器和循环风扇产生蒸汽，实现了微波蒸烤箱内的热风、蒸汽双风道工作和多维度风循环，更好的满足了不同类型食物在加工过程中对热风及蒸汽均匀性的要求，提高了食物经过烹饪后的口感。
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或 者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (22)

  1. 一种微波蒸烤箱，包括：
    箱体，所述箱体内部的中空部分形成烹饪腔；
    微波生成部，配置成可产生微波，并将所述微波传导至所述烹饪腔内，对待加热食物进行加热；
    加热装置和热风风扇，配置成可将所述加热装置产生的热量形成热风并送入到所述烹饪腔内；
    蒸汽发生器，配置成可产生蒸汽并将所述蒸汽吹到所述烹饪腔内；
    循环风扇，配置成可增加烹饪腔中的空气流动，使得所述热风和/或所述蒸汽在所述烹饪腔中均匀分布。
  2. 如权利要求1所述的微波蒸烤箱，还包括位于所述烹饪腔上方的风道，其中所述加热装置和热风风扇吹出的热风通过所述风道进入所述烹饪腔内。
  3. 如权利要求2所述的微波蒸烤箱，还包括热风孔板，所述热风孔板设置在所述风道与所述烹饪腔的交界处，其上设置有多个小孔，所述热风通过所述热风孔板被分散到所述烹饪腔内。
  4. 如权利要求3所述的微波蒸烤箱，还包括蒸汽孔板，所述蒸汽孔板设置在所述烹饪腔的侧壁下方或底部，其上设置有多个小孔，所述蒸汽通过所述蒸汽孔板被分散到所述烹饪腔内。
  5. 如权利要求3或4所述的微波蒸烤箱，其中所述风道远离加热装置的一端逐渐变窄。
  6. 如权利要求5所述的微波蒸烤箱，其中所述风道与所述热风孔板垂直的截面为直角梯形。
  7. 如权利要求2所述的微波蒸烤箱，其中所述加热装置为碳加热装置，所述循环风扇为涡轮风扇，所述蒸汽发生器为蒸汽锅炉。
  8. 如权利要求7所述的微波蒸烤箱，其中所述循环风扇与烹饪腔形成封闭结构。
  9. 如权利要求8所述的微波蒸烤箱，还包括设置在所述循环风扇与所述烹饪腔之间的分隔壁，所述分隔壁上设置有多个循环孔，其中所述循环风扇配置成使得所述烹饪腔中的气体通过其中一部分循环孔离开所述烹饪腔，并通过另一部分循环孔重新进入所述烹饪腔。
  10. 如权利要求1-4或权利要求6-9中任一项所述的微波蒸烤箱，还包括温度传感器，所述温度传感器设置在所述风道内并远离所述加热装置和热风风扇的一侧，配置成可感测所述加热装置和热风风扇吹出的热风的温度。
  11. 如权利要求10所述的微波蒸烤箱，还包括控制器，所述控制器与加热装置和温度传感器耦接，配置成可根据所述温度传感器感测的热风的温度控制所述加热装置的加热温度。
  12. 如权利要求10所述的微波蒸烤箱，还包括控制器，所述控制器与所述蒸汽发生器耦合，配置成可监控烹饪腔内的湿度，并根据所述湿度控制蒸汽发生器。
  13. 如权利要求11或12所述的微波蒸烤箱，所述控制器配置成根据待加热食物的类型和/或加热需求，分别控制微波生成部、加热装置、蒸汽发生器和循环风扇。
  14. 一种用于微波蒸烤箱的烹饪方法，所述烹饪方法通过如权利要求1-13中任一项所述的微波蒸烤箱实施，所述烹饪方法包括：
    将待加热食物放入所述微波蒸烤箱的烹饪腔；
    开启微波对食物进行加热，在微波加热的过程中送入热风和/或蒸汽作用于所述待加热食物；
    处理不同的待加热食物类型和/或不同的加热需求的两次加热过程中，持续或者间歇地向烹饪腔送入热风，通过热风维持烹饪腔的温度恒定。
  15. 如权利要求14所述的烹饪方法，根据食物类型的不同和/或加热需求的不同，控制所述热风持续或间歇地作用于所述食物，同时关闭蒸汽；
    或，控制所述热风持续或间歇地作用于所述食物，同时控制所述蒸汽持续或间歇地作用于所述食物；
    或，控制所述热风持续或间歇地作用于所述食物，同时控制所述蒸汽持续或间歇地作用于所述食物一段时间后，再关闭蒸汽；
    或，控制所述热风持续或间歇地作用于所述食物，关闭蒸汽一段时间之后，控制所述蒸汽持续或间歇地作用于所述食物一段时间。
  16. 根据权利要求14所述的烹饪方法，在烹饪炸品时，控制所述热风持续或间歇地作用于所述炸品，同时关闭蒸汽；在炸品烹饪完成之后烹饪蒸品，烹饪蒸品时，控制所述热风持续或间歇地作用于所述蒸品，同时控制所述蒸汽持续或间歇地作用于所述蒸品，上述两个烹饪过程的烹饪腔温度相同。
  17. 根据权利要求14所述的烹饪方法，在烹饪蒸品时，控制所述热风持续或间歇地作用于所述蒸品，同时控制所述蒸汽持续或间歇地作用于所述蒸品；在蒸品烹饪完成之后烹饪炸品，烹饪炸品时，控制所述热风持续或间歇地作用于所述炸品，同时关闭蒸汽，上述两个烹饪过程的烹饪腔温度相同。
  18. 根据权利要求14或15所述的烹饪方法，其中所述待加热食物包括蒸品、炸品、酥饼、热餐或粥，所述热风的温度为140℃-160℃。
  19. 根据权利要求18所述的烹饪方法，其中所述热风的温度大致为150℃。
  20. 根据权利要求14或15所述的烹饪方法，其中所述待加热食物包括蒸品、炸品、酥饼、热餐或粥，所述蒸汽的温度为100-120℃。
  21. 根据权利要求20所述的烹饪方法，其中所述蒸汽的温度大致为115℃。
  22. 根据权利要求14所述的烹饪方法，处理不同的待加热食物类型和/或不同的加热需求时，分别调节热风与蒸汽的开启与关闭时间和/或分别调节热风与蒸汽的送入量。
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