CN111685594B - Cooking appliance and cooking method for cooking appliance - Google Patents
Cooking appliance and cooking method for cooking appliance Download PDFInfo
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- CN111685594B CN111685594B CN201910185513.7A CN201910185513A CN111685594B CN 111685594 B CN111685594 B CN 111685594B CN 201910185513 A CN201910185513 A CN 201910185513A CN 111685594 B CN111685594 B CN 111685594B
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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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
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Abstract
The invention discloses a cooking appliance and a cooking method for the same. The pressure reducing device is used for exhausting air to the cooking space so that the pressure in the cooking space is lower than the outside pressure. The pressure relief device is used for opening or closing a passage for communicating the cooking space with the outside. And controlling the cooking appliance to perform a cooking process at least comprising a pressure relief process, wherein the pressure relief process is configured to control the pressure relief device to open a passage for communicating the cooking space with the outside for a short time for multiple times so as to increase the pressure in the cooking space. According to the cooking appliance and the cooking method for the cooking appliance, the passage for communicating the cooking space with the outside is opened for a short time for a plurality of times in the pressure relief process. By shortening the time for opening the passage each time, the amount of gas entering the cooking space when the passage is opened each time can be reduced, thereby preventing a large amount of gas from rushing into the cooking space at a higher speed at one time to cause splashing of food.
Description
Technical Field
The invention relates to the technical field of cooking appliances, in particular to a cooking appliance and a cooking method for the cooking appliance.
Background
Some cooking appliances on the market currently have the function of negative pressure cooking. And forming a negative pressure environment in the cooking space in one or more stages of the cooking process and keeping for a preset time, and keeping the food fresh or otherwise processed in the negative pressure environment so as to improve or keep the mouthfeel of the food after cooking. And when negative pressure in the culinary art space is relieved to needs, because the pressure differential inside and outside the culinary art space is big, in external gas rushes into the culinary art space with great speed, blow up food easily and splash to the inside wall of culinary art space on, bring relatively poor experience for the user. Some cooking appliances are equipped with airflow buffering hoods to delay the impact of outside air on food in the cooking space. However, this causes an increase in production cost.
Therefore, there is a need for a cooking appliance and a cooking method for the same to at least partially solve the problems in the prior art.
Disclosure of Invention
A series of concepts in a simplified form are introduced in the summary, which is described in further detail in the detailed description section. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.
In order to solve the above problems, according to an aspect of the present invention, there is provided a cooking appliance including:
the cooker body is internally provided with an inner pot;
the cover body is arranged on the cooker body in an openable mode, and when the cover body covers the cooker body, a cooking space is formed between the cover body and the inner pot;
a pressure reducing device for exhausting air to the cooking space such that a pressure inside the cooking space is lower than an external pressure;
the pressure relief device is used for opening or closing a passage for communicating the cooking space with the outside; and
a control device for controlling the cooking utensil to perform a cooking process, wherein the cooking process at least comprises a pressure relief process,
the control device is configured to control the pressure relief device to open the passage for communicating the cooking space with the outside for a plurality of times in a short time in the pressure relief process so as to increase the pressure in the cooking space.
According to the cooking utensil, the passage for communicating the cooking space with the outside is opened for a short time for a plurality of times in the pressure relief process. By shortening the time for opening the passage each time, the amount of gas entering the cooking space when the passage is opened each time can be reduced, thereby preventing a large amount of gas from rushing into the cooking space at a higher speed at one time to cause splashing of food.
Optionally, in the pressure relief process, the pressure relief device keeps the passage in the open state for the same predetermined duration after opening the passage each time, and then closes the passage. Therefore, the opening of the access is controlled by the same opening duration, and the control mode is simple and easy to realize.
Optionally, the predetermined duration is greater than or equal to 0.1s and less than or equal to 1s. Thus, during this period of time, the gas entering the cooking space is insufficient to produce the effect of splashing the food.
Alternatively, in the pressure relief process, the pressure relief device raises the pressure in the cooking space by the same predetermined pressure difference after opening the passage each time, and then closes the passage. Therefore, the opening of the passage is controlled by the same pressure difference released each time, and the control mode is simple and easy to realize.
Optionally, the predetermined pressure difference by which the cooking volume is raised is greater than or equal to 5kPa and less than or equal to 10kPa. Thus, the elevated pressure difference is within this range, and the gas entering the cooking space is insufficient to produce the effect of splashing the food.
Optionally, when the pressure in the cooking space is increased to a third predetermined pressure, the control device controls the pressure relief device to keep the passage in an open state until the pressure relief process is finished. Therefore, when the pressure in the cooking space is increased to the pressure difference with the outside and the pressure difference is not enough to impact food in the cooking space to generate splashing, the passage between the cooking space and the outside can be kept continuously opened, and unnecessary repeated actions are avoided.
Optionally, the third predetermined pressure is greater than or equal to-15 kPa and less than 0. Thus, the pressure differential is within a range of pressure differentials insufficient to cause impact splashing of food within the cooking space.
Optionally, the cooking process further includes a water absorption process before the pressure release process, and during the water absorption process, the cooking space is maintained in a negative pressure state lower than an external pressure. Thus, the negative pressure environment is advantageous for the rice water absorption process.
Optionally, during the water absorption process, the pressure within the cooking space is greater than or equal to-60 kPa and less than 0. Thus, the range of the negative pressure value is suitable for the water absorption process.
Optionally, the cooking space is maintained in the negative pressure state for a duration greater than or equal to 5min and less than or equal to 20min. Thus, the above-mentioned duration can ensure that the water absorption step is sufficiently performed.
According to another aspect of the present invention, there is also provided a cooking method for the above cooking appliance, the method including:
in the pressure relief process, the pressure relief device is controlled to open the passage for communicating the cooking space with the outside for a plurality of times in a short time so as to increase the pressure in the cooking space.
According to the control method of the invention, the passage for communicating the cooking space with the outside is opened for a short time for a plurality of times in the pressure relief process. By shortening the time for opening the passage each time, the amount of gas entering the cooking space when the passage is opened each time can be reduced, thereby preventing a large amount of gas from rushing into the cooking space at a higher speed at one time to cause splashing of food.
Alternatively, after each opening of the passage, the passage is kept open for the same predetermined duration, or the pressure in the cooking space is raised by the same predetermined pressure difference, and then the passage is closed. Therefore, the opening of the passage is controlled in the same opening duration or in a mode of releasing the same pressure difference every time, and the control mode is simple and easy to realize.
Optionally, when the pressure in the cooking space is increased to a third predetermined pressure, the passage is kept in an open state until the pressure relief process is finished. Therefore, when the pressure in the cooking space is increased to the pressure difference with the outside and the pressure difference is not enough to impact food in the cooking space to generate splashing, the passage between the cooking space and the outside can be kept continuously opened, and unnecessary repeated actions are avoided.
Optionally, a water absorption process is further included before the pressure relief process, and during the water absorption process, the cooking space is kept in a negative pressure state lower than the external pressure. Thus, the negative pressure environment is advantageous for the rice water absorption process.
Drawings
The following drawings of the invention are included to provide a further understanding of the invention. The drawings illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention. In the drawings, there is shown in the drawings,
fig. 1 is a perspective view of a cooking appliance according to a preferred embodiment of the present invention.
FIG. 2 is a schematic view of a pressure relief device and one embodiment of a pressure relief device of the cooking appliance shown in FIG. 1;
FIG. 3 is a schematic view of a pressure relief device and another embodiment of a pressure relief device of the cooking appliance shown in FIG. 1; and
fig. 4 is a flowchart of a cooking method for a cooking appliance according to a preferred embodiment of the present invention.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that the present invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in order to avoid obscuring the invention.
In the following description, a detailed structure will be presented for a thorough understanding of the present invention. It is apparent that embodiments of the invention are not limited to the specific details known to those skilled in the art. The following detailed description of the preferred embodiments of the invention, however, the invention can be practiced otherwise than as specifically described.
Hereinafter, a cooking appliance according to a preferred embodiment of the present invention will be described with reference to fig. 1. It is understood that the cooking appliance according to the present invention may have various functions such as cooking porridge, cooking soup, etc. in addition to the function of cooking rice.
As shown in fig. 1, the cooking appliance 1 includes a pot body 10 and a lid body 20. The pot body 10 is substantially in a rounded rectangular parallelepiped shape and has a cylindrical-shaped inner pot accommodating portion into or from which the inner pot 11 can be freely put or taken out to facilitate cleaning of the inner pot 11. The inner pot 11 is generally made of a metal material and has a circular opening on an upper surface for containing a material to be heated, such as rice, soup, etc. The pot body 10 includes therein an inner pot heating means (not shown) for heating the inner pot.
The lid body 20 has a substantially rounded rectangular parallelepiped shape and substantially corresponds to the shape of the pot body 10. The lid 20 is pivotally connected to the pot body 10 in an openable and closable manner for covering the pot body 10. When the lid 20 is closed on the pot body 10, a cooking space 12 is formed between the lid 20 and the inner pot 11.
The cooking appliance shown in the present invention is also provided with a pressure relief device 30 (not shown in fig. 1). The pressure reducing device 30 is used to evacuate the cooking space 12 to a pressure lower than the ambient pressure. Generally, cooking appliances are used under normal circumstances. Thus, for example, the environment may be the ambient atmosphere, i.e. the pressure in the cooking volume 12 is brought to below atmospheric pressure by evacuating it. A state in which the pressure inside the cooking space 12 is lower than the atmospheric pressure may be referred to as a negative pressure state. Therefore, the cooking appliance disclosed by the invention can be an electric cooker, an electric pressure cooker and the like with a negative pressure function. The environment of the negative pressure helps to optimize the cooking process and preserve the food. For example, when cooking rice, the cooking space 12 is kept in a negative pressure environment during the rice absorption process, so that rice and water can be mixed more quickly and better; in addition, the part of food which is not needed to be taken is stored in the cooking space 12 in the negative pressure environment after the cooking is finished, so that the food deterioration speed can be reduced, and the good taste can be kept for a long time.
Of course, the outside specifically refers to the environment in which the cooking appliance 1 is located, and may be a single enclosed space, not necessarily the outside atmosphere.
In the embodiment shown in fig. 2 and 3, the pressure reducing device 30 may include an air pump 31. An air inlet of the air pump 31 is communicated with the air pumping hole 22 of the cooking space 12 through an air pumping tube (not shown) made of, for example, silicone, and an air outlet of the air pump 31 may be communicated with the external environment of the cooking space 12, for example, directly communicated with the external atmosphere. When it is required to form a negative pressure environment in the cooking space 12, the air pump 31 is manually started to pump air by the control device or manually, and the air in the cooking space 12 is exhausted through the air exhaust pipe and the air pump 31, and the pressure therein is reduced. A pressure measuring device (not shown) may be provided to monitor the pressure in the cooking space 12, and when the pressure therein drops to a desired predetermined value, the air pump 31 stops working and a negative pressure environment is formed in the cooking space 12.
Preferably, the pressure reducing device may further include an electromagnetic valve 32 disposed on an air flow path between the air pump 31 and the cooking space 12 to control opening and closing of the air flow path. The solenoid valve 32 is opened during the suction to conduct the air flow path. The air pump 31 is turned off when it is not operated, and the air flow path is cut off, so that a relatively independent environment is maintained in the cooking space 12.
Accordingly, the cooking appliance 1 is further provided with a pressure relief device 40 (not shown in fig. 1) for releasing the negative pressure inside the cooking space 12 when there is no need to maintain a negative pressure environment. The pressure relief device 40 may include a driver and a seal. As shown in fig. 2 and 3, a pressure relief hole 23 is formed in the cooking space 12, and the pressure relief hole 23 can communicate with the outside. That is, the pressure relief hole 23 constitutes at least a part of a passage between the cooking space 12 and the outside. The sealing element is used for sealing the pressure relief hole 23. The driver is used to drive the seal to move to seal the pressure relief hole 23 or move away from the pressure relief hole 23. In other words, the pressure relief device 40 mechanically opens or closes the passage of the cooking space 12 to the outside by the driving member driving the sealing member to move.
As shown in fig. 2, in one embodiment, the driver 42 may be configured in the form of an electromagnet and the seal 41 is configured in the form of a stub sealing the pressure relief hole 23. When the driving member 42 is energized, it attracts the sealing member 41 to move away from the pressure relief hole 23, whereby the passage between the cooking space 12 and the outside is opened. When the driving member 42 is de-energized and stops working, the sealing member 41 is not attracted, and seals the pressure relief hole 23 when gravity or other biasing force (e.g., applied by an elastic member such as a spring) moves to the pressure relief hole, whereby the passage between the cooking space 12 and the outside is closed.
In another embodiment, as shown in fig. 3, the drive element 142 is configured in the form of an electromagnet and the sealing element 141 is configured in the form of a sealing ball. That is, the pressure relief device 140 is configured as a ball seal. The operation of the pressure relief device 140 is similar to the operation of the pressure relief device 40 according to the embodiment shown in fig. 2 and will not be described in detail here.
As shown in fig. 1 to 3, the pressure reducing device 30 and the pressure relief device 40 are provided on the lid body 20. Wherein, a detachable cover 21 is provided on one side of the cover body 20 facing the pot body 10. The air suction hole 22 and the pressure relief hole 23 are both arranged on the detachable cover 21. The pressure reducing device 30 and the pressure relief device 40 are both arranged on the inner side of the detachable cover 21 and are respectively communicated with the air suction hole 22 and the pressure relief hole 23.
The pressure reducing device 30, the pressure relief device 40, the pressure measuring device, and the like are connected to a control device (not shown) of the cooking appliance 1. The control device controls the cooking appliance 1 to perform a cooking process. The control means controls the operation of the pressure reducing means 30 and the pressure relief means 40, respectively, based on the pressure data sensed by the pressure measuring means in the cooking space 12 during different processes of the cooking process.
A cooking method for the above cooking appliance will be described in detail with reference to fig. 4.
Referring to fig. 4, when the user is ready (e.g., adding a desired amount of rice and a proper amount of water in the inner pot 11) and selects a cooking function on the cooking appliance, the cooking process is started.
Firstly, entering a water absorption process. In the water absorption process, the mixed rice and water are allowed to stand for a certain period of time under predetermined conditions. So hydroenergy can fully permeate into the grain of rice inside, improve the moisture content of the grain of rice, be favorable to promoting the taste of rice. From the foregoing, it can be seen that the negative pressure environment facilitates thorough osmotic mixing of rice and water. Therefore, in the water absorption process, the control device controls the pressure reducing device to exhaust the cooking space, so that the pressure in the cooking space is reduced to a first preset pressure P1 lower than the external pressure (usually referred to as atmospheric pressure), and the first preset pressure P1 is maintained for at least a first preset time period T1.
It will be appreciated that the first predetermined pressure P1 is a negative pressure. Preferably, the first predetermined pressure P1 satisfies: p1 is more than or equal to-60 kPa and less than 0. Depending on the sealing properties of the cooking appliance and the actual requirements, P1 may be selected from-10 kPa, -20kPa, -30kPa, -40kPa, -50kPa, -60kPa or any value within the above range. Further preferably, the first predetermined pressure P1 satisfies: p1 is more than or equal to 50kPa and less than or equal to 10kPa. Preferably, the first predetermined period T1 satisfies: t1 is more than or equal to 5min and less than or equal to 20min to ensure that the rice grains fully absorb water. The first predetermined time period T1 may be 5min, 10min, 15min, 20min or any value within the above range, depending on the rice type.
After the water absorption process is finished, the negative pressure in the cooking space needs to be released first, and then the next operation can be carried out, so that the pressure release process is carried out next.
During pressure relief, a large amount of gas is easily flushed into the cooking space at a high speed due to a large pressure difference between the inside and the outside of the cooking space, and food (which can be rice grains) is easily blown up and splashed onto the inner side wall surface of the cooking space. If food is stuck on the inner side wall surface of the cooking space, water cannot be contacted in the subsequent cooking process, the food is often difficult to cook and clean, and bad use experience is caused to a user. The air flow buffering cover is installed at the pressure relief hole, so that the impact of the outside air on the food in the cooking space can be delayed, however, the production cost is increased. Therefore, the cooking appliance according to the present invention avoids the above-mentioned problems by optimizing the operation in the pressure relief process.
As shown in fig. 4, in the pressure releasing process, the control device controls the pressure releasing device to open the passage between the cooking space and the outside for a plurality of times, so that the pressure in the cooking space is intermittently raised to a desired pressure value for a plurality of times, thereby preventing a large amount of gas from rushing into the cooking space at a relatively high speed at one time. The desired pressure value may be a pressure value lower than the ambient pressure, or may be the same pressure value as the ambient pressure. The desired pressure value may also be referred to as a second predetermined pressure P2. It will be appreciated that the second predetermined pressure P2 is greater than the first predetermined pressure P1.
Through the operation, in the whole pressure relief process, the passage between the cooking space and the outside is opened for a short time and then closed. When the passage between the cooking space and the outside is opened each time, the amount of gas entering the cooking space is small, and the kinetic energy of the gas is correspondingly small, so that the gas is not enough to blow up the food to splash. In the pressure relief process, the opening times of the passage are determined according to the negative pressure value in the cooking space. The lower the negative pressure value is, the more the number of opening times is required to be performed in the pressure relief process.
The control means may control the pressure relief means to maintain the same predetermined duration T2 in an open state after opening the passage between the cooking space and the outside every time, and then close the passage. Wherein the length of the predetermined duration T2 should be determined such that the gas entering the cooking space during the time T2 does not cause food to blow up and splash. Preferably, the predetermined duration T2 satisfies 0.1s ≦ T2 ≦ 1s. The predetermined duration T2 may be 0.1s, 0.3s, 0.5s, 0.7s, 1s, or any value within the above range, depending on the sensitivity of the pressure relief device to operate, actual design requirements, and the like. It will be appreciated that the actuation of the pressure relief device itself requires time and therefore the predetermined duration T2 is not necessarily too short. Which can be chosen reasonably on the premise of ensuring the action of the pressure relief device in place.
In addition, the control device can control the pressure relief device to enable the pressure in the cooking space to rise by the same preset pressure difference P0 after opening the passage between the cooking space and the outside every time according to the sensing result of the pressure measuring device, and then close the passage. Wherein the predetermined pressure difference P0 should be determined in such a manner that the gas introduced into the cooking space does not cause the food to be blown and splashed during the time when the pressure of the cooking space is increased by P0. Preferably, the predetermined pressure difference P0 satisfies 5kPa ≦ P0 ≦ 15kPa. The predetermined pressure difference P0 may be 5kPa, 7kPa, 10kPa, 13kPa, 15kPa or any value within the above range, depending on the sensitivity of the action of the pressure relief device, the actual design requirements, and the like.
Of course, the duration of each time the pressure relief device opens the passage between the cooking volume and the outside world may be different, and/or the pressure value at which the cooking volume rises during each opening period of the passage may also be different. As long as it is ensured that the gas entering the cooking space does not cause food to be blown up and splashed during each time the passage is opened to closed.
Generally, the control device performs the operation of the pressure discharge process according to the path indicated by the dotted arrow in fig. 4. However, generally, there is a third predetermined pressure P3 such that when the pressure of the cooking space with respect to the outside is a negative pressure equal to or less than P3, the gas blown into the cooking space from the outside does not cause the food to be blown up and scattered even though the path between the cooking space and the outside is kept normally open because the pressure difference is small. Preferably, in the pressure relief process, as the pressure in the cooking space rises, when the pressure of the cooking space sensed by the pressure measuring device relative to the outside is a negative pressure equal to or greater than P3, the control device may control the pressure relief device to keep a path between the cooking space and the outside normally open without continuing to open the path for a short time for a plurality of times. Since the gas blown into the cooking space from the outside at this time does not cause the food to be blown up and splashed. Therefore, the influence of the unnecessary action of the pressure relief device on the service life of the pressure relief device can be avoided. At this time, the control device may perform the operation of the pressure relief process according to a path indicated by a solid arrow indicating the pressure relief process in fig. 4. The specific value of the third predetermined pressure P3 may be determined by a designer according to the test result, according to the size of the pressure relief hole and the cooking space. Typically, the third predetermined pressure P3 is in the range-15 kPa ≦ P1 < 0.
It will be appreciated that the third predetermined pressure P3 should be a value less than the second predetermined pressure P2. Otherwise, the pressure of the cooking space is increased to be lower than the third preset pressure P3, namely the pressure relief is stopped, and the control device cannot execute the operation of keeping the access normally open.
When the pressure in the cooking space is increased to the second preset pressure P2, the control device controls the pressure relief device to close a passage for communicating the cooking space with the outside. And (5) finishing the pressure relief process, and executing the next process by the cooking utensil. The second predetermined pressure P2 is typically normal atmospheric pressure if the next process of the depressurization process is a boiling process. In the boiling process, the control device controls the heating device to heat the inner pot to boil the rice water, and then the rice water is continuously heated with proper heating power to keep the boiling state of the rice water. After the boiling process is finished, the cooking utensil can enter the stewing stage. For example, the cooking utensil can be stewed for 10 minutes with small fire, so that the taste of the cooked rice is optimal.
It will be appreciated that in the above description, P1, P2 and P3 are all expressed in terms of relative values of the pressure inside the cooking enclosure with respect to the ambient pressure, such as the pressure values expressed in the example as negative numbers. And the relative magnitudes of P1, P2 and P3 are all compared in terms of the magnitude of the absolute pressure they are characterized by. For example, if P3 is-5kPa and P1 is-40 kPa, P3 is greater than P1.
According to the cooking utensil, the passage for communicating the cooking space with the outside is opened for a short time for a plurality of times in the pressure relief process. Through shortening the time that the passageway was opened at every turn, can reduce the gaseous volume that gets into the culinary art space when the passageway was opened at every turn to avoid a large amount of gas once only with higher speed rush into the culinary art space in cause splashing of food, avoid bringing not good use experience for the user. And an additional airflow buffer cover is not needed, so that the cost can be reduced.
The present invention has been illustrated by the above embodiments, but it should be understood that the above embodiments are for illustrative and descriptive purposes only and are not intended to limit the invention to the scope of the described embodiments. Furthermore, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications may be made in accordance with the teachings of the present invention, which variations and modifications are within the scope of the present invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (12)
1. A cooking appliance (1), characterized in that the cooking appliance (1) comprises:
the cooker comprises a cooker body (10), wherein an inner pot (11) is arranged in the cooker body (10);
the cover body (20), the cover body (20) is arranged on the cooker body (10) in an openable way, and when the cover body (20) covers the cooker body (10), a cooking space (12) is formed between the cover body (20) and the inner pot (11);
-pressure reducing means (30), said pressure reducing means (30) being adapted to evacuate said cooking volume (12) so that the pressure inside said cooking volume (12) is lower than the ambient pressure;
the pressure relief device (40), the said pressure relief device (40) is used for opening or closing the said cooking space (12) and communicating the passway with the outside; and
a control device for controlling the cooking utensil (1) to perform a cooking process, wherein the cooking process at least comprises a pressure relief process,
wherein the control device is configured to control the pressure relief device (40) to open the passage of the cooking space (12) communicating with the outside for a plurality of times in a short time in the pressure relief process so as to increase the pressure in the cooking space (12);
when the pressure in the cooking space (12) is increased to a third preset pressure, the control device controls the pressure relief device (40) to enable the passage to be kept in an opening state until the pressure relief process is finished.
2. The cooking appliance (1) according to claim 1, wherein in the pressure relief procedure, the pressure relief device (40) keeps the passage open for the same predetermined duration after each opening of the passage, and then closes the passage.
3. The cooking appliance (1) according to claim 2, characterized in that said predetermined duration is greater than or equal to 0.1s and less than or equal to 1s.
4. Cooking appliance (1) according to claim 1, characterized in that in said pressure relief procedure said pressure relief means (40) raise the pressure inside said cooking enclosure (12) by the same predetermined pressure difference after each opening of said passage and then close said passage.
5. Cooking appliance (1) according to claim 4, characterized in that the predetermined pressure difference by which the cooking space (12) is raised is greater than or equal to 5kPa and less than or equal to 10kPa.
6. Cooking appliance (1) according to claim 1, characterized in that said third predetermined pressure is greater than or equal to-15 kPa and less than 0.
7. The cooking appliance (1) according to claim 1, wherein the cooking process further comprises a water absorption process before the pressure release process, during which the cooking space (12) is maintained in a negative pressure state lower than the external pressure.
8. Cooking appliance (1) according to claim 7, characterized in that during the water absorption process the pressure inside the cooking space (12) is greater than or equal to-60 kPa and less than 0.
9. The cooking appliance (1) according to claim 7 or 8, characterized in that the cooking space (12) is kept under negative pressure for a duration greater than or equal to 5min and less than or equal to 20min.
10. A cooking method for the cooking appliance according to claim 1, wherein the method comprises:
in the pressure relief process, the pressure relief device is controlled to open the passage communicated with the outside for a plurality of times in a short time so as to increase the pressure in the cooking space;
when the pressure in the cooking space is increased to a third preset pressure, the passage is kept in an open state until the pressure relief process is finished.
11. The cooking method according to claim 10, wherein after each opening of the passage, the passage is maintained in an open state for the same predetermined duration or the pressure in the cooking space is raised by the same predetermined pressure difference, and then the passage is closed.
12. The cooking method according to claim 10, further comprising a water absorption process before the pressure release process, wherein the cooking space is maintained in a negative pressure state lower than an external pressure during the water absorption process.
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