CN111870118A

CN111870118A - Cookware, cooking utensil and control method thereof

Info

Publication number: CN111870118A
Application number: CN202010694833.8A
Authority: CN
Inventors: 霍延凯; 司鹏; 唐相伟; 赵鹏飞; 奚俊男; 张红帅
Original assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Current assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority date: 2020-07-17
Filing date: 2020-07-17
Publication date: 2020-11-03
Anticipated expiration: 2040-07-17
Also published as: CN111870118B

Abstract

The present disclosure provides a pot, a cooking appliance and a control method thereof. Wherein, the pan comprises an outer pan body and an inner pan body; the outer pot body is used for containing a dissolving liquid for dissolving the saccharides; the inner pot body is used for containing cooking materials, the inner pot body is arranged in the outer pot body, and a gap is formed between the bottom wall of the inner pot body and the bottom wall of the outer pot body to form a height difference; sugar draining holes are formed in the inner pot body; this disclosed technical scheme can improve the sugar effect of subtracting to the culinary art thing.

Description

Cookware, cooking utensil and control method thereof

Technical Field

The disclosure relates to the technical field of cooking appliances, in particular to a cooker, a cooking appliance and a control method of the cooking appliance.

Background

With the continuous improvement of living standard, people have increasingly abundant diet, and meanwhile, people with excess nutrition also increase year by year, so that the demand of people for low-sugar food is increasingly vigorous. Rice, one of the most important staple foods, has a starch content of about 65% to 72%, and is one of the important sources of carbohydrates in the human diet.

When the rice is cooked, the starch in the rice is dissolved in water to form rice soup after the rice is soaked in the water. In the related art, a liquid collector is usually additionally disposed above the rice-water mixture in the pot body, and when the rice water is heated and boiled, a part of the rice water splashes upwards into the liquid collector and is separated from the rice water in the pot body. The content of the rice soup is reduced, so that the effect of reducing the carbohydrate in the cooked rice after cooking is achieved. However, in this solution, since the rice water is only partially splashed into the liquid trap when the rice water is boiled, the sugar reduction effect of the solution on the rice is very limited.

The above information disclosed in this background section is only for enhancement of understanding of the background of the disclosure and therefore it may contain information that does not constitute prior art that is already known to a person of ordinary skill in the art.

Disclosure of Invention

An object of the present disclosure is to improve a sugar reduction effect on a cooking object during cooking.

In order to solve the technical problem, the following technical scheme is adopted in the disclosure:

according to an aspect of the present disclosure, a pot is provided, including:

the outer pot body is used for containing a dissolving liquid for dissolving the saccharides;

the inner pot body is used for containing cooking objects, the inner pot body is arranged in the outer pot body, and a gap is formed between the bottom wall of the inner pot body and the bottom wall of the outer pot body so as to form a height difference; sugar draining holes are formed in the inner pot body;

during cooking, when the liquid level of the dissolving liquid is higher than the height of the sugar draining hole, the dissolving liquid enters the inner pot body through the sugar draining hole to dissolve saccharides in the cooked materials; when the liquid level of the solution in which the saccharides are dissolved is lower than the height of the sugar leaching holes, the solution in which the saccharides are at least partially dissolved is separated from the cooked product in which the saccharides are reduced.

According to another aspect of the present disclosure, a cooking appliance is provided, which includes the pot.

According to another aspect of the present disclosure, there is provided a control method of a cooking appliance having a microwave heating mode and a steam heating mode; the cooking utensil is matched with the pot to cook; the control method comprises the following steps:

starting a microwave heating mode to heat the dissolving liquid in the pot body outside the pot;

and when the liquid level of the solution in the outer pot body of the pot is reduced to be lower than the height of the sugar draining hole of the inner pot body of the pot, starting a steam heating mode to steam-heat the cooked object.

According to the pot provided by the embodiment of the disclosure, the inner pot body and the outer pot body are arranged, and the height difference is formed between the bottom of the inner pot body and the bottom of the outer pot body; and the inner pot body is provided with sugar dropping holes, so that during cooking, the dissolving liquid can enter the inner pot body through the sugar dropping holes to dissolve the saccharides in the cooked materials to form the dissolving liquid in which the saccharides are dissolved. As cooking progresses, the solution in the inner pot body is continuously absorbed by the cooked objects or is reduced through evaporation, and when the solution with the sugar dissolved therein is lowered below the sugar draining holes under the action of gravity, the solution is separated from the cooked objects. Therefore, according to the technical scheme, the saccharides are dissolved in the dissolving liquid, and then the dissolving liquid in which the saccharides are dissolved is separated from the cooked object, so that the sugar reducing effect on the cooked object is improved.

Further, the more the volume of the solution for dissolving the saccharide is, the lower the concentration of the saccharide can be, which is advantageous for further reducing the sugar content in the cooked food. In the utility model discloses, because the internal volume of outer pot is big than the internal volume of interior pot, can hold the volume optional range of dissolving liquid and be wider, consequently can be through injecting the dissolving liquid of suitable volume in outer pot to adjust the sugar reduction effect to the culinary art thing, can satisfy user's various taste demands.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure.

Drawings

The above and other objects, features and advantages of the present disclosure will become more apparent by describing in detail exemplary embodiments thereof with reference to the attached drawings.

Fig. 1 is a schematic view of a partial structure of a pot according to an example;

FIG. 2 is a schematic diagram showing the relationship between the level of the solution in the outer pot and the level of the sugar drain holes at the beginning of cooking, according to an example;

FIG. 3 is a schematic diagram showing the relationship between the level of the solution in the outer pot and the level of the sugar dropping holes during cooking according to an example;

fig. 4 is a flowchart illustrating a control method of a cooking apparatus according to an example.

The reference numerals are explained below:

100. a pot; 11. an outer pot body; 12. an inner pot body; 13. sugar draining holes; 131. a first sugar draining hole; 132. second sugar draining holes; 111. a steam vent; 14. flanging; 20. dissolving liquid; 30. and (4) cooking.

Detailed Description

While this disclosure may be susceptible to embodiment in different forms, there is shown in the drawings and will herein be described in detail only some specific embodiments thereof with the understanding that the present description is to be considered as an exemplification of the principles of the disclosure and is not intended to limit the disclosure to that as illustrated herein.

Thus, a feature indicated in this specification will serve to explain one of the features of one embodiment of the disclosure, and not to imply that every embodiment of the disclosure must have the stated feature. Further, it should be noted that this specification describes many features. Although some features may be combined to show a possible system design, these features may also be used in other combinations not explicitly described. Thus, the combinations illustrated are not intended to be limiting unless otherwise specified.

In the embodiments shown in the drawings, directional references (such as upper, lower, left, right, front and rear) are used to explain the structure and movement of the various elements of the disclosure not absolutely, but relatively. These descriptions are appropriate when the elements are in the positions shown in the drawings. If the description of the positions of these elements changes, the indication of these directions changes accordingly.

Example embodiments will now be described more fully with reference to the accompanying drawings. Example embodiments may, however, be embodied in many different forms and should not be construed as limited to the examples set forth herein; rather, these example embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of example embodiments to those skilled in the art. The drawings are merely schematic illustrations of the present disclosure and are not necessarily drawn to scale. The same reference numerals in the drawings denote the same or similar parts, and thus their repetitive description will be omitted.

Preferred embodiments of the present disclosure are described in further detail below with reference to the accompanying drawings of the present specification.

The utility model provides a pan, this pan can the exclusive use, also can assemble jointly with heating element and form cooking utensil and use, and cooking utensil can be electric rice cooker. The pot of this disclosure can be when the culinary art, play the effect that subtracts the sugar to the culinary art thing of cooking in it.

Referring to fig. 1, fig. 1 is a schematic view illustrating a partial structure of a pot according to an example.

In one embodiment, the pot 100 includes an outer pot body 11 and an inner pot body 12. The outer pot body 11 is used for containing the solution 20; the inner pot body 12 is arranged in the outer pot body 11, and a gap is formed between the bottom of the inner pot body 12 and the bottom of the outer pot body 11 to form a height difference; the inner pot body 12 is used for accommodating cooking materials 30; the inner pot body 12 is provided with sugar draining holes 13; during cooking, when the liquid level of the solution 20 is higher than the height of the sugar draining hole 13, the solution 20 enters the inner pot body 12 through the sugar draining hole 13 to dissolve the saccharides in the cooked product 30; when the liquid level of the solution 20 in which the saccharides are dissolved is lower than the height of the sugar dropping holes 13, the solution 20 in which the saccharides are dissolved is separated from the cooked product 30 in which the saccharides are reduced.

The outer pot body 11 is positioned at the outer layer of the pot 100. The outer pot body 11 can be provided with a cavity or a plurality of independent cavities. And is not limited thereto. The shape of the outer pot 11 is not limited here either. It may be circular, square, oval or other in cross-section.

During cooking, the outer pot body 11 is filled with a dissolving liquid 20. The dissolving liquid 20 is used to dissolve saccharides in the cooking material 30 during the cooking process. The saccharide may be sugar as it is, or may be a saccharide-containing substance such as starch or fructose, and may be dissolved in the solution 20. In cooking rice, the dissolving liquid 20 may be water.

It should be understood that the pot 100 of the present embodiment can not only lower the sugar in the cooking object 30 during the cooking process. Based on the structure of the pot 100 of the present embodiment, the salinity, sourness, bitterness, etc. of the cooked object 30 can be reduced according to the user's requirement; the sugar reduction effect should not be a limitation on the pot 100 of the present embodiment.

The inner pot body 12 is positioned in the outer pot body 11. The pot 100 may include one inner pot 12, or may include a plurality of inner pots 12. Illustratively, when the pot 100 has a plurality of inner pot bodies 12 and there is only one cavity in the outer pot body 11, the inner pot bodies 12 are located in the cavity of the outer pot body 11 together. A plurality of inner pots 12 can simultaneously accommodate the same or different cooking items 30. When the pot 100 has a plurality of inner pot bodies 12 and a plurality of cavities in the outer pot body 11, at least one inner pot body 12 can be correspondingly positioned in one cavity.

When the inner pot body 12 is placed in the outer pot body 11, a height difference is formed between the bottom of the inner pot body 12 and the bottom of the outer pot body 11. In one example, the rim edge of the inner pot 12 has a flange 14, and the flange 14 overlaps the rim edge of the outer pot 11, so that the rim of the inner pot 12 is approximately flush with the rim of the outer pot 11, and the bottom of the inner pot 12 is higher than the bottom of the outer pot 11.

Of course, a support table (not shown) can be arranged at the bottom of the outer pot body 11 for supporting the inner pot body 12, so that the inner pot body 12 is fixed in the outer pot body 11. Alternatively, a fixing structure is arranged on the inner side wall of the outer pot body 11, and a connecting structure matched with the inner side wall of the inner pot body 12 is arranged on the outer side wall of the inner pot body 12, so that the inner pot body 12 is fixed on the outer pot body 11. The securing structure and the connecting structure may be a snap-fit connection or may be a mating connection similar to the channel and a flange that may be received in and slid along the channel.

For example, the solution 20 is water to cook rice. When the height difference between the bottom wall of the inner pot body 12 and the bottom wall of the outer pot body 11 is proper, the time for preheating water can be reduced, and the cooked object 30 can absorb enough water, and finally has better taste. Therefore, in some embodiments, a height adjusting structure (not shown) is provided on the inner side wall of the outer pot body 11, and the inner pot body 12 is connected to the height adjusting structure to adjust the height difference between the bottom wall of the inner pot body 12 and the bottom wall of the outer pot body 11.

In one example, the height adjusting structure is a plurality of support ribs sequentially arranged along the height direction of the inner side wall of the outer pot body 11, and each support rib corresponds to the circumferential extension of the outer pot body 11. The inner pot body 12 can be lapped on the supporting ribs. The user can be according to the capacity of culinary art thing 30 in the use to and the kind of culinary art thing 30, can be with the overlap joint of interior pot body 12 on the brace rod of difference, thereby adjust the difference in height between the diapire of interior pot body 12 and the 11 diapires walls of outer pot body, and then make the liquid level height in the pot body can be satisfying culinary art thing 30 and absorbing sufficient moisture, and after having absorbed sufficient moisture, the liquid level in the outer pot body 11 can just reduce to below the drop sugar hole 13 minimum, thereby realize separating with culinary art thing 30.

In other examples, the height adjusting structure may further include a longitudinal slide rail disposed along the height direction of the inner side wall of the outer pot body 11, the inner pot body 12 may slide up and down relative to the outer pot body 11 along the longitudinal slide rail, and after sliding to a suitable height, the position of the inner pot body 12 relative to the outer pot body 11 may be limited by the fixing blocking piece.

Sugar draining holes 13 are formed on the inner pot body 12, and the sugar draining holes 13 are not limited to draining off sugar substances. The sugar draining holes 13 may be circular, oval, square, etc. The number of the sugar dropping holes 13 may be plural, and the plural sugar dropping holes 13 may be uniformly distributed.

Referring to fig. 2, fig. 2 is a schematic diagram illustrating the relationship between the level of the solution in the outer pot and the height of the sugar dropping holes at the beginning of cooking according to an example. Still taking the example of cooking rice as an example, the dissolving liquid 20 is water, and the cooked material 30 is rice. When the cooking is started, water can be added into the outer pot body 11, and when the liquid level reaches the position of the sugar dropping holes 13 on the inner pot body 12, the water can enter the inner pot body 12 through the sugar dropping holes 13, so that the rice and the water are mixed. Because the inner pot body 12 is communicated with the outer pot body 11 through the sugar draining holes 13, starch in rice is continuously dissolved in boiling water of the inner pot and is diffused into the outer pot body 11 during cooking, and therefore the dilution of the starch in rice soup in the inner pot body 12 is realized.

Referring to fig. 3, fig. 3 is a schematic diagram illustrating the relationship between the level of the solution in the outer pot and the height of the sugar dropping holes during cooking according to an example. With the progress of culinary art, the continuous moisture that absorbs in the interior pot body 12 of rice for the moisture in the interior pot body 12 constantly descends, and when the liquid level in the outer pot body 11 descends to the below of the sugar dropping hole 13 minimum, the inner pot body 12 can't communicate again with outer pot body 11 this moment, makes the rice water and the rice separation of dissolving a large amount of starch, has improved the hypoglycemic effect.

It should be understood that the opening height of the sugar dropping holes 13 can be adjusted according to the cooking purpose of the pot 100 and the type of the main cooking object 30. For example, when the pot 100 is mainly used for cooking rice, the sugar draining hole 13 may be formed at the lower portion of the side wall of the inner pot 12 and/or the bottom wall of the inner pot 12, so that the liquid level difference inside the outer pot 11 is not much reduced below the bottom wall of the inner pot 12 after the rice absorbs enough moisture, thereby preventing the excessive rice soup from remaining inside the inner pot 12, which affects the sugar reducing effect, and preventing the cooked rice from being too soft and affecting the eating taste.

In the pot 100 provided by the embodiment of the present disclosure, by arranging the inner pot body and the outer pot body, a height difference is formed between the bottom of the inner pot body 12 and the bottom of the outer pot body 11; and the inner pot body 12 is provided with sugar dropping holes 13, so that the dissolving liquid 20 can enter the inner pot body 12 through the sugar dropping holes 13 during cooking to dissolve the saccharides in the cooked product 30 to form the dissolving liquid 20 with the saccharides dissolved. As cooking progresses, the solution 20 in the inner pot 12 is continuously absorbed by the cooked food 30 or is reduced by evaporation, and when the solution 20 with dissolved saccharides is lowered below the sugar dropping holes 13 under the action of gravity, separation from the cooked food 30 is realized. Therefore, according to the technical scheme, the saccharides are dissolved in the dissolving liquid 20, and then the dissolving liquid 20 in which the saccharides are dissolved is separated from the cooked object 30, so that the saccharide content in the cooked object 30 after the cooking is finished is effectively reduced.

Further, the more the volume of the solution 20 for dissolving the saccharides increases, the lower the concentration of the saccharides, which is advantageous for further reducing the sugar content in the cooked product 30. In the present disclosure, since the volume inside the outer pot body 11 is larger than the volume inside the inner pot body 12, and the volume range capable of accommodating the solution 20 is wide, the solution 20 with a suitable volume can be injected into the outer pot body 11 to adjust the sugar reduction effect on the cooked food 30, and various taste requirements of users can be satisfied.

Please continue to refer to fig. 1 and 2. In one example, to enhance the sugar leaching effect. The sugar dropping holes 13 include a plurality of first sugar dropping holes 131, and the first sugar dropping holes 131 are formed in the bottom wall of the inner pot 12, so that the dissolving liquid 20 is in contact with the cooked object 30 through the first sugar dropping holes 131.

The cooking of rice is still exemplified herein. As mentioned before, after the rice in the interior pot body 12 absorbed sufficient moisture for the liquid level in the interior pot body 12 constantly descends, and set up in the first sugar hole 131 of interior pot body 12 bottom can make unnecessary moisture that has dissolved starch almost all drop down to outer pot body 11 in, make rice and the water after having dissolved starch fully separate, reduced the amount of residue in the interior pot body 12 of starch that has just given off, thereby improved the sugar effect that reduces to the rice after cooking.

Further, in order to further improve the sugar draining effect, the sugar draining holes 13 further include second sugar draining holes 132, and the second sugar draining holes 132 are formed in the side wall of the inner pot 12; the lowest point of the second draining holes 132 is higher than the highest liquid level line allowed by the inner pot 12 during cooking so as not to affect the cooking space of the inner pot 12.

When there are a plurality of second sugar dropping holes 132, the lowest point of the second sugar dropping holes 132 is the lowest point of all the sugar dropping holes 13. Once above this lowest point, the solution 20 in outer pot 11 can enter inner pot 12 through second draining hole 132.

The highest level of liquid allowed by the inner pot 12 during cooking can be marked on the side wall of the inner pot 12. Or the height of the inner pot body 12 from one half to two thirds of the depth can be used as the highest allowed liquid level line.

As mentioned above, rice is cooked. As the cooking progresses, the water in the outer pot body 11 continuously boils, and the boiled water continuously enters the inner pot body 12 from the first sugar dripping holes 131 and the second sugar dripping holes 132 to wash the rice grains. Because the water that gets into from first sugar drain hole 131 washes the rice grain from the below, washes the rice grain from the top from the water that gets into from second sugar drain hole 132 to make the starch in the rice fully dissolve in water, help improving and subtract the sugar effect.

Further, the second sugar draining holes 132 are also used for allowing steam in the outer pot body 11 to enter the inner pot body 12 during cooking.

When the cooking object 30 is immersed in the dissolving liquid 20, the dissolving liquid 20 is heated to boil the cooking object 30; when the cooking object 30 absorbs the solution 20 so that the level of the solution 20 is lowered below the bottom wall of the inner pot 12, the steam generated by heating the solution 20 enters the inner pot 12 through the second sugar dropping holes 132 to steam-heat the cooking object 30.

Please continue to refer to fig. 1 to fig. 3. Further, in order to adapt the pot 100 to various heating methods. In one embodiment, the outer pot body 11 is provided with a steam hole 111 for receiving steam into the outer pot body 11. The steam introduced into the outer pot 11 further enters the inner pot 12 through the second draining holes 132 to steam-heat the cooking materials 30 inside the inner pot 12.

Thus, the pot 100 of the present embodiment is used as a cooking device with a steam heating function, such as a steam oven, a steam box, or a micro-steaming and baking machine.

Schematically, the cooking process of the cooking object 30 in the pot body is explained herein in a heating manner of steam. The rice cooking mode is embodied as 'cooking before steaming'. Firstly, a proper amount of raw rice and water slightly over the upper surface of the raw rice and lower than the lowest position of the second sugar dropping hole 132 are added into the inner pot body 12. The steam heating the water in the outer pot body 11 is mainly divided into two paths: one path of steam enters the outer pot body 11 through the steam holes 111 in the outer pot body 11 and enters the inner pot body 12 through the second sugar draining holes 132, and the steam and water directly exchange heat to heat water; the other path of steam is in the steam box cavity and is used for increasing the temperature of the steam box cavity, and then water is heated through the outer pot body 11. The water in the pot 100 is heated to boiling state, so that the rice cooking enters into a 'boiling' mode. The boiling water is repeatedly and continuously rolled, and the rice is washed through the first sugar dropping holes 131 and the second sugar dropping holes 132, so that the starch in the rice is fully dissolved in the boiling water. After a period of heating, the water which has passed through the rice is completely absorbed by the rice, and the liquid level is lower than the bottom wall of the inner pot body 12, so that the rice soup with a large amount of dissolved starch is separated from the rice. Under the continuous action of the steam, the rice water in the outer pot body 11 keeps boiling, and a large amount of steam is generated to be combined with the steam which passes through the first sugar draining holes 131 and the second sugar draining holes 132, passes through the inner part of the inner pot body 12 and is generated by the steam box, so that the rice is cooked in a steaming mode until the rice is cooked.

In some embodiments, the pot 100 can be heated by microwave by modifying the material of the outer pot body 11, so that the pot can be applied to a microwave oven, a light wave oven or a micro-steaming and baking integrated machine. In one example, the outer pot body 11 is made of a wave-transparent material so that the microwave can penetrate into the outer pot body 11. The wave-transmitting material can be food-grade PP plastic, ceramic, glass or the like.

Meanwhile, the material inside the inner pot body 12 may also be a wave-transparent material, so that the microwave can directly penetrate into the inner pot body 12 to heat the cooked object 30. In another example, in order to improve the taste of the cooked food 30 after cooking, the inner pot 12 is provided with a microwave shielding layer to shield the microwave from entering the inner pot 12. Therefore, the microwave can be prevented from penetrating through the inner pot body 12 to directly heat the rice to cause the rice to be dehydrated and dried hard, and the taste is prevented from being influenced.

It should be noted that the material of the inner pot 12 may be only composed of the shielding layer, or the material of the inner pot 12 may be a multi-layer structure, and the shielding layer is only one layer. Specifically, the shielding layer can be formed by shielding paint, shielding paster or a plate with a wave absorbing function.

In addition, in order not to affect the shielding effect of the inner pot 12 on the microwave, the second sugar dropping hole 132 with a smaller aperture may be provided to reduce the amount of the microwave incident on the second sugar dropping hole 132.

The present disclosure also proposes a cooking appliance comprising the pot 100 and the heating assembly in the above embodiments. The heating component can be a hot plate heating component, and can also be one or more of a microwave heating component and a steam heating component.

Specifically, the cooking appliance can be an electric cooker, a microwave oven, an electric oven, a steam box, a steaming and baking integrated machine and the like.

In the above embodiments of the pot 100, the use of the pot 100 has been described with reference to the heating method, and the description thereof is omitted.

Referring to fig. 4, fig. 4 is a flowchart illustrating a control method of a cooking apparatus according to an example. The present disclosure still further proposes a control method of a cooking appliance having a microwave heating mode and a steam heating mode; the cooking utensil is provided with a heating cavity which is used for accommodating the pot 100; the control method includes steps S41-S42.

S41, starting a microwave heating mode to heat the solution 20 in the pot 100;

here, the case of cooking rice is still taken. Firstly, a proper amount of raw rice and water slightly over the upper surface of the raw rice and lower than the lowest position of the second sugar dropping hole 132 are added into the inner pot body 12. The steam heating the water in the outer pot body 11 is mainly divided into two paths: one path of steam enters the outer pot body 11 through the steam holes 111 in the outer pot body 11 and enters the inner pot body 12 through the second sugar draining holes 132, and the steam and water directly exchange heat to heat water; the other path of steam is in the steam box cavity and is used for increasing the temperature of the steam box cavity, and then water is heated through the outer pot body 11. The water in the pot 100 is heated to boiling state, so that the rice cooking enters into a 'boiling' mode.

S42, when part of the solution 20 is absorbed by the cooking object 30 in the pot 100 and the liquid level of the solution 20 is lowered to below the level of the sugar draining hole 13 of the inner pot 12, a steam heating mode is started to steam heat the cooking object 30.

The rice is heated to be boiled by microwave so as to carry out a rice cooking mode, then after a period of heating, the water which has not passed through the rice is completely absorbed by the rice, and the liquid level is lower than the lowest point of the sugar dropping holes 13 on the inner pot body 12, so that the rice soup which dissolves a large amount of starch is separated from the rice. At this time, the steam heating mode is turned on, and under the continued action of the steam, the rice water in the outer pot body 11 continues to be boiled, which generates a large amount of steam to co-act with the steam generated by the steam box itself and passes through the first sugar dropping hole 131 and the second sugar dropping hole 132 inside the inner pot body 12, so that the rice is cooked in the steaming mode until the rice is cooked.

The present embodiment effectively utilizes the advantages of both microwave heating and steam heating. In the stage of boiling, a microwave heating mode with higher efficiency for heating the solution 20 is utilized to shorten the time of boiling; steam generated by a steam generator in the micro-steaming integrated machine is utilized in the steaming stage, and the steam generated by heating rice water is matched, so that fast steaming is realized under the action of double steam sources, the steaming time is shortened, and the cooking efficiency is effectively improved.

While the present disclosure has been described with reference to several exemplary embodiments, it is understood that the terminology used is intended to be in the nature of words of description and illustration, rather than of limitation. As the present disclosure may be embodied in several forms without departing from the spirit or essential characteristics thereof, it should also be understood that the above-described embodiments are not limited by any of the details of the foregoing description, but rather should be construed broadly within its spirit and scope as defined in the appended claims, and therefore all changes and modifications that fall within the meets and bounds of the claims, or equivalences of such meets and bounds are therefore intended to be embraced by the appended claims.

Claims

1. A cookware, comprising:

2. The pot as claimed in claim 1, wherein the sugar draining hole comprises a plurality of first sugar draining holes formed in the bottom wall of the inner pot body.

3. The pot as claimed in claim 2, wherein the sugar draining holes further comprise second sugar draining holes opened on the side wall of the inner pot body;

the lowest point of the second sugar draining hole is higher than the highest liquid level line allowed by the inner pot body during cooking.

4. The pot as claimed in claim 3, wherein the second draining hole is further used for allowing steam in the outer pot body to enter the inner pot body during cooking.

5. The pot as claimed in claim 3, wherein when the cooking item is immersed in the solution, the solution is heated to boil the cooking item;

when the cooking object absorbs the solution so that the liquid level of the solution is lowered below the bottom wall of the inner pot body, steam generated by heating the solution enters the inner pot body through the second sugar draining holes to heat the cooking object steam.

6. The pot as claimed in claim 1, wherein the outer pot body is provided with a steam hole for receiving steam into the outer pot body.

7. The pot as claimed in claim 1, wherein the rim of the inner pot has a flange, which is attached to the rim of the outer pot.

8. The pot as claimed in claim 1, wherein a height adjusting structure is provided on the inner sidewall of the outer pot body, and the inner pot body is connected to the height adjusting structure to adjust a height difference between the bottom wall of the inner pot body and the bottom wall of the outer pot body.

9. The cookware according to claim 1, wherein the outer pot body is made of a wave-transparent material so that microwaves can penetrate into the outer pot body.

10. The cookware according to claim 1, wherein said inner pot has a microwave shielding layer to shield microwaves from entering into said inner pot.

11. A cooking appliance comprising a pot as claimed in any one of claims 1 to 10.

12. A control method of a cooking appliance, wherein the cooking appliance has a microwave heating mode and a steam heating mode; the cooking appliance cooperating with the pot of claims 1 to 10 for cooking; the control method comprises the following steps: