CN115607014A

CN115607014A - Control method, cooking appliance and storage medium

Info

Publication number: CN115607014A
Application number: CN202211317860.9A
Authority: CN
Inventors: 王金花; 郑志伟
Original assignee: Wuhu Midea Smart Kitchen Appliance Manufacturing Co Ltd
Current assignee: Wuhu Midea Smart Kitchen Appliance Manufacturing Co Ltd
Priority date: 2022-10-26
Filing date: 2022-10-26
Publication date: 2023-01-17

Abstract

The invention discloses a control method, a cooking appliance and a storage medium. The control method comprises the following steps: under the condition of receiving a starting instruction, controlling the fan to operate at a first preset rotating speed, and simultaneously controlling the heating element to work so as to enable the temperature of the cooking cavity to be a first preset temperature; under the condition that the temperature of food in the cooking cavity is higher than a second preset temperature, controlling the fan to operate at the second preset rotating speed, and controlling the heating element to work so that the temperature of the cooking cavity is a third preset temperature, wherein the third preset temperature is higher than the first preset temperature, and/or the second preset rotating speed is higher than the first preset rotating speed; and after the second heating operation is finished, controlling the heating part to be closed. The control method can realize crisping and frying of starchy food such as chips and the like, reduce water loss of the center of the food or improve crispness of the surface of the food under the condition of the same water loss rate, and ensure that the starchy food has the optimal balance of the water loss rate and the texture crispness after being cooked by a cooking appliance, thereby improving the eating quality of the food cooked by the cooking appliance.

Description

Control method, cooking appliance and storage medium

Technical Field

The invention relates to the technical field of cooking appliances, in particular to a control method, a cooking appliance and a storage medium.

Background

Compared with conventional frying, air frying has the characteristic of less oil, and is continuously favored by markets and users in recent years, but because the water on the surface of the food is taken away by the forced hot air convection for a long time, the food cooked by products with air frying functions on the market has dry and hard bad cooking experience. Particularly, the starch food is easy to have the bad experiences of excessive water loss and dry and hard mouthfeel after air frying and cooking.

Disclosure of Invention

The embodiment of the invention provides a control method, a cooking appliance and a storage medium.

The control method of the embodiment of the invention is used for a cooking appliance, and comprises the following steps: executing a first heating operation in a case where a start instruction is received, the first heating operation including: controlling the fan to operate at a first preset rotating speed, and simultaneously controlling the heating element to work so as to enable the temperature of the cooking cavity to be a first preset temperature; performing a second heating operation in a case that the temperature of the food in the cooking cavity is greater than a second preset temperature, the second heating operation including: controlling the fan to operate at a second preset rotating speed, and controlling the heating element to work so as to enable the temperature of the cooking cavity to be a third preset temperature, wherein the third preset temperature is higher than the first preset temperature, and/or the second preset rotating speed is higher than the first preset rotating speed; and after the second heating operation is finished, controlling the heating part to be closed.

The control method can realize crisping and frying of starchy food such as chips and the like, reduce water loss of the center of the food or improve crispness of the surface of the food under the condition of the same water loss rate, and ensure that the starchy food has the optimal balance of the water loss rate and the texture crispness after being placed in a cooking appliance, thereby improving the eating quality of the food cooked by the cooking appliance

In certain embodiments, the first heating operation is performed for a first predetermined period of time and the second heating operation is performed for a second predetermined period of time.

In certain embodiments, the first predetermined time period is 3min to 15min and the second predetermined time period is 6min to 15min.

In some embodiments, the temperature of the cooking chamber increases linearly, and/or the speed of the fan increases linearly.

In some embodiments, the first predetermined rotational speed is 700r/min to 2000r/min and the second predetermined rotational speed is 2200r/min to 3500r/min.

In certain embodiments, the first predetermined temperature is from 100 ℃ to 160 ℃ and the third predetermined temperature is from 170 ℃ to 250 ℃.

In certain embodiments, the first predetermined temperature is from 120 ℃ to 150 ℃ and the third predetermined temperature is from 200 ℃ to 230 ℃.

The cooking appliance comprises a cooking cavity, a heating element, a fan and a controller, wherein the controller is electrically connected with the heating element and the fan, and is used for:

executing a first heating operation in a case where a start instruction is received, the first heating operation including: controlling the fan to operate at a first preset rotating speed, and simultaneously controlling the heating element to work so as to enable the temperature of the cooking cavity to be a first preset temperature;

performing a second heating operation in a case that the temperature of the food in the cooking cavity is greater than a second preset temperature, the second heating operation including: controlling the fan to operate at a second preset rotating speed, and controlling the heating element to work so as to enable the temperature of the cooking cavity to be a third preset temperature, wherein the third preset temperature is higher than the first preset temperature, and/or the second preset rotating speed is higher than the first preset rotating speed;

and after the second heating operation is finished, controlling the heating part to be closed.

In some embodiments, the cooking appliance further comprises a temperature sensor, and the controller is electrically connected to the temperature sensor for detecting the temperature of food in the cooking cavity.

A computer-readable storage medium of an embodiment of the present invention has a computer program stored thereon, which, when executed by a processor, implements the steps of the control method of any of the above-described embodiments.

According to the cooking utensil and the storage medium, the starchy food such as the chips can be crisply fried, the water loss of the center of the food is reduced, or the crispness of the surface of the food is improved under the condition of the same water loss rate, so that the starchy food has the optimal balance between the water loss rate and the texture crispness after the cooking utensil, and the eating quality of the cooking utensil for cooking the food is improved.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

FIG. 1 is a schematic flow chart of a control method according to an embodiment of the present invention;

FIG. 2 is a graph of operating temperature versus time for a cooking appliance according to an embodiment of the present invention;

fig. 3 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;

fig. 4 is a module schematic view of a cooking appliance according to an embodiment of the present invention.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be considered as limiting the present invention. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.

In the description of the present invention, it should be noted that the terms "mounted," "connected," and "connected" are to be construed broadly and may include, for example, a fixed connection, a detachable connection, or an integral connection unless otherwise specifically stated or limited. Either mechanically or electrically. Either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present invention, unless expressly stated or limited otherwise, the recitation of a first feature "on" or "under" a second feature may include the recitation of the first and second features being in direct contact, and may also include the recitation that the first and second features are not in direct contact, but are in contact via another feature between them. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.

The disclosure herein provides many different embodiments or examples for implementing different features of the invention. In order to simplify the disclosure of the present invention, the components and arrangements of specific examples are described herein. Of course, they are merely examples and are not intended to limit the present invention. Furthermore, the present invention may repeat reference numerals and/or letters in the various examples, such repetition is for the purpose of simplicity and clarity and does not in itself dictate a relationship between the various embodiments and/or configurations discussed. In addition, the present invention provides examples of various specific processes and materials, but one of ordinary skill in the art will recognize the application of other processes and/or the use of other materials.

Referring to fig. 1 to 4, a control method according to an embodiment of the present invention is applied to a cooking appliance 100, and the control method includes:

step S101, in case of receiving a start instruction, performing a first heating operation, the first heating operation including: controlling the fan 22 to operate at a first preset speed and simultaneously controlling the heating element 12 to operate so that the temperature of the cooking cavity is a first preset temperature;

step S102, when the temperature of the food in the cooking cavity is higher than a second preset temperature, executing a second heating operation, wherein the second heating operation comprises the following steps: controlling the fan 22 to operate at a second preset rotation speed, and controlling the heating element 12 to operate so that the temperature of the cooking cavity is a third preset temperature, wherein the third preset temperature is higher than the first preset temperature, and/or the second preset rotation speed is higher than the first preset rotation speed;

in step S103, after the second heating operation is finished, the heating member 12 is controlled to be turned off.

The control method can realize crisping of starchy food such as chips and the like, reduce the water loss of the center of the food or improve the crispness of the surface of the food under the condition of the same water loss rate, and ensure that the starchy food has the optimal balance of the water loss rate and the texture crispness after the cooking utensil 100 is used for cooking the food, thereby improving the eating quality of the cooking utensil 100 for cooking the food.

Specifically, in step S101, the first preset rotation speed, that is, the rotation speed of the fan 22 in the first stage when the cooking utensil 100 starts to cook, and the heating component 12 may be an electric heating tube, an electric heating plate, an electric heating film or other devices that can be used as the heating component 12 to perform a heating operation on food, which is not limited by the invention. The first predetermined temperature is the temperature that the cooking chamber reaches by operation of the heating element 12.

In step S102, the temperature of the food in the cooking cavity may be specifically the temperature of the center of the food in the cooking cavity, and the starch food has the advantage of optimal balance between water loss rate and texture crispness after the cooking device 100 due to the present invention to reduce the water loss of the center of the food or improve the crispness of the surface of the food under the condition of the same water loss rate. It is optional to change the heating state by detecting a temperature change at the center of the food.

In some embodiments, when the food being cooked is large enough in small quantities, the temperature can be detected by inserting a temperature probe into the center of the food. In other embodiments, when the volume of food to be cooked is small and the number is large, the temperature of the center of the food can be detected by using an infrared sensor. On one hand, when the center of the food reaches the second preset temperature, the whole food is close to the highest stable temperature, and the heating state is changed at the moment, so that the loss of water in the center of the food is reduced, or the brittleness of the skin of the food is improved under the condition of the same water loss rate, and the starchy food has the advantage of optimal balance of the water loss rate and the texture brittleness after the cooking utensil 100 is used; on the other hand, the second preset temperature is used as a common node temperature of the second heating operations performed on different foods for different durations, that is, for the cooking operations on different foods, the same second preset temperature may be set, but different second preset durations are set. In this manner, the practice of the invention is facilitated. For example, the second preset temperature may be 90 ℃ for french fries and chicken wings, but their second preset durations are different, the second preset duration for french fries may be set to 12min, and the second preset duration for chicken wings may be set to 8min. The fan 22 may be a hot air fan, when the fan 22 is started, hot air heated by the heating element 12 may be blown into the cooking cavity, then air in the cooking cavity is sucked through the air return opening, and after the air is heated by the heating element 12, the fan 22 blows the heated air into the cooking cavity, so as to form an air flow circulation to circularly heat food in the cooking cavity.

In the second heating operation, the fan 22 is controlled to operate at the second preset rotation speed, and the heating member 12 is controlled to operate so that the temperature of the cooking cavity is the third preset temperature, the third preset temperature is higher than the first preset temperature, and/or the second preset rotation speed is higher than the first preset rotation speed, including three embodiments.

The first embodiment: in the case that the temperature of the food in the cooking cavity is higher than the second preset temperature, the fan 22 is controlled to continue to operate at the first preset rotation speed, and the heating element 12 is controlled to operate to make the temperature of the cooking cavity be a third preset temperature, where the third preset temperature is higher than the first preset temperature, that is, the rotation speed of the fan 22 is kept unchanged, and the heating temperature is increased.

The second embodiment: and under the condition that the temperature of the food in the cooking cavity is higher than the second preset temperature, controlling the fan 22 to operate at the second preset rotating speed, and controlling the heating element 12 to work so as to enable the temperature of the cooking cavity to be continuously the first preset temperature, wherein the second preset rotating speed is higher than the first preset rotating speed, namely keeping the heating temperature unchanged, and increasing the rotating speed of the fan 22.

The third embodiment: under the condition that the temperature of the food in the cooking cavity is higher than the second preset temperature, the fan 22 is controlled to operate at the second preset rotating speed, and the heating element 12 is controlled to operate so that the temperature of the cooking cavity is a third preset temperature, the third preset temperature is higher than the first preset temperature, and the second preset rotating speed is higher than the first preset rotating speed, namely, the rotating speed of the fan 22 is increased and the heating temperature is increased.

In the second heating operation, by changing one or both of the temperature of the cooking cavity and the rotation speed of the fan 22, the advantages of reducing the water loss of the center of the food or improving the crispness of the skin of the food under the same water loss rate, and leading the starch food to have the optimal balance of water loss rate and texture crispness after the cooking utensil 100 can be achieved. For example, a cooking logic of 135 ℃/2000r/min (first heating operation) +195 ℃/2000r/min (second heating operation) has a better balance of brittleness and water loss than cooking at 195 ℃/2000r/min alone, e.g., the former will have a higher brittleness when the water loss is the same, or the former will have a lower water loss when the same brittleness is present.

In some embodiments, the first heating operation is performed for a first preset time period; and executing a second heating operation within a second preset time length. The first preset time period is also the time for executing the first heating operation, and the second preset time period is also the time for executing the second heating operation. In this way, overheating can be prevented.

Specifically, the first heating operation may be a thermal process of thawing, cooking, and the like at an initial stage of the food, and by setting the first preset duration, it is avoided that the food is not thawed or cooked enough due to too short time, and it is also avoided that the food is cooked excessively due to too long time.

The second heating operation can be the hot working that takes away the moisture on food surface fast and form crisp shell, and through setting for the second and predetermineeing for a long time, avoid leading to the moisture loss on food surface not enough because of the time is short, and can not form crisp shell, also avoid leading to the food surface to become burnt because of the time overlength.

In some embodiments, the first predetermined time period is 3min to 15min and the second predetermined time period is 6min to 15min. Thus, specific duration control can be realized.

Specifically, the value range of the first preset duration is as follows: [3min,15min ], specifically, the first preset time period may be 4min, 6min, 8min, 10min, 12min, 14min, or other values between 3min and 15min.

The value of the second preset time period is [6min,15min ], and specifically, the second preset time period can be 6min, 8min, 10min, 12min, 13min, 14min, 15min or other values between 6min and 15min. In one embodiment, the second preset duration may be greater than the first preset duration. In other embodiments, the second predetermined duration has no fixed magnitude relationship to the first predetermined duration.

In some embodiments, the temperature of the cooking chamber increases linearly, and/or the speed of the fan 22 increases linearly. Thus, it is easy to control.

Specifically, in one embodiment, a linear increase in temperature and rotational speed may be employed, which may enable the temperature and rotational speed to be increased from an initial temperature and rotational speed to a target temperature and target rotational speed. In other embodiments, at least one of the temperature and the rotational speed may be increased in a linearly increasing manner. It will be appreciated that the temperature of the cooking chamber may increase non-linearly, and/or the speed of the fan 22 may increase non-linearly.

In some embodiments, the first predetermined rotational speed is 700r/min to 2000r/min and the second predetermined rotational speed is 2200r/min to 3500r/min. In this way, a specific rotational speed control can be achieved.

Specifically, the value range of the first preset rotating speed is [700r/min,2000r/min ], and specifically, the first preset rotating speed can be 800r/min, 1000r/min, 1200r/min, 1400r/min, 1600r/min, 1800r/min or other values between 700r/min and 2000 r/min.

The value range of the second preset rotating speed is [2200r/min,3500r/min ], and specifically, the second preset rotating speed can be 2300r/min, 2500r/min, 2700r/min, 2900r/min, 3100r/min, 3300r/min or other values between 2200r/min and 3500r/min. In one embodiment, the second preset rotation speed may be greater than the first preset rotation speed. In other embodiments, the second predetermined rotational speed has no fixed magnitude relationship to the first predetermined rotational speed.

In some embodiments, the first predetermined temperature is from 100 ℃ to 160 ℃ and the third predetermined temperature is from 170 ℃ to 250 ℃. In this way, a specific temperature control can be achieved.

Specifically, the first preset temperature is in a range of [100 ℃,160 ℃), and specifically, the first preset temperature may be 100 ℃, 110 ℃, 120 ℃, 130 ℃, 140 ℃,150 ℃,160 ℃ or other values between 100 ℃ and 160 ℃.

The third predetermined temperature is in the range of [170 ℃,250 ℃), and specifically, the third predetermined temperature may be 180 ℃, 190 ℃,200 ℃, 210 ℃, 220 ℃,230 ℃, 240 ℃,250 ℃ or other values between 170 ℃ and 250 ℃. In one embodiment, the third preset temperature may be greater than the first preset temperature. In other embodiments, the third predetermined temperature is not in a fixed magnitude relationship with the first predetermined temperature.

In some embodiments, the first predetermined temperature is 120 ℃ to 150 ℃ and the third predetermined temperature is 200 ℃ to 230 ℃. Thus, specific temperature control can be further achieved.

Specifically, the first preset temperature is in a range of [120 ℃,150 ℃), and specifically, the first preset temperature may be 125 ℃, 130 ℃,135 ℃, 140 ℃, 145 ℃ or other values between 120 ℃ and 150 ℃.

The third predetermined temperature is in a range of [200 ℃,230 ℃), and specifically, the third predetermined temperature may be 205 ℃, 210 ℃, 215 ℃, 220 ℃, 225 ℃ or other values between 200 ℃ and 230 ℃. In one embodiment, the third preset temperature may be greater than the first preset temperature. In other embodiments, the third predetermined temperature is not in a fixed magnitude relationship with the first predetermined temperature.

In one embodiment, the control method is implemented by the following scheme:

a1: putting food into the cooking cavity, and starting a crisp frying function program;

a2: performing a first heating operation: starting a low wind speed function (700 r/min-2000 r/min), matching the temperature control of 100-160 ℃ in a low temperature section to circularly heat in a cooking cavity for 3-15 min, and performing heat processing of stages such as unfreezing and curing on food in an initial stage;

a3: when the temperature of the center of the food reaches above 90 ℃, performing a second heating operation: converting into high wind speed (2200 r/min-3500 r/min) and high temperature of 170-250 deg.C for 6-15 min, combining, and rapidly removing water on the surface of food to form crispy shell;

a4: after the second heating operation is completed, the program is closed.

Therefore, the mode of one-button low and high speed wind speed and low and high temperature combined control on the equipment with multi-gear adjustable wind speed and temperature realizes the reduction of the water loss of the center of the food or improves the brittleness of the food skin under the condition of the same water loss rate, thereby improving the eating quality of the air-fried food.

Referring to fig. 2, fig. 2 is a graph of the ground temperature W1 and the food temperature W2 of the cooking chamber as a function of the cooking time period by cooking the french fries and monitoring the temperature of the cooking chamber and the temperature of the food.

Referring to fig. 3, a cooking appliance 100 according to an embodiment of the present invention includes a heating element 12, a fan 22, and a controller 16, the controller 16 electrically connects the heating element 12 and the fan 22, and the controller 16 is configured to:

in a case where the start instruction is received, performing a first heating operation, the first heating operation including: controlling the fan 22 to operate at a first preset speed and simultaneously controlling the heating element 12 to operate so that the temperature of the cooking cavity is a first preset temperature;

in the case that the temperature of the food in the cooking cavity is greater than a second preset temperature, performing a second heating operation, the second heating operation including: controlling the fan 22 to operate at a second preset rotation speed, and controlling the heating element 12 to operate so that the temperature of the cooking cavity is a third preset temperature, wherein the third preset temperature is higher than the first preset temperature, and/or the second preset rotation speed is higher than the first preset rotation speed;

after the second heating operation is finished, the heating member 12 is controlled to be turned off.

In the cooking appliance 100, the starchy food such as chips can be crisply fried, the water loss of the center of the food can be reduced, or the crispness of the surface of the food can be improved under the condition of the same water loss rate, so that the starchy food has the optimal balance between the water loss rate and the texture crispness after the cooking appliance 100 is used for cooking the food, and the eating quality of the cooking appliance 100 for cooking the food is improved.

Specifically, the cooking appliance 100 includes, but is not limited to, an air fryer, an air-frying oven, a microwave oven or a micro-cooking all-in-one machine with an air-frying function, and the like, which cook food materials using hot air. Cooking appliance 100 includes a case, a door, a cavity 10, a heating member 12, and a fan 22. The housing accommodates the chamber 10, the heater 12 and the fan 22. A cooking cavity is arranged in the cavity 10 and used for placing food. The front part of the shell is also provided with a door body, and the door body is used for opening or closing the cavity 10.

The heating members 12 are installed at one side of the chamber 10, and the number of the heating members 12 can be set according to actual requirements. A fan 22 may be installed at the top of the chamber 10 for circulating the air flow in the chamber 10. In one example, the fan 22 is mounted on the top of the cavity 10. The fan 22 may include a motor and fan blades mounted on a drive shaft of the motor, which may be a dc or ac motor. The motor may be a variable speed motor.

In some embodiments, the cooking appliance 100 further comprises a temperature sensor 18, and the controller 16 is electrically connected to the temperature sensor 18, the temperature sensor 18 being configured to detect a temperature of food in the cooking cavity. Therefore, the temperature of the food can be conveniently detected.

In particular, where food is placed in the cooking cavity, the temperature sensor 18 may comprise a contact temperature sensor, for example where the temperature sensor 18 comprises a temperature control pin, and where the temperature probe is adapted to detect the core temperature of the food suitable for insertion of the temperature probe. The temperature sensor 18 may also comprise a non-contact temperature sensor, such as an infrared temperature sensor for detecting the temperature of the center of the food that is not suitable for insertion of a temperature probe.

The cooking appliance 100 further includes a control panel 14, the control panel 14 may be installed at a front side of the cavity 10, and the controller 16 may be installed between an inner wall of the case and an outer wall of the cavity 10. The control panel 14 can be used for a user to control the cooking appliance 100, the control panel 14 can include a physical key and/or a virtual key, and after the user puts food into the cavity 10 and closes the door body, the user can trigger the 'crisping function' key, realize a corresponding function by one key, and trigger the 'start' key, so that the cooking appliance 100 can be started, and the cooking appliance 100 can cook the food according to the set rotating speed, temperature and duration. The controller 16 may be mounted on a main control board. The start instruction may be user triggered via the control panel 14.

The control panel 14 may also be a display panel for displaying the operating states of the cooking appliance 100, such as standby, start, currently executed recipe, remaining time period, food temperature, fan 22 position, on-off state of the heating member 12, and the like.

The controller 16 is electrically connected to the heating member 12, the temperature sensor 18 and the drive plate 20, the temperature sensor 18 is used for detecting the temperature of the food, and the controller 16 can read the temperature data of the temperature sensor 18. The controller 16 communicates with the control panel 14 to control the display of the panel 14 and to collect input commands from a user. The driving board 20 is connected to the controller 16 and the fan 22, the controller 16 can send a direct current VSP signal or a PWM signal to the driving board 20, and the driving board 20 controls the rotation speed of the fan 22 according to the direct current VSP signal or the PWM signal. The controller 16 can control the power of the heating element 12 and the core temperature of the chamber 10.

It should be noted that the above explanation of the embodiment and the advantageous effects of the control method is also applicable to the cooking appliance 100 of the present embodiment, and is not detailed here to avoid redundancy.

A computer-readable storage medium in an embodiment of the present invention stores thereon a computer program, which, when executed by a processor, implements the steps of the control method of any of the above embodiments.

For example, in the case where the program is executed by a processor, the control method implemented includes:

step S101, in case of receiving a start instruction, performing a first heating operation, the first heating operation including: controlling the fan 22 to operate at a first predetermined speed and simultaneously controlling the heating element 12 to operate to set the cooking chamber to a first predetermined temperature;

In the storage medium, the starchy food such as the chips can be crisply fried, the water loss of the center of the food can be reduced, or the crispness of the surface of the food can be improved under the condition of the same water loss rate, so that the starchy food has the optimal balance between the water loss rate and the texture crispness after the starchy food is cooked in the cooking appliance 100, and the eating quality of the food cooked in the cooking appliance 100 is improved.

In embodiments of the present invention, the processor may be integrated into the controller 16, and the controller 16 may also be integrated with a memory for storing a computer program.

It will be appreciated that the computer program comprises computer program code. The computer program code may be in the form of source code, object code, an executable file or some intermediate form, and the like. The computer-readable storage medium may include: any entity or device capable of carrying computer program code, recording medium, U.S. disk, removable hard disk, magnetic diskette, optical disk, computer Memory, read-Only Memory (ROM), random Access Memory (RAM), and software distribution medium. The Processor may be a central processing unit, or may be other general-purpose Processor, a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), an off-the-shelf Programmable Gate Array (FPGA) or other Programmable logic device, discrete Gate or transistor logic, discrete hardware components, or the like.

In the description herein, references to the terms "one embodiment," "some embodiments," "an illustrative embodiment," "an example," "a specific example," or "some examples" or the like mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

While embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.

Claims

1. A control method for a cooking appliance, characterized in that it comprises:

2. The control method according to claim 1, wherein the first heating operation is performed for a first preset time period, and the second heating operation is performed for a second preset time period.

3. The control method according to claim 2, wherein the first preset time period is 3min to 15min, and the second preset time period is 6min to 15min.

4. The control method according to claim 1, wherein the temperature of the cooking chamber is linearly increased, and/or the rotation speed of the fan is linearly increased.

5. The control method according to claim 1, characterized in that the first preset rotation speed is 700r/min-2000r/min and the second preset rotation speed is 2200r/min-3500r/min.

6. The control method according to claim 1, wherein the first preset temperature is 100 ℃ to 160 ℃ and the third preset temperature is 170 ℃ to 250 ℃.

7. The control method according to claim 6, characterized in that the first preset temperature is 120-150 ℃ and the third preset temperature is 200-230 ℃.

8. A cooking appliance comprising a cooking chamber, a heating element, a fan, and a controller, the controller electrically connecting the heating element and the fan, the controller configured to:

9. The cooking appliance of claim 8, further comprising a temperature sensor, wherein the controller is electrically connected to the temperature sensor, and wherein the temperature sensor is configured to detect a temperature of food within the cooking cavity.

10. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the control method according to any one of claims 1 to 7.