Cooking control method of electric rice cooker

Abstract

The invention discloses a cooking control method of an electric rice cooker. The electric rice cooker comprises a cooker body, an inner container arranged in the cooker body, an upper cover, a heating device, a bottom temperature measurer, an upper cover temperature measurer and a control device used for controlling rice cooking work and arranged on the cooker body, wherein the control device comprises a main controller as well as a first timer, a second timer, a rice-water volume level storage, a temperature storage, a time storage and a heating power storage which are respectively connected with the main controller, and a plurality of powers are preset in the heat power storage. A method for controlling the rice cooking of the electric rice cooker by the control device comprises a heating stage, a boiling stage and a cooking stage. The control device controls the heating device to heat until boiling by using gradually reduced powers. In the invention, the gradually reduced powers are adopted for heating unit boiling at the heating stage, and meanwhile, a boiling state is judged according to the bottom temperature, thus, not only is the problem that a small amount of rice is easy to overflow and be ebullient avoided, but also a large amount of rice can be sufficiently heated to reach the boiling state, and the heating time is effectively controlled.

Description

technical field [0001] The invention relates to a rice cooking control method for an electric rice cooker. Background technique [0002] Various computer-type electric rice cookers currently on the market, in the cooking process, the work control process generally sets the water absorption stage, the first heating stage, the second heating stage, the stop stage, and the boiling stage. When the temperature of the upper cover reaches the set 70°C, judge the level of rice water in the pot according to the working time of the first stage of heating, and then use the fixed power corresponding to the level of rice water in the second heating stage to continue heating until the upper cover The temperature reaches the set boiling state of about 85°C; finally, in the boiling stage, the power corresponding to the rice water level is used to heat to maintain boiling until the end of cooking. This method of cooking rice is to quickly bring the rice water to a boiling state. The power o...

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Problems solved by technology

This method of cooking rice is to quickly bring the rice water to a boiling state. The power of the second stage of heating is set to be relatively large, and the heating power of the same rice water level is fixed. Boiling, resulting in overflow or bubbling at the steam port, and insufficient boiling for the amount of rice, resulting in undercooked rice at the end of cooking

[0003] Some rice cookers on the market will properly reduce the heating power in the first stage of heating, appropriately reduce the migration temperature of the upper cover in the second stage of heating, and properly extend the stop time of the amount of rice in the stop control stage to prevent bubbling or overflowing. purpose, but at the same time it makes the cooking time longer, and the cooking effect of the rice becomes worse due to insufficient boiling

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