Electric cooker and steam supplementary cooking method thereof

Abstract

The invention discloses an electric cooker and a steam supplementary cooking method thereof. The electric cooker comprises a cooker body (10) and a cooker cover (20), wherein an inner pot (1), a waterdrop collection cup (2) and a water cup heating device (3); a steam condensing cavity (C) is formed in the cooker cover, wherein the electric cooker is provided with a steam condensing device; steam,which is generated from the interior of the inner pot, can at least partially enter the steam condensing cavity and can get condensed into condensed water by virtue of the steam condensing device; the condensed water is collected in the water drop collection cup; and by virtue of the water cup heating device, the condensed water in the water drop collection cup is heated, so that supplementary steam, which flows back into the inner pot, is formed. The steam supplementary cooking method comprises a condensed water collecting step and a steam supplementing step, wherein according to the condensed water collecting step, in a cooking and heating stage, the steam is at least partially condensed into the condensed water by virtue of the steam condensing device and is collected in the water dropcollection cup; and according to the steam supplementing step, in a heat-insulating stage, the condensed water in the water drop collection cup is heated, so that steam is formed and is supplementedinto the inner pot. The electric cooker, which avoids the special addition of water, is simple and convenient to operate, and effects of saving water and saving energy can be achieved.

Description

technical field [0001] The invention belongs to the field of household appliances, and in particular relates to an electric rice cooker. Background technique [0002] During the cooking process of the electric rice cooker, a lot of steam will be generated, and the steam will be lost along with the exhaust hole, and will also enter the cavity of the cover plate on the top of the electric rice cooker. At the end of cooking, the steam entering the cavity of the cover plate condenses into water droplets after being cooled and stays on the cover plate. After the cooking process is over, the rice needs to be heated to maintain a constant temperature, which is the heat preservation stage of the electric rice cooker. If the rice is not supplemented with water during the heat preservation stage, the rice will boil the surface rice during the heat preservation process, and the rice at the bottom will be burnt and yellow, thereby losing the nutrition of the rice and reducing the taste...

AI Technical Summary

Problems solved by technology

[0007] Obviously, in steam supplementary cooking method 1), the amount of water that can condense and adhere to the cover plate is limited, and it is impossible to realize multiple heating to produce enough steam supplementary cooking; the situation of steam supplementary cooking method 2) seriously affects the taste of rice; and steam supplementary cooking method 3 ) need to fill the water cup in advance, and the water cup is hidden in the body of the pot. During the process of washing rice and cooking, users tend to ignore the water cup and the steps of filling the water, resulting in poor cooking effect

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