Cooking control method of electric oven

Abstract

The invention discloses a cooking control method of an electric oven. The method comprises the steps that firstly, food properties are selected; secondly, an oxygen content value is detected; thirdly,whether the change slope of the oxygen content value is greater than 0 or not is judged, if yes, food is at the first half stage of baking, and the next step is executed, or otherwise the food is atthe second half stage of baking, and the fifth step is executed; fourthly, a control strategy for the first half stage of baking is adopted, and the third step is returned to; fifthly, heating time tat the second half stage is counted; sixthly, a control strategy for the second half stage of baking is adopted, and the next step is executed; seventhly, whether t is greater than or equal to T or not is judged, if yes, the next step is executed, or otherwise the sixth step is executed; and eighthly, baking is completed. The method has the advantages that the current baking stage of the food is judged according to the change trend of the oxygen content value, then different baking strategies are adopted respectively to control the baking process, therefore, air convection and circulation efficiency in a cavity is higher, heat distribution is more uniform, and accordingly the baking effect is guaranteed.

Description

technical field [0001] The invention relates to an electric oven device, in particular to a cooking control method for the electric oven. Background technique [0002] In the prior art, the oven temperature field control is basically based on the temperature probe to detect the temperature inside the oven, and the oven temperature field control is realized by controlling the heating time of the heating tube. For example, "A Method for Controlling the Temperature of the Upper Chamber of an Electric Oven" with the application number of 201510816401.9 discloses a method for controlling the temperature of the upper chamber of an electric oven. The electric oven includes a control chip, a lower chamber and an upper chamber. Each is equipped with a heating body and a temperature probe. The control chip receives the temperature measurement signals of the two temperature probes. After the upper chamber starts heating, the upper chamber heating body works, and the control chip sets t...

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Problems solved by technology

[0003] However, in the above-mentioned method of using a temperature probe, because the position of the temperature probe is often limited by the installation space, there will be a position difference between the temperature probe and the baked food, and then the temperature detected during the operation of the oven It cannot truly reflect the baking temperature of the food during baking (that is, the maturity of the food), resulting in the inconsistency between the temperature detected by the probe and the temperature of the food during baking, and the precise control of the temperature field of the oven cannot be realized; in addition, the AC motor is used to rotate in one direction , resulting in uneven air convection and poor temperature uniformity in the oven, which affects the baking effect

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