CN108309067B - Control method of electric oven and electric oven - Google Patents
Control method of electric oven and electric ovenDownload PDFInfo
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- CN108309067B CN108309067BCN201810052778.5ACN201810052778ACN108309067BCN 108309067 BCN108309067 BCN 108309067BCN 201810052778 ACN201810052778 ACN 201810052778ACN 108309067 BCN108309067 BCN 108309067B
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- 238000000034methodMethods0.000titleclaimsabstractdescription24
- QVGXLLKOCUKJST-UHFFFAOYSA-Natomic oxygenChemical compound[O]QVGXLLKOCUKJST-UHFFFAOYSA-N0.000claimsabstractdescription154
- 239000001301oxygenSubstances0.000claimsabstractdescription154
- 229910052760oxygenInorganic materials0.000claimsabstractdescription153
- 235000013305foodNutrition0.000claimsabstractdescription112
- 235000016709nutritionNutrition0.000claimsabstractdescription17
- 230000035764nutritionEffects0.000claimsabstractdescription16
- CURLTUGMZLYLDI-UHFFFAOYSA-NCarbon dioxideChemical compoundO=C=OCURLTUGMZLYLDI-UHFFFAOYSA-N0.000claimsdescription52
- 229910002092carbon dioxideInorganic materials0.000claimsdescription26
- 239000001569carbon dioxideSubstances0.000claimsdescription26
- 235000021168barbecueNutrition0.000claimsdescription16
- 238000001514detection methodMethods0.000claimsdescription10
- IJGRMHOSHXDMSA-UHFFFAOYSA-NAtomic nitrogenChemical compoundN#NIJGRMHOSHXDMSA-UHFFFAOYSA-N0.000claimsdescription8
- 239000007789gasSubstances0.000claimsdescription7
- 238000011897real-time detectionMethods0.000claimsdescription5
- 229910052757nitrogenInorganic materials0.000claimsdescription4
- 230000008447perceptionEffects0.000claimsdescription2
- 230000000694effectsEffects0.000abstractdescription9
- 235000015097nutrientsNutrition0.000abstract1
- 230000001105regulatory effectEffects0.000description6
- 230000009286beneficial effectEffects0.000description3
- 235000008935nutritiousNutrition0.000description3
- 230000033228biological regulationEffects0.000description2
- 230000001276controlling effectEffects0.000description2
- 238000010438heat treatmentMethods0.000description2
- 235000021049nutrient contentNutrition0.000description2
- 230000004075alterationEffects0.000description1
- 238000004458analytical methodMethods0.000description1
- 230000007547defectEffects0.000description1
- 239000004615ingredientSubstances0.000description1
- 238000005457optimizationMethods0.000description1
- 239000000126substanceSubstances0.000description1
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
Description
Technical Field
The invention belongs to the technical field of household appliances, and particularly relates to an electric oven and a control method thereof.
Background
With the increasing requirements of people on living quality, the requirements of heating food to be mature are met in the process of roasting the food by using the electric oven, and the color, the taste and the like of the food are gradually concerned. Traditional electric oven is in the in-process of barbecuing food, can only reach different food barbecue effects through the temperature and the heat time of control in the electric oven. In practice, however, when the electric oven is used to roast food, the oxygen content in the electric oven has a very important influence on the roasting result, and different oxygen contents affect the color, taste and nutritional ingredients of the food. The research on the prior art electric oven in this respect is yet to be developed and perfected.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a control method of an electric oven and the electric oven.
In order to solve the technical problems, the invention adopts the technical scheme that:
a method of controlling an electric oven, comprising: detecting the oxygen concentration in the electric oven in real time and comparing the oxygen concentration with the preset oxygen concentration range in the database to judge the food roasting condition, and if the oxygen concentration is judged not to be consistent with the preset oxygen concentration range, adjusting the oxygen concentration in the electric oven to enable the oxygen concentration to fall into the preset oxygen concentration range.
As an embodiment of the invention, the database is established and preset in the electric oven according to the food nutrition loss rate data, the perception data and the taste data of different kinds of food under different oxygen concentrations.
In one embodiment of the present invention, oxygen or other harmless gas is introduced into the electric oven according to the determination result of the food roasting condition, so as to increase or decrease the oxygen concentration in the electric oven.
Preferably, the other harmless gas is selected from one or more of carbon dioxide, nitrogen or steam.
As an embodiment of the invention, the oxygen concentration in the electric oven is detected in real time and compared with the database, and if the food is judged to be excessively roasted, carbon dioxide is introduced into the electric oven; if the food is not sufficiently roasted, oxygen is introduced into the electric oven.
In one embodiment of the present invention, the temperature inside the electric oven is detected in real time, and if it is determined that the food is not sufficiently roasted, steam is introduced into the electric oven to raise the temperature inside the electric oven.
As an embodiment of the present invention, the database is provided with a plurality of preset oxygen concentration ranges corresponding to different food types, and the electric oven compares the real-time detected oxygen concentration with the corresponding preset oxygen concentration range, determines the barbecue status of the food, and adjusts the oxygen concentration in the electric oven.
Furthermore, the database sets up a plurality of preset temperature ranges corresponding to different food types, and the electric oven compares the temperature detected in real time with the corresponding preset temperature range, judges the food barbecue condition and adjusts the temperature in the electric oven.
As an embodiment of the present invention, the food type is the nth type, and the corresponding predetermined oxygen concentration range is Cn～Cn', n is a natural number greater than 0, Cn＜Cn', detecting the oxygen concentration in the electric oven as c in real time;
if C > Cn' if the food is excessively roasted, introducing carbon dioxide into the electric oven; if C is less than CnAnd judging that the food is not sufficiently roasted, and introducing oxygen or/and steam into the electric oven.
Further, the corresponding preset temperature range is Tn～Tn’，Tn＜Tn', the temperature in the real-time detection electric oven is t:
if T > Tn' or T < TnControlling the amount of steam introduced into the electric oven to regulate the temperature to ensure that T is equal ton＜t＜Tn’。
Another object of the present invention is to provide an electric oven, which includes:
establishing and presetting a database in the electric oven according to the food nutrition loss rate data, the appearance data and the taste data of different kinds of food under different oxygen concentrations, wherein the database is connected with the control unit;
the oxygen concentration detection device and the temperature detection device respectively monitor the oxygen concentration or the temperature in the electric oven in real time and feed back the data to the control unit;
the system comprises a carbon dioxide generation module, an oxygen generation module and a steam generation module which are connected with a control unit, wherein the control unit compares and judges with a database according to the oxygen concentration or/and the temperature detected in real time so as to adjust the running state of each module.
As an embodiment of the present invention, if the oxygen concentration or temperature detected in real time is compared with the database to determine that the food is not sufficiently roasted, the control unit adjusts the oxygen generation module or/and the steam generation module to start operating, and then, oxygen or/and steam is introduced into the electric oven.
As an embodiment of the present invention, if the oxygen concentration or temperature detected in real time is compared with the database to determine that the food is too barbecued, the control unit adjusts the carbon dioxide generation module to start operation, and then carbon dioxide is introduced into the electric oven.
In one embodiment of the present invention, a food type selection button is provided on a selection interface of the electric oven, and the database sets a plurality of preset oxygen concentration ranges corresponding to different food types.
After adopting the technical scheme, compared with the prior art, the invention has the following beneficial effects:
the control method of the electric oven can reduce the nutrition loss of food, improve the appearance and taste of the food, ensure that the barbecued food is more nutritious, delicious and tasty and obtain better barbecued effect by adjusting the oxygen concentration in the electric oven in real time.
The electric oven is provided with the module capable of detecting and regulating the oxygen concentration in real time, whether the oxygen concentration in the electric oven is suitable or not can be judged according to different foods, and the oxygen concentration can be regulated in real time, so that the loss of food nutrition is reduced, the foods have better appearance and taste, and the barbecue experience of a user is improved.
The following describes embodiments of the present invention in further detail with reference to the accompanying drawings.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention, are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention without limiting the invention to the right. It is obvious that the drawings in the following description are only some embodiments, and that for a person skilled in the art, other drawings can be derived from them without inventive effort. In the drawings:
fig. 1 is a flow chart illustrating a method for controlling an electric oven according to the present invention.
It should be noted that the drawings and the description are not intended to limit the scope of the inventive concept in any way, but to illustrate it by a person skilled in the art with reference to specific embodiments.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and the following embodiments are used for illustrating the present invention and are not intended to limit the scope of the present invention.
In the description of the present invention, it should be noted that the terms "upper", "lower", "front", "rear", "left", "right", "vertical", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, but 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 construed as limiting the present invention.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example one
The embodiment relates to a control method of an electric oven, which detects the oxygen concentration in the electric oven in real time and compares the oxygen concentration with a preset oxygen concentration range in a database to judge the food roasting condition, and if the oxygen concentration is judged to be inconsistent with the preset oxygen concentration range, the oxygen concentration in the electric oven is adjusted to be in the preset oxygen concentration range.
The control method is characterized in that the database is established and preset in the electric oven according to food nutrition loss rate data, appearance data and taste data of different kinds of food under different oxygen concentrations.
As shown in fig. 1, a flow of the control method of the electric oven is shown.
The inventor selects various foods possibly barbecued by the electric oven, carries out a large number of barbecued tests and nutrition analysis tests, classifies and quantifies the test data, analyzes and obtains the relationship between the nutrition loss condition, the appearance (such as color) and the taste of different foods and the oxygen concentration in the electric oven, and establishes the database of the invention.
The user selects heating temperature and time according to the barbecued food, and the oxygen concentration range preset in the database can ensure that the barbecued food keeps the optimal color, nutrient content, appearance and taste.
In one embodiment of the present invention, oxygen or other harmless gas is introduced into the electric oven according to the determination result of the food roasting condition, so as to increase or decrease the oxygen concentration in the electric oven.
Preferably, the other harmless gas is selected from one or more of carbon dioxide, nitrogen or steam, more preferably carbon dioxide, considering the running cost and the possibility of practical operation.
When the electric oven judges that the oxygen concentration (which can be expressed by volume ratio) in the electric oven is low and the food is insufficiently roasted, the oxygen is automatically adjusted to be filled into the electric oven, so that the oxygen concentration is improved. If the oxygen concentration is judged to be high, the food is easy to be excessively oxidized, the taste is old, and the food is easy to be scorched, other harmless gases (such as nitrogen, carbon dioxide and the like) are automatically adjusted and filled into the food, so that the oxygen concentration is reduced.
As an embodiment of the invention, the oxygen concentration in the electric oven is detected in real time and compared with the database, and if the food is judged to be excessively roasted, carbon dioxide is introduced into the electric oven; if the food is not sufficiently roasted, oxygen is introduced into the electric oven.
The carbon dioxide is easy to prepare and obtain, the cost is low, and the oxygen concentration can be effectively adjusted. And the food can also generate carbon dioxide when being roasted in the electric oven, and other substances are not introduced.
In one embodiment of the present invention, the temperature inside the electric oven is detected in real time, and if it is determined that the food is not sufficiently roasted, steam is introduced into the electric oven to raise the temperature inside the electric oven.
As an embodiment of the present invention, the database is provided with a plurality of preset oxygen concentration ranges corresponding to different food types, and the electric oven compares the real-time detected oxygen concentration with the corresponding preset oxygen concentration range, determines the barbecue status of the food, and adjusts the oxygen concentration in the electric oven.
As an embodiment of the present invention, the food type is the nth type, and the corresponding predetermined oxygen concentration range is Cn～Cn', n is a natural number greater than 0, Cn＜Cn', detecting the oxygen concentration in the electric oven as c in real time;
if C > Cn' if the food is excessively roasted, introducing carbon dioxide into the electric oven; if C is less than CnAnd judging that the food is not sufficiently roasted, and introducing oxygen or/and steam into the electric oven.
Another object of the present invention is to provide an electric oven, which includes: establishing and presetting a database in the electric oven according to the food nutrition loss rate data, the appearance data and the taste data of different kinds of food under different oxygen concentrations, wherein the database is connected with the control unit;
the oxygen concentration detection device and the temperature detection device respectively monitor the oxygen concentration or the temperature in the electric oven in real time and feed back the data to the control unit;
the system comprises a carbon dioxide generation module, an oxygen generation module and a steam generation module which are connected with a control unit, wherein the control unit compares and judges with a database according to the oxygen concentration or/and the temperature detected in real time so as to adjust the running state of each module.
Some elements of the conventional arrangement of the electric oven are common knowledge in the art, and the ordinary skilled person can think that the arrangement should be made, and the description is omitted.
As an embodiment of the present invention, if the oxygen concentration or temperature detected in real time is compared with the database to determine that the food is not sufficiently roasted, the control unit adjusts the oxygen generation module or/and the steam generation module to start operating, and then, oxygen or/and steam is introduced into the electric oven.
As an embodiment of the present invention, if the oxygen concentration or temperature detected in real time is compared with the database to determine that the food is too barbecued, the control unit adjusts the carbon dioxide generation module to start operation, and then carbon dioxide is introduced into the electric oven.
In one embodiment of the present invention, a food type selection button is provided on a selection interface of the electric oven, and the database sets a plurality of preset oxygen concentration ranges corresponding to different food types.
The user selects a certain type of food, the electric oven can automatically correspond to the preset oxygen concentration range in the database, the oxygen concentration in the electric oven is detected in real time, and the oxygen concentration is automatically adjusted to the preset oxygen range, so that the optimal barbecue effect is achieved.
After adopting the technical scheme, compared with the prior art, the invention has the following beneficial effects:
the control method of the electric oven can reduce the nutrition loss of food, improve the appearance and taste of the food, ensure that the barbecued food is more nutritious, delicious and tasty and obtain better barbecued effect by adjusting the oxygen concentration in the electric oven in real time.
The electric oven is provided with the module capable of detecting and regulating the oxygen concentration in real time, whether the oxygen concentration in the electric oven is suitable or not can be judged according to different foods, and the oxygen concentration can be regulated in real time, so that the loss of food nutrition is reduced, the foods have better appearance and taste, and the barbecue experience of a user is improved.
Example two
This embodiment is a further definition or optimization of embodiment one.
The inventor conducts a large number of oxygen concentration tests and temperature tests on various food types and obtains the optimal oxygen concentration range and temperature range when different types of food achieve the optimal barbecue effect.
According to the optimal oxygen concentration range and the optimal temperature range obtained by the test, a plurality of preset oxygen concentration ranges and preset temperature ranges corresponding to different food types are set in the database.
The food is of the nth type and the corresponding preset oxygen concentration range is Cn～Cn', n is a natural number greater than 0, Cn＜Cn', the oxygen concentration in the real-time detection electric oven is c:
if C > Cn' if the food is excessively roasted, introducing carbon dioxide into the electric oven; if C is less than CnJudging that the food is not sufficiently roasted, and introducing oxygen into the electric oven;
namely, the oxygen concentration in the electric oven is adjusted to C by introducing carbon dioxide or oxygenn＜c＜Cn；
The preset temperature range corresponding to the nth food is Tn～Tn’，Tn＜Tn', the temperature in the real-time detection electric oven is t:
if T > Tn' or T < TnControlling the amount of steam introduced into the electric oven to regulate the temperature to ensure that T is equal ton＜t＜Tn’。
When T > TnWhen the temperature is lower than T, the steam is stopped to reduce the temperaturenDuring the operation, the amount of the introduced steam is increased to adjust the temperature T in the electric oven to Tn～TnThe range of the formula (I).
Through the mode, the oxygen concentration and the internal temperature of the electric oven are adjusted to the best barbecue adjustment corresponding to the nth food, and the best color, nutrient content, appearance and taste are obtained.
Of course, the oxygen concentration and temperature regulation can be combined with the control of the barbecue time, and the better barbecue effect can be realized through the common regulation of the oxygen concentration, the temperature and the barbecue time.
As for the control method of the barbecue time, the technical scheme disclosed in the prior art can be adopted.
Another object of the present invention is to provide an electric oven, which includes:
establishing and presetting a database in the electric oven according to the food nutrition loss rate data, the appearance data and the taste data of different kinds of food under different oxygen concentrations, wherein the database is connected with the control unit;
the oxygen concentration detection device and the temperature detection device respectively monitor the oxygen concentration or the temperature in the electric oven in real time and feed back the data to the control unit;
the system comprises a carbon dioxide generation module, an oxygen generation module and a steam generation module which are connected with a control unit, wherein the control unit compares and judges with a database according to the oxygen concentration or/and the temperature detected in real time so as to adjust the running state of each module.
The oxygen concentration detection device and the temperature detection device are oxygen sensors and temperature sensors which are arranged in the inner cavity of the electric oven.
At least one oxygen sensor and at least one temperature sensor are respectively arranged; preferably, the oxygen sensor and the temperature sensor are respectively provided in two numbers, wherein one of the oxygen sensor and the temperature sensor is arranged at the upper part of the inner cavity of the electric oven, and the other of the oxygen sensor and the temperature sensor is arranged at the lower part of the inner cavity of the electric oven. Therefore, the detected oxygen concentration and temperature can be ensured to be more accurate, and the whole condition in the electric oven can be objectively and truly reflected.
As an embodiment of the present invention, if the oxygen concentration or temperature detected in real time is compared with the database to determine that the food is not sufficiently roasted, the control unit adjusts the oxygen generation module or/and the steam generation module to start operating, and then, oxygen or/and steam is introduced into the electric oven.
The oxygen generation module, the carbon dioxide generation module and the steam generation module can be integrally arranged in the inner cavity of the electric oven or can be independently arranged outside the electric oven.
If the oxygen concentration or the temperature detected in real time is compared with the database to judge that the food is excessively roasted, the control unit adjusts the carbon dioxide generation module to start running, and carbon dioxide is introduced into the electric oven to reduce the oxygen concentration; or stopping the steam generation module to cool.
The selection interface of the electric oven is provided with food type option buttons, and the database is provided with a plurality of preset oxygen concentration ranges and preset temperature ranges corresponding to different food types. When the user selects food species, the electric oven can automatically detect the oxygen concentration and the temperature of the inner cavity, and adjusts two parameters according to the preset oxygen concentration and the preset temperature range in the database so as to achieve the best barbecue effect, and the electric oven is convenient and quick without adjustment of the user.
After adopting the technical scheme, compared with the prior art, the invention has the following beneficial effects:
the control method of the electric oven can reduce the nutrition loss of food, improve the appearance and taste of the food, ensure that the barbecued food is more nutritious, delicious and tasty and obtain better barbecued effect by adjusting the oxygen concentration in the electric oven in real time.
The electric oven is provided with the module capable of detecting and regulating the oxygen concentration in real time, whether the oxygen concentration in the electric oven is suitable or not can be judged according to different foods, and the oxygen concentration can be regulated in real time, so that the loss of food nutrition is reduced, the foods have better appearance and taste, and the barbecue experience of a user is improved.
Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (9)
1. A control method of an electric oven is characterized in that the oxygen concentration in the electric oven is detected in real time and compared with a preset oxygen concentration range in a database to judge the food roasting condition, and if the oxygen concentration is judged to be inconsistent with the preset oxygen concentration range, the oxygen concentration in the electric oven is adjusted to be in the preset oxygen concentration range;
if the oxygen concentration is low and the food is not sufficiently roasted, oxygen is filled;
if the oxygen concentration is high and the food is too baked, other harmless gas is filled.
2. The method for controlling an electric oven according to claim 1, wherein the database is established and preset in the electric oven according to food nutrition loss rate data, perception data and taste data of different kinds of food under different oxygen concentrations.
3. The method for controlling an electric oven according to claim 1 or 2, wherein the other harmless gas is selected from one or more of carbon dioxide, nitrogen or steam.
4. The method of claim 3, wherein the temperature inside the electric oven is detected in real time, and if it is determined that the food is not sufficiently roasted, steam is introduced into the electric oven to raise the temperature inside the electric oven.
5. The method of claim 4, wherein the database is provided with a plurality of preset oxygen concentration ranges corresponding to different food types, and the electric oven compares the real-time detected oxygen concentration with the corresponding preset oxygen concentration range, determines the food roasting condition and adjusts the oxygen concentration in the electric oven;
furthermore, the database sets up a plurality of preset temperature ranges corresponding to different food types, and the electric oven compares the temperature detected in real time with the corresponding preset temperature range, judges the food barbecue condition and adjusts the temperature in the electric oven.
6. The method of claim 5, wherein the food is of the nth type and the corresponding predetermined oxygen concentration range is Cn～Cn’N is a natural number greater than 0, Cn＜Cn’And the oxygen concentration in the real-time detection electric oven is c:
if C > Cn’If the food is excessively roasted, the food is introduced into the electric ovenCarbon dioxide; if C is less than CnJudging that the food is not sufficiently roasted, and introducing oxygen or/and steam into the electric oven;
further, the corresponding preset temperature range is Tn～Tn’，Tn＜Tn’The temperature in the real-time detection electric oven is t:
if T > Tn’Or T < TnControlling the amount of steam introduced into the electric oven to regulate the temperature to ensure that T is equal ton＜t＜Tn’。
7. An electric oven, comprising:
establishing and presetting a database in the electric oven according to the food nutrition loss rate data, the appearance data and the taste data of different kinds of food under different oxygen concentrations, wherein the database is connected with the control unit;
the oxygen concentration detection device and the temperature detection device respectively monitor the oxygen concentration or the temperature in the electric oven in real time and feed back the data to the control unit;
the system comprises a carbon dioxide generation module, an oxygen generation module and a steam generation module which are connected with a control unit, wherein the control unit compares and judges with a database according to the concentration or/and temperature of oxygen detected in real time so as to adjust the running state of each module;
if the oxygen concentration or the temperature detected in real time is compared with the database to judge that the food is not sufficiently roasted, the control unit adjusts the oxygen generation module or/and the steam generation module to start to operate, and oxygen or/and steam is introduced into the electric oven.
8. The electric oven of claim 7, wherein if the oxygen concentration or temperature detected in real time is compared with the database to determine that the food is too grilled, the control unit adjusts the carbon dioxide generation module to start operation to introduce carbon dioxide into the electric oven.
9. The electric oven according to claim 7 or 8, wherein a food type selection button is provided on the selection interface of the electric oven, and the database is provided with a plurality of preset oxygen concentration ranges corresponding to different food types.
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| CN110870668A (en)* | 2018-08-31 | 2020-03-10 | 佛山市顺德区美的电热电器制造有限公司 | Device, method and smart cookware for adjusting purine concentration in food |
| CN110209215B (en)* | 2018-09-25 | 2021-04-23 | 华帝股份有限公司 | Control method of crisp baking mode |
| CN110200515B (en)* | 2019-06-17 | 2020-11-03 | 杭州老板电器股份有限公司 | Baking cooking utensil and control method thereof |
| CN110584501B (en)* | 2019-09-16 | 2021-11-12 | 宁波方太厨具有限公司 | Cooking control method of electric oven |
| CN111973000B (en)* | 2020-08-06 | 2023-05-09 | 华帝股份有限公司 | Evaporator control method and steam cooking device |
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| CN108309067A (en) | 2018-07-24 |
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