Common sense of rice cooker

When cooking and stewing meat, someone should be guarded to prevent the soup from overflowing into the electrical appliance and damaging the electrical components. Don't knock against the rice cooker often. Because the inner liner of the rice cooker is easy to deform after being touched, the bottom of the inner liner can not be well matched with the electric heating plate after being deformed, resulting in uneven heating during cooking. When using the rice cooker, it is easy to cook raw rice, and pay attention to the good contact between the bottom of the pot and the heating plate. Turn the inner pot left and right several times, and when the rice is cooked, the key switch will pop up automatically. It is not advisable to boil the pot immediately at this time. It usually takes about 65,438+00 minutes to cook the rice thoroughly. Don't let electrical parts come into contact with water. Wipe it with a cloth after cleaning, and the bottom cannot be put into the shell with water. The shell and heating plate should not be soaked in water. Only after cutting off the power supply can you wipe it with a wet cloth. Unplug the power plug immediately after using the rice cooker. Otherwise, the automatic insulation is still working, wasting electricity and easily burning out components. It is not suitable for cooking acidic and alkaline foods, and it is not suitable for use in corrosive gases or humid places. First put the cooked food into the pot, cover it, and then plug it in. Please unplug the power plug before taking out the food to ensure safety. The materials of rice cookers are ceramics, enamel, aluminum alloy and stainless steel. The inner wall of the inner pot is generally sprayed with a layer of PTFE anti-coking coating, which is not easy to paste when cooking and easy to clean. If the pot body is made of aluminum alloy, don't brush its surface when cleaning, because the aluminum in the material may enter the rice. Long-term use of aluminum will damage people's brain cells, thus affecting the function of brain cells, leading to decreased memory and slow thinking ability. skill

1, rice cooker cooking, put the inner container into the shell and turn it left and right several times to make the inner container in close contact with the electric heating plate.

2. The surface of the liner and the electric heating plate should be kept clean to avoid poor contact.

It will only trip automatically when cooking. If you stew other foods, the water will automatically cut off when it is dry. Therefore, it is necessary to master the temperature and unplug the power plug in time.

4. The inner liner of the rice cooker is made of aluminum, so collision and deformation should be avoided. If the contact between the liner and the heating plate is inconsistent, the heating plate and thermostat may be burned out. The deformation and replacement of the liner is irreplaceable by ordinary aluminum pot.

5. Don't boil acid, alkali or salty substances, and don't put them in damp places to prevent corrosion. Someone should be present when cooking soup and stew with rice cooker to prevent water from overflowing into the electric appliance and damaging the electric heating element.

6. Put the liner first, and then plug in the power plug. When taking the liner, you should also unplug the power plug first to avoid electric shock.

7. The inner container of the rice cooker can be scrubbed with water, but its shell, electric heating plate and switch cannot be wet washed, and can be wiped with a dry cloth.

8. Don't plug the power plug of the rice cooker into the lamp holder. The socket wire of the lamp is thin, and the current carrying capacity is small, while the rice cooker consumes a lot of electricity and the current throughput is also large, which will make the lamp wire heat up and cause accidents such as electric shock and fire. Therefore, rice cookers should have separate plugs and fuses with corresponding specifications. Don't put the rice cooker near other household appliances, let alone use it with other household appliances. Because after the rice cooker is heated, the sprayed water vapor will reduce the insulation of electronic components such as TV sets and tape recorders, make the electroplated conductive layer of metal parts such as electric fan mesh cover rust, and even cause electrical short circuit seriously.

2. Physical knowledge of rice cookers

The main principle is that a special material can be transformed into ferromagnetism and paramagnetism because of the change of temperature. This temperature is the Curie temperature, also called Curie point.

In other words, when the temperature reaches this Curie point, the magnetism of this material will be greatly reduced, and the core component of the rice cooker is it! I have never seen the internal structure of rice cookers. I guess the telescopic cylinder is the original made of this material. The Curie point of this material seems to be 105 degrees (I can't remember), so you can't expect it to trip when you boil water in an electric rice cooker.

The reason why this original has a spring is that before cooking, you have to press a switch to make the cylinder magnetically attracted to the bottom of the pot. At this time, turn on the power supply and you can heat it. When the temperature reaches Curie point, the cylinder loses its magnetism. Because of gravity, the power supply is disconnected and no longer heated. I think the heat preservation of rice cookers does not depend on circuit devices, but on the closed cover and the inner pot made of heat preservation materials. As time goes by, the rice will still cool, and then the mothers will press the button again.

That's all I know. I hope I can help you.

3. Physical knowledge of rice cookers

The main principle is that a special material can be transformed into ferromagnetism and paramagnetism because of the change of temperature. This temperature is the Curie temperature, also called Curie point.

In other words, when the temperature reaches this Curie point, the magnetism of this material will be greatly reduced, and the core component of the rice cooker is it! I have never seen the internal structure of rice cookers. I guess the telescopic cylinder is the original made of this material. The Curie point of this material seems to be 105 degrees (I can't remember), so you can't expect it to trip when you boil water in an electric rice cooker.

The reason why this original has a spring is that before cooking, you have to press a switch to make the cylinder magnetically attracted to the bottom of the pot. At this time, turn on the power supply and you can heat it. When the temperature reaches Curie point, the cylinder loses its magnetism. Because of gravity, the power supply is disconnected and no longer heated. I think the heat preservation of rice cookers does not depend on circuit devices, but on the closed cover and the inner pot made of heat preservation materials. As time goes by, the rice will still cool, and then the mothers will press the button again.

That's all I know. I hope I can help you.

4. Common sense of rice cooker maintenance

The structure of ordinary rice cooker The ordinary rice cooker is mainly composed of a heating plate, a temperature limiter, a heat preservation switch, a lever switch, a current limiting resistor, an indicator lamp and a socket.

1, heating plate: This is the main heating element of the rice cooker. This is an aluminum alloy disk with electric heating tubes embedded in it. Put the inner pot on it, and you can see it when you remove the inner pot.

2. Temperature limiter: also called magnetic steel. Equipped with permanent magnet ring and spring, it can be pressed at the center of the heating plate.

When cooking, press the cooking switch, and the lever switch is driven by the attraction of magnetic steel to keep the power contact connected. When cooking, the temperature at the bottom of the pot keeps rising, and the attraction of the permanent magnet ring decreases with the increase of temperature. When the water in the inner pot evaporates and the bottom temperature of the pot reaches 103 2C, the attractive force of the magnetic ring is less than the elastic force of the spring on it, and the temperature limiter is pressed down by the spring to drive the lever switch to cut off the power supply. 3. Thermal switch: also known as thermostat.

It consists of a spring leaf, a pair of normally closed contacts, a pair of normally open contacts and a bimetal. When cooking, the temperature in the pot rises, and because the two pieces of metal that make up the bimetal have different rates of thermal expansion and cold contraction, the bimetal bends upward.

When the temperature reaches above 80C, the normally open and normally closed contacts are driven by the spring plate under the push of the upward bending bimetal, thus cutting off the power supply of the heating pipe and stopping heating. When the temperature in the pot drops below 80C, the bimetal gradually cools and recovers, the normally open and normally closed contacts are switched again, and the heating pipe is electrified and heated.

This is repeated, that is, the heat preservation effect is achieved. 4. Lever switch: This switch is completely mechanical and has a normally open contact.

When cooking, press this switch to turn on the power supply of the heating tube, and at the same time supply power to the heating indicator lamp to light it up. When the meal is ready, the temperature limiter jumps down to drive the lever switch to break the contact.

After that, the heating pipe is only controlled by the insulation switch. 5. Current limiting resistor: The appearance is mostly golden yellow or white, and the size is like 3W resistor. It is pressed between the heating tube and the power supply to protect the heating tube.

Common current limiting resistors are 185C 5A or 10A (depending on the power of the rice cooker). Current-limiting resistor is the key element to protect the heating pipe, which can be replaced by wire.

Analysis and maintenance of common faults of household electric cookers 1. First find out the fault location 1. First put a cup of cold water in the cooker, plug in the power supply, press the heating (cooking) button switch to see if the indicator light is on. If the indicator light is not on, there is something wrong with the power cord, the indicator light circuit or the switch control part. At this time, it is necessary to check whether the inner core of the power cord is aging or broken.

Especially when cooking porridge, the spilled rice soup can easily fall on the plug, which often leads to poor contact between the power plug and the bolt. 2. It can be heated with water, indicating that the electric heating plate is good; The water can't be heated, indicating that the electric heating plate is faulty.

According to maintenance statistics, the probability of failure of electric heating plate is low. 3. With the rise of the water temperature in the pot, when there are small bubbles rising upward in the water (the water temperature is about 70℃), lift the button switch upward by hand to see if the indicator light is on or off, and judge whether the heat preservation switch works normally.

The normal state is that the indicator light flashes on and off, and then flashes on and off after a few minutes. If the indicator light is always on or off, it is that the heat preservation switch (or thermostat) is out of order. 4. Continue to press the button switch and let the water in the pot continue to heat. When the temperature rises from 70℃ to 100℃, water vapor begins to evaporate. After complete evaporation, when the temperature rises to103 2℃, you will hear a "click".

If 1 min or so, the water in the pot evaporates, and when you hear the "click" sound, the indicator light will not go out, indicating that there is something wrong with the temperature limiter. Second, fix the fault 1. Maintenance of uncooked rice or uncooked rice If uncooked rice or uncooked rice often appears, it is generally caused by the damage of the temperature limiter. The normal take-off temperature of the temperature limiter is 103 soil 2℃, and the temperature and time of cooking will jump when it does not reach the normal value, which will cause this kind of fault.

The damage of temperature limiter is generally caused by the magnetic degradation of permanent magnet in temperature limiter. If you need to replace the temperature limiter of the same model, you can contact the special service department of the manufacturer to buy it, or you can adjust the temperature adjusting screw to repair it. This adjustment is carried out on a small scale. Pay attention to the l/4 turn every time when adjusting, and try to cook the rice at once. Don't be rude

For rice cookers that have been used for a long time, some temperature adjusting screws have rusted and cannot be adjusted. Just replace the insulation switch completely. 2. Maintenance of rice This failure is generally caused by sintering of the contact of the heat preservation switch. When cooking, when the temperature in the pot exceeds 103 soil 2℃, the temperature limiter has tripped and the power supply is turned off, but the heat preservation switch is still heating, and the rice is burnt.

You can separate the contacts with a knife, and then clean them with fine sandpaper, and the fault can be eliminated. Three. Precautions for use 1. When the rice cooker is not used, or the inner pot is not put into the pot body, the power cord cannot be plugged into the socket of the rice cooker.

2. Other containers are not allowed to be heated on the heating plate. 3. Before putting the inner pot into the pot body, try to clean up the foreign bodies around, at the bottom and on the heating plate, otherwise uncooked rice or cooked rice will be cooked.

The principle analysis of the circuit diagram is shown in the figure, which is a schematic diagram of the rice cooker circuit. Among them, K 1 is a magnetic steel temperature limit switch, K2 is a bimetallic insulated switch, R is a tubular electric heating element in the electric heating plate, T is a hot-melt overtemperature protector, R 1 and R2 are current-limiting resistors, L 1 is a red neon lamp indicating cooking, and L2 is a yellow neon lamp indicating heat preservation.

Try to describe the working process of the rice cooker. The principle is as follows: The strange function of the rice cooker lies in the wonderful use of two switches, K 1 and K2.

Insert the plug into the circuit, and before closing K 1, you will see the red and yellow indicator lights light up alternately. When the temperature of the inner pot starts to be low, the bimetal switch K2 is automatically turned on, the L2 branch is short-circuited, the yellow light L2 is off, the red light is on, and R is hot.

When the temperature of the inner pot reaches 70-80 degrees Celsius, K2 is automatically disconnected, because R.

When the temperature is below 70 degrees Celsius, K2 will automatically turn on. In this way, the temperature of the inner pot is kept between 70 degrees Celsius and 80 degrees Celsius, and the rice is not cooked.

Press the magnetic steel type by hand.

5. What are the precautions when using rice cookers?

Before turning on the power supply, check whether the voltage shown on the instruction manual or trademark of the rice cooker is the same as the power supply voltage.

Never immerse the rice cooker in water at any time. Handle the rice cooker carefully and don't bump it, because once the inner pot of the rice cooker is bumped and deformed, it will lead to poor combination between the bottom and the electric heating plate, which will lead to uneven heating of the bottom of the inner pot during cooking, affect the taste of rice and even cook uncooked rice.

When not in use, the rice cooker should be placed in a stable place, and never put the inner pot directly on an open flame. Whenever the inner pot is taken out, make sure that the rice cooker is not electrified.

Do not modify, disassemble or repair the rice cooker by yourself. The bottom of the inner pot and the surface of the electric heating plate must be kept clean and dry, and any impurities may cause the failure of the rice cooker.

Put the rice cooker out of children's reach, especially when cooking.

6. Physical knowledge in rice cookers

1. Thermal effect of current-When current passes through a conductor, the conductor always gives off heat.

2, the light effect of current-the rice cooker has an indicator light.

3. Heat transfer-internal energy is transferred from the high temperature part of the same object to the low temperature part.

The heat of the electric heating wire transfers heat through the inner container of the rice cooker, and the heat is transferred to the pot.

4. Lever principle-switch "pressing" and "automatic bouncing".

5. Objects expand when heated and contract when cooled-there are bimetals in the rice cooker with different thermal expansion coefficients, so that when electrified, the bimetals will bend due to different expansion. When it bends to a certain extent, it will break the circuit, thus ensuring that the power will be cut off automatically when the rice is cooked.

7. Tell me the basics of rice cookers (I don't know anything about them).

Cooking skills 1, 1 g of tea leaves and 1000 g of tea leaves are boiled for 4-9 minutes, and tea residues are filtered out; Pour the tea into the rice and stew it according to the routine. The rice has good color, fragrance and taste, and is rich in nutrition.

2. When steaming rice, add 2~3 ml of vinegar to every1500g of rice. The rice has no sour taste, is more fragrant, and is easy to store to prevent rancidity. 3. Wash old rice, soak it in clear water for 2(20 minutes) hours, take it out and drain it, then put it in a pot to boil one or two spoonfuls of hot water, lard or vegetable oil, boil it with strong fire and simmer it with low fire for half an hour.

If you use a pressure cooker, it will be cooked in 8 minutes. The rice does not stick to the pot, and it is sweet and delicious. 4. When cooking old rice, put 3 cups of rice, 2.5 cups of water and 0.5 cups of beer. The cooked rice is as refreshing as the new rice.

5. Cook rice with glutinous rice. You can add a pinch of salt and a few drops of peanut oil to the water, and then stir well. The cooked rice is as delicious as glutinous rice. 6. When the leftovers are steamed again, put a small amount of salt in the water in the pot to remove the odor.

7. Cooking leftovers into porridge is often sticky. If you wash them with water before cooking, you can avoid it. 8. When frying rice, sprinkle a little wine in the pot, and the fried rice is soft and delicious.

9. Cooking with boiling water can protect the vitamin B 1 in rice from loss. 10, let the rice tilt in the pot, and the height is level with the water phase, so that the rice with different hardness can be cooked in one pot.

1 1. The rice is burnt. Take an onion 4~6cm long and insert it into the rice. Cover the pot for a while. 12, raw rice, shovel rice with a spatula, add 2 spoonfuls of rice wine, white wine or yellow wine, and cook for a while with slow fire.

13, rice cooker cooking: soak the rice for more than 10 minutes before cooking, and the cooked rice is delicious and saves electricity; Cooking with hot water not only saves electricity but also retains the nutrition of rice; Unplug the power plug after boiling, and then turn on the power after about 5 minutes; After automatic tripping, open the lid after stewing for about 10 minutes; If you have too much food and feel insufficient firepower after tripping, press the button after 2~3 minutes. Special reminder-soak rice before cooking, save energy and taste, and heat raw rice with water to make cooked rice. This is something that no one will fail.

Modern science has proved that people are full of knowledge in these simple daily lives, even cooking is no exception. It turns out that cooking raw rice is a physical and chemical process.

The experiment shows that under the same conditions, when cooking raw rice, soaked rice (that is, it absorbs enough water) saves cooking time by 30~45% and fuel by 30 ~ 40% compared with non-soaked rice. And the rice tastes good. Experiments show that rice has a great relationship with the degree of water absorption.

Rice has a dense structure, and it takes a long time for water to absorb and penetrate into it. It takes 1 hour at normal temperature and 15 minutes at 50~90℃. However, when the raw rice is in the water around 100℃, it will become cooked rice because it absorbs water outside, which will prevent the water from infiltrating into the rice grains, thus prolonging the time. Therefore, soaked rice saves time when cooking compared with rice without soaking; Because the cooking time is short, the rice grains are heated evenly inside and outside, and the cooking is even, so the rice becomes fragrant, soft and delicious.

In fact, it is also very convenient to soak the rice before cooking. Just wash the rice needed for the next meal after eating, or wash it before cooking.