| 摘要 |
The invention relates to a method for controlling a rice cooker (1) comprising: - a soaking step during which the heating elements (17, 18, 19) are commanded to maintain a setpoint temperature of between 40 and 75°C in the bowl (11) for a duration of between 8 min and 1 h; - a heating step beginning at the end of the determined soaking duration and during which the heating elements (17, 18, 19) are commanded to attain a setpoint temperature above 85°C in the bowl (11); - a cooking step comprising a first phase beginning as soon as the setpoint temperature is reached and during which the heating elements (17, 18, 19) are commanded to maintain the setpoint temperature in the bowl (11) for a determined duration of between 2 and 15 min; - characterized in that the method comprises a step of eliminating the rapidly digestable starch. |
