The mechanism of rice cooker's temperature jump is that when the rice is cooked, the rice crust will jump a little, because whether it is porridge or dry rice, the temperature at the bottom of the pot will rise when the cooked things start to have rice crust. Generally, when the temperature at the bottom of the pot exceeds 1 10, it is judged as cooked, and you can cook porridge by jumping up and keeping warm.
But the bottom of the stew will never boil, so the temperature at the bottom of the pot will always be 100 degrees, and it will not jump up to keep warm, unless the stew water boils, the meat sticks to the pot and the rice cooker jumps up, so the stew must not be left unattended.
In addition, rice cookers generally only have two levels of heating and heat preservation, and stew can only be heated at one level, so it has always been a big fire stew, which is ok, but the quality and taste are not good! !