Abstract: In order to improve the problem of poor cooking effect caused by the various sizes and amounts of ingredients in the cooking process of users using the steam oven, taking steamed sponge cakes as the example, the cooking model of which are steamed by the steam oven is studied. Through experimental research, the regularity of cooking time required for steamed sponge cakes of different sizes and amounts to reach the same cooking end point was obtained, and SPSS software was used for linear regression analysis. And after verification experiments, the cooking model suitable for Chinese pastries such as steamed sponge cakes of different sizes and amounts has been obtained, which provides solutions for intelligent cooking of kitchen appliances.

Key words: Cooking model, Steamed sponge cake, Steam oven