烹調設定參考
Cooking Reference
P. 14
II. 肉類
Meat
牛肉
Beef
豬肉
Pork
禽類
Poultry
香腸
Sausages
參考時間
Suggested
Time
材料份量
Serving Size
參考溫度
Suggested
Temp.
肉類名稱
Meat Type
100 °C
100 °C
95 °C
90 °C
15 to 30 min.
25 min.
20 to 25 min.
(
雞胸
Chicken Breast)
35 to 40 min.
(
雞腿
Chicken Thigh)
50 to 60 min.
(
火雞肉
Roasted Turkey)
20 min.
800 g
(烤
55-60 min)
800 g (Roast 55-60 min)
800 g
(烤
55-60 min)
800 g (Roast 55-60 min)
400 g/piece
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III. 海鮮類
Seafood
帶子
Scallop
蚌類及螺類
Shell Fish
螃蟹
Crab
龍蝦
Lobster
參考時間
Suggested
Time
準備工作
Preparation
參考溫度
Suggested
Temp.
海鮮名稱
Seafood Type
90 °C
95 °C
95 °C
95 °C
10 to 12 min.
20 to 25 min.
25 min.
23 to 35 min.
加調味料
Add Seasoning
加調味料
Add Seasoning
烹調設定參考
Cooking Reference
P. 15
IV. 蔬菜
Vegetables
蘆筍
Asparagus
椰菜
Cabbage
西蘭花
Broccoli
紅蘿蔔
Carrot
西芹
Celery
南瓜
Pumpkin
冬菇 (香菇)
Mushroom
椰菜花
Cauliflower
菠菜
Spinach
綠豆
Green Bean
白蘿蔔
Turnip
新鮮碗豆
Fresh Peas
馬鈴薯
Potato
參考時間
Suggested
Time
材料份量
Serving Size
參考溫度
Suggested
Temp.
蔬菜名稱
Vegetable Type
100 °C
100 °C
100 °C
100 °C
100 °C
100 °C
100 °C
100 °C
100 °C
100 °C
100 °C
100 °C
100 °C
35 to 40 min.
18 to 20 min.
18 min.
20 to 22 min.
25 to 30 min.
15 to 20 min.
15 min.
30 to 35 min.
20 min.
30 to 35 min.
15 to 20 min.
20 to 25 min.
40 to 45 min.
切小段
Cut into small pieces
切薄片
Cut into thin slices
切小棵
Cut into small bunches
切薄片
Cut into thin slices
切段
Cut into small pieces
切塊
Cut into small cubes
切絲 / 切片
Cut into thin strips / slices
切小棵
Cut into small bunches
急凍
Frozen
切塊 / 切片
Cut into small pieces / slices
切塊 / 切片
Cut into small pieces / slices
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