Name: 肉類溫度計 [2440]
SKU: 5b755f462c2e15000efc1046
Price: 48.0 HKD
Availability: InStock

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肉類溫度計 [2440]

肉類溫度計一般晌焗厚扒(1吋或以上)會用到；
1吋以下牛扒多數用時間控制生熟度。🙂

全店，購$500免運費

全店，🦀甲羅燒😎☀️迎夏日(訂貨滿$600)送🎁一包3個

HK$48.00

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商品描述

肉類溫度計 [2440]

肉類溫度計使用方法
將溫度計插入肉塊最厚的部位，且要避開脂肪與骨頭。目標是找到肉塊內部溫度最低的區域，而整塊肉最核心處才有辦法測量出最準確的數字。
在牛扒正上方45度或側插入去都可以,
重點係針尖在肉的中間住位置,
可以將針尖插到盡頭再拉回深度一半

Meat Thermometer Usage
Insert the thermometer into the thickest part of the meat, avoiding fat and bone. The goal is to measure the lowest internal temperature, which is found at the very center of the meat—this gives the most accurate reading.
For steak, you can insert the probe at a 45-degree angle from the top or from the side.
The key is to position the tip of the probe in the middle of the meat.
You can insert the probe all the way in, then pull it back halfway to ensure the tip sits at the center.

牛扒熟度可以個人喜好調整，生熟成度以奇數區分，主要分為以下五種：

Rare: 49°C

一分熟(Rare)：僅表面煎熟，牛肉中心有75%範圍呈現血紅色，

Medium-Rare: 52°C

三分熟(Medium-Rare)：煎至牛肉中心50%範圍呈現血紅色，

Medium: 57°C

五分熟(Medium)：牛肉外表全煎熟，牛肉中心剩下25%呈現粉紅色，

Medium-Well: 66°C

七分熟(Medium-Well)：牛肉煎至大部分為灰褐色，只剩中心呈現一點粉紅色，

Well-Done: 71°C

全熟(Well-Done)：牛肉100%呈現灰褐色

💡 這些溫度指的是牛排的內部溫度。牛排離火後內部溫度可能會升高幾度，因此在判斷熟度時最好考慮這一點。

💡 有關牛扒的熟度非常個人化, 如果個人喜愛較生的牛扒請使較低中心溫度

Steak doneness can be adjusted according to personal preference and is usually divided into five levels:
Rare: 49°C, lightly seared on the outside, with a red center.
Medium-Rare: 52°C, the center is still mostly red.
Medium: 57°C, fully seared on the outside with a pink center.
Medium-Well: 66°C, mostly gray-brown with just a little pink in the center.
Well-Done: 71°C, fully cooked and gray-brown throughout.
💡 These temperatures are based on the internal temperature of the steak. It may rise a few degrees after removing from the heat, so it’s a good idea to account for that when checking doneness.

💡 The doneness of steak is highly subjective; if you prefer your steak rarer, please use a lower center temperature.