PDF《WINE》

Methods: 1.

Combine the marinade ingredients and apply onto the pork. Marinate for

3 hours or overnight in the refrigerator. Pre-heat the oven with "Conventional Heat" 160?C. 2. Insert the food probe into the heart of the meat. Place the pork into the oven. Switch the oven to "Moisture Plus" mode. Set the core temperature to 75°C. It will go off and ring when the meat centre reaches the predetermined temperature. 3. Combine maltose and honey and divide it into two parts, spreading one onto the pork as it cools down. Remove the food probe. Switch the oven to 220°C and turn on the "Crisp Function". Roast the pork in the oven for another

10 minutes. 4. Rest to cool and brush the remaining honey mixture on top to finish. Cooking tips: ? The "Crisp Function" is another exclusive function to elevate the dishes' texture. Knowing gastronomes all desire a golden, enticing crust in pizza and French fries, this setting uses dry heat to make these crunchy delights look and taste better. Alternatively you can apply the function on meat with thicker layers of fat to keep the level of grease down and produce irresistibly crispy surface. INGREDIENTS Chinese bean paste (50ml), salt (15g), 1/2 tsp of Chinese rose wine, 1/2 tbsp of light soy sauce,1/2 tbsp of sugar COMBI STEAMED BABY PORK LEG WITH RED WINE Pork shoulder butt (500g), maltose (50ml), honey (25ml) MARINADE 面豉酱 50毫升、粗盐 15克、玫瑰露 半茶匙、生抽 1/2汤匙、 糖1/2汤匙 天然腌叉烧酱 材料 玫头猪肉 500克、麦芽糖 50毫升、蜜糖 25毫升 梦魅叉烧 做法: 1. 拌匀叉烧酱,猪肉用叉烧酱腌3小时,如放雪柜里可以腌过夜.Mieleh 炉以「Conventional Heat」160?C预热备用. 2. 把无线探肉针插入叉烧中心,放叉烧入h炉,按「Moisture Plus」功 能及把肉心温度调较至75?C,肉心温度达75?Ch炉会自动提示及停止 烘h. 3. 蜜糖及麦芽糖拌匀成蜜糖浆,分为两分.叉烧待凉,拔出探肉针,涂上 一分的蜜糖浆,h炉调较至220?C,加「Crisp Function」再h10分钟. 4. 取出,待凉后再封上一分蜜糖浆即成. 烹调小贴士: ? 无人不爱金黄、香脆的薄饼和薯条,「Crisp Function」乾热烹调的设定, 能提升食物质感,可口的食物卖相和味道皆更吸引.此功能亦适用於烤 脂肪层较厚的肉类,能做出香脆可口、无可抗拒的脆皮.