焗炉

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1.

When using conventional oven , turn the heat off a few minutes before the food is cooked to make use of residual heat in cooking .

使用传统焗炉时，可于食物熟透前数分钟关掉炉火，利用馀温把食物煮熟。

2.

Add sea salt fakes and black pepper to taste. Place in the oven for 3 minutes for medium .

加入海盐及黑胡椒粒调味后，牛扒置于焗炉内焗 3 分钟至五成熟便可享用。

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3.

Dry- fry shrimp roe in a dry wok over medium low heat until fragrant , or toast them in the oven or under the grill, set aside.

用白镬将虾子以中慢火炒至香口及乾身；亦可用焗炉或烤炉烘香，备用。

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4.

Season sea bass with salt and white pepper before pan-frying . Fry both sides till golden then place into the oven for 10 minutes.

煎海炉前先洒上盐及白胡椒，使两边成金黄色后即置于焗炉 10 分钟。

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5.

Preheat oven to 220 degrees Celsius , spread mustard over the pork and roast for 40 minutes until golden brown.

预热焗炉至 220 度摄氏，猪手涂上芥辣，置焗炉焗约 40 分钟至猪皮金黄香脆。

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6.

Remove the flask from the oven and place into the casting unit and close.

从焗炉中取出铸造瓶 ﹐然后放进真空铸造系统。

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7.

Salt and pepper the outside of the chicken and bake for 45 minutes in a 230 degrees oven .

于鸡的表面洒上盐及胡椒，放入 230 度之焗炉烤 45 分钟即成。

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8.

Add onions and garlic to lightly greased Dutch oven and cook , covered , over medium low heat until wilted, 8-10 minutes .

焗炉预热中至慢火。烤盘扫上薄薄的油后加上盖，把洋葱和蒜茸焗至开始变软，大约 8-10 分钟。

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9.

Cook several dishes in one session when using an oven .

应善用焗炉空间，在同一时间烤焗多碟食物。

10.

Mix and shift the flour, corn starch and Cocoa powder . Preheat oven to 180 degree .

面粉、粟粉和可可混合过筛待用。预热焗炉至 180 度。

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