Panasonic KY-E227B Operating Instructions Manual page 10

Tips for IH Cooking
Stir-frying
炒
18
Points for each cooking method
The pan will be heated up quickly on the IH heater
thanks to its strong heat power.
Short time is enough for preheating
pans.

Using lower heat level is recommended when:

Heating with a small quantity of oil.

Using small or light pots. (When heated with
high heat level, they have a risk of red heat or
change in shape.)
* If a pan is heated excessively, the oil
temperature will rise rapidly and the oil may
catch fi re. ( Page 4)

Prepare cooking tools and make necessary
arrangements for ingredients before preheating.

Suffi ciently coat the pan with oil.
* Be especially careful for pans without
fl uorocarbon resin coating.
由於IH爐頭的輸出功率很大，炒鍋會很快變熱。
短時間足夠預熱平底鍋具。
 以下情形建議使用較低的火力段︰
 加熱少量油。

使用小或輕的鍋具。（使用較高火力段加熱時，鍋具
會有赤熱或變形的危險。）
* 如果鍋具加熱過度，油溫會迅速上升，因此油可能會
起火。（ 參見頁碼6）

請在預熱前準備好烹飪工具，並安排好必要的材料。
 將油充分覆蓋鍋底。
* 在使用沒有鐵氟龍塗層的鍋具時，尤其要小心。
Use a spatula or similar one to stir
the whole ingredients.

Ingredients remaining on the bottom of the pan
for too long can get scorched or sticky easily.
使用鍋鏟或類似的物品攪動所有食物。
 長時間留在鍋具 底部的食物會很容易燒焦或黏在鍋底。
If scorching is anticipated,
lift the pan or move it away from
the IH heater.

Do not stir-fry a large amount of food at a time.
如果感到材料快被燒焦，
請拿起炒鍋
或從IH爐頭上移開炒鍋。
 一次不要炒過 多的食物。
IH烹飪技巧
Topping:
Century Egg, Coriander,
Welsh onion etc.
蓋頭：
皮蛋、胡荽、蔥等
Method
1. Soak dried scallops in water until soft, then cut into small pieces and set aside.
(Reserve the soaking water for congee.)
Congee
2. Shred ginger to small pieces and set aside.
3. Peel the chicken and remove the fat. Clean and dry. Rub salt in the chicken.
煮粥 Set aside.
4. Wash rice.
5. Place rice, ginger, soaked scallops and water (including soaking water) in a deep pot.
Be sure to make surface fl at. Place the block of chicken on the top.
(For 2 servings, cut the chicken into size to be soaked.)
6. Close the lid, press [Congee] button and then press [Off/On] button to start.
7. When congee is done, stir ingredients equally in the pot.
Flake the chicken by using ladle. Season with salt.
Note: Stir the ingredients occasionally to avoid scorching at the bottom of cookware.
Simmer for 3 hours. If heating time is short, chicken will be raw.
方法
1. 將乾瑤柱在水中浸泡到軟為止，然後將瑤柱撕成絲放在一邊備用。
（將泡瑤柱的水留下煮粥。）
2.將生薑切成小塊放在一邊備用。
3. 切去雞皮、除去脂肪部分，然後洗淨、瀝乾。將雞肉上抹上鹽，放在一邊備用。
4.將米洗淨。
5. 在深鍋內放入米、薑、泡好的瑤柱絲和水（包括滲入的水）。
請務必使表面平坦。將雞肉塊放在上面。
（煮2人份時，請將雞肉切開，並且浸沒水中。）
6. 將鍋具蓋蓋上,按[粥]按鈕, 再按[關/開]按鈕開始。
7. 粥煮好後，將鍋裡的材料攪拌均勻。用勺子剝下雞肉。加鹽調味。
注意事項： 需不時攪動，以免材料焦著在鍋具底部。
大約煮3個小時。如果煮的時間太短，雞肉會煮不爛。
各種烹飪方法的要點
Congee with Chicken &
Dried Scallops

Ingredients 4 servings / 2 servings
200 g 100 g

Fresh chicken
 20 g 10 g
Dried scallops
170 g 85 g

Rice

Water (including
2.2 L 1.2 L
soaking water)
 1 slice (15 g) 1/2 slice (7.5 g)
Ginger

Salt teaspoon 1 teaspoon 1/2
雞肉乾瑤柱粥

材料 4人份量 / 2人份量
 新鮮雞肉 200 100
 20 10
乾瑤柱

米 170 85
 水（包括滲入的水）
2.2 L 1.2 L
 薑 1 片 (15 ) 1/2 片 (7.5 )

鹽 1 茶匙 1/2 茶匙
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