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SYSTEM AND METHOD FOR MINIMUM SAFE TEMPERATURE IN COOKING SOUSVIDE
SYSTEM AND METHOD FOR MINIMUM SAFE TEMPERATURE IN COOKING SOUSVIDE
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机译:烹饪食品最低安全温度的系统和方法
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摘要
A sous vide cooking program for precision cooking. The cooking program automatically lowers the cook temperature to minimum safe temperature after finishing a cooking program so food does not become over cooked and holds system temperature to halt further cooking and to prevent bacteria growth. Program can also start lowering the temperature to cook food on a temperature gradient to accurately achieve desired results via mathematic modeled gradient curves.
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