2. Steak: 56 degrees, 6 hours.

3, beef ribs: 60 degrees, 48 hours

Mutton: 55 degrees, 1 hour.

5, lamb chops: 60 degrees, 48 hours

6. Turkey: 66 degrees, 2 hours

7. Chicken/duck/goose: 66 degrees, 90 minutes.

8. Goose liver: 68 degrees, 25 minutes.

9. Pigeon squab: 56 degrees, 45 minutes.

10, pork pork: 80 degrees, 3 hours.

1 1, fish: 57 degrees, 20 minutes.

12, lobster: 60 degrees, 20 minutes.

13, vegetables: 85 degrees, 15 minutes.

14, potato: 85 degrees, 20 minutes.

15, mushrooms: 90 degrees, 20 minutes.

Operation skills of slow cooking at low temperature

1, there are many ways to exhaust, and it is best to have a vacuum sealing machine. Secondly, you can also use water pressure to expel air and put the food in the bag into the water to squeeze out the air. You can also suck out air through a straw.

2, slow cooking at low temperature has a good taste and nutrition, but you must ensure the source of your ingredients. Seafood is best eaten raw, ensuring that the temperature of about 60 degrees can completely kill harmful bacteria, and food safety is always the first.

3. Don't be limited to slow cooking sticks and slow cooking pots. You can use a low-temperature steamer oven, and a rice cooker with heat preservation function can also complete low-temperature slow cooking after controlling the temperature.