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1. 3種純蒸氣模式:
純蒸(35-100°C, 2小時)
– 標準蒸煮: 肉類、蛋及包點等
大火快蒸-自動功能31(100°C, 1小時)
– 大火力蒸煮: 海鮮、蔬菜、急凍食品
慢蒸 L Steam (35-100°C, 5小時)
– 穩火慢燉-自動功能32: 燉肉、燉湯、慢煮
2. 熱風對流烤焗 (100-230°C, 2小時)
– 適合烘焙,烤焗及免油炸食物
3. 蒸氣烤焗 (100-230°C, 2小時)
– 減油減鹽,減少卡路里吸收,保留蔬菜維他命C及葉綠素
4. 恒溫發酵-自動功能33 (30-45°C, 2
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