低温慢煮时间与温度计算器

计算原理

Temperature is looked up, not calculated: each of the fifteen proteins carries its own doneness list, such as 54°C for medium-rare beef, 63.5°C for the popular tender chicken breast, or 50°C for buttery medium-rare salmon, and the Fahrenheit figure is derived from it. Time works two ways. Fixed entries carry a set duration, while thin tender cuts use a base plus a per-square-centimetre term — a steak is 60 minutes plus 12 × thickness², reflecting the fact that heat diffusion scales with the square of thickness.

Thickness is the strongest input wherever it applies, and you should measure the thickest point rather than go by weight. Steak, pork chop, lamb, duck and chicken breast all use 12 minutes per square centimetre on a 60 minute base; fish uses 8 on a 30 minute base. Enter it in centimetres or inches, since inches are multiplied by 2.54. Setting Starting state to Frozen multiplies whatever time results by 1.5.

Every protein with a stored time ignores thickness completely — tough beef, chicken thigh, whole chicken, pork shoulder, eggs and all the vegetables — so a brisket returns twenty-four hours whether it is three centimetres thick or ten. The pasteurisation verdict only appears for chicken, pork and eggs, and it is a coarse check on elapsed time rather than a full Baldwin lookup by thickness and temperature. Treat the output as a starting point and verify with a probe.

常见问题