好听的爱情电影插曲:Stainless steel kitchen utensils
来源：百度文库 编辑：音乐简谱网 时间：2020/01/19 05:08:26
Chinese stainless steel tableware / stainless steel, Western-style tableware
II. 【Double bottom and single at the end】
Complex at the end: the end of three complex upper and lower layers of stainless steel pan, the middle layer of aluminum, aluminum performance are: thermal conductivity of fast, even, can store heat, when you turn off the heat
After the storage of heat can play a role, so that is not easy sticking to bottom of the pot is heated uniformly, more energy.Because it is three at the end, it is more durable,
And people seem to be more complex heavy bottom pot, high-grade.
Single end: that is the same level with the pot wall thickness stainless steel, so the complex life of a single bottom end of good times.
III. 【Vacuum and insulation】
Vacuum: By sealing out the air to prevent the flow of air as well as bacteria, play a role in preservation.Holding time up to 8 hours or more.
Insulation: ordinary two-story stainless steel and reduce the heat transfer rate, technical one, the holding time is only 3-4 hours.
IV. 【Physical non-stick 】
That produced by oil heating elements of physical exclusion, so that non-stick surface to form a bottom layer of the food is pushed away from the bottom of the pot, so easy to stick the food is not easy paste.
1. Product the first time, please use the detergent, and wipe dry.
2. To avoid the impact caused by collision or strong deformation and affect the appearance.
3. Please note that clean after use, and then put in a cool dry place.
4. Do not use strong alkaline or strong oxidizing chemicals such as soda, bleaching powder, sodium hypochlorite and other washing.Because these substances are strong electrolytes, the same will Stainless steel from the electrochemical reaction.
5. Can not be empty burning.Stainless steel cookware than iron products, aluminum products, low thermal conductivity, heat and time to slow the air can cause burning chrome cooking surface layer of aging, loss.
6. To maintain clean cooking utensils, often scrub, especially stored in vinegar, soy sauce and other condiments time after wash, keep cooking dry.
7.Since thermal conductivity of stainless steel, the bottom of the heat slowly, the temperature easy to concentrate, so the use of stainless steel cookware is not appropriate when the fire is too large, so that the bottom of the heating surface should be wide and Uniform, this pot can save fuel and avoid burning of food.
8. Can not long bloom salt, soy sauce, vinegar, soup, etc., because these foods contain a lot of electrolytes, if the time in full bloom, the stainless steel also would like other gold Is the same with these electrolytes from the electrochemical reaction, so that toxic metals are dissolved out.
9, do not use stainless steel pot pot medicine, because the medicine contains a variety of alkaloids, organic acids and other ingredients, especially in the heating conditions, it is difficult to avoid the occurrence of chemical reaction is not contrast Should be, leaving the drug failure, and even generate some of the more toxic complexes.
VI. 【Routine maintenance 】
1.Stainless steel cutlery and tableware, like other metals, most of them are likely to darken upon heating.To avoid this reaction, the surface treatment of the new tableware is important, as long as the use of Apply a small amount of the surface before the oil in the dishes, such as peanut oil or animal fat, cooking food in the first heat the mixture gently for some time utensils attached to the surface layer of oil oxidation After the film, then you need to work properly.If the phenomenon does not appear Ganguo burning, you will not be black.
2. Bottom of the pot if bond burnt food, can be used after the flooding of soft bamboo, gently scrape the wood, can not use knives and other sharp scraping; cleaned after use soft cloth to wipe dry place, dry place.
3.Cooking utensils to avoid collision with the sharp hard objects to avoid scratch marks of shriveled appearance and sealing performance.
4.Used cooking utensils in a period of time, the stainless steel surface from a layer of mist, the dark surface of cooking utensils.Then use a soft cloth stained with cleanser or detergent Kai Ma, that is able to Restore the light.If the outer surface blackened by smoke, this method can be applied.
5.When using the stainless steel pot, do not let bottom of the pot with water stains.Especially when used in the furnace briquettes, briquettes containing the sulfur, the combustion produces sulfur dioxide and sulfur trioxide, It is getting to the water will generate a sulfite and sulfuric acid, the corrosive effect on the bottom of the pot from.
6. Do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite and other washing.Because these substances are strong electrolytes, the same will not Stainless steel from the electrochemical reaction.
7. To maintain clean cooking utensils, often scrub, especially stored in vinegar, soy sauce and other condiments time after wash, keep cooking dry.
8. If the stainless steel cutlery is black, to make its bright as ever, as long as the use of commercially available "Rust plating credit to agent" to carry out maintenance to rust credit."Rust plating credit to agent" to make With security, without prejudice plated, non-toxic and tasteless.
VII. 【Common phenomenon】
1. Fried fish, the bottom yellow felt
--- Yellow oil caused due to high temperature fission occurs, producing the yellow layer.Can be used to clean stainless steel cleaning agents can be removed.
2. Bottom of the pot with small holes
Pot with the bottom of the pot --- 1,600 tons of high-frequency re-use of the end of technology, in mechanical stamping process will result in fine particles due to small holes that are routine phenomena. 【Article is excerpted from: Baidu Encyclopedia】
【Network reprint / Just reference】
【Translation is by Goolge】