Houno Visual Cooking I CP User Manual download pdf (Page 40)

CP – ver. 1.4x – Dec. 2005

40

1 Preheating 180 2

2 Stop

3 Hot air 150 50

Sirloin in puff pastry

4 Hot air / exhaust open 180 60

*50%

1 Steaming 100 8

2 Stop

3 Steaming 100 80

Steamed brisket of veal and

beef, 1–4 kg, well-done

4 Steaming 80 45

*60%

1 ClimaOptima 30 145 85Lasagne

2 ClimaOptima 0 185 10

*60%

1 ClimaOptima 40 165 80Minced meat dishes

2 ClimaOptima 0 185 10

*60%

1 ClimaOptima 30 80 75Pâté in tins of 1000 g each

2 ClimaOptima 0 100 10

*60%

Pork Mode % C Min. CT Remarks

1 ClimaOptima 100 100 30

2 ClimaOptima 60 165 78

Neck of pork and rib roast

with lard, 2-5 kg, well-done

3 Hot air / exhaust open 195 20

*50%

1 Preheating 175 2

2 Stop

Roasted saddle of pork, 2-5 kg

3 ClimaOptima 30 165 75

*40%

1 Preheating 195 2

2 Stop

3 ClimaOptima 30 165 78

Neck of pork without lard, 2-4

kg, well-done

4 ClimaOptima 20 70 45

*50%

1 Steaming 100 8

2 Stop

3 Steaming 100 120

4 ClimaOptima 60 135 75

Ham with knuckle, 8-10 kg,

well-done

5 ClimaOptima 20 185 20

*50%

1 Preheating 185 2

2 Stop

Ham roast without lard, 2-3

kg, well-done

3 ClimaOptima 60 165 85

*30%

1 Preheating 250 1

2 Stop

Roasting of pork chops, 140-

200 g

3 Hot air 225 16

Add special browning fat to

meat and tray. Use silicone-

coated baking sheets,

enameled cast iron trays or

specially designed grilling

trays. *30%

1 Steaming 100 8

2 Stop

Spareribs, basic preparation

3 Steaming 100 45

Spice/marinate

1 Preheating 200 2

2 Stop

Spareribs, finishing

(presteamed, marinated)

3 ClimaOptima 65 170 30

*30%

1

Preheating

160

2

2 Stop

3 ClimaOptima 60 135 65

Braising, 2-3 kg, well-done

4 ClimaOptima 70 165 80

*60%

1 ClimaOptima 60 100 240

2 ClimaOptima 20 70 210

Suckling pig roasted whole,

20-23 kg, well-done

3 Hot air / exhaust open 250 30

Use HOUNÖ rack for suck-

ling pig which is available for

model sizes 1.16 and 1.20.

*40%

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