HOUNO KPE & CPE - Manual (Page 10)

CPE & KPE – ver. 3.x – August 2009 10
Delta-T
Delta-T is particularly suitable for cuts of meat that contain a great deal of connective tissue,
for large roasts and for very lean cuts of meat. During this slow preparation process, the tough
connective tissue is gently broken down, which enhances the flavour and increases the
juiciness of the finished product.
The preparation time depends on the thickness of the meat and its contents of connective
tissue, bones and fat. The recommended preparation time is 60 – 75 minutes for each kg of
meet. This means that if the oven is loaded with pieces of meat, the largest of which weighs 3
kg, the preparation time will be 3 – 4 hours.
Note that the aromatic compounds in the meat only become volatile at temperatures above
120°C. This means that the meat does not give off flavour until it has been browned at a high
temperature for a few minutes. This is, however, of no importance if the meat is subsequently
to be cut out. It may be of importance if the meat is to be carved for a buffet.
Recommended core temperatures in Delta-T:
Rare :
52 - 57°C
Medium: 59 - 62°C
Well-done: 72 - 85°C
OK for settings and
return
Return without saving
Delta-T has been
selected
Set core temperature
with arrows
Procedure
1. Cool down the oven to 30 – 40°C
2. Select one of the following modes:
HOT AIR, recommended for very fatty and not too large roasts.
STEAMING, recommended for large hams with bones.
REHEATING, recommended for poultry and other lean pieces of meat.
CLIMAOPTIMA 50%-80%, recommended for all other products.
3. Insert the core temperature probe in the product with the largest diameter.
4. Activate Delta-T and set core temperature. Remember to confirm.
5. Press ON/OFF