HOUNO KPE & CPE User Manual
Page 46
CPE & KPE – ver. 3.x – August 2009
46
1 Preheating - Alarm
160
2
2 ClimaOptima
60 135
65
Braising, 2-3 kg, well-
done
3 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
suckling pig which is
available for model sizes
1.16 and 1.20.
*40%
Delta-T roasting
Mode
%
°C
Min
CT
Remarks
1 Preheating - Alarm
210
2
2 ClimaOptima
20 185 10
3 Cooling
40
4 ClimaOptima Delta-T 30
62
Delta-T, medium
5 Hot air / low fan
speed / Cook & Hold
60
1 Preheating - Alarm
210
2
2 ClimaOptima
20 185 10
3 Cooling
40
4 ClimaOptima Delta-T 30
80
Delta-T, well-done
5 Hot air / low-fan
speed / Cook & Hold
60
For whole roasts. Perfect
program for production
during the night. The
meat is kept hot
indefinitely at the last
stage (Co&Ho).
Recommended time of
preparation before last
stage is 60/90 minutes
(medium/ well done).
Optimum tenderness of
the meat is achieved.
Shrinkage is reduced by
approx. 10-15 % as
compared to traditional
roasting methods. The
meat can be taken
directly from the oven.
Poultry
Mode
%
°C
Min.
CT
Remarks
1 Preheating - Alarm
210
2
2 ClimaOptima
60 180 10
3 ClimaOptima
40 190 15
Chicken, 1000 g
4 ClimaOptima
0
205
7
*60%
1 Preheating - Alarm
190
2
*60%
2 ClimaOptima
60 165 30
Chicken, 1400 g
3 Hot air / exhaust
open
0
190 10
1 Preheating - Alarm
190
2
*60%
2 ClimaOptima
60 165 30
Chicken, 1700 g
3 ClimaOptima
0
190 10
1 Cooling - Alarm
55
Foie gras terrine
2 Hot air / low fan
65
45
1 Preheating - Alarm
180
2
*60%
Chicken pie, 1000 g, in
tin
2 ClimaOptima
60 160
75
1 Preheating - Alarm
185
2
*50%
2 ClimaOptima
50 145 80
Duck roast, 3000 g
3 ClimaOptima
25 170 30
Fish
Mode
%
°C
Min.
CT
Remarks
1 Presteaming - Alarm
70
8
Steamed fish, 60-130 g
2 Steaming
70
60
1 Preheating - Alarm
100
2
Fish terrine
2 ClimaOptima
60 120
65
*70%