HOUNO KPE & CPE - Manual (Page 52)

CPE & KPE – ver. 3.x – August 2009 52
Meat Courses
Recommended values (from the HOUNÖ library of recipes 1985 – 2002)
Products
Operating mode
Processing
time in minutes
Temperature
°C Remarks and tips
Beef tenderloin
Hot air + Combi 1, or
ClimaOptima 20-40%
5 / 15 200 / 140
Fresh, whole fillet of
beef. Add spices
before cooking
Roastbeef
Hot air + Combi, or
ClimaOptima 40%
20 / 25 180 / 140
Add spices before
cooking
Joint of beef
Steaming + Combi 2 + Hot
air, or
ClimaOptima 100% +
ClimaOptima 50%
15-20 / 70-90 /
20-25
100 / 140-150 Well-hung
Roast veal
Steaming + Combi 2 + Hot
air, or
ClimaOptima 100% +
ClimaOptima 50%
10-15 / 60-70 /
15-20
160-190
Add spices and lard
before cooking
Roast pork
Steaming + Combi 2 + Hot
air, or
ClimaOptima 100% +
ClimaOptima 30%
10 / 60 / 25
100 / 180 /
190
Neck with lard. Add
spices before cooking
Pork chops Hot air + exhaust open 15 225 Fresh
Schnitzel Hot air + exhaust open 15 225 Fresh
Meat balls Combi 1 / ClimaOptima 50% 15 165 Pre-fried in pan, 75 g
Minced-meat
dishes
Steaming + Combi 1 + Combi
1, or
ClimaOptima 60% in all steps
10 / 45 / 20
100 / 160 /
175
Approx. 2 kg in
aluminium tin
Liver pâté Hot air + exhaust open 45 170
250 g and 500 g
aluminium tins placed
in water bath
Cured saddle of
pork
Combi 1 or ClimaOptima 60% 50-60 180
Smoked ham
Combi 1 or ClimaOptima 60% 80 175
Apply mustard +
clayed sugar
Ham in puff
pastry
Hot air or ClimaOptima 20% 15 / 90 160 / 180
Exhaust open or
closed
Pickled neck
Steaming / Combi 3 /
ClimaOptima 100%
60 100 Fresh, without bones
Liver Hot air or ClimaOptima 20% 6 / 6 235 Fresh, sliced - add oil
Gratin
Combi 1-2, or
ClimaOptima 60%
45 185
Frankfurter
Steaming / Combi 3 / 100% /
ClimaOptima
18 80
Omelette Hot air + exhaust open 30 Apply fat to container