HOUNO KPE & CPE - Manual (Page 53)

CPE & KPE – ver. 3.x – August 2009 53
Poultry, Fish and Game
Recommended values (from the HOUNÖ library of recipes 1985 – 2002)
Product
Operation mode
Processing
time in
minutes
Temperature
°C
Remarks and tips
Chicken
Combi 1 + Hot air w.
exhaust open, or
ClimaOptima 60% +
ClimaOptima 0%
20-25 / 10-15 160 / 185
Fresh, defrosted,
1000 g
Chicken
Combi 1 + Hot air w.
exhaust open, or
ClimaOptima 60% +
ClimaOptima 0%
35-45 / 10-15 180 / 220 Frozen, 800 g
Chicken legs
Combi 1 + Hot air w.
exhaust open, or
ClimaOptima 60% +
ClimaOptima 0%
15 / 5 160 / 185 Fresh, defrosted
Duck
Combi 1 + Hot air w.
exhaust open,
ClimaOptima 60% +
ClimaOptima 0%
50-60 / 50-60 170-180
Fresh or defrosted,
3000 g
Goose
Combi 1 + Hot air w.
exhaust open, or
ClimaOptima 60% +
ClimaOptima 0%
90-120 / 15-20 160-185 Fresh or defrosted
Turkey
Combi 1 + Hot air w.
exhaust open, or
ClimaOptima 60% +
ClimaOptima 0%
80-100 / 10-20 160-185
4000 g, perhaps
covered with lard
Flatfish Hot air 12-18 175-185 Fresh, cover with oil
Greenland
Halibut Steaming / Combi 3 /
ClimaOptima 100%
10-20 70-75 Fresh
Trout
Steaming / Combi 3 /
ClimaOptima 100%
10-15 70-75 Fresh
Turbot
Steaming / Combi 3 /
ClimaOptima 100%
8-12 70-75 Fresh
Cod
Steaming / Combi 3 /
ClimaOptima 100%
12-18 70-75 Fresh
Mussels
Steaming / Combi 3 /
ClimaOptima 100%
15-20 75-80 Fresh
Saddle of
venison Combi 1 or
ClimaOptima 50%
25-23 180-200
Fresh, possibly cov-
ered with lard or oil
Haunch of
venison
Steaming + Hot air +
Combi 1, or
ClimaOptima 100% +
ClimaOptima 50%
15 / 20 / 30-40 170-180
Fresh, possibly
covered with lard or
oil
Leg of lamb
Steaming + Combi 1 +
Hot air, or
ClimaOptima 100% +
ClimaOptima 50%
20 / 25 / 30-40
170-180 /
140-160 / 160
Without bones, add
spices
Meat loaf
Combi 1, or
ClimaOptima 60%
15-20 220 Fresh, add spices