HOUNO Visual Cooking I KPE - Manual (Page 45)

KPE – ver. 1.4x – Dec. 2005
45
1 Proving 32 45
2 Hot air / low fan speed 185 24
Semi-automatic bread program
3 Hot air / exhaust open 185 10
1 Preheating 240 2 *40%
2 Stop
3 Hot air / low fan speed 180 10
Bread, 60 g
4 Hot air / exhaust open 180 5
1 Preheating 230 2
2 Stop
3 Hot air 180 24
Bread, 4-600 g
4 Hot air / exhaust open 200 4
*30%
1 Preheating 190 2
2 Stop
Puff pastry
3 Hot air / exhaust open and
low fan speed
160 20
*50%
Desserts Mode % °C Min. CT Remarks
1 Cooling 75
2 Stop
Crème brulée, in portions of
1½ dl
3 Hot air / low fan speed 75 80
1 Preheating 100 2
2 Stop
Meringue
3 Hot air / exhaust open and
low fan speed
95 80
1 Preheating 220 2
2 Stop
Genoise
3 Hot air / low fan speed /
exhaust open
*30%
Shellfish Mode % °C Min. CT Remarks
1 Steaming 100 8
2 Stop
Lobster, steamed
3 Steaming 100 15
1 Steaming 100 8
2 Stop
Mussels, steamed
3 Steaming 100 15
1 Steaming 100 8
2 Stop
Prawns, steamed
3 Steaming 100 10
Game Mode % °C Min. CT Remarks
1 Preheating 190 2
2 Stop
Fillet of venison, trimmed, 1-2
kg, medium
3 ClimaOptima 20 180 59
*30%
1 Preheating 190 2
2 Stop
3 ClimaOptima 40 160 10
Saddle of venison, larded, 3-5
kg, medium
4 ClimaOptima 60 165 57
*50%
1 Preheating 190 2
2 Stop
Haunch of venison
3 ClimaOptima 60 165 57
*50%