HOUNO Visual Cooking I K - Manual (Page 17)

K – ver. 1.3 – Sept. 2005 17
1 Preheating 160 2
2 Stop
Roastbeef, 2-5 kg, medium
3 ClimaOptima 30 135 57
Salting 5-10 g per kg, 6-24 hrs
before roastig reduces shrink-
age by an additional 2-3%.
*40%
1 Preheating 180 2
2 Stop
3 Hot air 150 50
Sirloin in puff pastry
4 Hot air / exhaust open 180 60
*50%
1 Steaming 100 8
2 Stop
3 Steaming 100 80
Steamed brisket of veal and
beef, 1–4 kg, well-done
4 Steaming 80 45
*60%
1 ClimaOptima 30 145 85 Lasagne
2 ClimaOptima 0 185 10
*60%
1 ClimaOptima 40 165 80 Minced meat dishes
2 ClimaOptima 0 185 10
*60%
1 ClimaOptima 30 80 75 Pâté in tins of 1000 g each
2 ClimaOptima 0 100 10
*60%
Pork Mode % °C Min. CT Remarks
1 ClimaOptima 100 100 30
2 ClimaOptima 60 165 78
Neck of pork and rib roast
with lard, 2-5 kg, well-done
3 Hot air / exhaust open 195 20
*50%
1 Preheating 175 2
2 Stop
Roasted saddle of pork, 2-5 kg
3 ClimaOptima 30 165 75
*40%
1 Preheating 195 2
2 Stop
3 ClimaOptima 30 165 78
Neck of pork without lard, 2-4
kg, well-done
4 ClimaOptima 20 70 45
*50%
1 Steaming 100 8
2 Stop
3 Steaming 100 120
4 ClimaOptima 60 135 75
Ham with knuckle, 8-10 kg,
well-done
5 ClimaOptima 20 185 20
*50%
1 Preheating 185 2
2 Stop
Ham roast without lard, 2-3
kg, well-done
3 ClimaOptima 60 165 85
*30%
1 Preheating 250 1
2 Stop
Roasting of pork chops, 140-
200 g
3 Hot air 225 16
Add special browning fat to
meat and tray. Use silicone-
coated baking sheets,
enameled cast iron trays or
specially designed grilling
trays. *30%
1 Steaming 100 8
2 Stop
Spareribs, basic preparation
3 Steaming 100 45
Spice/marinate
1 Preheating 200 2
2 Stop
Spareribs, finishing
(presteamed, marinated)
3 ClimaOptima 65 170 30
*30%