HOUNO Visual Cooking I K - Manual (Page 18)

K – ver. 1.3 – Sept. 2005 18
1 Preheating 160 2
2 Stop
3 ClimaOptima
60 135 65
Braising, 2-3 kg, well-done
4 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 210 2
2 Stop
3 ClimaOptima
20 185 10
4 Cooling 40
5 ClimaOptima
Delta-T
30 62
Delta-T, medium
6 Hot air /
low fan speed / Cook &
Hold
60
1 Preheating 210 2
2 Stop
3 ClimaOptima
20 185 10
4 Cooling 40
5 ClimaOptima
Delta-T
30 80
Delta-T, well-done
6 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 o f
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 210 2
2 Stop
3 ClimaOptima
60 180 10
4 ClimaOptima 40 190 15
Chicken, 1000 g
5 ClimaOptima 0 205 7
*60%
1 Preheating 190 2 *60%
2 Stop
3 ClimaOptima 60 165 30
Chicken, 1400 g
4 Hot air / exhaust open 0 190 10
1 Preheating 190 2 *60%
2 Stop
3 ClimaOptima 60 165 30
Chicken, 1700 g
4 ClimaOptima 0 190 10
1 Cooling 55
2 Stop
Foie gras terrine
3 Hot air / low fan speed 65 45
1 Preheating 180 2 *60%
2 Stop
Chicken pie, 1000 g, in tin
3 ClimaOptima 60 160 75
1 Preheating 185 2 *50%
2 Stop
3 ClimaOptima
50 145 80
Duck roast, 3000 g
4 ClimaOptima 25 170 30