HOUNO Visual Cooking I K - Manual (Page 19)

K – ver. 1.3 – Sept. 2005 19
Fish Mode % °C Min. CT Remarks
1 Steaming 70 8
2 Stop
Steamed fish, 60-130 g
3 Steaming 70 60
1 Preheating 100 2
2 Stop
Fish terrine
3 ClimaOptima 60 120 65
*70%
1 Preheating 250 2
2 Stop
Roasted plaice, breaded
3 ClimaOptima 0 225 16
Apply special browning fat
to fish/tray. Use silicone-
coated baking sheets,
enameled cast iron trays or
specially designed grilling
trays.
1 Steaming 70 8
2 Stop
Steamed salmon, whole fillet,
1-3 kg
3 Steaming 70 60
Use flat trays and baking
paper. Place fish on skin
side. After steaming, remove
skin and carefully remove
dark fat from the back of the
fish with a spoon.
1 Preheating 250 2
2 Stop
Grilled fish, 80 g
3 Hot air / exhaust open 225 7
*20%
Vegetables Mode % °C Min. CT Remarks
1 Steaming 100 8
2 Stop
Steamed potatoes, 70-120 g
3 Steaming 100 40 98
Max. 8-9 kg, perforated
container
Baked potatoes 1 ClimaOptima 60 165 98 *60%
1 Preheating 180 2 *60%
2 Stop
Cream potatoes
3 ClimaOptima 50 150 65
1 Preheating 250 2
2 Stop
French fries, Farmfrites
Superfarm Service+ (9x9 mm)
3 ClimaOptima 20 230 7
1 Preheating 250 2
2 Stop
French fries, Farmfrites
Superfarm Service+ (7x7 mm)
3 ClimaOptima 20 230 5
Use special GN wire basket.
Tip: Shake the basket 1 time
during the preparation
process.
*20%
1 Steaming 100 8
2 Stop
Steamed rice (parboiled)
3 Steaming 100 25
Use deep GN container and
flat GN container as cover.
1 Steaming 100 8
2 Stop
Danish rice porridge
3 Steaming 100 105
Add sugar, salt and perhaps
other spices and stir before
adding milk. Use flat GN
container as cover. 2 kg rice
per 90 mm GN.
Bread & Pastry Mode % °C Min. CT Remarks
1 Preheating 210 2
2 Stop
3 Hot air 175 13
Danish pastry, 85-100 g, bake-
off
4 Hot air / exhaust open 180 5
The distance between the
sheets should be 130 mm
equalling the distance
between every other runner.
*40%