HOUNO Visual Cooking I C - Manual (Page 16)

C – ver. 1.3 – Sept. 2005 16
Recommended Programs
ClimaOptima 0 % Hot air with exhaust open
ClimaOptima 30 – 60% Combi 1
ClimaOptima 70 – 90% Combi 2
ClimaOptima 100% Combi 3
The following recipes are for ovens equipped with the modes
ClimaOptima and Steaming. To the right is a conversion
table which enables you to use the recipes in all HOUNÖ
ovens.
For further inspiration, see the recipes on our website:
www.houno.com
Steaming Combi 3
Note: Most programs have a PREHEATING OR PRESTEAMING mode followed by STOP. This means that the
products should not be loaded into the oven until this step is completed. Find program – press start – wait for alarm
signal – open door – load oven – insert multipoint core temperature probe, if any – close door. The program
continues automatically.
Veal & Beef Mode % °C Min. CT Remarks
1 Preheating 250 1
2 Stop
Tournedos, medium
3 Hot air / exhaust open 250 57
Apply special browning fat to
meat and tray. Use baking sheets,
grilling sheets, enameled iron
sheets
1 Preheating 160 2
2 Stop
3 ClimaOptima
60 135 20
4 ClimaOptima 20 150 57
Fillet with flank, 4-6 kg,
medium
5 Hot air 185 62
1 Preheating 210 2
2 Stop
Tenderloin, roasted whole, 1½-
3 kg, medium
3 ClimaOptima 30 185 60
Salting 5-10 g per kg, 6-24 hrs
before roastig reduces shrink-
age by an additional 2-3%
1 Preheating 250 1
2 Stop
Roasted pieces of meat,
medium
3 Hot air / exhaust open 250 59
Salting 5-10 g per kg, 6-24 hrs
before roastig reduces shrink-
age by an additional 2-3%
1 Preheating 160 2
2 Stop
3 ClimaOptima
70 135 65
Braising, 3-6 kg,
well-done
4 ClimaOptima 40 165 75
1 Preheating 140 2
2 Stop
3 ClimaOptima
80 110 20
4 ClimaOptima 40 135 50
5 ClimaOptima 20 165 70
Joint of beef or veal, 3-6 kg,
with lard, well-done
6 Hot air / exhaust open 195 15
1 Preheating 180 2
2 Stop
3 ClimaOptima
60 165 60
Braised knuckle of veal
4 ClimaOptima 20 100 70
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%.
1 Preheating 180 2
2 Stop
3 Hot air 150 50
Sirloin in puff pastry
4 Hot air / exhaust open 180 60
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