HOUNO Visual Cooking I C - Manual (Page 17)

C – ver. 1.3 – Sept. 2005 17
1 ClimaOptima 30 145 85 Lasagne
2 ClimaOptima 0 185 10
1 ClimaOptima 40 165 80 Minced meat dishes
2 ClimaOptima 0 185 10
1 ClimaOptima 30 80 75 Pâté in tins of 1000 g each
2 ClimaOptima 0 100 10
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
1 Preheating 175 2
2 Stop
Roasted saddle of pork, 2-5 kg
3 ClimaOptima 30 165 75
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
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
1 Preheating 185 2
2 Stop
Ham roast without lard, 2-3 kg,
well-done
3 ClimaOptima 60 165 85
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.
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
1 Preheating 160 2
2 Stop
3 ClimaOptima
60 135 65
Braising, 2-3 kg, well-done
4 ClimaOptima 70 165 80
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 suck-
ling pig which is available for
model sizes 1.16 and 1.20.