HOUNO Visual Cooking I C - Manual (Page 18)

C – ver. 1.3 – Sept. 2005 18
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 tradi-
tional 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
1 Preheating 190 2
2 Stop
3 ClimaOptima
60 165 30
Chicken, 1400 g
4 Hot air / exhaust open 0 190 10
1 Preheating 190 2
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
2 Stop
Chicken pie, 1000 g, in tin
3 ClimaOptima 60 160 75
1 Preheating 185 2
2 Stop
3 ClimaOptima
50 145 80
Duck roast, 3000 g
4 ClimaOptima 25 170 30
Fish Mode % °C Min. CT Remarks
1 Steaming 70 8
2 Stop
Steamed fish, 60-130 g
3 Steaming 70 60
Use perforated containers
1 Preheating 100 2
2 Stop
Fish terrine
3 ClimaOptima 60 120 65