HOUNO Visual Cooking I C - Manual (Page 8)

C – ver. 1.3 – Sept. 2005 8
Programs
Program/recipe Mode Temp./time/misc. Remarks
0
Fillet of beef, 4 kg,
trimmed, medium Hot air / pre-
heating
Alarm
Combi steam 1
Combi steam 1 200/5
180/20
60/20
Last step is ”holding time”
which ensures that the meat is
medium done. May be
omitted.
1
Braised pork, 3-4 kg,
well-done Combi steam 2
Combi steam 1 165/60
80/45 Last step is ”holding time”
which ensures perfectly
roasted meat.
2
Neck of pork with lard, 3-
4 kg, well-done Steaming
Combi steam 1
Hot air 120/35
165/40
190/20/
exhaust open
3
Low-temperature
steaming for 5 hours,
Medium (max. 5 kg) Combi steam 1
Combi steam 1
Hot air 80/105
60/180/
low fan speed
200/15/ exhaust open
Can be used for all kinds of
lean pieces of veil and beef.
4
Duck roast, 3000 g Hot air / pre-
heating
Alarm
Combi steam 2
Combi steam 1 200/5
145/80
170/30
5 - 9 vacant