HOUNO Visual Cooking I BP - Manual (Page 33)

BP – ver. 1.30 – Sept. 2005 33
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.
*(This value refers to the estimated amount of humidity that the products give off during the below programs)
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 *20%
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
*50%
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%
*30%
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%
*30%
1 Preheating 160 2
2 Stop
3 ClimaOptima 70 135 65
Braising, 3-6 kg,
well-done
4 ClimaOptima 40 165 75
*60%
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
*50%
1 ClimaOptima 100 110 30
2 ClimaOptima 30 80 180
3 ClimaOptima 30 70 370
Long-time roasting, 10 hours,
Meat with lard and fat, well-
done
4 ClimaOptima 0 220 20
*50%
Long-time roasting, 10 hours,
trimmed meat, medium 1 ClimaOptima 40 100 30 *50%
1 Preheating 180 2
2 Stop
3 ClimaOptima
60 165 60
Braised knuckle of veal
4 ClimaOptima 20 100 70
*60%
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%.
*40%