HOUNO Visual Cooking I BP - Manual (Page 35)

BP – ver. 1.30 – Sept. 2005 35
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 of
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 traditional
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
*60%
1 Preheating 190 2 *60%
2 Stop
3 ClimaOptima 60 165 30
Chicken, 1400 g
4 Hot air / exhaust open 0 190 10
1 Preheating 190 2 *60%
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 *60%
2 Stop
Chicken pie, 1000 g, in tin
3 ClimaOptima 60 160 75
1 Preheating 185 2 *50%
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
1 Preheating 100 2
2 Stop
Fish terrine
3 ClimaOptima 60 120 65
*70%
1 Preheating 250 2
2 Stop
Roasted plaice, breaded
3 ClimaOptima 0 225 16
Apply special browning fat to
fish/tray. Use silicone-coated
baking sheets, enameled cast
iron trays or specially
designed grilling trays.