HOUNO Visual Cooking I BP - Manual (Page 41)

BP – ver. 1.30 – Sept. 2005 41
Meat Courses
Recommended values (from the HOUNÖ library of recipes 1985 – 2002)
Products
Operating mode
Processing time
in minutes
Temperature
°C Remarks and tips
Beef tenderloin Hot air + Combi 1
or
ClimaOptima 20-40%
5 / 15 200 / 140
Fresh, whole fillet of beef.
Add spices before cooking
Roastbeef Hot air + Combi
or
ClimaOptima 40%
20 / 25 180 / 140
Add spices before cooking
Joint of beef Steaming + Combi 2 + Hot air
or
ClimaOptima 100% +
ClimaOptima 50%
15-20 / 70-90 / 20-25 100 / 140-150
Well-hung
Roast veal Steaming + Combi 2 + Hot air
Or
ClimaOptima 100% +
ClimaOptima 50%
10-15 / 60-70 / 15-20 160-190
Add spices and lard before
cooking
Roast pork Steaming + Combi 2 + Hot air
or
ClimaOptima 100% +
ClimaOptima 30%
10 / 60 / 25 100 / 180 / 190
Neck with lard. Add spices
before cooking
Pork chops
Hot air + exhaust open 15 225
Fresh
Schnitzel
Hot air + exhaust open 15 225
Fresh
Meat balls
Combi 1 / ClimaOptima 50% 15
165
Pre-fried in pan, 75 g
Minced-meat dishes Steaming + Combi 1 + Combi 1
or
ClimaOptima 60% in all steps
10 / 45 / 20 100 / 160 / 175
Approx. 2 kg in aluminium
tin
Liver pâté
Hot air + exhaust open 45 170
250 g and 500 g aluminium
tins placed in water bath
Cured saddle of
pork
Combi 1 or ClimaOptima 60% 50-60 180
Smoked ham
Combi 1 or ClimaOptima 60% 80 175
Apply mustard + clayed
sugar
Ham in puff pastry
Hot air or ClimaOptima 20% 15 / 90 160 / 180
Exhaust open or closed
Pickled neck Steaming / Combi 3 /
ClimaOptima 100% 60 100
Fresh, without bones
Liver
Hot air or ClimaOptima 20% 6 / 6 235
Fresh, sliced - add oil
Gratin Combi 1-2
or
ClimaOptima 60%
45 185
Frankfurter Steaming / Combi 3 / 100% /
ClimaOptima 18 80
Veal fricassée
Hot air 30 170
Fresh
Omelette
Hot air + exhaust open 30 Apply fat to container