HOUNO Visual Cooking I BP - Manual (Page 42)

BP – ver. 1.30 – Sept. 2005 42
Poultry, Fish and Game
Recommended values (from the HOUNÖ library of recipes 1985 – 2002)
Product
Operation mode
Processing time
in minutes
Temperature
°C Remarks and tips
Chicken Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
20-25 / 10-15 160 / 185
Fresh, thawed, 1000 g
Chicken Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
35-45 / 10-15 180 / 220
Frozen, 800 g
Chicken legs Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
15 / 5 160 / 185
Fresh, thawed
Duck Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
50-60 / 50-60 170-180
Fresh or thawed, 3000 g
Goose Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
90-120 / 15-20 160-185
Fresh or thawed
Turkey Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
80-100 / 10-20 160-185
4000 g, perhaps covered
with lard
Flatfish
Hot air
12-18 175-185
Fresh, cover with oil
Greenland Halibut
Steaming / Combi 3 / ClimaOptima 100%
10-20 70-75
Fresh
Trout
Steaming / Combi 3 / ClimaOptima 100%
10-15 70-75
Fresh
Turbot
Steaming / Combi 3 / ClimaOptima 100%
8-12 70-75
Fresh
Cod
Steaming / Combi 3 / ClimaOptima 100%
12-18 70-75
Fresh
Mussels
Steaming / Combi 3 / ClimaOptima 100%
15-20 75-80
Fresh
Saddle of venison Combi 1
or
ClimaOptima 50%
25-23 180-200
Fresh, possibly covered
with lard or oil
Haunch of venison Steaming + Hot air + Combi 1
or
ClimaOptima 100% + ClimaOptima 50%
15 / 20 / 30-40 170-180
Fresh, possibly covered
with lard or oil
Leg of lamb Steaming + Combi 1 + Hot air
or
ClimaOptima 100% +
ClimaOptima 50%
20 / 25 / 30-40 170-180 / 140-
160 / 160
Without bones, add
spices
Meat loaf Combi 1
or
ClimaOptima 60%
15-20 220
Fresh, add spices
Vacuum-packed
meat/poultry
Steaming / Combi 3 /
ClimaOptima 100%
10-15 70-85
Without bones