HOUNO CM ovens - Manual (Page 17)

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Long-term roasting
Long-term roasting in a HOUNÖ steamer is a particularly gentle roasting process during which the
roasting temperatures are often reduced by more than 50% as compared to normal roasting. Because
of the lower temperature and prolonged roasting time, the meat becomes particularly tender and
juicy, and shrinkage is considerably reduced.
During long-term roasting – below 100°C, for instance – it is often unnecessary to add steam/
humidity, as evaporation is already reduced to a minimum.
Long-term roasting / core temperature control
To be able to control/check and subsequently maintain the desired core temperature, it is of great
advantage to use core temperature control during long-term roasting. This will produce by far the
best result every time.
Suggested settings for core temperature control
Product Level of Preparation Core Temperature
Pork
Ham
Well-done 75°C
Ham Rare 65 - 68°C
Ham, boiled Juicy 64 - 68°C
Cured saddle of pork 65 - 70°C
Cured saddle of pork, cold 55 - 60°C
Loin Rare 65 - 70°C
Loin Well-done 70 - 75°C
Shank Well-done 80 - 85°C
Shoulder of pork Well-done 75°C
Rib Well-done 65°C
Ham in puff paste Well-done 65 - 70°C
Roast pork Well-done 75 - 80°C
Beef
Fillet
Medium 55 - 60°C
Roast beef Medium 55 - 60°C
Joint of beef Well-done 85 - 90°C
Boiled beef Well-done 80 - 85°C
Veal
Saddle of veal
Rare 65 - 70°C
Leg of veal Well-done 75 - 80°C
Shoulder of veal Well-done 75 - 80°C
Brisket of veal Well-done 75 - 78°C
Mutton
Saddle of lamb
Rare 70 - 85°C
Saddle of lamb Well-done 80°C
Lamb
Lamb
Well-done 79 - 85°C