HOUNO CVC ovens - Manual (Page 20)

20
Meat courses
Products Operating mode Processing
time in minutes
Temperature
°C
Remarks and tips
Beef tenderloin
5 / 15 200 / 140
Fresh, whole fillet of beef.
Add spices before cooking
Roastbeef
20 / 25 180 / 140 Add spices before cooking
Joint of beef
20-25 / 70-90 / 20-25 100 / 140-150 Well-hung
Roast veal
15-20 / 60-70 / 15-20 160-190
Add spices and lard before
cooking
Roast pork
10 / 60 / 25 100 / 180 / 190
Neck with lard. Add spices
before cooking
Pork chops
15 225 Fresh
Schnitzel
15 225 Fresh
Meat balls
15 165 Pre-fried in pan, 75 g
Minced-meat dishes
15 / 45 / 20 100 / 160 / 175 Approx. 2 kg in aluminium
tin
Liver pâté
45 170
250 g and 500 g aluminium
tins placed in water bath
Cured saddle of pork
50-60 180
Smoked ham
80 175
Apply mustard + clayed
sugar
Ham in puff pastry
15 / 90 160 / 180 Exhaust open or closed
Pickled neck
65 100 Fresh, without bones
Liver
6 / 6 235 Fresh, sliced - add oil
Gratin
45 185
Frankfurter
23 100
Veal fricassée
30 170 Fresh
Omelette
30 Apply fat to container