HOUNO Visual Cooking I CPE - Manual (Page 42)

CPE – ver. 1.4x – Dec. 2005 42
1 Steaming 70 8
2 Stop
Steamed salmon, whole fillet,
1-3 kg
3 Steaming 70 60
Use flat trays and baking
paper. Place fish on skin
side. After steaming, remove
skin and carefully remove
dark fat from the back of the
fish with a spoon.
1 Preheating 250 2
2 Stop
Grilled fish, 80 g
3 Hot air / exhaust open 225 7
*20%
Vegetables Mode % °C Min. CT Remarks
1 Steaming 100 8
2 Stop
Steamed potatoes, 70-120 g
3 Steaming 100 40 98
Max. 8-9 kg, perforated
container
Baked potatoes 1 ClimaOptima 60 165 98 *60%
1 Preheating 180 2 *60%
2 Stop
Cream potatoes
3 ClimaOptima 50 150 65
1 Preheating 250 2
2 Stop
French fries, Farmfrites
Superfarm Service+ (9x9 mm)
3 ClimaOptima 20 230 7
1 Preheating 250 2
2 Stop
French fries, Farmfrites
Superfarm Service+ (7x7 mm)
3 ClimaOptima 20 230 5
Use special GN wire basket.
Tip: Shake the basket 1 time
during the preparation
process.
*20%
1 Steaming 100 8
2 Stop
Steamed rice (parboiled)
3 Steaming 100 25
Use deep GN container and
flat GN container as cover.
1 Steaming 100 8
2 Stop
Danish rice porridge
3 Steaming 100 105
Add sugar, salt and perhaps
other spices and stir before
adding milk. Use flat GN
container as cover. 2 kg rice
per 90 mm GN.
Bread & Pastry Mode % °C Min. CT Remarks
1 Preheating 210 2
2 Stop
3 Hot air 175 13
Danish pastry, 85-100 g, bake-
off
4 Hot air / exhaust open 180 5
The distance between the
sheets should be 130 mm
equalling the distance
between every other runner.
*40%
1 Preheating 180 2
2 Stop
Danish pastry, mini, 40-75 g,
bake-off
3 Hot air / exhaust open 170 18
The distance between the
sheets should be 130 mm
equalling the distance
between every other runner.
*40%
1 Preheating 220 2
2 Stop
Prebaked bread, 500-700 g,
bake-off
3 Hot air / exhaust open 180 11
*30%
1 Preheating 230 2 *20%
2 Stop
Baquettes, 250 g, bake-off
3 Hot air 180 9
1 Preheating 190 2 *40%
2 Stop
Prebaked rye bread, 1100 g,
bake-off
3 Hot air / exhaust open 160 25