HOUNO Visual Cooking I CPE - Manual (Page 44)

CPE – ver. 1.4x – Dec. 2005 44
Lamb Mode % °C Min. CT Remarks
1 Preheating 190 2
2 Stop
Leg of lamb, boneless, medium
3 ClimaOptima 60 165 57
*50%
1 Preheating 180 2
2 Stop
3 ClimaOptima 60 150 55
Stuffed venison of lamb
(boneless), medium
4 ClimaOptima 0 185 60
*50%
1 Preheating 180 2
2 Stop
Fillet of lamb, trimmed,
medium
3 ClimaOptima 20 180 59
*30%