HOUNO Visual Cooking I CPE - Manual (Page 46)

CPE – ver. 1.4x – Dec. 2005 46
Vegetables
Recommended values (from the HOUNÖ library of recipes 1985 – 2002)
Product Operating mode
Processing time
in minutes
Temperature
°C Remarks and tips
Potatoes Steaming/100% ClimaOptima/
Combi 3
30-40 100
Fresh. Different sorts of
potatoes require different
steaming times.
Potatoes Hot air + exhaust open 15 100 Pre-boiled
Fried potatoes
Steaming/100% ClimaOptima/
Combi 3 15 230 Pre-boiled and sliced - add oil
Baked potatoes
Steaming/100% ClimaOptima/
Combi 3 60 185
Carrots
Steaming/100% ClimaOptima/
Combi 3 25 100 Fresh, whole, medium-sized
Small carrots
Steaming/100% ClimaOptima/
Combi 3 18 100
Deep-frozen, add spices while
frozen
Cauliflower
Steaming/100% ClimaOptima/
Combi 3 20 100 Stalks, fresh
Broccoli
Steaming/100% ClimaOptima/
Combi 3 15 100 Fresh
Broccoli
Steaming/100% ClimaOptima/
Combi 3 18 100 Deep-frozen
Broccoli
Steaming/100% ClimaOptima/
Combi 3 2-3 100 Blanching
Beans
Steaming/100% ClimaOptima/
Combi 3 10 100 Deep-frozen
Brussels sprouts
Steaming/100% ClimaOptima/
Combi 3 20 100 Frozen
Spinach
Steaming/100% ClimaOptima/
Combi 3 8 100 Fresh
Celery
Steaming/100% ClimaOptima/
Combi 3 20 100 Deep-frozen, add spices while
frozen
Leeks
Steaming/100% ClimaOptima/
Combi 3 15 100 Fresh
Rice
Steaming/100% ClimaOptima/
Combi 3 30 100
Parboiled. 1 part of rice to 1½
part of cold water
Pasta
Steaming/100% ClimaOptima/
Combi 3 25 100
Pour pasta into cold water. 1
part of paste to 1½ part of
water*
Eggs
Steaming/100% ClimaOptima/
Combi 3 8 100
Soft-boiled, perhaps stacked in
egg trays
Eggs
Steaming/100% ClimaOptima/
Combi 3 12 100
Hard-boiled, perhaps stacked
in egg trays
* The steaming time is reduced if preheated water is used.