HOUNO Visual Cooking I CPE - Manual (Page 48)

CPE – ver. 1.4x – Dec. 2005 48
Poultry, Fish and Game
Recommended values (from the HOUNÖ library of recipes 1985 – 2002)
Product Operation mode
Processing time
in minutes
Temperature
°C Remarks and tips
Chicken
Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
20-25 / 10-15 160 / 185 Fresh, thawed, 1000 g
Chicken
Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
35-45 / 10-15 180 / 220 Frozen, 800 g
Chicken legs
Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
15 / 5 160 / 185 Fresh, thawed
Duck
Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
50-60 / 50-60 170-180 Fresh or thawed, 3000 g
Goose
Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
90-120 / 15-20 160-185
Fresh or thawed
Turkey
Combi 1 + Hot air w. exhaust open
or
ClimaOptima 60% + ClimaOptima 0%
80-100 / 10-20 160-185
4000 g, perhaps covered
with lard
Flatfish
Hot air
12-18 175-185 Fresh, cover with oil
Greenland Halibut
Steaming / Combi 3 / ClimaOptima 100%
10-20 70-75 Fresh
Trout
Steaming / Combi 3 / ClimaOptima 100%
10-15 70-75 Fresh
Turbot
Steaming / Combi 3 / ClimaOptima 100%
8-12 70-75 Fresh
Cod
Steaming / Combi 3 / ClimaOptima 100%
12-18 70-75 Fresh
Mussels
Steaming / Combi 3 / ClimaOptima 100%
15-20 75-80 Fresh
Saddle of venison
Combi 1
or
ClimaOptima 50%
25-23 180-200
Fresh, possibly covered
with lard or oil
Haunch of venison
Steaming + Hot air + Combi 1
or
ClimaOptima 100% + ClimaOptima 50%
15 / 20 / 30-40 170-180
Fresh, possibly covered
with lard or oil
Leg of lamb
Steaming + Combi 1 + Hot air
or
ClimaOptima 100% +
ClimaOptima 50%
20 / 25 / 30-40 170-180 / 140-
160 / 160
Without bones, add
spices
Meat loaf
Combi 1
or
ClimaOptima 60%
15-20 220 Fresh, add spices
Vacuum-packed
meat/ poultry Steaming / Combi 3 /
ClimaOptima 100%
10-15 70-85 Without bones