HOUNO Visual Cooking I CPE - Manual (Page 7)

CPE – ver. 1.4x – Dec. 2005
7
Delta-T
(Core temperature probe required)
OK for settings and
return Return without changes
Delta-T selected
Set core temperature
with arrows
Delta-T is a gentle and fully automatic operation mode. Delta-T operates with the carefully calculated
difference between the actual core temperature of the product and the temperature in the oven chamber. The
oven temperature increases gradually in relation to the core temperature.
Delta-T is particularly suitable for pieces of meat that contain a great deal of connective tissue, for large
roasts and for very lean pieces of meat. During this slow preparation process, the tough connective tissue is
gently broken down, which enhances the flavour and increases the juiciness of the finished product. Through
the addition of a specific amount of humidity, the meat matures even further.
Procedure
1. Cool down the oven to 30 – 40°C
2. Choose one of the following modes:
HOT AIR recommended for very fatty and not too large roasts (you may set the fan at ½ speed).
STEAMING recommended for large hams with bones (you may set the fan at ½ speed)
REHEATING recommended for poultry and very lean pieces of meat
CLIMAOPTIMA 50% recommended for all other products.
3. Insert the core temperature probe in the product with the largest diameter.
4. Press ON/OFF
The meat matures perfectly, which optimises the taste in the finished product. Furthermore,
shrinkage is normally 15 – 25% lower than for other modes of preparation.
Recommended core temperatures in Delta-T:
Rare:
52 - 57°C
Medium: 59 - 62°C
Well-done: 72 - 85°C
The preparation time depends on the thickness of the meat and its contents
of connective tissue bones and fat. If the oven is loaded with pieces of meat,
the largest of which weighs 3 kg, the preparation time will be 3 – 4 hours.
Note that the aromatic compounds in the meat only become volatile at temperatures above 120°C. This means that the meat
does not give off flavour until it has been browned at a high temperature for a few minutes. This is, however, not of
importance if the meat is subsequently to be cut out. It may be of importance if the meat is to be carved
at a buffet.