HOUNO Visual Cooking I BP User Manual
Page 35
BP – ver. 1.30 – Sept. 2005
35
Delta-T roasting
Mode
%
C
Min
CT
Remarks
1 Preheating
210
2
2 Stop
3 ClimaOptima
20 185 10
4 Cooling
40
5 ClimaOptima
Delta-T
30
62
Delta-T, medium
6 Hot air /
low fan speed / Cook & Hold
60
1 Preheating
210
2
2 Stop
3 ClimaOptima
20 185 10
4 Cooling
40
5 ClimaOptima
Delta-T
30
80
Delta-T, well-done
6 Hot air /
low-fan speed / Cook & Hold
60
For whole roasts. Perfect
program for production
during the night. The meat is
kept hot indefinitely at the
last stage (Co&Ho).
Recommended time of
preparation before last stage
is 60/90 minutes (medium/
well done).
Optimum tenderness of the
meat is achieved. Shrinkage
is reduced by approx. 10-15
% as compared to traditional
roasting methods. The meat
can be taken directly from the
oven.
Poultry
Mode
%
C
Min.
CT
Remarks
1 Preheating
210
2
2
Stop
3 ClimaOptima
60
180
10
4 ClimaOptima
40
190
15
Chicken, 1000 g
5 ClimaOptima
0
205
7
*60%
1 Preheating
190
2
*60%
2
Stop
3 ClimaOptima
60
165
30
Chicken, 1400 g
4 Hot air / exhaust open
0
190
10
1 Preheating
190
2
*60%
2
Stop
3 ClimaOptima
60
165
30
Chicken, 1700 g
4 ClimaOptima
0
190
10
1 Cooling
55
2
Stop
Foie gras terrine
3 Hot air / low fan speed
65
45
1 Preheating
180
2
*60%
2
Stop
Chicken pie, 1000 g, in tin
3 ClimaOptima
60
160
75
1 Preheating
185
2
*50%
2
Stop
3 ClimaOptima
50
145
80
Duck roast, 3000 g
4 ClimaOptima
25
170
30
Fish
Mode
%
C
Min.
CT
Remarks
1 Steaming
70
8
2
Stop
Steamed fish, 60-130 g
3
Steaming
70 60
1 Preheating
100
2
2
Stop
Fish terrine
3 ClimaOptima
60
120
65
*70%
1 Preheating
250
2
2
Stop
Roasted plaice, breaded
3 ClimaOptima
0
225
16
Apply special browning fat to
fish/tray. Use silicone-coated
baking sheets, enameled cast
iron trays or specially
designed grilling trays.