HOUNO Visual Cooking I BP - Manual (Page 40)

BP – ver. 1.30 – Sept. 2005 40
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.