Owner's manual

C – Ver. 9.02 – June 2011
17
Long-time roasting, 10
hours, trimmed meat,
medium
1 ClimaOptima 40 100 30 *50%
1
Preheating
-
Alarm
180
2
2
ClimaOptima
60
165
60
Braised knuckle of veal
3
ClimaOptima
20
100
70
*60%
1
Preheating
-
Alarm
160
2
Roastbeef, 2-5 kg,
medium
2 ClimaOptima 30 135 57
Salting 5-10 g per kg,
6-24 hrs before roasti
ng
reduces shrink-age by
an additional 2-3%.
*40%
1 Preheating - Alarm 180 2
2 Hot air 150 50
Sirloin in puff pastry
3 Hot air / exhaust
open
180 60
*50%
1 Steaming 100 8
2 Steaming 100 80
Steamed brisket of veal
and beef, 1–4 kg, well-
done
3 Steaming 80 45
*60%
1 ClimaOptima 30 145 85 Lasagne
2 ClimaOptima 0 185 10
*60%
1 ClimaOptima 40 165 80 Minced meat dishes
2 ClimaOptima 0 185 10
*60%
1 ClimaOptima 30 80 75 Pâté in tins of 1000 g
each
2 ClimaOptima 0 100 10
*60%
Pork Mode
% °C Min. CT Remarks
1 ClimaOptima 100 100 30
2 ClimaOptima 60 165 78
Neck of pork and rib
roast with lard, 2-5 kg,
well-done
3 Hot air / exhaust
open
195 20
*50%
1 Preheating - Alarm 175 2 Roasted saddle of pork,
2-5 kg
2 ClimaOptima 30 165 75
*40%
1 Preheating - Alarm 195 2
2 ClimaOptima 30 165 78
Neck of pork without
lard, 2-4 kg, well-done
3 ClimaOptima 20 70 45
*50%
1 Steaming 100 8
2 Steaming 100 120
3 ClimaOptima 60 135 75
Ham with knuckle, 8-10
kg, well-done
4 ClimaOptima 20 185 20
*50%
1 Preheating - Alarm 185 2 Ham roast without lard,
2-3 kg, well-done
2 ClimaOptima 60 165 85
*30%
1 Preheating - Alarm 250 1 Roasting of pork chops,
140-200 g
2 Hot air 225 16
Add special browning fat
to meat and tray. Use
silicone-coated baking
sheets, enamelled cast
iron trays or specially
designed grilling trays.
*30%
1 Presteaming - Alarm 100 8 Spareribs, basic
preparation
2 Steaming 100 45
Season/marinate