Owner's manual

C – Ver. 9.02 – June 2011
18
1 Preheating - Alarm 200 2 Spareribs, finishing
(presteamed,
marinated)
2 ClimaOptima 65 170 30
*30%
1
Preheating
-
Al
arm
160
2
2
ClimaOptima
60
135
65
Braising, 2-3 kg, well-
done
3
ClimaOptima
70
165
80
*60%
1 ClimaOptima 60 100 240
2 ClimaOptima 20 70 210
Suckling pig roasted
whole, 20-23 kg, well-
done
3 Hot air / exhaust
open
250 30
Use HOUNÖ rack for
suckling pig which is
available for model
sizes 1.16 and 1.20.
*40%
Delta-T roasting
Mode % °C Min. CT Remarks
1 Preheating - Alarm 210 2
2 ClimaOptima 20 185 10
3 Cooling 40
4 ClimaOptima Delta-T 30 62
Delta-T, medium
5 Hot air / low fan
speed / Cook & Hold
60
1 Preheating - Alarm 210 2
2 ClimaOptima 20 185 10
3 Cooling 40
4 ClimaOptima Delta-T 30 80
Delta-T, well-done
5 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 - Alarm 210 2
2 ClimaOptima 60 180 10
3 ClimaOptima 40 190 15
Chicken, 1000 g
4 ClimaOptima 0 205 7
*60%
1 Preheating - Alarm 190 2 *60%
2 ClimaOptima 60 165 30
Chicken, 1400 g
3 Hot air / exhaust
open
0 190 10
1 Preheating - Alarm 190 2 *60%
2 ClimaOptima 60 165 30
Chicken, 1700 g
3 ClimaOptima 0 190 10
1
Cooling
-
Alarm
55
Foie gras terrine
2
Hot air / low fan
65
45
1 Preheating - Alarm 180 2 *60% Chicken pie, 1000 g, in
tin
2 ClimaOptima 60 160 75
1
Preheating
-
Alarm
185
2
*50%
2
ClimaOptima
50
145
80
Duck roast, 3000 g
3
Cli
maOptima
25
170
30