Owner's manual

C – Ver. 9.02 – June 2011
24
Meat Courses
Recommended values (from the HOUNÖ library of recipes 1985 – 2002)
Products Operating mode
Processing
time in minutes
Temperature
°C Remarks and tips
Beef
tenderloin
Hot air + Combi 1
or
ClimaOptima 20-40%
5 / 15
200 / 140
Fresh, whole fillet of
beef. Add spices
before cooking
Roastbeef
Hot air + Combi
or
ClimaOptima 40%
20 / 25
180 / 140
Add spices before
cooking
Joint of beef
Steaming + Combi 2 + Hot air
or
ClimaOptima 100% +
ClimaOptima 50%
15-20 / 70-90 /
20-25
100 / 140-150
Well-hung
Roast veal
Steaming + Combi 2 + Hot air
Or
ClimaOptima 100% +
ClimaOptima 50%
10-15 / 60-70 /
15-20
160-190
Add spices and lard
before cooking
Roast pork
Steaming + Combi 2 + Hot air
or
ClimaOptima 100% +
ClimaOptima 30%
10 / 60 / 25
100 / 180 /
190
Neck with lard. Add
spices before cooking
Pork chops
Hot air + exhaust open
15
225
Fresh
Schnitzel
Hot air + exhaust open
15
225
Fresh
Meat balls
Combi 1 / ClimaOptima 50%
15
165
Pre-fried in pan, 75 g
Minced-meat
dishes
Steaming + Combi 1 + Combi 1
or
ClimaOptima 60% in all steps
10 / 45 / 20
100 / 160 /
175
Approx. 2 kg in
aluminium tin
Liver pâté
Hot air + exhaust open
45 170
250 g and 500 g
aluminium tins placed
in water bath
Cured saddle
of pork
Combi 1 or ClimaOptima 60%
50-60
180
Smoked ham
Combi 1 or ClimaOptima 60%
80
175
Apply mustard +
clayed sugar
Ham in puff
pastry
Hot air or ClimaOptima 20%
15 / 90
160 / 180
Exhaust open or
closed
Pickled neck
Steaming / Combi 3 /
ClimaOptima 100%
60
100 Fresh, without bones
Liver
Hot air or ClimaOptima 20%
6 / 6
235 Fresh, sliced - add oil
Gratin
Combi 1-2
or
ClimaOptima 60%
45
185
Frankfurter
Steaming / Combi 3 / 100% /
ClimaOptima
18 80
Omelette
Hot air + exhaust open
30 Apply fat to container