Instruction Manual

CPE & KPE – ver. 3.x – August 2009
46
1
Preheating
-
Alarm
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
ClimaOptima
25
170
30
Fish Mode % °C Min. CT Remarks
1 Presteaming - Alarm 70 8 Steamed fish, 60-130 g
2 Steaming 70 60
1 Preheating - Alarm 100 2 Fish terrine
2 ClimaOptima 60 120 65
*70%