Monthly Archives : September 2020

The perfect Sunday roast recipe
Here’s a great Houno recipe for a sloe cooked beef rump! Perfect for your roast dinner this weekend.
Overnight meat
5-6 portions
Ingredients: 1 beef rump approx. 1.5 to 2 kg
Method. 1. Take the beef and place it on a 60mm tray. Season well Cook using the following cooking steps. – Preheat – 180°C – 1 min – Note – insert product (giving an alarm) – Hotair – 50°C -60% fan- open exhaust – 8 minutes – Cooldown – 48°C – CombiSmart – prope (cook and hold 58°C) – 40% humidity -20% fan After cooking.
Take the meat out and let it rest for 10-20 min. Then preheat the oven op to 225°C and bake it for 10-15 min.
Chef’s tip. Cool the leftovers down and serve it thin sliced. This recipe will work with any large cuts of beef.
Make the perfect brioche!

Move over sourdough there’s a new bread in town! Check out this perfect brioche recipe.

500 gr wheat flour
10 gr salt
50 gr sugar
25 gr yeast
10 gr water
5 eggs
300 gr soft butter in cubes

1. Mix yeast, water and eggs together in a stirring kettle until the yeast has
2. Add flour, sugar and salt to stir the kettle. Run at half power until the
dough is smooth.
3. Add the soft butter a little at a time and run until the dough is combined.
4. Divide the dough into 2 greased baking molds (1-liter molds) approx.
550 gr dough in each mold.
Bake according to the following method:
– Proving at 35 °C – 40% fan – 40 minutes
– CombiSmart – 180 °C – 100% humidity -100% fan – 8 minutes
– Hot Air – 160 °C – 100% fan – exhaust closed – 15 minutes
– Hot Air – 170 °C – 100% fan – exhaust closed – 10 minutes

Chef’s Tip
The dough is also good for small mold breads and burger buns.

You can see a full range of our combi ovens by clicking here.