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.

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

Preparation
1. Mix yeast, water and eggs together in a stirring kettle until the yeast has
dissolved.
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.