HOUNO Visual Cooking I CPE - Manual (Page 11)

CPE – ver. 1.4x – Dec. 2005
11
Reheating is a very gentle process (20 – 180°C). The program operates with low fan speed and
adds a carefully calculated amount of humidity which maintains the nice appearance and taste
of the products.
Use a core temperature probe to reach a perfect end temperature.
For the reheating of sous-vide products, etc., follow the recommendations of the supplier.
Recommended times and temperatures for optimum, gentle reheating:
8 – 12 minutes at 140°C for rice/meat and vegetables arranged on plates
40 – 60 minutes at 120 – 140°C for whole roasts, stews and sauces
20 – 30 minutes at 120°C for pasta, rice and the like
Reheating/cooling
Cooling is activated in either of the following ways:
a) Oven door closed. Use water to speed up cooling process. Alarm sounds when the
temperature is reached.
b) Oven door open. Fan wheel draws in air to speed up cooling process. Program stops when
temperature is reached. No alarm.
It is recommended to set the cooling mode at 20°C below the required working temperature.