HOUNO Visual Cooking I CPE - Manual (Page 12)

CPE – ver. 1.4x – Dec. 2005
12
The computer is set to maintain the optimum level of humidity for all products that need to be
proved before they are baked.
Recommended settings of temperature and time:
Loaves of 400 – 800 g: Low temperature and long proving time (32°C, 45 min.).
Rolls/baguettes of 60 – 200 g: High temperature and short proving time (36°C, 25 min.).
We call your attention to the preset ”semiautomatic bread program”, in which the bread is proved
and baked in the same process (models KPE, CPE and BPE).
Please note the distinction between prebaked (additional baking only) and preproved (thawing,
proving and baking).
PREHEATING ensures that the oven chamber is thoroughly heated.
If the oven is cold, 2 - 5 minutes’ preheating is recommended (models 2.10 and 2.14 require 15
minutes’ preheating)
If the oven is hot, 0 – 2 minutes’ preheating is recommended.
Preheating at a temperature which is approx. 50°C higher than the desired working temperature
is recommended.
NOTE: When the oven door is opened for loading, the oven chamber loses 30-50% of the
heat.
Proving/preheating
Note that the countdown does not
start until the selected oven
temperature is reached.
PREHEATING can be set
for 0 – 15 minutes .