HOUNO Visual Cooking I BP - Manual (Page 31)

BP – ver. 1.30 – Sept. 2005 31
HOW TO ACHIEVE PERFECT BAKING AND ROASTING RESULTS
A HOUNÖ oven gives you optimum possibilities of achieving good baking/roasting results. Below
are a few pieces of advice on baking and roasting in your HOUNÖ oven.
If your baking/roasting results leave something to be desired, if, for instance, ”uneven”
baking/roasting occurs, follow these recommendations:-
Preheating
It is important always to preheat the oven. The first time you heat the oven after it has been turned
off for more than 4 hours, it must be preheated at 250°C for 20 minutes or at 30°C above the
desired working temperature (using the PREHEATING mode).
It is also important that the products to be cooked all have the same temperature when they are
placed in the oven. When baking frozen products, the oven should be preheated for an extra long
period of time and it might be a good idea to leave the products at room temperature for 5 - 10
minutes before they are placed in the oven.
Tip
Each time you cook a full oven load during the day, you should preheat the oven for 0 – 2 minutes
at 250°C (using the PREHEATING mode). The oven should also be preheated after an interval
between baking/roasting.
Fan speed
It is recommended always to use high fan speed. High fan speed ensures the best and most even
distribution of heat in the oven. Only in the case of light or delicate products is the occasional use of
low fan speed recommended.
Loading the oven
1. It is recommended that canteens and baking sheets are placed in the rack as follows: the first
one in the middle, the second one above the first one, the third one below the first one, the
fourth one above the second one, etc.
2. The products on the sheets should all have the same height. A loaf next to a cake may result in
uneven baking. Different types of product should be placed on different sheets/trays.
The sheets/trays should not be overloaded, the air must be able to circulate freely around the
products.