HOUNO Visual Cooking I BP - Manual (Page 8)

BP – ver. 1.30 – Sept. 2005
8
Recommendations for combi steaming:
Combi steaming 1: Ordinary steaming of meat and poultry. The humidity content is approx.
25%, and the crust of the meat becomes as brown as if HOT AIR was
applied.
Combi steaming 2: For the braising of pieces meat, as the first step of a program. The pores
of the meat are rapidly closed, which keeps the meat juicy. Humidity
content: approx. 50%.
Combi steaming 3: Can be used as a steaming program at 100°C. The humidity content will
be almost 100% in the course of a few minutes, possibly a little longer
if the oven chamber is filled with e.g. meat and potatoes
If you need to change the humidity content in the steps, please contact your oven supplier.
Combi steaming steps 1, 2 and 3