HOUNO M ovens - Manual (Page 10)

10
CORE TEMPERATURE
Operation
1. Select the desired operating mode and set the time/manual time control, temperature, etc. When
set to manual time control, the steamer will automatically stop when the desired core
temperature is reached. If the time has been set simultaneously with the core temperature, the
steamer will stop at whichever setting is reached first – time or core temperature.
2. Insert the core temperature probe in the outlet on the front panel of the steamer.
3. Place the point of the core temperature probe in the middle of the thickest part of the product.
Close the door, and the sealing will fit tightly round the wire.
4. Switch on the core temperature control by setting the desired core temperature with the knob
(4).
Application
It is advantageous to use core temperature control for the following modes of preparation:-
•Roasting, incl. long-term roasting
•Regenerating/reheating
•Steaming
•Forced steaming
•Preparation of sous- vide/vacuum-packed products
Advantages of core temperature control
•As a special feature, the core temperature control of HOUNÖ steamers contains a
keeping-warm function. When the core temperature is reached, the heating elements
are automatically disconnected. The keeping-warm function will then maintain the
core temperature in the product by activating the heating elements when the core
temperature drops to 2°C below the core temperature set. When the original core
temperature is restored, the heating elements are disconnected. In this way, the desired
core temperature can be maintained as long as needed.
•Optimum core temperature in the products.
•Uniform products every time – even for different sizes of product.
•Shrinkage is considerably reduced as every degree below the optimum core
temperature means that the product loses weight.
•Reduced energy consumption.
Long-term roasting
Long-term roasting in a HOUNÖ steamer is a particularly gentle roasting process during which the
roasting temperatures are often reduced by more than 50% as compared to normal roasting. Because
of the lower temperature and prolonged roasting time, the meat becomes particularly tender and
juicy, and shrinkage is considerably reduced.