HOUNO M ovens - Manual (Page 7)

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•For certain “delicate” products such as fish, shellfish, sausages, pâtés, poultry and
desserts, new variations of taste can be developed. Furthermore, good results are
achieved with diet food.
•Vegetables should only be steamed until they are almost done, as the steaming
process continues for a short while after they have come out of the oven.
Vacuum / sous-vide preparation
LOW-TEMPERATURE STEAMING is ideal for the preparation of sous-vide products. The
slightly prepared products are ‘welded’ into plastic bags and then further prepared at the
required gentle and low temperatures. Very rapid cooling down to approx. +2°C is necessary.
At the end of the preparation process, the vacuum-packed products are placed on grills and
“heated” by low-temperature steaming at 75 - 90°C depending on the type and size of the food
product.
(11) COMBI STEAMING
Activate the COMBI STEAMING operating mode by turning the switch (1) to COMBI
STEAMING (11).
Start the steamer by setting the time.
If the steam generator has not been preheated, it is not ready to generate steam for the oven
chamber, the control lamp at the combi-steaming symbol (11) flashes until the steam generator
is hot.
The control lamp will also flash, if the temperature in the oven chamber exceeds the pre-set
temperature. Before use, the oven chamber should be cooled down to approx. 20°C below the
desired working temperature.
Use
COMBI STEAMING is used for
•Roasting
•Steaming
•Baking
•Glazing
•Gratinating
•Reheating (for instance, ‘cook & chill’)
Which time and temperature to choose depends very much on the type, quality and level of
preparation of the product. The best results are achieved by trial and error. This allows you to
leave your own mark on the preparation.
For the most common tasks, for instance baking of liver paste and roasting of large roasts,
haunches, fillets and saddles, is unsurpassed.