HOUNO M ovens - Manual (Page 8)

8
Advantages of COMBI STEAMING
•If the roast is steamed with injection steam at the start, the pores will close
immediately preventing the meat juice from disappearing.
•In COMBI STEAMING, the shrinkage is reduced by up to 30 – 35%.
•Ideal for long-term roasting
•Deep-frozen, ready-prepared dishes can be reheated in COMBI STEAMING at
approx. 130°C using medium humidity/steam pulsing. This reduces the heating time
considerably as compared to reheating in the HOT AIR mode. No crust forms on the
products, as the preparation is done with steam.
(12) HOT AIR
Activate the HOT AIR operating mode by turning the switch (1) to HOT AIR (12).
Start the steamer by setting the time.
Use
The HOT AIR operating mode can be used for
•Roasting
•Grilling
•Baking
•Gratinating
•Roasting of breaded products
Advantages of circulating hot air:-
•Shorter roasting time
•Lower temperature
•Even temperature in the entire oven chamber
The circulating hot air gives a faster and more efficient supply of heat and reduces the
roasting/baking time considerably as compared to traditional roasting and baking ovens.
The larger the roast, the lower the temperature. ) If you apply these two rules of
The longer the cooking time, the lesser the shrinkage ) thumb, the roast becomes juicier.
In general, all individual products (pieces of chicken, steak, etc.) require preheating at a
higher temperature and roasting (baking) with the exhaust open.
- Direct exhaust
The direct exhaust removes surplus humidity from the oven chamber and gives crispier
products. Open the exhaust during the second half of the baking/roasting time.
Open and close the exhaust by pulling the lever located at the top of the RH side of the
steamer.