HOUNO CM ovens - Manual (Page 11)

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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.
(16) FORCED STEAMING
Activate the FORCED STEAMING operating mode by pressing key (16).
The oven is automatically set to the pre-selected setting. The pre-setting can be changed as you
please (see (19)).
Start the oven by pressing key (22).
Note! When a cold oven is preheated, water will automatically be drained from the oven.
Therefore, at least 8 – 10 min. preheating is required.
Use
FORCED STEAMING is used for quick steaming of sturdy vegetables such as potatoes, carrots
celery, leeks, turnip cabbage, etc.
Advantages
•The steaming time is reduced by up to 25% owing to the additional heat.
•Spices can be added to raw as well as frozen products. Dry spices should be mixed
well and sprinkled evenly over the vegetables.
•Ideal if the products are to be pulped.
(17) PROVING
Choose PROVING by pressing key (17).
The steamer is automatically set to the pre-selected setting. The pre-settings can be changed as
you like (see (19)).
Then start the oven by pressing key (22).
(18) Memory function / programs
Besides the operating modes, the oven contains a memory function that offers the possibility of
entering up to 10 programs, each holding up to 4 process steps.
To change between the 10 programs, press key (18) until the desired program number appears.
Then start the oven by pressing key
(22).
How to make a program:-