HOUNO CM ovens - Manual (Page 8)

8
•Gratinating
•Reheating (for instance, ‘cook & chill’)
Which humidity 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 mark
on the preparation.
For the most common tasks, for instance baking of liver paste and roasting of large roasts,
haunches, fillets and saddles, use low or middle humidity pulsing. For braising, use high
humidity pulsing.
Economy steaming program
High humidity pulsing is very suitable as an economy steaming program for the steaming of
small portions of, for instance, vegetables and potatoes requiring considerably less energy than
STEAMING. Use a temperature of 98°C and high humidity pulsing.
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.
(14) REHEATING / REGENERATING
Choose REHEATING/REGENERATING by pressing key (14).
The steamer is automatically set to the pre-selected setting. The pre-setting can be changed as
you please. For instructions on how to change the pre-settings, see (19).
Start the oven by pressing (22).
Use
The reheating/regenerating program can be used for gentle reheating of pre-prepared food on
plates, dishes or in bowls, without condensed water forming on the plate.
At banquets, for instance, the various products can be prepared and arranged well in advance of
the serving without compromising the quality.
Advantages
•Quick, efficient and flexible serving of hot courses – also at large banquets.