HOUNO CMC ovens - Manual (Page 10)

10
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.
(8) PROVING
Choose PROVING by pressing key (8).
The steamer is automatically set to the pre-selected setting. The pre-settings can be changed as
you like (see (15)).
Then start the oven by pressing key (14).
(9) Fan speed
The HOUNÖ steamers offer the choice of two fan speeds:-
•
HIGH (the upper control lamp turns red)
•
LOW (the lower control lamp turns red)
Just press the key.
The fan speed is usually high, it can, however, be changed any time.
In most cooking processes, air and steam should circulate at the highest possible speed. In some
cooking processes, however, a slower circulation of air produces a better result. In the HOUNÖ
steamers, it is possible to change manually between high and low fan speed.
As a rule of thumb, HIGH fan speed should be used in the HOT AIR, COMBI
STEAMING, STEAMING and FORCED STEAMING operating modes.
When baking light products, for instance meringue and cream puff and when preparing an
omelette or a soufflé, you can use low fan speed to prevent the light products from “blowing
off” the baking sheet or the omelette or soufflé from becoming uneven.
As a rule of thumb, LOW fan speed should be used in the REGENERATING AND
PROVING modes as these are very sensitive preparation processes.