HOUNO CV ovens - Manual (Page 11)

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Open the exhaust by pressing key (20).
Control lamp on = open / control lamp off = closed.
The exhaust can be opened and closed any time during the cooking process.
The exhaust is used to remove humidity and steam from the oven chamber leaving a dry heat
which can be used for the browning and grilling of roasts, omelettes, etc.
The exhaust is also used to give a crispy surface to baked products. We recommend that dough
products be baked with the exhaust open during the last part of the baking process.
Note that on the 2/3 models, the exhaust is operated manually.
(21) Manual operation
The key indicates manual operation.
The control lamp in key (21) lights when the steamer is set to manual operation. Key (21) is
also used for alarm/door opening in the memory function.
(22)ON/OFF operating mode
Turn the operating modes on and off by pressing key (22).
(23) 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 and COMBI
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.