HOUNO CV ovens - Manual (Page 7)

7
•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 (8)
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.
- 2 fan speeds (9)
The steamer has two different fan speeds. Usually, high fan speed is used for maximum
circulation of air. Low fan speed is used to minimise the effect of the air during the proving
and baking of light products.
(13)(14)(15) COMBI STEAMING
Activate the COMBI STEAMING operating mode by pressing (13).
This program contains three levels of humidity/steam pulsing: 13) low, 14) medium, 15) high.
Choose between the levels by pressing (13), (14) or (15).
Start the steamer by pressing (22).
Use
COMBI STEAMING is used for
•Roasting
•Steaming
•Baking
•Glazing
•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.