HOUNO CVC ovens - Manual (Page 6)

6
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
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.
(3)(5)(6) COMBI STEAMING
Activate the COMBI STEAMING operating mode by pressing (3), (5) and (6).
This program contains three levels of humidity/steam pulsing: 3) low, 5) medium, 6) high.
Choose between the levels by pressing (3), (5) or (6).
Start the steamer by pressing (16).
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.
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 (6).
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