HOUNO CVC ovens - Manual (Page 7)

7
•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.
(4) REHEATING
Activate REHEATING by pressing key (4).
The combi 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 (15).
Start the oven by pressing (16).
Use
The reheating 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.
•By using this working method, the workload in the kitchen will be reduced.
Many factors may influence the end result, for instance:-
•The type and quality of the products
•The number of plates, bowls, etc. in the oven
•The height of the food on the plates and dishes and in the bowls
It is therefore important that you proceed by trial and error with each individual product/dish.
In practice, measuring the core temperature with the core temperature probe can be a great
help.
•The reheating time will typically be between 5 and 8 minutes and the temperature
between 130 and 140°C.
•The larger the products, the longer the reheating time.
•Similar courses on all plates produce the best result.
•Do not place plates and bowls too close to each other in the oven. There should be
some space between the products to allow the air to circulate freely around the
products.
• It is best to reheat containers filled with for instance gravy, porridge or rice in step 3,
at high humidity and 120°C.