HOUNO C, K & C-gas ovens - Manual (Page 15)

DESCRIPTION OF FUNCTIONS
USER MANUAL C, K & C-GAS 15
Manual humidity pulsing
When you press the key for STEAMING in the HOT AIR mode, you add humidity to the
oven chamber. Humidity is added for as long as the key is held down.
Steaming in a C model
30-120°C
Can be used for steaming of all types of vegetables, pasta, rice, meat, eggs and the like.
If the oven chamber is 100% loaded with frozen products, hard root vegetables or meat,
it will take a little longer until the oven chamber is completely filled with humidity, and
the preparation time will be longer than if the oven chamber is only half full.
Steaming in a K model
When the steam generator is cold (< 65°), the steaming starts with a flushing of the
generator. It takes approx. 8 minutes before the oven produces steam (the change of
water only takes place when the temperature in the steam generator is below 65°C).
The steam generator is then hot and steam is generated immediately.
General recommendations for steaming
STEAMING at 100°C is recommended for all kinds of hard vegetables, rice and pasta.
LOW-TEMPERATURE STEAMING at 70-80°C is recommended for the steaming of fish.
FORCED STEAMING at 120°C is an aggressive and very rapid process, which should be
used with care.
IT IS RECOMMENDED TO LET THE OVEN PRESTEAM FOR 8 MINUTES BEFORE LOADING IT.
THIS APPLIES TO THE C MODEL AS WELL AS to the K MODEL.