HOUNO B ovens - Manual (Page 13)

DESCRIPTION OF FUNCTIONS
USER MANUAL B 13
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.
Setting of humidity pulsing
Set the humidity pulsing before starting the hot air mode. Press the symbol for humidity
pulsing and set the number of seconds with the turn switch. Confirm by pressing the
symbol again. Recommended settings are 10 – 20 sec. for croissants/large loaves, and
3 – 10 sec. for small loaves. For large loaves made from scratch (600 – 800 g), the
recommended interval is 60 – 99 sec. Adding humidity keeps the surface moist during
the baking process so that it can be stretched without splitting. Humidity also gives the
finished product a shiny surface.
Exhaust
The exhaust is usually closed in all operating modes. When the control lamp is on, the
exhaust is open. It is recommended that you open the exhaust at the end of the baking
process to achieve a crispy crust.
Fan speed
Set the FAN speed by pressing the fan key and turn the switch.
A fan speed between 20 and 50% is recommended for the baking of puff pastry, Danish
pastry, cakes and small products as well as in the Delta-T and Cook-and-Hold modes. You
may add 1 – 2 minutes’ preparation time for each ½ hour when low fan speed is used.
Fan speeds below 50% cannot be used at temperatures above 200°C.
Fan speeds between 50 and 100% are recommended if you want a particularly juicy end
product and accept a longer cooking time.