HOUNO CombiSlim C ovens - Manual (Page 14)

DESCRIPTION OF FUNCTIONS
14 COMBISLIM USER MANUAL C
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
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.
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 4 MINUTES BEFORE LOADING IT.
THIS APPLIES TO THE C MODEL AS WELL AS to the K MODEL.
Damper
The damper is usually closed in all operating modes. When the control lamp is on, the
damper is open.
NOTE! In CombiSmart, this key is used for adjusting the humidity level.
The damper is always closed in the steaming mode.
If you wish to reduce the amount of humidity in the oven chamber – when you brown,
for instance – the damper should be open.