HOUNO KPE & CPE - Manual (Page 12)

CPE & KPE – ver. 3.x – August 2009 12
ClimaOptima ®
When using ClimaOptima correctly, you minimise shrinkage and enhance the appearance and
taste of the products.
ClimaOptima offers you the possibility of adding up to 100% humidity to the oven chamber at
temperatures from 70 to 250°C). The computer automatically operates according to the
desired humidity content by adding or removing humidity.
Many products contain a rather large amount of water and therefore give off a great deal of
humidity during preparation. Therefore, the oven chamber often contains 15 – 50% natural
humidity.
Preheating for 5 minutes with the desired humidity content is recommended.
Depending on the amount of products in the oven and the setting of humidity and
temperature, the correct humidity content has been reached after 1 – 5 min.
Blue bar is the actual amount of humidity in oven chamber
White digits are the humidity set
If bar is all red, oven chamber contains 0% humidity.
If bar is all blue, oven chamber contains 100% humidity.
If you want dry air for grilling, for instance, apply 0% humidity at 200 – 250%C
To produce gravy when braising meat, apply 70 – 80% humidity at 145 – 165°C.
For poaching fish, poultry and crispy vegetables, apply 70 – 95% humidity at 70 – 120°C.
For steaming potatoes, rice, pasta, meat, etc., apply 100% humidity at 100°C.
For quick preparation, we recommend the following combination: 190°C – 70%
humidity.
Despite the short time of preparation, products such as herb-marinated cuts of meat, fresh
vegetables and bread are treated very gently.
Set humidity
content (lower) Set humidity content
(higher)
If the oven is not connected to a soft water plant, ClimaOptima cannot function
properly.