HOUNO K & C - Manual (Page 8)

C & K – ver. 3.x – August 2009
8
Description of Functions
Hot air
30-250°C
The hot air operating mode can be used for roasting, grilling, baking and gratinating. We
recommend that you keep the exhaust open when roasting products at very high
temperatures. It is possible to roast breaded products such as breaded fish and breaded pork
chops. For maximum effect, use enameled cast iron trays / silicone-coated baking sheets and
one of the special browning fats available in the shops.
Preheating
251-300°C
By setting the temperature higher than 250°C, you change to the preheating mode and
PREHEAT is shown instead of HOT AIR. With this function, you preheat the empty oven. The
time can be set to max. 15 minutes, and continuous operation (-:--) is not possible. The
preheating mode has been changed so that the countdown does not start until the desired
temperature has been reached. This is to ensure that the oven is always in the same condition
when the oven is loaded, no matter the starting temperature.
IT IS RECOMMENDED TO ALWAYS PREHEAT THE OVEN BEFORE USE.
Combi steaming 1 & 2
30-250°C
COMBI STEAMING 1 is recommended for the roasting of all kinds of meat cuts. The pores of
the meat close quickly, which prevents the juice from leaving the meat.
When using long-time roasting at 80 – 130°C, COMBI STEAMING 1 helps reduce shrinkage.
COMBI STEAMING 2 is recommended for roasts that should be well-done, and if you want to
use the juice in the container for gravy. At temperatures higher than 170°C, the crust of the
meat becomes nice and brown. A great deal of humidity is added to the oven chamber and the
amount of liquid in the tray is increased during production.
Cook & Regen
30–180°C
Regenerating is a very gentle process and therefore very suitable for reheating. Use a core
temperature probe to reach the perfect end temperature. For the reheating of sous-vide
products, etc., follow the recommendations of the producer as to reheating. The products
should not be covered up as this impedes optimum and quick reheating.
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.