HOUNO CombiSlim CPE - Manual (Page 13)

CombiSlim CPE - Ver. 2.59 – June 2011
13
Steaming
To get the oven ready for production quickly and to
ensure a perfect start of the steaming process, we
recommend that you cool down the oven chamber to
80°C.
We recommend that you start the steaming process 5
minutes before you place the products in the oven
chamber.
Low-temperature steaming at 65 - 90°C is
recommended for delicate products such as fish.
Steaming at 80°C for 5 – 10 min. of small, fresh
vegetables such as carrots, asparagus, and beans
(diameter: 5 – 12 mm) produces end products that
keep their colour and crispness.
Traditional steaming at 98 – 100°C is recommended
for all kinds of root vegetables, potatoes, pasta, rice and
meat.
Forced steaming at 120°C can be used for vegetables
that need further processing and for faster preparation
of for instance pasta, rice, hard root vegetables and
frozen vegetables. Forced steaming should be used with
care.
To achieve a perfect result every time, we recommend
the use of the core temperature probe in all steaming
modes.
If the oven is not connected to a soft water plant, the steaming modes cannot
function properly.