HOUNO Visual Cooking I KP - Manual (Page 8)

KP – ver. 1.4x – Dec. 2005
8
Steaming
If the oven chamber is too hot, it cools down automatically.
We recommend that you start the steaming process 8 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 fresh vegetables such as carrots, asparagus, potatoes and beans (diameter: 5 –
12 mm) produces end products that have kept their colour and crispness.
Ordinary steaming at 98 – 100°C is recommended for all kinds of root vegetables, 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, hart root vegetables and frozen vegetables. Forced steaming should be used with care.
To get the oven ready for production
quickly and ensure a perfect start of the
steaming process, we recommend that
you cool down the oven chamber to 80°C.
To achieve a perfect preparation every time, we
recommend the use of a core temperature probe in all
steaming modes. If the oven is not connected to a soft
water plant, CombiClean cannot
function properly.