HOUNO Visual Cooking I KP - Manual (Page 9)

KP – ver. 1.4x – Dec. 2005
9
Recommendations for combi steaming:
Combi steaming 1: Ordinary steaming of meat and poultry. The crust of the meat becomes as
brown as if HOT AIR was applied.
Combi steaming 2: For the braising of pieces meat, as the first step of a program. The pores of
the meat are rapidly closed, which keeps the meat juicy.
Combi steaming 3: Can be used as a steaming program at 100°C. The humidity content will be
almost 100% in the course of a few minutes, possibly a little longer if the
oven chamber is filled with e.g. meat and potatoes
If you need to change the humidity content in the steps, please contact your oven supplier.
Combi steaming steps 1, 2 and 3