HOUNO Visual Cooking I B - Manual (Page 6)

B – ver. 1.3 – Sept. 2005
6
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.
Baking bread using combi steaming 1-2-3
COMBI STEAMING 2 can be used for proving bread. Set the temperature at approx. 30°C for large
loaves and max. 37°C for small loaves. Set the fan at low speed. Recommended preparation times
for large loaves is 20 – 40 min., for small loaves 15 – 30 min.
So far, we do not have much experience in using combi steam for baking bread. We may, however,
recommend COMBI STEAMING 1 for large loaves of 600 – 800 g that have been proved first. The
crust of the bread gets thicker and, consequently, the bread is much easier to slice up. Keeping-
qualities are good.
We have no experience in the use of combi steam for bake-off products at the moment.
Combi steaming 1-2-3
30-250°C
If steam is added to the meat during roasting, the pores of the meat close quickly, which prevents
the juice from leaving the meat.
When using long-time roasting, adding steam reduces shrinkage.
At temperatures higher than 165°C in COMBI STEAMING 1, the crust of the meat becomes as
brown and crisp as with HOT AIR.
With COMBI STEAMING 3, the oven chamber is 100% saturated with humidity and COMBI
STEAMING 3 is then to be compared to an economy steaming program. 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, which prolongs the preparation time slightly.
However, with the oven chamber only half full, COMBI STEAMING 3 is very suitable for low-
temperature steaming of fish and for the steaming of meat, vegetables, rice, etc.
Setting of humidity pulsing and manual humidity pulsing
Set the humidity pulsing before starting the hot air mode. Press the symbol for humidity pulsing and
set the number of seconds with the turn switch. Confirm by pressing the symbol again.
Recommended settings are 10 – 20 sec. for croissants/large loaves, and 3 – 10 sec. for small loaves.
For large loaves made from scratch (600 – 800 g), the recommended interval is 60 – 99 sec. Adding
humidity keeps the surface moist during the baking process so that it can be stretched without
splitting. Humidity also gives the finished product a shiny surface.
Manual humidity pulsing
In HOT AIR, humidity pulsing is active as long as you press the key.
Description of modes