HOUNO CM ovens - Manual (Page 9)

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•By using this working method, the workload in the kitchen will be reduced.
Many factors may influence the end result, for instance:-
•The type and quality of the products
•The number of plates, bowls, etc. in the oven
•The height of the food on the plates and dishes and in the bowls
It is therefore important that you proceed by trial and error with each individual product/dish.
In practice, measuring the core temperature with the core temperature probe can be a great
help.
•The reheating time will typically be between 5 and 8 minutes and the temperature
between 130 and 140°C.
•The larger the products, the longer the reheating time.
•Similar courses on all plates produce the best result.
•Do not place plates and bowls too close to each other in the oven. There should be
some space between the products to allow the air to circulate freely around the
products.
•It is best to reheat containers filled with for instance gravy, porridge or rice in step 3,
at high humidity and 120°C.
(15) STEAMING
Activate the STEAMING operating mode by pressing key (15).
In principle, this operating mode consists of two modes: normal steaming (approx. 100°C) and
low-temperature steaming (20 – 99°C).
The steamer is automatically set to the pre-selected setting. The pre-setting can be changed as
you please, see (19).
Start the steamer by pressing (22).
Note! When a cold oven is preheated, water will automatically be drained from the oven.
Therefore, preheating for at least 8 – 10 min. is required.
Use
STEAMING can be used for:
•Steaming/boiling
•Low-temperature steaming
•Blanching
•Poaching
•Defrosting
•Heating