HOUNO Visual Cooking B, Руководство пользователя

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B – ver. 1.5 – August 2007
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Description of Functions
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.
Preheating
251-300°C
By setting the temperature higher than 250°C, you change to the preheating mode and
PREHEAT is shown instead of HOT AIR. With this function, you preheat the empty oven. The
time can be set to max. 15 minutes, and continuous operation (-:--) is not possible. The
preheating mode has been changed so that the countdown does not start until the desired
temperature has been reached. This is to ensure that the oven is always in the same condition
when the oven is loaded, no matter the starting temperature.
IT IS RECOMMENDED TO ALWAYS PREHEAT THE OVEN BEFORE USE.
Baking bread with combi steaming 1-2-3
COMBI STEAMING 2 can be used for the proving/rising of 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 time for large loaves is 20 – 40 min., for small loaves 15 – 30 min.
We may recommend COMBI STEAMING 1 for large loaves of 600 – 800 g that have been
proved first. The result is a thicker crust and, therefore, the bread is much easier to slice up.
Keeping-qualities are good.
At the moment, there are no empirical results pertaining to the use of combi steam for bake-
off products.
Combi steaming 1-2
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 at 80 – 130°C, adding humidity helps reduce shrinkage.
At temperatures higher than 165°C, the crust of the meat becomes as nice and brown as had HOT AIR
been used.
Proving
30-40°C
Proving is the rising of bread by the addition of humidity at temperatures between 30 and
40°C. This temperature provides the optimum environment for the yeast to develop.
Manual humidity pulsing
When you press the key for STEAMING in the HOT AIR mode, you add humidity to the oven
chamber. Humidity is added for as long as the key is held down.
Setting of 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