Houno Visual Cooking I CP User Manual download pdf (Page 8)

CP – ver. 1.4x – Dec. 2005

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

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Houno Visual Cooking I CP User Manual Page 8