You achieve perfect cooking results when you use a core temperature probe. HOUNÖ’s probe has sophisticated sensors that are completely accurate to ensure that you always reach the set core temperature. The probe is located outside the oven chamber, which makes it easier to insert correctly and you avoid burning marks when inserting it. The probe is standard on Visual Cooking KPE and CPE models and on all CombiSlim ovens. It's an optional extra for the remaining Visual Cooking models.
If the meat is frozen, using the HOUNÖ drill key first will make it easier for you to insert the core temperature probe correctly in the meat.
Use HOUNÖ's sous-vide probe to measure the temperature during sous-vide cooking.
Sous-vide is French for "under vacuum" and is an old method of cooking e.g. meat, poultry or vegetables in airtight plastic bags in a water bath. By using your combi oven for sous-vide cooking you take advantage of its steam function and its accuracy while also avoiding the hassle of water baths. The purpose of sous-vide cooking is to keep the products extra juicy and nutritional. Sous-vide cooking takes place at very low temperatures, typically around 60° C. As a result, you reduce the weight loss and use less energy.
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