Dear customer, Congratulations on the purchase of your new HOUNÖ oven. You are now the owner of one of the leading oven products on the market. All HOUNÖ products are currently subjected to intensive product development, which ensures that the products always contain the latest technology and the most up-to-date and energy-saving methods of preparation.
TABLE OF CONTENTS Oven description ……………………………………………………………………………… 3 Panel description ……………………………………………………………………………… 4 - Programming …………………………………………………………………………………… 11 Core temperature ……………………………………………………………………………… 16 Baking ………………………………………………………………………………………… 19 Vegetables …………………………………………………………………………………….. 20 Meat …………………………………………………………………………………………… 21 Poultry, fish, game ……………………………………………………………………………. 22 Cleaning ………………………………………………………………………………………. 23 ..……………………………………………………………………….
OVEN DESCRIPTION (1) Exhaust (2) Oven door (3) Operation panel (4) 2-step safety handle (5) Socket for core temperature probe (6) Approval plate (7) Drip tray (8) Stop valve for handshower (9) Cover for electric parts and steam generator (10) Handshower (11) Blind socket for core temperature (12) Drain (13) Core temperature probe (14) Stand (15)Adjusting screws
DESCRIPTION OF OPERATION PANEL Time and temperature setting – No 1 – 11 Function keys – No 12 – 17 (1) Display for time (2) FUNCTION KEY: Time (3) Continuous operation (4) Setting of values (5) Display for oven chamber temperature (6) FUNCTION KEY: Oven chamber temp. (7) Checking key: Actual oven chamber temp.
Setting of time, temperature in oven chamber and core temperature Press the key of the desired function (12 – 17). Press the key of time (2), of oven temperature (6) or of core temperature (9). The figure flashes. Set the values with the arrow keys One push on the key = one unit Continuous pushing = quick setting (4) (11). When the value has been set, the time, for instance, flashes for a few seconds, after which the setting is automatically ‘locked’.
The control lamp in the left-hand corner lights while the heating elements are active. See (7) for checking of temperature in oven chamber. (6) Oven chamber temperature The temperature range depends on the operating mode chosen:•HOT AIR •COMBI STEAMING •REGENERATING •STEAMING •FORCED STEAMING •PROVING 20 - 250°C 20 - 250°C 110 - 160°C 20 - 100°C 105 - 120°C 20 - 40°C The temperature can be changed any time during the program.
Use The HOT AIR operating mode can be used for •Roasting •Grilling •Baking •Gratinating •Roasting of breaded products Advantages of circulating hot air:•Shorter roasting time •Lower temperature •Even temperature in the entire oven chamber The circulating hot air gives a faster and more efficient supply of heat and reduces the roasting/baking time considerably as compared to traditional roasting and baking ovens. The larger the roast, the lower the temperature.
•Gratinating •Reheating (for instance, ‘cook & chill’) Which humidity to choose depends very much on the type, quality and level of preparation of the product. The best results are achieved by trial and error. This allows you to leave your mark on the preparation. For the most common tasks, for instance baking of liver paste and roasting of large roasts, haunches, fillets and saddles, use low or middle humidity pulsing. For braising, use high humidity pulsing.
•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.
•Keeping warm •Preservation •Preparation of vacuum-packed products (sous-vide) Advantages of STEAMING and LOW-TEMPERATURE STEAMING in general •Shorter cooking time as compared to cooking in a pot. •With steaming, the flavour, aroma and structure of the products are maintained to a far greater extent than if they were prepared in a pot. •The important vitamins and nutrients of the products are preserved and, consequently, the unique taste is retained.
required gentle and low temperatures. Very rapid cooling down to approx. +2°C is necessary. At the end of the preparation process, the vacuum-packed products are placed on grills and “heated” by low-temperature steaming at 75 - 90°C depending on the type and size of the food product. (16) FORCED STEAMING Activate the FORCED STEAMING operating mode by pressing key (16). The oven is automatically set to the pre-selected setting. The pre-setting can be changed as you please (see (19)).
First, press key (18) until the desired program number appears in the display. Then press (19) and A appears. Choose operating mode, for instance HOT AIR or STEAMING. Set the time, temperature and perhaps the core temperature. To continue to the next step, press key (19) again. B appears and you choose the operating mode and set the time, temperature and perhaps the core temperature. To continue to C, press key (19) again, and repeat the procedure. When the program is complete, it needs to be stored.
Adjust the settings for time (2), oven chamber temperature (6) and perhaps core temperature (9). Furthermore, the fan speed (23) can be set and the exhaust opened or closed (20). Then store the new setting by pressing the “receipt key” (19). Press the key until a short signal sounds (approx. 5 sec.). The humidity level can be changed as follows:Press key 13 or 14 (CM) / 13, 14, 15 or 16 (CV) for approx. 5 min.
In most cooking processes, air and steam should circulate at the highest possible speed. In some cooking processes, however, a slower circulation of air produces a better result. In the HOUNÖ steamers, it is possible to change manually between high and low fan speed. As a rule of thumb, HIGH fan speed should be used in the HOT AIR, COMBI STEAMING, STEAMING and FORCED STEAMING operating modes.
Regenerating Press the regenerating key (14) for 5 seconds. A figure appears in the time display. Set the desired pulsing interval (between 3 and 50 seconds) and conclude with ENTER (19). Combi steaming Press the combi-steam key (13) for 5 seconds. This mode has 3 steps at which the pulsing can be changed: Combi 1: Combi 2: Combi 3: 12 - 50 sec. 5 - 11 sec. 1 - 10 sec. You change between the steps by pressing the combi-steam key (13).
CORE TEMPERATURE Operation 1. Select the desired operating mode and set the time/manual time control, temperature, etc. When set to manual time control, the steamer will automatically stop when the desired core temperature is reached. If the time has been set at the same time as the core temperature, the steamer will stop at whichever setting is reached first – time or core temperature. 2. Insert the core temperature probe in the outlet on the front panel. 3.
Long-term roasting Long-term roasting in a HOUNÖ steamer is a particularly gentle roasting process during which the roasting temperatures are often reduced by more than 50% as compared to normal roasting. Because of the lower temperature and prolonged roasting time, the meat becomes particularly tender and juicy, and shrinkage is considerably reduced. During long-term roasting – below 100°C, for instance – it is often unnecessary to add steam/ humidity, as evaporation is already reduced to a minimum.
Poultry Chicken Goose Goose Turkey, duck 85°C 75 - 80°C 90 - 92°C 80 - 85°C Paste, pâté, etc.
Baking Product Operating mode Processing Temperature time in minutes °C Remarks and tips Rolls* 15-20 170-180 Manual humidity for the first 10 sec. 40-50 g/ea. Loaves* 25-35 160-180 Manual humidity for the first 10 sec. 650 g/ea. Buns* 15-20 160-170 Manual humidity for the first 15 sec. 40 g/ea. Baguettes, prebaked Closed/open exhaust 10-12 / 2-4 170-180 No humidity pulsing French loaves/ baguettes Closed/open exhaust 15-20 / 2-5 170-180 Manual humidity for the first 10-20 sec.
Vegetables Product Operating mode Processing Temperature time in °C minutes Remarks and tips 30-40 100 Fresh. Different sorts of potatoes require different steaming times.
Meat courses Products Operating mode Processing time Temperature in minutes °C Remarks and tips Beef tenderloin 5 / 15 200 / 140 Fresh, whole fillet of beef. Add spices before cooking Roastbeef 20 / 25 180 / 140 Add spices before cooking Joint of beef 15-20 / 70-90 / 2025 100 / 140-150 Roast veal 10-15 / 60-70 / 1520 160-190 Add spices and lard before cooking Roast pork 10 / 60 / 25 100 / 180 / 190 Neck with lard.
Poultry, Fish and Game Product Operation mode Processing time Temperature in minutes °C Remarks and tips Chicken + open exhaust 20-25 / 10-15 160 / 185 Fresh, thawed, 1000 g Chicken + open exhaust 35-45 / 10-15 180 / 220 Frozen, 800 g Chicken legs + open exhaust 15 / 5 160 / 185 Fresh, thawed Duck + open exhaust 50-60 / 50-60 170-180 Fresh or thawed, 3000 g Goose + open exhaust 90-120 / 15-20 160-185 Fresh or thawed Turkey + open exhaust 80-100 / 10-20 160-185 4000 g, p
CLEANING Daily cleaning of the oven is recommended for hygienic reasons and to avoid interruptions of operation. The design of the HOUNÖ ovens allows quick and easy cleaning. The oven chamber is made of allwelded stainless steel, which makes it splash-proof. You will find the easy-to-use hand shower with flexible hose very suitable for interior cleaning. The door sealing is easy to remove for cleaning. The flat front panel makes exterior cleaning quick and efficient. 1. Interior cleaning A.
3. Cleaning behind filter housing For thorough cleaning of the oven chamber, move the filter housing so that it becomes possible to clean round the fan and heating elements. Loosen the 2 screws (A) and (B) on the filter housing, turn the filter housing and clean behind it. The filter housing can be dismounted entirely by lifting it upwards till it is clear of the pin at the bottom and then tipping it. 4. Cleaning of nozzle The injection nozzle should be dismounted and cleaned according to requirement.
6. Cleaning of exhaust valve The exhaust valve should be checked once a week. Remove the valve, clean thoroughly with a brush and detergent, rinse with water, dry, and fit again. It is very important to avoid the forming of a layer of fat on the valve, as the fat might affect the valve’s ability to function. Integrated cleaning program – introduced on 1st Feb.
AUXILIARY EQUIPMENT In order for you to get maximum benefit from your oven, HOUNÖ offers a number of optional extras and auxiliary equipment, which makes it possible to tailor ovens to the needs of any kitchen. A. Racks The HOUNÖ ovens are equipped with removable racks. To achieve a more rational workflow in the kitchen and optimum utilisation of the capacity of the oven, it is possible to use racks with different spacing between the runners, if required. TYPE 1.06 - 1.08 - 1.10 - 1.12 TYPE 1.16 - 2.
As the HOUNÖ ovens are all part of a modular system, HOUNÖ offers only 2 different sizes of trolley for the 8 different sizes of oven. The 1/1-GN trolley for racks is used for 1.06, 1.08, 1.10, 1.12, 1.16 and 1.20 models and the 2/1-GN trolley for 2.10 and 2.14 models. In this way, the same trolley for rack can be used for several different ovens. For a stacking arrangement of e.g. oven and steamer or bake-off oven and proving cabinet (COMBI-PLUS System), a special trolley for rack is available. Model 1.
D. Extraction hood As the ovens use hot air and combi steam, steam will inevitably escape from the oven chamber when the oven door is opened. To catch the steam, the oven can be equipped with a specially designed integrated extraction hood. The extraction hood is available for 1/1-GN and 2/1-GN ovens. E. Handshower To facilitate work, increase safety, and make cleaning more efficient, most HOUNÖ models are equipped with an integrated handshower.
ERROR CODES The HOUNÖ ovens have an automatic error detecting system. In the event of malfunctioning of the oven or faulty connection, error codes appear in the display. This means that any defects are specified immediately and can be remedied quickly and efficiently, which again means fewer interruptions of operation and thus fewer service calls. The following list of error codes provides you with a brief description of each error code and an indication as to how the fault can be remedied.
: Oven sensor defective Possible cause: The temperature sensor in the oven chamber is defective. The oven cannot be operated until the defect has been remedied. Remedy: Replace sensor. : Core temperature probe defective or wrongly fitted Possible cause: Probe is not fitted in socket. Probe defective, socket for probe defective or shortcircuited (due to water or fat). The program cannot be used until the defect has been remedied. Remedy: Check that the probe is correctly fitted or clean the socket.
: Incorrect phase sequence Possible cause: - Fan rotates in the wrong direction. - 2 phases in the electric installation have been exchanged by mistake. The oven cannot be operated until the defect has been remedied. Remedy: Change about the 2 phases in the electric installation. Let the oven cool for 20-30 min., then restart it. Check that the direction of rotation of the fan is counter-clockwise (looking at the fan from inside the oven chamber).
HOW TO ACHIEVE PERFECT BAKING AND ROASTING RESULTS A HOUNÖ oven gives you optimum possibilities of achieving good baking/roasting results. Below are a few pieces of advice on baking and roasting in your HOUNÖ oven. If your baking/roasting results leave something to be desired, for instance, ‘uneven’ baking/ roasting occurs, follow these directions:PREHEATING It is important always to preheat the oven.
