User Manual CombiSlim C ENG
Table of contents Preface and warranty 3 Safety instructions 4 Operation panel 5 Settings 6-7 - Temperature - Time - Core temperature - Programmes (new – edit – cancel) Description of functions - 6 6 6 6-7 8-9 Hot air Preheating Combi steaming 1 & 2 Reheating Manual pulsing Steaming Exhaust Current time and date and setting of timer Fan speed Semi-automatic cleaning 8 8 8 8 8 8 9 9 9 9 Indicative core temperatures 10 Low-temperature and long-time roasting 11 - Long-time roasting Low-temper
Dear customer, Congratulations on the purchase of your new HOUNÖ oven. You are now the owner of one of the leading ovens on the market. All HOUNÖ products are subjected to intensive product development, which ensures that the products always offer the latest technology and the most up-to-date and energy-saving methods of preparation.
Safety Instructions Ready for use…. When the oven is correctly installed, read this manual carefully before the oven comes into service. This manual should be kept handy to persons using the oven. Always place trays filled with hot liquid in the bottom runners of the oven chamber to avoid spilling the hot liquid on yourself when you take the tray out of the oven chamber. Some areas on the outside of the oven may get as hot as 60°C or more, therefore, you should only touch the front of the oven.
Operation panel Main switch ON/OF F TEMPERATURE SETTING. Press once and set temperature with TURN SWITCH. Enter by pressing symbol again. TIME SETTING. Press once and set time with TURN SWITCH. 4 hours is maximum. Confirm by pressing TIME. SETTING CORE TEMPERATURE PROBE. Press once and set with TURN SWITCH. Deactivate by turning switch past the permitted temp. range of 3099°C. PROGRAMMES. Press once and choose program with TURN SWITCH. Editing and deleting are described on following pages.
Settings Setting of temperature Press TEMPERATURE key once and set temperature with turn switch. Confirm by pressing TEMPERATURE key again. Setting of time Press TIME key. Time flashes. Choose desired time (hours and minutes) with turn switch. If switch is turned all the way down to 0,”-:--” (continuous operation) appears in the display. Max. time setting is 4 hours. Confirm by pressing TIME key again. Setting of core temperature (optional extra) Press CORE TEMPERATURE key.
Entering and changing data in steps By pressing STEP when PROGRAMME is active, the step display is turned on and shows ”1”. The data of the first step can now be entered. To move on to the next step (1-3) and read and change settings, press STEP again. Choose and change temperature, time, core temperature, exhaust and fan as in manual operation. Stop between steps: To turn the alarm between steps on and off, press ALARM.
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 enamelled trays and one of the special browning fats available in the shops.
Exhaust The exhaust is usually closed in all operating modes. It is always closed in the steaming mode. When the control lamp is on, the exhaust is open. If you wish to reduce the amount of humidity in the oven chamber – when you brown, for instance – the exhaust should be open. Fan speed Set the FAN speed by pressing the fan key and turn the switch.
Indicative core temperatures for beef, veal, pork and lamb Cuts of saddle, tenderloin and ham 60-65°C Roast of saddle, ham 65°C Cuts of meat containing a great deal of connective tissue, such as neck, brisket and shoulder 80°C Paté 75°C Terrine 60°C Foie gras terrine 45°C A rare roast is achieved at a core temperature of 60-62°C A medium-rare roast is achieved at a core temperature of 65-67°C A roast well-done is achieved at a core temperature of (Meat with a great deal of connective tissue
Low-temperature and long-time roasting Indicative bactericidal holding times Long-time roasting Roasting at a temperature between 110 and 150°C. Slow heating produces meat that is uniformly cooked. Low-temperature roasting Can be described as roasting below 100°C, the core temperature of the roast and the oven temperature being almost the same. The advantage of this method of preparation is that the roast is uniformly cooked.
User menu To enter the user menu, press ALARM for 5 seconds while you are in the manual mode. The display briefly shows ”USER MENU”. The core temperature display shows ”b” and the number of the value to be set (see below). You leave the user menu by turning the turn switch beyond ”0”.
17 18 Injection interval 2 Injection interval R Regenerating/reheating 19 Save all 20 21 22 Retrieve all Restart Screen saver 23 24 Language SW update C – Ver. 9.02 – June 2011 Combi steaming 2: See 18 (factory setting is every 5 seconds) Setting of humidity pulsing. Press temperature key and turn switch to change setting. The value indicates the number of seconds between each injection into the oven chamber.
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 all-welded stainless steel, which makes it splash proof. You will therefore find the easy-to-use handshower, which is located under the front panel, very suitable for interior cleaning. The door sealing is easy to remove, which ensures quick and efficient cleaning under and around it.
Error Codes Error code 3: Error code 4: Error code 5: Error code 6: Error code 7: Error code 8: Error code 9: Error code 10: Error code 11: Error code 12: Error code 13: Error Error Error Error Error code code code code code 14: 15: 16: 18: 19: Error code 20: Error code 22: Error code 23: Error code 24: Error code 25: Error Error Error Error Error Error Error code code code code code code code 28: 29: 34: 40: 43: 44: 45: Generator too hot (Generator thermoswitch has tripped.
Recommended Programmes The following recipes are for ovens equipped ClimaOptima 0% Hot air with with the modes ClimaOptima and Steaming. exhaust open To the right is a conversion table which ClimaOptima 30 – 60% Combi 1 enables you to use the recipes in all HOUNÖ ClimaOptima 70 – 90% Combi 2 ovens. ClimaOptima 100% Combi 3 For further inspiration, see the recipes on our Steaming Combi 3 website: www.houno.com Note: Most programmes have a PREHEATING OR PRESTEAMING mode followed by STOP.
Long-time roasting, 10 hours, trimmed meat, medium Braised knuckle of veal Roastbeef, 2-5 kg, medium Sirloin in puff pastry Steamed brisket of veal and beef, 1–4 kg, welldone Lasagne Minced meat dishes Pâté in tins of 1000 g each Pork Neck of pork and rib roast with lard, 2-5 kg, well-done 1 ClimaOptima 1 2 3 1 2 Preheating - Alarm ClimaOptima ClimaOptima Preheating - Alarm ClimaOptima 1 Preheating - Alarm 2 Hot air 3 Hot air / exhaust open 1 Steaming 2 Steaming 3 Steaming 1 ClimaOptima 2 ClimaOptim
Spareribs, finishing (presteamed, marinated) Braising, 2-3 kg, welldone Suckling pig roasted whole, 20-23 kg, welldone 1 Preheating - Alarm 2 ClimaOptima 1 Preheating - Alarm 2 ClimaOptima 3 ClimaOptima 1 ClimaOptima 2 ClimaOptima 3 Hot air / exhaust open Delta-T roasting Delta-T, medium Delta-T, well-done Poultry Chicken, 1000 g Chicken, 1400 g Chicken, 1700 g Foie gras terrine Chicken pie, 1000 g, in tin Duck roast, 3000 g C – Ver. 9.
Fish Steamed fish, 60-130 g Fish terrine Roasted plaice, breaded Mode 1 Presteaming - Alarm 2 Steaming 1 Preheating - Alarm 2 ClimaOptima 1 Preheating - Alarm 2 ClimaOptima Steamed salmon, whole fillet, 1-3 kg 1 Presteaming - Alarm 2 Steaming Grilled fish, 80 g 1 Preheating - Alarm 2 Hot air / exhaust open Vegetables Steamed potatoes, 70120 g Baked potatoes Cream potatoes French fries, Farmfrites Superfarm Service+ (9x9 mm) French fries, Farmfrites Superfarm Service+ (7x7 mm) Steamed rice (parboiled)
Bread & Pastry Danish pastry, 85-100 g, bake-off Mode % °C Min.
Shellfish Mode % °C Min. CT Lobster, approx. 1.2 kg, steamed 1 Steaming - Alarm 2 Steaming 100 100 8 15 Mussels, steamed 1 Steaming - Alarm 2 Steaming 1 Steaming - Alarm 2 Steaming 100 100 100 100 8 15 8 10 Prawns, steamed Game Fillet of venison, trimmed, 1-2 kg, medium Saddle of venison, larded, 3-5 kg, medium Haunch of venison Lamb Leg of lamb, boneless, medium Stuffed venison of lamb (boneless), medium Fillet of lamb, trimmed, medium C – Ver. 9.
Baking Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Product Operating mode Processing Temperature time in minutes °C Remarks and tips Rolls* Hot air 15-20 170-180 Manual humidity for the first 10 sec., 40-50 g/ea. Loaves* Hot air 25-35 160-180 Manual humidity for the first 10 sec., 650 g/ea. Buns* Hot air 15-20 160-170 Manual humidity for the first 15 sec., 40 g/ea.
Vegetables Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Operating mode Processing time in minutes Temperature °C Potatoes Steaming/100% ClimaOptima/ Combi 3 30-40 100 Fresh. Different sorts of potatoes require different steaming times.
Meat Courses Products Beef tenderloin Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Processing Temperature °C Remarks and tips Operating mode time in minutes Fresh, whole fillet of Hot air + Combi 1 or 200 / 140 5 / 15 beef.
Poultry, Fish and Game Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Product Chicken Operation mode Combi 1 + Hot air w. exhaust open or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust open or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust open or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust open or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust open or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w.
At our website www.houno.com, you will find a great deal of information about HOUNÖ and our extensive range of Visual Cooking combi ovens. www.houno.com provides you: · Product information on HOUNÖ’s combi ovens, customised oven solutions and our wide range of accessories. · Technical information on combi ovens. · Visual Cooking user DVD - how to program your Visual Cooking oven. · Hands-on operating on a combi oven by means of interactive software. · Delicious recipes which are easy to prepare.
Meeting your needs - worldwide With more than 30 years’ experience in the manufacture of innovative oven solutions, HOUNÖ is one of the world’s leading manufacturers of combi ovens and bake-off ovens. As oven specialist, we meet your needs for efficiency, flexibility and reliability. Through the years, HOUNÖ has grown from a small Danish company into a leading manufacturer of combi ovens worldwide.
