User Manual CombiSlim CPE ENG
Table of contents Preface and warranty Safety instructions Quick start Setting of operation modes, temperature and time Fan and exhaust Core temperature: - Functions: Core temperature - How to use the core temperature - How to use Delta T - How to use Cook & Hold 3 4 5 6 7 8-11 8 9 10 11 Operation modes: - CombiSmart® - Steaming - Reheating - Proving / Rising - Preheating - Cooling - CombiWash® 12-16 12 13 14 15 15 15 16 Programmes: - Preprogrammed recipes - Starting programme / recipe - Editing progra
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 to 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.
Quick start Main Switch ON/OFF Access to preset programs The operation panel is so designed that the modes are activated by pressing the keys next to the symbols or digits (6 keys on either side). In the case of, for instance, time and temperature, the left as well as the right side next to the mode are active. The right key increases time, temperature, etc. and the left key reduces time, temperature, etc. Some of the symbols are shown on one side only and will lead you to a submenu.
Setting of mode, temperature and time Next mode to the right Access to main menu Selects next mode to the left Setting of temperature (this side: temperature up, left side: temperature down) Core temperature Setting of time (this side: time down, right side: time up)* Access to fan and exhaust Manual humidity pulsing. Only active when HOT AIR is on. The white digits next to the symbols for TEMPERATURE and TIME show the actual oven temperature and the actual time remaining.
Setting of fan and exhaust a) Return without saving b) OK for settings and return Choose fan speed from 20% to 100% Choose between exhaust open or closed Fan and exhaust can be activated before as well as after start-up. A fan speed between 20 and 50% is recommended for the baking of puff pastry, Danish pastry, cakes and small products as well as in the Delta-T and Cook-and-Hold modes. You may add 1 – 2 minutes’ preparation time for each ½ hour when low fan speed is used.
Core temperature The core temperature sensor offers you the following modes: Active: This is the mode in which you use the core temperature to determine when the product is finished. In this mode, you set the oven temperature, the programme and, if actual, the humidity content. Delta-T: This is the mode in which you set the desired core temperature. You get the best result starting with an oven temperature of 30 – 40°C.
Core temperature sensor Return without saving OK for settings and return ON/OFF core temperature probe Return without saving OK for settings and return Setting of core temperature 30 – 150°C The graph illustrates the difference between oven temperature and core temperature. The graph is fixed and does not change when you set the core temperature. The blue line is the core temperature probe. The red line is the oven temperature. CombiSlim CPE - Ver. 2.
Delta-T Return without saving OK for settings and return Delta-T has been selected Set core temperature with arrows Procedure 1. Cool down the oven to 30 – 40°C 2. Select one of the following modes: HOT AIR, recommended for very fatty and not too large roasts. STEAMING, recommended for large hams with bones. REHEATING, recommended for poultry and other lean pieces of meat. COMBISMART 50%-80%, recommended for all other products. 3.
Cook & Hold Return without changes OK for setting and return Cook & Hold has been selected Set core temperature with arrows COOK & HOLD is a Delta-T mode which, in addition, keeps the food hot when it is done. COOK & HOLD maintains the core temperature until the program is interrupted (by pressing ON/OFF, by opening the oven door, or when the time has run out). Cook & Hold can be activated in HOT AIR, STEAMING, REHEATING (recommended) and COMBISMART.
CombiSmart® Setting of fan Set humidity level (lower) Set humidity level (higher) When using CombiSmart correctly, you minimise shrinkage and enhance the appearance and taste of the products. CombiSmart offers you the possibility of adding humidity at 10 levels. The computer automatically operates according to the desired humidity content. Preheating for 5 minutes at the desired humidity level is recommended.
Steaming To get the oven ready for production quickly and to ensure a perfect start of the steaming process, we recommend that you cool down the oven chamber to 80°C. We recommend that you start the steaming process 5 minutes before you place the products in the oven chamber. Low-temperature steaming at 65 - 90°C is recommended for delicate products such as fish. Steaming at 80°C for 5 – 10 min.
Cook & Regen Cook & Regen is a very gentle process (20 – 180°C). The program operates with low fan speed and adds a carefully calculated amount of humidity which maintains the nice appearance and taste of the products. To get the fastest regeneration, the products should not be covered with a lid or the like. Use a core temperature probe to reach a perfect end temperature. For the regeneration of sous-vide products, etc., follow the recommendations of the supplier.
Preheating PREHEATING ensures that the oven chamber is thoroughly heated. If the oven is cold, 2 - 5 minutes’ preheating is recommended. If the oven is hot, 0 – 2 minutes’ preheating is recommended. Preheating at a temperature which is approx. 50°C higher than the desired working temperature is recommended. NOTE: When the oven door is opened for loading, the oven chamber loses 30-50% of the heat. PREHEATING can be set at 0 – 15 minutes.
CombiWash®, Automatic Cleaning System Step down Step up How to do: 1. Check that the oven is not too hot (max. temperature: 80°C). If the oven is too hot, use the cooling mode. 2. Check the level of detergent and rinse aid. 3. Select step 4. Close oven door and start programme by pressing the on/off key. When the program is over, the oven automatically switches to an energy-saving standby function. Steps 1 and 2 are used after steaming/roasting at low temperatures.
Preset Programmes Press key to the left of ON/OFF Return Select main category Arrow indicates that there are more main categories than those shown. Press again to scroll through the programs of the category (there are more categories than the 5 listed to the right) CombiSlim CPE - Ver. 2.
Starting program Return to previous menu Yellow frame moves to the right (A) Yellow frame moves to the left (A) Temperature up in current step Temperature down in current step Increase time in current step Reduce time in current step Access to core temperature in current step Access to fan and exhaust in current step Setting of humidity level in CombiSmart Return to work menu Start program (A) Note the location of the yellow square.
Entering and editing program Press for access to main menu Press for access to making new programs or changing existing ones If, when one of the functions in the main menu is activated, a screen appears asking for a code, this function is blocked and you need a super user code to access. Select enter code, press 876412 and confirm by pressing OK in the upper right-hand corner. CombiSlim CPE - Ver. 2.
Selecting program or category Return to previous menu Select program Select main category Arrow indicates that there are more main categories than those shown Return to previous menu Change text in selected program Dele Delete program Save changes CombiSlim CPE - Ver. 2.
Entering/changing text in programme Return to previous menu OK for setting and return to previous menu Move cursor to where the text should be modified Move cursor to where the text should be modified Arrow, move to the left 2 arrows, move quickly to the left Arrow, move to the right 2 arrows, move quickly to the right Choose between capital letters and small letters Delete letter to the left Write letter in red square If you are often entering new programs or changing existing ones and want an ove
Selecting/changing category Return Press a key to move yellow square CombiSlim CPE - Ver. 2.
Editing steps Return to previous menu Move on to next step to be edited Down to submenu to add, change or delete step Move on to next step to be edited Temperature down in current step Temperature up in current step Time down in current step Time up in current step Access to menu for setting fan and exhaust Possible setting of core temperature probe in current step Active in ClimaOptima. Reduce humidity content in current step Active in ClimaOptima.
Saving changes to program Return to previous menu. Remember to save before pressing return Save changes in computer The program cannot be started in this menu. To start the program, press return three times (return to work screen) and search for the program with the program key in the lower left-hand corner. CombiSlim CPE - Ver. 2.
Main menu, set clock 1) Select main menu 2) Select Set 3) Select Set time Return without making changes Accept changes and return (1) Move red square to the left Move red square to the right Reduce digit inside red square Increase digit inside red square (1) When you press OK, the oven restarts automatically. CombiSlim CPE - Ver. 2.
Main menu, setting of timer start TIMER START makes it possible to start the oven even though there are no staff around. This way, the oven will be hot when you come in in the morning and you can start baking, for instance, right away. - Enter the main menu in the upper left-hand corner.
Main menu, presetting values (time and temperature) Press here after setting A and B A) Set desired preselected temperature B) Set desired preselected time Choose PRESELECTION Return without changes or make further adjustments Press OK to accept settings and return to work menu You can make changes to the preset temperature and time in all modes except CombiWash. Core temperature, fan/exhaust and ClimaOptima (humidity content) cannot be set in this menu. CombiSlim CPE - Ver. 2.
Main menu, changing set-up / locking functions with code Press Set Press Oven set-up Make a choice with the vertical arrows. Change set-up using the horizontal arrows at the bottom. If you wish to ”lock” the possibility of changing programs and other important settings, START UP PERMISSION can be changed from SUPERUSER to USER by pressing the right or left arrow at the bottom. If you do so, everything else but TIMER START and possibly HACCP is locked in the MAIN MENU.
Insufficient cleaning detergent and rinsing agent – replacing canisters Before activating CombiWash by pressing ON/OFF, you can check the supply of detergent and rinse aid by pressing the key in the upper right-hand corner (green arrow down). Press to return to work menu When the canister for detergent is replaced, reset detergent by pressing New. When the canister for rinse agent is replaced, reset rinse aid by pressing New. Energy counters You can check the energy consumption of the oven: 1.
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 (optional extra), 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.
USB key functions Insert HOUNÖ USB key in controller behind panel Select Service in main menu The link USBkey gives access to the menu shown below Updating of software via USB key Door sensor calibration. Push and follow instructions Take back-up of all recipes and other settings Restore recipes and settings from USB key to oven Read files in USB key and test connection to computer CombiSlim CPE - Ver. 2.
To take a backup, press Take back-up (not shown). The files to be saved appear briefly. Wait for SERVICE menu to reappear. To restore programmes and settings from the USB key to the oven, press Retrieve from backup (not shown). If the same USB key is used for more than one oven, the serial No. of the oven in question will appear on the screen (the serial No. is printed on the approval plate located in the lower left-hand corner of the door frame).
By pressing Get programs from USB, you get the possibility of choosing between all programme packages in the ”programme” folders of the USB key. The folders are yellow, the files white. Press OK to open the desired programme package so that it can be saved to the oven. Save recipes Opt in and out of one or more recipes Select all Opt out of all Add selected recipes to recipes already in oven. Regret Overwrite recipes already in oven. CombiSlim CPE - Ver. 2.
By pressing Send programs to USB, you get the possibility of choosing a path for the program package you wish to save to the USB key. It is possible to overwrite an existing file or create a new file with a name matching the serial No. of the oven. By pressing OK after selecting a folder, you get to navigate in the folder. By pressing OK after choosing a file name, the programmes are saved to the USB key.
When HACCP is saved to the USB key, the file haccpview.html is also saved. When running this file, you get the possibility of opening and monitoring the HACCP runs that are saved to the USB key (requires the installation of Java which can be downloaded from www.java.com). If the oven has CombiNet (see p. 38), the file RecipesEditor.html will be written to the USB key when you take backup of the oven settings.
HACCP library Select HACCP Select Show HACCP from oven Save HACCP to USB key In the following menus, choose YEAR – MONTH – DATE using right-hand arrows. Press OK when the correct setting is found. Accept log file and see chart Choose between log files (current log file is highlighted) The library can hold approx. 1000 log files. You will be notified when the memory is full so that you can empty the memory with the USB key or through COMBINET (both are optional extras).
HACCP diagram Return to previous menu Explanation of colours used Vertically: Horizontally: Degrees Minutes Red line at 170: Preset temperature. White, curved and winding line: Current oven temperature. Wide, vertical blue line at 8: Shows that the door has been open. Light green, curved line: Shows the core temperature measured by the core temperature probe. CombiSlim CPE - Ver. 2.
CombiNet (optional extra) If the oven incorporates CombiNet, it is possible to enter the website of the oven with the following functionality: Part of the functionality of CombiNet requires the installation of Java. Click on the link "Oven Control" to operate the oven by remote-control. See HACCP runs by clicking on the link "HACCP". CombiSlim CPE - Ver. 2.
See and modify recipes on oven through the link "Recipes". Save recipe package on PC. Send recipe package to oven Import recipe package: Import recipe package to recipe package which is already open. You can now add more recipes to existing ones. Add recipe opskrift Copy recipe Delete recipe Open recipe CombiSlim CPE - Ver. 2.
Error Codes Error code 4: Error code 6: Error code 7: Error Error Error Error Error Error code code code code code code 8: 10: 16: 19: 20: 21: Error code 22: Error code 23: Error code 28: Error code 29: Error code 34: Error code 38: Error code 39: Error code 40: Error code 45: Oven too hot (Oven chamber thermoswitch has tripped. Reconnect by pressing button under oven.) Drain too hot (Drain temperature has been above 75°C for more than 5 min. Check that jet in drain is working.
Indicative core temperatures for beef, veal, pork and lamb Pieces of saddle, tenderloin and ham, lean 60-65°C Roast of saddle, ham 65°C Pieces 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 59-62°C A medium-rare roast is achieved at a core temperature of 64-67°C A roast well-done is achieved at a core temperature of (Meat with a great deal of connecti
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.
Recommended Programs Hot air with exhaust The following recipes are for ovens equipped ClimaOptima 0 % open with the modes ClimaOptima and Steaming. ClimaOptima 30 – 60% Combi 1 To the right is a conversion table which ClimaOptima 70 – 90% Combi 2 enables you to use the recipes in all HOUNÖ ClimaOptima 100% Combi 3 ovens. Steaming Combi 3 For further inspiration, see the recipes on our website: www.houno.com Note: Most programs have a PREHEATING OR PRESTEAMING mode followed by STOP.
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 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 ClimaOptima 1 ClimaOptima 2 ClimaOptima 1 ClimaOptima 2 ClimaOptima Pork Mode Neck of pork and rib roast with lard, 2-5 kg, well-done
Suckling pig roasted whole, 20-23 kg, welldone 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 Fish Steamed fish, 60-130 g Fish terrine 1 ClimaOptima 2 ClimaOptima 3 Hot air / exhaust open 60 20 100 240 70 210 250 30 Mode Preheating - Alarm ClimaOptima Cooling ClimaOptima Delta-T Hot air / low fan speed / Cook & Hold Preheating - Alarm ClimaOptima Cooling ClimaOptima Delta-
Roasted plaice, breaded 1 Preheating - Alarm 2 ClimaOptima 0 Steamed salmon, whole 1 Presteaming - Alarm fillet, 1-3 kg 2 Steaming Grilled fish, 80 g 1 Preheating - Alarm 2 Hot air / exhaust open Vegetables Steamed potatoes, 70120 g Mode 1 Presteaming - Alarm 2 1 1 2 1 2 250 225 2 16 70 70 8 250 225 2 7 % °C Min. CT Remarks 100 8 Max.
Prebaked bread, 500700 g, bake-off 1 Preheating - Alarm 2 Hot air / exhaust open Baquettes, 250 g, bake- 1 Preheating - Alarm off 2 Hot air Prebaked rye bread, 1 Preheating - Alarm 1100 g, bake-off 2 Hot air / exhaust open Semi-automatic bread 1 Proving program 2 Hot air / low fan speed 3 Hot air / exhaust open Bread, 60 g 1 Preheating - Alarm 2 Hot air / low fan speed 3 Hot air / exhaust open Bread, 4-600 g 1 Preheating - Alarm 2 Hot air 3 Hot air / exhaust open Puff pastry 1 Preheating - Alarm 2 Hot air
Saddle of venison, 1 Preheating - Alarm larded, 3-5 kg, medium 2 ClimaOptima 3 ClimaOptima Haunch of venison 1 Preheating - Alarm 2 ClimaOptima Lamb Leg of lamb, boneless, medium Stuffed venison of lamb (boneless), medium Fillet of lamb, trimmed, medium 1 2 1 2 3 1 2 Mode Preheating - Alarm ClimaOptima Preheating - Alarm ClimaOptima ClimaOptima Preheating - Alarm ClimaOptima CombiSlim CPE - Ver. 2.59 – June 2011 40 60 60 % 0 20 190 160 165 190 165 2 10 *50% 57 2 *50% 57 °C Min.
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 Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Temperature Processing time in minutes °C Products Operating mode Beef tenderloin Hot air + Combi 1, or ClimaOptima 20-40% 5 / 15 200 / 140 Fresh, whole fillet of beef.
Poultry, Fish and Game Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Product Chicken Chicken Chicken legs Duck Goose Turkey Flatfish Greenland Halibut Trout Turbot Cod Mussels Saddle of venison Haunch of venison Leg of lamb Meat loaf 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.
Vacuumpacked meat/poultry Steaming / Combi 3 / ClimaOptima 100% 10-15 70-85 Without bones Visit www.houno.com 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.
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.
