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 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.
Table of contents Start program Manual work screen Fan and exhaust and setting of humidity Cleaning program Combi steaming, 1-2-3 Cooling Proving and preheating Time and date Preset programs Entering and changing program Selecting program or category Entering/changing text in program Selecting/changing category Editing steps – adding, changing, deleting steps Saving changes to program Main menu and setting of timer start Main menu, presetting values (time and temperature) Main menu, changing set-up / lockin
Start program 1 of 2 Access to main menu Choose category Choose a program (see following page) Press to see more main categories Access to manual work screen and automatic cleaning system 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). The read circle with the green line at the top of the panel is the main switch. The green square with the white line at the lower right-hand corner is ON/OFF. BP – ver. 1.
Start program 2 of 2 Main switch The yellow frame indicates current step to be changed. Press and change to different step. Temperature down in current step Time down in current step Access to menu for setting fan and exhaust The yellow frame indicates current step to be changed. Press and change to different step. Temperature up in current step Time up in current step Access to menu for setting of core temp. (optional extra) Start program (A) If TIME, TEMPERATURE and MODE are OK, press (A).
Manual work menu Main switch Access to main menu Selects next mode to the right Selects next mode to the left Temperature up Temperature down Time up Time setting (this side time down, right side time up)* Setting of core temperature (optional extra) Access to fan and exhaust Manual humidity pulsing. Only active in HOT AIR (A). Access to preset programs ON/OFF The white digits next to the symbols for TEMPERATURE and TIME show the actual oven temperature and the actual time remaining.
Fan and exhaust a) Return without saving b) OK for settings and return Choose between high and low fan speed Choose between exhaust open or closed Fan and exhaust can be activated before and after start. Low fan speed is recommended for puff pastry, Danish pastry, cakes, sweet biscuits, etc. You may add 1 or 2 minutes’ baking time when using low fan speed. Open exhaust is recommended for bread and pastry, roasting of pieces of meat and to achieve a grill effect.
Cleaning program Manual cleaning program lasting 30 minutes. The alarm sounds when detergent should be added. If the oven chamber is very soiled, apply combi steam 3 at 100°C for 30 minutes before starting the program. BP – ver. 1.30 – Sept.
Combi steaming steps 1, 2 and 3 Recommendations for combi steaming: Combi steaming 1: Ordinary steaming of meat and poultry. The humidity content is approx. 25%, and 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. Humidity content: approx. 50%. Combi steaming 3: Can be used as a steaming program at 100°C.
Cooling Cooling is activated in either of the following ways: a) Oven door closed. Use water to speed up cooling process. Alarm sounds when the temperature is reached. b) Oven door open. Fan wheel draws in air to speed up cooling process. Program stops when temperature is reached. No alarm. It is recommended to set the cooling mode at 20°C below the required working temperature. BP – ver. 1.30 – Sept.
Proving/preheating The computer is set to maintain a humidity level of 80% which is the optimum level for all products that need to be proved before they are baked. Recommended settings of temperature and time: Loaves of 400 – 800 g: Low temperature and long proving time (32°C, 45 min.). Rolls/baguettes of 60 – 200 g: High temperature and short proving time (36°C, 25 min.).
Time and date Choose main menu Choose Set-up Choose 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. BP – ver. 1.30 – Sept.
Preset programs Press key to the right of ON/OFF Return Arrow indicates that there are more main categories than those shown. Choose main category Press again to scroll through the programs of the category (there are more categories than the 5 listed to the right) BP – ver. 1.30 – Sept.
Entering and changing 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, press 876412. BP – ver. 1.30 – Sept.
Selecting program or category Return to previous screen Choose program Choose main category Arrow indicates that there are more main categories than those shown Return to previous screen Change text in selected program Change icon Delete program Copy program Save changes BP – ver. 1.30 – Sept.
Entering/changing text in program Return to previous screen Move cursor forward and write, or move cursor backward to delete Return to previous screen Move cursor forward and write, or move cursor backwards to delete Arrow, move to the right/left Arrow, move upwards Choose between capital letters and small letters Arrow, move downwards Delete letter at cursor Write letter in red square If you are often entering new programs or changing existing ones and want an overview of all programs, we recommen
Selecting/changing category Return Press a key to move yellow square BP – ver. 1.30 – Sept.
Editing steps – adding, changing, deleting steps Return to previous screen 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 Possibly 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 screen Save changes in computer The program cannot be started from this screen. To start the program, press return twice (return to work screen). BP – ver. 1.30 – Sept.
Main menu and setting timer start Return to previous screen Choose Timer start Return OK for setting Choose date Choose program Activate or deactivate function When the timer has been set, press OK to return to the main menu. Turn off the oven with the main switch. The oven restarts automatically when the set date/time is reached (set only the date disregarding month and year). You can activate the timer and not turn off the oven until you finish in the evening. BP – ver. 1.30 – Sept.
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 screen You can make changes to the preset temperature and time in all modes. Core temperature, fan/exhaust and ClimaOptima (humidity content) cannot be set in this menu. BP – ver. 1.30 – Sept.
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. Incorrect changes to the set-up of the oven may have a serious effect on its reliability in service. Contact your oven supplier for technical support before making any changes.
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 therefore find the easy-to-use handshower, which is located behind 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.
Cleaning of jet heads The jet head should be dismounted and cleaned regularly according to how often the combi steaming and ClimaOptima modes are used. The easiest way to clean the jet head is to let it soak in scale remover. All ovens are supplied with an additional jet head. If the oven is equipped with the automatic cleaning system, CombiClean, there will be two jet heads. The additional jet head will be located to the right of or above the first one.
Insert HOUNÖ USB key in controller behind panel Choose Service in main menu Copy all programs and other settings Retrieve programs from USB key Updating of software via USB key Read files in USB key and test connection to computer. To take a backup, press Take backup (not shown). The files to be saved appear briefly. Wait for SERVICE menu to reappear. To retrieve the programs in the USB key, press Retrieve from backup (not shown). If the same USB key is used for more than one oven, the serial No.
Return without saving OK for settings and return ON/OFF core temperature probe 1 Return without saving Setting of core temperature ON/OFF core temperature probe 2 (optional extra) OK for settings and return Activate core temperature probe 2 (optional extra) 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. Core temperature probe 1 is red and core temperature probe 2 (optional extra) is blue.
CombiClean, 5 steps and adding additional detergent (optional extra) Press for indication of level of detergent and rinsing agent. Reading and zero setting Select level down Deactivate additional detergent Select level up Activate additional detergent Check the level of detergent and rinsing agent by pressing the uppermost key on the right side. Remove the strainer from the bottom of the oven chamber. Insert wash arm. Fit retainer on wash arm. Close oven door.
ClimaOptima (optional extra) Set humidity content Set humidity content When using ClimaOptima correctly, you minimise shrinkage and enhance the appearance and taste of the products. Blue bar: Actual amount of humidity in oven chamber White figures Humidity set If bar is all red, oven chamber contains 0% humidity. If bar is all blue, oven chamber contains 100% humidity. If the oven is not connected to a soft water plant, CombiClean cannot function properly.
Insufficient cleaning detergent and rinsing agent – replacing canisters (optional extra) Before activating CombiClean 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). Press to return to work screen When the canister for detergent is replaced, reset detergent by pressing new. When the canister for rinsing agent is replaced, reset rinsing agent by pressing new.
HACCP library (optional extra) Choose HACCP Choose Show HACCP from oven In the following menus, choose YEAR – MONTH – DATE using arrows to the right. Press OK when the correct setting is found. Accept a log file and see chart Choose between log files (white arrow is current file) 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 (optional extra) Return to previous screen Explanation of colours used Vertically: Horizontally: Degrees Minutes Red line at 170: Temperature that has been set. White, curved and winding line: Current oven temperature. Wide, vertical blue line at 8: Shows that the oven has been open for approx. 30 seconds. Light blue, curved line: Shows the core temperature measured by the left core temperature probe (probe No. 1).
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, if, for instance, ”uneven” baking/roasting occurs, follow these recommendations:Preheating It is important always to preheat the oven.
BAKING of bread dough and deep-frozen bread Baking makes large demands on a convection oven because the products are widely different. Bread dough products and some preproved bake-off products should first be proved in a proving cabinet. Most preproved products should be taken directly from the freezer. The temperature of bread dough products when they are placed in the oven is approx. 30°C, while the temperature of prebaked products is often –10°C.
Recommended Programs The following recipes are for ovens equipped with the modes ClimaOptima and Steaming. To the right is a conversion table which enables you to use the recipes in all HOUNÖ ovens. ClimaOptima 0 % Hot air with exhaust open ClimaOptima 30 – 60% Combi 1 ClimaOptima 70 – 90% Combi 2 For further inspiration, see the recipes on our ClimaOptima 100% Combi 3 Steaming Combi 3 website: www.houno.com Note: Most programs have a PREHEATING OR PRESTEAMING mode followed by STOP.
Sirloin in puff pastry 1 2 3 4 1 2 3 4 1 2 1 2 1 2 Preheating Stop Hot air Hot air / exhaust open Steaming Stop Steaming Steaming ClimaOptima ClimaOptima ClimaOptima ClimaOptima ClimaOptima ClimaOptima 1 2 3 Roasted saddle of pork, 2-5 kg 1 2 3 Neck of pork without lard, 2-4 1 kg, well-done 2 3 4 Ham with knuckle, 8-10 kg, 1 well-done 2 3 4 5 Ham roast without lard, 2-3 1 kg, well-done 2 3 Roasting of pork chops, 1401 200 g 2 3 ClimaOptima ClimaOptima Hot air / exhaust open Preheating Stop ClimaOptima P
Delta-T roasting Delta-T, medium Delta-T, well-done Mode 1 2 3 4 5 6 1 2 3 4 5 6 Preheating Stop ClimaOptima Cooling ClimaOptima Delta-T Hot air / low fan speed / Cook & Hold Preheating Stop ClimaOptima Cooling ClimaOptima Delta-T Hot air / low-fan speed / Cook & Hold 1 2 3 4 5 1 2 3 4 1 2 3 4 1 2 3 1 2 3 1 2 3 4 Preheating Stop ClimaOptima ClimaOptima ClimaOptima Preheating Stop ClimaOptima Hot air / exhaust open Preheating Stop ClimaOptima ClimaOptima Cooling Stop Hot air / low fan speed Preheating S
Steamed salmon, whole fillet, 1-3 kg Grilled fish, 80 g 1 Steaming 2 Stop 3 Steaming 70 1 Preheating 2 Stop 3 Hot air / exhaust open 250 2 225 7 Vegetables Steamed potatoes, 70-120 g Baked potatoes Cream potatoes French fries, Farmfrites Superfarm Service+ (9x9 mm) French fries, Farmfrites Superfarm Service+ (7x7 mm) Steamed rice (parboiled) Danish rice porridge 70 Mode % 1 Steaming 2 3 1 1 2 3 1 2 3 1 2 3 Stop Steaming ClimaOptima Preheating Stop ClimaOptima Preheating Stop ClimaOptima Pre
Semi-automatic bread program Bread, 60 g Bread, 4-600 g Puff pastry 1 2 3 1 2 3 4 1 2 3 4 1 Proving Hot air / low fan speed Hot air / exhaust open Preheating Stop Hot air / low fan speed Hot air / exhaust open Preheating Stop Hot air Hot air / exhaust open Preheating 2 Stop 3 Hot air / exhaust open and low fan speed Desserts Crème brulée, in portions of 1½ dl Meringue Genoise Mode Cooling Stop Hot air / low fan speed Preheating Stop Hot air / exhaust open and low fan speed 1 Preheating 2 Stop 3 Hot
Lamb Leg of lamb, boneless, medium 1 2 3 Stuffed venison of lamb 1 (boneless), medium 2 3 4 Fillet of lamb, trimmed, 1 medium 2 3 BP – ver. 1.30 – Sept. 2005 Mode Preheating Stop ClimaOptima Preheating Stop ClimaOptima ClimaOptima Preheating Stop ClimaOptima % 0 20 C Min.
Baking Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Operating mode Product Processing time Temperature 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) Product Operating mode Processing time Temperature in minutes °C Remarks and tips Potatoes Steaming/100% ClimaOptima/ Combi 3 30-40 100 Fresh. Different sorts of potatoes require different steaming times.
Meat Courses Products Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Processing time Temperature Operating mode in minutes °C Remarks and tips Beef tenderloin Roastbeef Joint of beef Roast veal Roast pork Hot air + Combi 1 5 / 15 200 / 140 or ClimaOptima 20-40% Hot air + Combi 20 / 25 180 / 140 or ClimaOptima 40% Steaming + Combi 2 + Hot air or 15-20 / 70-90 / 20-25 100 / 140-150 ClimaOptima 100% + ClimaOptima 50% Steaming + Combi 2 + Hot air 10-15 / 60-70 / 15-20 160-190 Or Clima
Poultry, Fish and Game Product Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Processing time Temperature Operation mode in minutes °C Remarks and tips Chicken Chicken Chicken legs Duck Goose Turkey 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.