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 Quick start Setting of mode, temperature and time, and function keys for submenus Setting of fan and exhaust Setting of multipoint core temperature probe (optional extra) Delta-T Cook & Hold CombiClean, automatic cleaning system ClimaOptima Regenerating/reheating and cooling Proving and preheating Time and date Preset programs Starting program Entering and changing program Selecting program or category Entering/changing text in program Selecting/changing category Editing steps – adding, ch
Quick Start 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.
Modes, temperature and time Main switch 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 Access to preset programs Manual humidity pulsing. Only active when HOT AIR is on. 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.
Multipoint core temperature probe (optional extra) Return without saving OK for settings and return ON/OFF core temperature probe 1 Return without saving Setting of core temperature 20 – 150°C 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.
Delta-T (Core temperature probe required) Return without changes OK for settings and return Delta-T selected Set core temperature with arrows The meat matures perfectly, which optimises the taste in the finished product. Furthermore, shrinkage is normally 15 – 25% lower than for other modes of preparation. Delta-T is a gentle and fully automatic operation mode.
Cook & Hold OK for setting and return Return without changes Cook & Hold has been selected Set core temperature with arrows Fixed graph illustrating the difference between oven temperature and core temperature COOK & HOLD is a mode for keeping food hot. 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 CLIMAOPTIMA.
CombiClean, 5 steps and adding additional detergent 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 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.
Reheating/cooling Reheating 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. Use a core temperature probe to reach a perfect end temperature. For the reheating of sous-vide products, etc., follow the recommendations of the supplier.
Proving/preheating The computer is set to maintain the optimum level of humidity 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.). We call your attention to the preset ”semiautomatic bread program”, in which the bread is proved and baked in the same process (models KPE, CPE and BPE).
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. CPE – ver. 1.4x – Dec.
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) CPE – ver. 1.4x – Dec.
Starting program Return to previous menu Yellow frame moves to the left (A) Yellow frame moves to the right (A) Temperature up in current step Temperature down in current step Reduce time in current step Access to fan and exhaust in current step Return to work menu Increase time in current step Access to core temperature in current step Setting of humidity content in ClimaOptima (if mode is ClimaOptima) Start program (A) Note the location of the yellow square.
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. CPE – ver. 1.4x – Dec.
Selecting program or category Return to previous menu Choose program Choose main category Arrow indicates that there are more main categories than those shown Return to previous menu Change text in selected program Change icon Delete program Copy program Save changes CPE – ver. 1.4x – Dec.
Entering/changing text in program Return to previous menu Move cursor to where the text should be modified Arrow, move to the left OK for setting and return to previous screen Move cursor to where the text should be modified Arrow, move 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 overview of all programs, we recommend that you order CombiNet.
Selecting/changing category Return Press a key to move yellow square CPE – ver. 1.4x – Dec.
Editing steps – adding, changing, deleting 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 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 menu Save changes in computer The program cannot be started from this menu. To start the program, press return twice (return to work menu). CPE – ver. 1.4x – Dec.
Main menu and setting timer start Return to previous menu 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. CPE – ver. 1.4x – Dec.
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 ALG 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. Core temperature, fan/exhaust and ClimaOptima (humidity content) cannot be set in this menu. CPE – ver. 1.4x – Dec.
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.
Insufficient cleaning detergent and rinsing agent – replacing canisters 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.
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.
USB key functions Insert HOUNÖ USB key in controller behind panel Choose Service in main menu The link USB-key gives access to the menu shown below 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 CPE – ver. 1.4x – Dec.
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. 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 oven frame).
By pressing Retrieve programs from USB, you get the possibility of choosing between all program packages in the ”programs” folders of the USB key. The folders are yellow, the files white. Press OK to open the desired program package so that it can be saved to the oven. Save recipes chosen Choose all Opt out of all Add recipes chosen to recipes already in oven. Regret Overwrite recipes already in oven. CPE – ver. 1.4x – Dec.
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 choosing a folder, you get to navigate in the folder. By pressing OK after choosing a file name, the programs 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, the file RecipesEditor.html will be written to the USB key when you take backup of the oven settings.
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 (current 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 (optional extra) Return to previous menu 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).
CombiNet 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. Operate the oven by clicking on the link "Oven Control". See HACCP runs by clicking on the link "HACCP". CPE – ver. 1.4x – Dec.
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 Copy recipe Delete recipe Open recipe CPE – ver. 1.4x – Dec.
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 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 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 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. For further inspiration, see the recipes on our website: www.houno.com ClimaOptima 0 % ClimaOptima 30 – 60% ClimaOptima 70 – 90% ClimaOptima 100% Steaming Hot air with exhaust open Combi 1 Combi 2 Combi 3 Combi 3 Note: Most programs have a PREHEATING OR PRESTEAMING mode followed by STOP.
Sirloin in puff pastry Steamed brisket of veal and beef, 1–4 kg, well-done Lasagne Minced meat dishes Pâté in tins of 1000 g each Pork 1 Preheating 2 Stop 3 Hot air 4 Hot air / exhaust open 1 Steaming 2 Stop 3 Steaming 4 Steaming 1 ClimaOptima 2 ClimaOptima 1 ClimaOptima 2 ClimaOptima 1 ClimaOptima 2 ClimaOptima Mode Neck of pork and rib roast with lard, 2-5 kg, well-done 1 ClimaOptima 2 ClimaOptima 3 Hot air / exhaust open Roasted saddle of pork, 2-5 kg 1 Preheating 2 Stop 3 ClimaOptima Neck of pork
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 Roasted plaice, breaded CPE – ver. 1.4x – Dec.
Steamed salmon, whole fillet, 1-3 kg Grilled fish, 80 g 1 Steaming 2 Stop 3 Steaming Baked potatoes Cream potatoes French fries, Farmfrites Superfarm Service+ (9x9 mm) French fries, Farmfrites Superfarm Service+ (7x7 mm) Steamed rice (parboiled) Danish rice porridge Mode % 1 Steaming 2 Stop 3 Steaming 1 ClimaOptima 1 Preheating 2 Stop 3 ClimaOptima 1 Preheating 2 Stop 3 ClimaOptima 1 Preheating 2 Stop 3 ClimaOptima Bread & Pastry Danish pastry, mini, 40-75 g, bake-off Prebaked bread, 500-700 g, b
Semi-automatic bread program Bread, 60 g Bread, 4-600 g Puff pastry 1 Proving 2 Hot air / low fan speed 3 Hot air / exhaust open 1 Preheating 2 Stop 3 Hot air / low fan speed 4 Hot air / exhaust open 1 Preheating 2 Stop 3 Hot air 4 Hot air / exhaust open 1 Preheating 2 Stop 3 Hot air / exhaust open and low fan speed Desserts Crème brulée, in portions of 1½ dl Meringue Genoise Mode Shellfish Lobster, steamed Mussels, steamed Prawns, steamed Game Fillet of venison, trimmed, 1-2 kg, medium Saddle of
Lamb Mode Leg of lamb, boneless, medium 1 Preheating 2 Stop 3 ClimaOptima Stuffed venison of lamb 1 Preheating (boneless), medium 2 Stop 3 ClimaOptima 4 ClimaOptima Fillet of lamb, trimmed, 1 Preheating medium 2 Stop 3 ClimaOptima CPE – ver. 1.4x – Dec. 2005 % 0 20 °C Min.
Baking Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Operating mode Product Processing time in minutes Temperature °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 or 5 / 15 ClimaOptima 20-40% Hot air + Combi or 20 / 25 ClimaOptima 40% Steaming + Combi 2 + Hot air or 15-20 / 70-90 / 20-25 ClimaOptima 100% + ClimaOptima 50% Steaming + Combi 2 + Hot air Or 10-15 / 60-70 / 15-20 ClimaOptima 100% + ClimaOptima 50% Steaming + C
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 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.