HOUNO CM ovens User Manual

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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.

Furthermore, the HOUNÖ products are entirely up-to-date with the latest developments/technology
in terms of

? ERGONOMICS AND SAFETY
? SIMPLE AND LOGICAL OPERATION
? USER FRIENDLY DESIGN
? RELIABILITY AND SERVICE

To ensure that our customers get an optimum and reliable product, all HOUNÖ units are passed
through an extensive test programme in which all functions are subjected to a continuous and
extreme load.

For optimum results – read your user’s manual

Before you start using the oven and in order for you to be able to fully utilise its many facilities and
advanced technology, it is important that you are familiar with its operating modes and range of
applications. We therefore recommend that you study the manual thoroughly, because if you do,
you are sure to achieve optimum cooking results through appropriate and safe operation. By going
through the manual, you will save time and avoid unnecessary problems1.

When you meet this warning triangle , you should be attentive as it indicates activities that
may cause injury to the user or damage to the oven.

Terms of warranty

The oven cabinet and the technical parts of your new HOUNÖ oven are covered by a 12-month
factory warranty. However, the heating elements in the oven compartment and the steam generator
are guaranteed for 24 months. The period of warranty takes effect from the date of installation.

The warranty does not include....

We especially draw your attention to the fact that the factory warranty does not cover glass parts
such as oven door glass, lamp glass and incandescent lamps, nor does it cover sealing such as door
gaskets, gaskets for heating elements, etc.

Furthermore, the factory warranty does not apply in the case of

1. defects that are due to the fact that installation has not been carried out in accordance with the
HOUNÖ Installation & Service Manual at present in force (electricity, water/drain, exhaust).

2. defects and interruptions of operation that are the result of the oven not being handled/operated

as specified in the user's manual.
We hope that you will be satisfied with your new oven.
Yours sincerely,

HOUNÖ A/S

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We would also like to call your attention to our website www.houno.com from which you can download and print out further copies of our user

manuals or seek further information on the functions and characteristics of our ovens.
Please feel free to send us your comments regarding problems, suggestions for improvements, etc. on fax No. [phone] or send us an e-mail on

[e-mail].

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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

- Automatic cleaning program ..………………………………………………………………………. 25

Auxiliary equipment ………………………………………………………………………….. 26

Error codes…………………………………………………………………………………….. 29

How to achieve perfect baking and roasting results…………………………………………… 32

Rev. 5 / 01.08.03

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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

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DESCRIPTION OF OPERATION PANEL

Time and temperature setting – No 1 – 11 Function keys – No 12 – 17 Programs + individual

settings – No 18 - 25

(1) Display for time (12) HOT AIR (18) Program number
(2) FUNCTION KEY: Time (13) COMBI STEAMING (19) Storing key
(3) Continuous operation (14) REHEATING/ (20) Exhaust
(4) Setting of values REGENERATING (21) Manual operation
(5) Display for oven chamber temperature (15) STEAMING (22) Steamer ON/OFF
(6) FUNCTION KEY: Oven chamber temp. (16) FORCED STEAMING (23) Fan speed
(7) Checking key: Actual oven chamber temp. (17) PROVING (24) Main switch
(8) Display for core temperature (25) Manual humidity pulsing
(9) FUNCTION KEY: Core temperature
(10) ON/OFF core temperature control
(11) Setting of values

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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

The figure flashes.

Set the values with the arrow keys
One push on the key = one unit

Continuous pushing = quick setting

When the value has been set, the time, for instance, flashes for a few seconds, after which the
setting is automatically ‘locked’.

BUT: By pressing time

For simultaneous setting of temperature (6), press the symbol while the time is flashing. The
time is ‘locked’ and the temperature flashes. Use the arrow keys and repeat the procedure.

The same applies to the setting of core temperature (9); however, this function should first be
activated with the ON/OFF key.

(1) Time display

again, the setting is locked at once.

(4) (11).

(9).

The time remaining is displayed, while the program is running.

If any operational defects occur, an error code appears in the time display (see “Error Codes”).

(2) Time

The time can be set from 1 min. to 23 hours and 59 min.

When the time has run out, the steamer automatically stops and an alarm sounds.

The pre-set time can also be changed while the program is running.

(3) Continuous operation

Set the steamer at continuous operation by pressing

If the core temperature is on at the same time, the steamer stops when the core temperature is
reached.

(5) Display for oven chamber temperature

This display shows the pre-set temperature.

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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 20 - 250°C

•COMBI STEAMING 20 - 250°C

•REGENERATING 110 - 160°C

•STEAMING 20 - 100°C

•FORCED STEAMING 105 - 120°C

•PROVING 20 - 40°C

The temperature can be changed any time during the program.

(7) Checking key: Actual oven chamber temperature

You can check the actual temperature any time by pressing (7). The actual temperature is
shown as long as the key is pushed.

(8) Display for core temperature

When the core temperature is activated, this is indicated in the display. When the steamer is off,
the pre-set core temperature is shown; when the steamer is on, the actual core temperature is
shown.

(9) Core temperature

The core temperature can be set between 20 and 99°C.

(10)ON/OFF core temperature control

Activate and deactivate the core temperature by pressing (10).

(2) HOT AIR

Activate the HOT AIR operating mode by pressing (2).

The combi steamer is automatically set to the pre-selected value. For changing the pre-setting,
see (19).

Start the steamer by pressing (16)

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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. ) If you apply these two rules of
The longer the cooking time, the lesser the shrinkage ) thumb, the roast becomes juicier.

In general, all individual products (pieces of chicken, steak, etc.) require preheating at a

higher temperature and roasting (baking) with the exhaust open.

- Direct exhaust

The direct exhaust removes surplus humidity from the oven chamber and gives crispier
products. Open the exhaust during the second half of the baking/roasting time.

- 2 fan speeds (9)

The steamer has two different fan speeds. Usually, high fan speed is used for maximum
circulation of air. Low fan speed is used to minimise the effect of the air during the proving
and baking of light products.

(13)COMBI STEAMING

Activate the COMBI STEAMING operating mode by pressing key (13).

This program contains three different levels of humidity/steam pulsing: 1) low, 2) medium, 3)
high. Choose between the levels by pressing (13). The three control lamps show which level
has been chosen (one control lamp = low, etc.).

(8)

Start the steamer by pressing (22).

Use

COMBI STEAMING is used for

•Roasting

•Steaming

•Baking

•Glazing

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•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.

Economy steaming program

High humidity pulsing is very suitable as an economy steaming program for the steaming of
small portions of, for instance, vegetables and potatoes requiring considerably less energy than
STEAMING. Use a temperature of 98°C and high humidity pulsing.

Advantages of COMBI STEAMING

•If the roast is steamed with injection steam at the start, the pores will close
immediately preventing the meat juice from disappearing.

•In COMBI STEAMING, the shrinkage is reduced by up to 30 – 35%.

•Ideal for long-term roasting

•Deep-frozen, ready-prepared dishes can be reheated in COMBI STEAMING at
approx. 130°C using medium humidity/steam pulsing. This reduces the heating time
considerably as compared to reheating in the HOT AIR mode. No crust forms on the
products, as the preparation is done with steam.

(14)REHEATING / REGENERATING

Choose REHEATING/REGENERATING by pressing key (14).

The steamer is automatically set to the pre-selected setting. The pre-setting can be changed as
you please. For instructions on how to change the pre-settings, see (19).

Start the oven by pressing (22).

Use

The reheating/regenerating program can be used for gentle reheating of pre-prepared food on
plates, dishes or in bowls, without condensed water forming on the plate.

At banquets, for instance, the various products can be prepared and arranged well in advance of
the serving without compromising the quality.

Advantages

•Quick, efficient and flexible serving of hot courses – also at large banquets.

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•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.

•The reheating time will typically be between 5 and 8 minutes and the temperature
between 130 and 140°C.

•The larger the products, the longer the reheating time.

•Similar courses on all plates produce the best result.

•Do not place plates and bowls too close to each other in the oven. There should be
some space between the products to allow the air to circulate freely around the
products.

•It is best to reheat containers filled with for instance gravy, porridge or rice in step 3,
at high humidity and 120°C.

(15)STEAMING

Activate the STEAMING operating mode by pressing key (15).

In principle, this operating mode consists of two modes: normal steaming (approx. 100°C) and
low-temperature steaming (20 – 99°C).

The steamer is automatically set to the pre-selected setting. The pre-setting can be changed as
you please, see (19).

Start the steamer by pressing (22).

Note! When a cold oven is preheated, water will automatically be drained from the oven.
Therefore, preheating for at least 8 – 10 min. is required.

Use

STEAMING can be used for:

•Steaming/boiling

•Low-temperature steaming

•Blanching

•Poaching

•Defrosting

•Heating

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•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.

•The consistency/structure of the products are preserved. Vegetables retain their
appetising and fresh colour.

•Different products can be prepared simultaneously, for instance fish and vegetables,
as flavour is not transferred from one product to the other.

•Fish should ALWAYS be steamed at a temperature below 80°C, to prevent the
albumen from coagulating and the fish from “shrinking”.

•Gentle steaming process during which even delicate products retain their consistency
and colour.

•Suitable for the preparation of fish and minced meat.

•Possibility of a more accurate temperature control as compared to cooking in a pot.

•Very little shrinkage, especially in fatty foods.

• In LOW-TEMPERATURE STEAMING, vegetables can be kept warm at approx.
70°C for a long time without turning into a mash.

Note! ‘Green’ vegetables should be steamed at at least 85°C, as, otherwise, they will
lose their colour.

•When possible, use perforated containers.

•Deep-frozen vegetables can be steamed directly from the freezer.

•For certain ‘delicate’ products such as fish, shellfish, sausages, pâtés, poultry and
desserts, new variations of taste can be developed. Furthermore, good results are
achieved with diet food.

•Vegetables should only be steamed until they are almost done, as the steaming
process continues for a short while after they have come out of the oven.

Vacuum / sous-vide preparation

LOW-TEMPERATURE STEAMING is ideal for the preparation of sous-vide products. The
slightly prepared products are ‘welded’ into plastic bags and then further prepared at the