HOUNO CVC ovens User Manual

1

Dear customer,
Congratulations on the purchase of your new HOUNÖ combi steamer.

You are now the owner of one of the leading oven products on the market.
All HOUNÖ combi steamers are currently subjected to intensive product development, which

ensures that the products always contain the latest technology and the most up-to-date and energy­saving methods of preparation.

Furthermore, the HOUNÖ combi steamers 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 problems.

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 combi steamer 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
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

2

TABLE OF CONTENTS

Oven description ……………………………………………………………………………… 3

Panel description ……………………………………………………………………………… 4

- Programming ..…………………………………………………………………………………... 10

How to operate the CVC computer control …………………………………………………… 14

Core temperature ……………………………………………………………………………… 15

Baking ………………………………………………………………………………………… 18

Vegetables ……………………………………………………………………………………. 19

Meat ……..…………………………………………………………………………………… 20

Poultry, fish and game ………………………………………………………………………… 21

Cleaning ………………………………………………………………………………………. 22

- Automatic cleaning program ..………………………………………………………………………. 24

Auxiliary equipment …………………………………………………………………………. 25

Error codes ……………………………………………………………………………………. 28

How to achieve perfect baking and roasting results ………………………………………….. 31

Rev. 5 / 01.08.03

3

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

4

DESCRIPTION OF OPERATION PANEL

(1) Display (11) Function key: Time
(2) HOT AIR (12) Function key: Oven temperature
(3) COMBI STEAMING, step 1 (13) Function key: Core temperature
(4) REHEATING/GENERATING (14) Storing key
(5) COMBI STEAMING, step 2 (15) Function key: Programming
(6) COMBI STEAMING, step 3 (16) Operating mode ON/OFF
(7) PROVING (17) Steamer ON/OFF
(8) Exhaust (18) Manual humidity pulsing
(9) Fan speed/timer
(10) Numeric keys

5

(1) Display

4-line display; 2 lines are used for menu headings.

The total amount of time remaining is shown in the time display (incl. program steps) while the
program is running.

The display always shows how many steps (max. 6) are contained in a menu and which step
is being performed at the moment.

If any operational defects occur, an error code appears in the time display (see list of error
codes, page 28).

(2) HOT AIR

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

The steamer is automatically set to the pre-selected value. For changing of the pre-setting, see
(15).

Start the steamer by pressing (16)

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

6
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

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.

(3)(5)(6) COMBI STEAMING

Activate the COMBI STEAMING operating mode by pressing (3), (5) and (6).

This program contains three levels of humidity/steam pulsing: 3) low, 5) medium, 6) high.
Choose between the levels by pressing (3), (5) or (6).

Start the steamer by pressing (16).

Use

COMBI STEAMING is used for

•Roasting

•Steaming

•Baking

•Glazing

•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 (6).

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

7

•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.

(4) REHEATING

Activate REHEATING by pressing key (4).

The combi 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 (15).

Start the oven by pressing (16).

Use

The reheating 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.

•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.

8

(7) PROVING

Choose PROVING by pressing key (7).

The steamer is automatically set to the pre-selected setting. The pre-settings can be changed as
you like (see (15)).

Then start the oven by pressing key (16).

(8) Exhaust

Open the exhaust by pressing key (8).
Control lamp on = open / control lamp off = closed.

The exhaust can be opened and closed any time during the cooking process.

The exhaust is used to remove humidity and steam from the oven chamber leaving a dry heat
which can be used for the browning and grilling of roasts, omelettes, etc.

The exhaust is also used to give a crispy surface to baked products. We recommend that dough
products be baked with the exhaust open during the last part of the baking process.

(9) Fan speed

The HOUNÖ steamers offer the choice of two fan speeds:-

• HIGH (the upper control lamp turns red)

• LOW (the lower control lamp turns red)

Just press the key.

The fan speed is usually high, it can, however, be changed any time.

In most cooking processes, air and steam should circulate at the highest possible speed. In some
cooking processes, however, a slower circulation of air produces a better result. In the HOUNÖ
steamers, it is possible to change manually between high and low fan speed.

As a rule of thumb, HIGH fan speed should be used in the HOT AIR and COMBI
STEAMING operating modes.

When baking light products, for instance meringue and cream puff and when preparing an
omelette or a soufflé, you can use low fan speed to prevent the light products from “blowing
off” the baking sheet or the omelette or soufflé from becoming uneven.

As a rule of thumb, LOW fan speed should be used in the REGENERATING AND
PROVING modes as these are very sensitive preparation processes.

It is possible to change between high and low fan speed at any point in the cooking process
(does not apply to PROVING).

9

(11)Time

The time can be set from 1 min. to 99 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.

(12)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

•PROVING 20 - 40°C

The temperature can be changed any time during the program.

(13) Core temperature

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

(14) Receipt key (memory)

This key has two functions:

A) ENTER: Time, temperature, core temperature. Storing changes to

pre-selected settings for operating modes (2) - (7).

B) STEP: Programming up to six steps. The display will show which

step you are in. (See 15).

10

(15) Programming

Use the manual function.

1. Choose any of the desired functions (2, 3, 4, 5, 6, 7).

2. Adjust time, temperature and perhaps exhaust, core temperature and fan speed.

If further steps are needed, press ENTER-STEP.

3. Choose any of the desired functions (2, 3, 4, 5, 6, 7).

4. Adjust time, temperature and perhaps exhaust, core temperature and fan speed.

If further steps are needed, press ENTER-STEP and repeat steps 3 and 4.

Press F1 twice and press 1 to store manual program. The first vacant menu number appears, but
choose any number you like, for instance 100 and above (menu numbers 1 – 98 have been pre­programmed by the computer manufacturer). Conclude by pressing ENTER-STEP.

Menu numbers can be retrieved either by pressing the number directly via the F1 key or by
"rolling" forwards or backwards in the menus with the arrow keys (2 and 8).

Menu text:

Visualise a cylinder with letters and figures which can be rolled forwards and backwards by
pressing keys (forwards) and (backwards).

Press to jump to the next letter. Press to go backwards.

With the key 7, you can change between capital letters and small letters.

With the key 0, you can delete a character.

Conclude with ENTER-STEP.

The display will guide you through the whole procedure.