HOUNO Visual Cooking I K User Manual

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

? ERGONOMICS AND SAFETY
? SIMPLE AND LOGICAL OPERATION
? ELEGANT AND FUNCTIONAL 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.

Before you start using the oven and its many automatic functions, we recommend that you study the manual
thoroughly so as to ensure optimum cooking results. By going through the manual, you will obtain a better
understanding of the advanced technology and feel safer while using the oven in your daily work.

Furthermore, we call your attention to the wide variety of optional extras:

? Handshower
? Additional cassette rack, trolley for rack, booster pump,
? Automatic cleaning system, CombiClean (cannot be retrofitted)

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.

If you utilise all the technological facilities of this oven, you are guaranteed perfect results with only a
minimum of resources.

For further information on the HOUNÖ range of products, please visit www.houno.com.

Yours sincerely,

HOUNÖ A/S

K – ver. 1.3 – Sept. 2005 1

Table of contents

3

8

10

11-12

16-25

For

further information

on

the

functions and user interface

of

the oven,

see Service &

Settings
Description of modes 4 - 7
Programs/recipes
Indicative core temperatures 9
Long-time roasting and low-temperature roasting
User menu
Cleaning 13-15
Recommended programs

Installation Manual.

K – ver. 1.3 – Sept. 2005 2

HOT AIR 30-250°C. All modes

but standard feature on model B)

REGENERATING / COMBI

COMBI STEAMING 2

STEAM BOILING 30-120°C.

EXHAUST is

open

when

control

SETTING CORE TEMP. PROBE

by

TEMPERATURE SETTING.

Press

once and set temperature with

PROGRAMS (

optional

extra).

STEP shows

current step

when

active).

TIME SETTING.

Press

once and

TURN SWITCH. Enter by pressing
symbol again.

set time with TURN SWITCH. 4
hours is maximum. Confirm by
pressing TIME.

(optional extra). Press once and set
with TURN SWITCH. Deactivate

turning switch past the

permitted temp. range of 30-99°C.

Settings

Main switch

and all optional extras are
described on following pages.
(Preheating up to 300°C is
optional extra on models C and K

STEAMING

Change between the modes by
pressing

REGENERATING

COMBI STEAMING 1

PRG

Press once and choose program
with TURN SWITCH. Editing and
deleting are described on follow-

ing pages.

PROGRAM mode is active.
Control lamp next to ALARM
lights up when alarm has been
chosen after a step (when PRG is

Used for manual humidity
pulsing in HOT AIR during

preparation.

lamp is on.
Low FAN SPEED is active
when control lamp is on.

ON/OFF

If the oven does not incorporate COMBICLEAN, the manually operated cleaning system can be
activated by pressing the PRG key and turning the switch until CLEANING appears in the
display.

K – ver. 1.3 – Sept. 2005 3

Description of modes

Setting of temperature

Press TEMPERATURE key once and set temperature with turn switch.

Setting of time

Press TIME key.
Time flashes.
Choose desired time (hours and minutes) with turn switch.
If switch is turned all the way down to 0, ”- :--” (continuous operation) appears in the display.
Max. time setting is 4 hours.

Setting of core temperature (optional extra)

Press CORE TEMPERATURE key.
If the display is off, the core temperature appears as 75°C.
Set core temperature between 30 and 99°C with turn switch.
Core temperature is deactivated by turning switch past 30.
When core temperature is chosen, time changes to ”- :--” .

The core temperature probe has several measuring points from the tip of the sensor and upwards.
The computer calculates an average temperature thus ensuring that the core temperature is 100%
correct.
If the probe is inserted incorrectly, the advanced technology notifies you at once.
The probe is inserted vertically in the thickest part of the product.
When preparing products of very different sizes, you get a uniform quality by inserting the sensor in
the smallest product and then moving it to a larger product when the core temperature alarm sounds.

Programs (optional extra)

10 programs that can hold 3 process steps each. It is possible to write 10 characters and entering
alarm after steps 1 and 2.
Press PRG and turn the switch. The first five programs are preset by the factory.
Start the program by pressing the ON/OFF key.

To leave PROGRAM, turn the switch beyond ”P O”.
To delete an entire program, press core temperature key and alarm key simultaneously for 2
seconds.

When the keys or the turn switch is idle for 20 seconds, the oven returns to manual operation.

Entering and changing text

To enter or change text, press PRG for 3 seconds.
The first digit or the relevant letter/”_” flashes alternately. Change the flashing character with the
turn switch. You can choose between all the letters of the alphabet and the digits 0 – 9.
The space sign is next to the letter A.
Move on to the next digit by pressing PRG briefly.

Store text by pressing PRG until “SAVED” appears in the display.
To leave text editing without storing, press ALARM. The original text reappears.
To delete the entire text, press PRG and ALARM simultaneously for 2 seconds.

K – ver. 1.3 – Sept. 2005 4

When a key or the turn switch is idle for 20 seconds, the oven returns to select program.

Entering and changing data in steps

By pressing STEP when PROGRAM is active, the step display is turned on and shows ”1”. The
data of the first step can now be entered.

To move on to the next step (1-3) and read and change settings, press STEP again.
Choose and change temperature, time, core temperature, exhaust and fan as in manual operation.

Stop between steps: To turn the alarm between steps on and off, press ALARM. If the control lamp
is on, the program ends with the current step and a beep is heard. The oven does not proceed to the
next step until the oven door is opened and closed or you press ALARM.

To store a change made in the step mode, press PRG for 2 seconds.
Leave STEP by choosing another program with the turn switch.
Delete current step by pressing STEP and ALARM simultaneously for 2 seconds.

When the program has started, you can still change time, temperature, core temperature and the
settings of fan and exhaust. These changes will then only be active in the current run. Note that the
display shows the total time remaining after start and that it will show the time remaining in the
current step when you press TIME.

Hot air

30-250°C
The hot air operating mode can be used for roasting, grilling, baking and gratinating. We
recommend that you keep the exhaust open when roasting products at very high temperatures. It is
possible to roast breaded products such as breaded fish and breaded pork chops. For maximum
effect, use enameled cast iron trays / silicone-coated baking sheets and one of the special browning
fats available in the shops.

Combi steaming 1-2

30-250°C
If steam is added to the meat during roasting, the pores of the meat close quickly, which prevents
the juice from leaving the meat.
When using long-time roasting, adding steam reduces shrinkage.
At temperatures higher than 165°C in COMBI STEAMING 1, the crust of the meat becomes as
brown and crisp as with HOT AIR.
With COMBI STEAMING 2, the oven chamber is 100% saturated with humidity and COMBI
STEAMING 2 is then to be compared to an economy steaming program. If the oven chamber is
100% loaded with frozen products, hard root vegetables or meat, it will take a little longer until the
oven chamber is completely filled with humidity, which prolongs the preparation time slightly.
However, with the oven chamber only half full, COMBI STEAMING 2 is very suitable for low­temperature steaming of fish and for the steaming of meat, vegetables, rice, etc.

Regenerating/reheating

110 – 160°C
Regenerating is a very gentle process. Use a core temperature probe to reach the perfect end
temperature. For the reheating of sous-vide products, etc., follow the recommendations of the
producer as to reheating. The products should not be covered up as this impedes quick reheating.

K – ver. 1.3 – Sept. 2005 5

Manual humidity pulsing

Adding humidity to the oven chamber.
When HOT AIR is active, the key for steaming can also be used for manual humidity pulsing.

Steaming

30 - 120°C
We recommend that you start the steaming mode 8 minutes before the cooking process should
begin, as the water in the steam generator is automatically changed in order to eliminate bacteria
and avoid deposits of salts and minerals.
STEAMING at 100°C is recommended for all kinds of hard vegetables, rice and pasta.
LOW-TEMPERATURE STEAMING at 70-80°C is recommended for steaming fish.
FORCED STEAMING at 120°C is an aggressive and very rapid process, which should be used
with care.

Exhaust

The exhaust is usually closed in all operating modes. When the control lamp is on, the exhaust is
open.

Fan speed

It is possible to change between high and low fan speed. When the control lamp is on, the fan is
running at low speed. High fan speed offers maximum distribution of heat in the oven chamber and
is therefore recommended for all kinds of ordinary roasting, braising and grilling of meat,
vegetables and fish.
Low fan speed is recommended for low-temperature and long-time roasting and for all kinds of
bread, pastry and deserts.

Hours, date and setting of timer

Shows the exact time and date when the oven is off. For setting of clock and timer, see USER
MENU below.

Fully automatic cleaning system, CombiClean (cannot be retrofitted, should be ordered
together with oven)

The cleaning system should be used every day. You choose between levels 1, 2, 3 and 4 and
possibly additional detergent, depending on how soiled the oven chamber is. The last thing you do
before turning off the light in the evening is activating CombiClean. When CombiClean is finished,
the computer automatically switches to an energy-saving standby function.

Cool down the oven chamber to 60°C.

Remove strainer from the bottom of the oven chamber. Insert wash arm where the strainer was
removed and at the top. Fit strainer on wash arm (after use, the strainer must be put back in place, as
otherwise the oven cannot start).

Check the level of detergent and rinse aid.

Press PRG and turn the switch until CombiClean appears in the display.
Press STEP to choose cleaning level: 0 is 2 minutes’ rinsing with water – 1 is light cleaning and 4 is
very thorough cleaning. Press ALARM for additional detergent.
Close oven door and press ON.

K – ver. 1.3 – Sept. 2005 6

Semi-automatic cleaning

Cool down oven chamber to 60°C.

Press PRG and cleaning appears in the display. Press ON.
When the alarm sounds and add soap appears in the display, open oven door and spray detergent
into oven chamber. Close oven door and the program continues.

When the program is over, rinse oven appears in the display. Rinse oven chamber.
If the oven is very soiled, use combi steaming 2 at 80°C for 30 minutes before starting cleaning
program.

K – ver. 1.3 – Sept. 2005 7

Programs

Program/recipe

0
Fillet of beef, 4 kg,
trimmed, medium

1
Braised pork, 3-4 kg,
well-done

2
Neck of pork with lard, 3­4 kg, well-done

3
Low-temperature
steaming for 5 hours,
medium (max. 5 kg)

4
Duck roast, 3000 g

5 – 9 vacant

Mode

Hot air / pre­heating
Alarm
Combi steam 1
Combi steam 1
Combi steam 2
Combi steam 1

Steaming
Combi steam 1
Hot air

Combi steam 1
Combi steam 1
Hot air

Hot air / pre­heating
Alarm
Combi steam 2
Combi steam 1

Temp./time/misc. Remarks

200/5

180/20
60/20
165/60
80/45

120/35
165/40
190/20/exhaust open

80/105
60/180/low fan speed
200/15/exhaust open

200/5

145/80
170/30

Last step is ”holding time”
which ensures that the meat is
medium done. May be
omitted.

Last step is ”holding time”
which ensures perfectly
roasted meat.

Can be used for all kinds of
lean pieces of veil and beef.

K – ver. 1.3 – Sept. 2005 8