HOUNO BPE User Manual

ENG

User Manual BPE

Table of contents

Preface and warranty 3 Start menu 4 -5 Manual work menu 6 Fan and exhaust 7 Setting of humidity 8 Core Temperature 9

Operation modes: 10-13

- ClimaOptima

- Proving / Rising 11

- Preheating 12

- Cooling 12

- CombiWash

Programmes: 14-19

- Preprogrammed recipes 14

- Starting programme / recipe 15

- Editing programme 16-19

Main menu: 20-23

- Setting clock 20

- Timer start 21

- Preset values 22

- Oven set-up 23

Counters for detergent and energy 24 Cleaning 25-26 USB key function 27-31 HACCP 32-33

CombiNet

34-35 Error codes 36 Recommended core temperatures 37 Low-temperature and long-time roasting 38 Recommended programmes and the HOUNÖ recipe library 39-46 www.houno.com 47

For further information on the functions and user interface of the oven, see Service & Installation 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 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

• Core temperature probe

• Additional cassette rack, trolley for rack, wall bracket

• Extraction hood and extraction hood with condenser

• Visit

www.houno.com for further information on our wide range of

additional equipment

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 and the exterior door glass for 10 years. 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 interior door glass, halogen lamps and sealings. 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.

Enjoy your new HOUNÖ oven.

Yours sincerely,

HOUNÖ A/S

BPE – Ver. 1.5x – September 2007

Access to main menu

Select category

system

Start menu, page 1 of 2

Select a programme (see following page)

Press to see more categories

Access to manual work menu and automatic cleaning

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 red 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.

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exhaust

Time up in current step

Start program

(A)

The yellow frame indicates current step to be changed. Press and change to previous step.

Temperature down in current step

Time down in current step

Access to menu for setting of fan and

Start page, 2 of 2

The yellow frame indicates current step to be changed. Press and change to next step to the right.

Temperature up in current step

Access to menu for setting of core temp. (optional extra)

If TIME, TEMPERATURE and MODE are OK, press (A). Programme starts.

Note: Most programmes have a PREHEATING mode followed by STOP and an alarm. This means that the products should not be loaded into the oven until this step is completed and the alarm sounds. Open door – load oven – close door. the programme continues

If you wish to make permanent changes to programmes, see page 14 – 19.

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temperature down

)

ON/OFF

Main switch

ork menu

Access to main menu

Selects next mode to the left

Time setting (this side

time down, right side time up)*

Access to fan and exhaust, see p. 6

Selects next mode to the right

Temperature setting (this side temperature up, left side

Setting of core temperature

Manual humidity pulsing. Only active in HOT AIR (A)

Access to preset programmes

The white digits in the middle next to the symbols for TEMPERATURE and TIME show the actual oven temperature and the actual time remaining. When there is one minute left, the computer counts down from 59 seconds. The alarm sounds when time is up. The red figures are the preset time and temperature.

When the oven is on (a programme or mode is active – the square flashes), it is still possible to set TIME, TEMPERATURE, FAN and EXHAUST.

Note that the fan wheel is reversible. This means that the wheel runs clockwise as well as counter-clockwise with a small interval when changing direction.

(A) has two functions: After the start in HOT AIR, you can add humidity manually by

pressing the key. If you press the key before the start in manual HOT AIR, a sub-menu appears in which it is possible to set the humidity pulsing in seconds (1 – 99 seconds). See p. 7.

* For continuous operation, press the left-hand key until the time indication disappears completely.

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closed

Setting of fan and exhaust

Fan and exhaust can be activated before as well as after start-up.

A fan speed between 20 and 50% is recommended for the baking of puff pastry, Danish pastry, cakes and small products as well as in the Delta-T and Cook-and-Hold modes. You may add 1 – 2 minutes’ preparation time for each ½ hour when low fan speed is used.

Fan speeds below 50% cannot be used at temperatures above 200°C.

A fan speed between 50 and 90% are recommended if you want a particularly juicy end product and can accept a longer cooking time.

Open exhaust is recommended for bread and pastry, roasting of pieces of meat and to achieve a grill effect.

a) Return to work menu without saving settings of fan and exhaust, if any. b) Accept settings of fan and exhaust and return to work menu.

It is only possible to set the exhaust function in the hot-air mode. In the other modes, the exhaust function is controlled automatically by the oven.

The fan function is active in HOT AIR, STEAMING and REHEATING. In the other modes, the fan is controlled automatically by the oven.

a) Return without saving

Choose fan speed from 20% to 100%

Choose between exhaust open or

b) OK for settings and return

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Humidity pulsing active. Press to deactivate.

Setting of humidity

Duration of humidity pulsing. Seconds down.

Recommended interval between pulses is 5 - 10 sec. for products weighing 40 – 300 g, and 5-20 sec. for bread weighing more than 300 g.

For the production of bake-off products, humidity pulsing is not strictly necessary.

Humidity pulsing at the start makes the surface of the bread softer and moister, which improves the proving ability of the bread.

Humidity pulsing towards the end makes the surface of the bread shinier.

Duration of humidity pulsing. Seconds up.

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Return

without saving

Return without saving

Core temperature probe

OK for settings and return

ON/OFF core temperature probe 1

ON/OFF core temperature probe 2 (optional extra)

OK for settings and return

Setting of core temperature 30 – 150°C

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 blue and core temperature probe 2 (optional extra) is green. The red line is the oven temperature.

Cooking with core temperature probe 2 The temperature in the product determines which of the two probes first reaches the desired core temperature. When one of the probes reaches the core temperature, an alarm sounds and a message in yellow appears in the display. Take out the product. Close the door and the oven continues until the second probe reaches the desired core

temperature.

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ClimaOptima®

Set humidity content (lower)

When using ClimaOptima correctly, you minimise shrinkage and enhance the appearance and taste of the products.

ClimaOptima offers you the possibility of adding up to 100% humidity to the oven chamber at temperatures from 70 to 250°C). The computer automatically operates according to the desired humidity content by adding or removing humidity.

Many products contain a rather large amount of water and therefore give off a great deal of humidity during preparation. Therefore, the oven chamber often contains 15 – 50% natural humidity.

Preheating for 5 minutes with the desired humidity content is recommended.

Depending on the amount of products in the oven and the setting of humidity and temperature, the correct humidity content has been reached after 1 – 5 min.

Blue bar is the actual amount of humidity in oven chamber White digits are the humidity set If bar is all red, oven chamber contains 0% humidity. If bar is all blue, oven chamber contains 100% humidity.

If you want dry air for grilling, for instance, apply 0% humidity at 200 – 250%C

To produce gravy when braising meat, apply 70 – 80% humidity at 145 – 165°C. For poaching fish, poultry and crispy vegetables, apply 70 – 95% humidity at 70 – 120°C. For steaming potatoes, rice, pasta, meat, etc., apply 100% humidity at 100°C.

Set humidity content (higher)

For quick preparation, we recommend the following combination: 190°C – 70% humidity.

Despite the short time of preparation, products such as herb-marinated cuts of meat, fresh vegetables and bread are treated very gently.

If the oven is not connected to a soft water plant, CombiOptima cannot function properly.

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Proving/Rising

The computer is set to maintain the perfect 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).

Please note the distinction between prebaked (additional baking only) and preproved (defrosting, proving and baking).

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Preheating

PREHEATING ensures that the oven chamber is thoroughly heated. If the oven is cold, 2 - 5 minutes’ preheating is recommended (models 2.10 and 2.14 require 15 minutes’ preheating) If the oven is hot, 0 – 2 minutes’ preheating is recommended. Preheating at a temperature which is approx. 50°C higher than the desired working temperature is recommended.

NOTE: When the oven door is opened for loading, the

oven chamber loses 30-50% of the heat.

PREHEATING can be set at 0 – 15 minutes

Note that the countdown does not start until the selected oven temperature is reached.

Cooling

Cooling is used if you need the oven chamber to be cooler, for instance, when you switch from roasting to steaming or if you are about to clean the oven.

Cooling is activated in either of the following ways:

a) Oven door closed. Water is used to speed up the

cooling process. Alarm sounds when the temperature is reached.

b) Oven door open. Fan wheel draws in air to speed

up the cooling process. Programme stops when the temperature is reached.

It is recommended to set the cooling mode at 20°C below the desired working temperature.

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CombiWash®, Automatic Cleaning System

Press for indication of level of detergent and rinsing agent. Reading and zero setting (see page 24)*

How to do:

1. Check that the oven is not too hot (max. temperature: 80°C). If the oven is too hot, use the cooling mode.

2. Check the level of detergent and rinse aid.

3. Select step

4. Close oven door and start programme by pressing the on/off key.

When the program is over, the oven automatically switches to an energy-saving standby function.

Steps 1 and 2 are used after steaming/roasting at low temperatures. Steps 3 and 4 are used after roasting at temperatures above 180ºC.

We recommend that CombiWash is used daily/after each production.

* Note that this mode is not active as standard.

If the oven is not connected to a soft water plant, CombiWash cannot function properly.

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Starting program

Entering and

editing

program

Press for access to main menu

Press for access to making new programmes or changing existing ones

If, when one of the functions in the main menu is activated, a screen appears asking for a code, this function is blocked and you need a super user code to access. Select enter code, press 876412 and confirm by pressing OK in the upper right-hand corner.

BPE – Ver. 1.5x – September 2007

Selecting programme or category

Change icon

Select programme

Select

main category

Copy programme

Save changes

Change steps

Return to previous menu

Change text in selected programme

Arrow indicates that there are more main categories than those shown

BPE – Ver. 1.5x – September 2007

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