HOUNO CMC ovens User Manual
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.
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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. +45 87 11 47 10 or send us an e-mail on
houno.@houno.com.
TABLE OF CONTENTS
Oven description ……………………………………………………………………………… 3
Panel description ……………………………………………………………………………… 4
- Programming …………………………………………………………………………………... 12
How to operate the CMC computer control …………………………………………………… 15
Core temperature ……………………………………………………………………………… 16
Baking ………………………………………………………………………………………… 19
Meat …………………………………………………………………………………………… 20
Vegetables……………………………………………………………………………………… 21
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Poultry, fish and 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
OVEN DESCRIPTION
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(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
DESCRIPTION OF OPERATION PANEL
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(1) Display (10) Function key: Time
(2) HOT AIR (11) Function key: Oven temperature
(3) COMBI STEAMING (12) Function key: Core temperature
(4) REHEATING/GENERATING (13) Storing key
(5) Exhaust (14) Operating mode ON/OFF
(6) Steaming (15) Function key: Programming
(7) Forced steaming (16) Steamer ON/OFF
(8) Proving (17) Manual humidity pulsing
(9) Fan speed/timer
(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 29).
(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 (15).
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Start the steamer by pressing (14)
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.
(5)
- 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.
(3) COMBI STEAMING
Activate the COMBI STEAMING operating mode by pressing key (3).
This program contains three different levels of humidity/steam pulsing: 1) low, 2) medium, 3)
high. Choose between the levels by pressing (3). The three control lamps show which level has
been chosen (one control lamp = low, etc.).
The combi steamer is automatically set to the pre-selected setting. For instructions on how to
change the pre-settings, see (15).
Start the steamer by pressing (14).
Use
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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.
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.
(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 (14).
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.
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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.
(5) Exhaust
Open the exhaust by pressing key (5).
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.
(6) STEAMING
Activate the STEAMING operating mode by pressing key (6).
In principle, this operating mode consists of two modes: normal steaming (approx. 100°C) and
low-temperature steaming (20 – 99°C).
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The steamer is automatically set to the pre-selected setting. The pre-setting can be changed as
you please, see (15).
Start the steamer by pressing (14).
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
•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.
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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
required gentle and low temperatures. Very rapid cooling down to approx. +2°C is necessary.
At the end of the preparation process, the vacuum-packed products are placed on grills and
“heated” by low-temperature steaming at 75 - 90°C depending on the type and size of the food
product.
(7) FORCED STEAMING
Activate the FORCED STEAMING operating mode by pressing key (7).
The oven is automatically set to the pre-selected setting. The pre-setting can be changed as you
please (see (15)).
Start the oven by pressing key (14).
Note! When a cold oven is preheated, water will automatically be drained from the oven.
Therefore, at least 8 – 10 min. preheating is required.
Use
FORCED STEAMING is used for quick steaming of sturdy vegetables such as potatoes, carrots
celery, leeks, turnip cabbage, etc.
Advantages
•The steaming time is reduced by up to 25% owing to the additional heat.
•Spices can be added to raw as well as frozen products. Dry spices should be mixed
well and sprinkled evenly over the vegetables.
•Ideal if the products are to be pulped.
(8) PROVING
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Choose PROVING by pressing key (8).
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 (14).
(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, COMBI
STEAMING, STEAMING and FORCED 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.
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