HOUNO Visual Cooking I BPE 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 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.
Furthermore, 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. The preset programs and a number of
special features will ease the daily work in the kitchen. Furthermore, by going through the manual,
you will obtain a better understanding of the advanced technology and feel safer while using the
oven. You will find further information and useful tips on our website www.houno.com.
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 heatin g elements in the oven compart ment 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 a
minimum of resources.
Yours sincerely,
HOUNÖ A/S
BPE – ver. 1.20 – Sept. 05
Table of contents
Start program 3-4
Manual work screen 5
Fan and exhaust and setting of humidity 6
CombiClean, automatic cleaning system 7
ClimaOptima 8
Cooling 9
Proving and preheating 10
Time and date 11
Program editing 12
Entering/changing text in program 13
Selecting/changing category 14
Editing steps in program 15
Saving changes to program 16
How to achieve perfect baking and roasting results 17
Baking of bread dough and deep frozen bread 18
Description of modes 19-20
Programs/recipes 21-23
Main engineering menu and setting of timer start 24
Engineering menu, changing preset values (time and temperature) 25
HACCP library (optional extra) 26
HACCP diagram (optional extra) 27
Multi-point core temperature probe 28
Enginering menu, changing set-up 29
Cleaning 30-31
USB key - functions 32
Insufficient cleaning detergent and rinsing agent – replacing canisters 33
Energy counters 33
For further information on the functions and user interface of the oven, see Service &
Installation Manual.
BPE - ver. 1.20 – Sept. 05
2
Starting program 1 of 2
Access to main menu
Choose a program (see
following page)
Choose category
Press to see more main
categories
Access to manual work
screen and automatic
cleaning system
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 read 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.
BPE - ver. 1.20 – Sept. 05
3
The yellow frame
indicates current step to
be changed. Press and
change to different
step.
Temperature down in
current step
Time down in current
step
Access to menu for
setting fan and exhaust
Start program 2 of 2
Main switch
The yellow frame
indicates current step to
be changed. Press and
change to different step.
Temperature up in
current step
Time up in current step
Access to menu for
setting of core temp.
(optional extra)
Start program (A)
If TIME, TEMPERATURE and MODE are OK, press (A). Program starts.
Note: Most programs have a PREHEATING or PRESTEAMING mode followed by STOP and
an alarm signal. 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 program continues
Regarding permanent changes to programs, see table of contents.
BPE - ver. 1.20 – Sept. 05
4
Access to main menu
Selects next mode to
the left
Manual work me nu
Main switch
Selects next mode to the
right
Temperature up
Temperature down
Time setting (this side
time down, right side
time up)*
Access to fan and
exhaust
Access to preset
programs
The white digits 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.
When the oven is on (a program or mode has been activated – 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 can run leftwards as well as
rightwards 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).
* Continuous operation is achieved by pressing the left-hand key until the time indication
disappears completely.
Time up
Setting of core temperature (optional extra)
Manual humidity
pulsing. Only active in
HOT AIR (A).
ON/OFF
BPE - ver. 1.20 – Sept. 05
5
a) Return without
changes
Choose between high
and low fan speed
Choose between
exhaust open or closed
Low fan speed is recommended for puff pastry, Danish pastry, cakes, sweet biscuits, etc.
You may add 1 or 2 minutes of baking time when using low fan speed.
Open exhaust is recommended for all baking of bread and cakes.
a) Return to work screen without storing settings of fan and exhaust, if any.
b) Accept settings of fan and exhaust and return to work screen.
Exhaust and fan / setting of humidity
b) OK for settings and
return
Duration of humidity
pulsing. Seconds
down.
BPE - ver. 1.20 – Sept. 05
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 preparation 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.
Humidity pulsing
active. Press to
deactivate.
6
CombiClean, 5 programs and adding additional
detergent
Select level down
Select level up
Deactivate additional
detergent
Activate additional
detergent
Check the level of detergent and rinsing agent by pressing the uppermost key on the right side. Remove the
strainer from the bottom of the oven chamber. Insert wash arm. Fit retainer on wash arm. Close oven door.
Choose program: 0 is 2 minutes’ rinsing with water – 1 is light cleaning and 4 is very thorough cleaning.
You can add additional detergent, if necessary.
If the oven is too hot (above 100°C),
use the cooling mode.
We recommend that you use CombiClean every day. It may be necessary to use a soft brush/sponge and
detergent to remove cakes of burned food from the oven chamber.
Start the cleaning program when you go home in the evening. When the program is over, the oven
automatically switches to an energy-saving standby function.
Do not forget to clean the other mechanical parts of the oven (see “Cleaning”).
Recommended consumption of water, detergent and rinse aid for program 4, without additional detergent:
Models: 1.06, 1.08, 1.10, 1.12, 2.10
Water: 17 – 49 l
Detergent: 0.1 – 0.6 l
Rinse aid: 0.05 – 0.10 l
Models: 1.16, 1.20, 2.10
Water: 22 – 88 l
Detergent: 0.15 – 0.90 l
Rinse aid: 0.1 – 0.15 l
Steps 1 and 2 are used after very light production.
Steps 3 and 4 are used after 4 hours of production.
Additional detergent at steps 3 and 4 are used after the
use of temperatures above 180°C and after more
than 8 hours of production.
Vi recommend the use of CombiClean
every day.
If the oven is not connected to a soft
water plant, CombiClean cannot
function properly.
BPE - ver. 1.20 – Sept. 05
7
,
ClimaOptima
Set humidity content Set humidity content
When using ClimaOptima correctly, you minimise shrinkage and enhance the appearance and taste
of the products.
Blue bar: Actual amount of humidity in oven cham be r
White figures Humidity set
If bar is all red, oven chamber contains 0% humidity.
If bar is all blue
ClimaOptima offers you the possibility of adding up to 100% humidity to the oven chamber (temperature range: 70
– 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 settings of humidity and temperature, the correct humidity
content is reached after 1 – 5 min.
For grilling, use 0% humidity at 200 – 250°C.
If the production time for the bread is longer than 30 minutes and you want to have a nice crust with a good keeping
quality, we recommend 50 – 60% humidity.
At the present time, we have no experience in the use of ClimaOptima for the production of bake-off bread.
oven chamber contains 100% humidity.
If the oven is not connected to a soft water
plant, CombiClean cannot function
properly.
BPE - ver. 1.20 – Sept. 05
8
Cooling
Cooling is activated in either of the following ways:
c) Oven door closed. Use water to speed up cooling process. Alarm sounds when the
temperature is reached.
d) Oven door open. Fan wheel draws in air to speed up cooling process. Program stops when
temperature is reached. No alarm.
It is recommended to set the cooling mode at 20°C below the required working temperature.
BPE - ver. 1.20 – Sept. 05
9
Proving/preheating
The computer is set to maintain a humidity level of 80% which is the optimum level 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.
Bake-off: Please note the distinction between prebaked (additional baking only) and preproved
(defrosting, proving and baking).
Note that the countdown does not start until the selected oven temperature is reached. This ensures that
the oven chamber is thoroughly heated.
If the oven is cold, 10 minutes’ preheating is recommended (models 2.10 and 2.14 require 15 minutes’
preheating)
If the oven is hot, 2 - 5 minutes’ preheating is recommended.
Preheating at a temperature which is 30 - 50°C higher than the desired working temperature is
recommended.
NOTE: When the oven door is opened for loading, 30-50% of the heat in the oven chamber is
naturally lost.
When composing a program of various steps starting with preheating, it is necessary to insert
STOP/ALARM after the preheating mode.
BPE - ver. 1.20 – Sept. 05
10
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