HOUNO Visual Cooking I KPE 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 programmes and a number of special features such as ClimaOptima, Cook & Hold and Delta-T (optional extras on some models) 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 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 a minimum of resources.

Yours sincerely,

HOUNÖ A/S

KPE – ver. 1.4x – Dec. 2005

Table of contents

For

further information

the

functions and user interface

the oven,

see Service &

Quick start Setting of mode, temperature and time, and function keys for submenus 4 Setting of fan and exhaust Setting of multipoint core temperature probe 6 Delta-T Cook & Hold CombiClean, automatic cleaning system 9 ClimaOptima Steaming 11 Regenerating/reheating and cooling Proving and preheating Time and date 14 Preset programs Starting program 16 Entering and changing program Selecting program or category Entering/changing text in program Selecting/changing category 20 Editing steps – adding, changing, deleting steps Saving changes to program 22 Descaling steam generator Main menu and setting of timer start Main menu, presetting values (time and temperature) 25 Main menu, changing set-up / locking functions with code Insufficient cleaning detergent and rinsing agent – replacing canisters 27 Energy counters Cleaning USB key - functions 30

Optional extras:

HACCP library 35 HACCP diagram CombiNet

Recommendations and recipes/programs

Indicative core temperatures Roasting and recommended bactericidal holding times 40 Programs/recipes

Installation Manual.

KPE – ver. 1.4x – Dec. 2005

Quick Start

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).

In the case of for instance time and temperature, the left as well as the right side next to the mode are active. The right key increases time, temperature, etc. and the left key reduces time, temperature, etc.

Some of the symbols are shown on one side only and will lead you to a submenu. When you have made changes in the submenu, press OK at the upper right hand corner.

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.

The white circle with the small symbol at the lower left-hand corner gives you access to the program menu.

KPE – ver. 1.4x – Dec. 2005

Access to main menu

Setting

of temperature

Setting

of time (

this

Access to fan and

Access to preset

Modes, temperature and time

Main switch

Selects next mode to the left

side: time down, right side: time up)*

exhaust

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.

(this side: temperature up, left side: temperature down)

Core temperature

Manual humidity pulsing. Only active

when HOT AIR is on.

ON/OFF

KPE – ver. 1.4x – Dec. 2005

When the oven is on (a program or a function has been activated – the square around the function 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.

The core temperature should be set before the program is started.

On the following pages, the above initial display image will be referred to as the “work screen”.

* For continuous operation, press the left key until the indication of time disappears.

Fan and exhaust

b) OK for settings and

a) Return without

Choose between high

Choose between

Fan and exhaust can be activated before and after start.

saving

and low fan speed

exhaust open or closed

return

Low fan speed is recommended for puff pastry, Danish pastry, cakes, sweet biscuits, etc. You may add 1 or 2 minutes’ baking time when using low fan speed.

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

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.

KPE – ver. 1.4x – Dec. 2005

Multipoint core temperature probe

ON/OFF core

OK for settings and

return

Return without saving

OK for settings and return

temperature probe 1

Return without saving

Setting of core temperature

20 – 150°C

ON/OFF core temperature probe 2

(optional extra)

Activate core temperature probe 2

(optional extra)

KPE – ver. 1.4x – Dec. 2005

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 red and core temperature probe 2 (optional extra) is blue.

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 appears in the display. Take out the product. Close the door and the oven continues until the second probe reaches the desired core temperature.

OK for settings and

Return without changes

Set core temperature

Recommended

core temperatures in

Delta-T:

Well-done:

72 - 85°C

The

preparation time

depends

the

thickness

the

meat and

its

contents

Note

that

the

aromatic

compounds in

the

meat

only

become volatile at temperatures

above 120°C.

This

means

that

the

meat

Delta-T selected

with arrows

Delta-T

return

The meat matures perfectly, which optimises the taste in the finished product. Furthermore, shrinkage is normally 15 – 25% lower than for other modes of preparation.

Delta-T is a gentle and fully automatic operation mode. Delta-T operates with the carefully calculated difference between the actual core temperature of the product and the temperature in the oven chamber. The oven temperature increases gradually in relation to the core temperature.

Delta-T is particularly suitable for pieces of meat that contain a great deal of connective tissue, for large roasts and for very lean pieces of meat. During this slow preparation process, the tough connective tissue is gently broken down, which enhances the flavour and increases the juiciness of the finished product. Through the addition of a specific amount of humidity, the meat matures even further.

Procedure

1. Cool down the oven to 30 – 40°C

Rare : 52 - 57°C Medium: 59 - 62°C

2. Choose one of the following modes:

HOT AIR recommended for very fatty and not too large roasts (you may set the fa,nt at ½ speed). STEAMING recommended for large hams with bones ((you may set the fa,nt at ½ speed REHEATING recommended for poultry and very lean pieces of meat CLIMAOPTIMA 50% recommended for all other products.

3. Insert the core temperature probe in the product with the largest diameter.

4. Press ON/OFF

of connective tissue bones and fat. If the oven is loaded with pieces of meat, the largest of which weighs 3 kg, the preparation time will be 3 – 4 hours.

KPE – ver. 1.4x – Dec. 2005

does not give off flavour until it has been browned at a high temperature for a few minutes. This is, however, not of

importance if the meat is subsequently to be cut out. It may be of importance if the meat is to be carved at a buffet.

Return without

changes

Cook & Hold has

with arrows

been selected

Set core temperature

Cook & Hold

OK for setting and return

Fixed graph illustrating the difference between oven temperature and core temperature

COOK & HOLD is a mode for keeping food hot.

COOK & HOLD maintains the core temperature until the program is interrupted (by pressing ON/OFF, by opening the oven door, or when the time has run out).

Cook & Hold can be activated in HOT AIR, STEAMING, REHEATING (recommended) and CLIMAOPTIMA.

Recommended holding temperature is 60 – 65°C (at temperatures above 60°C, a gradual dehydration of proteins takes place, the weight of the meat is reduced and the meat becomes less juicy).

At the above temperature, the meat can be taken out immediately before carving.

After 5 – 6 hours’ preparation at COOK & HOLD, shrinkage increases.

KPE – ver. 1.4x – Dec. 2005

Activate

additional

CombiClean, 5 steps and adding additional detergent

Press for

indication

recommend

the

use

CombiClean

level of detergent and rinsing agent. Reading

and zero setting

Select level down

Deactivate 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.

every day.

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”).

Select level up

detergent

Recommended consumption of water, detergent and rinse aid for step 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

KPE – ver. 1.4x – Dec. 2005

Steps 1 and 2 are used after steaming/roasting at low temperatures.

Steps 3 and 4 are used after the roasting of meat.

Additional detergent at steps 3 and 4 are used after the

roasting of meat at temperature above 180°C.

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

ClimaOptima

Blue bar:

Actual

amount

humidity in

oven

chamber

If bar is all

blue, oven

chamber

contains 100%

humidity.

plant,

properly.

bread

are

treated

very

gently

Set humidity content Set humidity content

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

White figures Humidity set If bar is all red, oven chamber contains 0% humidity.

If the oven is not connected to a soft water

CombiClean cannot function

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 with the desired humidity content for 5 minutes is recommended.

For quick preparation, we recommend the following combination: 190°C – 70% humidity Despite the short time of preparation, products such as marinated pieces of meat, fresh vegetables and

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

KPE – ver. 1.4x – Dec. 2005

Steaming

To get the oven ready for production

water plant,

quickly and ensure a perfect start of the steaming process, we recommend that you cool down the oven chamber to 80°C.

If the oven chamber is too hot, it cools down automatically.

We recommend that you start the steaming process 8 minutes before you place the products in the oven chamber.

Low-temperature steaming at 65 - 90°C is recommended for delicate products such as fish. Steaming at 80°C for 5 – 10 min. of fresh vegetables such as carrots, asparagus, potatoes and beans (diameter: 5 – 12 mm) produces end products that have kept their colour and crispness.

Ordinary steaming at 98 – 100°C is recommended for all kinds of root vegetables, pasta, rice and meat.

Forced steaming at 120°C can be used for vegetables that need further processing and for faster preparation of for instance pasta, rice, hart root vegetables and frozen vegetables. Forced steaming should be used with care.

KPE – ver. 1.4x – Dec. 2005

To achieve a perfect preparation every time, we recommend the use of a core temperature probe in all steaming modes.

If the oven is not connected to a soft

CombiClean cannot

function properly.

Reheating/cooling

Cooling is activated in either of the following ways:

Reheating is a very gentle process (20 – 180°C). The program operates with low fan speed and adds a carefully calculated amount of humidity which maintains the nice appearance and taste of the products.

Use a core temperature probe to reach a perfect end temperature.

For the reheating of sous-vide products, etc., follow the recommendations of the supplier.

Recommended times and temperatures for optimum, gentle reheating: 8 – 12 minutes at 140°C for rice/meat and vegetables arranged on plates 40 – 60 minutes at 120 – 140°C for whole roasts, stews and sauces

20 – 30 minutes at 120°C for pasta, rice and the like

a) Oven door closed. Use water to speed up cooling process. Alarm sounds when the

temperature is reached.

b) 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.

KPE – ver. 1.4x – Dec. 2005

The computer is set to maintain the perfect humidity for all products that need to be proved

Proving/preheating

Note that the countdown does not

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 (thawing, proving and baking).

PREHEATING can be set for 0 – 15 minutes .

start until the selected oven temperature is reached.

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.

KPE – ver. 1.4x – Dec. 2005

Choose main menu

Return

without

making

Move red

square to

the

Reduce digit inside red

changes and

Move red

square to

Increase digit inside

Choose Set

Time and date

changes

left

square

Choose Set time

return (1)

the right

red square

(1) When you press OK, the oven restarts automatically.

KPE – ver. 1.4x – Dec. 2005

Press

again to scroll

Choose main

Press key to

the right

ON/OFF

Return

Preset programs

Arrow indicates that there are more main categories than

those shown.