User Manual C&K ENG
Table of contents Preface and warranty 3 Safety instructions 4 Operation panel 5 6-7 Settings - Temperature - Time - Core temperature - Programmes (new – edit – cancel) Description of functions - Hot air Preheating Combi steaming 1 & 2 Reheating Manuel pulsing Steaming in a C model Steaming in a K model Exhaust Real time and date and setting of timer Fan speed CombiWash (fully automatic cleaning system) Semi-automatic cleaning 6 6 6 6-7 8-10 8 8 8 8 8 8 8-9 9 9 9 9 9 Programmes/recipes 10 Indic
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.
Safety Instructions Ready for use…. When the oven is correctly installed, read this manual carefully before the oven comes into service. This manual should be kept handy to persons using the oven. Always place trays filled with hot liquid in the bottom runners of the oven chamber to avoid spilling the hot liquid on yourself when you take the tray out of the oven chamber. Some areas on the outside of the oven may get as hot as 60°C or more, therefore, you should only touch the front of the oven.
Operation panel Main switch TEMPERATURE SETTING. Press once and set temperature with TURN SWITCH. Enter by pressing symbol again. HOT AIR 30-250°C. All modes and all optional extras are described on following pages. Preheating up to 300°C is a standard feature on models C and K. TIME SETTING. Press once and set time with TURN SWITCH. 4 hours is maximum. Confirm by pressing TIME.
Settings Setting of temperature Press TEMPERATURE key once and set temperature with turn switch. Confirm by pressing TEMPERATURE key again. 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. Confirm by pressing TIME key again. Setting of core temperature (optional extra) Press CORE TEMPERATURE key.
Entering and changing data in steps By pressing STEP when PROGRAMME 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.
Description of Functions 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.
General recommendations for steaming 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 the steaming of fish. FORCED STEAMING at 120°C is an aggressive and very rapid process, which should be used with care. IT IS RECOMMENDED TO LET THE OVEN PRESTEAM FOR 8 MINUTES BEFORE LOADING IT. THIS APPLIES TO THE C MODEL AS WELL AS to the K MODEL. Exhaust The exhaust is usually closed in all operating modes.
Semi-automatic cleaning This cleaning function can also be used on ovens with CombiWash. Simply deactivate CombiWash in the user menu. • Cool down oven chamber to 60°C. • Press PRG and cleaning appears in the display. Press ON. • Press ON • When the alarm sounds (after 10 minutes) and add soap appears in the display, open oven door and spray detergent into oven chamber. Close oven door and the programme continues.
Indicative core temperatures for beef, veal, pork and lamb Cuts of saddle, tenderloin and ham 60-65°C Roast of saddle, ham 65°C Cuts of meat containing a great deal of connective tissue, such as neck, brisket and shoulder 80°C Paté 75°C Terrine 60°C Foie gras terrine 45°C A rare roast is achieved at a core temperature of 60-62°C A medium-rare roast is achieved at a core temperature of 65-67°C A roast well-done is achieved at a core temperature of (Meat with a great deal of connective tissue
Low-temperature and long-time roasting Indicative bactericidal holding times Long-time roasting Roasting at a temperature between 110 and 150°C. Slow heating produces meat that is uniformly cooked. Low-temperature roasting Can be described as roasting below 100°C, the core temperature of the roast and the oven temperature being almost the same. The advantage of this method of preparation is that the roast is uniformly cooked.
User menu To enter the user menu, press ALARM for 5 seconds while you are in the manual mode. The display briefly shows ”USER MENU”. The core temperature display shows ”b” and the number of the value to be set (see below). You leave the user menu by turning the turn switch beyond ”0”.
16 Cook & Regen 17 Injection interval 1 Injection interval 2 Save all 18 19 20 21 22 Retrieve all Retrieve original menu Screen saver 23 24 Language SW update Then activate the semiautomatic cleaning program by pressing START (no wash arm required) and follow the instructions in the display. Setting of humidity pulsing. Press temperature key and turn switch to change setting. The value indicates the number of seconds between each injection into the oven chamber.
Cleaning Daily cleaning of the oven is recommended for hygienic reasons and to avoid interruptions of operation. The design of the HOUNÖ ovens allows quick and easy cleaning. The oven chamber is made of all-welded stainless steel, which makes it splash proof. You will therefore find the easy-to-use handshower (optional extra), which is located under the front panel, very suitable for interior cleaning. The door sealing is easy to remove, which ensures quick and efficient cleaning under and around it.
(A) (B) Cleaning of jet heads The jet head should be dismounted and cleaned regularly according to how often the combi steaming and ClimaOptima modes are used. The easiest way to clean the jet head is to let it soak in scale remover according to requirement. All ovens are supplied with an additional jet head. If the oven is equipped with the automatic cleaning system, CombiWash, there will be two jet heads. The other jet head will be located to the right of or above the first one.
Filter Under the front panel is a filter that should be cleaned on a weekly basis – either manually or automatically. Remember to fit the filter again after cleaning to prevent dirt, soil, etc. from entering the oven. If the filter is not cleaned, the computer may get too hot causing the oven to fail. C & K – ver. 3.
Error Codes Error code 3: GENRA HOT Error code 4: OVEN HOT Error code 5: FAN HOT Error code 6: DRAIN > 75 Error code 7: OVEN SENS Error code 8: PROBE SENS Error code 9: GENER SENS Error code 10: DRAIN SENS Error code 11: WATER SHOR Error code 12: SSR HOT Error code 13: GENER > 130 Error Error Error Error Error FAN SPEED CPU HOT IO BRD HOT DATA ERROR WRONG LANG code code code code code 14: 15: 16: 18: 19: Error code 20: NO COM IO Error code 22: Error code 23: NO RESTART OVEN WARM
Recommended Programmes The following recipes are for ovens equipped ClimaOptima 0% Hot air with with the modes ClimaOptima and Steaming. exhaust open To the right is a conversion table which ClimaOptima 30 – 60% Combi 1 enables you to use the recipes in all HOUNÖ ClimaOptima 70 – 90% Combi 2 ovens. ClimaOptima 100% Combi 3 For further inspiration, see the recipes on our Steaming Combi 3 website: www.houno.com Note: Most programmes have a PREHEATING OR PRESTEAMING mode followed by STOP.
Long-time roasting, 10 hours, trimmed meat, medium Braised knuckle of veal Roastbeef, 2-5 kg, medium Sirloin in puff pastry Steamed brisket of veal and beef, 1–4 kg, welldone Lasagne Minced meat dishes Pâté in tins of 1000 g each Pork Neck of pork and rib roast with lard, 2-5 kg, well-done 1 ClimaOptima 1 2 3 1 2 Preheating - Alarm ClimaOptima ClimaOptima Preheating - Alarm ClimaOptima 1 Preheating - Alarm 2 Hot air 3 Hot air / exhaust open 1 Steaming 2 Steaming 3 Steaming 1 ClimaOptima 2 ClimaOptim
Spareribs, finishing (presteamed, marinated) Braising, 2-3 kg, welldone Suckling pig roasted whole, 20-23 kg, welldone 1 Preheating - Alarm 2 ClimaOptima 1 Preheating - Alarm 2 ClimaOptima 3 ClimaOptima 1 ClimaOptima 2 ClimaOptima 3 Hot air / exhaust open Delta-T roasting Delta-T, medium Delta-T, well-done Poultry Chicken, 1000 g Chicken, 1400 g Chicken, 1700 g Foie gras terrine Chicken pie, 1000 g, in tin Duck roast, 3000 g C & K – ver. 3.
Fish Steamed fish, 60-130 g Fish terrine Roasted plaice, breaded Mode 1 Presteaming - Alarm 2 Steaming 1 Preheating - Alarm 2 ClimaOptima 1 Preheating - Alarm 2 ClimaOptima Steamed salmon, whole fillet, 1-3 kg 1 Presteaming - Alarm 2 Steaming Grilled fish, 80 g 1 Preheating - Alarm 2 Hot air / exhaust open Vegetables Steamed potatoes, 70120 g Baked potatoes Cream potatoes French fries, Farmfrites Superfarm Service+ (9x9 mm) French fries, Farmfrites Superfarm Service+ (7x7 mm) Steamed rice (parboiled)
Bread & Pastry Danish pastry, 85-100 g, bake-off Mode % °C Min.
Shellfish Mode % °C Min. CT Lobster, approx. 1.2 kg, steamed 1 Steaming - Alarm 2 Steaming 100 100 8 15 Mussels, steamed 1 Steaming - Alarm 2 Steaming 1 Steaming - Alarm 2 Steaming 100 100 100 100 8 15 8 10 Prawns, steamed Game Fillet of venison, trimmed, 1-2 kg, medium Saddle of venison, larded, 3-5 kg, medium Haunch of venison Lamb Leg of lamb, boneless, medium Stuffed venison of lamb (boneless), medium Fillet of lamb, trimmed, medium C & K – ver. 3.
Baking Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Product Operating mode Processing Temperature time in minutes °C Remarks and tips Rolls* Hot air 15-20 170-180 Manual humidity for the first 10 sec., 40-50 g/ea. Loaves* Hot air 25-35 160-180 Manual humidity for the first 10 sec., 650 g/ea. Buns* Hot air 15-20 160-170 Manual humidity for the first 15 sec., 40 g/ea.
Vegetables Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Operating mode Processing time in minutes Temperature °C Potatoes Steaming/100% ClimaOptima/ Combi 3 30-40 100 Fresh. Different sorts of potatoes require different steaming times.
Meat Courses Products Beef tenderloin Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Processing Temperature Operating mode time in minutes °C Remarks and tips Fresh, whole fillet of Hot air + Combi 1 or 5 / 15 200 / 140 beef.
Poultry, Fish and Game Recommended values (from the HOUNÖ library of recipes 1985 – 2002) Product Chicken Operation mode Combi 1 + Hot air w. exhaust open or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust open or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust open or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust open or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust open or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w.
At our website www.houno.com, you will find a great deal of information about HOUNÖ and our extensive range of Visual Cooking combi ovens. www.houno.com provides you: Product information on HOUNÖ’s combi ovens, customised oven solutions and our wide range of accessories. Technical information on combi ovens. Visual Cooking user DVD - how to program your Visual Cooking oven. Hands-on operating on a combi oven by means of interactive software. Delicious recipes which are easy to prepare.
Meeting your needs - worldwide With more than 30 years’ experience in the manufacture of innovative oven solutions, HOUNÖ is one of the world’s leading manufacturers of combi ovens and bake-off ovens. As oven specialist, we meet your needs for efficiency, flexibility and reliability. Through the years, HOUNÖ has grown from a small Danish company into a leading manufacturer of combi ovens worldwide.
