Houno CM ovens Manuale Utente

1Dear 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 HOUN

10•Keeping warm•Preservation•Preparation of vacuum-packed products (sous-vide)Advantages of STEAMING and LOW-TEMPERATURE STEAMING in general•Shorter c

11required gentle and low temperatures. Very rapid cooling down to approx. +2°C is necessary.At the end of the preparation process, the vacuum-packed

12First, press key (18) until the desired program number appears in the display. Then press(19) and A appears. Choose operating mode, for instance HOT

13Adjust the settings for time (2), oven chamber temperature (6) and perhaps core temperature(9). Furthermore, the fan speed (23) can be set and the e

14In most cooking processes, air and steam should circulate at the highest possible speed. In somecooking processes, however, a slower circulation of

15RegeneratingPress the regenerating key (14) for 5 seconds.A figure appears in the time display. Set the desired pulsing interval (between 3 and 50se

16 CORE TEMPERATUREOperation1. Select the desired operating mode and set the time/manual time control, temperature, etc. Whenset to manual

17Long-term roastingLong-term roasting in a HOUNÖ steamer is a particularly gentle roasting process during which theroasting temperatures are often re

18PoultryChicken 85°CGoose 75 - 80°CGoose 90 - 92°CTurkey, duck 80 - 85°CPaste, pâté, etc.Paste 72 - 74°CTerrine 60 - 70°CFoie gras (pâté de foie gras

19BakingProduct Operating mode Processingtime in minutesTemperature°CRemarks and tipsRolls* 15-20 170-180Manual humidity for the first10 sec. 40-50 g/

2TABLE OF CONTENTSOven description ……………………………………………………………………………… 3Panel description ……………………………………………………………………………… 4- Programming ………………………………………

20VegetablesProduct Operating mode Processingtime inminutesTemperature°CRemarks and tipsPotatoes 30-40 100Fresh. Different sorts of potatoesrequire di

21Products Operating modeProcessing time in minutesTemperature °CRemarks and tipsBeef tenderloin 5 / 15 200 / 140Fresh, whole fillet of beef. Add spi

22Product Operation modeProcessing time in minutesTemperature °CRemarks and tipsChicken 20-25 / 10-15 160 / 185 Fresh, thawed, 1000 gChicken 35-45 / 1

23 CLEANINGDaily cleaning of the oven is recommended for hygienic reasons and to avoid interruptions ofoperation.The design of the HOUNÖ ovens

243. Cleaning behind filter housingFor thorough cleaning of the oven chamber, move the filter housing so that it becomes possibleto clean round the fa

256. Cleaning of exhaust valveThe exhaust valve should be checked once a week.Remove the valve, clean thoroughly with a brush and detergent, rinse wit

26AUXILIARY EQUIPMENTIn order for you to get maximum benefit from your oven, HOUNÖ offers a number of optionalextras and auxiliary equipment, which ma

27As the HOUNÖ ovens are all part of a modular system, HOUNÖ offers only 2 different sizes oftrolley for the 8 different sizes of oven. The 1/1-GN tro

28D. Extraction hoodAs the ovens use hot air and combi steam, steam will inevitably escape from the oven chamberwhen the oven door is opened.To catch

29ERROR CODESThe HOUNÖ ovens have an automatic error detecting system. In the event of malfunctioning of theoven or faulty connection, error codes app

3OVEN DESCRIPTION(1) Exhaust(2) Oven door(3) Operation panel(4) 2-step safety handle (5) Socket for core temperature probe(6) Approval plate(7) Drip t

30 : Oven sensor defectivePossible cause: The temperature sensor in the oven chamber is defective.The oven cannot be operated until

31 : Incorrect phase sequencePossible cause:- Fan rotates in the wrong direction.- 2 phases in the electric installation have been

32HOW TO ACHIEVE PERFECT BAKING AND ROASTINGRESULTSA HOUNÖ oven gives you optimum possibilities of achieving good baking/roasting results. Beloware a

4DESCRIPTION OF OPERATION PANELTime and temperature setting – No 1 – 11 Function keys – No 12 – 17 Programs + individualsettings – No 18 - 25(1) Disp

5Setting of time, temperature in oven chamber and core temperaturePress the key of the desired function (12 – 17).Press the key of time (2), of oven t

6The control lamp in the left-hand corner lights while the heating elements are active. See (7) forchecking of temperature in oven chamber.(6) Oven ch

7UseThe HOT AIR operating mode can be used for•Roasting•Grilling•Baking•Gratinating•Roasting of breaded productsAdvantages of circulating hot air:-•Sh

8•Gratinating•Reheating (for instance, ‘cook & chill’)Which humidity to choose depends very much on the type, quality and level of preparation oft

9•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 qua