Houno CV 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

10program is “locked”, the small dot next to the number will indicate, by flashing, how manysteps have been entered.Delete the program by pressing key

11Open the exhaust by pressing key (20).Control lamp on = open / control lamp off = closed.The exhaust can be opened and closed any time during the co

12It is possible to change between high and low fan speed at any point in the cooking process(does not apply to PROVING).Note that the 2/3 models with

13Press the proving key (17) for 5 seconds.Two settings appear: The interval between the pulses, in the time display, and the duration ofthe pulses fr

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

15Long-term roastingLong-term roasting in a HOUNÖ steamer is a particularly gentle roasting process during which theroasting temperatures are often re

16Lamb Well-done 79 - 85°CPoultryChicken 85°CGoose 75 - 80°CGoose 90 - 92°CTurkey, duck 80 - 85°CPaste, pâté, etc.Paste 72 - 74°CTerrine 60 - 70°CFoie

17BakingProduct Operating mode Processingtime in minutesTemperature°CRemarks and tipsRolls* 15-20 170-180Manual humidity for the first10 sec. 40-50 g/

18VegetablesProduct Operating mode Processingtime inminutesTemperature°CRemarks and tipsPotatoes 35-45 100Fresh. Different sorts of potatoesrequire di

19Meat coursesProducts Operating mode Processingtime in minutesTemperature°CRemarks and tipsBeef tenderloin5 / 15 200 / 140Fresh, whole fillet of beef

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

20Poultry, Fish and GameProduct Operation mode Processingtime in minutesTemperature°CRemarks and tipsChicken20-25 / 10-15 160 / 185 Fresh, thawed, 100

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

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

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

24AUXILIARY EQUIPMENTIn order for you to get maximum benefit from your oven, HOUNÖ offers a number of optionalextras and auxiliary equipment, which ma

25As 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

26D. 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

27ERROR CODESThe HOUNÖ ovens have an automatic error detecting system. In the event of malfunctioning of theoven or faulty connection, error codes app

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

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

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

30HOW 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

6(6) Oven chamber temperatureThe temperature range depends on the operating mode chosen:-•HOT AIR 20 - 250°C•COMBI STEAMING 20 - 250°C•REGENERATI

7•Gratinating•Roasting of breaded productsAdvantages of circulating hot air:-•Shorter roasting time•Lower temperature•Even temperature in the entire o

8For the most common tasks, for instance baking of liver paste and roasting of large roasts,haunches, fillets and saddles, use low or middle humidity

9•The height of the food on the plates and dishes and in the bowlsIt is therefore important that you proceed by trial and error with each individual p