Houno Visual Cooking I K Manuale Utente

K – ver. 1.3 – Sept. 2005 1Dear customer,Congratulations on the purchase of your new HOUNÖ oven.You are now the owner of one of the leading ovens on t

K – ver. 1.3 – Sept. 2005 10Low-temperature and long-time roastingIndicative bactericidal holding timesLong-time roastingRoasting at a temperature bet

K – ver. 1.3 – Sept. 2005 11When in the manual mode, enter the user menu by pressing ALARM for one second.The display briefly shows ”USER MENU”. The c

K – ver. 1.3 – Sept. 2005 1215 CombiClean For ovens with the automatic cleaning system, CombiClean:If problems occur with respect to some of the Combi

K – ver. 1.3 – Sept. 2005 13Daily cleaning of the oven is recommended for hygienic reasons and to avoid interruptions ofoperation.The design of the HO

K – ver. 1.3 – Sept. 2005 14Cleaning of jet headsThe jet head should be dismounted and cleaned regularly according to how often the combisteaming and

K – ver. 1.3 – Sept. 2005 15Cleaning of exhaust valveThe exhaust valve (steel plug that opens and closes the damper) should be checked once a week.Rem

K – ver. 1.3 – Sept. 2005 16Recommended ProgramsClimaOptima 0 % Hot air with exhaust openClimaOptima 30 – 60% Combi 1ClimaOptima 70 – 90% Combi 2Clima

K – ver. 1.3 – Sept. 2005 171Preheating16022 StopRoastbeef, 2-5 kg, medium3 ClimaOptima 30 135 57Salting 5-10 g per kg, 6-24 hrsbefore roastig reduces

K – ver. 1.3 – Sept. 2005 181 Preheating 160 22Stop3 ClimaOptima 60 135 65Braising, 2-3 kg, well-done4ClimaOptima7016580*60%1 ClimaOptima 60 100 2402

K – ver. 1.3 – Sept. 2005 19FishMode % °C Min. CT Remarks1 Steaming 70 82 StopSteamed fish, 60-130 g3 Steaming 70 601 Preheating 100 22 StopFish terri

K – ver. 1.3 – Sept. 2005 2Table of contentsSettings3Description of modes 4 - 7Programs/recipes8Indicative core temperatures 9Long-time roasting and l

K – ver. 1.3 – Sept. 2005 201 Preheating 180 22 StopDanish pastry, mini, 40-75 g,bake-off3 Hot air / exhaust open 170 18The distance between thesheets

K – ver. 1.3 – Sept. 2005 211 Steaming 100 82 StopPrawns, steamed3 Steaming 100 10Game Mode% °C Min. CT Remarks1 Preheating 190 22 StopFillet of venis

K – ver. 1.3 – Sept. 2005 22BakingRecommended values (from the HOUNÖ library of recipes 1985 – 2002)ProductOperating modeProcessing timein minutesTemp

K – ver. 1.3 – Sept. 2005 23VegetablesRecommended values (from the HOUNÖ library of recipes 1985 – 2002)Product Operating modeProcessing timein minute

K – ver. 1.3 – Sept. 2005 24Meat CoursesRecommended values (from the HOUNÖ library of recipes 1985 – 2002)Products Operating modeProcessing timein min

K – ver. 1.3 – Sept. 2005 25Poultry, Fish and GameRecommended values (from the HOUNÖ library of recipes 1985 – 2002)Product Operation modeProcessing t

K – ver. 1.3 – Sept. 2005 3PRGHOT AIR 30-250°C. All modesand all optional extras aredescribed on following pages.(Preheating up to 300°C isoptional ex

K – ver. 1.3 – Sept. 2005 4Setting of temperaturePress TEMPERATURE key once and set temperature with turn switch.Setting of timePress TIME key.Time fl

K – ver. 1.3 – Sept. 2005 5When a key or the turn switch is idle for 20 seconds, the oven returns to select program.Entering and changing data in step

K – ver. 1.3 – Sept. 2005 6Manual humidity pulsingAdding humidity to the oven chamber.When HOT AIR is active, the key for steaming can also be used fo

K – ver. 1.3 – Sept. 2005 7Semi-automatic cleaningCool down oven chamber to 60°C.Press PRG and cleaning appears in the display. Press ON.When the alar

K – ver. 1.3 – Sept. 2005 8ProgramsProgram/recipeModeTemp./time/misc. Remarks0Fillet of beef, 4 kg,trimmed, mediumHot air / pre-heatingAlarmCombi stea

K – ver. 1.3 – Sept. 2005 9Indicative core temperatures for beef, veal, pork and lambPieces of saddle, tenderloin and ham, lean 60-65°CRoast of sad