User Manual BPE

User Manual BPE
ENG
Table of contents
Preface and warranty
Start menu
Manual work menu
Fan and exhaust
Setting of humidity
Core Temperature
3
4 -5
6
7
8
9
Operation modes:
- ClimaOptima®
- Proving / Rising
- Preheating
- Cooling
- CombiWash®
10-13
10
11
12
12
13
Programmes:
- Preprogrammed recipes
- Starting programme / recipe
- Editing programme
14-19
14
15
16-19
Main menu:
- Setting clock
- Timer start
- Preset values
- Oven set-up
20-23
20
21
22
23
Counters for detergent and energy
Cleaning
USB key function
HACCP
CombiNet®
Error codes
Recommended core temperatures
Low-temperature and long-time roasting
Recommended programmes and the HOUNÖ recipe library
www.houno.com
24
25-26
27-31
32-33
34-35
36
37
38
39-46
47
For further information on the functions and user interface of the oven, see Service &
Installation Manual.
BPE – Ver. 1.5x – September 2007
2
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. Moreover, 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. By going through the
manual, you will obtain a better understanding of the advanced technology and feel safer while
using the oven in your daily work.
Furthermore, we call your attention to the wide variety of optional extras:
•
•
•
•
•
Handshower
Core temperature probe
Additional cassette rack, trolley for rack, wall bracket
Extraction hood and extraction hood with condenser
Visit www.houno.com for further information on our wide range of
additional equipment
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 and the exterior door glass for 10 years. 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 interior door glass, halogen lamps and sealings. 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
only a minimum of resources.
Enjoy your new HOUNÖ oven.
Yours sincerely,
HOUNÖ A/S
BPE – Ver. 1.5x – September 2007
3
Start menu, page 1 of 2
Access to main menu
Select a programme
(see following page)
Select category
Press to see more
categories
Access to manual
work menu and
automatic cleaning
system
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).
The red 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.
BPE – Ver. 1.5x – September 2007
4
Start page, 2 of 2
The yellow frame
indicates current step
to be changed. Press
and change to
previous step.
Temperature down in
current step
The yellow frame
indicates current step
to be changed. Press
and change to next
step to the right.
Temperature up in
current step
Time up in current step
Time down in current
step
Access to menu for
setting of fan and
exhaust
Access to menu for
setting of core temp.
(optional extra)
Start programme (A)
If TIME, TEMPERATURE and MODE are OK, press (A). Programme starts.
Note: Most programmes have a PREHEATING mode followed by STOP and an
alarm. This means that the products should not be loaded into the oven until this
step is completed and the alarm sounds. Open door – load oven – close door. the
programme continues
If you wish to make permanent changes to programmes, see page 14 – 19.
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5
Work menu
Main switch
Access to main menu
Selects next mode to
the right
Selects next mode to
the left
Temperature setting
(this side temperature
up, left side
temperature down)
Time setting (this side
time down, right side
time up)*
Setting of core
temperature
Access to fan and
exhaust, see p. 6
Access to preset
programmes
Manual humidity
pulsing. Only active in
HOT AIR (A)
ON/OFF
The white digits in the middle 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. The red figures
are the preset time and temperature.
When the oven is on (a programme or mode is active – the square flashes), it is still
possible to set TIME, TEMPERATURE, FAN and EXHAUST.
Note that the fan wheel is reversible. This means that the wheel runs clockwise as well as
counter-clockwise with a small interval when changing direction.
(A) has two functions: After the start in HOT AIR, you can add humidity manually by
pressing the key. If you press the key before the start in manual HOT AIR, a sub-menu
appears in which it is possible to set the humidity pulsing in seconds (1 – 99 seconds).
See p. 7.
* For continuous operation, press the left-hand key until the time indication disappears
completely.
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6
Setting of fan and exhaust
a) Return without
saving
b) OK for settings and
return
Choose fan speed
from 20% to 100%
Choose between
exhaust open or
closed
Fan and exhaust can be activated before as well as after start-up.
A fan speed between 20 and 50% is recommended for the baking of puff pastry, Danish
pastry, cakes and small products as well as in the Delta-T and Cook-and-Hold modes. You may
add 1 – 2 minutes’ preparation time for each ½ hour when low fan speed is used.
Fan speeds below 50% cannot be used at temperatures above 200°C.
A fan speed between 50 and 90% are recommended if you want a particularly juicy end
product and can accept a longer cooking time.
Open exhaust is recommended for bread and pastry, roasting of pieces of meat and to achieve
a grill effect.
a) Return to work menu without saving settings of fan and exhaust, if any.
b) Accept settings of fan and exhaust and return to work menu.
It is only possible to set the exhaust function in the hot-air mode. In the other modes, the
exhaust function is controlled automatically by the oven.
The fan function is active in HOT AIR, STEAMING and REHEATING. In the other modes, the fan
is controlled automatically by the oven.
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Setting of humidity
Humidity pulsing
active. Press to
deactivate.
Duration of humidity
pulsing. Seconds
down.
Duration of humidity
pulsing. Seconds up.
Recommended interval between pulses is 5 - 10 sec. for products weighing 40 – 300 g,
and 5-20 sec. for bread weighing more than 300 g.
For the production of bake-off products, humidity pulsing is not strictly necessary.
Humidity pulsing at the start makes the surface of the bread softer and moister, which
improves the proving ability of the bread.
Humidity pulsing towards the end makes the surface of the bread shinier.
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Core temperature probe
Return without saving
ON/OFF core
temperature probe 1
Return without saving
Setting of core
temperature
30 – 150°C
OK for settings and
return
ON/OFF core
temperature probe 2
(optional extra)
OK for settings and
return
Activate core
temperature probe 2
(optional extra)
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 blue and core temperature probe 2 (optional extra) is green. The red line is the
oven temperature.
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 in yellow appears in the display. Take out the product. Close the door and the oven
continues until the second probe reaches the desired core temperature.
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ClimaOptima®
Set humidity content
(lower)
Set humidity content
(higher)
When using ClimaOptima correctly, you minimise shrinkage and enhance the appearance and
taste of the products.
ClimaOptima offers you the possibility of adding up to 100% humidity to the oven chamber at
temperatures from 70 to 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 for 5 minutes with the desired humidity content is recommended.
Depending on the amount of products in the oven and the setting of humidity and
temperature, the correct humidity content has been reached after 1 – 5 min.
Blue bar is the actual amount of humidity in oven chamber
White digits are the humidity set
If bar is all red, oven chamber contains 0% humidity.
If bar is all blue, oven chamber contains 100% humidity.
If you want dry air for grilling, for instance, apply 0% humidity at 200 – 250%C
To produce gravy when braising meat, apply 70 – 80% humidity at 145 – 165°C.
For poaching fish, poultry and crispy vegetables, apply 70 – 95% humidity at 70 – 120°C.
For steaming potatoes, rice, pasta, meat, etc., apply 100% humidity at 100°C.
For quick preparation, we recommend the following combination: 190°C – 70%
humidity.
Despite the short time of preparation, products such as herb-marinated cuts of meat, fresh
vegetables and bread are treated very gently.
If the oven is not connected to a soft water plant, CombiOptima cannot function
properly.
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Proving/Rising
The computer is set to maintain the perfect humidity for
all products that need to be proved 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 (defrosting,
proving and baking).
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11
Preheating
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.
PREHEATING can be set at 0 – 15 minutes.
Note that the countdown does not start until the
selected oven temperature is reached.
Cooling
Cooling is used if you need the oven chamber to be
cooler, for instance, when you switch from roasting to
steaming or if you are about to clean the oven.
Cooling is activated in either of the following ways:
a) Oven door closed. Water is used to speed up the
cooling process. Alarm sounds when the
temperature is reached.
b) Oven door open. Fan wheel draws in air to speed
up the cooling process. Programme stops when the
temperature is reached.
It is recommended to set the cooling mode at 20°C
below the desired working temperature.
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CombiWash®, Automatic Cleaning System
Press for indication of
level of detergent and
rinsing agent. Reading
and zero setting
(see page 24)*
How to do:
1. Check that the oven is not too hot (max. temperature: 80°C). If the oven is too hot,
use the cooling mode.
2. Check the level of detergent and rinse aid.
3. Select step
4. Close oven door and start programme by pressing the on/off key.
When the program is over, the oven automatically switches to an energy-saving standby
function.
Steps 1 and 2 are used after steaming/roasting at low temperatures.
Steps 3 and 4 are used after roasting at temperatures above 180ºC.
We recommend that CombiWash is used daily/after each production.
* Note that this mode is not active as standard.
If the oven is not connected to a soft water plant, CombiWash cannot function
properly.
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Entering
and editing
programme
Starting
program
Press for access to
main menu
Press for access to
making new
programmes or changing
existing ones
If, when one of the functions in the main menu is activated, a screen appears asking for
a code, this function is blocked and you need a super user code to access. Select enter
code, press 876412 and confirm by pressing OK in the upper right-hand corner.
BPE – Ver. 1.5x – September 2007
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Selecting programme or category
Return to previous
menu
Select programme
Select main category
Arrow indicates that
there are more main
categories than
those shown
Return to previous
menu
Change text in selected
programme
Dele Delete programme
Save changes
BPE – Ver. 1.5x – September 2007
Change icon
Copy programme
Change steps
15
Entering/changing text in programme
Return to previous
menu
OK for setting and
return to previous
menu
Move cursor to where
the text should be
modified
Move cursor to
where the text
should be modified
Arrow, move to the left
2 arrows, move quickly
to the left
Arrow, move to the
right
2 arrows, move
quickly to the right
Choose between capital
letters and small letters
Delete letter to the left
Write letter in red
square
If you are often entering new programs or changing existing ones and want an overview
of all programs, we recommend that you order CombiNet. Contact your oven supplier for
a price indication.
BPE – Ver. 1.5x – September 2007
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Selecting/changing category
Return
Press a key to move
yellow square
BPE – Ver. 1.5x – September 2007
Confirm setting and
return
Press a key to move
yellow square
17
Editing steps
Return to previous
menu
Move on to next step to
be edited
Down to submenu to
add, change or delete
step
Move on to next step to
be edited
Temperature down in
current step
Temperature up in
current step
Time down in current
step
Time up in current step
Access to menu for
setting fan and exhaust
Possibly setting of core
temperature probe in
current step
Active in ClimaOptima.
Reduce humidity
content in current step
Active in ClimaOptima.
Increase humidity
content in current step
(3) Back to upper menu
to adjust time, temp.,
etc.
Change between steps
(1) to the left
Choose between ADD,
DELETE, CHANGE (2)
Select mode
Change between steps
(1) to the right
Choose between ADD,
DELETE, CHANGE (2)
Choose mode
OK for change (active
in DELETE and ADD)
(1) The yellow square indicates which step should be edited or where a new step should be
added.
(2) “DELETE” deletes the step in the red square (1)
“CHANGE” changes the step in the yellow square (2)
“ADD” adds where the GREEN line is. If to the left, the new function becomes step 1; if to
the right, the new function becomes the last step.
(3) When the change has been made, use the upwards pointing arrow in the upper right-hand
corner to set time, temperature, etc in the new/changed step.
BPE – Ver. 1.5x – September 2007
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Saving changes to programme
Return to previous
menu.
Remember to save
before pressing return
Save changes in
computer
The programme cannot be started in this menu. To start the programme, press return
three times (return to work screen) and search for the programme with the programme
key in the lower left-hand corner.
BPE – Ver. 1.5x – September 2007
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Main menu, set clock
1) Select main menu
2) Select set
3) Select set clock
Return without making
changes
Move red square to the
left
Reduce digit inside red
square
Accept changes and
return (1)
Move red square to
the right
Increase digit inside
red square
(1) When you press OK, the oven restarts automatically.
BPE – Ver. 1.5x – September 2007
20
Main menu, setting of timer start
TIMER START makes it possible to start the oven even though there is no staff around. This
way, the oven will be hot when you come in in the morning and you can start baking, for
instance, right away.
-
Enter the main menu in the upper left-hand corner.
Select Timer start
-
Next, you choose between Start time (one start-up) or Daily start (a weekly pattern):
-
By pressing Start time, you are able to set the timer at a particular day (date) of the
month on which you want the oven to start. The following menu appears:
You set date and time by means of the keys next to the blue
arrows.
-
If you press Daily start, you are able to set all the days of the week at the same time.
The following menu appears:
Press here to activate all 7
days of the week at the
same time to enable time
setting.
Set time
Press each single day, if you want to set or deactivate
individually. If the clock next to the day is green, the day is
active, if it is red, the day is inactive.
- In order to be able to use the timer, select the programme / recipe to be started.
- Remember to activate the timer after setting. Press here:
When time setting is complete, press OK to return to the main menu. Press the main switch to
turn off the oven. The oven restarts automatically when the set date/time is reached (set only
the date, disregarding month and year).
You can activate the timer and not turn off the oven until you finish in the evening.
The door must be closed while TIMER START is active.
The door must be closed while TIMER START is active.
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Main menu, presetting values (time and temperature)
Press here after setting
A and B
A) Set desired preselected temperature
B) Set desired preelected time
Choose PRESELECTION
Press OK to accept
settings and return to
work menu
Return without changes
or make further
adjustments
You can make changes to the preset temperature and time in all modes except CombiWash.
Core temperature, fan/exhaust and ClimaOptima (humidity content) cannot be set in this
menu.
22
BPE – Ver. 1.5x – September 2007
Main menu, changing set-up / locking functions with code
Press Set
Press Oven set-up
Make a choice with the
vertical arrows. Change
set-up using the
horizontal arrows at the
bottom.
If you wish to ”lock” the possibility of changing programs and other important settings,
START UP PERMISSION can be changed from SUPERUSER to USER by pressing the right or
left arrow at the bottom. If you do so, everything else but TIMER START and possibly
HACCP is locked in the MAIN MENU. All locked functions can be reactivated by entering the
SUPER USER code: 876412. After entering the code and confirming, remember to change
from USER back to SUPER USER in the oven set-up.
Incorrect changes to the set-up of the oven may have a serious effect on its
reliability in service. Contact your oven supplier for technical support before making
any changes.
BPE – Ver. 1.5x – September 2007
23
Insufficient cleaning detergent and rinsing agent – replacing
canisters
Before activating CombiWash by pressing ON/OFF, you can check the supply of detergent
and rinse aid by pressing the key in the upper right-hand corner (green arrow down).
Press to return to
work menu
When the canister for
detergent is replaced,
reset detergent by
pressing New.
When the canister for
rinse agent is
replaced, reset rinse
aid by pressing New.
Energy counters
You can check the energy consumption of the oven:
1. Enter the main menu.
2. Press Service
3. Press Energy counters (see below)
You are able to read the total energy consumption, see when the counters were last reset and
the energy consumption since that date.
Press Energy
meters
BPE – Ver. 1.5x – September 2007
Read total
energy
consumption
24
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 behind 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.
Furthermore, the flat front panel makes exterior cleaning simple and efficient.
To give the oven an extra shine, we recommend HOUNÖ steel oil which is available from your
oven supplier (0.5 litre: part No. 045650 – 5 litres: part No. 045654).
Oven chamber
Use CombiWash, level 1-4 (note that CombiWash should be ordered as optional extra together
with the oven as it cannot be retrofitted) or the semi-automatic cleaning programme, or do as
follows:
A.
Always clean in a cold oven or cool the oven chamber down to below 80°C.
B.
Let the oven run in COMBI STEAMING 2 at 80°C for 15 minutes.
C.
Apply HOUNÖ oven detergent to the sides of the oven chamber, racks, etc. (according to
requirement) using a soft brush or a spray pistol. Protect your face and hands as the
detergent may cause irritation should it come into contact with your skin.
D. Let the detergent work for 10 minutes.
E.
Let the oven run in COMBI STEAMING 2 at 80°C for 15 minutes.
F.
Rinse the oven chamber with water (using a soft brush or the handshower (optional
extra)).
G. If the oven is not connected to a soft-water plant, we recommend that you use HOUNÖ
rinse aid and wipe the oven chamber with a dry cloth.
BPE – Ver. 1.5x – September 2007
25
Cleaning behind filter housing
For thorough cleaning of the oven chamber, move the filter housing so that it becomes
possible to clean round the fan and heating elements.
Loosen the 2 screws (A) and (B) on the filter housing, turn the filter housing and clean behind
it. The filter housing can be dismounted entirely by lifting it upwards till it is clear of the pin at
the bottom and then tipping 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. This jet head
should also be checked/cleaned regularly.
Please note the position of the jet heads:
The jet head for steam / ClimaOptima
should be located with the notch
facing downwards (the long tube).
The jet head for CombiWash should
be located with the notch facing
upwards (the short tube).
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26
Exterior cleaning
Wash the oven cabinet on the outside with soapy water and dry with a soft and damp cloth.
After drying, apply HOUNÖ STEEL OIL (follow directions on the packaging). The steel oil is
available from your oven supplier (0.5 litre: part No. 045650 – 5 litres: part No. 045654) and
is only for external use.
Note! The exterior of the oven must never be flushed with a water hose or high-pressure
cleaner as this may damage the electronic components.
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.
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USB key functions
Insert HOUNÖ USB key in controller behind panel
Select Service in main menu
The link USBkey gives access
to the menu
shown below
Take back-up of all
recipes and other
settings
Retrieve back-up from
USB key
Read files in USB key
and test connection to
computer
BPE – Ver. 1.5x – September 2007
Updating of
software via
USB key
Get recipe
package from
USB key and save
to oven
Retrieve
programmes from
oven and save to
USB key
28
To take a backup, press Take back-up (not
shown). The files to be saved appear briefly.
Wait for SERVICE menu to reappear.
To restore programmes and settings from the
USB key to the oven, press Retrieve from
backup (not shown). If the same USB key is
used for more than one oven, the serial No. of
the oven in question will appear on the screen
(the serial No. is printed on the approval plate
located in the lower left-hand corner of the
door frame).
Choose backup file:
Explanation of digits:
year(2)/month(2)/date(2)/hour(4)
(The screens shown differ from this
explanation)
After choosing the backup file, press OK.
Restart computer.
Software updating
Contact your oven supplier
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29
By pressing Retrieve programs from USB, you get the possibility of choosing between
all programme packages in the ”programme” folders of the USB key. The folders are
yellow, the files white.
Press OK to open the
desired programme
package so that it can be
saved to the oven.
Save recipes
Opt in and out of
one or more recipes
Select all
Opt out of all
Add selected recipes to
recipes already in oven.
Regret
Overwrite recipes already
in oven.
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By pressing Send programs to USB, you get the possibility of choosing a path for the
programme package you wish to save to the USB key. It is possible to overwrite an
existing file or create a new file with a name matching the serial No. of the oven.
By pressing OK after selecting a
folder, you get to navigate in the
folder.
By pressing OK after choosing a
file name, the programmes are
saved to the USB key.
When an oven back-up, recipes or HACCP are saved to the key, they are saved in a
predefined file structure.
Oven settings and HACCP are saved in the folder ”Oven + serial No.” (in the below
example, the serial No. of the oven is 987654321).
As appears from the example, there is a Backup folder. In this folder, all the settings of
the oven are located.
The folder HACCP contains all HACCP runs.
It may be a good idea to frequently copy the contents of the USB key to the hard disk
to increase data safety.
Programmes are read and saved in the folder Programs.
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31
When HACCP is saved to the USB key, the file haccpview.html is also saved. When
running this file, you get the possibility of opening and monitoring the HACCP runs that
are saved to the USB key (requires the installation of Java which can be downloaded
from www.java.com).
If the oven has CombiNet (see p. 38), the file RecipesEditor.html will be written to the
USB key when you take backup of the oven settings. By running the file, it is possible to
modify the recipe packages (requires the installation of Java which can be downloaded
from www.java.com).
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32
HACCP library (optional extra)
Select
HACCP
Select Show HACCP
from oven
Save HACCP to
USB key
In the following menus, choose YEAR – MONTH – DATE using right-hand arrows.
Press OK when the correct setting is found.
Accept log file and see
chart
Choose between log
files (current log file is
highlighted)
The library can hold approx. 1000 log files. You will be notified when the memory is full
so that you can empty the memory with the USB key or through COMBINET (both are
optional extras). If nothing is done, the computer will automatically start to overwrite
the oldest files.
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33
HACCP diagram (optional extra)
Return to previous
menu
Explanation of colours
used
Vertically:
Horizontally:
Degrees
Minutes
Red line at 170:
Preset temperature.
White, curved and winding line:
Current oven temperature.
Wide, vertical blue line at 8:
Shows that the door has been open.
Light green, curved line:
Shows the core temperature measured by the
left core temperature probe (probe No. 1).
Light yellow, curved line:
Shows the core temperature measured by the
right core temperature probe (probe No. 2).
BPE – Ver. 1.5x – September 2007
34
CombiNet (optional extra)
If the oven incorporates CombiNet, it is possible to enter the website of the oven with the
following functionality:
Part of the functionality of CombiNet requires the installation of Java.
Click on the link "Oven Control" to operate the oven by remote-control.
See HACCP runs by clicking on the link "HACCP".
BPE – Ver. 1.5x – September 2007
35
See and modify recipes on oven through the link "Recipes".
Save recipe package on PC.
Send recipe package
to oven
Import recipe package:
Import recipe package to recipe package which
is already open. You can now add more recipes
to existing ones.
Add recipe
opskrift
Copy recipe
Delete recipe
Open recipe
BPE – Ver. 1.5x – September 2007
36
Error Codes
Error code 2:
Error code 3
Error code 4:
Error code 5:
Error code 6:
Error code 7:
Error code 8:
Error code 9:
Error code 10:
Error code 11:
Error code 13:
Error code 14:
Error code 15:
Error code 19:
Error code 20:
Error code 21:
Error code 22:
Error code 24:
Error code 25:
Error code 26:
Error code 34:
Error code 36:
Error code 38:
Door open (Close oven door)
Generator too hot (Generator thermo switch disconnected. Reconnect by
pressing button to the left behind service panel)
Oven too hot (Reaction from either generator thermo-switch, oven thermoswitch, fan thermo-switch or cold plate sensor. Reconnect generator and
oven thermo-switch to the left behind the service panel)
Fan too hot (Fan too hot. Thermo-switch in motor disconnected. Wait for 10
min. And try again.)
Drain too hot (Drain temperature has been too hot (above 75°C) for more
than 5 min. Check that jet in drain is working)
Oven sensor defective (Temperature sensor in oven not working properly)
Core temp. probe not connected (A program using core temp. probe has
been chosen, but the probe has not been connected)
Generator sensor defective (Temperature sensor in generator not
working)
Drain sensor defective (Sensor in drain not working. The oven can still be
used)
Water shortage (Steam generator was not filled within two minutes. Check
that the water has been turned on)
Generator too hot (Temperature in steam generator higher than 130°C. If
error recurs, descale generator)
Fan too slow (At low fan speed, fan is running slower than 500 RPM)
Fan too slow (At high fan speed, fan is running slower than 1000 RPM)
Internal defect (Oven server process does not reply. Oven server process
fails. Restart oven)
Internal defect (Failure in communication between computer and IO board)
Invalid program (Program uses a function which the oven does not
support)
Program interrupted (Power cut-out during program performance. Cut-out
has lasted so long that program cannot be restarted)
Drain blocked (Steam generator could not be emptied during flushing. Level
sensor reports high water level when generator is emptied)
ClimaOptima (ClimaOptima not calibrated. Enter service menu and
calibrate)
ClimaOptima (ClimaOptima sensor defect. Pressure fensor does not give
correct signal)
Water pressure too low (Check that water is turned on)
Detergent insufficient (Detergent or rinse aid has run out)
Detergent in oven (CombiWash interrupted, detergent in oven chamber.
Insert wash arm and run CombiWash, step 0, before oven is used.
BPE – Ver. 1.5x – September 2007
37
How to achieve perfect baking and roasting results
A HOUNÖ oven gives you optimum possibilities of achieving good baking/roasting results.
Below are a few pieces of advice on baking and roasting in your HOUNÖ oven.
If your baking/roasting results leave something to be desired, if, for instance, ”uneven”
baking/roasting occurs, follow these recommendations:Preheating
It is important always to preheat the oven. The first time you heat the oven after it has been
turned off for more than 4 hours, it must be preheated at 250-300°C for 10 - 15 minutes.
It is also important that the products to be cooked all have the same temperature when they
are placed in the oven. When baking frozen products, the oven should be preheated for an
extra long period of time and it might be a good idea to leave the products at room
temperature for 5 - 10 minutes before they are placed in the oven.
Tip
Each time you cook a full oven load during the day, preheat the oven for 5 minutes at 250°C.
Fan speed
It is recommended always to use high fan speed. High fan speed ensures the best and most
even distribution of heat in the oven. Only in the case of light products, or if the oven is only
half full, is the occasional use of low fan speed recommended.
Loading the oven
1. It is recommended that canteens and baking sheets are placed in the rack as follows: the
first one in the middle, the second one above the first one, the third one below the first
one, the fourth one above the second one, etc.
2. The products on the sheets should all have the same height. A loaf next to a cake may
result in uneven baking. Different types of product should be placed on different
sheets/containers.
The sheets/containers should not be overloaded, the air must be able to circulate freely around
the products.
BPE – Ver. 1.5x – September 2007
38
Baking of bread dough and frozen bread
Baking makes large demands on a convection oven because the products are widely different.
Bread dough products and some preproved bake-off products should first be proved in a
proving cabinet. Most preproved products should be taken directly from the freezer. The
temperature of bread dough products when they are placed in the oven is approx. 30°C, while
the temperature of prebaked products is often –10°C.
Obviously, frozen products have a considerable effect on the temperature in the oven
chamber. It is therefore important that the oven is preheated to a temperature that is
considerably higher than the working temperature. For full oven loads of frozen products, we
recommend that the oven is preheated to a temperature which is 50% higher than the desired
production temperature (if possible) for 5 – 10 min.
If low fan speed is used, baking times should be increased by at least 1 min.
The following are general recommended settings:
Preproved Danish pastry
Take directly from freezer and bake in a preheated oven. Bake for 18 min. at 165 – 190°C with
the exhaust open.
Preproved bread / classic bake-off
Defrost for at least 2 – 3 hours covered in plastic or in a plastic bag, or in a refrigerator
overnight. Should rise two or three times its size and be baked in a preheated oven for 18 – 28
min. at 165 – 190°C with the exhaust open. If the oven chamber is only half full or less than
half full, use 50% fan speed.
Traditional bread dough
Should rise two or three times its size in a proving cabinet or at room temperature covered
with plastic. Optimum temperature is 30 – 37°C, or prove in a refrigerator (3-5°C) for 12 – 24
hours. The lower the temperature, the longer the proving time. If the dough is “soft/moist”,
the products may rise too much.
Prebaked rolls
Take directly from freezer and bake in a preheated oven for 11 min. at 175-190° with the
exhaust open.
Prebaked white bread
Defrost for at least 3 – 6 hours covered with plastic or in a plastic bag, or in a refrigerator
overnight, and bake in a preheated oven for 11 min. at 175-190°C with the exhaust open.
Prebaked rye bread
Defrost for at least 12 hours covered with plastic or in a plastic bag, or in a refrigerator
overnight, and bake in a preheated oven for 25 – 30 min. at 155 – 165°C with the exhaust
open.
Contact your bake-off supplier for specific instructions.
BPE – Ver. 1.5x – September 2007
39
Programmes
Name of Programme
Mode/degrees/time in
minutes
1 Preheating / 220 / 2
2 Alarm / stop
3 Hot air / 190 / 11 / exhaust
open
Danish pastry, 60-65 g,
1 Proving / 36 / 30
preproved bake-off
2 Hot air / 170 / 6 / low fan speed
3 Hot air / 180 / 10 / exhaust
open
Croissants, 70-95 g,
1 Preheating / 200 / 2
preproved bake-off
2 Alarm / stop
3 Hot air / 170 / 19 / exhaust
open
Preproved Danish pastry 1 Preheating / 220 / 2
(frozen), bake-off
2 Alarm / stop
3 Hot air / 172 / 18
Prebaked rolls/loaf
1 Preheating / 220 / 2
(frozen), bake-off
2 Alarm / stop
3 Hot air / 175 / 11
Preheating program
1 Hot air / 200 / 10
1 Timer at 07.00 hrs
Start in the morning
2 Hot air / 200 / ”-:--”
Danish pastry, 85-97 g,
1 Preheating / 210 / 2
preproved bake-off
2 Alarm / stop
3 Hot air / 180 / 18 / exhaust
open
2 Alarm / stop
3 Hot air / 180 / 15 / exhaust
open
Danish pastry, mini, 40- 1 Preheating / 180 / 2
75 g, preproved bake-off 2 Alarm/stop
3 Preheating / 180 7 15 / exhaust
French fries, Farmfrites, 1 Preheating / 250 / 5
9x9 mm, frozen,
2 Alarm / stop
Service+
3 Hot air / 240 / 6
French fries, Farmfrites
1 Preheating / 250 / 5
7x7 mm, frozen,
2 Alarm / stop
Service+
3 Hot air / 240 / 5
Remarks
Danish pastry, 60-65 g,
prebaked bake-off
BBQ chicken legs
1 Preheating / 200 / 2
2 Alarm / stop
3 Hot air / 165 / 20 / exhaust
open
BBQ chicken wings
1 Preheating / 250 / 2
2 Alarm / stop
3 Hot air / 240 / 15 / exhaust
open
BPE – Ver. 1.5x – September 2007
Use special HOUNÖ GN wire
basket. Use only every other
runner.
Use special HOUNÖ GN wire
basket. Use only every other
runner.
Fresh. Place on grills. Place
a container at the bottom of
the oven chamber. Core
temp. after end of program
should be at least 75°C.
Fresh. Place on grills. Place
a container at the bottom of
the oven chamber. Core
temp. after end of program
should be at least 75°C.
40
Pizza, 200 g
1 Preheating / 200 / 2
2 Alarm / stop
3 Hot air / 190 / 12 / exhaust
open
Pizza, 350 g
1 Preheating / 200 / 2
2 Alarm / stop
3 Hot air / 180 / 15 / exhaust
open
Pizza slices, reheating
1 Preheating / 200 / 2
2 Alarm / stop
3 Hot air / 170 / 5 / exhaust open
Sausage rolls, reheating 1 Hot air / 165 / 4
Prebaked loaf, 600 g,
1 Preheating / 220 / 2
bake-off
2 Alarm / stop
3 Hot air / 180 / 11 / exhaust
open
Round white loaf,
1 Preheating / 220 / 2
prebaked, 600 g, bake2 Alarm / stop
off
3 Hot air / 180 / 12 / exhaust
open
Round white loaf,
1 Preheating / 220 / 2
prebaked, 400 g, bake2 Alarm / stop
off
3 Hot air / 170 / 11 / exhaust
open
Triple grain loaf,
1 Preheating / 220 / 2
prebaked, 400 g, bake2 Alarm / stop
off
3 Hot air / 175 / 11 / exhaust
open
Triple grain loaf,
1 Preheating / 220 / 2
prebaked, 600 g, bake2 Alarm / stop
off
3 Hot air / 175 / 12 / exhaust
open
Carrot bread, prebaked, 1 Preheating / 220 / 2
550 g, bake-off
2 Alarm / stop
3 Hot air / 170 / 13 / exhaust
open
Carrot bread, preproved, 1 Proving / 32 / 25
675 g, bake-off
2 Hot air / 170 / 18
3 Hot air / 180 / 10 / exhaust
open
White loaf, preproved,
1 Proving / 32 / 25
675 g, bake-off
2 Hot air / 170 / 18
3 Hot air / 185 / 10 / exhaust
open
Sunflower rye bread,
1 Preheating / 190 / 2
prebaked, 1100 g, bake- 2 Alarm / stop
off
3 Hot air / 160 / 28 / exhaust
open
Rye bread, preproved,
1 Proving / 32 / 30
1000 g, bake-off
2 Hot air / 150 / 20
3 Hot air / 160 / 15 / exhaust
open
BPE – Ver. 1.5x – September 2007
Frozen, ready-made. Place
on unperforated baking
sheets.
Frozen, ready-made. Place
on unperforated baking
sheets.
41
Rye bread, prebaked,
1100 g, bake-off
1 Preheating / 190 / 2
2 Alarm / stop
3 Hot air / 165 / 25 / exhaust
open
Pastry bar, preproved,
1 Proving / 32 / 30
355 g, bake-off
2 Hot air / 170 / 10
3 Hot air / 170 / 7 / exhaust open
Puff pastry, 20-40 g,
1 Preheating / 200 / 2
bake-off
2 Alarm / stop
3 Hot air / 175 / 14 / exhaust
open / low fan speed
Meringue
1 Preheating / 100 / 10 / exhaust
open
2 Alarm / stop
3 Hot air / 90 / 80 exhaust open /
low fan speed
Genoise
1 Preheating / 220 / 2
2 Alarm / stop
3 Hot air / 160 / exhaust open /
low fan speed
Small french loaf, 30 cm, 1 Preheating / 220 / 2
prebaked, 200 g, bake2 Alarm / stop
off
3 Hot air / 185 / 12 / exhaust
open
Baguettes, 56 cm,
1 Preheating / 220 / 2
prebaked, 250 g, bake2 Alarm / stop
off
3 Hot air / 185 / 12 / exhaust
open
Pain, 56 cm, prebaked,
1 Preheating / 220 / 2
400 g, bake-off
2 Alarm / stop
3 Hot air / 185 / 14 / exhaust
open
Buns, preproved, 45-65
1 Proving / 36 / 20
g, bake-off
2 Hot air / 70 / 8
3 Hot air / 175 / 10 / exhaust
open
Semi-automatic bread
1 Proving / 32 / 45
program, 400-600 g
2 Hot air / 185 / 24 / low fan
speed
3 Hot air / 185 / 10 /exhaust open
White loaf, 60 g
1 Preheating / 240 / 2
2 Alarm / stop
3 Hot air / 180 / 10 /exhaust open
4 Hot air / 200 / 4 / exhaust open
White loaf, 400 – 500 g
1 Preheating / 230 / 2
2 Alarm / stop
3 Hot air / 170 / 20 / low fan
speed
4 Hot air / 200 / 4 / exhaust open
White sandwich, 800 g
1 Preheating / 210 / 2
2 Alarm / stop
3 Hot air / 170 / 45 / exhaust
open
BPE – Ver. 1.5x – September 2007
42
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.
Baguettes,
prebaked
Hot air, possibly
exhaust open
10-12 / 2-4
170-180
No humidity pulsing
French loaves/
baguettes
Hot air, possibly
exhaust open
15-20 / 2-5
170-180
Manual humidity for the
first 10-20 sec.
Danish pastry**
Hot air, possibly
exhaust open
10-50 / 5-7
170-180
Different sizes
Marble cake
Hot air
50-70
160-170
In a baking tin
Madeira cake
Hot air
50-80
150-160
In a baking tin
Vanilla biscuits
Hot air
7-10
160-170
Puff pastry
Hot air
20-25
160-180
½ fan speed
Chou (cream
puff)
Hot air
20-30
160-180
½ fan speed
Almond cake
Hot air
8-12
170
Hot air, possibly
exhaust open
120-140
80
Meringue
½ fan speed
*) Dough products that are not prerisen/prebaked by the manufacturer should
prove/rise for approx. 15 - 40 min. depending on the product. Frozen products
should be defrosted to +5°C before proving.
**) Danish pastry products based on bread dough should prove for 15-20 min.,
whereas certain bake-off products can be baked directly from the freezer.
Frozen dough products should defrost longer.
BPE – Ver. 1.5x – September 2007
43
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.
Potatoes
Hot air + exhaust open
15
100
Pre-boiled
Fried potatoes
Steaming/100% ClimaOptima/
Combi 3
15
230
Pre-boiled and sliced - add
oil
Baked
potatoes
Steaming/100% ClimaOptima/
Combi 3
60
185
Carrots
Steaming/100% ClimaOptima/
Combi 3
25
100
Fresh, whole, mediumsized
Small carrots
Steaming/100% ClimaOptima/
Combi 3
18
100
Deep-frozen, add spices
while frozen
Cauliflower
Steaming/100% ClimaOptima/
Combi 3
20
100
Stalks, fresh
Broccoli
Steaming/100% ClimaOptima/
Combi 3
15
100
Fresh
Broccoli
Steaming/100% ClimaOptima/
Combi 3
18
100
Deep-frozen
Broccoli
Steaming/100% ClimaOptima/
Combi 3
2-3
100
Blanching
Beans
Steaming/100% ClimaOptima/
Combi 3
10
100
Deep-frozen
Brussels
sprouts
Steaming/100% ClimaOptima/
Combi 3
20
100
Frozen
Spinach
Steaming/100% ClimaOptima/
Combi 3
8
100
Fresh
Celery
Steaming/100% ClimaOptima/
Combi 3
20
100
Deep-frozen, add spices
while frozen
Leeks
Steaming/100% ClimaOptima/
Combi 3
15
100
Fresh
Rice
Steaming/100% ClimaOptima/
Combi 3
30
100
Pasta
Steaming/100% ClimaOptima/
Combi 3
25
100
Eggs
Steaming/100% ClimaOptima/
Combi 3
8
Eggs
Steaming/100% ClimaOptima/
Combi 3
12
Product
Remarks and tips
100
Parboiled. 1 part of rice to
1½ part of cold water
Pour pasta into cold water.
1 part of paste to 1½ part
of water*
Soft-boiled, perhaps
stacked in egg trays
100
Hard-boiled, perhaps
stacked in egg trays
* The steaming time is reduced if preheated water is used.
BPE – Ver. 1.5x – September 2007
44
Meat Courses
Recommended values (from the HOUNÖ library of recipes 1985 – 2002)
Processing
Temperature
°C
time in minutes
Remarks and tips
Products
Operating mode
Beef tenderloin
Hot air + Combi 1, or
ClimaOptima 20-40%
5 / 15
200 / 140
Fresh, whole fillet of
beef. Add spices
before cooking
Hot air + Combi, or
ClimaOptima 40%
20 / 25
180 / 140
Add spices before
cooking
Roastbeef
Joint of beef
Roast veal
Roast pork
Steaming + Combi 2 + Hot
air, or
ClimaOptima 100% +
ClimaOptima 50%
Steaming + Combi 2 + Hot
air, or
ClimaOptima 100% +
ClimaOptima 50%
Steaming + Combi 2 + Hot
air, or
ClimaOptima 100% +
ClimaOptima 30%
15-20 / 70-90 /
100 / 140-150 Well-hung
20-25
10-15 / 60-70 /
15-20
160-190
10 / 60 / 25
100 / 180 /
190
Add spices and lard
before cooking
Neck with lard. Add
spices before cooking
Pork chops
Hot air + exhaust open
15
225
Schnitzel
Hot air + exhaust open
15
225
Combi 1 / ClimaOptima 50%
15
165
Steaming + Combi 1 + Combi
1, or
ClimaOptima 60% in all steps
10 / 45 / 20
100 / 160 /
175
Hot air + exhaust open
45
170
50-60
180
Combi 1 or ClimaOptima 60%
80
175
Apply mustard +
clayed sugar
Ham in puff
pastry
Hot air or ClimaOptima 20%
15 / 90
160 / 180
Exhaust open or
closed
Pickled neck
Steaming / Combi 3 /
ClimaOptima 100%
60
100
Fresh, without bones
Hot air or ClimaOptima 20%
6/6
235
Fresh, sliced - add oil
Combi 1-2, or
ClimaOptima 60%
45
185
Steaming / Combi 3 / 100% /
ClimaOptima
18
80
Hot air + exhaust open
30
Meat balls
Minced-meat
dishes
Liver pâté
Cured saddle of
Combi 1 or ClimaOptima 60%
pork
Smoked ham
Liver
Gratin
Frankfurter
Omelette
BPE – Ver. 1.5x – September 2007
Fresh
Fresh
Pre-fried in pan, 75 g
Approx. 2 kg in
aluminium tin
250 g and 500 g
aluminium tins placed
in water bath
Apply fat to container
45
Poultry, Fish and Game
Recommended values (from the HOUNÖ library of recipes 1985 – 2002)
Product
Chicken
Chicken
Chicken legs
Duck
Goose
Turkey
Flatfish
Greenland
Halibut
Trout
Turbot
Cod
Mussels
Saddle of
venison
Haunch of
venison
Leg of lamb
Meat loaf
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,
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%
Hot air
Steaming / Combi 3 /
ClimaOptima 100%
Steaming / Combi 3 /
ClimaOptima 100%
Steaming / Combi 3 /
ClimaOptima 100%
Steaming / Combi 3 /
ClimaOptima 100%
Steaming / Combi 3 /
ClimaOptima 100%
Combi 1 or
ClimaOptima 50%
Steaming + Hot air +
Combi 1, or
ClimaOptima 100% +
ClimaOptima 50%
Steaming + Combi 1 +
Hot air, or
ClimaOptima 100% +
ClimaOptima 50%
Combi 1, or
ClimaOptima 60%
BPE – Ver. 1.5x – September 2007
Processing
time in
minutes
Temperature Remarks and tips
°C
20-25 / 10-15
160 / 185
Fresh, defrosted,
1000 g
35-45 / 10-15
180 / 220
Frozen, 800 g
15 / 5
160 / 185
Fresh, thawed
50-60 / 50-60
170-180
Fresh or thawed,
3000 g
90-120 / 15-20
160-185
Fresh or thawed
80-100 / 10-20
160-185
4000 g, perhaps
covered with lard
12-18
175-185
Fresh, cover with oil
10-20
70-75
Fresh
10-15
70-75
Fresh
8-12
70-75
Fresh
12-18
70-75
Fresh
15-20
75-80
Fresh
25-23
180-200
Fresh, possibly covered with lard or oil
15 / 20 / 30-40
170-180
Fresh, possibly
covered with lard or
oil
20 / 25 / 30-40
15-20
170-180 / Without bones, add
140-160 / 160 spices
220
Fresh, add spices
46
Vacuumpacked
meat/poultry
Steaming / Combi 3 /
ClimaOptima 100%
10-15
70-85
Without bones
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.
— Latest news from HOUNÖ.
— User manuals
— Intranet with spare parts catalogue, dimensional sketches, wiring diagrams,
service bulletins, installation manuals, etc.
To access our Intranet, you need a password. Please contact HOUNÖ: houno@houno.com for
more information.
BPE – Ver. 1.5x – September 2007
47
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. Today, Visual Cooking is supplied to
selective customers all over the world through an
extensive network of sales and service partners.
HOUNÖ A/S
Alsvej 1
DK 8900 Randers
Denmark
Tel. +45 87 11 47 11
Fax +45 87 11 47 10
houno@houno.com
www.houno.com
As part of the US based group of companies, the
Middleby Corporation, which with its more than 1,500
employees is one of the market leaders in the
commercial cooking equipment industry, HOUNÖ has 17
sister companies and a subsidiary in Sweden.
HOUNÖ’s top motivated staff is behind Visual Cooking.
With the widest range of combi ovens in the industry,
we are able to create customised solutions that suit
your needs exactly.
Visit www.houno.com and be inspired!
BPE – Ver. 1.5x – September 2007
48

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