ENG User Manual BPE
Table of contents Preface and warranty 3 Start menu 4-5 Manual work menu 6 Fan and exhaust 7 Setting of humidity 8 Core Temperature 9 Operation modes: 10-13 - ClimaOptima 10 - Proving / Rising 11 - Preheating 12 - Cooling 12 - CombiWash 13 Programmes: 14-19 - Preprogrammed recipes 14 - Starting programme / recipe 15 - Editing programme 16-19 Main menu: 20-23 - Setting clock 20 - Timer start 21 - Preset values 22 - Oven set-up 23 Counters for detergent and energy 24 Cleaning 25-26 USB key function 27-31 HACCP 32-33 CombiNet 34-35 Error codes 36 Recommended core temperatures 37 Low-temperature and long-time roasting 38 Recommended programmes and the HOUNÖ recipe library 39-46 www.houno.com 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 Time down in current step Access to menu for setting of fan and exhaust 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 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. BPE Ver. 1.5x September 2007 5
Work menu Main switch Access to main menu Selects next mode to the left Time setting (this side time down, right side time up)* Access to fan and exhaust, see p. 6 Selects next mode to the right Temperature setting (this side temperature up, left side temperature down) Setting of core temperature Manual humidity pulsing. Only active in HOT AIR (A) Access to preset programmes 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. BPE Ver. 1.5x September 2007 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 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. BPE Ver. 1.5x September 2007 7
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. BPE Ver. 1.5x September 2007 8
Core temperature probe Return without saving OK for settings and return ON/OFF core temperature probe 1 ON/OFF core temperature probe 2 (optional extra) Return without saving OK for settings and return Setting of core temperature 30 150 C 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. BPE Ver. 1.5x September 2007 9
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. BPE Ver. 1.5x September 2007 10
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). BPE Ver. 1.5x September 2007 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 ed 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. 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. BPE Ver. 1.5x September 2007 12
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. BPE Ver. 1.5x September 2007 13
Entering Starting and editing program programme 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 14
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 Change icon e Delete programme Copy programme Save changes Change steps BPE Ver. 1.5x September 2007 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 16
Selecting/changing category Return Confirm setting and return Press a key to move yellow square Press a key to move yellow square BPE Ver. 1.5x September 2007 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 Change between steps (1) to the right Choose between ADD, DELETE, CHANGE (2) Choose between ADD, DELETE, CHANGE (2) Select mode 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 18
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 19
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. BPE Ver. 1.5x September 2007 21
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 PRE- SELECTION Return without changes or make further adjustments Press OK to accept settings and return to work menu 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. BPE Ver. 1.5x September 2007 22
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 Read total energy consumption BPE Ver. 1.5x September 2007 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). BPE Ver. 1.5x September 2007 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. BPE Ver. 1.5x September 2007 27
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 Updating of software via USB key 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 Get recipe package from USB key and save to oven Retrieve programmes from oven and save to USB key BPE Ver. 1.5x September 2007 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 BPE Ver. 1.5x September 2007 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 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. BPE Ver. 1.5x September 2007 30
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. BPE Ver. 1.5x September 2007 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 ing 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). BPE Ver. 1.5x September 2007 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. BPE Ver. 1.5x September 2007 33
HACCP diagram (optional extra) Return to previous menu Explanation of colours used Vertically: Horizontally: Red line at 170: White, curved and winding line: Wide, vertical blue line at 8: Light green, curved line: Light yellow, curved line: Degrees Minutes Preset temperature. Current oven temperature. Shows that the door has been. Shows the core temperature measured by the left core temperature probe (probe No. 1). 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. Import recipe package: Import recipe package to recipe package which is already. You can now add more recipes to existing ones. Send recipe package to oven Add recipe Copy recipe Delete recipe Open recipe BPE Ver. 1.5x September 2007 36
Error Codes Error code 2: Door (Close oven door) Generator too hot (Generator thermo switch disconnected. Reconnect by Error code 3 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 Error code 4: oven thermo-switch to the left behind the service panel) Fan too hot (Fan too hot. Thermo-switch in motor disconnected. Wait for 10 Error code 5: min. And try again.) Drain too hot (Drain temperature has been too hot (above 75 C) for more Error code 6: than 5 min. Check that jet in drain is working) Error code 7: Oven sensor defective (Temperature sensor in oven not working properly) Core temp. probe not connected (A program using core temp. probe has Error code 8: been chosen, but the probe has not been connected) Generator sensor defective (Temperature sensor in generator not Error code 9: working) Drain sensor defective (Sensor in drain not working. The oven can still be Error code 10: used) Water shortage (Steam generator was not filled within two minutes. Check Error code 11: that the water has been turned on) Generator too hot (Temperature in steam generator higher than 130 C. If Error code 13: error recurs, descale generator) Error code 14: Fan too slow (At low fan speed, fan is running slower than 500 RPM) Error code 15: 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 Error code 19: fails. Restart oven) Error code 20: Internal defect (Failure in communication between computer and IO board) Invalid program (Program uses a function which the oven does not Error code 21: support) Program interrupted (Power cut-out during program performance. Cut-out Error code 22: has lasted so long that program cannot be restarted) Drain blocked (Steam generator could not be emptied during flushing. Level Error code 24: sensor reports high water level when generator is emptied) ClimaOptima (ClimaOptima not calibrated. Enter service menu and Error code 25: calibrate) ClimaOptima (ClimaOptima sensor defect. Pressure fensor does not give Error code 26: correct signal) Error code 34: Water pressure too low (Check that water is turned on) Error code 36: Detergent insufficient (Detergent or rinse aid has run out) Detergent in oven (CombiWash interrupted, detergent in oven chamber. Error code 38: 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. 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. 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. 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. 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. Contact your bake-off supplier for specific instructions. BPE Ver. 1.5x September 2007 39
Name of Programme Programmes Mode/degrees/time in minutes Remarks Danish pastry, 60-65 g, 1 Preheating / 220 / 2 prebaked bake-off 2 Alarm / stop 3 Hot air / 190 / 11 / exhaust 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 Croissants, 70-95 g, 1 Preheating / 200 / 2 preproved bake-off 2 Alarm / stop 3 Hot air / 170 / 19 / exhaust 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 Start in the morning 1 Timer at 07.00 hrs 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 2 Alarm / stop 3 Hot air / 180 / 15 / exhaust 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 Use special HOUNÖ GN wire basket. Use only every other runner. Use special HOUNÖ GN wire basket. Use only every other runner. BBQ chicken legs BBQ chicken wings 1 Preheating / 200 / 2 2 Alarm / stop 3 Hot air / 165 / 20 / exhaust 1 Preheating / 250 / 2 2 Alarm / stop 3 Hot air / 240 / 15 / exhaust 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. BPE Ver. 1.5x September 2007 40
Pizza, 200 g 1 Preheating / 200 / 2 2 Alarm / stop 3 Hot air / 190 / 12 / exhaust Pizza, 350 g 1 Preheating / 200 / 2 2 Alarm / stop 3 Hot air / 180 / 15 / exhaust Pizza slices, reheating 1 Preheating / 200 / 2 2 Alarm / stop 3 Hot air / 170 / 5 / exhaust 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 1 Preheating / 220 / 2 2 Alarm / stop Round white loaf, prebaked, 600 g, bakeoff Round white loaf, prebaked, 400 g, bakeoff Triple grain loaf, prebaked, 400 g, bakeoff Triple grain loaf, prebaked, 600 g, bakeoff Carrot bread, prebaked, 550 g, bake-off Carrot bread, preproved, 675 g, bake-off White loaf, preproved, 675 g, bake-off Sunflower rye bread, prebaked, 1100 g, bakeoff Rye bread, preproved, 1000 g, bake-off 3 Hot air / 180 / 12 / exhaust 1 Preheating / 220 / 2 2 Alarm / stop 3 Hot air / 170 / 11 / exhaust 1 Preheating / 220 / 2 2 Alarm / stop 3 Hot air / 175 / 11 / exhaust 1 Preheating / 220 / 2 2 Alarm / stop 3 Hot air / 175 / 12 / exhaust 1 Preheating / 220 / 2 2 Alarm / stop 3 Hot air / 170 / 13 / exhaust 1 Proving / 32 / 25 2 Hot air / 170 / 18 3 Hot air / 180 / 10 / exhaust 1 Proving / 32 / 25 2 Hot air / 170 / 18 3 Hot air / 185 / 10 / exhaust 1 Preheating / 190 / 2 2 Alarm / stop 3 Hot air / 160 / 28 / exhaust 1 Proving / 32 / 30 2 Hot air / 150 / 20 3 Hot air / 160 / 15 / exhaust Frozen, ready-made. Place on unperforated baking sheets. Frozen, ready-made. Place on unperforated baking sheets. BPE Ver. 1.5x September 2007 41
Rye bread, prebaked, 1100 g, bake-off Pastry bar, preproved, 355 g, bake-off Puff pastry, 20-40 g, bake-off Meringue Genoise Small french loaf, 30 cm, prebaked, 200 g, bakeoff Baguettes, 56 cm, prebaked, 250 g, bakeoff Pain, 56 cm, prebaked, 400 g, bake-off Buns, preproved, 45-65 g, bake-off Semi-automatic bread program, 400-600 g White loaf, 60 g White loaf, 400 500 g White sandwich, 800 g 1 Preheating / 190 / 2 2 Alarm / stop 3 Hot air / 165 / 25 / exhaust 1 Proving / 32 / 30 2 Hot air / 170 / 10 3 Hot air / 170 / 7 / exhaust 1 Preheating / 200 / 2 2 Alarm / stop 3 Hot air / 175 / 14 / exhaust / low fan speed 1 Preheating / 100 / 10 / exhaust 2 Alarm / stop 3 Hot air / 90 / 80 exhaust / low fan speed 1 Preheating / 220 / 2 2 Alarm / stop 3 Hot air / 160 / exhaust / low fan speed 1 Preheating / 220 / 2 2 Alarm / stop 3 Hot air / 185 / 12 / exhaust 1 Preheating / 220 / 2 2 Alarm / stop 3 Hot air / 185 / 12 / exhaust 1 Preheating / 220 / 2 2 Alarm / stop 3 Hot air / 185 / 14 / exhaust 1 Proving / 36 / 20 2 Hot air / 70 / 8 3 Hot air / 175 / 10 / exhaust 1 Proving / 32 / 45 2 Hot air / 185 / 24 / low fan speed 3 Hot air / 185 / 10 /exhaust 1 Preheating / 240 / 2 2 Alarm / stop 3 Hot air / 180 / 10 /exhaust 4 Hot air / 200 / 4 / exhaust 1 Preheating / 230 / 2 2 Alarm / stop 3 Hot air / 170 / 20 / low fan speed 4 Hot air / 200 / 4 / exhaust 1 Preheating / 210 / 2 2 Alarm / stop 3 Hot air / 170 / 45 / exhaust BPE Ver. 1.5x September 2007 42
Baking Recommended values (from the HOUNÖ library of recipes 1985 2002) Product Operating mode Processing time in minutes Temperature C Remarks and tips Rolls* Hot air 15-20 170-180 Loaves* Hot air 25-35 160-180 Buns* Hot air 15-20 160-170 Manual humidity for the first 10 sec., 40-50 g/ea. Manual humidity for the first 10 sec., 650 g/ea. Manual humidity for the first 15 sec., 40 g/ea. Baguettes, prebaked French loaves/ baguettes Danish pastry** Hot air, possibly exhaust Hot air, possibly exhaust Hot air, possibly exhaust 10-12 / 2-4 170-180 No humidity pulsing 15-20 / 2-5 170-180 Manual humidity for the first 10-20 sec. 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 Meringue Hot air, possibly exhaust 120-140 80 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) Product Potatoes Operating mode Steaming/100% ClimaOptima/ Combi 3 Processing time in minutes 30-40 100 Temperature C Remarks and tips Fresh. Different sorts of potatoes require different steaming times. Potatoes Hot air + exhaust 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 Brussels sprouts Spinach Celery Leeks Rice Pasta Eggs Eggs Steaming/100% ClimaOptima/ Combi 3 Steaming/100% ClimaOptima/ Combi 3 Steaming/100% ClimaOptima/ Combi 3 Steaming/100% ClimaOptima/ Combi 3 Steaming/100% ClimaOptima/ Combi 3 Steaming/100% ClimaOptima/ Combi 3 Steaming/100% ClimaOptima/ Combi 3 10 20 8 20 15 30 Steaming/100% ClimaOptima/ Combi 3 8 Steaming/100% ClimaOptima/ Combi 3 12 100 100 100 100 100 100 25 100 100 100 Deep-frozen Frozen Fresh Deep-frozen, add spices while frozen Fresh 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 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) Products Beef tenderloin Roastbeef Joint of beef Roast veal Roast pork Operating mode Hot air + Combi 1, or ClimaOptima 20-40% Hot air + Combi, or ClimaOptima 40% 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% Processing time in minutes 5 / 15 200 / 140 20 / 25 180 / 140 15-20 / 70-90 / 20-25 10-15 / 60-70 / 15-20 10 / 60 / 25 Temperature C Remarks and tips Fresh, whole fillet of beef. Add spices before cooking Add spices before cooking 100 / 140-150 Well-hung 160-190 100 / 180 / 190 Add spices and lard before cooking Neck with lard. Add spices before cooking Pork chops Hot air + exhaust 15 225 Fresh Schnitzel Hot air + exhaust 15 225 Fresh Meat balls Combi 1 / ClimaOptima 50% 15 165 Pre-fried in pan, 75 g Minced-meat dishes Steaming + Combi 1 + Combi 1, or ClimaOptima 60% in all steps 10 / 45 / 20 100 / 160 / 175 Liver pâté Hot air + exhaust 45 170 Cured saddle of pork Smoked ham Ham in puff pastry Combi 1 or ClimaOptima 60% 50-60 180 Combi 1 or ClimaOptima 60% 80 175 Hot air or ClimaOptima 20% 15 / 90 160 / 180 Approx. 2 kg in aluminium tin 250 g and 500 g aluminium tins placed in water bath Apply mustard + clayed sugar Exhaust or closed Pickled neck Steaming / Combi 3 / ClimaOptima 100% 60 100 Fresh, without bones Liver Hot air or ClimaOptima 20% 6 / 6 235 Fresh, sliced - add oil Gratin Frankfurter Combi 1-2, or ClimaOptima 60% Steaming / Combi 3 / 100% / ClimaOptima 45 185 18 80 Omelette Hot air + exhaust 30 Apply fat to container BPE Ver. 1.5x September 2007 45
Product Chicken Chicken Chicken legs Duck Goose Turkey Poultry, Fish and Game Recommended values (from the HOUNÖ library of recipes 1985 2002) Operation mode Combi 1 + Hot air w. exhaust, or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust, or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust, or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust, ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust, or ClimaOptima 60% + ClimaOptima 0% Combi 1 + Hot air w. exhaust, or ClimaOptima 60% + ClimaOptima 0% Processing time in minutes Temperature C 20-25 / 10-15 160 / 185 Remarks and tips 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 Flatfish Hot air 12-18 175-185 Fresh, cover with oil Greenland Halibut Trout Turbot Cod Mussels Saddle of venison Haunch of venison Leg of lamb Meat loaf 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% 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 15 / 20 / 30-40 170-180 20 / 25 / 30-40 Fresh, possibly covered with lard or oil Fresh, possibly covered with lard or oil 170-180 / Without bones, add 140-160 / 160 spices 15-20 220 Fresh, add spices BPE Ver. 1.5x September 2007 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