27100015 CPE 1.4x GB - HOUNO CPE – ver. 1.4x – Dec. 2005 Dear customer, Congratulations on the purchase of your new HOUNÖ oven. ... The right key increases time, temperature,

CPE – ver. 1.4x – Dec. 2005

Dear customer,

Congratulations on the purchase of your new HOUNÖ oven.You are now the owner of one of the leading oven products on the market.

All HOUNÖ products are subjected to intensive product development, which ensures that theproducts always offer the latest technology and the most up-to-date and energy-saving methods ofpreparation.

Furthermore, the HOUNÖ products are entirely up-to-date with the latest developments/technologyin 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 passedthrough an extensive test programme in which all functions are subjected to a continuous andextreme load.

Before you start using the oven and its many automatic functions, we recommend that you study themanual thoroughly so as to ensure optimum cooking results. The preset programmes and a numberof special features such as ClimaOptima, Cook & Hold and Delta-T (optional extras on somemodels) will ease the daily work in the kitchen. Furthermore, by going through the manual, you willobtain a better understanding of the advanced technology and feel safer while using the oven. Youwill find further information and useful tips on our website www.houno.com.

Terms of warrantyThe oven cabinet and the technical parts of your new HOUNÖ oven are covered by a 12-monthfactory warranty. However, the heating elements in the oven compartment and the steam generatorare guaranteed for 24 months. 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 partssuch as oven door glass, lamp glass and incandescent lamps, nor does it cover sealing such as doorgaskets, gaskets for heating elements, etc.

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 theHOUNÖ 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/operatedas specified in the user's manual.

If you utilise all the technological facilities of this oven, you are guaranteed perfect results with aminimum of resources.

Yours sincerely,

HOUNÖ A/S

CPE – ver. 1.4x – Dec. 20052

Table of contents

Quick start 3Setting of mode, temperature and time, and function keys for submenus 4Setting of fan and exhaust 5Setting of multipoint core temperature probe (optional extra) 6Delta-T 7Cook & Hold 8CombiClean, automatic cleaning system 9ClimaOptima 10Regenerating/reheating and cooling 11Proving and preheating 12Time and date 13Preset programs 14Starting program 15Entering and changing program 16Selecting program or category 17Entering/changing text in program 18Selecting/changing category 19Editing steps – adding, changing, deleting steps 20Saving changes to program 21Main menu and setting of timer start 22Main menu, presetting values (time and temperature) 23Main menu, changing set-up / locking functions with code 24Insufficient cleaning detergent and rinsing agent – replacing canisters 25Energy counters 25Cleaning 26USB key - functions 28Optional extras:HACCP library 33HACCP diagram 34CombiNet 35Programs, recipes, etc.Indicative core temperatures 37Roasting and recommended bactericidal holding times 38Programs/recipes 39

For further information on the functions and user interface of the oven, see Service &Installation Manual.

CPE – ver. 1.4x – Dec. 20053

Quick Start

The operation panel is so designed that the modes are activated by pressing the keys next to thesymbols or digits (6 keys on either side).

In the case of for instance time and temperature, the left as well as the right side next to themode are active. The right key increases time, temperature, etc. and the left key reduces time,temperature, etc.

Some of the symbols are shown on one side only and will lead you to a submenu. When youhave made changes in the submenu, press OK at the upper right hand corner.

The read 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.

The white circle with the small symbol at the lower left-hand corner gives you access to theprogram menu.

CPE – ver. 1.4x – Dec. 20054

Access to main menu

Selects next mode tothe left

Setting of temperature(this side: temperatureup, left side: temperaturedown)

Setting of time (thisside: time down, rightside: time up)*

Core temperature

Access to fan andexhaust

Manual humiditypulsing. Only activewhen HOT AIR is on.

ON/OFFAccess to presetprograms

Main switch

The white digits next to the symbols for TEMPERATURE and TIME show the actual oventemperature and the actual time remaining. When there is one minute left, the computer countsdown from 59 seconds. The alarm sounds when time is up.

When the oven is on (a program or a function has been activated – the square around thefunction flashes), it is still possible to set TIME, TEMPERATURE, FAN and EXHAUST.

Note that the fan wheel is reversible. This means that the wheel can run leftwards as well asrightwards with a small interval when changing direction.

The core temperature should be set before the program is started.

On the following pages, the above initial display image will be referred to as the “work menu”.

* For continuous operation, press the left key until the indication of time disappears.

Modes, temperature and time

CPE – ver. 1.4x – Dec. 20055

Fan and exhaust

b) OK for settings andreturn

a) Return withoutsaving

Choose between highand low fan speed

Choose betweenexhaust open or closed

Fan and exhaust can be activated before and after start.

Low fan speed is recommended for puff pastry, Danish pastry, cakes, sweet biscuits, etc.You may add 1 or 2 minutes’ baking time when using low fan speed.

Open exhaust is recommended for bread and pastry, roasting of pieces of meat and toachieve a grill effect.

a) Return to work menu without storing settings of fan and exhaust, if any.b) Accept settings of fan and exhaust and return to work menu.

CPE – ver. 1.4x – Dec. 20056

Multipoint core temperature probe (optional extra)

Return without savingOK for settings andreturn

ON/OFF coretemperature probe 1

ON/OFF coretemperature probe 2(optional extra)

Return without savingOK for settings andreturn

Activate coretemperature probe 2(optional extra)

Setting of coretemperature20 – 150°C

The graph illustrates the difference between oven temperature and core temperature. The graph isfixed and does not change when you set the core temperature. Core temperature probe 1 is red andcore temperature probe 2 (optional extra) is blue.

Cooking with core temperature probe 2The temperature in the product determines which of the two probes first reaches the desired coretemperature. When one of the probes reaches the core temperature, an alarm sounds and a messageappears in the display. Close the door and the oven continues until the second probe reaches thedesired core temperature.

CPE – ver. 1.4x – Dec. 20057

Delta-T(Core temperature probe required)

OK for settings andreturn

Return without changes

Delta-T selected

Set core temperaturewith arrows

Delta-T is a gentle and fully automatic operation mode. Delta-T operates with the carefully calculateddifference between the actual core temperature of the product and the temperature in the oven chamber. Theoven temperature increases gradually in relation to the core temperature.

Delta-T is particularly suitable for pieces of meat that contain a great deal of connective tissue, for largeroasts and for very lean pieces of meat. During this slow preparation process, the tough connective tissue isgently broken down, which enhances the flavour and increases the juiciness of the finished product. Throughthe addition of a specific amount of humidity, the meat matures even further.

Procedure1. Cool down the oven to 30 – 40°C2. Choose one of the following modes:

HOT AIR recommended for very fatty and not too large roasts (you may set the fan at ½ speed).STEAMING recommended for large hams with bones (you may set the fan at ½ speed)REHEATING recommended for poultry and very lean pieces of meatCLIMAOPTIMA 50% recommended for all other products.

3. Insert the core temperature probe in the product with the largest diameter.4. Press ON/OFF

The meat matures perfectly, which optimises the taste in the finished product. Furthermore,shrinkage is normally 15 – 25% lower than for other modes of preparation.

Recommended core temperatures in Delta-T:Rare: 52 - 57°CMedium: 59 - 62°CWell-done: 72 - 85°C

The preparation time depends on the thickness of the meat and its contentsof connective tissue bones and fat. If the oven is loaded with pieces of meat,the largest of which weighs 3 kg, the preparation time will be 3 – 4 hours.

Note that the aromatic compounds in the meat only become volatile at temperatures above 120°C. This means that the meatdoes not give off flavour until it has been browned at a high temperature for a few minutes. This is, however, not ofimportance if the meat is subsequently to be cut out. It may be of importance if the meat is to be carved at a buffet.

CPE – ver. 1.4x – Dec. 20058

Cook & Hold

OK for setting andreturn

Return withoutchanges

Cook & Hold hasbeen selected

Set core temperaturewith arrows

COOK & HOLD is a mode for keeping food hot.

COOK & HOLD maintains the core temperature until the program is interrupted (bypressing ON/OFF, by opening the oven door, or when the time has run out).

Cook & Hold can be activated in HOT AIR, STEAMING, REHEATING (recommended)and CLIMAOPTIMA.

Recommended holding temperature is 60 – 65°C (at temperatures above 60°C, a gradualdehydration of proteins takes place, the weight of the meat is reduced and the meat becomesless juicy).

At the above temperature, the meat can be taken out immediately before carving.

After 5 – 6 hours’ preparation at COOK & HOLD, shrinkage increases.

Fixed graph illustratingthe difference betweenoven temperature and coretemperature

CPE – ver. 1.4x – Dec. 20059

Select level downSelect level up

Deactivate additionaldetergent

Activate additionaldetergent

CombiClean, 5 steps and adding additional detergent

Press for indication oflevel of detergent andrinsing agent. Readingand zero setting

Check the level of detergent and rinsing agent by pressing the uppermost key on the right side. Remove thestrainer from the bottom of the oven chamber. Insert wash arm. Fit retainer on wash arm. Close oven door.Choose program: 0 is 2 minutes’ rinsing with water – 1 is light cleaning and 4 is very thorough cleaning. Youcan add additional detergent, if necessary.

If the oven is too hot (above 100°C), use the cooling mode.We recommend that you use CombiClean every day. It may be necessary to use a soft brush/sponge anddetergent to remove cakes of burned food from the oven chamber.Start the cleaning program when you go home in the evening. When the program is over, the ovenautomatically switches to an energy-saving standby function.Do not forget to clean the other mechanical parts of the oven (see”Cleaning”).

Recommended consumption of water, detergent and rinse aid for step 4, without additional detergent:

Models: 1.06, 1.08, 1.10, 1.12, 2.10Water: 17 – 49 lDetergent: 0.1 – 0.6 lRinse aid: 0.05 – 0.10 l

Models: 1.16, 1.20, 2.10Water: 22 – 88 lDetergent: 0.15 – 0.90 lRinse aid: 0.1 – 0.15 l

We recommend the use of CombiCleanevery day.

Steps 1 and 2 are used after steaming/roasting at lowtemperatures .

Steps 3 and 4 are used after the roasting of meat.

Additional detergent at steps 3 and 4 are used after theroasting of meat at temperature above 180°C.

If the oven is not connected to a soft water plant,CombiClean cannot function properly.

CPE – ver. 1.4x – Dec. 200510

Set humidity content Set humidity content

ClimaOptima

ClimaOptima offers you the possibility of adding up to 100% humidity to the oven chamber (temperature range: 70– 250°C). The computer automatically operates according to the desired humidity content by adding or removinghumidity.

Many products contain a rather large amount of water and therefore give off a great deal of humidity duringpreparation. Therefore, the oven chamber often contains 15 – 50% natural humidity.

Preheating with the desired humidity content for 5 minutes is recommended.

To produce a gravy when braising meat, apply 70 – 80% humidity at 145 – 165°C.For poaching fish, poultry and vegetables, apply 70 – 95% humidity at 70 – 120°C.For steaming potatoes, rice, pasta, meat, etc., apply 100% humidity at 100°C.

When using ClimaOptima correctly, you minimise shrinkage and enhance the appearance and tasteof the products.

Blue bar: Actual amount of humidity in oven chamberWhite figures Humidity setIf bar is all red, oven chamber contains 0% humidity.If bar is all blue, oven chamber contains 100% humidity.

If the oven is not connected to a soft waterplant, CombiClean cannot functionproperly.

For quick preparation, we recommend the following combination: 190°C – 70% humidity

Despite the short time of preparation, products such as marinated pieces of meat, fresh vegetables andbread are treated very gently

CPE – ver. 1.4x – Dec. 200511

Reheating is a very gentle process (20 – 180°C). The program operates with low fan speed andadds a carefully calculated amount of humidity which maintains the nice appearance and tasteof the products.

Use a core temperature probe to reach a perfect end temperature.

For the reheating of sous-vide products, etc., follow the recommendations of the supplier.

Recommended times and temperatures for optimum, gentle reheating:8 – 12 minutes at 140°C for rice/meat and vegetables arranged on plates40 – 60 minutes at 120 – 140°C for whole roasts, stews and sauces20 – 30 minutes at 120°C for pasta, rice and the like

Reheating/cooling

Cooling is activated in either of the following ways:

a) Oven door closed. Use water to speed up cooling process. Alarm sounds when thetemperature is reached.

b) Oven door open. Fan wheel draws in air to speed up cooling process. Program stops whentemperature is reached. No alarm.

It is recommended to set the cooling mode at 20°C below the required working temperature.

CPE – ver. 1.4x – Dec. 200512

The computer is set to maintain the optimum level of humidity for all products that need to beproved 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 provedand baked in the same process (models KPE, CPE and BPE).

Please note the distinction between prebaked (additional baking only) and preproved (thawing,proving and baking).

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 15minutes’ 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 temperatureis recommended.

NOTE: When the oven door is opened for loading, the oven chamber loses 30-50% of theheat.

Proving/preheating

Note that the countdown does notstart until the selected oventemperature is reached.

PREHEATING can be setfor 0 – 15 minutes.

CPE – ver. 1.4x – Dec. 200513

Choose main menu

Choose Set-up

Choose Set time

Time and date

Return without makingchanges

Move red square to theleft

Reduce digit inside redsquare

Accept changes andreturn (1)

Move red square tothe right

Increase digit insidered square

(1) When you press OK, the oven restarts automatically.

CPE – ver. 1.4x – Dec. 200514

ReturnArrow indicates thatthere are more maincategories thanthose shown.

Preset programs

Press again to scrollthrough theprograms of thecategory (there aremore categories thanthe 5 listed to theright)

Choose maincategory

Press key to the right ofON/OFF

CPE – ver. 1.4x – Dec. 200515

Return to previous menu

Yellow frame moves tothe left (A)

Yellow frame moves tothe right (A)

Temperature up incurrent step

Increase time in currentstep

Temperature down incurrent step

Reduce time in currentstep

Access to core tempe-rature in current step

Start program

Return to work menu

Starting program

(A) Note the location of the yellow square. Only that particular step in the program can now beedited in terms of time, temperature, fan/exhaust, core temperature and possibly humiditycontent (ClimaOptima).

Any changes you may have made to the program are saved in the current run only.

Access to fan andexhaust in current step

Setting of humiditycontent in Clima-Optima (if mode isClimaOptima)

CPE – ver. 1.4x – Dec. 200516

Entering and changing program

Press for access to mainmenu

Press for access to makingnew programs orchanging existing ones

If, when one of the functions in the main menu is activated, a screen appears asking for acode, press 876412.

CPE – ver. 1.4x – Dec. 200517

Return to previousmenu

Selecting program or category


Change text in selectedprogram

Delete program

Change icon

Choose program Choose maincategory

Copy program

Save changes Change steps

Arrow indicates thatthere are more maincategories than thoseshown

CPE – ver. 1.4x – Dec. 200518

If you are often entering new programs or changing existing ones and want an overview of allprograms, we recommend that you order CombiNet. Contact your oven supplier for a priceindication.

Entering/changing text in program

Return to previous menu OK for setting andreturn to previousscreen

Arrow, move to theright

Choose between capitalletters and small letters

Write letter in redsquare

Delete letter to the left

Move cursor to wherethe text should bemodified

Arrow, move to the left

Move cursor to wherethe text should bemodified

CPE – ver. 1.4x – Dec. 200519

Selecting/changing category

Press a key to moveyellow square

Return Return

Press a key to moveyellow square

CPE – ver. 1.4x – Dec. 200520

Temperature down incurrent step

Time down in currentstep

Time up in current step

Possibly setting of coretemperature probe incurrent step

Active in ClimaOptima.Reduce humidity contentin current step

Access to menu forsetting fan and exhaust

Down to submenu toadd, change or deletestep

OK and return

Choose mode

Choose action: ADD,DELETE, CHANGE (2)

Choose action: ADD,DELETE, CHANGE (2)

OK for change (active inDELETE and ADD)

Choose mode

Editing steps – adding, changing, deleting steps

Move on to next step tobe edited


Move on to next step tobe edited

Temperature up incurrent step

Active in ClimaOptima.Increase humiditycontent in current step

Change between steps(1)

Change between steps(1)

(3) Move to upper menuto adjust time, temp., etc.

(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, thenew function becomes the last step.

(3) When the change has been made, use the upwards pointing arrow in the upper right-hand corner to settime, temperature, etc in the new/changed step.

CPE – ver. 1.4x – Dec. 200521


Save changes incomputer

The program cannot be started from this menu. To start the program, press return twice(return to work menu).

Saving changes to program

CPE – ver. 1.4x – Dec. 200522


Choose Timer start

Main menu and setting timer start

OK for setting

Choose date

Return

When the timer has been set, press OK to return to the main menu.Turn off the oven with the main switch. The oven restarts automatically when the set date/time isreached (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.

Activate ordeactivate function

Choose program

CPE – ver. 1.4x – Dec. 200523

Press here after setting Aand B

A Set desired pre-selected temperature

Return without changesor make furtheradjustments

Press OK to acceptsettings and return towork menu

Main menu, presetting values (time and temperature)

B Set desired preselected time

You can make changes to the preset temperature and time in all modes. Core temperature,fan/exhaust and ClimaOptima (humidity content) cannot be set in this menu.

Choose PRE-SELECTIONALG

CPE – ver. 1.4x – Dec. 200524

Main menu, changing set-up / locking functions withcode

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.

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 rightor left arrow at the bottom. If you do so, everything else but TIMER START and possiblyHACCP is locked in the MAIN MENU. All locked functions can be reactivated by entering theSUPER USER code: 876412. After entering the code and confirming, remember to change fromUSER back to SUPER USER in the oven set-up.

Press Set

Press Oven set-up

Make a choice with thevertical arrows. Changeset-up using thehorizontal arrows at thebottom.

CPE – ver. 1.4x – Dec. 200525

Insufficient cleaning detergent and rinsing agent –replacing canisters

Press to return to workscreen

When the canister fordetergent is replaced,reset detergent bypressing new.

When the canister forrinsing agent isreplaced, reset rinsingagent by pressing new.

Energy counter

Press Energycounters

Read total energyconsumption

Read energyconsumption sincelast reset of tripcounter

Reset trip counter

Before activating CombiClean by pressing ON/OFF, you can check the supply of detergent and rinseaid by pressing the key in the upper right-hand corner (green arrow).

CPE – ver. 1.4x – Dec. 200526

Daily cleaning of the oven is recommended for hygienic reasons and to avoid interruptions ofoperation.

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-usehandshower, 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 youroven supplier (0.5 litre: part No. 045650 – 5 litres: part No. 045654).

Oven chamberUse CombiClean, program 1 – 4, with or without additional detergent.

Cleaning behind filter housingFor thorough cleaning of the oven chamber, move the filter housing so that it becomes possible toclean 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 thebottom and then tipping it.

Cleaning

(A)

(B)

KPE – ver. 1.20 – Sept. 2004

Cleaning of jet headsThe jet head should be dismounted and cleaned regularly according to how often the combisteaming and ClimaOptima modes are used. The easiest way to clean the jet head is to let it soak inscale remover. All ovens are supplied with an additional jet head.

If the oven is equipped with the automatic cleaning system, CombiClean, there will be two jetheads. The additional jet head will be located to the right of or above the first one. This jet headshould also be checked/cleaned regularly.

Please note the position of the jet heads. The jet head for combi steaming/ClimaOptima should belocated horizontally with the notch facing upwards. The jet head for CombiClean should be locatedhorizontally with the notch facing downwards.

Exterior cleaningWash 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 isavailable from your oven supplier (0.5 litre: part No. 045650 – 5 litres: part No. 045654) and is onlyfor external use.

Note! The exterior of the oven must never be flushed with a water hose or high-pressure cleaner asthis may damage the electronic components.

Cleaning of exhaust valveThe exhaust valve (steel plug that opens and closes the damper) should be checked once a week.

Remove the valve, clean thoroughly with a brush and detergent, rinse with water, dry, and fit again.It is very important to avoid the forming of a layer of fat on the valve, as the fat might affect thevalve’s ability to function.

CPE – ver. 1.4x – Dec. 2005 28

USB key functions

Insert HOUNÖ USB key in controller behind panel

Choose Service in main menu

Take back-up of allrecipes and other settings

Restore recipes andsettings from USB key tooven

Read files in USB key andtest connection tocomputer

Updating ofsoftware viaUSB keysoftware via

The link USB-keygives access tothe menu shownbelow

Retrieve programpackage from USBkey and save tooven

Retrieve programsfrom oven andsave to USB key

CPE – ver. 1.4x – Dec. 2005 29

To take a backup, press Take back-up (not shown). The files to besaved appear briefly. Wait forSERVICE menu to reappear.

To retrieve the programs in theUSB key, press Retrieve frombackup (not shown). If the same USBkey is used for more than one oven, the serialNo. of the oven in question will appear on thescreen (the serial No. is printed on the approvalplate located in the lower left-hand corner of theoven frame).

Choose backup file:Explanation to digits: year(2)/month(2)/date(2)/hour(4)(The menus shown differ from this explanation)

After choosing the backup file, press OK. Restartcomputer.

Software updatingContact your oven supplier

CPE – ver. 1.4x – Dec. 2005 30

By pressing Retrieve programs from USB, you get the possibility of choosing between allprogram packages in the ”programs” folders of the USB key. The folders are yellow, thefiles white.

Press OK to open the desiredprogram package so that itcan be saved to the oven.

Choose all

Opt out of all

Save recipeschosen

Add recipes chosen torecipes already in oven.

Overwrite recipes alreadyin oven.

Regret

CPE – ver. 1.4x – Dec. 2005 31

By pressing Send programs to USB, you get the possibility of choosing a path for theprogram package you wish to save to the USB key. It is possible to overwrite an existing fileor create a new file with a name matching the serial No. of the oven.

By pressing OK after choosing afolder, you get to navigate in thefolder.By pressing OK after choosing a filename, the programs are saved to theUSB key.

When an oven back-up, recipes or HACCP are saved to the key, they are saved in apredefined file structure.Oven settings and HACCP are saved in the folder ”Oven + serial No.” (in the belowexample, 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 theoven 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 harddisk toincrease data safety.Programs are read and saved in the folder Programs.

CPE – ver. 1.4x – Dec. 2005 32

When HACCP is saved to the USB key, the file haccpview.html is also saved. Whenrunning this file, you get the possibility of opening and monitoring the HACCP runs that aresaved to the USB key (requires the installation of Java which can be downloaded fromwww.java.com)..

If the oven has CombiNet, the file RecipesEditor.html will be written to the USB key whenyou take backup of the oven settings. By running the file, it is possible to modify the recipepackages (requires the installation of Java which can be downloaded from www.java.com).

CPE – ver. 1.4x – Dec. 2005 33

HACCP library (optional extra)

ChooseHACCP

Choose ShowHACCP from oven

In the following menus, choose YEAR – MONTH – DATE using arrows to the right.Press OK when the correct setting is found.

The library can hold approx. 1000 log files. You will be notified when the memory is full sothat you can empty the memory with the USB key or through COMBINET (both areoptional extras). If nothing is done, the computer will automatically start to overwrite theoldest files.

Accept a log file andsee chart

Choose between logfiles (current file ishighlighted)

CPE – ver. 1.4x – Dec. 2005 34

HACCP diagram (optional extra)


Explanation of coloursused

Vertically: DegreesHorizontally: Minutes

Red line at 170: Temperature that has been set.

White, curved and winding line: Current oven temperature.

Wide, vertical blue line at 8: Shows that the oven has been open for approx. 30seconds.

Light blue, curved line: Shows the core temperature measured by the leftcore temperature probe (probe No. 1).

White, curved line: Shows the core temperature measured by the rightcore temperature probe (probe No. 2).

CPE – ver. 1.4x – Dec. 2005 35

If the oven incorporates CombiNet, it is possible to enter the website of the oven with the followingfunctionality:Part of the functionality of CombiNet requires the installation of Java.Operate the oven by clicking on the link "Oven Control".

See HACCP runs by clicking on the link "HACCP".

CombiNet

CPE – ver. 1.4x – Dec. 2005 36

See and modify recipes on oven through the link "Recipes".

Delete recipe

Copy recipe

Save recipe package on PC.

Add recipe

Import recipe package:Import recipe package to recipe package which isalready open. You can now add more recipes toexisting ones.

Send recipe package tooven

Open recipe

CPE – ver. 1.4x – Dec. 2005 37

Indicative core temperatures for beef, veal, pork and lamb

Pieces of saddle, tenderloin and ham, lean 60-65°C

Roast of saddle, ham 65°C

Pieces of meat containing a great deal of connective tissue, such asneck, brisket and shoulder 80°C

Paté 75°C

Terrine 60°C

Foie gras terrine 45°C

A rare roast is achieved at a core temperature of 60-62°C

A medium-rare roast is achieved at a core temperature of 65-67°C

A roast well-done is achieved at a core temperature of 70°C(Meat with a great deal of connective tissue 80°C)

The more connective tissue the meat contains, the more important is the holding time after the coretemperature has been reached.

Tender meat such as sirloin steak and trimmed fillet reaches maximum tenderness at 65°C. Themeat becomes tougher between 75 and 80°C but becomes increasingly tender again as thetemperature rises above that.

Meat containing a great deal of connective tissue, such as shoulder, brisket and neck, needs to beheated for a long time before it is sufficiently tender – for instance, a holding time of 30 – 90minutes at a core temperature of 60-75°C (then it is ”low-temperature tenderising” – see ”Low-temperature roasting”).

For meat prepared for a buffet or for display on a sales counter, the indicative core temperature isabove 75°C. The meat should be removed after 3 hours or when the core temperature falls to below65°C. See recommendations from the Ministry of Health.

Indicative core temperatures for fish

Fish without bones 55°CFish with bones 60°CFish pâté 65°C

The steaming of fish will succeed at a temperature of 65 – 80°C. The fish does not coagulate andshrinkage is reduced to a minimum.

CPE – ver. 1.4x – Dec. 2005 38

Low-temperature and long-time roastingIndicative bactericidal holding times

Long-time roasting

Roasting at a temperature between 110 and 150°C. Slow heating produces meat that is uniformlycooked.

Low-temperature roasting

Can be described as roasting below 100°C, the core temperature of the roast and the oventemperature being almost the same. The advantage of this method of preparation is that the roast isuniformly cooked. Furthermore, the slow preparation/heating process may result in the meatbecoming more tender. Can be used for all types of meat and is particularly suitable for thepreparation of meat with a great deal of connective tissue. With holding time at a core temperatureof 65°C, it is possible to achieve additional tenderising of particularly ”tough” pieces of meat (attemperatures above 60°C, the meat starts to dehydrate).

Shrinkage during low-temperature roasting

Depending on the meat, the following indicative temperatures can be used for pieces of meat thatshould be medium-rare or well-done:

5 hours approx. 25-30% shrinkage10 hours approx. 35-40% shrinkage20 hours approx. 45% shrinkage

Keeping qualities and indicative legal requirements from the Danish Ministry of Health

The keeping qualities of heated meat vary a great deal according to the way the meat is packedwhile stored – from a few days for small pieces of meat to several weeks for sous-vide products.

The Danish legal requirements governing food hygiene state:When heated, the food product should have an overall temperature of at least 75°C, with thefollowing exceptions:

? Whole pieces of meat? Meat which the consumer does not want well-done, served in portions? Hens’eggs served one at a time? Other kinds of food which, because of their nature, cannot be heated to at least 75°C. Heating

up food should not, however, cause any hygienic problems.

Food that has been heated should either be eaten within 3 hours, kept hot at a temperature of 65°C,or cooled down to max. 5°C in the course of no more than 3 hours.

CPE – ver. 1.4x – Dec. 2005 39

Recommended ProgramsClimaOptima 0 % Hot air with exhaust openClimaOptima 30 – 60% Combi 1ClimaOptima 70 – 90% Combi 2ClimaOptima 100% Combi 3

The following recipes are for ovens equipped with the modesClimaOptima and Steaming. To the right is a conversion tablewhich enables you to use the recipes in all HOUNÖ ovens.For further inspiration, see the recipes on ourwebsite: www.houno.com Steaming Combi 3

Note: Most programs have a PREHEATING OR PRESTEAMING mode followed by STOP. This means that theproducts should not be loaded into the oven until this step is completed. Find program – press start – wait for alarmsignal – open door – load oven – insert multipoint core temperature probe, if any – close door. The program continuesautomatically.*(This value refers to the estimated amount of humidity that the products give off during the below programs)

Veal & Beef Mode % °C Min. CT Remarks1 Preheating 250 12 Stop

Tournedos, medium

3 Hot air / exhaust open 250 57

Apply special browning fat tomeat and tray. Use bakingsheets, grilling sheets,enameled iron sheets *20%

1 Preheating 160 22 Stop3 ClimaOptima 60 135 204 ClimaOptima 20 150 57

Fillet with flank, 4-6 kg,medium

5 Hot air 185 62

*50%

1 Preheating 210 22 Stop

Tenderloin, roasted whole,1½-3 kg, medium

3 ClimaOptima 30 185 60

Salting 5-10 g per kg, 6-24 hrsbefore roastig reduces shrink-age by an additional 2-3% *30%


Roasted pieces of meat,medium


Salting 5-10 g per kg, 6-24 hrsbefore roastig reduces shrink-age by an additional 2-3% *30%

1 Preheating 160 22 Stop3 ClimaOptima 70 135 65

Braising, 3-6 kg,well-done


*60%

1 Preheating 140 22 Stop3 ClimaOptima 80 110 204 ClimaOptima 40 135 505 ClimaOptima 20 165 70

Joint of beef or veal, 3-6 kg,with lard, well-done


*50%

1 ClimaOptima 100 110 302 ClimaOptima 30 80 1803 ClimaOptima 30 70 370

Long-time roasting, 10 hours,Meat with lard and fat, well-done


*50%

Long-time roasting, 10 hours,trimmed meat, medium

1 ClimaOptima 40 100 30 *50%


Braised knuckle of veal


*60%


Roastbeef, 2-5 kg, medium


Salting 5-10 g per kg, 6-24 hrsbefore roastig reduces shrink-age by an additional 2-3%. *40%

CPE – ver. 1.4x – Dec. 2005 40

1 Preheating 180 22 Stop3 Hot air 150 50

Sirloin in puff pastry


*50%

1 Steaming 100 82 Stop3 Steaming 100 80

Steamed brisket of veal andbeef, 1–4 kg, well-done

4 Steaming 80 45

*60%

1 ClimaOptima 30 145 85Lasagne2 ClimaOptima 0 185 10

*60%

1 ClimaOptima 40 165 80Minced meat dishes2 ClimaOptima 0 185 10

*60%

1 ClimaOptima 30 80 75Pâté in tins of 1000 g each2 ClimaOptima 0 100 10

*60%

Pork Mode % °C Min. CT Remarks1 ClimaOptima 100 100 302 ClimaOptima 60 165 78

Neck of pork and rib roastwith lard, 2-5 kg, well-done


*50%


Roasted saddle of pork, 2-5 kg


*40%


Neck of pork without lard, 2-4kg, well-done


*50%

1 Steaming 100 82 Stop3 Steaming 100 1204 ClimaOptima 60 135 75

Ham with knuckle, 8-10 kg,well-done


*50%


Ham roast without lard, 2-3kg, well-done


*30%


Roasting of pork chops, 140-200 g

3 Hot air 225 16

Add special browning fat tomeat and tray. Use silicone-coated baking sheets,enameled cast iron trays orspecially designed grillingtrays. *30%

1 Steaming 100 82 Stop

Spareribs, basic preparation

3 Steaming 100 45

Spice/marinate


Spareribs, finishing(presteamed, marinated)


*30%


Braising, 2-3 kg, well-done


*60%

1 ClimaOptima 60 100 2402 ClimaOptima 20 70 210

Suckling pig roasted whole,20-23 kg, well-done


Use HOUNÖ rack for suck-ling pig which is available formodel sizes 1.16 and 1.20. *40%

CPE – ver. 1.4x – Dec. 2005 41

Delta-T roasting Mode % °C Min CT Remarks1 Preheating 210 22 Stop3 ClimaOptima 20 185 104 Cooling 405 ClimaOptima Delta-T 30 62

Delta-T, medium

6 Hot air / low fan speed / Cook & Hold 601 Preheating 210 22 Stop3 ClimaOptima 20 185 104 Cooling 405 ClimaOptima Delta-T 30 80

Delta-T, well-done

6 Hot air / low-fan speed / Cook & Hold 60

For whole roasts. Perfectprogram for productionduring the night. The meat iskept hot indefinitely at thelast stage (Co&Ho).Recommended time o fpreparation before last stageis 60/90 minutes (medium/well done).Optimum tenderness of themeat is achieved. Shrinkageis reduced by approx. 10-15% as compared to traditionalroasting methods. The meatcan be taken directly from theoven.

Poultry Mode % °C Min. CT Remarks1 Preheating 210 22 Stop3 ClimaOptima 60 180 104 ClimaOptima 40 190 15

Chicken, 1000 g


*60%

1 Preheating 190 2 *60%2 Stop3 ClimaOptima 60 165 30

Chicken, 1400 g

4 Hot air / exhaust open 0 190 101 Preheating 190 2 *60%2 Stop3 ClimaOptima 60 165 30

Chicken, 1700 g

4 ClimaOptima 0 190 101 Cooling 552 Stop

Foie gras terrine

3 Hot air / low fan speed 65 451 Preheating 180 2 *60%2 Stop

Chicken pie, 1000 g, in tin

3 ClimaOptima 60 160 751 Preheating 185 2 *50%2 Stop3 ClimaOptima 50 145 80

Duck roast, 3000 g


Fish Mode % °C Min. CT Remarks1 Steaming 70 82 Stop

Steamed fish, 60-130 g

3 Steaming 70 601 Preheating 100 22 Stop

Fish terrine


*70%


Roasted plaice, breaded


Apply special browning fat tofish/tray. Use silicone-coatedbaking sheets, enameled castiron trays or speciallydesigned grilling trays.

CPE – ver. 1.4x – Dec. 2005 42


Steamed salmon, whole fillet,1-3 kg

3 Steaming 70 60

Use flat trays and bakingpaper. Place fish on skinside. After steaming, removeskin and carefully removedark fat from the back of thefish with a spoon.


Grilled fish, 80 g


*20%

Vegetables Mode % °C Min. CT Remarks1 Steaming 100 8

2 Stop

Steamed potatoes, 70-120 g

3 Steaming 100 40 98

Max. 8-9 kg, perforatedcontainer

Baked potatoes 1 ClimaOptima 60 165 98 *60%1 Preheating 180 2 *60%2 Stop

Cream potatoes

3 ClimaOptima 50 150 651 Preheating 250 22 Stop

French fries, FarmfritesSuperfarm Service+ (9x9 mm)

3 ClimaOptima 20 230 71 Preheating 250 22 Stop

French fries, FarmfritesSuperfarm Service+ (7x7 mm)


Use special GN wire basket.Tip: Shake the basket 1 timeduring the preparationprocess.

*20%


Steamed rice (parboiled)

3 Steaming 100 25

Use deep GN container andflat GN container as cover.

1 Steaming 100 8

2 StopDanish rice porridge

3 Steaming 100 105

Add sugar, salt and perhapsother spices and stir beforeadding milk. Use flat GNcontainer as cover. 2 kg riceper 90 mm GN.

Bread & Pastry Mode % °C Min. CT Remarks1 Preheating 210 22 Stop3 Hot air 175 13

Danish pastry, 85-100 g, bake-off


The distance between thesheets should be 130 mmequalling the distancebetween every other runner.

*40%1 Preheating 180 22 Stop

Danish pastry, mini, 40-75 g,bake-off


The distance between thesheets should be 130 mmequalling the distancebetween every other runner.

*40%1 Preheating 220 22 Stop

Prebaked bread, 500-700 g,bake-off


*30%

1 Preheating 230 2 *20%2 Stop

Baquettes, 250 g, bake-off

3 Hot air 180 91 Preheating 190 2 *40%2 Stop

Prebaked rye bread, 1100 g,bake-off


CPE – ver. 1.4x – Dec. 2005 43

1 Proving 32 452 Hot air / low fan speed 185 24

Semi-automatic bread program

3 Hot air / exhaust open 185 101 Preheating 240 2 *40%2 Stop3 Hot air / low fan speed 180 10

Bread, 60 g

4 Hot air / exhaust open 180 51 Preheating 230 22 Stop3 Hot air 180 24

Bread, 4-600 g


*30%

1 Preheating 190 2

2 Stop

Puff pastry

3 Hot air / exhaust open andlow fan speed

160 20

*50%

Desserts Mode % °C Min. CT Remarks1 Cooling 752 Stop

Crème brulée, in portions of1½ dl

3 Hot air / low fan speed 75 801 Preheating 100 22 Stop

Meringue

3 Hot air / exhaust open andlow fan speed

95 80


Genoise

3 Hot air / low fan speed /exhaust open

*30%

Shellfish Mode % °C Min. CT Remarks1 Steaming 100 82 Stop

Lobster, steamed

3 Steaming 100 151 Steaming 100 82 Stop

Mussels, steamed

3 Steaming 100 151 Steaming 100 82 Stop

Prawns, steamed

3 Steaming 100 10

Game Mode % °C Min. CT Remarks1 Preheating 190 22 Stop

Fillet of venison, trimmed, 1-2kg, medium


*30%


Saddle of venison, larded, 3-5kg, medium


*50%


Haunch of venison


*50%

CPE – ver. 1.4x – Dec. 2005 44

Lamb Mode % °C Min. CT Remarks1 Preheating 190 22 Stop

Leg of lamb, boneless, medium


*50%


Stuffed venison of lamb(boneless), medium


*50%


Fillet of lamb, trimmed,medium


*30%

CPE – ver. 1.4x – Dec. 2005 45

BakingRecommended values (from the HOUNÖ library of recipes 1985 – 2002)

ProductOperating mode Processing time

in minutesTemperature

°C Remarks and tips

Rolls* Hot air 15-20 170-180Manual humidity for the first 10sec., 40-50 g/ea.

Loaves* Hot air 25-35 160-180Manual humidity for the first 10sec., 650 g/ea.

Buns* Hot air 15-20 160-170Manual humidity for the first 15sec., 40 g/ea.

Baguettes, prebakedHot air, possibly exhaust

open 10-12 / 2-4 170-180 No humidity pulsing

French loaves/baguettes

Hot air, possibly exhaustopen 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

MeringueHot air, possibly exhaust

open 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 certainbake-off products can be baked directly from the freezer. Frozen dough products should defrostlonger.

CPE – ver. 1.4x – Dec. 2005 46

VegetablesRecommended values (from the HOUNÖ library of recipes 1985 – 2002)

Product Operating modeProcessing time



Potatoes Steaming/100% ClimaOptima/Combi 3

30-40 100Fresh. Different sorts ofpotatoes require differentsteaming times.

Potatoes Hot air + exhaust open 15 100 Pre-boiled

Fried potatoesSteaming/100% ClimaOptima/

Combi 3 15 230 Pre-boiled and sliced - add oil

Baked potatoesSteaming/100% ClimaOptima/

Combi 3 60 185

CarrotsSteaming/100% ClimaOptima/

Combi 3 25 100 Fresh, whole, medium-sized

Small carrotsSteaming/100% ClimaOptima/

Combi 3 18 100Deep-frozen, add spices whilefrozen

CauliflowerSteaming/100% ClimaOptima/

Combi 3 20 100 Stalks, fresh

BroccoliSteaming/100% ClimaOptima/

Combi 3 15 100 Fresh


Combi 3 18 100 Deep-frozen


Combi 3 2-3 100 Blanching

BeansSteaming/100% ClimaOptima/

Combi 3 10 100 Deep-frozen

Brussels sproutsSteaming/100% ClimaOptima/

Combi 3 20 100 Frozen

SpinachSteaming/100% ClimaOptima/

Combi 3 8 100 Fresh

CelerySteaming/100% ClimaOptima/

Combi 3 20 100 Deep-frozen, add spices whilefrozen

LeeksSteaming/100% ClimaOptima/

Combi 3 15 100 Fresh

RiceSteaming/100% ClimaOptima/

Combi 3 30 100Parboiled. 1 part of rice to 1½part of cold water

PastaSteaming/100% ClimaOptima/

Combi 3 25 100Pour pasta into cold water. 1part of paste to 1½ part ofwater*

EggsSteaming/100% ClimaOptima/

Combi 3 8 100Soft-boiled, perhaps stacked inegg trays

EggsSteaming/100% ClimaOptima/

Combi 3 12 100Hard-boiled, perhaps stackedin egg trays

* The steaming time is reduced if preheated water is used.

CPE – ver. 1.4x – Dec. 2005 47

Meat CoursesRecommended values (from the HOUNÖ library of recipes 1985 – 2002)

Products Operating modeProcessing time



Beef tenderloinHot air + Combi 1

orClimaOptima 20-40%

5 / 15 200 / 140Fresh, whole fillet of beef.Add spices before cooking

RoastbeefHot air + Combi

orClimaOptima 40%

20 / 25 180 / 140 Add spices before cooking

Joint of beefSteaming + Combi 2 + Hot air

orClimaOptima 100% +ClimaOptima 50%

15-20 / 70-90 / 20-25 100 / 140-150 Well-hung

Roast vealSteaming + Combi 2 + Hot air

OrClimaOptima 100% +

ClimaOptima 50%

10-15 / 60-70 / 15-20 160-190Add spices and lard beforecooking

Roast porkSteaming + Combi 2 + Hot air

orClimaOptima 100% +

ClimaOptima 30%

10 / 60 / 25 100 / 180 / 190Neck with lard. Add spicesbefore cooking

Pork chops Hot air + exhaust open 15 225 Fresh

Schnitzel Hot air + exhaust open 15 225 Fresh

Meat balls Combi 1 / ClimaOptima 50% 15165

Pre-fried in pan, 75 g

Minced-meat dishes Steaming + Combi 1 + Combi 1or

ClimaOptima 60% in all steps10 / 45 / 20 100 / 160 / 175 Approx. 2 kg in aluminium

tin

Liver pâté Hot air + exhaust open 45 170250 g and 500 g aluminiumtins placed in water bath

Cured saddle ofpork Combi 1 or ClimaOptima 60% 50-60 180

Smoked ham Combi 1 or ClimaOptima 60% 80 175Apply mustard + clayedsugar

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

Liver Hot air or ClimaOptima 20% 6 / 6 235 Fresh, sliced - add oil

GratinCombi 1-2

orClimaOptima 60%

45 185

FrankfurterSteaming / Combi 3 / 100% /

ClimaOptima 18 80

Veal fricassée Hot air 30 170 Fresh

Omelette Hot air + exhaust open 30 Apply fat to container

CPE – ver. 1.4x – Dec. 2005 48

Poultry, Fish and GameRecommended values (from the HOUNÖ library of recipes 1985 – 2002)

Product Operation modeProcessing time



ChickenCombi 1 + Hot air w. exhaust open

orClimaOptima 60% + ClimaOptima 0% 20-25 / 10-15 160 / 185 Fresh, thawed, 1000 g

ChickenCombi 1 + Hot air w. exhaust open

orClimaOptima 60% + ClimaOptima 0% 35-45 / 10-15 180 / 220 Frozen, 800 g

Chicken legsCombi 1 + Hot air w. exhaust open

orClimaOptima 60% + ClimaOptima 0%

15 / 5 160 / 185 Fresh, thawed

DuckCombi 1 + Hot air w. exhaust open

orClimaOptima 60% + ClimaOptima 0% 50-60 / 50-60 170-180 Fresh or thawed, 3000 g

GooseCombi 1 + Hot air w. exhaust open

orClimaOptima 60% + ClimaOptima 0% 90-120 / 15-20 160-185

Fresh or thawed

TurkeyCombi 1 + Hot air w. exhaust open

orClimaOptima 60% + ClimaOptima 0% 80-100 / 10-20 160-185

4000 g, perhaps coveredwith lard

Flatfish Hot air 12-18 175-185 Fresh, cover with oil

Greenland Halibut Steaming / Combi 3 / ClimaOptima 100% 10-20 70-75 Fresh

Trout Steaming / Combi 3 / ClimaOptima 100% 10-15 70-75 Fresh

Turbot Steaming / Combi 3 / ClimaOptima 100% 8-12 70-75 Fresh

Cod Steaming / Combi 3 / ClimaOptima 100% 12-18 70-75 Fresh

Mussels Steaming / Combi 3 / ClimaOptima 100% 15-20 75-80 Fresh

Saddle of venisonCombi 1

orClimaOptima 50% 25-23 180-200

Fresh, possibly coveredwith lard or oil

Haunch of venisonSteaming + Hot air + Combi 1

orClimaOptima 100% + ClimaOptima 50%

15 / 20 / 30-40 170-180Fresh, possibly coveredwith lard or oil

Leg of lambSteaming + Combi 1 + Hot air

orClimaOptima 100% +

ClimaOptima 50%

20 / 25 / 30-40 170-180 / 140-160 / 160

Without bones, addspices

Meat loafCombi 1

orClimaOptima 60%

15-20 220 Fresh, add spices

Vacuum-packedmeat/ poultry

Steaming / Combi 3 /ClimaOptima 100%

10-15 70-85 Without bones

Documents

27100015 CPE 1.4x GB - HOUNO CPE – ver. 1.4x – Dec. 2005 Dear customer, Congratulations on the purchase of your new HOUNÖ oven. ... The right key increases time, temperature,