User Manual Combislim Cpe

User Manual
CombiSlim CPE
ENG
Table of contents
Preface and warranty 3

Safety instructions 4
Quick start 5
Setting of operation modes, temperature and time 6
Fan and exhaust 7
Core temperature: 8-11

- Functions: Core temperature 8
- How to use the core temperature 9
- How to use Delta T 10
- How to use Cook & Hold 11
Operation modes: 12-16

- CombiSmart® 12
- Steaming 13
- Reheating 14
- Proving / Rising 15
- Preheating 15
- Cooling 15
- CombiWash® 16
Programmes: 17-24
- Preprogrammed recipes 17
- Starting programme / recipe 18
- Editing programme 19-24
Main menu: 25-28

- Setting clock 25
- Timer start 26
- Preset values 27
- Oven set-up 28
Counters for detergent and energy 29

Cleaning 30
USB key function 31-35
HACCP 36-37
CombiNet® 38-39
Error codes 40
Recommended core temperatures 41
Low-temperature and long-time roasting 42
Recommended programmes and the HOUNÖ recipe library 43-52
www.houno.com 53
For further information on the functions and user interface of the oven, see Service &
Installation Manual.
CombiSlim CPE - Ver. 2.59 – June 2011 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. The pre-programmed
recipes and a number of special functions such as CombiSmart, Cook & Hold and Delta-T
facilitate daily use. 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.
Visit www.houno.com for further information on our wide range of additional equipment
Terms of warranty
Provided that it has been registered on the HOUNÖ website, your new HOUNÖ oven is covered
by a 48-month factory warranty. The warranty covers the oven cabinet and spare parts. The
period of warranty takes effect from the date of production. For further information on the
warranty terms, please visit www.houno.com/warranty.
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, lamp glass and halogen lamps, nor does it cover sealings.
Furthermore, the factory warranty does not apply in the case of
• 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),
• damage resulting from accidents, including damage caused by water, transport,
misapplication or negligence,
• defects and interruptions of operation that are the result of the oven not being
handled/operated as specified in the user's manual.
HOUNÖ cannot be made liable for indirect loss, including loss of profits.
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

Safety Instructions
Ready to use….
When the oven is correctly installed, read this manual carefully before the oven comes into
service.
This manual should be kept handy to persons using the oven.
Always place trays filled with hot liquid in the bottom runners of the oven chamber to avoid
spilling the hot liquid on yourself when you take the tray out of the oven chamber.
Some areas on the outside of the oven may get as hot as 60°C or more, therefore, you should
only touch the front of the oven.
Do not open the oven during the automatic cleaning process.
Do not store flammable materials around or under the unit.
Maintenance and repair:
Maintenance and repair should only be carried out by trained technicians.
Only use cleaning detergent that matches the specifications from the factory.

Quick start
Main Switch
ON/OFF Access to preset

programs
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).
In the case of, for instance, time and

temperature, the left as well as the right side next
to the mode 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 you have
made changes in the submenu, press OK at the
upper right hand corner.

Setting of mode, temperature and time
Next mode to the right
Access to main menu
Setting of temperature
(this side: temperature
Selects next mode to up, left side:
the left temperature down)
Core temperature
Setting of time (this

side: time down, right
side: time up)*
Manual humidity
pulsing. Only active
Access to fan and
when HOT AIR is on.
exhaust
The white digits 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 digits are the preset
time and temperature.
When the oven is on (a program or a function has been activated – the square around the
function 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 as
rightwards 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.

Setting of fan and exhaust
a) Return without b) OK for settings and

saving return
Choose fan speed

from 20% to 100%
Choose between
exhaust open or
closed
Fan and exhaust can be activated before as well as after start-up.
A fan speed between 20 and 50% is recommended for the baking of puff pastry, Danish
pastry, cakes and small products as well as in the Delta-T and Cook-and-Hold modes. You may
add 1 – 2 minutes’ preparation time for each ½ hour when low fan speed is used.
Fan speeds below 50% cannot be used at temperatures above 200°C.
A fan speed between 50 and 90% are recommended if you want a particularly juicy end
product and can accept a longer cooking time.
Open exhaust is recommended for bread and pastry, roasting of pieces of meat and to achieve
a grill effect.
a) Return to work menu without saving settings of fan and exhaust, if any.
b) Accept settings of fan and exhaust and return to work menu.
It is only possible to set the exhaust function in the hot-air mode. In the other modes, the
exhaust function is controlled automatically by the oven.
The fan function is active in HOT AIR, STEAMING and REHEATING. In the other modes, the fan
is controlled automatically by the oven.

Core temperature
The core temperature sensor offers you the following modes:
Active: This is the mode in which you use the core temperature to determine when the
product is finished. In this mode, you set the oven temperature, the programme and, if actual,
the humidity content.
Delta-T: This is the mode in which you set the desired core temperature. You get the best
result starting with an oven temperature of 30 – 40°C. Subsequently, the oven automatically
controls the temperature in the oven chamber on the basis of the core temperature of the
product. The oven temperature is approx. 20°C higher than the current core temperature
rising gradually as the core temperature of the product rises. This mode offers you very gentle
preparation resulting in a tender and juicy end product and reducing shrinkage by up to 20%
compared to traditional modes of preparation.
Cook & Hold: Cook & Hold is an extension to the Delta-T mode. It starts like Delta-T but ends
up by evening out the temperature in the oven and the core temperature and thus acting as a
warming mode.
Cook & hold is suitable for roasting overnight when there is no staff around.
Start-up
You start core temperature sensor by pressing the on/off key once.
You start Delta-T by pressing once more next to the active core temperature sensor 1.
You start Cook & Hold by pressing once more next to the active Delta-T.
To switch off core temperature sensor, press the on/off key once more.
Remember always to confirm your setting by pressing OK on the key in the upper right-hand
corner.

Core temperature sensor
Return without saving

OK for settings and
return
ON/OFF core
temperature probe
OK for settings and

Return without saving
return
Setting of core
temperature
30 – 150°C
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. The blue line is the
core temperature probe. The red line is the oven temperature.

Delta-T
OK for settings and

Return without saving return
Delta-T has been

selected
Set core temperature

with arrows
Procedure
1. Cool down the oven to 30 – 40°C

2. Select one of the following modes:
HOT AIR, recommended for very fatty and not too large roasts.
STEAMING, recommended for large hams with bones.
REHEATING, recommended for poultry and other lean pieces of meat.
COMBISMART 50%-80%, recommended for all other products.
3. Insert the core temperature probe in the product with the largest diameter.
4. Activate Delta-T and set core temperature. Remember to confirm.
5. Press ON/OFF
Delta-T is particularly suitable for cuts of meat that contain a great deal of connective tissue,
for large roasts and for very lean cuts of meat. During this slow preparation process, the tough
connective tissue is gently broken down, which enhances the flavour and increases the
juiciness of the finished product.
The preparation time depends on the thickness of the meat and its contents of connective
tissue, bones and fat. The recommended preparation time is 60 – 75 minutes for each kg of
meet. This means that 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 meat does not give off flavour until it has been browned at a high
temperature for a few minutes. This is, however, of no importance if the meat is subsequently
to be cut out. It may be of importance if the meat is to be carved for a buffet.
Recommended core temperatures in Delta-T:

Rare : 52 - 57°C
Medium: 59 - 62°C
Well-done: 72 - 85°C

Cook & Hold
OK for setting and

Return without return
changes
Cook & Hold has

been selected
Set core
temperature with
arrows
COOK & HOLD is a Delta-T mode which, in addition, keeps the food hot when it is done.
COOK & HOLD maintains the core temperature until the program is interrupted (by pressing
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
COMBISMART.
Recommended holding temperature is 60 – 65°C (at temperatures above 60°C, a gradual

dehydration of proteins takes place, the weight of the meat is reduced and the meat becomes
less juicy).
At the above temperature, the meat can be taken out immediately before carving.
After 5 – 6 hours’ preparation in COOK & HOLD, shrinkage increases.

CombiSmart®
Setting of fan
Set humidity level Set humidity level

(lower) (higher)
When using CombiSmart correctly, you minimise shrinkage and enhance the appearance and
taste of the products.
CombiSmart offers you the possibility of adding humidity at 10 levels. The computer
automatically operates according to the desired humidity content.
Preheating for 5 minutes at the desired humidity level is recommended.
Depending on the amount of products in the oven and the setting of humidity and
temperature, the correct humidity content is reached after 1 – 5 min.
If you want dry air for grilling, for instance, apply level 0 at 200 – 250%C
To produce gravy when braising meat, apply level 7 – 8 at 145 – 165°C.

For poaching fish, poultry and crispy vegetables, apply level 9 - 10 at 70 – 120°C.
For steaming potatoes, rice, pasta, meat, etc., apply level 10 at 100°C or steaming mode.
For setting of fan, see p. 7

Steaming
To get the oven ready for production quickly and to

ensure a perfect start of the steaming process, we
recommend that you cool down the oven chamber to
80°C.
We recommend that you start the steaming process 5

minutes before you place the products in the oven
chamber.
Low-temperature steaming at 65 - 90°C is

recommended for delicate products such as fish.
Steaming at 80°C for 5 – 10 min. of small, fresh
vegetables such as carrots, asparagus, and beans
(diameter: 5 – 12 mm) produces end products that
keep their colour and crispness.
Traditional steaming at 98 – 100°C is recommended

for all kinds of root vegetables, potatoes, pasta, rice and
meat.
Forced steaming at 120°C can be used for vegetables

that need further processing and for faster preparation
of for instance pasta, rice, hard root vegetables and
frozen vegetables. Forced steaming should be used with
care.
To achieve a perfect result every time, we recommend

the use of the core temperature probe in all steaming
modes.
If the oven is not connected to a soft water plant, the steaming modes cannot
function properly.

Cook & Regen
Cook & Regen is a very gentle process (20 – 180°C).

The program operates with low fan speed and adds a
carefully calculated amount of humidity which
maintains the nice appearance and taste of the
products.
To get the fastest regeneration, the products should

not be covered with a lid or the like.
Use a core temperature probe to reach a perfect end

temperature.
For the regeneration of sous-vide products, etc., follow

the recommendations of the supplier.
Recommended times and temperatures for fast reheating:
8 – 12 minutes at 140°C for rice/meat and vegetables arranged on plates

40 – 60 minutes at 120 – 140°C for whole roasts, stews and sauces
20 – 30 minutes at 120°C for pasta, rice and the like
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.
Please note the distinction between prebaked (additional

baking only) and preproved (defrosting, proving and
baking).

Preheating
PREHEATING ensures that the oven chamber is

thoroughly heated.
If the oven is cold, 2 - 5 minutes’ preheating is
recommended.
If the oven is hot, 0 – 2 minutes’ preheating is
recommended.
Preheating at a temperature which is approx. 50°C
higher than the desired working temperature is
recommended.
NOTE: When the oven door is opened for loading, the

oven chamber loses 30-50% of the heat.
PREHEATING can be set at 0 – 15 minutes.
Note that the countdown does not start until the

selected oven temperature is reached.
Cooling
Cooling is used if you need the oven chamber to be

cooler, for instance, when you switch from roasting to
steaming or if you are about to clean the oven.
Cooling is activated in either of the following ways:
a) Oven door closed. Water is used to speed up the

cooling process. Alarm sounds when the
temperature is reached.
b) Oven door open. Fan wheel draws in air to speed
up the cooling process. Programme stops when the
temperature is reached.
It is recommended to set the cooling mode at 20°C

below the desired working temperature.

CombiWash®, Automatic Cleaning System
Step down Step up
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.
If the oven is not connected to a soft water plant, CombiWash cannot function
properly.

Preset Programmes
Press key to the left of

ON/OFF
Return
Select main
category
Arrow indicates
that there are more
main categories
than those shown.
Press again to scroll

through the pro-
grams of the
category (there are
more categories
than the 5 listed to
the right)

Starting program
Return to previous
menu
Yellow frame moves to
the right (A)
Yellow frame moves to
the left (A)
Temperature up in
current step
Temperature down in
current step
Increase time in
current step
Reduce time in current
step
Access to core tempe-
rature in current step
Access to fan and
exhaust in current step
Setting of humidity
level in CombiSmart
Return to work menu Start program
(A) Note the location of the yellow square. Only that particular step in the programme can
now be edited in terms of time, temperature, fan/exhaust, core temperature and possibly
humidity (CombiSmart).
Any changes you may have made to the program are saved in the current run only.
If no changes have been made, press ON and the program runs according to the settings.

Entering and editing program
Press for access to

main menu
Press for access to

making new programs 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.

Selecting program or category
Return to previous
menu
Select program Select main category
Arrow indicates that

there are more main
categories than
those shown
Return to previous
menu
Change text in selected Change icon

program
Dele Delete program Copy program
Change steps
Save changes

Entering/changing text in programme
Return to previous OK for setting and

menu return to previous
menu
Move cursor to where Move cursor to

the text should be where the text
modified should be modified
Arrow, move to the

Arrow, move to the left right
2 arrows, move quickly 2 arrows, move
to the left 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.

Selecting/changing category
Return Confirm setting and

return
Press a key to move Press a key to move

yellow square yellow square

Editing steps
Down to submenu to
Return to previous
add, change or delete
menu
step
Move on to next step to

Move on to next step to
be edited
be edited
Temperature down in Temperature up in

current step current step
Time down in current Time up in current step

step
Access to menu for Possible setting of core

setting fan and exhaust temperature probe in
current step
Active in ClimaOptima. Active in ClimaOptima.

Reduce humidity Increase humidity
content in current step content in current step
(3) Back to upper menu

to adjust time, temp.,
etc.
Change between steps

Change between steps (1) to the right
(1) to the left
Choose between ADD,

Choose between ADD, DELETE, CHANGE (2)
DELETE, CHANGE (2)
Choose 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.

Saving changes to program
Return to previous
menu.
Remember to save
before pressing return
Save changes in
computer
The program cannot be started in this menu. To start the program, press return three
times (return to work screen) and search for the program with the program key in the
lower left-hand corner.

Main menu, set clock
1) Select main menu
2) Select Set
3) Select Set time
Accept changes and

Return without making return (1)
changes
Move red square to the Move red square to

left the right
Reduce digit inside red Increase digit inside

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

Main menu, setting of timer start
TIMER START makes it possible to start the oven even though there are 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.

Main menu, presetting values (time and temperature)
Press here after setting

A and B
A) Set desired pre-

selected temperature
B) Set desired pre-

selected time
Choose PRE-
SELECTION
Press OK to accept
settings and return to
Return without changes work menu
or make further
adjustments
You can make changes to the preset temperature and time in all modes except CombiWash.
Core temperature, fan/exhaust and ClimaOptima (humidity content) cannot be set in this
menu.

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.

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 con-
sumption

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 under 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 (see page 16):
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)
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 should never be flushed with a water hose or high-pressure
cleaner as this may damage the electronic components.

USB key functions
Insert HOUNÖ USB key in controller behind panel
Select Service in main menu
The link USB-

key gives access Updating of
to the menu software via
shown below USB key
Door sensor
calibration.
Push and
follow
instructions
Take back-up of all

Retrieve pro-
recipes and other
gramme package
settings
from USB key and
save to oven
Restore recipes and
settings from USB key to
oven Retrieve
programmes from
oven and save to
Read files in USB key USB key
and test connection to
computer

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

By pressing Get programs from USB, you get the possibility of choosing between all
programme packages in the ”programme” folders of the USB key. The folders are
yellow, the files white.
Press OK to open the

desired programme
package so that it can be
saved to the oven.
Save recipes
Opt in and out of Select all

one or more recipes
Opt out of all
Add selected recipes to

recipes already in oven.
Regret
Overwrite recipes already

in oven.

By pressing Send programs to USB, you get the possibility of choosing a path for the
program 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.

When HACCP is saved to the USB key, the file haccpview.html is also saved. When
running this file, you get the possibility of opening and monitoring the HACCP runs that
are saved to the USB key (requires the installation of Java which can be downloaded
from www.java.com).
If the oven has CombiNet (see p. 38), the file RecipesEditor.html will be written to the
USB key when you take backup of the oven settings. By running the file, it is possible to
modify the recipe packages (requires the installation of Java which can be downloaded
from www.java.com).

HACCP library
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.

HACCP diagram
Return to previous Explanation of colours

menu used
Vertically: Degrees
Horizontally: Minutes
Red line at 170: Preset temperature.
White, curved and winding line: Current oven temperature.
Wide, vertical blue line at 8: Shows that the door has been open.
Light green, curved line: Shows the core temperature measured by the
core temperature probe.

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".

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 open. You can now add more recipes
to existing ones.
Send recipe package Add recipe

to oven opskrift
Copy recipe
Delete recipe
Open recipe

Error Codes
Oven too hot (Oven chamber thermoswitch has tripped. Reconnect by

Error code 4:
pressing button under oven.)
Drain too hot (Drain temperature has been above 75°C for more than 5 min.
Error code 6:
Check that jet in drain is working.)
Oven sensor defective (Temperature sensor in oven chamber not working
Error code 7:
properly.)
Error code 8: Core temp. probe not working
Error code 10: Drain sensor defective (Sensor in drain not working. Oven can still be used.)
Error code 16: IO board too hot
Error code 19: Internal defect (Internal failure in SW process. Restart oven.)
Error code 20: Internal defect (Failure in communication between computer and IO board.)
Error code 21: Invalid program (Program uses function which oven does not support.)
Program interrupted (Power cut-out during program performance. Cut-out
Error code 22:
has lasted so long that program cannot be restarted.)
CombiWash error (Oven too hot for CombiWash to start. Cool down and
Error code 23:
restart oven.)
Alarm defective (An invalid combination of the main alarms has been
Error code 28:
detected. The main alarms are not shown correctly.)
Door sensor defective (Door sensor does not work. Note: Oven does not
Error code 29:
stop when door is opened. Oven can still be used.)
Error code 34: Water pressure too low (Check that water is turned on.)
Detergent in oven (CombiWash interrupted while detergent in oven chamber.
Error code 38:
Run CombiWash step 0 before using oven.)
Error code 39: Memory insufficient (Memory insufficient for this operation.)
IO board hot (Internal temperature of IO board has been too high. Clean
Error code 40: filter at the bottom of the panel. This is a warning: If temperature rises
further, oven stops showing error code 16.
Error code 45: 24V failure (No 24V AC. Check fuse F1. Main contactor outlet not working.)

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 as

neck, 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 59-62°C
A medium-rare roast is achieved at a core temperature of 64-67°C
A roast well-done is achieved at a core temperature of 70-75°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 core temperature has been reached.
Tender meat such as sirloin steak and trimmed fillet reaches maximum tenderness at 65°C.
The meat becomes tougher between 75 and 80°C but becomes increasingly tender again as
the temperature rises above that.
Meat containing a great deal of connective tissue, such as shoulder, brisket and neck, needs to
be heated for a long time before it is sufficiently tender – for instance, a holding time of 30 –
90 minutes 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 is above 75°C. The meat should be removed after 3 hours or when the core
temperature falls to below 65°C. See recommendations from the Ministry of Health.
Indicative core temperatures for fish
Fish without bones 55°C

Fish with bones 60°C
Fish pâté 65°C
The steaming of fish will succeed at a temperature of 65 – 80°C. The fish does not coagulate
and shrinkage is reduced to a minimum.
Recommended core temperatures in Delta-T:
Rare 52 – 57°C
Medium-rare 59 – 62°C
Well-done 72 - 87°C

Low-temperature and long-time roasting
Indicative bactericidal holding times
Long-time roasting
Roasting at a temperature between 110 and 150°C. Slow heating produces meat that is
uniformly cooked.
Low-temperature roasting
Can be described as roasting below 100°C, the core temperature of the roast and the oven
temperature being almost the same. The advantage of this method of preparation is that the
roast is uniformly cooked. Furthermore, the slow preparation/heating process may result in the
meat becoming more tender. Can be used for all types of meat and is particularly suitable for
the preparation of meat with a great deal of connective tissue. With holding time at a core
temperature of 65°C, it is possible to achieve additional tenderising of particularly ”tough”
pieces of meat (at temperatures 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
that should be medium-rare or well-done:
5 hours approx. 25-30% shrinkage

10 hours approx. 35-40% shrinkage
20 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
packed while 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 the
following 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.

Recommended Programs
The following recipes are for ovens equipped ClimaOptima 0 % Hot air with exhaust
with the modes ClimaOptima and Steaming. open
To the right is a conversion table which ClimaOptima 30 – 60% Combi 1
enables you to use the recipes in all HOUNÖ ClimaOptima 70 – 90% Combi 2
ovens. ClimaOptima 100% Combi 3
Steaming Combi 3
For further inspiration, see the recipes on our
website: www.houno.com
Note: Most programs have a PREHEATING OR PRESTEAMING mode followed by STOP.
This means that the products should not be loaded into the oven until this step is
completed. Find program – press start – wait for alarm signal – open door – load oven – insert
multipoint core temperature probe, if any – close door. The program continues automatically.
*(This value refers to the estimated amount of humidity that the products give off during the
below programs)
Veal & Beef Mode % °C Min. CT Remarks

Tournedos, medium 1 Preheating - Alarm 250 1 Apply special browning
2 Hot air / exhaust 250 57 fat to meat and tray.
open Use baking sheets, grill
trays, enamelled iron
trays
*20%
Fillet with flank, 4-6 kg, 1 Preheating - Alarm 160 2
medium 2 ClimaOptima 60 135 20 *50%
3 ClimaOptima 20 150 57
4 Hot air 185 62
Tenderloin, roasted 1 Preheating - Alarm 210 2 Salting 5-10 g per kg,
whole, 1½-3 kg, 2 ClimaOptima 30 185 60 6-24 hrs before
medium roasting reduces shrink-
age by an additional 2-
3%
*30%
Roasted pieces of meat, 1 Preheating - Alarm 250 1 Salting 5-10 g per kg,
medium 2 Hot air / exhaust 250 59 6-24 hrs before roasting
open reduces shrink-age by
an additional 2-3%
30%
Braising, 3-6 kg, 1
Preheating - Alarm 160 2
well-done 2
ClimaOptima 70 135 65 *60%
3
ClimaOptima 40 165 75
Joint of beef or veal, 3-6 1
Preheating - Alarm 140 2
kg, with lard, well-done 2ClimaOptima 80 110 20 *50%
3
4
5
Hot air / exhaust 195 15
open
Long-time roasting, 10 1 ClimaOptima 100 110 30 *50%
hours, 2 ClimaOptima 30 70 370
Meat with lard and fat, 3 ClimaOptima 0 220 20
well-done
Long-time roasting, 10 1 ClimaOptima 40 100 30 *50%
hours, trimmed meat,
medium

Braised knuckle of veal 1 Preheating - Alarm 180 2 *60%
Roastbeef, 2-5 kg, 1 Preheating - Alarm 160 2 Salting 5-10 g per kg,
medium 2 ClimaOptima 30 135 57 6-24 hrs before roasting
reduces shrink-age by
an additional 2-3%.
*40%
Sirloin in puff pastry 1 Preheating - Alarm 180 2 *50%
2 Hot air 150 50
3 Hot air / exhaust 180 60
open
Steamed brisket of veal 1 Steaming 100 8 *60%
and beef, 1–4 kg, well- 2 Steaming 100 80
done 3 Steaming 80 45
Lasagne 1 ClimaOptima 30 145 85 *60%
Minced meat dishes 1 ClimaOptima 40 165 80 *60%
Pâté in tins of 1000 g 1 ClimaOptima 30 80 75 *60%
each 2 ClimaOptima 0 100 10
Pork Mode % °C Min. CT Remarks

Neck of pork and rib 1 ClimaOptima 100 100 30 *50%
roast with lard, 2-5 kg,2 ClimaOptima 60 165 78
well-done 3 Hot air / exhaust 195 20
open
Roasted saddle of pork, 1 Preheating - Alarm 175 2 *40%
2-5 kg 2 ClimaOptima 30 165 75
Neck of pork without 1 Preheating - Alarm 195 2 *50%
lard, 2-4 kg, well-done 2 ClimaOptima 30 165 78
Ham with knuckle, 8-10 1 Steaming 100 8 *50%
kg, well-done 2 Steaming 100 120
Ham roast without lard, 1 Preheating - Alarm 185 2 *30%
2-3 kg, well-done 2 ClimaOptima 60 165 85
Roasting of pork chops, 1 Preheating - Alarm 250 1 Add special browning fat
140-200 g 2 Hot air 225 16 to meat and tray. Use
silicone-coated baking
sheets, enamelled cast
iron trays or specially
designed grilling trays.
*30%
Spareribs, basic 1 Presteaming - Alarm 100 8 Season/marinate
preparation 2 Steaming 100 45
Spareribs, finishing 1 Preheating - Alarm 200 2 *30%
(presteamed, 2 ClimaOptima 65 170 30
marinated)
Braising, 2-3 kg, well- 1 Preheating - Alarm 160 2 *60%
done 2 ClimaOptima 60 135 65

Suckling pig roasted 1 ClimaOptima 60 100 240 Use HOUNÖ rack for
whole, 20-23 kg, well- 2 ClimaOptima 20 70 210 suckling pig which is
done 3 Hot air / exhaust 250 30 available for model sizes
open 1.16 and 1.20.
*40%
Delta-T roasting Mode % °C Min CT Remarks

Delta-T, medium 1 Preheating - Alarm 210 2 For whole roasts. Perfect
2 ClimaOptima 20 185 10 program for production
3 Cooling 40 during the night. The
meat is kept hot
4 ClimaOptima Delta-T 30 62 indefinitely at the last
5 Hot air / low fan 60 stage (Co&Ho).
speed / Cook & Hold Recommended time of
Delta-T, well-done 1 Preheating - Alarm 210 2 preparation before last
2 ClimaOptima 20 185 10 stage is 60/90 minutes
3 Cooling 40 (medium/ well done).
Optimum tenderness of
4 ClimaOptima Delta-T 30 80
the meat is achieved.
5 Hot air / low-fan 60 Shrinkage is reduced by
speed / Cook & Hold approx. 10-15 % as
compared to traditional
roasting methods. The
meat can be taken
directly from the oven.
Poultry Mode % °C Min. CT Remarks

Chicken, 1000 g 1 Preheating - Alarm 210 2 *60%
3 Hot air / exhaust 0 190 10
open
Foie gras terrine 1 Cooling - Alarm 55
2 Hot air / low fan 65 45
Chicken pie, 1000 g, in 1 Preheating - Alarm 180 2 *60%
tin 2 ClimaOptima 60 160 75
Duck roast, 3000 g 1 Preheating - Alarm 185 2 *50%
Fish Mode % °C Min. CT Remarks

Steamed fish, 60-130 g 1 Presteaming - Alarm 70 8
2 Steaming 70 60
Fish terrine 1 Preheating - Alarm 100 2 *70%

Roasted plaice, breaded 1 Preheating - Alarm 250 2 Apply special browning
2 ClimaOptima 0 225 16 fat to fish/tray. Use
silicone-coated baking
sheets, enamelled cast
iron trays or specially
designed grill trays.
Steamed salmon, whole 1 Presteaming - Alarm 70 8 Use flat trays and
fillet, 1-3 kg 2 Steaming 70 60 baking paper. Place fish
on skin side. After
steaming, remove skin
and carefully remove
dark fat from the back
of the fish with a spoon.
Grilled fish, 80 g 1 Preheating - Alarm 250 2 *20%
open
Vegetables Mode % °C Min. CT Remarks

Steamed potatoes, 70- 1 Presteaming - Alarm 100 8 Max. 8-9 kg, perforated
120 g 2 Steaming 100 40 98 container
Baked potatoes 1 ClimaOptima 60 165 98 *60%
Cream potatoes 1 Preheating - Alarm 180 2 *60%
French fries, Farmfrites 1 Preheating - Alarm 250 2 Use special GN wire
Superfarm Service+ 2 ClimaOptima 20 230 7 basket. Tip: Shake the
(9x9 mm) basket 1 time during the
French fries, Farmfrites 1 Preheating - Alarm 250 2 preparation process.
Superfarm Service+ 2 ClimaOptima 20 230 5 *20%
(7x7 mm)rice
Steamed 1 Steaming 100 8 Use deep GN container
(parboiled) 2 Steaming 100 25 and flat GN container as
cover.
Danish rice porridge 1 Presteaming - Alarm 100 8 Add sugar, salt and
2 Steaming 100 105 perhaps other spices
and stir before adding
milk. Use flat GN
container as cover. 2 kg
rice per 90 mm GN.
Bread & Pastry Mode % °C Min. CT Remarks

Danish pastry, 85-100 1 Preheating - Alarm 210 2 The distance between
g, bake-off 2 Hot air 175 13 the sheets should be
3 Hot air / exhaust 180 5 130 mm equalling the
open distance between every
other runner.
*40%
Danish pastry, mini, 40- 1 Preheating - Alarm 180 2 The distance between
75 g, bake-off 2 Hot air / exhaust 170 18 the sheets should be
open 130 mm equalling the
distance between every
other runner.
*40%

Prebaked bread, 500- 1 Preheating - Alarm 220 2 *30%
700 g, bake-off 2 Hot air / exhaust 180 11
open
Baquettes, 250 g, bake- 1 Preheating - Alarm 230 2 *20%
off 2 Hot air 180 9
Prebaked rye bread, 1 Preheating - Alarm 190 2 *40%
1100 g, bake-off 2 Hot air / exhaust 160 25
open
Semi-automatic bread 1 Proving 32 45
program 2 Hot air / low fan 185 24
speed
open
Bread, 60 g 1 Preheating - Alarm 240 2 *40%
2 Hot air / low fan 180 10
speed
open
Bread, 4-600 g 1 Preheating - Alarm 230 2 *30%
2 Hot air 180 24
open
Puff pastry 1 Preheating - Alarm 190 2 *50%

open and low fan
speed
Desserts Mode % °C Min. CT Remarks

Crème brulée, in 1 Cooling - Alarm 75
portions of 1½ dl 2 Hot air / low fan 75 80
speed
Meringue 1 Preheating - Alarm 100 2
open and low fan
speed
Genoise 1 Preheating - Alarm 220 2 *30%
2 Hot air / low fan
speed / exhaust open
Shellfish Mode % °C Min. CT Remarks

Lobster, steamed 1 Steaming 100 8
2 Steaming 100 15
Mussels, steamed 1 Steaming 100 8
2 Steaming 100 15
Prawns, steamed 1 Steaming 100 8
2 Steaming 100 10
Game Mode % °C Min. CT Remarks

Fillet of venison, 1 Preheating - Alarm 190 2 *30%
trimmed, 1-2 kg, 2 ClimaOptima 20 180 59
medium

Saddle of venison, 1 Preheating - Alarm 190 2 *50%
larded, 3-5 kg, medium 2 ClimaOptima 40 160 10
Haunch of venison 1 Preheating - Alarm 190 2 *50%
Lamb Mode % °C Min. CT Remarks

Leg of lamb, boneless, 1 Preheating - Alarm 190 2 *50%
medium 2 ClimaOptima 60 165 57
Stuffed venison of lamb 1 Preheating - Alarm 180 2 *50%
(boneless), medium 2 ClimaOptima 60 150 55
Fillet of lamb, trimmed, 1 Preheating - Alarm 180 2 *30%
medium 2 ClimaOptima 20 180 59

Baking
Recommended values (from the HOUNÖ library of recipes 1985 – 2002)
Processing Temperature
Product Operating mode time in minutes °C Remarks and tips
Manual humidity for the

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

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

Buns* Hot air 15-20 160-170 first 15 sec., 40 g/ea.
Baguettes, Hot air, possibly

10-12 / 2-4 170-180 No humidity pulsing
prebaked exhaust open
French loaves/ Hot air, possibly Manual humidity for the
15-20 / 2-5 170-180 first 10-20 sec.
baguettes exhaust open
Hot air, possibly
Danish pastry** 10-50 / 5-7 170-180 Different sizes
exhaust open
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
Hot air 20-30 160-180 ½ fan speed
puff)
Almond cake Hot air 8-12 170
Hot air, possibly

Meringue 120-140 80 ½ fan speed
exhaust open
*) Dough products that are not preproved/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.

Vegetables
Processing
Temperature
Product Operating mode time in Remarks and tips
°C
minutes
Fresh. Different sorts of
Steaming/100% ClimaOptima/
Potatoes 30-40 100 potatoes require different
Combi 3
steaming times.
Potatoes Hot air + exhaust open 15 100 Pre-boiled
Steaming/100% ClimaOptima/ Pre-boiled and sliced - add

Fried potatoes 15 230
Combi 3 oil
Baked Steaming/100% ClimaOptima/
60 185
potatoes Combi 3
Steaming/100% ClimaOptima/ Fresh, whole, medium-
Carrots 25 100
Combi 3 sized
Steaming/100% ClimaOptima/ Deep-frozen, add spices
Small carrots 18 100
Combi 3 while frozen
Cauliflower 20 100 Stalks, fresh
Combi 3
Broccoli 15 100 Fresh
Combi 3
Broccoli 18 100 Deep-frozen
Combi 3
Broccoli 2-3 100 Blanching
Combi 3
Beans 10 100 Deep-frozen
Combi 3
Brussels Steaming/100% ClimaOptima/
20 100 Frozen
sprouts Combi 3
Spinach 8 100 Fresh
Combi 3
Steaming/100% ClimaOptima/ Deep-frozen, add spices
Celery 20 100
Combi 3 while frozen
Leeks 15 100 Fresh
Combi 3
Steaming/100% ClimaOptima/ Parboiled. 1 part of rice to
Rice 30 100
Combi 3 1½ part of cold water
Pour pasta into cold water.
Pasta 25 100 1 part of paste to 1½ part
Combi 3
of water*
Steaming/100% ClimaOptima/ Soft-boiled, perhaps
Eggs Combi 3
8
100 stacked in egg trays
Steaming/100% ClimaOptima/ Hard-boiled, perhaps
Eggs 12
Combi 3 100 stacked in egg trays
* The steaming time is reduced if preheated water is used.

Meat Courses
Processing Temperature
Products Operating mode time in minutes °C Remarks and tips
Fresh, whole fillet of
Hot air + Combi 1, or
Beef tenderloin ClimaOptima 20-40%
5 / 15 200 / 140 beef. Add spices
before cooking
Hot air + Combi, or Add spices before
Roastbeef ClimaOptima 40%
20 / 25 180 / 140
cooking
Steaming + Combi 2 + Hot
air, or 15-20 / 70-90 /
Joint of beef ClimaOptima 100% +
100 / 140-150 Well-hung
20-25
ClimaOptima 50%
air, or 10-15 / 60-70 / Add spices and lard
Roast veal ClimaOptima 100% +
160-190
15-20 before cooking
ClimaOptima 50%
air, or 100 / 180 / Neck with lard. Add
Roast pork ClimaOptima 100% +
10 / 60 / 25
190 spices before cooking
ClimaOptima 30%
Pork chops Hot air + exhaust open 15 225 Fresh
Schnitzel Hot air + exhaust open 15 225 Fresh
Meat balls Combi 1 / ClimaOptima 50% 15 165 Pre-fried in pan, 75 g
Steaming + Combi 1 + Combi

Minced-meat 100 / 160 / Approx. 2 kg in
1, or 10 / 45 / 20
dishes ClimaOptima 60% in all steps 175 aluminium tin
250 g and 500 g
Liver pâté Hot air + exhaust open 45 170 aluminium tins placed
in water bath
Cured saddle of
Combi 1 or ClimaOptima 60% 50-60 180
pork
Apply mustard +
Combi 1 or ClimaOptima 60% 80 175
Smoked ham clayed sugar
Ham in puff Exhaust open or
Hot air or ClimaOptima 20% 15 / 90 160 / 180
pastry closed
Steaming / Combi 3 /
Pickled neck ClimaOptima 100%
60 100 Fresh, without bones
Liver Hot air or ClimaOptima 20% 6/6 235 Fresh, sliced - add oil
Combi 1-2, or
Gratin ClimaOptima 60%
45 185
Steaming / Combi 3 / 100% /

Frankfurter ClimaOptima
18 80
Omelette Hot air + exhaust open 30 Apply fat to container

Poultry, Fish and Game
Processing
Product Operation mode time in Temperature Remarks and tips
minutes °C
Combi 1 + Hot air w.
exhaust open, or Fresh, defrosted,
Chicken 20-25 / 10-15 160 / 185
ClimaOptima 60% + 1000 g
ClimaOptima 0%
exhaust open, or
Chicken 35-45 / 10-15 180 / 220 Frozen, 800 g
ClimaOptima 60% +
ClimaOptima 0%
exhaust open, or
Chicken legs 15 / 5 160 / 185 Fresh, defrosted
ClimaOptima 60% +
ClimaOptima 0%
exhaust open, Fresh or defrosted,
Duck 50-60 / 50-60 170-180
ClimaOptima 60% + 3000 g
ClimaOptima 0%
exhaust open, or
Goose 90-120 / 15-20 160-185 Fresh or defrosted
ClimaOptima 60% +
ClimaOptima 0%
exhaust open, or 4000 g, perhaps
Turkey 80-100 / 10-20 160-185
ClimaOptima 60% + covered with lard
ClimaOptima 0%
Flatfish Hot air 12-18 175-185 Fresh, cover with oil
Greenland Steaming / Combi 3 /
10-20 70-75 Fresh
Halibut ClimaOptima 100%
Trout 10-15 70-75 Fresh
ClimaOptima 100%
Turbot 8-12 70-75 Fresh
ClimaOptima 100%
Cod 12-18 70-75 Fresh
ClimaOptima 100%
Mussels 15-20 75-80 Fresh
ClimaOptima 100%
Saddle of Combi 1 or Fresh, possibly cov-
25-23 180-200
venison ClimaOptima 50% ered with lard or oil
Steaming + Hot air +
Fresh, possibly
Haunch of Combi 1, or
15 / 20 / 30-40 170-180 covered with lard or
venison ClimaOptima 100% +
oil
ClimaOptima 50%
Steaming + Combi 1 +
Hot air, or 170-180 / Without bones, add
Leg of lamb 20 / 25 / 30-40
ClimaOptima 100% + 140-160 / 160 spices
ClimaOptima 50%
Combi 1, or
Meat loaf 15-20 220 Fresh, add spices
ClimaOptima 60%

Vacuum-
packed 10-15 70-85 Without bones
ClimaOptima 100%
meat/poultry
Visit www.houno.com
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.

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, HOUNÖ’s combi ovens are
supplied to selective customers all over the world
through an extensive network of sales and service
partners.
As part of the US based group of companies, the

Middleby Corporation, which with its more than 2,000
HOUNÖ A/S employees is one of the market leaders in the
Alsvej 1
commercial cooking equipment industry, HOUNÖ has 26
DK-8940 Randers SV
Denmark sister companies.
Tel. +45 87 11 47 11
Fax +45 87 11 47 10 HOUNÖ’s top motivated staff is behind CombiSlim. With
houno@houno.com the widest range of combi ovens in the industry, we are
www.houno.com
able to create customised solutions that suit your needs
exactly.
Visit www.houno.com and be inspired!

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Preface and warranty 3

Core temperature: 8-11

Operation modes: 12-16

Main menu: 25-28

Counters for detergent and energy 29

CombiSlim CPE - Ver. 2.59 – June 2011 2

Congratulations on the purchase of your new HOUNÖ oven.

• ERGONOMICS AND SAFETY

The warranty does not include....

Enjoy your new HOUNÖ oven.

CombiSlim CPE - Ver. 2.59 – June 2011 3

Do not open the oven during the automatic cleaning process.

Do not store flammable materials around or under the unit.

Maintenance and repair:

Maintenance and repair should only be carried out by trained technicians.

CombiSlim CPE - Ver. 2.59 – June 2011 4

ON/OFF Access to preset

The operation panel is so designed that the modes

In the case of, for instance, time and

Some of the symbols are shown on one side only

CombiSlim CPE - Ver. 2.59 – June 2011 5

Next mode to the right

Access to main menu

Setting of time (this

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

CombiSlim CPE - Ver. 2.59 – June 2011 6

a) Return without b) OK for settings and

Choose fan speed

Fan and exhaust can be activated before as well as after start-up.

Fan speeds below 50% cannot be used at temperatures above 200°C.

CombiSlim CPE - Ver. 2.59 – June 2011 7

The core temperature sensor offers you the following modes:

CombiSlim CPE - Ver. 2.59 – June 2011 8

Return without saving

OK for settings and

CombiSlim CPE - Ver. 2.59 – June 2011 9

OK for settings and

Delta-T has been

Set core temperature

1. Cool down the oven to 30 – 40°C

Recommended core temperatures in Delta-T:

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OK for setting and

Cook & Hold has

Recommended holding temperature is 60 – 65°C (at temperatures above 60°C, a gradual

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

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Set humidity level Set humidity level

Preheating for 5 minutes at the desired humidity level is recommended.

To produce gravy when braising meat, apply level 7 – 8 at 145 – 165°C.

For setting of fan, see p. 7

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To get the oven ready for production quickly and to

We recommend that you start the steaming process 5

Low-temperature steaming at 65 - 90°C is

Traditional steaming at 98 – 100°C is recommended

Forced steaming at 120°C can be used for vegetables

To achieve a perfect result every time, we recommend

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Cook & Regen is a very gentle process (20 – 180°C).

To get the fastest regeneration, the products should

Use a core temperature probe to reach a perfect end