HOUNO CombiSlim II C User manual

HOUNÖ
User manual CombiSlim II C
ENG Version 1.1 x 10-2014

2 COMBISLIM USER MANUAL C
INTRODUCTION 5
IMPORTANT SAFETY INFORMATION 6
SAFETY INSTRUCTIONS 7
Ready for use 7
Maintenance and repair 7
OPERATION PANEL 8
SETTINGS 9
Setting of temperature 9
Setting of time 9
Setting of core temperature (optional extra) 9
Programmes 10
Entering and changing text 10
Entering and changing data in steps 11
DESCRIPTION OF FUNCTIONS 12
Hot air 12
Preheating 12
CombiSmart 13
Cook & Regen 13
Proving 13
Manual humidity pulsing 14
Steaming 14
General recommendations for steaming 14
Damper 14
Fan speed 15
Hours, date and setting of timer 15
SEMI-AUTOMATIC CLEANING 16
TABLE OF CONTENTS

COMBISLIM USER MANUAL C 3
INDICATIVE CORE TEMPERATURES 17
Indicative core temperatures for beef, veal, pork and lamb 17
Indicative core temperatures for sh 18
LOW-TEMPERATURE AND LONG-TIME ROASTING 19
Indicative bactericidal holding times 19
USER MENU 21
CLEANING 24
Cleaning the oven chamber 24
Cleaning the Oven Exterior 25
TROUBLESHOOTING 26
SAFETY 29
SERVICE AND REPAIR 30
WARRANTY 31
TABLE OF CONTENTS

4 COMBISLIM USER MANUAL C

INTRODUCTION
COMBISLIM USER MANUAL C 5
INTRODUCTION
Dear customer,
Thank you for choosing a CombiSlim combi oven from HOUNÖ.
This manual contains the information you need to use and maintain your oven. We
recommend that you read the manual and familiarize yourself with the functions and
features of the oven. This will ensure optimal cooking results and safety. Please make the
manual available to all users of the product and retain it for future reference. The latest
version of the manual can be downloaded from www.houno.com.
At our website www.houno.com, you will nd a great deal of information about HOUNÖ and
our extensive range of CombiSlim 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.
•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: [email protected]
for more information.
Note that this document is subject to change without notice.

IMPORTANT SAFETY INFORMATION
6 COMBISLIM USER MANUAL C
IMPORTANT SAFETY
INFORMATION
The following icons are used throughout this manual to draw special attention to safety
related information.
The service personnel should observe and/or act according to the infor-
mation in order to obtain the best possible function of the oven.
The service personnel must observe and/or act according to the infor-
mation in order to avoid any personal injury or damage to the oven.
The service personnel must observe and/or act according to the infor-
mation in order to avoid any fatal injury. The symbol indicates a hazard
arising from dangerous voltage.

SAFETY INSTRUCTIONS
COMBISLIM USER MANUAL C 7
SAFETY INSTRUCTIONS
Ready for 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 lled 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 ammable materials around or under the unit.
When using the roll-in or trolley system, be aware of hot racks sliding out of the oven. Use
the parking brakes on the wheels to prevent trolleys from rolling away on uneven oors.
Maintenance and repair
Maintenance and repair should only be carried out by trained technicians.
Only use cleaning detergent that matches the specications from the factory.

OPERATION PANEL
8 COMBISLIM USER MANUAL C
OPERATION PANEL
(1) If the oven does not incorporate CombiWash, the manually operated cleaning system
can be activated by pressing the programmes key and turning the turn knob until
CLEANING appears in the display.
(2) The C model has no steam generator, but this mode makes it possible to steam in the
oven anyway. At temperatures between 65 and 100°C, you can steam all kinds of
vegetables, rice, pasta, meat and sh.
HOT AIR 30-250°C. All modes and
all optional extras are described on
following pages. Preheating up to
300°C is a standard feature on models
C and K.
Turn switch
Main switch
On/o
REGENERATING / COMBI STEAMING
Change between the modes by pressing
PROVING
REGENERATING
COMBISMART
STEAMING 30-120°C (2). Used for
manual humidity pulsing in HOT AIR
during preparation.
DAMPER is open when control lamp
is on. Setting of humidity level in
CombiSmart When control lamp is on,
changes have been made.
Setting of FAN SPEED . When control
lamp is on, changes have been made.
TEMPERATURE SETTING. Press once and
set temperature with TURN SWITCH.
Enter by pressing symbol again.
TIME SETTING. Press once and set
time with TURN SWITCH. 4 hours is
maximum. Conrm by pressing TIME.
SETTING CORE TEMP. PROBE (optional
extra). Press once and set with TURN
SWITCH. Deactivate by turning switch
past the permitted temp. range of
30-99°C.
PROGRAMMES. Press once and choose
program with TURN SWITCH. Editing
and deleting are described on following
pages.
STEP shows current step when
PROGRAMME mode is active. Control
lamp next to ALARM lights up when
alarm after a step has been chosen
(when PRG is active).

SETTINGS
COMBISLIM USER MANUAL C 9
SETTINGS
Setting of temperature
1. Press TEMPERATURE key once and set temperature with turn knob.
2. Conrm by pressing TEMPERATURE key again.
Setting of time
1. Press TIME key. Time ashes.
2. Choose desired time (hours and minutes) with turn knob.
3. If the knob is turned all the way down to 0,”-:--” (continuous operation) appears
in the display.
4. Max. time setting is 4 hours.
5. Conrm by pressing TIME key again.
Setting of core temperature (optional extra)
1. Press CORE TEMPERATURE key.
2. If the display is o, the core temperature appears as 75°C.
3. Set core temperature between 30 and 99°C with turn knob.
4. Core temperature is deactivated by turning knob past 30.
5. When core temperature is chosen, time changes to ”-:--”.
6. Conrm by pressing CORE TEMPERATURE key again.
The core temperature probe has several measuring points on its tip.

SETTINGS
10 COMBISLIM USER MANUAL C
The computer calculates an average temperature thus ensuring that the core temperature
is 100% correct.
If the probe is inserted incorrectly, the advanced technology noties you at once.
The probe is inserted vertically in the thickest part of the product.
When preparing products of very dierent sizes, you get a uniform quality by inserting
the sensor in the smallest product and then moving it to a larger product when the core
temperature alarm sounds.
Programmes
50 programmes holding 10 process steps each. It is possible to write 10 characters and
entering alarm after steps 1 and 2.
1. Press the programmes key and turn the knob.
2. Start the programme by pressing the ON/OFF key.
3. To leave PROGRAMME, turn the knob beyond ”P O”.
4. To delete an entire programme, press core temperature key and alarm key simul-
taneously for 2 seconds.
When the keys or the turn knob is idle for 20 seconds, the oven returns to manual
operation.
Entering and changing text
1. To enter or change text, press the programmes key for 3 seconds.
2. The rst digit or the relevant letter/”_”ashes alternately. Change the ashing
character with the turn knob. You can choose between all the letters of the
alphabet and the digits 0 – 9.
3. The space sign is next to the letter A.
4. Move on to the next digit by pressing briey.
5. Store text by pressing until“SAVED”appears in the display.

SETTINGS
COMBISLIM USER MANUAL C 11
6. To leave text editing without storing, press ALARM. The original text reappears.
7. To delete the entire text, press the programmes key and ALARM simultane-
ously for 2 seconds.
When a key or the turn knob is idle for 20 seconds, the oven returns to select
programme.
Entering and changing data in steps
By pressing STEP when PROGRAMME is active, the step display is turned on and shows
”1”. The data of the rst step can now be entered.
To move on to the next step (1-10) and read and change settings, press STEP again.
Choose and change temperature, time, core temperature, damper and fan as in manual
operation.
Stop between steps: To turn the alarm between steps on and o, press ALARM. If the
control lamp is on, the programme ends with the current step and a beep is heard. The
oven does not proceed to the next step until the oven door is opened and closed or you
press ALARM.
To store a change made in the step mode, press the programmes key for 2 seconds.
Leave STEP by choosing another programme with the turn knob.
Be careful not to use the turn knob when a value ashes. If you
turn the knob while you are working in STEPS, the computer
switches to the next programme and all changes are lost.
Delete current step by pressing STEP and ALARM simultaneously for 2 seconds.
When the programme has started, you can still change time, temperature, core temper-
ature and the settings of fan and damper. These changes will then only be active in the
current run. Note that the display shows the total time remaining after start and that it
will show the time remaining in the current step when you press TIME.

DESCRIPTION OF FUNCTIONS
12 COMBISLIM USER MANUAL C
DESCRIPTION OF FUNCTIONS
Hot air
30-250°C
The hot air operating mode can be used for roasting, grilling, baking and gratinating.
We recommend that you keep the damper open when roasting products at very high
temperatures. It is possible to roast breaded products such as breaded sh and breaded
pork chops. For maximum eect, use enamelled cast iron trays / silicone-coated baking
sheets and one of the special browning fats available in the shops.
If you wish to cook at temperatures below 80°C, the fan speed should be reduced to
below 50%
Preheating
251-300°C
By setting the temperature higher than 250°C, you change to the preheating mode and
PREHEAT is shown instead of HOT AIR. With this function, you preheat the empty oven.
The time can be set to max. 15 minutes, and continuous operation (-:--) is not possible.
The preheating mode has been changed so that the countdown does not start until the
desired temperature has been reached. This is to ensure that the oven is always in the
same condition when the oven is loaded, no matter the starting temperature.
It is recommended to always preheat the oven before use.

DESCRIPTION OF FUNCTIONS
COMBISLIM USER MANUAL C 13
CombiSmart
30-250°C
CombiSmart is a function for humidity control which allows you to adjust the humidity
level in 10 steps (10-100). Press the damper key and adjust the level by turning the turn
knob. Conrm the setting by pressing the damper key again. The control lamp next to
the damper key will be on. In this function, the damper is usually closed, however, at the
setting 0 the damper opens.
Settings 20-50 are recommended for the production of whole roasts. The humidity helps
to seal the surface and keep the juice in the meat, which reduces shrinkage. These
settings are also recommended for the preparation of root vegetables and the like.
Settings 60-90 are recommended for the production of braised roasts for which you
want to use the juice in the container for gravy. The amount of liquid in the tray increases
during production. These settings are often recommended for roasts that should be
well-done, to keep some of the juice in the meat.
Cook & Regen
30–180°C
COOK & REGEN is a very gentle process and therefore very suitable for reheating. Use
a core temperature probe to reach the perfect end temperature. For the reheating of
sous-vide products, etc., follow the recommendations of the producer as to reheating.
The products should not be covered up as this impedes optimum and quick reheating.
Proving
30-40°C
PROVING is a function for raising bread by adding humidity at temperatures between 30
and 40°C. These are optimum conditions for the yeast to expand.

DESCRIPTION OF FUNCTIONS
14 COMBISLIM USER MANUAL C
Manual humidity pulsing
When you press the key for STEAMING in the HOT AIR mode, you add humidity to the
oven chamber. Humidity is added for as long as the key is held down.
Steaming
30-120°C
Can be used for steaming of all types of vegetables, pasta, rice, meat, eggs and the like.
If the oven chamber is 100% loaded with frozen products, hard root vegetables or meat,
it will take a little longer until the oven chamber is completely lled with humidity, and
the preparation time will be longer than if the oven chamber is only half full.
General recommendations for steaming
STEAMING at 100°C is recommended for all kinds of hard vegetables, rice and pasta.
LOW-TEMPERATURE STEAMING at 70-80°C is recommended for the steaming of sh.
FORCED STEAMING at 120°C is an aggressive and very rapid process, which should be
used with care.
IT IS RECOMMENDED TO LET THE OVEN PRESTEAM FOR 4 MINUTES BEFORE LOADING IT.
THIS APPLIES TO THE C MODEL AS WELL AS to the K MODEL.
Damper
The damper is usually closed in all operating modes. When the control lamp is on, the
damper is open.
NOTE! In CombiSmart, this key is used for adjusting the humidity level.
The damper is always closed in the steaming mode.
If you wish to reduce the amount of humidity in the oven chamber – when you brown,
for instance – the damper should be open.

DESCRIPTION OF FUNCTIONS
COMBISLIM USER MANUAL C 15
Fan speed
Set the FAN speed by pressing the fan key and turn the knob.
A fan speed between 20 and 50% is recommended for the baking of pu 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 100% are recommended if you want a particularly juicy end
product and accept a longer cooking time.
Hours, date and setting of timer
Shows the exact time and date when the oven is o. For setting of clock and timer, see
USER MENU below.

SEMI-AUTOMATIC CLEANING
16 COMBISLIM USER MANUAL C
SEMI-AUTOMATIC CLEANING
1. Cool down oven chamber to 60°C.
2. Press the programmes key and cleaning appears in the display. Press ON.
3. Press ON
4. When the alarm sounds (after 10 minutes) and add soap appears in the display,
open oven door and spray detergent into oven chamber. Close oven door and the
programme continues.
5. When the programme is over, rinse oven appears in the display (after another
10 minutes). Rinse oven chamber.
If the oven is very soiled, activate combi steaming 2 at 80°C for 30 minutes before
starting cleaning programme.

INDICATIVE CORE TEMPERATURES
COMBISLIM USER MANUAL C 17
INDICATIVE CORE
TEMPERATURES
Indicative core temperatures for beef, veal, pork and
lamb
Subject Temperature
Cuts of saddle, tenderloin and ham 60-65°C
Roast of saddle, ham 65°C
Cuts 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 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 core temperature has been reached.
During traditional roasting at temperatures higher than 150°C, the core temperature may
rise by an additional 5°C during the rst part of the holding time.
Tender meat such as sirloin steak and trimmed llet 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.

INDICATIVE CORE TEMPERATURES
18 COMBISLIM USER MANUAL C
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 suciently tender – for instance, a holding
time of 30 – 90 minutes at a core temperature of 65-75°C (then it is ”low-temperature
tenderising”– see ”Low-temperature roasting”).
For meat prepared for a buet 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
Subject Temperature
Fish without bones 55°C
Fish with bones 60°C
Fish pâté 65°C
The steaming of sh will succeed at a temperature of 65 – 80°C. The sh does not
coagulate and shrinkage is reduced to a minimum.

LOW-TEMPERATURE AND LONG-TIME ROASTING
COMBISLIM USER MANUAL C 19
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” cuts of meat (at temperatures above 60°C, the meat
starts to dehydrate).
NOTE! When cooking at temperatures lower than 80°C, the fan speed should not
exceed 50% in order to keep the low temperatures.
Shrinkage during low-temperature roasting
Depending on the meat, the following indicative temperatures can be used for cuts 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

LOW-TEMPERATURE AND LONG-TIME ROASTING
20 COMBISLIM USER MANUAL C
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 cuts 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 cuts 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 temper-
ature of 65°C, or cooled down to max. 5°C in the course of no more than 3 hours.