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Summary of Contents for V-ZUG Combair SE
- Page 1 V-ZUG Ltd Oven Combair SE Operating instructions Tips on settings...
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Page 2: Tips On Settings
Tips on settings Symbols used Operating mode Cooking space temperature ˚C Preheating until the cooking space temperature is reached mins. Duration in minutes hrs. Duration in hours Level Accessories Operating modes Press the Press the Operating mode Operating mode button button 1×... -
Page 3: Optimal Use
Optimal use The cooking space temperatures and levels given in recipe books are in part unlikely to be optimal for this appliance. The following tables serve as a guide to help you get optimal use out of your appliance. Push the original baking tray into the cooking space with the «sloped» side 1 to the back. Bread and plaited bread ˚C mins. - Page 4 ˚C Cakes and tortes mins. Cake, ring cake (chocolate, carrot, nut, etc.) 165–175 50–65 Torte (chocolate, carrot, nut, etc.) 170–180 45–55 Linzertorte 170–180 45–55 Whisked sponge cake 180–190 30–40 190–200 7–10 Roulade/Swiss roll 180–190 8–12 1 + 3 Short crust pastry case, baked blind 190–200 20–25 180–190...
- Page 5 Savouries and biscuits ˚C mins. 190–200 7–15 Aperitif nibbles 180–190 7–12 1 + 3 Puff pastries with a filling (ham or nut croissants, etc.) 170–190 15–25 1 + 3 Small yeast pastries 170–190 15–25 Eclairs, profiteroles 160–180 25–35 Macaroons 160–180 10–15 160–180 8–12...
- Page 6 Flans and pizza ˚C mins. 200–210 40–50 Fruit flan 170–190 40–50 180–190 40–50 1 + 3 170–190 35–45 Savoury fan (cheese, vegetable, onion) 190–200 35–45 170–190 35–45 1 + 3 200–220 20–25 Fresh pizza 200–220 20–25 (for frozen pizza, follow the manufacturer's instructions) 190–200 20–25 1 + 3 With frozen or fresh fruit that is very juicy add the glaze after the first 15–20 minutes.
- Page 7 ˚C Meat mins. Shoulder of veal 200–210 60–90 Roast beef 200–220 35–45 Shoulder of beef 180–190 70–90 Neck of pork 200–210 60–90 Shoulder of pork, braised 210–220 60–90 Shoulder of pork, roasted 180–190 60–90 Leg of lamb 210–220 100–120 Meat loaf 190–210 50–80 Fleischkäse (specialty meat loaf)
- Page 8 Poultry and fish ˚C mins. Whole chicken * 180–190 60–80 4 chicken halves * 220–230 5 mins. 60–70 Chicken leg * 5 mins. 25–35 Whole fish (trout, gilthead seabream, etc.) 200–220 20–30 * Turn halfway through the cooking time. Low temperature cooking ˚C hrs.
- Page 9 Desiccating and drying ˚C hrs. Apple slices or rings 7–8 Sliced mushrooms 50–60 5–8 1 + 3 Herbs 40–50 3–5 1 + 2 + 3 Apricots 60–70 14–16 Overdrying poses a fire hazard! Monitor the desiccating and drying process. Only use undamaged, ripe fruit, fresh mushrooms and herbs. Clean and chop the fruit, mushrooms or herbs into small pieces.
- Page 10 Preserving and bottling Bottling involves preserving food in jars. Place a maximum of 5 jars on the original baking tray. Only use undamaged jars that hold no more than 1 litre each. Put the original baking tray at level 1. Fill the jars evenly with the food to be preserved.
- Page 11 Notes...
- Page 12 Validity The model number corresponds to the first 3 digits on the identification plate. These operating instructions apply to the models: Model no. Size system 55-600/55-762 60-600/60-762 V-ZUG Ltd Industriestrasse 66, CH-6301 Zug vzug@vzug.ch, www.vzug.com J41A.973-1...