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Summary of Contents for V-ZUG EasyCook Combair SE Series
- Page 1 EasyCook Combair SE | SEP Oven...
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Page 2: Table Of Contents
Contents EasyCook 3 Symbols used.................................................. 3 Operating modes................................................ 3 GourmetGuide................................................. 3 Optimal use.................................................. 4 Settings 5 Bakery products................................................ 5 Flans and pizza ................................................ 9 Potatoes.................................................. 10 Baked dishes and gratins ............................................ 10 Meat .................................................... 11 Poultry .................................................... 15 Fish and seafood ................................................. 16 Fruit.................................................... 16 Mushrooms ................................................... 17 Preserving, bottling 18... -
Page 3: Easycook
EasyCook Symbols used Operating mode Preheating until the cooking space temperature is reached GourmetGuide Duration Food probe temperature Levels Cooking space temperature Accessories Temperature levels Operating modes Top/bottom heat PizzaPlus Top/bottom heat humid Grill Hot air Grill-forced convection Hot air humid GourmetGuide Soft roasting... -
Page 4: Optimal Use
EasyCook Optimal use The cooking space temperatures and levels given in standard recipe books are in part unlikely to be optimal for this appliance. The following tables show how to get the best use out of the appliance. The cooking space temperatures or temperature levels and durations given serve only as guide and may vary depending on the type and size of the food as well as on individual preference. -
Page 5: Settings
Settings Bakery products Bread Bake 1 level 190–210 °C 30–50 mins. Bake 2 levels 180–200 °C 35–50 mins. Plaited bread Bake 1 level 180–200 °C 25–50 mins. Bake 2 levels 170–190 °C Bread rolls Bake 1 level 200–220 °C 20–30 mins. Bake 2 levels 180–200 °C Sweet bis-... - Page 6 Settings Bakery products Sweet bis- Spitzbuben (jam bis- Bake 1 level 160–170 °C 10–16 mins. cuits and cuits) Bake 2 levels 150–160 °C pastries Zimtsterne (cinnamon Bake 1 level 160–180 °C 8–12 mins. star cookies) Bake 2 levels 140–160 °C 8–15 mins.
- Page 7 Settings Bakery products Torte Linzertorte Bake 170–180 °C 40–60 mins. Carrot torte Bake 160–180 °C 40–60 mins. Chocolate torte Bake 160–180 °C 40–55 mins. Japonaise base (thin Bake 1 level 150–170 °C 20–30 mins. nut meringue base) Bake 2 levels 140–160 °C Cake Bake...
- Page 8 Settings Bakery products Short crust Short crust pastry case, Bake 190–200 °C 20–25 mins. pastry baked blind Fruit tart with short crust Bake 180–190 °C 40–55 mins. pastry Bake 170–180 °C Meringue Japonaise base (thin nut Bake 1 level 150–170 °C 20–30 mins.
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Page 9: Flans And Pizza
Settings Flans and pizzas Fruit flan Bake 1 level 170–190 °C 35–50 mins. Bake 1 level 190–210 °C Bake 2 levels 170–190 °C Savoury flan Bake 1 level 170–190 °C 35–50 mins. Bake 1 level 180–200 °C Bake 2 levels 170–190 °C Cheese flan Bake 1 level... -
Page 10: Potatoes
Settings Potatoes Potato gratin Cook 180–200 °C 30–60 mins. Potato wedges Bake 210–230 °C 20–40 mins. ▸ Put the food in a suitable container and place on the wire shelf. Baked dishes and gratins Fish gratin Cook 180–200 °C 30–50 mins. Vegetable gratin Cook 180–200 °C... -
Page 11: Meat
Settings Meat Veal Rump/loin Soft roasting seared Fillet of veal Soft roasting seared Neck of veal Soft roasting seared Shoulder of veal Soft roasting seared Roast 190–210 °C 1 h–1 h 30 min Breast of veal, Braise 190–210 °C 1 h–2 h rolled Roast veal In a Römertopf... - Page 12 Settings Meat Beef Rump/loin Soft roasting seared Fillet of Soft roasting seared beef Low temperature cooking 53–57 °C 80–90 °C 2 h–3 h Entrecôte, Soft roasting seared Roastbeef Roast 53–57 °C 200–220 °C 30–50 mins. Low temperature cooking 53–57 °C 80–90 °C 2 h–3 h 30 min Shoulder...
- Page 13 Settings Meat Beef Roast beef In a Römertopf clay cook- 200–220 °C 1 h 15 min–1 h 35 min ing pot Beef braising In a Römertopf clay cook- 200–220 °C 50 min–1 h 10 min steak ing pot Pork Rump/loin Soft roasting seared Low temperature cooking 65 °C...
- Page 14 Settings Meat Pork Pork chop Grill 10–16 mins. Leg of lamb Soft roasting seared Roast 200–220 °C 1 h–1 h 40 min Meat products Bratwurst Grill 12–18 mins. Fleischkäse (spe- Bake 160–180 °C 40–60 mins. cialty meat loaf) Meat loaf Cook 190–210 °C 45 min–1 h 15 min...
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Page 15: Poultry
Settings Poultry Chicken leg Grill 3–4 16–25 mins. Chicken, halves Grill 2–3 50 min–1 h 10 min Chicken, whole Grill 180–200 °C 1 h–1 h 20 min In a Römertopf clay 200–220 °C 55 min–1 h 15 min cooking pot ▸... -
Page 16: Fish And Seafood
Settings Fish and seafood Fish gratin Cook 180–200 °C 35–55 mins. Gilthead seabream, whole Roast 200–220 °C 20–30 mins. Trout, whole Roast 200–220 °C 20–30 mins. Fish fingers, frozen Bake 8–12 mins. ▸ Put the food in a suitable container and place on the wire shelf. ▸... -
Page 17: Mushrooms
Settings Mushrooms Mushrooms, sliced Desiccate 50–60 °C 5 h–8 h 1+(2)+3 ▸ Only use ripe fresh food. ▸ Wedge a wooden spoon between the operating panel and the appliance door, leaving an approximately 2 cm gap open. ▸ Turn the food at regular intervals to ensure even drying. Overdrying poses a fire hazard! Monitor the desiccating and drying process. -
Page 18: Preserving, Bottling
Preserving, bottling Food can be preserved and bottled in special preserving jars. Only use undamaged jars with glass lids, suitable rubber seals and sealing clips that sit correctly. Do not use jars with screw or bayonet tops as the pressure that builds up cannot be reduced. Up to 5 jars with a maximum volume of 1 litre each may be placed inside the cooking space. - Page 19 Notes...
- Page 20 21019 60-600 Type Product family Size system BCSE60 21016 60-600 BCSEP60 21019 60-600 J21015973-R03 V-ZUG Ltd, Industriestrasse 66, CH-6301 Zug Tel. +41 58 767 67 67, Fax +41 58 767 61 61 info@vzug.com, www.vzug.com Service Centre: Tel. 0800 850 850...
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