Advertisement
Quick Links
Advertisement
Related Manuals for V-ZUG Combair SG Series
Summary of Contents for V-ZUG Combair SG Series
- Page 1 V-ZUG Ltd Oven • Hob Combair SG Tips on settings...
-
Page 2: Tips On Settings
Tips on settings Symbols used Operating mode Cooking space temperature ˚C Preheating until the cooking space temperature is reached Duration in minutes mins. Duration in hours hrs. Level Accessories Operating modes Operating mode Operating mode Press the Press the button button 1×... - Page 3 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 show how to get the best use out of the appliance. Ensure that the «sloped» side 1 of the original baking tray is to the back of the cooking space. Bread and plaited bread ˚C mins.
- Page 4 Cakes, torte ˚C mins. 160-170 50-70 Ring cake (chocolate, carrot, nut, etc.) 170-180 40-50 Torte (chocolate, carrot, nut, etc.) 170-180 35-45 Linzertorte 160-170 30-40 Whisked sponge cake 180-200 7-10 Roulade/Swiss roll 180-190 8-12 190-200 20-25 Short crust pastry case, baked blind 170-180 40-50 Fruit tart with short crust pastry...
- Page 5 Savouries and biscuits ˚C mins. 180-200 15-30 Aperitif nibbles 180-190 15-25 180-200 20-30 Puff pastries with a filling (ham or nut croissant, etc.) 170-190 20-30 170-190 15-25 Small yeast pastries 160-180 20-30 Eclairs, profiteroles 180-200 8-12 Macaroons 170-190 8-12 Brunsli (chocolate almond spice cookies), Zimtsterne (cinnamon star cookies) 170-190 5-10...
- Page 6 Flans and pizzas ˚C mins. 200-210 40-45 Fruit flan 170-190 45-50 180-190 45-50 180-190 35-45 Savoury flan (cheese, vegetable, onion) 200-210 35-45 180-190 35-45 210-220 15-20 Fresh pizza (for frozen pizza, follow the manufacturer's instructions) 210-220 20-25 200-220 20-25 With frozen or fresh fruit that is very juicy add the glaze after the first 15-20 minutes. Baked dishes and gratins ˚C mins.
- Page 7 Meat ˚C mins. 200-220 70-90 Shoulder of veal, roasted 200-220 25-35 Roast beef 170-190 70-100 Shoulder of beef, braised 180-190 80-110 Shoulder of pork, braised 210-230 100-120 Shoulder of pork, roasted 200-210 90-110 Leg of lamb 200-220 50-70 Meat loaf 170-190 45-65 Fleischkäse (specialty meat loaf)
- Page 8 Poultry ˚C mins. 210-230 70-80 Whole chicken * 180-190 60-80 220-230 5 mins. 50-60 Chicken, 4 halves * 5 mins. 20-30 Chicken leg * * Turn halfway through the cooking time. Low temperature cooking ˚C hrs. 80-90 2½-3½ Fillet of beef 80-90 2½-3½...
- Page 9 Desiccating and drying ˚C hrs. Apple slices or rings 50-60 Sliced mushrooms 1+2+3 40-50 Herbs 60-70 14-16 Apricots 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. Line the original baking tray or wire shelf with baking paper, spread the food on it and then put in the cooking space at the appropriate level.
- Page 10 Preserving food Bottling in the home involves preserving food in bottling jars. Only use undamaged jars with glass lids, suitable rubber seals and correctly functioning sealing clips. Do not use jars with screw or bayonet tops as the pressure that builds up during preserving cannot be reduced.
- Page 11 Notes...
- Page 12 The product family (model no.) corresponds to the first alphanumerics on the identification plate. These operating instructions apply to: Product family Size system 21031 55-762 21032 60-600 22013 55-762 22014 60-600 V-ZUG Ltd Industriestrasse 66, CH-6301 Zug vzug@vzug.ch, www.vzug.com J21031.973-0...