V-ZUG Combair SL Operating Instructions Manual
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V-ZUG Combair SL Operating Instructions Manual

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V-ZUG Ltd
Oven
Combair SL and SLP
Operating instructions
Tips on settings, BakeOmatic, Soft roasting
Bedienungsanleitung – Einstelltipps

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Summary of Contents for V-ZUG Combair SL

  • Page 1 V-ZUG Ltd Oven Combair SL and SLP Operating instructions Tips on settings, BakeOmatic, Soft roasting Bedienungsanleitung – Einstelltipps...

  • Page 2: Tips On Settings

    Tips on settings Symbols used The entry in the display column only applies when preparing food using the BakeOmatic Operating mode programme. Cooking space temperature Use the adjusting knob to select and start BakeOmatic. ˚C Preheating until the cooking space See also the advice in the 'BakeOmatic' section of temperature is reached the operating instructions for the appliance.
  • Page 3 ˚C Cakes Mins. Ring cake (chocolate, carrot, nut, marbled, etc.) 165–175 50–65 Torte (chocolate, carrot, nut, etc.) 170–180 45–55 Whisked sponge cake A15a 180–190 30–40 190–200 7–10 Roulade / Swiss roll – 180–190 8–12 1 + 3 Linzertorte 170–180 45–55 Short crust pastry case, baked blind –...

  • Page 4: Savouries And Biscuits

    ˚C Savouries and biscuits Mins. 190–200 7–15 Aperitif nibbles 180–190 7–12 Puff pastries with a filling (ham, nut, etc.) 170–190 15–25 Yeast pastries 170–190 15–25 Eclairs, profiteroles – 160–180 25–35 Macaroons – 160–180 10–15 160–180 8–12 Brunsli (chocolate almond spice cookies), –...
  • Page 5 Flans and pizzas With frozen or fresh fruit that is very juicy add the glaze after the first 15–20 minutes. ˚C Mins. 200–210 40–50 Fruit flan 170–190 40–50 180–190 40–50 200–220 20–25 Pizza (fresh) 200–220 20–25 190–200 20–25 Pizza (frozen) * –...
  • Page 6 ˚C Bread and plaited bread Mins. 200–210 5 mins. 40–50 Bread 190–200 5 mins. 40–50 210–220 5 mins. 25–30 Bread rolls 190–200 5 mins. 25–30 190–200 5 mins. 30–40 Plaited bread A12a 170–190 5 mins. 30–40 ˚C Baked dishes and gratins Mins.
  • Page 7 ˚C Meat °C Mins. Shoulder of veal 200–210 68–72 60–90 Roast beef – 200–220 55–60 35–45 Shoulder of beef 180–190 68–72 70–90 Neck of pork 200–210 78–82 60–90 Shoulder of pork, roasted – 180–190 78–82 60–90 Shoulder of pork, braised 210–220 78–82 60–90...

  • Page 8: Soft Roasting Seared

    Soft roasting seared Recommended value Setting range Degree of °C Hrs. Hrs. doneness rare 2,5–4,5 Fillet of veal medium 2,5–4,5 Topside of veal thick end, loin of veal 2,5–4,5 Shoulder of veal 2,5–4,5 Veal neck 2,5–4,5 rare 2,5–4,5 Fillet of beef medium 2,5–4,5 rare...
  • Page 9 Soft roasting with grill Recommended value Setting range browning °C Hrs. Hrs. Shoulder of veal medium 3,5–4,5 Veal neck medium 3,5–4,5 Rolled breast of veal medium 3,5–4,5 Chuck of beef medium 3,5–4,5 Shoulder of beef medium 3,5–4,5 Neck of pork medium 3,5–4,5 Shoulder of pork...

  • Page 10: Low Temperature Cooking

    ˚C Poultry and fish Mins. Chicken * 180–190 60–80 Chicken, 4 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. ˚C Cooking using a Römertopf Mins.
  • Page 11 ˚C Desiccating and drying Hrs. Apple slices or rings 7–8 2, 1+3, 1+2+3 Sliced mushrooms 50–60 5–8 2, 1+3, 1+2+3 Herbs 40–50 3–5 2, 1+3, 1+2+3 Apricots 60–70 14–16 2, 1+3, 1+2+3 Monitor the desiccating and drying process. Overdrying poses a fire hazard. Only use undamaged, ripe fruit, fresh mushrooms and herbs.
  • Page 12 Preserving and bottling Bottling involves preserving food in jars. Put a maximum of 5 jars in the cooking space at any one time. 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 13 BakeOmatic A1 Fresh aperitif nibbles Note 15–30 mins. * Savouries made from puff pastry or other Savoury straws – unfilled: Level 2 or 1 + 3 types of pastry, filled or unfilled, e.g. Select «Lightly browned». Puff pastries – filled Mini pizza rounds Savoury straws –...
  • Page 14 A3 Baked dish Note 25–45 mins. * Baked dishes and gratins, e.g. Lasagne: Level 2 Potato gratin Select «Lightly browned» or «Medium browned» Pasta gratin Baked rice dish Lasagne Moussaka A4 Gratinating Note 10–30 mins. * Toasting and gratinating, e.g. Level 2 Ham and cheese toastie Browning gratins...
  • Page 15 A5 Soufflé Note 25–45 mins. * Sweet and savoury soufflés in small or large Also suitable for sweet gratins with beaten Level 2 dishes, e.g. egg whites incorporated into the mixture. Cheese soufflé Asparagus soufflé Chocolate soufflé Gratin made with a generous amount of egg white (berry gratin) A6 Baked potatoes Note...
  • Page 16 A7 Frozen potato products Note 10–35 mins. * Frozen ready-made potato products, e.g. Frozen products are prebaked to various Level 2 or 1 + 3 Chips degrees. Select duration according to the Croquettes instructions on the packaging: Potato burgers 8–12 mins. Duchess potatoes 13–20 mins.
  • Page 17 A9 Fresh pizza Note 20–30 mins. * Home-made pizza, e.g. Level 2 Ham and pineapple pizza Calzone (folded pizza) Mini pizzas Mini pizza rounds Tarte flambée (flammkuchen) A10 Frozen pizza Note 10–35 mins. * Frozen ready-made pizza, e.g. Frozen products are prebaked to various Level 2 Round pizza degrees.
  • Page 18 A11 Flan Note With preheating Flans and quiches, e.g. Cheese flan: 20–50 mins. * Flan made with fresh fruit Select «Lightly browned». Level 2 or 1 + 3 Flan made with frozen fruit Cheese flan Bacon and egg flan (quiche Lorraine) A12 Bread Note 30–45 mins.
  • Page 19 A13 Yeast pastry with filling Use Note 25–45 mins. * Sweet and savoury yeast pastries, e.g. For large items, e.g. Russian plait: Level 2 or 1 + 3 Hazelnut croissant Select «Well browned». Russian plait Yeast ring Pizza rounds A14 Cake Note 30–70 mins.
  • Page 20 55-600 / 55-762 BC-SL 60-600 / 60-762 BC-SLP 55-600 / 55-762 BC-SLP 60-600 / 60-762 V-ZUG Ltd Industriestrasse 66, 6301 Zug Tel. +41 (0)41 767 67 67, Fax +41 (0)41 767 61 61 vzug@vzug.ch, www.vzug.ch Service-Centre: Tel. 0800 850 850 J728.973-0...

This manual is also suitable for:

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