V-ZUG BC-XSLZ60BL User manual

Oven
Operating instructions
Tips on settings, BakeOmatic, Soft roasting

2
Tips on settings
Symbols used
Operating mode
Cooking space temperature
Preheating until the cooking space temper-
ature is reached
°C Food probe temperature
mins. Duration in minutes
hrs. Duration in hours
Level
Accessories
BakeOmatic
AX a,b,c
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A
Degree of browning
• a Lightly browned
• b Medium browned
• c Well browned
Food group
Optimal use
The recommended cooking and baking temperatures given
in recipe books may be too high and the suggested levels
in the cooking space not ideal for this appliance. The
following tables serve as a guide to help you get optimal
use out of your appliance.
➤Always push the «sloped» side of the original baking tray
back as far as it will go.
The entry in the display column only applies
when preparing food using the BakeOmatic
programme.
Use the adjusting knob to select and start
BakeOmatic.
See also the advice in the BAKEOMATIC section of
the operating instructions for the appliance.
A

3
Cakes mins.
Ring cake (chocolate, carrot, marbled, nut,
etc.) A14 160–180 yes 45–65 1
150–170 yes 50–70 2
Torte (chocolate, carrot, nut, etc.) A15 170–180 yes 45–55 2
Whisked sponge cake A15a 170–180 yes 25–35 2
Roulade/Swiss roll –190–200 yes 7–10 2
180–190 yes 8–12 1 + 3
Linzertorte A15 170–180 yes 45–55 2
Short crust pastry case, baked blind –190–200 yes 15–20 2
Fruit tart with short crust pastry – 180–190 yes 45–55 2
170–180 yes 45–55 2
Raisin bread, yeast ring, hazelnut plait A13 180–200 5 mins. 30–40 1or
Luzerner Lebkuchen (gingerbread) A15 170–180 yes 60–70 2
Tray-baked cake –180–190 yes 20–30 2
Apple strudel – 190–200 yes 30–35 2
Cake topped with meringue –130–150 yes 25–35 3
Japonaise base – 130–150 yes 35–45 2 or
130–150 yes 35–45 1 + 3
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* After baking, allow to dry over night.
Savouries mins.
Aperitif nibbles A1a 190–200 yes 7–15 2
180–190 yes 10–15 1+3
Puff pastries with a filling (ham/nut
croissant, etc.) A1 170–190 yes 15–25 2 1+3
Yeast pastries A13 170–190 yes 15–25 2
Eclairs, profiteroles –160–180 yes 25–35 2
Macaroons – 160–180 yes 10–15 2
Brunsli (chocolate almond spice cookies),
Zimtsterne (cinnamon star cookies) –150–170 yes 8–12 2
140–160 yes 8–15 1+3
Mailänderli (butter biscuits), Spitzbuben
(jam biscuits) –160–170 yes 10–15 2
150–160 yes 10–15 1+3
Basler Leckerli (honey almond spice
cookies) –170–180 yes 20–25 2
Chräbeli (aniseed biscuits) – 130–140 yes 20–25 2
120–130 yes 20–30 1+3
Meringues * –100–110 no 45–90 2
Bruschetta, garlic bread – 200–210 yes 5–10 2
– 250 5 mins. 2½–4 2
Ham and cheese toastie A4 200–220 yes 15–20 2
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5
Flans and pizzas
➤With frozen or fresh fruit that is very juicy add the glaze after the first 15-20 minutes.
* According to the manufacturer’s instructions
mins.
Fruit flan A11 200–210 yes 40–50 2
or
170–190 yes 40–50 2
Pizza (fresh) A9
200–220 yes 20–25 2
200–220 yes 20–25 2
190–200 yes 20–25 1+3
Pizza (frozen) * A10 – – – – –
Savoury flan (cheese, onion, vegetable) A11 170–190 yes 35–45 2
190–200 yes 35–45 2
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6
Bread and plaited bread mins.
Bread A12 200–210 5 mins. 40–50 2
190–200 5 mins. 40–50 1+3
Bread rolls A12 210–220 5 mins. 25–30 2
190–200 5 mins. 25–30 1+3
Plaited bread A12a 190–200 5 mins. 30–40 1
170–190 5 mins. 30–40 1+3
Baked dishes and gratins mins.
Baked dish (sweet) A5 190–200 yes 30–45 2
Gratin (vegetable, meat, potato) A3 190–200 yes 35–50 2
Lasagne, moussaka A3 200–210 yes 30–40 2
Gratinated vegetables A4 230–240 yes 10–15 2
230 5 mins. 5–10 3
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7
* Turn halfway through the cooking time.
Meat °C mins.
Shoulder of veal A8 200–210 yes 68–72 60–90 2
Roast beef –200–220 yes 55–60 35–45 2
1and
Shoulder of beef A8 180–190 yes 68–72 70–90 2
Neck of pork A8 200–210 yes 78–82 60–90 2
Shoulder of pork, roasted – 180–190 yes 78–82 60–90 2
1and
Shoulder of pork, braised A8 210–220 yes 78–82 60–90 2
Leg of lamb A8 210–220 yes – 100–120 2
1and
Meat loaf –190–210 yes –50–80 2or
Fleischkäse (specialty meat loaf) – 170–180 yes – 45–60 2
Fillet in pastry –200–210 yes –25–35 2
Chops * – 280 5 mins. – 12–16 3
2
and
Sausages * –250 5 mins. –12–16 3
2
Hamburgers (frozen) * – 280 5 mins. – 12–16 3
2
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8
Soft roasting seared meat Recommended value Setting range
Degree of doneness °C hrs. hrs.
Fillet of veal rare 58 3½ 2½–4½ 2
medium 62 3½ 2½–4½ 2
Topside of veal thick end, loin of veal –67 3½ 2½–4½ 2
Shoulder of veal – 80 3½ 2½–4½ 2
Veal neck –81 3½ 2½–4½ 2
Fillet of beef rare 53 3½ 2½–4½ 2
medium 57 3½ 2½–4½ 2
Sirloin of beef, roast beef rare 52 3½ 2½–4½ 2
medium 55 3½ 2½–4½ 2
Chuck of beef, topside of beef – 67 3½ 2½–4½ 2
Shoulder of beef –72 3½ 2½–4½ 2
Middle loin of pork, loin of pork thick end – 67 3½ 2½–4½ 2
Neck of pork –85 3½ 2½–4½ 2
Leg of lamb rare 63 3½ 2½–4½ 2
medium 67 3½ 2½–4½ 2

9
* Turn halfway through the cooking time.
Poultry and fish mins.
Whole chicken * 190–200 no 60–80 2
1
and
Chicken, 4 halves * 220–230 5 mins. 60–70 2
1
Chicken leg * 250 5 mins. 18–25 3
2
Whole fish (trout, gilthead seabream, etc.) * 200–220 yes 20–30 2
Fish fingers (frozen) * 270 5 mins. 8–12 2
Cooking using a Römertopf
(clay cooking pot) mins.
Chicken 200–220 no 60–70 1
Joint of meat 200–220 no 80–90 1
Braising steak 200–220 no 50–70 1
Low temperature cooking °C hrs.
Fillet of beef 80–90 no 55–60 2–3 2
Roast beef 80–90 no 55–60 2½–3½ 2
Middle loin of pork 90–100 no 65–70 3–4 2
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10
➤Only use undamaged, ripe fruit, fresh mushrooms and herbs.
➤Clean and chop the fruit, mushrooms or herbs into small pieces.
➤Line the accessories with baking paper, spread the food on them and put in the cooking space at the appropriate level.
➤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.
Desiccating and drying hrs.
Apple slices or rings 70 no 7–8 2, 1+3, 1+2+3
or
Sliced mushrooms 50–60 no 5–8 2, 1+3, 1+2+3
Herbs 40–50 no 3–5 2, 1+3, 1+2+3
Apricots 60–70 no 14–16 2, 1+3, 1+2+3
Overdrying poses a fire hazard! Monitor the desiccating and drying process.
It is only possible to use one wire shelf and two original baking trays at the same time.
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