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
˚C
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
A˚C

4
* 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
A˚C

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
A˚C

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
A˚C
A˚C

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
A˚C

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.
˚C

11
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. Close the jars according to the manufacturer's instructions.
➤Place the jars on the original baking tray as shown in the illustration. The jars should
not touch one another.
➤Select the operating mode 150 °C.
– After about 60–90 minutes, small bubbles start to rise ever faster to the surface of
the liquid.
➤Set the cooking space temperature to 30 °C and leave the jars standing in the
cooking space for 40 minutes.
➤Press the button to switch off the appliance. Leave the appliance door open in
the at-rest position.
➤Leave the jars in the cooking space to cool down completely.
➤Remove the jars. Check that the jars are sealed tight.

12
BakeOmatic
* Possible duration of BakeOmatic
A1 Fresh aperitif nibbles Use Notes
15–30 mins. *
Level 2 or 1 + 3
Savouries made from puff pastry or other
type of pastry, filled or open, e.g.
•Puffpastries–filled
• Mini pizza spirals
• Savoury straws – unfilled
• Ham croissants
Savoury straws – unfilled:
➤Select «Lightly browned».
A2 Frozen aperitif nibbles Use Notes
10–35 mins. *
Level 2 or 1 + 3
Frozen ready-made products, e.g.
• Ham croissants
• Mini cheese flans
• Tarte flambée (flammkuchen)
•Puffpastries
• Spring rolls
Frozen products are prebaked to various
degrees. Select duration according to the
instructions on the packaging:
• 8–12 mins.
• 13–20 mins.
• 21–35 mins.

13
* Possible duration of BakeOmatic
A3 Baked dishes Use Notes
25–45 mins. *
Level 2
Baked dishes and gratins, e.g.
• Potato gratin
• Pasta gratin
•Bakedricedish
•Lasagne
•Moussaka
Lasagne:
➤Select «Lightly browned» or «Medium
browned».
A4 Gratinating Use Notes
10–30 mins. *
Level 2
Toasting and gratinating, e.g.
• Ham and cheese toastie
• Browning gratins
• Gratinated vegetables

14
* Possible duration of BakeOmatic
A5 Soufflée Use Notes
25–45 mins. *
Level 2
Sweet and savoury soufflés in small or large
dishes, e.g.
• Cheese soufflé
• Asparagus soufflé
•Chocolatesoufflé
• Gratin made with a generous amount of
egg white (berry gratin)
Also suitable for sweet gratins with beaten
egg whites incorporated into the mixture.
A6 Baked potatoes Use Notes
20–50 mins. *
Level 2 or 1 + 3
Baked potato accompaniments, e.g.
• Potato wedges
• Sliced potatoes
• Diced potatoes
• Baked potatoes
• Marinated vegetables (coarsely
chopped)
➤Leave enough space between the pieces
of potato. Preferably spread on two
baking sheets.

15
* Possible duration of BakeOmatic
A7 Frozen potato products Use Notes
10–35 mins. *
Level 2 or 1 + 3
Frozen ready-made products, e.g.
•Chips
• Croquettes
• Potato burgers
• Duchess potatoes
Frozen products are prebaked to various
degrees. Select duration according to the
instructions on the packaging:
• 8–12 mins.
• 13–20 mins.
• 21–35 mins.
A8 Braising meat Use Notes
60–90 mins. *
Level 2
Roast, stew, meat in a sauce, e.g.
• Italian braised meat dish
•Stew
• Irish stew
• Curry
Meat in a sauce:
➤Marinate the raw meat. Put in the cooking
tray and add any vegetables and onions.
Add a little liquid. When finished, thicken
sauce.
Veal:
➤Select «Lightly browned».

16
* Possible duration of BakeOmatic
A9 Fresh pizza Use Notes
20–30 mins. *
Level 2
Home-made pizza, e.g.
• Ham and pineapple pizza
• Calzone (folded pizza)
• Mini pizzas
• Mini pizza spirals
• Tarte flambée (flammkuchen)
A10 Frozen pizza Use Notes
10–35 mins. *
Level 2
Frozen ready-made products, e.g.
• Round pizza
• Mini pizzas
• Family-size pizza
Frozen products are prebaked to various
degrees. Select duration according to the
instructions on the packaging:
• 8–12 mins.
• 13–20 mins.
• 21–35 mins.

17
* Possible duration of BakeOmatic
A11 Flans Use Notes
With preheating
20–50 mins. *
Level 2
Flans and quiches, e.g.
• Flan made with fresh fruit
• Flan made with frozen fruit
• Cheese flan
• Bacon and onion flan
• Quiche lorraine
Cheese flan:
➤Select «Lightly browned».
A12 Bread Use Notes
30–45 mins. *
Level 2 or 1 + 3
Bread in all shapes and sizes, e.g.
• Farmhouse bread
• Plaited bread
• Party bread
• Focaccia (Italian flat bread)
Plaited bread:
➤Select «Lightly browned».

18
* Possible duration of BakeOmatic
A13 Yeast pastry with filling Use Notes
25–45 mins. *
Level 2 or 1 + 3
Sweet and savoury yeast pastries, e.g.
• Hazelnut croissant
• Hazelnut plait
•Yeastring
• Hefeschnecken (spiral-shaped nut yeast
pastry)
• Mini pizza spirals
For large items, e.g. a hazelnut plait,
➤select «Lightly browned».
A14 Cake Use Notes
30–70 mins. *
Level 1
All types of cakes, e.g.
• Chocolate cake
• Lemon cake
Large cakes:
➤Select «Lightly browned» or «Medium
browned».
A15 Torte Use Notes
With preheating
30–70 mins. *
Level 2
All types of cakes, e.g.
• Chocolate torte
• Carrot torte
•Linzertorte
Cakes topped with meringue and Swiss
rolls:
➤Bake in the usual way.

19
Notes

Validity
The model number corresponds to the first three digits on the identification plate.
These operating instructions apply to the model:
Model no. Size system
044 60-450
J044.983-1