V-ZUG Combair SE User manual

V-ZUG Ltd
Oven
Combair SE
Operating instructions
Tips on settings

2
Tips on settings
Symbols used
Operating modes
Operating mode
Cooking space temperature
Preheating until the cooking space temperature is reached
mins. Duration in minutes
rs. Duration in hours
Level
Accessories
Press t e
button Operating mode Press t e button Operating mode
1× Top/Bottom heat × Hot air humid
2× Top/Bottom heat humid 6× PizzaPlus
3× Bottom heat 7× Grill
4× Hot air 8× Grill-forced convection
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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 serve as a guide to help you get optimal use out of your appliance.
APush the original baking tray into the cooking space with the «sloped» side 1to the back.
Bread and plaited bread mins.
Bread 200–210 mins. 40– 0 2
190–200 mins. 40– 0 1 + 3
Bread rolls 210–220 mins. 2 –30 2
190–200 mins. 2 –30 1 + 3
Plaited bread 190–200 mins. 30–40 2
170–190 mins. 30–40 1 + 3
1
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Cakes and tortes mins.
Cake, ring cake (chocolate, carrot, nut, etc.) 16 –17 yes 0–6 2
Torte (chocolate, carrot, nut, etc.) 170–180 yes 4 – 2
Linzertorte 170–180 yes 4 – 2
Whisked sponge cake 180–190 yes 30–40 2
Roulade/Swiss roll 190–200 yes 7–10 2
180–190 yes 8–12 1 + 3
Short crust pastry case, baked blind 190–200 yes 20–2 2
Fruit tart with short crust pastry 180–190 yes 4 – 2
170–180 yes 4 – 2
Raisin bread, yeast ring, hazelnut plait 180–200 yes 3 –4 2
Luzerner Lebkuchen (gingerbread) 170–180 yes 60–70 2
Tray-baked cake 180–190 yes 20–30 2
Apple strudel 190–200 yes 30–3 2
Cake topped with meringue 130–1 0 yes 2 –3 3
Japonaise base (thin nut meringue base) 1 0–170 yes 20–30 2
140–160 yes 20–30 1 + 3
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Savouries and biscuits mins.
Aperitif nibbles 190–200 yes 7–1 2
180–190 yes 7–12 1 + 3
Puff pastries with a filling (ham or nut croissants, etc.) 170–190 yes 1 –2 2
1 + 3
Small yeast pastries 170–190 yes 1 –2 2
Eclairs, profiteroles 160–180 yes 2 –3 2
Macaroons 160–180 yes 10–1 2
Brunsli (chocolate almond spice cookies),
Zimtsterne (cinnamon star cookies)
160–180 yes 8–12 2
1 0–170 yes 10–1 1 + 3
Mailänderli (butter biscuits), Spitzbuben (jam biscuits) 160–170 yes 10–1 2
1 0–160 yes 10–1 1 + 3
Basler Leckerli (honey almond spice cookies) 170–180 yes 1 –20 2
Chräbeli (aniseed biscuits) 130–140 yes 20–2 2
120–130 yes 20–2 1 + 3
Meringues
(allow to dry overnight after baking) 100–110 no 4 –90 2
Bruschetta, garlic bread 200–210 yes –10 2
Ham and pineapple toastie 200–220 yes 1 –20 2
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AWith frozen or fresh fruit that is very juicy add the glaze after the first 1 –20 minutes.
Flans and pizza mins.
Fruit flan
200–210 yes 40– 0 2
170–190 yes 40– 0 2
180–190 yes 40– 0 1 + 3
Savoury fan (cheese, vegetable, onion)
170–190 yes 3 –4 2
190–200 yes 3 –4 2
170–190 yes 3 –4 1 + 3
Fresh pizza
(for frozen pizza, follow the manufacturer's instructions)
200–220 yes 20–2 2
200–220 yes 20–2 2
190–200 yes 20–2 1 + 3
Baked dis es and gratins mins.
Sweet baked dish 190–200 yes 30–4 2
Gratin (vegetable, fish, potato) 190–200 yes 30–4 2
Lasagne, moussaka 200–210 yes 30–40 2
Gratinated vegetables 220–230 yes –10 2
230 mins. –10 3
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* Turn halfway through the cooking time.
Meat mins.
Shoulder of veal 200–210 yes 60–90 2
Roast beef 200–220 yes 3 –4 2
1and
Shoulder of beef 180–190 yes 70–90 2
Neck of pork 200–210 yes 60–90 2
Shoulder of pork, braised 210–220 yes 60–90 2
Shoulder of pork, roasted 180–190 yes 60–90 2
1and
Leg of lamb 210–220 yes 100–120
Meat loaf 190–210 yes 0–80 2
Fleischkäse (specialty meat loaf) 160–170 yes 4 –60 2
Fillet in pastry 200–210 yes 2 –3 2
Chops * 2 0 mins. 12–16 4
3and
Sausages * 2 0 mins. 12–16
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* Turn halfway through the cooking time.
Poultry and fis mins.
Whole chicken * 180–190 no 60–80 2
1and
4 chicken halves * 220–230 mins. 60–70
Chicken leg * 2 0 mins. 2 –3 3
2
Whole fish (trout, gilthead seabream, etc.) 200–220 yes 20–30 2
Low temperature cooking rs.
Fillet of beef 80–90 no 2–3 2
Roast beef 80–90 no 2½–3½ 2
Middle loin of pork 90–100 no 3–4 2
Cooking using a Römertopf clay pot mins.
Chicken 200–220 no 60–70 2
Joint of meat 200–220 no 80–90 2
Braising steak 200–220 no 0–70 2
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AOnly use undamaged, ripe fruit, fresh mushrooms and herbs.
AClean and chop the fruit, mushrooms or herbs into small pieces.
ALine the original baking tray or wire shelf with baking paper, spread the food on them and put in the cooking space at
the appropriate level.
AWedge a wooden spoon between the operating panel and the appliance door, leaving an approximately 2 cm gap
open.
ATurn the food at regular intervals to ensure even drying.
Desiccating and drying rs.
Apple slices or rings 70 no 7–8
2
1 + 3
1 + 2 + 3
Sliced mushrooms 0–60 no –8
Herbs 40– 0 no 3–
Apricots 60–70 no 14–16
Overdrying poses a fire azard!
Monitor t e desiccating and drying process.
A maximum of 3 levels can be used in the cooking space at the same time.
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Preserving and bottling
Bottling involves preserving food in jars.
AOnly use undamaged jars that hold no more than 1 litre each.
APut the original baking tray at level 1.
AFill the jars evenly with the food to be preserved. Close the jars according to the manufacturer’s instructions.
APlace the jars on the original baking tray as shown in the illustration. The jars should not
touch one another.
ASelect the 1 0 °C operating mode.
APress the adjusting knob to confirm.
– After about 60 to 90 minutes, small bubbles start to rise quickly to the surface of the liquid.
ASet the cooking space temperature to 30 °C and leave the jars to stand in the cooking
space for 40 minutes.
APress the button to switch off the appliance.
ALeave the appliance door open in the at-rest position.
ALeave the jars in the cooking space to cool down completely.
ARemove the jars. Check that the jars are sealed tight.
Place a maximum of jars on the original baking tray.