V-ZUG Combair SL User manual

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

2
Tips on settings
Symbols used
Operating mode
Cooking space temperature
Preheating until the cooking space
temperature is reached
Level
Mins. Recommended duration in minutes
Hrs. Recommended duration in hours
°C Food probe temperature
Accessories
BakeOmatic
AX a,b,c
˚C
A
Recommended degree of browning
䡲a Lightly browned
䡲b Medium browned
䡲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 follo-
wing tables serve as a guide to help you get optimal use out
of your appliance.
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.
Always push the «sloped» side of the stainless steel
tray right to the back of the cooking space.
A

3
Cakes Mins.
Ring cake (chocolate, carrot, nut, marbled, etc.) A14 165–175 yes 50–65 2
Torte (chocolate, carrot, nut, etc.) A15 170–180 yes 45–55 2
Whisked sponge cake A15a 180–190 yes 30–40 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 20–25 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 5mins. 35–45 2or
Luzerner Lebkuchen (gingerbread) A15 170–180 yes 60–70 2
Tray-baked cake A14 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 – 150–170 yes 20–30 2 or
140–160 yes 20–30 1 + 3
A˚C

4
* After baking, allow to dry over night
Savouries and biscuits Mins.
Aperitif nibbles A1a 190–200 yes 7–15 2
180–190 yes 7–12 1+3
Puff pastries with a filling (ham, nut, 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) –160–180 yes 8–12 2
150–170 yes 10–15 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 15–20 2
Chräbeli (aniseed biscuits) – 130–140 yes 20–25 2
120–130 yes 20–25 1+3
Meringues * –100–110 no 45–90 2
Bruschetta, garlic bread – 200–210 yes 5–10 2
Ham and pineapple toastie A4 200–220 yes 15–20 2
A˚C

5
Flans and pizzas
* According to the manufacturer's instructions
With frozen or fresh fruit that is very juicy add the glaze after the first 15–20 minutes.
Mins.
Fruit flan A11
200–210 yes 40–50 2
170–190 yes 40–50 2
180–190 yes 40–50 1+3
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, vegetable, onion) A11
170–190 yes 35–45 2
190–200 yes 35–45 2
170–190 yes 35–45 1+3
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 5mins. 25–30 2
190–200 5mins. 25–30 1+3
Plaited bread A12a 190–200 5 mins. 30–40 2
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 30–45 2
Lasagne, moussaka A3 200–210 yes 30–40 2
Gratinated vegetables A4 220–230 yes 5–10 2
230 5mins. 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) – 160–170 yes – 45–60 2
Fillet in pastry –200–210 yes –25–35 2
Chops * – 250 5 mins. – 12–16 4
3and
Sausages * –250 5mins. –12–16 4
3
A˚C

8
Soft roasting seared Recommended value Setting range
Degree of
doneness °C Hrs. Hrs.
Fillet of veal rare 58 3,5 2,5–4,5 2
medium 62 3,5 2,5–4,5 2
Topside of veal thick end, loin of veal 67 3,5 2,5–4,5 2
Shoulder of veal 80 3,5 2,5–4,5 2
Veal neck 81 3,5 2,5–4,5 2
Fillet of beef rare 53 3,5 2,5–4,5 2
medium 57 3,5 2,5–4,5 2
Sirloin of beef, roast beef rare 52 3,5 2,5–4,5 2
medium 55 3,5 2,5–4,5 2
Chuck of beef, topside of beef 67 3,5 2,5–4,5 2
Shoulder of beef 72 3,5 2,5–4,5 2
Middle loin of pork, chump end of loin of pork 67 3,5 2,5–4,5 2
Neck of pork 85 3,5 2,5–4,5 2
Leg of lamb rare 63 3,5 2,5–4,5 2
medium 67 3,5 2,5–4,5 2

9
* Rotisserie spit with frame
Soft roasting with grill Recommended value Setting range
browning °C Hrs. Hrs.
Shoulder of veal medium 80 4 3,5–4,5 3 *
1
and
Veal neck medium 80 43,5–4,5 3 *
1
Rolled breast of veal medium 78 4 3,5–4,5 3 *
1
Chuck of beef medium 70 43,5–4,5 3 *
1
Shoulder of beef medium 80 4 3,5–4,5 3 *
1
Neck of pork medium 85 43,5–4,5 3 *
1
Shoulder of pork medium 80 4 3,5–4,5 3 *
1
Leg of lamb medium 65 43,5–4,5 3 *
1

10
* Turn halfway through the cooking time.
Poultry and fish Mins.
Chicken * 180–190 no 60–80 2
1
and
Chicken, 4 halves * 220–230 5mins. 60–70 2
1
Chicken leg * 250 5 mins. 25–35 3
2
Whole fish (trout, gilthead seabream, etc.) * 200–220 yes 20–30 2
Cooking using a Römertopf
(clay cooking pot)
Mins.
Chicken 200–220 no 60–70 2
Joint of meat 220–220 no 80–90 2
Braising steak 200–220 no 50–70 2
Low temperature cooking °C Hrs.
Fillet of beef 80–90 no 55–60 2–3 2
Roast beef 80–90 no 55–60 2,5–3,5 2
Middle loin of pork 90–100 no 65–70 3–4 2
˚C
˚C
˚C

11
AOnly use undamaged, ripe fruit, fresh mushrooms and herbs.
AClean and chop the fruit, mushrooms or herbs into small pieces.
ALine the accessories 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 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
Monitor the desiccating and drying process. Overdrying poses a fire hazard.
It is only possible to use one wire shelf and two original baking trays at the same time.
˚C

12
Preserving and bottling
Bottling involves preserving food in jars. Put a maximum of 5 jars in the cooking space at any one time.
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 operating mode 150 °C.
– The liquid starts to bubble after about 60–90 minutes.
ASet the cooking space temperature to 30 °C and leave the jars standing in the
cooking space for 40 minutes.
APress the button to switch off the appliance. Leave 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.

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

14
* Possible duration of BakeOmatic
A3 Baked dish Use Note
25–45 mins. *
Level 2
Baked dishes and gratins, e.g.
䡲Potato gratin
䡲Pasta gratin
䡲Baked rice dish
䡲Lasagne
䡲Moussaka
Lasagne:
ASelect «Lightly browned» or «Medium
browned»
A4 Gratinating Use Note
10–30 mins. *
Level 2
Toasting and gratinating, e.g.
䡲Ham and cheese toastie
䡲Browning gratins
䡲Gratinated vegetables

15
* Possible duration of BakeOmatic
A5 Soufflé Use Note
25–45 mins. *
Level 2
Sweet and savoury soufflés in small or large
dishes, e.g.
䡲Cheese soufflé
䡲Asparagus soufflé
䡲Chocolate soufflé
䡲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 Note
20–50 mins. *
Level 2 or 1 + 3
Baked potato accompaniments, e.g.
䡲Potato wedges
䡲Sliced potatoes
䡲Diced potatoes
䡲Baked potatoes
䡲 Marinated vegetables (coarsely chopped)
ALeave enough space between the pieces
of potato. Preferably spread on two
baking sheets.

16
* Possible duration of BakeOmatic
A7 Frozen potato products Use Note
10–35 mins. *
Level 2 or 1 + 3
Frozen ready-made potato products, e.g.
䡲Chips
䡲Croquettes
䡲Potato burgers
䡲Duchess potatoes
Frozen products are prebaked to various
degrees. Select duration according to the
instructions on the packaging:
䡲8–12 mins.
䡲13–20 mins.
䡲21–35 mins.
A8 Braising meat Use Note
60–90 mins. *
Level 2
Roast, stew, meat in a sauce, e.g.
䡲Italian braised meat dish
䡲Stew
䡲Irish stew
䡲Curry
Meat in a sauce:
AMarinate the raw meat. Put in the cooking
tray and add any vegetables and onions.
Add a little liquid. When finished, thicken
sauce.
Veal:
ASelect «Lightly browned».

17
* Possible duration of BakeOmatic
A9 Fresh pizza Use Note
20–30 mins. *
Level 2
Home-made pizza, e.g.
䡲Ham and pineapple pizza
䡲Calzone (folded pizza)
䡲Mini pizzas
䡲Mini pizza rounds
䡲Tarte flambée (flammkuchen)
A10 Frozen pizza Use Note
10–35 mins. *
Level 2
Frozen ready-made pizza, e.g.
䡲Round pizza
䡲Mini pizza
䡲Family pizza
Frozen products are prebaked to various
degrees. Select duration according to the
instructions on the packaging:
䡲8–12 mins.
䡲13–20 mins.
䡲21–35 mins.

18
* Possible duration of BakeOmatic
A11 Flan Use Note
With preheating
20–50 mins. *
Level 2 or 1 + 3
Flans and quiches, e.g.
䡲Flan made with fresh fruit
䡲Flan made with frozen fruit
䡲Cheese flan
䡲Bacon and egg flan (quiche Lorraine)
Cheese flan:
ASelect «Lightly browned».
A12 Bread Use Note
30–45 mins. *
Level 2 or 1 + 3
Bread in all shapes and sizes, e.g.
䡲Farmhouse bread
䡲Plaited bread
䡲Party bread
䡲Focaccia (Italian flat bread)
Plaited bread:
ASelect «Lightly browned».

19
* Possible duration of BakeOmatic
A13 Yeast pastry with filling Use Note
25–45 mins. *
Level 2 or 1 + 3
Sweet and savoury yeast pastries, e.g.
䡲Hazelnut croissant
䡲Russian plait
䡲Yeast ring
䡲Pizza rounds
For large items, e.g. Russian plait:
ASelect «Well browned».
A14 Cake Use Note
30–70 mins. *
Level 2
Cakes, muffins, cake baked on a baking
sheet, e.g.
䡲Chocolate cake
䡲Lemon cake
䡲Banana muffins
䡲Tray-baked cake
Large cakes:
ASelect «Medium browned» or «Well
browned».
A15 Torte Use Note
With preheating
30–70 mins. *
Level 2
All types of torte, e.g.
䡲Chocolate torte
䡲Carrot torte
䡲Linzertorte
Cakes topped with meringue and
Swiss rolls:
ABake in the usual way.

Validity
The model number corresponds to the first three digits on the identification plate.
These operating instructions apply to the following models:
Type Model no. Size system
BC-SL 728 55-600 / 55-762
BC-SL 759 60-600 / 60-762
BC-SLP 729 55-600 / 55-762
BC-SLP 764 60-600 / 60-762
V-ZUG Ltd
Industriestrasse 66, 6301 Zug
Tel. [phone], Fax [phone]
[email protected], www.vzug.ch
Service-Centre: Tel. [phone] J728.973-0