V-ZUG De Luxe S Series Assembly instructions

V-ZUG Ltd
Oven • Hob
De Luxe S
Tips on settings

Tips on settings
Symbols used
Operating mode
Cooking space temperature
˚C
Preheating until the cooking space temperature is reached
mins. Duration in minutes
hrs. Duration in hours
Level
Accessories
Operating modes
Symbol on
dial Operating mode
Top/bottom heat
Bottom heat
Top heat
Grill
2

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 show how to get the best use out of the appliance.
Ensure that the «sloped» side 1of the original baking tray is to the back of the cooking space.
1
Bread and plaited bread
˚C
mins.
Bread 210-220 5 mins. 45-50 2
Bread roll 220-240 5 mins. 25-35 2
Plaited bread 190-200 5 mins. 35-45 2
3

Cakes, torte
˚C
mins.
Ring cake (chocolate, carrot, nut, etc.) 175-185 yes 50-65 2
Torte (chocolate, carrot, nut, etc.) 170-180 yes 45-55 2
Linzertorte 180-190 yes 40-50 2
Whisked sponge cake 170-180 yes 30-40 2
Roulade/Swiss roll 200-210 yes 7-10 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
Raisin bread, yeast ring, hazelnut plait 170-190 yes 40-50 2
Luzerner Lebkuchen (gingerbread) 170-180 yes 50-60 2
Tray-baked cake 180-190 yes 20-25 2
Apple strudel 190-200 yes 40-45 2
Cake topped with meringue 130-150 yes 25-35 3
Japonaise base (thin nut meringue base) 160-180 yes 25-35 2
4

Savouries and biscuits
˚C
mins.
Aperitif nibbles 190-200 yes 15-25 2
Puff pastries with a filling (ham or nut croissant, etc.) 170-190 yes 20-30 2
Small yeast pastries 170-190 yes 15-25 2
Eclairs, profiteroles 180-200 yes 20-30 2
Macaroons 180-200 yes 8-12 2
Brunsli (chocolate almond spice cookies), Zimtsterne
(cinnamon star cookies)
180-200 yes 8-12 2
Mailänderli (butter biscuits), Spitzbuben (jam biscuits) 170-180 yes 12-17 2
Basler Leckerli (honey almond spice cookies) 190-210 yes 15-20 2
Chräbeli (aniseed biscuits) 140-150 yes 20-30 2
Meringues (allow to dry overnight after baking) 80-90 no 80-100 2
Bruschetta, garlic bread 210-230 yes 5-10 2
Ham and pineapple toastie 200-220 yes 15-20 3
250 5 mins. 5-7 3
5

Flans and pizzas
˚C
mins.
Fruit flan 200-210 yes 45-50 2
Savoury flan (cheese, vegetable, onion) 210-220 yes 35-45 2
Fresh pizza
(for frozen pizza, follow the manufacturer's instructions)
210-220 yes 20-25 2
With frozen or fresh fruit that is very juicy add the glaze after the first 15-20 minutes.
Baked dishes and gratins
˚C
mins.
Baked dish (sweet) 190-200 yes 45-50 2
Gratin (vegetable, fish, potato) 190-200 yes 30-60 2
Lasagne, moussaka 210-220 yes 30-40 2
Gratinated vegetables 230 5 mins. 5-10 3
6

Meat
˚C
mins.
Roast beef 240-260 yes 35-45 2
1and
Shoulder of beef, braised 170-190 yes 70-100 2
Shoulder of veal, roasted 210-230 yes 70-90 2
Shoulder of pork, braised 180-190 yes 80-110 2
Shoulder of pork, roasted 210-230 yes 100-120 2
1and
Leg of lamb 210-220 yes 100-120
Meat loaf 200-220 yes 70-90 2
Fleischkäse (specialty meat loaf) 170-190 yes 50-70 2
Fillet in pastry 190-200 yes 30-40 2
Chops * 250 5 mins. 15-20 4
3and
Sausages * 250 5 mins. 10-15
* Turn halfway through the cooking time.
7

Poultry
˚C
mins.
Whole chicken * 210-230 yes 70-80 2
1
and
Chicken, 4 halves * 220-230 5 mins. 50-60 2
1
Chicken leg * 250 5 mins. 20-30 3
2
* Turn halfway through the cooking time.
Low temperature cooking
˚C
hrs.
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 cooking pot)
˚C
mins.
Chicken 200-220 no 60-70 2
Roasting 200-220 no 80-90 2
Braising steak 200-220 no 50-70 2
8

Desiccating and drying
˚C
hrs.
Apple slices or rings 70 no 7-8 2
Sliced mushrooms 70-80 no 5-8 2
Herbs 60-70 no 3-5 2
Apricots 60-70 no 14-16 2
Overdrying poses a fire hazard! Monitor the desiccating and drying process.
Only use undamaged, ripe fruit, fresh mushrooms and herbs.
Clean and chop the fruit, mushrooms or herbs into small pieces.
Line the original baking tray or wire shelf with baking paper, spread the food on it and then 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.
9

Preserving food
Bottling in the home involves preserving food in bottling jars. Only use undamaged jars with glass lids, suitable rubber
seals and correctly functioning sealing clips. Do not use jars with screw or bayonet tops as the pressure that builds up
during preserving cannot be reduced.
Put a maximum of 5 jars that hold no more than 1 litre each in the cooking space at any one time.
Always use same-size jars.
Original baking tray Put the wire shelf at level 1.
Fill the jars evenly with the food to be preserved, which is at the ambient temperature,
and add liquid (and any sugar, salt or vinegar) as required.
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 150 °C operating mode and start.
Heat until bubbles start to rise quickly to the surface of the liquid in the jars.
–Preserving food that is at the ambient temperature takes about 60 to 90 minutes.
Keep the appliance door closed during the preserving process.
Set the cooking space temperature and operating mode to «0» and leave the jars standing in the cooking space for
40 minutes.
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.
10