V-ZUG EasyCook Combair HSE User manual

EasyCook
Combair HSE
Oven

Contents
EasyCook 3
Symbols used..................................................................................................................................................................................................................................................3
Operating modes............................................................................................................................................................................................................................................3
GourmetGuide.................................................................................................................................................................................................................................................3
Optimal use......................................................................................................................................................................................................................................................4
Settings 5
Bakery products..............................................................................................................................................................................................................................................5
Flans and pizza ...............................................................................................................................................................................................................................................9
Potatoes......................................................................................................................................................................................................................................................... 10
Baked dishes and gratins .......................................................................................................................................................................................................................... 10
Meat ............................................................................................................................................................................................................................................................... 11
Poultry ............................................................................................................................................................................................................................................................ 15
Fish and seafood......................................................................................................................................................................................................................................... 16
Fruit................................................................................................................................................................................................................................................................. 16
Mushrooms ................................................................................................................................................................................................................................................... 17
Preserving, bottling 18
2

EasyCook
Symbols used
Operating mode Preheating until the cooking space temperature is reached
GourmetGuide Duration
Food probe temperature Levels
Cooking space temperature Accessories
Temperature levels
Operating modes
Top/bottom heat PizzaPlus
Top/bottom heat humid Grill
Hot air Grill-forced convection
Hot air humid
GourmetGuide
Soft roasting
3

EasyCook
Optimal use
The cooking space temperatures and levels given in standard 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.
The cooking space temperatures or temperature levels and durations given serve only as guide and may vary depending on the type
and size of the food as well as on individual preference.
▸ Push the Baking tray into the cooking space with the «sloped» side 1 to
the back.
1
▸ With the and operating modes, use a dark enamelled tray or a black tray or tin for crispy results.
4

Settings
Bakery products /
Bread Bake 180–200 °C Yes 30–50 mins. 1
Plaited bread Bake 180–190 °C Yes 25–50 mins. 1
Bread rolls Bake 190–210 °C Yes 20–30 mins. 1
Sweet biscuits
and pastries
Basler Leckerli
(honey almond
spice cookies)
Bake 160–180 °C Yes 15–25 mins. 1
Brunsli (chocol-
ate almond
spice cookies)
Bake 1 level 150–170 °C Yes 8–15 mins. 1
Bake 2 levels 140–160 °C 1+2
Chräbeli (ani-
seed biscuits)
Bake 1 level 120–130 °C Yes 18–25 mins. 1
Bake 2 levels 20–30 mins. 1+2
Eclairs, profiter-
oles
Bake 160–170 °C Yes 20–35 mins. 1
Mailänderli
(butter biscuits)
Bake 1 level 160–170 °C Yes 10–16 mins. 1
Bake 2 levels 150–160 °C 1+2
5

Settings
Bakery products /
Sweet biscuits
and pastries
Macaroons Bake 160–170 °C Yes 10–15 mins. 1
Spitzbuben
(jam biscuits)
Bake 1 level 160–170 °C Yes 10–16 mins. 1
Bake 2 levels 150–160 °C 1+2
Zimtsterne (cin-
namon star
cookies)
Bake 1 level 150–170 °C Yes 8–15 mins. 1
Bake 2 levels 140–160 °C 1+2
Yeast pastries Bake 160–180 °C Yes 12–30 mins. 1
Savouries Aperitif nibbles,
fresh
Bake 1 level 180–200 °C Yes 7–15 mins. 1
Bake 2 levels 170–190 °C 10–20 mins. 1+2
Bruschetta Bake 200–220 °C Yes 5–10 mins. 1
Bake 3 Yes1) 2.5–4 mins.
Yeast pastries Bake 160–180 °C Yes 15–30 mins. 1
Garlic bread Bake 200–220 °C Yes 5–10 mins. 1
Bake 3 Yes1) 2.5–4 mins.
1)▸ Preheat the cooking space for 3 minutes.
6

Settings
Bakery products /
Savouries Ham and pine-
apple toastie
Bake 190–210 °C Yes 15–22 mins. 1
Puff pastries Hazelnut crois-
sant
Bake 170–190 °C Yes 20–30 mins. 1
Ham croissants Bake 170–190 °C 20–30 mins. 1+2
Sponge cake Roulade Bake 1 level 170–190 °C Yes 6–12 mins. 1
Bake 2 levels 160–180 °C 8–15 mins. 1+2
Torte Bake 160–170 °C Yes 20–30 mins. 1
Torte Linzertorte Bake 160–170 °C Yes 40–60 mins. 1
Carrot torte Bake 160–170 °C Yes 40–60 mins. 1
Chocolate torte Bake 160–170 °C Yes 40–60 mins. 1
Japonaise
base (thin nut
meringue base)
Bake 1 level 120–130 °C Yes 30–45 mins. 1
Bake 2 levels 120–140 °C 35–45 mins. 1+2
Cake Bake 150–170 °C Yes 50 min–1 h 10 min 1
7

Settings
Bakery products /
Cakes Tray-baked cake Bake 170–180 °C Yes 18–30 mins. 1
Luzerner Lebkuchen
(gingerbread)
Bake 160–170 °C Yes 45 min–1 h 05 min 1
Ring cake Yeast ring cake Bake 150–170 °C Yes 45–55 mins.
1)
Sponge ring cake Bake 150–170 °C Yes 50 min–1 h 10 min
1)
Yeast pastries Ring cake Bake 150–170 °C Yes 30–45 mins.
1)
Yeast ring Bake 160–180 °C Yes 30–45 mins. 1
Savouries and biscuits Bake 160–180 °C Yes 15–30 mins. 1
Rose cake Bake 160–180 °C Yes 30–40 mins. 1
Russian plait Bake 160–180 °C Yes 30–45 mins. 1
Apple strudel Bake 180–190 °C Yes 30–45 mins. 1
Short crust
pastry
Short crust pastry
case, baked blind
Bake 180–190 °C Yes 15–22 mins. 1
1)▸ Turn the wire shelf upside down and place directly on the floor of the cooking space.
8

Settings
Bakery products /
Short crust
pastry
Fruit tart with
short crust
pastry
Bake 170–180 °C Yes 40–55 mins. 1
Bake 160–170 °C
Meringue Japonaise
base (thin nut
meringue base)
Bake 1 level 120–130 °C Yes 30–45 mins. 1
Bake 2 levels 120–140 °C 35–45 mins. 1+2
Savouries and
biscuits
Bake1)90–100 °C Yes 40 min–1 h 10 min 1
1)▸ Allow to dry overnight after baking.
Flans and pizzas /
Fruit flan 2) Bake 170–190 °C Yes 35–50 mins. 1
Bake 180–200 °C
Savoury flan Bake 170–190 °C Yes 30–50 mins. 1
Bake 180–190 °C
Cheese flan Bake 170–190 °C Yes 30–45 mins. 1
Bake 180–190 °C
Pizza, fresh Bake 190–220 °C Yes 15–25 mins. 1
Bake 18–25 mins.
2)▸ With fruit that is very juicy add the sauce or topping after the first 15–20 minutes.
9

Settings
Potatoes /
Potato gratin Cook 1)180–190 °C Yes 40–60 mins. 1
Potato wedges Bake 210–230 °C Yes 20–40 mins. 1
1)▸ Put the food in a suitable container and place on the wire shelf.
Baked dishes and gratins /
Fish gratin Cook 180–190 °C Yes 30–50 mins. 1
Vegetable gratin Cook 180–190 °C Yes 35–50 mins. 1
Potato gratin Cook 180–190 °C Yes 40–60 mins. 1
Lasagne Cook 180–200 °C Yes 30–50 mins. 1
Moussaka Cook 180–200 °C Yes 30–45 mins. 1
Sweet baked dish Bake 170–190 °C Yes 30–45 mins. 1
▸ Put the food in a suitable container and place on the wire shelf.
10

Settings
Meat /
Veal Rump/loin Soft roasting
seared1)
No 1
Fillet of veal Soft roasting
seared1)
No 1
Neck of veal Soft roasting
seared1)
No 1
Shoulder of veal Soft roasting
seared1)
No 1
Roast1)180–200 °C 1 h–1 h 30 min
Breast of veal, rolled Braise1)180–200 °C Yes 1 h–2 h 1
Roast veal In a Römertopf
clay cooking
pot
190–210 °C No 1 h 15 min–1 h 35 min 1
Beef Rump/loin Soft roasting
seared1)
No 1
1)▸ Put the food in a suitable container and place on the wire shelf.
11

Settings
Meat /
Beef Fillet of beef Soft roasting
seared1)
No 1
Low temperat-
ure cooking1)
53–57 °C 70–80 °C No 2 h–3 h
Entrecôte, Roast-
beef
Soft roasting
seared1)
No 1
Roast1)200–220 °C Yes 30–50 mins.
Low temperat-
ure cooking1)
53–57 °C 75–85 °C No 2 h–3 h
Shoulder of beef Soft roasting
seared1)
No 1
Roast 1)180–190 °C Yes 1 h–1 h 30 min
Chuck/rib of beef Soft roasting
seared1)
No 1
Roast beef In a Römertopf
clay cooking
pot
190–210 °C No 1 h 15 min–1 h 35 min 1
Beef braising steak In a Römertopf
clay cooking
pot
190–210 °C No 50 min–1 h 10 min 1
1)▸ Put the food in a suitable container and place on the wire shelf.
12

Settings
Meat /
Pork Rump/loin Soft roasting
seared1)
No 1
Low temperat-
ure cooking 1)
65 °C 90–100 °C No 2 h–3 h 30 min
Fillet in puff pastry Bake 180–200 °C Yes 25–35 mins. 1
Neck of pork Soft roasting
seared1)
No 1
Roast 190–200 °C Yes 1 h–1 h 30 min
Shoulder of pork Roast1)180–210 °C Yes 1 h–1 h 30 min 1
Roast pork In a Römertopf
clay cooking
pot
190–210 °C No 1 h 15 min–1 h 35 min 1
Pork chop Grill1)4 Yes2) 10–16 mins.3) 2
4)
1)▸ Put the food in a suitable container and place on the wire shelf.
2)▸ Preheat the cooking space for 3 minutes.
3)▸ Turn halfway through the cooking time.
4)▸ Put the baking tray at level 1 under the wire shelf.
13

Settings
Meat /
Leg of lamb Soft roasting
seared1)
No 1
Roast1)190–210 °C Yes 1 h–1 h 40 min
Meat products Bratwurst Grill1)4 Yes2) 12–18 mins.3) 2
4)
Fleischkäse
(specialty meat
loaf)
Bake 170–180 °C Yes 40–60 mins. 1
Meat loaf Cook 5)180–200 °C Yes 45 min–1 h 10 min 1
In a Römertopf
clay cooking
pot
Chicken Braise 190–210 °C No 55 min–1 h 15 min 1
Braising steak Braise 190–210 °C 50 min–1 h 10 min
Roast Braise 190–210 °C 1 h 15 min–1 h 35 min
1)▸ Put the food directly on the wire shelf.
2)▸ Preheat the cooking space for 3 minutes.
3)▸ Turn halfway through the cooking time.
4)▸ Put the baking tray at level 1 under the wire shelf.
5)▸ Put the food in a suitable container and place on the wire shelf.
14

Settings
Poultry /
Chicken leg Grill 3 Yes1) 16–25 mins.2) 2
3)
Chicken, halves Grill 2–3 Yes1) 50 min–1 h 10 min2) 1
Chicken, whole Grill 180–200 °C No 1 h–1 h 20 min2) 1
In a Römertopf clay
cooking pot
190–210 °C 55 min–1 h 15 min
1)▸ Preheat the cooking space for 3 minutes.
2)▸ Turn halfway through time.
3)▸ Put the baking tray at level 1 under the wire shelf.
15

Settings
Fish and seafood /
Fish gratin Cook 1)180–190 °C Yes 35–50 mins. 1
Gilthead seabream, whole Roast 190–210 °C Yes 20–30 mins. 1
Trout, whole Roast 190–210 °C Yes 20–30 mins. 1
Fish fingers, frozen Bake 4 Yes 2) 8–12 mins. 3) 1
1)▸ Put the food in a suitable container and place on the wire shelf.
2)▸ Preheat the cooking space for 3 minutes.
3)▸ Turn halfway through the cooking time.
Fruit and berries /
Apples Apple rings Desiccate 60–70 °C No 7 h–8 h 1
1+2
Apricots, halves Desiccate 65–75 °C No 14 h–16 h 1
1+2
▸ Only use ripe fresh food.
▸ 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.
Overdrying poses a fire hazard! Monitor the desiccating and drying process.
16

Settings
Mushrooms /
Mushrooms, sliced Desiccate 50–60 °C No 5 h–8 h 1
1+2
▸ Only use ripe fresh food.
▸ 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.
Overdrying poses a fire hazard! Monitor the desiccating and drying process.
17

Preserving, bottling
Food can be preserved and bottled in special preserving jars. Only use undamaged jars with glass lids, suitable rubber seals and
sealing clips that sit correctly. Do not use jars with screw or bayonet tops as the pressure that builds up cannot be reduced.
Up to 5 jars with a maximum volume of 1 litre each may be placed inside the cooking space. Always use same-size jars.
▸ Put the baking tray at level 1.
▸ Fill the jars evenly with the food to be preserved, which is at the ambient temperature, and add li-
quid (and any sugar, salt or vinegar) as required.
▸ Close the jars according to the manufacturer's instructions.
▸ Place the jars on the baking tray as shown in the illustration. The jars should not touch one another.
▸ Select operating mode level 2 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.
▸ Select or press the touch button.
▸ 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.
18

Notes
19

Validity
The product family (model no.) corresponds to the first alphanumerics on the identification plate. These operating instructions apply
to:
Type Product family Size system
BCHSEZ60 21004 60-381
BCHSEZ60c 21004 60-381
1007736-R04
V-ZUG Ltd
Industriestrasse 66, P.O. Box 59, CH-6301 Zug
[email protected], www.vzug.com