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
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