V-ZUG Ltd
Oven • Hob
Combair
Tips on settings
Tips on settings
˚C
Symbols used
Operating mode
Cooking space temperature
Preheating until the cooking space temperature is reached
Operating modes
mins.
hrs.
Symbol on
dial
Duration in minutes
Duration in hours
Level
Accessories
Operating mode
Symbol on
dial
Operating mode
Top/bottom heat Hot air
Bottom heat PizzaPlus
Grill Hot air humid
Grill-forced convection Top/Bottom heat humid
2
Optimal use
1
˚C
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 1 of the original baking tray is to the back of the cooking space.
Bread and plaited bread
Bread
Bread roll
Plaited bread
mins.
210-220 5 mins. 45-50 2
190-200 5 mins. 40-50 1+3
220-240 5 mins. 25-35 2
200-220 5 mins. 25-30 1+3
190-200 5 mins. 35-45 2
180-200 5 mins. 35-45 1+3
3
Cakes and tortes
˚C
Ring cake (chocolate, carrot, nut, etc.)
Torte (chocolate, carrot, nut, etc.)
Linzertorte
Whisked sponge cake
Roulade/Swiss roll
mins.
175-185 yes 50-65 2
170-180 yes 45-55 2
180-190 yes 40-50 2
170-180 yes 30-40 2
200-210 yes 7-10 2
180-190 yes 8-12 1+3
Short crust pastry case, baked blind
Fruit tart with short crust pastry
Raisin bread, yeast ring, hazelnut plait
Luzerner Lebkuchen (gingerbread)
Tray-baked cake
Apple strudel
Cake topped with meringue
Japonaise base (thin nut meringue base)
190-200 yes 20-25 2
180-190 yes 45-55 2
170-180 yes 45-55 2
170-190 yes 40-50 2
170-180 yes 50-60 2
180-190 yes 20-25 2
190-200 yes 40-45 2
130-150 yes 25-35 3
160-180 yes 25-35 2
140-160 yes 25-35 1+3
4
Savouries and biscuits
˚C
Aperitif nibbles
Puff pastries with a filling (ham or nut croissant, etc.)
Small yeast pastries
Eclairs, profiteroles
Macaroons
Brunsli (chocolate almond spice cookies), Zimtsterne
(cinnamon star cookies)
Mailänderli (butter biscuits), Spitzbuben (jam biscuits)
Basler Leckerli (honey almond spice cookies)
Chräbeli (aniseed biscuits)
mins.
190-200 yes 15-25 2
180-190 yes 12-17 1+3
170-190 yes 20-30 1+3
170-190 yes 15-25 2
180-200 yes 20-30 2
180-200 yes 8-12 2
180-200 yes 8-12 2
170-190 yes 5-10 1+3
170-180 yes 12-17 2
170-180 yes 10-15 1+3
190-210 yes 15-20 2
140-150 yes 20-30 2
130-140 yes 25-35 1+3
Meringues (allow to dry overnight after baking)
Bruschetta, garlic bread
Ham and pineapple toastie
80-90 no 80-100 2
210-230 yes 5-10 3
200-220 yes 15-20 2
250 5 mins. 5-7 3
5
Flans and pizzas
˚C
˚C
Fruit flan
Savoury flan (cheese, vegetable, onion)
mins.
200-210 yes 45-50 2
170-190 yes 45-50 2
180-190 yes 45-50 1+3
190-200 yes 35-45 2
210-220 yes 35-45 2
190-200 yes 35-45 1+3
Fresh pizza
(for frozen pizza, follow the manufacturer's instructions)
With frozen or fresh fruit that is very juicy add the glaze after the first 15-20 minutes.
Baked dishes and gratins
Baked dish (sweet)
Gratin (vegetable, fish, potato)
Lasagne, moussaka
Gratinated vegetables
210-220 yes 15-20 2
210-220 yes 20-25 2
200-220 yes 20-25 1+3
mins.
190-200 yes 45-50 2
190-200 yes 30-60 2
210-220 yes 30-40 2
230-250 yes 5-10 2
230 5 mins. 5-10 3
6
Meat
˚C
mins.
Roast beef
Shoulder of beef, braised
Shoulder of veal, roasted
Shoulder of pork, braised
Shoulder of pork, roasted
Leg of lamb
Meat loaf
Fleischkäse (specialty meat loaf)
Fillet in pastry
Chops *
Sausages *
* Turn halfway through the cooking time.
240-260 yes 35-45 2
1
170-190 yes 70-100 2
210-230 yes 70-90 2
180-190 yes 80-110 2
210-230 yes 100-120 2
210-220 yes 100-120
1
200-220 yes 70-90 2
160-180 yes 45-60 2
190-200 yes 30-40 2
250 5 mins. 15-20 4
250 5 mins. 10-15
3
and
and
and
7
Poultry and fish
˚C
˚C
˚C
Whole chicken *
Chicken, 4 halves *
Chicken leg *
Whole fish (trout, gilthead seabream, etc.)
* Turn halfway through the cooking time.
mins.
210-230 yes 70-80
180-190 no 60-80
220-230 5 mins. 50-60
250 5 mins. 20-30 3
200-220 yes 20-30 2
2
1
and
2
Low temperature cooking
Fillet of beef
Roast beef
Middle loin of pork
Cooking using a Römertopf (clay cooking pot)
Chicken
Roasting
Braising steak
hrs.
80-90 no 2-3 2
80-90 no 2½-3½ 2
90-100 no 3-4 2
mins.
200-220 no 60-70 2
200-220 no 80-90 2
200-220 no 50-70 2
8
Desiccating and drying
˚C
Apple slices or rings
Sliced mushrooms
Herbs
Apricots
Overdrying poses a fire hazard! Monitor the desiccating and drying process.
70 no 7-8
50-60 no 5-8
40-50 no 3-5
60-70 no 14-16
hrs.
2
1+3
1+2+3
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.
A maximum of 3 levels in the cooking space can be used at any one time.
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
Notes
11
Validity
The product family (model no.) corresponds to the first alphanumerics on the identification plate. These operating
instructions apply to:
V-ZUG Ltd
Industriestrasse 66, CH-6301 Zug
vzug@vzug.ch, www.vzug.com
Product family Size system
21007 55-762
21008 60-600
22007 55-762
22008 60-600
J21007.973-0
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