V-ZUG Combair SL, Combair SLP, Combair BC-SL 728, Combair BC-SL 759, Combair BC-SLP 729 Operating Instructions 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 follo­wing 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
1

and

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
1

and

Shoulder of pork, braised A8 210–220 yes 78–82 60–90 2

Leg of lamb A8 210–220 yes – 100–120

2
1

and

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
3

and

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 4 3,5–4,5

3 *

1

Rolled breast of veal medium 78 4 3,5–4,5

3 *

1

Chuck of beef medium 70 4 3,5–4,5

3 *

1

Shoulder of beef medium 80 4 3,5–4,5

3 *

1

Neck of pork medium 85 4 3,5–4,5

3 *

1

Shoulder of pork medium 80 4 3,5–4,5

3 *

1

Leg of lamb medium 65 4 3,5–4,5

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

A Only use undamaged, ripe fruit, fresh mushrooms and herbs.

A Clean and chop the fruit, mushrooms or herbs into small pieces.

A Line the accessories with baking paper, spread the food on them and put in the cooking space at the appropriate level.

A Wedge a wooden spoon between the operating panel and the appliance door, leaving an approximately 2 cm gap open.

A Turn 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.

A Only use undamaged jars that hold no more than 1 litre each.

A Put the original baking tray at level 1.

A Fill the jars evenly with the food to be preserved. Close the jars according to the manufacturer's instructions.

A Place the jars on the original baking tray as shown in the illustration. The jars should

not touch one another.

A Select the operating mode 150 °C.

– The liquid starts to bubble after about 60–90

minutes.

A Set the cooking space temperature to 30 °C and leave the jars standing in the

cooking space for 40 minutes.

A Press the button to switch off the appliance. Leave the appliance door open in

the at-rest position.

A Leave the jars in the cooking space to cool down completely.

A Remove 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:

A Select «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:

A Select «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)

A Leave 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:

A Marinate the raw meat. Put in the cooking

tray and add any vegetables and onions.
Add a little liquid. When finished, thicken
sauce.

Veal:

A Select «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:

A Select «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:

A Select «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:

A Select «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:

A Select «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:

A Bake 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]
[e-mail], www.vzug.ch
Service-Centre: Tel. [phone]

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