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 brown...
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...
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 – ...
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...
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 5 mins. 25–30 2 190–200 5 mins. 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 ...
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 shoul...
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...
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 me...
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 5 mins. 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....
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 pane...
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 th...
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 straw...
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 gr...
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 beat...
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 th...
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 ...
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...
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 min...
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 indu...
