V-zug Combair V4000 60 Ovens Kitchen Instruction Manual

EasyCook
Combair V4000
Oven
Instruction Manual

EasyCook

Symbols used
Operating mode
Cooking space temperature
Food probe temperature
Preheating until the cooking space temperature is reached
Temperature levels
Operating time
Accessories
Operating modes
Top/bottom heat
Top/bottom heat humid
Top/bottom heat eco
Bottom heat
PizzaPlus
Grill
Grill-forced convection
Hot air
Hot air humid
Hot air eco
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 a 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.

▸ With the and operating modes, use a dark enamelled tray or a black tray or tin for crispy results.

Settings

Baked dishes and gratins
Baked dish	Lasagne	Cook		190–210 °C	Yes	25–50 mins.
Baked dish	Moussaka	Cook		190–210 °C	Yes	30–50 mins.
Baked dish	Sweet baked dish	Bake		180–200 °C	NO YES	30–55 mins.
Gratin	Fish gratin	Cook		180–200 °C	Yes	30–50 mins.
Gratin	Vegetable gratin	Cook		170–190 °C	No	30–50 mins.
				180–200 °C	Yes	35–55 mins.
Gratin	Potato gratin	Cook		180–210 °C	No	30–60 mins.

Observe tips on the particular application.

Bakery products
Sponge cake	Roulade	Bake 1 level		170–190 °C		6–20 mins.
		Bake 2 levels		160–180 °C		7–15 mins.
Sponge cake	Torte	Bake		160–190 °C	Yes	20–40 mins.
Puff pastries	Hazelnut croissant	Bake		170–190 °C	Yes	15–25 mins.
Puff pastries	Ham croissants	Bake		170–190 °C	Yes	15–25 mins.
Puff pastries	Aperitif nibbles, fresh	Bake		190–210 °C	Yes	10–30 mins.
		Bake 2 levels		170–190 °C		15–30 mins.
Choux pastry	Eclairs, profiteroles	Bake		170–180 °C	No	30–40 mins.
				160–180 °C	Yes	20–35 mins.
Bread		Bake 1 level		180–210 °C	Yes	30–50 mins.
		Bake 2 levels		180–200 °C		35–50 mins.

Bakery products
Bread rolls		Bake		200-220 °C	Yes	20-30 mins.
		Bake 2 levels		180-200 °C
Speciality breads	Bruschetta	Bake		200-220 °C	Yes	5-10 mins.
Speciality breads	Garlic bread	Bake		200-230 °C	Yes	5-10 mins.
Speciality breads	Ham and pineapple toastie	Bake		200-220 °C	Yes	15-25 mins.
Meringue-based biscuits	Japonaise base (thin not meringue base)	Bake 1 level		140-160 °C	Yes	20-35 mins.
		Bake 2 levels		130-160 °C
Meringue-based biscuits	Meringue	Bake		90-110 °C	Yes	40 mins.-1 hr. 30 mins.
Yeast pastries	Yeast ring cake	Bake		170-190 °C	Yes	30-45 mins.
Yeast pastries	Yeast ring	Bake		170-190 °C	Yes	25-45 mins.
Yeast pastries	Savouries and biscuits	Bake		170-190 °C	Yes	15-30 mins.
Yeast pastries	Rose cake	Bake		170-190 °C	Yes	25-45 mins.
Yeast pastries	Russian plait	Bake		170-190 °C	Yes	30-50 mins.
Savouries and bis- curls	Basler Leckerli (honey al- mond spice cookies)	Bake		160-180 °C	Yes	15-25 mins.
Savouries and bis- curls	Brunsli (chocolate al- mond spice cookies)	Bake 1 level		150-180 °C	Yes	8-15 mins.
		Bake 2 levels		150-170 °C		10-15 mins.
Savouries and bis- curls	Chrabeli (aniseed bis- cuits)	Bake 1 level		130-145 °C	Yes	20-30 mins.
		Bake 2 levels		120-140 °C
Savouries and bis- curls	Mailanderli (butter bis- cuits)	Bake 1 level		160-180 °C	Yes	7-20 mins.
		Bake 2 levels		150-170 °C		10-20 mins.
Savouries and bis cuits	Macaroons	Bake		160-180 °C	Yes	8-15 mins.

Bakery products
Savouries and bis- cults	Spitzbuben (jam biscuits)	Bake 1 level		160-180 °C	Yes	7-20 mins.
		Bake 2 levels		150-170 °C		10-20 mins.
Savouries and bis- cults	Zimtsterne (cinnamon star cookies)	Bake 1 level		150-170 °C	Yes	8-15 mins.
		Bake 2 levels		140-160 °C		5-15 mins.
Savouries	Yeast pastries	Bake		170-190 °C	Yes	15-35 mins.
Short crust pastry	Short crust pastry case, baked blind	Bake		190-200 °C	Yes	15-25 mins.
Short crust pastry	Fruit tart with short crust pastry	Bake		160-180 °C	Yes	35-55 mins.
Cake mixture	Cake	Bake		150-170 °C	Yes	50 mins.-1 hr. 20 mins.
Cake mixture	Sponge ring cake	Bake		150-170 °C	Yes	40 mins.-1 hr. 10 mins.
Cake mixture	Tray-baked cake	Bake		170-200 °C	Yes	20-50 mins.
Cake mixture	Luzerner Lebkuchen (gingerbread)	Bake		170-180 °C	Yes	50 mins.-1 hr. 10 mins.
Strudel	Apple strudel	Bake		180-200 °C	Yes	25-50 mins.
Torte	Linzertorte	Bake		160-180 °C	Yes	40-60 mins.
Torte	Carrot torte	Bake		160-180 °C	Yes	40-60 mins.
Torte	Chocolate torte	Bake		160-180 °C	Yes	35-60 mins.
Plaited bread		Bake 1 level		180-210 °C	Yes	25-50 mins.
		Bake 2 levels		170-190 °C

Observe tips on the particular application.

Accompaniments
Potatoes	Potato gratin	Cook		180–210 °C	No	30–60 mins.
Potatoes	Potato wedges	Bake		210–230 °C	Yes	20–40 mins.

Observe tips on the particular application.

Fish and seafood
Gilthead seabream, whole	Roast		190–220 °C	Yes	20–35 mins.
Fish gratin	Cook		180–200 °C	Yes	35–45 mins.
Fish fingers, frozen	Bake		3–4	Yes	8–12 mins.
Trout, whole	Roast		190–220 °C	Yes	20–35 mins.

Observe tips on the particular application.

Meat
Meat products	Bratwurst	Grill		4	Yes	10–20 mins.
Meat products	Fleischkäse (specialty meat loaf)	Bake		160–190 °C	Yes	40–60 mins.
Meat products	Meat loaf	Cook		180–210 °C	Yes	45 mins.–1 hr. 15 mins.
In a Römertopf clay cooking pot	Roast	Braise		200–220 °C	No	1 hr. 15 mins.–1 hr. 35 mins.
In a Römertopf clay cooking pot	Chicken	Braise		200–220 °C	No	50 mins.–1 hr. 20 mins.
In a Römertopf clay cooking pot	Braising steak	Braise		200–220 °C	No	50 mins.–1 hr. 10 mins.
Veal	Roast veal	In a Römertopf clay cooking pot		200–220 °C	No	1 hr. 15 mins.–1 hr. 35 mins.
Veal	Breast of veal, rolled	Soft roasting seared		73–80 °C	No	2 h 30 min–4 h 30 min

Meat
Veal	Fillet of veal	Soft roasting seared		55–75 °C	No	2 hrs.–3 hrs.
Veal	Neck of veal	Soft roasting seared		73–80 °C	No	2 h 30 min–4 h 30 min
Veal	Rump/Loin of veal	Soft roasting seared		59–75 °C	No	2 h–4 h 30 min
Veal	Shoulder of veal	Roast		190–210 °C	Yes	1 hr.–1 hr. 30 mins.
		Soft roasting seared		73–80 °C	No	2 h 30 min–4 h 30 min
Lamb	Leg of lamb	Roast		200–220 °C	Yes	1 hr.–1 hr. 40 mins.
		Soft roasting seared		62–80 °C	No	2 h–4 h 30 min
Beef	Entrecôte, Roastbeef	Roast		200–220 °C	Yes	30–55 mins.
		Soft roasting seared		55–70 °C	No	2 h–4 h 30 min
Beef	Roast beef	In a Römertopf clay cooking pot		200–220 °C	No	1 hr. 15 mins.–1 hr. 35 mins.
Beef	Fillet of beef	Soft roasting seared		45–70 °C	No	1 h 30 min–3 h
Beef	Chuck/rib of beef	Soft roasting seared		58–75 °C	No	2 h–4 h 30 min
Beef	Rump/loin of beef	Soft roasting seared		59–75 °C	No	2 h–4 h 30 min
Beef	Beef braising steak	In a Römertopf clay cooking pot		200–220 °C	No	50 mins.–1 hr. 10 mins.
Beef	Shoulder of beef	Braise		140–160 °C	No	2 hrs.–3 hrs.
		Roast		180–210 °C	Yes	1 hr.–1 hr. 30 mins.
		Soft roasting seared		69–80 °C	No	2 h–4 h 30 min
Pork	Roast pork	In a Römertopf clay cooking pot		200–220 °C	No	1 hr. 15 mins.–1 hr. 35 mins.
Pork	Fillet in puff pastry	Bake		190–210 °C	Yes	25–40 mins.
Pork	Neck of pork	Roast		190–210 °C	Yes	1 hr.–1 hr. 30 mins.
		Soft roasting seared		72–80 °C	No	3 h–4 h 30 min

Meat
Pork	Rump/loin of pork	Soft roasting seared		60–75 °C	No	1 h 30 min-4 h 30 min
Pork	Pork chop	Grill		3–4	Yes	10–20 mins.
Pork	Shoulder of pork	Roast		180-220 °C	Yes	1 hr.–1 hr. 30 mins.
		Soft roasting seared		74–80 °C	No	2 h 30 min–4 h 30 min

Observe tips on the particular application.

Fruit and berries
Apple rings	Desiccate		45–70 °C	No	6 hrs.–10 hrs.
Apricots, halves	Desiccate		65–75 °C	No	14 hrs.–16 hrs.

Observe tips on the particular application.

Fruit and berries
Cherries	Cherry stone cushions	Heat up		130–150 °C	No	10–15 mins.

Turn the wire shelf upside down, put the cherry stone cushions on it and place directly on the floor of the cooking space.

Poultry
Chicken	Chicken, whole	Grill		180–200 °C	No	50 mins.–1 hr. 20 mins.
		In a Römertopf clay cooking pot		200–220 °C		55 mins.–1 hr. 20 mins.
Chicken	Chicken, halves	Grill		2–3	Yes	40 mins.–1 hr. 10 mins.
Chicken	Chicken leg	Grill		3–4	Yes	15–35 mins.

Observe tips on the particular application.

Vegetables
Mushrooms, sliced	Desiccate		50–60 °C	No	5 hrs.–8 hrs.

Observe tips on the particular application.

Flans and pizzas
Savoury flan	Cheese flan	Bake		160–190 °C	Yes	30–50 mins.
Savoury flan		Bake		170–190 °C	Yes	30–50 mins.
Pizza, fresh		Bake		180–230 °C	Yes	10–30 mins.
Sweet flan	Fruit flan	Bake		170–190 °C	Yes	30–50 mins.

Observe tips on the particular application.

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 2.
▸ 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 Baking tray as shown in the illustration. The jars should not touch one another.
▸ Select application 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.
▸ When the duration set is up, switch off the appliance.
▸ Hold the function button depressed.
▸ Leave the jars standing in the cooking space for 40 minutes.
▸ Leave the appliance door open in the airing position.
▸ Leave the jars in the cooking space to cool down completely.
▸ Remove the jars. Check that the jars are sealed tight.

Validity
The last five digits in «Type» correspond to the model number on the identification plate. This EasyCook brochure applies to the following appliances:

V-ZUG Ltd, Industriestrasse 66, CH-6302 Zug
[email protected], www.vzug.com

References

• V-ZUG Ltd - Switzerland