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
info@vzug.com , www.vzug.com

Documents / Resources

| V-ZUG Combair V4000 60 Ovens Kitchen [pdf] Instruction Manual
Combair V4000 60 Ovens Kitchen, Combair V4000, 60 Ovens Kitchen, Ovens Kitchen
---|---

References

• Household appliances for maximum comfort | V-ZUG Ltd.

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