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What do the symbols on my V-ZUG COMBAIR V4000 45P mean?
The symbols used on your V-ZUG COMBAIR V4000 45P have the following meanings:
General Symbols:
• Operating mode: Indicates the selected cooking function.
• Cooking space temperature: Represents the temperature inside the oven.
• Food probe temperature: Represents the core temperature of the food when using the food probe.
• Preheating: Indicates that the oven is preheating until the set cooking space temperature is reached.
• Temperature levels: Refers to a predefined power level, often for grilling.
• Operating time: Indicates the duration of the cooking process.
• Accessories: Shows the recommended accessory (e.g., baking tray, wire shelf) for the cooking process.
Operating Mode Symbols:
• Top/bottom heat: Heat from above and below.
• Top/bottom heat humid: Heat from above and below with added moisture.
• Top/bottom heat eco: Energy-saving mode for top/bottom heat.
• Bottom heat: Heat from below only.
• PizzaPlus: A combination of bottom heat and hot air, ideal for pizza and flans.
• Grill: Heat from the top grill element.
• Grill-forced convection: Combines the grill with the fan for even browning.
• Hot air: Heat is circulated by a fan at the back of the oven.
• Hot air humid: Hot air with added moisture to prevent food from drying out.
• Hot air eco: Energy-saving mode for hot air.
How can I achieve optimal cooking results with my V-ZUG COMBAIR V4000 45P?
To get the best use out of your V-ZUG COMBAIR V4000 45P, please follow these guidelines:
• The cooking temperatures and durations provided in standard recipe books may not be optimal for this appliance. The tables in the user guide offer settings tailored to this oven.
• The cooking temperatures, levels, and durations given are guides and can vary depending on the type, size, and your personal preference for the food.
• When using the Baking tray, always push it into the cooking space with the sloped side facing the back of the oven.
• For crispy results when using the ‘Top/bottom heat’ and ‘PizzaPlus’ operating modes, use a dark enamelled tray or a black tray or tin.
What are the recommended settings for baked dishes and gratins on the V-ZUG COMBAIR V4000 45P?
Here are the recommended settings for baked dishes and gratins:
| Food Type | Food Item | Method | Operating Mode | Temperature | Preheat | Time | Accessories |
|---|---|---|---|---|---|---|---|
| Baked dish | Lasagne | Cook | Top/bottom heat | 190-210 °C | Yes | 25-50 mins. | Wire shelf |
| Baked dish | Moussaka | Cook | Top/bottom heat | 190-210 °C | Yes | 30-50 mins. | Wire shelf |
| Baked dish | Sweet baked dish | Bake | Hot air / Bottom heat | 180-200 °C | No / Yes | 30-55 mins. | Wire shelf |
| Gratin | Fish gratin | Cook | Top/bottom heat | 180-200 °C | Yes | 30-50 mins. | Wire shelf |
| Gratin | Vegetable gratin | Cook | Hot air humid / Top/bottom heat | 170-190 °C / 180-200 °C | No / Yes | 30-50 mins. / 35-55 mins. | Wire shelf |
| Gratin | Potato gratin | Cook | Top/bottom heat | 180-210 °C | No | 30-60 mins. | Wire shelf with baking tray |
Note: Observe any specific tips provided in the manual for the particular application.
What are the recommended settings for bakery products on the V-ZUG COMBAIR V4000 45P?
Here are the recommended settings for various bakery products:
| Food Type | Food Item | Method | Operating Mode | Temperature | Preheat | Time | Accessories |
|---|---|---|---|---|---|---|---|
| Sponge cake | Roulade | Bake 1 level / Bake 2 levels | Top/bottom heat / Hot air | 170-190 °C / 160-180 °C | Yes | 6-20 mins. / 7-15 mins. | Baking tray |
| Sponge cake | Torte | Bake | Top/bottom heat | 160-190 °C | Yes | 20-40 mins. | Wire shelf |
| Puff pastries | Hazelnut croissant | Bake | Hot air | 170-190 °C | Yes | 15-25 mins. | Baking tray |
| Puff pastries | Ham croissants | Bake | Hot air | 170-190 °C | Yes | 15-25 mins. | Baking tray |
| Puff pastries | Ham croissants, frozen | Bake | Top/bottom heat | 190-210 °C | Yes | 20-40 mins. | Baking tray |
| Puff pastries | Aperitif nibbles, fresh | Bake / Bake 2 levels | Top/bottom heat / Hot air | 190-210 °C / 170-190 °C | Yes | 10-30 mins. / 15-30 mins. | Baking tray |
| Choux pastry | Eclairs, profiteroles | Bake | Hot air humid / Top/bottom heat | 170-180 °C | No / Yes | 30-40 mins. / 20-35 mins. | Baking tray |
| Bread | (General) | Bake 1 level / Bake 2 levels | Top/bottom heat / Hot air | 180-210 °C / 180-200 °C | Yes | 30-50 mins. / 35-50 mins. | Baking tray |
| Bread rolls | (General) | Bake / Bake 2 levels | Top/bottom heat / Hot air | 200-220 °C / 180-200 °C | Yes | 20-30 mins. | Baking tray |
| Speciality breads | Bruschetta | Bake | Top/bottom heat | 200-220 °C | Yes | 5-10 mins. | Baking tray |
| Speciality breads | Garlic bread | Bake | Top/bottom heat | 200-230 °C | Yes | 5-10 mins. | Baking tray |
| Speciality breads | Ham and pineapple toastie | Bake | Top/bottom heat | 200-220 °C | Yes | 15-25 mins. | Baking tray |
| Meringue-based biscuits | Japonaise base | Bake 1 level / Bake 2 levels | Top/bottom heat / Hot air | 140-160 °C / 130-160 °C | Yes | 20-35 mins. | Baking tray |
| Meringue-based biscuits | Meringue | Bake | Top/bottom heat eco | 90-110 °C | Yes | 40 mins.-1 hr. 30 mins. | Baking tray |
| Yeast pastries | Yeast ring cake | Bake | Hot air | 170-190 °C | Yes | 30-45 mins. | Wire shelf |
| Yeast pastries | Yeast ring | Bake | Top/bottom heat | 170-190 °C | Yes | 25-45 mins. | Wire shelf |
| Yeast pastries | Savouries and biscuits | Bake | Top/bottom heat | 170-190 °C | Yes | 15-30 mins. | Baking tray |
| Yeast pastries | Rose cake | Bake | Top/bottom heat | 170-190 °C | Yes | 25-45 mins. | Wire shelf |
| Yeast pastries | Russian plait | Bake | Top/bottom heat | 170-190 °C | Yes | 30-50 mins. | Baking tray |
| Savouries and biscuits | Basler Leckerli | Bake | Hot air | 160-180 °C | Yes | 15-25 mins. | Baking tray |
| Savouries and biscuits | Brunsli | Bake 1 level | Top/bottom heat | 150-180 °C | Yes | 8-15 mins. | Baking tray |
| Savouries and biscuits | Chräbeli | Bake 1 level / Bake 2 levels | Top/bottom heat / Hot air | 130-145 °C / 120-140 °C | Yes | 20-30 mins. | Baking tray |
| Savouries and biscuits | Mailänderli | Bake 1 level / Bake 2 levels | Top/bottom heat / Hot air | 160-180 °C / 150-170 °C | Yes | 7-20 mins. / 10-20 mins. | Baking tray |
| Savouries and biscuits | Macaroons | Bake | Top/bottom heat | 160-180 °C | Yes | 8-15 mins. | Baking tray |
| Savouries and biscuits | Spitzbuben | Bake 1 level / Bake 2 levels | Top/bottom heat / Hot air | 160-180 °C / 150-170 °C | Yes | 7-20 mins. / 10-20 mins. | Baking tray |
| Savouries and biscuits | Zimtsterne | Bake 1 level / Bake 2 levels | Top/bottom heat / Hot air | 150-170 °C / 140-160 °C | Yes | 8-15 mins. / 5-15 mins. | Baking tray |
| Savouries | Yeast pastries | Bake | Top/bottom heat | 170-190 °C | Yes | 15-35 mins. | Baking tray |
| Short crust pastry | Short crust pastry case, baked blind | Bake | Top/bottom heat | 190-200 °C | Yes | 15-25 mins. | Wire shelf |
| Short crust pastry | Fruit tart with short crust pastry | Bake | Top/bottom heat | 160-180 °C | Yes | 35-55 mins. | Wire shelf |
| Cake mixture | Cake | Bake | Hot air | 150-170 °C | Yes | 50 mins.-1 hr. 20 mins. | Wire shelf |
| Cake mixture | Sponge ring cake | Bake | Hot air | 150-170 °C | Yes | 40 mins.-1 hr. 10 mins. | Wire shelf |
| Cake mixture | Tray-baked cake | Bake | Top/bottom heat | 170-200 °C | Yes | 20-50 mins. | Baking tray |
| Cake mixture | Luzerner Lebkuchen | Bake | Top/bottom heat | 170-180 °C | Yes | 50 mins.-1 hr. 10 mins. | Baking tray |
| Strudel | Apple strudel | Bake | Top/bottom heat | 180-200 °C | Yes | 25-50 mins. | Baking tray |
| Torte | Linzertorte | Bake | Top/bottom heat | 160-180 °C | Yes | 40-60 mins. | Wire shelf |
| Torte | Carrot torte | Bake | Top/bottom heat | 160-180 °C | Yes | 40-60 mins. | Wire shelf |
| Torte | Chocolate torte | Bake | Top/bottom heat | 160-180 °C | Yes | 35-60 mins. | Wire shelf |
| Plaited bread | (General) | Bake 1 level / Bake 2 levels | Top/bottom heat / Hot air | 180-210 °C / 170-190 °C | Yes | 25-50 mins. | Baking tray |
Note: Observe any specific tips provided in the manual for the particular application.
What are the recommended settings for accompaniments like potatoes on the V-ZUG COMBAIR V4000 45P?
For accompaniments, please use the following settings:
| Food Type | Food Item | Method | Operating Mode | Temperature | Preheat | Time | Accessories |
|---|---|---|---|---|---|---|---|
| Potatoes | Potato gratin | Cook | Top/bottom heat | 180-210 °C | No | 30-60 mins. | Wire shelf |
| Potatoes | Potato wedges | Bake | Top/bottom heat | 210-230 °C | Yes | 20-40 mins. | Baking tray |
| Potatoes | Pommes frites, frozen | Bake | Hot air | 180-220 °C | Yes | 20-40 mins. | Baking tray |
Note: Observe any specific tips provided in the manual for the particular application.
What are the recommended settings for fish and seafood on the V-ZUG COMBAIR V4000 45P?
Use the following recommended settings for fish and seafood:
| Food Item | Method | Operating Mode | Temperature / Level | Preheat | Time | Accessories |
|---|---|---|---|---|---|---|
| Gilthead seabream, whole | Roast | Top/bottom heat | 190-220 °C | Yes | 20-35 mins. | Baking tray |
| Fish gratin | Cook | Top/bottom heat | 180-200 °C | Yes | 35-45 mins. | Wire shelf |
| Fish fingers, frozen | Bake | Grill-forced convection | 3-4 | Yes | 8-12 mins. | Wire shelf with baking tray |
| Trout, whole | Roast | Top/bottom heat | 190-220 °C | Yes | 20-35 mins. | Baking tray |
Note: Observe any specific tips provided in the manual for the particular application.
What are the recommended settings for cooking meat in the V-ZUG COMBAIR V4000 45P?
The following table provides recommended settings for various types of meat. “Soft roasting seared” refers to using the food probe to reach the target core temperature.
| Meat Type | Cut | Method | Operating Mode | Temperature / Level | Preheat | Time | Accessories |
|---|---|---|---|---|---|---|---|
| Meat products | Bratwurst | Grill | Grill | 4 | Yes | 10-20 mins. | Wire shelf with baking tray |
| Meat products | Fleischkäse (specialty meat loaf) | Bake | Hot air | 160-190 °C | Yes | 40-60 mins. | Wire shelf |
| Meat products | Meat loaf | Cook | Top/bottom heat | 180-210 °C | Yes | 45 mins.–1 hr. 15 mins. | Wire shelf |
| Veal | Roast veal | Braise (in Römertopf) | Top/bottom heat | 200-220 °C | No | 1 hr. 15 mins.–1 hr. 35 mins. | Wire shelf |
| Veal | Breast of veal, rolled | Soft roasting seared | Food probe | 73-80 °C | No | 2 h 30 min–4 h 30 min | Wire shelf with baking tray |
| Veal | Fillet of veal | Soft roasting seared | Food probe | 55-75 °C | No | 2 hrs.–3 hrs. | Wire shelf with baking tray |
| Veal | Neck of veal | Soft roasting seared | Food probe | 73-80 °C | No | 2 h 30 min–4 h 30 min | Wire shelf with baking tray |
| Veal | Rump/Loin of veal | Soft roasting seared | Food probe | 59-75 °C | No | 2 h–4 h 30 min | Wire shelf with baking tray |
| Veal | Shoulder of veal | Roast / Soft roasting seared | Top/bottom heat / Food probe | 190-210 °C / 73-80 °C | Yes / No | 1 hr.–1 hr. 30 mins. / 2 h 30 min–4 h 30 min | Wire shelf with baking tray |
| Lamb | Leg of lamb | Roast / Soft roasting seared | Top/bottom heat / Food probe | 200-220 °C / 62-80 °C | Yes / No | 1 hr.–1 hr. 40 mins. / 2 h–4 h 30 min | Wire shelf with baking tray |
| Beef | Entrecôte, Roastbeef | Roast / Soft roasting seared | Top/bottom heat / Food probe | 200-220 °C / 55-70 °C | Yes / No | 30-55 mins. / 2 h–4 h 30 min | Wire shelf with baking tray |
| Beef | Roast beef | Braise (in Römertopf) | Hot air | 200-220 °C | No | 1 hr. 15 mins.–1 hr. 35 mins. | Baking tray |
| Beef | Fillet of beef | Soft roasting seared | Food probe | 45-70 °C | No | 1 h 30 min–3 h | Wire shelf with baking tray |
| Beef | Chuck/rib of beef | Soft roasting seared | Food probe | 58-75 °C | No | 2 h–4 h 30 min | Wire shelf with baking tray |
| Beef | Rump/loin of beef | Soft roasting seared | Food probe | 59-75 °C | No | 2 h–4 h 30 min | Wire shelf with baking tray |
| Beef | Beef braising steak | Braise (in Römertopf) | Top/bottom heat eco | 200-220 °C | No | 50 mins.–1 hr. 10 mins. | Baking tray |
| Beef | Shoulder of beef | Braise / Roast / Soft roasting seared | Hot air humid / Top/bottom heat / Food probe | 140-160 °C / 180-210 °C / 69-80 °C | No / Yes / No | 2 hrs.–3 hrs. / 1 hr.–1 hr. 30 mins. / 2 h–4 h 30 min | Baking tray / Wire shelf with baking tray |
| Pork | Roast pork | Braise (in Römertopf) | Hot air | 200-220 °C | No | 1 hr. 15 mins.–1 hr. 35 mins. | Baking tray |
| Pork | Fillet in puff pastry | Bake | Top/bottom heat | 190-210 °C | Yes | 25-40 mins. | Baking tray |
| Pork | Neck of pork | Roast / Soft roasting seared | Top/bottom heat / Food probe | 190-210 °C / 72-80 °C | Yes / No | 1 hr.–1 hr. 30 mins. / 3 h–4 h 30 min | Wire shelf with baking tray |
| Pork | Rump/loin of pork | Soft roasting seared | Food probe | 60-75 °C | No | 1 h 30 min–4 h 30 min | Wire shelf with baking tray |
| Pork | Pork chop | Grill | Grill | 3-4 | Yes | 10-20 mins. | Wire shelf with baking tray |
| Pork | Shoulder of pork | Roast / Soft roasting seared | Top/bottom heat / Food probe | 180-220 °C / 74-80 °C | Yes / No | 1 hr.–1 hr. 30 mins. / 2 h 30 min–4 h 30 min | Wire shelf with baking tray |
Note: Observe any specific tips provided in the manual for the particular application.
What are the recommended settings for fruit and berries on the V-ZUG COMBAIR V4000 45P?
Use the following settings for preparing fruit and berries.
| Food Item | Method | Operating Mode | Temperature | Preheat | Time | Accessories |
|---|---|---|---|---|---|---|
| Apple rings | Desiccate | Hot air | 45-70 °C | No | 6 hrs.–10 hrs. | Multiple wire shelves |
| Apricots, halves | Desiccate | Hot air | 65-75 °C | No | 14 hrs.–16 hrs. | Multiple wire shelves |
| Cherry stone cushions | Heat up | Hot air | 130-150 °C | No | 10-15 mins. | Multiple wire shelves |
Important Tip for Cherry Stone Cushions: Turn the wire shelf upside down, put the cherry stone cushions on it and place directly on the floor of the cooking space.
For other applications, observe any specific tips provided in the manual.
What are the recommended settings for poultry and vegetables on the V-ZUG COMBAIR V4000 45P?
Please use the following recommended settings for poultry and vegetables.
Poultry:
| Food Item | Method | Operating Mode | Temperature / Level | Preheat | Time | Accessories |
|---|---|---|---|---|---|---|
| Chicken, whole | Grill / In a Römertopf | Grill-forced convection / Hot air | 180-200 °C / 200-220 °C | No | 50 mins.–1 hr. 20 mins. / 55 mins.–1 hr. 20 mins. | Wire shelf with baking tray / Baking tray |
| Chicken, halves | Grill | Grill | 2-3 | Yes | 40 mins.–1 hr. 10 mins. | Wire shelf with baking tray |
| Chicken leg | Grill | Grill | 3-4 | Yes | 15-35 mins. | Wire shelf with baking tray |
Vegetables:
| Food Item | Method | Operating Mode | Temperature | Preheat | Time | Accessories |
|---|---|---|---|---|---|---|
| Mushrooms, sliced | Desiccate | Hot air | 50-60 °C | No | 5 hrs.–8 hrs. | Multiple wire shelves |
Note: Observe any specific tips provided in the manual for the particular application.
What are the recommended settings for flans and pizzas on the V-ZUG COMBAIR V4000 45P?
For flans and pizzas, use the following settings for best results:
| Food Type | Food Item | Method | Operating Mode | Temperature | Preheat | Time | Accessories |
|---|---|---|---|---|---|---|---|
| Savoury flan | Cheese flan | Bake | PizzaPlus | 160-190 °C | Yes | 30-50 mins. | Multiple wire shelves |
| Savoury flan | (General) | Bake | PizzaPlus | 170-190 °C | Yes | 30-50 mins. | Multiple wire shelves |
| Pizza, fresh | (General) | Bake | PizzaPlus | 180-230 °C | Yes | 10-30 mins. | Multiple wire shelves |
| Frozen pizza | (General) | Bake | PizzaPlus | 190-250 °C | Yes | 6-20 mins. | Multiple wire shelves |
| Sweet flan | Fruit flan | Bake | PizzaPlus | 170-190 °C | Yes | 30-50 mins. | Multiple wire shelves |
Note: Observe any specific tips provided in the manual for the particular application.
How do I preserve or bottle food using the V-ZUG COMBAIR V4000 45P oven?
To preserve and bottle food in your V-ZUG COMBAIR V4000 45P, follow these instructions:
Preparation:
• Only use undamaged preserving 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 cannot be reduced.
• You can place up to 5 jars, with a maximum volume of 1 litre each, inside the cooking space. Always use same-size jars.
Step-by-Step Procedure:
1. Put the baking tray at level 2.
2. Fill the jars evenly with the food to be preserved, which should be at ambient temperature. Add liquid (and any sugar, salt, or vinegar) as required.
3. Close the jars according to the manufacturer’s instructions.
4. Place the jars on the baking tray as shown in the illustration in the manual. Ensure the jars do not touch one another.
5. Select the application for preserving at level 2 and start. The oven will heat until bubbles start to rise quickly to the surface of the liquid in the jars. Preserving food that is at ambient temperature takes about 60 to 90 minutes.
6. Keep the appliance door closed during the entire preserving process.
7. When the duration is up, switch off the appliance.
8. Hold the function button depressed.
9. Leave the jars standing in the cooking space for 40 minutes.
10. Leave the appliance door open in the airing position.
11. Leave the jars in the cooking space to cool down completely.
12. Remove the jars. Check that the jars are sealed tight.
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