EasyCook Combair SE | SEP Oven
Contents EasyCook 3 Symbols used.................................................................................................................................................................................................................................................. 3 Operating modes..........................................................................................................................................................................................................................
EasyCook Symbols used Operating mode Preheating until the cooking space temperature is reached GourmetGuide Duration Food probe temperature Levels Cooking space temperature Accessories Temperature levels Operating modes Top/bottom heat PizzaPlus Top/bottom heat humid Grill Hot air Grill-forced convection Hot air humid GourmetGuide Soft roasting 3
EasyCook 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 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.
Settings / Bakery products Bread Bake 1 level 190–210 °C Bake 2 levels 180–200 °C Bake 1 level 180–200 °C Bake 2 levels 170–190 °C Bake 1 level 200–220 °C Bake 2 levels 180–200 °C Basler Leckerli (honey Bake almond spice cookies) Brunsli (chocolate al- Bake 1 level mond spice cookies) Bake 2 levels 160–180 °C Yes 15–25 mins. 2 160–180 °C Yes 8–15 mins. 2 10–15 mins. 1+3 Chräbeli (aniseed bis- Bake 1 level cuits) Bake 2 levels 130–140 °C 18–25 mins. 2 20–30 mins.
Settings / Bakery products Sweet biscuits and pastries Savouries Spitzbuben (jam biscuits) Bake 1 level 160–170 °C Bake 2 levels 150–160 °C Zimtsterne (cinnamon Bake 1 level star cookies) Bake 2 levels 160–180 °C Yeast pastries Bake 170–190 °C Aperitif nibbles, fresh Bake 1 level 190–200 °C Bake 2 levels 170–190 °C Bruschetta Bake 200–220 °C Yeast pastries Bake Garlic bread Ham and pineapple toastie Puff pastries Hazelnut croissant Ham croissants Sponge cake Roulade Torte 6 Yes 10
Settings / Bakery products Torte Linzertorte Bake 170–180 °C Yes 40–60 mins. 2 Carrot torte Bake 160–180 °C Yes 40–60 mins. 2 Chocolate torte Bake 160–180 °C Yes 40–55 mins. 2 Japonaise base (thin nut meringue base) Bake 1 level 150–170 °C Yes 20–30 mins. 2 Bake 2 levels 140–160 °C Bake 150–170 °C Yes 50 min–1 h 10 min 2 Yes 18–30 mins.
Settings / Bakery products Short crust Short crust pastry case, Bake pastry baked blind Fruit tart with short crust Bake pastry Bake 190–200 °C Yes 20–25 mins. 2 180–190 °C Yes 40–55 mins. 2 Meringue 150–170 °C Yes 20–30 mins. 2 Japonaise base (thin nut Bake 1 level meringue base) Bake 2 levels 1 Savouries and biscuits ) Bake 1 ) 8 ▸ Allow to dry overnight after baking.
Settings / Flans and pizzas Fruit flan 1) Savoury flan Cheese flan Pizza, fresh Bake 1 level 170–190 °C Bake 1 level 190–210 °C Bake 2 levels 170–190 °C Bake 1 level 170–190 °C Bake 1 level 180–200 °C Bake 2 levels 170–190 °C Bake 1 level 170–190 °C Bake 1 level 180–200 °C Bake 2 levels 170–190 °C Bake 1 level 190–220 °C Yes 1 ) 2 1+3 Yes 35–50 mins. 2 1+3 Yes 35–50 mins. 2 1+3 Yes Bake 1 level Bake 2 levels 35–50 mins. 15–25 mins. 2 18–25 mins. Yes 20–25 mins.
Settings Potatoes / Potato gratin Cook 1) 180–200 °C Yes 30–60 mins. 2 Potato wedges Bake 210–230 °C Yes 20–40 mins. 2 1 ) ▸ Put the food in a suitable container and place on the wire shelf. Baked dishes and gratins / Fish gratin Cook 180–200 °C Yes 30–50 mins. 2 Vegetable gratin Cook 180–200 °C Yes 35–55 mins. 2 Potato gratin Cook 180–200 °C Yes 40–60 mins. 2 Lasagne Cook 190–210 °C Yes 30–50 mins. 2 Moussaka Cook 190–210 °C Yes 30–45 mins.
Settings Meat Veal / Rump/loin Soft roasting seared1) No 2 Fillet of veal Soft roasting seared1) No 2 Neck of veal Soft roasting seared1) No 2 Shoulder of veal Soft roasting seared1) No 2 Breast of veal, rolled Roast veal 1 ) Roast1) 190–210 °C Yes 1 h–1 h 30 min Braise 190–210 °C Yes 1 h–2 h 2 In a Römertopf clay cooking pot 200–220 °C No 1 h 15 min–1 h 35 min 2 ▸ Put the food in a suitable container and place on the wire shelf.
Settings Meat Beef / Rump/loin Soft roasting seared1) No 2 Soft roasting seared1) No 2 Fillet of beef Low temperature cooking1) 53–57 °C 80–90 °C 1 Entrecôte, Soft roasting seared ) Roastbeef 2 h–3 h No Roast2) 53–57 °C 200–220 °C Yes 2 30–50 mins. 3 ) 1 Low temperature cooking ) Shoulder of beef 53–57 °C 80–90 °C 1 Soft roasting seared ) Roast1) 180–200 °C Chuck/rib Soft roasting seared ) of beef 1 ▸ Put the food in a suitable container and place on the wire shelf.
Settings Meat Beef Pork Roast beef / In a Römertopf clay cooking pot 200–220 °C No 1 h 15 min–1 h 35 min 2 Beef braising In a Römertopf clay cooksteak ing pot 200–220 °C No 50 min–1 h 10 min 2 Rump/loin Soft roasting seared1) Low temperature cooking1) ) 65 °C 90–100 °C 2 2 h–3 h 30 min Fillet in puff Bake pastry Neck of pork Soft roasting seared1) 200–210 °C Roast1) 190–200 °C Yes 1 h–1 h 30 min Roast ) 180-220 °C Yes 1 h–1 h 30 min 2 In a Römertopf clay cooking pot 200–220
Settings Meat Pork / Pork chop Grill1) 5 Yes2) 10–16 mins.3) 4 4 ) Leg of lamb Soft roasting seared5) Roast1) No 200–220 °C Yes 2 1 h–1 h 40 min 6 ) Meat products Bratwurst 1 Grill ) 4 2 Yes ) 3 12–18 mins. ) 4 4 ) Fleischkäse (spe- Bake cialty meat loaf) Meat loaf Cook5) In a Römertopf Chicken clay cooking Braising steak pot Roast 160–180 °C Yes 40–60 mins.
Settings / Poultry Chicken leg Grill 5) 3–4 Yes 1) 16–25 mins. 2) 3 3 ) Chicken, halves 5 Grill ) 2–3 1 Yes ) 2 50 min–1 h 10 min ) 2 4 ) Chicken, whole 5 Grill ) 180–200 °C No 2 1 h–1 h 20 min ) 2 4 ) In a Römertopf clay cooking pot 200–220 °C 1 ▸ Preheat the cooking space for 3 minutes. 2 ▸ Turn halfway through the cooking time. 3 ▸ Put the baking tray at level 2 under the wire shelf. 4 ▸ Put the baking tray at level 1 under the wire shelf.
Settings Fish and seafood / Fish gratin Cook 1) 180–200 °C Yes 35–55 mins. 2 Gilthead seabream, whole Roast 200–220 °C Yes 20–30 mins. 2 Trout, whole Roast 200–220 °C Yes 20–30 mins. 2 2 3 Fish fingers, frozen Bake 5 1 ▸ Put the food in a suitable container and place on the wire shelf. 2 ▸ Preheat the cooking space for 3 minutes. 3 ▸ Turn halfway through the cooking time. ) ) ) Apple rings 8–12 mins.
Settings / Mushrooms Mushrooms, sliced Desiccate 50–60 °C No 5 h–8 h 2 1+(2)+3 ▸ Only use ripe fresh food. ▸ Wedge a wooden spoon between the operating panel and the appliance door, leaving an approximately 2 cm gap open. ▸ Turn the food at regular intervals to ensure even drying. Overdrying poses a fire hazard! Monitor the desiccating and drying process.
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 1.
Notes 19
Validity The product family (model no.) corresponds to the first alphanumerics on the identification plate. These operating instructions apply to: Type Product family Size system BCSEZ60 21016 60-600 BCSEZ60c 21016 60-600 BCSEPZ60 21019 60-600 BCSEPZ60c 21019 60-600 1007743-R04 V-ZUG Ltd Industriestrasse 66, P.O. Box 59, CH-6301 Zug info@vzug.com, www.vzug.
