V-ZUG Combair EasyCook V400 Series, Manual

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Contents
EasyCook 3
Symbols used................................................................................................................................................................................................................................................................................ 3
Operating modes .......................................................................................................................................................................................................................................................................... 3
Optimal use.................................................................................................................................................................................................................................................................................... 3
Settings 4
Bread and plaited bread ............................................................................................................................................................................................................................................................. 4
Cakes and tortes........................................................................................................................................................................................................................................................................... 4
Savouries and biscuits................................................................................................................................................................................................................................................................. 5
Flans and pizzas ........................................................................................................................................................................................................................................................................... 6
Baked dishes and gratins ........................................................................................................................................................................................................................................................... 6
Meat and poultry ........................................................................................................................................................................................................................................................................... 7
Low temperature cooking ........................................................................................................................................................................................................................................................... 8
Cooking using a Römertopf (clay cooking pot)...................................................................................................................................................................................................................... 8
Desiccating and drying................................................................................................................................................................................................................................................................ 9
Preserving food 10