FAQ Ovens

Topic

What is the V-ZUG BakeOmatic?

Whether you're creating your own recipes, carrying out a spontaneous idea or following the cookbook: success is guaranteed and fully automatic. With the new V-ZUG BakeOmatic, there is no need to enter the cooking time, temperature, operating mode and weight manually. Whether you treat your guests to one of your own creations or combine ingredients from your garden, fridge or pantry, BakeOmatic offers you convenient, fast and reliable guidance and ensures scrumptious results. With its unique sensor technology and active ventilation flap the Climate Control System (CSS) creates the ideal climate in the cooking space. Your steamer or oven automatically detects the menu's weight and size, selects the optimum sequence of different operating modes and accurately determines the required temperatures and cooking times. Shortly after starting the process, you already know when your dish will be ready. This way, even less experienced cooks will conquer the hearts of their gourmet guests.

What is the 45 model series designed for?

Aesthetic and functional combinations: V-ZUG ushers in a new line of Euro-Norm appliances with a height of 45cm. The Combi-Steam XSL and the Coffee-Center XSL are perfect complementary appliances, and their design makes them a great double act. The Combi-Steam XSL vaunts a generous 51 litres of cooking space and its handling has been further simplified. The panel flap in front of the water tank now opens at the press of a button. And naturally you can rely on all the benefits of the Combi-Steam SL, whose comprehensive feature set has made it the leading model for years.

What is the advantage of real hot air over forced convection?

With real hot air, the air is already hot when it enters the cooking space and is therefore distributed more evenly. This improves the results, particularly when working with more than one baking tray.

What are the benefits of a warming drawer?

A warming drawer can preheat plates or keep food warm.

How can I use the integrated timer?

It is easy to operate this, like a kitchen timer, but it also allows you to programme the appliance, e. g. to start and stop at a certain time. Your oven or steamer can start and stop cooking while you're out, which means more freedom and flexibility for you.

Considering the properties of aluminium, does this material really provide a suitable surface for these appliances?

Pure aluminium is usually not suited for this purpose, as it is not scratch-resistant. This is why ZUG uses a special process to make the appliances more robust and easy to clean while preserving their outstandingly beautiful appearance.

Do ZUG ovens really clean themselves?

Indeed they do: V-ZUG ovens are extremely easy and comfortable to maintain. They offer three self-cleaning options: V-ZUG TopClean, pyrolytic self-cleaning and catalytic self-cleaning.

What is V-ZUG TopClean?

ZUG TopClean is the high-tech solution among cleaning aids. This new, specially developed enamel coating significantly reduces the effort required to clean the cooking space and baking trays. Its excellent non-stick properties makes removing all kinds of residues easy and effortless: simply wipe them off with a damp cloth.

How does catalytic self-cleaning work?

With V-ZUG, cleanliness is built into the system: Imagine roasting and grilling in an oven that removes fat spots and other dirt particles from the inside walls automatically. That process is called catalysis, and it will save you a ton of cleaning work for years to come.

How does pyrolytic self-cleaning work?

Pyrolytic self-cleaning is the king among self-cleaning methods. It burns all dirt deposits in the cooking space to ash, which can then be wiped off easily with a damp cloth. Appliances with pyrolytic self-cleaning now have an elegant inner door made entirely of glass that is very easy to clean. Moreover, the pyrolysis model range has been expanded. Pyrolytic cleaning is now available even for the new Combair SP (oven or stove).

What are the advantages of baking with hot air over the common top and bottom heat system?

You'll get the same results as a professional baker. The V-ZUG hot air concept achieves a far more efficient hot air distribution, as the real hot air circulates in the cooking space and heats the food evenly from all sides. What'smore, with hot air you can bake on three levels simultaneously.

Why does an oven need an integrated steam extractor?

Ovens with integrated steam extractor and backflow prevention flap (model DV) transfer cooking vapour directly outside through an extractor tube. The food odours are evacuated in order to avoid strong smells in the kitchen.

Is there an option to make pulling the baking trays out of the cooking space even easier and safer?

With an optional roller runner you can pull out up to three baking trays in a safe and convenient manner. This is especially handy for basting a joint of meat or removing cookies or a quiche from the baking tray.

Can I replace an existing stove or oven with a steamer?

You can fit a steamer and a small Hotair oven into the space a common stove or oven occupies. This increases your flexibility, as you can use both appliances simultaneously.

Is there a specific heating mode for pizza or quiches?

The PizzaPlus programme combines real hot air with bottom heat in order to give your pizza or quiche a deliciously crispy base.

Is there a risk of getting burned by touching the front of the door?

All our ovens and stoves are fitted with a three- to five-layer, heat-reflective, mirrored glazing. The ingenious construction of the door as well as the fact that it's ventilated will protect even particularly inquisitive kids' hands. At an average room temperature of 25°C and an interior oven temperature of 180°C, the outside temperature in the centre of the door will reach a mere 42°C after one hour of hot air operation. With the Combair SLP and Microbraun SL models, the temperature will be an even lower 30°C.

How about the energy consumption/efficiency of ZUG ovens and steamers?

In terms of energy efficiency, virtually all of our ovens, steamers and stoves get an A, i.e. they belong to the most efficient energy efficiency category.

How can I ensure that my meat is roasted to tender perfection?

Our patented Soft Roasting programme guarantees that the food temperature is controlled automatically and dynamically. The meat will turn out tender, juicy and perfectly roasted precisely at the desired time.

How does the automatic V-ZUG food probe work?

As the leading innovator in food probe systems, V-ZUG once again raises the bar by improving its already high standards. The fully automatic food probe offers you an unprecedented degree of support in all aspects of your cooking. At the push of a button, you'll accomplish the most sophisticated delicacies created by master chefs, your own recipes are prepared automatically, and your meat is roasted to tender perfection at just the right time. Thanks to the unique V-ZUG guarantee of success, cooking will always be a stress-free and relaxed experience.

How exactly does top/bottom heat work?

Heating elements on the top and bottom heat up the cooking space. For cakes, biscuits, bread and roasts. Use a dark enamelled tray or a black tin for delicious crispness.

How exactly does top/bottom heat humid work?

Heating elements on the top and bottom heat up the cooking space. The steam produced is largely retained in the cooking space ensuring the food retains its moisture. For gratins, soufflés, roasts, bread and yeast-raised pastries.

How exactly does bottom heat work?

The heat comes from a heating element beneath the cooking space floor. For intensive baking of a quiche base and for sterilising. Use a dark enamelled tray or a black tin for delicious crispness.

How exactly does the real hot air mode work?

A heating element situated behind the back panel of the cooking space heats up the air inside the cooking space. The air is then circulated evenly. For cakes, biscuits, bread or roasts on two or three levels. Select a temperature about 20°C lower than with top/bottom heat.

How exactly does the hot air humid programme work?

A heating element situated behind the back panel of the cooking space heats up the air inside the cooking space. The air is then circulated evenly. The steam produced is largely retained in the cooking space ensuring the food retains its moisture. For gratins, soufflés, bread and yeast-raised pastries on two or three levels.

How exactly does the PizzaPlus programme work?

The cooking space is heated by hot air and bottom heat. The base of the food is baked more intensively. For pizza and quiches. Use a dark enamelled tray or a black tin for delicious crispness.

How does the oven grill work?

The cooking space is heated by the grill element. For grilling flat-shaped food (steaks, chops, chicken parts, fish, sausages, etc.), gratinating soufflé and making toast. Place the food to be grilled directly on the wire shelf. Line the original baking tray with aluminium foil and then place it underneath the wire shelf.

How does the oven grill/convection programme work?

The cooking space is heated by the grill element. The hot air fan is active. For high-shaped food (chicken or roast in china or glass dish), gratins and soufflés.

What is the difference between an oven and a stove?

A stove is always fitted beneath the worktop and has switches for the hob. An oven is usually installed at eye level in a tall cabinet, which makes it more convenient and ergonomic.