V-ZUG Combi-Steam CST-SL 767 User manual

V-ZUG Ltd
Bedienungsanleitung – Einstelltipps
Combi-Steam Cooker
Combi-Steam SL
Operating instructions
Tips on settings, BakeOmatic, Soft roasting

2
Tips on settings
Symbols used
Operating mode
Cooking space temperature
Preheating until the cooking space
temperature is reached
Level
Mins. Recommended duration in minutes
Hrs. Recommended duration in hours
°C Food probe temperature
Accessories
BakeOmatic
AX a,b,c
˚C
A
Recommended degree of browning
䡲a Lightly browned
䡲b Medium browned
䡲c Well browned
Food group
Optimal use
The recommended cooking and baking temperatures given
in recipe books may be too high and the suggested levels
in the cooking space not ideal for this appliance. The follo-
wing tables serve as a guide to help you get optimal use out
of your appliance.
The entry in the display column only applies
when preparing food using the BakeOmatic
programme.
Use the adjusting knob to select and start
BakeOmatic.
See also the advice in the 'BakeOmatic' section of
the operating instructions for the appliance.
Always push the «sloped» side of the stainless steel
tray right to the back of the cooking space.
A

3
Vegetables Mins.
Leaf spinach 100 no 5–10 1+2
Beans, whole cauliflower 100 no 30–40 1+2
Cauliflower florets 100 no 15–20 1+2
Broccoli 100 no 10–15 1+2
Chicory 100 no 20–25 1+2
Dried string beans, soaked 100 no 35–45 1+2
Fennel, chopped 100 no 15–20 1+2
White cabbage, chopped 100 no 20–30 1+2
Carrots, chopped 100 no 10–20 1+2
Mange-tout 100 no 10–20 1+2
Kohlrabi, chopped 100 no 15–25 1+2
Swiss chard, mangold 100 no 10–20 1+2
Corn on the cob 100 no 30–45 1+2
Sweet pepper 100 no 8–13 1+2
Skinning sweet pepper 230 yes 3–5 1
Beetroot 100 no 30–90 1+2
Brussels sprouts 100 no 25–30 1+2
Sauerkraut, raw 100 no 40–70 1+2
Sauerkraut, precooked 100 no 20–30 1+2
Scorzonera (black salsify) 100 no 25–35 1+2
˚C

4
Celery, chopped 100 no 10–20 1+2
Green asparagus 100 no 13–17 1+2
White asparagus 100 no 20–25 1+2
Celery stalks 100 no 20–25 1+2
Tomatoes 100 no 8–12 1+2
Skinning tomatoes 100 yes 5–10 1+2
Jerusalem artichoke 100 no 15–35 1+2
Zucchetti, chopped 100 no 8–12 1+2
Potatoes Mins.
Potatoes, chopped 100 no 15–25 1+2
Sweet potatoes, whole potatoes 100 no 30–45 1+2
Potato wedges, country potatoes A5 + 230 no 20–30 1
Baked potatoes A5 + 230 no 30–50 1
Vegetables Mins.
˚C
A˚C

5
Accompaniments Mins.
Rice + liquid 100 no 20–40 2
Risotto + liquid 100 no 30–40 2
Maize semolina (polenta) + liquid 100 no 30–40 2
Semolina + liquid 100 no 10–15 2
Lentils + liquid 100 no 15–60 2
Ebly wheat + liquid 100 no 20–30 2
Millet + liquid 100 no 20–40 2
Chickpeas, soaked + liquid 100 no 20–30 2
Meat Mins.
Stewing meat 100 no 60–90 2
Ham 100 no 60–90 2
Smoked pork loin 100 no 45–60 2
Saucisson, Geschnetzeltes (chopped meat in a sauce) 100 no 30–45 2
Bacon 100 no 20–30 2
Fillet (of beef, veal, pork) 100 no 20–30 2
˚C
˚C

6
Meat Mins.
Roast beef, sirloin of beef + 200–210 yes 40–50 1
Shoulder of beef A7 + 190–200 yes 60–75 1
Shoulder of veal A7 + 200–210 yes 60–75 1
Shoulder of pork A7 + 180–200 yes 60–90 1
Leg of lamb A7 + 210–220 yes 60–90 1
Meat loaf + 190–210 yes 50–70 1
Fleischkäse (specialty meat loaf) 160–170 yes 45–60 1
Ragout, goulash A7 + 160–180 yes 45–60 1
Fillet in puff pastry 200–210 no 30–40 1
+ 180–200 yes 25–40 1
A˚C

7
Soft roasting Recommended value Setting range
Degree of
doneness °C Hrs. Hrs.
Fillet of veal rare 58 3½ 2½–4½ 1
medium 62 3½ 2½–4½ 1
Topside of veal thick end, loin of veal 67 3½ 2½–4½ 1
Shoulder of veal 80 3½ 2½–4½ 1
Veal neck 81 3½ 2½–4½ 1
Fillet of beef rare 53 3½ 2½–4½ 1
medium 57 3½ 2½–4½ 1
Sirloin of beef, roast beef rare 52 3½ 2½–4½ 1
medium 55 3½ 2½–4½ 1
Chuck of beef, topside of beef 67 3½ 2½–4½ 1
Shoulder of beef 72 3½ 2½–4½ 1
Middle loin of pork, chump end of loin of pork 67 3½ 2½–4½ 1
Neck of pork 85 3½ 2½–4½ 1
Leg of lamb rare 63 3½ 2½–4½ 1
medium 67 3½ 2½–4½ 1

8
Low temperature cooking °C Hrs.
Fillet of beef 80–90 no 55–60 2–3 1
Roast beef 80–90 no 55–60 2½–3½ 1
Middle loin of pork 90–100 no 65–70 3–4 1
Poultry Mins.
Whole chicken 220–230 yes 50–60 1
Chicken breast 100 no 10–20 1+2
+ 210–220 yes 8–12 1
Chicken leg + 220–230 yes 20–30 1
Poultry terrine 90 no 15–30 2
˚C
˚C

9
Fish and sea food Mins.
Fillet of fish 80 no 10–20 1+2
200–210 yes 15–20 1
Whole fish (trout, gilthead seabream, etc.) 80 no 20–30 1+2
180–210 yes 15–25 1
Tuna 100 no 10–30 1+2
Mussels 100 no 20–30 1+2
Fish terrine 100 no 15–30 2
Desserts Mins.
Crème caramel 90 no 20–40 2
Creams and custards 90 no 20–60 2
Compote (apple, plum, quince, etc.) 100 no 10–15 2 or
Hrs.
Creamy yoghurt 40 no 5–6 2 or
Set yoghurt 40 no 7–8 2
˚C
˚C
˚C

10
Cakes Mins.
Ring cake (chocolate, carrot, nut, marbled, etc.) A13 150–170 yes 50–70 1
Torte (chocolate, carrot, nut, etc.) A14 150–170 yes 30–50 1
Whisked sponge cake A14a 160–170 yes 30–40 1
Roulade / Swiss roll 170–180 yes 8–12 1
1+3
Linzertorte A14 150–170 yes 40–50 1
Short crust pastry case, baked blind 170–180 yes 20–25 1
Fruit tart with short crust pastry A10 170–180 yes 40–50 1
Raisin bread, yeast ring, hazelnut plait A12 180–200 no 30–40 1
170–190 no 25–35 1
Luzerner Lebkuchen (gingerbread) A14 150–160 yes 50–60 1
Cake baked on a baking sheet A13 170–190 yes 25–35 1
1+3
Apple strudel 170–190 yes 30–40 1
Cake topped with meringue 130–140 yes 25–35 1
Japonaise base 140–160 yes 15–20 1
A˚C

11
Savouries and biscuits Mins.
Aperitif nibbles
A1a 200–220 no 15–20 1
1+3
+ 180–190 no 10–15 1
1+3
Puff pastries with a filling (ham, nut, etc.)
A1 190–200 no 20–30 1
1+3
+ 180–190 no 25–30 1
1+3
Yeast pastries A12 190–200 no 15–25 1
1+3
Eclairs, profiteroles 160–170 yes 20–30 1
1+3
Macaroons 170–180 yes 12–17 1
1+3
Brunsli (chocolate almond spice cookies),
Zimtsterne (cinnamon star cookies) 170–180 yes 8–12 1 1+3
Mailänderli (butter biscuits), Spitzbuben (jam biscuits) 150–160 yes 12–17 1
1+3
Basler Leckerli (honey almond spice cookies) 170–180 yes 12–17 1
1+3
A˚C

12
* After baking, allow to dry over night
Flans and pizzas
* According to the manufacturer’s instructions
Savouries and biscuits Mins.
Chräbeli (aniseed biscuits) 130–140 yes 20–30 1
1+3
Meringues * 80–90 no 80–100 1
1+3
Bruschetta, garlic bread 180–190 yes 5–10 1
1+3
Ham and pineapple toastie 190–200 yes 15–20 1
With frozen or fresh fruit that is very juicy add the glaze after the first 15–20 minutes.
Mins.
Fruit flan A10 180–190 yes 40–50 1
1+3
Pizza (fresh) A8 200–210 yes 20–30 1
1+3
Pizza (frozen) * A9 – – – –
Savoury flan (cheese, vegetable, onion) A10 170–180 yes 40–50 1
A˚C
A˚C

13
Bread and plaited bread Mins.
Bread A11 200–210 no 40–50 1
+ 200–210 no 35–50 1
Bread rolls
A11 210–220 no 25–30 1
1+3
+ 210–220 no 20–30 1
1+3
Plaited bread
A11a 190–200 no 30–40 1
1+3
+ 180–190 no 25–35 1
1+3
190–200 yes 25–35 1
1+3
Yeast ring
A12 190–200 no 35–45 1
+ 180–190 no 30–40 1
180–190 yes 30–40 1
A˚C

14
* According to the manufacturer’s instructions
Soufflés and gratins Mins.
Sweet soufflé A4 + 180–200 no 20–30 1
Gratin (vegetable, meat, potato) A3 + 180–190 no 30–40 1
Lasagne, moussaka A3 + 170–180 no 30–40 1
Gratinated vegetables 200–220 yes 10–15 1
Regenerating and defrosting Mins.
Reheating meals (1-2 plates) 120 no 6–8 1+3
Reheating meals (3-4 plates) 120 no 8–10 1+2+3+4
Preparing ready meals * – – – –
Defrosting bread 140–150 no ca. 20 1
Defrosting spätzli (egg noodles), pasta, rice 120–130 no ca. 20 1+2
Defrosting vegetables * 100 no –1+2
Defrosting meat, poultry, fish 50 no
depen-
ding on
quantity
1+2
A˚C
˚C

15
Baby food Mins.
Milk in glass bottles 100 no 4–5 1
Milk in plastic bottles 100 no 5–6 1
Warming baby food 100 no 4–10 1
Sterilising baby bottles followed by
100
100
no 8
2
1
1
Blanching and extracting juice Mins.
Blanching vegetables (beans, peas, etc.) 100 no ca. 5 1+2
Extracting juice from fruit (cherries, grapes, etc.) 100 no 30–
max. 90 1+2
Extracting juice from berries (blackcurrants, blackberries,
elderberries, etc.) 100 no 30– max. 90 1+2
˚C
˚C

16
AOnly use undamaged, ripe fruit, fresh mushrooms and herbs.
AClean and chop the fruit, mushrooms or herbs into small pieces.
ALine the accessories with baking paper, spread the food on them and put in the cooking space at the appropriate level.
AWedge a wooden spoon between the operating panel and the appliance door, leaving an approximately 2 cm gap
open.
ATurn the food at regular intervals to ensure even drying.
Desiccating and drying Hrs.
Apple slices or rings 70 no 7–8 1, 1+3, 1+2+3
Sliced mushrooms 50–60 no 5–8 1, 1+3, 1+2+3
Herbs 40–50 no 3–5 1, 1+3, 1+2+3
Apricots 60–70 no 14–16 1, 1+3, 1+2+3
Monitor the desiccating and drying process. Overdrying poses a fire hazard.
It is only possible to use two wire shelves and one perforated cooking tray at the same time.
˚C

17
Bottling involves preserving food in jars. Put a maximum of 5 jars in the cooking space at the same time.
AOnly use undamaged jars that hold no more than 1 litre each.
APut the stainless steel tray at level 1.
AFill the jars evenly with the food to be preserved. Close the jars according to the manufacturer's instructions.
Preserving and bottling Mins.
Carrots 100 no 90 1
Cauliflower, broccoli 100 no 90 1
Beans * 100 no 60 1
Mushrooms ** 100 no 75–90 1
Apples, pears 90 no 30 1
Apricots 90 no 30 1
Peaches 90 no 30 1
Quinces 90 no 30 1
Plums 90 no 30 1
Cherries 80 no 30 1
*
**
Repeat process 2×, allowing the jars to cool down completely in between time.
The mushrooms must be precooked.
˚C

18
APlace the jars on the stainless steel tray as shown in the illustration. The jars
should not touch one another.
ASelect the operating mode, the cooking space temperature and the dura-
tion according to the table.
APress the adjusting knob to confirm.
APress the button to switch off the appliance. Leave the appliance door
open in the at-rest position.
ALeave the jars in the cooking space to cool down completely.
ARemove the jars. Check that the jars are sealed tight.

19
BakeOmatic
* Possible duration of BakeOmatic
A1 Fresh aperitif nibbles Use Note
15–30 mins. *
Level 1 or 1 + 3
Savouries made from puff pastry or other ty-
pes of pastry, filled or unfilled, e.g.
䡲Puff pastries – filled
䡲Mini pizza rounds
䡲Savoury straws – unfilled
䡲Ham croissants
Savoury straws – unfilled:
ASelect «Lightly browned».
AMust not be brushed with egg yolk.
A2 Frozen aperitif nibbles Use Note
10–35 mins. *
Level 1 or 1 + 3
Frozen ready-made products, e.g.
䡲Ham croissants
䡲Mini cheese flans
䡲Tarte flambée (flammkuchen)
䡲Puff pastries
䡲Spring rolls
Frozen products are prebaked to various
degrees. Select duration according to the
instructions on the packaging:
䡲8–12 mins.
䡲13–20 mins.
䡲21–35 mins.
AMust not be brushed with egg yolk.

20
* Possible duration of BakeOmatic
A3 Baked dish Use Note
30–45 mins. *
Level 1
Baked dishes and gratins, e.g.
䡲Potato gratin
䡲Pasta gratin
䡲Baked rice dish
䡲Lasagne
䡲Moussaka
Sweet gratin made with beaten egg whites:
ASelect A4 Soufflé
A4 Soufflé Use Note
25–50 mins. *
Level 1
Sweet and savoury soufflés in small or large
dishes, e.g.
䡲Cheese soufflé
䡲Asparagus soufflé
䡲Chocolate soufflé
䡲Gratin made with a generous amount of
egg white (berry gratin)
Also suitable for sweet gratins with beaten
egg whites incorporated into the mixture.
A5 Baked potatoes Use Note
20–50 mins. *
Level 1 or 1 + 3
Baked potato accompaniments, e.g.
䡲Potato wedges
䡲Sliced potatoes
䡲Diced potatoes
䡲Baked potatoes
䡲 Marinated vegetables (coarsely chopped)
ALeave enough space between the pieces
of potato. Preferably spread on two
baking sheets.