V-ZUG Combair-Steam SE User manual

Easy-Cook
Combair-Steam SE
Combi-steam cooker

Contents
EasyCook 3
Symbols used.................................................................................................................................................................................................................................3
Operating modes........................................................................................................................................................................................................................... 3
GourmetGuide................................................................................................................................................................................................................................3
Optimal use ....................................................................................................................................................................................................................................4
Settings 5
Vegetables ......................................................................................................................................................................................................................................5
Bakery products............................................................................................................................................................................................................................. 9
Flans and pizza ........................................................................................................................................................................................................................... 15
Potatoes........................................................................................................................................................................................................................................ 16
Baked dishes and gratins ......................................................................................................................................................................................................... 16
Meat .............................................................................................................................................................................................................................................. 17
Accompaniments........................................................................................................................................................................................................................ 21
Grains............................................................................................................................................................................................................................................ 23
Pulses ........................................................................................................................................................................................................................................... 24
Poultry ........................................................................................................................................................................................................................................... 25
Fish and seafood........................................................................................................................................................................................................................ 26
Fruit ............................................................................................................................................................................................................................................... 27
Dairy products............................................................................................................................................................................................................................. 29
Desserts ....................................................................................................................................................................................................................................... 29
Mushrooms .................................................................................................................................................................................................................................. 30
Eggs .............................................................................................................................................................................................................................................. 31
Chestnuts ..................................................................................................................................................................................................................................... 31
Preserving, bottling 32
2

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 Steam
Hot air with steaming Regeneration
GourmetGuide
Professional baking
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.
1
▸ When using the or operating modes, place the stainless steel tray underneath the perforated cooking tray or wire shelf to
catch any food spills and collect condensate.
▸ With the and operating modes, use a dark enamelled tray or a black tray or tin for crispy results.
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Settings
Vegetables /
Leaf spinach Cook 100 °C No 7–13 mins. 2
Blanch 5–7 mins.
Cauliflower Cauliflower, whole Cook 100 °C No 20–35 mins. 2
Cauliflower, florets Cook 100 °C No 10–25 mins. 2
Preserve 1 hr. 30 mins.–1 hr. 40 mins.
Broccoli Cook 100 °C No 10–20 mins. 2
Preserve 1 hr. 30 mins.–1 hr. 40 mins.
Chicory Cook 100 °C No 15–30 mins. 2
Peas Cook 100 °C No 15–30 mins. 2
Gherkins Preserve 90 °C No 20–30 mins. 2
Fennel, chopped Cook 100 °C No 10–20 mins. 2
▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
5

Settings
Vegetables /
Gratinate Gratinate1) 190–210 °C Yes 10–18 mins. 2
Green
beans
Green beans, fresh Cook 100 °C No 30–50 mins. 2
2)
Blanch 5–15 mins.
Preserve3) 1 hr.–1 hr. 10 mins.
Dried string beans,
soaked
Cook 100 °C 35–45 mins. 2
2)
Cabbage, chopped Cook 100 °C No 20–40 mins. 2
2)
Carrots, chopped Cook 100 °C No 15–25 mins. 2
2)
Preserve 1 hr. 30 mins.–1 hr. 40 mins.
1) ▸ Put the food in a suitable container and place on the wire shelf.
2) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
3) ▸ Repeat the preserving step, allowing the jars to cool down completely in between time.
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Settings
Vegetables /
Mangetout Cook 100 °C No 10–20 mins. 2
1)
Kohlrabi, chopped Cook 100 °C No 15–25 mins. 2
1)
Swiss chard, mangold Cook 100 °C No 10–20 mins. 2
1)
Corn Corn on the cob Cook 100 °C No 30–45 mins. 2
1)
Polenta Cook2), 3) 100 °C No 30–40 mins. 2
Sweet peppers Cook 100 °C No 8–15 mins. 2
1)
Skin 4 Yes4) 10–20 mins. 4
Beetroot Cook 100 °C No 30 mins.–1 hr. 30 mins. 2
1)
Brussels sprouts Cook 100 °C No 20–30 mins. 2
1)
1) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
2) ▸ Add 3dl liquid per 100g.
3) ▸ Put the food in a suitable container and place on the wire shelf.
4) ▸ Preheat the cooking space for 3 minutes.
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Settings
Vegetables /
Sauerkraut Sauerkraut, raw Cook 100 °C No 40 mins.–1 hr. 10 mins. 2
Sauerkraut, precooked Cook 100 °C No 20–30 mins. 2
Scorzonera Cook 100 °C No 25–35 mins. 2
Celery Celery, chopped Cook 100 °C No 15–25 mins. 2
Celeriac, chopped Cook 100 °C No 10–20 mins. 2
Green asparagus Cook 100 °C No 13–17 mins. 2
White asparagus Cook 100 °C No 15–25 mins. 2
Tomatoes Cook 100 °C No 7–13 mins. 2
Skin Yes1) 3–5 mins.
Jerusalem artichoke Cook 100 °C No 15–35 mins. 2
Courgettes, chopped Cook 100 °C No 8–12 mins. 2
▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
1) ▸ Preheat the cooking space for 5 minutes.
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Settings
Bakery products /
Bread Professional baking 200–220 °C No 35–50 mins. 2
Bake 200–210 °C Yes
Defrost 140–160 °C No 15–25 mins.
Plaited bread Professional baking 180–200 °C No 25–50 mins. 2
Bake
Bake Yes
Bread rolls Professional baking 200–220 °C No 20–40 mins. 2
Bake 20–30 mins.
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Settings
Bakery products /
Sweet biscuits
and pastries
Basler Leckerli (honey almond
spice cookies)
Bake 160–180 °C Yes 10–25 mins. 2
1+3
Brunsli (chocolate almond
spice cookies)
Bake 1 level 160–180 °C Yes 8–12 mins. 2
Bake 2 levels 140–160 °C 5–15 mins. 1+3
Chräbeli (aniseed biscuits) Bake 1 level 130–145 °C Yes 20–30 mins. 2
Bake 2 levels 120–140 °C 1+3
Eclairs, profiteroles Bake 1 level 170–180 °C Yes 20–35 mins. 2
Bake 2 levels 1+3
Mailänderli (butter biscuits) Bake 1 level 150–160 °C Yes 7–20 mins. 2
Bake 2 levels 1+3
Macaroons Bake 180–200 °C Yes 10–20 mins. 2
1+3
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Settings
Bakery products /
Sweet biscuits
and pastries
Spitzbuben (jam
biscuits)
Bake 1 level 150–160 °C Yes 7–20 mins. 2
Bake 2 levels 1+3
Zimtsterne (cinnamon
star cookies)
Bake 1 level 160–180 °C Yes 8–12 mins. 2
Bake 2 levels 140–160 °C 5–15 mins. 1+3
Yeast pastries Professional baking 180–200 °C No 15–35 mins. 2
1+3
Bake 170–190 °C Yes 15–30 mins. 2
Savouries Aperitif nibbles, fresh Professional baking 190–210 °C No 20–30 mins. 2
1+3
Bake 200–210 °C Yes 10–25 mins. 2
Bruschetta Bake 200–220 °C Yes 5–10 mins. 2
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Settings
Bakery products /
Savouries Yeast pastries Professional baking 180–200 °C No 20–35 mins. 2
1+3
Bake 170–190 °C Yes 15–30 mins. 2
Garlic bread Bake 210–230 °C Yes 5–10 mins. 2
Ham and pineapple toastie Bake 200–220 °C 15–20 mins.
Puff pastries Hazelnut croissant Professional baking 190–210 °C No 20–35 mins. 2
Bake Yes 15–25 mins.
Ham croissants Professional baking 190–210 °C No 20–35 mins. 2
1+3
Bake Yes 15–25 mins. 2
Sponge
cake
Roulade Bake 150–170 °C Yes 7–15 mins. 2
1+3
Torte Bake 160–180 °C 20–40 mins. 2
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Settings
Bakery products /
Torte Linzertorte Bake 160–180 °C Yes 40–60 mins. 2
Carrot torte Bake 160–180 °C Yes 40–60 mins. 2
Chocolate torte Bake 160–180 °C Yes 40–60 mins. 2
Japonaise base (thin
nut meringue base)
Bake 1 level 140–160 °C Yes 20–30 mins. 2
Bake 2 levels 130–150 °C 1+3
Cake Bake 150–170 °C Yes 50 mins.–1 hr. 10 mins. 2
Cakes Tray-baked cake Bake 180–200 °C Yes 20–40 mins. 2
Luzerner Lebkuchen
(gingerbread)
Bake 170–180 °C Yes 45 mins.–1 hr. 5 mins. 2
Ring cake Yeast ring cake Professional
baking
170–190 °C No 35–50 mins. 2
Bake No 30–45 mins.
Bake Yes
Sponge ring cake Bake 150–170 °C Yes 40–60 mins. 2
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Settings
Bakery products /
Yeast
pastries
Ring cake Professional baking 170–190 °C No 35–50 mins. 2
Bake No 30–45 mins.
Bake Yes
Yeast ring Professional baking 180–200 °C No 30–45 mins. 2
Bake 170–190 °C Yes 25–45 mins.
Savouries and
biscuits
Professional baking 180–200 °C No 15–35 mins. 2
Bake 170–190 °C Yes 15–30 mins.
Rose cake Professional baking 180–200 °C No 30–45 mins. 2
Bake 170–190 °C Yes 25–45 mins.
Russian plait Professional baking 180–200 °C No 30–45 mins. 2
Bake 170–190 °C Yes 25–45 mins.
Apple strudel Bake 190–210 °C Yes 30–50 mins. 2
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Settings
Bakery products /
Short crust
pastry
Short crust pastry
case, baked blind
Bake 140–160 °C Yes 15–25 mins. 2
Fruit tart with short
crust pastry
Bake 160–180 °C Yes 35–50 mins. 2
Meringue Japonaise base (thin
nut meringue base)
Bake 1 level 140–160 °C Yes 20–30 mins. 2
Bake 2 levels 130–150 °C 1+3
Savouries and
biscuits
Bake1) 80–90 °C No 1 hr. 20 mins.–1 hr. 40 mins. 2
1+3
1) ▸ Allow to dry overnight after baking.
Flans and pizzas /
Fruit flan1) Bake 190–210 °C Yes 35–50 mins. 2
Savoury flan Bake 170–200 °C Yes 35–50 mins. 2
Cheese flan Bake 160–180 °C Yes 30–45 mins. 2
Pizza, fresh Bake 180–200 °C Yes 20–30 mins. 2
1) ▸ With fruit that is very juicy add the sauce or topping after the first 15–20 minutes.
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Settings
Potatoes /
Potato gratin Cook1) 170–190 °C No 25–45 mins. 2
Baked potatoes Bake 230 °C No 30–50 mins. 2
Potatoes, whole Cook 100 °C No 30–50 mins. 2
2)
Potato wedges Bake 230 °C No 20–35 mins. 2
Sweet potatoes Cook 100 °C No 20–50 mins. 2
2)
Boiled potatoes Cook 100 °C No 15–25 mins. 2
2)
1) ▸ Put the food in a suitable container and place on the
wire shelf.
2) ▸ Place the stainless steel tray underneath the perforated
cooking tray or wire shelf.
Baked dishes and gratins /
Fish gratin Cook 180–200 °C No 20–45 mins. 2
Vegetable gratin Cook 170–190 °C No 20–40 mins. 2
Potato gratin Cook 170–190 °C No 25–45 mins. 2
Lasagne Cook 180–200 °C No 30–50 mins. 2
Sweet baked dish Bake 180–200 °C No 20–50 mins. 2
▸ Put the food in a suitable container and place on the wire shelf.
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Settings
Meat /
Veal Rump/loin Low temperature
cooking1)
63 °C 80–90 °C No 2 hrs.–3 hrs. 30 mins. 2
Fillet of veal Steam2) 100 °C No 20–45 mins. 2
3)
Neck of veal Braise1) 78 °C 180–200 °C No 1 hr.–1 hr. 30 mins. 2
Shoulder of veal Roast2) 200–220 °C Yes 1 hr.–1 hr. 20 mins. 2
3)
Geschnetzeltes
(chopped meat in
a sauce)
Cook1) 100 °C No 30–50 mins.
Beef Rump/loin Low temperature
cooking1)
63 °C 80–90 °C No 2 hrs. 20 mins.–
3 hrs. 30 mins.
2
Fillet of beef Low temperature
cooking1)
53–57 °C 80–90 °C No 2 hrs.–3 hrs. 2
Steam2) 100 °C 20–50 mins.
3)
1) ▸ Put the food in a suitable container and place on the wire shelf.
2) ▸ Put the food directly on the wire shelf.
3) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
17

Settings
Meat /
Beef Entrecôte,
Roastbeef
Low temperature
cooking1)
53–57 °C 80–90 °C No 2 hrs. 30 mins.–
3 hrs. 30 mins.
2
Roast2) 200–210 °C Yes 35–45 mins.
3)
Shoulder of beef Roast1) 190–210 °C Yes 1 hr.–1 hr. 20 mins. 2
Chuck/rib of beef Roast2) 66–70 °C 180–200 °C Yes 1 hr.–1 hr. 30 mins. 2
3)
Beef ragout Cook1) 160–180 °C No 45–60 mins. 2
Beef goulash Cook1) 160–180 °C No 45–60 mins. 2
Stewing meat Cook1), 4) 100 °C No 1 hr.–1 hr. 30 mins. 2
Geschnetzeltes
(chopped meat in
a sauce)
Cook1) 100 °C No 30–50 mins. 2
1) ▸ Put the food in a suitable container and place on the wire shelf.
2) ▸ Put the food directly on the wire shelf.
3) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
4) ▸ Cover meat completely with liquid.
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Settings
Meat /
Pork Rump/loin Low temperature
cooking1)
65 °C 90–100 °C No 2 hrs.–3 hrs. 30 mins. 2
Pork fillet Steam 100 °C No 20–35 mins. 2
2)
Fillet in puff pastry Professional baking 190–210 °C No 25–40 mins. 2
Bake 180–200 °C
Neck of pork Roast3) 190–210 °C No 1 hr.–1 hr. 30 mins. 2
2)
Shoulder of pork Roast3) 180–200 °C Yes 1 hr.–1 hr. 30 mins. 2
2)
Smoked pork loin Cook1) 100 °C No 45 mins.–1 hr. 30 mins. 2
Ham Cook1) 100 °C No 50 mins.–1 hr. 30 mins. 2
Bacon Cook1) 100 °C No 20–40 mins. 2
Saucisson Cook1) 80–100 °C No 30–45 mins. 2
Geschnetzeltes
(chopped meat in a
sauce)
Cook1) 100 °C No 30–50 mins. 2
1) ▸ Put the food in a suitable container and place on the wire shelf.
2) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
3) ▸ Put the food directly on the wire shelf.
19

Settings
Meat /
Leg of lamb Roast2) 200–220 °C Yes 1 hr.–1 hr. 40 mins. 2
3)
Meat terrine Cook 90 °C No 15–50 mins. 2
Meat
products
Bratwurst Grill2) 4 Yes 4) 12–20 mins.5) 4
6)
Fleischkäse (specialty meat
loaf)
Bake 160–180 °C Yes 35–60 mins. 2
Meat loaf Cook1) 190–210 °C Yes 45 mins.–1 hr. 10 mins. 2
Smoked pork loin Cook1) 100 °C No 45 mins.–1 hr. 30 mins. 2
Saucisson Cook1) 80–100 °C No 30–45 mins. 2
Ham Cook1) 100 °C No 50 mins.–1 hr. 30 mins. 2
Bacon Cook1) 100 °C No 20–40 mins. 2
Wienerli (Viennese sausage) Cook1) 90 °C No 10–15 mins. 2
1) ▸ Put the food in a suitable container and place on the wire shelf.
2) ▸ Put the food directly on the wire shelf.
3) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
4) ▸ Preheat the cooking space for 3 minutes.
5) ▸ Turn halfway through the cooking time.
6) ▸ Put the baking tray at level 2 under the wire shelf.
20