V-ZUG Steam S 55A User manual

V-ZUG Ltd
Steam cooker
Steam S
Operating instructions
Tips on settings

2
Tips on settings
Symbols used
Operating modes
Operating mode
Cooking space temperature
Preheating until the cooking space temperature is reached
mins. Duration in minutes
hrs. Duration in hours
Level
Accessories
Press the
button Operating mode
1× Steaming at 100 °C
2× Steaming at 90 °C
3× Steaming at 80 °C
4× Steaming at 40 °C
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Optimal use
The cooking space temperatures and levels given in recipe books are in part unlikely to be optimal for this appliance. The
following tables serve as a guide to help you get optimal use out of your appliance.
➤When steaming, place the stainless steel tray underneath the perforated cooking tray to catch food spills and collect
condensate.
Vegetables mins.
Leaf spinach 100 no 5–10
2
1and
Green beans,
Cauliflower, whole 100 no 30–40
Cauliflower, florets 100 no 15–20
Broccoli 100 no 10–15
Chicory 100 no 20–25
Dried string beans, soaked 100 no 35–45
Fennel, chopped 100 no 15–20
White cabbage, chopped 100 no 20–30
Carrots, chopped 100 no 10–20
Mange-tout 100 no 10–20
Kohlrabi, chopped 100 no 15–25
Swiss chard, mangold 100 no 10–20
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4
Corn on the cob 100 no 30–45
2
1and
Sweet pepper 100 no 8–13
Beetroot 100 no 30–90
Brussels sprouts 100 no 25–30
Sauerkraut, raw 100 no 40–70
Sauerkraut, precooked 100 no 20–30
Scorzonera (black salsify) 100 no 25–35
Celery, chopped 100 no 10–20
Green asparagus 100 no 13–17
White asparagus 100 no 20–25
Celery stalks 100 no 20–25
Sweet potatoes, whole 100 no 30–45
Tomatoes 100 no 8–12
Skinning tomatoes 100 about
5mins. 3–5
Jerusalem artichoke 100 no 15–35
Zucchetti, chopped 100 no 8–12
Vegetables mins.
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➤Place accompaniments with an appropriate amount of liquid in suitable tableware directly on the perforated cooking
tray.
Accompaniments
Amount of
liquid to be
added per
100 g
mins.
Potatoes, chopped – 100 no 15–25 2
1and
Potatoes, whole – 100 no 30–45
Rice + liquid 1.5 dl 100 no 20–40
2
Risotto + liquid 2.5 dl 100 no 30–40
Maize semolina (polenta) + liquid 3 dl 100 no 30–40
Semolina + liquid 2–3 dl 100 no 10–15
Lentils + liquid 2–3 dl 100 no 15–60
Ebly wheat + liquid 1–1.5 dl 100 no 20–30
Millet + liquid 1.5–2 dl 100 no 20–40
Chickpeas, soaked + liquid 0.5–1 dl 100 no 20–30
Cooked eggs mins.
Eggs, soft-cooked 100 no 12–15 2
Eggs, hard-cooked 100 no 18–22 2
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Fish and poultry mins.
Stewing meat (covered with liquid) 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
Wienerli (Viennese sausage) 90 no 10–15 2
Bacon, Fillet (of beef, veal, pork) 100 no 20–30 2
Chicken breast 100 no 10–20 2
1and
Poultry terrine 90 no 15–30 1
Fish and sea food mins.
Fillet of fish 80 no 10–20
2
1and
Whole fish (trout, gilthead seabream, etc.) 80 no 20–30
Tuna 100 no 10–30
Mussels 100 no 20–30
Fish terrine 100 no 15–30 1
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Desserts mins.
Crème caramel 90 no 20–40 2
Creams and custards 90 no 20–60 2
Compote (apple, plum, etc.) 100 no 10–15 2
Joghurt hrs.
Creamy joghurt 40 no 5–6 2
Set joghurt 40 no 7–8 2
Reheating mins.
Reheating meals (1-2 plates) 90 no 10–20 2
1 + 3
Preparing ready meals
(follow the manufacturer's instructions) ––– –
Defrosting mins.
Spätzli (egg noodles), pasta, rice 100 no about 20 2
1and
Meat, poultry, fish 40 no Depending
on quantity
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➤After sterilising, take the baby bottles out of the cooking space, stand them upside down and allow to dry thoroughly.
Blanching mins.
Vegetables (green beans, peas, etc.) 100 no about 5 2
1and
Baby food mins.
Milk in glass feeding bottles 100 no 4–5 1
Milk in plastic feeding bottles 100 no 5–6 1
Baby food 100 no 4–10 2
Sterilizing feeding bottles mins.
Sterilizing feeding bottles 100 no 10 1
Extracting juice mins.
Fruit (cherries, grapes, etc.) 100 no 30–max. 90 2
1and
Berries (blackcurrants, blackberries, elderberries, etc.) 100 no 30–max. 90
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Preserving and bottling
Bottling involves preserving food in jars.
➤Only use undamaged jars that hold no more than 1 litre each.
➤Put the stainless steel tray at level 1.
➤Fill the jars evenly with the food to be preserved. Close the jars according to the manufacturer’s instructions.
➤Place the jars on the stainless steel shelf as shown in the illustration. The jars should not
touch one another.
➤Select the operating mode and duration based on the table below.
➤Press the adjusting knob to confirm.
➤When the duration set is up, press the button to switch off the appliance.
➤Leave the appliance door open in the at-rest position.
➤Leave the jars in the cooking space to cool down completely.
➤Remove the jars. Check that the jars are sealed tight.
Place a maximum of 5 jars on the stainless steel tray.

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* Repeat the preserving step 2×, allowing the jars to cool down completely in between time.
Preserving and bottling mins.
Carrots 100 no 90
1
Cauliflower, broccoli 100 no 90
Beans * 100 no 60
Mushrooms, precooked 100 no 75–90
Gherkins 90 no 20–30
Apples, pears 90 no 30
Apricots 90 no 30
Peaches 90 no 30
Quinces 90 no 30
Plums 90 no 30
Cherries 80 no 30
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Warm, moist cloths
➤Spread moist towelling cloths out in the perforated cooking tray.
Hot wraps
➤Spread prepared towelling cloths out in the perforated cooking tray.
Hot massage stones
➤Put clean, smooth stones on a suitable tray or tin and place directly on the floor of the cooking space.
➤Rub the hot stones with perfumed oil and place on a towel on the body.
Well-being mins.
Warm, moist cloths 80 no 5–10 2
Hot wraps 90 no 5–15 2
Hot massage stones 80 no 15–20 Cooking
space floor –
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Validity
The model number corresponds to the first 3 digits on the identification plate.
These operating instructions apply to the models
Model no. Size system
55A 55-381
56A 60-381
V-ZUG Ltd
Industriestrasse 66, CH-6301 Zug
Tel. [phone], Fax [phone]
[email protected], www.vzug.ch J55A.973-0