V-ZUG Combi-Steam CST-SL 767, Combi-Steam CST-SL 770 Operating Instructions 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 following 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
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