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

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

A Only use undamaged, ripe fruit, fresh mushrooms and herbs.

A Clean and chop the fruit, mushrooms or herbs into small pieces.

A Line the accessories with baking paper, spread the food on them and put in the cooking space at the appropriate level.

A Wedge a wooden spoon between the operating panel and the appliance door, leaving an approximately 2 cm gap

open.

A Turn 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.

A Only use undamaged jars that hold no more than 1 litre each.

A Put the stainless steel tray at level 1.

A Fill 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

A Place the jars on the stainless steel tray as shown in the illustration. The jars

should not touch one another.

A Select the operating mode, the cooking space temperature and the dura-

tion according to the table.

A Press the adjusting knob to confirm.

A Press the button to switch off the appliance. Leave the appliance door

open in the at-rest position.

A Leave the jars in the cooking space to cool down completely.

A Remove 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 ty­pes 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:

A Select «Lightly browned».
A Must 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.

A Must 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:

A Select 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)

A Leave enough space between the pieces

of potato. Preferably spread on two
baking sheets.

21

* Possible duration of BakeOmatic

A6 Frozen potato products

Use Note

10–35 mins. *
Level 1 or 1 + 3

Frozen ready-made potato products, e.g.

䡲 Chips
䡲 Croquettes
䡲 Potato burgers
䡲 Duchess potatoes

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.

A7 Braising meat

Use Note

40–90 mins. *
Level 1

Roast, stew, meat in a sauce, e.g.

䡲 Italian braised meat dish
䡲 Stew
䡲 Irish stew
䡲 Curry

Meat in a sauce:

A Marinate the raw meat. Put in the cooking

tray and add any vegetables and onions.
Add a little liquid. When finished, thicken
sauce.

A8 Fresh pizza

Use Note

25–40 mins. *
Level 1 or 1 + 3

Home-made pizza, e.g.

䡲 Ham and pineapple pizza
䡲 Calzone (folded pizza)
䡲 Mini pizzas
䡲 Mini pizza rounds
䡲 Tarte flambée (flammkuchen)

A For a crispier base, bake in greased per-

forated cooking tray.

22

* Possible duration of BakeOmatic

A9 Frozen pizza

Use Note

10–35 mins. *
Level 1 or 1 + 3

Frozen ready-made pizza, e.g.

䡲 Round pizza
䡲 Mini pizza
䡲 Family pizza

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.

A10 Flan

Use Note

With preheating
25–50 mins. *
Level 1 or 1 + 3

Flans and quiches, e.g.

䡲 Flan made with fresh fruit
䡲 Flan made with frozen fruit
䡲 Cheese flan
䡲 Bacon and egg flan (quiche Lorraine)

Cheese flan:

A Select «Lightly browned» or «Medium

browned».

A11 Bread

Use Note

30–45 mins. *
Level 1 or 1 + 3

Bread in all shapes and sizes, e.g.

䡲 Farmhouse bread
䡲 Plaited bread
䡲 Party bread
䡲 Focaccia (Italian flat bread)

Plaited bread:

A Must not be brushed with egg yolk.
A Select «Lightly browned».

23

* Possible duration of BakeOmatic

A12 Yeast pastry with filling

Use Note

25–45 mins. *
Level 1 or 1 + 3

Sweet and savoury yeast pastries, e.g.

䡲 Hazelnut croissant
䡲 Russian plait
䡲 Yeast ring
䡲 Pizza rounds

Hazel croissants:

A Select «Lightly browned» or «Medium

browned».

A13 Cake

Use Note

With preheating
35–65 mins. *
Level 1

Cakes, muffins, cake baked on a baking
sheet, e.g.

䡲 Chocolate cake
䡲 Lemon cake
䡲 Banana muffins
䡲 Cake baked on a baking sheet

A14 Torte

Use Note

With preheating
30–45 mins. *
Level 1

All types of torte, e.g.

䡲 Chocolate torte
䡲 Carrot torte
䡲 Linzertorte

Cakes topped with meringue and
Swiss rolls:

A Bake in the usual way.

Validity

The model number corresponds to the first three digits on the identification plate.
These operating instructions apply to the following models:

Type Model no. Size system

CST-SL 767 55-381
CST-SL 770 60-381

V-ZUG Ltd

Industriestrasse 66, 6301 Zug
Tel. [phone], Fax [phone]
[e-mail], www.vzug.ch
Service Centre: Tel. [phone]

J767.973-0