V-Zug CST-SLZ60BL Oven Tips
Combi Steam Cooker
Operating instructions
Tips on settings, BakeOmatic, Soft roasting
Bedienungsanleitung – Einstelltipps
Tips on settings
Symbols used
Operating mode
Cooking space temperature
˚C
°C
mins.
hrs.
A
Preheating until the cooking space
temperature is reached
Food probe temperature
Duration in minutes
Duration in hours
Level
Accessories
BakeOmatic
AX a,b,c
Degree of browning
䡲 a Lightly browned
䡲 b Medium browned
䡲 c Well browned
Food group
The entry in the display column only applies
A
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.
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.
A Always push the «sloped» side of the stainless steel tray
right to the back of the cooking space.
For an optimal result when baking with hot air or hot air
humid + on different levels,
A use dark enamelled baking trays.
2
Vegetables
˚C
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
3
Vegetables
˚C
mins.
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
A
˚C
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
4
Accompaniments
˚C
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
˚C
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
5
Meat
A
˚C
mins.
Sirloin of beef, roast 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
– 200–210 no 30–40 1
Fillet in puff pastry
– + 180–200 yes 25–40 1
6
Soft roasting
Degree of
doneness
Fillet of veal
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
Sirloin of beef, roast beef
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
Recommended value Setting range
°C hrs. hrs.
rare 58 3½ 2½–4½ 1
medium 62 3½ 2½–4½ 1
rare 53 3½ 2½–4½ 1
medium 57 3½ 2½–4½ 1
rare 52 3½ 2½–4½ 1
medium 55 3½ 2½–4½ 1
rare 63 3½ 2½–4½ 1
medium 67 3½ 2½–4½ 1
7
Low temperature cooking
˚C
°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
˚C
mins.
Whole chicken 220–230 yes 50–60 1
100 no 10–20 1+2
Chicken breast
+ 210–220 yes 8–12 1
Chicken leg + 220–230 yes 20–30 1
Poultry terrine 90 no 15–30 2
8
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