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

Fish and sea food

˚C

mins.

Fillet of fish

80 no 10–20 1+2

200–210 yes 15–20 1

80 no 20–30 1+2

Whole fish (trout, gilthead seabream, etc.)

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

˚C

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

Yoghurt

˚C

hrs.

Creamy yoghurt 40 no 5–6 2

Set yoghurt 40 no 7–8 2

or

9

Cakes

A

˚C

mins.

Ring cake (chocolate, carrot, marbled, nut 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+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

180–200 no 30–40 1

Raisin bread, yeast ring, hazelnut plait A12

170–190 no 25–35 1

Luzerner Lebkuchen (gingerbread) A14 150–160 yes 50–60 1

Cake baked on a baking sheet – 170–190 yes 25–35

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

1

1

10

Savouries and biscuits

A

˚C

mins.

200–220 no 15–20

Aperitif nibbles A1a

+ 180–190 no 10–15

190–200 no 20–30

Puff pastries with a filling (ham, nut, etc.) A1

+ 180–190 no 25–30

Yeast pastries A12 190–200 no 15–25

Eclairs, profiteroles – 160–170 yes 20–30

Macaroons – 170–180 yes 12–17

Brunsli (chocolate almond spice cookies),
Zimtsterne (cinnamon star cookies)

– 170–180 yes 8–12

Mailänderli (butter biscuits), Spitzbuben (jam biscuits) – 150–160 yes 12–17

Basler Leckerli (honey almond spice cookies) – 170–180 yes 12–17

1

1+3

1

1+3

1

1+3

1

1+3

1

1+3

1

1+3

1

1+3

1

1+3

1

1+3

1

1+3

11

Savouries and biscuits

A

˚C

mins.

Chräbeli (aniseed biscuits) – 130–140 yes 20–30

Meringues * – 80–90 no 80–100

Bruschetta, garlic bread – 180–190 yes 5–10

Ham and pineapple toastie – 190–200 yes 15–20 1

* After baking, allow to dry over night

Flans and pizzas

A With frozen or fresh fruit that is very juicy add the glaze after the first 15–20 minutes.

1

1+3

1

1+3

1

1+3

A

˚C

mins.

Fruit flan A10 180–190 yes 40–50

Pizza (fresh) A8 200–210 yes 20–30

Pizza (frozen) * A9 – – – – –

Savoury flan (cheese, vegetable, onion) A10 170–180 yes 40–50 1

* According to the manufacturer’s instructions

1

1+3

1

1+3

12

Bread and plaited bread

A

Bread A11

Bread rolls A11

Plaited bread A11a

Yeast ring A12

˚C

mins.

200–210 no 40–50 1

+ 200–210 no 35–50 1

210–220 no 25–30

+ 210–220 no 20–30

190–200 no 30–40

+ 180–190 no 25–35

190–200 yes 25–35

1+3

1+3

1+3

1+3

1+3

190–200 no 35–45 1

+ 180–190 no 30–40 1

180–190 yes 30–40 1

1

1

1

1

1

13

Soufflés and gratins

A

˚C

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

˚C

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

depending

on quantity

1+2

* According to the manufacturer’s instructions

14

Baby food

˚C

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

100

no

8

Sterilising baby bottles followed by

100

no

2

1

1

Blanching and extracting juice

˚C

mins.

Blanching vegetables (beans, peas, etc.) 100 no ca. 5 1+2

Extracting juice from fruit (cherries, grapes, etc.) 100 no

Extracting juice from berries (blackcurrants, blackberries,
elderberries, etc.)

100 no

30–

max. 90

30–

max. 90

1+2

1+2

15

Desiccating and drying

˚C

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.

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.

It is only possible to use two wire shelves and one perforated cooking tray at the same time.

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.

16

Preserving and bottling

˚C

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.

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.

17

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.

18

BakeOmatic

A1 Fresh aperitif nibbles

15–30 mins. *
Level 1 or 1 + 3

A2 Frozen aperitif nibbles

10–35 mins. *
Level 1 or 1 + 3

Use Note

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

Use Note

Frozen ready-made products, e.g.

䡲 Ham croissants
䡲 Mini cheese flans
䡲 Tarte flambée (flammkuchen)
䡲 Puff pastries
䡲 Spring rolls

* Possible duration of BakeOmatic

Savoury straws – unfilled:

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

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.

19

A3 Baked dish

30–45 mins. *
Level 1

Use Note

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

25–50 mins. *
Level 1

A5 Baked potatoes

20–50 mins. *
Level 1 or 1 + 3

Use Note

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

Use Note

Baked potato accompaniments, e.g.

䡲 Potato wedges
䡲 Sliced potatoes
䡲 Diced potatoes
䡲 Baked potatoes

䡲

* Possible duration of BakeOmatic

Also suitable for sweet gratins with beaten
egg whites incorporated into the mixture.

egg white (berry gratin)

A Leave enough space between the pieces

of potato. Preferably spread on two bak­ing sheets.

Marinated vegetables (coarsely chopped)

20

A6 Frozen potato products

10–35 mins. *
Level 1 or 1 + 3

Use Note

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

40–90 mins. *
Level 1

A8 Fresh pizza

25–40 mins. *
Level 1 or 1 + 3

Use Note

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

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

Use Note

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)

* Possible duration of BakeOmatic

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.

A For a crispier base, bake in greased

perforated cooking tray.

21

A9 Frozen pizza

10–35 mins. *
Level 1 or 1 + 3

Use Note

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

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

A11 Bread

30–45 mins. *
Level 1 or 1 + 3

Use Note

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)

Use Note

Bread in all shapes and sizes, e.g.

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

* Possible duration of BakeOmatic

Cheese flan:

A Select «Lightly browned» or «Medium

browned».

Plaited bread:

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

22

A12 Yeast pastry with filling

25–45 mins. *
Level 1 or 1 + 3

Use Note

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

With preheating
35–65 mins. *
Level 1

A14 Torte

With preheating
30–45 mins. *
Level 1

Use Note

All types of cakes, e.g.

䡲 Chocolate cake
䡲 Lemon cake

Use Note

All types of torte, e.g.

䡲 Chocolate torte
䡲 Carrot torte
䡲 Linzertorte

* Possible duration of BakeOmatic

Cakes topped with meringue and
Swiss rolls:

A Bake in the usual way.

23

Validity

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

Model no. Size system

767 55-381
770 60-381

J767.983-1