Page 1
EasyCook
Combair-Steam SL
Combi-steam cooker
Page 2
Contents
EasyCook 3
Symbols used................................................................................................................................................................................................................................................................................ 3
Operating modes .......................................................................................................................................................................................................................................................................... 3
GourmetGuide ............................................................................................................................................................................................................................................................................... 3
Optimal use.................................................................................................................................................................................................................................................................................... 3
Settings 4
Vegetables ..................................................................................................................................................................................................................................................................................... 4
Bakery products............................................................................................................................................................................................................................................................................ 7
Flans and pizza ........................................................................................................................................................................................................................................................................... 13
Potatoes........................................................................................................................................................................................................................................................................................ 14
Baked dishes and gratins ......................................................................................................................................................................................................................................................... 15
Meat............................................................................................................................................................................................................................................................................................... 16
Accompaniments ........................................................................................................................................................................................................................................................................ 23
Grains............................................................................................................................................................................................................................................................................................ 26
Poultry ........................................................................................................................................................................................................................................................................................... 27
Pulses............................................................................................................................................................................................................................................................................................28
Eggs .............................................................................................................................................................................................................................................................................................. 28
Chestnuts .....................................................................................................................................................................................................................................................................................28
Fish and seafood ........................................................................................................................................................................................................................................................................ 29
Fruit................................................................................................................................................................................................................................................................................................ 30
Dairy products ............................................................................................................................................................................................................................................................................. 32
Desserts........................................................................................................................................................................................................................................................................................ 32
Mushrooms .................................................................................................................................................................................................................................................................................. 32
BakeOmatic 33
RegenerateOmatic 38
Preserving, bottling 39
Page 3
EasyCook
1
Symbols used
Operating mode Preheating until the cooking space temperature is reached
GourmetGuide Duration
Food probe temperature Levels
Cooking space temperature Accessories
Temperature levels
Operating modes
Top/bottom heat PizzaPlus
Top/bottom heat humid Grill
Hot air Grill-forced convection
Hot air humid Steam
Hot air with steaming Regeneration
GourmetGuide
BakeOmatic Soft roasting
RegenerateOmatic Professional baking
Optimal use
The cooking space temperatures and levels given in standard recipe books are in part unlikely to be optimal for this appliance. The following tables
show how to get the best use out of the appliance.
The cooking space temperatures or temperature levels and durations given serve only as guide and may vary depending on the type and size of the
food as well as on individual preference.
▸ Push the Baking tray into the cooking space with the «sloped» side 1 to the back.
▸ When using the or operating modes, place the stainless steel tray underneath the perforated cooking tray or wire shelf to catch any food
spills and collect condensate.
▸ With the and operating modes, use a dark enamelled tray or a black tray or tin for crispy results.
Page 4
Settings
Vegetables /
Leaf spinach Cook 100 °C No 7–13 mins. 2
Blanch 5–7 mins.
Cauliflower Cauliflower,
whole
Cauliflower,
florets
Broccoli Cook 100 °C No 10–20 mins. 2
Chicory Cook 100 °C No 15–30 mins. 2
Peas Cook 100 °C No 15–30 mins. 2
Gherkins Preserve 90 °C No 20–30 mins. 2
Fennel, chopped Cook 100 °C No 10–20 mins. 2
Gratinate Gratinate1) 190–210 °C Yes 10–18 mins. 2
Green beans Green beans,
fresh
Dried string
beans, soaked
Cabbage, chopped Cook 100 °C No 20–40 mins. 2
Carrots, chopped Cook 100 °C No 15–25 mins. 2
▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Repeat the preserving step, allowing the jars to cool down completely in between time.
Cook 100 °C No 20–35 mins. 2
Cook 100 °C No 10–25 mins. 2
Preserve 1 hr. 30 mins.–1 hr. 40 mins.
Preserve 1 hr. 30 mins.–1 hr. 40 mins.
Cook 100 °C No 30–50 mins. 2
Blanch 5–15 mins.
Preserve2) 1 hr.–1 hr. 10 mins.
Cook 100 °C 35–45 mins. 2
Preserve 1 hr. 30 mins.–1 hr. 40 mins.
4
Page 5
Vegetables /
Mangetout Cook 100 °C No 10–20 mins. 2
Kohlrabi, chopped Cook 100 °C No 15–25 mins. 2
Swiss chard, mangold Cook 100 °C No 10–20 mins. 2
Corn Corn on the cob Cook 100 °C No 30–45 mins. 2
Polenta Cook2), 3) 100 °C No 30–40 mins. 2
Sweet peppers Cook 100 °C No 8–15 mins. 2
Skin 4 Yes4) 10–20 mins. 4
Beetroot Cook 100 °C No 30 mins.–1 hr. 30 mins. 2
Brussels sprouts Cook 100 °C No 20–30 mins. 2
1
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
2
) ▸ Add 3dl liquid per 100g.
3
) ▸ Put the food in a suitable container and place on the wire shelf.
4
) ▸ Preheat the cooking space for 3 minutes.
Settings
1
)
1
)
1
)
1
)
1
)
1
)
1
)
5
Page 6
Settings
Vegetables /
Sauerkraut Sauerkraut, raw Cook 100 °C No 40 mins.–1 hr. 10 mins. 2
Sauerkraut, precooked Cook 100 °C No 20–30 mins. 2
Scorzonera Cook 100 °C No 25–35 mins. 2
Celery Celery, chopped Cook 100 °C No 15–25 mins. 2
Celeriac, chopped Cook 100 °C No 10–20 mins. 2
Green asparagus Cook 100 °C No 13–17 mins. 2
White asparagus Cook 100 °C No 15–25 mins. 2
Tomatoes Cook 100 °C No 7–13 mins. 2
Skin Yes1) 3–5 mins.
Jerusalem artichoke Cook 100 °C No 15–35 mins. 2
Courgettes, chopped Cook 100 °C No 8–12 mins. 2
▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
1
) ▸ Preheat the cooking space for 5 minutes.
6
Page 7
Bakery products /
Bread Professional
baking
Bake 180–200 °C Yes 35–50 mins.
BakeOmatic No
Refresh
Defrost 140–160 °C 15–25 mins.
Plaited bread Professional
baking
Bake
Bake Yes
BakeOmatic No
Refresh
Settings
200–220 °C No 35–50 mins. 2
180–200 °C No 25–50 mins. 2
Bread rolls Professional
baking
Bake 20–30 mins.
Bake Yes 20–30 mins.
BakeOmatic No
Refresh
200–220 °C No 20–40 mins. 2
7
Page 8
Settings
Bakery products /
Sweet biscuits and
pastries
Basler Leckerli (honey almond spice cookies)
Bake 160–180 °C Yes 10–25 mins. 2
1+3
Sweet biscuits and
pastries
Sweet biscuits and
pastries
Sweet biscuits and
pastries
Sweet biscuits and
pastries
Sweet biscuits and
pastries
Sweet biscuits and
pastries
Sweet biscuits and
pastries
Brunsli (chocolate almond
spice cookies)
Chräbeli (aniseed biscuits)
Eclairs, profiteroles Bake 1 level 170–180 °C Yes 20–35 mins. 2
Mailänderli (butter biscuits)
Macaroons Bake 180–200 °C Yes 10–20 mins. 2
Spitzbuben (jam biscuits) Bake 1 level 150–160 °C Yes 7–20 mins. 2
Zimtsterne (cinnamon star
cookies)
Bake 1 level 160–180 °C Yes 8–12 mins. 2
Bake 2 levels 140–160 °C 5–15 mins. 1+3
Bake 1 level 130–145 °C Yes 20–30 mins. 2
Bake 2 levels 120–140 °C 1+3
Bake 2 levels 1+3
Bake 1 level 150–160 °C Yes 7–20 mins. 2
Bake 2 levels 1+3
1+3
Bake 2 levels 1+3
Bake 1 level 160–180 °C Yes 8–12 mins. 2
Bake 2 levels 140–160 °C 5–15 mins. 1+3
8
Page 9
Bakery products /
Sweet biscuits and
pastries
Yeast pastries Professional
baking
Bake 170–190 °C Yes 15–30 mins. 2
BakeOmatic No 2
Settings
180–200 °C No 15–35 mins. 2
1+3
1+3
Savouries Aperitif nibbles, fresh Professional
baking
Bake 200–210 °C Yes 10–25 mins. 2
BakeOmatic No 2
Savouries Bruschetta Bake 200–220 °C Yes 5–10 mins. 2
Savouries Yeast pastries Professional
baking
Bake 170–190 °C Yes 15–30 mins. 2
BakeOmatic No 2
Savouries Garlic bread Bake 210–230 °C Yes 5–10 mins. 2
190–210 °C No 20–30 mins. 2
1+3
1+3
180–200 °C No 20–35 mins. 2
1+3
1+3
9
Page 10
Settings
Bakery products /
Savouries Ham and pineapple
toastie
Puff pastries Hazelnut croissant Professional
Puff pastries Ham croissants Professional
Sponge cake Roulade Bake 150–170 °C Yes 7–15 mins. 2
Puff pastries Torte Bake 160–180 °C Yes 20–40 mins. 2
Torte Linzertorte Bake 160–180 °C Yes 40–60 mins. 2
Torte Carrot torte Bake 160–180 °C Yes 40–60 mins. 2
Torte Chocolate torte Bake 160–180 °C Yes 40–60 mins. 2
Torte Japonaise base (thin nut
meringue base)
Cake Bake 150–170 °C Yes 50 mins.–1 hr. 10 mins. 2
Bake 200–220 °C Yes 15–20 mins. 2
190–210 °C No 20–35 mins. 2
baking
Bake Yes 15–25 mins.
190–210 °C No 20–35 mins. 2
baking
Bake Yes 15–25 mins.
Bake 1 level 140–160 °C Yes 20–30 mins. 2
Bake 2 levels 130–150 °C 1+3
BakeOmatic No 1 hr.–1 hr. 15 mins.
1+3
Cakes Tray-baked cake Bake 180–200 °C Yes 20–40 mins. 2
Cakes Luzerner Lebkuchen
(gingerbread)
10
Bake 170–180 °C Yes 45 mins.–1 hr. 5 mins. 2
Page 11
Bakery products /
Ring cake Yeast ring cake Professional
baking
Bake No 30–45 mins.
Bake Yes 30–45 mins.
Ring cake Sponge ring cake Bake 150–170 °C Yes 40–60 mins. 2
BakeOmatic No
170–190 °C No 35–50 mins. 2
Settings
Yeast pastries Ring cake Professional
baking
Bake No 30–45 mins.
Bake Yes 30–45 mins.
Yeast pastries Yeast ring Professional
baking
Bake 170–190 °C Yes 25–45 mins.
BakeOmatic No
Yeast pastries Savouries and biscuits Professional
baking
Bake 170–190 °C Yes 15–30 mins.
BakeOmatic No
170–190 °C No 35–50 mins. 2
180–200 °C No 25–35 mins. 2
180–200 °C No 15–35 mins. 2
11
Page 12
Settings
Bakery products /
Yeast pastries Rose cake Professional
baking
Bake 170–190 °C Yes 25–45 mins.
Yeast pastries Rose cake BakeOmatic No 2
180–200 °C No 30–45 mins. 2
Yeast pastries Russian plait Professional
180–200 °C No 30–45 mins. 2
baking
Bake 170–190 °C Yes 25–45 mins.
BakeOmatic No
Apple strudel Bake 190–210 °C Yes 30–50 mins. 2
Short crust pastry Short crust pastry case,
Bake 140–160 °C Yes 15–25 mins. 2
baked blind
Short crust pastry Fruit tart with short crust
Bake 160–180 °C Yes 35–50 mins. 2
pastry
Meringue Japonaise base (thin nut
meringue base)
Bake 1 level 140–160 °C Yes 20–30 mins. 2
Bake 2 levels 130–150 °C 1+3
Meringue Savouries and biscuits Bake1) 80–90 °C No 1 hr. 20 mins.–1 hr. 40 mins. 2
1
) ▸ Allow to dry overnight after baking.
12
1+3
Page 13
Flans and pizzas /
Fruit flan Bake 1) 190–210 °C Yes 35–50 mins. 2
BakeOmatic 2
Savoury flan Bake 170–200 °C Yes 30–50 mins. 2
BakeOmatic
Cheese flan Bake 160–180 °C Yes 30–45 mins. 2
BakeOmatic
Pizza, fresh Bake 180–200 °C Yes 20–30 mins. 2
BakeOmatic No
1
) ▸ With fruit that is very juicy add the sauce or topping after the first 15–20 minutes.
Settings
13
Page 14
Settings
Potatoes
Potato gratin Cook1) 170–190 °C No 25–45 mins. 2
BakeOmatic1)
Baked potatoes Bake 230 °C No 30–50 mins. 2
BakeOmatic2)
/
Potatoes, whole Cook 100 °C No 30–50 mins. 2
Potato wedges Bake 230 °C No 20–35 mins. 2
BakeOmatic 2
Sweet potatoes Cook 100 °C No 20–50 mins. 2
Boiled potatoes Cook 100 °C No 15–25 mins. 2
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Wrap the potatoes in aluminium foil.
3
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
14
1+3
3
)
3
)
3
)
Page 15
Baked dishes and gratins
Fish gratin Cook 180–200 °C No 20–45 mins. 2
BakeOmatic
Vegetable gratin Cook 170–190 °C No 20–40 mins. 2
BakeOmatic
Potato gratin Cook 170–190 °C No 25–45 mins. 2
BakeOmatic
Lasagne Cook 180–200 °C No 30–50 mins. 2
BakeOmatic
Sweet baked dish Bake 180–200 °C No 20–50 mins. 2
▸ Put the food in a suitable container and place on the wire shelf.
/
Settings
15
Page 16
Settings
Meat
Veal Rump/loin Soft roasting seared1) No 2
/
Soft roasting with steam
Veal Fillet of veal Soft roasting seared1) No 2
Soft roasting with steam
Steam 100 °C 20–45 mins.
Veal Neck of veal Soft roasting seared1) No 2
Veal Shoulder of veal Soft roasting seared1) No 2
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
2
)
2
)
16
Page 17
Meat
/
Veal Shoulder of veal Roast2) 200–220 °C Yes 1 hr.–1 hr. 20 mins. 2
BakeOmatic1)
Settings
3
)
Veal Geschnetzeltes (chopped
Cook1) 100 °C No 30–50 mins. 2
meat in a sauce)
Beef Rump/loin Soft roasting seared1) No 2
Soft roasting with steam
Beef Fillet of beef Soft roasting seared1) No 2
Soft roasting with steam
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Put the food directly on the wire shelf.
3
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
3
)
3
)
17
Page 18
Settings
Meat
Beef Fillet of beef Low temperature
Beef Entrecôte, Roast-
beef
cooking1)
Steam 100 °C 20–50 mins.
Soft roasting
seared1)
/
53–57 °C 80–90 °C No 2 hrs.–3 hrs. 2
No 2
3
)
Soft roasting with
steam
Beef Entrecôte, Roast-
beef
Low temperature
cooking1)
53–57 °C 80–90 °C No 2 hrs. 30 mins.–3 hrs. 30 mins. 2
Roast2) 200–210 °C Yes 35–55 mins.
Beef Shoulder of beef Soft roasting
seared1)
Roast1) 190–210 °C Yes 1 hr.–1 hr. 20 mins.
BakeOmatic1) No
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Put the food directly on the wire shelf.
3
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
18
No 2
3
)
3
)
Page 19
Meat
/
Beef Chuck/rib of beef Soft roasting seared1) No 2
Beef Beef ragout Cook1) 160–180 °C No 45–60 mins. 2
BakeOmatic1) 1 hr. 30 mins.–2 hrs. 30 mins.
Beef Beef goulash Cook1) 160–180 °C No 45–60 mins. 2
BakeOmatic1) 1 hr. 30 mins.–2 hrs. 30 mins.
Beef Stewing meat Cook1), 2) 100 °C No 1 hr.–1 hr. 30 mins. 2
Beef Geschnetzeltes
Cook1) 100 °C No 30–50 mins. 2
(chopped meat in a
sauce)
Pork Rump/loin Soft roasting seared1) No 2
Settings
Soft roasting with
steam
Low temperature
65 °C 90–100 °C 2 hrs.–3 hrs. 30 mins.
cooking1)
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Cover meat completely with liquid.
3
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
3
)
19
Page 20
Settings
Meat
Pork Pork fillet Steam 100 °C No 20–35 mins. 2
Pork Fillet in puff pastry Professional baking 190–210 °C No 25–40 mins. 2
Bake 180–200 °C 25–40 mins.
Pork Neck of pork Soft roasting seared1) No 2
BakeOmatic1) 1 hr. 30 mins.–2 hrs. 30 mins.
/
2
)
Pork Shoulder of pork Roast3) 180–200 °C Yes 1 hr.–1 hr. 30 mins. 2
BakeOmatic1) No
Pork Smoked pork loin Cook1) 100 °C No 45 mins.–1 hr. 30 mins. 2
Pork Ham Cook1) 100 °C No 50 mins.–1 hr. 30 mins. 2
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
3
) ▸ Put the food directly on the wire shelf.
20
2
)
Page 21
Meat
/
Pork Bacon Cook3) 100 °C No 20–40 mins. 2
Pork Saucisson Cook3) 80–100 °C No 30–45 mins. 2
Pork Geschnetzeltes (chopped
Cook3) 100 °C No 30–50 mins. 2
meat in a sauce)
Leg of lamb Soft roasting
No 2
seared3)
Settings
Soft roasting with
steam
Roast1) 200–220 °C Yes 1 hr.–1 hr. 40 mins.
BakeOmatic3) No
Meat terrine Cook 90 °C No 15–50 mins. 2
1
) ▸ Put the food directly on the wire shelf.
2
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
3
) ▸ Put the food in a suitable container and place on the wire shelf.
2
)
2
)
21
Page 22
Settings
Meat
Meat products Bratwurst Grill1) 4 Yes2) 12–20 mins.3) 4
Meat products Fleischkäse (specialty
Bake 160–180 °C Yes 35–60 mins. 2
meat loaf)
Meat products Meat loaf Cook5) 190–210 °C Yes 45 mins.–1 hr. 10 mins. 2
Meat products Smoked pork loin Cook1) 100 °C No 45 mins.–1 hr. 30 mins. 2
Meat products Saucisson Cook1) 80–100 °C No 30–45 mins. 2
Meat products Ham Cook1) 100 °C No 50 mins.–1 hr. 30 mins. 2
Meat products Bacon Cook1) 100 °C No 20–40 mins. 2
Meat products Wienerli (Viennese
Cook1) 90 °C No 10–15 mins. 2
sausage)
1
) ▸ Put the food directly on the wire shelf.
2
) ▸ Preheat the cooking space for 3 minutes.
3
) ▸ Turn halfway through the cooking time.
4
) ▸ Put the baking tray at level 2 under the wire shelf.
5
) ▸ Put the food in a suitable container and place on the wire shelf.
/
4
)
22
Page 23
Accompaniments
/
Potatoes, whole Cook 100 °C No 30–50 mins. 2
Boiled potatoes Cook 100 °C No 15–25 mins. 2
Potato wedges Bake 230 °C No 20–35 mins. 2
BakeOmatic 1+3
Baked potatoes Bake 230 °C No 30–50 mins. 2
BakeOmatic2)
Pasta Regenerate3) 110–130 °C No 6–12 mins. 2
RegenerateOmatic3) 2
1
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
2
) ▸ Wrap the potatoes in aluminium foil.
3
) ▸ Put the food in a suitable container and place on the wire shelf.
1+3
1+3
Settings
1
)
1
)
23
Page 24
Settings
Accompaniments
Spätzli (egg noodles) Regenerate1) 110–130 °C No 6–12 mins. 2
RegenerateOmatic1) 2
Dry rice Cook1), 2) 100 °C No 20–40 mins. 2
Regenerate1) 110–130 °C 6–12 mins. 2
RegenerateOmatic1) 2
Risotto Cook1), 3) 100 °C No 30–40 mins. 2
Regenerate1) 110–130 °C 6–12 mins. 2
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Add 1½dl liquid per 100g.
3
) ▸ Add 2½dl liquid per 100g.
/
1+3
1+3
1+3
1+3
1+3
24
Page 25
Accompaniments
/
Risotto RegenerateOmatic1) No 2
1+3
Settings
Corn on the cob Cook 100 °C No 30–45 mins. 2
Polenta Cook1), 7) 100 °C No 30–40 mins. 2
Wheat (ebly) Cook1), 2) 100 °C No 20–40 mins. 2
Semolina Cook1), 3) 100 °C No 10–15 mins. 2
Millet Cook1), 4) 100 °C No 20–40 mins. 2
Chickpeas5) Cook1), 6) 100 °C No 20–40 mins. 2
Lentils Cook1), 3) 100 °C No 15–60 mins. 2
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Add 1–1½dl liquid per 100g.
3
) ▸ Add 2–3dl liquid per 100g.
4
) ▸ Add 1½–2dl liquid per 100g.
5
) ▸ Soak overnight.
6
) ▸ Add ½–1dl liquid per 100g.
7
) ▸ Add 3dl liquid per 100g.
8
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
8
)
25
Page 26
Settings
Grains /
Semolina Cook1), 2) 100 °C No 10–18 mins. 2
Millet Cook1), 3) 100 °C No 20–40 mins. 2
Corn Corn on the cob Cook 100 °C No 30–45 mins. 2
Polenta Cook1), 5) 100 °C No 30–40 mins. 2
Rice Dry rice Cook1), 6) 100 °C No 20–40 mins. 2
Regenerate1) 110–130 °C 6–12 mins. 2
RegenerateOmatic1) 2
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Add 2–3dl liquid per 100g.
3
) ▸ Add 1½–2dl liquid per 100g.
4
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
5
) ▸ Add 3dl liquid per 100g.
6
) ▸ Add 1½dl liquid per 100g.
1+3
1+3
4
)
26
Page 27
Grains /
Rice Risotto Cook1), 2) 100 °C No 30–40 mins. 2
Regenerate1) 110–130 °C 6–12 mins. 2
RegenerateOmatic1) 2
Wheat (ebly) Cook1), 3) 100 °C No 20–40 mins. 2
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Add 2½dl liquid per 100g.
3
) ▸ Add 1–1½dl liquid per 100g.
Poultry /
Chicken breast Cook 100 °C No 10–25 mins. 2
Cook 200–220 °C Yes 8–15 mins. 2
Chicken leg Cook 210–230 °C Yes 20–30 mins. 2
Chicken, whole Cook2) 170–190 °C No 50 mins.–1 hr. 10 mins. 3) 2
Poultry terrine Cook 90 °C No 15–50 mins. 2
1
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
2
) ▸ Put the food directly on the wire shelf.
3
) ▸ Turn halfway through the cooking time.
4
) ▸ Put the baking tray at level 1 under the wire shelf.
1+3
1+3
Settings
1
)
4
)
27
Page 28
Settings
Pulses
Peas Cook 100 °C No 15–30 mins. 2
Green beans Green beans,
fresh
Dried string
beans, soaked
Mangetout Cook 100 °C No 10–20 mins. 2
Chickpeas 3) Cook 4), 5) 100 °C No 20–40 mins. 2
Lentils Cook 5), 6) 100 °C No 15–60 mins. 2
1
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
2
) ▸ Repeat the preserving step, allowing the jars to cool down completely in between time.
3
) ▸ Soak overnight.
4
) ▸ Add ½–1dl liquid per 100g.
5
) ▸ Put the food in a suitable container and place on the wire shelf.
6
) ▸ Add 2–3dl liquid per 100g.
Eggs /
Eggs, soft-cooked Cook 100 °C No 8–12 mins. 2
Eggs, hard-cooked Cook 100 °C No 15–20 mins. 2
Cook 100 °C No 30–50 mins. 2
Blanch 5–15 mins.
Preserve 2) 1 hr.–1 hr. 10 mins.
Cook 100 °C No 35–45 mins. 2
1
)
1
)
1
)
1
)
Chestnuts /
Cook 190–210 °C No 15–30 mins. 2
▸ Score the chestnuts and spread out in the lined accessory.
28
Page 29
Fish and seafood /
Fish gratin Cook1) 180–200 °C No 20–45 mins. 2
BakeOmatic1)
Settings
Gilthead seabream, whole Cook 80–100 °C No 20–30 mins. 2
Roast 180–210 °C Yes 15–25 mins.
Trout, whole Cook 80–100 °C No 15–30 mins. 2
Roast 180–210 °C Yes 15–25 mins.
Tuna, slice Cook 100 °C No 10–30 mins. 2
Fillet of fish Cook 80–100 °C No 10–20 mins. 2
Roast 200–210 °C Yes 12–20 mins.
Mussels Cook 100 °C No 20–30 mins. 2
Fish terrine Cook 100 °C No 15–50 mins. 2
1
) ▸ Put the food in a suitable container and place on the wire shelf.
2
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
2
)
2
)
2
)
2
)
2
)
29
Page 30
Settings
Fruit and berries /
Apples Apple rings Desiccate 1) 60–70 °C No 7 hrs.–8 hrs. 2
1+2+3
Apple slices Compote 100 °C No 10–20 mins. 2
Preserve 90 °C 30–40 mins.
Pear slices Compote 100 °C No 10–20 mins. 2
Preserve 90 °C 30–60 mins.
Quince slices Cook 3) 100 °C No 30–60 mins. 2
Preserve 90 °C
1
) ▸ Only use ripe fresh food.
▸ Wedge a wooden spoon between the operating panel and the appliance door, leaving an approximately2cm gap open.
▸ Turn the food at regular intervals to ensure even drying.
2
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
3
) ▸ Preparing the jelly.
Overdrying poses a fire hazard! Monitor the desiccating and drying process.
1+3
2
)
2
)
30
Page 31
Fruit and berries /
Apricots, halves Compote 100 °C No 10–20 mins. 2
Desiccate 1) 65–75 °C 14 hrs.–16 hrs. 2
1+3
1+2+3
Settings
Preserve 90 °C 30–40 mins. 2
Plums, halves Compote 100 °C No 10–20 mins. 2
Preserve 90 °C 30–60 mins.
Peaches, chopped Compote 100 °C No 10–20 mins. 2
Preserve 30–60 mins.
Cherries, pitted Compote 100 °C No 10–20 mins. 2
Preserve 80 °C 30–60 mins.
1
) ▸ Only use ripe fresh food.
▸ Wedge a wooden spoon between the operating panel and the appliance door, leaving an approximately2cm gap open.
▸ Turn the food at regular intervals to ensure even drying.
2
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
Overdrying poses a fire hazard! Monitor the desiccating and drying process.
2
)
2
)
2
)
2
)
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Settings
Dairy products /
Creamy yogurt Make 40 °C No 5 hrs.–6 hrs. 2
Set yogurt Make 40 °C No 7 hrs.–8 hrs. 2
Desserts /
Creams and custards Cook 90 °C No 20–40 mins. 2
Crème caramel Cook 90 °C No 20–35 mins. 2
Compote Cook 100 °C No 10–16 mins. 2
Mushrooms /
Mushrooms, sliced Desiccate 50–60 °C No 5 hrs.–8 hrs. 2
1+2+3
1+3
Mushrooms, sliced Preserve 1) 100 °C No 1 hr. 15 mins.–1 hr. 30 mins. 2
Mushrooms, whole Preserve 1) 100 °C No 1 hr. 15 mins.–1 hr. 30 mins. 2
▸ Only use ripe fresh food.
▸ Wedge a wooden spoon between the operating panel and the appliance door, leaving an approximately2cm gap open.
▸ Turn the food at regular intervals to ensure even drying.
1
) ▸ Only use precooked mushrooms.
2
) ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
Overdrying poses a fire hazard! Monitor the desiccating and drying process.
32
2
)
2
)
Page 33
BakeOmatic
Aperitif nibbles, fresh Uses Instructions
15–30 mins. *
Lightly, medium or well browned are
selectable , ,
Level 2 or 1+3
Savouries and biscuits made from puff pastry or other type
of pastry, filled or open, e.g.:
▪ Puff pastries – filled
▪ Mini pizza swirls
▪ Savoury straws – unfilled
▪ Ham croissants
Savoury straws – unfilled:
▸ Select the «Lightly browned» setting.
▸ Must not be brushed with egg yolk.
BakeOmatic
Frozen aperitif nibbles
10–35mins. *
Level 2 or 1+3
Gratin Uses Instructions
30–50 mins. *
Medium browned
Level 2
* Possible duration of BakeOmatic
Uses Instructions
Frozen ready-made aperitif products, e.g.
▪ Ham croissants
▪ Mini cheese flans
▪ Puff pastries
Baked dishes and gratins, e.g.:
▪ Potato gratin
▪ Pasta gratin
▪ Baked rice pudding
▪ Lasagne
▪ Moussaka
Frozen products (F) are prebaked to various degrees. Select duration according to the instructions on the packaging:
▸ 8–12mins.
▸ 13–20mins.
▸ 21–35mins.
–
33
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BakeOmatic
Soufflé, sweet baked dish
30–55 mins. *
Medium browned
Level 2
Uses Instructions
Sweet and savoury soufflés as well as baked dishes made
with beaten egg whites.
Also suitable for loaf cakes with beaten egg
whites incorporated into the mixture.
Baked potatoes
25–65 mins. *
Medium browned
Level 2 or 1+3
Frozen deep-fried products
10–35mins. *
Level 2 or 1+3
* Possible duration of BakeOmatic
34
Uses Instructions
Baked potato accompaniments, e.g.:
▪ Potato wedges
▪ Sliced potatoes
▪ Diced potatoes
▪ Baked potatoes
▪ Marinated vegetables (coarsely chopped)
Uses Instructions
Frozen deep-fried products, e.g.
▪ Chips
▪ Croquettes
▪ Spring rolls
▪ Chicken nuggets
▸ Leave enough space between the pieces of
potato. Preferably spread on two baking
sheets.
▸ Wrap baked potatoes in aluminium foil.
▸ Do not use frozen products.
Frozen products (F) are prebaked to various degrees. Select duration according to the instructions on the packaging:
▸ 8–12mins.
▸ 13–20mins.
▸ 21–35mins.
Page 35
Braising meat Uses Instructions
1 hr. 30 mins.–2 hrs. 30 mins. *
Medium and well browned ,
Level 2
Roast, ragout, goulash, e.g.:
▪ Italian braised meat dish
▪ Ragout
▪ Irish stew
▸ Cover goulash with liquid.
Large joint of roast beef (>1kg):
▸ Select the «Well browned» setting.
BakeOmatic
Pizza, fresh
25–35 mins. *
Medium browned
Level 2
Frozen pizza
10–35mins. *
Level 2
* Possible duration of BakeOmatic
Uses Instructions
Home-made pizzas, e.g.:
▪ Ham and pineapple pizza
▪ Calzone (folded pizza)
▪ Mini pizzas
▪ Tarte flambée
Uses Instructions
Frozen ready-made pizza, e.g.
▪ Round pizza
▪ Family pizza
▪ Mini pizzas
–
Frozen products (F) are prebaked to various degrees. Select duration according to the instructions on the packaging:
▸ 8–12mins.
▸ 13–20mins.
▸ 21–35mins.
35
Page 36
BakeOmatic
Flans
Preheating / 45–60 mins. *
Lightly, medium or well browned are
selectable , ,
Level 2
Uses Instructions
Flans and quiches, e.g.:
▪ Flan made with fresh fruit
▪ Flan made with frozen fruit
▪ Cheese flan
▪ Bacon and onion flan
▪ Quiche lorraine
Cheese flan:
▸ Select the «Lightly browned» setting.
Bread
35–50 mins. *
Lightly, medium or well browned are
selectable , ,
Level 2
Plaited bread
30–45 mins. *
Lightly, medium or well browned are
selectable , ,
Level 2
* Possible duration of BakeOmatic
36
Uses Instructions
Bread in all shapes and sizes, e.g.:
▪ Farmhouse bread
▪ Party bread
▪ Focaccia (Italian flat bread)
▪ Bread rolls
Uses Instructions
Plaited bread Large plaited bread (1kg flour):
Sweet biscuits and pastries:
▸ Select the «Lightly browned» setting.
▸ Select the «Medium browned» setting.
Page 37
Yeast pastries with filling
20–55 mins. *
Lightly, medium or well browned are
selectable , ,
Level 2 or 1+3
Uses Instructions
Sweet and savoury yeast pastries, e.g.:
▪ Hazelnut croissants
▪ Russian plait
▪ Yeast swirls
▪ Mini pizza swirls
Large yeast pastries, e.g. Russian plait:
▸ Select the «Well browned» setting.
BakeOmatic
Muffins, Blechkuchen
30–45 mins. *
Medium browned
Level 2
Cake
1 hr.–1 hr. 15 mins. *
Medium browned
Level 2
* Possible duration of BakeOmatic
Uses Instructions
▪ Muffins
▪ Sponge tray bake
Uses Instructions
All types of loaf cakes, e.g.:
▪ Chocolate cake
▪ Lemon cake
–
–
37
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RegenerateOmatic
RegenerateOmatic
Regenerate moist
10–14 mins. *
Level 2 or 1+3
Regenerate crispy
14–18 mins. *
Level 2 or 1+3
* Approximate duration of RegenerateOmatic
Uses Instructions
Precooked food and ready-made meals, e.g.:
▪ Vegetables
▪ Pasta
▪ Rice dishes
▪ Meat
▪ Gratin
▪ Omelettes
Uses Instructions
Precooked pastry-based food, e.g.:
▪ Pizza
▪ Puff pastry aperitif nibbles
▪ Mini cheese flans
▪ Flans
▪ Toast
▪ Spring rolls
−
▸ For a crispy base, bake on the perforated
cooking tray or on the wire shelf.
38
Page 39
Preserving, bottling
Preserving, bottling
Food can be preserved and bottled in special preserving jars. Only use undamaged jars with glass lids, suitable rubber seals and sealing clips that
sit correctly. Do not use jars with screw or bayonet tops as the pressure that builds up cannot be reduced.
Up to 5 jars with a maximum volume of 1 litre each may be placed inside the cooking space. Always use same-size jars.
▸ Put the perforated cooking tray at level 2.
▸ Fill the jars evenly with the food to be preserved, which is at the ambient temperature, and add liquid (and any
sugar, salt or vinegar) as required.
▸ Close the jars according to the manufacturer's instructions.
▸ Place the jars on the perforated cooking tray as shown in the illustration. The jars should not touch one another.
▸ Select the operating mode and cooking space temperature according to the following table.
▸ Select in the operating mode settings.
▸ Select duration according to the following table.
▸ Confirm the settings by pressing the adjusting knob.
▸ When the duration set is up, press the touch 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.
39
Page 40
Preserving, bottling
Vegetables and fruit /
Carrots 100 °C No 1 hr. 30 mins. 2
Cauliflower 100 °C No 1 hr. 30 mins. 2
Broccoli 100 °C No 60 mins. 2
French beans1) 100 °C No 1 hr. 15 mins.–1 hr. 30 mins. 2
Mushrooms, precooked 90 °C No 20–30 mins. 2
Gherkins 90 °C No 30 mins. 2
Apples 90 °C No 30 mins. 2
Pears 90 °C No 30 mins. 2
Apricots 90 °C No 30 mins. 2
Peaches 90 °C No 30 mins. 2
Quinces 90 °C No 30 mins. 2
Plums 90 °C No 30 mins. 2
Cherries 80 °C No 30 mins. 2
▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf.
1
) ▸ Repeat the preserving step, allowing the jars to cool down completely in between time.
40
Page 41
Notes
414243
Page 42
Page 43
Page 44
Validity
J23011973-R07
The model number corresponds to the first alphanumerics on the identification plate. These operating instructions apply to:
Type Model number Size system
CSSL 23011, 23064 55-600/762
CSSL60 23012, 23070, 23071 60-600
CSSL60Y 23013 60-600
V-ZUG Ltd, Industriestrasse 66, CH-6302 Zug
Tel. +41 58 767 67 67, Fax +41 58 767 61 61
info@vzug.com, www.vzug.com
Service Centre: Tel. 0800 850 850
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