Care And Maintenance; Procedure; Cleaning The Exterior - V-ZUG WS 60 144 Operating Instructions Manual

Dish
Small pieces of meat
Steak medallions
Medium-sized pieces of meat
Loin of lamb (ca. 150–
300g)
Fillet of pork (400–600g)
Fillet of beef/veal, loin of
pork, (up to 900 g)
▸ Place the meat in the preheated cookware in the drawer to cook to completion.
▸ Cover the cookware with a lid.
Meat that has been low temperature cooked is not as hot as conventionally
cooked meat. Sauces should be served very hot. Put the plates in the warming
drawer during the last 45–60 minutes of cooking.
To keep meat that has been cooked at a low temperature warm, switch back to
level
be kept warm for up to 45 minutes, large pieces for up to 2 hours.
5

Care and maintenance

5.1

Procedure

Only clean the drawer in the standby state in left-on mode.
Do not use high pressure or steam cleaners.
Do not use abrasive, caustic cleaning agents or stainless steel cleaner. Do not use
scouring pads, steel wool, etc. as such products can damage the surface.
5.2

Cleaning the exterior

▸ Remove any soiling or excess cleaning solution immediately.
▸ Clean the surfaces with a soft cloth dampened with water and a little washing-up liquid
– for metallic surfaces rub in the direction of the original polish lines. Dry with a soft
cloth.
Searing on
the hob
1–2 mins. per side
2–3 mins. per side
4–6 mins. on all sides
12–15 mins. on all sides
after low temperature cooking. Small pieces of meat can
5 Care and maintenance
Completion
in the appliance
for
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for
for
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for
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