V-ZUG EasyCook Combair-Steam SL Manual
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V-ZUG EasyCook Combair-Steam SL Manual

Combi-steam cooker
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EasyCook
Combair-Steam SL
Combi-steam cooker

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Summary of Contents for V-ZUG EasyCook Combair-Steam SL

  • Page 1 EasyCook Combair-Steam SL Combi-steam cooker...

  • Page 2: Table Of Contents

    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...

  • Page 3: Easycook

    EasyCook 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...
  • Page 4 Settings Vegetables Leaf spinach Cook 100 °C 7–13 mins. Blanch 5–7 mins. Cauliflower Cauliflower, Cook 100 °C 20–35 mins. whole Cauliflower, Cook 100 °C 10–25 mins. florets Preserve 1 hr. 30 mins.–1 hr. 40 mins. Broccoli Cook 100 °C 10–20 mins. Preserve 1 hr.
  • Page 5 Settings Vegetables Mangetout Cook 100 °C 10–20 mins. Kohlrabi, chopped Cook 100 °C 15–25 mins. Swiss chard, mangold Cook 100 °C 10–20 mins. Corn Corn on the cob Cook 100 °C 30–45 mins. Polenta Cook 100 °C 30–40 mins. Sweet peppers Cook 100 °C 8–15 mins.

  • Page 6: Settings Vegetables

    Settings Vegetables Sauerkraut Sauerkraut, raw Cook 100 °C 40 mins.–1 hr. 10 mins. Sauerkraut, precooked Cook 100 °C 20–30 mins. Scorzonera Cook 100 °C 25–35 mins. Celery Celery, chopped Cook 100 °C 15–25 mins. Celeriac, chopped Cook 100 °C 10–20 mins. Green asparagus Cook 100 °C...

  • Page 7: Bakery Products

    Settings Bakery products Bread Professional 200–220 °C 35–50 mins. baking Bake 180–200 °C 35–50 mins. BakeOmatic Refresh Defrost 140–160 °C 15–25 mins. Plaited bread Professional 180–200 °C 25–50 mins. baking Bake Bake BakeOmatic Refresh Bread rolls Professional 200–220 °C 20–40 mins. baking Bake 20–30 mins.
  • Page 8 Settings Bakery products Sweet biscuits and Basler Leckerli (honey al- Bake 160–180 °C 10–25 mins. pastries mond spice cookies) Sweet biscuits and Brunsli (chocolate almond Bake 1 level 160–180 °C 8–12 mins. pastries spice cookies) Bake 2 levels 140–160 °C 5–15 mins.
  • Page 9 Settings Bakery products Sweet biscuits and Yeast pastries Professional 180–200 °C 15–35 mins. pastries baking Bake 170–190 °C 15–30 mins. BakeOmatic Savouries Aperitif nibbles, fresh Professional 190–210 °C 20–30 mins. baking Bake 200–210 °C 10–25 mins. BakeOmatic Savouries Bruschetta Bake 200–220 °C 5–10 mins.
  • Page 10 Settings Bakery products Savouries Ham and pineapple Bake 200–220 °C 15–20 mins. toastie Puff pastries Hazelnut croissant Professional 190–210 °C 20–35 mins. baking Bake 15–25 mins. Puff pastries Ham croissants Professional 190–210 °C 20–35 mins. baking Bake 15–25 mins. Sponge cake Roulade Bake 150–170 °C...
  • Page 11 Settings Bakery products Ring cake Yeast ring cake Professional 170–190 °C 35–50 mins. baking Bake 30–45 mins. Bake 30–45 mins. Ring cake Sponge ring cake Bake 150–170 °C 40–60 mins. BakeOmatic Yeast pastries Ring cake Professional 170–190 °C 35–50 mins. baking Bake 30–45 mins.
  • Page 12 Settings Bakery products Yeast pastries Rose cake Professional 180–200 °C 30–45 mins. baking Bake 170–190 °C 25–45 mins. Yeast pastries Rose cake BakeOmatic Yeast pastries Russian plait Professional 180–200 °C 30–45 mins. baking Bake 170–190 °C 25–45 mins. BakeOmatic Apple strudel Bake 190–210 °C 30–50 mins.

  • Page 13: Flans And Pizza

    Settings Flans and pizzas Fruit flan Bake 190–210 °C 35–50 mins. BakeOmatic Savoury flan Bake 170–200 °C 30–50 mins. BakeOmatic Cheese flan Bake 160–180 °C 30–45 mins. BakeOmatic Pizza, fresh Bake 180–200 °C 20–30 mins. BakeOmatic ▸ With fruit that is very juicy add the sauce or topping after the first 15–20 minutes.

  • Page 14: Potatoes

    Settings Potatoes Potato gratin Cook 170–190 °C 25–45 mins. BakeOmatic Baked potatoes Bake 230 °C 30–50 mins. BakeOmatic Potatoes, whole Cook 100 °C 30–50 mins. Potato wedges Bake 230 °C 20–35 mins. BakeOmatic Sweet potatoes Cook 100 °C 20–50 mins. Boiled potatoes Cook 100 °C...

  • Page 15: Baked Dishes And Gratins

    Settings Baked dishes and gratins Fish gratin Cook 180–200 °C 20–45 mins. BakeOmatic Vegetable gratin Cook 170–190 °C 20–40 mins. BakeOmatic Potato gratin Cook 170–190 °C 25–45 mins. BakeOmatic Lasagne Cook 180–200 °C 30–50 mins. BakeOmatic Sweet baked dish Bake 180–200 °C 20–50 mins.

  • Page 16: Meat

    Settings Meat Veal Rump/loin Soft roasting seared Soft roasting with steam Veal Fillet of veal Soft roasting seared Soft roasting with steam Steam 100 °C 20–45 mins. Veal Neck of veal Soft roasting seared Veal Shoulder of veal Soft roasting seared ▸...
  • Page 17 Settings Meat Veal Shoulder of veal Roast 200–220 °C 1 hr.–1 hr. 20 mins. BakeOmatic Veal Geschnetzeltes (chopped Cook 100 °C 30–50 mins. meat in a sauce) Beef Rump/loin Soft roasting seared Soft roasting with steam Beef Fillet of beef Soft roasting seared Soft roasting with steam ▸...
  • Page 18 Settings Meat Beef Fillet of beef Low temperature 53–57 °C 80–90 °C 2 hrs.–3 hrs. cooking Steam 100 °C 20–50 mins. Beef Entrecôte, Roast- Soft roasting beef seared Soft roasting with steam Beef Entrecôte, Roast- Low temperature 53–57 °C 80–90 °C 2 hrs.
  • Page 19 Settings Meat Beef Chuck/rib of beef Soft roasting seared Beef Beef ragout Cook 160–180 °C 45–60 mins. BakeOmatic 1 hr. 30 mins.–2 hrs. 30 mins. Beef Beef goulash Cook 160–180 °C 45–60 mins. BakeOmatic 1 hr. 30 mins.–2 hrs. 30 mins. Beef Stewing meat Cook...
  • Page 20 Settings Meat Pork Pork fillet Steam 100 °C 20–35 mins. Pork Fillet in puff pastry Professional baking 190–210 °C 25–40 mins. Bake 180–200 °C 25–40 mins. Pork Neck of pork Soft roasting seared BakeOmatic 1 hr. 30 mins.–2 hrs. 30 mins. Pork Shoulder of pork Roast...
  • Page 21 Settings Meat Pork Bacon Cook 100 °C 20–40 mins. Pork Saucisson Cook 80–100 °C 30–45 mins. Pork Geschnetzeltes (chopped Cook 100 °C 30–50 mins. meat in a sauce) Leg of lamb Soft roasting seared Soft roasting with steam Roast 200–220 °C 1 hr.–1 hr.
  • Page 22 Settings Meat Meat products Bratwurst Grill 12–20 mins. Meat products Fleischkäse (specialty Bake 160–180 °C 35–60 mins. meat loaf) Meat products Meat loaf Cook 190–210 °C 45 mins.–1 hr. 10 mins. Meat products Smoked pork loin Cook 100 °C 45 mins.–1 hr. 30 mins. Meat products Saucisson Cook...

  • Page 23: Accompaniments

    Settings Accompaniments Potatoes, whole Cook 100 °C 30–50 mins. Boiled potatoes Cook 100 °C 15–25 mins. Potato wedges Bake 230 °C 20–35 mins. BakeOmatic Baked potatoes Bake 230 °C 30–50 mins. BakeOmatic Pasta Regenerate 110–130 °C 6–12 mins. RegenerateOmatic ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf. ▸...
  • Page 24 Settings Accompaniments Spätzli (egg noodles) Regenerate 110–130 °C 6–12 mins. RegenerateOmatic Dry rice Cook 100 °C 20–40 mins. Regenerate 110–130 °C 6–12 mins. RegenerateOmatic Risotto Cook 100 °C 30–40 mins. Regenerate 110–130 °C 6–12 mins. ▸ Put the food in a suitable container and place on the wire shelf. ▸...
  • Page 25 Settings Accompaniments Risotto RegenerateOmatic Corn on the cob Cook 100 °C 30–45 mins. Polenta Cook 100 °C 30–40 mins. Wheat (ebly) Cook 100 °C 20–40 mins. Semolina Cook 100 °C 10–15 mins. Millet Cook 100 °C 20–40 mins. Chickpeas Cook 100 °C 20–40 mins.

  • Page 26: Grains

    Settings Grains Semolina Cook 100 °C 10–18 mins. Millet Cook 100 °C 20–40 mins. Corn Corn on the cob Cook 100 °C 30–45 mins. Polenta Cook 100 °C 30–40 mins. Rice Dry rice Cook 100 °C 20–40 mins. Regenerate 110–130 °C 6–12 mins.

  • Page 27: Poultry

    Settings Grains Rice Risotto Cook 100 °C 30–40 mins. Regenerate 110–130 °C 6–12 mins. RegenerateOmatic Wheat (ebly) Cook 100 °C 20–40 mins. ▸ Put the food in a suitable container and place on the wire shelf. ▸ Add 2½ dl liquid per 100g. ▸...

  • Page 28: Pulses

    Settings Pulses Peas Cook 100 °C 15–30 mins. Green beans Green beans, Cook 100 °C 30–50 mins. fresh Blanch 5–15 mins. Preserve 1 hr.–1 hr. 10 mins. Dried string Cook 100 °C 35–45 mins. beans, soaked Mangetout Cook 100 °C 10–20 mins.

  • Page 29: Fish And Seafood

    Settings Fish and seafood Fish gratin Cook 180–200 °C 20–45 mins. BakeOmatic Gilthead seabream, whole Cook 80–100 °C 20–30 mins. Roast 180–210 °C 15–25 mins. Trout, whole Cook 80–100 °C 15–30 mins. Roast 180–210 °C 15–25 mins. Tuna, slice Cook 100 °C 10–30 mins.
  • Page 30 Settings Fruit and berries Apples Apple rings Desiccate 60–70 °C 7 hrs.–8 hrs. 1+2+3 Apple slices Compote 100 °C 10–20 mins. Preserve 90 °C 30–40 mins. Pear slices Compote 100 °C 10–20 mins. Preserve 90 °C 30–60 mins. Quince slices Cook 100 °C 30–60 mins.

  • Page 31: Fruit

    Settings Fruit and berries Apricots, halves Compote 100 °C 10–20 mins. Desiccate 65–75 °C 14 hrs.–16 hrs. 1+2+3 Preserve 90 °C 30–40 mins. Plums, halves Compote 100 °C 10–20 mins. Preserve 90 °C 30–60 mins. Peaches, chopped Compote 100 °C 10–20 mins.

  • Page 32: Dairy Products

    Settings Dairy products Creamy yogurt Make 40 °C 5 hrs.–6 hrs. Set yogurt Make 40 °C 7 hrs.–8 hrs. Desserts Creams and custards Cook 90 °C 20–40 mins. Crème caramel Cook 90 °C 20–35 mins. Compote Cook 100 °C 10–16 mins. Mushrooms Mushrooms, sliced Desiccate...

  • Page 33: Bakeomatic

    BakeOmatic BakeOmatic Aperitif nibbles, fresh Uses Instructions 15–30 mins. * Savouries and biscuits made from puff pastry or other type Savoury straws – unfilled: of pastry, filled or open, e.g.: ▸ Select the «Lightly browned» setting. ▪ Puff pastries – filled ▸...
  • Page 34 BakeOmatic Uses Instructions Soufflé, sweet baked dish 30–55 mins. * Sweet and savoury soufflés as well as baked dishes made Also suitable for loaf cakes with beaten egg with beaten egg whites. whites incorporated into the mixture. Medium browned Level 2 Uses Instructions Baked potatoes...
  • Page 35 BakeOmatic Braising meat Uses Instructions 1 hr. 30 mins.–2 hrs. 30 mins. * Roast, ragout, goulash, e.g.: ▸ Cover goulash with liquid. ▪ Italian braised meat dish ▪ Ragout Large joint of roast beef (>1 kg): Medium and well browned ▪ Irish stew ▸...
  • Page 36 BakeOmatic Uses Instructions Flans Preheating / 45–60 mins. * Flans and quiches, e.g.: Cheese flan: ▪ Flan made with fresh fruit ▸ Select the «Lightly browned» setting. ▪ Flan made with frozen fruit Lightly, medium or well browned are ▪ Cheese flan selectable ▪...
  • Page 37 BakeOmatic Uses Instructions Yeast pastries with filling 20–55 mins. * Sweet and savoury yeast pastries, e.g.: Large yeast pastries, e.g. Russian plait: ▪ Hazelnut croissants ▸ Select the «Well browned» setting. ▪ Russian plait Lightly, medium or well browned are ▪...

  • Page 38: Regenerateomatic

    RegenerateOmatic RegenerateOmatic Uses Instructions Regenerate moist 10–14 mins. * Precooked food and ready-made meals, e.g.: − ▪ Vegetables Level 2 or 1+3 ▪ Pasta ▪ Rice dishes ▪ Meat Gratin ▪ ▪ Omelettes Uses Instructions Regenerate crispy 14–18 mins. * Precooked pastry-based food, e.g.: ▸...

  • Page 39: Preserving, Bottling

    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.
  • Page 40 Preserving, bottling Vegetables and fruit Carrots 100 °C 1 hr. 30 mins. Cauliflower 100 °C 1 hr. 30 mins. Broccoli 100 °C 60 mins. French beans 100 °C 1 hr. 15 mins.–1 hr. 30 mins. Mushrooms, precooked 90 °C 20–30 mins. Gherkins 90 °C 30 mins.
  • Page 41 Notes...
  • Page 44 Size system CSSL 23011, 23064 55-600/762 CSSL60 23012, 23070, 23071 60-600 CSSL60Y 23013 60-600 J23011973-R07 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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