V-ZUG EasyCook Combi-Steam HSL Manual
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V-ZUG EasyCook Combi-Steam HSL Manual

Combi-steam cooker
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EasyCook
Combi-Steam HSL
Combi-steam cooker

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Summary of Contents for V-ZUG EasyCook Combi-Steam HSL

  • Page 1 EasyCook Combi-Steam HSL 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 Bakes and bread ............................................ 7 Flans and pizza ............................................ 16 Potatoes................................................  17 Baked dishes and gratins .........................................  18 Meat ................................................ 19 Accompaniments............................................ 26 Grains................................................ 29 Poultry ................................................ 30 Pulses ................................................

  • 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 Operating modes Hot air Steam Hot air humid Regeneration Hot air with steaming GourmetGuide BakeOmatic Soft roasting RegenerateOmatic Professional baking Optimal use...

  • Page 4: Settings

    Settings Vegetables Leaf spinach Cook 100 °C 7–13 mins. Blanch 5–7 mins. Cauliflower Cauliflower, whole Cook 100 °C 20–35 mins. Cauliflower, florets Cook 100 °C 10–25 mins. Preserve 1 hr. 30 mins.–1 hr. 40 mins. Broccoli Cook 100 °C 10–20 mins. Preserve 1 hr.
  • Page 5 Settings Vegetables Green Green beans, fresh Cook 100 °C 30–50 mins. beans Blanch 5–15 mins. Preserve 1 hr.–1 hr. 10 mins. Dried string beans, Cook 100 °C 35–45 mins. soaked Cabbage, chopped Cook 100 °C 20–40 mins. Carrots, chopped Cook 100 °C 15–25 mins.
  • Page 6 Settings Vegetables Sweet peppers Cook 100 °C 8–15 mins. Skin 230 °C 8–15 mins. Beetroot Cook 100 °C 30 mins.–1 hr. 30 mins. Brussels sprouts Cook 100 °C 20–30 mins. Sauerkraut Sauerkraut, raw Cook 100 °C 40 mins.–1 hr. 10 mins. Sauerkraut, precooked Cook 100 °C...
  • Page 7 Settings Vegetables Tomatoes Cook 100 °C 7–13 mins. Skin 3–5 mins. Jerusalem artichoke Cook 100 °C 15–35 mins. Courgettes, chopped Cook 100 °C 8–12 mins. ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf. ▸ Preheat the cooking space for 5 minutes. Bakery products Bread Professional baking...
  • Page 8 Settings Bakery products Plaited bread Professional baking 180–200 °C 25–50 mins. Bake 180–190 °C 180–200 °C BakeOmatic Bread rolls Professional baking 200–220 °C 20–40 mins. Bake 20–30 mins. BakeOmatic...
  • Page 9 Settings Bakery products Bread rolls Refresh Sweet biscuits Basler Leckerli Bake 160–180 °C 10–18 mins. and pastries (honey almond spice cookies) Brunsli (chocolate Bake 150–160 °C 7–15 mins. almond spice cookies) Chräbeli (aniseed Bake 120–140 °C 20–30 mins. biscuits) Eclairs, profiteroles Bake 150–170 °C 20–35 mins.
  • Page 10 Settings Bakery products Sweet biscuits Spitzbuben (jam Bake 150–160 °C 12–18 mins. and pastries biscuits) Zimtsterne Bake 150–160 °C 7–15 mins. (cinnamon star cookies) Yeast pastries Professional baking 180–200 °C 15–35 mins. BakeOmatic Savouries Aperitif nibbles, Professional baking 190–210 °C 20–30 mins.
  • Page 11 Settings Bakery products Savouries Bruschetta Bake 180–200 °C 5–10 mins. Yeast pastries Professional baking 180–200 °C 20–35 mins. BakeOmatic Garlic bread Bake 180–200 °C 5–10 mins. Ham and pineapple Bake 190–210 °C 15–22 mins. toastie Puff pastries Hazelnut croissant Professional baking 190–210 °C 20–35 mins.
  • Page 12 Settings Bakery products Puff pastries Ham croissants Professional 190–210 °C 20–35 mins. baking Bake 180–190 °C 20–30 mins. Sponge Roulade Bake 160–180 °C 8–14 mins. cake Torte Bake 160–170 °C 25–40 mins. Torte Linzertorte Bake 150–170 °C 40–60 mins. Carrot torte Bake 150–170 °C 35–55 mins.
  • Page 13 Settings Bakery products Cake Bake 150–170 °C 50 mins.–1 hr. 10 mins. BakeOmatic Cakes Tray-baked cake Bake 170–190 °C 20–35 mins. Luzerner Lebkuchen Bake 150–170 °C 45 mins.–1 hr. 5 mins. (gingerbread) Ring cake Yeast ring cake Professional 170–190 °C 35–50 mins.
  • Page 14 Settings Bakery products Yeast Ring cake Professional baking 170–190 °C 35–50 mins. pastries Bake 180–190 °C 30–45 mins. Bake 170–190 °C Yeast ring Professional baking 180–200 °C 25–45 mins. Bake 170–190 °C 25–40 mins. BakeOmatic Savouries and Professional baking 180–200 °C 15–35 mins.
  • Page 15 Settings Bakery products Yeast Rose cake BakeOmatic pastries Russian plait Professional 180–200 °C 30–45 mins. baking Bake 170–190 °C 25–40 mins. BakeOmatic Apple strudel Bake 170–190 °C 30–45 mins. Short crust Short crust pastry Bake 170–190 °C 15–25 mins. pastry case, baked blind Fruit tart with short Bake...

  • Page 16: Flans And Pizza

    Settings Flans and pizza Fruit flan Bake 170–190 °C 35–50 mins. BakeOmatic Savoury flan Bake 170–190 °C 35–50 mins. BakeOmatic Cheese flan Bake 170–180 °C 35–50 mins. BakeOmatic Pizza, fresh Bake 200–210 °C 18–30 mins. BakeOmatic ▸ With fruit that is very juicy add the sauce or topping to the flan after the first 15–20 minutes.

  • Page 17: Potatoes

    Settings Potatoes Potato gratin Cook 180–190 °C 35–60 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 18: Baked Dishes And Gratins

    Settings Baked dishes and gratins Fish gratin Cook 180–200 °C 20–45 mins. BakeOmatic Vegetable gratin Cook 180–190 °C 30–40 mins. BakeOmatic Potato gratin Cook 180–190 °C 35–60 mins. BakeOmatic Lasagne Cook 170–180 °C 30–45 mins. BakeOmatic Moussaka Cook 170–180 °C 30–45 mins.

  • Page 19: Meat

    Settings Meat Veal Rump/loin Soft roasting seared Soft roasting with steam Fillet of veal Soft roasting seared Soft roasting with steam Steam 100 °C 20–45 mins. Neck of veal Soft roasting seared ▸ Put the food in a suitable container and place on the wire shelf. ▸...
  • Page 20 Settings Meat Veal Shoulder of veal Soft roasting seared Roast 200–210 °C 1 hr.–1 hr. 20 mins. BakeOmatic Geschnetzeltes Cook 100 °C 30–50 mins. (chopped meat in a sauce) Beef Rump/loin Soft roasting seared Soft roasting with steam Fillet of beef Soft roasting seared Soft roasting with steam ▸...
  • Page 21 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. Entrecôte, Soft roasting seared Roastbeef Soft roasting with steam Low temperature 53–57 °C 80–90 °C 2 hrs. 20 mins.– cooking 3 hrs.
  • Page 22 Settings Meat Beef Shoulder of beef BakeOmatic Chuck/rib of beef Soft roasting seared Beef ragout Cook 160–180 °C 45–60 mins. BakeOmatic Beef goulash Cook 160–180 °C 45–60 mins. BakeOmatic Stewing meat Cook 100 °C 1 hr.–1 hr. 30 mins. Geschnetzeltes Cook 100 °C 30–50 mins.
  • Page 23 Settings Meat Pork Rump/loin Soft roasting seared Soft roasting with steam Low temperature cooking 65 °C 90–100 °C 2 hrs. 40 mins.–4 hrs. Pork fillet Steam 100 °C 20–35 mins. Fillet in puff Professional baking 190–210 °C 25–40 mins. pastry Bake 180–200 °C Yes Neck of pork...
  • Page 24 Settings Meat Pork Shoulder of pork Roast 180–200 °C 1 hr.–1 hr. 30 mins. BakeOmatic Smoked pork loin Cook 100 °C 45 mins.–1 hr. 30 mins. Cook 100 °C 50 mins.–1 hr. 30 mins. Bacon Cook 100 °C 20–40 mins. Saucisson Cook 80–100 °C...
  • Page 25 Settings Meat Meat terrine Cook 90 °C 15–50 mins. Meat Fleischkäse (specialty meat Bake 160–180 °C 40–60 mins. products loaf) Meat loaf Cook 180–200 °C 50 mins.–1 hr. 10 mins. Smoked pork loin Cook 100 °C 45 mins.–1 hr. 30 mins. Saucisson Cook 80–100 °C...

  • Page 26: 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 6–10 mins. RegenerateOmatic ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf. ▸...
  • Page 27 Settings Accompaniments Spätzli (egg noodles) Regenerate 110–130 °C 6–10 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 28 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 20–30 mins. Semolina Cook 100 °C 10–18 mins. Millet Cook 100 °C 20–40 mins. Chickpeas Cook 100 °C 20–40 mins.

  • Page 29: 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 30: 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 31: Pulses

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

  • Page 32: 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 190–210 °C 15–25 mins. Trout, whole Cook 80–100 °C 20–30 mins. Roast 190–210 °C 15–25 mins. Tuna, slice Cook 100 °C 10–30 mins.

  • Page 33: Fruit

    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 30–40 mins. Quince slices Cook 100 °C 30–60 mins.
  • Page 34 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 30–40 mins. Peaches, chopped Compote 100 °C 10–20 mins.

  • Page 35: 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 36: Eggs

    Settings Mushrooms Mushrooms, sliced Preserve 100 °C 1 hr. 15 mins.–1 hr. 30 mins. Mushrooms, whole Preserve 100 °C 1 hr. 15 mins.–1 hr. 30 mins. ▸ Only use precooked mushrooms. Eggs Eggs, soft-cooked Cook 100 °C 8–12 mins. Eggs, hard-cooked Cook 100 °C 15–20 mins.

  • Page 37: Bakeomatic

    BakeOmatic Aperitif nibbles, fresh Uses Instructions 15–30 mins. * Savouries and biscuits made from puff pastry or Savoury straws – unfilled: other type of pastry, filled or open, e.g.: ▸ Select the «Lightly browned» setting. ▪ Puff pastries – filled Lightly, medium or well browned ▸...
  • Page 38 BakeOmatic Uses Instructions Soufflé, sweet baked dish 30–55 mins. * Sweet and savoury soufflés as well as baked Also suitable for loaf cakes with beaten egg dishes made with beaten egg whites. whites incorporated into the mixture. Medium browned Level 1 Baked potatoes Uses Instructions...
  • Page 39 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): ▪ Irish stew Medium and well browned ▸...
  • Page 40 BakeOmatic Uses Instructions Flans Preheating Flans and quiches, e.g.: Cheese flan: ▪ Flan made with fresh fruit ▸ Select the «Lightly browned» or 45–60 mins. * ▪ Flan made with frozen fruit «Medium browned» setting. ▪ Cheese flan Lightly, medium or well browned are selectable ▪...
  • Page 41 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 ▪ Yeast swirls are selectable ▪...

  • Page 42: Regenerateomatic

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

  • Page 43: 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 44 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 45 Notes...
  • Page 48 Validity The product family (model no.) corresponds to the first alphanumerics on the identification plate. These operating instructions apply Type Product family Size system CSTHSLZ60 23004 60-381 CSTHSLZ60c 23004 60-381 1007763-R05 V-ZUG Ltd, Industriestrasse 66, CH-6301 Zug info@vzug.com, www.vzug.com...

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