V-ZUG Combi-Steam SL Operating Instructions Manual page 66

... Tips and tricks
Professional baking
After shaping, allow bread, bread buns and other yeast cakes and pastries
to proof briefly. 10 minutes is usually sufficient. Place the dough on the
stainless steel tray, which has been lined with baking paper, put it into the
unheated cooking space and bake using the
A nice, shiny crust is formed during professional baking. Yeast pastries
and puff pastries do not need to be brushed with egg yolk or cream.
The appliance door should not be opened during the steaming phase. The
streaming in of cold air will prolong the steaming phase and the bread can
be oversteamed. The bread will come out flatter.
For a nice, crispy crust: the smaller the item to be baked, the higher the
temperature should be during the hot air phase. The optimum baking
temperature for bread buns is generally higher than for a single loaf of
bread.
Hot air + steaming
Through the condensation of steam, the transfer of energy to the food is more
efficient than with baking with hot air. This speeds up the cooking process.
The food retains its own moisture and delicate parts do not burn so quickly.
This operating mode is particularly suitable for food with a crunchy top, e.g.
gratins, braised meat, frozen ready-made products such as spring rolls, po-
tato products, etc.
A Press the button to deactivate steam.
– The symbol goes out.
A
Press the button to activate steam.
– The symbol illuminates.
66
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operating mode.