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V-ZUG Combi-Steam CST-SL 767 Operating Instructions Manual
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V-ZUG Combi-Steam CST-SL 767 Operating Instructions Manual

V-ZUG Combi-Steam CST-SL 767 Operating Instructions Manual

Combi-steam cooker
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V-ZUG Ltd
Combi-Steam Cooker
Combi-Steam SL
Operating instructions
Tips on settings, BakeOmatic, Soft roasting
Bedienungsanleitung – Einstelltipps

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Summary of Contents for V-ZUG Combi-Steam CST-SL 767

  • Page 1 V-ZUG Ltd Combi-Steam Cooker Combi-Steam SL Operating instructions Tips on settings, BakeOmatic, Soft roasting Bedienungsanleitung – Einstelltipps...

  • Page 2: Tips On Settings

    Tips on settings Symbols used The entry in the display column only applies when preparing food using the BakeOmatic Operating mode programme. Cooking space temperature Use the adjusting knob to select and start ˚C BakeOmatic. Preheating until the cooking space See also the advice in the 'BakeOmatic' section of temperature is reached the operating instructions for the appliance.
  • Page 3 ˚C Vegetables Mins. Leaf spinach 5–10 Beans, whole cauliflower 30–40 Cauliflower florets 15–20 Broccoli 10–15 Chicory 20–25 Dried string beans, soaked 35–45 Fennel, chopped 15–20 White cabbage, chopped 20–30 Carrots, chopped 10–20 Mange-tout 10–20 Kohlrabi, chopped 15–25 Swiss chard, mangold 10–20 Corn on the cob 30–45...
  • Page 4 ˚C Vegetables Mins. Celery, chopped 10–20 Green asparagus 13–17 White asparagus 20–25 Celery stalks 20–25 Tomatoes 8–12 Skinning tomatoes 5–10 Jerusalem artichoke 15–35 Zucchetti, chopped 8–12 ˚C Potatoes Mins. Potatoes, chopped 15–25 Sweet potatoes, whole potatoes 30–45 Potato wedges, country potatoes 20–30 Baked potatoes 30–50...
  • Page 5 ˚C Accompaniments Mins. Rice + liquid 20–40 Risotto + liquid 30–40 Maize semolina (polenta) + liquid 30–40 Semolina + liquid 10–15 Lentils + liquid 15–60 Ebly wheat + liquid 20–30 Millet + liquid 20–40 Chickpeas, soaked + liquid 20–30 ˚C Meat Mins.
  • Page 6 ˚C Meat Mins. Roast beef, sirloin of beef 200–210 40–50 Shoulder of beef 190–200 60–75 Shoulder of veal 200–210 60–75 Shoulder of pork 180–200 60–90 Leg of lamb 210–220 60–90 Meat loaf 190–210 50–70 Fleischkäse (specialty meat loaf) 160–170 45–60 Ragout, goulash 160–180 45–60...
  • Page 7 Soft roasting Recommended value Setting range Degree of °C Hrs. Hrs. doneness rare 3½ 2½–4½ Fillet of veal medium 3½ 2½–4½ Topside of veal thick end, loin of veal 3½ 2½–4½ Shoulder of veal 3½ 2½–4½ Veal neck 3½ 2½–4½ rare 3½...
  • Page 8 ˚C Low temperature cooking °C Hrs. Fillet of beef 80–90 55–60 2–3 Roast beef 80–90 55–60 2½–3½ Middle loin of pork 90–100 65–70 3–4 ˚C Poultry Mins. Whole chicken 220–230 50–60 10–20 Chicken breast 210–220 8–12 Chicken leg 220–230 20–30 Poultry terrine 15–30...
  • Page 9 ˚C Fish and sea food Mins. 10–20 Fillet of fish 200–210 15–20 20–30 Whole fish (trout, gilthead seabream, etc.) 180–210 15–25 Tuna 10–30 Mussels 20–30 Fish terrine 15–30 ˚C Desserts Mins. Crème caramel 20–40 Creams and custards 20–60 Compote (apple, plum, quince, etc.) 10–15 ˚C Hrs.
  • Page 10 ˚C Cakes Mins. Ring cake (chocolate, carrot, nut, marbled, etc.) 150–170 50–70 Torte (chocolate, carrot, nut, etc.) 150–170 30–50 Whisked sponge cake A14a 160–170 30–40 Roulade / Swiss roll 170–180 8–12 Linzertorte 150–170 40–50 Short crust pastry case, baked blind 170–180 20–25 Fruit tart with short crust pastry...
  • Page 11 ˚C Savouries and biscuits Mins. 200–220 15–20 Aperitif nibbles 180–190 10–15 190–200 20–30 Puff pastries with a filling (ham, nut, etc.) 180–190 25–30 Yeast pastries 190–200 15–25 Eclairs, profiteroles 160–170 20–30 Macaroons 170–180 12–17 Brunsli (chocolate almond spice cookies), 170–180 8–12 Zimtsterne (cinnamon star cookies) Mailänderli (butter biscuits), Spitzbuben (jam biscuits)
  • Page 12 ˚C Savouries and biscuits Mins. Chräbeli (aniseed biscuits) 130–140 20–30 Meringues * 80–90 80–100 Bruschetta, garlic bread 180–190 5–10 Ham and pineapple toastie 190–200 15–20 * After baking, allow to dry over night Flans and pizzas With frozen or fresh fruit that is very juicy add the glaze after the first 15–20 minutes. ˚C Mins.
  • Page 13 ˚C Bread and plaited bread Mins. 200–210 40–50 Bread 200–210 35–50 210–220 25–30 Bread rolls 210–220 20–30 A11a 190–200 30–40 Plaited bread 180–190 25–35 190–200 25–35 190–200 35–45 Yeast ring 180–190 30–40 180–190 30–40...
  • Page 14 ˚C Soufflés and gratins Mins. Sweet soufflé 180–200 20–30 Gratin (vegetable, meat, potato) 180–190 30–40 Lasagne, moussaka 170–180 30–40 Gratinated vegetables 200–220 10–15 ˚C Regenerating and defrosting Mins. Reheating meals (1-2 plates) 6–8 Reheating meals (3-4 plates) 8–10 1+2+3+4 Preparing ready meals * –...
  • Page 15 ˚C Baby food Mins. Milk in glass bottles 4–5 Milk in plastic bottles 5–6 Warming baby food 4–10 Sterilising baby bottles followed by ˚C Blanching and extracting juice Mins. Blanching vegetables (beans, peas, etc.) ca. 5 30– Extracting juice from fruit (cherries, grapes, etc.) max.
  • Page 16 ˚C Desiccating and drying Hrs. Apple slices or rings 7–8 1, 1+3, 1+2+3 Sliced mushrooms 50–60 5–8 1, 1+3, 1+2+3 Herbs 40–50 3–5 1, 1+3, 1+2+3 Apricots 60–70 14–16 1, 1+3, 1+2+3 Monitor the desiccating and drying process. Overdrying poses a fire hazard. Only use undamaged, ripe fruit, fresh mushrooms and herbs.
  • Page 17 ˚C Preserving and bottling Mins. Carrots Cauliflower, broccoli Beans * Mushrooms ** 75–90 Apples, pears Apricots Peaches Quinces Plums Cherries Repeat process 2×, allowing the jars to cool down completely in between time. The mushrooms must be precooked. Bottling involves preserving food in jars. Put a maximum of 5 jars in the cooking space at the same time. Only use undamaged jars that hold no more than 1 litre each.
  • Page 18 Place the jars on the stainless steel tray as shown in the illustration. The jars should not touch one another. Select the operating mode, the cooking space temperature and the dura- tion according to the table. Press the adjusting knob to confirm. Press the button to switch off the appliance.
  • Page 19 BakeOmatic A1 Fresh aperitif nibbles Note 15–30 mins. * Savouries made from puff pastry or other ty- Savoury straws – unfilled: Level 1 or 1 + 3 pes of pastry, filled or unfilled, e.g. Select «Lightly browned». Puff pastries – filled Must not be brushed with egg yolk.
  • Page 20 Note A3 Baked dish 30–45 mins. * Baked dishes and gratins, e.g. Sweet gratin made with beaten egg whites: Level 1 Potato gratin Select A4 Soufflé Pasta gratin Baked rice dish Lasagne Moussaka A4 Soufflé Note 25–50 mins. * Sweet and savoury soufflés in small or large Also suitable for sweet gratins with beaten Level 1 dishes, e.g.
  • Page 21 Note A6 Frozen potato products 10–35 mins. * Frozen ready-made potato products, e.g. Frozen products are prebaked to various Level 1 or 1 + 3 Chips degrees. Select duration according to the instructions on the packaging: Croquettes 8–12 mins. Potato burgers 13–20 mins.
  • Page 22 Note A9 Frozen pizza 10–35 mins. * Frozen ready-made pizza, e.g. Frozen products are prebaked to various Level 1 or 1 + 3 Round pizza degrees. Select duration according to the instructions on the packaging: Mini pizza 8–12 mins. Family pizza 13–20 mins.
  • Page 23 Note A12 Yeast pastry with filling 25–45 mins. * Sweet and savoury yeast pastries, e.g. Hazel croissants: Level 1 or 1 + 3 Hazelnut croissant Select «Lightly browned» or «Medium browned». Russian plait Yeast ring Pizza rounds A13 Cake Note With preheating Cakes, muffins, cake baked on a baking 35–65 mins.
  • Page 24 These operating instructions apply to the following models: Type Model no. Size system CST-SL 55-381 CST-SL 60-381 V-ZUG Ltd Industriestrasse 66, 6301 Zug Tel. +41 (0)41 767 67 67, Fax +41 (0)41 767 61 61 vzug@vzug.ch, www.vzug.ch J767.973-0 Service Centre: Tel. 0800 850 850...

This manual is also suitable for:

Combi-steam cst-sl 770