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

Manual is about: Combi-Steam Cooker

Summary of Combi-Steam CST-SL 767

  • Page 1

    V-zug ltd bedienungsanleitung – einstelltipps combi -steam cooker combi-steam sl operating instructions tips on settings, bakeomatic, soft roasting.

  • Page 2: Tips On Settings

    2 tips on settings symbols used operating mode cooking space temperature preheating until the cooking space temperature is reached level mins. Recommended duration in minutes hrs. Recommended duration in hours °c food probe temperature accessories bakeomatic ax a,b,c ˚c a recommended degree of brown...

  • Page 3

    3 vegetables mins. Leaf spinach 100 no 5–10 1+2 beans, whole cauliflower 100 no 30–40 1+2 cauliflower florets 100 no 15–20 1+2 broccoli 100 no 10–15 1+2 chicory 100 no 20–25 1+2 dried string beans, soaked 100 no 35–45 1+2 fennel, chopped 100 no 15–20 1+2 white cabbage, chopped 100 no 20–30 1+2 carro...

  • Page 4

    4 celery, chopped 100 no 10–20 1+2 green asparagus 100 no 13–17 1+2 white asparagus 100 no 20–25 1+2 celery stalks 100 no 20–25 1+2 tomatoes 100 no 8–12 1+2 skinning tomatoes 100 yes 5–10 1+2 jerusalem artichoke 100 no 15–35 1+2 zucchetti, chopped 100 no 8–12 1+2 potatoes mins. Potatoes, chopped 100...

  • Page 5

    5 accompaniments mins. Rice + liquid 100 no 20–40 2 risotto + liquid 100 no 30–40 2 maize semolina (polenta) + liquid 100 no 30–40 2 semolina + liquid 100 no 10–15 2 lentils + liquid 100 no 15–60 2 ebly wheat + liquid 100 no 20–30 2 millet + liquid 100 no 20–40 2 chickpeas, soaked + liquid 100 no 20...

  • Page 6

    6 meat mins. Roast beef, sirloin of beef + 200–210 yes 40–50 1 shoulder of beef a7 + 190–200 yes 60–75 1 shoulder of veal a7 + 200–210 yes 60–75 1 shoulder of pork a7 + 180–200 yes 60–90 1 leg of lamb a7 + 210–220 yes 60–90 1 meat loaf + 190–210 yes 50–70 1 fleischkäse (specialty meat loaf) 160–170 ...

  • Page 7

    7 soft roasting recommended value setting range degree of doneness °c hrs. Hrs. Fillet of veal rare 58 3½ 2½–4½ 1 medium 62 3½ 2½–4½ 1 topside of veal thick end, loin of veal 67 3½ 2½–4½ 1 shoulder of veal 80 3½ 2½–4½ 1 veal neck 81 3½ 2½–4½ 1 fillet of beef rare 53 3½ 2½–4½ 1 medium 57 3½ 2½–4½ 1 s...

  • Page 8

    8 low temperature cooking °c hrs. Fillet of beef 80–90 no 55–60 2–3 1 roast beef 80–90 no 55–60 2½–3½ 1 middle loin of pork 90–100 no 65–70 3–4 1 poultry mins. Whole chicken 220–230 yes 50–60 1 chicken breast 100 no 10–20 1+2 + 210–220 yes 8–12 1 chicken leg + 220–230 yes 20–30 1 poultry terrine 90 ...

  • Page 9

    9 fish and sea food mins. Fillet of fish 80 no 10–20 1+2 200–210 yes 15–20 1 whole fish (trout, gilthead seabream, etc.) 80 no 20–30 1+2 180–210 yes 15–25 1 tuna 100 no 10–30 1+2 mussels 100 no 20–30 1+2 fish terrine 100 no 15–30 2 desserts mins. Crème caramel 90 no 20–40 2 creams and custards 90 no...

  • Page 10

    10 cakes mins. Ring cake (chocolate, carrot, nut, marbled, etc.) a13 150–170 yes 50–70 1 torte (chocolate, carrot, nut, etc.) a14 150–170 yes 30–50 1 whisked sponge cake a14a 160–170 yes 30–40 1 roulade / swiss roll 170–180 yes 8–12 1 1+3 linzertorte a14 150–170 yes 40–50 1 short crust pastry case, ...

  • Page 11

    11 savouries and biscuits mins. Aperitif nibbles a1a 200–220 no 15–20 1 1+3 + 180–190 no 10–15 1 1+3 puff pastries with a filling (ham, nut, etc.) a1 190–200 no 20–30 1 1+3 + 180–190 no 25–30 1 1+3 yeast pastries a12 190–200 no 15–25 1 1+3 eclairs, profiteroles 160–170 yes 20–30 1 1+3 macaroons 170–...

  • Page 12

    12 * after baking, allow to dry over night flans and pizzas * according to the manufacturer’s instructions savouries and biscuits mins. Chräbeli (aniseed biscuits) 130–140 yes 20–30 1 1+3 meringues * 80–90 no 80–100 1 1+3 bruschetta, garlic bread 180–190 yes 5–10 1 1+3 ham and pineapple toastie 190–...

  • Page 13

    13 bread and plaited bread mins. Bread a11 200–210 no 40–50 1 + 200–210 no 35–50 1 bread rolls a11 210–220 no 25–30 1 1+3 + 210–220 no 20–30 1 1+3 plaited bread a11a 190–200 no 30–40 1 1+3 + 180–190 no 25–35 1 1+3 190–200 yes 25–35 1 1+3 yeast ring a12 190–200 no 35–45 1 + 180–190 no 30–40 1 180–190...

  • Page 14

    14 * according to the manufacturer’s instructions soufflés and gratins mins. Sweet soufflé a4 + 180–200 no 20–30 1 gratin (vegetable, meat, potato) a3 + 180–190 no 30–40 1 lasagne, moussaka a3 + 170–180 no 30–40 1 gratinated vegetables 200–220 yes 10–15 1 regenerating and defrosting mins. Reheating ...

  • Page 15

    15 baby food mins. Milk in glass bottles 100 no 4–5 1 milk in plastic bottles 100 no 5–6 1 warming baby food 100 no 4–10 1 sterilising baby bottles followed by 100 100 no 8 2 1 1 blanching and extracting juice mins. Blanching vegetables (beans, peas, etc.) 100 no ca. 5 1+2 extracting juice from frui...

  • Page 16

    16 a only use undamaged, ripe fruit, fresh mushrooms and herbs. A clean and chop the fruit, mushrooms or herbs into small pieces. A line the accessories with baking paper, spread the food on them and put in the cooking space at the appropriate level. A wedge a wooden spoon between the operating pane...

  • Page 17

    17 bottling involves preserving food in jars. Put a maximum of 5 jars in the cooking space at the same time. A only use undamaged jars that hold no more than 1 litre each. A put the stainless steel tray at level 1. A fill the jars evenly with the food to be preserved. Close the jars according to the...

  • Page 18

    18 a place the jars on the stainless steel tray as shown in the illustration. The jars should not touch one another. A select the operating mode, the cooking space temperature and the dura- tion according to the table. A press the adjusting knob to confirm. A press the button to switch off the appli...

  • Page 19: Bakeomatic

    19 bakeomatic * possible duration of bakeomatic a1 fresh aperitif nibbles use note 15–30 mins. * level 1 or 1 + 3 savouries made from puff pastry or other ty- pes of pastry, filled or unfilled, e.G. 䡲 puff pastries – filled 䡲 mini pizza rounds 䡲 savoury straws – unfilled 䡲 ham croissants savoury str...

  • Page 20

    20 * possible duration of bakeomatic a3 baked dish use note 30–45 mins. * level 1 baked dishes and gratins, e.G. 䡲 potato gratin 䡲 pasta gratin 䡲 baked rice dish 䡲 lasagne 䡲 moussaka sweet gratin made with beaten egg whites: a select a4 soufflé a4 soufflé use note 25–50 mins. * level 1 sweet and sav...

  • Page 21

    21 * possible duration of bakeomatic a6 frozen potato products use note 10–35 mins. * level 1 or 1 + 3 frozen ready-made potato products, e.G. 䡲 chips 䡲 croquettes 䡲 potato burgers 䡲 duchess potatoes frozen products are prebaked to various degrees. Select duration according to the instructions on th...

  • Page 22

    22 * possible duration of bakeomatic a9 frozen pizza use note 10–35 mins. * level 1 or 1 + 3 frozen ready-made pizza, e.G. 䡲 round pizza 䡲 mini pizza 䡲 family pizza frozen products are prebaked to various degrees. Select duration according to the instructions on the packaging: 䡲 8–12 mins. 䡲 13–20 m...

  • Page 23

    23 * possible duration of bakeomatic a12 yeast pastry with filling use note 25–45 mins. * level 1 or 1 + 3 sweet and savoury yeast pastries, e.G. 䡲 hazelnut croissant 䡲 russian plait 䡲 yeast ring 䡲 pizza rounds hazel croissants: a select «lightly browned» or «medium browned». A13 cake use note with ...

  • Page 24

    Validity the model number corresponds to the first three digits on the identification plate. These operating instructions apply to the following models: type model no. Size system cst-sl 767 55-381 cst-sl 770 60-381 v-zug ltd industriestrasse 66, 6301 zug tel. +41 (0)41 767 67 67, fax +41 (0)41 767 ...