V-ZUG Combair-Steam SE Manual
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V-ZUG Combair-Steam SE Manual

V-ZUG Combair-Steam SE Manual

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Easy-Cook
Combair-Steam SE
Combi-steam cooker

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Summary of Contents for V-ZUG Combair-Steam SE

  • Page 1 Easy-Cook Combair-Steam SE Combi-steam cooker...

  • Page 2: Table Of Contents

    Contents EasyCook  3 Symbols used.............................................. 3 Operating modes............................................ 3 GourmetGuide.............................................. 3 Optimal use .............................................. 4 Settings  5 Vegetables .............................................. 5 Bakery products............................................. 9 Flans and pizza ............................................ 15 Potatoes................................................  16 Baked dishes and gratins .........................................  16 Meat ................................................ 17 Accompaniments............................................ 21 Grains................................................ 23 Pulses ................................................ 24 Poultry ................................................

  • 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: Optimal Use

    EasyCook Optimal use The cooking space temperatures and levels given in standard recipe books are in part unlikely to be optimal for this appliance. The following tables show how to get the best use out of the appliance. The cooking space temperatures or temperature levels and durations given serve only as guide and may vary depending on the type and size of the food as well as on individual preference.

  • Page 5: 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 6 Settings Vegetables Gratinate Gratinate 190–210 °C 10–18 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 Cabbage, chopped Cook 100 °C 20–40 mins.
  • Page 7 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 8 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 9: Bakery Products

    Settings Bakery products Bread Professional baking 200–220 °C 35–50 mins. Bake 200–210 °C Defrost 140–160 °C 15–25 mins. Plaited bread Professional baking 180–200 °C 25–50 mins. Bake Bake Bread rolls Professional baking 200–220 °C 20–40 mins. Bake 20–30 mins.
  • Page 10 Settings Bakery products Sweet biscuits Basler Leckerli (honey almond Bake 160–180 °C 10–25 mins. and pastries spice cookies) Brunsli (chocolate almond Bake 1 level 160–180 °C 8–12 mins. spice cookies) Bake 2 levels 140–160 °C 5–15 mins. Chräbeli (aniseed biscuits) Bake 1 level 130–145 °C 20–30 mins.
  • Page 11 Settings Bakery products Sweet biscuits Spitzbuben (jam Bake 1 level 150–160 °C 7–20 mins. and pastries biscuits) Bake 2 levels Zimtsterne (cinnamon Bake 1 level 160–180 °C 8–12 mins. star cookies) Bake 2 levels 140–160 °C 5–15 mins. Yeast pastries Professional baking 180–200 °C 15–35 mins.
  • Page 12 Settings Bakery products Savouries Yeast pastries Professional baking 180–200 °C 20–35 mins. Bake 170–190 °C 15–30 mins. Garlic bread Bake 210–230 °C 5–10 mins. Ham and pineapple toastie Bake 200–220 °C 15–20 mins. Puff pastries Hazelnut croissant Professional baking 190–210 °C 20–35 mins.
  • Page 13 Settings Bakery products Torte Linzertorte Bake 160–180 °C 40–60 mins. Carrot torte Bake 160–180 °C 40–60 mins. Chocolate torte Bake 160–180 °C 40–60 mins. Japonaise base (thin Bake 1 level 140–160 °C 20–30 mins. nut meringue base) Bake 2 levels 130–150 °C Cake Bake...
  • Page 14 Settings Bakery products Yeast Ring cake Professional baking 170–190 °C 35–50 mins. pastries Bake 30–45 mins. Bake Yeast ring Professional baking 180–200 °C 30–45 mins. Bake 170–190 °C 25–45 mins. Savouries and Professional baking 180–200 °C 15–35 mins. biscuits Bake 170–190 °C 15–30 mins.
  • Page 15 Settings Bakery products Short crust Short crust pastry Bake 140–160 °C 15–25 mins. pastry case, baked blind Fruit tart with short Bake 160–180 °C 35–50 mins. crust pastry Meringue Japonaise base (thin Bake 1 level 140–160 °C 20–30 mins. nut meringue base) Bake 2 levels 130–150 °C Savouries and...

  • Page 16: Potatoes

    Settings Potatoes Potato gratin Cook 170–190 °C 25–45 mins. Baked potatoes Bake 230 °C 30–50 mins. Potatoes, whole Cook 100 °C 30–50 mins. Potato wedges Bake 230 °C 20–35 mins. Sweet potatoes Cook 100 °C 20–50 mins. Boiled potatoes Cook 100 °C 15–25 mins.

  • Page 17: Meat

    Settings Meat Veal Rump/loin Low temperature 63 °C 80–90 °C 2 hrs.–3 hrs. 30 mins. cooking Fillet of veal Steam 100 °C 20–45 mins. Neck of veal Braise 78 °C 180–200 °C 1 hr.–1 hr. 30 mins. Shoulder of veal Roast 200–220 °C 1 hr.–1 hr.
  • Page 18 Settings Meat Beef Entrecôte, Low temperature 53–57 °C 80–90 °C 2 hrs. 30 mins.– Roastbeef cooking 3 hrs. 30 mins. Roast 200–210 °C 35–45 mins. Shoulder of beef Roast 190–210 °C 1 hr.–1 hr. 20 mins. Chuck/rib of beef Roast 66–70 °C 180–200 °C 1 hr.–1 hr.
  • Page 19 Settings Meat Pork Rump/loin Low temperature 65 °C 90–100 °C 2 hrs.–3 hrs. 30 mins. cooking Pork fillet Steam 100 °C 20–35 mins. Fillet in puff pastry Professional baking 190–210 °C 25–40 mins. Bake 180–200 °C Neck of pork Roast 190–210 °C 1 hr.–1 hr.
  • Page 20 Settings Meat Leg of lamb Roast 200–220 °C 1 hr.–1 hr. 40 mins. Meat terrine Cook 90 °C 15–50 mins. Meat Bratwurst Grill 12–20 mins. products Fleischkäse (specialty meat Bake 160–180 °C 35–60 mins. loaf) Meat loaf Cook 190–210 °C 45 mins.–1 hr.

  • Page 21: 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. Baked potatoes Bake 230 °C 30–50 mins. Pasta Regenerate 110–130 °C 6–12 mins. Spätzli (egg noodles) Regenerate 110–130 °C 6–12 mins.
  • Page 22 Settings Accompaniments Risotto Cook 100 °C 30–40 mins. Regenerate 110–130 °C 6–12 mins. 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...

  • Page 23: 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 24: 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 25: Poultry

    Settings Poultry Chicken breast Cook 100 °C 10–25 mins. Cook 200–220 °C 8–15 mins. Chicken leg Cook 210–230 °C 20–30 mins. Chicken, whole Cook 170–190 °C 50 mins.–1 hr. 10 mins. Poultry terrine Cook 90 °C 15–50 mins. ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf. ▸...

  • Page 26: Fish And Seafood

    Settings Fish and seafood Fish gratin Cook 180–200 °C 20–45 mins. 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 27: 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 30–60 mins. Quince slices Cook 100 °C 30–60 mins.
  • Page 28 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. ▸ Only use ripe fresh food. ▸...

  • Page 29: Dairy Products

    Settings Fruit and berries Peaches, chopped Compote 100 °C 10–20 mins. Preserve 30–60 mins. Cherries, pitted Compote 100 °C 10–20 mins. Preserve 80 °C 30–60 mins. ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf. Dairy products Creamy yogurt Make...

  • Page 30: Mushrooms

    Settings Mushrooms Mushrooms, sliced Desiccate 50–60 °C 5 hrs.–8 hrs. 1+2+3 ▸ Only use ripe fresh food. ▸ Wedge a wooden spoon between the operating panel and the appliance door, leaving an approximately 2 cm gap open. ▸ Turn the food at regular intervals to ensure even drying. Overdrying poses a fire hazard! Monitor the desiccating and drying process.

  • Page 31: 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. ▸ Place the stainless steel tray underneath the perforated cooking tray or wire shelf. ▸...

  • Page 32: 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 33 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 34 Notes...
  • Page 36 The product family (model no.) corresponds to the first alphanumerics on the identification plate. These operating instructions apply Type Product family Size system CSSE 23009 55-600/762 CSSE60 23010 60-600 J23009973-R05 V-ZUG Ltd, Industriestrasse 66, CH-6301 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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CsseCsse602300923010

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