V-ZUG Combair V6000 45, Operating Instructions Manual, Page: 38 / 68

5 Applications
5.12 Desiccating (depending on model)
Temperature range 40–85 °C
Recommended value 65 °C
Level 2 or 1 + 3
A heating element behind the back wall of the cooking space heats up the air inside the
cooking space, which is circulated evenly. The appliance door opens automatically at
regular intervals to allow moisture from the food to escape. The food dries out slowly.
Uses
▪ For drying fruit, berries, vegetables and herbs
The lower the drying temperature, the longer the drying time. Food with a high wa-
ter content requires a longer drying time.
5.13 Soft roasting
How it functions
The «Soft roasting» function allows high-quality cuts of meat to be prepared gently.
The end of operation can be set precisely, irrespective of the weight and thickness of the
meat. The temperature is automatically controlled. For long operating times, the temper-
ature is controlled such that it corresponds to low-temperature cooking.
Depending on the type of meat, the cooking time can be set between 1½ and 4½ hours
for
«Soft roasting seared».
Tips for best results
▪ Take the meat out of the refrigerator some 30–60 minutes before soft roasting.
▪ Weight of meat: 500–2000 g
▪ Food probe temperature of the meat: up to 76 °C
▪ Meat thickness: at least 4 cm
▪ Quality: high-quality (not too aged) meat
▪ Select a long cooking time for marbled cuts of meat such as shoulder or neck.
Soft roasting table for «Soft roasting seared»
Cut of meat Degree
of doneness
Recommended target
temperature °C
Fillet of veal medium 59
well done 65
Rump or loin of veal medium 63
well done 69
Shoulder of veal well done 75
Neck of veal well done 75
Veal topside medium 61
well done 71
Veal breast well done 75
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