V-ZUG CombairSteamer V6000, Operating Instructions Manual

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5 Applications
▪ Cakes, bread and roasts
Select a lower temperature (reduce by approximately 20 °C) than for top/bottom
heat as the heat transfer is more efficient.
5.9 Hot air humid
Temperature range 30–230 °C
Recommended value 180 °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 natural humidity produced is largely re-
tained in the cooking space. The food retains its moisture.
Uses
▪ For savouries and biscuits on two levels at the same time
▪ For yeast pastries and bread on two levels at the same time
▪ Gratins and baked dishes
▪ Roasts, braised dishes and gratins
Select a lower temperature (reduce by approximately 20 °C) than for top/bottom
heat as the heat transfer is more efficient.
5.10 Hot air with steaming
Temperature range 80–230 °C
Recommended value 180 °C
Level 2 or 1 + 3
The cooking space is heated by hot air. Bursts of steam ensure that the energy is trans-
ferred more efficiently to the food. This speeds up the cooking process slightly and the
food comes out really crispy.
Steam over 100° C is not visible.
Uses
▪ Puff pastries, yeast pastries, bread, plaited bread
▪ Baked dishes and gratins
▪ Meat
▪ Frozen and convenience foods
Particularly suitable for low-fat cooking of frozen foods such as oven chips and
spring rolls.
Using the option, the supply of steam can be turned off and on again during operation.
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