V-ZUG CombairSteamer V6000, Operating Instructions Manual

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5 Applications
Sabbath top/bottom heat humid
Temperature range 30–140 °C
Recommended value 85 °C
Level 2
The cooking space is heated by the top and bottom heating elements. The natural hu-
midity produced is largely retained in the cooking space. The food retains its moisture.
Uses
▪ For heating up or keeping food that should not dry out warm on one level.
▪ Vegetables, meat, pasta, baked dishes and roasts
5.13 Steam
Temperature range 30–100 °C
Recommended value 100 °C
Level 1 to 4
The cooking space is heated simultaneously by steam and hot air. The food is heated up
or cooked by steaming.
Uses
▪ Steaming vegetables, rice, cereal products, pulses and egg dishes
▪ Poaching meat, poultry and fish
▪ Extracting juice from fruit and berries
▪ Making yogurt
▪ Preserving, bottling
Possible to steam on several levels simultaneously.
▸ Put the stainless steel tray under the perforated cooking tray to make cleaning the
cooking space easier.
5.14 Regeneration
Temperature range 80–200 °C
Recommended value 120 °C
Level 1 to 4
The cooking space is heated by steam and hot air. The food is reheated gently without
drying it out.
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