V-ZUG Combi-Steam CST-SL 767 Operating Instructions Manual Download Page 21

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* 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.

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Chips

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Croquettes

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Potato burgers

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Duchess potatoes

Frozen products are prebaked to various
degrees. Select duration according to the
instructions on the packaging:

䡲

8–12 mins.

䡲

13–20 mins.

䡲

21–35 mins.

A7 Braising meat

Use

Note

40–90 mins. *
Level 1

Roast, stew, meat in a sauce, e.g.

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Italian braised meat dish

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Stew

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Irish stew

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Curry

Meat in a sauce:

Marinate the raw meat. Put in the cooking
tray and add any vegetables and onions.
Add a little liquid. When finished, thicken
sauce.

A8 Fresh pizza

Use

Note

25–40 mins. *
Level 1 or 1 + 3

Home-made pizza, e.g.

䡲

Ham and pineapple pizza

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Calzone (folded pizza)

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Mini pizzas

䡲

Mini pizza rounds

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Tarte flambée (flammkuchen)

For a crispier base, bake in greased per-
forated cooking tray.

Summary of Contents for 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: ...mended cooking and baking temperatures given in recipe books may be too high and the suggested levels in the cooking space not ideal for this appliance The follo wing tables serve as a guide to help y...

Page 3: ...1 2 White cabbage chopped 100 no 20 30 1 2 Carrots chopped 100 no 10 20 1 2 Mange tout 100 no 10 20 1 2 Kohlrabi chopped 100 no 15 25 1 2 Swiss chard mangold 100 no 10 20 1 2 Corn on the cob 100 no 30...

Page 4: ...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 no 15 25 1 2 Sweet potatoes whole...

Page 5: ...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 30 2 Meat Mins Stewing meat 100 no 60 90 2 Ham 100 no 60 90 2 Smoked po...

Page 6: ...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 Fleischk se specialty meat loaf 160 170 yes 45 60 1 Rag...

Page 7: ...67 3 2 4 1 Shoulder of veal 80 3 2 4 1 Veal neck 81 3 2 4 1 Fillet of beef rare 53 3 2 4 1 medium 57 3 2 4 1 Sirloin of beef roast beef rare 52 3 2 4 1 medium 55 3 2 4 1 Chuck of beef topside of beef...

Page 8: ...no 55 60 2 3 1 Roast beef 80 90 no 55 60 2 3 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 2...

Page 9: ...eam 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 Cr me caramel 90 no 20 40 2 Creams and custards 90 no 20 60 2 Compo...

Page 10: ...170 yes 40 50 1 Short crust pastry case baked blind 170 180 yes 20 25 1 Fruit tart with short crust pastry A10 170 180 yes 40 50 1 Raisin bread yeast ring hazelnut plait A12 180 200 no 30 40 1 170 190...

Page 11: ...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 170 180 yes 12 17 1 1 3 Brunsli chocolate almond spice cookies Zimtsterne cinnamon star co...

Page 12: ...eringues 80 90 no 80 100 1 1 3 Bruschetta garlic bread 180 190 yes 5 10 1 1 3 Ham and pineapple toastie 190 200 yes 15 20 1 With frozen or fresh fruit that is very juicy add the glaze after the first...

Page 13: ...0 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...

Page 14: ...0 40 1 Gratinated vegetables 200 220 yes 10 15 1 Regenerating and defrosting Mins Reheating meals 1 2 plates 120 no 6 8 1 3 Reheating meals 3 4 plates 120 no 8 10 1 2 3 4 Preparing ready meals Defrost...

Page 15: ...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 fruit cherries grapes etc 100...

Page 16: ...rating panel and the appliance door leaving an approximately 2 cm gap open A Turn the food at regular intervals to ensure even drying Desiccating and drying Hrs Apple slices or rings 70 no 7 8 1 1 3 1...

Page 17: ...the food to be preserved Close the jars according to the manufacturer s instructions Preserving and bottling Mins Carrots 100 no 90 1 Cauliflower broccoli 100 no 90 1 Beans 100 no 60 1 Mushrooms 100...

Page 18: ...ng 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 appliance Leave the appliance door open in the...

Page 19: ...croissants Savoury straws unfilled A Select Lightly browned A Must not be brushed with egg yolk A2 Frozen aperitif nibbles Use Note 10 35 mins Level 1 or 1 3 Frozen ready made products e g Ham croiss...

Page 20: ...small or large dishes e g Cheese souffl Asparagus souffl Chocolate souffl Gratin made with a generous amount of egg white berry gratin Also suitable for sweet gratins with beaten egg whites incorpora...

Page 21: ...21 35 mins A7 Braising meat Use Note 40 90 mins Level 1 Roast stew meat in a sauce e g Italian braised meat dish Stew Irish stew Curry Meat in a sauce A Marinate the raw meat Put in the cooking tray a...

Page 22: ...ins 21 35 mins A10 Flan Use Note With preheating 25 50 mins Level 1 or 1 3 Flans and quiches e g Flan made with fresh fruit Flan made with frozen fruit Cheese flan Bacon and egg flan quiche Lorraine C...

Page 23: ...ssants A Select Lightly browned or Medium browned A13 Cake Use Note With preheating 35 65 mins Level 1 Cakes muffins cake baked on a baking sheet e g Chocolate cake Lemon cake Banana muffins Cake bake...

Page 24: ...ion 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...

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