V-ZUG CombiSteamer V4000 45, Operating Instructions Manual

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5 Applications
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.
5.2 Vacuisine
With «Vacuisine», meat, fish, vegetables and fruit can be prepared sous vide. The va-
cuum-packed food is gently steamed. The desired (food probe) temperature for the food
can be set using the cooking space temperature. This ensures that the food is cooked to
the same degree of doneness throughout.
Temperature range 30–95 °C
Recommended value 60 °C
Level 1 to 4
Recommended maximum cooking
time 72 hours
The cooking space is heated simultaneously by steam and hot air. The food is heated or
cooked by steam.
Tips for best results
▪ Only use fresh food. This applies to meat and fish in particular. Food that has already
been kept for some time has a higher bacterial content and is therefore unsuitable for
Vacuisine.
▪ Meat quality: Both lean (e.g. fillet) and marbled, more sinewy (e.g. stewing meat and
belly pork) cuts of meat and can be prepared optimally using Vacuisine.
Preparing the food
▪ Vacuum seal the food. For this, see the tips in the operating instructions for the va-
cuum drawer, on the homepage or in the recipe brochure.
Selecting and starting Vacuisine
▸ Put the perforated cooking tray into the cooking space and place the vacuum-sealed
food in it.
Ensure that the bags are adjacent and not overlapping so that the steam can cir-
culate and cook the food evenly.
The filled water tank must be in position in the water tank compartment. For long
cooking times, the water tank may need to be refilled. A corresponding message
will appear.
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