V-ZUG CombiSteamer V6000 Series, Operating Instructions Manual, Page: 31 / 72

5 Applications
Uses
▪ For cakes, savouries, biscuits, bread and roasts on 1 or 2 levels
Select a lower temperature (reduce by approximately 20 °C) than for top/bottom
heat as the heat transfer is more efficient.
5.2 Hot air humid
Temperature range 30–230 °C
Recommended value 180 °C:
Level 1
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
▪ 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.
5.3 Hot air eco
Temperature range 30–230 °C
Recommended value 180 °C:
Level 1
This operating mode is particularly energy-efficient. A heating element behind the back
wall of the cooking space heats up the air inside the cooking space, which is circulated
evenly. Any moisture that escapes from the food is retained in the cooking space, so the
food dries out less.
Uses
▪ Roasts, gratins, savouries and biscuits
When baking using this operating mode, do not preheat. This lowers the energy
consumption. The cooking time can be longer than with classical hot air.
Select a lower temperature (reduce by approximately 20 °C) than for top/bottom
heat as the heat transfer is more efficient.
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