V-ZUG CombiSteamer V6000 Series, Operating Instructions Manual, Page: 32 / 72

5 Applications
5.4 Hot air with steaming
Temperature range 80–230 °C
Recommended value 180 °C:
Level 1
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 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.
5.5 Steam
Temperature range 30–100 °C
Recommended value 100 °C:
Level 1 to 3
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.
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