V-ZUG CS6T-23034, Operating Instructions Manual

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5 Applications
5.10 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.
Uses
▪ Reheating pre-cooked foods and convenience foods
Possible to regenerate on several levels simultaneously.
For crispier results (e.g. to crisp up bread and flans), set a higher temperature
(150–180 °C).
5.11 Soft roasting
How it functions
The «Soft roasting» function allows high-quality cuts of meat to be prepared gently.
The end of operation can be set precisely, irrespective of the weight and thickness of the
meat. The temperature is automatically controlled. For long operating times, the temper-
ature is controlled such that it corresponds to low-temperature cooking.
Depending on the type of meat, the cooking time can be set between 1½ and 4½ hours.
Tips for best results
▪ Take the meat out of the refrigerator some 30–60 minutes before soft roasting.
▪ Weight of meat: 500–2000 g
▪ Meat thickness: at least 4 cm
▪ Quality: high-quality (not too aged) meat
▪ Select a long cooking time for marbled cuts of meat such as shoulder or neck.
Soft roasting table for «Soft roasting seared»
Cut of meat Degree of
doneness
Recommended target
temperature °C
Fillet of veal medium 59
well done 65
Rump or loin of veal medium 63
well done 69
Shoulder of veal well done 75
Neck of veal well done 75
Veal topside medium 61
well done 71
Veal breast well done 75
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