ZUG CombairSteamer V2000, Operating Instructions Manual

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5 Applications
5.13 Steam
Temperature range 30–100 °C
Recommended value 100 °C
Level 1 to 4
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.
5.14 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).
5.15 Professional baking
With «Professional baking», the steam and drying phases are controlled automatic-
ally. The process is tailored to whatever is being baked. Depending on the application
used, a shiny or rustic crust is produced.
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