V-ZUG Combair-Steam S, Рецепты

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14 15 Theory
Uses and tips
Baking
Perfect baking results are ensured whether it is pizza, bread,
pastry or gratin.
Consult the detailed information in «Tips on settings».
Regeneration
Prepared dishes and convenience foods can be heated
up directly on a heat-resistance plate using a combination of
steam and hot air without any loss of quality and be
served as if freshly prepared. The food does not have to be
covered and can be regenerated on several levels at
the same time.
Stale bread can be «freshened» using the setting Regenerati-
on 150 °C and will taste as if it’s fresh from the baker.
Defrosting
Deep frozen meat, fish and poultry can be gently defrosted
with Steam 40 °C. Deep frozen vegetables can be
prepared with Steam 100 °C, just like fresh vegetables.
Defrost loaves and plaited bread using Regeneration
150 °C.
Preserving
With steam, food can be prepared for preserving in glass
containers and infant feeding bottles can be sterilised.
The food is preserved by killing any microorganisms and
then hermetically sealing it in jars. See the «Tips on
settings» section for details.
Blanching
Blanching refers to the preparation of food by putting
it briefly into plenty of boiling water. Blanch food
in the steamer by steaming it briefly at 100 °C. The
enzymes are deactivated by the heat, while the colour of
the vegetables is retained. Similarly, leafy vegetables
(e. g. white cabbage) are softened, making them easier
to prepare and freeze. After blanching, plunge the
vegetables straight into ice-cold water and then dry.
Juice extracting
Steam juicing is a very gentle method of extracting
juice from berries and fruits, for instance cherries, black-
currants, etc. The energy-rich steam bursts the cell
walls, allowing the juice to escape.
Desiccating / drying
Food is dried and prepared for preserving by using hot air.
Consult the detailed information under Tips on settings.
Soft roasting
Soft roasting is a patented roasting method whereby seared
meat is gently cooked at a relatively low temperature. The
main advantage is that it is possible to select when the roast
is to be ready, irrespective of the weight and thickness of the
cut of meat. The cooking time can be set between 2.5 and
4.5 hours.
The temperature of the cooking space is regulated in
relation to the core temperature of the meat, which is
continuously monitored by the food probe. The temperature
of the cooking space is automatically and optimally
regulated so that the meat is ready by the set time. The
temperature reading of the food probe plays an important
role, which is why the food probe must be positioned
carefully.
Lean, quality cuts of meat are best for Soft roasting. The
meat should weigh between 500 g and 2000 g, and be no
thinner than 4 cm. Sinewy or fatty cuts of meat are less
suitable for Soft roasting. Marinate or season the meat with
herbs and spices according to taste.
Season the meat with salt immediately before searing.
Remove any marinade made with herbs, mustard, etc from
the meat before searing, as it can easily and leave a bitter
taste.
Uses and tips
Preparations
Heat some fat in a pan.
Sear the meat on all sides (for no more than 5 minutes).
Next place the meat on the original baking tray or in a glass
or porcelain dish.
Insert the food probe into the meat so that the tip is in the
centre of the thickest part. The food probe must as far as
possible be completely covered by the meat in order to get
a correct reading.
Place the original baking tray or the wire shelf at level 2 and
cover with the mould.
Plug the food probe into the socket.
The suggested cooking time is 3.5 hours. This can be
adjusted to between 2.5 to 4.5 hours.
Selecting and starting Soft roasting
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Press the operating mode button one or more times to
select Soft roasting.
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Set the desired food probe temperature by turning the
adjusting knob OK.
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Set the cooking time by pressing the clock button and
turning the adjusting knob OK.
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Start the programme by pressing adjusting knob OK.
Cut of meat
Degree of doneness
Recommended value food
probe temperature °C
Fillet of veal rare
medium 58
62
Topside of veal thick end, loin of veal 67
Shoulder of veal 80
Veal neck 81
Fillet of beef rare
medium 53
57
Sirloin of beef, roast beef rare
medium 52
55
Chuck of beef, topside of beef 67
Shoulder of beef 72
Middle or chump end of loin of pork 67
Neck of pork 85
Leg of lamb rare
medium 63
67