V-ZUG CombiSteamer V6000 Series, Руководство по эксплуатации

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5 Applications
Cut of meat Degree of
doneness
Recommended target
temperature °C
Shoulder of beef medium 72
well done 75
Rump or loin of pork medium 61
well done 72
Neck of pork well done 76
Shoulder of pork well done 76
Leg of lamb medium 65
well done 74
Soft roasting seared
▸ Season or marinate the meat.
Remove any marinade made with herbs, mustard, etc. from the meat before sear-
ing. These constituents easily burn.
▸ Salt the meat immediately before searing.
▸ Briefly sear the meat all over for no longer than 5 minutes.
▸ Then place the meat on the wire shelf.
The meat can also be seared after cooking to brown it. This has little effect on the
degree of doneness of large cuts of meat. For small cuts of meat, the target tem-
perature should be reduced by 2–3 °C.
▸ Insert the food probe into the meat so that the tip is in the centre of the thickest part.
The food probe must be inserted as far into the middle of the meat as possible to
get a correct reading of the food probe temperature. The temperature inside the
meat is crucial for optimal results at the end of cooking.
▸ Put the wire shelf with the meat at level 1 and a baking tray, which has been lined with
aluminium foil, at level 1.
▸ Insert the food probe plug into the socket.
▸ Start
«Soft roasting seared».
Selecting and starting soft roasting
Once the programme has started it is no longer possible to change the target tem-
perature.
▸ Long touch the display.
– The start screen appears.
▸ Select the application group and confirm with «OK», if required (see page 15).
▸ Select the desired type of meat.
▸ Select the desired cut of meat.
▸ Select the desired soft roasting method and confirm with «OK».
▸
If the desired type of meat or cut is not available for selection, select «Freely se-
lect meat type».
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