V-ZUG CS6T-23034, Руководство по эксплуатации

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5 Applications
5.8 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.
5.9 Vacuisine
With «Vacuisine», meat, fish, vegetables and fruit can be prepared sous vide. The va-
cuum-packed food is gently steamed. The food probe temperature can be monitored
with the food probe. The food probe temperature is the set cooking space temperature.
This ensures that the food is cooked to the same degree of doneness throughout.
Temperature range 30–95 °C
Recommended value 60 °C
Level 1 to 4
Recommended maximum cooking
time 72 hours
The cooking space is heated simultaneously by steam and hot air. The food is heated or
cooked by steam.
Tips for best results
▪ Only use fresh food. This applies to meat and fish in particular. Food that has already
been kept for some time has a higher bacterial content and is therefore unsuitable for
Vacuisine.
▪ Meat quality: both lean (e.g. fillet) and marbled, more sinewy (e.g. stewing meat and
belly pork) cuts of meat can be prepared optimally using Vacuisine.
Preparing the food
▪ Vacuum seal the food. For this, see the tips in the operating instructions for the va-
cuum drawer, on the homepage or in the recipe brochure.
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