V-ZUG Steamer V4000, Руководство по эксплуатации

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5 Applications
5.2 Regeneration
Temperature range 80–150 °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 °C).
5.3 Vacuisine
With «Vacuisine», meat, fish, vegetables and fruit can be prepared sous vide. The va-
cuum-packed food is gently steamed. The desired (food probe) temperature for the food
can be set using the 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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