V-ZUG HSL CSTHSLZ60 - Инструкция по эксплуатации - Страница 14

4 Operating modes

A heating element behind the back wall of the cooking space heats up the air inside the
cooking space, which is circulated evenly. With condensing steam, the energy is trans-
ferred more efficiently to the food than when cooking with hot air, which accelerates the
cooking process.
Steam over 100° C is not visible.

Uses

▪

Puff pastries, yeast pastries, bread, plaited bread

▪

Baked dishes and gratins

▪

Meat

▪

Frozen and convenience foods

Particularly suitable for low-fat cooking of frozen foods such as oven chips and
spring rolls.

The supply of steam can be switched off and on again during operation.
▸ Start the operating mode.
▸ To switch off the supply of steam, select   «Switch steaming off» in the operating

mode settings.

–

The   symbol goes out.

▸ To switch the supply of steam on again, select   «Switch steaming on».

–

The   symbol illuminates.

4.5 

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 precooked foods and convenience foods

Possible to regenerate on several levels simultaneously.

4.6 

Hot air humid

Temperature range

30–230 °C

Recommended value

180 °C

Level

1 or 1 + 3

A heating element behind the back wall of the cooking space heats up the air inside the
cooking space, which is circulated evenly. The steam produced is largely retained in the
cooking space. The food retains its moisture.

14