V-ZUG Australia Collection 2026 - Catalog - Page 19
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BakeOmatic – no manual settings needed
BakeOmatic is ideal for less experienced cooks
and those who don’t want to worry about cooking
methods and times. The appliance independently
chooses the appropriate operating mode and
sets the humidity in the oven with the exact
temperature and duration required. This is possible
thanks to sensors that automatically detect the
quantity and the size of the food being prepared.
So you’re left with almost nothing to worry about.
Vacuisine – the choice of professionals
Vacuisine, or sous-vide, is the slow cooking
of dishes at low temperatures (below 100 °C)
in vacuum-sealed bags. With our steamers,
CombiSteamers and CombairSteamers in
combination with the vacuum drawer, cooking is
straightforward and stress-free for amateurs and
professionals alike. To have time for your guests,
you place the meat in the steam cooker several
hours in advance, then serve it evenly cooked at the
desired moment in time.
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Professional baking –
crispy, but without drying out
Professional baking mode produces bread
products at the touch of a button – just like bread
from the bakery. The setting can be used to
prove dough and provides the ideal temperature
and humidity to get it oven-ready as quickly as
possible. The combination of hot air and steam
ensures that the bread does not dry out when
being baked, and turns golden-brown on top.
Pastries turn out particularly light and airy with this
setting.
Find all these functions via our How to videos
Combi-Steam cookers
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