Manual Combi-Steamer CCC

Transcription

1 Manual Combi-Steamer CCC

2 Your customer service We grant a 12 month guarantee which is valid from the date of invoice, exempted are damages to glass, light bulbs and gaskets. All rights are reserved for technical changes. For inquiries please indicate the following: Type of unit: RATIONAL Combi-Steamer CCC Unit serial number: Your unit was checked by: In case you may need further assistance, please do not hesitate to call us Telephone: Germany (08191) For operational problems call our Hot Line : Telephone: Germany (08191) Your RATIONAL U.K. Team: (0582)

3 Contents Control panel 5 Features 6 Loading and unloading 7 Safety hints 8 Cooking methods of RATIONAL CCC model 9 Steam media 11 Vario-Steaming media 13 Forced Steaming media 16 Hot Air media 18 Combi-Steam media 21 Combi-Steam media Reheating 24 ClimaPlus 27 Cooking with core temperature 29 Additional function: Moistening 32 Additional function: Cool down 34 Additional function: Timing fan wheel 35 Additional function: 1/2 fan speed 38 Additional function: 1/2 energy 39 Additional function: Delta-T-Cooking 40 Real time and start time setting 41 Programming 42 Accessories 46 Cooking examples 52 Cleaning 70 Descaling 71 Important installation information 72 Maintenance 76 3

4 Dear Customer, we congratulate you on your wise choice to buy a RATIONAL Combi-Steamer. With this RATIONAL Combi-Steamer you possess the best unit amongst those which are available on the market. The Combi-Steamers further development is a result of close contact with our customers an innovation for the demanding chef, a unit with almost unlimited possibilities. We have specialised in solid workmanship, high functional safety and precise control systems and most of all simple, practical operation. However we still recommend you to study this manual for the RATIONAL Combi-Steamer carefully. This way you will profit from the many of possibilities and advantages the RATIONAL Combi-Steamer can offer. Keep this manual safe and within easy reach. Please let us know about your pratical experiences, your suggestions and ideas so we can share them with our other customers. And now enjoy your new RATIONAL Combi-Steamer. Your RATIONAL Großküchentechnik GmbH Control panel and description A 4

5 Control panel On/Off switch. On indicator lamp (green). Function display Lack of water, check water supply flap position display, malfunction in Cooking media selection key (digital display indicates the selected media) Steam (30 C to 130 C). Vario steam, steam, forced steaming, preset 100 C. Display flashes when the interior cabinet temperature over heats by 10 C Combi-Steam (30 C to 300 C). Presetting: 160 C and 100% moisture. Cooking climate eligible moisture is limitated to the set value. Hot Air (30 C to 300 C). Presetting: 160 C and 100% moisture. Cooking climate eligible moisture is regulated to the set value. ClimaPlus 6 eligible moisture stages. Combi-Steam: Regulation of humidity Hot Air: Limited humidity. Setting Cooking temperature adjustment. Press to activate and adjust the rated valu pressing the arrow key (16). Keep the key depressed to indicate the actual cabinet temperature. Symbol lights during preheating. Interior cabinet temperature display. Selection key for timer (0 min. to 24 h). Press key to activate and use the arrow keys (16) to set the values. Digital timer display. Hours and minutes are separated by a dot. When in u flashes. Real time display = two dots. Core temperature (20 C to 99 C). Press to activate and adjust the rated v pressing the arrow key (16). Timer (10) is not in operation. When the set v reached, an acoustic signal is sounded and the unit switches off automatica Actual core temperature display Preselected core temperature Permanent operation Selection key for temperature, time and core temperature Programming (press to display) Programming key Programme number (1 to 99) 99 = cleaning programm. Programme step (1 to 9). Programme start key Programme selection key Additional functions (press to display) Moistening. Quick introduction of steam into the hot air between 120 C and Fan wheel timing 1/2 fan wheel speed Cool down. Interior cabinet cools down. Fan runs when the door is open. One cooking medias must be selected. Delta-T-Cooking 1/2 energy 29 Unit serial number Please indicate in case of after-sales servicing! 5

6 Features a Unit serial number. b Clima ducting with safety valve counteraction (protection) against over and under pressure. The safety valve is protected against accidental blockage by a clip. c Interior light (heat and shock-resistant cerane flat glass and halogen lighting). d Unit door with double glass. e Door handle (Table models: one-hand-operation with either right or left function. Floor models and 10 x 2/1 GN: one-hand-operation with slam function). m l n k a f j b f c d e i o g h f Unlocking device for opening the double glass. g Integrated self-emptying door drip collector. h Unit drip collector connected to the main drainage. icontactless door contact switch. j Legs (adjustable). Combi-Steamer CCC 61, CCC 101 identical. k Unit data plate (with all important data such as power input, voltage, number of phases and frequency as well as unit model and serial number). l Control panel (see page 5). m Protection cover of the electrical installation area. m l b f c n Service door (all important service parts can be reached from the front). a d o Handshower (with automatic rewind). n e p Run-in guide k o i p j Combi-Steamer CCC 201, CCC 202 identical. 6

7 Loading and unloading Loading Place the food on original RATIONAL GN grids or containers and place in the oven rack. Wheel in the rack firmly against the catch until it becomes engaged. If larger quanties of food are being prepared it is advisable to load the rack outside the unit. The transport trolley should be used for transporting the rack between the preparation area and the unit. Larger cooking capacities, more efficient working and faster loading can be achieved by using the RATIONAL oven rack and tray transport trolley. Unloading Open the door slowly. Caution! Steam! When opening the door, the unit switches off automatically. The fan continues to rotate until it becomes stationary. Do not spray water into the hot cooking cabinet. Example: Combi-Steamer 10 x 1/1 GN. GN container catch for safe loading. Example: Combi-Steamer 20 x 1/1 GN. 7

8 Safety hints Unloading Open the door slowly. Caution! Steam! Caution! Containers will be hot. When opening the door, the unit switches off automatically. The fan continues to rotate until it becomes stationary. Do not spray water into the hot cooking cabinet. Lock GN containers for safe loading. Using the core temperature The core probe can be very hot. Place the core probe in the holder provided when not in use. Do not let the core probe hang freely outside the cooking cabinet. Make sure the core probe is not inserted into the food when removing from the oven. Working with mobile oven racks and transport trolleys for table models (option) The transport trolley must be fixed to the unit properly. When transfering from the mobile oven rack to the transport trolley beware of the safety catch. Use the wheel brakes provided on both rack and trolley. Extra function Cool down Caution! While the door is open during the cool down phase the fan continues to rotate. Only use the cool down function in accordance to regulations when the air baffle system is closed. Cleaning Spray the cleaning detergent using the original RATIONAL hand pressure spray gun. Do not use a high pressure cleaner. Do not use acids or let acid fumes come into contact with the protective layer of the units nickel chromium steel otherwise it will be damaged and could become discoloured. Observe the handling instructions on the cleaning detergent container (only spray into the cabinet when the temperature is below 60 C). Descaling In areas where water hardness is normal the steam generator must be cleaned thoroughly every 1 2 months. This operation must be carried out by our service department. The SC-Automatic (self-clean) makes regular descaling of the steam generator superfluous. Maintenance Inspection and repair work should be carried out by qualified electricians. Caution! The unit must be isolated from the power supply before opening the service door and working on live parts. Code to lock access to programming Locking: Press Set min. Press, locks programming access Appears in functional display (NP = not programmable) General hints The temperature of the door glass can be higher than 60 Kelvin as the temperature of the room. During long periods of non usage the main stopcock should be turned off. Fasten the standard catering container catches on floor models for safe loading and unloading. Make sure, that the mobile oven rack is inserted fully and the locking device is snapped into it s locked position. Lack of water display flashes check the water supply. To check the set time, press the timer once more. Unlocking: Press Set min. Press, unlocks programming access Appears in functional display (P = programmable) 8

9 Cooking methods The RATIONAL Combi-Steamer CCC is equipped with two cooking energies moist heat + dry heat + steam + hot air These two cooking methods can be used either singly in sequence or combined The RATIONAL Combi-Steamer offers the possibility to operate almost all cooking methods of the traditional cuisine in only one 9

10 Three medias are at your disposal Steam media = moist heat The high capacity steam generator produces hygienic steam. This is let, pressureless, into the interior cabinet and is circulated at high speed by the fan. The patented control system regulates the input of steam; only as much steam is let in as the food is able to absorb. The cooking temperature can be set between 3 0 C and 130 C. Temperature accuracy +/- 1 C. Presetting: 100 C. Hot Air media = dry heat High capacity heating elements heat the dry air. The fan circulates this hot air evenly inside the interior cabinet. The temperature can be selected between 3 0 C to 300 C. Combi-Steam media = moist heat + dry heat The two cooking medias Steam (moist heat) and Hot Air (dry heat) can be combined by a control system. This combination creates a hot-humid climate for a specially intensive cooking. The temperature can be selected between 30 C to 300 C. The interior cabinet continuously contains the optimal humidity, which will prevent the food from drying out. When using together with the additional functions and ClimaPlus automatic there are a manifold of cooking possibilities available with no restrictions. Depending on the desired cooked result, choose or combine the requiered cooking medias either 10

11 Steam media moist heat 30 C 130 C 1. Steam = 100 C Advantages Extremely short preheating periods. Excellent food consistency. Conservation of vitamins. Colour preservation. Less fat. No overcooking of products. Different products can be cooked simultaneously. No taste transfer. Unloading of partial amounts are possible at any time. eg. à la carte/à la minute. Cooking examples Mise en Place tomates concassèes, garnish (vegetables, fruit), mushrooms, blanching of Julienne and Brunoise, blanching of vegetabes for stuffing, roulade etc., peeling onions and ches nuts, grain soaking. Starters scrambled, poached egg in a form, hard boiled egg, vegetable pastete, steamed salad, asparagus, vegetable flans, stuffed vegetables (onion, leek, celery etc.), canneloni. Soup Garnishings Liver dumplings, ravioli, vegetable royal. No taste transfer when cooking with different products. Roasts/Main course cooked beef, cured ham, tongue, turkey legs, steamed fish. Side Dishes rice, dumplings (bread), noodles (spaghetti), fresh and frozen vegetables, potatoes boiled/in the skin/touriert. Desserts fruit fresh or frozen (eg. hot raspberries), stewed fruit, rice pudding. Cooking methods Steaming, stewing, blanching, poaching, simmering, soaking, thawing, reconstituting (reheating), preserving. 11

12 Steam media moist heat 30 C 130 C Steam = 100 C Operation Set the Steam media. Preheat until the warm up control light goes out. The temperature is fixed at 100 C. / Load the oven rack and place in the unit. Set timer/permanent operation or core temperature. / or Setting Change the set values when necessary. Remove the containers when the food has reached its required firmness resp. softness. When the door is opened the unit switches off automatically. The fan continues to rotate until it becomes stationary. Control of the food is always possible by: Reading the display controls. Self control (finger, needle, prodding). Inserting the automatic core probe. Safety hints Caution! Steam! (Danger scalding!) Caution! Hot containers! Caution! Scalding! Please observe the correct locking of the mobile oven rack. Hints Check and consider which types of food can be cooked together each day using the mode steaming in order to achieve an optimal performance. Bear in mind that fish, meat, vegetables, fruit etc. can be cooked together. Potatoes should always be cooked in perforated containers. Due to the perforations, steam can circulate and cooking is quicker. Vegetable stock can be collected by inserting a container in the bottom of the mobile rack. It is better to use two shallow containers rather than one high one in order to avoid bruising the food. Dumplings should be placed in shallow containers (not too close together). Rice and cereals is the only type of food where water must be added (1 part rice: 1,5 2 parts water). Tomatoes can be skinned easily: steam for sec. chill with cold water. 12

13 Steam media moist heat 30 C 130 C 2. Vario-Steaming media moist heat 30 C 99 C Advantages Quick preheating. Gentle cooking: Excellent food quality. Taste preservation. Excellent consistency and elasticity for different sorts of meat and fish dishes. Better handling during serving. Prevents curdling and crumbling. No blistering = flat surface. Large joints and pieces for exhibition purposes (buffets) are cooked gently, resulting in less weight loss which means less shrinking. Less fat. Precise cooking temperature without permanent control. Less cooking time needed in respect to traditional methods. Unloading of partial amounts is possible at any time eg. à la carte/à la minute. Cooking examples Mise en Place blanching bacon and ham, soups, sauces, stocks, fish garnishings. Delicate products turn out well every time without much effort and no risk. Starters liver, galantine, pike fish cakes, vacuum cooking, egg royal, patés etc. Soup Garnishings dumplings, stuffings. Roasts/Main course fish (salmon, sole), poultry, diet food, vacuum cooking (chicken breasts, tongue, liver), turkey filets, chicken breasts, filet of beef, sausages etc. Side dishes flans, vegetable caserroles, royale. Desserts fruit, crème caramel, semolina pudding etc. Cooking methods Scalding, simmering, soaking, poaching, blanching, vacuum cooking, thawing, reheating, preserving, pasteurisation. 13

14 Steam media moist heat 30 C 130 C Vario-Steaming media moist heat 30 C 99 C Operating Set the Steam media. Preheat at least until the minimum temperature is reached and the control light goes out. + Load the oven rack and place it in the unit. Set the temperature. Cooking time/continuous duty or core temperature. / or Setting Change the set values when necessary. Remove the containers when the food has reached its required firmness resp. softness. When the door is opened the unit switches off automatically. The fan continues to rotate until it becomes stationary. Control of the food is always possible by: Reading the display controls. Self control (finger, needle, prodding). Inserting the automatic core probe. Safety hints Caution! Steam! Caution! Hot containers and grids! Caution! Danger scalding! The fan wheel works in certain intervals so to cook the food slowly. Please observe the correct locking of the mobile oven rack. 14

15 Steam media moist heat 30 C 130 C Vario-Steaming media moist heat 30 C 99 C Hints Cooking time The same principles apply as for those by Steam media. Generally the lower the cooking temperature the longer the cooking time. Examples : Approx. cooking temperatures Vario-Steaming : Soup garnishings: 75 to 90 C Fish and shell fish: 65 to 90 C Pale meat: 72 to 75 C White meat: 75 to 85 C Dark meat: 80 to 90 C Poultry: 80 C Desserts: 65 to 90 C Seasoning Season lightly. Due to the low cooking temperature the typical own taste is intensified. Do not overdose alcohol, essences, reducing agents, etc. Preserving In accordance to the firmness of the raw product and the desired consistency cover the item with either hot or cold water. The diameter of the glass jars should not exceed mm. The cooking temperture depends on the product (ripeness, cutting).temperature guide: C. Scalding The process is very gentle, no weight loss. Advantages compared with cooking in cauldrons/ large pans: Firm structure. Intensified aroma and tast of products. The weight loss is low, especially with fatt foods. Bursts can be avoided especially when using skins with damaged surfaces. Recommended temperture: C. Cooking on plates is possible eg. fish. Vacuum cooking The development of cooking in vacuum was based on the method of vacuum preserving. The most important requirement for cooking is that the raw material must be 100% vacuumed packed. The raw material should be sealed in either special sealing or vacuum bags. After cooking in vacuum the products are cooled down very quickly to 2 C. Sausages can also be cooked successfully using Vario-Steam mode. The cooking times can be based on those from the steam mode chart. Practical experiences: The higher the standard of vacuuming, the shorter the cooking time. Application methods: Fish, meat, poultry, vegetables, side dishes, friut, can be prepared in the conventional way. Different garnishings, and stuffings can be prepared with special care. Place goods to be vacuumed cooked on grids. Vacuum cooking Fish, goose livers: 70 C. Pale meat: 80 C. Vegetables, mushrooms, fruits: 90 C. Dark meat, side dishes: 100 C. Hint: Apply for our special manual on vacuum cooking! 15

16 Steam media moist heat 30 C 130 C 3. Cooking media Forced Steaming 101 C 130 C Advantages Cooking is intensified. Cooking times are shorter. Bear in mind the advantages of the steam mode too. Cooking examples potatoes, carrots, celery. Operating Set the Steam media. Preheat: until the set temperature is reached (at least until the control light goes out). + Load the frame transport trolley and place in the unit. Set the cooking temperature. Select cooking time/continuous duty or core temperature. / or Setting Change the set values when necessary. Remove the containers when the food has reached its required firmness resp. softness. When the door is opened the unit switches off automatically. The fan continues to rotate until it becomes stationary. 16

17 Steam media moist heat 30 C 130 C Cooking method Forced Steaming 101 C to 130 C Control of the food is always possible by: Reading the display controls. Self control (finger, needle, prodding). Inserting the automatic core probe. Hints Combi-Steaming mode temperatures Forced Steaming : celery 110 C potatoes 125 C frozen kohlrabi/turnip 115 C Safety hints Caution! Steam! (Danger scalding!) Caution! Hot containers and grids! Please observe the correct locking of the mobile oven rack. Notes 17

18 Hot Air media dry heat 30 C 300 C Advantages 3 00 C back-up capacity especially when fully loaded. Short warm-up time. Excellent food quality. Cooking on different levels possible at the same time. Simultaneous browning on different levels without turning the food. Less fat. Cooking on all levels possible. Less cooking time needed in respect to traditional methods. Unloading of partial amounts are possible at any time. eg. à la carte/à la minute. Cooking examples Mise en Place rice, bone roasting (for sauces). Starters meatballs, meat pudding, gratinated vegetables, roast beef, chicken wings, fast food, quiches, tartlets, breast of duck etc. Soup Garnish cheese croûtons. Roasts/Main course steak, rump, t-bone, porterhouse steak, liver, beef burggers, chicken legs and breasts, half or whole chickens, turkey, saddle of hare or venison, meat in bread crumbs, pizza etc. Even browning on all sides without turning the food. Side dishes potatoe pancakes, fried potatoes, baked potatoes, potatoe-souffle, duchesse potatoes etc. Desserts sponge cake, marble cake, sand cake, fruit loaf, puff pastry, bread, buns, fleurons, frozen apple puffs etc. Cooking methods Roasting, grilling, baking, gratinating 18

19 Hot Air media dry heat 30 C 300 C Operating Set the Hot Air media. Preheat: until the set temperature is reached (at least until the control light goes out) grilling frozen products 300 C J gratinating + Load the oven rack and place it in the unit. Set cooking temperature. Select cooking time/continuous duty or core temperature. / or Note: Before opening the door wait until the fan wheel stops rotating (heat accumulation). Setting Change the set values when necessary. Remove the containers when the food has reached its required cooking consistency. When the door is opened the unit switches off automatically. The fan continues to rotate until it becomes stationary. Control of the food is always possible by: Reading the display controls. Self control (finger, needle, prodding). Inserting the automatic core probe. Safety hints Caution! Steam! Caution! Hot containers! Caution! Danger scalding! Please observe the correct locking of the mobile oven rack. 19

20 Hot Air media dry heat 30 C 300 C Hints Cooking times The cooking time depends on the quality, weight and size of the product. Do not overload grids or containers in order to ensure even air circulation. General Hints Preheat up to 300 C in order to have enough heat stored as a buffer. Do not open the door of the unit before the fan stops rotating so that as little heat as possible escapes from the interior cooking cabinet. Fill the unit quickly in order to avoid a drop of temperature within the cooking cabinet. Use ClimaPlus while cooking in order to let the surplus of humidity escape. When cooking products which release a lot of humidity (e.g. chicken legs) we recommend to reduce the batch size to 75 % or even 50 % of the usual theoretically recommended max. possible loading capacity. Pan fried food Generally every conventional type of bread crumbs can be used. The quality of some dishes can be improved by oiling the surface with either oil or paprika oil mixture. Press breading firmly to the meat, cover with oil and do not overload. Gerneral rules: every one cm meat cut needs approx. 8 to 10 minutes cooking time. Preheating: Always preheat the unit to 300 C (at least until the control light goes out). Ideal cuts: 1,5 to 2 cm thickness. Do not beat or flatten the meat (or toss in flour). Containers: Grids have the advantage, that the top and bottom sides of roasts etc. will show an even browning. Take care that the same thickness and the cuts or similar sizes are placed on the same grids. Gratinating: of soups, light and dark meat dishes, fish, mussels, asparagus, broccoli, tomatoes toast etc. Preheating: preheat to 300 C (at least until the control light goes out). After loading set to the desired temperature. Containers: Use grids or containers (20 mm 1/1 Container) to gratinate toast, steaks and soups. When too much humidity is inside the interior cabinet switch on ClimaPlus. Preparation of fish Do not cover in flour. When preparing large whole fish (pike, perchpike), wrap the tail in aluminium foil and support it from underneath with raw potatoes. Containers: Use granite enamalled containers previously preheated. Baking Preheat: to the baking temperature. When doing a complete loading, you might preheat to a higher temperature. Baking temperature: is 20 to 25 C (70 to 80 F) lower than for traditional ovens. When baking bread and rolls only use every second rail. Baking tins should not be higher than 70 mm. When too much humidity is inside the interior cabinet switch on ClimaPlus and allow to diffuse until the set value is reached. For ideal heat transmission use granite enamelled containers and inserts. When baking frozen quick food products preheat to 300 C do not defrost. Defrost frozen bread dough and let it rise for a short time (insert: aluminium and baking paper). Bear in mind the special functions moistening and 1/2 fan speed. For fish preparation use granite-enamalled sheets. Place quick fried food on grids. 20

21 Combi-Steam media moist heat and dry heat 30 C 300 C Advantages Quick preheating. Excellent food quality. No dehydration and on the top side crusts and crackling. Automatic basting less weight loss. Roasts retain nutrients and juices. Intensive, gentle preparation. Even cooking of large joints of meat. Less fat. Less cooking time needed in respect to traditional methods. Unloading of partial amounts are possible at any time. eg. à la carte/à la minute. Cooking examples Mise en Place roasting bones for sauces. Starters Quiche lorraine, flans, moussaka, lasagne, canneloni, paella etc. Roasts/Main dishes roast (beef, veal, pork, lamb, poultry, game), stuffed vegetables (peppers onions, cabbage etc), gratinated vegetables (cauliflower), turkey legs, ham noodles, leg of pork, belly pork and various omelettes. Even cooking of large joints of meat. Side dishes gratinated potatoes, baked potatoes. Desserts yeast doughs, choux pastry. Miscellaneous bread, rolls (frozen dough). Cooking methods Combi-Steaming, combi-roasting, combi-baking, glazing, gratinating, basting, baking with moisture, roasting and basting. 21

22 Combi-Steam media moist heat and dry heat 30 C 300 C Operating Set the Combi-Steam media. Preheat: until the set temperature is reached (at least until the control light goes out). + Load the oven rack and place it in the unit. Set the temperature. Select cooking time/continuous duty or core temperature. / or Setting Change the set values when necessary. Remove the containers when the food has reached its required firmness resp. softness. When the door is opened the unit switches off automatically. The fan continuoues to rotate until it becomes stationary. Control of the food is always possible by: Reading the display controls. Self control (finger, needle, prodding). Inserting the automatic core probe. Safety Caution! Steam! Caution! Hot containers! Caution! Danger scalding! Please observe the correct locking of the mobile oven rack. Roasts are juicier and have an ideal consistency. 22

23 Combi-Steam media moist heat and dry heat 30 C 300 C Hints Do not place roasts too close together in order to ensure even cooking. Meat fibres must be placed parallel to the air circulation, this will enable a better heat absorption and shorten the cooking time. Steam roasts with crusts or large pieces of meat for approx. 1/3 of the cooking time. Condensation and meat juices can be collected by placing a container underneath and used later together with roasted bones to make a sauce. Perparation of sauces Insert an unperforated standard catering container in the bottom rail. Add bones, spices, vegetables etc. and let them roast. Add the collected stock. Leave under for the duration of the cooking process. Result is a concentrated sauce. Baking Yeast doughs, puff pastry, choux pastry should be prepared on granite enamelled containers. Preparing sauces in granite-enamelled containers. Notes 23

24 Combi-Steam media moist heat and dry heat 30 C 300 C Reheating Advantages Different food products can be reheated without being covered. There is no time limít between cooking and reheating/serving. Allows more time for decorating, garnishing and preparing the dishes and trays. Quality is improved. Staff work more efficiently. Catering for banquets, large functions, travel groups, à la carte meals, free flow convenient loading. Applicable everywhere, either in canteens, large industrial kitchens or the catering trade. Examples Starters spaghetti, lasagne, canneloni, vegetable dishes, cheese noodles, quiche lorraine, spring rolls, onion flan, etc. Soup garnishings liver dumplings, pancakes, noodles, bacon balls, etc. Roasts/Main course roasts, casseroles, frozen meat and fish, leg of pork, leg of veal, roasts with crackling, stuffed vegetables, ready to serve meals etc. Side dishes rice, potatoe pancakes, noodles, vegetables, potatoes (mashed, french fries, gratinated, baked) etc. Reheating using different containers and utensils. Desserts apple pie, cheese cake, hot fruit, stewed fruit, etc. Time saving No more warming-up and keeping warm. Reheating of pre-cooked food possible (cook and chill method). Reheating of food possible either direct on plates, dishes or in containers. 24

25 Combi-Steam media moist heat and dry heat 30 C 300 C Reheating Operating Set the Combi-Steam media and if necessary ClimaPlus (Setting: step 3 5). + Preheat to the set temperature or at least until the control light goes out. + Load the oven rack and place it in the unit. Set the temperature. For best results the average temperature lies between 120 C 140 C, however the temperature will vary according to the different products. Set cooking time/continuous duty or core temperature The reheating time depends on the product, product temperature, number of plates, fullness, and the desired result, but as a general rule set between approx. 5 8 minutes. / or Setting Change the set values when necessary. Unload the containers when they have reached the required temperature. When the door is opened the unit switches off automatically. The fan continues to rotate until it becomes stationary. Control is possible any time. Ideal serving temperature: 75 C possible to control by using the automatic core temperature. When desired change the set values. 25

26 Combi-Steam media moist heat and dry heat 30 C 300 C Reheating Hints Reheating utensils Porcelain plates, clay, glass, silver plates, copper pans, brass beakers, aluminium, stainless steel, chrome. For banquets, large functions Reheat on plates, use the special RATIONAL plate mobile oven rack - Large quantities time saving. - Quick heat transfer. - Shorter serving times therefore more economical, more customers, more turnover. Special transport trolley: for reheating plates up to 375 mm. Heat retaining hood: for bridging short peroids or transporting Heat on serving utensils: Acts as a heat accumulator when the serving distances are long and during peak periods. Arrange/spread the food evenly on the plates etc. and do not place too close together. Reheating on plates using the special transport trolley. Available fot table and floor models. Mise en Place: season and lightly oil first, saves brushing with oil later, before serving. Sauces: Generally pour over the product before reheating or place a small amount on the plates afterwards. Larger components need more time for reheating. Reoccuring procedures can be individually programmed. ClimaPlus : Allows accurate control of the present humidity in the interior cabinet and to accommodates the individual requirements of different products. The amount of humidity can be altered any time, even during the cooking procces. Variable reheating Possible in every cooking mode, choose the reheating programme to meet the individual requirements of the products. Safety hints Caution! Steam! (Danger scalding). Caution! Hot containers and grids! Please observe the correct locking of the mobile oven rack. Heat retaining hood for the plate mobile oven rack. Available for table and floor models. 26

27 ClimaPlus Advantages Intensive browning. Ideal constistency. Easy to operate. Serving capacity (full or partial loading possible). Better quality. Increase of slices. For most products shorter cooking times. Crispy crackling and stocks for roasts. By pressing a key the operator can decide: Crispness: (crackling). Juiciness: (meat, casseroles, meat loaf etc.). Consistency: (light breads, pastries, not greasy). Surface: (tasty crusts, typical roast meat aroma, appetizing appearence). Force: (different pastires: yeast, puff etc. bread, rolls, croissants etc.). Function of ClimaPlus ClimaPlus is a one off patented technological development which enables the cook, not only to regulate the cooking mode, the temperature and the cooking time but also the precise amount of present humidity between C. ClimaPlus controls the present humidity in the chosen cooking mode fully automatic. Moisture in eg. basting, glazing. Ideal controlled cooking climate even for delicate products. Moisture out eg. Slightly open the door, or open the slide. Remove liquid from the container, reduce humidity. Increase the top and bottom heat. These tasks are regulated from now on by pressing the ClimaPlus key! During the cooking process of the CCC models the humidity can be regulated in six stages. The six humidity stages are controlled and measured automatically according to the set values. This means moisture in or out. With ClimaPlus the percentage of humidity in the cooking climate depends on: the product itself personal judgement fully automatic control % 100% ClimaPlus measures and regulates in six stages the amount of present humidity in the cooking climate. 27

28 ClimaPlus Examples Casseroles, strudel, quiche, choux pastry, sponge roll, puff pastry, roasts, quick fried food, crackling, poultry, frozen food (desserts, side dishes main meals) etc. Therefore use whenever a high demand for quality and looks is desired or required. Cooking media Optional in Hot Air and Combi-Steam. Operation Set the cooking media. Ideal even quality on all levels baker quality. or Set the ClimaPlus humidity step. The function display shows the flap position. shut open Set the desired temperature and time or the core temperature. / / or Checking humidity level Press the humidity display the actual amount of humidity is displayed. Example: Hints Use when the product has a high moisture content. When a high quality of evenness is required. When the humidity in the cooking cabinet should be regulated to meet the individual requirements of the product especially during the cooking process. When the food perspires. When the container has collected a lot of condensation underneath the container. When eg. poultry is still frozen in the middle. When cooking frozen meat ClimaPlus improves the aroma and crust. Use when you would also reduce the moisture level from the cooking area using the traditional tricks. No need to rethink, just act according to the reaction of the product individual or in general. eg. Sponge roll: Hot Air 180 C, cooking time: 12 minutes. Set ClimaPlus during the last 4 minutes, 40%. Advantage: no air bubbles, no sticking to tins, even cooking Combi-Steam: roast beef, bread, puff pastry. 28

29 Cooking with core temperature Advantages Perfect cooking. Less weight loss. Prevents overcooking. Easier and precise cooking control digital display. Constant personal care not necessary. Guarantees high, constant quality standards as opposed to traditional methods such as needle, finger, lip, fork and cut test. Function To measure the core temperature of food thus enabling a perfect cooking process. No risks. Cooking method Possible in all modes. Operation Introduce the clean, cold temperature probe tip into the thickest part of the food item. Using the core temperature cooking method you can cook exact. Insert the sensor into the thickest part of the meat. Set the media. Set the cooking temperature. Set the desired core temperature the preselected temperature is displayed. The timer does not operate. A buzzer is sounded when the preselected core temperature is reached and the unit switches automatically off. Lay equal sizes together on the same grid. 29

30 Working with core temperature Simultaneous use of core temperature and timer 1. When you are working with core temperature you may a. checking the duration of the core temperature controlled cooking process press, and the passed time is shown in the display of the timer b. checking the remaining cooking time Precondition: the red frame of the temperature key must be illuminated. If the timer is set before using the automatic core temperature control the clock runs simultaneously but does not control the cooking process, the remaining time can be checked during the use of the core temmperature. i.e. press and keep pressed press simultaneously the timer display shows the remaining cooking time 2. When you are working with the timer The core temperature of the meat may be checked as follows: Precondition: the red frame of the temperature key must be illuminated Hints When roasting slices, the core temperature should be set approx 5 C lower, as the roast continuous to cook during the cool down phase. Example: Roasting, ratio core temperature cooking time. Fully cooked 80 C core temperature desired. 60 C core temperatrue is reached after 60 minutes. For the last 20 C core temperature the remaining cooking time should be half the time again, in this case 30 minutes. As desired increase the core temperature (10 C, 20 C, 30 C more). When increasing the roasting time bear in mind: 20% more compares to (approx. 1/5), 50% more (1/2), 80% more (4/5) cooking time. In order to avoid holes (protein coagulation) cool the core sensor before inserting. The set temperature and cooking mode can be changed any time. Core temperature measurement: ensures the ideal serving temperature when reheating. The core temperature is programmable. Safety hints The core probe can be very hot. When not in use always place in its holder. Do not let the core probe hang loose outside the cooking cabinet. Remove the core probe from the food before unloading it. press and keep pressed i.e. press simultaneously the display shows the actual core temperature Even cooking cook exact and reduce the weight losses. Roasts are juicier. 30

31 Working with core temperature Cooking with core temperature Meat Core Colour temperature of meat core Cooking with core temperature Meat Core Colour temperature of meat core Beef bleu 4 5 C dark blood red rare saignant 5 0 C read meat medium rare juice blood red a point C light pink fading medium into greyish-brown towards the outside bien cuit C grey-brown well done throughout Veal fully cooked over 77 C reddish-brown greyish-white meat juice Pork medium 6 5 C light pink fully cooked C yellowish brown, greyish-white meat juice cured 6 5 C pale red brownish or nearly colourless Lamb fully cooked 7 9 C grey, lightly pale red Mutton fully cooked 8 2 C grey, lightly pale red juice Poultry fully cooked 8 5 C yellowish-white, nearly colourless juice Notizen 31

32 Working with core temperature Core temperature values Core temperature values Core temperature State Core temperature State Beef Filet of beef medium C Roast beef medium C Beef rose well done C Roast beef joint well done C Aitchbone well done 9 0 C Mutton Saddle light pink C Saddle well done 8 0 C Leg light pink C Leg well done C Pork Leg well done 7 5 C Leg under done C Saddle slightly light pink C Shoulder well done 7 5 C Belly/stuffed well done C Belly well done C Knuckle, roasted well done C Knuckle, cured well done C H a m juicy C Smoked pork chops C (Buffet slices) C Knuckle pickled well done C Ham in bread crust well done C Tongue well cooked C Pig s head C Veal Saddle light pink C Leg, Top-side, well done 7 8 C Fricandeau Kidney well done C Shoulder well done C Breast (often stuffed well done C or boned) Lamb When the meat is well done, the core temperature varies between 79 C and 85 C. The colour of the meat core is grey, slightly pale pink. The meat juice is clear. Poultry Chicken well done 8 5 C Goose pink C Goose well done C Turkey, Duck well done C Pies, Pates etc. Pies C Terrinies C Galatines 6 5 C Ballotines 6 5 C Fois gras 4 5 C Salmon 6 0 C Pike 6 3 C Fish mousse 6 5 C 32

33 Additional function Moistening Advantages Doughs rise exceptionally well due to the quick addition of moisture. Pastries shine slightly. Sudden addition of moisture. Function Sudden addition of moisture. Cooking examples Mise en Place Blind baking, (tartlettes etc.). Starters Vol-au-vents, baguette, fleurons, flûtes etc. Soup garnishings Profiteroles. Roasts/Main course Ham in bread dough, Filet of beef in yeast dough etc. Desserts eclair, choux pastry, puff pastries, croissantes, poppy seed cake, nut strudel etc. Cooking media Hot Air Temperature range 120 C 250 C cooking temperature. Operating Activate Additional function. Press Moisture key. Moisture time span: The moisture is produced for as long as the key is pressed, e.g. restricted to four seconds (when activated a red digital display lights up). Perforated aluminium sheets conduct the heat quicker and evenly to the underside of the product. Hints Moisten pastries shortly after the cooking process has begun. Programming Select a programme number. Programme as usual. Bear in mind the capital on programming. Where moistening has been programmed, it will be injected at intervals of 120 seconds for a period of 4 seconds at a time. The green LED only lights up when the temperature inside the cooking cabinet is between 120 C 250 C and the moistening is in operation. 33

34 Additional function Cool down Advantages The cooking cabinet temperature cools down quickly. Automatic no manpower required. Function Quick cooling down of the cooking cabinet. Cooking method Possible in all medias. Operation Close the door. Set the cooking media. Activate Additional function key. Set to Cool down. Open the door. A red digital light indicates that the function is in operation, the real interior cabinet temperature is displayed, the temperature blinks. Safety hints Caution! During the Cool down the fan wheel is not switched off when the door is opened. Only choose the Cool down function when the air baffle is closed. Caution! Before setting the Cool down function close the door! Cool down is not programmable. 34

35 Additional function Timing fan wheel Advantages Calm cooking climate. Less weight loss. Less engery consumption. Function The fan runs at intermittent intervals. Cooking media Possible in all medias. Cooking examples using Timing fan wheel Starters Roast beef warm or cold, saddle of venison, saddle of hare, saddle of veal, turkey breasts, duck breasts, goose livers, chicken breasts etc. Roasts/Main course leg of lamb, roast beef (warm or cold), turkey, cured ham, burgunder ham, leg of veal, pork and beef, especially for show pieces. The additional function Intermittent running of the fan is ideal when combined together with the automatic core temperature for cooking roast beef. 150 C 100 C 50 C Preparation of roast with set time core temperature gradient constant cooking temperature timing core temperature 90 C 80 C 70 C 60 C 50 C 40 C 30 C 20 C 10 C 0 h cooking time Timing of the fan wheel. Operating Set the cooking media. Set the desired temperature and time or the core temperature. / / or Activate the Additional function key. Press the Timing fan wheel key (a green LED lights and indicates that the function has been activated). 35

36 Additional function Timing fan wheel Cooking with low temperatures Advantages Provides a calm cooking process in which the meat is slowly cooked and therefore the taste/aroma is preserved. Less weight loss: The meat retains its own juices, resulting in jucier joints and the weight loss is reduced. The edges of meat are not dryed out and over cooked. The colour of the slices is consistant throughout. Control of the product during the cooking process is not necessary, as over cooking is not possible due to the low cooking temperature. The meat retains most of the juices when slicing. Roasts retains its juices during cooking and slicing. Operating Preheat until the set temperature is reached. / The cooking process is in two stages: 1.Roast for a short period using temperature above 100 C ( C). 160 C Temperature scale 120 C Roast Mature Cook and hold 65 C Interior cabinet temperature core temperature 2.Finish cooking using low temperatures (50 90 C) and timing fan. 0 C 0 h 0,5 h up to 24 hours When required use the 1/2 energy and 1/2 fan speed (see additional functions). The meat can be kept warm using the same cooking media, eventually use 1/2 energy, 1/2 fan speed and Timing fan wheel

37 Additional function Timing fan wheel Hints Preparing roasts eg. Combi-Steam 150 C, core temperature 80 C fully cooked. When the core temperature has reached 60 C it is not necessary to keep the temperature supply constant using the full speed of the fan as the existing temperature is enough to finsh the cooking process together with the timing fan wheel. The meat juices bind and there is less weight loss. Cooking overnight The cooking process is controlled fully automatic and allows time for other chores, or just take advantage of the night-time hours. The interior cabinet temperature adjusts itself according to the desired cooking temperature. General rule Cooking temperature = set core temperature + 5 C eg.: Set temperature 5 2 C + 5 C Interior cabinet temperature<= 57 C When keeping warm the interior cabinet temperature = core temperature. 57 C 52 C Temperature scale constant interior cabinet temperature 5 C Cooking phase Keeping warm phase 0 h Cooking time Examples: kg desired interior cooking core cabinet time* temperature temperature Roast beef 3 52 C 57 C 5 h. Top side 7 55 C 60 C 11 h. Roast veal 4 70 C 75 C 4 h. Roast rolled pork C 80 C 4,5 h. * max. cooking time possible: 24 hours. When too much humidity is present in the interior cabinet, switch on ClimaPlus. Timing fan wheel of the fan is programmable. In order to guarantee an even gentle cooking process combine the timing fan wheel with the 1/2 fan speed. 37

38 Addition function 1/2 fan speed Advantages Gentle cooking. No disturbance when baking light weight cakes and pastries. Light and delicate products such as cheese cake rise evenly. Function Fan wheel rotates with half the speed. Cooking method Possible in all medias. Examples Light mixtures such as sponge roll, small pastries (eg. cheese cake, profiteroles, meringue, etc.), cheese sticks, puff pastries, soufflés, stuffings (stuffed sole, stuffed filet de bouef etc.). No disturbance when baking light weight pastries and cakes. Operating Set the cooking media. Set the desired time, temperature or core temperature. / / or Activate the Additional function key. Set to 1/2 fan speed (a green digital light is displayed indicating that the function has been activated). Hints 1/2 fan speed can be programmed. A calm cooking climate can be created by combining the 1/2 fan speed with timing fan wheel. Baking large loaves. 38

39 Additional function 1/2 energy Advantages Avoidance of electrical peaks by reducing the power consumption. Function Consumes only 50% of the mains power. Cooking method Possible in all medias. Operating Activate the Additional function key. Set to 1/2 energy. Hints Caution: When using the additional function 1/2 energy, the cooking time can be prolonged. Notes 39

40 Additional function Delta-T-Cooking Advantages It is a very gentle way of cooking ham and large marinated joints of meat. This method of cooking enables the protein to coagulate and the meat fibers to swell. The loss of protein is prohibited through an outer crust which appears on the roasts very quickly. Function The cooking process is prolonged due to the fact that the cooking temperature rises slowly and a constant difference in respect to the core temperature exists. Juicy ham joints delicately cooked. Temperature scale Delta-T = temperature difference between core and interior cabinet temperature. 150 C interior cabinet temperature Cooking method 100 C 50 C Delta-Ttemperature core temperature Possible in every media. Operation 0 h cooking time The Delta-T-temperature is the difference between the core temperature and interior cabinet temperature. Set the desired media. Active the Additional function key. Press Delta-T key. Set the desired core temperature. Example: Press the temperature key and set the desired delta temperature in the interior cabinet display. Example: Hints Experience has shown that the Delta-T-temperature lies between 25 C 120 C. Delta-T can be programmed. 40

41 Setting of real time and start time 1. Real time Operating Press the Timer key. Example: Enter the correct time. Keep the Timer key depressed and switch the unit off and on. Switch off the unit. Switch on the unit after 4 seconds and the time has been memorised. 2. Start time Setting the starting time When required you can programme the unit to start automatically. Switch off the cooking media and programme mode. Keep the Clock key depressed until the dot in the display jumps constantly from top to bottom. Example: Set the start time using the input key. Press the timer, switch the unit off and after 4 seconds switch it on. The starting time is stored. Operating Operate as usual. The start time is activated by pressing the arrow keys simutaneously this means when input time has been reached the unit begins to work. During the standstill time the start time appears in the display. Hints The automatic start can be used for manual as well as memorised programmes (set program to first step and activate the starting time by pressing the arrow keys simultaneously). The programmed starting time remains saved and does not need to be adjusted daily. Safety hints Caution! We would like to point out that the storing of food in a non cooled atmosphere or non heated cooking cabinet for longer peroids of time can be very unhygienic. 41

42 Programming 99 programmes each with 9 steps are at your disposal. The programme number 99 is occupied by a cleaning programme (see cleaning). 1.Switch on the Combi-Steamer open the door. 2.Press the Programme key the memory bank is open. Prog. number: example Program steps: 3.Select the programme number 1 98 using the arrow keys. 4: Enter the first cooking step by choosing: the cooking media or or if necessary ClimaPlus cooking temperature cooking time or core temperature or if necessary the additional functions. In the same order enter the next steps. 5.Store the programme. or Control Press the Start key constantly until nothing more is visible on the display. At the end of the program the buzzer sounds. 42

43 Programming Advantages Time saving due to the fact that the programmes can be recalled any time. It s not necessary to control the cooking process. The cooking programme is fully automatic. The quality of calibrated and convenience food is kept. Standard programmes can be professionally operated by non qualified staff. Starting a programme Prog. number: example 1. Select the desired programme number using the arrow keys. 2. Press the Start key. The cooking steps proceed one after the other. When the programme has finished a signal is sounded and the unit switches off automatically. Hints Free memory storage numbers are indicated by flashing of the relevant storage number. You can carry out all 9 steps of a programme within the same cooking mode using different temperatures. A programme can be interrupted at any time cooking temperature moisture regulation additional functions can be changed any time. The stored programme is not changed. However the changed values can be stored any time by pressing both programme arrow keys simultaneously. Programming during continuous duty is not possible. Copy the programme help on the following pages and use for your own programmes. 43

44 Programming Code to lock access to programming The locking of programming avoids uncontrolled programming and overwriting of programs. By this means access to programming may be limited to authorized staff only. Precondition: prog is selected Lock: Garmedium abwählen press press set time to 11:11 press, and the programming is locked appears in the function display Unlock: press press set time to 11:11 press, and the programming is unlocked appears in the function display Attention! When the programming is locked, only existing programs can be started! Locked are: the programming changes (i.e. temperature or cooking time) in stored program numbers control or the leaving-out of steps with the start key free program-numbers are not indicated. Deletion of programme space: Programmes can be deleted with the following process without rewriting them. i.e. choose programme number in question,,, choose mode to set clock to 000 or store (programme number flashes again when selecting it) 44

45 Help for programming Programme number: Product: pork roast 1. step 2. step 3. step 4. step 5. step 6. step 7. step 8. step 9. step Media Stea Comb Hot Setti ng Main coo- Chris ped Programme number: Product: 1. step 2. stept 3. step 4. step 5. step 6. step 7. step 8. step 9. step Media 45

46 Help for programming Programme number: Product: 1. step 2. step 3. step 4. step 5. step 6. step 7. step 8. step 9. step Media Programme number: Product: 1. step 2. step 3. step 4. step 5. step 6. step 7. step 8. step 9. step Media 46

47 Original RATIONAL Accessories Standard Catering (GN) Containers Stainless steel: Rust free More stable through double flanging design! Better handling quality Long lasting Perforated Stainless steel: Perforated sides, corners too allows better steam outlet Large perforation diameter better cooking quality Perforation even on the side walls Example for equipment for Size Item Depth Illustration Example RATIONAL Combi-Steamer CCC mm /3 Container for fried potatoes, G N CNS hamburgers, potatoe dumplings, 325 x 20 thawing, vegetables, poaching mm fish side dishes for vegetables, meat loaf, vegetable casseroles, 40 steamed and poached fish, 3 6 hamburgers for stuffed peppers, stews, different fruit, egg royal, 6 5 vegetables, rice 3 6 1/2 Container for fried potatoes, G N CNS hamburgers, potatoe dumplings, 325 x 20 thawing, vegetables, poaching fish side dishes m m for vegetables, meat loaf, vegetable casseroles, 40 steamed and poached fish, 2 6 hamburgers for stuffed peppers, stews, different fruit, egg royal, 6 5 vegetables, rice 2 4 Container for vegetables without perforated juice, side dishes, CNS 55 dumplings etc. 1 2 vor vegetables, eggs, blanching for potatoes /1 Container for roast potatoes, gratinating GN C N S different dishes, saddle of hare, 530 x 20 thawing etc m m for vegetables, meat loaf, steamed and poached fish, 40 pastry, duck, goose etc. 3 5 for stuffed peppers, rice, noodles, vegetables, 65 different fruits, stews etc for collecting stock, boiled ham, preparation 100 of sauces etc

48 Original RATIONAL Accessories Standard Catering Containers and Grids Granite enamelled containers: Better heat conductivity Better baking quality no greasy base No sticking Minimum fat consumption No loss in portioning edges well formed Better raising Perforated aluminium: Better heat conductivity Better crusts, crackling Excellent raising High gloss nickel plated grids: Good heat conductivity Example for equipment for Size Item Depth Illustration Examples RATIONAL Combi-Steamer CCC mm /1 Container for vegetables without G N perforated stock, different side dishes, 530 x CNS 55 dumplings etc m m for vegetables, eggs, potatoes, blanching etc for potatoes Container for baking plain, cake, biscuits, granite- sponges, roasting, braising, enamelled 2 0 gratinating etc , Container for different pastries aluminium perforated Grids for large roasts, grilled meats, CNS or toasts, thawing, gratinating, high gloss chicken, duck, goose, nickel plated preserving etc. 48

49 Original RATIONAL Accessories Standard Catering Containers and Grids Granite enamelled containers: Better heat conductivity Better baking quality no greasy base No sticking Minimum fat consumption No loss in portioning edges well formed Better raising Perforated aluminium: Better heat conductivity Better crusts, crackling Excellent raising High gloss nickel plated grids: Good heat conductivity Example for equipment for Size Item Depth Illustration Examples RATIONAL Combi-Steamer CCC mm /1 Container for roast potatoes, G N C N S saddle of hare, gratinating, 650 x 20 thawing, vegetables, dumplings, hamburgers etc. m m for vegetables, meat loaf, hamburgers, steamed or poached 4 0 fish, duck, goose, vegetable casseroles, pastries etc. for stuffed peppers, rice, vegetables, noodles, stews etc for collecting stock, boiled ham, preparation of sauces etc Container for vegetables without stock, perforated dumplings etc. CNS for vegetables, eggs, potatoes etc Container for baking plain cake, sponge rolls, granite- pastries, biscuits, gratinating, enamelled 20 braising, roasting etc Container for various pastries aluminium perforated Grids for large roasts (eg. pork, beef etc.), CNS or grilled meats, toasts, chicken, duck, high gloss goose, gratinating, thawing, 7 15 nickel plated baking in moulds etc. 49

50 Original RATIONAL Accessoires Table models RATIONAL Stand The high operational performance of the RATIONAL Combi-Steamer is complimented by an efficient coordinated accessory line. Therefore the RATIONAL Combi-Steamer can be easily adjusted to meet individual requirements. The stands and cabinets are made out of stainless steel and they guarantee a stable, practical installation of the RATIONAL Combi-Steamer. RATIONAL Mobile oven racks Completely made of stainless steel with six resp. 10 pairs of rails,castors, U profile. The oven rack has a built-in tilt safety device for the (GN) standard catering containers as well as a fixing device for the cooking cabinet which is also tilt resistant. RATIONAL Stand UG I Frame completely out of stainless steel with shelf and adjustable feet. RATIONAL Stand UG II Frame completely made of stainless steel with shelf and adjustable feet; in addition 14 pairs of rails for storing standard catering grids and various containers. Size of Mobile oven racks: Model Size mm CCC depth width height RATIONAL Special frame trolley for serving plates up to 375 mm RATIONAL Cabinet US III Frame completely made of stainless steel with shelf and adjustable feet, closed at three sides with 14 pairs of rails for 1/1 (GN) standard catering containers. Modell RATIONAL Cabinet US IV Frame completely made of stainless steel with shelf and adjustable feet,same as version US III, but equipped at the front with swing doors. Size of Spezial frame trolley: Size of stands: Model Size mm Size mm CCC 61/101 depth width height UG I UG II USIII US IV CCC 102 UG I UG II UG I-low CCC depth width height Operational safety All RATIONAL stands UG I and UG II, cabinets and mobile oven racks are equipped with built-in tilt safety rails. The easy loading and unloading of the (GN) standards catering containers is attained through a notch on the U shape rails. 50

51 Original RATIONAL Accessories RATIONAL Transport trolley for table models Enables easy transport and quick load changes. Made completely of stainless steel. They can be locked into the unit, includes 4 revolving casters (two with brakes). Locks secure mobile oven rack to transport trolley, while U-profiles prevent pans from tilting. RATIONAL Mobile oven racks for floor models Completely made of stainless steel with twenty pairs of rails, four revolving castors (two with brakes), GN standard catering container arrests, drip collecting tray with drain valve, U-profile, built-in non tilting device and can store various (GN) sizes. Size of Transport trolley Modell Size mm CCC depth width height /low RATIONAL Mobile Plate Rack For banquets, for quick reheating of plated meals. The plates (max. Diameter 300mm) are positioned on support rings. The plate rack is completely made out of stainless steel. The mobile plate racks for models CCM 61 and CCM 101 (6 x 1/1 und 10 x 1/1) require the use of the optional transport trolley. Reheated dishes on the plate rack may be kept at serving temperature for up to 20 minutes by using the optional RATIONAL heat-retaining hood. Size of Mobile oven racks: Modell Size mm CCC depth width height RATIONAL Auxiliary devices RATIONAL Spray Pistol The practical cleaning aid. Robust pressure container with grip and adjustable spray nozzle with seperate extension. Volume 1,5 litre. RATIONAL Special Cleaning Detergent Self-acting detergent, which loosens dirt and crusts without scrubbing. Easy to use, neutral in smell, gentle to surfaces and biologically degradable. Container 11 kg. Sizes of Mobile Plate Racks: Modell Number of supportrings Size mm CCC depth width height * * for plates covered with cloches, the max. total height of plate and cloche is limited to 72 mm. Reheated dishes on the plate rack may be kept at serving temperature for up to 20 minutes by using the optional RATIONAL heat-retaining hood. 51

52 Examples beef and veal Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Fillet steak season, oil lightly, preheat 300 C grid 6 x x x x x 2 1 approx. 3 cm thick, medium 40 x 1 1 Rump steak season, oil lightly, preheat 300 C grid 6 x x x x x 2 1 approx. 2 cm thick, do not flatten Roast beef season, oil lightly, medium grid or 3 x x x x x mm granite Roast beef season, oil lightly, medium grid or 3 x x x x x mm granite Prime Rib season, medium grid or 2 x x x x x mm granite Beef joint choose flat pieces, 6 5 m m 3 x x x x x 2 1 Ø mm unperf. Beef joint season lightly grid or 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid 40 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Beef roulade season, cook in sauce 65 mm unperf. 3 x x x x x 2 1 Beef liver cut in equal slices, grid or 6 x x x x x 2 1 preheat 300 C 20 mm granite 20 x mm Fillet 20 mm granite 3 x x x x x 2 1 Wellington Fillet of veal season, oil lightly, preheat 300 C grid 3 x x x x x 2 1 Veal chops season shortly before grid cooking, grid 6 x x x x x 2 1 preheat 300 C Veal joint season, lard lean parts grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid 65 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Leg of veal when needed, add lard, grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid container for sauce 40 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Osso bucco marinate, 65 mm unperf. 3 x x x x x 2 1 equal slices Breast of veal stuff but not too firm, grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid baste from time to time 65 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Veal fricassée add spices and 65 mm unperf. 3 x x x x x 2 1 vegetables to the meat Ragout fin fill warm into forms, grid or 3 x x x x x 2 1 cover with sauce hollandaise 20 mm granite Saddle of veal baste from time to time grid 2 x x x x x 2 1 Veal shoulder add lard, grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid container for meat juices 40 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Veal tongue add stock to vacuum pac grid 3 x x x x x 2 1 (vacuum) Veal sweetbread rinse 3x in cold water, prepare again 40 mm unperf. 6 x x x x x 2 1 (Vario-Steaming) NT = low temperature cooking ( Hot Air under 100 C + Timing fan wheel ). CT = core temperature. HA = Hot Air. 52

53 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus in C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC kg 6 kg kg 6-8 kg kg kg kg 30 kg 60 kg 60 kg 120 kg 12 kg HL 140 HA kg 30 kg 60 kg 60 kg 120 kg NT 58 CT 53 C 2 HA 140 HA NT 60 CT 55 C kg kg 40 kg 80 kg 80 kg 160 kg kg HA 140 HA kg 40 kg 80 kg 80 kg 160 kg NT 85 CT kg CT 52 C 24 kg 40 kg 80 kg 80 kg 160 kg kg kg according Ø CT kg CT 24 kg 40 kg 80 kg 80 kg 160 kg ca kg kg 20 kg 40 kg 40 kg 80 kg acc. to size kg 3-4 kg KT kg kg 40 kg 80 kg 80 kg 160 kg 6 8 kg x more 12 kg 20 kg 40 kg 40 kg 80 kg then normal

54 Examples pork, mutton and lamp Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Pork medaillon season, oil lightly, preheat 300 C grid 3 x x x x x 2 1 approx g, do not flatten Pork steak oil lightly, preheat 300 C grid 6 x x x x x 2 1 Pork chop oil or rub in seasoning 20 mm granite 6 x x x x x 2 1 or alu. perf. Hamburgers preheat 300 C 20 mm granite 6 x x x x x 2 1 Meat balls equal sizes, mixture, 20 mm granite 3 x x x x x 2 1 well formed Saddle of pork baste from time to time grid or 2 x x x x x 2 1 (glaze with dark beer) 20 mm granite Roast pork season well grid or 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid 65 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Smoked neck boned, place similar, sized pieces on grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid same grid, container for sauce 6 5 m m 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Leg of pork steam first, cut the grid crackling, grid 3 x x x x x 2 1 season, do not oil Ham on the bone Delta-T-Cooking ( ) grid 2 x x x x x 2 1 Ham in bread ask baker to encase 20 mm granite 2 x x x x x 2 1 or alu. perf. Meat loaf smooth surface, possibly 40 mm granite 3 x x x x x 2 1 fill in forms Meat farce fill aluminium forms, collect stock grid 3 x x x x x 2 1 Spare ribs marinate, preheat 300 C, grid or 3 x x x x x 2 1 season well 20 mm granite Pork knuckle NT prolonged cooking grid 2 x x x x x 2 1 (overnight) Pork shoulder steam first grid 2 x x x x x 2 1 Saddle of mutton on skewers skewer Leg of lamb remove bone grid 2 x x x x x 2 1 Rack of lamb baste from time to time grid or 2 x x x x x mm granite Leg of lamb boned grid 3 x x x x x 2 1 Lamb fillets rub seasoning well in, grid or 3 x x x x x 2 1 preheat 300 C 20 mm granite CT = core temperatur. HA = Hot Air. CD = Combi-Steam. = Delta-T-Cooking. 54

55 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus in C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC kg 8 kg kg CT 72 C 16 kg 24 kg 48 kg 48 kg 96 kg 16 kg kg 40 kg 80 kg 80 kg 160 kg 6-8 kg kg 80 CT 24 kg 40 kg 80 kg 80 kg 160 kg C HA C CT 65 C ca. 6 kg 6 kg 4-6 kg 3 kg 9 kg 8 kg kg 8 ca. 12 kg kg 18 kg 36 kg 36 kg 72 kg 12 kg kg 30 kg 60 kg 60 kg 120 kg HA kg CD 130 CT 70 C 18 kg 30 kg 60 kg 60 kg 120 kg HA kg kg 15 kg 30 kg 30 kg 60 kg 18 kg HA 120 CT 65 C 18 kg 27 kg 54 kg 54 kg 108 kg NT kg CT 75 C 16 kg 24 kg 48 kg 48 kg 96 kg HA CT 60 C HA 130 CT 54 C NT CT C kg more 21 kg 35 kg 70 kg 70 kg 140 kg than normal 16 HA CT 50 C NT 70 55

56 Examples sausages, frozen food Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 1 Home made sausage fill skins evenly, grid or 6 x x x x x 2 1 do not tie to lightly 20 mm unperf. Sausage reheated eg. Cumberland, beef, pork, etc., sausage, 20 mm unperf. 6 x x x x x 2 1 use automatic core temperature Blood sausage, warm throughly 2 0 m m 6 x x x x x 2 1 Black puddings Liver dumpling form into balls, oil container lightly, 2 0 m m 6 x x x x x 2 1 cover with aluminium foil Semi-preserved food contents 200 g grid or 3 x x x x x mm Sausages in check glass for resistance against grid or 3 x x x x x 2 1 glass jars hot and cold temperatures 20 mm Frozen foods: Chicken legs pre-cooked, preheat 300 C grid or 6 x x x x x mm Cordon bleu pre-cooked, preheat 300 C 20 mm 6 x x x x x 2 1 Fish fingers preheat 300 C 20 mm 6 x x x x x 2 1 Quiche lorraine pre-cooked, cover with alu. ø 8 cm, 20 mm or 6 x x x x x cm hoch, preheat 300 C alu. perf. CT = core temperature. 56

57 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus in C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC 202 ca. 30 ca. 77 CT 72 C CT 75 C

58 Examples game, poultry, pastete Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Saddle of venison add lard grid or 3 x x x x x mm granite Venison leg boned, season well grid or 3 x x x x x mm Shoulder of venison add pieces of lard, marinate 6 5 m m 3 x x x x x 2 1 Venison ragout vacuum cooking,, grid 3 x x x x x 2 1 approx. 2 kg per bag Saddle of hare marinate, season, preheat 300 C grid or 3 x x x x x mm granite Saddle of hare marinate, season 65 mm unperf. 3 x x x x x 2 1 Venison Vacuum cooking, grid 3 x x x x x 2 1 mise en place for peak periods Roast venison braised, use container, 100 mm 3 x x x x x 2 1 ideal for mise en place Pheasant add lard, season, grid or 3 x x x x x 2 1 preheat 300 C 20 mm granite Wild duck season, add lard grid or 3 x x x x x mm granite Quail vacuum bake grid 3 x x x x x 2 1 Poultry for salads, starters 20, 40 or 3 x 20, 40 5 x 20, 40 5 x 20, x 20, x 20, mm or 65 mm or 65 mm or 65 mm or 65 mm or 65 mm Turkey possibliy stuff, baste from time to time grid or 2 x x x x x mm unperf. Goose possibliy stuff, season grid or 2 x x x x x mm granite Duck breast boned, good vacummed grid or 3 x x x x x mm granite Duck breast boned, good vacummed grid 3 x x x x x 2 1 (Vacuum-cooking) Whole dry, season, tie, grid 3 x x x x x 2 1 chickens preheat 300 C 1/2 chickens space out evenly on grid, grid 3 x x x x x 2 1 preheat 300 C Chicken legs season, place on grids, shape, grid 6 x x x x x 2 1 preheat 300 C Paté à la fill forms well grid 3 x x x x x 2 1 Maison Game terrine NT-Cooking-Forms 2 kg grid 3 x x x x x 2 1 Liver paté fill into forms and cover well grid 3 x x x x x 2 1 Chicken paté fill into forms, flatten grid 3 x x x x x 2 1 Goose liver form before cooking grid 3 x x x x x 2 1 galantine CT = core temperature. NT = low temperature cooking ( Hot Air under 100 C + Timing fan wheel. HA = Hot Air. 58

59 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus in C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC kg 6 kg 4 kg kg 8 kg kg kg kg 30 kg 60 kg 60 kg 120 kg 12 kg kg 30 kg 60 kg 60 kg 120 kg 8 kg more 12 kg 20 kg 40 kg 40 kg 80 kg than normal kg more 24 kg 40 kg 80 kg 80 kg 160 kg than normal 16 kg kg 40 kg 80 kg 80 kg 160 kg more than normal 12 kg 8 5 CT 78 C 18 kg 30 kg 60 kg 60 kg 120 kg kg 4 6 kg 6 kg 5 kg HA 160 HA NT 55 CT more than normal kg 7 8 CT 72 C 24 kg 40 kg 80 kg 80 kg 160 kg 8 75 CT 70 C kg kg 30 kg 60 kg 60 kg 120 kg 12 kg kg 30 kg 60 kg 60 kg 120 kg 10 kg kg 25 kg 50 kg 50 kg 100 kg 59

60 Examples fish, shell fish Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Salmon bend out belly bones, use core 20 mm unperf. 2 x x x x x 2 1 temperature prop with potatoes or 40 mm Salmon fillets place in serving dishes, add wine grid or 6 x x x x x mm unperf. Salmon souflée observe heat conductivity grid 3 x x x x x 2 1 Turbot possibly add vegetable, 40 mm unperf. 6 x x x x x 2 1 Julienne-bouillon Halibut salt, pepper, white wine, 40 mm unperf. 6 x x x x x 2 1 chopped herbs Sole filets rolled season 40 mm unperf. 6 x x x x x 2 1 Sole season, preheat 300 C, 20 mm granite 6 x x x x x 2 1 Fried trout season, oil lightly, 20 mm granite 3 x x x x x 2 1 preheat 300 C Trout au bleu bend out belly bones, 20 mm or 3 x x x x x 2 1 season lightly 40 mm unperf. Perch Julienne-bouillon 40 mm unperf. 3 x x x x x 2 1 Mussels wine, grated vegetables 40 or 65 mm 3 x x x x x 2 1 perf./unperf. Fish balls form well, conver with foil 40 mm unperf. 6 x x x x x 2 1 Fish terrine level off well, cover grid 3 x x x x x 2 1 Salmon mousseline cover with flat container grid 3 x x x x x 2 1 Shrimps use flat container, cover grid 3 x x x x x 2 1 Lobster ballotine fillevenly 20 mm unperf. 3 x x x x x 2 1 Vacuum cooking: Sole vacuum cooking grid 6 x x x x x 2 1 Scampi vacuum cooking grid 6 x x x x x 2 1 Frozen foods: Fish preheat 300 C 20 mm granite 6 x x x x x 2 1 or alu. perf. Fish in bread, preheat 300 C 20 mm granite 6 x x x x x 2 1 crumbs or alu. perf. Gratinated fish preheat 300 C 20 mm granite 6 x x x x x 2 1 or alu. perf. Cod fillets preheat 300 C 20 mm granite 6 x x x x x 2 1 or alu. perf. CT = core temperature. 60

61 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus in C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC Port kg CT C Port Port. 150 Port. 300 Port. 300 Port. 600 Port kg kg 10 kg 20 kg 20 kg 40 kg CT 62 C CT 62 C

62 Examples vegetables, canned foods Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Broccoli frozen (perf. container, rinse in cold water) 65 mm unperf. 3 x x x x x 2 1 or perf. Cauliflower quartered, remove stalks 65 mm unperf. 3 x x x x x 2 1 or perf. Brussel sprouts frozen, season, add butter before saving 65 mm unperf. 3 x x x x x 2 1 or perf. Spinach fresh 65 mm perf. 3 x x x x x 2 1 Turnips frozen, slice 65 mm unperf. 3 x x x x x 2 1 or perf. Parisienne Carrots season while frozen, add butter 65 mm unperf. 3 x x x x x 2 1 or perf. Peas season while frozen 65 mm unperf. 3 x x x x x 2 1 or perf. Asparagus bundle, when desired cook in meat juices 65 mm unperf. 3 x x x x x 2 1 or perf. Tomatoes blanch for tomatoes concessèes, 20 or 40 mm 5 x /40 10 x /4010 x /4020 x /4020 x /40 salt 65 mm perf. 3 x mm 5 x mm 5 x mm10 x mm 10 x m m Beans frozen, whole or cut, 65 mm unperf. 3 x x x x x 2 1 blanch fresh, cold water or perf. Mushrooms sprinkle with lemon, 65 mm unperf. 3 x x x x x 2 1 white wine Cabbage remove stalk 65 mm perf. 3 x x x x x 2 1 Stuffed peppers place the opening upright 65 mm unperf. 3 x x x x x 2 1 Cauliflower cheese every second rail, grid or 3 x x x x x 2 1 preheat 2 0 m m Vegetables pre-cooked, add butter before serving grid or 3 x x x x x 2 1 dishes 2 0 m m Canned vegetables bear in mind the size of cans grid or 3 x x x x x mm Vegetable casseroles distribute out evenly 40 mm or 3 x x x x x mm granite Vegetable souffle grease form well, load with foil or grid or 3 x x x x x 2 1 cover with GN-containers 20 mm Cabbage rolls blanch cabbage leaves, 65 mm perf. 3 x x x x x 2 1 preheat Farmers omelette spread the mixture, evenly approx. 40 mm or 3 x x x x x cm under the rim 65 mm granite Soaked grain prepare cold, leave to soak, 40 mm or 6 x mm10 x mm10 x mm20 x mm20 x m m shortens the cooking time 65 mm granite 3 x mm 5 x mm 5 x mm10 x mm 10 x m m Whole food casseroles bear in mind the various 40 mm or 3 x x x x x 2 1 soaking times 65 mm granite Moussaka fill till approx. 2 cm under the rim 40 mm or 3 x x x x x mm granite Vacuum cooking sliced, one or more portion bags grid 6 x x x x x 2 1 Carrots, fennel Perforated containers shorten the cooking time. 62

63 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus in C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC kg ca. 4 heads 5 kg 2 kg 5 kg 5 kg 5 kg 2-4 kg 45 5 kg 2 kg 2-3 heads port port port. 2 kg 30 port. 30 port. 3-9 kg 10 kg kg 25 kg 50 kg 50 kg 100 kg ca heads 20 heads 40 heads 40 heads 80 heads heads 10 kg kg 25 kg 50 kg 50 kg 100 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg 10 kg kg 25 kg 50 kg 50 kg 100 kg 10 kg kg 25 kg 50 kg 50 kg 100 kg 10 kg kg 25 kg 50 kg 50 kg 100 kg 4 6 kg kg 15 kg 30 kg 30 kg 60 kg kg kg 25 kg 50 kg 50 kg 100 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg heads 15 heads 30 heads 30 heads 60 heads heads port port. 150 port. 300 port. 300 port. 600 port port port. 150 port. 300 port. 300 port. 600 port port port. 150 port. 300 port. 300 port. 600 port. 4 kg kg 20 kg 40 kg 40 kg 80 kg 60 port port. 150 port. 300 port. 300 port. 600 port. 60 port port. 150 port. 300 port. 300 port. 600 port kg kg 45 kg kg kg 180 kg 63

64 Examples eggs, side dishes Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Eggs set timer when the window is misty 65 mm perf. 3 x x x x x 2 1 (hard boiled) Poached egg when desired, cover with foil grid 3 x x x x x 2 1 or containers Egg Royal fill in forms or container grid or 3 x x x x x mm unperf. Egg souffles heat milk, add beaten eggs, 65 mm unperf. 3 x x x x x 2 1 cover with foil Scrambled egg Break eggs, whisk with either 65 mm unperf. 3 x x x x x 2 1 milk or cream Swedish grease container, 40 mm granite 3 x x x x x 2 1 pancakes preheat Quiche pre-cook, bacon, onions, cheese, vegetabl., 20 mm granite 6 x x x x x 2 1 egg mixture, pastry base, preheat or alu. perf. Boiled potatoes quartered, add salt, toss well x 100 mm 5 x 100 mm 5 x mm10 x 100 mm 10 x 100 m m perf. 2 x 150 mm 3 x 150 mm 3 x mm6 x 150 mm 6 x 150 mm Skin potatoes place on grids x 100 mm 5 x 100 mm 5 x mm10 x 100 mm 10 x 100 m m perf. 2 x 150 mm 3 x 150 mm 3 x mm6 x 150 mm 6 x 150 mm Potatoe dumplings add water, leave to soak 2 0 m m 6 x x x x x 2 1 Fried potatoes scatter in container, 20 mm or 6 x x x x x 2 1 preheat 40 mm granite Baked potatoes wrap in foil, possible steam first grid or 6 x x x x x 2 1 preheat 300 C 20 mm Potatoe gratin even slices, preheat 40 mm granite 3 x x x x x 2 1 Stuffed potatoes spread out evenly, not too 20 mm granite 6 x x x x x 2 1 close to each other, preheat or alu. perf. Pommes Macaire spread out evenly in containers, 20 mm granite 6 x x x x x 2 1 preheat or alu. perf. Vacuumed quarted, tourniert grid 6 x x x x x 2 1 potatoes Rice add water, stock, leave to soak 65 mm unperf. 3 x x x x x 2 1 for a short time Long grain rice leave to soak (3 parts : 1) 65 mm unperf. 3 x x x x x 2 1 Rice pudding sugar, cinnamon, milk 65 mm unperf. 3 x x x x x 2 1 Semolina hot water, a drop of oil 65 mm unperf. 3 x x x x x 2 1 Noodles 65 mm unperf. 3 x x x x x 2 1 Canneloni cover with sauce 65 mm unperf. 3 x x x x x 2 1 Lasagne fill till approx. 2 cm under the rim 65 mm unperf. 3 x x x x x 2 1 Noodle gratin mix the egg mixture well 40 mm or 3 x x x x x mm granite 64

65 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus in C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC litre litre litre 20 litre 40 litre 40 litre 80 litre 4litre 4litre 2litre 8litre litre 20 litre 40 litre 40 litre 80 litre 8litre litre 20 litre 40 litre 40 litre 80 litre 4litre litre 10 litre 20 litre 20 litre 40 litre kg 7-12 kg 30 2 kg kg kg 42 kg kg kg kg kg kg 36 kg kg kg kg kg kg 20 kg 40 kg 40 kg 80 kg port port port. 150 port. 300 port. 300 port. 600 port. 30 port. 60 port port. 300 port. 600 port. 600 port port ,5 kg 2 kg 2 kg 2 kg 2 kg 2 kg 30 port. 20 port. 20 port. 8 9 kg kg kg kg kg 180 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg 60 port port. 150 port. 300 port. 300 port. 600 port. 40 port port. 100 port. 200 port. 200 port. 400 port. 40 port port. 100 port. 200 port. 200 port. 400 port. 65

66 Examples pastry, bread, rolls, desserts part 1 Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Apple strudel glaze with either egg, milk 20 mm granite 3 x x x x x 2 1 or sugar water or alu. perf. Apple turnovers preheat 300 C 20 mm granite 6 x x x x x mm alu. perf. Sponge rolls spread evenly, preheat 20 mm granite 6 x x x x x 2 1 Sponges Ø 26 cm, every 2nd. rail, grid 3 x x x x x 2 1 preheat Puff pastry glaze with egg, 20 mm granite 3 x x x x x 2 1 preheat or alu. perf. Puff pastry* force steam with in the first minutes 20 mm granite 3 x x x x x 2 1 for approx sec. or alu. perf. Puff pastry every 2nd. rail 20 mm granite 3 x x x x x 2 1 puffs or alu. perf. Puff pastry every 2nd. rail, force steam 20 mm granite 3 x x x x x 2 1 puffs* if required or alu. perf. Puff pastry spread evenly, glaze with egg 20 mm granite 6 x x x x x 2 1 with fillings or alu. perf. Sponge cake every 2nd. rail 20 mm or 3 x x x x x 2 1 flattin 40 mm Choux pastry fresh, every 2nd. rail 20 mm granite 3 x x x x x 2 1 Choux pastry* pipe evenly 20 mm granite 3 x x x x x 2 1 X-mas cake every 2nd. rail grid 3 x x x x x 2 1 Croissants during cooking add steam 34 C, 20 mm granite 3 x x x x x 2 1 from time to time or alu. perf. Fruit cake with sponge (7 eggs per 30 g 40 mm granite 3 x x x x x 2 1 sponge base sugar and 40 g flour) Stewed fruit even slices, after steaming 65 mm unperf. 3 x x x x x 2 1 leave to stand Fruit for garnishing apple, pear, etc. eventually core 2 0 m m 6 x x x x x 2 1 Hot fruit Frozen fruit, raspberries, stawberries, grid 6 x x x x x 2 1 in serving utensils Stewed fruit Ø cm, eg. pears grid or 3x x x x x 2 1 (preserves in glass) 2 0 m m Cabinet pudding lineloaftin grid 3x x x x x 2 1 (foil or grease proof paper) Crème Caramel Dariol, Moulds grid or 3x x x x x 2 1 (in glass) 20 mm *When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 C. 66

67 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus in C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC kg 2 shapes depending on size port kg port. 30 port kg kg 10 kg 20 kg 20 kg 40 kg 4 shapes shapes 10 shapes 20 shapes 20 shapes 40 shapes depending on size depending on size port port. 150 port port. 600 port kg kg 10 kg 20 kg 20 kg 40 kg port port. 200 port. 400 port. 400 port. 800 port. 60 port port. 150 port. 300 port. 300 port. 600 port

68 Examples pastry, bread, rolls, desserts part 2 Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Yeast cake every 2nd. rail 20 mm granite 3 x x x x x 2 1 Platted yeast cake glaze with sugar water 20 mm granite 3 x x x x x 2 1 during cooking or alu. perf. Cheese cake spread the mixture evenly 40 mm granite 3 x x x x x 2 1 Cream cheese slices pre-cook, short crust, pastry base, fill with 40 mm granite 3 x x x x x 2 1 fruit and cream Marble cake fill into forms grid 3x x x x x 2 1 Bread half white let dough rise 20 mm granite 3 x x x x x 2 1 Biscuits even thickness 20 mm granite 6 x x x x x 2 1 Crumble cake spread crumble evenly 20 mm granite 6 x x x x x 2 1 or alu. perf. Tea cookies shapes on grids grid 3x x x x x 2 1 Savarin line forms well, grid 3x x x x x 2 1 preheat Cake with spread crumble evenly 20 mm or 3 x x x x x 2 1 crumble topping 40 mm granite Sponge base spread mixture evenly 20 mm granite 6 x x x x x 2 1 Bread rolls depends on amount, every 2nd. rail, add alu. perf. 3 x Alu 5 x Alu 5 x 2 1 Alu 10 x Alu 10 x Alu moisture during cooking, preheat White bread every 2nd. rail 20 mm granite 3 x x x x x 2 1 (700 g) or alu. perf. Rolls, french bread form well 20 mm granite 3 x x x x x 2 1 or alu. perf. Toast butter lightly grid 6x x x x x 2 1 Vacuum packed add wine, liquor grid 6x x x x x 2 1 fruit Danish pastrie Raise Steam 35 C 20 mm granite 3 x x x x x 2 1 Plum cake spread evenly with fruit 20 mm granite 3 x x x x x 2 1 (yeast pastry base) *When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 C. 68

69 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus in C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC kg 2 40 port. 50 port. 4 shapes 3 4 kg kg 10 kg 20 kg 20 kg 40 kg port port. 200 port. 400 port. 400 port. 800 port. 100 port port. 250 port. 500 port. 500 port port. 8 shapes shapes 20 shapes 40 shapes 40 shapes 80 shapes port. 80 port port. 200 port. 400 port. 400 port. 800 port kg port kg kg 40 kg 80 kg 80 kg 160 kg port port. 150 port. 300 port. 300 port. 600 port. 69

70 Cleaning Cleaning the unit daily is absolutely essential for hygienic reasons as well as to prevent operating problems. Use: RATIONAL special cleaning detergent. RATIONAL spray pistol. Cleaning procedure Leave the grids and containers in the cooking cabinet. Allow the cooking cabinet to cool down. Spray with RATIONAL special cleaner also door, gasket and behind the swivel air flow baffle. Allow to act for approx. 20 minutes. Set the mode selecting switch to steam. Set the timer to approx. 15 minutes. Alternative: Spray with the cleaning detergent. Select programme number 99. The cleaning process runs automatically for 40 minutes. Open the air flow system eg. use a screw driver. Swing the air flow baffle open. Spray the interior cabinet with the special RATIONAL cleaning detergent. CL(ean) appears in the function display and the remaining time is indicated. Rinse the cooking cabinet thoroughly with the built-in RATIONAL handshower. After the cleaning process dry the cabinet by: - mode Hot Air 80 C or - open the door Cleaning from outside: Only with mild soap and a wet cloth. Hints For extremely soiled cabinets and grid repeat the cleaning action. Remove the air baffle from time to time for cleaning. Residue that is still left on the grids and containers can be cleaned by placing in the dish washer. Never use acidic or corrosive liquids on the aluminium sheets as this could cause discolouring and damage to the material. Safety hints Do not use a high pressure cleaner. Do not use acids or let acid fumes come into contact with the protective layer of the units nickel chromium steel otherwise it will be damaged and could cause discolouring. Observe the handling instructions on the cleaning detergent container. Rinse thoroughly using the hand shower. To clean between the double glass door panel, press the release bar and pull open (open the door). 70

71 Descaling RATIONAL Steam Generator with SC Automatic The SC-Automatic reduces significantly the need for regular descaling of the steam generator. SC Self clean The steam generator is drained and flushed at certain time intervals at least once a day and the scale deposits are discharged before they can form a sediment. As our experience proves, a yearly descaling is sufficient in most of the case. The frequency of the descaling however strongly depends on the water hardness. We recommand a regular inspection of the steam generator and descaling as necessary. Please contact your local Service Partner for more information. Please bear in mind Should some kind of interference occur the Water Low display will start to flash. In this case check that water faucet leading to the unit is open or if the soleniod valve is blocked. When the cause has been removed the unit will automatically restart. If this does not happen after 3 minutes, call your local service department. Hints For long periods of intermission (holidays etc.) drain the steam generator as follows: Open the door. Set the Steam media. Set the temperature to 31 C. Press the Steam media key for 10 sec. The steam generator will be emptied. 71

72 Important installation information Table units Installation site/space requirements On an original RATIONAL stand or on a sturdy, horizontal working surface(height: 720mm). Note: The weight of the Combi-Steamer is: 6 x 1/1 GN: 134,5 kg 10 x 1/1 GN: 158kg 10 x 2/1 GN: 252,5 kg pic. 3 Attention! The air inlet filter at the lower part of the front panel (see pic. 3)has to be cleaned every 3 months with soapy liquids, or has to be replaced (ET-Nr ). pic. 1 Slight unevenness in the surface can be compensated with the heightadjustable feet (± 10 mm, see pic1). The Combi-Steamer must be adjusted horizontally. Minimum clearance: to the left: 50 mm to the right/rear: 50 mm recommended During planning, allow for space for transport trolley 6 x 1/1 GN and 10 x 1/1 GN width 730 mm 10 x 2/1 GN width 810 mm Working place-specific sound emission figure: 6 x 1/1 GN: 47 db (A) 10 x 1/1 GN: 57 db (A) 10 x 2/1 GN: 57 db (A) Opening of the control panel (pic. 2) pic. 2: 6 x 1/1 GN und 10 x 1/1 GN Electrical Connection Connect the unit only according to the information given on the data plate. Observe all regulations of the local Electricity Board! The appliances may only be connected by an electrician approved by the Electricity Board. 6x1/1GN 10x1/1GN 10x2/1GN Connected load: 9,6 kw 18,6 kw 31,5 kw Fuse protection: 3 x 16 A 3 x 35 A 3 x 50 A Voltage: 3N AC 400V 3N AC 400V 3N AC 400V N N EA 6 x 1/1 GN and 10 x 1/1 GN below the control panel Tools required: 8 mm hex wrench 10 x 2/1 GN Top of the control panel Tools required: 8 mm hex socket wrench To open the front panel, turn 8mm wrench anti- clockwise untill the door opens. To close the front panel, press the control panel firmly to the unit and turn 8mm screw clockwise. Note: control panel must close parallel. 72 pic. 4 e. g. 6 x 1/1 GN Special voltages on request, circuit diagram behind control front panel. 6 x 1/1 GN and 10 x 1/1 GN are supplied with approx 2 m of power supply cable type H07RN-F. To connect power supply cable H07RN-F or equivalent to 10 x 2/1 GN appliance: 1. open the control panel 2. remove left side wall On-site installation: provide accessible all-pole disconnection device with minimum of 3 mm contact gap. Independently fused power supply lines for each appliance. Connect appliance to earth bonding. Option Energy saving system: The customer has to provide on-site installation of the additional control wire, which has to be connected to the control terminals in the unit.

73 Important installation information Table units Water Feed (pic. 1) WZ1 300kPa Connect to cold water, only drinking water quality. Safety combination (non-return valve) integrated as standard. Connection: 1/2" pressure hose with R 3/4" screwed fitting. Customer-fitted water shut-off valve for each appliance. Water pressure: 150 to 600 kpa recommended pressure: 300 kpa Observe standards of local water board. Optional Treated Water Connection (WZ 2) (see Installation diagramm) with 2 water supplies: 1. "Normal water" for quenching system and steam generator flushing system 2. "Treated water" for steam generator, moistening and hand shower Theoretical water consumption of the steam generator: CCC 61: 0,2 l/min CCC 101: 0,42 l/min CCC 102: 0,69 l/min pic. 1 3/4" active carbon filter 3/4" particle filter Rational recommends to install the following components into the drinking water supply line (see picture): A particle filter (0,08mm) with excessive soiling of the supply water; A pressure regulator with 300kPa (3 bar) secondary side setting with line pressure peaks of above 600kPa (6 bar); An active carbon filter with a clorine concentration of more than 30mgr/liter; Water Drain (pic. 2) WA Use steam temperature resistant pipe - do not use a hose! A direct drain is possible since: a ventilated gap is an integrated part of the appliance. Use DN 50 pipe with constant slope (min. 5% or 3 ). Take drain dimensions into account: short-time pump-out quantity of steam generator 0.7 l/sec. Waste water temperature approx. 65 C. Ventilation For operation of the appliance a ventilation hood is not necessary. If a ventilation hood is to be installed: The hood should protrude 300 mm to 500 mm over the front of the appliance. The grease filter should be in the protruding part of the hood. 6 x 1/1 10 x 1/1 10 x 2/1 latent: kj/h kj/h kj/h sensible: kj/h kj/h kj/h pic. 2 min. 5% / 3 min. DN 50 73

74 Important installation information Table units CCC 61 WZ 1 WZ 2 WA EA PA Water supply for standard unit (using normal line water) Water supply for optional treated water connection Drain Electrical connection Earth bonding system Minimum space Subject to change without prior notice. CCC 101 WZ 1 WZ 2 WA EA PA Water supply for standard unit (using normal line water) Water supply for optional treated water connection Drain Electrical connection Earth bonding system Minimum space Subject to change without prior notice. 74

75 Important installation information Table units CCC 102 WZ 1 WZ 2 WA EA PA Water supply for standard unit (using normal line water) Water supply for optional treated water connection Drain Electrical connection Earth bonding system Minimum space Subject to change without prior notice. 75

76 Important installation information Floor models Location The units must be installed by a qualified electrician. WA min. DN 50 min. 5% / 3 incorrect correct Unit must be positioned on level and solid floor area. Bear in mind the weight of the Combi-Steamer CCC 201: 346,5 kg CCC 202: 483,5 kg The unit must be lined up horizontally in all directions. Slope/incline of floor can be compensated by the adjustable feet (adjusting range: +/- 15 mm). The oven rack has to be positioned vertically in the unit. You can manage it by: levelling the floor area (where the oven rack stands) by constructing e.g. a ramp The unit must be fixed the floor. Minimum Distances: left 50 mm, right 50 mm is recommended. During planning allow enough room (CCC 201: 730 mm and CCC 202: 810 mm width) for the mobile oven rack. Working area sound emission level: CCC 201: 49 db(a) CCC 202: 49 db(a) 3/4" active carbon filter 300kPa 3/4" particle filter WZ Exhaust An extractor fan is not necessary. In case an extractor fan should be installed: The canopy should protrude 300 to 500 mm beyond the front of the unit. Add fat filter to the protruding part of the canopy. Heat load latent: CCC 201: 7,670 kj/h CCC 202: 13,350 kj/h noticeable: CCC 201: 9,600 kj/h CCC 202: 15,340 kj/h Option: EA Connection of hood (for assembly see insert). Power connection Before connecting check details given on the identification plate, VDE standard requirements, and requirements of your local electricity board. CCC 201 CCC 202 Load: 37,2 kw 6 3 k W Fuses: 3 x 63 A 3 x 100 A Voltage: 400 V 3N AC 400 V 3N AC Special voltages on request, for circuit diagram see inside the unit. Electrical connection behind the swing-out service door. Lead type: e.g. HO7RN-F. Location: a main isolator with min. 3 mm phase contact must be provided. Every unit must have its own protected supply conductor. The unit is to be integrated into an equipotential bonding system. 76

77 Important installation information Floor models CCC 201 Feet adjustable mm WZ 1 Water supply * EA Electrical supply WA Water discharge EA P Equipotential bonding * Option soft water WZ 1 = soft water WZ 2 = normal water Access space requires for trolley. Space needed to open door 110 Distance between wheels of trolley CCC 202 Feet adjustable mm Access space requires minimum distance for trolley. 77 Space needed to open Distance between wheels of door 110 trolley

78 Maintenance Service work is to be carried out by electricians: Caution! Disconnect the combi-steamer at the mains before opening the service door and working on live parts. 1. Changing the interior lighting When the interior lighting fails to work change the halogen bulb. First, switch off the unit. Cover the outlet inside the unit with a cloth and remove the lamp glass by loosening the 4 nuts with an 8 mm spanner. Remove the frame, the glass and gasket. Replace the bulb with a 12 volt, 10 W, 300 C heat resistant one (Spare part-nr ). Do not come into contact with the hot bulb. Replace the gasket and glass, secure into place. 2. Replacing the door gasket The door gasket consists of a vulkanized frame which slots into a guide on the door and is not glued. In case the door gasket must be changed, pull the old gasket out of the guide. Clean the guide rails with soapy water. Bear in mind when replacing the new gasket that the lips lie correctly in the guide. It is recommended that the lips are dampened with soapy water during assembly. Interior lighting compl./screws, frame, glass gasket, gasket, reflector bulb). Insert the halogen bulb. Door gasket CCC Door gasket CCC Door gasket CCC Door gasket CCC Door gasket CCC Spare Parts No. Spare Parts No. Spare Parts No. Spare Parts No. Spare Parts No. Door gasket guide. 78