manual combi-steamer ccc - rational-online.com

Manual

Combi-Steamer CCC

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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.

In case you may need further assistance, please do not hesitate to call us Telephone: Germany (08191)3270.

For operational problems call our “Hot Line”: Telephone: Germany (08191) 327300.

Your RATIONAL U.K. Team: (0582) 480388.

For inquiries please indicate the following:

Type of unit:

Unit serial number:

Your unit was checked by:

RATIONAL Combi-Steamer CCC

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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

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Contents

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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 mar-ket.The Combi-Steamers further development is a result of close contact with our customers – an innovation forthe demanding chef, a unit with almost unlimited possibilities.

We have specialised in solid workmanship, high functional safety and precise control systems and most of allsimple, practical operation.

However we still recommend you to study this manual for the RATIONAL Combi-Steamer carefully. This wayyou 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 ourother customers.

And now enjoy your new RATIONAL Combi-Steamer.

YourRATIONAL Großküchentechnik GmbH

Dear Customer,

Control paneland description

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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.

SettingCooking temperature adjustment. Press to activate and adjust the rated valupressing 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 uflashes. Real time display = two dots.

Core temperature (20 °C to 99 °C). Press to activate and adjust the rated vpressing the arrow key (16). Timer (10) is not in operation. When the set vreached, 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. Onecooking medias must be selected.

Delta-T-Cooking

1/2 energy

Unit serial numberPlease indicate in case of after-sales servicing!

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a Unit serial number.

b Clima ductingwith safety valve counteraction (protection)against over and under pressure. The safety valveis protected against accidental blockage by a clip.

c Interior light(heat and shock-resistant cerane flat glass andhalogen lighting).

d Unit door with double glass.

e Door handle(Table models: one-hand-operation with eitherright or left function. Floor models and 10 x 2/1 GN: one-hand-operation with slam function).

f Unlocking device for opening the double glass.

g Integrated self-emptying door drip collector.

h Unit drip collector connected to the main drainage.

i Contactless door contact switch.

j Legs(adjustable).

k Unit data plate(with all important data such as power input,voltage, number of phases and frequency as well asunit model and serial number).

l Control panel(see page 5).

m Protection cover of the electrical installation area.

n Service door(all important service parts can be reached fromthe front).

o Handshower(with automatic rewind).

p Run-in guide

Features

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Combi-Steamer CCC 61, CCC 101 identical.

Combi-Steamer CCC 201, CCC 202 identical.

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Loading

• Place the food on original RATIONAL GN grids orcontainers and place in the oven rack.

• Wheel in the rack firmly against the catch until itbecomes engaged.

• If larger quanties of food are being prepared it isadvisable to load the rack outside the unit.

• The transport trolley should be used for transpor-ting the rack between the preparation area and theunit.

• Larger cooking capacities, more efficient workingand faster loading can be achieved by using theRATIONAL oven rack and tray transport trolley.

Unloading

• Open the door slowly.• Caution! Steam!• When opening the door, the unit switches offautomatically.

• The fan continues to rotate until it becomes statio-nary.

• Do not spray water into the hot cooking cabinet.

GN container catch for safe loading.

Loading and unloading

Example: Combi-Steamer 10 x 1/1 GN.

Example: Combi-Steamer 20 x 1/1 GN.

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Safety hints

Unloading

• Open the door slowly.• Caution! Steam!• Caution! Containers will be hot.• When opening the door, the unit switches offautomatically.

• The fan continues to rotate until it becomes statio-nary.

• 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 whennot in use.

• Do not let the core probe hang freely outside thecooking cabinet.

• Make sure the core probe is not inserted into thefood when removing from the oven.

Working with mobile oven racks andtransport trolleys for table models(option)

• The transport trolley must be fixed to the unitproperly.

• When transfering from the mobile oven rack to thetransport trolley beware of the safety catch.

• Use the wheel brakes provided on both rack andtrolley.

Extra function “Cool down”

• Caution! While the door is open during the cooldown phase the fan continues to rotate.

• Only use the cool down function in accordance toregulations when the air baffle system is closed.

General hints

• The temperature of the door glass can be higherthan 60 Kelvin as the temperature of the room.

• During long periods of non usage the main stopcockshould be turned off.

• Fasten the standard catering container catches onfloor models – for safe loading and unloading.

• Make sure, that the mobile oven rack is insertedfully and the locking device is snapped into it’s locked position.

• Lack of water display flashes – check the watersupply.

• To check the set time, press the timer once more.

Press

Set min.

Press, locksprogramming access

Appears in functionaldisplay (NP = notprogrammable)

Press

Set min.

Press, unlocksprogramming access

Appears in functionaldisplay(P = programmable)

Cleaning

• Spray the cleaning detergent using the originalRATIONAL hand pressure spray gun.

• Do not use a high pressure cleaner.• Do not use acids or let acid fumes come into contactwith the protective layer of the units nickel chro-mium steel otherwise it will be damaged and couldbecome discoloured.

• Observe the handling instructions on the cleaningdetergent container (only spray into the cabinetwhen the temperature is below 60 °C).

Descaling

• In areas where water hardness is normal thesteam generator must be cleaned thoroughly every12 months. This operation must be carried out byour service department.

• The SC-Automatic (self-clean) makes regular de-scaling of the steam generator superfluous.

Maintenance

• Inspection and repair work should be carried outby qualified electricians. Caution! The unit must beisolated from the power supply before opening theservice door and working on live parts.

Code to lock access to programming

Locking:

Unlocking:

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Cooking methods

The RATIONAL Combi-Steamer CCC is equipped with two coo-

king energies

moist heat dry heat+

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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

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Three medias are at your disposal

“Steam” media =moist heat

The high capacity steam generator produces hygienicsteam. This is let, pressureless, into the interiorcabinet and is circulated at high speed by the fan. Thepatented control system regulates the input of steam;only as much steam is let in as the food is able to ab-sorb. The cooking temperature can be set between 30°C and 130 °C.Temperature accuracy +/- 1 °C.Presetting: 100 °C.

“Hot Air” media =dry heat

High capacity heating elements heat the dry air. Thefan circulates this hot air evenly inside the interiorcabinet. The temperature can be selected between 30°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 controlsystem. This combination creates a hot-humid cli-mate for a specially intensive cooking. The tempera-ture can be selected between 30 °C to 300 °C. Theinterior cabinet continuously contains the optimalhumidity, which will prevent the food from dryingout.

When using together with the additional functions andClimaPlus automatic there are a manifold of cookingpossibilities available with no restrictions.

Depending on the desired cooked result, choose orcombine the requiered cooking medias either

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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 anytime.eg. à la carte/à la minute.

Cooking examples

• Mise en Placetomates concassèes, garnish (vegetables, fruit), mushrooms, blanching of Julienne and Brunoise,blanching of vegetabes for stuffing, roulade etc.,peeling onions and ches nuts, grain soaking.

• Startersscrambled, poached egg in a form, hard boiled egg,vegetable pastete, steamed salad, asparagus, vege-table flans, stuffed vegetables (onion, leek, celeryetc.), canneloni.

• Soup GarnishingsLiver dumplings, ravioli, vegetable royal.

• Roasts/Main coursecooked beef, cured ham, tongue, turkey legs, stea-med fish.

• Side Dishesrice, dumplings (bread), noodles (spaghetti),fresh and frozen vegetables, potatoesboiled/in the skin/touriert.

• Desserts fruit fresh or frozen (eg. hot raspberries), stewedfruit, rice pudding.

Cooking methods

Steaming, stewing, blanching, poaching, simmering,soaking, thawing, reconstituting (reheating), pre-serving.

Steam media moist heat 30 °C – 130 °C

No taste transfer when cooking with different products.

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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 tempera-ture.

Setting

Change the set values when necessary.

Remove …

… the containers when the food has reached its re-quired firmness resp. softness. When the door isopened the unit switches off automatically. The fancontinues 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 becooked together each day using the mode steamingin order to achieve an optimal performance. Bearin mind that fish, meat, vegetables, fruit etc. canbe cooked together.

• Potatoes should always be cooked in perforatedcontainers. Due to the perforations, steam cancirculate and cooking is quicker.

• Vegetable stock can be collected by inserting acontainer in the bottom of the mobile rack.It is better to use two shallow containers ratherthan one high one in order to avoid bruising thefood.

• Dumplings should be placed in shallow containers(not too close together).

• Rice and cereals is the only type of food wherewater must be added (1 part rice: 1,5–2 partswater).

• Tomatoes can be skinned easily: steam for 30–60sec. chill with cold water.

/ or

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2. “Vario-Steaming” mediamoist heat 30 °C – 99 °C

Advantages

• Quick preheating.

Gentle cooking:• Excellent food quality.• Taste preservation.• Excellent consistency and elasticity for differentsorts of meat and fish dishes. Better handling du-ring serving.

• Prevents curdling and crumbling. • No blistering = flat surface.• Large joints and pieces for exhibition purposes(buffets) are cooked gently, resulting in lessweight loss which means less shrinking.

• Less fat.• Precise cooking temperature without permanentcontrol.

• Less cooking time needed in respect to traditionalmethods.

• Unloading of partial amounts is possible at anytimeeg. à la carte/à la minute.

Cooking examples

• Mise en Placeblanching bacon and ham, soups, sauces, stocks,fish garnishings.

• Startersliver, galantine, pike fish cakes, vacuum cooking,egg royal, patés etc.

• Soup Garnishingsdumplings, stuffings.

• Roasts/Main coursefish (salmon, sole), poultry, diet food, vacuumcooking (chicken breasts, tongue, liver), turkeyfilets, chicken breasts, filet of beef, sausages etc.

• Side dishesflans, vegetable caserroles, royale.

• Dessertsfruit, crème caramel, semolina pudding etc.

Cooking methods

Scalding, simmering, soaking, poaching, blanching,vacuum cooking, thawing, reheating, preserving, pasteurisation.


Delicate products turn out well every time without much effortand no risk.

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“Vario-Steaming” mediamoist heat 30 °C – 99 °C

Operating


• Preheat at least until the minimum temperature isreached 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 temperatu-re.

Setting


Remove …


Control …



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.


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/ or

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“Vario-Steaming” mediamoist heat 30 °C – 99 °C

Hints

• Cooking timeThe same principles apply as for those by“Steam” media.Generally the lower the cooking temperature thelonger the cooking time.

Examples : Approx. cooking temperatures“Vario-Steaming”:Soup garnishings: 75 °to 90 °CFish and shell fish: 65 °to 90 °CPale meat: 72 °to 75 °CWhite meat: 75 °to 85 °CDark meat: 80 °to 90 °CPoultry: 80 °CDesserts: 65 °to 90 °C

• SeasoningSeason lightly. Due to the low cooking temperaturethe typical own taste is intensified. Do not overdose alcohol, essences, reducing agents,etc.

• PreservingIn accordance to the firmness of the raw productand the desired consistency cover the item witheither hot or cold water. The diameter of the glassjars should not exceed 100 – 120 mm. The cookingtemperture depends on the product (ripeness,cutting).Temperature guide: 74 °– 100 °C.

• ScaldingThe 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: 71 °– 80 °C.

• Cooking on plates is possible eg. fish.

Vacuum cooking

• The development of cooking in vacuum was basedon the method of vacuum preserving. The mostimportant requirement for cooking is that the rawmaterial must be 100% vacuumed packed. Theraw material should be sealed in either specialsealing or vacuum bags. After cooking in vacuumthe products are cooled down very quickly to 2 °C.


• The cooking times can be based on those from thesteam mode chart.

Practical experiences:• The higher the standard of vacuuming, the shorterthe cooking time.

Application methods:• Fish, meat, poultry, vegetables, side dishes, friut,can be prepared in the conventional way. Differentgarnishings, and stuffings can be prepared withspecial 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!

Sausages can also be cooked successfully using “Vario-Steam”mode.

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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


• 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 coretemperature.

Setting


Remove …



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Cooking method “Forced Steaming”101 °C to 130 °C

Control …



Hints

Combi-Steaming mode temperatures“Forced Steaming”:celery 110 °Cpotatoes 125 °Cfrozen 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

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Advantages

• 300 °C back-up capacity – especially when fullyloaded.

• Short warm-up time.• Excellent food quality.• Cooking on different levels possible at the sametime.

• Simultaneous browning on different levels withoutturning the food.

• Less fat.• Cooking on all levels possible.• Less cooking time needed in respect to traditionalmethods.

• Unloading of partial amounts are possible at anytime.eg. à la carte/à la minute.

Cooking examples

• Mise en Placerice, bone roasting (for sauces).

• Startersmeatballs, meat pudding, gratinated vegetables,roast beef, chicken wings, fast food, quiches, tart-lets, breast of duck etc.

• Soup Garnishcheese croûtons.

• Roasts/Main coursesteak, rump, t-bone, porterhouse steak, liver,beef burggers, chicken legs and breasts, half orwhole chickens, turkey, saddle of hare or venison,meat in bread crumbs, pizza etc.

• Side dishespotatoe pancakes, fried potatoes, baked potatoes,potatoe-souffle, duchesse potatoes etc.

• Dessertssponge cake, marble cake, sand cake, fruit loaf,puff pastry, bread, buns, fleurons, frozen applepuffs etc.

Cooking methods

Roasting, grilling, baking, gratinating …

Hot Air media dry heat 30 °C – 300 °C

Even browning on all sides without turning the food.

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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• gratinating

Load …


• Set cooking temperature.


Note:Before opening the door wait until the fan wheelstops rotating (heat accumulation).

Setting


Remove …

… the containers when the food has reached its re-quired cooking consistency. When the door is openedthe unit switches off automatically. The fan continuesto rotate until it becomes stationary.

Control …



Safety hints

Caution! Steam!Caution! Hot containers!Caution! Danger scalding!Please observe the correct locking of the mobile oven rack.


J

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Hints

• Cooking timesThe cooking time depends on the quality, weight andsize of the product.Do not overload grids or containers in order to en-sure 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 fanstops rotating so that as little heat as possible escapes from the interior cooking cabinet.

– Fill the unit quickly in order to avoid a drop oftemperature within the cooking cabinet.

– Use ClimaPlus while cooking in order to let thesurplus 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 % ofthe usual theoretically recommended „max.possible loading capacity“.

• Pan fried foodGenerally every conventional type of breadcrumbs can be used. The quality of some dishes canbe improved by oiling the surface with either oilor paprika oil mixture. Press breading firmly tothe meat, cover with oil and do not overload.Gerneral rules: every one cm meat cut needs ap-prox. 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 topand bottom sides of roasts etc. will show an evenbrowning. Take care that the same thickness andthe cuts or similar sizes are placed on the samegrids.


• Gratinating:of soups, light and dark meat dishes, fish, mussels,asparagus, broccoli, tomatoes toast etc.Preheating: preheat to 300 °C (at least until thecontrol light goes out). After loading set to the de-sired temperature.Containers: Use grids or containers (20 mm1/1 Container) to gratinate toast, steaks andsoups.When too much humidity is inside the interior ca-binet switch on “ClimaPlus”.

• Preparation of fishDo not cover in flour.When preparing large whole fish (pike, perch-pike), wrap the tail in aluminium foil and supportit from underneath with raw potatoes.Containers: Use granite enamalled containerspreviously preheated.

• BakingPreheat: 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 secondrail.Baking tins should not be higher than 70 mm.When too much humidity is inside the interior ca-binet switch on “ClimaPlus” and allow to diffuseuntil the set value is reached.For ideal heat transmission use granite enamelledcontainers and inserts.

When baking frozen – quick food products preheatto 300 °C – do not defrost.

Defrost frozen bread dough and let it rise for ashort 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.

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Advantages

• Quick preheating.• Excellent food quality.• No dehydration and on the top side crusts andcrackling.

• 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 traditionalmethods.

• Unloading of partial amounts are possible at anytime.eg. à la carte/à la minute.

Cooking examples

• Mise en Placeroasting bones for sauces.

• StartersQuiche lorraine, flans, moussaka, lasagne, canne-loni, paella etc.

• Roasts/Main dishesroast (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 variousomelettes.

• Side dishesgratinated potatoes, baked potatoes.

• Dessertsyeast doughs, choux pastry.

• Miscellaneousbread, rolls (frozen dough).

Cooking methods

Combi-Steaming, combi-roasting, combi-baking,glazing, gratinating, basting, baking with moisture,roasting and basting.

Combi-Steam media moist heat and dry heat 30 °C – 300 °C

Even cooking of large joints of meat.

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Operating

• Set the “Combi-Steam” media.

• Preheat: until the set temperature is reached(at least until the control light goes out).

Load …


• Set the temperature.


Setting


Remove …

… the containers when the food has reached its re-quired firmness resp. softness. When the door isopened the unit switches off automatically. The fancontinuoues to rotate until it becomes stationary.

Control …



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.

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Hints

• Do not place roasts too close together in order toensure even cooking.

• Meat fibres must be placed parallel to the aircirculation, this will enable a better heat absorp-tion and shorten the cooking time.

• Steam roasts with crusts or large pieces of meatfor approx. 1/3 of the cooking time.

• Condensation and meat juices can be collected byplacing a container underneath and used latertogether with roasted bones to make a sauce.

• Perparation of sauces– Insert an unperforated standard catering contai-ner 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.

• BakingYeast doughs, puff pastry, choux pastry should beprepared on granite enamelled containers.


Notes

Preparing sauces in granite-enamelled containers.

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Reheating

Advantages

• Different food products can be reheated withoutbeing covered.

• There is no time limít between cooking and reheating/serving.

• Allows more time for decorating, garnishing andpreparing the dishes and trays. Quality is impro-ved.

• Staff work more efficiently.• Catering for banquets, large functions, travelgroups, à la carte meals, free flow convenient loa-ding.

• Applicable everywhere, either in canteens, largeindustrial kitchens or the catering trade.

Examples

• Startersspaghetti, lasagne, canneloni, vegetable dishes,cheese noodles, quiche lorraine, spring rolls,onion flan, etc.

• Soup garnishingsliver dumplings, pancakes, noodles, bacon balls,etc.

• Roasts/Main courseroasts, casseroles, frozen meat and fish, leg ofpork, leg of veal, roasts with crackling, stuffedvegetables, ready to serve meals etc.

• Side dishesrice, potatoe pancakes, noodles, vegetables, pota-toes(mashed, french fries, gratinated, baked) etc.

• Dessertsapple pie, cheese cake, hot fruit, stewed fruit, etc.

Time saving

No more warming-up and keeping warm. Reheatingof pre-cooked food possible (cook and chill method).Reheating of food possible either direct on plates,dishes or in containers.


Reheating using different containers and utensils.

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Reheating

Operating

• Set the “Combi-Steam” media and if necessary“ClimaPlus” (Setting: step 3–5).

• Preheat to the set temperature or at least until thecontrol light goes out.

Load …


• Set the temperature.For best results the average temperature lies bet-ween 120 °C – 140 °C, however the temperaturewill vary according to the different products.

• Set cooking time/continuous duty or core tempe-rature The reheating time depends on the product, producttemperature, number of plates, fullness, and thedesired result, but as a general rule set betweenapprox. 5 – 8 minutes.

Setting


Unload …

… the containers when they have reached the requi-red temperature. When the door is opened the unitswitches off automatically. The fan continues to rota-te until it becomes stationary.

Control …

… is possible any time.

• Ideal serving temperature: 75 °C – possible tocontrol by using the automatic core temperature.

• When desired change the set values.


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Reheating

Hints

• Reheating utensilsPorcelain plates, clay, glass, silver plates, copperpans, brass beakers, aluminium, stainless steel,chrome.

• For banquets, large functions Reheat on plates, use the special RATIONAL platemobile oven rack-Large quantities – time saving.-Quick heat transfer.- Shorter serving times therefore more eco-nomical, more customers, more tur-nover.

• Special transport trolley:for reheating plates up to 375 mm.

• Heat retaining hood: for bridging short peroids ortransporting

• Heat on serving utensils: Acts as a heat accumula-tor when the serving distances are long and duringpeak periods.

• Arrange/spread the food evenly on the plates etc.and do not place too close together.

• Mise en Place: season and lightly oil first,saves brushing with oil later, before serving.

• Sauces:Generally pour over the product before reheatingor place a small amount on the plates afterwards.

• Larger components need more time for reheating.

• Reoccuring procedures can be individuallyprogrammed.

• “ClimaPlus”: Allows accurate control of thepresent humidity in the interior cabinet and to ac-commodates the individual requirements ofdifferent products. The amount of humidity can bealtered any time, even during the cooking procces.

• Variable reheatingPossible in every cooking mode, choose the rehea-ting programme to meet the individual require-ments of the products.

Safety hints

• Caution! Steam! (Danger scalding).• Caution! Hot containers and grids!• Please observe the correct locking of the mobile oven rack.


Reheating on plates using the special transport trolley. Availablefot table and floor models.

Heat retaining hood for the plate mobile oven rack. Available fortable and floor models.

2 7

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 technologicaldevelopment which enables the cook, not only toregulate the cooking mode, the temperature and thecooking time but also the precise amount of presenthumidity between 30 °–300°C. “ClimaPlus” controls the present humidity in thechosen cooking mode fully automatic.

Moisture “in”

eg.• basting, glazing.

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 pressingthe “ClimaPlus” key!

During the cooking process of the CCC models thehumidity can be regulated in six stages. The six hu-midity stages are controlled and measured automati-cally according to the set values.This means moisture in or out.

With “ClimaPlus” the percentage of humidity in thecooking climate depends on:• the product itself• personal judgement• fully automatic control.

ClimaPlus

1

2

3

4

5

60%

100%

„ClimaPlus“ measures andregulates in six stages theamount of present humidity inthe cooking climate.

1 2 3 4 5 6

Ideal controlled cooking climate – even for delicate products.

2 8

ClimaPlus1 2 3 4 5 6

Examples

Casseroles, strudel, quiche, choux pastry, spongeroll, puff pastry, roasts, quick fried food, crackling,poultry, frozen food (desserts, side dishes mainmeals) etc.

Therefore use whenever a high demand for qualityand looks is desired or required.

Cooking media

Optional in “Hot Air” and “Combi-Steam”.

Operation

• Set the cooking media.

• Set the “ClimaPlus” humidity step.

• The function display shows the flap position.

• Set the desired temperature and time or the coretemperature.

Checking humidity level

Press the humidity display – the actual amount ofhumidity is displayed.

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 beregulated to meet the individual requirements ofthe product especially during the cooking process.

• When the food perspires.• When the container has collected a lot ofcondensation underneath the container.

• When eg. poultry is still frozen in the middle.• When cooking frozen meat “ClimaPlus” improvesthe aroma and crust.

• Use when you would also reduce the moisture levelfrom the cooking area using the traditional tricks.

• No need to rethink, just act according to the reac-tion of the product – individual or in general.

/ /

or

shut open

or

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, evencooking

Combi-Steam: roast beef, bread, puff pastry.

1 2 3 4 5 6

1 2 3 4 5 6

Ideal even quality on all levels – baker quality.

Example:

2 9

Cooking with core temperature

Advantages

• Perfect cooking.• Less weight loss.• Prevents overcooking.• Easier and precise cooking control – digital dis-play.

• Constant personal care not necessary.• Guarantees high, constant quality standards asopposed to traditional methods such as needle, fin-ger, lip, fork and cut test.

Function

To measure the core temperature of food thus enab-ling a perfect cooking process. No risks.

Cooking method

Possible in all modes.

Operation

Introduce the clean, cold temperature probe tip intothe thickest part of the food item.

• Set the media.

• Set the cooking temperature.

• Set the desired core temperature – the preselectedtemperature is displayed.

• The timer does not operate.

• A buzzer is sounded when the preselected coretemperature is reached and the unit switches auto-matically off.

Using the core temperature cooking method you “can cookexact”. Insert the sensor into the thickest part of the meat.

Lay equal sizes together on the same grid.

3 0

Hints

• When roasting slices, the core temperature shouldbe set approx 5 °C lower, as the roast continuousto cook during the cool down phase.

Example: “Roasting”, ratio core temperature – coo-king 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 thiscase 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) coolthe core sensor before inserting.

• The set temperature and cooking mode can bechanged any time.

• Core temperature measurement: ensures the idealserving 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 thecooking cabinet.

• Remove the core probe from thefood before unloading it.

Working with core temperature

Even cooking “cook exact” and reduce the weight losses. Roastsare juicier.

Simultaneous use of core temperature and timer

1. When you are working with core temperature youmay

a. checking the duration of the core temperaturecontrolled cooking process

press, and the passed time is shown in the display of the timer

b. checking the remaining cooking timePrecondition: the red frame of the temperaturekey must be illuminated.If the timer is set before using the automatic coretemperature control the clock runs simulta-neously but does not control the cooking process, the remaining time can be checked during the use of the core temmperature.

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 keymust be illuminated

press and keep pressed

press simultaneously

the display shows the actual core temperature

i.e.

i.e.

3 1


Cooking with core temperatureMeat Core Colour

temperature of meat core

Beef

bleu 45 °C dark blood redrare

saignant 50 °C read meatmedium rare juice – blood red

a point 55 – 60 °C light pink fadingmedium into greyish-brown

towards theoutside

bien cuit 75 – 85 °C grey-brownwell done throughout

Veal

fully cooked over 77 °C reddish-browngreyish-whitemeat juice

Cooking with core temperatureMeat Core Colour

temperature of meat core

Pork

medium 65 °C light pink

fully cooked 75 – 80 °C yellowish brown,greyish-whitemeat juice

cured 65 °C pale redbrownish or nearly colourless

Lamb

fully cooked 79 °C grey, lightly pale red

Mutton

fully cooked 82 °C grey, lightly palered juice

Poultry

fully cooked 85 °C yellowish-white,nearly colourless

juice

Notizen

3 2


Core temperature values

State Core temperatu-

re

Beef

Filet of beef medium 55–58 °C

Roast beef medium 55–60 °C

Beef rose well done 85–90 °C

Roast beef joint well done 80–85 °C

Aitchbone well done 90 °C

Pork

Leg well done 75 °C

Leg under done 65–68 °C

Saddle slightly light pink65–70 °C

Shoulder well done 75 °C

Belly/stuffed well done 70–75 °C

Belly well done 80–85 °C

Knuckle, roasted well done 80–85 °C

Knuckle, cured well done 80–85 °C

Ham juicy 64–68 °C

Smoked pork chops 65–70 °C(Buffet slices) 55–60 °C

Knuckle pickled well done 75–80 °C

Ham in bread crust well done 65–70 °C

Tongue well cooked 85–90 °C

Pig’s head 75–82 °C

Veal

Saddle light pink 65–70 °C

Leg, Top-side, well done 78 °C Fricandeau

Kidney well done 75–80 °C

Shoulder well done 75–78 °C

Breast (often stuffed well done 75–78 °Cor boned)

Core temperature values

State Core temperatu-

re

Mutton

Saddle light pink 70–75 °C

Saddle well done 80 °C

Leg light pink 75–78 °C

Leg well done 82–85 °C

Lamb

When the meat is well done, the core temperaturevaries between 79 °C and 85 °C. The colour of themeat core is grey, slightly pale pink. The meat juiceis clear.

Poultry

Chicken well done 85 °C

Goose pink 75–80 °C

Goose well done 90–92 °C

Turkey, Duck well done 80–85 °C

Pies, Pates etc.

Pies 72–74 °C

Terrinies 60–70 °C

Galatines 65 °C

Ballotines 65 °C

Fois gras 45 °C

Salmon 60 °C

Pike 63 °C

Fish mousse 65 °C

3 3

Hints

• Moisten pastries shortly after the cooking processhas begun.

Programming

• Select a programme number.• Programme as usual.• Bear in mind the capital on programming.

Where moistening has been programmed, it will beinjected 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 °Cand the moistening is in operation.

Additional function “Moistening”

Advantages

• Doughs rise exceptionally well due to the quickaddition of moisture.

• Pastries shine slightly.• Sudden addition of moisture.

Function

• Sudden addition of moisture.

Cooking examples

• Mise en PlaceBlind baking, (tartlettes etc.).

• StartersVol-au-vents, baguette, fleurons, flûtes etc.

• Soup garnishingsProfiteroles.

• Roasts/Main courseHam in bread dough, Filet of beef in yeast doughetc.

• Dessertseclair, 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 foras long as the key is pressed, e.g. restricted to fourseconds (when activated a red digital display lightsup).

Perforated aluminium sheets conduct the heat quicker and evenlyto the underside of the product.

3 4

Advantages

• The cooking cabinet temperature cools downquickly.

• Automatic – no manpower required.

Function

Quick cooling down of the cooking cabinet .

Cooking method

Possible in all medias.

Operation

• Close the door.


• Activate “Additional function” key.

• Set to “Cool down”.

• Open the door.– A red digital light indicates that the function is inoperation, the real interior cabinet temperatureis 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.

Additional function “Cool down”

3 5

Advantages

• Calm cooking climate.

• Less weight loss.

• Less engery consumption.

Function

The fan runs at intermittent intervals.

Cooking media


Cooking examples using“Timing fan wheel”

• StartersRoast beef warm or cold, saddle of venison, saddleof hare, saddle of veal, turkey breasts, duckbreasts, goose livers, chicken breasts etc.

• Roasts/Main courseleg of lamb, roast beef (warm or cold), turkey,cured ham, burgunder ham, leg of veal, pork andbeef, especially for show pieces.

Operating


• Set the desired temperature and time or the coretemperature.

• Activate the “Additional function” key.

• Press the “Timing fan wheel” key (a green LEDlights and indicates that the function has been ac-tivated).

Additional function “Timing fan wheel”

➤

50 °C

100 °C

150 °C

Preparation of roast with “set time”

0h cooking time➤

constant cooking temperature

core temperature gradient

10 °C20 °C30 °C40 °C50 °C60 °C70 °C80 °C90 °C

core temperature

timing

/ / or

Timing of the fan wheel.

The additional function “Intermittent running of the fan” is idealwhen combined together with the automatic core temperature forcooking roast beef.

3 6

Cooking with low temperatures

Advantages

• Provides a calm cooking process in which the meatis slowly cooked and therefore the taste/aroma ispreserved.

• Less weight loss: The meat retains its own juices,resulting in jucier joints and the weight loss isreduced.

• The edges of meat are not dryed out and over coo-ked. The colour of the slices is consistant through-out.

• Control of the product during the cooking processis not necessary, as over cooking is not possibledue to the low cooking temperature.

• The meat retains most of the juices when slicing.

Operating

• Preheat until the set temperature is reached.

The cooking process is in two stages:

1.Roast for a short period using temperature above100 °C (120 °–180 °C).

2.Finish cooking using low temperatures (50 °–90°C) and timing fan.

• When required use the “1/2 energy” and“1/2 fan speed” (see additional functions).

• The meat can be kept warm using the same cookingmedia, eventually use “1/2 energy”, “1/2 fanspeed” and “Timing fan wheel”.

/

+

+ +


➤

0 °C

120 °C

160 °C

Temperature scale

0h

Interior cabinet temperature

core temperature

65 °C

0,5h up to 24 hours

Roast

➤

Mature Cook and hold

Roasts retains its juices during cooking and slicing.

3 7

Hints

• Preparing roastseg. Combi-Steam 150 °C, core temperature 80 °C– fully cooked. When the core temperature has re-ached 60 °C it is not necessary to keep thetemperature supply constant using the full speedof the fan as the existing temperature is enough tofinsh thecooking process together with the timing fanwheel. The meat juices bind and there is lessweight loss.

• Cooking overnightThe cooking process is controlled fully automaticand allows time for other chores, or just take ad-vantage of the night-time hours.

• The interior cabinet temperature adjusts itselfaccording to the desired cooking temperature.

• General ruleCooking temperature = set core temperature + 5°C

eg.: Set temperature 52 °C+ 5 °C

Interior cabinet temperature<= 57 °C

When keeping warm the interior cabinet tempera-ture = core temperature.

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 43 75 °C 80 °C 4,5 h.

* max. cooking time possible: 24 hours.

• When too much humidity is present in the interiorcabinet, switch on “ClimaPlus”.

• “Timing fan wheel” of the fan is programmable.

• In order to guarantee an even gentle cookingprocess combine the timing fan wheel with the“1/2 fan speed”.


➤

➤

➤57 °C

Temperature scale

0h Cooking time➤

constant interior cabinet temperature

Cooking phase

52 °C5 °C

Keeping warm phase

3 8

Advantages

• Gentle cooking.• No disturbance when baking light weight cakes andpastries.

• Light and delicate products such as cheese cake riseevenly.

Function

Fan wheel rotates with half the speed.

Cooking method


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.).

Operating


• Set the desired time, temperature or coretemperature.


• Set to “1/2 fan speed” (a green digital light isdisplayed indicating that the function has been ac-tivated).

Hints

• “1/2 fan speed” can be programmed.

• A calm cooking climate can be created by combi-ning the “1/2 fan speed” with “timing fanwheel”.

• Baking large loaves.

Addition function “1/2 fan speed”

/ / or

No disturbance when baking light weight pastries and cakes.

3 9

Advantages

• Avoidance of electrical peaks by reducing thepower consumption.

Function

Consumes only 50% of the mains power.

Cooking method


Operating


• Set to “1/2 energy”.

Hints

• Caution:When using the additional function “1/2 energy”,the cooking time can be prolonged.

Additional function “1/2 energy”

Notes

4 0

Advantages

• It is a very gentle way of cooking ham and largemarinated joints of meat.

• This method of cooking enables the protein tocoagulate and the meat fibers to swell.

The loss of protein is prohibited through an outercrust which appears on the roasts very quickly.

Function

The cooking process is prolonged due to the fact thatthe cooking temperature rises slowly and a constantdifference in respect to the core temperature exists.

Delta-T = temperature difference between core andinterior cabinet temperature.

Cooking method

Possible in every media.

Operation

• Set the desired media.

• Active the “Additional function” key.

• Press “Delta-T” key.

• Set the desired core temperature.

• Press the temperature key and set the desired deltatemperature in the interior cabinet display.

Hints

• Experience has shown that the “Delta-T-tempe-rature” lies between 25 °C – 120 °C.

• “Delta-T” can be programmed.

➤

50 °C

150 °C

100 °C

Temperature scale

0h cooking time➤

interiorcabinettemperature

coretemperature

Delta-T- temperature

Additional function “Delta-T-Cooking“

The Delta-T-temperature is the difference between the coretemperature and interior cabinet temperature.

Juicy ham joints – delicately cooked.

Example:

Example:

4 1

1. Real time

Operating

• Press the “Timer” key.

• Enter the correct time.

• Keep the “Timer” key depressed and switch theunit off and on.

• Switch off the unit.

• Switch on the unit after 4 seconds and the time hasbeen memorised.

2. Start time

Setting the starting time

When required you can programme the unit to startautomatically.

• Switch off the cooking media and programme mode.

• Keep the “Clock” key depressed until the dot in thedisplay jumps constantly from top to bottom.

• Set the start time using the input key.

• Press the timer, switch the unit off and after 4seconds switch it on. The starting time is stored.

Operating

• Operate as usual.• The start time is activated by pressing the arrowkeys simutaneously – this means when input timehas been reached the unit begins to work.

• During the standstill time the start time appearsin the display.

Hints

• The automatic start can be used for manual as well as memorised programmes (set program to firststep and activate the starting time by pressing thearrow keys simultaneously).

• The programmed starting time remains saved anddoes not need to be adjusted daily.

Setting of real time and start time

Safety hints

Caution! We would like to point out that the storingof food in a non cooled atmosphereor non heated cooking cabinetfor longer peroids of timecan be very unhygienic.

Example:

Example:

4 2

Programming

99 programmes each with 9 steps …

… are at your disposal. The programme number 99is occupied by a cleaning programme (see clea-ning).

1.Switch on the Combi-Steamer – open the door.

2.Press the “Programme” key – the memory bankis open.

3.Select the programme number 1 – 98 using thearrow keys.

4: Enter the first cooking step by choosing:

– the cooking media

– if necessary “ClimaPlus”

– cooking temperature

– cooking time or core temperature

– if necessary the additional functions.

In the same order enter the next steps.

5.Store the programme.

Control

Press the “Start” key constantly until nothing moreis visible on the display. At the end of the programthe buzzer sounds.

1 2 3 4 5 6

or or

or

or

Prog. number:example

Programsteps:

4 3

Advantages

• Time saving due to the fact that the programmescan 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 iskept.

• Standard programmes can be professionally ope-rated by non qualified staff.

Starting a programme

1. Select the desired programme number using thearrow keys.

2. Press the “Start” key.

• The cooking steps proceed one after the other.

• When the programme has finished a signal is so-unded 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 wit-hin the same cooking mode using different tempe-ratures.

• 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 thechanged values can be stored any time by pressingboth programme arrow keys simultaneously.

• Programming during continuous duty is not possi-ble.

• Copy the “programme help” on the following pagesand use for your own programmes.

Programming

Prog. number:example

4 4

Code to lock access to programming

The locking of programming avoids uncontrolled pro-gramming and overwriting of programs. By this meansaccess to programming may be limited to authorized staffonly.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 existingprograms can be started!Locked are:– the programming– changes (i.e. temperature or cooking time) in sto-red program numbers

– control or the leaving-out of steps with the startkey

– free program-numbers are not indicated.

Deletion of programme space:

Programmes can be deleted with the following pro-cess without rewriting them.

choose programme number in question

choose mode

set clock to 000

store (programme number flashes again when selec-ting it)

to

or

i.e.

,, …

,

Programming

4 5

Programme number:

Help for programming

Product: pork roast

1 2 3 4 5 6

1. step

Setting

Stea Comb Hot

– – 6

100 160 220

30 73 78

Maincoo-

Chrisped

2. step 3. step 4. step 5. step 6. step 7. step 8. step 9. step

Media

Programme number: Product:

1 2 3 4 5 6

1. step 2. stept 3. step 4. step 5. step 6. step 7. step 8. step 9. step

Media

4 6

Help for programming


1 2 3 4 5 6

1. step 2. step 3. step 4. step 5. step 6. step 7. step 8. step 9. step

Media


1 2 3 4 5 6

1. step 2. step 3. step 4. step 5. step 6. step 7. step 8. step 9. step

Media

Example for equipment forSize Item Depth Illustration Example RATIONAL Combi-Steamer CCC

mm 61 101 102 201 202

1/3 Container for fried potatoes,GN CNS hamburgers, potatoe dumplings,

325 x 20 thawing, vegetables, poaching 3 6175 mm fish side dishes

for vegetables, meat loaf,vegetable casseroles,

40 steamed and poached fish, 3 6hamburgers

for stuffed peppers, stews,different fruit, egg royal,

65 vegetables, rice 3 6

1/2 Container for fried potatoes,GN CNS hamburgers, potatoe dumplings,

325 x 20 thawing, vegetables, poaching 2 4265 fish side dishesm m

for vegetables, meat loaf,vegetable casseroles,

40 steamed and poached fish, 2 6hamburgers

for stuffed peppers, stews,different fruit, egg royal,

65 vegetables, rice 2 4

Container for vegetables withoutperforated juice, side dishes,

CNS 55 dumplings etc. 1 2

vor vegetables, eggs,blanching

90 1 2

for potatoes

140 1 2

1/1 Container for roast potatoes, gratinatingGN CNS different dishes, saddle of hare,530 x 20 thawing etc. 6 10 5 20 10325m 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. 4 5 5 10 10

for collecting stock,boiled ham, preparation

100 of sauces etc. 1 2 2 4

4 7

Original RATIONAL Accessories

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

Standard Catering (GN) Containers

Example for equipment forSize Item Depth Illustration Examples RATIONAL Combi-Steamer CCC

mm 61 101 102 201 202

1/1 Container for vegetables withoutGN perforated stock, different side dishes,

530 x CNS 55 dumplings etc. 3 5 6 10 10325m m

for vegetables, eggs,potatoes, blanching etc.

90 3 5 3 5 6

for potatoes

140 2 3 6 5 12

Container for baking plain, cake, biscuits,granite- sponges, roasting, braising,enamelled 20 gratinating etc. 6 10 6 20 10

40 3 5 6 10 10

65 3 5 4 10 10,

Container for different pastriesaluminiumperforated 20 6 10 20

Grids for large roasts, grilled meats,CNS or toasts, thawing, gratinating,

high gloss chicken, duck, goose, 6 10 6 20 10nickel plated preserving etc.

4 8

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


Standard Catering Containersand Grids

4 9

Example for equipment forSize Item Depth Illustration Examples RATIONAL Combi-Steamer CCC

mm 61 101 102 201 202

2/1 Container for roast potatoes,GN CNS saddle of hare, gratinating,

650 x 20 thawing, vegetables, dumplings, 10 20530 hamburgers etc. m m

for vegetables, meat loaf,hamburgers, steamed or poached

40 fish, duck, goose, vegetable 5 10casseroles, pastries etc.

for stuffed peppers, rice,vegetables, noodles, stews etc.

65 2 5

for collecting stock, boiled ham,preparation of sauces etc.

100 1 1

Container for vegetables without stock,perforated dumplings etc.

CNS 55 2 5

for vegetables, eggs, potatoes etc.

90 1 2

Container for baking plain cake, sponge rolls,granite- pastries, biscuits, gratinating,enamelled 20 braising, roasting etc. 5 10

40 2 5

65 5 10

Container for various pastriesaluminiumperforated 20 10 20

Grids for large roasts (eg. pork, beef etc.),CNS or grilled meats, toasts, chicken, duck,

high gloss goose, gratinating, thawing, 7 15nickel plated baking in moulds etc.

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


Standard Catering Containersand Grids

5 0

Original RATIONAL Accessoires – Table models

The high operational per-formance of the RATIONALCombi-Steamer is compli-mented by an efficientcoordinated accessoryline. Therefore theRATIONAL Combi-Steamercan be easily adjusted tomeet individual require-ments.

The stands and cabinetsare made out of stainlesssteel and they guarantee astable, practical installa-tion of the RATIONALCombi-Steamer.

RATIONAL Stand

Completely made of stainless steel with six resp. 10pairs of rails,castors, U profile. The oven rack has abuilt-in tilt safety device for the (GN) standard cateringcontainers as well as a fixing device for the cooking ca-binet which is also tilt resistant.

RATIONAL Mobile oven racks

RATIONAL Stand UG IFrame completely out ofstainless steel with shelfand adjustable feet.

RATIONAL Stand UG IIFrame completely made ofstainless steel with shelfand adjustable feet; in ad-dition 14 pairs of rails forstoring standard cateringgrids and various contai-ners.

RATIONAL Special frame trolley forserving plates up to 375 mm

RATIONAL Cabinet US IIIFrame completely made ofstainless steel with shelfand adjustable feet, closedat three sides with 14pairs of rails for 1/1 (GN)standard catering contai-ners.

RATIONAL Cabinet US IVFrame completely made ofstainless steel with shelfand adjustable feet ,sameas version US III, butequipped at the front withswing doors.

Modell Size mm

CCC 61/101 depth width height

UG I 638 900 720

UG II 638 900 720

US III 640 902 720

US IV 700 902 720

CCC 102

UG I 775 1260 720

UG II 775 1260 720

UG I-low 775 1260 340

Operational safety

All RATIONAL stands UG I and UG II, cabinets and mo-bile oven racks are equipped with built-in tilt safetyrails. The easy loading and unloading of the (GN)standards catering containers is attained through anotch on the U shape rails.

Size of stands: Model Size mm

CCC depth width height

61 545 410 485

101 545 410 745

Size of Spezial frame trolley:

Model Size mm


61 545 368 485

101 545 368 745

102 662 580 745

Size of Mobile oven racks:

5 1


Enables easy transport and quick load changes. Madecompletely of stainless steel. They can be locked into theunit, includes 4 revolving casters (two with brakes).Locks secure mobile oven rack to transport trolley, while U-profiles preventpans from tilting.

RATIONAL Transport trolleyfor table models

Modell Size mm


61 785 725 993

101 785 725 993

102 1010 730 982

102/low 1010 730 681

RATIONAL Mobile oven racksfor floor models

Completely made of stainless steel with twenty pairs ofrails, four revolving castors (two with brakes), GNstandard catering container arrests, drip collecting traywith drain valve, U-profile, built-in non tilting deviceand can store various (GN) sizes.

Modell Size mm


201 730 540 1790

202 902 730 1790

Size of Transport trolley

Size of Mobile oven racks:

RATIONAL Auxiliary devices

RATIONAL Spray PistolThe practical cleaning aid. Robustpressure container with grip and adjustable spray nozzle with seperate extension. Volume 1,5litre.

RATIONAL Special Cleaning DetergentSelf-acting detergent, which loosens dirt and crusts without scrubbing.Easy to use, neutral in smell, gentle tosurfaces and biologically degradable. Container 11 kg.

For banquets, for quick reheating of plated meals.The plates (max. Diameter 300mm) are positioned onsupport rings. The plate rack is completely made outof stainless steel.The mobile plate racks for models CCM 61 and CCM101 (6 x 1/1 und 10 x 1/1) require the use of the op-tional transport trolley.

RATIONAL Mobile Plate Rack

* for plates covered with cloches, the max. total height of plate and clocheis limited to 72 mm.

Reheated dishes on the plate rack may be kept at serving temperature forup to 20 minutes by using the optional RATIONAL heat-retaining hood.

Modell Number of supportrings Size mm


61 19 630 410 481

101 31 630 410 741

101* 25 630 410 741

102 50 805 610 750

201 62 730 540 1790

202 100 902 730 1790

Sizes of Mobile Plate Racks:

Reheated dishes on the platerack may be kept at servingtemperature for up to 20minutes by using the optionalRATIONAL heat-retaininghood.

5 2

Examples beef and veal

Proper Amounts per containerFood Hints container/grid 20 x 2⁄1

6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1

Fillet steak season, oil lightly, preheat 300 °C grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1 approx. 3 cm thick, medium 40 x 1⁄1

Rump steak season, oil lightly, preheat 300 °C grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1 approx. 2 cm thick, do not flatten

Roast beef season, oil lightly, medium grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm granite

Roast beef season, oil lightly, medium grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm granite

Prime Rib season, medium grid or 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄120 mm granite

Beef joint choose flat pieces, 65 mm 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1Ø 80–100 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 grid40 mm unperf. 1 x 1⁄1 40 mm 1 x 1⁄1 40 mm 1 x 2⁄1 40 mm 1 x 1⁄1 40 mm 1 x 2⁄1 40 mm

Beef roulade season, cook in sauce 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Beef liver cut in equal slices, grid or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1preheat 300 °C 20 mm granite 20 x 1⁄1 20 mm

Fillet 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1Wellington

Fillet of veal season, oil lightly, preheat 300 °C grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Veal chops season shortly before grid cooking, grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 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 grid65 mm unperf. 1 x 1⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 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 gridcontainer for sauce 40 mm unperf. 1 x 1⁄1 40 mm 1 x 1⁄1 40 mm 1 x 2⁄1 40 mm 1 x 1⁄1 40 mm 1 x 2⁄1 40 mm

Osso bucco marinate, 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1equal 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 gridbaste from time to time 65 mm unperf. 1 x 1⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm

Veal fricassée add spices and 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1vegetables to the meat

Ragout fin fill warm into forms, grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1cover with sauce hollandaise 20 mm granite

Saddle of veal baste from time to time grid 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 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 gridcontainer for meat juices 40 mm unperf. 1 x 1⁄1 40 mm 1 x 1⁄1 40 mm 1 x 2⁄1 40 mm 1 x 1⁄1 40 mm 1 x 2⁄1 40 mm

Veal tongue add stock to vacuum pac grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 (vacuum)

Veal sweetbread rinse 3x in cold water, prepare again 40 mm unperf. 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1(Vario-Steaming)

NT = low temperature cooking (“Hot Air“ under 100 °C + “Timing fan wheel“). CT = core temperature. HA = “Hot Air“.

5 3

Tem- Approx.Mode switch perature cooking ClimaPlus

2⁄1 in °C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC 202

24 pcs. 250–270 7 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

20 pcs. 260 8–10 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

12 kg 140–160 25–30 18 kg 30 kg 60 kg 60 kg 120 kg

12 kg HL 140 HA 15 18 kg 30 kg 60 kg 60 kg 120 kgNT 58 CT 53 °C

2 pcs. HA 140 HA 20 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.NT 60 CT 55 °C

12–16 kg 130–140 90–120 24 kg 40 kg 80 kg 80 kg 160 kg

12–16 kg HA 140 HA 15–20 24 kg 40 kg 80 kg 80 kg 160 kgNT 85 CT 80

40–50 130–140 60–80 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs.pcs.


12–16 kg 160–180 CT 52 °C 24 kg 40 kg 80 kg 80 kg 160 kg

16 pcs. 180 CT 68 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.

20 pcs. 220–240 10–12 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

16 kg 140–160 CT 24 kg 40 kg 80 kg 80 kg 160 kg75–80


30 pcs. 130–140 ca. 90 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs.


6–8 kg 75–80 35–40 12 kg 20 kg 40 kg 40 kg 80 kg

acc. to 250 6–8 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.size

2 pcs. 160–180 KT 72 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.

12–16 kg 150–170 80–90 24 kg 40 kg 80 kg 80 kg 160 kg

6–8 kg 80 1⁄2 x more 12 kg 20 kg 40 kg 40 kg 80 kgthen normal

20–28 85 8–10 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.pcs.

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1⁄1

12 pcs.

20 pcs.

6 kg

6 kg

1 pcs.

6-8 kg

6-8 kg

20-25pcs.

10 pcs.

6-8 kg

8 pcs.

10 pcs.

8 kg

6 pcs.

15 pcs.

1 pcs.

3-4 kg

accordingØ 10-12

1 pcs.

6-8 kg

3-4 kg

10-14pcs.

Load percontainer

5 4

Examples pork, mutton and lamp


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1

Pork medaillon season, oil lightly, preheat 300 °C grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 approx. 70 – 80 g, do not flatten

Pork steak oil lightly, preheat 300 °C grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Pork chop oil or rub in seasoning 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1or alu. perf.

Hamburgers preheat 300 °C 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Meat balls equal sizes, mixture, 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1well formed

Saddle of pork baste from time to time grid or 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 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 grid65 mm unperf. 1 x 1⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm 1 x 1⁄1 65 mm 1 x 1⁄1 65 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 gridsame grid, container for sauce 65 mm 1 x 1⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm

Leg of pork steam first, cut the grid crackling, grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 season, do not oil

Ham on the bone Delta-T-Cooking (∆) grid 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1

Ham in bread ask baker to encase 20 mm granite 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1or alu. perf.

Meat loaf smooth surface, possibly 40 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1fill in forms

Meat farce fill aluminium forms, collect stock grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Spare ribs marinate, preheat 300 °C, grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1season well 20 mm granite

Pork knuckle NT prolonged cooking grid 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1 (overnight)

Pork shoulder steam first grid 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1

Saddle of mutton on skewers skewer

Leg of lamb remove bone grid 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1

Rack of lamb baste from time to time grid or 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄120 mm granite

Leg of lamb boned grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Lamb fillets rub seasoning well in, grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat 300 °C 20 mm granite

CT = core temperatur. HA = Hot Air. CD = Combi-Steam. ∆ = Delta-T-Cooking.

5 5







90 pcs. 180 15 135 pcs. 225 pcs. 450 pcs. 450 pcs. 900 pcs.

16 kg 150–180 CT 72 °C 16 kg 24 kg 48 kg 48 kg 96 kg

16 kg 140–160 85–100 24 kg 40 kg 80 kg 80 kg 160 kg

12–16 kg 80 CT 24 kg 40 kg 80 kg 80 kg 160 kg65–70 °C


12–16 150–170 70 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.pcs. HA 200

2 pcs. ∆ – 40 °C CT 65 °C 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.

ca. 12 kg 170 90–120 12 kg 18 kg 36 kg 36 kg 72 kg

12 kg 150–170 70 18 kg 30 kg 60 kg 60 kg 120 kgHA 200

8–12 kg CD 130 CT 70 °C 18 kg 30 kg 60 kg 60 kg 120 kgHA 160

6 kg 180–190 30 9 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 kgNT 70

16 kg 140–160 CT 75 °C 16 kg 24 kg 48 kg 48 kg 96 kgHA 180

140–180 CT 60 °C 6 pcs. 12 pcs.

6 pcs. HA 130 CT 54 °C 6 pcs. 9 pcs. 18 pcs. 18 pcs. 36 pcs.NT 60

2 pcs. 140–180 CT 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.54–58 °C

12–14 kg 70 1⁄2 more 21 kg 35 kg 70 kg 70 kg 140 kgthan normal

16 pcs. HA 160–180 CT 50 °C 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.NT 70

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1⁄1

24 pcs.

10 pcs.

8 pcs.

15 pcs.

45 pcs.

8 kg

8 kg

6 -8 kg

7-9pcs.

6-8 pcs.

1 pcs.

ca. 6 kg

6 kg

4-6 kg

3 kg

9 kg

8 kg

3 pcs.

1 pcs.

6-7 kg

8 pcs.

Load percontainer

5 6

Examples sausages, frozen food


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 11

Home made sausage fill skins evenly, grid or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1do not tie to lightly 20 mm unperf.

Sausage reheated eg. Cumberland, beef, pork, etc., sausage, 20 mm unperf. 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1use automatic core temperature

Blood sausage, warm throughly 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1Black puddings

Liver dumpling form into balls, oil container lightly, 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1cover with aluminium foil

Semi-preserved food contents 200 g grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm

Sausages in check glass for resistance against grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1glass jars hot and cold temperatures 20 mm

Frozen foods:Chicken legs pre-cooked, preheat 300 °C grid or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

20 mm

Cordon bleu pre-cooked, preheat 300 °C 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Fish fingers preheat 300 °C 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Quiche lorraine pre-cooked, cover with alu. ø 8 cm, 20 mm or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄12 cm hoch, preheat 300 °C alu. perf.

CT = core temperature.

5 7



ca. 77 CT 72 °C 180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.60 pcs.

60 pcs. 80 CT 75 °C 180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.









1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1⁄1

ca.30 pcs.

30 pcs.

20 pcs.

30 pcs.

40 pcs.

40 pcs.

30 pcs.

8 pcs.

50 pcs.

45 pcs.

Load percontainer

5 8

Examples game, poultry, pastete


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1

Saddle of venison add lard grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 20 mm granite

Venison leg boned, season well grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄165 mm

Shoulder of venison add pieces of lard, marinate 65 mm 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Venison ragout vacuum cooking,, grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 approx. 2 kg per bag

Saddle of hare marinate, season, preheat 300 °C grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm granite

Saddle of hare marinate, season 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Venison Vacuum cooking, grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 mise en place for peak periods

Roast venison braised, use container, 100 mm 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1ideal for mise en place

Pheasant add lard, season, grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat 300 °C 20 mm granite

Wild duck season, add lard grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm granite

Quail vacuum bake grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Poultry for salads, starters 20, 40 or 3 x 20, 40 5 x 20, 40 5 x 20, 40 10 x 20, 40 10 x 20, 4065 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 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄140 mm unperf.

Goose possibliy stuff, season grid or 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄140 mm granite

Duck breast boned, good vacummed grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm granite

Duck breast boned, good vacummed grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 (Vacuum-cooking)

Whole dry, season, tie, grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 chickens preheat 300 °C

1/2 chickens space out evenly on grid, grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 preheat 300 °C

Chicken legs season, place on grids, shape, grid 6 x 1⁄1 10 x 1⁄1 10x 2⁄1 20 x 1⁄1 20 x 2⁄1 preheat 300 °C

Paté à la fill forms well grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 Maison

Game terrine NT-Cooking-Forms 2 kg grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Liver paté fill into forms and cover well grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Chicken paté fill into forms, flatten grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Goose liver form before cooking grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 galantine

CT = core temperature. NT = low temperature cooking (“Hot Air” under 100 °C + “Timing fan wheel“. HA = “Hot Air”.

5 9




10–12 kg 140–160 60–70 18 kg 30 kg 60 kg 60 kg 120 kg

12 kg 140–150 80–100 18 kg 30 kg 60 kg 60 kg 120 kg

8 kg 75 1⁄2 more 12 kg 20 kg 40 kg 40 kg 80 kgthan normal



12–16 kg 75 1⁄2 more 24 kg 40 kg 80 kg 80 kg 160 kgthan normal

16 kg 130–150 90–120 24 kg 40 kg 80 kg 80 kg 160 kg



12–16 80 1⁄4 more 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.pcs. than normal

12 kg 85 CT 78 °C 18 kg 30 kg 60 kg 60 kg 120 kg



16 pcs. HA 160 HA 5 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.NT 55 CT 48–50

20 pcs. 70 1⁄4 more 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.than normal



20–24 220 18 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.pcs.

12–16 kg 78 CT 72 °C 24 kg 40 kg 80 kg 80 kg 160 kg


12 kg 130 40 18 kg 30 kg 60 kg 60 kg 120 kg

12 kg 140–150 90–120 18 kg 30 kg 60 kg 60 kg 120 kg

10 kg 73 120 15 kg 25 kg 50 kg 50 kg 100 kg

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1⁄1

2 pcs.

5-6 kg

6 kg

4 kg

6-8pcs.

12 pcs.

6-8 kg

8 kg

6-8pcs.

3 pcs.

6-8pcs.

6 kg

2 pcs.

2 pcs.

8 pcs.

10 pcs.

6 pcs.

8 pcs.

10-12pcs.

6-8 kg

4 pcs.

6 kg

6 kg

5 kg

Load percontainer

6 0

Examples fish, shell fish


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1

Salmon bend out belly bones, use core 20 mm unperf. 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1temperature prop with potatoes or 40 mm

Salmon fillets place in serving dishes, add wine grid or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄120 mm unperf.

Salmon souflée observe heat conductivity grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Turbot possibly add vegetable, 40 mm unperf. 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1Julienne-bouillon

Halibut salt, pepper, white wine, 40 mm unperf. 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1chopped herbs

Sole filets rolled season 40 mm unperf. 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Sole season, preheat 300 °C, 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Fried trout season, oil lightly, 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat 300 °C

Trout au bleu bend out belly bones, 20 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1season lightly 40 mm unperf.

Perch Julienne-bouillon 40 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Mussels wine, grated vegetables 40 or 65 mm 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1perf./unperf.

Fish balls form well, conver with foil 40 mm unperf. 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Fish terrine level off well, cover grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Salmon mousseline cover with flat container grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Shrimps use flat container, cover grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Lobster ballotine fill evenly 20 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Vacuum cooking:Sole vacuum cooking grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Scampi vacuum cooking grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Frozen foods:Fish preheat 300 °C 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

or alu. perf.

Fish in bread, preheat 300 °C 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1crumbs or alu. perf.

Gratinated fish preheat 300 °C 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1or alu. perf.

Cod fillets preheat 300 °C 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1or alu. perf.

CT = core temperature.

6 1



2 pcs. 75 CT 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.62–65 °C

40 pcs. 75 6–8 120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.30 pcs. 80 8–10 90 pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs.



30 Port. 75 12 90 Port. 150 Port. 300 Port. 300 Port. 600 Port.


8–10 pcs. 250 15 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.




2–4 kg 78 10–15 6 kg 10 kg 20 kg 20 kg 40 kg












1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1⁄1

1 pcs.

20 pcs.15 pcs.

15-20pcs.

1 pcs.

15 Port.

30 pcs.

4-5 pcs.

8-10pcs.

8-10pcs.

10-12pcs.

1-2 kg

50 pcs.

3 pcs.

20 pcs.

25 pcs.

20 pcs.

6-8pcs.

80 pcs.

12 pcs.

15 pcs.

18 pcs.

18 pcs.

Load percontainer

6 2

Examples vegetables, canned foods


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1

Broccoli frozen (perf. container, rinse in cold water) 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or perf.

Cauliflower quartered, remove stalks 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or perf.

Brussel sprouts frozen, season, add butter before saving 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 65 10 x 2⁄1or perf.

Spinach fresh 65 mm perf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Turnips frozen, slice 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or perf.

Parisienne Carrots season while frozen, add butter 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or perf.

Peas season while frozen 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or perf.

Asparagus bundle, when desired cook in meat juices 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or perf.

Tomatoes blanch for tomatoes concessèes, 20 or 40 mm 5 x 1⁄1 20/40 10 x 1⁄1 20/4010 x 2⁄1 20/4020 x 1⁄1 20/4020 x 2⁄1 20/40salt 65 mm perf. 3 x 1⁄1 65 mm 5 x 1⁄1 65 mm 5 x 2⁄1 65 mm10 x 1⁄1 65 mm 10 x 2⁄1 65

m m

Beans frozen, whole or cut, 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1blanch fresh, cold water or perf.

Mushrooms sprinkle with lemon, 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1white wine

Cabbage remove stalk 65 mm perf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Stuffed peppers place the opening upright 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Cauliflower cheese every second rail, grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat 20 mm

Vegetables pre-cooked, add butter before serving grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1dishes 20 mm

Canned vegetables bear in mind the size of cans grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm

Vegetable casseroles distribute out evenly 40 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 20 x 2⁄165 mm granite

Vegetable souffle grease form well, load with foil or grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1cover with GN-containers 20 mm

Cabbage rolls blanch cabbage leaves, 65 mm perf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat

Farmers omelette spread the mixture, evenly approx. 40 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 20 x 2⁄11 – 2 cm under the rim 65 mm granite

Soaked grain prepare cold, leave to soak, 40 mm or 6 x 1⁄1 40 mm10 x 1⁄1 40 mm10 x 2⁄1 40 mm20 x 1⁄1 40 mm20 x 2⁄1 40m m

shortens the cooking time 65 mm granite 3 x 1⁄1 65 mm 5 x 1⁄1 65 mm 5 x 2⁄1 65 mm10 x 1⁄1 65 mm 10 x 2⁄1 65m m

Whole food casseroles bear in mind the various 40 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1soaking times 65 mm granite

Moussaka fill till approx. 2 cm under the rim 40 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 20 x 2⁄165 mm granite

Vacuum cooking sliced, one or more portion bags grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1 Carrots, fennel

Perforated containers shorten the cooking time.

6 3



10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

ca. 8 100 18 12 heads 20 heads 40 heads 40 heads 80 headsheads

10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

4 kg 100 8 6 kg 10 kg 20 kg 20 kg 40 kg

10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

4–6 kg 100 15–20 9 kg 15 kg 30 kg 30 kg 60 kg

90 pcs. 100 1–2 225 pcs. 450 pcs. 900 pcs. 900 pcs. 1800 pcs.135 pcs. 225 pcs. 450 pcs. 450 pcs. 900 pcs.

10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

4 kg 100 10–12 6 kg 10 kg 20 kg 20 kg 40 kg

4–6 100 6–8 9 heads 15 heads 30 heads 30 heads 60 headsheads

40–50 160–180 45 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs.pcs.

60 port. 250 8–10 90 port. 150 port. 300 port. 300 port. 600 port.



60 port. 140–160 45 90 port. 150 port. 300 port. 300 port. 600 port.

30–40 90–95 20 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.pcs.



4 kg 80–100 10–20 12 kg 20 kg 40 kg 40 kg 80 kg



6–18 kg 100 15–25 30 kg 45 kg 80–90 kg 80–90 kg 180 kg

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1⁄1

5 kg

ca. 4heads

5 kg

2 kg

5 kg

5 kg

5 kg

2-4 kg

45 pcs.

5 kg

2 kg

2-3heads

20-25pcs.

30 port.

4 pcs.

10-15pcs.

30 port.

15-20pcs.

25 pcs.

30 port.

2 kg

30 port.

30 port.

3-9 kg

Load percontainer

6 4

Examples eggs, side dishes


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1

Eggs set timer when the window is misty 65 mm perf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1(hard boiled)

Poached egg when desired, cover with foil grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or containers

Egg Royal fill in forms or container grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄165 mm unperf.

Egg souffles heat milk, add beaten eggs, 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1cover with foil

Scrambled egg Break eggs, whisk with either 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1milk or cream

Swedish grease container, 40 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1pancakes preheat

Quiche pre-cook, bacon, onions, cheese, vegetabl., 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1egg mixture, pastry base, preheat or alu. perf.

Boiled potatoes quartered, add salt, toss well 100–150 3 x 100 mm 5 x 100 mm5 x 2⁄1 100 mm10 x 100 mm 10 x 100m m

perf. 2 x 150 mm 3 x 150 mm3 x 2⁄1 150 mm6 x 150 mm 6 x 150 mm

Skin potatoes place on grids 100–150 3 x 100 mm 5 x 100 mm5 x 2⁄1 100 mm10 x 100 mm 10 x 100m m

perf. 2 x 150 mm 3 x 150 mm3 x 2⁄1 150 mm6 x 150 mm 6 x 150 mm

Potatoe dumplings add water, leave to soak 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Fried potatoes scatter in container, 20 mm or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1preheat 40 mm granite

Baked potatoes wrap in foil, possible steam first grid or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1preheat 300 °C 20 mm

Potatoe gratin even slices, preheat 40 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Stuffed potatoes spread out evenly, not too 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1close to each other, preheat or alu. perf.

Pommes Macaire spread out evenly in containers, 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1preheat or alu. perf.

Vacuumed quarted, tourniert grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1 potatoes

Rice add water, stock, leave to soak 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1for a short time

Long grain rice leave to soak (3 parts : 1) 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Rice pudding sugar, cinnamon, milk 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Semolina hot water, a drop of oil 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Noodles 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Canneloni cover with sauce 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Lasagne fill till approx. 2 cm under the rim 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Noodle gratin mix the egg mixture well 40 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄165 mm granite

6 5





8 litre 85 30 12 litre 20 litre 40 litre 40 litre 80 litre



4 litre 200 20–25 6 litre 10 litre 20 litre 20 litre 40 litre


16–28 kg 100 25–30 24 kg 42 kg 80–90 80–90 160–180kg kg kg

14–24 kg 100–130 30–40 18 kg 36 kg 60–72 60–72 120–154kg kg kg


4 kg 230 15 12 kg 20 kg 40 kg 40 kg 80 kg


60 port. 150–170 35–40 90 port. 150 port. 300 port. 300 port. 600 port.



8–9 kg 100 25–30 20–25 kg 40–45 kg 80–90 kg 80–90 kg 180 kg

4 kg 100 25 6 kg 10 kg 20 kg 20 kg 40 kg

4 kg 100 45 6 kg 10 kg 20 kg 20 kg 40 kg

4 kg 90–100 35–40 6 kg 10 kg 20 kg 20 kg 40 kg

4 kg 100 20–25 6 kg 10 kg 20 kg 20 kg 40 kg

4 kg 100 10 6 kg 10 kg 20 kg 20 kg 40 kg




1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1⁄1

60-100pcs.

20 pcs.

4 litre

4 litre

4 litre

2 litre

10 pcs.

8-14 kg

7-12 kg

30 pcs.

2 kg

20 pcs.

30 port.

30 port.

40 pcs.

4-4,5 kg

2 kg

2 kg

2 kg

2 kg

2 kg

30 port.

20 port.

20 port.

Load percontainer

6 6

Examples pastry, bread, rolls, desserts – part 1


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1

Apple strudel glaze with either egg, milk 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or sugar water or alu. perf.

Apple turnovers preheat 300 °C 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄120 mm alu. perf.

Sponge rolls spread evenly, preheat 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Sponges Ø 26 cm, every 2nd. rail, grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat

Puff pastry glaze with egg, 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat or alu. perf.

Puff pastry* force steam with in the first minutes 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1for approx. 10 – 30 sec. or alu. perf.

Puff pastry every 2nd. rail 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1puffs or alu. perf.

Puff pastry every 2nd. rail, force steam 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1puffs* if required or alu. perf.

Puff pastry spread evenly, glaze with egg 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1with fillings or alu. perf.

Sponge cake every 2nd. rail 20 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1flat tin 40 mm

Choux pastry fresh, every 2nd. rail 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Choux pastry* pipe evenly 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

X-mas cake every 2nd. rail grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Croissants during cooking add steam 34 °C, 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1from time to time or alu. perf.

Fruit cake with sponge (7 eggs per 30 g 40 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1sponge base sugar and 40 g flour)

Stewed fruit even slices, after steaming 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1leave to stand

Fruit for garnishing apple, pear, etc. eventually core 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Hot fruit Frozen fruit, raspberries, stawberries, grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1 in serving utensils

Stewed fruit Ø 10–12 cm, eg. pears grid or 3x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1(preserves in glass) 20 mm

Cabinet pudding line loaf tin grid 3x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 (foil or grease proof paper)

Crème Caramel Dariol, Moulds grid or 3x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1(in glass) 20 mm

*When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 °C.

6 7





2 kg 180–200 12 6 kg 10 kg 20 kg 20 kg 40 kg

4 shapes 160–180 30–40 6 shapes 10 shapes 20 shapes 20 shapes 40 shapes



depending 200 15–20on size



60 port. 160 40–50 90 port. 150 port. 300 pcs. 300 port. 600 port.



4 kg 160 55 6 kg 10 kg 20 kg 20 kg 40 kg









1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

depending on size

1⁄1

2 pcs.

10 pcs.

1 kg

2 shapes

12-15pcs.

12-15pcs.

dependingon size

20 pcs.

12 pcs.

30 port.

15 pcs.

15 pcs.

2 kg

12 pcs.

40 port.

30 port.

30 pcs.

15 pcs.

10 pcs.

4 pcs.

40 pcs.

Load percontainer

6 8

Examples pastry, bread, rolls, desserts – part 2


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1

Yeast cake every 2nd. rail 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Platted yeast cake glaze with sugar water 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1during cooking or alu. perf.

Cheese cake spread the mixture evenly 40 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Cream cheese slices pre-cook, short crust, pastry base, fill with 40 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1fruit and cream

Marble cake fill into forms grid 3x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Bread half white let dough rise 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Biscuits even thickness 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Crumble cake spread crumble evenly 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1or alu. perf.

Tea cookies shapes on grids grid 3x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Savarin line forms well, grid 3x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 preheat

Cake with spread crumble evenly 20 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1crumble topping 40 mm granite

Sponge base spread mixture evenly 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 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 Alumoisture during cooking, preheat

White bread every 2nd. rail 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1(700 g) or alu. perf.

Rolls, french bread form well 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or alu. perf.

Toast butter lightly grid 6x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Vacuum packed add wine, liquor grid 6x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1 fruit

Danish pastrie Raise “Steam“ 35 °C 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Plum cake spread evenly with fruit 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1(yeast pastry base)

*When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 °C.

6 9



4 kg 160–180 20–25 6 kg 10 kg 20 kg 20 kg 40 kg




8 shapes 160 45 12 shapes 20 shapes 40 shapes 40 shapes 80 shapes

6 pcs. 160-180 75–85 9 pcs. 15 pcs. 30 pcs. 30 pcs. 60 pcs.






180 10–12





8 kg 80–100 20–30 24 kg 40 kg 80 kg 80 kg 160 kg


60 port. 160 35 90 port. 150 port. 300 port. 300 port. 600 port.

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1⁄1

2 kg

2 pcs.

40 port.

50 port.

4 shapes

3 pcs.

24 pcs.

10 pcs.

4 pcs.

10 pcs.

40 port.

15 pcs.

4 pcs.

15-20pcs.

15-18pcs.

4 kg

12 pcs.

30 port.

Load percontainer

Cleaning the unit daily is absolutely essential forhygienic reasons as well as to prevent operatingproblems.

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.

CL(ean) appears in the function display and the remaining time is indicated.

• Rinse the cooking cabinet thoroughly with the built-in RATIONALhandshower.

• 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 thecleaning action.

• Remove the air baffle from time to time for clea-ning.

• Residue that is still left on the grids and containerscan be cleaned by placing in the dish washer.

• Never use acidic or corrosive liquids on the al-uminium sheets as this could cause discolouringand 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.

7 0

Cleaning

Spray the interior cabinet withthe special RATIONAL cleaningdetergent.

Open the air flow system eg.use a screw driver.

Swing the air flow baffle open.

Rinse thoroughly using the hand shower.

To clean between the doubleglass door panel, press therelease bar and pull open(open the door).

7 1

Descaling

RATIONAL Steam Generatorwith SC Automatic

The SC-Automatic reduces significantly the need forregular descaling of the steam generator.

SC Self clean

The steam generator is drained and flushed at certaintime intervals at least once a day and the scaledeposits are discharged before they can form asediment. As our experience proves, a yearly descalingis sufficient in most of the case. The frequency of thedescaling however strongly depends on the water hardness. We recommanda regular inspection of the steam generator and desca-ling as necessary. Please contact your local ServicePartner for more information.

Please bear in mind

Should some kind of interference occur the “WaterLow” display will start to flash. In this case checkthat water faucet leading to the unit is open or if thesoleniod valve is blocked. When the cause has beenremoved the unit will automatically restart. If thisdoes not happen after 3 minutes, call your local ser-vice department.

Hints

For long periods of intermission (holidays etc.)drain the steam generator as follows:

• Open the door.


• Set the temperature to 31 °C.

• Press the “Steam” media key for 10 sec.

• The steam generator will be emptied.

7 2

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: 158kg10 x 2/1 GN: 252,5 kg

• Slight unevenness in the surface can be compensated with the height-adjustable 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 trolley6 x 1/1 GN and 10 x 1/1 GN width 730 mm10 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)

• 6 x 1/1 GN and 10 x 1/1 GN below the control panelTools required: 8 mm hex wrench

• 10 x 2/1 GNTop of the control panelTools required: 8 mm hex socket wrench

• To open the front panel, turn 8mm wrench anti- clockwise untill thedoor opens.

• To close the front panel, press the control panel firmly to the unitand turn 8mm screw clockwise.

Note: control panel must close parallel.

pic. 1

pic. 2: 6 x 1/1 GN und 10 x 1/1 GN

pic. 4 e. g. 6 x 1/1 GN

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. 5214.1208).

Electrical Connection

Connect the unit only according to the information given on the dataplate.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 10x2/1GNConnected load: 9,6 kW 18,6 kW 31,5 kWFuse protection: 3 x 16 A 3 x 35 A 3 x 50 AVoltage: 3N AC 400V 3N AC 400V 3N AC 400V

• Special voltages on request, circuit diagram behind control frontpanel.

• 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 2/1GN appliance:1. open the control panel2. remove left side wall

• On-site installation: provide accessible all-pole disconnection devicewith 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 additionalcontrol wire, which has to be connected to the control terminals inthe unit.

EA

N

N

pic. 3

➚

7 3


Water Feed (pic. 1)

• Connect to cold water, only drinking water quality.

• Safety combination (non-return valve) integratedas standard.

• Connection: 1/2" pressure hose with R 3/4" scr-ewed fitting.

• Customer-fitted water shut-off valve for each ap-pliance.

• Water pressure: 150 to 600 kParecommended 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 gene-rator:CCC 61: 0,2 l/min CCC 101: 0,42 l/minCCC 102: 0,69 l/min

Water Drain (pic. 2)• Use steam temperature resistant pipe - do not use ahose!

• 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% or3°).

• Take drain dimensions into account: short-time pump-out quantity of steam generator 0.7 l/sec.

• Waste water temperature approx. 65 °C.

VentilationFor operation of the appliance a ventilation hood is notnecessary.

If a ventilation hood is to be installed:

• The hood should protrude 300 mm to 500 mm overthe front of the appliance.

• The grease filter should be in the protruding part ofthe hood.

6 x 1/1 10 x 1/1 10 x 2/1latent: 2.300 kJ/h 3.800 kJ/h 6.000 kJ/h

sensible: 2.930 kJ/h 5.000 kJ/h 8.500 kJ/h

3/4" particlefilter

activecarbon

filter

300kPa

3/4"

pic. 1

pic. 2

WZ1

WA

Rational recommends to install the following components into the drinking water supply line (see picture):• A particle filter (0,08mm) with excessive soi-ling of the supply water;

• A pressure regulator with 300kPa (3 bar) se-condary side setting with line pressure peaks ofabove 600kPa (6 bar);

• An active carbon filter with a clorine concentra-tion of more than 30mgr/liter;

min. DN 50

min. 5% / 3°

CCC 61

CCC 101

7 4


WZ 1 Water supply for standard unit(using normal line water)

WZ 2 Water supply for optionaltreated water connection

WA Drain

EA Electrical connection

PA Earth bonding system

Minimum space

Subject to change without prior notice.



WA Drain



Minimum space


CCC 102

7 5




WA Drain



Minimum space


7 6

Important installation information – Floor models

Location

• Unit must be positioned on level and solid floorarea.

• Bear in mind the weight of the Combi-SteamerCCC 201: 346,5 kg CCC 202: 483,5 kg

• The unit must be lined up horizontally in all di-rections.

• Slope/incline of floor can be compensated by theadjustable feet (adjusting range: +/- 15 mm).

• The oven rack has to be positioned vertically in theunit.

• You can manage it by:levelling the floor area (where the oven rackstands) 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)

Exhaust

An extractor fan is not necessary.In case an extractor fan should be installed:• The canopy should protrude 300 to 500 mmbeyond the front of the unit.

• Add fat filter to the protruding part of the canopy.• Heat loadlatent: CCC 201: 7,670 kJ/h CCC 202:13,350 kJ/hnoticeable: CCC 201: 9,600 kJ/h CCC 202:15,340 kJ/h

• Option:Connection of hood (for assembly see insert).

Power connection

Before connecting check details given on the identification plate, VDE standard requirements, andrequirements of your local electricity board.

CCC 201 CCC 202Load: 37,2 kW 63 kWFuses: 3 x 63 A 3 x 100 AVoltage: 400 V 3N AC 400 V 3N AC• Special voltages on request, for circuit diagramsee inside the unit.

• Electrical connection behind the swing-out servicedoor. Lead type: e.g. HO7RN-F.

• Location: a main isolator with min. 3 mm phasecontact must be provided.

• Every unit must have its own protected supplyconductor.

• The unit is to be integrated into an equipotentialbonding system.

The units must be installed by a qualified electrician.

min. DN 50

min. 5% / 3°

3/4" particlefilter

activecarbon

filter

300kPa

3/4"

incorrect correct

EA

WA

WZ

7 7

Important installation information – Floor models

CCC 201

CCC 202

Water supply *

Water discharge

WZ1

WA

EA

EAP

Electrical supply

Equipotential bonding

minimum distance

* Option soft water

WZ 1 = soft waterWZ 2 = normal water

Feet

adjustable

220 – 235 mm

Feet

adjustable

220 – 235 mm

Access space requires

for trolley.

Access space requires

for trolley.

Space needed to open

door 110 °

Space needed to open door 110 ° Distance bet-

ween wheels of

trolley

Distance bet-

ween wheels of

trolley

7 8

Service work is to be carriedout by electricians:

Caution! Disconnect the combi-steamer at the mains before opening the service door and workingon live parts.

1. Changing the interior lighting

When the interior lighting fails to work change thehalogen bulb.First, switch off the unit.Cover the outlet inside the unit with a cloth and re-move the lamp glass by loosening the 4 nuts with an8 mm spanner.Remove the frame, the glass and gasket.Replace the bulb with a 12 volt, 10 W, 300 °C heatresistant one (Spare part-Nr. 3024.0201).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 whichslots into a guide on the door and is not glued.In case the door gasket must be changed, pull the oldgasket out of the guide. Clean the guide rails withsoapy water.Bear in mind when replacing the new gasket that thelips lie correctly in the guide. It is recommended that the lips are dampened withsoapy water during assembly.

Door gasket CCC 61 Spare Parts No.5105.1001Door gasket CCC 101 Spare Parts No.5105.1004Door gasket CCC 102 Spare Parts No.5110.1074Door gasket CCC 201 Spare Parts No.5105.1007Door gasket CCC 202 Spare Parts No.5105.1008

Maintenance

Interior lighting compl./screws, frame, glass gasket, gasket, reflec-tor bulb).

Insert the halogen bulb.

Door gasket guide.

7 9

Changing of Quenching Temperature

Vapour quenching is not necessary for correct functioning of the Combi-Steamer as the Combi-Steamer also works without quenching.

Therefore, the quenching temperature can be adjusted in 3 settings.

Setting No. 1 the water consuption is reduced and thetemperature of the quenching water increases to > 65 °C

Setting No. 2 ex-works setting, the quenching watertemperature is about 65 °C

Setting No. 3 the water consumption increases andthe quenching water temperature will be reduced to < 65 °C

Setting method

press simultaneously for approx. 10 sec., the program numberdisplay lights up

i. e. the adjusted number (e. g. 2) appears in the program number display

select the setting No. by using thearrow keys

press for confirmation

+

Notes

RATIONAL Großküchentechnik GmbH RATIONAL UK Limited RATIONAL Singapore

Iglinger Straße 62 Unit 4, Titan Court Representative Office

86899 Landsberg a. Lech Laporteway, Portenway Business Park 58 Tanjong Pagar Road

Telefon (0 81 91) 32 70 Luton, Bedfordshire, LU4 8EF. Singapore 0208

Telefax (0 81 91) 2 17 35 Telephone (01582) 480388 Telephone 2 27 22 36

Fax (0582) 485001 Telefax 2 2712 81

manual combi-steamer ccc - rational-online.com

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