Manual Combi-Steamer CCM Your Customer Service

Manual Combi-Steamer CCM Your customer service

We grant a 12 month guarantee which is valid from the date of invoice, exempted are damages to glass, light bulbs and gaskets.

All rights are reserved for technical changes.

For inquiries please indicate the following:

Type of unit:

RATIONAL Combi-Steamer CCM

Unit serial number:

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Your unit was checked by:

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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: (01582) 480388.

2 Contents

Control panel 5

Features 6

Loading and unloading 7

Safety hints 8

Cooking methods of RATIONAL CCM model 9

Steam mode 11

Hot Air mode 13

Combi-Steaming mode 16

Vario-Steaming mode 21

Reheating mode 24

ClimaPlus 27

Cooking with core temperature 29

Additional function: Moistening 32

Additional function: Cool down 34

Additional function: 1/2 fan speed 35

Additional function: 1/2 energy 36

Programming 38

Accessories 42

Cooking examples 48

Cleaning 66

Descaling 67

Important installation information 68

Maintenance 72

3 Dear Customer, we congratulate you on your wise choice to buy a RATIONAL Combi-Steamer.

With this RATIONAL Combi-Steamer you possess the best unit amongst those which are available on the market. The Combi-Steamers further development is a result of close contact with our customers Ð an innovation for the demanding chef, a unit with almost unlimited possibilities.

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

However we still recommend you to study this manual for the RATIONAL Combi-Steamer carefully. This way you will profit from the many possibilities and advantages the RATIONAL Combi-Steamer can offer.

Keep this manual safe and within easy reach.

Please let us know about your pratical experiences, your suggestions and ideas so we can share them with our other customers.

And now enjoy your new RATIONAL Combi-Steamer.

Your RATIONAL Großküchentechnik GmbH

30°C

300°C

1 - 120 min 20 - 99° C

Control panel and description please turn A

4 Control panel

1 ON indicator lamp (green). 2 Function display ¥ lack of water, check water supply ¥ flap position displ

3 Mode selecting switch (digital display indicates the selected mode) “Steaming” mode (100 °C). 4 ¥ For steaming, stewing, blanching, preserving … ¥ Fixed adjustment: 100 °C, flap closed. ¥ When the interior cabinet temperature reaches above 110 °C the digital di starts to flash. 5 “Hot Air” mode (30 °C to 300 °C). ¥ For roasting, baking, grilling and gratinating … ¥ Pre-setting: flap closed. 6 “Combi-Steaming” mode (30 °C to 300 °C). ¥ For Combi-Steaming instead of roasting and glazing or baking with moistu O ¥ Forced steaming between 101 °C to 130 °C for firm vegetables. ¥ Pre-setting: flap closed. 7 “Vario-Steaming” (30 °C to 99 °C). ¥ For blanching, poaching, simmering, soaking, cooking in vacuum. ¥ Pre-setting: flap closed. ¥ Display flashes when the interior cabinet temperature overheats by 10 °C “Reheating” (30 °C to 300 °C). 8 ¥ For reheating pre-cooked food ¥ Pre-setting: flap closed.

9 Programming ¥ 99 programmes; up to 9 steps.

Control setting 10 Selection key interior cabinet temperature display ¥ Symbol lights during preheating. ¥ Depress the key and the actual temperature is displayed.

11 Temperature selecting switch

12 Temperature display. The desired temperature is displayed. 30°C 13 Timer (0 mins. to 120 mins.). ¥ Set the desired time using the timer switch (17) ¥ Press to activate. ° 300 C 14 Time display. Display shows the actual cooking time left. When in use, the 15 Core temperature (20 °C to 99 °C). ¥ Set the desired core temperature using the selector switch (17). ¥ Press to operate. 16 Core temperature display. Indicates chosen (above) und actual core tempera 17 Timer/Core temperature pre-selection switch ¥ When the pre-set time has elapsed or core temperature has been reached an acoustic signal can be heard and the unit automatically switches off. ¥ “D” = permanent operation.

D Additional functions (All functions except for “Cool down” can be programmed 18 1/2 fan speed ° 1 - 120 min 20 - 99 C 19 Moistening. Quick introduction of steam into the hot air between 120 °C and

20 Cool down. Interior cabinet cools down. Fan runs when the door is open. One of the cooking modes must be in operation, flap is o 21 1/2 energy ãClimaPlus“ possible during “Hot Air”, “Combi-Steaming” and “Reheating” mo 22 ¥ Pre-setting for all modes: flap closed. ¥ Digital display. Left: moisture regulation to half the amount. Right: flap open. No display: flap closed.

Programming (press and display) 23 Programme number (1 to 99).

24 Programme step (1 to 9).

25 Programme start key

26 Programme selecting key

27 Unit serial number Please indicate in case of after-sales servicing!

5 Features a Unit serial number. b f b Clima ducting with safety valve counteraction (protection) against over and under pressure. The safety valve is protected against accidental blockage by a clip. c m c Interior light d (heat and shock-resistant cerane flat glass and l halogen lighting). n e d Unit door with double glass. k i e Door handle a o f (Table models: one-hand-operation with either g right j or left function. Floor models and 10 x 2/1 GN: h 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 Combi-Steamer CCM 61, CCM 101 identical. (adjustable). k Unit data plate (with all important data such as power input, voltage, number of phases and frequency as well b as unit model and serial number). f l Control panel (see page 5). m m Protection cover of the electrical installation l c area.

d n Service door a (all important service parts can be reached from the front). o Handshower n e (with automatic rewind). p Run-in guide

k i o p

Combi-Steamer CCM 201, CCM 202 identical.

6 Loading and unloading

¥ Place the food on original RATIONAL GN grids or containers and place in the oven rack. ¥ Wheel in the rack firmly against the catch until it becomes engaged. ¥ If larger quanties of food are being prepared it is advisable to load the rack outside the unit. ¥ The transport trolley should be used for transporting the rack between the preparation area and the unit. ¥ Larger cooking capacities, more efficient working and faster loading can be achieved by using the RATIONAL oven rack and tray transport trolley.

Unloading

¥ Open the door slowly. ¥ Caution! Steam! ¥ When opening the door, the unit switches off automatically. ¥ The fan continues to rotate until it becomes statio - nary. ¥ Do not spray water into the hot cooking cabinet.

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

GN container catch for safe loading.

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

7 Safety hints

Unloading Cleaning ¥ Open the door slowly. ¥ Caution! Steam! ¥ Spray the cleaning detergent using the original ¥ Caution! Containers can be hot. RATIONAL hand pressure spray gun. ¥ When opening the door, the unit switches off auto- ¥ Do not use a high pressure cleaner. matically. ¥ Do not use acids or let acidic fumes come into ¥ The fan continues to rotate until it becomes statio - contact with the protective layer of the units nary. nickel chromium steel otherwise it will be dama- ¥ Do not spray water into the hot cooking cabinet. ged and could become discoloured. ¥ Lock GN containers for safe loading. ¥ Observe the handling instructions on the cleaning detergent container (only spray into the cabinet when the temperature is below 60 ¡C). Using the core temperature Descaling ¥ The core probe can be very hot. ¥ Place the core probe in the holder provided when ¥ The SC-Automatic (self-clean) makes regular not in use. descaling of the steam generator superfluous. ¥ Do not let the core probe hang freely outside the ¥ In areas where water hardness is normal the cooking area. steam generator must be cleaned thoroughly every ¥ Make sure the core probe is not inserted into the 1 2 months. This operation must be carried out by food when removing from the oven. our service department. Maintenance Working with mobile oven racks and ¥ Inspection and repair work should be carried out transport trolleys for table models by qualified electricians. Caution! The unit must (option) be isolated from the power supply before opening the service door and working on live parts. ¥ The transport trolley must be fixed to the unit properly. ¥ When transfering from the mobile oven rack to the transport trolley beware of the safety catch. ¥ Use the wheel brakes provided on both rack and trolley.

Extra function “Cool down”

¥ Caution! While the door is open during the cool down phase the fan continues to rotate. ¥ Only use the cool down function in accordance to regulations when the air baffle system is closed.

General hints

¥ The temperature of the door glass can be higher than 60 Kelvin as the temperature of the room. ¥ During long periods of non usage the main stop- cock should be turned off. ¥ Fasten the standard catering container catches on floor models Ð for safe loading and unloading. ¥ Lack of water display flashes Ð check the water supply. ¥ To check the set time, press the timer once more. ¥ Make sure, that the mobile oven rack is inserted fully and the locking device is snapped into it’s locked position

8 Cooking methods

The RATIONAL Combi-Steamer CCM is equipped with two cooking energies

moist heat+ dry heat

steam+ hot air

These two cooking methods can be used either • singly • in sequence • or combined

The RATIONAL Combi-Steamer offers the possibility to operate almost all cooking methods of the traditional cuisine in only o n e unit.

9 Five modes are at your disposal

“Steaming” mode = moist heat

The high capacity steam generator produces hygienic steam. This is let, pressureless, into the interior cabinet and is circulated at high speed by the fan. The patented control system regulates the input of steam; only as much steam is let in as the food is able to absorb. The cooking temperature is fixed at 100 ¡C.

“Hot Air” mode = dry heat

High capacity heating elements heat the dry air. The fan circulates this hot air equally inside the interior cabinet. The temperature can be selected between 30 ¡C to 300 ¡C.

“Combi-Steaming” mode = moist heat + dry heat

The two cooking modes “Steaming” (moist heat) and “Hot Air” (dry heat) are combined by a control system. This combination creates a hot- humid climate for a specially intensive cooking. The temperature can be selected between 3 0 ¡C to 300 ¡C. The interior cabinet continuously con- tains the optimal humidity, which will prevent the food from drying out .

“Vario-Steaming” mode = moist heat from 30 ° to 99 °C

The electronic automatic control system with the built-in temperature sensor guarantees that the pre-selected temperature is kept constant in the cooking cabinet. The control technology provides a cooking climate which meets the needs of the food being prepared. The temperature can be set to vary between 30 ¡C to 99 ¡C. The Temperature tolerance is +/- 1 ¡C.

“Reheating” mode = moist heat + dry heat

When both cooking modes steaming and hot air are combined by this special control system, an ideal environment is created for the process of reheating. This ideal climate prevents the food from drying out and stops unnecessary water marks. The temperature ranges between 30 ¡C and 300 ¡C. According to the preparation desired, you can choose or combine the equivalent modes either singly, in sequence or combined.

10 Steaming mode moist heat with 100 °C

Advantages

¥ Extremely short preheating periods. ¥ Excellent food consistency. ¥ Conservation of vitamins. ¥ Colour preservation. ¥ Less fat. ¥ No overcooking of products. ¥ Different products can be cooked simultaneously. ¥ No taste transfer. ¥ Unloading of partial amounts are possible at any time. eg. à la carte/à la minute.

Cooking examples

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

¥ Starters scrambled, poached egg in a form, hard boiled egg, vegetable pastete, steamed salad, asparagus, vegetable flans, stuffed vegetables (onion, leek, celery etc.), canneloni.

¥ Soup Garnishings Liver dumplings, ravioli, vegetable royal. No taste transfer when cooking with different products. ¥ Roasts/Main course cooked beef, cured ham, tongue, turkey legs, steamed fish.

¥ Side Dishes rice, dumplings (bread), noodles (spaghetti), fresh and frozen vegetables, potatoes boiled/in the skin/touriert.

¥ Desserts fruit fresh or frozen (eg. hot raspberries), stewed fruit, rice pudding.

Cooking methods

Steaming, stewing, blanching, poaching, simmering, soaking, thawing, reconstituting (reheating), preserving.

11 Steaming mode moist heat with 100 °C

Operation

¥ Set the “Steaming” mode.

¥ 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- / or ture.

Setting

Change the set values when necessary.

Remove …

… the containers when the food has reached its required firmness resp. softness. When the door is opened the unit switches off automatically. The fan continues to rotate until it becomes stationary.

Control …

… of the food is always possible by: Hints ¥ Reading the display controls. ¥ Check and consider which types of food can be ¥ Self control (finger, needle, prodding). cooked together each day using the mode steaming ¥ Inserting the automatic core probe. in order to achieve an optimal performance. Bear in mind that fish, meat, vegetables, fruit etc. can Safety hints be cooked together. ¥ Potatoes should always be cooked in perforated ¥ Caution! Steam! (Danger scalding!) containers. Due to the perforations, steam can ¥ Caution! Hot containers! circulate and cooking is quicker. ¥ Caution! Scalding! ¥ Please observe the correct locking of the ¥ Vegetable stock can be collected by inserting a mobilie oven rack. container in the bottom of the mobile rack. It is better to use two shallow containers rather than one high one in order to avoid bruising the food.

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

¥ Rice and cereals is the only type of food where water must be added (1 part rice: 1.5Ð2 parts water).

¥ Tomatoes can be skinned easily: steam for 30Ð60 sec. chill with cold water.

12 Hot Air mode dry heat 30 °C – 300 °C

Advantages

¥ 300¡C back-up capacity Ð especially when fully loaded. ¥ Short warm-up time. ¥ Excellent food quality. ¥ Cooking on different levels possible at the same time. ¥ Simultaneous browning on different levels without turning the food. ¥ Less fat. ¥ Cooking on all levels possible. ¥ Less cooking time needed in respect to traditional methods. ¥ Unloading of partial amounts are possible at any time. eg. à la carte/à la minute.

Cooking examples

¥ Mise en Place rice, bone roasting (for sauces).

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

¥ Soup Garnish cheese croûtons. Even browning on all sides without turning the food. ¥ Roasts/Main course steak, rump, t-bone, porterhouse steak, liver, beef burgers, chicken legs and breasts, half or whole chickens, turkey, saddle of hare or venison, meat in bread crumbs, pizza etc.

¥ Side dishes potatoe pancakes, fried potatoes, baked potatoes, potatoe-souffle, duchesse potatoes etc.

¥ Desserts sponge cake, marble cake, sand cake, fruit loaf, puff pastry, bread, buns, fleurons, frozen apple puffs etc.

Cooking methods

Roasting, grilling, baking, gratinating …

13 Hot Air mode dry heat 30 °C – 300 °C

Operating

¥ Set the “Hot Air” mode.

¥ Preheat: until the set temperature is reached (at least until the control light goes out) ¥ grilling + ¥ frozen products J 300 ¡C ¥ gratinating

Load …

… the oven rack and place in the unit.

¥ Set cooking temperature.

¥ Select cooking time/continuous duty or core or temperature. /

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

Setting

Change the set values when necessary.

Remove …

… the containers when the food has reached its required cooking consistency. When the door is opened the unit switches off automatically. The fan continues to rotate until it becomes stationary.

Control …

… of the food is always possible by:

¥ Reading the display controls. ¥ Self control (finger, needle, prodding). ¥ Inserting the automatic core probe.

Safety hints

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

14 Hot Air mode dry heat 30 °C – 300 °C

Hints

¥ Cooking times ¥ Gratinating: The cooking time depends on the quality, weight of soups, light and dark meat dishes, fish, mus- and size of the product. sels, asparagus, broccoli, tomatoes toast etc. Do not overload grids or containers in order to Preheating: preheat to 300 ¡C (at least until the ensure even air circulation. control light goes out). After loading set to the desired temperature. ¥ General Hints Containers: Use grids or containers (20 mm 1/1 Ð Preheat up to 300 ¡C in order to have enough GN) to gratinate toast, steaks and soups. To reduce heat stored as a buffer. humidity inside the interior cabinet, switch on Ð Do not open the door of the unit before the fan “ClimaPlus”. stops rotationg so that as little heat as possible escapes from the interior cooking cabinet. ¥ Preparation of fish Ð Fill the unit quickly in order to avoid a drop of Do not cover in flour. temperature within the cooking cabinet. When preparing a large whole fish (pike, perch- Ð Use ClimaPlus while cooking in order to let the pike), wrap the tail in aluminium foil and sup- surplus of humidity escape. port it from underneath with raw potatoes. Ð When cooking products which release a lot of Containers: Use granite enamalled containers humidity (e.g. chicken legs) we recommend to previously preheated. reduce the batch size to 75% or even 50% of the usual theoretically recommended ãmax pos- ¥ Baking sible Preheat: to the baking temperature. When doing a loading capacity“. complete loading, you might preheat to a higher temperature. ¥ Pan fried food Baking temperature: is 20 ¡ to 25 ¡C (70 ¡ to 80 Generally every conventional type of bread ¡F) lower than for traditional ovens. crumbs can be used. The quality of some dishes can When baking bread and rolls only use every second be improved by oiling the surface with either oil rail. or paprika oil mixture. Press breading firmly to Baking tins should not be higher than 70 mm. the meat, cover with oil and do not overload. When too much humidity is inside the interior Gerneral rules: every one cm meat cut needs cabinet switch on “ClimaPlus” and allow to diffu- approx. 8 to 10 minutes cooking time. se until the set value is reached. Preheating: Always preheat the unit to 300 ¡C For ideal heat transmission use granite enamelled (at least until the control light goes out). containers and inserts. Ideal cuts: 1,5Ð2 cm thickness. When baking frozen convenience products, Do not beat or flatten the meat (or toss in flour). preheat to 575 ¡F (300 ¡C) Ð do not defrost. Containers: Grids have the advantage, that the top Defrost frozen bread dough and let it rise for a and bottom sides of roasts etc. will show an even short time (insert: aluminium and baking paper). browning. Take care that the same thickness and Keep in mind the special “moistening” and the cuts of similar sizes are placed on the same “1/2 fan speed” functions. grids.

For fish preparation use granite-enamalled sheets. Place quick fried food on grids.

15 Combi-Steaming mode moist heat and dry heat 30 °C – 300 °C

1. “Combi-Steaming” 30 °C – 300 °C

Advantages

¥ Quick preheating. ¥ Excellent food quality. ¥ No dehydration and on the top side crusts and crackling. ¥ Automatic basting Ð reduction of weight loss. ¥ Roasts retain nutrients and juices. ¥ Intensive, gentle preparation. ¥ Even cooking of large joints of meat. ¥ Less fat. ¥ Less cooking time needed in respect to traditional methods. ¥ Unloading of partial amounts are possible at any time. eg. à la carte/à la minute.

Cooking examples

¥ Mise en Place roasting bones for sauces.

¥ Starters Quiche lorraine, flans, moussaka, lasagne, canneloni, paella etc.

¥ Roasts/Main dishes roast (beef, veal, pork, lamb, poultry, game), Even cooking of large joints of meat. stuffed vegetables (peppers onions, cabbage etc), gratinated vegetables (cauliflower), turkey legs, ham noodles, leg of pork, belly pork and various omelettes.

¥ Side dishes gratinated potatoes, baked potatoes.

¥ Desserts yeast doughs, choux pastry.

¥ Miscellaneous bread, rolls (frozen dough).

Cooking methods

Combi-Steaming, combi-roasting, combi-baking, glazing, gratinating, basting.

16 Combi-Steaming mode moist heat and dry heat 30 °C – 300 °C

“Combi-Steaming” 30 °C – 300 °C Operating

¥ Set the “Combi-Steaming” mode.

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

Load …

… the oven rack and place it in the unit.

¥ Set the temperature.

¥ Select cooking time/continuous duty or core / or temperature.

Setting

Change the set values when necessary.

Remove …

Control …

… of the food is always possible by:

¥ Reading the display controls. ¥ Self control (finger, needle, prodding). ¥ Inserting the automatic core probe.

Safety

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

Roasts are juicier and have an ideal consistency.

17 Combi-Steaming mode moist heat and dry heat 30 °C – 300 °C

“Combi-Steaming” 30 °C – 300 °C Hints

¥ Do not place roasts too close together in order to ensure even cooking.

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

¥ Steam roasts with crusts or large pieces of meat for approx. 1/3 of the cooking time.

¥ Condensation and meat juices can be collected by placing a container underneath and used later together with roasted bones to make a sauce.

¥ Perparation of sauces Ð Insert an unperforated standard catering container in the bottom rail. Ð Add bones, spices, vegetables etc. and let them roast. Ð Add the collected stock. Ð Leave under for the duration of the cooking process. Ð Result is a concentrated sauce.

¥ Baking Yeast doughs, puff pastry, choux pastry should be Preparing sauces in granite-enamelled containers. prepared on granite enamelled containers.

Notes

18 Combi-Steaming mode moist heat and dry heat 30 °C – 300 °C

2. Cooking method “Forced Steaming” 101 °C – 130 °C

Advantages

¥ Cooking is intensified. ¥ Cooking times are shorter. ¥ Bear in mind the advantages of the steam mode too.

Cooking examples

¥ potatoes, carrots, celery.

Operating

¥ Set the “Combi-Steaming” mode.

¥ Preheat: until the set temperature is reached (at least until the contol light goes out). +

Load …

… the oven rack and place it in the unit.

¥ Set the cooking temperature.

¥ Select cooking time/continuous duty or core / or temperature.

Setting

Change the set values when necessary.

Remove …

19 Combi-Steaming mode moist heat and dry heat 30 °C – 300 °C

Cooking method “Forced Steaming” 101 °C – 130 °C Control …

… of the food is always possible by:

¥ Reading the display controls. ¥ Self control (finger, needle, prodding). ¥ Inserting the automatic core probe.

Hints

Combi-Steaming mode temperatures “Forced Steaming”: celery 110 ¡C potatoes 115 ¡C frozen kohlrabi/turnip 120 ¡C

Safety hints

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

Notes

20 Vario-Steaming mode moist heat 30 °C – 99 °C

Advantages

¥ Quick preheating.

Gentle cooking: ¥ Excellent food quality. ¥ Taste preservation. ¥ Excellent consistency and elasticity for different sorts of meat and fish dishes. Better handling during service. ¥ Prevents curdling and crumbling. ¥ No blistering = flat surface. ¥ Large joints and pieces for exhibition purposes (bufetts) are cooked gently, resulting in less weight loss which means less shrinking. ¥ Less fat. ¥ Less cooking time needed in respect to tradtional methods. ¥ Unloading of partial amounts is possible at any time. eg. à la carte/à la minute.

Cooking examples

¥ Mise en Place blanching bacon and ham, soups, sauces, stocks, fish garnishings.

¥ Starters liver, galantine, pike fish cakes, vacuum cooking, egg royal, patés etc. Delicate products turn out well every time without much effort and no risk. ¥ Soup Garnishings dumplings, stuffings.

¥ Rôte/Main course fish (salmon, sole), poultry, diet food, vacuum cooking (chicken breasts, tongue, liver), turkey filets, chicken breasts, filet of beef, sausages etc.

¥ Side dishes flans, vegetable caserroles.

¥ Desserts fruit, crème caramel, semolina pudding etc.

Cooking methods

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

21 Vario-Steaming mode moist heat 30 °C – 99 °C

Operating

¥ Set the “Vario-Steaming” mode.

¥ Preheat at least until the minimum temperature is reached and the control light goes out. +

Load …

… the oven rack and place it in the unit.

¥ Set the temperature.

¥ Cooking time/continuous duty or core temperatu- / or re.

Setting

Change the set values when necessary.

Remove …

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 and grids! ¥ The fan wheel works in certain intervals so to cook the food slowly. ¥ Please observe the correct locking of the mobilie oven rack.

22 Vario-Steaming mode moist heat 30 °C – 99 °C

Hints

¥ Cooking time The same principles apply like those for the “Steaming” mode. Generally the lower the cooking temperature the longer the cooking time.

Examples : Approx cooking temperatures “vario steaming”: Soup garnishings: 75 ¡ to 90 ¡C Fish and shell fish: 65 ¡ to 90 ¡C Pale meat: 72 ¡ to 75 ¡C White meat: 75 ¡ to 85 ¡C Dark meat: 80 ¡ to 90 ¡C Poultry: 80 ¡C Desserts: 65 ¡ to 90 ¡C

¥ Seasoning Season lightly. Due to the low cooking temperature the typical own taste is intensified. Do not over dose alcohol, essences, reducing agents, etc.

¥ Preserving In accordance to the firmness of the raw product and the desired consistency cover the item with either hot or cold water. The diameter of the glass jars should not exceed 100Ð120 mm. The cooking temperature depends on the product (ripeness, cutting). Temperature guide: 74 ¡Ð100 ¡C. Sausages can also be cooked successfully using “Vario-Steaming” mode. ¥ Scalding The process is very gentle, no weight loss.

Advantages compared with cooking in cauldrons/ large pans: ¥ The cooking times can be based on those from the Ð Firm structure. steam mode chart. Ð Intensified aroma and taste of products. Practical experiences: Ð The weight loss is low, especially with fatty ¥ The higher the standard of vacuuming, the shorter foods. the cooking time. Ð Bursts can be avoided especially when using skins with damaged surfaces. Application methods: Recommended temperature: 71 ¡Ð80 ¡C. ¥ Fish, meat, poultry, vegetables, side dishes, fruit, can be prepared in the conventional way. Different ¥ Cooking on plates is possible, e.g. fish. garnishings and stuffings can be prepared with special care.

Vacuum cooking ¥ Place goods to be vacuumed cooked on grids.

¥ The development of cooking in a vacuum was based Vacuum cooking… on the method of vacuum preserving. The most Fish, goose livers: 70 ¡C important requirement for cooking is that the raw Pale meat: 80 ¡C material must be 100% vacuum packed. The raw Vegetables, mushrooms, fruits: 90 ¡C material should be sealed in either special sealing Dark meat, side dishes: 100 ¡C or vacuum bags. After cooking in a vacuum the products are cooled down very quickly to 2 ¡C. Hint: Apply for our special manual on vacuum cooking!

23 Operating mode Reheating moist heat and dry heat 30 °C – 300 °C

Advantages

¥ Different food products can be reheated without being covered. ¥ There is no time limít between cooking and reheating/serving. ¥ Allows more time for decorating, garnishing and preparing the dishes and trays. Quality is improved. ¥ Staff work more efficiently. ¥ Catering for banquets, large functions, travel groups, à la carte meals, free flow convenient loading. ¥ Applicable everywhere, either in canteens, large industrial kitchens or the catering trade.

Examples

¥ Starters spaghetti, lasagne, canneloni, vegetable dishes, cheese noodles, quiche lorraine, spring rolls, onion flan, etc.

¥ Soup garnishings liver dumplings, pancakes, noodles, bacon balls, etc.

¥ Rôte/Main course roasts, casseroles, frozen meat and fish, leg of pork, leg of veal, roasts with crackling, stuffed vegetables, ready to serve meals etc.

¥ Side dishes Reheating using different containers and utensils. rice, potatoe pancakes, noodles, vegetables, potatoes (mashed, french fries, gratinated, baked) etc.

¥ Desserts apple pie, cheese cake, hot fruit, stewed fruit, etc.

Time saving

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

24 Operating mode Reheating moist heat and dry heat 30 °C – 300 °C

Operating ¥ Set the “Reheating” mode and if necessary + “ClimaPlus”.

¥ Preheat to the set temperature or at least until the control light goes out. +

Load …

… the oven rack and place it in the unit.

¥ Set the temperature. For best results the average temperature lies between 120 ¡CÐ140 ¡C, however the temperature will vary according to the different products.

¥ Set cooking time/continuous duty or core temperature. The reheating time depends on the product, product temperature, number of plates, / or fullness, and the desired result, but as a general rule set between approx. 5Ð8 minutes.

Setting

Change the set values when necessary.

Unload …

… the containers when they have reached the required temperature. When the door is opened the unit switches off automatically. The fan continues to rotate until it becomes stationary.

Control …

… is possible any time.

¥ Ideal serving temperature: 75 ¡C Ð possible to control by using the automatic core temperature. ¥ When desired change the set values.

25 Operating mode Reheating moist heat and dry heat 30 °C – 300 °C

Hints

¥ Reheating utensils Porcelain plates, clay, glass, silver plates, copper pans, brass beakers, aluminium, stainless steel, chrome.

¥ For banquets, large functions Reheat on plates, use the special RATIONAL plate mobile oven rack - Large quantities Ð time saving. - Quick heat transfer. -Shorter serving times therefore more economi cal, more customers, more turnover.

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

¥ Heat retaining hood: for bridging short periods or transporting.

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

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

Reheating on plates using the special transport trolley. Available ¥ Mise en Place: season and lightly oil first, saves for table and floor models. brushing with oil later, before serving.

¥ Sauces: Generally pour over the product before reheating or place a small amount on the plates afterwards.

¥ Larger components need more time for reheating.

¥ Reoccuring procedures can be individually programmed.

•“ClimaPlus”: Allows accurate control of the present humidity in the interior cabinet and to accommodates the individual requirements of different products. The amount of humidity can be altered any time, even during the cooking procces.

¥ Variable reheating Possible in every cooking mode, choose the reheating programme to meet the individual requirements of the products.

Safety hints

¥ Caution! Steam! (Danger scalding). ¥ Caution! Hot containers and grids! ¥ Please observe the correct locking of the mobilie oven rack. Heat retaining hood for the plate mobile oven rack. Available for table and floor models.

26 ClimaPlus

Advantages

¥ Intensive browning. ¥ Ideal consistency. ¥ 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 button the operator can decide: ¥ Crispness: (crackling). ¥ Juiciness: (meat, caserroles, meat loaf etc.). ¥ Consistency: (light breads, pastries, not greasy). ¥ Surface: (tasty crusts, typical roast meat aroma, appetizing appearance). ¥ Force: (different pastries: yeast, puff etc. bread, rolls, croissants etc.).

Function of ClimaPlus

“ClimaPlus” is a one off patented technological development which enables the cook, not only to regulate the cooking mode, the temperature and the cooking time but also the precise amount of present humidity between 30 ¡Ð 300¡ C. “ClimaPlus” controls the present humidity in the chosen cooking mode partially automatic.

Moisture “in” e.g. ¥ basting, glazing. Ideal controlled cooking climate Ð even for delicate products.

Moisture “out” e.g. ¥ Slightly open the door, or open the slide. ¥ Remove liquid from the container, reduce humidity. ¥ Increase the top and bottom heat.

These tasks are regulated from now on by pressing the “ClimaPlus” key! 100%

During the CCM cooking process the humidity can be regulated in three stages. The three humidity stages are controlled and measured automatically according to the set values. This means moisture in or out . 50% With “ClimaPlus” the percentage of humidity in the cooking climate depends on: ¥ the product itself “ClimaPlus” measures and regulates in three stages the amount of ¥ personal judgement present humidity in the cooking cli- ¥ partially automatic control. mate. 0%

27 ClimaPlus

Examples

Casserolles, strudel, quiche, choux pastry, sponge roll, puff pastry, roasts, quick fried food, crackling, poultry, frozen food (desserts, side dishes, main meals) etc.

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

Cooking mode

Optional in “Hot Air”, “Combi-Steaming” and Ideal even quality on all levels Ð baker quality. “Reheating”.

Operation

¥ Set cooking mode.

¥ Set “ClimaPlus”. Digital display: 100% moi- 50% moistu- 0% moisture left: 50% humidity, right: 0% humidity sture re no display: 100% humidity

closed open ¥ The function display shows the flap position.

// or ¥ Set the desired temperature and time or the core temperature.

Hints

¥ Use when the product has a high moisture content. ¥ When a high quality of evenness is required. ¥ When the humidity in the cooking cabinet should be regulated to meet the individual requirements of the product especially during the cooking pro- ¥ No need to re-think, just act according to the cess. reaction of the product Ð individual or in ¥ When the food perspires. general.eg. Sponge roll: ¥ When the container has collected a lot of Hot Air 180 ¡C, cooking time: 12 minutes. condensation underneath the container. Set “CimaPlus” during the last 4 minutes, 50%. ¥ When eg. poultry is still frozen in the middle. Advantage: no air bubbles, no sticking to tins, even ¥ When cooking frozen meat “ClimaPlus” improves cooking the aroma and crust. Combi-Steam: ¥ Use when you would also reduce the moisture level roast beef, bread, puff pastry. from the cooking area using the traditional tricks.

28 Cooking with core temperature

Advantages

¥ Perfect cooking. ¥ Less weight loss. ¥ Prevents over cooking. ¥ Easier and precise cooking control Ð digital dis - play. ¥ Constant personal care not necessary. ¥ Guarantees high, constant quality standards as opposes to traditional methods such as needle, finger, 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 Using the core temperature cooking method you “can cook Introduce the clean, cold tip of the core probe into exact”. Insert the sensor into the thickest part of the meat. the thickest part of the food item.

¥ Set the mode switch.

¥ Set the cooking temperature.

¥ Set the desired core temperature Ð the preselected temperature is displayed.

¥ The timer does not operate.

¥ A buzzer is sounded when the preselected core temperature is reached and the unit switches automatically off.

Lay equal sizes together on the same grid.

29 Cooking with core temperature

Simultaneous use of Hints core temperature and timer ¥ When roasting meat for slices, the core tempera- 1. When you are working with core temperature ture should be set approx 5 ¡C lower then usual, you may because the roast continuous to cook during the cool down phase. a. checking the duration of the core temperature Example: “Roasting”, ratio core temperature Ð coo- controlled cooking process king time. Ð Fully cooked Ð 80¡C core temperature desired. press, and the passed time is shown Ð 60 ¡C core temperature is reached after 60 in the display of the timer minutes. Ð For the last 20 ¡C core temperature the remaining cooking time should be half the time again, in b. checking the remaining cooking time this case 30 minutes. If the timer is set before using the automatic core Ð As desired increase the core temperature temperature control the clock runs simultaneously (10 ¡C, 20 ¡C, 30 ¡C more). but does not control the coocking process, Ð When increasing the roasting time bear in mind: the remaining time can be checked during the use 20% more compares to (approx. 1/5), 50% of the core temperature. more (1/2), 80% more (4/5) cooking time. ¥ In order to avoid holes (protein coagulation) cool the core probe before inserting. press and keep pressed ¥ The set temperature and cooking mode can be changed any time. ¥ Core temperature measurement: ensures the ideal serving temperature when reheating. press simultaneously ¥ The core temperature is programmable.

Safety hints the timer display shows the remai- i.e. ning cooking time ¥ The core probe can be very hot. ¥ When not in use always place it in the holder provided. 2. When you are working with the timer ¥ Do not let the core probe hang loose outside the The core temperature of the meat may be cooking cabinet. checked as follows: ¥ Remove the core probe from the food before unloading it.

press and keep pressed

press simultaneously

the display shows the i.e. actual core temperature

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

30 Cooking with core temperature

Cooking with core temperature Cooking with core temperature Meat Core Colour Meat Core Colour temperature of meat core temperature of meat core

Beef Pork medium 6 5 ¡C light pink bleu 4 5 ¡C dark blood red rare fully cooked 75 Ð 80 ¡C yellowish brown, greyish-white saignant 5 0 ¡C read meat meat juice medium rare juice Ð blood red cured 6 5 ¡C pale red brownish or a point 55 Ð 60 ¡C light pink fading nearly colourless medium into greyish-brown towards the outside Lamb bien cuit 75 Ð 85 ¡C grey-brown fully cooked 7 9 ¡C grey, lightly pale red well done throughout Mutton fully cooked 8 2 ¡C grey, lightly pale red juice Veal fully cooked over 77 ¡C reddish-brown Poultry greyish-white fully cooked 8 5 ¡C yellowish-white, meat juice nearly colourless juice

Notes

31 Cooking with core temperature

Core temperature values Core temperature values

State Core State Core temperatu- temperatu- re re

Beef Mutton Filet of beef medium 55Ð58 ¡C Saddle light pink 7 0 Ð75 ¡C Roast beef medium 55Ð60 ¡C Saddle well done 8 0 ¡C Beef rose well done 8 5 Ð90 ¡C Leg light pink 7 5 Ð78 ¡C Roast beef joint well done 8 0 Ð85 ¡C Leg well done 8 2 Ð85 ¡C Aitchbone well done 9 0 ¡C

Lamb Pork When the meat is well done, the core temperature Leg well done 7 5 ¡C varies between 79 ¡C and 85 ¡C. The colour of the meat core is grey, slightly pale pink. The meat juice Leg under done 6 5 Ð68 ¡C is clear. Saddle slightly light pink 65Ð70 ¡C Shoulder well done 7 5 ¡C Belly/stuffed well done 7 0 Ð75 ¡C Belly well done 8 0 Ð85 ¡C Poultry Knuckle, roasted well done 8 0 Ð85 ¡C Chicken well done 8 5 ¡C Knuckle, cured well done 8 0 Ð85 ¡C Goose pink 7 5 Ð80 ¡C H a m juicy 6 4 Ð68 ¡C Goose well done 9 0 Ð92 ¡C Smoked pork chops 6 5 Ð70 ¡C Turkey, Duck well done 8 0 Ð85 ¡C (Buffet slices) 5 5 Ð60 ¡C Knuckle pickled well done 7 5 Ð80 ¡C Ham in bread crust well done 6 5 Ð70 ¡C Tongue well cooked 8 5 Ð90 ¡C Pies, Pates etc. Pig’s head 7 5 Ð82 ¡C Pies 7 2 Ð74 ¡C Terrinies 6 0 Ð70 ¡C Galatines 6 5 ¡C Ballotines 6 5 ¡C Veal Fois gras 4 5 ¡C Saddle light pink 6 5 Ð70 ¡C Leg, Top-side, well done 7 8 ¡C Salmon 6 0 ¡C Fricandeau Pike 6 3 ¡C Kidney well done 7 5 Ð80 ¡C Fish mousse 6 5 ¡C Shoulder well done 7 5 Ð78 ¡C Breast (often stuffed well done 7 5 Ð78 ¡C or boned)

32 Additional function “Moistening”

Advantages

¥ Doughs rise exceptionally well due to the quick addition of moisture. ¥ Pastries shine slightly. ¥ Sudden addition of moisture.

Function

Sudden addition of moisture.

Cooking examples

¥ Mise en Place Blind baking, (tartlettes etc.).

¥ Starters Val-au-vents, baguette, fleurons, flûtes etc.

¥ Soup garnishings Profiteroles.

¥ Roasts/Main course Ham in bread dough, filet of beef in yeast dough etc.

¥ Desserts Eclair, choux pastry, puff pastries, croissantes, poppy seed cake, nut strudel etc.

Perforated aluminium sheets conduct the heat quicker and evenly Cooking mode to the underside of the product. Hot Air Hints

Temperature range ¥ Moisten pastries shortly after the cooking has begun. 120 ¡C Ð 250 ¡C cooking temperature.

Operating Programming

¥ Press “Moisture” key. ¥ Programme as usual. ¥ Bear in mind the capital on programming.

¥ Moisture time span: The moisture is produced for Where moistening has been programmed, it will be as long as the key is depressed, e.g. restricted to injected at intervals of 120 seconds for a period of four sec. (when activated a red digital display 4 seconds at a time. lights up). The green LED only lights up when the temperature inside the cooking cabinet is between 120 ¡C - 250 ¡C and the moistening is in operation.

33 Additional function “Cool down”

Advantages

¥ The cooking cabinet temperature cools down quickly.

¥ Automatic Ð no manpower required.

Function

Quick cooling down of the cooking cabinet.

Cooking method

Possible in all modes.

Operation

¥ Close the door.

¥ Set the cooking mode.

¥ Set to “Cool down”.

¥ Open the door. Ð A red digital light indicates that the function is in operation, the real interior cabinet temperature is displayed, the temperature blinks.

Safety hints

¥ Caution! During the ”cool down” the fan wheel is not switched off when the door is opened.

¥ Only choose the “Cool down” function when the air baffle is closed.

Caution! Before setting the “Cool down” function Ð close the door!

”Cool down” is not programmable.

34 Additional function “1/2 fan speed”

Advantages

¥ Light and delicate products such as cheese cake rise evenly. ¥ Light weight cakes and pastries do not move. ¥ Gentle cooking.

Function

Fan wheel rotates with half the speed.

Cooking method

Possible in all modes.

Examples Calm cooking climate when baking light weight pastries and Light mixtures such as sponge roll, small pastries cakes. (eg. cheese cake, profiteroles, meringue, etc.), cheese sticks, puff pastries, soufflés, stuffings (stuffed sole, stuffed filet de bouef etc.).

Operating

¥ Set the cooking mode.

¥ Set the desired time, temperature or core temperature. / / or

¥ Set to “1/2 fan speed” (a red digital light is dis - played indicating the function is active).

Hints

•“1/2 fan speed” can be programmed ¥ Baking large loaves.

35 Additional function “1/2 energy”

Advantages

¥ Avoidance of electrical peaks by reducing the power consumption.

Function

Consumes only 50% of the main power.

Cooking method

Possible in all modes.

Operating

Set to “1/2 energy”.

Hints

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

Notes

36 Programming

99 programmes each with 9 steps …

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

1: Open the door otherwise a buzzer will sound. The unit must not be switched onto continuous duty.

2: Set the mode knob to “Prog” the programme memory bank is open.

3: Select the programme number (1Ð98) with Example: arrow keys.

4: Enter the first cooking step by choosing:

Ð one of the modes

Ð if necessary “ClimaPlus”

Ð cooking temperature

Ð cooking time or core temperature or

Ð if necessary the additional functions

In the same order enter the next steps.

5: End the programme by pressing both arrow keys simultaneously.

6: Set the mode switch to “0” for at least 3 seconds. Example: 7: Set the mode switch to “Prog” to start the programme.

Control

Keep the “Start” button depressed until nothing more is visible on the display. At the end of the program the buzzer sounds

37 Programming

Advantages

¥ Time saving due to the fact that the programmes can be recalled any time.

¥ It’s not necessary to control the cooking process.

¥ The cooking programme is fully automatic.

¥ The quality of calibrated and convenience food is kept.

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

Starting a Programme

1. Set to “Prog” mode.

2. Select the desired programme number. Example:

3. Press the “Start” key.

¥ The cooking steps proceed one after the other

¥ When the programme has finished a signal is sounded and the unit switches off automatically.

Hints

¥ Free memory storage numbers are indicated by flashing of the relevaant storage number.

¥ You can carry out all 9 steps of a programme within the same cooking mode using different temperatures.

¥ A programme can be interrupted at any time Ð cooking temperature Ð moisture regulation Ð additional functions can be changed any time.

The stored programme is not changed. However the changed values can be stored any time by pressing both programme arrow keys simultaneously.

¥ Programming during continuous duty is not possible.

¥ Copy the “programme help” on the following pages and use for your own programmes.

38 Programming

Code to lock access to programming the locking of programming avoids uncontrolled programming and overwriting of programs. By this means access to programming may be limited to authorized staff only.

Precondition: mode switch is in the position

Lock: press set time to 110 minutes press, and the programming is locked appears in the function display

Unlock: press set time to 110 minutes press, and the programming is unlocked appears in the function display

Attention! When the programming is locked, only existing programs can be started! Locked are: Ð the programming Ð changes (i.e. temperature or cooking time) in stored program numbers Ð control or the leaving-out of steps with the start key Ð free program-numbers are not indicated

Deletion of programme space: e. g. choose programme number in question , ,, … choose mode to set clock to 0 store (programme number flashes again when selecting it)

39 Help for programming

Programme number: Product: pork roast

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

Mode Stea Comb Hot

100 160 220

30 78 12

Setti Main Chris ng coo- ping

Programme number: Product:

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

Mode

40 Help for programming

Programme number: Product:

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

Mode

Programme number: Product:

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

Mode

41 Original RATIONAL Accessories

Standard Catering (GN) Containers Stainless steel: Perforated Stainless steel: ¥ Rust free ¥ Perforated sides, corners too Ð allows better steam outlet ¥ More stable through double flanging design! ¥ Large perforation diameter Ð better cooking quality ¥ Better handling quality ¥ Perforation even on the side walls ¥ Long lasting

Example for Equipment for Size Item Depth Illustration Example RATIONAL Combi-Steamer CCM mm 61 101 102 201 202 1 / 3 Container for fried potatoes, G N C N S hamburgers, potatoe dumplings, 325 x 2 0 thawing, vegetables, poaching 3 6 175 mm fish side dishes

for vegetables, meat loaf, vegetable casseroles, 4 0 steamed and poached fish, 3 6 hamburgers

for stuffed peppers, stews, different fruit, egg royal, 6 5 vegetables, rice 3 6

1 / 2 Container for fried potatoes, G N C N S hamburgers, potatoe dumplings, 325 x 2 0 thawing, vegetables, poaching 2 4 2 6 5 fish side dishes mm for vegetables, meat loaf, vegetable casseroles, 4 0 steamed and poached fish, 2 6 hamburgers

for stuffed peppers, stews, different fruit, egg royal, 6 5 vegetables, rice 2 4

Container for vegetables without perforated juice, side dishes, C N S 5 5 dumplings etc. 1 2

for vegetables, eggs, blanching 90 12

for potatoes

140 12

1/1 Container for roast potatoes, gratinating GN C N S different dishes, saddle of hare, 530 x 2 0 thawing etc. 6 1 0 5 2 0 1 0 325 mm for vegetables, meat loaf, steamed and poached fish, 4 0 pastry, duck, goose etc. 3 5 1 0

for stuffed peppers, rice, noodles, vegetables, 6 5 different fruits, stews etc. 4 5 5 1 0 1 0

for collecting stock, boiled ham, preparation 1 0 0 of sauces etc. 1 2 2 4

42 Original RATIONAL Accessories

Standard Catering Containers and Grids Granite enamelled containers: Perforated aluminium: ¥ Better heat conductivity ¥ Better heat conductivity ¥ Better baking quality Ð no greasy base ¥ Better crusts, crackling ¥ No sticking ¥ Excellent raising ¥ Minimum fat consumption ¥ No loss in portioning Ð edges well formed High gloss nickel plated grids: ¥ Better raising ¥ Good heat conductivity

Example for Equipment for Size Item Depth Illustration Example RATIONAL Combi-Steamer CCM mm 61 101 102 201 202 1 / 1 Container for vegetables without G N perforated stock, different side dishes, 530 x CNS 5 5 dumplings etc. 3 5 6 1 0 1 0 325 mm for vegetables, eggs, potatoes, blanching etc. 90 35 3 56

for potatoes

140 23 6 512

Container for baking plain, cake, biscuits, granite- sponges, roasting, braising, enamelled 2 0 gratinating etc. 6 1 0 6 2 0 1 0

40 35 61010

65 35 41010

Container for different pastries aluminium perforated 2 0 610 20

Grids for large roasts, grilled meats, CNS or toasts, thawing, gratinating, high gloss chicken, duck, goose, 6 1 0 6 2 0 1 0 nickel plated preserving etc.

43 Original RATIONAL Accessories

Standard Catering Containers and Grids

Granite enamelled containers: Perforated aluminium: ¥ Better heat conductivity ¥ Better heat conductivity ¥ Better baking quality Ð no greasy base ¥ Better crusts, crackling ¥ No sticking ¥ Excellent raising ¥ Minimum fat consumption ¥ No loss in portioning Ð edges well formed High gloss nickel plated grids: ¥ Better raising ¥ Good heat conductivity

Examples for Equipment for Size Item Depth Illustration Examples RATIONAL Combi-Steamer CCM mm 61 101 102 201 202 2/1 Container for roast potatoes, G N C N S saddle of hare, gratinating, 650 x 2 0 thawing, vegetables, dumplings, 1 0 2 0 530 hamburgers etc. mm for vegetables, meat loaf, hamburgers, steamed or poached 4 0 fish, duck, goose, vegetable 5 1 0 casseroles, pastries etc.

for stuffed peppers, rice, vegetables, noodles, stews etc. 65 25

for collecting stock, boiled ham, preparation of sauces etc. 100 11

Container for vegetables without stock, perforated dumplings etc. CNS 55 25

for vegetables, eggs, potatoes etc.

90 12

Container for baking plain cake, sponge rolls, granite- pastries, biscuits, gratinating, enamelled 2 0 braising, roasting etc. 5 1 0

40 25

65 510

Container for various pastries aluminium perforated 2 0 10 20

Grids for large roasts (eg. pork, beef etc.), CNS or grilled meats, toasts, chicken, duck, high gloss goose, gratinating, thawing, 7 1 5 nickel plated baking in moulds etc.

44 Original RATIONAL Accessoires – Table models

RATIONAL Stand RATIONAL Mobile oven racks

The high operational per- The stands and cabinets Completely made of stainless steel with six resp. 10 formance of the RATIONAL are made out of stainless pairs of rails,castors, U profile. The oven rack has a Combi-Steamer is compli- steel and they guarantee a built-in tilt safety device for the (GN) standard catering mented by an efficient stable, practical installa - containers as well as a fixing device for the cooking coordinated accessory tion of the RATIONAL cabinet which is also tilt resistant. line. Therefore the RATIO- Combi-Steamer. NAL Combi-Steamer can be easily adjusted to meet individual requirements.

RATIONAL Stand UG I RATIONAL Stand UG II Size of Mobile oven racks: Frame completely out of Frame completely made of Model Size mm stainless steel with shelf stainless steel with shelf C C M depth width height and adjustable feet. and adjustable feet, in 61 545 368 485 addition 14 pairs of rails 101 545 368 745 for storing standard catering grids and various 102 662 580 745 containers. RATIONAL Special frame trolley for serving plates up to 375 mm

RATIONAL Cabinet US III RATIONAL Cabinet US IV Frame completely made of Frame completely made of stainless steel with shelf stainless steel with shelf and adjustable feet, closed and adjustable feet ,same at three sides with 14 as version US III, but pairs of rails for 1/1 equipped at the front with (GN) standard catering swing doors. containers. Size of the Special frame trolley: Size of stands: Model Size mm Modell Size mm C C M depth width height CCM 61/101 depth width height 61 545 410 485 UG I 638 900 720 101 545 410 745 UG II 638 900 720 US III 640 902 720 US IV 700 902 720 Operational safety UGforCombi-Duo 640 902 3 45 CCM 102 depth width height All RATIONAL stands UG I and UG II, cabinets and mobile oven racks are equipped with built-in tilt UG I 775 1260 720 safety rails. The easy loading and unloading of the UGII 775 1260 720 (GN) standards catering containers is attained UG I low 775 1260 340 through a notch on the U shape rails.

45 Original RATIONAL Accessories

RATIONAL Transport trolley RATIONAL Mobile oven racks for table models for floor models

Enables easy transport and quick load changes. Completely made of stainless steel with twenty pairs of Made completely of stainless steel. They can be locked rails, four revolving castors (two with brakes), GN into the unit, includes 4 revolving casters (two with standard catering container arrests, drip collecting tray brakes). with drain valve, U profile, built-in non tilting device Locks secure mobile oven rack to transport trolley, and can store various (GN) sizes. while U-profiles prevent pans from tilting.

Size of Transport trolley Size of Mobile oven racks: Model Size mm Model Size mm C C M depth width height C C M depth width height 61 785 725 993 201 730 540 1790 101 785 725 993 202 902 730 1790 102 1010 730 982 102 low 1010 730 681

46 Original RATIONAL Accessories

RATIONAL Auxiliary devices

RATIONAL Spray Pistol The practical cleaning aid. Robust pressure container with grip and adjustable spray nozzle with seperate extension. Volume 1,5 litre.

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

RATIONAL Plate Mobile Oven Rack

For banquets, for quick reheating of plated meals. The plates (max. Diameter 300 mm) are positioned on support rings. The plate rack is completely made out of stainless steel. The mobile plate racks for models CCM 61 und CCM 101 (6 x 1/1 and 10 x 1/1) require the use of the optional transport trolley.

Sizes of Mobile Plate Racks: Model Number of supportrings Measurements mm C C M depth width heigh 61 19 630 410 481 101 31 630 410 741 101* 25 630 410 741 201 62 730 540 1790 202 100 902 730 1790

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

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

47 Examples beef and veal

Proper Amounts per container 2 Food Hints container/grid 20 x ⁄1 1 1 2 1 1 6 x ⁄1 10 x ⁄1 10 x ⁄1 20 x ⁄1 40 x ⁄1

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

1 1 2 1 2 Rump steak season, oil lightly, preheat 300 ¡C grid 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ 1 approx. 2 cm thick, medium, do not flatten 40 x 1⁄

1 1 2 1 2 Roast beef season, oil lightly, medium grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 mm granite

1 1 2 1 2 Beef joint choose flat pieces 65 mm not 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ ¯ 80Ð100 mm, maturated perforated

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

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

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

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

1 1 2 1 2 Veal chops season shortly before cooking, grid 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ preheat 300 ¡C

1 1 2 1 2 Veal joint season, lard lean parts grid 3 x 1⁄ grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 2 65 mm unperf. 1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm

1 1 2 1 2 Leg of veal when needed add lard, grid 3 x 1⁄grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 2 container for sauce 40 mm unperf. 1 x 1⁄40 mm1 x 1⁄40 mm1 x 1⁄40 mm1 x 1⁄40 mm1 x 1⁄40 mm

1 1 2 1 2 Osso bucco marinate, equal slices 65 mm unperf. 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄

1 1 2 1 2 Breast of veal stuff but not too firm, grid 3 x 1⁄ grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 2 baste from time to time 65 mm unperf. 1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm

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

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

1 1 2 1 2 White meat when needed add 65 mm unperf. 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ bouquet again

1 1 2 1 2 Saddle of veal baste from time to time grid 2 x 1⁄ 3 x 1⁄ 3 x 1⁄ 6 x 1⁄ 6 x 1⁄

1 1 2 1 2 Veal shoulder add lard, container for grid 3 x 1⁄grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 2 meat juices 40 mm unperf. 1 x 1⁄40 mm1 x 1⁄40 mm1 x 1⁄40 mm1 x 1⁄40 mm1 x 1⁄40 mm

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

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

CT = Core temperature.

48 Load per container Tem- Approx. Approx. loading capacity 1 2 ⁄1 ⁄1 Mode switch perature cooking ClimaPlus in °C time min. CCM 61 CCM 101 CCM 102 CCM 201 CCM 202 12 pcs. 24 pcs. 2 5 0 Ð2 7 0 7 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

10 pcs. 20 pcs. 2 6 0 8 Ð1 0 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

6 kg 12 kg 140Ð160 25Ð30 18 kg 30 kg 60 kg 60 kg 120 kg

6Ð8 kg 12Ð16 kg 130Ð140 90Ð120 24 kg 40 kg 80 kg 80 kg 160 kg

20Ð25 40Ð50 130Ð140 60Ð8 0 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs. pcs. pcs. 1 0 20 pcs. 2 5 0 8 Ð1 0 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. pcs. 6Ð8 kg 12Ð16 kg 160Ð180 CT 52 ¡C 24 kg 40 kg 80 kg 80 kg 160 kg

8 pcs. 16 pcs. 1 8 0 CT 68 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.

10 pcs. 20 pcs. 2 2 0 Ð240 10Ð1 2 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

8 kg 16 kg 140Ð160 CT 24 kg 40 kg 80 kg 80 kg 160 kg 75Ð80 6 pcs. 12 pcs. 1 4 0 Ð170 80Ð9 0 18 pcs. 30 pcs. 60 pcs. 60 pcs. 120 pcs.

15 pcs. 30 pcs. 1 3 0 Ð1 4 0 approx. 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. 90 1 pcs. 2 pcs. 1 4 0 Ð160 80Ð9 0 3 pcs. 5 pcs. 10 pcs. 10 pcs. 20 pcs.

3Ð4 kg 6Ð8 kg 75Ð80 35Ð40 12 kg 20 kg 40 kg 40 kg 80 kg acc. to acc. to 2 5 0 6 Ð8 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. size size 6Ð8 kg 12Ð16 kg 8 0 CT 75 24 kg 40 kg 80 kg 80 kg 160 kg

1 pcs. 2 pcs. 1 6 0 Ð1 8 0 CT 72 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.

6Ð8 kg 12Ð16 kg 150Ð170 80Ð90 24 kg 40 kg 80 kg 80 kg 160 kg

1 3Ð4 kg 6Ð8 kg 8 0 2⁄more 12 kg 20 kg 40 kg 40 kg 80 kg than normal 10Ð14 20Ð28 85 8Ð1 0 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. pcs. pcs.

49 Examples pork, mutton and lamb

Proper Amounts per container 2 Food Hints container/grid 20 x ⁄1 1 1 2 1 1 6 x ⁄1 10 x ⁄1 10 x ⁄1 20 x ⁄1 40 x ⁄1

1 1 2 1 2 Pork medaillon season, oil lightly, preheat 300 ¡C grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ do not flatten

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

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

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

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

1 1 2 1 2 Saddle of pork baste from time to time, grid or 2 x 1⁄ 3 x 1⁄ 3 x 1⁄ 6 x 1⁄ 6 x 1⁄ (glaze with dark bier) 20 mm granite

1 1 2 1 2 Roast pork season well grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 1 1 2 1 1 65 mm unperf. 1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm

1 1 2 1 2 Stuffed belly steam first, mark portions, grid 3 x 1⁄ grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 1 season well 40 mm unperf. 1 x 1⁄40 mm1 x 1⁄40 mm1 x 1⁄40 mm1 x 1⁄40 mm1 x 1⁄40 mm

1 1 2 1 2 Smoked neck boned, place similar, sized pieces grid 3 x 1⁄ grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 2 on same grid, container for sauce 6 5 m m 1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm

1 1 2 1 2 Leg of pork steam first, cut the grid crackling, grid 3 x 1⁄grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 2 season, do not oil 6 5 m m 1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm1 x 1⁄65 mm

1 1 2 1 2 Pork nuckle steam first, mark crakling, grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ season, do not add fat

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

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

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

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

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

Saddle of mutton on skewers skewers 1 skewer 2 skewers

1 1 2 1 2 Leg of lamb boned grid or 2 x 1⁄ 3 x 1⁄ 3 x 1⁄ 6 x 1⁄ 6 x 1⁄ 20 mm granite

1 1 2 1 2 Lamb fillets preheat 300 ¡Cgrid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄

HA = Hot Air, CS = Combi-Steaming, CT = core temperature.

50 Load per container Tem- Approx. Approx. loading capacity 1 2 ⁄1 ⁄1 Mode switch perature cooking ClimaPlus in °C time min. CCM 61 CCM 101 CCM 102 CCM 201 CCM 202 24 pcs. 48 pcs. 2 5 0 6Ð8 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

10 pcs. 20 pcs. 2 5 0 8 Ð1 0 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

8 pcs. 16 pcs. 2 0 0 Ð220 10Ð1 5 48 pcs. 80 pcs. 160 pcs. 160 pcs. 320 pcs.

15 pcs. 30 pcs. 2 0 0 Ð2 2 0 1 5 90 pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs.

45 pcs. 90 pcs. 1 8 0 1 5 135 pcs. 225 pcs. 450 pcs. 450 pcs. 900 pcs.

8 kg 16 kg 150Ð180 CT 72 ¡C 16 kg 24 kg 48 kg 48 kg 96 kg

8 kg 16 kg 140Ð160 85Ð100 24 kg 40 kg 80 kg 80 kg 160 kg

5Ð7 kg 10Ð14 kg HA 220 HA 12 21 kg 35 kg 70 kg 70 kg 140 kg CS 160 CT 78 ¡C 6Ð8 kg 12Ð16 kg 8 0 CT 24 kg 40 kg 80 kg 80 kg 160 kg 65Ð70 ¡C 7Ð914Ð18 100 70Ð1 0 0 27 pcs. 45 pcs. 90 pcs. 90 pcs. 180 pcs. pcs. pcs. 6Ð812Ð16 150Ð1 7 0 7 0 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. pcs. pcs. H A 2 0 0 ca. 6 kg ca. 12 kg 1 7 0 9 0 Ð120 12 kg 18 kg 36 kg 36 kg 72 kg

6 kg 12 kg 150Ð170 7 0 18 kg 30 kg 60 kg 60 kg 120 kg HA 200 4Ð6 kg 8Ð12 kg CS 130 CT 70 ¡C 18 kg 30 kg 60 kg 60 kg 120 kg HA 160 3 kg 6 kg 1 8 0 Ð190 3 0 9 kg 15 kg 30 kg 30 kg 60 kg

8 kg 16 kg 140Ð160 CT 75 ¡C 16 kg 24 kg 48 kg 48 kg 96 kg HL 180 140Ð180 CT 60 ¡C 6 pcs. 6 pcs. 12 pcs.

1 pcs. 2 pcs. 1 4 0 Ð1 8 0 CT 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs. 54Ð58 ¡C 6 Ð7 kg 12Ð14 kg 7 0 double than 21 kg 35 kg 70 kg 70 kg 140 kg normal

51 Examples sausages, frozen food

Proper Amounts per container 2 Food Hints container/grid 20 x ⁄1 1 1 2 1 1 6 x ⁄1 10 x ⁄1 10 x ⁄1 20 x ⁄1 40 x ⁄1

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

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

1 1 2 1 2 Blood sausage/ warm throughly 2 0 m m 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ Black puddings

1 1 2 1 2 Liver dumpling form into balls, oil container lightly, 2 0 m m 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ cover with aluminium foil

1 1 2 1 2 Semi-preserved food contents 200 g Grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 mm

1 1 2 1 2 Sausages in glass jars check glass for resistance against Grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ (250 g) hot and cold temperatures 2 0 m m

Frozen foods:

1 1 2 1 2 Chicken legs pre-cooked, preheat 300 ¡C Grid or 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ 20 mm

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

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

1 1 2 1 2 Quiche Lorraine pre-cooked, cover with alu. ¿ 8 cm, 20 mm or 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ 2 cm high, preheat 300 ¡C alu. perf.

CT = core temperature.

52 Load per container Tem- Approx. Approx. loading capacity 1 2 ⁄1 ⁄1 Mode switch perature cooking ClimaPlus in °C time min. CCM 61 CCM 101 CCM 102 CCM 201 CCM 202 ca. ca. 7 7 C T 7 2 ¡C 180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs. 30 pcs. 60 pcs.

30 pcs. 60 pcs. 8 0 CT 75 ¡C 180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

20 pcs. 40 pcs. 1 3 0 Ð140 8Ð10 120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.

30 pcs. 60 pcs. 1 0 0 1 5 180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

40 pcs. 80 pcs. 1 0 0 4 0 120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.

40 pcs. 80 pcs. 1 0 0 5 0 120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.

30 pcs. 60 pcs. 1 8 0 2 0 Ð25 180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

8 pcs. 16 pcs. 1 8 0 2 5 Ð3 0 48 pcs. 80 pcs. 160 pcs. 160 pcs. 320 pcs.

50 pcs. 100 pcs. 200Ð220 20Ð25 300 pcs. 500 pcs. 1000 pcs. 1000 pcs. 2000 pcs.

45 pcs. 90 pcs. 2 0 0 2 0 Ð25 270 pcs. 450 pcs. 900 pcs. 900 pcs. 1800 pcs.

53 Examples game, poultry, pastete

Proper Amounts per container 2 Food Hints container/grid 20 x ⁄1 1 1 2 1 1 6 x ⁄1 10 x ⁄1 10 x ⁄1 20 x ⁄1 40 x ⁄1

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

1 1 2 1 2 Venison leg boned, season well grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 65 mm

1 1 2 1 2 Shoulder of venison add pieces of lard, marinate 6 5 m m 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄

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

1 1 2 1 2 Saddle of hare marinate, season, preheat 300 ¡C grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 mm granite

1 1 2 1 2 harded leg of hare marinate, season, baste 65 mm unperf. 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ with hot sauce

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

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

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

1 1 2 1 2 Wild duck season, add lard grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 mm granite

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

Poultry for salads, starters etc. 20, 40 or 3 x 20, 40 5 x 20, 40 5 x 20, 40 10 x 20, 40 10 x 20, 40 65 mm or 65 mm or 65 mm or 65 mm or 65 mm or 65 mm

1 1 2 1 2 Turkey possibliy stuff, baste from grid or 2 x 1⁄grid 3 x 1⁄ grid 3 x 1⁄ grid 6 x 1⁄ grid 6 x 1⁄ grid time to time 40 mm unperf.

1 1 2 1 2 G o o s e possibliy stuff, season grid or 2 x 1⁄ 3 x 1⁄ 3 x 1⁄ 6 x 1⁄ 6 x 1⁄ 40 mm granite

1 1 2 1 2 Duck breast boned, good vacummed grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄

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

1 1 2 1 2 Chickens space out evenly on grid, grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ (1/2) preheat 300 ¡C

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

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

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

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

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

54 Load per container Tem- Approx. Approx. loading capacity 1 2 ⁄1 ⁄1 Mode switch perature cooking ClimaPlus in °C time min. CCM 61 CCM 101 CCM 102 CCM 201 CCM 202 2 pcs. 4 pcs. 2 2 0 2 5 6 pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs.

5Ð6 kg 10Ð12 kg 140Ð160 60Ð70 18 kg 30 kg 60 kg 60 kg 120 kg

6 kg 12 kg 140Ð150 80Ð100 18 kg 30 kg 60 kg 60 kg 120 kg

1 4 kg 8 kg 7 5 2⁄more 12 kg 20 kg 40 kg 40 kg 80 kg than normal 6Ð812Ð16 200Ð220 15Ð2 0 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. pcs. pcs. 12 pcs. 24 pcs. 1 4 0 Ð1 6 0 5 0 36 pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs.

1 6Ð8 kg 12Ð16 kg 7 5 2⁄more 24 kg 40 kg 80 kg 80 kg 160 kg than normal 8 kg 16 kg 130Ð150 90Ð120 24 kg 40 kg 80 kg 80 kg 160 kg

6Ð812Ð16 160Ð180 25Ð3 0 18 pcs. 30 pcs. 60 pcs. 60 pcs. 120 pcs. pcs. pcs. 3 pcs. 6 pcs. 1 4 0 Ð160 60Ð7 0 9 pcs. 15 pcs. 30 pcs. 30 pcs. 60 pcs.

1 6Ð812Ð16 80 4⁄more 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. pcs. pcs. than normal 6 kg 12 kg 8 5 CT 78 ¡C 18 kg 30 kg 60 kg 60 kg 120 kg

2 pcs. 4 pcs. 1 3 0 Ð150 120Ð1 5 0 4 pcs. 6 pcs. 12 pcs. 12 pcs. 24 pcs.

2 pcs. 4 pcs. 1 4 0 Ð160 120Ð1 5 0 4 pcs. 6 pcs. 12 pcs. 12 pcs. 24 pcs.

1 10 pcs. 20 pcs. 7 0 4⁄more 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. than normal 6 pcs. 12 pcs. 1 8 0 Ð200 40Ð4 5 18 pcs. 30 pcs. 60 pcs. 60 pcs. 120 pcs.

8 pcs. 16 pcs. 2 0 0 3 0 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.

10Ð12 20Ð2 4 2 2 0 1 8 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs. pcs. pcs. 6Ð8 kg 12Ð16 kg 7 8 CT 72 ¡C 24 kg 40 kg 80 kg 80 kg 160 kg

6 kg 12 kg 130 4 0 18 kg 30 kg 60 kg 60 kg 120 kg

6 kg 12 kg 140Ð150 90Ð120 18 kg 30 kg 60 kg 60 kg 120 kg

5 kg 10 kg 7 3 120 15 kg 25 kg 50 kg 50 kg 100 kg

55 Examples fish, shell fish

Proper Amounts per container 2 Food Hints container/grid 20 x ⁄1 1 1 2 1 1 6 x ⁄1 10 x ⁄1 10 x ⁄1 20 x ⁄1 40 x ⁄1

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

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

1 1 2 1 2 Salmon soufflée timbales, dariolen, grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ observe heat conductivity

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

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

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

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

1 1 2 1 2 Fried trout season, oil lightly, 2 0 m m g r anite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ preheat 300 ¡C

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

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

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

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

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

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

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

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

Vacuum cooking:

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

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

Frozen foods:

1 1 2 1 2 Fish portions preheat 300 ¡C 20 mm granite 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ gratin in alu. foil or alu. perf.

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

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

1 1 2 1 2 Cod filets preheat 300 ¡C 20 mm granite 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ pre-cooked or alu. perf.

CT = core temperature.

56 Load per container Tem- Approx. Approx. loading capacity 1 2 ⁄1 ⁄1 Mode switch perature cooking ClimaPlus in °C time min. CCM 61 CCM 101 CCM 102 CCM 201 CCM 202 1 pcs. 2 pcs. 7 5 CT 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs. 62Ð65 ¡C 20 pcs. 40 pcs. 7 5 6Ð8 120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs. 15 pcs. 30 pcs. 8 0 8 Ð1 0 90 pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs. 15Ð20 30Ð4 0 7 0 15 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. pcs. pcs. 1 pcs. 2 pcs. 8 0 25 6 pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs.

15 port. 30 port. 7 5 12 90 Port. 150 Port. 300 Port. 300 Port. 600 Port.

30 pcs. 60 pcs. 7 5 12 180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

4Ð5 pcs. 8Ð10 pcs. 2 5 0 15 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.

8Ð10 16Ð2 0 2 5 0 15 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. pcs. pcs. 8Ð10 16Ð20 100 10Ð15 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. pcs. pcs. 10Ð12 20Ð2 4 9 5 12 36 pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs. pcs. pcs. 1Ð2 kg 2Ð4 kg 7 8 10Ð15 6 kg 10 kg 20 kg 20 kg 40 kg

50 pcs. 100 pcs. 7 5 8Ð10 300 pcs. 500 pcs. 1000 pcs. 1000 pcs. 2000 pcs.

3 pcs. 6 pcs. 7 2 CT 62 ¡C 9 pcs. 15 pcs. 30 pcs. 30 pcs. 60 pcs.

20 pcs. 40 pcs. 7 0 15 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

25 pcs. 50 pcs. 7 0 35 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs.

20 pcs. 40 pcs. 7 2 CT 62 ¡C 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

6Ð812Ð1 6 7 2 15 48 pcs. 80 pcs. 160 pcs. 160 pcs. 320 pcs. pcs. pcs. 80 pcs. 160 pcs. 7 6 12 480 pcs. 800 pcs. 1600 pcs. 1600 pcs. 3200 pcs.

12 pcs. 24 pcs. 1 8 0 30 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

15 pcs. 30 pcs. 1 6 0 20 90 pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs.

18 pcs. 36 pcs. 1 8 0 25 108 pcs. 180 pcs. 360 pcs. 360 pcs. 720 pcs.

18 pcs. 36 pcs. 1 7 5 20 108 pcs. 180 pcs. 360 pcs. 360 pcs. 720 pcs.

57 Examples vegetables, canned foods

Proper Amounts per container 2 Food Hints container/grid 20 x ⁄1 1 1 2 1 1 6 x ⁄1 10 x ⁄1 10 x ⁄1 20 x ⁄1 40 x ⁄1

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

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

1 1 2 1 2 Brussels sprout frozen, season, add butter 65 mm unperf. 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ before serving or perf.

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

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

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

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

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

1 1 2 1 Tomatoes blanch for tomatoes concessèes, 20 or 40 mm 5 x 1⁄20/40 10 x 1⁄20/4010 x 1⁄20/4020 x 1⁄20/40 20 x 20/40 1 1 2 1 2 salt 65 mm perf. 3 x 1⁄65 mm5 x 1⁄65 mm5 x 1⁄65 mm10 x 1⁄65 mm 10 x 1⁄65 mm

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

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

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

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

1 1 2 1 2 Cauliflower cheese every second rail, grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ preheat 2 0 m m

1 1 2 1 2 Vegetables pre-cooked, add butter grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ dishes before serving 2 0 m m

1 1 2 1 2 Canned vegetables bear in mind the grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ size of cans 2 0 m m

1 1 2 1 2 Vegetable cassoroles distribute out evenly 40 mm or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 20 x 1⁄ 65 mm granite

1 1 2 1 2 Vegetable flan grease form well, load with foil or grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ cover with GN-containers 2 0 m m

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

1 1 2 1 2 Farmers omelette distribute the mixture evenly 40 mm or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 20 x 1⁄ approx. 1 Ð 2 cm under the rim 65 mm granite

1 1 2 1 2 Soaked grain prepare cold, leave to soak, shortens 40 mm or 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ cooking time 65 mm granite

1 1 2 1 2 Whole food bear in mind the various 40 mm or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 20 x 1⁄ casseroles soaking times 65 mm granite

1 1 2 1 2 Moussaka fill till approx. 2 cm under the rim 4 0 m m o r 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 20 x 1⁄ 65 mm granite

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

58 Load per container Tem- Approx. Approx. loading capacity 1 2 ⁄1 ⁄1 Mode switch perature cooking ClimaPlus in °C time min. CCM 61 CCM 101 CCM 102 CCM 201 CCM 202 5 kg 10 kg 1 0 0 15Ð18 15 kg 25 kg 50 kg 50 kg 100 kg

ca. 4 ca. 8 1 0 0 1 8 12 heads 20 heads 40 heads 40 heads 80 heads heads heads 5 kg 10 kg 1 0 0 15Ð18 15 kg 25 kg 50 kg 50 kg 100 kg

2 kg 4 kg 1 0 0 8 6 kg 10 kg 20 kg 20 kg 40 kg

5 kg 10 kg 1 0 0 15Ð18 15 kg 25 kg 50 kg 50 kg 100 kg

2Ð3 kg 4Ð6 kg 1 0 0 15Ð20 9 kg 15 kg 30 kg 30 kg 60 kg

45 pcs. 90 pcs. 1 0 0 1Ð2 225 pcs. 450 pcs. 900 pcs. 900 pcs. 1800 pcs. 135 pcs. 225 pcs. 450 pcs. 450 pcs. 900 pcs. 5 kg 10 kg 1 0 0 15Ð18 15 kg 25 kg 50 kg 50 kg 100 kg

2 kg 4 kg 1 0 0 10Ð12 6 kg 10 kg 20 kg 20 kg 40 kg

2Ð34Ð6 100 6Ð8 9 heads 15 heads 30 heads 30 heads 60 heads heads heads 20Ð25 40Ð50 160Ð1 8 0 4 5 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs. pcs. pcs. 30 port. 60 port. 2 5 0 8 Ð1 0 90 port. 150 port. 300 port. 300 port. 600 port.

4 pcs. 8 pcs. 1 1 0 Ð130 8Ð1 0 12 pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs.

10Ð15 20Ð3 0 9 0 4 0 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. pcs. pcs. 30 port. 60 port. 1 4 0 Ð1 6 0 4 5 90 port. 150 port. 300 port. 300 port. 600 port.

15Ð20 30Ð40 90Ð9 5 2 0 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. pcs. pcs. 25 pcs. 50 pcs. 1 4 0 Ð1 6 0 5 0 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs.

30 port. 60 port. 1 4 0 Ð1 6 0 4 5 90 port. 150 port. 300 port. 300 port. 600 port.

2 kg 4 kg 8 0 Ð100 10Ð20 12 kg 20 kg 40 kg 40 kg 80 kg

30 port. 60 port. 1 4 0 Ð1 6 0 4 5 90 port. 150 port. 300 port. 300 port. 600 port.

30 port. 60 port. 1 4 0 Ð1 6 0 5 0 90 port. 150 port. 300 port. 300 port. 600 port.

3Ð9 kg 6Ð18 kg 1 0 0 15Ð25 30 kg 45 kg 80Ð90 kg 80Ð90 kg 180 kg

59 Examples eggs, side dishes

Proper Amounts per container 2 Food Hints container/grid 20 x ⁄1 1 1 2 1 1 6 x ⁄1 10 x ⁄1 10 x ⁄1 20 x ⁄1 40 x ⁄1

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

1 1 2 1 2 Egg in cocette eventually cover with foil grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ (poached eggs) of GN-containers

1 1 2 1 2 Royal egg baking tins or gastronorm container grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 65 mm unperf.

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

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

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

1 1 2 1 2 Quiche pre-cook, bacon, onions, cheese, vegetables, 20 mm granite 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ egg mixture, preheat or alu. perf. Boiled potatoes quatered, add salt, toss well 1 0 0 Ð150 3 x 100 mm 5 x 100 mm 5 x 100 mm 10 x 100 mm 10 x 100 mm perf. 2 x 150 mm 3 x 150 mm 3 x 150 mm 6 x 150 mm 6 x 150 mm Skin potatoes place on grids 1 0 0 Ð150 3 x 100 mm 5 x 100 mm 5 x 100 mm 10 x 100 mm 10 x 100 mm perf. 2 x 150 mm 3 x 150 mm 3 x 150 mm 6 x 150 mm 6 x 150 mm

1 1 2 1 2 Potatoe dumplings add water, leave to soak 2 0 m m 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄

1 1 2 1 2 Fried potatoes scatter in container, 2 0 m m o r 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ preheat 40 mm granite

1 1 2 1 2 Baked potatoes wrap in foil, when required steam first, grid or 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ preheat 2 0 m m

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

1 1 2 1 2 Stuffed potatoes spread out evenly, not too close 20 mm granite 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ to each other, preheat 300 ¡C or alu. perf.

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

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

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

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

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

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

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

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

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

1 1 2 1 2 Noodle gratin mix the egg mixture well 40 mm or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 65 mm granite

60 Load per container Tem- Approx. Approx. loading capacity 1 2 ⁄1 ⁄1 Mode switch perature cooking ClimaPlus in °C time min. CCM 61 CCM 101 CCM 102 CCM 201 CCM 202 60Ð100 120Ð200 100 10Ð12 300 pcs. 500 pcs. 1000 pcs. 1000 pcs. 2000 pcs. pcs. pcs. 20 pcs. 40 pcs. 9 0 6Ð8 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

4 Litre 8 Litre 8 5 3 0 12 Litre 20 Litre 40 Litre 40 Litre 80 Litre

4 Litre 8 Litre 9 0 2 0 12 Litre 20 Litre 40 Litre 40 Litre 80 Litre

2 Litre 4 Litre 2 0 0 2 0 Ð2 5 6 Litre 10 Litre 20 Litre 20 Litre 40 Litre

10 pcs. 20 pcs. 1 8 0 Ð200 20Ð2 5 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

8Ð14 kg 16Ð28 kg 100 25Ð30 24 kg 42 kg 80Ð90 80Ð90 160Ð180 kg kg kg 6Ð12 kg 14Ð24 kg 100Ð130 30Ð40 18 kg 36 kg 60Ð72 60Ð72 120Ð154 kg kg kg 30 pcs. 60 pcs. 1 0 0 1 5 180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

2 kg 4 kg 2 3 0 1 5 12 kg 20 kg 40 kg 40 kg 80 kg

20 pcs. 40 pcs. 1 8 0 Ð200 30Ð40 120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.

30 port. 60 port. 1 5 0 Ð170 35Ð4 0 90 port. 150 port. 300 port. 300 port. 600 port.

30 port. 60 port. 2 0 0 1 5 Ð1 8 180 port. 300 port. 600 port. 600 port. 1200 port.

40 pcs. 80 pcs. 2 0 0 Ð220 15Ð18 240 pcs. 400 pcs. 800 pcs. 800 pcs. 1600 pcs.

4Ð4,5 kg 8Ð9 kg 1 0 0 25Ð30 20Ð25 kg 40Ð50 kg 80Ð90 kg 80Ð90 kg 180 kg

2 kg 4 kg 1 0 0 2 5 6 kg 10 kg 20 kg 20 kg 40 kg

2 kg 4 kg 1 0 0 4 5 6 kg 10 kg 20 kg 20 kg 40 kg

2 kg 4 kg 9 0 Ð100 35Ð40 6 kg 10 kg 20 kg 20 kg 40 kg

2 kg 4 kg 1 0 0 20Ð25 6 kg 10 kg 20 kg 20 kg 40 kg

2 kg 4 kg 1 0 0 1 0 6 kg 10 kg 20 kg 20 kg 40 kg

30 port. 60 port. 1 5 0 3 0 Ð3 5 90 port. 150 port. 300 port. 300 port. 600 port.

20 port. 40 port. 1 4 0 Ð160 35Ð4 0 60 port. 100 port. 200 port. 200 port. 400 port.

20 port. 40 port. 1 5 0 Ð1 7 0 4 0 60 port. 100 port. 200 port. 200 port. 400 port.

61 Examples pastry, bread, rolls, desserts – part 1

Proper Amounts per container 2 Food Hints container/grid 20 x ⁄1 1 1 2 1 1 6 x ⁄1 10 x ⁄1 10 x ⁄1 20 x ⁄1 40 x ⁄1

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

1 1 2 1 2 Apple turnovers preheat 20 mm granite or 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ 20 mm alu. perf.

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

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

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

1 1 2 1 2 Puff pastry* force steam with in the first minutes 20 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ for approx. 10Ð30 sec. or alu. perf.

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

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

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

1 1 2 1 2 Sponge cake every 2nd. rail 2 0 m m o r 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ flat tin 40 mm

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

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

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

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

1 1 2 1 2 Upside down sponge (7 epps per 30 g, 40 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ fruit cake sugar and 40 g flour)

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

1 1 2 1 2 Fruit for apple, pear, etc. eventually core 2 0 m m 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ garnishing

1 1 2 1 2 Hot fruit frozen fruit, raspberries, strawberries, grid 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ in serving untensils

1 1 2 1 2 Stewed fruit ¯ 10Ð12 cm, eg. pears grid or 3x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ (preserves in glass) 2 0 m m

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

1 1 2 1 2 Creme Caramel Dariol, Moulds grid or 3x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 mm

*When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 ¡C. CT = automatic core temperature.

62 Load per container Tem- Approx. Approx. loading capacity 1 2 ⁄1 ⁄1 Mode switch perature cooking ClimaPlus in °C time min. CCM 61 CCM 101 CCM 102 CCM 201 CCM 202 2 pcs. 4 pcs. 1 7 0 Ð190 40Ð5 0 6 pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs.

20 pcs. 20 pcs. 2 0 0 2 5 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

1 kg 2 kg 1 8 0 Ð200 1 2 6 kg 10 kg 20 kg 20 kg 40 kg

2 shapes 4 shapes 160Ð180 30Ð40 6 shapes 10 shapes 20 shapes 20 shapes 40 shapes

12Ð15 24Ð3 0 2 0 0 2 0 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. pcs. pcs. 12Ð15 24Ð3 0 2 0 0 2 0 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. pcs. pcs.

acc. acc. 2 0 0 1 5 Ð20 according to size to size to size 20 pcs. 40 pcs. 2 0 0 1 5 Ð1 8 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

12 pcs. 24 pcs. 2 0 0 2 0 Ð2 5 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

30 port. 60 port. 1 6 0 4 0 Ð5 0 90 port. 150 port. 300 port 300 port. 600 port.

15 pcs. 30 pcs. 1 9 0 Ð2 0 0 2 0 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs.

2 kg 4 kg 1 6 0 5 5 6 kg 10 kg 20 kg 20 kg 40 kg

12 pcs. 24 pcs. 2 0 0 Ð210 15Ð2 0 36 pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs.

40 port. 80 port. 1 7 0 Ð180 30Ð3 5 120 port. 200 port. 400 port. 400 port. 800 port.

30 port. 60 port. 1 0 0 8 Ð1 0 90 port. 150 port. 300 port. 300 port. 600 port.

30 pcs. 60 pcs. 1 0 0 6Ð8 180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

15 pcs. 30 pcs. 8 0 Ð90 4Ð6 90 pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs.

10 pcs. 20 pcs. 8 8 5 0 Ð6 0 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.

4 pcs. 8 pcs. 9 0 4 5 12 pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs.

40 pcs. 80 pcs. 8 5 3 5 120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.

63 Examples pastry, bread, rolls, desserts – part 2

Proper Amounts per container 2 Food Hints container/grid 20 x ⁄1 1 1 2 1 1 6 x ⁄1 10 x ⁄1 10 x ⁄1 20 x ⁄1 40 x ⁄1

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

1 1 2 1 2 Yeast cake 500 g, glaze with sugar water (20 mm) granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ during cooking or alu. perf.

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

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

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

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

1 1 2 1 2 Bread let dough rise (20 mm) granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ (half white) or alu. perf.

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

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

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

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

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

1 1 2 1 2 Sponge base spread mixture evenly (20 mm) granite 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄

Bread rolls depends on amount, every 2nd. rail, add alu. perf. 3 x Alu 5 x Alu 5 x Alu 10 x Alu 10 x Alu moisture during cooking, preheat

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

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

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

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

1 1 2 1 2 Danish pastrie raise ãSteam“ 95 ¡F (35 ¡C) (20 mm) granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄

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

When baking fresh pastries pre-heat to normal baking temperature. Frozen products preheat 300 ¡C.

64 Load per container Tem- Approx. Approx. loading capacity 1 2 ⁄1 ⁄1 Mode switch perature cooking ClimaPlus in °C time min. CCM 61 CCM 101 CCM 102 CCM 201 CCM 202 2 kg 4 kg 1 6 0 Ð180 20Ð25 6 kg 10 kg 20 kg 20 kg 40 kg

2 pcs. 4 pcs. 1 8 0 3 0 Ð3 5 6 pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs.

40 port. 80 port. 1 4 0 Ð160 50Ð6 0 120 port. 200 port. 400 port. 400 port. 800 port.

50 port. 100 port. 1 5 0 Ð170 35Ð4 0 150 port. 250 port. 500 port. 500 port. 1000 port.

4 shapes 8 shapes 1 6 0 4 5 12 shapes 20 shapes 40 shapes 40 shapes 80 shapes

3 pcs. 6 pcs. 160-180 75Ð8 5 9 pcs. 15 pcs. 30 pcs. 30 pcs. 60 pcs.

24 pcs. 48 pcs. 160-200 12Ð15 144 pcs. 240 pcs. 480 pcs. 480 pcs. 960 pcs.

10 pcs. 20 pcs. 170-180 16Ð1 8 60 pcs. 100 pcs. 200 pcs 200 pcs. 400 pcs.

4 pcs. 8 pcs. 160-180 40Ð6 0 12 pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs.

10 pcs. 20 pcs. 1 9 0 1 0 Ð1 2 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.

40 port. 80 port. 1 6 0 Ð180 30Ð3 5 120 port. 200 port. 400 port. 400 port. 800 port.

180 10Ð12

15 pcs. 30 pcs. 1 7 0 1 7 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs.

4 pcs. 8 pcs. 1 8 0 Ð200 30Ð4 0 12 pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs.

15Ð20 30Ð40 160Ð180 6Ð8 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. pcs. pcs. 15Ð18 30Ð36 2 5 0 5 108 pcs. 180 pcs. 360 pcs. 360 pcs. 720 pcs. pcs. pcs. 4 kg 8 kg 8 0 Ð100 20Ð30 24 kg 40 kg 80 kg 80 kg 160 kg

12 pcs. 24 pcs. 2 0 0 1 0 36 pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs.

30 port. 60 port. 1 6 0 3 5 90 port. 150 port. 300 port. 300 port. 600 port.

65 Cleaning

Cleaning the unit daily is absolutely essential for hygienic reasons as well as to prevent operating problems. Use:

¥ RATIONAL special cleaning detergent. ¥ RATIONAL hand-pressure spray gun.

Cleaning procedure

¥ Leave the grids and containers in the cooking cabinet. Open the air flow system eg. Swing the air flow baffle open. ¥ Allow the cooking cabinet to cool down. use a screw driver. ¥ Spray with RATIONAL special cleaner also door, gasket and behind the swivel air flow baffle. ¥ Allow to act for approx. 20 minutes. Spray the interior cabinet with ¥ Set the mode selecting switch to steam. the special RATIONAL cleaning dertergent. ¥ Set the timer to approx. 15 minutes.

Alternative: ¥ Spray with the cleaning detergent. ¥ Select program number 99. ¥ The cleaning process runs automatically for 40 minutes.

CL (clean) appeares in the function display and the remaining time is indicated. ¥ Rinse the cooking cabinet thoroughly with the built-in RATIONAL handshower. ¥ After the cleaning process dry the cabinet by: Ð mode hot air 80 ¡C or Ð open the door ¥ cleaning from outside: only with mild soap and a wet cloth

Hints Rinse thoroughly using the hand shower. ¥ For extremely soiled cabinets and grids repeat the cleaning action. ¥ Remove the air baffle from time to time for cleaning. ¥ Residue that is still left on the grids and contai - ners can be cleaned by placing in the dish washer. ¥ Never use acidic or corrosive liquids on the aluminium sheets as this could cause discolouring and damage to the material.

Safety hints

¥ Do not use a high pressure cleaner. ¥ Do not use acids or let acid fumes come into contact with the protective layer of the units nickel To clean between the double glass door panel, press the chromium steel otherwise it will be damaged and release bar and pull open could cause discolouring. (open the door). ¥ Observe the handling instructions on the cleaning detergent container.

66 Descaling

RATIONAL Steam Generator with SC Automatic

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

SC Self clean

The steam generator is drained and flushed at certain time intervals at least once a day and the scale deposits are discharged before they can form a sediment. As our experience proves, a yearly descaling is sufficient in most of the case. The frequency of the descaling however strongly depends on the water hardness. We recommand a regular inspection of the steam generator and descaling as necessary. Please contact your local Service Partner for more information. Please bear in mind

Should some kind of interference occur the “Water Low” display will start to flash. In this case check that water faucet leading to the unit is open or if the soleniod valve is blocked. When the cause has been removed the unit will automatically restart. If this does not happen after 3 minutes, call your local service department.

Hints

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

¥ Close the door.

¥ Set the “Hot Air” mode.

¥ Set the temperature to 32¡C.

¥ Open the door.

¥ Set the “Steaming” mode.

¥ The steam generator will be emptied.

¥ Stop emptying mode selecting switch to “0”.

67 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: 158 kg 10 x 2/1 GN: 252,5 kg pic. 3 Attention! The air inlet filter at the lower part of the front panel (see pic. 3)has to be cleaned every 3 months with soapy liquids , or has to be replaced (ET-Nr. 5214.1208).

Electrical Connection EA

Connect the unit only according to the information given on the data pic. 1 plate. Observe all regulations of the local Electricity Board! The appliances may only be connected by an • Slight unevenness in the surface can be compensated with the height- electrician approved by the Electricity Board. adjustable feet (± 10 mm, see pic 1). • The Combi-Steamer must be adjusted horizontally. 6x1/1GN 10x1/1GN 10x2/1GN • Minimum clearance: Connected load: 9,6 kW 18,6 kW 31,5 kW to the left: 50 mm Fuse protection: 3 x 16 A 3 x 35 A 3 x 50 A to the right/rear: 50 mm recommended Voltage: 3N AC 400V 3N AC 400V 3N AC 400V • During planning, allow for space for transport trolley 6 x 1/1 GN and 10 x 1/1 GN width 730 mm 10 x 2/1 GN width 810 mm N • 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) N

Opening of the control panel (pic. 2)

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

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

• Special voltages on request, circuit diagram behind control front panel. • 6 x 1/1 GN and 10 x 1/1 GN are supplied with approx ➚ 2 m of power supply cable type H07RN-F. • To connect power supply cable H07RN-F or equivalent to 10 x 2/1 GN appliance: • 6 x 1/1 GN and 10 x 1/1 GN 1. open the control panel below the control panel 2. remove left side wall Tools required: 8 mm hex wrench • On-site installation: provide accessible all-pole disconnection device • 10 x 2/1 GN with minimum of 3 mm contact gap. Top of the control panel • Independently fused power supply lines for each Tools required: 8 mm hex socket wrench appliance. • To open the front panel, turn 8mm wrench anti- clockwise until the • Connect appliance to earth bonding. door opens. • Option Energy saving system: • To close the front panel, press the control panel firmly to the unit The customer has to provide on-site installation of the additional and turn 8mm screw clockwise. control wire, which has to be connected to the control terminals in Note: control panel must close parallel. the unit.

68 Important installation information – Table units

Water Feed (pic. 1) WZ1 300kPa

• Connect to cold water, only drinking water quality.

• Safety combination (non-return valve) integrated as standard. active carbon 3/4" particle • Connection: 1/2" pressure hose with R 3/4" screwed 3/4" filter filter fitting. • Customer-fitted water shut-off valve for each appliance. pic. 1 • Water pressure: 150 to 600 kPa Rational recommends to install the following recommended pressure: 300 kPa components into the drinking water supply line (see picture): • Observe standards of local water board. • A particle filter (0,08mm) with excessive soiling • Optional Treated Water Connection (WZ 2) of the supply water; (see Installation diagramm) with 2 water supplies: • A pressure regulator with 300kPa (3 bar) secondary side setting 1. "Normal water" for quenching system and steam with line pressure peaks of above 600kPa (6 bar); generator flushing system 2. "Treated water" for steam generator, moistening • An active carbon filter with a clorine concentration of more than and hand shower 30mgr/liter; Theoretical water consumption of the steam generator: CCM 61: 0,2 l/min CCM 101: 0,42 l/min CCM 102: 0,69 l/min

WA Water Drain (pic. 2) • Use steam temperature resistant pipe - do not use a hose! • A direct drain is possible since: a ventilated gap is an integrated part of the appliance. • Use DN 50 pipe with constant slope (min. 5% or 3°). • Take drain dimensions into account: short-time pump-out quantity of steam generator 0.7 l/sec. • Waste water temperature approx. 65 °C.

Ventilation For operation of the appliance a ventilation hood is not necessary. If a ventilation hood is to be installed: min. DN 50 • The hood should protrude 300 mm to 500 mm over the front of the pic. 2 appliance. min. 5% / 3° • The grease filter should be in the protruding part of the hood. 6 x 1/1 10 x 1/1 10 x 2/1 latent: 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

69 Important installation information – Floor models

CCM 61

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

WZ 2 Water supply for optional treated water connection

WA Drain

EA Electrical connection

PA Earth bonding system

Minimum space

Subject to change without prior notice.

CCM 101

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

WZ 2 Water supply for optional treated water connection

WA Drain

EA Electrical connection

PA Earth bonding system

Minimum space

Subject to change without prior notice.

70 Important installation information – Floor models

CCM 102

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

WZ 2 Water supply for optional treated water connection

WA Drain

EA Electrical connection

PA Earth bonding system

Minimum space

Subject to change without prior notice.

71 Important installation information – Floor models

Location Drain connection WA

min. DN 50

min. 5% / 3° incorrect correct • Use a steam temperature resistant pipe – not a hose pipe. • Unit must be positioned on level and solid floor area. • A permanent connection with a syphon is possible: • Bear in mind the weight of the Combi-Steamer the unit has an integrated vented-drain. CCM 201: 346,5 kg CCM 202: 483,5 kg • 50 mm standard pipe with constant slope (min. 5% resp. 3 °) • The unit must be lined up horizontally in all directions. • Ensure a sufficient drain size: the pumped discharge rate of the • Slope/incline of floor can be compensated by the adjustable feet steam generator is 0,7 ltr./sec. (adjusting range: +/- 15 mm). • Waste water temperature is approx. 65 °C. • The oven rack has to be positioned vertically in the unit. • Standard valid: DIN 1986, P 1 • You can manage it by: levelling the floor area (where the oven rack stands) by construc- ting e.g. a ramp • The unit must be fixed the floor. Water supply WZ • Minimum Distances: left 50 mm, right 50 mm is recommended. 300kPa • During planning allow enough room (CCM 201: 730 mm and CCM 202: 810 mm width) for the mobile oven rack. active carbon 3/4" particle • Working area sound emission level: 3/4" filter filter CCM 201: 49 dB(A) CCM 202: 49 dB(A) Rational recommends to install the following components into the Exhaust drinking water supply line (see picture): • A particle filter (0,08mm) with excessive soiling of the supply water; An extractor fan is not necessary. • A pressure regulator with 300kPa (3 bar) secondary side setting In case an extractor fan should be installed: with line pressure peaks of above 600kPa (6 bar); • The canopy should protrude 300 to 500 mm beyond the front of • An active carbon filter with a clorine concentration of more than the unit. 30mgr/liter; • Add fat filter to the protruding part of the canopy. • Connect to cold water, only drinking water quality. • Heat load latent: CCM 201: 7,670 kJ/h CCM 202: 13,350 kJ/h • Safety combination (non-return valve) integrated as standard. noticeable: CCM 201: 9,600 kJ/h CCM 202: 15,340 kJ/h • Connection: 1/2" pressure hose with R 3/4" screwed • Option: fitting. Connection of hood (for assembly see insert). • Customer-fitted water shut-off valve for each appliance. • Water pressure: 150 to 600 kPa recommended pressure: 300 kPa Power connection EA • Observe standards of local water board. • Optional Treated Water Connection (WZ 2) Before connecting check details given on the (see Installation diagramm) with 2 water supplies: identification plate, VDE standard requirements, and 1. "Normal water" for quenching system and steam requirements of your local electricity board. generator flushing system CCM 201 CCM 202 2. "Treated water" for steam generator, moistening Load: 37,2 kW 63 kW and hand shower Fuses: 3 x 63 A 3 x 100 A Theoretical water consumption of the steam generator: Voltage: 400 V 3N AC 400 V 3N AC Theoretical water consumption of the steam generator: • Special voltages on request, for circuit diagram see inside the unit. CCM 201: 0,83 ltr./min. CCM 202: 1,0 ltr./min. • Electrical connection behind the swing-out service door. Lead type: e.g. HO7RN-F. • Location: a main isolator with min. 3 mm phase contact must be Standards provided. • Every unit must have its own protected supply conductor. • Electrical: DIN VDE 0700, EN 60335-1 • The unit is to be integrated into an equipotential bonding system. • Drain connection: DIN 1986, P 1 The units must be installed by a qualified electrician. • Water supply: DIN 1988, P 4

72 Important installation information – Floor models

CCM 201

Feet adjustable 220 Ð 235 mm

WZ EA 1 Water supply * Electrical supply

EA WA Water discharge P Equipotential bonding

Access space requires for trolley. Distance between * Option soft water Space needed to wheels of trolley open door 110 ¡ WZ 1 = soft water WZ 2 = normal water

CCM 202

Feet adjustable 220 Ð 235 mm

Access space requires for trolley. minimum distance Distance bet- Space needed to ween wheels of open door 110 ¡ trolley

73 Maintenance

Service work is to be carried out by electricians:

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

1. Changing the interior lighting Interior lighting compl./screws, frame, glass gasket, gasket, reflector bulb). When the interior lighting fails to work change the halogen bulb. First, switch off the unit. Cover the outlet inside the unit with a cloth and remove the lamp glass by loosening the 4 nuts with an 8 mm spanner. Remove the frame, the glass and gasket. Replace the bulb with a 12 volt, 10 W, 300¡C heat resistant one (ET-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 Insert the halogen bulb. The door gasket consists of a vulkanized frame which slots into a guide on the door and is not glued. In case the door gasket must be changed, pull the old gasket out of the guide. Clean the guide rails with soapy water. Bear in mind when replacing the new gasket that the lips lie correctly in the guide. It is recommended that the lips are dampened with soapy water during assembly.

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

Door gasket guide.

74 Maintenance

Changing of quenching temperature

Vapor quenching is not necessary for correct func- tioning of the Combi-Steamer also woorks without quenching.

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

Setting No. 1 the water consumption is reduced and the temperature of the quenching water increases to > 65 ¡C. Setting No. 2 ex-works setting, the quenching water temperature is about 65 ¡C. Setting No. 3 the water consumption increases and the quenching water temperature will be reduced to < 65 ¡C.

Setting method

Set cooking mode

press simultaneously for approx. + 10 sec., the program number display lights up

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

select the setting No. by using the arrow keys

press for confirmation

Notes

75 RATIONAL Gro§küchentechnik GmbH RATIONAL UK Limited RATIONAL Singapore Iglinger Stra§e 62 Unit 4, Titan Court Representative Office 86899 Landsberg a. Lech Laporteway, Portenway Business Park 58 Tanjong Pagar Road Telefon (0 8 1 91) 32 7 0 Luton, Bedfordshire, LU4 8EF. Singapore 0208 Telefax ( 0 8 1 91) 2 1 7 3 5 Telephone (01582) 480388 Telephone 2 2 7 2 2 3 6 Fax (0582) 485001 Telefax 2 2 7 1 2 8 1