Manual Combi-Steamer CCC Your Customer Service

Manual Combi-Steamer CCC 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.

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For inquiries please indicate the following:

Type of unit:

RATIONAL Combi-Steamer CCC

Unit serial number: ______

Your unit was checked by: ______

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

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

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

2 Contents

Control panel 5

Features 6

Loading and unloading 7

Safety hints 8

Cooking methods of RATIONAL CCC model 9

Steam media 11

Vario-Steaming media 13

Forced Steaming media 16

Hot Air media 18

Combi-Steam media 21

Combi-Steam media – Reheating 24

123456 ClimaPlus 27

Cooking with core temperature 29

Additional function: Moistening 32

Additional function: Cool down 34

Additional function: Timing fan wheel 35

Additional function: 1/2 fan speed 38

Additional function: 1/2 energy 39

Additional function: Delta-T-Cooking 40

Real time and start time setting 41

Programming 42

Accessories 46

Cooking examples 52

Cleaning 70

Descaling 71

Important installation information 72

Maintenance 76

3 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 mar- ket. 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 of possibilities and advantages the RATIONAL Combi-Steamer can offer.

Keep this manual safe and within easy reach.

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

And now enjoy your new RATIONAL Combi-Steamer.

Your RATIONAL Großküchentechnik GmbH

Control panel and description A

4 Control panel

1 On/Off switch.

2 On indicator lamp (green).

3 Function display ¥ Lack of water, check water supply ¥ flap position display, malfunction in

Cooking media selection key (digital display indicates the selected media) 4 Steam (30 ¡C to 130 ¡C). ¥ Vario steam, steam, forced steaming, preset 100 ¡C. ¥ Display flashes when the interior cabinet temperature over heats by 10 ¡C

5 Combi-Steam (30 ¡C to 300 ¡C). ¥ Presetting: 160 ¡C and 100% moisture. ¥ Cooking climate eligible ¥ moisture is limitated to the set value.

6 Hot Air (30 ¡C to 300 ¡C). ¥ Presetting: 160 ¡C and 100% moisture. ¥ Cooking climate eligible ¥ moisture is regulated to the set value.

7 “ClimaPlus” ¥ 6 eligible moisture stages. ¥ Combi-Steam: Regulation of humidity ¥ Hot Air: Limited humidity.

Setting 8 Cooking temperature adjustment. Press to activate and adjust the rated valu pressing the arrow key (16). Keep the key depressed to indicate the actual cabinet temperature. Symbol lights during preheating.

9 Interior cabinet temperature display.

10 Selection key for timer (0 min. to 24 h). Press key to activate and use the arrow keys (16) to set the values.

11 Digital timer display. Hours and minutes are separated by a dot. When in u flashes. Real time display = two dots.

12 Core temperature (20 ¡C to 99 ¡C). Press to activate and adjust the rated v pressing the arrow key (16). Timer (10) is not in operation. When the set v reached, an acoustic signal is sounded and the unit switches off automatica

13 Actual core temperature display

14 Preselected core temperature

15 Permanent operation

16 Selection key for temperature, time and core temperature

Programming (press to display) 17 Programming key

18 Programme number (1 to 99) Ð 99 = cleaning programm.

19 Programme step (1 to 9).

20 Programme start key

21 Programme selection key

22 Additional functions (press to display) 23 Moistening. Quick introduction of steam into the hot air between 120 ¡C and

24 Fan wheel timing

25 1/2 fan wheel speed

26 Cool down. Interior cabinet cools down. Fan runs when the door is open. One cooking medias must be selected.

27 Delta-T-Cooking

28 1/2 energy

Unit serial number 29 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 CCC 61, CCC 101 identical. (adjustable). k Unit data plate (with all important data such as power input, voltage, number of phases and frequency as well as b unit model and serial number). f l Control panel (see page 5). m m Protection cover of the electrical installation area. l c n Service door d (all important service parts can be reached from a the front). o Handshower (with automatic rewind). n e p Run-in guide

k i o p

Combi-Steamer CCC 201, CCC 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. ¥ Spray the cleaning detergent using the original ¥ Caution! Steam! RATIONAL hand pressure spray gun. ¥ Caution! Containers will be hot. ¥ Do not use a high pressure cleaner. ¥ When opening the door, the unit switches off ¥ Do not use acids or let acid fumes come into contact automatically. with the protective layer of the units nickel chro- ¥ The fan continues to rotate until it becomes statio - mium steel otherwise it will be damaged and could nary. become discoloured. ¥ Do not spray water into the hot cooking cabinet. ¥ Observe the handling instructions on the cleaning ¥ Lock GN containers for safe loading. 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. ¥ In areas where water hardness is normal the ¥ Place the core probe in the holder provided when steam generator must be cleaned thoroughly every not in use. 1 2 months. This operation must be carried out by ¥ Do not let the core probe hang freely outside the our service department. cooking cabinet. ¥ The SC-Automatic (self-clean) makes regular de- ¥ Make sure the core probe is not inserted into the scaling of the steam generator superfluous. food when removing from the oven. 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 be isolated from the power supply before opening the (option) service door and working on live parts. ¥ The transport trolley must be fixed to the unit Code to lock access to programming properly. ¥ When transfering from the mobile oven rack to the Locking: Press transport trolley beware of the safety catch. ¥ Use the wheel brakes provided on both rack and trolley. Set min.

Extra function “Cool down” Press, locks ¥ Caution! While the door is open during the cool programming access down phase the fan continues to rotate. Appears in functional ¥ Only use the cool down function in accordance to display (NP = not regulations when the air baffle system is closed. programmable)

General hints Unlocking: Press ¥ The temperature of the door glass can be higher than 60 Kelvin as the temperature of the room. ¥ During long periods of non usage the main stopcock should be turned off. Set min. ¥ Fasten the standard catering container catches on floor models Ð for safe loading and unloading. ¥ Make sure, that the mobile oven rack is inserted Press, unlocks fully and the locking device is snapped into it’s programming access locked position. Appears in functional ¥ Lack of water display flashes Ð check the water display supply. (P = programmable) ¥ To check the set time, press the timer once more.

8 Cooking methods

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

moist heat+ dry heat

steam+ hot air

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

The RATIONAL Combi-Steamer offers the possibility to operate almost all cooking methods of the traditional cuisine in only one

9 Three medias are at your disposal

“Steam” media = moist heat

The high capacity steam generator produces hygienic steam. This is let, pressureless, into the interior cabinet and is circulated at high speed by the fan. The patented control system regulates the input of steam; only as much steam is let in as the food is able to ab - sorb. The cooking temperature can be set between 3 0 ¡C and 130 ¡C. Temperature accuracy +/- 1 ¡C. Presetting: 100 ¡C.

“Hot Air” media = dry heat

High capacity heating elements heat the dry air. The fan circulates this hot air evenly inside the interior cabinet. The temperature can be selected between 3 0 ¡C to 300 ¡C.

“Combi-Steam” media = moist heat + dry heat

The two cooking medias “Steam” (moist heat) and “Hot Air” (dry heat) can be combined by a control system. This combination creates a hot-humid climate for a specially intensive cooking. The temperature can be selected between 30 ¡C to 300 ¡C. The interior cabinet continuously contains the optimal humidity, which will prevent the food from drying out.

When using together with the additional functions and ClimaPlus automatic there are a manifold of cooking possibilities available with no restrictions.

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

10 Steam media moist heat 30 °C – 130 °C

1. Steam = 100 °C

Advantages

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

Cooking examples

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

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

¥ Soup Garnishings No taste transfer when cooking with different products. Liver dumplings, ravioli, vegetable royal.

¥ 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 Steam media moist heat 30 °C – 130 °C

Steam = 100 °C Operation

¥ Set the “Steam” media.

¥ Preheat until the warm up control light goes out. The temperature is fixed at 100 ¡C. /

Load …

… the oven rack and place in the unit.

¥ Set timer/permanent operation or core 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 … Hints

… of the food is always possible by: ¥ Check and consider which types of food can be cooked together each day using the mode steaming ¥ Reading the display controls. in order to achieve an optimal performance. Bear ¥ Self control (finger, needle, prodding). in mind that fish, meat, vegetables, fruit etc. can ¥ Inserting the automatic core probe. be cooked together. ¥ Potatoes should always be cooked in perforated Safety hints containers. Due to the perforations, steam can circulate and cooking is quicker. ¥ Caution! Steam! (Danger scalding!) ¥ Caution! Hot containers! ¥ Vegetable stock can be collected by inserting a ¥ Caution! Scalding! container in the bottom of the mobile rack. ¥ Please observe the correct locking It is better to use two shallow containers rather of the mobile oven rack. 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 Steam media moist heat 30 °C – 130 °C

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

Advantages

¥ Quick preheating.

Gentle cooking: ¥ Excellent food quality. ¥ Taste preservation. ¥ Excellent consistency and elasticity for different sorts of meat and fish dishes. Better handling during serving. ¥ Prevents curdling and crumbling. ¥ No blistering = flat surface. ¥ Large joints and pieces for exhibition purposes (buffets) are cooked gently, resulting in less weight loss which means less shrinking. ¥ Less fat. ¥ Precise cooking temperature without permanent control. ¥ Less cooking time needed in respect to traditional methods. ¥ Unloading of partial amounts is possible at any time eg. à la carte/à la minute.

Cooking examples

¥ Mise en Place Delicate products turn out well every time without much effort blanching bacon and ham, soups, sauces, stocks, and no risk. fish garnishings.

¥ Starters liver, galantine, pike fish cakes, vacuum cooking, egg royal, patés etc.

¥ Soup Garnishings dumplings, stuffings.

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

¥ Side dishes flans, vegetable caserroles, royale.

¥ Desserts fruit, crème caramel, semolina pudding etc.

Cooking methods

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

13 Steam media moist heat 30 °C – 130 °C

“Vario-Steaming” media moist heat 30 °C – 99 °C

Operating

¥ Set the “Steam” media.

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

Load …

… the oven rack and place it in the unit.

¥ Set the temperature.

¥ Cooking time/continuous duty or core 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! ¥ Caution! Hot containers and grids! ¥ Caution! Danger scalding! ¥ The fan wheel works in certain intervals so to cook the food slowly. ¥ Please observe the correct locking of the mobile oven rack.

14 Steam media moist heat 30 °C – 130 °C

“Vario-Steaming” media moist heat 30 °C – 99 °C

Hints

¥ Cooking time The same principles apply as for those by “Steam” media. Generally the lower the cooking temperature the longer the cooking time.

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

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

¥ Preserving In accordance to the firmness of the raw product and the desired consistency cover the item with either hot or cold water. The diameter of the glass Sausages can also be cooked successfully using “Vario-Steam” jars should not exceed 100 Ð 120 mm. The cooking mode. temperture depends on the product (ripeness, cutting). Temperature guide: 74 ¡ Ð 100 ¡C. ¥ The cooking times can be based on those from the ¥ Scalding steam mode chart. The process is very gentle, no weight loss. Practical experiences: Advantages compared with cooking in cauldrons/ ¥ The higher the standard of vacuuming, the shorter large pans: the cooking time. Ð Firm structure. Ð Intensified aroma and tast of products. Application methods: Ð The weight loss is low, especially with fatt foods. ¥ Fish, meat, poultry, vegetables, side dishes, friut, Ð Bursts can be avoided especially when using skins can be prepared in the conventional way. Different with damaged surfaces. garnishings, and stuffings can be prepared with Recommended temperture: 71 ¡ Ð 80 ¡C. special care.

¥ Cooking on plates is possible eg. fish. ¥ Place goods to be vacuumed cooked on grids.

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

15 Steam media moist heat 30 °C – 130 °C

3. Cooking media “Forced Steaming” 101 °C – 130 °C

Advantages

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

Cooking examples

¥ potatoes, carrots, celery.

Operating

¥ Set the “Steam” media.

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

Load …

… the frame transport trolley and place in the unit.

¥ Set the cooking temperature.

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

Setting

Change the set values when necessary.

Remove …

16 Steam media moist heat 30 °C – 130 °C

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

… of the food is always possible by:

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

Hints

Combi-Steaming mode temperatures “Forced Steaming”: celery 110 ¡C potatoes 125 ¡C frozen kohlrabi/turnip 115 ¡C

Safety hints

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

Notes

17 Hot Air media 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 burggers, 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 …

18 Hot Air media dry heat 30 °C – 300 °C

Operating

¥ Set the “Hot Air” media.

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

Load …

… the oven rack and place it in the unit.

¥ Set cooking temperature.

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

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

Setting

Change the set values when necessary.

Remove …

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

Control …

… of the food is always possible by:

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

Safety hints

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

19 Hot Air media dry heat 30 °C – 300 °C

Hints

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

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

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

Advantages

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

Cooking examples

¥ Mise en Place roasting bones for sauces.

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

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

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

Operating

¥ Set the “Combi-Steam” media.

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

Load …

… the oven rack and place it in the unit.

¥ Set the temperature.

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

Setting

Change the set values when necessary.

Remove …

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

Control …

… of the food is always possible by:

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

Safety

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

Roasts are juicier and have an ideal consistency.

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

Hints

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

¥ Meat fibres must be placed parallel to the air circulation, this will enable a better heat 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

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

Reheating Advantages

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

Examples

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

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

¥ Roasts/Main course roasts, casseroles, frozen meat and fish, leg of pork, leg of veal, roasts with crackling, stuffed vegetables, ready to serve meals etc. Reheating using different containers and utensils. ¥ Side dishes 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 food possible either direct on plates, dishes or in containers.

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

Reheating Operating

¥ Set the “Combi-Steam” media and if necessary “ClimaPlus” (Setting: step 3Ð5). + 123456

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

Load …

… the oven rack and place it in the unit.

¥ Set the temperature. For best results the average temperature lies between 120 ¡C Ð 140 ¡C, however the temperature will vary according to the different products.

¥ Set cooking time/continuous duty or core temperature The reheating time depends on the product, product or temperature, number of plates, fullness, and the / desired result, but as a general rule set between approx. 5 Ð 8 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 Combi-Steam media moist heat and dry heat 30 °C – 300 °C

Reheating Hints

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

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

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

¥ Heat retaining hood: for bridging short peroids 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. Reheating on plates using the special transport trolley. Available and do not place too close together. fot table and floor models.

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

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

¥ Larger components need more time for reheating.

¥ Reoccuring procedures can be individually programmed.

•“ClimaPlus”: Allows accurate control of the present humidity in the interior cabinet and to ac- commodates 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 Heat retaining hood for the plate mobile oven rack. Available for table and floor models. of the mobile oven rack.

26 ClimaPlus 123456

Advantages

¥ Intensive browning. ¥ Ideal constistency. ¥ Easy to operate. ¥ Serving capacity (full or partial loading possible). ¥ Better quality. ¥ Increase of slices. ¥ For most products shorter cooking times. ¥ Crispy crackling and stocks for roasts.

By pressing a key the operator can decide: ¥ Crispness: (crackling). ¥ Juiciness: (meat, casseroles, meat loaf etc.). ¥ Consistency: (light breads, pastries, not greasy). ¥ Surface: (tasty crusts, typical roast meat aroma, appetizing appearence). ¥ Force: (different pastires: yeast, puff etc. bread, rolls, croissants etc.).

Function of ClimaPlus

“ClimaPlus” is a one off patented technological development which enables the cook, not only to regulate the cooking mode, the temperature and the cooking time but also the precise amount of present humidity between 30 ¡Ð300¡C. “ClimaPlus” controls the present humidity in the chosen cooking mode fully automatic.

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

Moisture “out” eg. ¥ Slightly open the door, or open the slide. ¥ Remove liquid from the container, reduce humidity. ¥ Increase the top and bottom heat. 100% These tasks are regulated from now on by pressing the “ClimaPlus” key! 1 During the cooking process of the CCC models the 2 humidity can be regulated in six stages. The six humidity stages are controlled and measured automatically according to the set values. 3 This means moisture in or out. ãClimaPlus“ measures and 4 regulates in six stages the With “ClimaPlus” the percentage of humidity in the amount of present humidity in cooking climate depends on: the cooking climate. ¥ the product itself 5 ¥ personal judgement ¥ fully automatic control. 6 0%

27 ClimaPlus 123456

Examples

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

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

Cooking media

Optional in “Hot Air” and “Combi-Steam”. Ideal even quality on all levels Ð baker quality. Operation or ¥ Set the cooking media.

¥ Set the “ClimaPlus” humidity step. 123456

¥ The function display shows the flap position. shut open

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

Checking humidity level Example: Press the humidity display Ð the actual amount of 123456 humidity is displayed.

Hints

¥ Use when the product has a high moisture content. ¥ When a high quality of evenness is required. ¥ When the humidity in the cooking cabinet should be regulated to meet the individual requirements of the product especially during the cooking process. ¥ When the food perspires. ¥ When the container has collected a lot of eg. Sponge roll: condensation underneath the container. Hot Air 180 ¡C, cooking time: 12 minutes. ¥ When eg. poultry is still frozen in the middle. Set “ClimaPlus” during the last 4 minutes, 40%. ¥ When cooking frozen meat “ClimaPlus” improves Advantage: no air bubbles, no sticking to tins, even the aroma and crust. cooking ¥ Use when you would also reduce the moisture level from the cooking area using the traditional tricks. Combi-Steam: ¥ No need to rethink, just act according to the reac - roast beef, bread, puff pastry. tion of the product Ð individual or in general.

28 Cooking with core temperature

Advantages

¥ Perfect cooking. ¥ Less weight loss. ¥ Prevents overcooking. ¥ Easier and precise cooking control Ð digital dis - play. ¥ Constant personal care not necessary. ¥ Guarantees high, constant quality standards as opposed to traditional methods such as needle, finger, lip, fork and cut test.

Function

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

Cooking method

Possible in all modes.

Operation

Introduce the clean, cold temperature probe tip into Using the core temperature cooking method you “can cook exact”. Insert the sensor into the thickest part of the meat. the thickest part of the food item.

¥ Set the media.

¥ 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 Working with core temperature

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

press and keep pressed

press simultaneously

i.e. the display shows the actual core temperature

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

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

Veal Mutton fully cooked over 77 ¡C reddish-brown fully cooked 8 2 ¡C grey, lightly pale greyish-white red juice meat juice Poultry fully cooked 8 5 ¡C yellowish-white, nearly colourless juice

Notizen

31 Working 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 Vol-au-vents, baguette, fleurons, flûtes etc.

¥ Soup garnishings Profiteroles.

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

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

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

Temperature range

120 ¡C Ð 250 ¡C cooking temperature. Hints ¥ Moisten pastries shortly after the cooking process Operating has begun.

¥ Activate “Additional function”. Programming

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

Where moistening has been programmed, it will be ¥ Moisture time span: The moisture is produced for injected at intervals of 120 seconds for a period of as long as the key is pressed, e.g. restricted to four 4 seconds at a time. seconds (when activated a red digital display lights up). The green LED only lights up when the temperature inside the cooking cabinet is between 120 ¡CÐ250 ¡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 medias.

Operation

¥ Close the door.

¥ Set the cooking media.

¥ Activate “Additional function” key.

¥ 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 – close the door!

¥ Cool down is not programmable.

34 Additional function “Timing fan wheel”

Advantages

¥ Calm cooking climate.

¥ Less weight loss.

¥ Less engery consumption.

Function

The fan runs at intermittent intervals.

The additional function “Intermittent running of the fan” is ideal when combined together with the automatic core temperature for Cooking media cooking roast beef. Possible in all medias.

Preparation of roast with “set time” ➤ Cooking examples using “Timing fan wheel” 150 °C constant cooking temperature ¥ Starters Roast beef warm or cold, saddle of venison, saddle 100 °C of hare, saddle of veal, turkey breasts, duck core temperature 90 °C breasts, goose livers, chicken breasts etc. timing 80 °C 70 °C 50 °C 60 °C 50 °C ¥ Roasts/Main course 40 °C 30 °C 20 °C leg of lamb, roast beef (warm or cold), turkey, core temperature gradient 10 °C ➤ cured ham, burgunder ham, leg of veal, pork and h beef, especially for show pieces. 0 cooking time

Timing of the fan wheel.

Operating

¥ Set the cooking media.

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

¥ Activate the “Additional function” key.

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

35 Additional function “Timing fan wheel”

Cooking with low temperatures Advantages

¥ Provides a calm cooking process in which the meat is slowly cooked and therefore the taste/aroma is preserved.

¥ Less weight loss: The meat retains its own juices, resulting in jucier joints and the weight loss is reduced.

¥ The edges of meat are not dryed out and over cooked. The colour of the slices is consistant through - out.

¥ Control of the product during the cooking process is not necessary, as over cooking is not possible due to the low cooking temperature. Roasts retains its juices during cooking and slicing. ¥ The meat retains most of the juices when slicing.

Operating / ¥ Preheat until the set temperature is reached.

The cooking process is in two stages: Temperature scale

1. Roast for a short period using temperature above ➤ 100 ¡C (120 ¡Ð180 ¡C). 160 °C Roast Mature Cook and hold 120 °C

Interior cabinet temperature 65 °C

core temperature 0 °C 2.Finish cooking using low temperatures (50 ¡Ð 90 0h 0,5h ➤ up to 24 hours ¡C) and timing fan.

+ ¥ When required use the “1/2 energy” and “1/2 fan speed” (see additional functions). + + ¥ The meat can be kept warm using the same cooking media, eventually use “1/2 energy”, “1/2 fan speed” and “Timing fan wheel”.

36 Additional function “Timing fan wheel”

Hints

¥ Preparing roasts eg. Combi-Steam 150 ¡C, core temperature 80 ¡C Ð fully cooked. When the core temperature has reached 60 ¡C it is not necessary to keep the temperature supply constant using the full speed of the fan as the existing temperature is enough to finsh the cooking process together with the timing fan wheel. The meat juices bind and there is less weight loss.

¥ Cooking overnight The cooking process is controlled fully automatic and allows time for other chores, or just take advantage of the night-time hours.

¥ The interior cabinet temperature adjusts itself according to the desired cooking temperature. Temperature scale ➤ ¥ General rule Cooking temperature = set core temperature + 5 constant interior cabinet temperature ¡C 57 °C ➤ ➤ 5 °C 52 °C eg.: Set temperature 5 2 ¡C + 5 ¡C Cooking phase Keeping warm phase Interior cabinet temperature<= 57 ¡C ➤ 0h Cooking time When keeping warm the interior cabinet temperature = core temperature.

Examples: kg desired interior cooking core cabinet time* temperature temperature Roast beef 3 5 2 ¡C57¡C 5 h. Top side 7 5 5 ¡C60¡C 11 h. Roast veal 4 7 0 ¡C75¡C 4 h. Roast rolled pork 4 3 7 5 ¡C80¡C 4,5 h. * max. cooking time possible: 24 hours.

¥ When too much humidity is present in the interior cabinet, switch on “ClimaPlus”.

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

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

37 Addition function “1/2 fan speed”

Advantages

¥ Gentle cooking. ¥ No disturbance when baking light weight cakes and pastries. ¥ Light and delicate products such as cheese cake rise evenly.

Function

Fan wheel rotates with half the speed.

Cooking method

Possible in all medias.

Examples No disturbance when baking light weight pastries and cakes. Light mixtures such as sponge roll, small pastries (eg. cheese cake, profiteroles, meringue, etc.), cheese sticks, puff pastries, soufflés, stuffings (stuffed sole, stuffed filet de bouef etc.).

Operating

¥ Set the cooking media.

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

¥ Activate the “Additional function” key.

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

Hints

•“1/2 fan speed” can be programmed.

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

¥ Baking large loaves.

38 Additional function “1/2 energy”

Advantages

¥ Avoidance of electrical peaks by reducing the power consumption.

Function

Consumes only 50% of the mains power.

Cooking method

Possible in all medias.

Operating

¥ Activate the “Additional function” key.

¥ Set to “1/2 energy”.

Hints

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

Notes

39 Additional function “Delta-T-Cooking“

Advantages

¥ It is a very gentle way of cooking ham and large marinated joints of meat.

¥ This method of cooking enables the protein to coagulate and the meat fibers to swell.

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

Function Juicy ham joints Ð delicately cooked.

The cooking process is prolonged due to the fact that Temperature scale the cooking temperature rises slowly and a constant ➤ difference in respect to the core temperature exists.

Delta-T = temperature difference between core and 150 °C interior interior cabinet temperature. cabinet temperature

100 °C core temperature Delta-T- Cooking method 50 °C temperature Possible in every media. ➤ 0h cooking time The Delta-T-temperature is the difference between the core temperature and interior cabinet temperature. Operation

¥ Set the desired media.

¥ Active the “Additional function” key.

¥ Press “Delta-T” key.

Example: ¥ Set the desired core temperature.

¥ Press the temperature key and set the desired delta Example: temperature in the interior cabinet display.

Hints

¥ Experience has shown that the “Delta-T-temperature” lies between 25 ¡C Ð 120 ¡C.

•“Delta-T” can be programmed.

40 Setting of real time and start time

1. Real time Operating

¥ Press the “Timer” key. Example:

¥ Enter the correct time.

¥ Keep the “Timer” key depressed and switch the unit off and on.

¥ Switch off the unit.

¥ Switch on the unit after 4 seconds and the time has been memorised.

2. Start time Setting the starting time

When required you can programme the unit to start automatically.

¥ Switch off the cooking media and programme mode.

¥ Keep the “Clock” key depressed until the dot in the Example: display jumps constantly from top to bottom.

¥ Set the start time using the input key.

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

¥ Operate as usual. ¥ The start time is activated by pressing the arrow keys simutaneously Ð this means when input time has been reached the unit begins to work. ¥ During the standstill time the start time appears in the display.

Hints Safety hints ¥ The automatic start can be used for manual as well as memorised programmes (set program to first Caution! We would like to point out that the storing step and activate the starting time by pressing the of food in a non cooled atmosphere arrow keys simultaneously). or non heated cooking cabinet ¥ The programmed starting time remains saved and for longer peroids of time does not need to be adjusted daily. can be very unhygienic.

41 Programming

99 programmes each with 9 steps …

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

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

2.Press the “Programme” key Ð the memory bank is open.

Prog. number: Program example steps:

3.Select the programme number 1 Ð 98 using the arrow keys.

4: Enter the first cooking step by choosing: or or Ð the cooking media

Ð if necessary “ClimaPlus” 123456

Ð cooking temperature

or Ð cooking time or core temperature

Ð if necessary the additional functions.

In the same order enter the next steps.

or 5.Store the programme.

Control

Press the “Start” key constantly until nothing more is visible on the display. At the end of the program the buzzer sounds.

42 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. Prog. number: example Starting a programme

1. Select the desired programme number using the arrow keys.

2. Press the “Start” key.

¥ The cooking steps proceed one after the other.

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

Hints

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

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

¥ A programme can be interrupted at any time 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.

43 Programming

Code to lock access to programming

The locking of programming avoids uncontrolled programming and overwriting of programs. By this means access to programming may be limited to authorized staff only. Precondition: prog is selected Lock: ¥ Garmedium abwählen

¥ press

¥ set time to 11:11

¥ press, and the programming is locked

¥ appears in the function display

Unlock:

¥ press

¥ press set time to 11:11 press, and the programming is unlocked appears in the function display

Attention! When the programming is locked, only existing programs can be started! Locked are: 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:

Programmes can be deleted with the following pro- i.e. cess without rewriting them. choose programme number in question , … , , choose mode to set clock to 000 or store (programme number flashes again when selecting it)

44 Help for programming

Programme number: Product: pork roast

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

Media Stea Comb Hot

ÐÐ 123456 6

100 160 220

30 73 78

Setti Main Chris ng coo- ped

Programme number: Product:

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

Media

123456

45 Help for programming

Programme number: Product:

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

Media

123456

Programme number: Product:

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

Media

123456

46 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 CCC 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

vor 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

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. 1224

47 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 Examples RATIONAL Combi-Steamer CCC 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 35356

for potatoes

140 236512

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

40 3 5 6 10 10

65 3 5 4 10 10 ,

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.

48 Original RATIONAL Accessories

Standard Catering Containers and Grids

Example for equipment for Size Item Depth Illustration Examples RATIONAL Combi-Steamer CCC 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 5 3 0 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.

49 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 ca- coordinated accessory tion of the RATIONAL binet which is also tilt resistant. line. Therefore the Combi-Steamer. RATIONAL Combi-Steamer can be easily adjusted to meet individual requirements.

RATIONAL Stand UG I RATIONAL Stand UG II Frame completely out of Frame completely made of Size of Mobile oven racks: stainless steel with shelf stainless steel with shelf Model Size mm and adjustable feet. and adjustable feet; in addition 14 pairs of rails for CCC depth width height storing standard catering 61 545 368 485 grids and various contai- 101 545 368 745 ners. 102 662 580 745

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 (GN) equipped at the front with standard catering contai- swing doors. ners. Size of Spezial frame trolley: Size of stands: Model Size mm Modell Size mm CCC depth width height CCC 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 Operational safety US IV 700 902 720 All RATIONAL stands UG I and UG II, cabinets and mo- CCC 102 bile oven racks are equipped with built-in tilt safety UG I 775 1260 720 rails. The easy loading and unloading of the (GN) UG II 775 1260 720 standards catering containers is attained through a UG I-low 7 7 5 1260 340 notch on the U shape rails.

50 Original RATIONAL Accessories

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

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

Size of Transport trolley Modell Size mm CCC depth width height 61 785 725 993 Size of Mobile oven racks: 101 785 725 993 Modell Size mm 102 1010 730 982 CCC depth width height 102/low 1010 730 681 201 730 540 1790 202 902 730 1790 RATIONAL Mobile Plate Rack

For banquets, for quick reheating of plated meals. RATIONAL Auxiliary devices The plates (max. Diameter 300mm) are positioned on RATIONAL Spray Pistol support rings. The plate rack is completely made out The practical cleaning aid. Robust of stainless steel. pressure container with grip and The mobile plate racks for models CCM 61 and CCM adjustable spray nozzle with 101 seperate extension. Volume 1,5 (6 x 1/1 und 10 x 1/1) require the use of the op- litre. tional transport trolley. RATIONAL Special Cleaning Detergent Reheated dishes on the plate Self-acting detergent, which loosens rack may be kept at serving dirt and crusts without scrubbing. temperature for up to 20 Easy to use, neutral in smell, gentle to minutes by using the optional surfaces and biologically degradable. RATIONAL heat-retaining Container 11 kg. hood.

Sizes of Mobile Plate Racks:

Modell Number of supportrings Size mm CCC depth width height 61 19 630 410 481 101 31 630 410 741 101* 25 630 410 741 102 50 805 610 750 201 62 730 540 1790 202 100 902 730 1790

* for plates covered with cloches, the max. total height of plate and cloche is limited to 72 mm. Reheated dishes on the plate rack may be kept at serving temperature for up to 20 minutes by using the optional RATIONAL heat-retaining hood.

51 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 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⁄ approx. 2 cm thick, do not flatten

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 Prime Rib season, medium 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 Beef joint choose flat pieces, 6 5 m m 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ ¯ 80Ð100 mm unperf.

1 1 2 1 2 Beef joint season lightly grid or 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 40 mm unperf. 1 x 1⁄40 mm 1 x 1⁄40 mm 1 x 1⁄40 mm 1 x 1⁄40 mm 1 x 1⁄40 mm

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⁄ 1 preheat 300 ¡C 20 mm granite 20 x 1⁄20 mm

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 grid 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 mm 1 x 1⁄65 mm 1 x 1⁄65 mm 1 x 1⁄65 mm 1 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 mm 1 x 1⁄40 mm 1 x 1⁄40 mm 1 x 1⁄40 mm 1 x 1⁄40 mm

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

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 mm 1 x 1⁄65 mm 1 x 1⁄65 mm 1 x 1⁄65 mm 1 x 1⁄65 mm

1 1 2 1 2 Veal fricassée add spices and 65 mm unperf. 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ vegetables 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 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, 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 meat juices 40 mm unperf. 1 x 1⁄40 mm 1 x 1⁄40 mm 1 x 1⁄40 mm 1 x 1⁄40 mm 1 x 1⁄40 mm

1 1 2 1 2 Veal tongue add stock to vacuum pac 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, prepare again 40 mm unperf. 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ (Vario-Steaming)

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

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

123456 20 pcs. 20 pcs. 2 6 0 8 Ð1 0 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

123456 6 kg 12 kg 140Ð160 25Ð30 18 kg 30 kg 60 kg 60 kg 120 kg

6 kg 12 kg HL 140 HA 15 18 kg 30 kg 60 kg 60 kg 120 kg NT 58 CT 53 ¡C 1 pcs. 2 pcs. H A 1 4 0 H A 2 0 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs. NT 60 CT 55 ¡C 6-8 kg 12Ð16 kg 130Ð140 90Ð120 24 kg 40 kg 80 kg 80 kg 160 kg

6-8 kg 12Ð16 kg HA 140 HA 15Ð20 24 kg 40 kg 80 kg 80 kg 160 kg NT 85 CT 80 20-25 40Ð50 130Ð140 60Ð8 0 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs. pcs. pcs. 10 pcs. 20 pcs. 2 5 0 8 Ð1 0 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

123456 6-8 kg 12Ð16 kg 160Ð180 CT 52 ¡C 24 kg 40 kg 80 kg 80 kg 160 kg

123456

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

123456 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 123456 6 pcs. 12 pcs. 1 4 0 Ð170 80Ð9 0 18 pcs. 30 pcs. 60 pcs. 60 pcs. 120 pcs.

123456 15 pcs. 30 pcs. 1 3 0 Ð1 4 0 ca. 90 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs.

1 pcs. 2 pcs. 1 4 0 Ð160 80Ð9 0 3 pcs. 5 pcs. 10 pcs. 10 pcs. 20 pcs.

123456 3-4 kg 6Ð8 kg 75Ð80 35Ð40 12 kg 20 kg 40 kg 40 kg 80 kg according acc. to 2 5 0 6 Ð8 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. ¯ 10-12 size

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

123456 6-8 kg 12Ð16 kg 150Ð170 80Ð90 24 kg 40 kg 80 kg 80 kg 160 kg

123456

1 3-4 kg 6Ð8 kg 8 0 2⁄x more 12 kg 20 kg 40 kg 40 kg 80 kg then normal 10-14 20Ð28 85 8Ð1 0 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. pcs. pcs.

53 Examples pork, mutton and lamp

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 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⁄ approx. 70 Ð 80 g, 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 Meat balls equal sizes, mixture, 20 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 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 beer) 20 mm granite

1 1 2 1 2 Roast pork season well grid or 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 65 mm unperf. 1 x 1⁄65 mm 1 x 1⁄65 mm 1 x 1⁄65 mm 1 x 1⁄65 mm 1 x 1⁄65 mm

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

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

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

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, possibly 40 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 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 knuckle NT prolonged cooking grid 2 x 1⁄ 3 x 1⁄ 3 x 1⁄ 6 x 1⁄ 6 x 1⁄ (overnight)

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 skewer

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

1 1 2 1 2 Rack of lamb baste from time to time 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 Leg of lamb boned grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄

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

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

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

123456 10 pcs. 20 pcs. 2 5 0 8 Ð1 0 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

123456 8 pcs. 16 pcs. 2 0 0 Ð220 10Ð1 5 48 pcs. 80 pcs. 160 pcs. 160 pcs. 320 pcs.

123456

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

123456 45 pcs. 90 pcs. 1 8 0 1 5 135 pcs. 225 pcs. 450 pcs. 450 pcs. 900 pcs.

123456 8 kg 16 kg 150Ð180 CT 72 ¡C 16 kg 24 kg 48 kg 48 kg 96 kg

123456 8 kg 16 kg 140Ð160 85Ð100 24 kg 40 kg 80 kg 80 kg 160 kg

123456

6 -8 kg 12Ð16 kg 8 0 CT 24 kg 40 kg 80 kg 80 kg 160 kg 65Ð70 ¡C 7-9 14Ð18 100 70Ð1 0 0 27 pcs. 45 pcs. 90 pcs. 90 pcs. 180 pcs. pcs. pcs. 6-8 12Ð16 150Ð1 7 0 7 0 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. pcs. pcs. H A 2 0 0 123456 1 pcs. 2 pcs. ∆ Ð 40 ¡C CT 65 ¡C 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.

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 123456 4-6 kg 8Ð12 kg CD 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

123456 9 kg 18 kg HA 120 CT 65 ¡C 18 kg 27 kg 54 kg 54 kg 108 kg NT 70 8 kg 16 kg 140Ð160 CT 75 ¡C 16 kg 24 kg 48 kg 48 kg 96 kg HA 180 123456 140Ð180 CT 60 ¡C 6 pcs. 12 pcs.

123456 3 pcs. 6 pcs. H A 1 3 0 CT 54 ¡C 6 pcs. 9 pcs. 18 pcs. 18 pcs. 36 pcs. NT 60 1 pcs. 2 pcs. 1 4 0 Ð1 8 0 CT 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs. 54Ð58 ¡C 123456

1 6-7 kg 12Ð14 kg 7 0 2⁄more 21 kg 35 kg 70 kg 70 kg 140 kg than normal 8 pcs. 16 pcs. HA 160Ð180 CT 50 ¡C 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. NT 70

55 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 fill 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., sausage, 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 check glass for resistance against grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ glass jars 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 hoch, preheat 300 ¡C alu. perf.

CT = core temperature.

56 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus 1 2 ⁄1 ⁄1 in °C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC 202 ca. ca. 7 7 CT 72 ¡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.

123456 8 pcs. 16 pcs. 1 8 0 2 5 Ð3 0 48 pcs. 80 pcs. 160 pcs. 160 pcs. 320 pcs.

123456 50 pcs. 100 pcs. 200Ð220 20Ð25 300 pcs. 500 pcs. 1000 pcs. 1000 pcs. 2000 pcs.

123456 45 pcs. 90 pcs. 2 0 0 2 0 Ð25 270 pcs. 450 pcs. 900 pcs. 900 pcs. 1800 pcs.

123456

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

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 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 time to time grid or 2 x 1⁄ 3 x 1⁄ 3 x 1⁄ 6 x 1⁄ 6 x 1⁄ 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 or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 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⁄ (Vacuum-cooking)

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

1 1 2 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⁄ preheat 300 ¡C

1 1 2 1 2 Chicken legs season, place on grids, shape, grid 6 x 1⁄ 10 x 1⁄ 10x 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 Game terrine NT-Cooking-Forms 2 kg grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄

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

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

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

123456 5-6 kg 10Ð12 kg 140Ð160 60Ð70 18 kg 30 kg 60 kg 60 kg 120 kg

123456 6 kg 12 kg 140Ð150 80Ð100 18 kg 30 kg 60 kg 60 kg 120 kg

123456

1 4 kg 8 kg 7 5 2⁄more 12 kg 20 kg 40 kg 40 kg 80 kg than normal 6-8 12Ð16 200Ð220 15Ð2 0 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. pcs. pcs. 123456 12 pcs. 24 pcs. 1 4 0 Ð1 6 0 5 0 36 pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs.

1 6-8 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

6-8 12Ð16 160Ð180 25Ð3 0 18 pcs. 30 pcs. 60 pcs. 60 pcs. 120 pcs. pcs. pcs. 123456 3 pcs. 6 pcs. 1 4 0 Ð160 60Ð7 0 9 pcs. 15 pcs. 30 pcs. 30 pcs. 60 pcs.

123456

1 6-8 12Ð16 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.

123456 8 pcs. 16 pcs. HA 160 HA 5 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. NT 55 CT 48Ð50

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.

123456 8 pcs. 16 pcs. 2 0 0 3 0 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.

123456 10-12 20Ð2 4 2 2 0 1 8 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

pcs. pcs. 123456 6-8 kg 12Ð16 kg 7 8 CT 72 ¡C 24 kg 40 kg 80 kg 80 kg 160 kg

4 pcs. 8 pcs. 7 5 CT 70 ¡C 12 pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs.

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

123456 6 kg 12 kg 140Ð150 90Ð120 18 kg 30 kg 60 kg 60 kg 120 kg

123456 5 kg 10 kg 7 3 120 15 kg 25 kg 50 kg 50 kg 100 kg

59 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 2 1 2 Salmon bend out belly bones, use core 20 mm unperf. 2 x 1⁄ 3 x 1⁄ 3 x 1⁄ 6 x 1⁄ 6 x 1⁄ temperature prop with potatoes or 40 mm

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

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

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 granite 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, conver 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 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 preheat 300 ¡C 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 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⁄ or alu. perf.

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

CT = core temperature.

60 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus 1 2 ⁄1 ⁄1 in °C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC 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. 15-20 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.

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

123456 8-10 16Ð2 0 2 5 0 15 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. pcs. pcs. 123456 8-10 16Ð20 100 10Ð15 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. pcs. pcs. 10-12 20Ð2 4 9 5 12 36 pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs. pcs. pcs. 1-2 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.

6-8 12Ð1 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.

123456 15 pcs. 30 pcs. 1 6 0 20 90 pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs.

123456 18 pcs. 36 pcs. 1 8 0 25 108 pcs. 180 pcs. 360 pcs. 360 pcs. 720 pcs.

123456 18 pcs. 36 pcs. 1 7 5 20 108 pcs. 180 pcs. 360 pcs. 360 pcs. 720 pcs.

123456

61 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 2 1 2 Broccoli frozen (perf. container, rinse in cold water) 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 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 Brussel sprouts frozen, season, add butter before saving 65 mm unperf. 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄6 5 10 x 1⁄ 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 Turnips 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 in meat juices 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 Tomatoes blanch for tomatoes concessèes, 20 or 40 mm 5 x 1⁄20/40 10 x 1⁄20/4010 x 1⁄20/4020 x 1⁄20/4020 x 1⁄20/40 1 1 2 1 2 salt 65 mm perf. 3 x 1⁄65 mm 5 x 1⁄65 mm 5 x 1⁄65 mm10 x 1⁄65 mm 10 x 1⁄65 mm

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

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

1 1 2 1 2 Canned vegetables bear in mind the size of cans grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 mm

1 1 2 1 2 Vegetable casseroles 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 souffle 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 spread the mixture, evenly approx. 40 mm or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 20 x 1⁄ 1 Ð 2 cm under the rim 65 mm granite

1 1 2 1 2 Soaked grain prepare cold, leave to soak, 40 mm or 6 x 1⁄40 mm10 x 1⁄40 mm10 x 1⁄40 mm20 x 1⁄40 mm20 x 1⁄40 mm 1 1 2 1 2 shortens the cooking time 65 mm granite 3 x 1⁄65 mm 5 x 1⁄65 mm 5 x 1⁄65 mm10 x 1⁄65 mm 10 x 1⁄65 mm

1 1 2 1 2 Whole food casseroles bear in mind the various 40 mm or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 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 portion bags grid 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ Carrots, fennel

Perforated containers shorten the cooking time.

62 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus 1 2 ⁄1 ⁄1 in °C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC 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

2-4 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

2-3 4Ð6 100 6Ð8 9 heads 15 heads 30 heads 30 heads 60 heads heads heads 20-25 40Ð50 160Ð1 8 0 4 5 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs. pcs. pcs. 123456 30 port. 60 port. 2 5 0 8 Ð1 0 90 port. 150 port. 300 port. 300 port. 600 port.

123456 4 pcs. 8 pcs. 1 1 0 Ð130 8Ð1 0 12 pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs.

123456 10-15 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.

123456 15-20 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.

123456 30 port. 60 port. 1 4 0 Ð1 6 0 4 5 90 port. 150 port. 300 port. 300 port. 600 port.

123456 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.

123456 30 port. 60 port. 1 4 0 Ð1 6 0 5 0 90 port. 150 port. 300 port. 300 port. 600 port.

123456 3-9 kg 6Ð18 kg 1 0 0 15Ð25 30 kg 45 kg 80Ð90 kg 80Ð90 kg 180 kg

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

1 1 2 1 2 Egg Royal fill in forms or container grid or 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 with either 65 mm unperf. 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ milk or cream

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, vegetabl., 20 mm granite 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ egg mixture, pastry base, preheat or alu. perf.

2 Boiled potatoes quartered, add salt, toss well 1 0 0 Ð150 3 x 100 mm 5 x 100 mm 5 x 1⁄ 100 mm10 x 100 mm 10 x 100 mm 2 perf. 2 x 150 mm 3 x 150 mm 3 x 1⁄ 150 mm6 x 150 mm 6 x 150 mm

2 Skin potatoes place on grids 1 0 0 Ð150 3 x 100 mm 5 x 100 mm 5 x 1⁄ 100 mm10 x 100 mm 10 x 100 mm 2 perf. 2 x 150 mm 3 x 150 mm 3 x 1⁄ 150 mm6 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, possible steam first grid or 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ preheat 300 ¡C 20 mm

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

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

64 Load per Tem- Approx. container Mode switch perature cooking ClimaPlus 1 2 ⁄1 ⁄1 in °C time min. CCC 61 CCC 101 CCC 102 CCC 201 CCC 202 60-100 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 200 20Ð25 6 litre 10 litre 20 litre 20 litre 40 litre

123456 10 pcs. 20 pcs. 1 8 0 Ð200 20Ð2 5 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

123456 8-14 kg 16Ð28 kg 100 25Ð30 24 kg 42 kg 80Ð90 80Ð90 160Ð180 kg kg kg 7-12 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

123456 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.

123456 30 port. 60 port. 2 0 0 1 5 Ð1 8 180 port. 300 port. 600 port. 600 port. 1200 port.

123456 40 pcs. 80 pcs. 2 0 0 Ð220 15Ð18 240 pcs. 400 pcs. 800 pcs. 800 pcs. 1600 pcs.

123456 4-4,5 kg 8Ð9 kg 1 0 0 25Ð30 20Ð25 kg 40Ð45 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.

123456 20 port. 40 port. 1 4 0 Ð160 35Ð4 0 60 port. 100 port. 200 port. 200 port. 400 port.

123456 20 port. 40 port. 1 5 0 Ð1 7 0 4 0 60 port. 100 port. 200 port. 200 port. 400 port.

123456

65 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 2 1 2 Apple strudel glaze with either egg, milk 20 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ or sugar water or alu. perf.

1 1 2 1 2 Apple turnovers preheat 300 ¡C 20 mm granite 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. 10 Ð 30 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 Fruit cake with sponge (7 eggs per 30 g 40 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ sponge base 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 garnishing apple, pear, etc. eventually core 2 0 m m 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄

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

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 Crème Caramel Dariol, Moulds grid or 3x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ (in glass) 2 0 m m

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

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

123456 10 pcs. 20 pcs. 2 0 0 2 5 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

123456 1 kg 2 kg 1 8 0 Ð200 1 2 6 kg 10 kg 20 kg 20 kg 40 kg

123456 2 shapes 4 shapes 160Ð180 30Ð40 6 shapes 10 shapes 20 shapes 20 shapes 40 shapes

123456 12-15 24Ð3 0 2 0 0 2 0 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. pcs. pcs. 123456 12-15 24Ð3 0 2 0 0 2 0 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. pcs. pcs. 123456 depending depending 2 0 0 15Ð20 depending on size on size on size 123456 20 pcs. 40 pcs. 2 0 0 1 5 Ð1 8 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

123456 12 pcs. 24 pcs. 2 0 0 2 0 Ð2 5 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

123456 30 port. 60 port. 1 6 0 4 0 Ð5 0 90 port. 150 port. 300 pcs. 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.

123456 15 pcs. 30 pcs. 1 9 0 Ð2 0 0 2 0 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs.

123456 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.

123456 40 port. 80 port. 1 7 0 Ð180 30Ð3 5 120 port. 200 port. 400 port. 400 port. 800 port.

123456 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.

67 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 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 Platted yeast cake 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 slices pre-cook, short crust, pastry base, fill with 40 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ fruit and cream

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

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

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 shapes 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 spread crumble evenly 20 mm or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ crumble 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⁄

2 Bread rolls depends on amount, every 2nd. rail, add alu. perf. 3 x Alu 5 x Alu 5 x 1⁄ 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 “Steam“ 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⁄ (yeast pastry base)

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

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

123456 2 pcs. 4 pcs. 1 8 0 3 0 Ð3 5 6 pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs.

123456 40 port. 80 port. 1 4 0 Ð160 50Ð6 0 120 port. 200 port. 400 port. 400 port. 800 port.

123456 50 port. 100 port. 1 5 0 Ð170 35Ð4 0 150 port. 250 port. 500 port. 500 port. 1000 port.

123456 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.

123456

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.

123456 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.

123456

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

123456 180 10Ð12

123456 15 pcs. 30 pcs. 1 7 0 1 7 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs.

123456 4 pcs. 8 pcs. 1 8 0 Ð200 30Ð4 0 12 pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs.

123456 15-20 30Ð40 160Ð180 6Ð8 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. pcs. pcs. 123456 15-18 30Ð36 2 5 0 5 108 pcs. 180 pcs. 360 pcs. 360 pcs. 720 pcs. pcs. pcs. 123456 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.

123456 30 port. 60 port. 1 6 0 3 5 90 port. 150 port. 300 port. 300 port. 600 port.

123456

69 Cleaning

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

Use:

¥ RATIONAL special cleaning detergent. ¥ RATIONAL spray pistol.

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

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

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

• Rinse the cooking cabinet thoroughly with the built-in RATIONAL handshower. • After the cleaning process dry the cabinet by: - mode Hot Air 80 °C or - open the door • Cleaning from outside: Only with mild soap and a wet cloth. Hints Rinse thoroughly using the hand shower. ¥ For extremely soiled cabinets and grid repeat the cleaning action. ¥ Remove the air baffle from time to time for cleaning. ¥ Residue that is still left on the grids and containers can be cleaned by placing in the dish washer. ¥ Never use acidic or corrosive liquids on the aluminium sheets as this could cause discolouring and damage to the material. Safety hints • Do not use a high pressure cleaner. • Do not use acids or let acid fumes come into contact with the protective layer of the units nickel chromium steel otherwise it will be damaged and To clean between the double could cause discolouring. glass door panel, press the release bar and pull open • Observe the handling instructions on the cleaning (open the door). detergent container.

70 Descaling

RATIONAL Steam Generator with SC Automatic

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

SC Self clean

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

Please bear in mind

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

Hints

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

¥ Open the door.

¥ Set the “Steam” media.

¥ Set the temperature to 31 ¡C.

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

¥ The steam generator will be emptied.

71 Important installation information – Table units

Installation site/space requirements

• On an original RATIONAL stand or • on a sturdy, horizontal working surface(height: 720mm). • Note: The weight of the Combi-Steamer is: 6 x 1/1 GN: 134,5 kg 10 x 1/1 GN: 158kg 10 x 2/1 GN: 252,5 kg

pic. 3 Attention! The air inlet filter at the lower part of the front panel (see pic. 3)has to be cleaned every 3 months with soapy liquids , or has to be replaced (ET-Nr. 5214.1208).

Electrical Connection EA pic. 1 Connect the unit only according to the information given on the data • Slight unevenness in the surface can be compensated with the height- plate. adjustable feet (± 10 mm, see pic1). Observe all regulations of the local Electricity Board! • The Combi-Steamer must be adjusted horizontally. The appliances may only be connected by an • Minimum clearance: electrician approved by the Electricity Board. to the left: 50 mm 6x1/1GN 10x1/1GN 10x2/1GN to the right/rear: 50 mm recommended Connected load: 9,6 kW 18,6 kW 31,5 kW • During planning, allow for space for transport trolley Fuse protection: 3 x 16 A 3 x 35 A 3 x 50 A 6 x 1/1 GN and 10 x 1/1 GN width 730 mm Voltage: 3N AC 400V 3N AC 400V 3N AC 400V 10 x 2/1 GN width 810 mm • Working place-specific sound emission figure:

6 x 1/1 GN: 47 dB (A) 10 x 1/1 GN: 57 dB (A) N 10 x 2/1 GN: 57 dB (A) Opening of the control panel (pic. 2) pic. 2: 6 x 1/1 GN und 10 x 1/1 GN N

➚ 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 • 6 x 1/1 GN and 10 x 1/1 GN GN appliance: below the control panel 1. open the control panel Tools required: 8 mm hex wrench 2. remove left side wall • 10 x 2/1 GN • On-site installation: provide accessible all-pole disconnection device Top of the control panel with minimum of 3 mm contact gap. Tools required: 8 mm hex socket wrench • Independently fused power supply lines for each • To open the front panel, turn 8mm wrench anti- clockwise untill the appliance. door opens. • Connect appliance to earth bonding. • To close the front panel, press the control panel firmly to the unit • Option Energy saving system: and turn 8mm screw clockwise. The customer has to provide on-site installation of the additional Note: control panel must close parallel. control wire, which has to be connected to the control terminals in the unit. 72 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 active carbon 3/4" particle as standard. 3/4" filter filter ¥ Connection: 1/2" pressure hose with R 3/4" scr- ewed pic. 1 fitting. Rational recommends to install the following ¥ Customer-fitted water shut-off valve for each ap - components into the drinking water supply line pliance. (see picture): ¥ Water pressure: 150 to 600 kPa ¥ A particle filter (0,08mm) with excessive soi- recommended pressure: 300 kPa ling ¥ Observe standards of local water board. of the supply water; ¥ Optional Treated Water Connection (WZ 2) ¥ A pressure regulator with 300kPa (3 bar) se- (see Installation diagramm) with 2 water supplies: condary side setting with line pressure peaks of 1. "Normal water" for quenching system and steam above 600kPa (6 bar); generator flushing system ¥ An active carbon filter with a clorine concentra- 2. "Treated water" for steam generator, moistening tion of more than 30mgr/liter; and hand shower Theoretical water consumption of the steam generator: CCC 61: 0,2 l/min CCC 101: 0,42 l/min CCC 102: 0,69 l/min

Water Drain (pic. 2) WA ¥ Use steam temperature resistant pipe - do not use a hose! ¥ A direct drain is possible since: a ventilated gap is an integrated part of the appliance. ¥ Use D N 5 0 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. min. DN 50 pic. 2 min. 5% / 3° Ventilation For operation of the appliance a ventilation hood is not necessary. If a ventilation hood is to be installed: ¥ The hood should protrude 300 mm to 500 mm over the front of the appliance. ¥ The grease filter should be in the protruding part of the hood. 6 x 1/1 10 x 1/1 10 x 2/1 latent: 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

73 Important installation information – Table units

CCC 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.

CCC 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.

74 Important installation information – Table units

CCC 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.

75 Important installation information – Floor models

Location The units must be installed by a qualified electrician.WA

min. DN 50

min. 5% / 3° incorrect correct ¥ Unit must be positioned on level and solid floor area. ¥ Bear in mind the weight of the Combi-Steamer CCC 201: 346,5 kg CCC 202: 483,5 kg ¥ The unit must be lined up horizontally in all di- rections. ¥ Slope/incline of floor can be compensated by the adjustable feet (adjusting range: +/- 15 mm). ¥ The oven rack has to be positioned vertically in the unit. ¥ You can manage it by: WZ levelling the floor area (where the oven rack stands) by constructing e.g. a ramp 300kPa ¥ The unit must be fixed the floor. ¥ Minimum Distances: left 50 mm, right 50 mm is recommended. active carbon 3/4" particle ¥ During planning allow enough room 3/4" filter filter (CCC 201: 730 mm and CCC 202: 810 mm width) for the mobile oven rack. ¥ Working area sound emission level: CCC 201: 49 dB(A) CCC 202: 49 dB(A) Exhaust

An extractor fan is not necessary. In case an extractor fan should be installed: ¥ The canopy should protrude 300 to 500 mm beyond the front of the unit. ¥ Add fat filter to the protruding part of the canopy. ¥ Heat load latent: CCC 201: 7,670 kJ/h CCC 202: 13,350 kJ/h noticeable: CCC 201: 9,600 kJ/h CCC 202: 15,340 kJ/h ¥ Option: EA Connection of hood (for assembly see insert). Power connection

Before connecting check details given on the identification plate, VDE standard requirements, and requirements of your local electricity board. CCC 201 CCC 202 Load: 3 7 , 2 k W 6 3 k W Fuses: 3 x 63 A 3 x 100 A Voltage: 400 V 3N AC 400 V 3N AC ¥ Special voltages on request, for circuit diagram see inside the unit. ¥ Electrical connection behind the swing-out service door. Lead type: e.g. HO7RN-F. ¥ Location: a main isolator with min. 3 mm phase contact must be provided. ¥ Every unit must have its own protected supply conductor. ¥ The unit is to be integrated into an equipotential bonding system. 76 Important installation information – Floor models

CCC 201

Feet adjustable 220 Ð 235 mm

WZ EA Electrical supply 1 Water supply *

EA Equipotential bonding WA Water discharge P

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

CCC 202

Feet adjustable 220 Ð 235 mm

Access space requires minimum distance for trolley.

Space needed to open Distance bet- door 110 ¡ ween wheels of trolley 77 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, reflec - tor 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 re - move the lamp glass by loosening the 4 nuts with an 8 mm spanner. Remove the frame, the glass and gasket. Replace the bulb with a 12 volt, 10 W, 300 ¡C heat resistant one (Spare part-Nr. 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 CCC 61 Spare Parts No. 5105.1001 Door gasket CCC 101 Spare Parts No. 5105.1004 Door gasket CCC 102 Spare Parts No. 5110.1074 Door gasket CCC 201 Spare Parts No. 5105.1007 Door gasket CCC 202 Spare Parts No. 5105.1008

Door gasket guide.

78 Changing of Quenching Temperature

Vapour quenching is not necessary for correct Setting method functioning of the Combi-Steamer as the Combi- Steamer also works without quenching. press simultaneously for approx. + 10 sec., the program number Therefore, the quenching temperature can be display lights up adjusted in 3 settings. i. e. the adjusted number (e. g. 2) appears in the program number Setting No. 1 the water consuption is reduced and the display temperature of the quenching water increases to > 65 ¡C select the setting No. by using the Setting No. 2 ex-works setting, the quenching water arrow keys temperature is about 65 ¡C Setting No. 3 the water consumption increases and press for confirmation the quenching water temperature will be reduced to < 65 ¡C

Notes

79 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