Manual Combi-Steamer CCD Your Customer Service

Manual Combi-Steamer CCD Your customer service

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

All rights are reserved for technical changes.

For inquiries please indicate the following:

Type of unit:

RATIONAL Combi-Steamer CCD

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: (01582) 480388.

2 Contents

Control panel 5

Features 6

Loading und unloading 7

Safety hints 8

Cooking methods of RATIONAL CCD model 9

Steam mode 11

Hot Air mode 13

Combi-Steam mode 16

Combi-Steam mode: Forced steaming 19

Combi-Steam mode: Reheating 21

Cooking with core temperature (optional) 22

Additional function: Cool down 25

Accessories 26

Cooking examples 32

Cleaning 50

Descaling 51

Important installation information 52

Maintenance 56

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 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

300 100

250 150 200

D 5 120 10 100 15 80

60 20 40 30 25

Control panel 99 20 and description 20 – 99 °C please turn A

4 Control panel

1 Warning indicator lamp Ð “Lack of water” Ð check water supply.

2 Warning indicator lamp ¥ (red flashing) when the interior cabinet temperature during steamin above 115 ¡C. 0 3 ON indicator lamp (green).

4 Mode selecting switch

5 “Steaming” mode (100 ¡C). ¥ For steaming, stewing, blanching, preserving … ¥ Temperature is set at 100 ¡C.

6 “Hot Air” mode (60 ¡C Ð 300 ¡C). ¥ For roasting, baking, grilling and gratinating …

7 “Combi-Steaming” mode (100 ¡C Ð 300 ¡C). ¥ For Combi-Steaming instead of roasting and glazing or baking with m 60 ¥ Forced steaming between 101 ¡C Ð 130 ¡C, firm vegetables or potatoe cooked quicker. 300 100 8 Additional function “Cool down” 250 150 ¥ Heat-reduction in cooking area, fan wheel rotates when the door is 200

Control Setting D 5 120 10 9 Temperature selecting switch 100 ¥ For “Hot Air” and “Combi-Steaming” modes. 15 80 10 Heating ON indicator 60 20 ¥ Lights during heating-up. 40 30 25 11 Timer (0 mins Ð 120 mins). ¥ “D“ = continuous duty.

12 Core temperature display (20¡ C Ð 99¡ C) Ð (option). ¥ Indicates chosen core temperature. ¥ Indicates actual core temperature.

13 Core temperature pre-selection switch Ð (option).

20 – 99 °C

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

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

k i o p

Combi-Steamer CCD 201, CCD 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 transpor- ting 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.

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 acidic fumes come into automatically. contact with the protective layer of the units ¥ The fan continues to rotate until it becomes statio - nickel chromium steel otherwise it will be dama- nary. ged and could become discoloured. ¥ Do not spray water into the hot cooking area. ¥ Observe the handling instructions on the cleaning ¥ GN container catch for safe loading detergent container (only spray into the cabinet when the temperature is below 60 ¡C). Using the core temperature (option) Descaling ¥ The core probe can be very hot. ¥ Place the core probe in the holder provided when ¥ The SC-Automatic (self-clean) makes regular de- not in use. scaling of the steam generator superfluous. ¥ Do not let the core probe hang freely outside the ¥ In areas where water hardness is normal the cooking area. steam generator must be cleaned thoroughly every ¥ Make sure the core probe is not inserted into the 1 2 months. This operation should be carried out by food when removing from the oven. our service department.

Working with mobile oven racks and Maintenance transport trolleys for table models ¥ Inspection and repair work should be carried out (option) by qualified electricians. Caution! The unit must be disconnected from the power supply before ope- ¥ The transport trolley must be fixed to the unit ning the service door and working on live parts. properly. ¥ When transfering from the mobile oven rack to the transport trolley beware of the safety catch. ¥ Use the wheel brakes provided on both rack and trolley.

Additional function “Cool down”

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

General hints

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

8 Cooking methods

The RATIONAL Combi-Steamer CCD 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 traditional cuisine in only one unit.

9 Three modes are at your disposal

“Steaming” mode = moist heat

The high capacity steam generator produces hygienic fresh steam. This releases pressureless steam into the interior cabinet, and it is circulated at a high speed by the fan. The patented control system regula- tes the input of steam; only as much steam is relea- sed as the food is able to absorb. The cooking tempe - rature is fixed at 1 0 0 ¡C.

“Hot Air” mode = dry heat

High capacity heating elements heat the dry air. The fan circulates this hot air evenly inside the inte - rior cabinet. The temperature can be selected between 60 ¡C to 300 ¡C.

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

The two cooking modes “Steam” (moist heat) and “Hot Air” (dry heat) can be combined by a control system. This combination creates a hot and humid climate for a specially intensive cooking climate. The temperature can be selected between 100 ¡C to 300 ¡C. The interior cabinet continuously contains optimal humidity, which will prevent the food from drying out .

According to the preparation desired, you can choose or combine the equivalent modes either singly, in sequence or combined.

10 Steaming mode moist heat with 100 °C

Advantages

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

Cooking examples

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

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

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

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

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

Cooking methods

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

11 Steaming mode moist heat with 100 °C

Operation

¥ Set the “Steaming” mode.

¥ Pre-heat until the window is misted over. The temperature is fixed at 100 ¡C. /

Load …

… the mobile oven rack and place in the unit.

¥ Select cooking time/continuous duty or core (option) temperature (option). / or

Setting

Change the set values when necessary. (option)

Remove …

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

Control … … of the food is always possible by: Hints

¥ Reading the display controls. • Check and consider which types of food can be cooked together ¥ Self control (finger, needle, prodding). each day using the mode steaming in order to achieve an optimal ¥ Inserting the automatic core probe (option). performance. Bear in mind that fish, meat, vegetables, fruit etc. can be cooked together.

Safety hints • Potatoes should always be cooked in perforated containers. Due to the perforations, steam can circulate and cooking is quicker. ¥ Caution! Steam! ¥ Caution! Hot containers! • Vegetable Stock can be collected by inserting a container in the bot- ¥ Caution! Scalding! tom of the mobile rack.

Please observe the correct locking • It is better to use two shallow containers rather than one high one of the mobile oven rack. in order to avoid bruising the food.

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

• Rice and cereals is the only type of food where water must be added (1 part rice: 1.5–2 parts water).

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

12 Hot Air mode dry heat 60 °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 Ð Pre-preparation rice, bone roasting (for sauces).

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

¥ Soup Garnish cheese croûtons.

¥ Main course Even browning on all sides without turning the food. steak, rump, T-bone, porterhouse steak, liver, beef burgers, chicken legs and breasts, half or whole chickens, turkey, saddle of venison, breaded meat, pizza etc.

¥ Side dishes potato pancakes, fried potatoes, baked potatoes, potato souffle, Duchesse potatoes etc.

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

Cooking methods

Roasting, grilling, baking, gratinating …

13 Hot Air mode dry heat 60 °C – 300 °C

Operating

¥ Set the “Hot Air” mode.

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

Load…

… the oven rack and place in the unit.

¥ Set cooking temperature.

¥ Select cooking time/continuous duty or core (option) temperature (option). / or

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

Setting (option) 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 (option).

Safety hints

Caution! Steam! Caution! Hot containers! Caution! Danger of scalding!

Please observe the correct locking of the mobile oven rack.

14 Hot Air mode dry heat 60 °C – 300 °C

Hints

• Cooking times ¥ Gratinating: The cooking time depends on the quality, weight and size of the of soups, light and dark meat dishes, fish, mussels, asparagus, broc- product. coli, tomatoes toast etc. Do not overload grids or containers in order to ensure even air cir- Preheating: preheat to 300 °C (at least until the control light goes culation. out). After loading set to the desired temperature. Containers: Use grids or containers (20 mm 1/1 GN) to gratinate • General hints toast, steaks and soups. - Preheat up to 300 °C in order to have enough heat stored as a buffer. • Preparation of fish - Do not open the door of the unit before the fan Do not cover in flour. stops rotating so that as little heat as possible When preparing a whole fish (pike, perch-pike). Wrap the tail in al- escapes from the interior cooking cabinet. uminium foil and support it from underneath with raw potatoes. - Fill the unit quickly in order to avoid a drop of Containers: Use granite enamalled containers temperature within the cooking cabinet. previously preheated. - Open the door of the unit several times for a few seconds while cooking in order to let the surplus of • Baking humidity escape. Preheat: to the baking temperature. When doing a complete loa- - When cooking products which release a lot of humidity (e. g. ding, you might preheat to a higher temperature. chicken legs) we recommend to reduce the batchsize to 75% or Baking temperature: is 20 ° to 25 °C (70 ° to 80 °F) lower than for even 50% of the usual theoretically recommended ”max. possible traditional ovens. loading capacity“. When baking bread and rolls only use every second rail. Baking tins should not be higher than 70 mm. • Pan fried food For ideal heat transmission, use granite enamelled containers and Almost every conventional type of bread crumbs can be used. The inserts. quality of some foods can be improved by oiling the surface with either oil or paprika oil mixture. Press breading firmly to the meat, When baking frozen – quick food products, preheat to 300 °C – do cover with oil and do not overload. not defrost. Gerneral rules: every one cm meat cut needs approx. 8 to 10 minutes cooking time. Defrost frozen bread dough and let it rise for a short time (insert: al- Preheating: Always preheat the unit to 300 °C uminum and baking paper). (at least until the control light goes out). Ideal cuts: 1,5 to 2 cm thickness. Do not beat or flatten the meat (or toss in flour). Containers: Grids have the advantage that the top and bottom sides of roasts etc. will show an even browning. Make sure that the same thickness and the cuts of similar sizes are placed on the same grids.

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

15 Combi-Steam mode moist heat and dry heat 100 °C – 300 °C

1. “Combi-Steaming” 100 °C – 300 °C

Advantages

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

Cooking examples

¥ Mise en Place Ð Pre-preparation roasting bones for sauces.

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

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

¥ Side dishes gratinated potatoes, baked potatoes, frozen products.

¥ Desserts yeast dough, choux pastry.

¥ Miscellaneous bread, rolls (frozen dough).

Cooking methods

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

16 Combi-Steam mode moist heat and dry heat 100 °C – 300 °C

“Combi-Steaming” 100 °C – 300 °C Operating

¥ Set the “Combi-Steam” mode.

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

Load …

… the oven rack trolley and place in the unit.

¥ Set the temperature.

¥ Select cooking time/continuous duty or core (option) temperature (option). / or

Setting

Change the set values when necessary. (option)

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 continuous 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 (option).

Safety

¥ Caution! Steam! ¥ Caution! Hot containers! ¥ Caution! Danger of scalding!

Please observe the correct locking of the mobile oven rack.

Roasts are juicier and have an ideal consistency.

17 Combi-Steam mode moist heat and dry heat 100 °C – 300 °C

“Combi-Steaming” 100 °C – 300 °C Hints

¥ In order to ensure even cooking, do not place roasts too close together.

¥ When possible, place meat fibers parallel to the air circulation in order to get a better heat ab - sorption and to 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 can be used later with roasted bones to make a sauce.

¥ Preparation 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 dough, puff pastry, (choux) pastry should be prepared on granite enamelled containers.

Notes

18 Combi-Steam mode moist heat and dry heat 100 °C – 300 °C

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

Advantages

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

Cooking examples

¥ potatoes, carrots, celery.

Operating

¥ Set the “Combi-Steam” mode.

¥ 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 or (option) temperature (option). /

Setting

Change the set values when necessary. (option)

Removal …

19 Combi-Steam mode moist heat and dry heat 100 °C – 300 °C

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

… of the food is always possible by:

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

Hints

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

Safety hints

¥ Caution! Steam! (Danger of scalding!) ¥ Caution! Hot containers and grids!

Please observe the correct locking of the mobile oven rack.

Notes

20 Variable Reheating

Individual reheating is possible in any of the 3 ope - rating modes (“Steam”, “Hot Air” and “Combi- Steaming”).

Operation //+ ¥ Preheat to the selected mode temperature.

¥ Set mode.

¥ Set the cooking temperature.

¥ Set the cooking time.

Reheating temperature

On average, the best temperatures are between 120 ¡C Ð140 ¡C.

Reheating time

Set approx. between 5 to 8 minutes Ð the reheating time varies depending on the product, product temperature, plates/number of plates inserted and the desired cooked results for serving.

Control …

… is possible any time.

¥ Ideal serving temperature: 75 ¡C Ð possible to control using the automatic core temperature (option). ¥ If desired change the set values.

21 Cooking with core temperature (option)

Advantages

¥ Perfect cooking. ¥ Less weight loss. ¥ Prevents over cooking. ¥ Easier and more precise cooking control Ð digital display. ¥ Constant personal care is not necessary. ¥ Guarantees high, constant quality standards as opposes to traditional methods such as needle, finger, lip, fork and cut test.

Function

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

Cooking method

Possible in all modes.

Operation

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 mode switch.

¥ Set the desired core temperature, the desired temperature will be displayed.

¥ Set the cooking cabinet temperature.

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

Place equal sizes together on the same grid.

22 Cooking with core temperature (option)

Hints Cooking with core temperature Meat Core Colour • When roasting meat for sliced cold meat, the core temperature temperature of meat core should be set approx 5 °C lower, as the roast continuous to cook during the cool down phase. Beef Example: “Roasting”, ratio core temperature – cooking time. – Fully cooked – 80 °C core temperature desired. bleu 4 5 ¡C dark blood red – 60 °C core temperature is reached after 60 minutes. rare – For the last 20 °C core temperature, the remaining saignant 5 0 ¡C red meat cooking time should be half the time again, in this medium rare juice Ð blood red case 30 minutes. a point 55 Ð 60 ¡C light pink fading – As desired, increase the core temperature medium into greyish-brown (10 °C, 20 °C, 30 °C more). towards the – When increasing the roasting time, keep in mind: outside 20% more compares to (approx. 1/5), 50% more (1/2), 80% more (4/5) cooking time. bien cuit 75 Ð 85 ¡C grey-brown well done throughout • In order to avoid holes (protein coagulation), cool the meat probe before inserting. Veal fully cooked over 77 ¡C reddish-brown • The set temperature and cooking mode can be changed at any greyish-white time. meat juice

Pork medium 6 5 ¡C light pink fully cooked 75 Ð 80 ¡C yellowish brown, greyish-white meat juice cured 6 5 ¡C pale red Safety hints brownish or nearly colourless ¥ The core probe can be very hot. ¥ When not in use, always place in its holder. Lamb ¥ Do not let the core probe hang loose outside the cooking cabinet. fully cooked 7 9 ¡C grey, lightly ¥ Remove the core probe from the pale red food before unloading it. Mutton fully cooked 8 2 ¡C grey, lightly pale red juice

Poultry fully cooked 8 5 ¡C yellowish-white, nearly colourless juice

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

23 Cooking with core temperature (option)

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 Bread dough 6 5 Ð70 ¡C Pies, Pates etc. Tongue well cooked 8 5 Ð90 ¡C Pastete 7 2 Ð74 ¡C Pig’s head 7 5 Ð82 ¡C Terrinies, firm 6 0 Ð70 ¡C Galatines 6 5 ¡C Ballotines 6 5 ¡C Fois gras 4 5 ¡C Veal Saddle light pink 6 5 Ð70 ¡C Salmon 6 0 ¡C Leg, Top-side, well done 7 8 ¡C Pike 6 3 ¡C Fricandeau Fish mousse 6 5 ¡C Kidney well done 7 5 Ð80 ¡C Shoulder well done 7 5 Ð78 ¡C Breast (often stuffed well done 7 5 Ð78 ¡C or boned)

24 Additional function „Cool down“

Advantages

¥ The cooking cabinet temperature cools down quickly.

¥ Automatic Ð no manpower required.

Function

Quick cooling down of the cooking cabinet.

Cooking method

Possible in all modes.

Operation

¥ Set to "Cool down".

Safety hints

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

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

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

25 Original RATIONAL Accessories

Standard Catering (GN) Containers Stainless steel: Perforated stainless steel: ¥ Rust free ¥ Perforated sides and corners Ð allows better steam circulation ¥ 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 CCD mm 61 101 102 201 202 1 / 3 Container for fried potatoes, G N C N S hamburgers, potatoe dumplings, 325 x 2 0 thawing, vegetables, poaching 3 6 175 mm fish, side dishes

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

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

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

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

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

for vegetables, eggs, blanching 90 12

for potatoes

140 12

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

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

for collecting stock, boiled ham, preparation 1 0 0 of sauces etc. 1224

26 Original RATIONAL Accessories

Standard Catering Containers and Grids

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

Example for Equipment for Size Item Depth Illustration Example RATIONAL Combi-Steamer CCD 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.

27 Original RATIONAL Accessories

Standard Catering Containers and Grids

Example for Equipment for Size Item Depth Illustration Example RATIONAL Combi-Steamer CCD 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.

28 Original RATIONAL Accessoires – Table models

RATIONAL Stand RATIONAL Mobile oven racks

The high operational performance of The stands and cabinets are made Completely made of stainless steel with six resp. 10 the RATIONAL Combi-Steamer is out of stainless steel and they gua- pairs of rails,castors, U profile. The oven rack has a complemented by an efficienty rantee a stable, practical installation built-in tilt safety device for the (GN) standard catering coordinated accessory line of acces- of the RATIONAL Combi-Steamer. containers as well as a fixing device for the cooking ca- sories. Therefore, the RATIONAL binet which is also tilt resistant. 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 stainless steel with shelf stainless steel with shelf Size of Mobile oven racks: and adjustable feet. and adjustable feet; in ad- Model Size inch (mm) dition 14 pairs of rails for C C D depth width height storing standard catering 61 545 368 485 grids and various steam table pans. 101 545 368 745 102 662 580 745

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 pairs of rails for 1/1 (GN) US III version , but equip - standard catering contai- ped at the front with ners and steamtable pans. swing doors.

Size of stands: Size of the Special frame trolley: Model Size inch (mm) Model Size mm CCD 61/101 depth width height C C D depth width height UG I 638 900 720 61 545 410 485 UG II 638 900 720 101 545 410 745 US III 640 902 720 US IV 700 902 720 UG for Combi-Duo 6 4 0 9 0 2 3 4 5 Operational safety

CCD 102 All RATIONAL stands UG I and UG II, cabinets and mobile oven racks are equipped with built-in tilt UG I 775 1260 720 safety rails. The easy loading and unloading of the UG II 775 1260 720 (GN) standards catering containers is attained UG I - low 775 1260 340 through a U shape rails.

29 Original RATIONAL Accessories

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

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

Size of Transport trolley Model Size inch (mm) C C D depth width height 61 785 725 993 101 785 725 993 102 1010 730 982 102-low 1010 730 681

Size of Mobile oven racks: Model Size mm C C D depth width height 201 730 540 1790 202 902 730 1790

30 Original RATIONAL Accessories

RATIONAL Auxiliary devices

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

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

RATIONAL Plate Mobile Oven Rack

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

Sizes of Mobile Plate Racks: Modell Number of supportrings Measurements mm C C D depht width height 61 19 630 410 481 101 31 630 410 741 101* 25 630 410 741 201 62 730 540 1790 202 100 902 730 1790

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

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

31 Examples beef and veal

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

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

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

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

1 1 2 1 2 Beef joint choose flat pieces 6 5 m m 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ ¯ 80Ð100 mm, maturated not perforated

1 1 2 1 2 Beef roulade season, cook in sauce 6 5 m m 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄

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

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

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

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

1 1 2 1 2 Veal joint season, lard lean parts, grid 3 x 1⁄grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 2 65 mm unperf. 1 x 1⁄65 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 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 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 vegetables 65 mm unperf. 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ to the meat

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

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

1 1 2 1 2 Veal shoulder add lard, container for meat juices 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 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

CT = automatic core temperature (option).

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

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

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

6-8 kg 12Ð16 kg 130Ð140 90Ð120 24 kg 40 kg 80 kg 80 kg 160 kg

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.

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

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

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

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

15 pcs. 30 pcs. 1 3 0 Ð1 4 0 app. 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.

3-4 kg 6Ð8 kg 1 0 0 30Ð35 12 kg 20 kg 40 kg 40 kg 80 kg

acc. acc. 2 5 0 6 Ð8 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. to size to size 1 pcs. 2 pcs. 1 6 0 Ð1 8 0 CT 72 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.

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

33 Examples pork, mutton and lamb

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

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

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

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

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

1 1 2 1 2 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 Pork neck season well grid 3 x 1⁄grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 1 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 Stuffed belly pork steam first, mark portions, grid 3 x 1⁄grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 1 season well 40 mm unperf. 1 x 1⁄40 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 Smoked neck boned, place similar grid or sized pieces grid 3 x 1⁄grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 2 on same grid, container for sauce 6 5 m m 1 x 1⁄65 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 Nuckle of pork marinate, collect stock grid 3 x 1⁄grid 5 x 1⁄ grid 5 x 1⁄ grid 10 x 1⁄ grid 10 x 1⁄ grid 1 1 2 1 2 on same grid, container for sauce 6 5 m m 1 x 1⁄65 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 ask baker to encase 20 mm granite 2 x 1⁄ 3 x 1⁄ 3 x 1⁄ 6 x 1⁄ 6 x 1⁄ in bread or alu. perf.

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

1 1 2 1 2 Meat pudding fill in aluminium forms grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄

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

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

Saddle of mutton on skewers skewers 1 skewer 2 skewer

1 1 2 1 2 Leg of lamb boned grid 2 x 1⁄ 3 x 1⁄ 3 x 1⁄ 6 x 1⁄ 6 x 1⁄

1 1 2 1 2 Lamb baron glaze 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 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 = automatic core temperature (option). HA = Hot Air, CS = Combi-Steaming.

34 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity 1 2 ⁄1 ⁄1 in °C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD 202 12 pcs. 48 pcs. 2 5 0 6Ð8 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

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

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

6-8 kg 30 pcs. 2 0 0 Ð2 2 0 1 5 90 pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs.

20-25 90 pcs. 1 8 0 1 5 135 pcs. 225 pcs. 450 pcs. 450 pcs. 900 pcs. pcs. 10 pcs. 16 kg 150Ð180 CT 72 ¡C 16 kg 24 kg 48 kg 48 kg 96 kg

6-8 kg 16 kg 140Ð160 85Ð100 24 kg 40 kg 80 kg 80 kg 160 kg

8 pcs. 10Ð14 kg HA 220 1 2 21 kg 35 kg 70 kg 70 kg 140 kg CS 160 CT 78 ¡C 10 pcs. 12Ð16 kg 100 CT 24 kg 40 kg 80 kg 80 kg 160 kg 65Ð70 ¡C 8 kg 14Ð18 100 70Ð1 0 0 27 pcs. 45 pcs. 90 pcs. 90 pcs. 180 pcs. pcs. 6 pcs. 12Ð16 150Ð1 7 0 7 0 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. pcs. H A 2 0 0 15 pcs. ca. 12 kg 1 7 0 9 0 Ð120 12 kg 18 kg 36 kg 36 kg 72 kg

1 pcs. 12 kg 150Ð170 7 0 18 kg 30 kg 60 kg 60 kg 120 kg HA 200 3-4 kg 8Ð12 kg CS 130 CT 70 ¡C 18 kg 30 kg 60 kg 60 kg 120 kg HA 160 acc. 6 kg 1 8 0 Ð190 3 0 9 kg 15 kg 30 kg 30 kg 60 kg to size 1 pcs. 16 kg 140Ð160 CT 75 ¡C 16 kg 24 kg 48 kg 48 kg 96 kg HA 180 6-8 kg 140Ð180 CT 60 ¡C 6 pcs. 6 pcs. 12 pcs.

6 pcs. H A 1 3 0 CT 58 ¡C 6 pcs. 9 pcs. 18 pcs. 18 pcs. 36 pcs.

2 pcs. 1 4 0 Ð1 8 0 C T 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs. 54Ð58 ¡C 16 pcs. HA 140 CT 55 ¡C 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.

35 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 2 1 2 Sausage reheated pork, beef etc., sausage use 20 mm unperf. 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ automatic core temp.

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 Canned foods max. weight 200 g grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ semi-preserved 2 0 m m

1 1 2 1 2 Food in jars check the heat resistancy of the glass grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 mm

Frozen food:

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 granite 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ preheat 300 ¡C or alu. perf.

CT = automatic core temperature (option).

36 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity 1 2 ⁄1 ⁄1 in °C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD 202 30 pcs. 60 pcs. 1 0 0 KT 72 ¡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. 400pcs. 400 pcs. 800 pcs.

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

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

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

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

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

37 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 boned, season well 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 Saddle of hare marinate, season 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 Roast venison braised, use container, 65 mm unperf. 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, 100 mm 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ preheat 300 ¡C

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, partridge vacuum bake grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ pheasant 20 mm granite 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 grid or 2 x 1⁄ 3 x 1⁄ 3 x 1⁄ 6 x 1⁄ 6 x 1⁄ time to time 40 mm unperf.

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

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

1 1 2 1 2 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⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ preheat 300 ¡C

1 1 2 1 2 Liver pate 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 pate fill into forms, flatten grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄

CT = automatic core temperature (option).

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

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

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

6-8 12Ð16 200Ð220 15Ð2 0 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. pcs. pcs. 12 pcs. 24 pcs. 1 4 0 Ð1 6 0 5 0 36 pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs.

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. 3 pcs. 6 pcs. 1 4 0 Ð160 60Ð7 0 9 pcs. 15 pcs. 30 pcs. 30 pcs. 60 pcs.

6 kg 12 kg 1 0 0 KT 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.

6 pcs. 12 pcs. 1 8 0 Ð200 40Ð4 5 18 pcs. 30 pcs. 60 pcs. 60 pcs. 120 pcs.

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

10-12 20Ð2 4 2 2 0 1 8 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs. pcs. pcs. 6 kg 12 kg 130 4 0 18 kg 30 kg 60 kg 60 kg 120 kg

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

39 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 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 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, roles season, bouquet poissn etc. 40 mm unperf. 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ (different shapes)

1 1 2 1 2 Plaice place the paleunderside on top, 20 mm granit. 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ preheat 300 ¡C, lightly oil containers

1 1 2 1 2 Fried trout season, oil lightly, 20 mm granit. 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 blend 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 Shrimps-Dariol cover with a flat container grid 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 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 = automatic core temperature (option).

40 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity 1 2 ⁄1 ⁄1 in °C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD 202 20 pcs. 40 pcs. 1 0 0 1 5 120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs. 15 pcs. 30 pcs. 1 0 0 1 2 90 pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs. 1 pcs. 2 pcs. 1 0 0 25 6 pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs.

15 port. 30 port. 1 0 0 12 90 port. 150 port. 300 port. 300 port. 600 port.

30 pcs. 60 pcs. 1 0 0 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.

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

25 pcs. 50 pcs. 1 0 0 20Ð35 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs.

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

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

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

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

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

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

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

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

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

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

1 1 2 1 Tomatoes blanch for tomatoes concessèes, 20 or 40 mm 5 x 1⁄20/40 10 x 1⁄20/4010 x 1⁄20/4020 x 1⁄20/40 20 x 20/40 1 1 2 1 2 salt 65 mm perf. 3 x 1⁄65 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 blanch, 65 mm unperf. 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ 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 every second rail, grid or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ gratin 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 distribute evenly 4 0 m m o r 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 20 x 1⁄ gratin 65 mm granite

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 300 ¡C

1 1 2 1 2 Farmers omelette distribute 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 bear in mind the various soaking times 40 mm or 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 20 x 1⁄ gratin 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

CT = automatic core temperature (option). 42 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity 1 2 ⁄1 ⁄1 in °C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD 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

4-6 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. 30 port. 60 port. 2 5 0 8 Ð1 0 90 port. 150 port. 300 port. 300 port. 600 port.

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

10-15 20Ð3 0 1 0 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.

25 pcs. 50 pcs. 1 4 0 Ð1 6 0 5 0 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs.

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

2 kg 4 kg 1 0 0 20Ð50 12 kg 20 kg 40 kg 40 kg 80 kg

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

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

43 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 Quiche pre-cook, bacon, onions, cheese, veget., 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. Boiled potatoes quartered, add salt, 1 0 0 Ð150 3 x 100 mm 5 x 100 mm 5 x 100 mm 10 x 100 mm 10 x 100 mm toss well perf. 2 x 150 mm 3 x 150 mm 3 x 150 mm 6 x 150 mm 6 x 150 mm Skin potatoes place on grids 1 0 0 Ð150 3 x 100 mm 5 x 100 mm 5 x 100 mm 10 x 100 mm 10 x 100 mm perf. 2 x 150 mm 3 x 150 mm 3 x 150 mm 6 x 150 mm 6 x 150 mm

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

1 1 2 1 2 Fried potatoes add water, leave to soak, 20 mm or 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ preheat 300 ¡C 40 mm granite

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

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

1 1 2 1 2 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 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 suger, 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 Spaghetti, maccaroni etc. 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 casserole 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

CT = automatic core temperature (option).

44 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity 1 2 ⁄1 ⁄1 in °C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD 202 60-100 120Ð200 100 10Ð12 300 pcs. 500 pcs. 1000 pcs. 1000 pcs. 2000 pcs. pcs. pcs. 10 pcs. 20 pcs. 1 8 0 Ð200 20Ð2 5 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

8-14 kg 16Ð28 kg 100 25Ð30 24 kg 42 kg 80-90 80Ð90 160Ð180 kg kg kg 7-12 kg 14Ð24 kg 100 30Ð40 18 kg 36 kg 60-72 60Ð72 120Ð154 kg kg kg 30 pcs. 60 pcs. 1 0 0 1 5 180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

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

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

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

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

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 1 0 0 35Ð40 6 kg 10 kg 20 kg 20 kg 40 kg

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

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

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

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

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

45 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 or sugar water 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 Apple turnovers preheat 20 mm granite or 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ 20 mm alu. perf.

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

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

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

1 1 2 1 2 Puff pastry* force steam with in the first minutes 20 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ for approx. 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 puffs* every 2nd. rail, force steam if required 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 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 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 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 Croissants 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 Sponge base for sponge (7 eggs per 30 g), 40 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ fruit cake (sugar and 40 g flour)

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

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

1 1 2 1 2 Stewed fruit preserves ¯ 10Ð12 cm, eg. pears 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. CT = automatic core temperature.

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

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

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

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

12-15 24Ð3 0 2 0 0 2 0 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. pcs. pcs. 12-15 24Ð30 180Ð2 0 0 10 CS 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. pcs. pcs. 1 0 H A depending depending 2 0 0 15Ð20 on size on size according to the size of the product 20 pcs. 40 pcs. 2 0 0 10 CA 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. 10 HA 12 pcs. 24 pcs. 2 0 0 2 0 Ð2 5 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

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

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

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

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

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

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

10 pcs. 20 pcs. 1 0 0 5 0 Ð6 0 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.

47 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, 40 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ fill with fruit and cream cheese

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 Brown Bread 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 and short even thickness 20 mm granite 6 x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ crust pastry for piping

1 1 2 1 2 Crumble cake base Ð spread crumble evenly 20 mm granite 6 x 1⁄2 0 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄ yeast dough or alu perf.

1 1 2 1 2 White bread every 2nd. rail grid 3x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄

1 1 2 1 2 Rolls, french bread form well, grid 3x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ preheat

1 1 2 1 2 Reheating rolls, form lightly 20 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ Baguettes 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 fruit add wine, liquor grid 6x 1⁄ 10 x 1⁄ 10 x 1⁄ 20 x 1⁄ 20 x 1⁄

1 1 2 1 2 Plum cake base Ð spread evenly with fruit 20 mm granite 3 x 1⁄ 5 x 1⁄ 5 x 1⁄ 10 x 1⁄ 10 x 1⁄ yeast dough

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

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

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

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

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

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

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

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

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

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

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

15-20 30Ð40 140 6Ð8 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. pcs. pcs. 15-18 30Ð36 2 5 0 5 108 pcs. 180 pcs. 360 pcs. 360 pcs. 720 pcs. pcs. pcs. 4 kg 8 kg 1 0 0 20Ð30 24 kg 40 kg 80 kg 80 kg 160 kg

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

49 Cleaning

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

Use:

• RATIONAL special cleaning detergent. • RATIONAL spray pistol. Cleaning procedure

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

• Rinse the cooking cabinet thoroughly with the built-in RATIONAL hand shower (option). • After the cleaning process dry the cabinet: - mode hot air 80 °C or - open the door. • Cleaning from outside: only with mild soap and a wet cloth.

Hints

• When the cabinet and grids are extremely soiled 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 discoloring and damage to the material.

Safety hints Rinse thoroughly using the hand shower.

• Do not use a high pressure cleaner. • Do not use acids or let acidic fumes come into contact with the protective layer of the units nickel chromium steel otherwise it will be damaged and could cause discolouring. • Observe the handling instructions on the cleaning detergent container.

To clean between the double glass door panel, press the release bar and pull open (open the door).

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

Hints

When not in use for longer periods eg. holidays, empty the steam generator as follow:

• Place a magnet on the control panel where the serial unit number is displayed.

• Set the mode to either “Steaming”, “Hot Air” or “Combi-Steaming”.

• The steam generator will be emptied.

• The temperature of the steam generator must not be below 75 °C.

51 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) N pic. 2: 6 x 1/1 GN und 10 x 1/1 GN

pic. 4 e. g. 6 x 1/1 GN ➚ • Special voltages on request, circuit diagram behind control front panel. • 6 x 1/1 GN and 10 x 1/1 GN are supplied with approx 2 m of power supply cable type H07RN-F. • To connect power supply cable H07RN-F or equivalent to 10 x 2/1 GN appliance: • 6 x 1/1 GN and 10 x 1/1 GN 1. open the control panel below the control panel 2. remove left side wall Tools required: 8 mm hex wrench • On-site installation: provide accessible all-pole disconnection device • 10 x 2/1 GN with minimum of 3 mm contact gap. Top of the control panel • Independently fused power supply lines for each Tools required: 8 mm hex socket wrench appliance. • To open the front panel, turn 8mm wrench anti- clockwise untill • Connect appliance to earth bonding. the door opens. • Option Energy saving system: • To close the front panel, press the control panel firmly to the unit The customer has to provide on-site installation of the additional and turn 8mm screw clockwise. control wire, which has to be connected to the control terminals in Note: control panel must close parallel. the unit. 52 Important installation information – Table units

Water Feed (pic. 1) WZ1 300kPa

• Connect to cold water, only drinking water quality.

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

Ventilation For operation of the appliance a ventilation hood is not necessary.

If a ventilation hood is to be installed: min. DN 50 pic. 2 • The hood should protrude 300 mm to 500 mm over the front of the min. 5% / 3° 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

53 Installation diagram 6 x 1/1 GN

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.

Installation diagram 10 x 1/1 GN

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.

54 Installation diagram 10 x 2/1 GN

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.

Safety instructions Customer Fittings

¥ The temperature increase of the door glass panes To be provided on site: may exceed 60 degrees kelvin ( 60¡C above am- ¥ Shut-off valve for water connection. bient). ¥ All pole electrical isolator. ¥ During long interruptions in operation, ¥ Drainpipe with water trap and constant slope. the customer-fitted water faucet should be closed. ¥ Do not clean with high pressure cleaner. ¥ If the ambient temperature of the Combi-Steamer is below 0 ¡C (e.g. transport), please empty water drain reservoir. Valid Standards

¥ Electrical: DIN VDE 0700 EN 60335-1 EN 60335-2-42 • Water drain: DIN 1986, Part 1 • Water feed: DIN 1988, Part 4

55 Important installation information – Floor models

Location Drain connection WA

min. DN 50

min. 5% / 3° incorrect correct • Use a steam temperature resistant pipe – not a hose pipe. • Unit must be positioned on level and solid floor area. • A permanent connection with a syphon is possible: • Bear in mind the weight of the Combi-Steamer the unit has an integrated vented-drain. CCD 201: 346,5 kg CCD 202: 483,5 kg • 50 mm standard pipe with constant slope (min. 5% resp. 3°) • The unit must be lined up horizontally in all directions. • Ensure a sufficient drain size: the pumped discharge rate of the • Slope/incline of floor can be compensated by the adjustable feet steam generator is 0,7 ltr./sec. (adjusting range: +/- 15 mm). • Waste water temperature is approx. 65 °C. • The oven rack has to be positioned vertically in the unit. • Standard valid: DIN 1986, P 1 • Fix the units feet to the floor. • Minimum Distances: left 50 mm, right 50 mm is recommended. • During planning allow enough room Water supply WZ (CCD 201: 730 mm and CCD 202: 810 mm width) for the mobile oven rack. 300kPa • Working area sound emission level: CCD 201: 49 dB(A) CCD 202: 49 dB(A) active carbon 3/4" particle Exhaust 3/4" filter filter

An extractor hood is not necessary. We recommends to install the following components into the drinking In case an extractor hood should be installed: water supply line (see picture): • The canopy should protrude 300 to 500 mm beyond the front of • A particle filter (0,08mm) with excessive soiling the unit. of the supply water; • Add fat filter to the protruding part of the canopy. • A pressure regulator with 300kPa (3 bar) secondary side setting with • Heat load line pressure peaks of above 600kPa (6 bar); latent: CCD 201: 7,670 kJ/h CCD 202: 13,350 kJ/h • An active carbon filter with a clorine concentration of more than noticeable: CCD 201: 9,600 kJ/h CCD 202: 15,340 kJ/h 30mgr/liter; • Option: • Connect to cold water, only drinking water quality. Connection of hood (for assembly see insert). • Safety combination (non-return valve) integrated as standard. • Connection: 1/2" pressure hose with R 3/4" screwed fitting. Power connection EA • Customer-fitted water shut-off valve for each appliance. Before connecting check details given on the • Water pressure: 150 to 600 kPa identification plate, VDE standard requirements, and recommended pressure: 300 kPa requirements of your local electricity board. • Observe standards of local water board. CCD 201 CCD 202 • Optional Treated Water Connection (WZ 2) Load: 37,2 kW 63 kW (see Installation diagramm) with 2 water supplies: Fuses: 3 x 63 A 3 x 100 A 1. "Normal water" for quenching system and steam Voltage: 400 V 3N AC 400 V 3N AC generator flushing system 2. "Treated water" for steam generator, moistening • Special voltages on request, for circuit diagram see inside the unit. and hand shower • Electrical connection behind the swing-out service door. Lead type: Theoretical water consumption of the steam generator: e.g. HO7RN-F. 20 x 1/1 GN: 0,83 ltr./min. 20 x 2/1 GN 1,0 ltr./min. • Location: a main isolator with min. 3 mm phase contact must be provided. • Every unit must have its own protected supply conductor. Standards • The unit is to be integrated into an equipotential bonding system. The units must be installed by a qualified electrician. • Electrical: DIN VDE 0700, EN 60335-1 • Drain connection: DIN 1986, P 1 • Water supply: DIN 1988, P 4

56 Important installation information – Floor models

CCD 201

Feet adjustable 220 Ð 235 mm

WZ EA 1 Water supply * Electrical supply

EA WA Water discharge P Equipotential bonding Distance bet- Access space requi- Space needes to ween wheels of * option soft water res open door 110 ¡ trolley for trolley. WZ 1 = soft water WZ 2 = normal water

CCD 202

Feet adjustable 220 Ð 235 mm

Access space requi- minimum distance res for trolley.

Distance bet- Space needes to ween wheels of open door 110 ¡ trolley 57 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 CCD 61 Spare Parts No. 5105.1001 Door gasket CCD 101 Spare Parts No. 5105.1004 Door gasket CCD 102 Spare Parts No. 5110.1074 Door gasket CCD 201 Spare Parts No. 5105.1007 Door gasket CCD 202 Spare Parts No. 5105.1008

Door gasket guide.

58 Notes

59 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