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Home , Commercium, Grilled cheese, Scrambled eggs, Shocking (cooking)

The ideal solution for schools and nurseries.

Dear customers,

Be inspired by tasty recipe ideas. The SelfCookingCenter® offers countless possibilities for producing dishes. This presents a selection of elegant base recipes put together by the RATIONAL chefs for you to try. You will certainly find a few new ideas for your plan.

Are you interested in other national and international recipes, tips and tricks? Then visit our Club RATIONAL – our Internet platform for all SelfCookingCenter® users. You will find interesting information and suggestions for your on the site.

Simply log in at www.clubrational.com.

We hope you enjoy your new SelfCookingCenter® and we look forward to staying in contact with you.

Your RATIONAL chefs

02

04 Roasted, BBQ chicken drumsticks

06 38 Louie's ratatouille 08 Fries, wedges & croquettes 40 ravioli 10 Scrambled 42 Macaroni & cheese 12 Kale chips 45 Whole grain pasta with & 14 basil

16 Italian turkey 47 Savory roasted pumpkin or butternut squash 18 Cinnamon-raisin pudding 49 BBQ pulled pork 21 Corn crusted cod (or catfish) 51 Ground Beef cooked overnight 23 Dehydrated fruits & 53 Steamed rice 25 Steamed yummy broccoli 55 Alphabet Meatloaf 27 Roasted turkey 57 Roasted pork loin with apples 29 Beef jerky, made in-house 60 Braised brisket with apricot (sub 31 Kid-friendly kale pork shoulder)

34 Easy & eggceptional 62 Maple Sweet Potato Mash

36 Western frittata with cheese

03 Roasted, BBQ chicken drumsticks

List of ingredients

(Number of portions: 90)

90 pieces of chicken legs 8 oz. oil 1/4 lbs. poultry seasoning 1 qt. BBQ sauce

04 Roasted, BBQ chicken drumsticks Poultry grill Season and lay out chicken legs (approximately 90 pieces per pan) on sheet pans. Cover with plastic and store until ready to .

To cook, toss the legs with approximately 1 qt. sauce.

Select poultry, grill, thick, coloration #2, 190° F, allow RATIONAL to preheat.

When the unit sounds indicating preheating is complete load the trays into the unit and inset the core temperature (CT) probe into the thickest part of the leg.

Shut the door the chicken will cook until and it has reached 190°F internally.

Accessory: 3/4 inch deep Granite enameled 1/2 or 1/1 GN or standard 18 x 26 sheet pan

2905 Roasted, BBQ chicken drumsticks Fried rice

List of ingredients

(Number of portions: 10)

3 lb. rice, boiled or steamed 1 lb. chicken, pan-fried 1 fl. oz. 1/3 oz. basil 1 egg 1/3 fl.oz. rice wine 1/4 lbs. Red bell pepper 1/2 tbsp. Garlic minced 1/2 tbsp Ginger minced

06 Fried rice Fried rice Combine all ingredients with the exception of the egg. Whisk egg separately and put aside. Place rice mixture in a 1 1/2 inch deep granite enameled 1/1 GN pan pour mixed egg over the rice mixture. Select the "fried rice" process there are no settings to be made. When promoted load the pan of rice, bury the core temperature probe in the rice in the center of the pan. Shut the door to start the process. When the process is complete, remove pan and mix rice well to distribute eggs.

Accessories: 1 1/2" deep Granite Enameled 1/1 GN container or 2 " deep full size steam table pan

2907 Fried rice Fries, wedges & croquettes

List of ingredients

(Number of portions: 10)

3 lb. , frozen 3 lb. wedges, croquettes, etc. 1 tbsp. oil (optional) to taste (optional)

08 Fries, wedges & croquettes French fries Put the fries into the CombiFry® basket directly from the freezer and preheat the SelfCookingCenter® using the side dishes, french fries default setting.

The small setting is for a thickness of approximately 1/4", medium for approximately 1/3" and large for approximately 4/5" thick fries. When the process is complete serve just as they are or add a little salt and oil if you like. Use flavored oils to enhance!

Place frozen wedges, croquettes, or similar potato products onto the granite enameled container, lightly oil them while frozen, and bake them on the same setting.

Accessories: CombiFry® 1/1 GN or 3/4" deep Granite Enamelled 1/1 GN container

2909 Fries, wedges & croquettes Scrambled eggs

List of ingredients

(Number of portions: 8)

1 qt. whole egg, shelled and whisked or processed pre-scambled mixed eggs 1/4 cup ,whole or 2 % Salt, pepper & herbs

10 Scrambled eggs Scrambled/fried eggs If using whole fresh egg add 1/4 cup of milk. Pre-mixed whole eggs do not need the milk. Pour egg mix into a greased or pan spray coated 1/2 size 2 " hotel pan. Select Egg and Egg Dishes, scrambled / fried eggs, thick, coloration 1, 165 internal temperature. Allow the SelfCookingCenter® to preheat. When the unit notifies you load the pan on the center rack and position core probe in the center using the positioning aid.

After the cooking time is over, scramble the eggs using a whisk. NOTE: If more doneness is desired select the "continue with time " option and add minutes until desired doneness is achieved Accessory: 2 ½ " Granite Enameled 1/2 GN or half size 2” steam table pan

2911 Scrambled eggs Kale chips

List of ingredients

(Number of portions: 5)

1 bunch kale 2 tbsp. olive oil 1/2 tsp. sea salt

12 Kale chips Finishing, dehydrate Wash kale thoroughly.

Preheat in Steam mode to 190F. Steam kale for 1 minute.

Toss the kale with olive oil and sea salt and place in a CombiFry® basket in a single layer.

Select: finishing, dehydrate using the setting 151F for 60 minutes.

Accessory: CombiFry®

2913 Kale chips Grilled

List of ingredients

(Number of portions: 8)

16 slices of White Bread 16 slices or Cooking spray

14 Grilled cheese sandwich iLC Lightly butter or pan spray one side of each piece of bread. Place two slices of Cheese in between the slices of bread. Butter side needs to be out. Place on & Tray. Use the elc Breakfast setting, set timer for 3 minutes.

Cheese and Bread can be substituted with other types.

Accessory: Roasting and baking tray

2915 Grilled cheese sandwich Italian turkey meatballs

List of ingredients

(Number of portions: 50)

5 lb. lean ground turkey, 10 ea. garlic cloves minced 8 oz. chopped fresh basil 3 oz. chopped fresh oregano 5 ea. eggs, large, lightly beaten 10 oz. bread crumbs, dry Salt & Pepper to taste

16 Italian turkey meatballs Poultry pan fried In a large bowl, combine turkey, garlic, basil, oregano, egg and breadcrumbs mix well to combine, Season to taste with salt and pepper. Shape into 1.5" diameter balls Place onto oiled or cooking spray coated 3/4" deep Granite Enamel pan(s) Select: Poultry, pan fried Select: thick, medium coloration, 165 F, close the door, allow unit to preheat and follow prompts to load. Place the core temperature probe through two of the meatballs. Close the door. The SelfCookingCenter® will indicate when your product is done.

Accessory: 3/4 inch deep Granite enameled 1/1 GN

2917 Italian turkey meatballs Cinnamon-raisin bread pudding

List of ingredients

(Number of portions: 32)

10 tbsp. butter, melted 2 lbs. bread, cut into 1" cubes (dehydrate for 3 hours at 104 degrees) 2 1/2 c. raisins (hydrated in hot water for 1 hour, then drained) 20 eggs 10 c. milk 5 c. sugar 2 tsp. cinnamon, ground 2 tbsp. vanilla extract 1 tsp. sea salt

18 Cinnamon-raisin bread pudding Baked Spray a 4" deep Stainless Steel Container with a generous amount of non-stick spray.

In a large bowl, combine bread cubes, butter and drained raisins. Pour into sprayed pan and set aside.

Place the milk and vanilla in a large sauce pan over medium heat, bring to a slight simmer and remove from heat.

In a large bowl, combine eggs, sugar, cinnamon, and salt. Whisk the mixture until smooth and slightly pale. Slowly add tempered milk whisking all ingredients together. Pour the mixture over the bread in 4" Stainless Steel Container and place in the cooler for 4-6 hours, or overnight if time allows.

Select: eggs and , bake dessert, thick, med-light coloration. Allow the SelfCookingCenter® to preheat. When prompted to load, place the bread pudding inside and insert the core temperature probe. Close the door to begin cooking.

Accessory: 4" deep Container, steam table pan.

2919 Cinnamon-raisin bread pudding Finishing Coloration For an even golden-brown crust...a top the Bread pudding Once fully cooked, remove the probe. Select: Finishing, Coloration, medium-lite, 10 minutes

Once unit is finished, remove the bread pudding and cool completely in the blast chiller.

Finishing Plated To finish for a plated banquet: Cut the bread pudding into 32 even pieces. Place each portion just off center on a round serving plate. Place plates onto the mobile plate rack and set the unit to Finishing, Plated Banquet, default moisture, and 15 minutes time. Close door to preheat. When prompted, load the mobile rack. Individual portion bread puddings will be warmed throughout.

Garnish each plate with some fresh caramel sauce, crème anglaise, and strawberry as desired!

2920 Cinnamon-raisin bread pudding

Corn crusted cod (or catfish)

List of ingredients

(Number of portions: 25)

5 lb. cod, fresh (or catfish) 24 fl. oz. zesty Italian dressing 24 oz. fish fry coating mix (choose your favorite) 1 c. oil Pan spray

21 Corn crusted cod (or catfish) fish, breaded Cut the fish fillets into portions that best suit your needs. Marinate fish portions in zesty Italian dressing for 3-4 hours. Place fish fry coating in a shallow pan, gently roll and press the fish portions to fully coat. Apply coating thoroughly into crevices and don't shake off the excess coating. Generously spray roasting and baking pans with spray oil. Dip just one side (top-side) of each portion into the vegetable oil to coat and place the oiled side up on the pan. Select seafood, breaded,135F internal temperature to preheat. The SelfCookingCenter® will prompt you to load. Make sure to insert the core temperature probe into the thickest portion and close the door. The SelfCookingCenter® will alert you when your fish is ready. Accessory: Roasting & Baking tray

2922 Corn crusted cod (or catfish) Dehydrated fruits & vegetables

List of ingredients

(Number of portions: 50)

If your school has a seasonal garden, you can now preserve your hyper-local fruits and vegetables for use during the off-season. beets, mushrooms, fresh herbs, strawberries, tomatoes, mango, papaya and much more can be dehydrated with ease.

23 Dehydrated fruits & vegetables Finishing, Dehydration Slice your favorite fruits and vegetables to the desired size. Thinner slicing results in faster drying times and potentially crispier results, while thicker cuts help achieve a chewy texture as may be desired for fruits.

Tip: Temperature and times can be adjusted to achieve different results. Generally, 104°F - 114°F makes for a good target temperature range for fruits and vegetables. lower temperature = delicate or thin, higher temperature = thicker or juicier

Tip: On the time option, select "cont." for continuous if you desire your dehydration process to run overnight. This is recommended for sturdy such as thick cut pineapple or mango. If you are unsure of your temperature setting, simply start on a lower setting such as 104°F and increase time or temp as necessary to achieve desired results.

Accessories: Perforated or Non-Perforated Roasting & Baking Trays, CombiFry Baskets

2924 Dehydrated fruits & vegetables Steamed yummy broccoli

List of ingredients

(Number of portions: 40)

5 lbs. Broccoli flowerets

25 Steamed yummy broccoli Sides, Steamed Vegetables Cut broccoli into bite size flowerettes Arrange into 2" deep perforated pans in one layer, don't over fill pans. Select: Side dishes, steam Vegetables, thin, 185°F, 7:00 min.

Note: Cooking broccoli at 185°F steam allows you to air cool, saving hours of shocking, gallons of water and ice! It is also much simpler, safer and faster than using a large pot of water! And this method produces a greener more appetizing and more nutritious product.

Accessory: Perforated stainless steel container

2926 Steamed yummy broccoli Roasted turkey

List of ingredients

(Number of portions: 20)

Whole Turkeys or Turkey Breasts carrots, celery & , roughly chopped finely chopped garlic poultry seasonings (onion powder, dry sage, rosemary, salt, pepper) olive oil

27 Roasted turkey poultry, overnight or poultry, turkey Mix olive oil, garlic and seasonings in a bowl to create a rub. Adjust seasoning to taste. Rub thoroughly on turkey, in rib-cage cavity and underneath skin for maximum flavor penetration, and allow to absorb flavors overnight in cooler if time allows. Select poultry, overnight if you desire to cook large turkeys slow and low, overnight. Select sear level or use the default low-sear setting. Adjust temperature to a minimum of 165 F. Close the door to preheat. Alternative Cooking Process: Select poultry, "turkey" if you desire a faster approach during working hours. Adjust temperature to a minimum of 165 F. Close the door to preheat. The SelfCookingCenter will alert you to load. Load turkey or turkey breasts directly onto wire grids. Place a 2" deep drip pan with chopped carrots, celery & onion underneath to catch turkey drippings.

Place the core temperature probe into the breast meat, making sure that the tip of the probe does not pierce through into the rib cage. Close the door to begin cooking process. Self Cooking Center will alert you when turkeys are ready.

Accessory: Grid shelves, 2 1/2 inch deep Granite Enameled 1/1 GN container

2928 Roasted turkey Beef jerky, made in- house

List of ingredients

(Number of portions: 40)

2.5 lb. beef (eye of round or bottom round) 2 tbsp. kosher salt 1 tbsp. brown sugar 1 tbsp. ancho chile powder 1 tbsp. smoked paprika 2 tsp. garlic powder 1 tsp. cumin, ground 1 tsp. coriander, ground 1/4 tsp. cayenne pepper, ground

29 Beef jerky, made in-house Finishing, dehydrate Place beef in freezer for about 2 hours until firmed up for easier slicing.

While beef is freezing, combine salt, brown sugar and seasonings to create a dry-rub.

Once beef is firm, remove from freezer, trim off exterior fat and silverskin as needed. Slice beef along grain at 1/4" to 1/8" thickness.

Tip: Use electric slicer if available to save time and enhance uniformity or cut by hand for a more natural look.

Using your hands, apply dry-rub to beef strips to coat. Lay spiced beef strips on CombiFry® baskets, Stainless Steel grids, Perforated Roasting & Baking trays.

Let sit 12 hours in refrigerator to improve tenderization, remove and rest at room temp for 30 minutes to temper.

Select: Finishing, dehydrate, 135°F, cont. (run overnight or for 8-12 hours depending on cut size and thickness. Remove when done to desired texture and allow to cool)

Store in a heavy-duty zip seal bag or airtight container.

Accessories: Perforated Roasting and Baking Trays or CombiFry® Baskets. Note: Large jerky can be dehydrated directly on Stainless Steel Grids.

2930 Beef jerky, made in-house Kid-friendly kale salad

List of ingredients

(Number of portions: 40)

5 lb. fresh kale 2 1/2 cups balsamic dressing 2 tsp. garlic powder 2 tbsp. honey 10 c. red seedless grapes (substitute strawberries or blueberries in season) 2 c. sliced almonds, roasted

31 Kid-friendly kale salad Method This method results in delicately flash-steamed kale that retains it's toothy texture, perfect for kid-friendly cold !

Roughly chop kale into 1-2" bite size shreds. Place in CombiFry baskets or perforated 2" deep containers.

Using manual controls: Select Steam Mode, 165°F, low fan speed, Preheat (red arrow up), close door.

Load when prompted and "blanch" kale for 3 minutes at 165°F.

After , send immediately to blast chiller or cooler to stop the cooking process.

Slice grapes in half, or leave whole for that extra kid-friendly crunch!

Dressing: Whisk together any basic balsamic vinaigrette dressing with garlic powder and honey for added yummy factor.

Mix chilled kale, grapes, almonds and dressing. Serve cold! Add a kid- friendly cheese for extra protein if available!

2932 Kid-friendly kale salad Cooking process

2933 Kid-friendly kale salad

Easy & eggceptional egg sandwiches

List of ingredients

(Number of portions: 96)

8 doz. English muffins 8 doz. eggs, whole fresh 96 slices cheddar or american cheese 96 slices , Canadian Salt and Pepper to taste

34 Easy & eggceptional egg sandwiches eggs, breakfast iLC Lay out ham or Canadian bacon on sprayed roasting and baking pans. Spray 12 Multibaker pans with oil and place one egg in each cell. Break the with a tooth-pic, season each egg with salt and pepper. Select: eggs, breakfast iLC, 1:30 m:s Once preheated, you will be prompted to load. Load Multibaker pans into the Self Cooking Center on lower levels, assign the breakfast timer to same levels and close the door. Eggs will cook for 1 1/2 minutes. Remove when prompted. Load pans of Canadian bacon on any available level. Assign the breakfast timer to the Canadian bacon level and adjust timer to 2 1/2 minutes. Close door. An alarm will sound when each level is ready, follow prompts on screen to remove cooked items. Assembly: Split English muffins and lay out bottom halves on sheet trays. Place a slice of Canadian bacon down on bottom half. Remove eggs from Multibaker pans using a rubber spatula and place on top of the Canadian bacon. Cover with a slice of cheese and place English muffin top on top of cheese. Once assembled, slide pans of sandwiches back into Self Cooking Center for another 1 1/2 minutes to warm the English muffins and melt the cheese.

Accessories: Multibaker, Roasting & Baking Trays

2935 Easy & eggceptional egg sandwiches Western omelette frittata with cheese

List of ingredients

(Number of portions: 96)

8 doz. eggs Large or XL, beaten 2 lb. green bell pepper, chopped small 2 lb. red onion, chopped small 2 lb. ham, diced 32 oz. shredded Monterrey jack or cheddar Pan Spray Salt and Pepper to taste

36 Western omelette frittata with cheese scrambled / fried eggs Pre-oil 12 Multibaker pans with spray oil. Hint: Use flavored or infused oils to enhance flavor.

Distribute chopped ham, onion and pepper evenly placing approx. 1/4 oz. of each item into each cell.

Season each cell with salt & pepper

Distribute beaten eggs into each cell, half way up. Approximately one egg per cell.

Distribute shredded cheese throughout, approximately 1/3 oz. per each frittata.

Select: eggs, scrambled / fried eggs, light. Adjust time to 3 minutes, close door to preheat.

Load when prompted and close the door. Your 3 minute cook sequence will begin automatically. Remove when prompted. Use a rubber spatula to lift western omelette frittatas from Multibaker to avoid scratching.

Accessory: Multibaker

2937 Western omelette frittata with cheese Chef Louie's ratatouille

List of ingredients

(Number of portions: 25)

4 ea. large 4 ea. medium yellow 6 ea. medium bell peppers 14 ea. medium 8 ea. large tomatoes 4 tbsp. olive oil 8 ea. cloves garlic 2 ea. bay leaf 7 ea. sprigs thyme 1/2 c. loosely packed basil, sliced into ribbons Extra basil for garnishing Salt and pepper

38 Chef Louie's ratatouille Sides Dishes, For this recipe, you can either slice the vegetables and arrange them to stew in colorful disk pattern, or you can simply chop them for a rustic and tasty version.

Pour oil, garlic, and onion and bell pepper into deep Granite Enamel container. Then add or layer-in , zucchini and squash.

Select: Sides, stew Select: medium/high sear, short 14 minutes. Close door to preheat.

When prompted, add container and close door.

When prompted to "Add Liquid", open door and add tomatoes and fresh herbs to pan and close door.

The ratatouille will automatically continue stewing. When prompted, remove and serve! Add basil .

Accessory: 2 1/2 inch deep Granite Enamel 1/1 GN

2939 Chef Louie's ratatouille Cheese ravioli

List of ingredients

(Number of portions: 60)

15 dozen cheese ravioli, fresh 2 qt chunky tomato sauce water olive oil Garnish: Fresh Basil Grated Parmesan

40 Cheese ravioli Steam a la carte Select: Finishing, Steam a la carte Select: 7:00 minutes cook time, or adjust to size of ravioli. Start with 5 minutes and add time accordingly. Close door to preheat.

Spray 2 1/2" steam table pan with olive oil. Lay ravioli into pan with presentation side facing up.

Once preheated, follow prompts to load ravioli pans into the Self Cooking Center. Assign as many levels as needed to cook the ravioli.

Using the water hose, fill each pan with 1/4" of water, close the door.

Remove when prompted. If tomato sauce is desired, it may be heated in the pan with the ravioli, Simply add less water and replace with chunky tomato instead. Cook under iLC steam vegetables along side the ravioli or in a separate container as needed for service.

Garnish to suit!

2941 Cheese ravioli Macaroni & cheese

List of ingredients

(Number of portions: 30)

2 lb. uncooked elbow macaroni 2 lb. 11 oz. shredded sharp 2 ¾ c. grated Parmesan cheese 1 pt. 5 oz.. milk 3 tbsp. butter 1 ½ tablespoons corn starch 1/3 cup bread crumbs 1 pinch paprika salt and pepper to taste

42 Macaroni & cheese Sides, Pasta in sauce First prepare your cheese sauce.

Heat milk in large sauce pan on medium heat. Add cheddar cheese, stir to melt and combine. Then add Parmesan. Add salt, pepper and seasonings as desired to taste. Whisk over medium heat until smooth.

Once cheese sauce is combined, make a "slurry" of corn starch and water, combine with cheese sauce to stabilize. Bring to a simmer, then remove from heat.

Place dry elbow macaroni into 4" deep container. Add cheese sauce plus 1 qt. 10 oz. of water to dry macaroni.

Select: Sides, pasta in sauce. Close door to preheat.

Load when prompted. Insert core temperature probe into the probe arm or submerge into pasta. Close door.

While elbow macaroni is cooking in the Self Cooking Center, heat the butter in a medium size pan. the breadcrumbs in the butter until golden brown and sand-like consistency.

When prompted, remove mac-n-chz from Self Cooking Center. Cover with toasted bread-crumbs for added texture! Sprinkle with paprika and serve, or crisp the top of the pan using Step 2: Finishing, Coloration.

Accessory: 4" deep steam table pan

2943 Macaroni & cheese Finishing, Coloration Place cooked mac-n-chz back into Self Cooking Center to brown the top.

Select: Finishing, Coloration Select: thin, medium coloration, short, 5:00m:s Close door to preheat. Load when prompted to gratinate the top of your mac-n-chz!

2944 Macaroni & cheese

Whole grain pasta with tomato & basil

List of ingredients

(Number of portions: 30)

2 lb. whole grain Rotini pasta 1 qt. 10 oz.. tomato sauce, pre- seasoned 1 qt. 10 oz. water 1 1/3 c. chopped tomato, fresh Salt and Pepper to taste 1/2 c. chopped fresh basil

Optional: Parmesan Cheese

45 Whole grain pasta with tomato & basil Sides, Pasta in sauce Place dry pasta into 4" deep container.

Add tomato sauce and water in equal parts Add chopped fresh tomato.

It is possible to add other chopped, soft vegetables such as zucchini in season.

Select: Sides, pasta in sauce. Close door to preheat. Load when prompted. Insert core temperature probe into the probe arm or submerge into pasta.

Accessory: 4" deep steam table pan

2946 Whole grain pasta with tomato & basil Savory roasted pumpkin or butternut squash

List of ingredients

(Number of portions: 20)

2 lb. pumpkin wedges, or nuggets (approx. 1" wide) 1/4 c. olive oil to taste - kosher salt and black pepper 2 tbsp. ground coriander 2 tbsp. ground cumin

Garnishes (optional): sliced or slivered almonds, crumble cheese (feta, goat, Parmesan, Romano), local field greens, lemon & olive oil

47 Savory roasted pumpkin or butternut squash Sides, roasted vegetables Cut pumpkin into even wedges, approx 3/4 " - 1" thick.

Coat pumpkin in a bowl with olive oil, coriander, cumin, salt and pepper.

Evenly place on Roasting & Baking Trays or sheet pan, allow air-flow around pumpkin, avoid overloading trays.

Select: sides, roasted vegetables Select: default, middle coloration and default size. Close door to preheat.

Load when prompted. Self Cooking Center will alert when cooking is complete.

Serve roasted pumpkin in containers or on platters, garnish as desired.

Hint: You can turn this into a salad instead of a side. Simply place roasted pumpkin on top of some local field greens and top with a simple dressing of lemon juice and olive oil.

Accessory: Roasting and baking tray

2948 Savory roasted pumpkin or butternut squash BBQ pulled pork

List of ingredients

(Number of portions: 10)

2 boneless pork shoulders or butt Texas dry rub (separate recipe) 1 c. BBQ sauce Wood Chips : Oak, Hickory, Cherry or Apple

49 BBQ pulled pork overnight Rub the pork shoulder and place on a grid. Fill the VarioSmoker with wood chips, place it on the top shelf, and switch it on.

When you begin to see smoke, load your pork into the cold unit, and place a dripping container below the pork. Let the Pork smoke for 60 minutes before you start the braising process. Leave overnight.

When done in the morning, shred the pork, and add the BBQ sauce and some of the dripping until it gets the right consistency. Serve with coleslaw.

Accessory: Stainless steel grid, VarioSmoker

2950 BBQ pulled pork Ground Beef cooked overnight

List of ingredients

(Number of portions: 50)

1 each 10 lb. Chub of Ground Beef

51 Ground Beef cooked overnight Meat, Overnight Soft Cooking Sanitize the outside of the thawed chubs of ground beef. Select meat, overnight soft cooking, thick, 171°F, and fast, when the SelfCookingCenter asks you to load, place the chubs of ground beef into the cooking cabinet directly on the grid shelves and insert the core temperature probe into one of the chubs fully covering the entire probe. Close the door and allow the Self Cooking Center to cook overnight. The next morning, remove the chubs and drain off all liquid. Place the cooked into a large mixing bowl (do not exceed the quantity of for your mixer, multiple batches may be necessary). Using the flat paddle attachment mix on low speed until desired crumble size is achieved. Note: This can be used as desired i. e. Taco Meat, Spaghetti, , , Chili etc.

2952 Ground Beef cooked overnight Steamed rice

List of ingredients

(Number of portions: 8)

1 pt. rice 1 4/5 pt. water Salt (optional) Butter (optional)

53 Steamed rice Steamed rice The rice is cooked in the serving container together with the water (absorption method). Follow the prompts and bury the entire core temperature probe beneath the rice.

Accessory: 2 1/2 " deep Granite Enameled 1/1 GN or 2 1/2" hotel pan

2954 Steamed rice Alphabet Soup Meatloaf

List of ingredients

(Number of portions: 30)

Easy/Convenience 2 cups cooked ABC pasta, cooked yet 5 lb. ground beef firm or "Al dente" 2 c. bread crumbs 2 cups frozen peas & carrots blend 5 ea. 10.6 oz cans of Campbell’s ABC 1 cup chopped onion Condensed Soup, or your favorite 2 ea. eggs, whole childhood brand 2 tbsp. granulated garlic 1 cup 3 tbsp. onion powder 1/2 cup brown sugar 2 tbsp. salt spray oil 2 tsp. pepper 1 c. ketchup Scratch Version (more fun letters 1/2 cup brown sugar inside!) spray oil 5 lb. ground beef 2 cups bread crumbs

55 Alphabet Soup Meatloaf Meat, roast Combine together all ingredients in a large mixing bowl (except ketchup & brown sugar).

Spray one deep granite enamel pan with oil and evenly place ground beef mixture into pan.

Spread ketchup evenly over the top to coat, then sprinkle with brown sugar.

Select: meats, roast Select: normal, medium coloration, 172 F Close door to preheat. Load when prompted and insert the core temperature probe. Close door.

Accessory: 2 1/2" Granite Enameled 1/1 GN or 2 1/2" steam table pan

2956 Alphabet Soup Meatloaf Roasted pork loin with apples

List of ingredients

(Number of portions: 25)

1/4 cup vegetable oil 3 cup apple cider 2ea. 2.5 pound boneless center cut 2 tablespoons whole grain mustard pork loin, trimmed and tied 6 tablespoons cold unsalted butter Kosher salt and freshly ground black pepper 3 medium onion, large dice 3 carrots, large dice 3 stalks celery, large dice 5 cloves garlic, smashed 4 sprigs fresh thyme 4 sprigs fresh rosemary 6 apples, such as Cortland or Rome peeled, cored and cut into slices 4 tablespoons apple cider vinegar

57 Roasted pork loin with apples Meats, Overnight Roast Place a combi grid (oven rack) on top of a sheet pan and rest on a nearby work surface.

Generously rub oil, salt and pepper to fully season the pork loins and set directly onto the combi grids.

Mix onions, carrots, celery, garlic, thyme, and rosemary into a deep granite enamel pan. Use two pans if needed to allow for air-flow and browning of vegetables.

Select: meats, overnight roast Select: high sear, 145 F, close door to preheat.

When prompted to load... Place grid with pork on middle rail inside the Self Cooking Center. If cooking an extended batch, you may place multiple pork loins on each grid and use the middle and upper rails leaving the bottom rail open. Just make sure to space pork loins and allow air-flow in between.

Place granite enamel pan with your vegetables on the bottom rail to catch the drippings.

Insert the core temperature probe into the center of the pork loin, close the door.

Once cooking is complete, pork loin will mature and hold until needed. Try to mature for at least 30 minutes or longer to achieve the most tender result.

2958 Roasted pork loin with apples While pork loin is maturing, simply remove the pan with vegetables and drippings, transfer to a medium sauce pot and place on the range top at medium heat. Add your apples, vinegar and cider, bring to simmer until apples are soft. Then add mustard and remove from heat. Finish with cold butter, gently stirring until fully combined.

Note: If a range-top is unavailable, you may make the apple pan directly in the granite enamel pans in the Self Cooking Center.

Remove pork, slice as needed and top with the apple pan sauce you made from the drippings! Enjoy!

Accessories: Stainless Steel Grid(s) 2 1/2" deep Granite Enamel Container, or 2 1/2" steam table pans

2959 Roasted pork loin with apples

Braised brisket with apricot (sub pork shoulder)

List of ingredients

(Number of portions: 30)

2.5 tbsp. honey 10 ea. garlic cloves, peeled 2 tbsp. olive oil 2 cups dry red wine (sub - low sugar 3.5 tsp. ground cumin cranberry juice) 2 tsp. kosher salt 2 cups beef stock, low salt 1 tsp. ground coriander 1 tsp. ground black pepper Garnish: fresh cilantro, roughly 1 tsp. ground cinnamon chopped 1/2 tsp. ground nutmeg 4.5-5.5lb brisket – flat/first cut, well trimmed OR pork shoulder 5 cups onion, chopped 1 cup carrot, medium dice 24 ea. dried apricots, halved 1 cup prunes, pitted, chopped

60 Braised brisket with apricot (sub pork shoulder) Meats, Braise Trim brisket, score the top (fatty) side, place in a container. Combine the first eight ingredients to create the rub, rub all over the scored brisket. (Cover and refrigerate for 24 hours for maximum flavor if time allows, otherwise proceed with cooking) In oiled Granite Enamel Pan, place pre- rubbed brisket in the center, then distribute onions and carrots around and on top of the meat

Cooking: Select: meats, braise, medium sear 2. Close door to preheat. Load when prompted, place brisket pan w/vegetables into the Self Cooking Center. When prompted to “Add Liquid”, add all the remaining ingredients except the cilantro garnish, then close the door. That’s it! Once liquids are added, the Self Cooking Center will braise the brisket for approx. 2.5 hours, then it will switch to “Mature & Hold” stage. Allow to hold for at least 20-30 minutes, or longer for optimum tenderization. Hint: You may braise overnight! After you “Add Liquid”, you may return the next day to remove and either chill or serve your brisket the next day!

Accessories: 2¼" Granite Enameled container 1/1 GN , or 2 1/2" steam table pan

2961 Braised brisket with apricot (sub pork shoulder) Maple Sweet Potato Mash

List of ingredients

(Number of portions: 20)

4 pounds moist sweet potatoes such as ruby or garnet yams 8 sprigs thyme, divided 6 tablespoons butter Kosher salt 1/4 cup maple syrup

62 Maple Sweet Potato Mash Sides, steamed vegetables Peel sweet potatoes and cut into large cubes.

Select: sides, steam vegetables Select: thin, 264 F, 30 minutes. Close door to preheat.

Place sweet potatoes in a perforated 2" deep container. Load when prompted.

While sweet potato is cooking, melt butter on low temperature stove top. Add thyme sprig, to butter and simmer to extract the herb flavors.

When alarm sounds, check softness of sweet potato. It is ready if you can poke it with a fork or with no resistance. If necessary, use the add time icon to extend cooking time.

Once ready, remove sweet potato and place in bowl. Allow to cool for 5 minutes at room temp, then add thyme infused butter, maple syrup and salt to taste. Mash until flavors are fully combined.

Accessory: 2 " deep perforated steam table pan

2963 Maple Sweet Potato Mash Accessories

The original RATIONAL accessories help you make full use of your RATIONAL equipment. They are extremely rugged and thus ideal for daily, hard use in the professional kitchen.

Thanks to its excellent heat transfer properties and the non-stick coating, the roasting and baking tray is ideal for the preparation of breaded items and pastries and for frying.

The granite-enameled container is ideal for roasting, braising, and baking. Optimal browning and evenness are achieved thanks to the exceptional heat distribution.

To create grill products with steakhouse or traditional patterns, the cross and stripe grill plate is ideal.

The multifunctional grilling and roasting tray gives you a perfect, diagonal grilling pattern on pan fried food, fish and vegetables.

The special grill and tray, with its excellent thermal conductivity, helps you prepare (fresh or convenience) just like a professional. The reverse of the tray is suitable for grilling steaks, vegetables or fish.

Accessories The CombiGrill grid also gives you a perfect grilling pattern on pan fried food, fish and vegetables.

The rust-free, stainless steel loading grid simplifies the loading and unloading of the grill products.

The Multibaker is suitable for preparing large quantities of fried eggs, , rösti and tortillas.

The perforated stainless steel container is of extremely high quality and is thus very robust and versatile. It is suitable for all applications.

Perforations across the entire container surface ensure that steam reaches the food everywhere – even in the corners.

The patented CombiFry® now allows large quantities of pre-fried products to be prepared.

The vertical arrangement of the chicken and duck Superspike ensures particularly succulent breast meat combined with crispy and uniformly browned skin. The vertical arrangement of the spare ribs on the spare rib rack means they can be gently pre-cooked to perfection – even overnight - while fully utilizing the available capacity.

The unique material composition of the RATIONAL potato baker allows you to cook baked potatoes and sweetcorn up to 50 % faster, even without aluminium foil.

The grill and tandoori skewer is ideal for preparing all types of skewer dishes.

Further information and accessories can be found at www.rational-online.de or request a copy of our accessories catalogue from +49 (0) 8191-3270.

Accessories

RATIONAL USA Inc.

1701 Golf Road, Suite C-120, Commercium, Rolling Meadows, IL 60008,

Tel.: Toll Free: 888-320-7274 Fax.: 847-755-9583

E-Mail: [email protected] States 09/16 United Web: www.rationalusa.com