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The Ideal Solution for Schools and Nurseries

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The ideal solution for schools and nurseries. Dear customers, Be inspired by tasty recipe ideas. The SelfCookingCenter® offers countless possibilities for producing dishes. This cookbook 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 menu 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 kitchen 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 Fried rice 38 Chef Louie's ratatouille 08 Fries, wedges & croquettes 40 Cheese ravioli 10 Scrambled eggs 42 Macaroni & cheese 12 Kale chips 45 Whole grain pasta with tomato & 14 Grilled cheese sandwich basil 16 Italian turkey meatballs 47 Savory roasted pumpkin or butternut squash 18 Cinnamon-raisin bread pudding 49 BBQ pulled pork 21 Corn crusted cod (or catfish) 51 Ground Beef cooked overnight 23 Dehydrated fruits & vegetables 53 Steamed rice 25 Steamed yummy broccoli 55 Alphabet Soup 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 salad pork shoulder) 34 Easy & eggceptional egg 62 Maple Sweet Potato Mash sandwiches 36 Western omelette 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 cook. 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. soy sauce 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. french fries, frozen 3 lb. wedges, croquettes, etc. 1 tbsp. cooking oil (optional) Salt 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 milk ,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 cheese sandwich List of ingredients (Number of portions: 8) 16 slices of White Bread 16 slices American Cheese Butter or Cooking spray 14 Grilled cheese sandwich iLC Breakfast 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 Roasting & Baking 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 Dessert 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 desserts, 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 Banquet 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. vegetable oil Pan spray 21 Corn crusted cod (or catfish) fish, breaded Cut the fish fillets into portions that best suit your needs.
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