Download
Share
Print this page
Rational VarioSmoker Applications Manual
  1. Manuals
  2. Brands
  3. Rational Manuals
  4. Smokers
  5. VarioSmoker
  6. Applications manual

Rational VarioSmoker Applications Manual

For icombi pro and icombi classic
Hide thumbs Also See for VarioSmoker:

Advertisement

Quick Links

Download this manual
VarioSmoker.
Application manual
for iCombi
 Pro and
®
iCombi
 Classic.
®

Advertisement

loading

Related Manuals for Rational VarioSmoker

Summary of Contents for Rational VarioSmoker

  • Page 1 VarioSmoker. Application manual for iCombi  Pro and ® iCombi  Classic. ®...

  • Page 2: Table Of Contents

    Table of contents Chapter 1 Chapter 2 Chapter 5 Smoking made easy. E xamples with fish. Examples with vegetables. How the VarioSmoker works. General information on Chapter 3 Chapter 6 smoking. Examples with poultry. Examples with low- temperature smoking. Ingredients for creating smoke.

  • Page 3: Smoking Made Easy

    How the VarioSmoker works. Smoking without an extra smoker oven? The VarioSmoker allows you Fill the VarioSmoker with wood chips, place it in your iCombi Pro on a rack to cook and smoke food at the same time in your cooking system. This above or below the food and close the cooking cabinet door.

  • Page 4: General Information On

    General information on smoking. Ingredients for creating smoke. Smoking is a flavour-enhancement method which also extends the shelf The smoke flavour: real, original, individual. The VarioSmoker works life of food. Traditionally, smoking is used for meat and fish. Oily fish and with standard smoking materials such as wood chips or pellets. By meat types are especially suited for smoking. Bacon, pork belly, whole selecting smoking materials, the temperature in the cooking cabinet and fish such as trout or mackerel are classic examples.

  • Page 5: Xamples With Fish

    Golden yellow skin from the smoke, and the meat underneath has a distinct spicy flavour. Examples with fish. The choice of fish is crucial to the quality when smoking, because not The following table summarises the possibilities for preparing fish. every fish is necessarily good for smoking. The protein and fat content Method Dry salting Wet salting Brine and the individual flavour of the fish will determine how the flavour Preparation Sprinkle and rub the Prepare a 5-8 percent Dissolve as much develops after smoking. A high fat content is usually helpful as the fish...
  • Page 6 Pre-smoke Step 1 hours on the previous day. Drain the fish well and leave it to dry in a cold room for 12 hours. › 8 salmon sides › 3-percent brine: Fill the VarioSmoker with wood chips, place it 30 °C 20 min 30 % Stage 2 80 °C 54 °C...
  • Page 7 150 °C 65 °C 100 % Stage 3 › 8 trout › 3-percent brine: Fill the VarioSmoker with wood chips, place it in 120 g salt, your iCombi Pro on a rack above or below the 4 litres of water food and close the cooking cabinet door. Select the › Juniper berries, bay appropriate setting for your cooking system. The leaves, peppercorns, program will start automatically in the iCombi Pro.

  • Page 8: Examples With Poultry

    However, poultry meat does have a tendency to become dry. A gentle cooking process combined with the VarioSmoker is therefore ideal for preparing poultry meat.
  • Page 9 150 °C 90 % 72 °C Stage 3 › 12 grilled chickens Fill the VarioSmoker with wood chips, place it › 50 g raw sugar in your iCombi Pro on a rack above or below Step 2 › 30 g paprika, sweet the food and close the cooking cabinet door.
  • Page 10 110 °C 72 °C 80 % Stage 2 › 3 tbsp black Fill the VarioSmoker with wood chips, place it peppercorns in your iCombi Pro on a rack above or below Accessories › 1 tbsp ground aniseed the food and close the cooking cabinet door.
  • Page 11 Place the duck breast in the brine for 12 hours. Pre-smoke Step 1 After this, leave the breast on a CNS grid for 2 hours to air dry. › 6 duck breasts › 3-percent brine: Fill the VarioSmoker with wood chips, place it 30 °C 20 min 30 % Stage 2 190 °C 80 %...
  • Page 12 100 % Stage 4 › 10 chicken legs › 6-percent brine: Fill the VarioSmoker with wood chips, place it 120 g salt, in your iCombi Pro on a rack above or below 2 litres of water the food and close the cooking cabinet door.

  • Page 13: Examples With Meat

    It is made by cooking a pork shoulder in the cooking system for up to 11 hours. Spare ribs are also known as baby back ribs. They are succulent and meaty and are also cooked in the cooking system for several hours and then smoked with the VarioSmoker.
  • Page 14 20 min 80 % Stage 4 › 3 kg pork neck/ shoulder Fill the VarioSmoker with wood chips, place it Step 2 Step 3 › 60 g mild red paprika in your iCombi Pro on a rack above or below ›...
  • Page 15 120 °C 150 min 50 % Stage 3 › 12 spare ribs › 12 tbsp medium Fill the VarioSmoker with wood chips, place it Glaze Preheat Step 2 mustard in your iCombi Pro on a rack above or below Take out and marinate the spare ›...
  • Page 16 35 portions Rub the beef brisket with salt and crushed Pre-smoke pepper. › 7 kg beef brisket Fill the VarioSmoker with wood chips, place it (point and flat) in your iCombi Pro on a rack above or below 30 °C 20 min...

  • Page 17: Examples With Vegetables

    100 % Stage 3 › Apple wood chips Fill the VarioSmoker with wood chips, place it in your iCombi Pro on a rack above or below the food and close the cooking cabinet door. Select the appropriate setting for your cooking system.
  • Page 18 Ingredients Instructions Pre-smoke Step 1 Fill the VarioSmoker with wood chips, place it › 10 tomatoes in your iCombi Pro on a rack above or below › 3 Onions the food and close the cooking cabinet door. 30 °C...
  • Page 19 Preserving, flavouring and seasoning food. Examples with low-temperature smoking. With the VarioSmoker, you can gently smoke in the temperature range between 30 °C and 40 °C in the iCombi Pro. This is because the fan wheel only rotates slowly and no heat is used.
  • Page 20 12 hours. › 8 salmon sides › 3-percent brine: Fill the VarioSmoker with wood chips, place it 120 g salt, in your iCombi Pro on a rack above or below 4 litres of water the food and close the cooking cabinet door.
  • Page 21 Instructions for 6 portions Place the duck breast in the brine for 12 hours. After this, place on a grid for 2 hours to air dry. › 6 duck breasts Fill the VarioSmoker with wood chips, place it › 3-percent brine: in your iCombi Pro on a rack above or below ½ litre of orange juice, the food and close the cooking cabinet door. ½ litre of water, Select the specified setting. The program will...
  • Page 22 Cooking path Example with (soy) milk. Smoked cheese or tofu. Ingredients Instructions Fill the VarioSmoker with wood chips, place it › Cheese or tofu in your iCombi Pro on a rack above or below › Apple wood chips, the food and close the cooking cabinet door. olive wood chips Select the specified setting. The program will...
  • Page 23 RATIONAL Australia PTY LTD Subsidiary of Comcater Pty Ltd 156 Swann Drive Derrimut Victoria 3026 Tel. 03 8369 4600 Fax 03 8369 4699 sales@rationalaustralia.com.au rationalaustralia.com.au...