Page 1 SelfCookingCenter ® Application Manual...
Page 2 Academy RATIONAL offer you the time to exchange ideas with colleagues and other chefs. At www.rational-online.com you can find out when the next workshop will be held near you. FREE OF CHARGE! - RATIONAL ConnectedCooking Connecting your RATIONAL units is easy thanks to the world’s most...
Page 3 RATIONAL SERVICE PARTNERS Our appliances are reliable and have a long service life. However, if you should encounter technical difficulties, the RATIONAL SERVICE PARTNERS can provide swift and efficient help. Guaranteed spare parts supply and a weekend call-out team included:...
Page 4 . At the beginning of each chapter, you will find an overview of the cooking processes ® contained with recommendations on which products can best be prepared using that process. In each section, you will also find useful tips on using the special accessories. We hope you enjoy using your SelfCookingCenter ® Yours, RATIONAL AG...
Page 5: Table Of Contents
Contents Explanation of Pictograms Information and Requests During the Cooking Process Options Following the End of Cooking Automatic Adaptation of the Cooking Parameter Default Setting Optimum Positioning of the CT Probe Instructions for the Use and Cleaning of Coated Accessories Poultry Scan and Enjoy the Video Roasted Chicken...
Page 6 Contents Grill Overnight Roasting Breaded Overnight Soft Cooking Braise Soft Cooking Meat in Pastry Blanch/Simmer iLC Pan Fried iLC Grill Fish Scan and Enjoy the Video Pan fried Poached Grill Breaded Octopus Fish in Pastry iLC Pan Fried iLC Grill iLC Al vapor Egg Dishes/Dessert Bake Dessert...
Page 7 Contents Egg Flan iLC Breakfast iLC Steam iLC - Bake dessert Vegetable side dishes Scan and Enjoy the Video Roasted Vegetables French Fries Grilled Vegetables Potato gratin Bake/Convenience Casserole Stew Pasta in sauce Steam Vegetables Steamed Rice Sushi Rice Fried Rice Bean/Lentils iLC Roasted Vegetables iLC Grilled Vegetables...
Page 8 Contents Yeast Leavened Cakes Pretzel Products Cookies/Biscuits Croissant/Danish Sponge Cake Pizza Cheesecake Proving Soft Bread Rolls Merengue puff pastry Muffin ELC pizza ELC Baking iLC Danish iLC Pretzel Products Finishing Scan and Enjoy the Video Plated Banquet Coloration Serve Container Baked Goods Hold Heat Through...
Page 9 Contents iLC Grill à la carte iLC Steam à la carte iLC Baking à la carte iLC Plates à la carte iLC Container...
Page 10: Explanation Of Pictograms
Explanation of Pictograms Poultry Moisturing Meat Air Speed Fish Core Temperature/Cooking Level Egg Dishes/Desserts Core Temperature/Cooking Level Dishes Core Temperature/Cooking Level Baking Core temperature/cooking level Finishing How Well Done Cooking Speed Size of Food Delta-T Food Thickness Cooking Time Searing Temperature Browning Crisp 10 / 242...
Page 11: Information And Requests During The Cooking Process
Explanation of Pictograms Proving Volume Gratinate Cabinet Humidity Steam Baking Convenience Level Information and Requests During the Cooking Process Score Preheat Display Add Liquid Cool Down Display Request to Cancel Options Following the End of Cooking Reposition Core Temperature Keep Warm Probe Heat to Serving Temperature Continue with Time...
Page 12: Automatic Adaptation Of The Cooking Parameter Default Setting
Explanation of Pictograms Automatic Adaptation of the Cooking Parameter Default Setting The color-highlighted default setting on the display automatically adapts to your habits on the basis of frequently selected cooking parameters. This means you don't have to constantly repeat the settings. The symbol in the cooking parameter always indicates the setting recommended by the manufacturer.
Page 13: Optimum Positioning Of The Ct Probe
Optimum Positioning of the CT Probe Always insert the core temperature probe into the thickest part of the product. Make sure that as much of the probe needle is in the product as possible. Insert the core temperature probe at an angle into the product. Use the positioning aid for small or soft food as this will hold the CT probe securely at all times.
Page 14 Optimum Positioning of the CT Probe Insert the CT probe into several pieces of meat. Insert into the breast Insert into the breast Insert at the thickest point on the fish Use the positioning aid for soft products. 14 / 242...
Page 15: Instructions For The Use And Cleaning Of Coated Accessories
Instructions for the Use and Cleaning of Coated Accessories 1. First use: - Before using the accessories for the first time, clean them with a little washing-up liquid and a soft sponge or brush. 2. Daily use: - Always only use a suitable, heat-resistant plastic or Teflon spatula to lift the products from the accessories.
Page 16: Poultry
Poultry For the preparation of well-browned and succulent turkey, turkey breast pieces, Turkey turkey legs or, turkey roll roasts. For all less meaty and smaller poultry pieces such as legs, poultry breast, or Pan Fried even chicken wings and drumsticks. You will get perfectly browned, crispy, and succulent poultry.
Page 17: Ilc Pan Fried
Poultry For the preparation of whole chickens or large poultry pieces such as chicken, Roasted guinea fowl, or poussin, but also larger poultry pieces such as legs or half-poultry Chicken products. Suitable for roasting poultry in à la carte service or for production. Here you work iLC Pan Fried on a rolling basis with iLevelControl.
Page 18: Scan And Enjoy The Video
Scan and Enjoy the Video Roast Turkey Breaded joints Beijing duck 18 / 242...
Page 19 Roasted Chicken For the preparation of whole chickens or large poultry pieces such as chicken, guinea fowl, or poussin, but also larger poultry pieces such as legs or half-poultry products. You will get perfectly browned, crispy, and succulent poultry. For smaller pieces or chicken breast, please use "pan frying".
Page 20 Roasted Chicken Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Grilled chicken 1,300 g on H8; 1x 4 pc. 2x 8 pc. 2x 16 pc. 3x 8 pc. 3x 16 pc. 6x 8 pc. 6x 16 pc. corn-fed chicken on H8 Grilled chicken 950 g on H10;...
Page 21 Turkey For cooking well browned and succulent turkeys, turkey breast, turkey legs, or boned and rolled turkey. Preheat Load Set CT Pan fried Options Continue Hold New load with Transfer Cooking Parameters light dark Use “light” for turkey breast and turkey ham, the medium setting for whole turkeys and turkey legs, “dark”...
Page 22 Turkey Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Turkey ham, turkey breast, turkey 2x 3 kg 3x 13.2 5x 13.2 10x 13.2 lb. 3x 6 26.4lb. lb. 5x 6 26.4lb. lb. 10x 26.4lb. leg, boned and rolled turkey 3x 12 kg 6x 12 kg 6 kg...
Page 23: Pan Fried
Pan Fried For all less meaty and smaller poultry pieces such as legs, poultry breast, or even chicken wings and drumsticks. You will get perfectly browned, crispy, and succulent poultry. Thin Thick Preheat Load Roast Options New Load Next Cooking Parameters ...
Page 24 Pan Fried Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Chicken breast; chicken breast 4x 1 kg 5 x 3.3 10x 3.3 8 x 3.3 16x 3.3 16x 3.3 32x 3.3 lb. 5 x lb. 10x lb. 8 x lb.
Page 25 Pan Fried Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Satay skewers; yakitori skewers; 4x 1 kg 5 x 3.3 10x 3.3 8 x 3.3 16x 3.3 16x 3.3 32x 3.3 lb. 5 x lb. 10x lb. 8 x lb.
Page 26 Duck breast For succulent roast duck breast with a crispy skin. Preheat Load Set CT Pan fried Options Continue with Transfer Cooking Parameters light dark Choose your personal preferred result from “light” to “dark”. medium well done 26 / 242...
Page 27 Duck breast Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN 2/3GN Breast of Barbarie duck 3x 5 pc. 3x 12 pc. 3x 24 pc. 5x 12 pc. 5x 24 pc. 10x 12 10x 24 Accessories Settings light dark rare well done Multibaker Note...
Page 28 Grill For all types of light poultry in pieces, such as chicken breast, turkey steaks, turkey escalope, chicken wings, and chicken legs. You will get well browned, crispy and succulent poultry. Thin Thick Preheat Load Grilling Options Next Cooking Parameters...
Page 29 Grill Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Chicken breast, poulard breast 3x 1 kg 6x 3.3 lb. 6x 6.6 lb. 10x 3.3 10x 6.6 20x 3.3 20x 6.6 6x 1.5 kg 6x 3 kg lb. 10x lb.
Page 30 Grill Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Turkey strips 4x 1 kg 6x 3.3 lb. 6x 6.6 lb. 10x 3.3 10x 6.6 20x 3.3 20x 6.6 6x 1.5 kg 6x 3 kg lb. 10x lb. 10x lb.
Page 31 Peking Duck Especially for preparing traditional Peking duck with crispy skin. Preheat Load Set CT Pan fried Cooking Parameters light dark Choose your preferred result from “light” to “dark”. Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Peking duck - pc.
Page 32 Peking Duck Please note that you must specially prepare the duck in order to make a traditional Peking duck! Chinese pancakes and strips of deseeded cucumber and spring onions are traditionally served with the Peking duck. Commercially-available hoisin sauce is also served with it.
Page 33 Breaded Suitable for all breaded poultry products such as baked chicken, chicken escalopes, cordon bleu, or chicken nuggets. The poultry is crispy, golden-brown, and juicy. Thin Thick Preheat Load Pan Fried Options New load Next Cooking Parameters ...
Page 34 Breaded Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Chicken escalope; turkey 4x 4 pc. 3x 8 pc. 3x 16 pc. 5x 8 pc. 5x 16 pc. 10x 8 pc. 10x 16 escalope Accessories Settings thin thick light dark Roasting and baking tray short...
Page 35 Breaded Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Chicken cordon bleu; fried 4x 4 pc. 3x 8 pc. 3x 16 pc. 5x 8 pc. 5x 16 pc. 10x 8 pc. 10x 16 chicken Accessories Settings thin thick light dark Granite enameled container, 3/4"...
Page 36 Duck/Goose Ideal for crispy, tender goose or duck, for whole birds, legs, or breast. Preheat Load Set CT Pan Fried Options Continue Hold New Load with Time Cooking Parameters light dark Choose your preferred result from “light” to “dark”.
Page 37 Duck/Goose Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Roast goose; roast duck 1x 4 pc. 1x 8 pc. 2x 4 pc. 2x 8 pc. 4x 4 pc. 4x 8 pc. Accessories Settings light dark Duck superspike When roasting geese/ducks, place a deep container underneath these to catch the fat produced.
Page 38 Braise For braised poultry dishes such as poulard in red wine or braised goose and duck legs. You can crisp the products after the end of cooking time if required. Thin Thick Add liquid Preheat Load Sear Options Continue Braise Crisp with Time...
Page 39 Braise Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Poulard in red wine/coq au vin; 3x 2 kg 3x 11.0 3x 22.0 5x 11.0 5x 22.0 10x 11.0 10x 22.0 lb. 3x 5 lb. 3x 10 lb. 5x 5 lb.
Page 40 Overnight roasting Your poultry will stay particularly succulent and tender in the “overnight roasting” process. Also suitable for poultry that needs a crispy skin finish, such as duck, goose, or turkey. For this, use the “crisp” function before serving. Preheat Load Set CT Sear...
Page 41 Overnight roasting Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Duck 1x 4 pc. 1x 8 pc. 2x 4 pc. 2x 8 pc. 4x 4 pc. 4x 8 pc. Goose 2x 2 pc. 2x 4 pc. 3x 2 pc. 3x 4 pc.
Page 42 Steamed Suitable for boiled poultry dishes such as boiling fowl, chicken breast, or poultry terrines. Use the rest function if you want the boiling fowl meat to be particularly tender. Preheat Load Set CT Boiling Options Continue Hold New Load with Transfer Cooking Parameters...
Page 43 Steamed Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Boiling chicken 2x 2 pc. 3x 4 pc. 3x 8 pc. 5x 4 pc. 5x 8 pc. 10x 4 pc. 10x 8 pc. Chicken breast 4x 1.5 3x 12 kg 3x 24 kg 5x 12 kg 5x 24 kg...
Page 44 iLC Pan Fried Suitable for roasting poultry in à la carte service or for production. Here you work on a rolling basis with iLevelControl. You have the option of setting the cooking time or cooking with the core temperature probe. Simply select the desired core temperature. ...
Page 45 iLC Pan Fried Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Satay skewers; yakitori skewers; 4x 1 kg 5 x 3.3 12x 3.3 8 x 3.3 16x 3.3 16x 3.3 32x 3.3 lb. 5 x lb. 12x lb. 8 x lb.
Page 46 iLC Grill Suitable for grilling poultry in à la carte service or for production. Here you work on a rolling basis with iLevelControl. You have the option of setting the cooking time or cooking with the core temperature probe. Simply select the desired core temperature. ...
Page 47 iLC Grill Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Turkey strips; plain poultry 4x 0,75 4 x 2.2 8 x 2.2 6 x 2.2 12x 2.2 12x 2.2 24x 2.2 lb. 4 x 1 lb. 8 x 1 lb.
Page 48: Ilc Vapor
iLC Vapor Suitable for steaming poultry in à la carte service or for production. Here you work on a rolling basis with iLevelControl. You have the option of setting the cooking time or cooking with the core temperature probe. Simply select the desired core temperature. ...
Page 49: Meat
Meat For all larger pieces of meat, cooked medium rare or well done, such as roast Roast pork and knuckle of veal, roast beef, beef fillet, leg of lamb, saddle of veal, saddle of venison, or even for meat loaf. For meat that you would usually prepare in the pan such as rump steak, loin of Pan Fried pork, chop, cubed steak, medallions, minute grills, kebabs, or thinly cut meat of a...
Page 50 Meat Suitable for all products that are to be prepared in a pastry or salt crust such as Meat in Beef Wellington, ham in a bread crust, fish in puff pastry, or fish in a salt crust. Pastry For different boiled and cooked sausage products in artificial or natural casing. Blanch/ Simmer Suitable for sautéing meat for à...
Page 51: Scan And Enjoy The Video
Scan and Enjoy the Video Roast Pan Fried Grill Overnight Roasting Overnight Roasting Braise 51 / 242...
Page 52: Roast
Roast For all larger pieces of meat, cooked medium rare or well done, such as roast pork and knuckle of veal or roast beef, beef fillet, leg of lamb, saddle of veal, saddle of venison, or even for meat loaf. Preheat Load Set CT...
Page 53 Roast Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Roast pork, spit roast, boned and 2x 3 kg 3 x 13.2 5 x 13.2 lb. 3 x 6 26.4lb. lb. 5x 6 26.4lb. 13.2lb. 26.4lb. rolled joint, knuckle of veal 3x 12 kg 6x 12 kg 10x 6 kg...
Page 54 Roast Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Meat loaf 2x 3 kg 3 x 13.2 3 x 26.4 5 x 13.2 6 x 26.4 10 x 13.2 10 x 26.4 lb. 3x 6 lb. 3x 12 lb.
Page 55 Roast Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Pork fillet, loin of pork 4x 1,5 3 x 8.8 3 x 17.6 5 x 8.8 5 x 17.6 10 x 8.8 10 x 17.6 lb. 3x 4 lb. 3x 8 lb.
Page 56 Pan Fried For meat that you would usually prepare in the pan such as rump steak, loin of pork, chop, cubed steak, medallions, minute grills, kebabs, or thinly cut meat of a wide range of different types. Thin Thick Preheat Load Pan fried...
Page 57 Pan Fried Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Rissoles; burgers 3x 6 pc. 6x 10 pc. 6x 20 pc. 10x 10 10x 20 20x 10 20x 20 Accessories Settings thin thick light dark Roasting and baking tray rare well done Max.
Page 58 Pan Fried Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Meat balls; sausage 4x 1 kg 6x 3.3 lb. 6x 6.6 lb. 10x 3.3 10x 6.6 20x 3.3 20x 6.6 6x 1.5 kg 6x 3 kg lb. 10x lb.
Page 59 Pan Fried 59 / 242...
Page 60: Roast With Crackling
Roast with Crackling Recommended for all larger pieces of meat with rind which need to be succulent inside and get a crispy brown finish on the outside, such as roast with crackling, knuckle of pork, belly of pork, and baked ham. Preheat Load Set CT...
Page 61 Roast with Crackling Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Roast with crackling (shoulder 2x 3 kg 3x 13.2 3x 26.4 5x 13.2 6x 26.4 10x 13.2 10x 26.4 lb. 3x 6 lb. 3x 12 lb. 5x 6 lb.
Page 62 Roast with Crackling If the skin has already been scored, the cooking process continues automatically. Choose a lighter browning for cured and marinated products. Different sized products can be cooked in a single load. Simply use the “next/ move” function, to do this transfer the core temperature probe from the smallest to the next larger product.
Page 63: Grill
Grill Suitable for meat that you would like to prepare with grill pattern, such as rump steak, loin of pork, chops, kebabs, or medallions for a wide range of different types of meat. Thin Thick Preheat Load Grilling ...
Page 64 Grill Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Rump steak; beef tournedos 3x 4 pc. 3x 8 pc. 3x 16 pc. 5x 8 pc. 5x 16 pc. 10x 8 pc. 10x 16 Beef kebabs 3x 1 kg 6x 3.3 lb.
Page 65 Grill Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Pork loin steak; pork neck steak; 4x 4 pc. 3x 8 pc. 3x 16 pc. 5x 8 pc. 5x 16 pc. 10x 8 pc. 10x 16 veal steak Accessories Settings thin thick...
Page 66 Grill The CombiGrill® grid gives you an excellent grilling pattern. Place well-chilled meat on the CombiGrill® grid for a particularly nice grilling result. Please observe the maximum load size. 66 / 242...
Page 67: Overnight Roasting
Overnight Roasting You can even use your unit when you are not in the kitchen. Products in the “Overnight roasting” process are extremely tender and succulent thanks to the long resting and holding phase. “overnight roasting” is suitable for all pieces of meat with rinds or skin, such as roast with crackling, knuckle of pork, belly of pork, baked ham, goose, and duck.
Page 68 Overnight Roasting Cooking Parameters without high Select "without" for products that have already been seared or ones that are not to color. Select the medium setting for roast beef, leg of lamb, beef joint, or knuckle of pork. rare well done Select "rare"...
Page 69 Overnight Roasting Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Roast pork; roast beef; breast 2x 3 kg 3x 13.2 3x 26.4 5x 13.2 6x 26.4 10x 13.2 10x 26.4 lb. 3x 6 lb. 3x 12 lb. 5x 6 lb.
Page 70: Breaded
Breaded Breaded products such as escalopes, chops, or cordon bleu of pork or veal are fried until crispy, succulent, and golden brown. Thin Thick Preheat Load Pan fried Options New load Next Cooking Parameters thin thick thin thick Use “thin”...
Page 71 Breaded Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Escalope of veal; grilled 4x 4 pc. 3x 8 pc. 3x 16 pc. 5x 8 pc. 5x 16 pc. 10x 8 pc. 10x 16 vegetables, escalope of pork Accessories Settings thin thick...
Page 72 Breaded Breaded products brown best if they are brushed evenly on both sides with clarified butter, oil, or fat. The addition of paprika beneath the breadcrumbs also helps browning. There are also special fats that promote browning available. A mixture of breadcrumbs and herbs or ground nuts, sesame, and cornflakes could also be used for breading.
Page 73: Overnight Soft Cooking
Overnight Soft Cooking You can even use your unit when you are not in the kitchen. For all larger pieces of meat that are typically prepared in liquid, such as aitchbone, casserole meat, smoked loin of pork, and ham. Rest+ Hold Load Set CT...
Page 74 Overnight Soft Cooking Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Aitchbone; brisket; pork hock; 2x 4 kg 3x 13.2 3x 26.4 5x 13.2 6x 26.4 10x 13.2 10x 26.4 lb. 3x 6 lb. 3x 12 lb. 5x 6 lb.
Page 75 Overnight Soft Cooking Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Clear stock 4" deep (100 mm), 3x 4 l 3x 2.1 3x 4.2 5x 2.1 5x 4.2 10x 2.1 10x 4.2 gal. 3x gal. 3x gal. 5x gal.
Page 76: Braise
Braise For all typical braising dishes such as roulades, pickled beef or osso bucco, meat cut into small pieces in goulash, or stew. Meat that has already been seared can be inserted directly with liquid with the setting “without”. Thin Thick Add liquid Preheat...
Page 77 Granite-enamelled container Note When you select the setting “sear” “without”, please add liquid before you start the cooking process. With all other searing settings, the SelfCookingCenter 5 Senses will request you to ® add liquid. Max. load sizes...
Page 78 Braise Never cook braised dishes without a sauce or stock. The buzzer after the searing phase signals that you can add liquid. When you have selected “without” you can add liquid before loading. You will not be requested to add liquid after the searing settings.
Page 79: Soft Cooking
Soft Cooking For all larger pieces of meat that are typically prepared in liquid, such as casserole meat, smoked loin of pork, ham, and boiling sausage. Also excellently suitable for making terrines. Load Set CT Boiling Options Continue Hold New load with transfer...
Page 80 Soft Cooking Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Aitchbone, brisket 2x 3 kg 3x 13.2 3x 26.4 5x 13.2 6x 26.4 10x 13.2 10x 26.4 lb. 3x 6 lb. 3x 12 lb. 5x 6 lb. 6x 12 lb.
Page 81 Soft Cooking Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Cured ham, neck, pork hock 2x 3 kg 3x 13.2 3x 26.4 5x 13.2 6x 26.4 10x 13.2 10x 26.4 lb. 3x 6 lb. 3x 12 lb. 5x 6 lb.
Page 82: Meat In Pastry
Meat in Pastry Suitable for all products that are to be prepared in a pastry or salt crust such as Beef Wellington, ham in a bread crust, fish in puff pastry, or fish in a salt crust. Preheat Load Set CT Baking Options...
Page 83 Meat in Pastry Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Smoked loin of pork in a bread 2x 3 kg 3x 8.8 lb. 3x 17.6 5x 8.8 lb. 5x 17.6 10x 8.8 10x 17.6 3x 4 kg lb.
Page 84: Blanch/Simmer
For different boiled and cooked sausage products in artificial or natural casing in the SelfCookingCenter 5 Senses. ® This produces sliceable and spreadable sausage products just like the butchers makes them. With this application, you can produce most typical boiled and cooked sausage products in the SelfCookingCenter 5 Senses. ® Thin Thick...
Page 85 Blanch/Simmer Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Boiled sausage products, such as according according according according according according to size pc. to size pc. to size pc. to size pc. to size pc. to size pc. Jagdwurst (spicy beef and pork sausage), Bierwurst (Bavarian cooked and smoked sausage), Gelbwurst (Bavarian pork and...
Page 86: Ilc Pan Fried
iLC Pan Fried Suitable for pan frying meat in à la carte service or for production. Here you work on a rolling basis with iLevelControl. You have the option of setting the cooking time or cooking with the core temperature probe.
Page 87 iLC Pan Fried Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN English breakfast 5x 1 kg 5 x 3.3 10x 3.3 8 x 3.3 16x 3.3 16x 3.3 32x 3.3 lb. 5 x lb. 10x lb. 8 x lb.
Page 88: Ilc Grill
iLC Grill Suitable for grilling meat in à la carte service or for production. Here you work on a rolling basis with iLevelControl. You have the option of setting the cooking time or cooking with the core temperature probe. Simply select the desired core temperature. ...
Page 89 iLC Grill Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Fillet steaks, medium 3x 4 pc. 3x 8 pc. 3x 16 pc. 5x 8 pc. 5x 16 pc. 10x 8 pc. 10x 16 Accessories Settings thin thick light dark GriddleGrid rare...
Page 90: Fish
Fish All types of fish, with or without skin, marinaded or on a bed of vegetables, Pan Fried filleted or whole, are roasted very succulent and crispy, for example salmon fillet or steak, whole trout, or fillet of perch. Recommended for fish or shellfish of all kinds, whole or filleted. Also suitable for Poached the production of fine fish terrines.
Page 91: Scan And Enjoy The Video
Scan and Enjoy the Video Pan Fried Fish 91 / 242...
Page 92: Pan Fried
Pan fried All types of fish, with or without skin, marinated or on a vegetable bed, fillets or whole, are particularly succulent and crispy after roasting or grilling, such as salmon fillet or steak, whole trout, or perch fillet. Thin Thick Preheat...
Page 93 Pan fried Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Salmon steak 4x 1 kg 6x 3.3 lb. 6x 6.6 lb. 10x 3.3 10x 6.6 20x 3.3 20x 6.6 6x 1.5 kg 6x 3 kg lb. 10x lb. 10x lb.
Page 94 Pan fried Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Pesce al forno; trout with a herb 4x 1 kg 6x 3.3 lb. 6x 6.6 lb. 10x 3.3 10x 6.6 20x 3.3 20x 6.6 6x 1.5 kg 6x 3 kg lb.
Page 95 Pan fried The best roasting results are obtained if you brush the fish with oil or clarified butter first. This is particularly important if you want to coat the fish with flour. If you place the fish on julienned vegetables and deglaze with a little white wine or rice wine after baking, the resulting stock will make a wonderful sauce.
Page 96: Poached
Poached Recommended for fish or shellfish of all kinds, whole or fillets. Also suitable for producing delicious fish terrines. Thin Thick Preheat Load Steaming Options New load Next Cooking Parameters thin thick thin thick Select “thin” for trout roulades, rolled sole Select “thick”...
Page 97 Poached Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Salmon fillet; cod fillet; trout 6x 1 kg 6x 3.3 lb. 6x 6.6 lb. 10x 3.3 10x 6.6 20x 3.3 20x 6.6 6x 1.5 kg 6x 3 kg lb. 10x lb.
Page 98 Poached Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Mussels; clams 6x 1 kg 6x 3.3 lb. 6x 6.6 lb. 10x 3.3 10x 6.6 20x 3.3 20x 6.6 6x 1.5 kg 6x 3 kg lb. 10x lb. 10x lb.
Page 99: Grill
Grill All types of fish, with or without skin, are particularly succulent and crispy after grilling, such as salmon fillet or steak, trout, mackerel, or perch fillet. Thin Thick Preheat Load Grilling Options Next Cooking Parameters ...
Page 100 Grill Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Salmon cutlet; monk fish; halibut 3x 1 kg 6x 3.3 lb. 6x 6.6 lb. 10x 3.3 10x 6.6 20x 3.3 20x 6.6 6x 1.5 kg 6x 3 kg lb. 10x lb.
Page 101 Grill The CombiGrill® grid gives you an excellent grilling pattern. The best grilling results are obtained if you brush the fish with oil or clarified butter first. Place well-chilled raw fish on the CombiGrill® grid for a particularly nice grilling result. Giant prawns with shell are particularly aromatic and succulent if you inject a soft butter mixture under the scored shell after washing, and then chill the giant prawns.
Page 102: Breaded
Breaded Breaded fish of all types, such as pollack, fish fingers, or breaded plaice are crispy, goldenbrown, and succulent. Thin Thick Preheat Load Pan fried Options New load Next Cooking Parameters thin thick thin thick Select “thin” for fish fingers, thinner pollack Select “thick”...
Page 103 Breaded Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Pollack fillet; ocean perch fillet; 4x 4 pc. 6x 1.5 6x 3 pc. 10x 1.5 10x 3 pc. 20x 1.5 20x 3 pc. plaice, whole Accessories Settings thin thick light dark Granite-enamelled container...
Page 104 Breaded Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Fish nuggets; fish fingers; sole 3x 1 kg 6x 3.3 lb. 6x 6.6 lb. 10x 3.3 10x 6.6 20x 3.3 20x 6.6 6x 1.5 kg 6x 3 kg lb. 10x lb.
Page 105: Octopus
Octopus Suitable for octopus, pulpo, and squid. Preheat Load Set CT Steaming Cooking Parameters well done well done + tender Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Squid; octopus; pulpo 2x 2 kg 3x 6.6 lb. 3x 13.2 5x 6.6 lb.
Page 106: Fish In Pastry
Fish in Pastry For the classic preparation of fish in pastry. Please follow our preparation instructions. Preheat Load Bake Chill Bake Options Humidification Rest Cooking Parameters light dark juicy well done 106 / 242...
Page 107 Fish in Pastry Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Salmon trout; zander; sea bass 4 pc. 9 pc. 18 pc. 15 pc. 30 pc. 30 pc. 60 pc. Accessories Settings light dark juicy well done Container, granite-enamelled, 3/4 inch (20 mm) Note The actual load quantity depends on the size of the fish used.
Page 108: Ilc Pan Fried
iLC Pan Fried Suitable for roasting fish in à la carte service or for production. Here you work on a rolling basis with iLevelControl. You have the option of setting the cooking time or cooking with the core temperature probe. Simply select the desired core temperature. ...
Page 109 iLC Pan Fried Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Salmon chunks; fillet of red 4x 1 kg 5 x 3.3 10x 3.3 8 x 3.3 16x 3.3 16x 3.3 32x 3.3 lb. 5 x lb. 10x lb.
Page 110: Ilc Grill
iLC Grill Suitable for grilling fish in à la carte service or for production. Here you work on a rolling basis with iLevelControl. You have the option of setting the cooking time or cooking with the core temperature probe. Simply select the desired core temperature. ...
Page 111 iLC Grill Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Scallops; king prawns with/ 3x 1 kg 5 x 3.3 10x 3.3 8 x 3.3 16x 3.3 16x 3.3 32x 3.3 lb. 5 x lb. 10x lb. 8 x lb.
Page 112: Ilc Al Vapor
iLC Al vapor Suitable for steaming fish in à la carte service or for production. Here you work on a rolling basis with iLevelControl. You have the option of setting the cooking time or cooking with the core temperature probe. Simply select the desired core temperature. ...
Page 113 iLC Al vapor Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Mussels; clams 6x 1 kg 6 x 3.3 12x 3.3 10x 3.3 20x 3.3 20x 3.3 40x 3.3 lb. 6x 1.5 lb. 12x lb. 10x lb. 20x lb.
Page 114: Egg Dishes/Dessert
Egg Dishes/Dessert For all puddings such as rice pudding, curd, nut, bread, or semolina, which are Bake Dessert made of cold or raw ingredients. Also suitable for fresh or frozen strudel and convenience products such as mini pancakes or baked apples. For cooking scrambled egg, omelettes, tortillas, and fried eggs.
Page 115: Bake Dessert
Bake Dessert For all puddings such as rice pudding, curd, nut, bread, or semolina, which are made of cold or raw ingredients. Also suitable for fresh or frozen strudel and convenience products such as mini pancakes or baked apples. Thin Thick Preheat Load...
Page 116 Bake Dessert Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Sweet puddings; apple crumble 3x 2/3 3x 1/1 3x 2/1 5x 1/1 5x 2/1 10x 1/1 10x 2/1 Baked apples 3x 16 3x 24 pc. 3x 48 pc. 5x 24 pc.
Page 117 Bake Dessert If you would like to cook a further batch, please select “new load”. You can extend the cooking time exactly to the minute using “next”. 117 / 242...
Page 118: Scrambled/Fried Eggs
Scrambled/Fried Eggs For cooking scrambled egg, omelettes, tortillas, and fried eggs. Thin Thick Preheat Load Pan fried Options Continue New Load with Time Cooking Parameters thin thick Select “thin” for all fried eggs and omelettes. Select “thick” for tortillas and thick scrambled eggs.
Page 119 Scrambled/Fried Eggs Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Scrambled egg 4x 1,5 l 3x 0.7 3x 1.6 5x 0.7 5x 1.6 10x 0.7 10x 1.6 gal. 3x gal. 3x gal. 5x gal. 5x gal. 10x gal. 10x Accessories Settings thin...
Page 120 Scrambled/Fried Eggs Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Omelette, thick 6x 1 kg 6x 17.6 6x 35.2 10x 17.6 10x 35.2 20x 17.6 20x 35.2 lb. 6x 8 lb. 6x 16 lb. 10x lb. 10x lb. 20x lb.
Page 121: Steam Desserts
Steam Desserts Suitable for steamed dumplings, yeast dumplings, and plum pudding as well as other steamed desserts of different sizes. Thin Thick Load Steaming Options Continue Proving New Load with Time Cooking Parameters thin thick thin thick Select “thin”...
Page 122 Steam Desserts Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Steamed dumplings 4x 6 pc. 3x 24 pc. 3x 48 pc. 5x 24 pc. 5x 48 pc. 10x 24 10x 48 Yeast dumplings 4x 6 pc. 3x 15 pc. 3x 30 pc.
Page 123: Boiled Eggs
Boiled Eggs For hen’s eggs, soft, medium, or hard-boiled. Also suitable for poached eggs or eggs in the glass. Preheat Load Steaming Options Hold New Load Cooking Parameters soft hard-boiled small large Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN...
Page 124 Boiled Eggs Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Egg, medium, size M 6x 30 6x 30 pc. 6x 60 pc. 10x 30 10x 60 20x 30 20x 60 Accessories Settings soft hard-boiled small large Stainless steel container, CNS, perforated Max.
Page 125 Boiled Eggs Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Poached eggs, size M 3x 12 3x 12 pc. 3x 24 pc. 5x 12 pc. 5x 24 pc. 10x 12 10x 24 Accessories Settings soft hard-boiled small large Muffin and timbale moulds Note The best way to produce poached eggs is to grease the muffin and timbale mould with butter...
Page 126: Stew Fruits
Stew Fruits For cooking fruits by adding liquid. Options Continue Load Boiling New Load with Time Cooking Parameters short long Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Fruits with liquid 3x 11 lb. 3x 22 lb. 3x 6x 11 lb. 5x 5x 22 lb.
Page 127: Egg Flan
Egg Flan Suitable for egg garnish, crème brûlée, crème caramel, crema catalana, and flans as well as soft vegetable timbales. Options Continue Load Baking New Load with Time Cooking Parameters slow fast Select “gentle” if you would like a particularly smooth result.
Page 128 Egg Flan Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Crème caramel; crème brûlée; 4x 2/3 3x 2 GN 3x 4 GN 5x 2 GN 5x 4 GN 10x 2 10x 4 crema catalana Accessories Settings slow fast small large Container, CNS...
Page 129: Ilc Breakfast
iLC Breakfast Suitable for pan frying egg dishes for à la carte service or for production. You work on a rolling basis here with iLC. Preheat Load Pan Fried Cooking Parameters light dark short long After the preheating phase has finished, the unit automatically changes to iLevelControl. Max.
Page 130: Ilc Steam
iLC Steam Suitable for pan frying egg dishes for à la carte service or for production. You work on a rolling basis here with iLC. Preheat load Pan Fried Cooking Parameters light dark short long After the preheating phase has finished, the unit automatically changes to iLevelControl. Max.
Page 131 iLC Steam short long Perforated container, stainless steel Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Egg, hard-boiled, size M 6x 30 pc. 6x 60 pc. 10x 30 pc. 10x 60 pc. 20x 30 pc. 20x 60 pc. Accessories Settings high short...
Page 132: Ilc - Bake Dessert
iLC - Bake dessert Suitable for baking hot desserts in à la carte service, such as tarts, puddings, brownies, small cakes and baked apples. You can choose between a dry (e.g. tart) and humid (e.g. pudding) cooking cabinet climate. You have 5 different browning levels to choose from, and the wheel fan speed can also be regulated.
Page 133 iLC - Bake dessert Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN 2/3GN Tarte Tatin 20 pc. 48 pc. 96 pc. 80 pc. 160 pc. 160 pc. 320 pc. Accessories Settings light dark humid Multibaker short long Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN...
Page 134: Vegetable Side Dishes
Vegetable side dishes Suitable for roast potatoes, even from raw potato slices, wedges, convenience Roasted potato products, vegetable burgers, and mozzarella sticks. Vegetables Suitable for all commercial pre-fried fries. French Fries For all kinds of vegetables, such as pepper, courgette, fennel, and aubergines, Grilled which are served with a perfect grill pattern.
Page 135 Vegetable side dishes Here you can prepare the traditional sushi rice. Sushi Rice All types of fried rice work perfectly. Fried Rice All types of fried rice work perfectly. For all kinds of dried pulses, such as lentils, kidney beans, and etc., which you Beans/Lentils can cook from soft to very soft.
Page 136: Scan And Enjoy The Video
Scan and Enjoy the Video Roast Chips Stew Pasta with Sauce Steam Steamed Rice 136 / 242...
Page 137: Roasted Vegetables
Roasted Vegetables Suitable for fried potatoes, including the kind made of raw potato slices, wedges, convenience potato products, veggie burgers, and mozzarella sticks. Preheat Load Pan Fried Options Continue New Load with Time Cooking Parameters light dark Choose your personal preferred result from “light”...
Page 138 Roasted Vegetables Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Roast potatoes 4x 1 kg 6x 3.3 lb. 6x 6.6 lb. 10x 3.3 10x 6.6 20x 3.3 20x 6.6 6x 1.5 kg 6x 3 kg lb. 10x lb. 10x lb.
Page 139: French Fries
French Fries Suitable for all commonly available pre-blanched French fries. Preheat Load Baking Options Continue New Load with Time Cooking Parameters light dark Select “light” for French fries that have already thawed, the medium setting for frozen products.
Page 140 French Fries Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN French fries (frozen, chilled) 4x 0,65 6x 2.2 lb. 12x 2.2 10x 2.2 20x 2.2 20x20x 40x 2.2 6x 1 kg lb. 12x lb. 10x lb. 20x 2.2 lb. lb.
Page 141: Grilled Vegetables
Grilled Vegetables For all types of vegetables, such as peppers, zucchini, onions, and eggplant, which are served with a perfect grill pattern. Options Continue Preheat Load Grilling with Time Cooking Parameters light dark Select “light” for sweetcorn and roasted vegetables; a medium setting for slices of zucchini, peppers and eggplant, tomato halves, and oyster mushrooms.
Page 142 Grilled Vegetables Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Eggplant halves 3x 2/3 3x 1/1 3x 2/1 5x 1/1 5x 2/1 10x 1/1 10x 2/1 Vegetable pieces 4x 1 kg 6x 2.2 lb. 6x 4.4 lb. 10x 2.2 10x 4.4 20x 2.2 20x 4.4...
Page 143 Grilled Vegetables Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Sweetcorn, precooked 3x 2/3 3x 1/1 3x 2/1 5x 1/1 5x 2/1 10x 1/1 10x 2/1 Accessories Settings light dark short long Grill and pizza tray Note Sweetcorn can be pre-cooked under “steam vegetables” “thin” in the standard setting. Max.
Page 144: Potato Gratin
Potato gratin Load Set CT Baking Options Continue New Load with Time Cooking Parameters light dark Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Potato gratin, GN 1 1/2" (40 mm) 4x 1,5 6x 6.6 lb. 6x 13.2 10x 6.6 10x 13.2...
Page 145: Bake/Convenience
Bake/Convenience For baked potatoes that are conventionally baked in the oven, convenience potato products and small products such as spring rolls and breaded vegetables. Thin Thick Preheat Load Baking Options Continue New Load with Time Cooking Parameters ...
Page 146 Bake/Convenience Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Baked potatoes 4x 1,5 3x 21 pc. 3x 42 pc. 5x 21 pc. 5x 42 pc. 10x 21 20x 42 Accessories Settings thin thick light dark PotatoBaker Note With the PotatoBaker you shorten cooking time by up to 50%. Max.
Page 147: Casserole
Casserole All types of pasta or vegetable soufflés (bakes) and paella work perfectly here. Also suitable for vegetable gratins, such as stuffed zucchini, peppers, and eggplant. Without With Preheat Load Set CT Baking Options Continue New Load with Time Cooking Parameters ...
Page 148 Casserole Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Pasta bake; vegetable 3x 1,5 6x 6.6 lb. 6x 13.2 10x 6.6 10x 13.2 20x 6.6 20x 13.2 6x 3 kg lb. 6x 6 lb. 10x lb. 10x lb. 20x lb.
Page 149: Stew
Stew Suitable for ratatouille, red cabbage, sauerkraut, and lightly braised onions. Preheat Load Sear Add Liquid Stewing Options Continue New Load with Time Cooking Parameters high Select “low” for red cabbage and sauerkraut; “high” for ratatouille. If you select level two to four, you will be requested to add liquid following the searing stage.
Page 150 Stew Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Sauerkraut; red cabbage 4x 1,5 3x 8.8 lb. 3x 17.6 5x 8.8 lb. 5x 17.6 10x 8.8 10x 17.6 3x 4 kg lb. 3x 8 5x 4 kg lb. 5x 8 lb.
Page 151: Pasta In Sauce
Pasta in sauce Short dry pasta, such as penne and tortellini, are added directly to the sauce without being pre-cooked. Load Set CT Cook Options Continue New Load with Time Cooking Parameters short long Please enter the time stated on the pasta packaging and your pasta will be cooked perfectly al dente.
Page 152 Pasta in sauce Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Penne all´arrabbiata; farfalle in 4x 2/3 6x 1/1 6x 2/1 10x 1/1 10x 2/1 20x 1/1 20x 2/1 tomato sauce; elbow pasta in cream sauce; tortellini in ham and cream sauce;...
Page 153: Steam Vegetables
Steam Vegetables Here you can steam all kinds of vegetables, whether fresh or frozen, as well as whole potatoes or dumplings. Thin Thick Preheat Load Steaming Options Continue New Load with Time Cooking Parameters thin thick thin thick Select “thin”...
Page 154 Steam Vegetables Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN 2/3GN Spinach 4x 1,5 6x 3.3 lb. 6x 6.6 lb. 10x 3.3 10x 6.6 20x 3.3 20x 6.6 6x 1.5 kg 6x 3 kg lb. 10x lb. 10x lb. 20x lb.
Page 155: Steamed Rice
Steamed Rice Suitable for all types of rice and other grain dishes such as barley, couscous, or quinoa. Options Load Set CT Steaming New Load Cooking Parameters short long You will find the different cooking times listed below. Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN...
Page 156 Steamed Rice Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Basmati rice; jasmine rice 1:1.5 4x 1 kg 6x 6.6 lb. 6x 13.2 10x 6.6 10x 13.2 20x 6.6 20x 13.2 6x 3 kg lb. 6x 6 lb. 10x lb.
Page 157 Steamed Rice Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Sticky rice; barley; nishiki rice 4x 1 kg 6x 6.6 lb. 6x 13.2 10x 6.6 10x 13.2 20x 6.6 2x 13.2 6x 3 kg lb. 6x 6 lb. 10x lb.
Page 158 Steamed Rice To prepare rice, fill a CNS container with washed rice and cover this with cold water (depending on the type of rice, use a ratio of between 1:8 (long-grain) and 2:5 (round-grain) parts water per part of rice). If you want to prepare a complete dish such as a chicken biriani, simply add vegetables, meat, or strips of poultry directly to the uncooked rice together with your seasonings and sauces and cook it all together.
Page 159: Sushi Rice
Sushi Rice Here's how to prepare traditional sushi rice. Preheat Load Set CT Steam Options New Load Cooking Parameters short long You will find the different cooking times listed below. 159 / 242...
Page 160 Sushi Rice Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Sushi rice 4x 1 kg 6x 4.6 lb. 6x 9.3 lb. 10x 4.6 10x 9.3 20x 4.6 20x 9.3 6x 2.1 kg 6x 4.2 kg lb. 10x lb. 10x lb.
Page 161: Fried Rice
Fried Rice All types of fried rice work perfectly. Preheat Load Set CT Options Continue New Load with Time Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Fried rice with vegetables, nasi 3x 6.6 lb. 3x 13.2 lb. 5x 6.6 lb.
Page 162: Bean/Lentils
Bean/Lentils For all kinds of dried pulses, such as lentils, kidney beans, and etc., which you can cook from soft to very soft. Preheat Load Set CT Steaming Options Continue New Load with Time Cooking Parameters short long Select a short cooking time for red or yellow lentils for example and a long cooking time...
Page 163 Bean/Lentils Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Black beans; kidney beans 4x 1 kg 6 x 2.2 12x 2.2 10x 2.2 20x 2.2 20x 2.2 40x 2.2 lb. 6 x 1 lb. 12 x lb. 10 x lb.
Page 164: Ilc Roasted Vegetables
iLC Roasted Vegetables Suitable for roasting vegetables in à la carte service or for production. Here you work on a rolling basis with iLevelControl. Preheat Load Roast Cooking Parameters light dark short long After the preheat phase is complete, the appliance automatically switches to iLevelControl. Max.
Page 165 iLC Roasted Vegetables Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Convenience potato products 4x 1 kg 6 x 3.3 12x 3.3 10x 3.3 20x 3.3 20x 3.3 40x 3.3 lb. 6 x lb. 12x lb. 10x lb. 20x lb.
Page 166: Ilc Grilled Vegetables
iLC Grilled Vegetables Suitable for grilling vegetables in à la carte service or for production. Here you work on a rolling basis with iLevelControl. Preheat Load Grill Cooking Parameters light dark short long After the preheat phase is complete, the appliance automatically switches to iLevelControl. Max.
Page 167 iLC Grilled Vegetables Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Paella à la carte, portion pans; 3x 2/3 3x 1/1 3x 2/1 5x 1/1 5x 2/1 10x 1/1 10x 2/1 Marca for paella GN Accessories Settings light dark short long...
Page 168: Ilc Steam Vegetables
iLC Steam Vegetables Suitable for steaming vegetables in à la carte service or for production. Here you work on a rolling basis with iLevelControl. Preheat Load Steaming Cooking Parameters high short long After the preheat phase is complete, the appliance automatically switches to iLevelControl. 168 / 242...
Page 169 iLC Steam Vegetables Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Spinach 4x 1 kg 6 x 3.3 12x 3.3 10x 3.3 20x 3.3 20x 3.3 40x 3.3 lb. 6 x lb. 12x lb. 10x lb. 20x lb. 20x lb.
Page 170: Ilc French Fries
iLC French Fries Suitable for baking various products in à la carte service. Here you work on a rolling basis with iLevelControl. Preheat Load Bake Cooking Parameters light dark Select your personal desired result from "light" to "dark". short long After the preheat phase is complete, the appliance automatically switches to iLevelControl.
Page 171 iLC French Fries Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Convenience potato products 6x 0,75 6 x 2.2 12x 2.2 10x 2.2 20x 2.2 20x 2.2 40x 2.2 lb. 6 x 1 lb. 12 x lb. 10 x lb.
Page 172: Baked Goods
Baked goods For baking bread and bread rolls, both fresh and semi-baked to baker's quality. In bread/ order to meet the various requirements of fresh dough or semi-baked products, bread rolls the baking process can be adapted to the final product by selecting the proving or flash steam options.
Page 173 Baked goods The Proving process is ideal for fresh or frozen yeast or sourdough products. prooﬁng For baked goods with a browned surface and a soft crust. You can bake bread soft bread rolls such as burger buns, raison, milk or chocolate rolls. The higher humidity rolls ensures that the products form a crust.
Page 174: Scan And Enjoy The Video
Scan and Enjoy the Video Baking Croissant/Danish Pizza 174 / 242...
Page 175: Bread/Bread Rolls
Bread/Bread Rolls For baking bread and bread rolls, both fresh and semi-baked to baker's quality. In order to meet the various requirements of fresh dough or semi-baked products, the baking process can be adapted to the final product by selecting the proving or flash steam options. ...
Page 176 Bread/Bread Rolls Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Bread rolls, fresh dough 4x 8 pc. 6x 12 pc. 6x 24 pc. 10x 12 10x 24 20x 12 20x 24 Accessories Settings light dark short long Roasting and baking sheet Stage 2 Stage 3 Max.
Page 177 Bread/Bread Rolls Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Bread rolls, semi-baked 4x 8 pc. 6x 12 pc. 6x 24 pc. 10x 12 10x 24 20x 12 20x 24 Accessories Settings light dark short long Roasting and baking sheet Stage 1 Max.
Page 178 Bread/Bread Rolls When selecting with proving, there is the option of scoring the baked goods after proving. The "new batch" final option is not available if the "proving volumes" option has been selected beforehand. Choose your personal desired result from "light" to "dark" and a proving duration from "short"...
Page 179: Cream Puffs/Éclairs
Cream Puffs/Éclairs For sensitive pastries from choux pastry which require a specific climate. The special process structure guarantees a stable crust and wonderful light and airy puffs or éclairs using sensitive humidity regulation. Preheat Load Bake Options Continue Flash Steam Rest New Load...
Page 180 Cream Puffs/Éclairs Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Cream puffs 4x 6 pc. 6x 8 pc. 6x 16 pc. 10x 8 pc. 10x 16 20x 8 pc. 20x 16 Accessories Settings light dark short long Roasting and baking sheet Stage 1 180 / 242...
Page 181: Yeast Leavened Cakes
Yeast Leavened Cakes For baking fresh yeast dough pastries, such as yeast loaves, yeast buns, and yeast dough with a fruit topping. You will get light and airy and perfectly browned cakes. Preheat Load Bake Options Cooking Continue Flash Steam New Load Volumes...
Page 182 Yeast Leavened Cakes Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Yeast loaf, fresh dough (proved 2x 2 pc. 3x 2 pc. 3x 4 pc. 5x 2 pc. 5x 4 pc. 10x 2 pc. 10x 4 pc. separately, e.g. in proving cabinet) Accessories Settings...
Page 183 Yeast Leavened Cakes Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Plum cake 4x 2/3 6x 1/1 6x 2/1 10x 1/1 10x 2/1 20x 1/1 20x 2/1 Accessories Settings light dark short long Container, granite-enamelled Stage 2 Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN...
Page 184: Pretzel Products
Pretzel Products For baking top quality pretzel products like fresh soft pretzels from the baker. We have optimally adjusted the special climate requirements for baking pretzel products to the SelfCookingCenter 5 Senses. ® Preheat Load Bake ...
Page 185 Pretzel Products Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Soft pretzels 4x 4 pc. 6x 8 pc. 6x 16 pc. 10x 8 pc. 10x 16 20x 8 pc. 20x 16 Accessories Settings light dark short long Roasting and baking sheet 185 / 242...
Page 186: Cookies/Biscuits
Cookies/Biscuits For baking short pastry products, such as cookies, biscuits, and short pastry bases, with excellent uniformity and quality. Preheat Load Bake Options Continue Rest New Load withTime Cooking Parameters light dark Select your personal desired result from "light"...
Page 187 Cookies/Biscuits Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Short pastry cookies 6x 2/3 6x 1/1 6x 2/1 10x 1/1 10x 2/1 20x 1/1 20x 2/1 Accessories Settings light dark short long Roasting and baking sheet Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN...
Page 188: Croissant/Danish
Croissant/Danish For baked items that need steaming before baking such as flaky pastry or Danish pastry, bagels or products made with white flour. Select a low fan speed using the “slow” option for small and light products. Preheat Load Baking Options...
Page 189 Croissant/Danish Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Turnovers; rolls, part-baked; rolls, 4x 8 pc. 6x 12 pc. 6x 24 pc. 10x 12 10x 24 20x 12 20x 24 raw; rolls, frozen Puff pastry strudel 2x 2 pc. 3x 2 pc.
Page 190: Sponge Cake
Sponge Cake For cakes and sponge bases of all kinds which can be prepared with the core temperature probe or with your personal baking time. Thin Thick Preheat Load Bake Options Continue New Load with Time Cooking Parameters ...
Page 191 Sponge Cake Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Pound cake 2x 2 pc. 3x 2 pc. 3x 4 pc. 5x 2 pc. 5x 4 pc. 10x 2 pc. 10x 4 pc. Accessories Settings Loaf pan with without light dark...
Page 192: Pizza
Pizza For baking (yeast) dough with toppings on a preheated grill and pizza tray, or on roasting and baking sheets. For a more crunchy base on the pizza like from the restaurant, we recommend the use of our grill and pizza tray. ...
Page 193 Pizza Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Mini pizza, frozen 4x 8 pc. 6x 12 pc. 6x 24 pc. 10x 12 10x 24 20x 12 20x 24 Pizza baguette, deep frozen 4x 6 pc. 6x 6 pc. 6x 12 pc.
Page 194: Cheesecake
Cheesecake For cheesecakes of all kinds in different forms, such as the German cheesecake with browning, which can be baked with four different browning levels, or a New York-style cheesecake, which is prepared without browning. Preheat Load Bake ...
Page 195 Cheesecake Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Cheesecake from Quark mixture 2x 2/3 3x 1/1 3x 2/1 5x 1/1 5x 2/1 10x 1/1 10x 2/1 (with browning) Accessories Settings light dark short long Container, granite-enamelled Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN...
Page 196: Proving
Proving The Proving process is ideal for fresh or frozen yeast or sourdough products. Humidity and temperature controls allow users to set precise conditions. Options Continue Preheat load Proving with Time Cooking Parameters humid Select a proving climate, ranging from dry to moist.
Page 197 Proving Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN 2/3GN e.g., cream puffs 4x 8 pc. 6x 12 pc. 6x 24 pc. 10x 12 10x 24 20x 12 20x 24 Accessories Settings humid high Roasting and baking trays short long Max.
Page 198 Proving Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN 2/3GN e.g., baguettes, rye bread 3x 2/3 3x 1/1 3x 2/1 5x 1/1 5x 2/1 10x 1/1 10x 2/1 Accessories Settings humid high Roasting and baking trays short long Select a proving temperature and time as well as your desired humidity level. You can also allow different types of dough to rise at the same time.
Page 199: Soft Bread Rolls
Soft Bread Rolls For baked goods with a browned surface and a soft crust. You can bake bread rolls such as burger buns, raison, milk, or chocolate rolls. The higher humidity ensures that the products form a crust. Preheat Load Bake ...
Page 200 Soft Bread Rolls Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Soft bread rolls, milk bread 4x 8 pc. 6x 12 pc. 6x 24 pc. 10x 12 10x 24 20x 12 20x 24 rolls from fresh dough, proved separately Accessories Settings...
Page 201: Merengue
Merengue Suitable for meringue products such as Italian, Swiss, or classic meringues. Please select a lower fan speed using the “slow” setting for pure drying. Options Continue Load Baking Slow with time Cooking Parameters without light short cont. Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN...
Page 202 Merengue Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Swiss meringue 4x 2/3 6x 1/1 6x 2/1 10x 1/1 10x 2/1 20x 1/1 20x 2/1 Accessories Settings without light short cont. Roasting and baking tray Note Select a low fan speed for a long baking time or small meringues. Max.
Page 203: Puff Pastry
puff pastry For baking puff pastry products, such as sweet and savoury filled pockets and pies. You will get light and airy and perfectly browned baked products. Preheat Load Bake Continue Rest New load with time Cooking Parameters light dark Select your personal desired result from...
Page 204 puff pastry Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Filled puff pastry pockets 4x 5 pc. 6x 8 pc. 6x 16 pc. 10x 8 pc. 10x 16 20x 8 pc. 20x 16 Accessories Settings light dark short long Roasting and baking sheet The "fan"...
Page 205: Muffin
Mufﬁn Place the filled moulds on stainless steel grids. Load them after preheating. You can cook them using time or core temperature control. Use the positioning aid to insert the core temperature probe. thin Preheat load Baking Options Continue New load...
Page 206 Mufﬁn Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN 2/3GN Muffin 4x 12 6x 12 pc. 6x 24 pc. 10x 12 10x 24 20x 12 20x 24 Accessories Settings with without light dark Muffin and timbale moulds Note With full loads over 50 g, only use every 2nd rack. 206 / 242...
Page 207: Elc Pizza
ELC pizza Suitable for the rolling production of different pizzas in à la carte service. Here you work in the iLC view. You have the option of creating a quieter cooking climate by pressing the "Quiet fan" button. This prevents things like fine toppings from being blown off the pizza, for example.
Page 208 ELC pizza Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Mini-pizza, frozen 4x 6 pc. 6x 12 pc. 6x 24 pc. 10x 12 10x 24 20x 12 20x 24 Pizza baguette, frozen 4x 6 pc. 6x 6 pc. 6x 12 pc.
Page 209: Elc Baking
ELC Baking Suitable for baking a wide range of different products in the à la carte service. You work on a rolling basis here with iLC. Preheat Load Baking Cooking Parameters light dark short long After the preheating phase has finished, the unit automatically changes to iLevelControl. Max.
Page 210: Ilc Danish
iLC Danish Load Danish pastries on a rolling basis and bake them fresh when required - iLevelControl Danish pastries makes this possible. Cooking results like in the croissant/danish process, but with the full flexibility of iLevelControl. Preheat Load Bake Cooking Parameters light...
Page 211: Ilc Pretzel Products
iLC Pretzel Products Load pretzel products on a rolling basis and bake them fresh when required - iLevelControl Pretzel products makes this possible. Cooking results like in the pretzel products process, but with the full flexibility of iLevelControl. Preheat Load Bake...
Page 212: Finishing
Finishing Suitable for getting a large number of plates or platters to serving temperature for Plated conferences, weddings, banquets, seminars, catering events, and etc. Banquet The pre-cooked, cooled dishes such as chicken, pork, and roast with crackling Coloration are brought to serving temperature and given a crispy crust. The dishes are brought up to serving temperature in containers, with or without Serve core temperature probe.
Page 213 Finishing Suitable for steaming a wide range of different products in the à la carte service. iLC Steam You work on a rolling basis here with iLC. à la carte Suitable for baking a wide range of different products in the à la carte service. iLC Baking You work on a rolling basis here with iLC.
Page 214: Scan And Enjoy The Video
Scan and Enjoy the Video Plated Banquet 214 / 242...
Page 215: Plated Banquet
Plated Banquet Suitable for getting a large number of plates or platters to serving temperature e.g. for conferences, weddings, classical dinners, seminars, catering events, and etc. Preheat Load Set CT Finishing Options New Load Cooking Parameters humid short long...
Page 216 Plated Banquet Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Plated banquet 20 pc. 34 pc. 32 pc. 52 pc. 60 pc. 120 pc. Accessories Settings humid short long Mobile plate rack Plated banquet Finishing® is suitable for preparing a large number of plates at the same time for the service team e.g.
Page 217: Coloration
Coloration The pre-cooked, cooled dishes such as chicken, knuckles of pork, and roast with crackling are brought to serving temperature and given a crispy crust. Thin Thick Preheat Load Finishing Crisp Options New Load Next Cooking Parameters thin thick thin...
Page 218 Coloration Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Grilled chicken 2.87 lb. (1300 g) 1x 4 pc. 2x 8 pc. 2x 16 pc. 3x 8 pc. 3x 16 pc. 6x 8 pc. 6x 16 pc. on H8 Duck, roast 1x 4 pc.
Page 219 Coloration Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Toast Hawaii, gratinated pork 3x 6 pc. 3x 8 pc. 3x 16 pc. 5x 8 pc. 5x 16 pc. 10x 8 pc. 10x 16 steak Accessories Settings thin thick light dark Container, granite enamelled 3/4"...
Page 220: Serve Container
Serve Container The dishes are brought up to serving temperature in containers, with or without core temperature probe. The dishes can then be given a crispy crust if required. With Without Preheat Load Finishing Options Hold Crisp New Load Next Cooking Parameters ...
Page 221 Serve Container Finishing® container is the perfect way to offer a variety of dishes in large quantities and with the highest quality. There is now no need at all to keep the food hot, which always leads to a loss of quality. You produce the food in advance and chill it as quickly as possible.
Page 222: Baked Goods
Baked Goods Suitable for reheating fresh or frozen bakery products such as bread, cake, French sticks, rolls, and yeast pastries. Use the “thin” setting for small bakery goods such as party pastries, mini quiches, mini Danish pastry. The moisturing level can be set depending on the product. With Without Preheat...
Page 223 Baked Goods Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Baguette 4x 2 pc. 6x 3 pc. 6x 6 pc. 10x 3 pc. 10x 6 pc. 20x 3 pc. 20x 6 pc. Danish pastry; rolls 4x 8 pc. 6x 12 pc.
Page 224: Hold
Hold Suitable for “holding” a wide range of different dishes during serving. Thin Thick Preheat Load Hold Options Crisp Cooking Parameters thin thick thin thick humid humid high warm 224 / 242...
Page 225 Hold Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Roast beef; joint 2x 4 kg 3x 13.2 3x 26.4 5x 13.2 6x 26.4 10x 13.2 10x 26.4 lb. 3x 6 lb. 3x 12 lb. 5x 6 lb. 6x 12 lb.
Page 226: Heat Through
Heat Through This function is used to bring already seared products to the required core temperature and keep them at this temperature. The dishes can then be given a crispy crust if required. Load Set CT Simmer Continue Hold New Load Crisp...
Page 227 Heat Through Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Roast beef, seared 2x 4 kg 3x 13.2 3x 26.4 5x 13.2 6x 26.4 10x 13.2 10x 26.4 lb. 3x 6 lb. 3x 12 lb. 5x 6 lb. 6x 12 lb.
Page 228: Dehydrate
Dehydrate For drying vegetables, mushrooms, and fruits. Options Continue Load with Time Cooking Parameters high short cont. Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Vegetables; mushrooms; fruits 6x 2/3 6x 1/1 6x 2/1 10x 1/1 10x 2/1 20x 1/1 20x 2/1 Accessories...
Page 229: Reduce
Reduce For the safe and simple preparation of semi-preserves: The SelfCookingCenter 5 Senses is the reliable partner for these products. The monitored ® and defined cooking duration ensures the products are safely cooked into semi-preserves. And it really is as easy as that: ...
Page 230 Reduce Max. load sizes 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Fruit and pickled preserves 30 pc. 60 pc. 50 pc. 100 pc. 100 pc. 200 pc. (mixed pickles etc.) Accessories Settings CNS container, perforated Use perforated GN containers to prepare preserves. Please do not use the core temperature probe to make a hole in the reference container.
Page 231: Ilc Pan Fry À La Carte
iLC Pan Fry à la carte Suitable for roasting various products in à la carte service or for production. Here you work on a rolling basis with iLevelControl. You have the option of setting the cooking time or cooking with the core temperature probe.
Page 232 iLC Pan Fry à la carte Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Frikadeller, 150 g/14 mins 4x 8 pc. 6x 10 pc. 6x 20 pc. 10x 10 10x 20 20x 10 20x 20 Escalopes, 120 g/5 mins; turkey 3x 4 pc.
Page 233: Ilc Grill À La Carte
iLC Grill à la carte Suitable for grilling various products in à la carte service or for production. Here you work on a rolling basis with iLevelControl. You have the option of setting the cooking time or cooking with the core temperature probe.
Page 234 iLC Grill à la carte Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Rump steak, 200 g/8 mins; sirloin 2x 6 pc. 3x 8 pc. 3x 16 pc. 5x 8 pc. 5x 16 pc. 10x 8 pc. 10x 16 steak, 200 g/8 mins;...
Page 235: Ilc Steam À La Carte
iLC Steam à la carte Suitable for steaming various products in à la carte service or for production. Here you work on a rolling basis with iLevelControl. You have the option of setting the cooking time or cooking with the core temperature probe.
Page 236 iLC Steam à la carte Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Onion strips, 2 mins; spinach, 2 4x 1 kg 6 x 3.3 12x 3.3 10x 3.3 20x 3.3 20x 3.3 40x 3.3 lb. 6 x lb.
Page 237 iLC Steam à la carte Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Chicken breast; turkey breast 4x 1 kg 6x 3.3 lb. 12x 3.3 10x 3.3 20x 3.3 20x 3.3 40x 3.3 6x 1.5 kg lb. 12x lb.
Page 238: Ilc Baking À La Carte
iLC Baking à la carte Suitable for baking various products in à la carte service or for production. Here you work on a rolling basis with iLevelControl. Options Preheat Load Bake Rest Cooking Parameters light dark short long After the preheat phase is complete, the appliance automatically switches to iLevelControl. Max.
Page 239: Ilc Plates À La Carte
iLC Plates à la carte The plated food is brought to serving temperature for classic à la carte service. Here you work on a rolling basis with iLevelControl. Preheat Load Finishing Cooking Parameters humid short long After the preheat phase is complete, the appliance automatically switches to iLevelControl. Max.
Page 240 iLC Plates à la carte Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Chicken breast with vegetables 4x 2/3 6x 1/1 6x 2/1 10x 1/1 10x 2/1 20x 1/1 20x 2/1 and potato gratin; trout fillet with broccoli and rice; pork fillet with vegetables and pommes duchesse;...
Page 241: Ilc Container
iLC Container iLevelControl - serve container is ideal for bringing prepared and chilled food in Gastronorm containers to serving temperature. You have the option of setting the cooking time or cooking with the core temperature probe. Simply select the desired core temperature. ...
Page 244 80.05.132 V-21 MDS/Ad 08/17...

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