Egg Dishes/Dessert - Rational SelfCookingCenter Applications Manual

Egg Dishes/Dessert

Bake Dessert
Scrambled/
Fried Eggs
Steam
Dessert
Boiled Eggs
Stew Fruit
Egg Flan
iLC Breakfast
iLC steam
iLC bake
dessert
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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.
For cooking scrambled egg, omelettes, tortillas, and fried eggs.
Suitable for steamed dumplings, yeast dumplings, and plum pudding as well as
other steamed desserts of different sizes.
For hen's eggs, soft, medium, or hard-boiled. Also suitable for poached eggs or
eggs in the glass.
For cooking fruits by adding liquid.
Suitable for egg garnish, crème brûlée, crème caramel, crema catalana, and
flans as well as soft vegetable timbales.
Suitable for pan frying egg dishes for à la carte service or for production. You
work on a rolling basis here with iLC.
Suitable for pan frying egg dishes for à la carte service or for production. You
work on a rolling basis here with iLC.
Suitable for baking hot desserts in à la carte service, such as tarts, puddings,
brownies, small cakes and baked apples. Here you work on a rolling basis with
iLevelControl.