Rational SelfCookingCenter Applications Manual page 53

Roast
Max. load sizes
Roast pork, spit roast, boned and
rolled joint, knuckle of veal
Accessories
Grid
Note
With streaky products, such as belly of pork, make sure the core temperature probe penetrates
all the layers of tissue so that the temperature is recorded exactly. To achieve an ideal result for
knuckles of pork, place these upright in a granite-enamelled container if possible, and set the
core temperature probe near to the bone.
Max. load sizes
Boned and rolled pork; meat loaf;
stuffed breast of veal
Accessories
granite-enamelled tray
6x2/3GN 6x1/1GN 6x2/1GN
2x 3 kg 3 x 13.2 3 x
lb. 3 x 6 26.4lb.
kg 3x 12 kg
Settings
gentle
low
rare
6x2/3GN 6x1/1GN 6x2/1GN
2x 3 kg 3 x 13.2 3 x 26.4
lb. 3x 6 lb. 3x 12
kg kg
Settings
gentle
low
rare
10x1/1GN 10x2/1GN 20x1/1GN
5 x 13.2 6 x 10x
lb. 5x 6 26.4lb. 13.2lb.
kg 6x 12 kg 10x 6 kg
normal
high
well done
10x1/1GN 10x2/1GN 20x1/1GN
5 x 13.2 6 x 10x
lb. 5x 6 26.4lb. 13.2lb.
kg 6x 12 kg 10x 6 kg
normal
high
well done
20x2/1GN
10x
26.4lb.
10x 12
kg
20x2/1GN
10x
26.4lb.
10x 12
kg
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