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ICC Roner Clip Manual

Low temperature cooking appliance
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Summary of Contents for ICC Roner Clip

  • Page 2 TEMPERATURE COOKING APPLIANCE RONER CLIP Dear customer, Thank you for choosing to purchase a RONER CLIP. Its technology, design and functionality, combined with the fact that it exceeds the strictest quality standards, will ensure your total satisfaction for a long time to come.

  • Page 3: Table Of Contents

    TABLE OF CONTENTS CONSIDERATIONS AND Page. 4 SAFETY TIPS Page 5 START-UP Page 7 COOKING TYPES Page 14 RECIPES Page 27 CREDITS...

  • Page 4: Safety Tips Page

    CONSIDERATIONS - The great advantage of the Roner Clip is that it allows you to cook safely at low temperatures and obtain outstanding results in terms of organoleptic properties, tenderness and/or texture, with a clean and modern cooking method. It also ensures even cooking as it is able to achieve the perfect balance between TEMPERATURE vs WEIGHT-THICKNESS vs TIME.

  • Page 5: Start-Up

    START-UP - Firmly secure the appliance by attaching it with the clip, onto the side of the pot or pan. Plug the appliance into the mains. The water should be between the minimum and maximum level marks. - The icon and control light will be lit (red) and it will enter standby mode.
  • Page 6 - While in operation, all of the indicators will remain blue. - When the time is completed, there will be a “beep” sound, an audible signal, and the Roner will be turned off automatically. - To set a new temperature-time, press the On button for 3 seconds.

  • Page 7: Cooking Types

    COOKING TYPES VACUUM PACKING DIRECT INDIRECT Defi nition: Defi nition: This is generally long cooking This is the cooking of products where, after cooking, food can that we pack, cook and eat be chilled for later consumption. immediately. It has 3 characteristics: Basic requirements: 1) Tenderising tough food, avoiding the excessive loss...
  • Page 8 Both direct or indirect, they could be DOUBLE COMBINED Produce that is roasted before or after COMBINED: To combine several vacuum packing. products in the same bag. Main Product, Sauce, Garnish. WITHOUT VACUUM PACKING CONFIT IN POTS ETC.
  • Page 9 Direct · White asparagus 90ºC 45’ · Artichokes 90ºC 55’ · Cod 200g · Squid 50ºC 12’ 55ºC 30’ · Prawns · Mussels 55ºC 16’ 90ºC 2,5’ · Chicken breast 65ºC 30’ · Lamb loin 65ºC 20’ · Bananas 65ºC 20’ Indirect ·...
  • Page 10 Vacuum packed / Direct cooking WHITE ASPARAGUS 90ºC - 45’ Ingredients: - White asparagus - Salt Procedure: · Peel the asparagus. · Rinse with water. · Dry and season with salt. · Vacuum seal and cook in a water bath with a Roner Clip, at 90ºC for 45’...
  • Page 11 · Dry, season with salt and pepper, cut in half and vacuum seal with a dash of oil and a little Iberian ham. · Cook in the bath with the Roner Clip at 90ºC for 55’ · Remove from the bag, brown in a frying pan and use as you wish.
  • Page 12 · Vacuum seal the cod loin with crushed garlic, a sprig of fresh thyme and a little extra virgin olive oil. · Cook in the water bath with the Roner Clip at 50ºC for 12’ · Remove from the bag, add smoked paprika to the gelatine-oil in the bag and make pil-pil sauce with a sieve in a deep plate.
  • Page 13 · Clean the prawns. Keep the shells for a stock. · Remove the intestines from the prawns and vacuum seal. · Cook in the water bath with the Roner Clip at 55º C for 16’. · Remove the bag, season with salt and plate up.

  • Page 14: Recipes

    Vacuum packed / Direct cooking MUSSELS 90ºC – 2,5’ (2 min, 30 secs) Ingredients: - Fresh mussels Procedure: · Carefully clean any grit from the mussels and remove their beards. · Vacuum seal and cook in a water bath with a Roner Clip, at 90ºC for 2.5’...
  • Page 15 Vacuum packed / Direct cooking SQUID 55ºC - 30’ Ingredients: - Fresh squid - Mild olive oil - Salt and black pepper Procedure: · Clean the squid. · Season with a little salt. · Vacuum seal and cook in a water bath with a Roner Clip, at 55ºC for 30’...
  • Page 16 Vacuum packed / Direct cooking CHICKEN BREAST 65ºC - 30’ Ingredients: - Chicken breast - Extra virgin olive oil, salt, pepper, thyme Procedure: · Season the chicken breast. · Vacuum seal and cook in a water bath with a Roner Clip, at 65ºC for 30’.
  • Page 17 Vacuum packed / Direct cooking / Double cooking PIGEON BREASTS 62,5ºC - 25’ Ingredients: - Pigeon breasts - Mild olive oil - Salt and black pepper Procedure: · Remove the breasts from the pigeon, add a pinch of salt and pepper and vacuum seal. ·...
  • Page 18 · Place the peeled bananas and a little cold syrup in a vacuum bag and seal. · Cook at 65ºC for 20’ in a water bath with the Roner Clip. · Can be left to cool and used on the following day.
  • Page 19 Vacuum packed / Indirect cooking / Double cooking POTATOES 90ºC - 40’ Ingredients: - Baby potatoes - Extra virgin olive oil - Salt and black pepper. Procedure: · Burn the skins of the potatoes with a blowtorch. · Allow to cool and vacuum seal. ·...
  • Page 20 · Cut the asparagus, leaving the tip and the tender part of the stem. · Wash, dry and vacuum seal. · Cook in the water bath with the Roner Clip at 90ºC for 10’ · Cool in water and ice and put aside.
  • Page 21 Vacuum packed / Indirect cooking / Double cooking PORK CHEEK 65ºC - 36h Ingredients: - Pork cheek blanching*. Culinary term: to boil an ingredient starting from cold water. - Salt, pepper, aromatic herbs Procedure: · Bone the cheeks. · Salt and pepper and season with aromatic herbs to taste.
  • Page 22 - Salt, pepper, aromatic herbs. Procedure: · Salt and pepper the oxtail, season with herbs and vacuum seal. · Cook in the water bath with the Roner Clip at 65ºC for 48h cool in water with salt and ice. To preserve: To use: ·...
  • Page 23 - Salt, pepper, aromatic herbs, smoked paprika Procedure: · Salt and pepper the ribs, season with herbs and vacuum seal. · Cook in the water bath with the Roner Clip at 65ºC for 24h. cool in water with salt and ice. To preserve: To use: ·...
  • Page 24 : cool in water with salt and ice. To preserve: To use: · Heat in a water bath at 65ºC for 10’ with the Roner Clip, open the bag, boil the meat juices and fi nish reducing. · Also brown or fry the wings.
  • Page 25 - Salt, pepper, aromatic herbs, spices, citrus peel. Procedure: · Salt and pepper the entire shoulder, season with spices and vacuum seal. · Cook in the water bath with the Roner Clip at 65ºC for 20h. Cool in water with salt and ice. To preserve: To use: ·...
  • Page 26 Vacuum packed / Indirect cooking APPLES 85ºC – 45’ Ingredients: - Golden delicious apples - Tangerine peel and juice - Cardamom, rosemary and fresh thyme - Sugar Procedure: · Peel and core the applies. Cut to the desired size. · Season with tangerine peel and juice, herbs and sugar. ·...

  • Page 27: Credits

    CREDITS Publishing rights: ICC International Cooking Concepts Photographs: Design ICC:The Yellow Ink Print run: - First edition: 2017 Legal deposit: - CREDITOS...