Rational SelfCooking Center Applications Manual
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Summary of Contents for Rational SelfCooking Center
- Page 1 Sign up for your free membership of Club RATIONAL now. www.club-rational.com Application Manual SelfCooking Center ®...
- Page 2 Key to the pictograms Searing temperature Food thickness Core temperature/cooking Gratinee level Core temperature/cooking Crisping level Core temperature/cooking Proofing volume level Core temperature/cooking Smooth baking level Core temperature Cooking cabinet temperature Cooking level Time settings Browning Delta-T cooking ClimaPlus Control ®...
- Page 3 . Our company’s primary aim is to give our ® customers the best service possible. So, on the following pages, experienced RATIONAL chefs have put together many useful hints and recipes for your day-to-day use of the SelfCooking Center ®...
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Page 4: Table Of Contents
Contents 1. Optimum positioning of the CT probe 2. Roasts cooking mode Roast Braise Roast with crackling Soft roasting Overnight roasting Soft cooking Roasting, cooking and braising – overnight. 3. Grill/Pan fries cooking mode Pan fried Grill Breaded Minute grills Snacks 4. - Page 5 Contents 6. Side dishes cooking mode Steamed vegetables Grilled vegetables Steamed rice Fried rice Pasta with sauce Gratin quiches Fried/breaded 7. Potato products cooking mode French fries Baked convenience Steamed potatoes, baked potatoes Roast potatoes, dumplings Potatoes au gratin 8. Egg dishes/desserts cooking mode Boiled eggs Pan fried eggs Egg flan...
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Page 6: Optimum Positioning Of The Ct Probe
1. Optimum positioning of the CT probe Always insert the core temperature probe into the thickest point on the product. Make sure that a large part of the probe needle is in the product. 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 7 Insert into the breast Insert into the breast Insert at the thickest point on the fish Use the positioning aid for soft products Croissants rise quickly, so insert the CT probe Insert the probe into the thickest point vertically. Use the positioning aid. - 7 -...
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Page 8: Roasts Cooking Mode
2. Roasts For all larger pieces of meat that typically have to be cooked all the way through, and must be beau- roast tifully browned and succulent, such as roast pork, roast beef, knuckle of veal and much more. Also suitable for meat wrapped in puff pastry or bread, such as Beef Wellington. -
Page 9: Roast
roast Examples recommended accessories setting Roast pork for these products, use light dark Roast beef granite enameled container 1 1/2” (40 mm) rare welldone Spit-roasts Boned and rolled joints Stuffed breast of veal Knuckle of veal Meat loaf Mustard-glazed roast veal granite enameled container 1 1/2”... -
Page 10: Braise
braise Examples recommended accessories setting Lamb shank for these products, use high Roulades granite enameled container 1 1/2” (40 mm) Braised beef Osso buco Pickled beef Goulash Stew English hotpot Never cook braised dishes without a sauce or stock. The buzzer after the searing phase signals that you add liquid. -
Page 11: Roast With Crackling
roast with crackling Examples recommended accessories setting Belly of pork for these products, use light dark Crispy roasts granite enameled container 1 1/2” (40 mm) rare welldone Suckling pig for these products, use grids Knuckle of veal Knuckle of pork Baked ham, cured granite enameled container 1 1/2”... -
Page 12: Soft Roasting
soft roasting Examples recommended accessories setting Beef fillet for these products, use high Leg of lamb grids + enamelled container rare welldone granite 3/4” (20 mm) Saddle of venison for these products, use high Saddle of veal grids + enamelled container rare welldone Saddle of venison and... -
Page 13: Overnight Roasting
overnight roasting Examples recommended accessories setting Leg of lamb for these products, use high Roast beef grids + enamelled container rare welldone Top round granite 1 1/2” (40 mm) With the integral maturing and holding phase, roast beef or leg of lamb remains perfectly done for up to 24 hours, and becomes more tender. -
Page 14: Soft Cooking
soft cooking Examples recommended accessories setting Aitchbone for these products, use slow fast Brisket container, stainless steel 4” (100 mm) rare welldone Pork hock Tongue, calf’s head Belly of pork, meat stew For an excellent stock, simply add seasonings, root vegetables and cold water to the container. You can reduce weight losses with the delta-T “slow”... -
Page 15: Roasting, Cooking And Braising - Overnight
Roasting, cooking and braising – even overnight. Simply use your unit around the clock. It will carry on working for you, even though you are not in the kitchen. The “Overnight roasting”, “Gentle cooking” and “Braise” cooking processes are suitable for overnight cooking. -
Page 16: Grill/Pan Fries Cooking Mode
3. Grill/pan fries For traditional pan fries that are nicely browned and succulent, such as rump steak, pork chops, pan fried cutlets, cubed steak or medallions of various types of meat. Typical grilled dishes from all types of meat, such as steaks or cutlets, are cooked to perfection. The grill CombiGrill also gives you a perfect grilling pattern. -
Page 17: Pan Fried
pan fried Examples recommended accessories setting Beef tournedos for these products, use light dark Lamb fillet roasting and baking tray rare welldone Filet mignon Rissoles for these products, use light dark Cevapcici granite enameled container 3/4” (20 mm) rare welldone Pork fillet for these products, use light... -
Page 18: Grill
grill Examples recommended accessories setting Rump steak for these products, use light dark Sirloin steak CombiGrill rare welldone Rack of lamb for these products, use light dark Rack of lamb CombiGrill rare welldone When you grill marinated products, select a lighter browning level since many marinades and seasoning mixes contain sugar, and so brown darker. -
Page 19: Breaded
breaded Examples recommended accessories setting Veal escalopes for these products, use thin thick Pork escalopes roasting and baking tray Grilled vegetables light dark small large Select the “thin” setting if the products are less than 1/2“ (1.5 cm) thick. It is not necessary to use the core temperature probe. Cordon bleu for these products, use thin... -
Page 20: Minute Grills
minute grills Examples recommended accessories setting Cubed steak for these products, use light dark Thin escalopes roasting and baking tray small large When you grill marinated products, you can use a lighter browning level since many marinades and seasoning mixes contain sugar, and so brown darker. Minute grills for these products, use light... -
Page 21: Snacks
snacks Examples recommended accessories setting Cevapcici for these products, use light dark Köfte (Turkish meatballs) roasting and baking tray short long Spare ribs (precooked and marinated) Meatballs for these products, use light dark Beef kebabs roasting and baking tray short long Piccole grigliate grill and pizza tray, preheated... -
Page 22: Poultry Cooking Mode
4. Poultry For all types of light poultry, whole or in pieces, such as grilled chicken, poussin, guinea fowl, quail roast and capon. You obtain well-browned, crispy poultry that is beautifully succulent. Suitable for all breaded poultry products such as baked chicken, chicken escalopes, cordon bleu or fried / chicken nuggets. -
Page 23: Roast
roast Examples recommended accessories setting Grilled chicken for these products, use light dark Poussin chicken Superspike rare welldone Capon Corn-fed chicken Poultry works best if you use it directly from the chiller. For large quantities, we recommend a grease drip container from the range of original accessories. -
Page 24: Breaded
fried / breaded Examples recommended accessories setting Chicken escalopes for these products, use thin thick Turkey escalopes roasting and baking tray light dark small large Chicken nuggets roasting and baking tray thin thick light dark small large Chicken cordon bleu for these products, use thin thick... -
Page 25: Steamed
steamed Examples recommended accessories setting Chicken breast, steamed container, stainless steel 1 1/2” (40 mm) welldone rare + tender The poultry stays particularly tender and succulent in the “medium” setting. Turkey breast for salad for these products, use welldone rare + tender Steamed chicken container, stainless steel 1 1/2”... -
Page 26: Turkey
turkey Examples recommended accessories setting Turkey ham for these products, use light dark Turkey breast granite enameled container 2 1/2” (60 mm) rare welldone Chinese chicken Whole turkey for these products, use grids light dark Turkey legs rare welldone Boned and rolled turkey granite enameled container 2 1/2”... -
Page 27: Duck/Goose
duck / goose Examples recommended accessories setting Roast goose for these products, use light dark Goose leg grids or duck SuperSpike welldone rare Goose breast, classic + tender Roast duck Duck leg Duck breast, braised Always select the “welldone + tender” setting for all duck and goose dishes that you wish to roast in the traditional way. -
Page 28: Peking Duck
peking duck Examples recommended accessories setting Peking duck for these products, use grids light dark First heat the skin of the washed duck with steam (“Steamed poultry” process) and then brush several times with a glaze made from honey, vinegar and water. Then leave to dry in a cool place for several hours, ideally beside a fan. -
Page 29: Finger Food
finger food Examples recommended accessories setting Chicken wings for these products, use light dark Satay sticks roasting and baking tray short long Yakitori kebabs If you soak your wooden skewers in water before filling them, they will not discolor so much during cooking. Turkey strips for these products, use light... -
Page 30: Seafood Cooking Mode
5. Seafood All types of fish, with or without skin, fillets or whole, are particularly succulent and crispy after pan fried roasting or grilling, e.g. salmon steak, whole trout or perch fillet. Suitable for all types of marinated fish or fillets and for fish dishes with a vegetable or potato filling/ baked crust. -
Page 31: Pan Fried
pan fried Examples recommended accessories setting Salmon steak for these products, use light dark King prawns roasting and baking tray juicy welldone Your salmon fillet stays particularly tender and succulent in the “medium” setting. Baked fish fillet roasting and baking tray light dark Fish with skin on... -
Page 32: Baked
baked Examples recommended accessories setting Perch fillet with soy marinade for these products, use light dark Snapper fillet with oyster sauce roasting and baking tray juicy welldone Salmon fillet with tandoori paste Fish fillet in curry marinade for these products, use light dark Pike-perch fillet, marinated... -
Page 33: Breaded
breaded Examples recommended accessories setting Pollack fillet, breaded for these products, use thin thick Ocean perch fillet roasting and baking tray Whole sole light dark juicy welldone Use the core temperature probe to cook thick pieces of fish to perfection. Pike perch/nut crust for these products, use thin... -
Page 34: Steamed Fish
poached fish Examples recommended accessories setting Salmon fillet for these products, use juicy welldone Turbot container, stainless steel 3/4” (20 mm) Trout roulades Cod fillet Pollack for these products, use juicy welldone Blue trout container, stainless steel 3/4” (20 mm) Carp fillet Sole roulades for these products, use... -
Page 35: Convenience Fried
convenience fried Examples recommended accessories setting Calamari rings, frozen for these products, use light dark Battered shrimps, frozen roasting and baking tray small large Fish fingers Pollack fillet, frozen roasting and baking tray light dark small large Fish fillet with topping, for these products, use light dark... -
Page 36: Steamed Seafood
steamed seafood Examples recommended accessories setting Mussels for these products, use thin thick Clams container, stainless steel 2 1/2” (65 mm) small large Use julienned vegetables, white wine and herbs for even better flavor. Calamari for these products, use thin thick Seafood cocktail, frozen container perforated, stainless steel... -
Page 37: Finger Food
finger food Examples recommended accessories setting Cubed salmon for these products, use light dark Red mullet fillet roasting and baking tray short long Peeled king prawns Sole goujons for these products, use light dark Prawns roasting and baking tray short long Fish kebabs for these products, use... -
Page 38: Side Dishes Cooking Mode
6. Side dishes Here you can steam all types of vegetable, whether fresh or frozen. steamed LevelControl provides an easy way to monitor your various products. ® vegetables For all grilled vegetables for antipasti, for example. The CombiGrill also gives you a perfect grilling grilled pattern. -
Page 39: Steamed Vegetables
steamed vegetables Examples recommended accessories setting Onion slices for these products, use high Spinach container perforated, stainless steel long Snowpeas Bak Choi for these products, use high Chinese leaves container perforated, stainless steel short long Leeks Broccoli, frozen for these products, use high Romanesco, sprouts container perforated, stainless steel... -
Page 40: Grilled Vegetables
grilled vegetables Examples recommended accessories setting Vegetable pieces for these products, use light dark Diced onions roasting and baking tray short long Sliced mushrooms with garlic Use a deep granite-enamelled container to produce a dish of vegetables. Then mix in a little sauce or stock. Sliced courgettes for these products, use light... -
Page 41: Steamed Rice
steamed rice To prepare rice, fill a stainless steel 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). Examples recommended accessories setting Instant rice container, stainless steel... -
Page 42: Fried Rice
fried rice Examples recommended accessories Vegetable rice, fried for these products, use Nasi goreng granite enameled container 1 1/2” (40 mm) Curried rice, fried Pan-fried rice The “Fry rice” cooking process is suitable for preparing pan-fried dishes with precooked rice. Average cooking times: effective cooking time depends on the condition, composition and quantity of the products and the selected cooking and browning level. -
Page 43: Pasta With Sauce
pasta with sauce Examples recommended accessories setting This cooking process is suitable for preparing dried pasta in sauces. Place the dried pasta in a GN container and cover with cold sauce. Dried pasta absorbs liquid while it is cooking, so you should dilute your sauce with water. For example, use 0.4 gal (1,5 l) sauce and 0.4 gal (1,5 l) water for 2.2 lbs. -
Page 44: Gratin Quiches
gratin quiches Examples recommended accessories setting Pasta bake for these products, use light dark Vegetable bake granite enameled container 1 1/2” (40 mm) without with If you want a crust on the bake, use the “Gratineed” setting. If you want a bake with a cheese topping, adjust the browning level as required. Quiche Lorraine for these products, use light... -
Page 45: Fried/Breaded
fried/ breaded Examples recommended accessories setting Mozzarella sticks roasting and baking tray light dark small large You can cook products stuffed with cheese using the “small” setting so that the cheese does not run too much. Mini spring rolls for these products, use light dark Wontons... -
Page 46: Potato Products Cooking Mode
7. Potato products Suitable for crispy potato slices and pieces, whether fresh, convenience or frozen. roast potatoes Potato gratin, potatoes boulangère and other potato bakes can be easily prepared, without monitor- potatoes ing, regardless of the load size. au gratin Here you can cook all types of potato, whether peeled or unpeeled. -
Page 47: French Fries
french fries Examples recommended accessories setting Fries, frozen, 1/4” (7 mm) CombiFry ® light dark small large Fries, frozen, 1/3” (9 mm) CombiFry ® light dark small large Fries, frozen, 1/2” (11 mm) CombiFry ® light dark small large You can use all commonly available fries, either frozen or fresh, that are pre-blanched with fat. In is advisable to use blanched and pre-fried fries. -
Page 48: Baked Convenience
convenience fried Examples recommended accessories setting Potato wedges for these products, use light dark Potato balls roasting and baking tray small large Potato fritters Rösti, frozen for these products, use light dark Duchesse potatoes, frozen roasting and baking tray small large Croquette potatoes, frozen Potato pockets, stuffed... -
Page 49: Steamed Potatoes, Baked Potatoes
steamed potatoes Examples recommended accessories Potatoes, peeled for these products, use Unpeeled potatoes container, stainless steel Potatoes, shaped Average cooking times: effective cooking time depends on the condition, composition and quantity of the products and the selected cooking and browning level. Example Quantity Cooking time... -
Page 50: Roast Potatoes, Dumplings
roast potatoes Examples recommended accessories setting Fried potatoes, fresh for these products, use light dark Fried potatoes with bacon roasting and baking tray small large Pour a little oil onto the potatoes and mix it in. If you add onions to your fried potatoes, reduce the browning level since the onions color very quickly. -
Page 51: Potatoes Au Gratin
potatoes au gratin Examples recommended accessories setting Potato gratin for these products, use light dark Potato gratin with cheese granite enameled container 1 1/2” (40 mm) Potato/pear gratin Potato gratin, portions muffin and timbale moulds Potato gratin, frozen for these products, use light dark prebaked... -
Page 52: Egg Dishes/Desserts Cooking Mode
8. Egg dishes Hens’ eggs - soft, medium or hard-boiled – can be easily prepared in large quantities. Also suitable boiled for poached eggs. eggs Scrambled eggs, omelettes and fried eggs are quick and easy to produce with this cooking process. pan fried eggs Egg garnish, flans and soft vegetable timbales all work perfectly with this setting, whether sweet or... -
Page 53: Boiled Eggs
boiled eggs Examples recommended accessories setting Egg, soft, size M container perforated, stainless steel soft hard small large Egg, medium, size M container perforated, stainless steel soft hard small large Egg, hard-boiled, size M container perforated, stainless steel soft hard small large The examples listed here apply to class M eggs. -
Page 54: Pan Fried Eggs
pan fried eggs Examples recommended accessories setting Scrambled eggs (0.5 gal, 2 l) container, stainless steel 2 1/2” (65 mm) thin thick light dark Scrambled eggs work best if you stir them briefly at the end of the process. soft hard This gives the typical scrambled texture. -
Page 55: Egg Flan
egg flan Examples recommended accessories setting Egg garnish/flan for these products, use slow fast Vegetable flan container, stainless steel 2 1/2” (65 mm) small large To produce the custard base, mix whole egg with milk in a ratio of 1:1. Season to taste. You can use this method to produce both sweet and savory custards. -
Page 56: Baked Pudding
baked pudding Examples recommended accessories setting Cherry clafoutis for these products, use light dark Apple clafoutis granite enameled container 1 1/2” (40 mm) Bread & butter pudding Bread pudding for these products, use light dark Quark soufflé granite enameled container 1 1/2” (40 mm) Fruit soufflé... -
Page 57: Steamed Pudding
steamed pudding Examples recommended accessories setting Yeast dumplings for these products, use slow fast Steamed dumplings baking tray, perforated Chinese rolls (Bao) Yeast and steamed dumplings are particularly good if you brush them with melted butter before steaming. Select the “slow” setting for larger products or quantities and for yeast doughs. Frankfurt-style pudding for these products, use slow... -
Page 58: Baking Cooking Mode
9. Baking Suitable for all sweet doughs such as biscuit or cake batter. With this button you can prepare cakes sweet and strudels easily without setting the time or temperature. baking This is the best setting for puff pastry and savory doughs with a crispy, shiny crust such as bread or savory rolls. -
Page 59: Sweet Baking
sweet baking Examples recommended accessories setting Muffins for these products, use light dark Tortes muffin and timbale moulds Sponge cakes cake tins Strudel, filled baking tray, perforated Strudel, savory Christmas stollen baking tray, perforated light dark Biscuit bases for these products, use Tray bakes granite enameled container Yeast pastries... -
Page 60: Savory Baking
savory baking Examples recommended accessories setting Turnovers for these products, use light dark Puff pastry strudel roasting and baking tray Rolls, part-baked baking tray, perforated Chicken and mushroom pie light dark Croissant, frozen for these products, use light dark Rolls, frozen baking tray, perforated short long... -
Page 61: Cookies
cookies Examples recommended accessories setting Pretzels roasting and baking tray light dark Chelsea bun baking tray, perforated short long For small baked items and biscuits, select the fan symbol to reduce the air speed. This will reduce the speed of the fan during baking. Cookies for these products, use light... -
Page 62: Pastries With Humidity
pastries with humidity Examples recommended accessories setting Party rolls baking tray, perforated light dark short long Turnovers baking tray, perforated light dark short long Puff pastry pinwheels for these products, use light dark Fleurons roasting and baking tray short long Cheese straws Small Danish pastries Puff pastry savories... -
Page 63: Souffle, Proofing
souffle Examples setting Chocolate soufflé light dark Grand Marnier soufflé small large Average baking times: The effective baking time depends on the condition, composition and quantity of the products and the selected baking and browning level. Example Cooking time Soufflé 14 min Always place your filled soufflé... -
Page 64: Pizza
pizza Examples recommended accessories setting Mini-pizza, frozen for these products, use light dark Pizza baguette, frozen grill and pizza tray short long Pizza, fresh Prebaked pizza, frozen grill and pizza tray light dark short long Tartes flambées for these products, use light dark Tartes flambées with apple... -
Page 65: Finishing ® Cooking Mode
10. Finishing ® For completing a number of plates or trays at events such as conferences, weddings, conventional plated dinners, seminars, catering, etc. banquet For completing cooked dishes for conventional service in restaurants, bistros, canteens and hotels. plates Ongoing loading with LevelControl ®... - Page 66 ® having to keep food hot and the associated loss of quality. Food preparation Use the SelfCooking Center to prepare all the individual components some time before serving – exactly ® when you have time for it: in the morning, the afternoon or even a couple of days beforehand. After cooking, cool the food quickly, ideally in a blast chiller.
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Page 67: Plated Banquet
® weddings, birthdays or club parties. Preparation The food prepared in the SelfCooking Center has already been chilled. You arrange the plates according ® to the number of expected guests and keep them chilled in the special mobile plate racks. Arranging at the last minute is always stressful, but now is a thing of the past. -
Page 68: Plates À La Carte
plates à la carte Finishing à la carte is intended for finishing individual plates in an à la carte operation, for example. ® Preparation The food that was prepared is all ready, e.g. in chiller drawers. Only when the order comes in is the cold food arranged on the plate. -
Page 69: Container, Bakery Products
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. Preparation You produce the food in advance and chill it as quickly as possible. -
Page 70: Coloration, Pizza
Pizza you can prepare up to 100 prebaked pizzas in just 10 minutes. Use our special ® RATIONAL pizza dishes to do this. Simply place the pizza on the pizza dish with non-stick coating and slide it onto the mobile plate rack. Then finish it in the SelfCooking Center using Finishing Pizza. -
Page 71: Recommendation For Maximum Load Sizes
5. Natural products are not identical in composition and differences in condition may lead to differences in the load size or cooking result. 6. To achieve the best possible results, always use original RATIONAL accessories. Product type 61... - Page 72 11. Maximum loads GN Product type 61 type 62 type 101 type 102 type 201 type 202 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Dumplings 90 pcs. 180 pcs. 150 pcs. 300 pcs. 300 pcs. 450 pcs. Egg garnish (flan) 12 litre 24 litre 20 litre 40 litre...
- Page 73 11. Maximum loads GN Product type 61 type 62 type 101 type 102 type 201 type 202 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Rice pudding 13 lbs. 26 lbs. 22 lbs. 44 lbs. 44 lbs. 66 lbs. 6 kg 12 kg 10 kg 20 kg 20 kg...
- Page 74 12. Index A-Z Page Page Aitchbone ............14 Capon ..............23 Apple clafoutis ..........56 Carp fillet, steamed ..........34 Apricot and rice pudding ........56 Carrots, fresh ...........39 Carrots, frozen ..........39 Baguette ............60 Catfish filet ............33 Cauliflower, sprouts ..........39 Baked ham, cured ..........11 Centrepiece, fish..........34 Baked potatoes, large ........49 Barbary duck breast, medium rare ....27 Cevapcici ............17...
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Page 75: 12. Index A-Z
12. Index A-Z Page Page Croissant, frozen ..........60 Fish nuggets, breaded ........33 Croquette potatoes, frozen .......48 Fish terrine ............34 Crostata di mele ..........61 Fish with skin on ..........31 Flan, savory ............55 Cubed salmon ..........37 Flan, sweet ............55 Cubed steak .............20 Curried rice, fried ..........42 Fleurons ............62 Florentines ............61... - Page 76 12. Index A-Z Page Page Lamb fillet ............17 Perch fillet with a herb crust ......33 Lamb shank .............10 Perch fillet, soy marinade........32 Leeks, steamed..........39 Pickled beef .............10 Pike-perch fillet with a nut crust .......33 Leg of lamb............12 Pike-perch fillet, marinated .......32 Leg of lamb, overnight ........13 Loin of pork .............12 Pizza baguette, frozen ........64...
- Page 77 12. Index A-Z Page Page Poultry escalopes, breaded, frozen ....24 Saddle of venison ..........12 Poultry kebabs..........29 Saddle of venison and deer calf ......12 Poultry terrine ..........25 Salmon fillet with tandoori paste ......32 Poultry timbale ..........25 Salmon fillet, poached ........34 Poussin ............23 Salmon steak ...........31 Sardines ............37 Prawns ............36,37...
- Page 78 12. Index A-Z Page Page Strudel, savory ..........59 Veal cutlet, breaded .........19 Stuffed breast of veal .........9 Veal escalope, breaded ........19 Veal medallions ..........17 Stuffed chillies, frozen ........45 Stuffed pork loin ..........9 Veal steak ............18 Suckling pig .............11 Veal sweetbreads, breaded .......19 Sweet and sour belly of pork ......11 Vegetable bake ..........44 Sweetcorn, precooked ........48...
- Page 80 Tel. en México: +52 (55) 85039830 www.rational-online.gr Fax: 0043 (0)662-83279910 Fax en México: +52 (55) 85039847 E-Mail: austria@rational-austria.at eMail info@rational-mexico.com.mx RATIONAL Ibérica Cooking Systems S.L. www.rational-austria.at www.rational-mexico.com.mx Ctra. de Hospitalet, 147-149 ООО "РАЦИОНАЛЬ РУС" Cityparc / Edif. Paris D RATIONAL BRASIL 117105, г.
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