Rational SelfCooking Center Applications Manual
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Rational SelfCooking Center Applications Manual

Rational SelfCooking Center Applications Manual

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Application Manual
Overnight cooking,
mixed loads, Sous-Vide

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Summary of Contents for Rational SelfCooking Center

  • Page 1 Application Manual Overnight cooking, mixed loads, Sous-Vide...
  • Page 3 SelfCooking Center even better. ® You can also contact a RATIONAL chef directly by using our Chef&Line. We are more than happy to answer any culinary questions you may have regarding the SelfCooking Center ®...

  • Page 4: Table Of Contents

    Contents 1. Overnight cooking at a glance 1.1. The benefits of overnight cooking 1.2. The settings 1.3. Preheating and loading 1.4. The maturing 1.5. Maturing and holding 1. Overnight cooking at a glance 2. The process “overnight roasting” 2.1. The preparation 2.2.
  • Page 5 ® 8.1. Mixed loads in the process “steamed vegetables” 8.2. Mixed loads in the process “grilled vegetables” 9. Mixed loads in the process “pastries with moisture” 10. Hygiene certificate 11. The HACCP-Documentation in SelfCooking Center ® 12. LevelControl program ®...

  • Page 6: Overnight Cooking At A Glance

    - With poultry always select a hygienic core temperature of min. 72 °C. 1.3. Preheating and loading - After the automatic “preheating” phase the SelfCooking Center® will notify you to ”load”. For hygiene reasons the core probe should be inside the cooking cabinet during preheating, the food should be well chilled before loading.

  • Page 7: Maturing And Holding

    If the power failure is 15 minutes or less. Your products will be cooked as normal. The RATIONAL overnight cooking is both hygienic and safe. The official judgement from the institute of hygiene and technology for food can be found on the page 32.

  • Page 8: The Process "Overnight Roasting

    2. The process “overnight roasting” The process “overnight roasting” is suitable for all large meat and poultry products. The products are seared and gently cooked at the touch of a button. The meat will be exceptionally juicy and tender. There is also an extra colouration step for roasts with crackling.

  • Page 9: The Settings

    2. The process “overnight roasting” Tip: Making a sauce Place some bones and vegetables mixed with a little oil and tomato puree into a granite enam- elled container (60mm) and load this together with the joint. After the searing phase, deglaze with stock.
  • Page 10 52 °C - 56 °C middle ca. 2 hrs. 2.2.4. Preheating and loading - After the automatic “preheating” phase the SelfCooking Center will notify you to ”load”. ® For hygiene reasons the core probe should be inside the cooking cabinet during preheating, the food should also be well chilled before loading.
  • Page 11 - After the gentle “maturing” and upon reaching the “maturing + holding” phase, the SelfCooking Center offer you the option to colour and ® crisp your roast at the touch of a button. Final colouration allows roasts to receive an intense colour and crispy crust.

  • Page 12: Mixed Load "Overnight

    2. The process “Overnight roasting” Tip: Your roasts can be removed and cooled after reaching the ”maturing and holding” phase. This offers great benefits when producing large amounts of roast with crackling which are intended to be served on the following day. Before serving, select under Finishing ®...

  • Page 13: The Process "Braising

    - Coat the products in a little flour to help thicken the sauce. Tip: Pre-roasted vegetables can also be used to braise in the SelfCooking Center®, and will allow you to braise in a standard GN container. 3.2. The settings 3.2.1.
  • Page 14 Osso Bucco, Ox tail, Goulash high ca. 2 hrs. 3.2.2. Preheating and loading - After the automatic “preheating” phase the SelfCooking Center will notify you to ”load”. ® For hygiene reasons the core probe should be inside the cooking cabinet during preheating, the food should also be well chilled before loading.

  • Page 15: Braising "Overnight

    Braised beef middle 3.5. Automatic Finishing ® The SelfCooking Center automatically lowers the cabinet temperature to prevent products ® over cooking during the “maturing + holding”-phase, before serving simply select the Finishing -button and your products will be heated to a defined service temperature, (depend- ®...

  • Page 16: The Process "Moist Cooking

    4. The process “moist cooking” The process “moist cooking” is suitable for all meat that is typically cooked in a liquid. The Temperature range holding function also allows you to cook your products overnight. Preheat Progressive phase cooling 200 °C 4.1.
  • Page 17 85 °C quick ca. 2 hrs. Tip: Clarified stock The SelfCooking Center offers the possibility to clarify stocks or bouillons overnight. Place ® the cold stock together with spices and clarification items in a deep GN container 65mm. Then select a slow Delta-T setting and a core temperature of 85 °C. Use the positioning helper to place the core probe in the middle of the liquid.

  • Page 18: Moist Cooking "Overnight

    4. The process “moist cooking” 4.2.3. Preheating and loading - After the automatic “preheating” phase the SelfCooking Center will notify you to ”load”. ® For hygiene reasons the core probe should be inside the cooking cabinet during preheating, the food should also be well chilled before loading.

  • Page 19: Mixed Load "Overnight

    4. The process “moist cooking” 4.4. Mixed load “overnight” You can also cook various products of differing sizes together in one load. The desired degree of cooking should be the same for each product and the core temperature probe should be placed into the smallest joint.

  • Page 20: The Process Poultry "Poached Poultry

    5. The process poultry “poached poultry” The process “poached poultry” is suitable for all poultry that is typically cooked in a liquid. The holding function also allows you to cook your products overnight. 5.1. The preparation Place your poultry together with root vegetables and spices in a deep GN container (65mm) and fill this half way with water.

  • Page 21: Poached Poultry "Overnight

    5. The process poultry “poached poultry” 5.2.1. Preheating and loading - After the automatic “preheating” phase the SelfCooking Center will notify you to ”load”. ® For hygiene reasons the core probe should be inside the cooking cabinet during preheating, the food should also be well chilled before loading.

  • Page 22: Sous-Vide-Cooking

    - Efficient production and optimised daily work flow. - Consistent, reproducible food quality. 6.2. The RATIONAL Sous-Vide-Option The RATIONAL SelfCooking Center with the Sous-Vide-Option is supplied with 2 core ® temperature probes. In addition to the standard core temperature probe, a thinner Sous-Vide- Probe with only one measuring point on the tip is supplied.

  • Page 23: The Possible Usages

    6. Sous-Vide-Cooking 6.3. The possible usages - Sous-Vide is the perfect solution to allow for a central production that can then deliver pre cooked products to satellite kitchens. This eliminates expensive over production because satellite kitchens only complete what is actually needed. - For “Room Service”...

  • Page 24: The Settings

    6. Sous-Vide-Cooking 6.5. The settings “Moist cooking” is suitable for all products that need to be moist cooking cooked for long periods. A low Delta-T (see page 16) is suitable for a “Low-Low”-method, in which the cooking temperature is only slightly higher than the core temperature.

  • Page 25: Application Examples In The Process "Moist Cooking

    The process “Grills/Pan fries- snacks and breakfast” is perfectly suited to sear your prod- ucts before vacuuming or after cooking. The colouration and time can both be adjusted to suit your individual preferences. Best results can be achieved on a preheated RATIONAL “Grill- and Pizza tray”.

  • Page 26: Application Examples In The Process "Steamed Vegetables

    6. Sous-Vide-Cooking 6.8. Application examples in the process “Steamed vegetables” Here you can find examples of products that require a shorter cooking time with a higher temperature. (Cooking temperature between 80 °C and 85 °C). Tip: Place fats, spices and other flavour enhancing ingredients in the vacuum bag together with your products.

  • Page 27: Mixed Loads With The "Continue"-Function

    7. Mixed loads with the “continue”-Function which contain an integrated ”continue” The cooking processes in the SelfCooking Center ® function are suitable for all large meat and poultry products that vary in size and require differ- ent degrees of cooking. Simply enter the lowest desired core temperature. All products should be loaded together and the core temperature probe placed in the product requiring the lowest temperature.

  • Page 28: Mixed Loads In The Process "Moist Cooking

    7. Mixed loads with the “continue”-Function 7.2. Mixed loads in the process “moist cooking” Ideal for all large joints that are typically cooked in liquid. Product Core temperature Delta-T 1. Poached veal filet 58 °C slow 2. Gammon 68 °C slow 3.

  • Page 29: Mixed Loads With Levelcontrol

    8. Mixed loads with LevelControl ® The SelfCooking Center cooking processes with LevelControl are suitable for all small ® ® products that are fried, steamed or baked without a core temperature probe. In LevelControl ® each rack is monitored separately and the cooking times can be adjusted to the second, this allows you cook products as and when required according to your orders.

  • Page 30: Mixed Loads In The Process "Grilled Vegetables

    CombiFry partially defrosted ® Tip: The RATIONAL Grill- and Pizza tray is especially good for small products that require a short cooking time. The Grill- and Pizza tray should be preheated, and can be left inside the SelfCooking Center ®...

  • Page 31: Mixed Loads In The Process "Pastries With Moisture

    Baked pastries 10-12 min. Roasting and baking tray Tip: In order to be able to bake different products of differing size, the SelfCooking Center lets ® you determine the temperature and humidity individually and then save these settings. With LevelControl you can then save the perfect cooking time for each product and also adjust it ®...

  • Page 32: Hygiene Certificate

    10. Hygiene certificate In order to produce flawless products with low-temperature cooking from a hygiene safety point of view – with particular regard to hospitals, etc. – the following points should be followed: All joints and meat preparations, including poultry, must be kept at a core temperature of + 72°C.

  • Page 33: The Haccp-Documentation In Selfcooking Center

    11. The HACCP-Documentation in SelfCooking Center ® Everyone involved in food production is responsible for the hygiene and safety of their prod- ucts. Hygiene guidelines require the implementation of a self control system. What this system includes, and how it should be recorded and documented is not specified in detail.

  • Page 34: Levelcontrol ® Program

    12. LevelControl program ® 12.1. Create LevelControl program ® You can cook different products at the same time with LevelControl . Only the cooking time of ® the individual products will differ. All the other cooking parameters must be the same. You can enter and display a separate cooking time for each rack in your unit.

  • Page 35: Start Levelcontrol ® Program

    12. LevelControl -program ® 12.2. Start LevelControl program ® 1 Broccoli CleanJet+care Level 9:24 Control copy change PROG Press the Prog button Press the Program selection Select LevelControl program ® button 100 ° 1 Broccoli 1 Broccoli preheat Level Control 15:00 Start LevelControl program...

  • Page 36: Programming - Selfcooking Control ® Mode

    13. Programming – SelfCooking Control mode ® You can copy or adapt the 9 operating modes (Joints, Pan-fried, Poultry, Fish, Side Dishes, Bak- ery Products, Potato Products, Egg Dishes/Dessert, Finishing ) to meet your individual require- ® ments and store them under a new name. Example: You could rename ”Roast”...

  • Page 37: Maximum Loads Gn

    3. Overfilling can result in uneven browning and consistency. 4. Natural products are not identical in composition and differences in condition may lead to differences in the load size or cooking result. 5. To achieve the best possible results, always use original RATIONAL accessories. Product Typ 61...
  • Page 38 14. Maximum loads GN Product Typ 61 Typ 62 Typ 101 Typ 102 Typ 201 Typ 202 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Leg of lamb boned and rolled 12 pcs. 24 pcs. 20 pcs. 40 pcs. 40 pcs. 60 pcs. Leg of venison 12 kg 24 kg...
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  • Page 40 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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