ICC Roner Clip User Manual

LOW
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.

- Carefully read the instruction booklet before
switching on the appliance and keep it for future
reference. A failure to observe and follow these
instructions may result in an accident.

- Before fi rst use, clean every part of the product

that is likely come into contact with food, following
the instructions in the section on cleaning.

TABLE OF
CONTENTS

CONSIDERATIONS AND
SAFETY TIPS

Page. 4

START-UP

COOKING TYPES

RECIPES

CREDITS

Page 5

Page 7

Page 14

Page 27

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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.

- So, with a little practice, we are always able to cook food

to perfection, with a tasty and intense fl avour, a tender

texture or however else we like it. So the Roner Clip gives
us control and accuracy, and a very clean way of cooking.

Safety Tips

• Tips for cooking with the Roner Clip at home:

1) All of the ingredients must be of the highest quality and
extremely fresh.

2) As with any cooking method, some ingredients are more
delicate than others.

3) We recommend cooking and then eating right away.

4) For produce susceptible to contamination by anisakis,
we recommend pre-freezing for 24h at -20ºC.

5) Risk vary with each produce. It is advisable to cook,

fi nish the dish and then eat it.

6) If you want to preserve the product, it must be properly
chilled to the core. For added safety and long preservation
times, freeze it. Otherwise, it should be consumed soon. In
2-3 days, kept refrigerated at 4ºC

7) To properly and - most importantly - quickly chill a
product, you can use a water bath with plenty of salt and
lots of ice.

8) You should work on clean surfaces, avoiding cross­contamination on boards, knives and hands.

9) For long cooking (indirect cooking), you should
exceed 65ºC.

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. Press the icon to enter the setting
mode. You should hear a “beep” sound. The temperature

indicator will fl ash.

- Select the desired cooking temperature using the controller.

- Press to set the number of hours.

- Repeat the previous step for the minutes.

- Minutes.

- Gently press On to start it up.

- The timer will start counting down when the selected
temperature is reached.

- To restart the time, gently press the On button again.

5

- 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.

COOKING
TYPES

VACUUM PACKING

DIRECT

Defi nition:

This is the cooking of products
that we pack, cook and eat
immediately.

Basic requirements:

- The product must be extremely
fresh and of the highest quality.

- It must be properly cleaned and
disinfected.

- For fi sh with a risk of anisaki,

we recommend pre-freezing at

-20º for 24h.

- It should be eaten immediately.

INDIRECT

Defi nition:

This is generally long cooking
where, after cooking, food can
be chilled for later consumption.
It has 3 characteristics:

1) Tenderising tough food,
avoiding the excessive loss
of juices and preserving
intramuscular collagen.

2) Enables the combined
cooking of the product + sauce
+ garnish.

3) Pasteurise-preserve.

Basic requirements:

- The product must be extremely
fresh and of the highest quality.

- Salt, spices, aromatics
and herbs should be added
sparingly.

- For combined cooking, the
sauce should be reduced
beforehand.

Both direct or indirect,
they could be

DOUBLE

Produce that is roasted before or after
vacuum packing.

WITHOUT VACUUM PACKING

COMBINED

COMBINED: To combine several
products in the same bag. Main
Product, Sauce, Garnish.

CONFIT

IN POTS

ETC.

· White asparagus 90ºC 45’

· Artichokes 90ºC 55’

Direct

· Cod 200g 50ºC 12’

· Prawns 55ºC 16’

· Chicken breast

· Lamb loin 65ºC 20’

· Bananas 65ºC 20’

65ºC 30’

Indirect

· Potatoes

· Green asparagus 90ºC 15’

· Cooking where you have to study each case.
Reserved for professional kitchens that produce
food using very strict control systems

90ºC 40’

· Squid 55ºC 30’

· Mussels 90ºC 2,5’

· Pork cheek

· Oxtail 65ºC 48h

· Iberian pork ribs 65ºC 24h

· Chicken wings 65ºC 6h

· Shoulder

· Apple 85ºC 45’

65ºC 24h

65C 20h Sauce and garnish, combined

Without vacuum packing

Confi t:

· Mushrooms

· Cuttlefi sh

These cooking parameters are

general and illustrative values.

Tarros:

· Cream fl an

· Yoghurt

· Crème caramel

9