Rational Combimaster User Manual

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Operating instructions

CombiMaster

Explanation of the pictograms

Danger!

Directly hazardous situation that could result in very severe injury or death.

Corrosive substances

Attention: Damage may be caused if this is ignored.

Warning:	Caution!
Potentially hazardous situation	Potentially hazardous situation
that could result in severe injury	that could result in minor injury.
or death.

Risk of fire!

Risk of burns!

Handy tips for everyday use

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Dear Customer

Congratulations on the purchase of your new CombiMaster.

Your decision to buy a new CombiMaster means that you now have a top-of-the-range combi-steamer.

Your CombiMaster will give you many years of reliable service in your kitchen thanks to its outstanding quality of workmanship and almost unlimited cooking potential.

We give a 12 month warranty from the date of initial installation.

The warranty excludes glass damage, light bulbs and seals as well as damage caused by improper installation, use, maintenance, repair or descaling.

We hope that enjoy using your new CombiMaster.

Your

RATIONAL AG

You can reach our Technical Customer Support Service 7 days a week on: [phone] For any queries relating to use please ring the RATIONAL Chef Line: [phone]

Dealer:

Installer:

installed on:

Appliance serial number:

We reserve the right to make technical improvements!

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Contents

Safety Instructions	5
Liability	7
Care, inspection, maintenance and repair	8
Features	9
Notes on using your unit	10
Working with the hand shower	12
General instructions for use	13
Controls	14
Control modes	15
Moist Heat mode	16
Dry Heat mode	18
Combi-Steam mode	21
Vario-Steam mode	23
Finishing® mode	25
Working with the core temperature probe	27
Cool Down Function	30
Appliance settings – Celsius / Fahrenheit	30
Cleaning	31
Servicing - Steam generator descaling	33
Aborting the descaling process	36
Draining the steam generator	36
Fault indications	37
Sample applications	38
Before you call customer service	56
Maintenance	58
EU Declaration of Conformity for electrical units	59
EU Declaration of Conformity for gas units	60
ClubRATIONAL	61

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Safety Instructions

Warning:

Incorrect installation, servicing, maintenance, cleaning or modifications to the unit may result in damage, injury or death. Read these operating instructions carefully before you start to use the unit.

This unit must only be used to cook food in catering establishments. Any other use is not intended and is therefore considered dangerous.

It must not be used to cook food containing flammable materials (such as food with alcohol). Substances with a low flash point can ignite spontaneously - Risk of fire.

Cleaning and descaling products and the associated accessories must only be used for the purposes described in this manual. Any other use is not intended and is therefore considered dangerous.

In case of damage to the glass plate, please replace the entire plate immediately.

Warning:

Gas units only

-If your unit is installed under an extractor hood, this must be switched on when the unit is in use - Combustion gases.

-If your unit is connected to a chimney, the flue duct must be cleaned in compliance with specific regional regulations - Risk of fire. (Contact your installer.)

-Do not put objects on your unit's exhaust pipes - Risk of fire.

-Do not let objects block or obstruct the area below the unit's base. - Risk of fire!

-The unit must only be used in still conditions. - Risk of fire!

What to do if you smell gas:

-Shut off the gas supply immediately

-Do not touch any electrical controls

-Make sure the area is well ventilated

-Avoid naked flames or sparking

-Use an external telephone to notify the appropriate gas supplier (if the gas supplier is unobtainable call the nearest fire station).

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Safety Instructions

Keep this manual handy so that it can always be consulted by anyone using the unit.

This unit must not be used by children or people with limited physical, sensor or mental capacity or those without the necessary experience and/or knowledge, unless such people are supervised by a person who is responsible for their safety.

Operate using hands only. Damage caused by the use of pointed, sharp or other objects will invalidate the warranty.

We recommend regular training of your staff to avoid the risk of accident or damage to the unit. Operators must also receive regular safety instruction.

Warning:

Daily checks before switching on and use

-Lock the air baffle at the top and bottom as per the instructions - risk of injury from the rotating fan wheel.

-Make sure that the hanging racks or mobile oven rack are correctly locked in place in the cooking cabinet - Containers with hot liquids can fall through or slip out of the cooking cabinet - Risk of combustion.

-Make sure that there are no cleaning fluid residues in the cooking cabinet before you start cooking with the unit. Thoroughly rinse away any residues with the hand shower - risk of chemical burns.

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Safety Instructions

Warning:

Safety instructions during use

-If containers are filled with liquid or contents which liquefy during cooking, do not use rack levels higher than those that allow the user to see into the slide-in containers - Risk of burns!Warning sticker is enclosed with appliance.

-Always open the cooking cabinet door very slowly (hot vapours) - Risk of burns.

-Always wear thermal protective clothing to hold accessories and other objects in the hot cooking cabinet - Risk of burns.

-The external temperatures of the unit may exceed 60 °C. Only touch the unit at the controls - Risk of burns.

-The hand shower and water from the hand shower may be hot – Risk of burns.

-Cool-down mode - Do not use the Cool-down function unless the air baffle has been locked correctly - Risk of injury.

-Do not touch the fan wheel - Risk of injury.

-Cleaning - Aggressive chemical fluid - Risk of chemical burns.

Always wear the correct protective clothing, safety goggles, gloves and facemasks during cleaning. Follow the safety instructions in the “Manual cleaning” section.

-Do not store highly flammable or combustible materials near the unit - Risk of fire

-If mobile units and mobile oven racks are not moved, you must apply the parking brakes to the wheels. Racks could roll away on uneven floors - Risk of injury.

-If mobile oven racks are used, you must always apply the container lock. Cover any containers with liquids to prevent the hot liquid spilling out - Risk of burns.

-The transport trolley must be correctly fixed to the unit when you load and remove the mobile plate rack or mobile oven rack - Risk of injury.

-Mobile oven racks, mobile plate racks, transport trolleys and units on casters can tip over when being moved over an inclined plane or threshold - Risk of injury.

Liability

Installations and repairs that are not carried out by authorised specialists or using original spare parts, and any technical change to the machine that is not approved by the manufacturer will invalidate the manufacturer’s warranty and product liability.

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Care

Your unit must be cleaned every day to maintain the high quality of the stainless steel, for hygiene reasons and to avoid operating faults. To do this, follow the instructions in the “Manual cleaning” section..

Warning:

If the unit is not cleaned or is not cleaned well enough, deposits of grease or food residues in the cooking cabinet may catch fire - Risk of fire.

-To avoid corrosion in the cooking cabinet, your unit must be cleaned every day, even if it is only operated in “Moist Heat” (steaming) mode.

-Apply vegetable oil or grease to the inside of the cooking cabinet at regular intervals (every 2 weeks or so) to prevent corrosion.

-Do not use a high pressure cleaner to clean the unit.

-Do not treat the unit with acids or expose to acid fumes – this will damage the passivated coating of the nickel-chromium steel and the units might discolour.

-Only use cleaning agents made by the unit’s manufacturer. Cleaning agents from other manufacturers may cause damage and invalidate the warranty.

-Do not use scouring products or scratchy cleaning agents.

-Daily cleaning of the cooking cabinet seal with a non-abrasive cleaning agent will extend the service life.

-Remove and clean the incoming air filter once per month (see Maintenance).

Inspection, maintenance and repair

Danger - High Voltage

-Inspection, maintenance and repair work must only be carried out by trained technicians.

-The unit must be switched off at the mains for cleaning (apart from manual cleaning) and for inspection, maintenance or repair work.

-If the unit is installed on casters (mobile), freedom of movement must be restricted so that power, water and drainage pipes cannot be damaged when the unit is moved. If the unit is moved, make sure that power, water and drainage lines are correctly disconnected. If the unit is returned to its original position, make sure that the retention device, energy, water and drainage pipes are correctly attached.

-Your unit should be serviced by an authorised service partner at least once a year to ensure that it remains in perfect working order.

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Features

Appliance serial number

(visible only when door is open)

Draft diverter (optional) (gas appliances only)

Interior lighting

Appliance door with double glass pane

Door handle

Table-top units: one-handed operation with slam function

Floor models: one-handed operation

Unlocking device to open double glass door panel (inside)

Integral, self-draining door drip pan

(inside)

Drip collector connected directly to appliance drain

Appliance feet

(height adjustable)

Unit data plate

(with all the important electrical data such as power input, voltage, number of phases and frequency, as well as appliance model and appliance serial number, see also functions/ settings/model, Option number)

Control panel

Protective cover for electrical installation area

mHand shower (optional) (with automatic rewind)

n Run-in guide (Floor models)

o Air filter (Installation area ventilation)

	m
o

Table-top unit 6 x 1/1 GN, identical for 6 x 2/1 GN, 10 x 1/1 GN and 10 x 2/1 GN.

m
o	n

Floor unit 20 x 1/1 GN, identical for 20 x 2/1 GN.

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Notes on using your unit

-Avoid having heat sources (e.g. grill plates, deep-fat fryers etc.) near the unit.

-You can only use the unit in areas with a room temperature > 5 °C. For ambient temperatures of less than + 5 °C, you must heat the cooking cabinet to room temperature (> + 5 °C) before starting.

-As soon as you open the cooking cabinet door, the heating and fan wheel shut down automatically. The

integral fan wheel brake is activated. The fan wheel keeps running for a brief period only.

-A drip tray should always be inserted when grilling and roasting (e.g. chicken) in order to catch the fat.

-Only use genuine heatproof accessories made by the unit manufacturer.

-Always clean accessories before use.

-Leave the unit door slightly open if it is going to be idle for a prolonged period (e.g. overnight).

-The cooking cabinet door has a slam function; the door of the floor unit is not closed tight unless the door handle is vertical.

-For long stoppages (e.g. non-work day), shut off the water, power and gas supplies to the unit.

-At the end of its service life, the unit must not be disposed of with the general waste and must not be placed in the recycling containers at local authority collection points. We will be happy to help you with the disposal of your unit.

Max. load sizes for each unit size

6 x 1/1 GN	30 kg	(max. 15 kg per rack)
10 x 1/1 GN	45 kg	(max. 15 kg per rack)
20 x 1/1 GN	90 kg	(max. 15 kg per rack)
6 x 2/1 GN	60 kg	(max. 30 kg per rack)
10 x 2/1 GN	90 kg	(max. 30 kg per rack)
20 x 2/1 GN	180 kg	(max. 30 kg per rack)

If the maximum load sizes are exceeded, this can damage the unit.

Please note the maximum load sizes for food in the application manual.

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Notes on using your unit

Table-top units with hanging racks

(6 x 1/1 GN, 6 x 2/1 GN, 10 x 1/1 GN, 10 x 2/1 GN)

-To remove, raise the hanging rack slightly in the middle and pull it out of the front locking mechanism.

-Swivel the hanging rack to the middle of the cooking cabinet.

-Lift the hanging rack out of its fixing by lifting it up. Reverse the above sequence to reset.

Working with mobile oven racks, mobile plate racks and transport trolleys for table-top units (option)

-Remove the hanging rack as described above.

-Place the run-in rail on the fixing provided on the unit's base. Make sure it is fixed accurately in place (4 pins).

-Remember that the unit must be matched to the exact height of the transport trolley and must be levelled.

-Move the transport trolley as far as it will go on the run-in rail and make sure that the transport trolley is correctly locked on the unit.

-Push the mobile oven rack or mobile plate rack into the

unit as far as it will go, and check that the locking mechanism in the unit is working correctly.

-To remove the mobile oven rack or mobile plate rack, release the locking mechanism and pull the rack out of the cooking cabinet. First insert the core temperature probe with the run-in rail in the park position.

-Make sure that the mobile oven rack or mobile plate rack is securely locked on the transport trolley during transportation.

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Working with the hand shower

-If you use the hand shower, pull the hose at least 20 cm out of the park position.

-You can select 2 jet strengths by pressing the control button.

-Always let the hand shower slide slowly back into the park position.

Caution!

The hand shower and water from the hand shower may be hot – Risk of burns.

The hand shower has no latch position. If you pull hard on the hand shower and it exceeds the maximum available hose length, it will damage the hose.

Make sure that the hand shower hose is fully rewound after use. You must not use the hand shower to cool the cooking cabinet.

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General instructions for use

H2O

The message “H2O” may appear on the display when you switch on. This means that the steam generator is not yet filled with water. When it is full the display goes out automatically.

If the cooking cabinet is hotter than the set temperature, the button for the selected mode will flash (e.g. Steam).

(See the „Cool Down“ section for cooling the cooking cabinet).

0:35

Time settings

The cooking time can be set for up to 30 minutes in 1-minute intervals and in 5-minute intervals for more than 30 minutes .

rES

“RESET” (gas units only)

If the burner malfunctions “rES” will light up on the display. After 15 sec. you will hear an audible signal. Press the “Clock” button to restart the automatic ignition process. If the “rES” display does not light up again after approx. 15 seconds, the flame is burning and the unit is operational. Please notify Customer Support if the display is still lit after pressing the button repeatedly.

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Controls

Moist Heat (100 °C)

Dry Heat (30 °C to 300 °C)

Combi-Steam (30 °C to 300 °C)

Control Mode switch

Vario-Steam (30 °C to 99 °C)

F

Finishing® (30 °C to 300 °C) Additional „Cool Down“ function Cabinet temperature display Cabinet temperature dial Heating mode display

Clock button (0 to 23 hours 59 min.)

Button for core temperature

(0 °C -99°C)

Display for time/core temperature Dial for time of day/core temperature

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Control modes

„Moist Heat“ mode

The high-performance steam generator produces fresh steam. This is fed, unpressurised, into the cooking cabinet and is circulated at high speed by the fan. The patented control system regulates the input of steam, supplying only as much as the food is actually able to absorb. In this mode cabinet temperature is set to a constant 100 °C.

„Dry Heat“ mode

Powerful heating elements heat the dry air. The fan circulates the hot air evenly throughout the cabinet. Cabinet temperature can be set to between 30 °C and 300 °C.

„Combi-Steam“ mode

Moist Heat and Dry Heat modes are combined by a control system. This creates a hot, humid climate for especially intensive cooking. The temperature can be set to between 30 °C and 300 °C.

The humidity is controlled continually to prevent the food drying out.

„Vario-Steam“ mode

An electronic control system with temperature sensors accurate to one degree maintains the preselected temperature throughout the cabinet. Sensitive controls and automatic control engineering ensure that the cooking climate is just right for the product. The cabinet temperature can be variably set to between 30 °C and 99 °C.

F

„Finishing®“ mode

The two operating modes moist heat and dry heat are combined. This produces the ideal cooking climate, both preventing the food drying out and the formation of unwanted puddles. Cabinet temperature can be individually set to between 30° C and 300 °C.

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Moist Heat mode

„Moist Heat“

The steam generator produces hygienic fresh steam. In this mode the cabinet temperature is set to a constant 100 °C.

Cooking modes:

Steaming, stewing, blanching, poaching, simmering, vacuum cooking, thawing, preserving.

1

Preheat until heating indicator light goes out

2

3 0:25

Or work with the core temperature probe

2

3	76°C	19°C
	Target	Actual

Sample dishes

•Mise en place

Tomatoes concassé, garnishes (vegetables, fruit), mushrooms, blanching juliennes and brunoises, blanching vegetables for stuffings, roulades etc., peeling onions and chestnuts, soaking pulses.

•Starters

Scrambled eggs, poached eggs, hard-boiled eggs, asparagus, vegetable flans, stuffed vegetables (onions, kohlrabi, leeks, celery, etc.).

•Soup garnishes

Dumplings, ravioli, vegetable royale.

•Main courses

Boiled beef, cured ham, knuckle of pork, tongue, boiling fowl, turkey legs, meat in aspic, fish.

•Side dishes

Risotto/rice, dumplings, pasta (noodles), fresh and frozen vegetables, vegetable casseroles, potato roulade, boiled/jacket potatoes.

•Desserts

Fresh or frozen fruit (e.g. hot raspberries), stewed fruit, rice pudding.

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Moist Heat mode

Hints

•To get the most out of your Combi-Master check daily the types of food which can be cooked together using „Moist Heat“. Remember that fish, meat, vegetables, side dishes and fruit can be cooked together (as long as they are all being prepared by the same method).

•Cook potatoes in perforated GN containers, the perforations let the steam circulate and give faster, more intensive cooking.

•Vegetable stock can be collected by inserting a container on the bottom rack.

•It is better to use two shallower GN containers rather than one high one => this reduces bulk and avoids heavy layers of food.

•Dumplings should be placed in a shallow solid GN container.

•Rice and cereals are the only foods to which you should add water: 1 part grain, 1.5 to 2 parts water.

•Tomatoes are easy to skin: „Moist Heat“ for approx. 1 min, then plunge into cold water.

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Dry Heat mode

„Dry Heat“

Powerful heating elements heat the dry air. Cabinet temperature can be set to between 30 °C and 300 °C.

Cooking methods:

Baking, roasting, grilling, deep-frying, gratinating, glazing.

1

Preheat until heating indicator light goes out.

2 160°C

3

4 0:25

Or work with the core temperature probe

3

4	76°C	19°C
	Target	Actual

Sample dishes

•Mise en place

Sweating bacon, roasting bones, allowing dough (yeast) to rise.

•Starters

Meatballs, vegetarian bakes, vegetables au gratin, vegetable pasties, pies, sirloin, chicken wings, finger food, duck breasts, quiches, shortcrust pastry, tartlets.

•Soup garnishes

Savoury straws, cheese croûtons.

•Main courses

Steak, rump steak, T-bone steak, liver, rissoles, chicken breast, chicken legs, half / whole chickens, turkey, pheasant, quail, breadcrumbed meat, breaded convenience food, vegetarian cutlets, duck breasts, cutlets, pizza.

•Side dishes

Potato pancakes, roast potatoes, potato gratin, rösti, baked potatoes, Idaho potatoes, potato soufflés, Macaire potatoes, duchesse potatoes.

•Desserts

Sponges, marble cakes, plain cakes, fancy cakes, flaky pastry, croissants, bread, rolls, baguettes, shortcrust pastry, apple strudel, bakery products (precooked), frozen pastry.

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Dry Heat mode

Hints

•Cooking times

Cooking times will depend on product quality, weight and height. Do not overload grids or containers so that air can circulate evenly.

•General notes on pan-frying

-Preheat to as high a temperature as possible (300 °C) to build up sufficient stored heat.

-Load as quickly as possible in order to minimise cabinet temperature drop.

-During cooking (with a full load) open the door briefly to allow excess moisture to escape.

-With flash-fried and fried products which give off a lot of moisture (e.g. chicken legs), if possible reduce loads to 75 or up to a maximum of 50% of the greatest theoretical load.

•Breaded products

all types of breadcrumb coating can be used. Browning is improved by brushing with fat or a blend of paprika and oil. Press the breadcrumbs in firmly, brush with melted fat and do not overload the unit. Rule of thumb: allow approx. 8 to 10 minutes per 1cm thickness of meat.

Preheat: to 300 °C (at least until heating indicator light goes out).

Optimum cut thickness: 1,5 to 2 cm.

Optimale Schnittstärken: 1,5 bis 2 cm.

Accessories: Roasting and baking tray or granite-enamelled container. For even browning on the top and bottom surfaces, make sure that the slices are of the same thickness or the same size.

•Gratinating

light and dark meat dishes, fish, mussels, asparagus, chicory, broccoli, fennel, tomatoes, toast.

Preheat: to 300 °C (at least until heating indicator light goes out). Set to desired temperature after loading.

E.G.: Grids or containers (20 mm) for gratinating toast, steaks and soups.

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Dry Heat mode

•Baking

Preheat to baking temperature. For a full load you may need to select a higher preheating temperature.

Baking temperature: approx. 20 to 25 °C lower than in a conventional oven.

For rolls use only every second shelf.

For frozen convenience products preheat to 300 °C.

Defrost frozen rolls and leave to rise for a short time.

Accessories:

Use perforated Teflon-coated baking trays, Roasting and baking trays or granite enamelled GN containers.

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