Rational CombiMaster CM User Manual

Manual

CombiMaster CM

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Warning:

Incorrect installation, adjustment, servicing, maintenance, cleaning, or unatmorised modifications to the appliance can result in damage, injury or death. Read the Operating Manual carefully before starting to use the appliance.

For your safety:

Do not store or use any flammable gases or liquids near this appliance.

What to do in the event of danger or if you smell gas:

- Turn off the gas supply immediately

- Do not touch any electric control elements

- Make sure the area is well ventilated

- Avoid naked flames or sparking

- Use an external telephone to notify the appropriate gas supplier immediately (if the gas supplier is unavailable call the relevant fire station).

„RESET“ (gas appliances only) If the burner malfunctions "rES" will light up on the display. An acoustic signal will sound after 15 sec. Press the Reset button to re-start the automatic ignition process. If the "rES" display does not light up again after approx. 15 sec. the flame is burning and the appliance is operational. Please notify Customer Support if the display is still lit after repeated pressing.

rES

Safety Instructions

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You have a 12 month warranty from the date of first use of your machine. The warranty excludes glass damage, light bulbs and gasket material as well as damage caused by improper

use, maintenance, repair or scaling of components.

Your RATIONAL AG

Our Technical Customer Support Service can be reached 7 days a week on: +49 8191 327333. For any queries relating to use please ring the RATIONAL ChefLine

: +49 8191 327300.

We reserve the right to make technical improvements!

Dear Customer

Dealer Installer

Installed on

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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 thanks to its outstanding quality of finish and almost unlimited cooking potential.

In order to make the best use of your CombiMaster’s wide variety of possible applications and benefits we recommend that you study the Manual carefully.

And now enjoy your new CombiMaster.

For any cooking queries dial your local telephone number on the last page of this Manual.

You can reach our technical Customer Support Service 7 days a week on +49 8191 327333.

Your RATIONAL AG

Dear Customer

General instructions / For your safety 6

Features 10

Controls 11

Cooking techniques 12

Control modes 13

Moist Heat Mode 14

Dry Heat Mode 16

Combi-Steam Mode 19

Vario-Steam Mode 21

Finishing®Mode 23

Working with the core temperature probe 2

Cool Down Function 28

Cleaning 29

Servicing –steam generator descaling 31

Appliance settings – Celsius / Fahrenheit 36

Maintenance 37

Maintenance – draining the steam generator 38

Appliance options 39

Fault indications 41

Sample applications 42

Table of contents

Info

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General Instructions / For your Safety Keep this manual carefully so that it can always be

consulted by anyone using the appliance. This appliance must only be used to cook food in

catering establishments. Any other use does not conform to the use intended and is therefore considered dangerous

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

The appliance must only be operated by specially trained operators.

It is vital for the owner to give users regular safety instruction.

We recommend that the owner gives your staff regular training to preclude the risk of accidents or of damage to the appliance.

Daily checks before switching on

• Lock air baffle top and bottom.

• Ensure that grid shelf or mobile oven rack is properly locked into position in the cooking cabinet.

General

• The temperature of door glass, outer casing and add-ons can rise to over 60 °C

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

• If the unit is idle for prolonged periods, shut the water supply stop valve and turn off the appliance energy supply (gas and electricity) at the mains.

When setting up table-top units with an original standard stand or base cabinet the maximum working height at the top rack is is not exeed 1600 mm.

WARNING – If containers are filled with liquid or contents which liquefy during cooking, do not use higher level racks than those where the user can see into the slidein containers. Warning sticker enclosed with appliance

Caution!

• Hot vapour (risk of scalding)!

• Containers and grids are hot!

• Make sure the mobile oven rack is correct-

ly locked in place!

Gas appliances only

• If your appliance is installed below an extractor

hood, this must be switched on when the appliance is operating

• If your appliance is connected to a chimney, the

flue duct must be cleaned as stipulated in specific regional regulations. Consult your installer.

• Do not put objects on your appliance exhaust

pipes

• The appliance must only be used in drauctur free

conditions

• Do not let objects block or obstruct the area

below the appliance.

• It may be necessary to have a flue gas interlok-

king system connected to the appliance, consult your installer.

General Instructions / For your Safety

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Loading/removing

Open appliance door slowly. . When it is opened the heating and fan wheel shut

down automatically. The integral fan wheel brake is activated. The fan

wheel runs on briefly. Do not touch the fan wheel Do not insert containers or grids until the grid shelf

has been properly secured and the mobile oven rack has been pushed up to the stop and locked into place.

Only use genuine heatproof accessories made by the appliance manufacturer.

Appliances with grid shelves (6x1/1 GN, 6x2/1 GN, 10x1/1 GN, 10x2/1 GN)

Removal

Slightly raise grid shelf and lift out of front catch. Swivel grid shelf to middle of cooking cabinet.

Press grid shelf upwards, lift from fixings. Slot into place in reverse order.

Mobile oven racks

Working with mobile oven racks / mobile plate racks and transport trolleys

using table-top units (option)

- Remove grid shelf

- Lay run-in rail on appliance floor and engage.

- Push in mobile oven rack or mobile plate rack

- Push in mobile oven rack or plate rack up to the stop and lock into place

- Transport trolleys must be properly fixed to the appliance using the holder

- Disengage mobile oven rack or plate rack and pull out

- When transporting the mobile oven rack or plate rack on the transport trolley make sure trolley is engaged in the transport safety catch

- Cover and secure containers with liquids so that there is no risk of scalding from liquid slopping over.

Warning!

• Shut GN-container locks on mobile oven

rack!

• Mobile oven racks, mobile plate racks,

transport trolleys and appliances on casters can tip over when being moved over an inclined plane or threshold.

General Instructions / For your Safety

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Appliance size Max. load size

6x1/1 GN 30 kg (max. 15 kg per rack) 10x1/1 GN 45 kg (max. 15 kg per rack) 20x1/1 GN 90 kg (max. 15 kg per rack)

6x2/1 GN 60 kg (max. 30 kg per rack) 10x2/1 GN 90 kg (max. 30 kg per rack) 20x2/1 GN 180 kg (max. 30 kg per rack)

Low water

The indication 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 off automatically.

• If the display is still lit, check that the water valve

is open and the strainer at the water supply (solenoid valve) is not blocked

Ambient temperatures

If ambient temperatures drop below +5 °C, make sure the cooking cabinet is heated to room temperature (> + 5 °C) before starting to use it.

Core temperature probe

• The core temperature probe may be hot – use

oven gloves..

• Cool core temperature probe with cold water

before use

• Do not let core temperature probe hang out of

the cooking cabinet.

• Remove core temperature probe before unloa-

ding the food.

Cool Down

Use "Cool Down" function to cool the cabinet.

Caution!

• During "Cool down" the fan wheel is running when the door is open!

• Do not switch on "Cool down" function unless air baffle is correctly locked

• Do not touch the fan wheel.

• Appliance must not be cooled with cold

water.

Hand shower (optional)

Pull hand shower out to use Press hand shower control button to select 2 regu-

lation rates. Hand shower retracts automatically Make sure the hand shower is fully rewound after

use.

Caution

• Hand shower and hand shower water may be hot!

H2O

General Instructions / For your Safety

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Cleaning

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

• Do not clean unit with high-pressure cleaner

• Do not treat unit with acids or expose to acid fumes – this will damage the protective layer of stainless steel and units might discolour.

• Follow the instructions on the cleaner pack.

• For cleaning sequence see "Manual Cleaning " chapters.

• Only use cleaning agents made by the appliance manufacturer.

Caution!

• Wear proper protective clothing, gloves, goggles and mask.

Descaling

• Note that the steam generator must be descaled as required (see Descaling chapter).

Caution!

• Aggressive chemical fluid - corrosive!

• To prevent damage to materials and

health it is vital that you use: Schutzkleidung protective clothing

safety goggles protective gloves face mask the manufacturer’s descaling accessories

Maintenance

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

• The unit must be switched off at the mains when cleaning, carrying out inspection, maintenance or repair work.

• If the appliance is installed on casters, freedom of movement must be restricted so that electrical cable, water and drainage gas pipes cannot be damaged when the unit is moved. If the unit is moved make sure that electrical cable, water and drainage gas pipes are disconnected correctly. If the unit is returned to its original position, make sure that the retention device, electrical cable, water and drainage gas pipes are correctly fitted

Servicing

• To ensure that your appliance stays in perfect working order it should be serviced at least once a year by an authorised service partner..

General Instructions / For your Safety

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 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)

 Control panel

 Protective cover for electrical installation

area

 Hand shower (optional)

(with automatic rewind)

 Run-in guide

(Floor models)

 Air filter

(Installation area ventilation)

Features

Info

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CM 6 x 1/1 GN, identical for 10 x 1/1 GN, 6 x 2/1 and 10x2/1 GN

CM 20 x 1/1 GN, identical for 20 x 2/1 GN.





















 



































Controls

Info

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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)

Finishing (30 °C - 300 °C)

Additional "Cool Down" function

Cabinet temperature display

Cabinet temperature dial

Heating mode display

Clock button (0 to 120 min.).

Button for core temperature (20 °C -99°C)

Display for time/core temperature

Dial for time of day/core temperature

Moist Heat Dry heat

These two modes can be used either

• individually or

• in combination

Your appliance allows you to use virtually all the traditional cooking processes in just one cooker!

Cooking techniques

Info

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Combi-Steam

"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.

"Finishing®" mode

A combination of Moist Heat and Dry Heat modes. This produces the ideal cooking climate, by preventing the food drying out and also the formation of unwanted puddles. Cabinet temperature can be individually set to between 30° C and 300 °C.

Control modes

Info

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"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.

Preheat until heating indicator light goes out

Or work with the core temperature probe

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.

76°C 19°C

0:33

Moist Heat mode

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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.

Moist Heat mode

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"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.

Preheat until heating indicator light goes out.

Or work with the core temperature probe

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.

76°C 19°C

0:33

160°C

Dry Heat mode

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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 minimi-

se 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. Accessories: grids for even browning top and

bottom, ensure that cuts are of the same thikkness and that similar sizes are placed on the same granite enamelled container.

• 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.

• Preparing fish

Flour and add fat.

Dry Heat mode

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• 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, baking and roasting trays or granite enamelled GN containers.

Dry Heat mode

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"Combi-Steaming"

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.

Cooking modes: roasting, baking.

Preheat until heating indicator light goes out.

Or work with the core temperature probe

Target Actual

Sample dishes

• Mise en place

Roasting bones.

• Starters

Quiche Lorraine, vegetable soufflés, flans, moussaka, lasagne, canneloni, paella, pasta bakes.

• Main courses

Roasts (beef, veal, pork, lamb, poultry, game), roulades, stuffed vegetables (peppers, aubergines, cabbage, onions, kohlrabi), vegetable gratins (cauliflower), turkey legs, stuffed breast of veal, ham with noodles, leg of pork, belly of pork, various omelettes.

• Side dishes

Potato gratin, frozen products (potato turnovers), baked potatoes

• Desserts

Yeast dough.

• Miscellaneous

Bread, rolls, pretzels (frozen dough portions)

76°C 19°C

0:33

160°C

Combi-Steam mode

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Hints

• Do not place joints too close together to allow even cooking.

• Joints with rinds or larger joints should be steamed for approximately 1/3 of the cooking time.

• Collect condensate in a container (additional rail) and make the gravy by adding it to the lightly roasted bones.

• Preparing sauces

– Place a solid container on an additional rail. – Add bones, mirepoix, seasonings to the con-

tainer and roast under the meat. – Add the collected stock – Braise for the duration of cooking. – Very concentrated stock for gravies/sauces.

• Roulades

place in solid GN container, top with hot sauce and cover with container.

• Baking

Bake yeast dough, flaky pastry, choux pastry on baking/roasting trays,Teflon trays can also be used.

Combi-Steam mode

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"Vario-steaming"

The steam generator produces hygienic fresh steam. Cabinet temperature can be variably set to between 30 °C and 99 °C.

Preheat until heating indicator light goes out.

Or work with the core temperature probe

Target Actual

Sample dishes

• Mise en place

Blanching bacon and ham, poaching fish garnishes, soups, sauces, stocks, fumets etc., pasteurising (semi-preserved foods)..

• Starters

Galantines, fish dumplings, terrines, vacuum dishes.

• Soup garnishes

Stuffing, dumplings, royale.

• Main courses

Fish (salmon, sole etc.), cured ham, poultry, vacuum dishes (chicken breast, boiled beef, veal tongue), turkey fillet, chicken breasts, beef fillet, Vitello sausage.

• Side dishes

Flans, vegetable casseroles, polenta.

• Desserts

Fruit, crème caramel, cabinet pudding.

76°C

19°C

0:33

72°C

Vario-Steam mode

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Hints

• "Vario-Steam" cooking times

"Moist Heat" cooking times can be used as approximate values. As a general rule, the lower the cooking temperature the longer the cooking time.

• Approximate cabinet temperatures "Vario-Steaming":

Soup garnishes: 75 to 90 °C Fish, shellfish and 65 to 90 °C crustaceans: 65 to 90 °C Meat and sausages 72 to 75 °C Light meat 75 to 85 °C Dark meat: 80 to 90 °C Poultry: 80 °C Desserts: 65 to 90 °C

• Seasoning

Season with care. Low cooking temperatures intensify the characteristic taste of seasonings.

When vacuum cooking be sure to add the exact amount of alcohol, fumet, essence or reduction!

• Preserving fruit/vegetables

Cover the food with hot or cold liquid, depending on the firmness of the raw product and the type of preserve you want. The diameter of the preserving jars used should not exceed 100 mm. The cooking temperature will depend on the type of product (ripeness, size of pieces). Approximate temperature: 74 to 99 °C.

• Advantages:

– Firm textured fillings. – Products have intenser taste and aroma. – Stock loss very low in fatty material.

Approximate temperature: 72 to 80 °C.

• Cook direct in the serving dish, e.g. fish.

Vario-Steam mode

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„Finishing®“

Preheat to operating temperature

We recommend a cabinet temperature of between 120 °C and 140 °C, but the temperature can be varied for different products.

As a rule finishing time is between 5 and 8 minutes for food arranged on plates – but finishing times will vary depending on the product, product temperature, number of plates, how full they are and the desired serving temperature.

Or work with the core temperature probe

Target Actual

Sample dishes

• Starters

All types of spaghetti, canneloni, lasagne, vegetable dishes, cheese and herb noodles, quiche Lorraine, spring rolls, vegetarian cutlets, onion flans.

• Main courses

All types of roast, meat loaves, bakes, ready-toserve meals, roulades, stuffed vegetables.

• Side dishes

Rice, potatoes, noodles, pasta, vegetables, soufflés, gratins.

• Desserts

Strudel, hot fruit.

76°C 19°C

0:08

140°C

Finishing® mode

- 23 -

Hints

• Finishing utensils

Porcelain plates, earthenware, glass, silverware, copper pans, stainless steel, aluminium dishes (brought in).

• Banqueting service/tour groups

Reheat plates in the mobile plate rack. – Large quantities in next to no time. – Fast loading and unloading. – Shorter serving times, so high hourly through-

put, rapid table change, more turnover.

– For plates up to 31 cm in diameter

• Serving dishes are heated as well, storing heat until the food reaches the table.

• Heat retaining hood: for bridging short wai- ting periods or transporting food

• Arrange food evenly and not too closely on plates or dishes.

• Before arranging vegetables and side dishes for

finishing mix with a little butter or fat.

• Sauces Usually added after finishing.

• Bulky items need more time to heat up.

Finishing® mode

- 24 -

The cooking process is regulated by measuring the core temperature of the food.

Clean the core temperature probe before use and ensure at anbient temperature before use.

Insert the core temperature probe into the thickest part of the food until the tip of the probe is at the centre of the food.

Can be selected for all control modes

Target Actual

The timer is not operational.

A buzzer sounds when the preselected temperature has been reached.

For your safety

• Core temperature probe may be hot – wear oven gloves!

• Do not let core temperature probe hang out of the cabinet.

• Take the core temperature probe out of the food before removing a load

76°C 19°C

160°C

Working with the core temperature probe

- 25 -

Hints

• When roasting meat for slicing set the core temperature approx. 5 °C lower, as the joint will continue to cook during the cool-down phase.

For example: "Roasting", core temperature – cooking time ratio.

• To avoid holes (protein coagulation) in the product, cool the core temperature probe before use.

• You can change the set temperatures and cooking modes at any time.

• Core temperature measurement establishes the optimum serving temperature when Finishing

Approximate core temperature values

Core

Beef How well done temperature

Fillet of beef medium 55 - 58 °C Sirloin medium 55 - 60 °C Beef rose well done 85 - 90 °C Roast beef well done 80 - 85 °C Aitchbone well done 90 °C

Pork

Leg well done 75 °C Leg pale pink 65 - 68 °C Saddle pale pink 65 - 70 °C Shoulder well done 75 °C Belly/ well done 75 - 80 °C

stuffed Belly/ well done 80 - 85 °C Knuckle, roasted well done 80 - 85 °C Knuckle, cured well done 80 - 85 °C Ham very succulent 64 - 68 °C Smoked pork chops 65 - 70 °C

(Buffet slices) 55 - 60 °C knuckle well done 75 - 80 °C

pickled Cured rib of pork well done 65 °C Ham in 65 - 68 °C

breadcrumbs

Working with the core temperature probe

- 26 -

Approximate core temperature values

Core

Beef How well done temperature Veal

Saddle of veal pale pink 58 - 65 °C Leg of veal, well done 78 °C

and topside noisettes, fricandeau

Loin with kidneys well done 75 - 80 °C Roast veal/ well done 75 - 80 °C

shoulder Breast of veal well done 75 - 78 °C

Saddle of mutton rare 65 - 70 °C Saddle of mutton well done 80 °C Leg of mutton rare 70 - 75 °C Leg of mutton 82 - 85 °C

Lamb

When the meat is well done the core temperature is between 79 °C and 85 °C. The colour of the meat core is grey, slightly pale pink. The meat juices are clear.

Leg rare 60 - 62 °C Leg well done 68 - 75 °C Saddle rare 54 - 58 °C Saddle well done 68 - 75 °C Shoulder well done 78 - 85 °C

Approximate core temperature values

Core

Beef How well done temperature Pies and similar Poultry

Chicken well done 85 °C Goose/duck well done 90 - 92 °C Turkey well done 80 - 85 °C

Pies 72 - 74 °C Meat loaf 72 - 78 °C Terrines 60 - 70 °C Galantines 65 °C Ballotines 65 °C Foie gras 45 °C

Fish, e.g. salmon medium 60 °C

Working with the core temperature probe

- 27 -

You have been running your appliance at high temperature and you now want to carry on working at reduced cabinet temperature. Use the "Cool Down" function to cool the cabinet quickly and gently.

1 Close door..

Open door..

Note

Close cabinet doors before selecting "Cool Down".

Caution!

• During "Cool down" the fan wheel is run-

ning when the door is open!

• Do not switch on "Cool down" function

unless air baffle is correctly locked.

• Do not touch the fan wheel.

• Appliance must not be cooled with cold

water.

Cool Down Function

- 28 -

Cleaning procedure

For hygiene reasons and to prevent malfunctions it is essential to clean the CombiSteamer every day at close of work.

Caution!

• It is vital to wear the correct protective clothing (gloves, goggles and mask).

• Only use the hand spray piston made by the appliance manufacturer

• Never leave unused containers under pressure.

• Follow the safety instructions on the spray bottle and cleaner canister.

• Please make sure that the air baffle and grid shelf are properly inserted and locked before starting to clean.

Here is what to do

Cool cabinet down (below 60 °C).

2 Switch appliance off 3 Spray the cabinet and inside of the door, the

door gasket, the area behind the swivel air baffle and both sides of the air baffle with

RATIONAL Special Cleaner.

4 Lock the air baffle and grid shelf as directed.

5 Close cabinet door

Press core temperature button down for 10 seconds

Cleaning program is started

Once the cleaning time is up you will be asked to open the doors

door

0:40

CLEn

Cleaning

- 29 -

9 When the cleaning program has finished

running rinse the appliance down, including

behind the air baffle.

10 Wipe cabinet and door gasket with a damp

cloth, if necessary hinge back the inner pane and wipe it down as well.

11 Close cabinet doors.

To dry the cabinet "Hot Air" mode is automatically switched on for 10 minutes after the cabinet doors have been closed.

You exit the cleaning program by selecting a cooking mode.

Note

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

• To stop the high-quality chrome nickel steel corroding, your appliance must be cleaned regularly, even if only operated at "Moist Heat ".

• If there is heavy soiling let the residues soften for 10 minutes at "Moist Heat" before cleaning.

• Do not treat unit with acids or expose to acid fumes – this will damage the protective layer of stainless steel and may cause the finish to discolour.

• Do not use high pressure cleaners.

• Rinse the spray pistol nozzle and nozzle extension with clear water after every use.

• Rinse the cleaning bottle with warm water twice a week.

• A couple of drops of salad oil will clear any stiffness in the pump plunger.

End

0:10

Cleaning

- 30 -

Your appliance is equipped with the patented automatic Self Clean system. Automatic Self Clean significantly extends the period between descaling intervals. The steam generator in your appliance still needs regular descaling, depending on water hardness and use.

We recommend the following descaling intervals, based on 8 hours’ steaming per day:

up to18 °dH (to 3.2 mmol/litres) at least 1x annually up to24 °dH (to 4.3 mmol/litres) at least 2x annually over 24 °dH (to 4.3 mmol/litres) at least 3x annually

These recommended descaling intervals may vary from the approximate values given above, depending on the composition of the water (e.g. minerals).

Steam generator descaling

Caution!

• The process described involves working with an aggressive chemical fluid

- corrosive!

• To prevent damage to materials and health it is vital that you use: protective clothing safety goggles protective gloves face mask the manufacturer’s descaling accessories

• Rinse descaling fluid spills thoroughly with water.

1 2 Close cabinet doors

Press core temperature button down for 10 seconds until the cabinet temperature display shows "CLEn"

Rotate cabinet temperature knob to the right until "CALC" appears on the display.

The descaling process is started.

Note

If the cabinet temperature is over 40 °C when descaling commences, "Cool Down" starts automatically – see "Cool Down" display

The descaling process is continued if the cabinet temperature is below 40 °C at commencement or after "Cool Down".

CALC

CLEn

Servicing – Steam generator descaling

- 31 -

Pumping out steam generator

When pumping out has finished the display shows:

You will be asked to top up with descaling fluid.

6 Open cabinet doors

7 Remove left grid shelf and air baffle from the

cabinet.

8 Replace the left grid shelf to secure the descaler

hose.

9 Screw the hose to the canister of descaling

fluid.

10 Place the canister in the cabinet.

FILL

CALC

----

Servicing – Steam generator descaling

- 32 -

11 Guide the hose into the steam inlet up to the

mark shown on the hose. Fasten the hose to the left grid shelf with the wire hook.

12 Very slowly fill with descaling fluid using the

appliance manufacturer’s hand pump.

Caution!

• Descaling fluid reacts with lime and can foam over.

Electric appliances

Model 6 x 1/1 GN 3,5 litres Model 10 x 1/1 GN 6 litres Model 6 x 2/1 GN 6 litres Model 10 x 2/1 GN 8,5 litres Model 20 x 1/1 GN 9 litres Model 20 x 2/1 GN 11,5 litres

Gas appliances

Model 6 x 1/1 GN 4 litres Model 10 x 1/1 GN 7 litres Model 6 x 2/1 GN 6,5 litres Model 10 x 2/1 GN 9 litres Model 20 x 1/1 GN 8 litres Model 20 x 2/1 GN 11 litres

Servicing – Steam generator descaling

- 33 -

13 Remove descaling accessories from cabinet

(hand pump and canister).

14 Thoroughly rinse descaling fluid in cabinet

and descaling accessories with water!

15 Correctly replace air baffle and left grid shelf

in cabinet and lock properly.

Once 30 seconds have been indicated "door" appears on the display.

17 Please close cabinet doors.

The length of the descaling phase is displayed.

The steam generator is automatically rinsed several times, the appliance then automatically switches to Moist Heat.

"End" appears on the display when descaling is complete.

You exit the descaling process by selecting a cooking mode. Your appliance can now be used for cooking.

Note You need: Descaler hand pump: Part number 60.70.409 Descaler:

(10 litre canister – part number 6006.0110)

End

0:15

0:45

door

0:30

Servicing – Steam generator descaling

- 34 -

If necessary you can discontinue the descaling process.

Before filling with descaling fluid

please hold down the core temperature button for 10 seconds.

Your appliance can now be used for cooking.

After filling with descaling fluid

Switch appliance off and wait for 4 seconds

Switch appliance on

Descaling is discontinued if the core temperature button is pressed within 30 seconds. If the core temperature button is not pressed within 30 seconds descaling will continue.

The steam generator is automatically drained and thoroughly rinsed. Your appliance can now be used for cooking.

End

Servicing – Steam generator descaling Aborting the descaling process

- 35 -

Temperatures may be displayed in degrees Celsius or degrees Fahrenheit.

Changing the Celsius / Fahrenheit display

Simultaneously press "Clock" button and "Core temperature" button

and hold down for more than 10 seconds.

212 °F

100 °C

Appliance settings – Celsius / Fahrenheit

- 36 -

Inspections which can be carried out by experienced staff technicians

Caution!

• Switch off the unit at the mains before opening the service doors and working on live components.

• Use only genuine spare parts made by the appliance manufacturer.

Cleaning the air filter below the installation area

• Push filter cartridge to the left and lift out downwards.

• Clean the air filter in the dishwasher at least once a month and replace after drying.

• Air filters should be replaced at least twice a year.

• Insert filter cartridge correctly in the reverse order.

Changing the interior lighting

Replace the halogen bulb when the interior lighting fails.

First switch off the unit at the mains! Cover the outlet inside the cabinet with a cloth and

remove the 4 screws holding the glass retaining frame.

Remove the frame together with glass and gaskets. Replace the halogen bulb with a genuine spare

part (Spare Parts No. 3024.0201).

Also replace both gaskets. External gasket frame: Spare Parts No. 40.00.093

Internal gasket frame: Spare Parts No. 40.00.094.

Please take care not to touch the bulb with your fingers.

Screw down the retaining frame with glass and gaskets and switch the unit on.

Maintenance

- 37 -

Replacing the door gasket

The door gasket comprises a vulcanised frame which slots into a guide on the cooking cabinet.

If a gasket needs changing, pull the old gasket out of the guide.

Clean any dirt from the guide rails. When fitting the gasket make sure the rectangular

part of the gasket is inserted properly into the frame.

It is advisable to dampen the retaining lips with soapy water when assembling.

Cooking cabinet gaskets Model 6 x 1/1 ET No. 20.00.394

Model 6 x 2/1 ET No. 20.00.395 Model 10 x 1/1 ET No. 20.00.396 Model 10 x 2/1 ET No. 20.00.397 Model 20 x 1/1 ET No. 20.00.398 Model 20 x 2/1 ET No. 20.00.399

Draining the steam generator

You can drain the steam generator before moving it or to stop it freezing.

1 2 Close cabinet doors

Press core temperature button for 10 seconds until "CLEn" appears on cabinet temperature display

Rotate cabinet temperature knob to the right until "SC" appears on the display

The steam generator is drained.

CLEn

Maintenance

- 38 -

- 39 -

Appliance options

Info

Draft diverter (gas appliances only)

Gas exhaust pipe diameter: 180 mm Model 6x1/1 Art. No. 70.00.356

Model 6x2/1 Art. No. 70.00.359 Model 10x1/1 Art. No. 70.00.348 Model 10x2/1 Art. No. 70.00.349 Model 20x1/1 Art. No. 70.00.352 Model 20x2/1 Art. No. 70.00.343

UltraVent®condensation hood

The patented condensation technology used in the UltraVent

condensation hood totally absorbs steam in enclosed areas and discharges it through the integral exhaust system. Vapour is automatically fan-extracted, even when the cabinet door is open. Significantly reduces unpleasant cooking smells. No ventilation system needed. Easy to install and retrofit

Model 6x1/1 /10x1/1 GN E Art. No. 60.70.366 Model 6x1/1 /10x1/1 GN GArt. No. 60.70.370 Model 6x2/1 /10x2/1 GN E Art. No. 60.70.366 Model 20x1/1 GN E Art. No. 60.70.374

Condensation extractor hood for table-top units

Vapour is automatically fan-extracted when the cabinet door is opened (no condensation engineering). Easy to install and retrofit.

Model 6x1/1 /10x1/1 GN E Art. No. 60.70.366 Model 6x1/1 /10x1/1 GN GArt. No. 60.70.364 Model 6x2/1 /10x2/1 GN E Art. No. 60.70.408

Access ramp for 20 x 1/1 and 20 x 2/1 GN

Levels out unevenness in the kitchen floor to a maximum of 20 mm in the direction of insertion.

Model 20x1/1 GN Art. No. 60.21.164 Model 20x2/1 GN Art. No. 60.22.086

- 40 -

Fault indications

Heat shield for left side panel

Retrofitting a heat shield allows you to place a radiant heat source (e.g. grill) near the left side panel.

Model 6x1/1 Art. No. 60.70.390 Model 6x2/1 Art. No. 60.70.392

Model 10x1/1 Art. No. 60.70.391 Model 10x2/1 Art. No. 60.70.393 Model 20x1/1 Art. No. 60.70.394 Model 20x2/1 Art. No. 60.70.395

Appliance and mobile oven rack height extension

(for floor models only)

Increases floor model ground clearance by 70 mm.

Appliance height extension Model 20x1/1 GN Art. No. 60.70.407 Model 20x2/1 GN Art. No. 60.70.407

Mobile oven rack height extension Model 20x1/1 GN Art. No. 60.21.184 Model 20x2/1 GN Art. No. 60.22.184

Combi-Duo

Model 6x1/1 on 6x1/1 or 10x1/1 GN (electric) Model 6x2/1 on 6x2/1 or 10x2/1 GN (electric)

Model 6x1/1 on 6x1/1 GN (gas) Model 6x2/1 on 6x2/1 GN (gas)

Standard

Top rack 1.60 m

Mobile

Top rack 1.65 m

With 150 mm height-adjustable feet

Top rack 1.77 m

Article numbers on request.

Any faults in your appliance will be indicated on the display.

Faults in your appliance which allow you to carry on cooking can be suppressed by pressing the clock button.

E 11

Fault indications

- 41 -

Fault indication Cause Remedial action

E1 Appliance defective E2 Heating switched off for more than 2 Check energy optimisation system!

minutes by an external energy

optimising system. E3 Appliance defective Notify Customer Service! E4 Appliance defectivet Notify Customer Service! E5 Core temperature probe defective Appliance can be operated without core

temperature probe.

Notify Customer Service! E6 Appliance defective Notify Customer Service! E7 Appliance defective Notify Customer Service! E8 Appliance defective Notify Customer Service! E9 Appliance defective Notify Customer Service! E10 Appliance defective Notify Customer Service! E11 No control mode displayed after Notify Customer Service!

switching on E13 Appliance defective Notify Customer Service! E14 Appliance defective Notify Customer Service! E15 Appliance defectivet Notify Customer Service! E16 Appliance defective Notify Customer Service! E17 Ambient temperature too low Room temperature must exceed 5 °C! E18 Appliance defectivet Notify Customer Service! E19 Appliance defective Notify Customer Service! E20 Appliance defective Notify Customer Service! E21 Appliance defective Notify Customer Service! E22 Appliance defective Notify Customer Service!

- 42 -

Sample applications: beef and veal

Suitable

Food Hints GN container/grid

Fillet steak season, brush with oil CombiGrill

Rump steak season, brush with oil CombiGrill

do not flatten

Sirloin season, brush with oil Grid

Roast beef add mirepoix 90 - 150 mm

(Braised beef) Ø 80–100 mm, cover CNS unperforated CNS Beef roulades season, add hot 65 mm unperforated

sauce, cover with 20 mm GN

Ox liver cut into slices of even thickness CombiGrill

20 mm granite

Fillet of beef Wellington 20 mm granite

Aitchbone vacuum cooked, Grid

finish off in BT 106

Fillet of veal season, brush with oil CombiGrill

Veal cutlets season just before loading CombiGrill

Roast veal Grid and

65 mm CNS

Knuckle of veal Grid and

40 mm CNS

Osso bucco cover CNS 65 mm CNS

Breast of veal Grid and

65 mm CNS

Ragout fin fill hot into cocottes, top with 20 mm granit.

Hollandaise sauce, brown

Saddle of veal Grid and

40 mm CNS

Shoulder of veal Grid and

40 mm CNS

CT - core temperature.

load per container

⁄1

⁄1 pre

haeting

12 pcs. 24 pcs. 300 °

10 pcs. 20 pcs. 300 °

6 kg 12 kg

6-8 kg 12-16 kg

20-25 40-50

pcs. pcs.

10 pcs. 20 pcs. 300 °

6-8 kg 12-16 kg

8 pcs. 16 pcs. 300 °

10 pcs. 20 pcs.

8 kg 16 kg

6 pcs. 12 pcs.

15 pcs. 30 pcs.

1 pcs. 2 pcs.

to Ø to size

10-12 pcs. 1 pcs. 2 pcs.

6-8 kg 12-16 kg

- 43 -

Cooking process Approx. loading capacity

10x2/1

1st Step 2nd Step 3rd Step 6x1/1 6x2/1 10x1/1 20x1/1 20x2/1

250 ° 36 pcs. 72 pcs. 60 pcs. 120 pcs. 240 pcs. 7 Min.

260 ° 60 pcs. 120 pcs. 100 pcs. 200 pcs. 400 pcs. 8-10 Min.

140 ° 160 ° 18 kg 36 pcs. 30 kg 60 kg 120 kg 10 Min. KT 56 °

130-140 ° 24 kg 50 pcs. 40 kg 80 kg 160 kg 90-120 Min.

130-140 ° 75 pcs. 150 pcs. 125 pcs. 250 pcs. 500 pcs. 60-80 Min.

250 ° 60 pcs. 120 pcs. 100 pcs. 200 pcs. 400 pcs. 8-10 Min.

175 ° 24 kg 50 kg 40 kg 80 kg 160 kg KT 52 °

85 ° 24 kg 50 kg 40 kg 80 kg 160 kg 165 Min.

180 ° 24 pcs. 50 pcs. 40 pcs. 80 pcs. 160 pcs. KT 68 °

240 ° 30 pcs. 60 pcs. 50 pcs. 100 pcs. 200 pcs. 10-12 Min.

140 ° 160 ° 24 kg 50 kg 40 kg 80 kg 160 kg

30 Min. 40 Min. KT 75 °

140 ° 170 ° 18 pcs. 36 pcs. 30 pcs. 60 pcs. 120 pcs.

30 Min. 50 Min. KT 85 ° 130-140 ° 45 pcs. 90 pcs. 75 pcs. 150 pcs. 300 pcs.

ca. 90 Min.

140 ° 160 ° 3 pcs. 6 pcs. 5 pcs. 10 pcs. 20 pcs.

30 Min. 50 Min. KT 75 ° 250 ° 30 pcs. 60 pcs. 50 pcs. 100 pcs. 200 pcs.

6-8 Min. 160 ° 180 ° 2 pcs. 4 pcs. 3 pcs. 6 pcs. 12 pcs.

45 Min. KT 70 °

140 ° 170 ° 24 kg 50 kg 40 kg 80 kg 160 kg

30 Min. 50 Min. KT 81 °

Please note that quantities given always refer to a full load. In certain instances reducing the load can improve food quality. Foods are natural products, cooking times and temperatures are intended as guides and should, if necessary, be adjusted to suit the individual product.

- 44 -

Sample applications: pork, mutton and lamb

Suitable

Food Hints GN container/grid

Pork medallions season, brush with oil CombiGrill

approx. 70 to 80 g

Escalopes au naturel, brush with oil CombiGrill

Pork chops browning fat, Baking and roasting tray (breaded)

Pork carbonnade marinate, 40 mm granite (braised) add hot sauce

Burgers Baking and roasting tray

Meat balls 20 mm granite

Saddle of pork Grid and

40 mm CNS

Roast pork Grid and Neck 65 mm CNS

Roast pork with (stuffed pork belly), make portion-sized Grid and crackling cuts after step 1, then season 40 mm CNS

Smoked neck of pork boned Grid and

65 mm CNS

Knuckle of pork save stock, for use e.g. with sauerkraut Grid and

65 mm CNS

Leg of pork make cuts after step 1, Grid

then season

Ham 3/4 precook ham, Baking and roasting tray in breadcrumbs then coat

Mincemeat roast use grid if in tins 20 mm granite

Meat loaf pack into aluminium trays Grid

Spare ribs marinate for 12 h after steaming Grid and

20 mm granite

Pork shoulder with rind, Grid and

make cuts in rind after step 1 40 mm CNS

CT - core temperature.

load per container

⁄1

⁄1 pre

haeting

20 pcs. 40 pcs. 300 °

10 pcs. 20 pcs. 300 °

8 pcs. 16 pcs. 300 °

10 pcs. 20 pcs.

15 pcs. 30 pcs. 300 °

45 pcs. 90 pcs.

8 kg 16 kg

5-7 kg 10-14 kg

6-8 kg 12-16 kg

7-9 14-18

pcs. pcs.

6-8 12-16

pcs. pcs.

ca. 6 kg ca. 12 kg

6 kg 12 kg

4-6 kg 8-12 kg

3 kg 6 kg

8 kg 16 kg

- 45 -

Cooking process Approx. loading capacity

10x2/1

1st Step 2nd Step 3rd Step 6x1/1 6x2/1 10x1/1 20x1/1 20x2/1

250 ° 60 pcs. 120 pcs. 120 pcs. 240 pcs. 480 pcs. 8-10 Min.

250 ° 60 pcs. 120 pcs. 100 pcs. 200 pcs. 400 pcs. 12-15 Min.

200-220 ° 48 pcs. 96 pcs. 80 pcs. 160 pcs. 320 pcs. 15 Min.

140-160 ° 60 pcs. 120 pcs. 100 pcs. 200 pcs. 400 pcs. 50-60 Min.

200-220 ° 90 pcs. 180 pcs. 150 pcs. 300 pcs. 600 pcs. 15 Min.

180 ° 135 pcs. 270 pcs. 225 pcs. 450 pcs. 900 pcs. 15 Min.

160 ° 180 ° 16 kg 32 kg 24 kg 48 kg 96 kg 30 Min. KT 72 °

160 ° 180 ° 24 kg 48 kg 40 kg 80 kg 160 kg

30 Min. 40 Min. 15 Min.

160 ° 220 ° 21 kg 42 kg 35 kg 70 kg 140 kg

30 Min. 50 Min. KT 78 ° 80 ° 24 kg 48 kg 40 kg 80 kg 160 kg

KT 65-70 ° 100 ° 27 pcs. 52 pcs. 45 pcs. 90 pcs. 180 pcs.

KT 87 °

160 ° 220 ° 24 pcs. 48 pcs. 40 pcs. 80 pcs. 160 pcs.

30 Min. 60 Min. KT 85 ° 170 ° 170 ° 12 kg 24 kg 18 kg 36 kg 72 kg

20 Min. KT 72 °

160 ° 18 kg 36 kg 30 kg 60 kg 120 kg 40 Min.

130 ° 18 kg 36 kg 30 kg 60 kg 120 kg KT 70 °

vor haeting 190 ° 9 kg 18 kg 15 kg 30 kg 60 kg

30 Min. 300 ° 15 Min.

160 ° 220 ° 16 kg 32 kg 24 kg 48 kg 96 kg

30 Min. 50 Min. KT 75 °C

- 46 -

Sample applications: sausages and frozen food

Suitable

Food Hints GN container/grid

Home-made sausage fill casing evenly, Grid

can be cooked hanging

Bavarian sausage to 2 meat hooks, iron Grid heat bar and grid to secure

Sausages, to reheat 40 mm CNS

Stuffing ffor mise en place cover with foil 20 mm CNS

Live dumplings lightly grease container 20 mm CNS

Semi-preserved foods filling weight 200 g 20 mm CNS

Sausages in jars test jars to make sure they can withstand 20 mm CNS

(250 g) heating and cooling

Frozen convenience foods:

Chicken drumsticks- prefried 20 mm granite and thighs

Cordon bleu prefried 20 mm granite

Fish fingers breaded Baking and roasting tray

Quiche Lorraine Pre-baked in ø 8 cm aluminium tins 20 mm CNS or

2 cm high, preheat 300 °C Perforated aluminium

Lasagne precooked CNS 65 mm

Pizza precooked Perforated aluminium

CT - core temperature.

load per container

⁄1

⁄1 pre

haeting

ca. ca.

30 pcs. 60 pcs. 80 pcs. 160 pcs.

30 pcs. 60 pcs.

50 pcs. 100 pcs.

30 pcs. 60 pcs.

40 pcs. 80 pcs.

30 pcs. 60 pcs. 300 °

8 pcs. 16 pcs. 300 °

50 pcs. 100 pcs. 300 °

24 pcs. 48 pcs. 300 °

10 port. 20 port.

2 pcs. 4 pcs. 300 °

- 47 -

Cooking process Approx. loading capacity

10x2/1

1st Step 2nd Step 3rd Step 6x1/1 6x2/1 10x1/1 20x1/1 20x2/1

77 ° 180 pcs. 360 pcs. 300 pcs. 600 pcs. 1200 pcs. KT 72 °

80 ° 160 pcs. 420 pcs. 400 pcs. 800 pcs. 1600 pcs. KT 75 °

80 ° 180 pcs. 360 pcs. 300 pcs. 600 pcs. 1200 pcs. KT 75 °

80 ° 300 pcs. 600 pcs. 500 pcs. 1000 pcs. 2000 pcs. 10-15 Min.

100 ° 180 pcs. 360 pcs. 300 pcs. 600 pcs. 1200 pcs. 15 Min.

100 ° 120 pcs. 240 pcs. 200 pcs. 400 pcs. 800 pcs. 40 Min.

100 ° 120 pcs. 240 pcs. 200 pcs. 400 pcs. 800 pcs. 50 Min.

180 ° 180 pcs. 300 pcs. 600 pcs. 1200 pcs. 20 Min.

180 ° 48 pcs. 80 pcs. 160 pcs. 320 pcs. 25 Min.

200-220 ° 300 pcs. 500 pcs. 1000 pcs. 2000 pcs. 20 Min.

200 ° 144 pcs. 288 pcs. 450 pcs. 900 pcs. 1800 pcs. 20 Min.

140 ° 30 port. 60 port. 50 port. 100 port. 200 port. 30-40 Min.

200 ° 12 pcs. 24 pcs. 20 pcs. 40 pcs. 80 pcs. 10-12 Min.

- 48 -

Sample applications: Game, poultry and pies

Suitable

Food Hints GN container/grid

Saddle of venison, lard, skewer 20 mm granit.erare

Leg of venison debone, season, bard, tie CNS 40 mm

Haunch of venison lard, marinate CNS 40 mm

Saddle of hare lard, season 20 mm granite rare

Larded marinate, season, add CNS 65 mm leg of hare hot sauce, cover with CNS container

Roast venison braised CNS 65 mm

Pheasant lard, bard, season, 20 mm granite

Wild duck season, lard 20 mm granite

Turkey stuff if required CNS 40 mm

Goose stuff if required, season CNS 40 mm

Chicken rub seasoning in well

(whole) vertical/horizontal Chicken Grid and

(1/2) CNS 20 mm Chicken legs arrange legs in tin, place on grids Grid and

CNS 20 mm

Baked cover pie tin carefully Grid and liver pâté CNS 20 mm

CT - core temperature.

load per container

⁄1

⁄1 pre

haeting

3 pcs. 4 pcs. 250 °

5-6 kg 10-12 kg

6 kg 12 kg

6-8 12-16 250 ° pcs. pcs.

12 pcs. 24 pcs.

8 kg 16 kg

6-8 12-16 220 ° pcs. pcs.

3 pcs. 6 pcs.

2 pcs. 4 pcs.

6 pcs. 12 pcs.

8 pcs. 16 pcs.

10-12 20-24 300 °

pcs. pcs.

6 kg 12 kg

- 49 -

Cooking process Approx. loading capacity

10x2/1

1st Step 2nd Step 3rd Step 6x1/1 6x2/1 10x1/1 20x1/1 20x2/1

220 ° 6 pcs. 8 pcs. 10 pcs. 20 pcs. 40 pcs. 25 Min.

140-160 ° 18 kg 32 kg 30 kg 60 kg 120 kg 60-70 Min.

140-150 ° 18 kg 36 kg 30 kg 60 kg 120 kg 80-100 Min.

200-220 ° 24 pcs. 48 pcs. 40 pcs. 80 pcs. 160 pcs. 15-20 Min.

140-160 ° 36 pcs. 72 pcs. 60 pcs. 120 pcs. 240 pcs. 50 Min.

130 ° 24 kg 48 kg 40 kg 80 kg 160 kg 90-120 Min.

160-180 ° 18 pcs. 36 pcs. 30 pcs. 60 pcs. 120 pcs. 25-30 Min.

140-160 ° 9 pcs. 18 pcs. 15 pcs. 30 pcs. 60 pcs. 60-70 Min.

130 ° 150 ° 4 pcs. 8 pcs. 6 pcs. 12 pcs. 24 pcs. 90 Min. KT 72 °

140 180 ° 4 pcs. 8 pcs. 6 pcs. 12 pcs. 24 pcs. 80 Min. 25 Min.

160 ° 180 ° 18 pcs. 36 pcs. 30 pcs. 60 pcs. 120 pcs. 20 Min. 20 Min.

160 ° 180 ° 24 pcs. 48 pcs. 40 pcs. 80 pcs. 160 pcs. 20 Min. 10 Min.

220 ° 72 pcs. 144 pcs. 120 pcs. 240 pcs. 480 pcs. 18 Min.

130 ° 18 kg 36 kg 30 kg 60 kg 120 kg 40 Min.

- 50 -

Sample applications: Fish, shellfish and crustaceans

Suitable

Food Hints GN container/grid

Salmon Salmon, put abdomen CNS 20 mm

(whole) flap outside

Salmon trout fillets, in serving dish, add CNS 20 mm Salmon steaks fumet or wine

Salmon soufflé darioles, cocottes, timbales Grid

Halibut salt, pepper, chopped herbs CNS 20 mm

(portions)

Sole roulades can also be stuffed CNS 20 mm

Plaice pale side up 20 mm granite

Pan fried trout season, brush with oil 20 mm granite

Blue trout season stock with vinegar, put abdomen CNS 40 mm

flap to the side

Perch first blanch julienne CNS 20 mm ((on vegetable julienne)

Mussels add wine, vegetable julienne, etc. CNS 40 or 65 mm

Fish dumplings CNS 20 mm

Fish terrine Grid

Frozen convenience foods:

Fish, gratinated in CNS 20 mm

aluminium foil, multiple portions

Prefried, CNS 20 mm breaded perch

Cod fillets CNS 20 mm

(prefried)

CT - core temperature.

load per container

⁄1

⁄1 pre

haeting

1 pcs. 2 pcs.

20 pcs. 40 pcs. 15 pcs. 30 pcs.

15-20 30-40

pcs. pcs.

15 port. 30 port.

30 pcs. 60 pcs.

4-5 pcs. 8-10 pcs. 300 °

8-10 16-20 300 °

pcs. pcs.

8-10 16-20

pcs. pcs.

10-12 20-24

pcs. pcs.

1-2 kg 2-4 kg

50 pcs. 100 pcs.

3 pcs. 6 pcs.

12 pcs. 24 pcs. 300 °

15 pcs. 30 pcs. 300 °

18 pcs. 36 pcs. 300 °

- 51 -

Cooking process Approx. loading capacity

10x2/1

1st Step 2nd Step 3rd Step 6x1/1 6x2/1 10x1/1 20x1/1 20x2/1

75 ° 2 pcs. 4 pcs. 3 pcs. 6 pcs. 12 pcs. KT 67 °

75 ° 6-8 Min. 120 pcs. 240 pcs. 200 pcs. 400 pcs. 800 pcs. 80 ° 8-10 Min. 90 pcs. 180 pcs. 150 pcs. 300 pcs. 600 pcs.

75 ° 60 pcs. 120 pcs. 100 pcs. 200 pcs. 400 pcs. 15 Min.

75 ° 90 port. 180 port. 150 port. 300 port. 600 port. 12 Min.

75 ° 180 pcs. 360 pcs. 300 pcs. 600 pcs. 1200 pcs. 10 Min.

250 ° 30 pcs. 60 pcs. 50 pcs. 100 pcs. 200 pcs. 13 Min.

250 ° 30 pcs. 60 pcs. 50 pcs. 100 pcs. 200 pcs. 15 Min.

100 ° 30 pcs. 60 pcs. 50 pcs. 100 pcs. 200 pcs. 15-18 Min.

85 ° 36 pcs. 72 pcs. 60 pcs. 120 pcs. 240 pcs. 12 Min.

95 ° 6 kg 12 kg 10 kg 20 kg 40 kg 10 Min.

75 ° 300 pcs. 600 pcs. 500 pcs. 1000 pcs. 2000 pcs. 8-10 Min.

75 ° 9 pcs. 18 pcs. 15 pcs. 30 pcs. 60 pcs. KT 67 °

180 ° 72 pcs. 144 pcs. 120 pcs. 240 pcs. 480 pcs. 30 Min.

160 ° 90 pcs. 180 pcs. 150 pcs. 300 pcs. 600 pcs. 20 Min.

175 ° 108 pcs. 216 pcs. 180 pcs. 360 pcs. 720 pcs. 20 Min.

- 52 -

Sample applications: vegetables, side dishes

Suitable

Food Hints GN container/grid

Broccoli frozen (fresh, perforated container, CNS 65 mm

plunge in iced water) Perforated

Cauliflower cut rosettes CNS 65 mm

Perforated

Brussels sprouts frozen, season when frozen, butter CNS 65 mm

just before serving Perforated

Spinach fresh CNS 65 mm

Perforated

Kohlrabi CNS 65 mm

Perforated

Carrots parisienne CNS 65 mm

Perforated

Petits pois CNS 65 mm

Perforated

Asparagus cook in stock/water 65 mm unperforated

Tomatoes blanch for e.g. tomatoes concassé, 20 mm

salad Perforated

Green beans frozen, whole or cut, fresh CNS 65 mm

blanch, plunge into iced water Perforated

Mushrooms sprinkle with lemon, 65 mm unperforated

add white wine if desired

Savoy cabbage cut out stalk, 65 mm perforated (blanch) plunge fresh cabbage into iced water

Peppers use only red and yellow 65 mm unperforated (stuffed)

Cauliflower every 2nd rack Grid au gratin CNS 20 mm

Vegetable platter pre-prepared, butter /fat Grid or

(Serving dish) just before serving CNS 20 mm Baked vegetables CNS

65 mm granite

Stuffed cabbage rolls blanch leaves well, 65 mm perforated

(frozen, preheat 300 °C) CNS 65 mm

Peasant-style fill approx. 1- to 2 cm below edge CNS 40 mm omelette

Soaking cereals preparing cold and leaving to soak CNS

shortens cooking time 65 mm granite

Vegetarian bake note soaking time for grains CNS 40 mm

Moussaka fill 2 cm under top edge CNS

65 mm

CT - core temperature.

load per container

⁄1

⁄1 pre

haeting

5 kg 10 kg

ca. 4 ca. 8

heads heads

5 kg 10 kg

2 kg 4 kg

5 kg 10 kg

2–3 kg 4–6 kg

28 pcs. 56 pcs.

5 kg 10 kg

2 kg 4 kg

2–3 4–6

heads heads

20–25 40–50

pcs. pcs.

30 port. 60 port. 300 °

4 pcs. 8 pcs.

30 port. 60 port.

25 pcs. 50 pcs.

30 port. 60 port.

2 kg 4 kg

30 port. 60 port.

- 53 -

Cooking process Approx. loading capacity

10x2/1

1st Step 2nd Step 3rd Step 6x1/1 6x2/1 10x1/1 20x1/1 20x2/1

100 ° 15 kg 30 kg 25 kg 50 kg 100 kg 15 Min.

100 ° 12 heads 24 heads 20 heads 40 heads 80 heads 18 Min.

100 ° 15 kg 30 kg 25 kg 50 kg 100 kg 15 Min.

100 ° 6 kg 12 kg 10 kg 20 kg 40 kg 8 Min.

100 ° 15 kg 30 kg 25 kg 50 kg 100 kg 15–18 Min.

100 ° 9 kg 18 kg 15 kg 30 kg 60 kg 15–20 Min.

100 ° 225 pcs. 336 pcs. 280 pcs. 560 pcs. 1120 pcs. 1–2 Min.

100 ° 15 kg 30 pcs. 25 kg 50 kg 100 kg 15–18 Min.

100 ° 6 kg 12kg 10 kg 20 kg 40 kg 10–12 Min.

100 ° 9 heads 18 heads 15 heads 30 heads 60 heads 6–8 Min.

160–180 ° 75 pcs. 125 pcs. 125 pcs. 250 pcs. 500 pcs. 45 Min.

250 ° 90 port. 180 port. 150 port. 300 port. 600 port. 8–10 Min.

110–130 ° 12 pcs. 24 pcs. 20 pcs. 40 pcs. 80 pcs. 8–10 Min.

140 ° 150 ° 90 port. 180 pcs. 150 port. 300 port. 600 port. 45 Min. 10 Min.

140 ° 160 ° 75 pcs. 150 pcs. 125 pcs. 250 pcs. 500 pcs. 40 Min. 10 Min.

140 ° 160 ° 90 port. 180 pcs. 150 port. 300 port. 600 port. 35 Min. 10 Min.

100 ° 12 kg 24 kg 20 kg 40 kg 80 kg 30 Min.

140 ° 160 ° 90 port. 180 port. 150 port. 300 port. 600 port. 35 Min. 10 Min.

140 ° 160 90 port. 180 port. 150 port. 300 port. 600 port.

15 Min. 40 Min. 5 Min.

Sample applications: Eggs, side dishes

Suitable

Food Hints GN container/grid

Eggs time from glass misting (soft 7 min/ 65 mm perforated

(hard boiled) / hard 15 min.) Oeufs en cocotte load can be covered with foil or GN CNS 20 mm

(poached eggs) containers

Royale in tins or GN containers 65 mm unperforated

Royale in skins tie to grids and suspend Grid or

20 mm CNS

Egg soufflés bring milk to the boil, then blend in eggs, 65 mm CNS

cover with foil

Scrambled egg beat eggs, whisk in milk or cream, 65 mm unperforated

cover

Quiche prebake base 20 mm granite

Boiled potatoes cut into quarters, salt, 100–150

mix well perforated

Jacket potatoes large potatoes can also be cooked on 100–150

the grid as Idaho potatoes perforated

Dumplings lightly oil CNS container 20 mm CNS

Roast potatoes cooked au point, 40 mm granite

watch bulk

Potatoes in foil wrap potatoes in foil, 20 mm CNS

lay on bed of salt

Potato gratin make sure slices are of equal thickness, 40 mm granite

Potatoes Macaire frozen product 20 mm granite

Vacuum cooked quartered, shaped Grid Potatoes

Rice long grain, stock – water: 65 mm unperforated

ratio 2:1, soaking shortens cooking time CNS

Wild rice ratio 3:1, 65 mm unperforated

shortened cooking time CNS

Rice pudding 3 parts milk, 1 part round grain rice, 65 mm unperforated

cinnamon stick, sugar, vanilla CNS

Pasta spaghetti, noodles, tagliatelle etc. 65 mm unperforated (reheating) CNS

Canneloni cover evenly with sauce 65 mm unperforated

Lasagne 65 mm unperforated

CNS

Pasta soufflé blend egg mixture in well 40 mm or

65 mm granite

CT - core temperature.

load per container

⁄1

⁄1 pre

haeting

60-100 120-200

pcs. pcs.

20 pcs. 40 pcs.

4 Litre 8 Litre

10 pcs. 20 pcs.

8-14 kg 16-28 kg

6-12 kg 14-24 kg

30 pcs. 60 pcs.

2 kg 4 kg

20 pcs. 40 pcs.

30 port. 60 port.

40 pcs. 80 pcs.

4-4,5 kg 8-9 kg

2 kg 4 kg

30 port. 60 port.

20 port. 40 port.

- 54 -

- 55 -

Cooking process Approx. loading capacity

10x2/1

1st Step 2nd Step 3rd Step 6x1/1 6x2/1 10x1/1 20x1/1 20x2/1

100 ° 300 pcs. 600 pcs. 500 pcs. 1000 pcs. 2000 pcs. 12-15 Min.

90 ° 60 pcs. 120 pcs. 100 pcs. 200 pcs. 400 pcs. 6-8 Min.

85 ° 12 Litre 24 Litre 20 Litre 40 Litre 80 Litre 30 Min.

85 ° ca. 15 Litre 30 Litre 30 Litre 60 Litre 20 Litre 30 Min.

90 ° 12 Litre 24 Litre 20 Litre 40 Litre 80 Litre 20 Min.

100 ° 12 Litre 24 Litre 20 Litre 40 Litre 80 Litre 12 Min.

150 ° 175 ° 60 pcs. 120 pcs. 100 pcs. 200 pcs. 400 pcs. 10 Min. 10 Min.

100 ° 24 kg 48 kg 42 kg 80-90 160-180 30-35 Min. kg kg

100-130 ° 18 kg 36 kg 36 kg 60-72 120-154 45-50 Min. kg kg

100 ° 180 pcs. 360 pcs. 300 pcs. 600 pcs. 1200 pcs. 25 Min.

230 ° 12 kg 24 kg 20 kg 40 kg 80 kg 15 Min.

180 ° 120 pcs. 240 pcs. 200 pcs. 400 pcs. 800 pcs. 45-50 Min.

150 ° 180 ° 90 port. 180 port. 150 port. 300 port. 600 port. 40 Min. 10 Min.

200-220 ° 240 pcs. 480 pcs. 400 pcs. 800 pcs. 1600 pcs. 15-18 Min.

100 ° 20-25 kg 40-50kg 40-50 kg 90 kg 180 kg 30 Min.

100 ° 6 kg 12 kg 10 kg 20 kg 40 kg 25 Min.

100 ° 6 kg 12 kg 10 kg 20 kg 40 kg 45 Min.

90-100 ° 6 kg 12 kg 10 kg 20 kg 40 kg 35-40 Min.

100 ° 6 kg 12 kg 10 kg 20 kg 40 kg 10 Min.

150 ° 90 port. 180 port. 150 port. 300 port. 600 port. 30-35 Min.

150 ° 170 ° 60 port. 120 port. 100 port. 200 port. 400 port. 40 Min. 10 Min.

150 ° 170 ° 60 port. 120 port. 100 port. 200 port. 400 port. 35 Min. 5 Min.

- 56 -

Leistungsbeispiele Backwaren, Brot, Brötchen, Dessert 1

Suitable

Food Hints GN container/grid

Apple strudel brush with milk, egg or sugar-water Baking and roasting tray

(Strudel dough or perforated aluminium

Frozen brush with liaison if desired Baking and roasting tray apple turnovers preheat 20 mm perforated alu.

Sponge base 20 mm granite

(Swiss rolls)

Sponge base Ø 26 cm, every 2nd rack Baking and roasting tray Ring

Flaky pastry, brush carefully with egg, Baking and roasting tray pies, fleurons or perforated aluminium

Flaky pastry every 2nd rack Baking and roasting tray tartlets - fresh or perforated aluminium

Puff pastries filled evtl. mit Ei bestreichen Baking and roasting tray

(with cheese etc.) or perforated aluminiumt Tray cakes every 2nd rack 20 mm or

40 mm

Christmas stollen line tins well Baking and roasting tray

Croissants – fresh cook "Vario-Steam" 34 °C, Baking and roasting tray

or perforated aluminium

Compote cut fruit up evenly, 65 mm unperforated

leave to firm after steaming

Fruit garnishes Cut or shape 20 mm

apples, pears etc.

Hot fruit frozen fruit, raspberries, strawberries, Grid

blackberries, in serving dish

Fruit conserves Ø 10–12 cm, e.g. pears, Grid or (jars) filling volume 1 litre 20 mm

Cabinet pudding line tins Grid

(foil or baking paper)

Crème caramel darioles, cocottes, timbales etc. Grid or (glasses) 20 mm

CT - core temperature.

load per container

⁄1

⁄1 pre

haeting

2 pcs. 4 pcs.

10 pcs. 20 pcs.

1 kg 2 kg

2 shapes 4 shapes

Dez 15 24-30

pcs. pcs. acc. acc.

to size to size

12 pcs. 24 pcs.

30 port. 60 port.

2 kg 4 kg

12 pcs. 24 pcs.

30 port. 60 port.

30 pcs. 60 pcs.

15 pcs. 30 pcs.

10 pcs. 20 pcs.

4 pcs. 8 pcs.

40 pcs. 80 pcs.

- 57 -

Cooking process Approx. loading capacity

10x2/1

1st Step 2nd Step 3rd Step 6x1/1 6x2/1 10x1/1 20x1/1 20x2/1

170 ° 6 pcs. 12 pcs. 10 pcs. 20 pcs. 40 pcs. 40-50 Min.

170 ° 60 pcs. 120 pcs. 100 pcs. 200 pcs. 400 pcs. 20 Min.

180 ° 6 kg 12 kg 10 kg 20 kg 40 kg 12 Min.

170-180 ° 6 shapes 12 shapes 10 shapes 20 shapes 40 shapes 30-40 Min.

185 ° 185 ° 45 pcs. 90 pcs. 75 pcs. 150 pcs. 300 pcs. 7 Min. 10 Min.

170 ° 170 ° 7 Min. 10 Min.

170 ° 72 pcs. 144 pcs. 120 pcs. 240 pcs. 480 pcs. 20-25 Min.

160 ° 90 port. 180 port. 150 port. 300 port. 600 port. 35-40 Min.

160 ° 6 kg 12 kg 10 kg 20 kg 40 kg 55 Min.

170 ° 36 pcs. 72 pcs. 60 pcs. 120 pcs. 240 pcs. 15-20 Min.

100 ° 90 port. 180 port. 150 port. 300 port. 600 port. 20-25 Min.

100 ° 180 pcs. 360 pcs. 300 pcs. 600 pcs. 1200 pcs. 6-8 Min.

80-90 ° 90 pcs. 180 pcs. 150 pcs. 300 pcs. 600 pcs. 4-6 Min.

100 ° 30 pcs. 60 pcs. 50 pcs. 100 pcs. 200 pcs. 50-60 Min.

90 ° 12 pcs. 24 pcs. 20 pcs. 40 pcs. 80 pcs. 45 Min.

85 ° 120 pcs. 240 pcs. 200 pcs. 400 pcs. 800 pcs. 35 Min.

- 58 -

Sample applications: Pasty, bread, rolls, desserts 2

Suitable

Food Hints GN container/grid

Yeast cakes every 2nd rack 20 mm granite or

Baking and roasting tray

Yeast plaits 20 mm granite 500 g or perforated aluminium

Cheesecake every 2nd rack Ø 16 cm Ring

Marble cake grease tins carefully, Grid or

cut top after baking for 10 minutes Baking and roasting tray

Mixed-grain bread 20 mm granite

or perforated aluminium

Short pastry and make sure thickness is even 20 mm granite piped biscuits Baking and roasting tray

Danish pastries baking temperature depends on filling Baking and roasting tray

or perforated aluminium

Madeira-type cake tins on grids Grid

Savarin butter and flour tins Grid

Stollen light mix Baking and roasting tray

approx. 200 g Streusel cake spread crumble evenly 20 mm

granite

Viennese-style spread mix evenly 20 mm granite or sponge Ø 26 cm flan ring Baking and roasting tray

Rolls frozen Perforated aluminium

Baking and roasting tray

White bread every 2nd rack 20 mm granite tin (700 g) Baking and roasting tray

Crisp up baguettes, frozen portions, approx. 45-50 g Baking and roasting tray rolls, day goods or perforated aluminium

Toast butter lightly if desired Grid

Vacuum cooked fruit add wine, liqueur etc. Grid

Cinnamon whirls cook "Variosteam" 30 °C 20 mm granite or.

Baking and roasting tray

Plum cake Yeast dough approx. 5mm thick/prove 20 mm granite or.

Baking and roasting tray

CT - core temperature.

Load per container

⁄1

⁄1 pre

haeting

2 kg 4 kg

2 pcs. 4 pcs.

40 port. 80 port.

4 shapes 8 shapes

3 pcs. 6 pcs.

24 pcs. 48 pcs.

10 pcs. 20 pcs.

4 pcs. 8 pcs.

10 pcs. 20 pcs.

4 heads 8 heads

40 port. 80 port.

15 pcs. 30 pcs.

4 pcs. 8 pcs.

10-12 20-24

pcs. pcs.

15-18 30-36

pcs. pcs.

4 kg 8 kg

12 pcs. 24 pcs.

30 port. 60 port.

- 59 -

Cooking process Approx. loading capacity

10x2/1

1st Step 2nd Step 6x1/1 6x2/1 10x1/1 20x1/1 20x2/1

175 ° 175 ° 6 kg 12 kg 10 kg 20 kg 40 kg 5 Min. 25 Min.

175 ° 175 ° 6 pcs. 12 pcs. 10 pcs. 20 pcs. 40 pcs. 5 Min. 30 Min.

160 ° 120 port. 240 port. 200 port. 400 port. 800 port. 50-60 Min.

160 ° 12 shapes 24 shapes 20 shapes 40 shapes 80 shapes 45 Min.

160-180 ° 9 pcs. 18 pcs. 15 pcs. 30 pcs. 60 pcs. 75-85 Min.

175 ° 144 pcs. 288 pcs. 240 pcs. 480 pcs. 960 pcs. 12 Min.

170-180 ° 60 pcs. 120 pcs. 100 pcs. 200 pcs. 400 pcs. 16-18 Min.

160-180 ° 12 pcs. 24 pcs. 20 pcs. 40 pcs. 80 pcs. 40-60 Min.

190 ° 30 pcs. 60 pcs. 50 pcs. 100 pcs. 200 pcs. 10-12 Min.

160 ° 12 heads 24 heads 20 heads 40 heads 80 heads 50-70 Min.

160-180 ° 120 port. 240 port. 200 port. 400 port. 800 port. 30-35 Min.

160 ° 35 Min.

140 ° 170 ° 45 pcs. 90 pcs. 75 pcs. 150 pcs. 300 pcs. 5 Min. 10 Min.

140 ° 170 ° 12 pcs. 24 pcs. 20 pcs. 40 pcs. 80 pcs. 5 Min. 30-35 Min.

160-180 ° 60 pcs. 120 pcs. 100 pcs. 200 pcs. 400 pcs. 10 Min.

250 ° 108 pcs. 216 pcs. 180 pcs. 360 pcs. 720 pcs. 5 Min.

80-100 ° 24 kg 48 kg 40 kg 80 kg 160 kg 20-30 Min.

175 ° 36 pcs. 72 pcs. 60 pcs. 120 pcs. 240 pcs. 15 Min.

160 ° 90 port. 180 port. 150 port. 300 port. 600 port. 35 Min.

RATIONAL International

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Rational CombiMaster CM User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual