Manual Combi-Steamer CCD

Transcription

Manual
Combi-Steamer CCD
Your customer service
We grant a 12 month guarantee which is valid from the date of invoice,
exempted are damages to glass, light bulbs and gaskets.
All rights are reserved for technical changes.
For inquiries please indicate the following:
Type of unit:
RATIONAL Combi-Steamer CCD
Unit serial number:
______________________________
Your unit was checked by:
______________________________
In case you may need further assistance, please do not hesitate to call us Telephone:
3270.
For operational problems call our “Hot Line”: Telephone: Germany (08191) 327300.
Your RATIONAL U.K. Team: (01582) 480388.
2
Germany (08191)
Contents
Control panel
5
Features
6
Loading und unloading
7
Safety hints
8
Cooking methods of RATIONAL CCD model
9
Steam mode
11
Hot Air mode
13
Combi-Steam mode
16
Combi-Steam mode: Forced steaming
19
Combi-Steam mode: Reheating
21
Cooking with core temperature (optional)
22
Additional function: Cool down
25
Accessories
26
Cooking examples
32
Cleaning
50
Descaling
51
Important installation information
52
Maintenance
56
3
Dear Customer,
we congratulate you on your wise choice to buy a RATIONAL Combi-Steamer.
With this RATIONAL Combi-Steamer you possess the best unit amongst those which are available on the market.
The Combi-Steamers further development is a result of close contact with our customers – an innovation for
the demanding chef, a unit with almost unlimited possibilities.
We have specialised in solid workmanship, high functional safety and precise control systems and most of all
simple, practical operation.
However we still recommend you to study this manual for the RATIONAL Combi-Steamer carefully. This way
you will profit from the many possibilities and advantages the RATIONAL Combi-Steamer can offer.
Keep this manual safe and within easy reach.
Please let us know about your pratical experiences, your suggestions and ideas so we can share them with our
other customers.
And now enjoy your new RATIONAL Combi-Steamer.
Your
RATIONAL Großküchentechnik GmbH
0
60
300
100
250
150
200
5
D
120
10
100
15
80
20
60
40
Control panel
and description
please turn
4
30
25
99
20
20 – 99 °C
A
Control panel
1
Warning indicator lamp – “Lack of water” – check water supply.
2
Warning indicator lamp
• (red flashing) when the interior cabinet temperature during steamin
above 115 °C.
3
ON indicator lamp (green).
4
Mode selecting switch
5
“Steaming” mode (100 °C).
• For steaming, stewing, blanching, preserving …
• Temperature is set at 100 °C.
6
“Hot Air” mode (60 °C – 300 °C).
• For roasting, baking, grilling and gratinating …
7
“Combi-Steaming” mode (100 °C – 300 °C).
• For Combi-Steaming instead of roasting and glazing or baking with m
• Forced steaming between 101 °C – 130 °C, firm vegetables or potatoe
cooked quicker.
8
Additional function “Cool down”
• Heat-reduction in cooking area, fan wheel rotates when the door is
0
60
300
100
250
150
200
Control Setting
5
D
120
9
10
100
Temperature selecting switch
• For “Hot Air” and “Combi-Steaming” modes.
15
80
10 Heating ON indicator
• Lights during heating-up.
20
60
40
30
25
11 Timer (0 mins – 120 mins).
• “D“ = continuous duty.
12 Core temperature display (20° C – 99° C) – (option).
• Indicates chosen core temperature.
• Indicates actual core temperature.
13 Core temperature pre-selection switch – (option).
99
20
20 – 99 °C
14 Unit serial number
Please indicate in case of after-sales servicing!
5
Features
a Unit serial number.
b
f
b Clima ducting
with safety valve counteraction (protection)
against over and under pressure. The safety valve
is protected against accidental blockage by a clip.
c
m
c Interior light
(shock-resistant cerane flat glass and halogen
lighting).
d
l
d Unit door with double glass.
e Door handle
Table models: one-hand-operation with either
right or left function. Floor models and 10 x 2/1
GN: one-hand-operation with slam function.
n
e
k
a
f
j
i
o
g
h
f Unlocking device for opening the double glass.
g Integrated self-emptying door drip collector.
h Unit drip collector connected to the main drainage.
i Contactless door contact switch.
j Legs
(adjustable).
Combi-Steamer CCD 61, CCD 101 identical.
k Unit data plate
(with all important data such as power input,
voltage, number of phases and frequency as well as
unit model and serial number).
b
l Control panel
(see page 5).
f
m Protection cover of the electrical installation area.
m
l
n Service door
(all important service parts can be reached from
the front).
c
d
a
o Handshower (option)
(with automatic rewind).
p Run-in guide
n
e
k
o
i
j
Combi-Steamer CCD 201, CCD 202 identical.
6
p
Loading and unloading
Loading
• Place the food on original RATIONAL GN grids or
containers and place in the oven rack.
• Wheel in the rack firmly against the catch until it
becomes engaged.
• If larger quanties of food are being prepared it is
advisable to load the rack outside the unit.
• The transport trolley should be used for transporting the rack between the preparation area and the
unit.
• Larger cooking capacities, more efficient working
and faster loading can be achieved by using the
RATIONAL oven rack and tray transport trolley.
Unloading
• Open the door slowly.
• Caution! Steam!
• When opening the door, the unit switches off
automatically.
• The fan continues to rotate until it becomes stationary.
• Do not spray water into the hot cooking cabinet.
Example: Combi-Steamer 10 x 1/1 GN.
Example: Combi-Steamer 20 x 1/1 GN.
7
Safety hints
Unloading
Cleaning
•
•
•
•
Open the door slowly.
Caution! Steam!
Caution! Containers will be hot.
When opening the door, the unit switches off
automatically.
• The fan continues to rotate until it becomes stationary.
• Do not spray water into the hot cooking area.
• GN container catch for safe loading
• Spray the cleaning detergent using the original
RATIONAL hand pressure spray gun.
• Do not use a high pressure cleaner.
• Do not use acids or let acidic fumes come into
contact with the protective layer of the units
nickel chromium steel otherwise it will be damaged and could become discoloured.
• Observe the handling instructions on the cleaning
detergent container (only spray into the cabinet
when the temperature is below 60 °C).
Using the core temperature (option)
Descaling
• The core probe can be very hot.
• Place the core probe in the holder provided when
not in use.
• Do not let the core probe hang freely outside the
cooking area.
• Make sure the core probe is not inserted into the
food when removing from the oven.
• The SC-Automatic (self-clean) makes regular descaling of the steam generator superfluous.
• In areas where water hardness is normal the
steam generator must be cleaned thoroughly every
1 2 months. This operation should be carried out by
our service department.
Working with mobile oven racks and
transport trolleys for table models
(option)
Maintenance
• Inspection and repair work should be carried out
by qualified electricians. Caution! The unit must be
disconnected from the power supply before opening the service door and working on live parts.
• The transport trolley must be fixed to the unit
properly.
• When transfering from the mobile oven rack to the
transport trolley beware of the safety catch.
• Use the wheel brakes provided on both rack and
trolley.
Additional function “Cool down”
• Caution! While the door is open during the cool
down phase the fan continuous to rotate.
• Only use the cool down function in accordance to
regulations when the air baffle system is closed.
General hints
• The temperature of the door glass can be higher
than 60 Kelvin as the temperature of the room.
• During long periods of non usage the main stopcock
should be turned off.
• Fasten the GN standard catering container catches
on floor models – for safe loading and unloading.
• Make sure, that the mobile oven rack is inserted
fully and the locking device is snapped into it’s
locked
position.
• Lack of water display flashes – check the water
supply.
8
Cooking methods
The RATIONAL Combi-Steamer CCD is equipped with two cooking energies
moist heat
+
dry heat
+
steam
+
hot air
These two cooking methods
can be used either
• singly
• in sequence
• or combined
The RATIONAL Combi-Steamer offers the possibility to operate
almost all cooking methods of traditional cuisine in only one
unit.
9
Three modes are at your disposal
“Steaming” mode = moist heat
The high capacity steam generator produces hygienic
fresh steam. This releases pressureless steam into
the interior cabinet, and it is circulated at a high
speed by the fan. The patented control system regulates the input of steam; only as much steam is released as the food is able to absorb. The cooking temperature is fixed at 1 0 0 °C.
“Hot Air” mode = dry heat
High capacity heating elements heat the dry air.
The fan circulates this hot air evenly inside the interior cabinet. The temperature can be selected between 60 °C to 300 °C.
“Combi-Steaming” mode =
moist heat + dry heat
The two cooking modes “Steam” (moist heat) and
“Hot Air” (dry heat) can be combined by a control
system. This combination creates a hot and humid
climate for a specially intensive cooking climate.
The temperature can be selected between 100 °C to
300 °C. The interior cabinet continuously contains
optimal humidity, which will prevent the food from
drying out .
According to the preparation desired, you can choose
or combine the equivalent modes either singly, in
sequence or combined.
10
Steaming mode moist heat with 100 °C
Advantages
•
•
•
•
•
•
•
•
•
Extremely short preheating periods.
Excellent food consistency.
Conservation of vitamins.
Colour preservation.
Less fat.
No overcooking of products.
Different products can be cooked simultaneously.
No taste transfer.
Unloading of partial amounts are possible at any
time.
eg. à la carte/à la minute.
Cooking examples
• Mise en Place
tomates concassèes, garnish (vegetables, fruit),
mushrooms, blanching of Julienne and Brunoise,
blanching of vegetabes for stuffing, roulade etc.,
peeling onions and chep nuts, grain soaking.
• Starters
scrambled or poached egg in a form, hard boiled
egg, vegetable paté, steamed salad, asparagus, vegetable flans, stuffed vegetables (onion, leek,
celery etc.), canneloni.
• Soup Garnishes
dumplings, ravioli, vegetable royal.
No taste transfer when cooking with different products.
• Main course
cooked beef, cured ham, tongue, turkey legs, steamed fish.
• Side Dishes
rice, dumplings (bread), noodles (spaghetti),
pasta, fresh and frozen vegetables, potatoes boiled/in the skin.
• Desserts
fruit fresh or frozen (eg. hot raspberries), stewed
fruit, rice pudding.
Cooking methods
Steaming, stewing, blanching, poaching, simmering,
soaking, thawing, reconstituting (reheating),
preserving.
11
Steaming mode moist heat with 100 °C
Operation
• Set the “Steaming” mode.
• Pre-heat until the window is misted over.
The temperature is fixed at 100 °C.
/
Load …
… the mobile oven rack and place in the unit.
/
• Select cooking time/continuous duty or core
temperature (option).
or
(option)
Setting
(option)
Change the set values when necessary.
Remove …
… the containers when the food has reached its required firmness resp. softness. When the door is
opened the unit switches off automatically. The fan
continues to rotate until it becomes stationary.
Control …
Hints
… of the food is always possible by:
• Reading the display controls.
• Self control (finger, needle, prodding).
• Inserting the automatic core probe (option).
• Check and consider which types of food can be cooked together
each day using the mode steaming in order to achieve an optimal
performance. Bear in mind that fish, meat, vegetables, fruit etc. can
be cooked together.
Safety hints
• Potatoes should always be cooked in perforated containers. Due to
the perforations, steam can circulate and cooking is quicker.
• Caution! Steam!
• Caution! Hot containers!
• Caution! Scalding!
• Vegetable Stock can be collected by inserting a container in the bottom of the mobile rack.
Please observe the correct locking
of the mobile oven rack.
• It is better to use two shallow containers rather than one high one
in order to avoid bruising the food.
• Dumplings should be placed in shallow containers (not too close together).
• Rice and cereals is the only type of food where water must be
added (1 part rice: 1.5–2 parts water).
• Tomatoes can be skinned easily: steam for
30–60 sec. chill with cold water.
12
Hot Air mode dry heat 60 °C – 300 °C
Advantages
• 300 °C back-up capacity – especially when fully
loaded.
• Short warm-up time.
• Excellent food quality.
• Cooking on different levels possible at the same
time.
• Simultaneous browning on different levels without
turning the food.
• Less fat.
• Cooking on all levels possible.
• Less cooking time needed in respect to traditional
methods.
• Unloading of partial amounts are possible at any
time.
Cooking examples
• Mise en Place – Pre-preparation
rice, bone roasting (for sauces).
• Starters
meatballs, meat pudding, gratinated vegetables,
roast beef, chicken wings, fast food, quiches, tarts,
breast of duck etc.
• Soup Garnish
cheese croûtons.
Even browning on all sides without turning the food.
• Main course
steak, rump, T-bone, porterhouse steak, liver,
beef burgers, chicken legs and breasts, half or
whole chickens, turkey, saddle of venison, breaded
meat, pizza etc.
• Side dishes
potato pancakes, fried potatoes, baked potatoes,
potato souffle, Duchesse potatoes etc.
• Desserts
sponge cake, marble cake, Angel Food cake, fruit
loaf, puff pastry, bread, buns, fleurons, frozen
apple puffs etc.
Cooking methods
Roasting, grilling, baking, gratinating …
13
Operating
• Set the “Hot Air” mode.
• Preheat: until the set temperature is reached
(at least until the control light goes out)
• grilling
• frozen products
300 °C
• gratinating
+
J
Load…
… the oven rack and place in the unit.
• Set cooking temperature.
/
or
(option)
Note:
Before opening the door wait until the fan wheel
stops rotating (heat accumulation).
Setting
(option)
Remove …
… the containers when the food has reached its required cooking consistency. When the door is opened
the unit switches off automatically. The fan continues
to rotate until it becomes stationary.
Control …
Safety hints
Caution! Steam!
Caution! Hot containers!
Caution! Danger of scalding!
14
Hints
• Cooking times
The cooking time depends on the quality, weight and size of the
product.
Do not overload grids or containers in order to ensure even air circulation.
• Gratinating:
of soups, light and dark meat dishes, fish, mussels, asparagus, broccoli, tomatoes toast etc.
Preheating: preheat to 300 °C (at least until the control light goes
out). After loading set to the desired temperature.
Containers: Use grids or containers (20 mm 1/1 GN) to gratinate
toast, steaks and soups.
• General hints
- Preheat up to 300 °C in order to have enough
heat stored as a buffer.
- Do not open the door of the unit before the fan
stops rotating so that as little heat as possible
escapes from the interior cooking cabinet.
- Fill the unit quickly in order to avoid a drop of
temperature within the cooking cabinet.
- Open the door of the unit several times for a few
seconds while cooking in order to let the surplus of
humidity escape.
- When cooking products which release a lot of humidity (e. g.
chicken legs) we recommend to reduce the batchsize to 75% or
even 50% of the usual theoretically recommended ”max. possible
loading capacity“.
• Preparation of fish
Do not cover in flour.
When preparing a whole fish (pike, perch-pike). Wrap the tail in aluminium foil and support it from underneath with raw potatoes.
Containers: Use granite enamalled containers
previously preheated.
• Baking
Preheat: to the baking temperature. When doing a complete loading, you might preheat to a higher temperature.
Baking temperature: is 20 ° to 25 °C (70 ° to 80 °F) lower than for
traditional ovens.
When baking bread and rolls only use every second rail.
Baking tins should not be higher than 70 mm.
For ideal heat transmission, use granite enamelled containers and
inserts.
• Pan fried food
Almost every conventional type of bread crumbs can be used. The
quality of some foods can be improved by oiling the surface with
either oil or paprika oil mixture. Press breading firmly to the meat,
cover with oil and do not overload.
Gerneral rules: every one cm meat cut needs approx. 8 to 10 minutes cooking time.
Preheating: Always preheat the unit to 300 °C
(at least until the control light goes out).
Ideal cuts: 1,5 to 2 cm thickness.
Do not beat or flatten the meat (or toss in flour).
Containers: Grids have the advantage that the top and bottom
sides of roasts etc. will show an even browning. Make sure that the
same thickness and the cuts of similar sizes are placed on the same
grids.
When baking frozen – quick food products, preheat to 300 °C – do
not defrost.
Defrost frozen bread dough and let it rise for a short time (insert: aluminum and baking paper).
Place quick fried food on grids.
For fish preparation use granite-enamalled sheets.
15
Combi-Steam mode moist heat and dry heat 100 °C – 300 °C
1. “Combi-Steaming” 100 °C – 300 °C
Advantages
• Quick preheating.
• Excellent food quality.
• No dehydration and on the top side crusts and
crackling.
• Automatic basting – reduction of weight loss.
• Roasts retain nutrients and juices.
• Intensive, gentle preparation.
• Even cooking of large joints of meat.
• Less fat.
• Less cooking time needed in respect to traditional
methods.
• Unloading of partial amounts are possible at any
time.
Cooking examples
• Mise en Place – Pre-preparation
roasting bones for sauces.
• Starters
quiche lorraine, flans, moussaka, lasagne, canneloni, paella etc.
• Rôti/Main dishes
roast (beef, veal, pork, lamb, poultry, game),
stuffed vegetables (peppers onions, cabbage etc),
gratinated vegetables (cauliflower), turkey legs,
ham noodles, leg of pork, belly pork and various
omelettes.
Even cooking of large joints of meat.
• Side dishes
gratinated potatoes, baked potatoes, frozen products.
• Desserts
yeast dough, choux pastry.
• Miscellaneous
bread, rolls (frozen dough).
Cooking methods
Combi-Steaming, combi-roasting, combi-baking,
glazing, gratinating, basting.
16
“Combi-Steaming” 100 °C – 300 °C
Operating
• Set the “Combi-Steam” mode.
+
Load …
… the oven rack trolley and place in the unit.
• Set the temperature.
/
or
(option)
Setting
(option)
Remove …
continuous to rotate until it becomes stationary.
Control …
Safety
• Caution! Steam!
• Caution! Hot containers!
• Caution! Danger of scalding!
Roasts are juicier and have an ideal consistency.
17
“Combi-Steaming” 100 °C – 300 °C
Hints
• In order to ensure even cooking, do not place roasts
too close together.
• When possible, place meat fibers parallel to the
air circulation in order to get a better heat absorption and to shorten the cooking time.
• Steam roasts with crusts or large pieces of meat
for approx. 1/3 of the cooking time.
• Condensation and meat juices can be collected by
placing a container underneath, and can be used
later with roasted bones to make a sauce.
• Preparation of sauces
– Insert an unperforated standard catering container
in the bottom rail.
– Add bones, spices, vegetables etc. and let them
roast.
– Add the collected stock.
– Leave under for the duration of the cooking
process.
– Result is a concentrated sauce.
• Baking
Yeast dough, puff pastry, (choux) pastry should be
prepared on granite enamelled containers.
Notes
18
2. Cooking method
“Forced Steaming” 101 °C – 130 °C
Advantages
• Cooking is intensified.
• Cooking times are shorter.
• Bear in mind the advantages of the steam mode too.
Cooking examples
• potatoes, carrots, celery.
Operating
• Set the “Combi-Steam” mode.
+
Load …
… the frame transport trolley and place in the unit.
• Set the cooking temperature.
/
or
(option)
Setting
(option)
Removal …
continues to rotate until it becomes stationary.
19
Cooking method
“Forced Steaming” 101 °C – 130 °C
Control …
• Insert the automatic core probe (option).
Hints
Combi-Steaming mode temperatures
“Forced Steaming”:
celery
potatoes
frozen kohlrabi/turnip
110 °C
115 °C
120 °C
Safety hints
• Caution! Steam! (Danger of scalding!)
• Caution! Hot containers and grids!
Notes
20
Variable Reheating
Individual reheating is possible in any of the 3 operating modes (“Steam”, “Hot Air” and “CombiSteaming”).
Operation
/
• Preheat to the selected mode temperature.
• Set mode.
• Set the cooking temperature.
• Set the cooking time.
Reheating temperature
On average, the best temperatures are between
120 °C –140 °C.
Reheating time
Set approx. between 5 to 8 minutes – the reheating
time varies depending on the product, product
temperature, plates/number of plates inserted and
the desired cooked results for serving.
Control …
… is possible any time.
• Ideal serving temperature: 75 °C – possible to
control using the automatic core temperature (option).
• If desired change the set values.
21
/
+
Cooking with core temperature (option)
Advantages
•
•
•
•
Perfect cooking.
Less weight loss.
Prevents over cooking.
Easier and more precise cooking control –
digital display.
• Constant personal care is not necessary.
• Guarantees high, constant quality standards as
opposes to traditional methods such as needle, finger, lip, fork and cut test.
Function
To measure the core temperature of food, thus enabling a perfect cooking process. No risks.
Cooking method
Possible in all modes.
Operation
Using the core temperature cooking method you “can cook
exact”. Insert the sensor into the thickest part of the meat.
Introduce the clean, cold temperature probe tip into
the thickest part of the food item.
• Set the mode switch.
• Set the desired core temperature, the desired
temperature will be displayed.
• Set the cooking cabinet temperature.
• A buzzer is sounded when the preselected core
temperature is reached and the unit switches off
automatically.
Place equal sizes together on the same grid.
22
Hints
Cooking with core temperature
Meat
• When roasting meat for sliced cold meat, the core temperature
should be set approx 5 °C lower, as the roast continuous to cook
during the cool down phase.
Beef
bleu
rare
saignant
medium rare
a point
medium
Example: “Roasting”, ratio core temperature – cooking time.
– Fully cooked – 80 °C core temperature desired.
– 60 °C core temperature is reached after 60 minutes.
– For the last 20 °C core temperature, the remaining
cooking time should be half the time again, in this
case 30 minutes.
– As desired, increase the core temperature
(10 °C, 20 °C, 30 °C more).
– When increasing the roasting time, keep in mind:
20% more compares to (approx. 1/5), 50% more
(1/2), 80% more (4/5) cooking time.
bien cuit
well done
• In order to avoid holes (protein coagulation), cool the meat probe
before inserting.
Core
temperature
Colour
of meat core
4 5 °C
dark blood red
5 0 °C
red meat
juice – blood red
light pink fading
into greyish-brown
towards the
outside
grey-brown
throughout
55 – 60 °C
75 – 85 °C
Veal
fully cooked
over 77 °C
reddish-brown
greyish-white
meat juice
Pork
medium
fully cooked
6 5 °C
75 – 80 °C
cured
6 5 °C
light pink
yellowish brown,
greyish-white
meat juice
pale red
brownish or
nearly colourless
Lamb
fully cooked
7 9 °C
grey, lightly
pale red
Mutton
fully cooked
8 2 °C
grey, lightly pale
red juice
Poultry
fully cooked
8 5 °C
yellowish-white,
nearly colourless
• The set temperature and cooking mode can be changed at any
time.
Safety hints
• The core probe can be very hot.
• When not in use, always place in its holder.
• Do not let the core probe hang loose outside the
cooking cabinet.
• Remove the core probe from the
food before unloading it.
juice
Even cooking “cook exact” and reduce the weight losses. Roasts
are juicier.
23
Core temperature values
State
Core temperature values
Core
temperatu-
re
re
Beef
Filet of beef
Roast beef
Beef rose
Roast beef joint
Aitchbone
Mutton
Saddle
Saddle
Leg
Leg
Pork
Leg
Leg
Saddle
65–70 °C
Shoulder
Belly/stuffed
Belly
Knuckle, roasted
Knuckle, cured
Ham
Smoked pork chops
(Buffet slices)
Knuckle pickled
Ham in bread crust
Bread dough
Tongue
Pig’s head
Veal
Saddle
Leg, Top-side,
Fricandeau
Kidney
Shoulder
Breast (often stuffed
or boned)
medium
medium
well done
well done
well done
55–58 °C
55–60 °C
85–90 °C
80–85 °C
9 0 °C
well done
well done
well cooked
7 5 °C
70–75 °C
80–85 °C
80–85 °C
80–85 °C
64–68 °C
65–70 °C
55–60 °C
75–80 °C
65–70 °C
65–70 °C
85–90 °C
75–82 °C
light pink
well done
65–70 °C
7 8 °C
well done
well done
well done
75–80 °C
75–78 °C
75–78 °C
Core
temperatu-
light pink
well done
light pink
well done
70–75 °C
8 0 °C
75–78 °C
82–85 °C
Lamb
When the meat is well done, the core temperature
varies between 79 °C and 85 °C. The colour of the
meat core is grey, slightly pale pink. The meat juice
is clear.
well done
7 5 °C
under done
65–68 °C
slightly light pink
well done
well done
well done
well done
well done
juicy
State
Poultry
Chicken
Goose
Goose
Turkey, Duck
24
well done
pink
well done
well done
8 5 °C
75–80 °C
90–92 °C
80–85 °C
Pies, Pates etc.
Pastete
Terrinies, firm
Galatines
Ballotines
Fois gras
72–74 °C
60–70 °C
6 5 °C
6 5 °C
4 5 °C
Salmon
Pike
Fish mousse
6 0 °C
6 3 °C
6 5 °C
Additional function „Cool down“
Advantages
• The cooking cabinet temperature cools down
quickly.
• Automatic – no manpower required.
Function
Quick cooling down of the cooking cabinet.
Cooking method
Possible in all modes.
Operation
• Set to "Cool down".
Safety hints
• Caution!
• During the cool down period the fan
wheel is not switched off when the door is opened.
• Only choose the “Cool down” function when the air
baffle is closed.
• Caution! Before setting the “Cool down” function –
close the door!
25
Original RATIONAL Accessories
Standard Catering (GN) Containers
Stainless steel:
• Rust free
• More stable through double flanging design!
• Better handling quality
• Long lasting
Size
Item
1/3
Container
GN
325 x
175 mm
CNS
Depth
mm
20
Container
CNS
for fried potatoes,
hamburgers, potatoe dumplings,
thawing, vegetables, poaching
fish, side dishes
Example for Equipment for
61
101 102 201 202
3
6
3
6
2
4
2
6
65
for stuffed peppers, stews,
different fruit, egg royal,
vegetables, rice
2
4
55
for vegetables without
juice, side dishes,
dumplings etc.
1
2
1
2
1
2
20
for roast potatoes, gratinating
different dishes, saddle of hare,
thawing etc.
6
10
40
for vegetables, meat loaf,
steamed and poached fish,
pastry, duck, goose etc.
3
5
65
for stuffed peppers, rice,
noodles, vegetables,
different fruits, stews etc.
4
5
5
10
10
1
2
2
4
20
40
Container
perforated
CNS
Example
6
65
GN
325 x
265
m m
Illustration
3
40
1/2
Perforated stainless steel:
• Perforated sides and corners – allows better steam circulation
• Large perforation diameter – better cooking quality
• Perforation even on the side walls
vegetable casseroles,
hamburgers
for stuffed peppers, stews,
different fruit, egg royal,
vegetables, rice
for fried potatoes,
hamburgers, potatoe dumplings,
thawing, vegetables, poaching
fish side dishes
vegetable casseroles,
hamburgers
for vegetables, eggs,
blanching
90
for potatoes
140
1/1
Container
GN
CNS
530 x
325
m m
100
for collecting stock,
boiled ham, preparation
of sauces etc.
26
5
20
10
10
Standard Catering Containers
and Grids
Granite enamelled containers:
• Better heat conductivity
• Better baking quality – no greasy base
• No sticking
• Minimum fat consumption
• No loss in portioning – edges well formed
• Better raising
Size
Item
1/1
Container
GN
530 x
325
m m
perforated
CNS
Depth
mm
55
Perforated aluminium:
• Better crusts, crackling
• Excellent raising
High gloss nickel plated grids:
• Good heat conductivity
Illustration
Example
for vegetables without
stock, different side dishes,
dumplings etc.
61
101 102 201 202
3
5
6
10
10
3
5
3
5
6
2
3
6
5
12
6
10
6
20
10
40
3
5
6
10
10
65
3
5
4
10
10
6
10
6
10
for vegetables, eggs,
potatoes, blanching etc.
90
for potatoes
140
Container
graniteenamelled
20
for baking plain cake, biscuits,
sponges, roasting, braising,
gratinating etc.
,
Container
aluminium
perforated
Grids
CNS or
high gloss
nickel plated
for different pastries
20
for large roasts, grilled meats,
toasts, thawing, gratinating,
chicken, duck, goose,
preserving etc.
27
20
6
20
10
Standard Catering Containers
and Grids
Granite enamelled containers:
• Better baking quality – no greasy base
• No sticking
• Minimum fat consumption
• No loss in portioning – edges well formed
• Better raising
Size
2/1
GN
650 x
530
m m
Item
Depth
mm
Container
CNS
20
Perforated aluminium:
• Better crusts, crackling
• Excellent raising
High gloss nickel plated grids:
• Good heat conductivity
Illustration
Example
for roast potatoes,
saddle of hare, gratinating,
thawing, vegetables, dumplings,
hamburgers etc.
61
101 102 201 202
10
20
5
10
2
5
1
1
2
5
1
2
5
10
40
2
5
65
5
10
10
20
7
15
40
hamburgers, steamed or poached
fish, duck, goose, vegetable
casseroles, pastries etc.
for stuffed peppers, rice,
vegetables, noodles, stews etc.
65
for collecting stock, boiled ham,
preparation of sauces etc.
100
Container
perforated
CNS
for vegetables without stock,
dumplings etc.
55
for vegetables, eggs, potatoes etc.
90
Container
graniteenamelled
20
Container
aluminium
perforated
Grids
CNS or
high gloss
nickel plated
for baking plain cake, sponge rolls,
pastries, biscuits, gratinating,
braising, roasting etc.
for various pastries
20
for large roasts (eg. pork, beef etc.),
grilled meats, toasts, chicken, duck,
goose, gratinating, thawing,
baking in moulds etc.
28
Original RATIONAL Accessoires – Table models
RATIONAL Stand
RATIONAL Mobile oven racks
The high operational performance of
the RATIONAL Combi-Steamer is
complemented by an efficienty
coordinated accessory line of accessories. Therefore, the RATIONAL
Combi-Steamer can be easily adjusted to meet individual requirements.
The stands and cabinets are made
out of stainless steel and they guarantee a stable, practical installation
of the RATIONAL Combi-Steamer.
RATIONAL Stand UG I
Frame completely out of
stainless steel with shelf
and adjustable feet.
RATIONAL Stand UG II
Frame completely made of
and adjustable feet; in addition 14 pairs of rails for
storing standard catering
grids and various steam
table pans.
Completely made of stainless steel with six resp. 10
pairs of rails,castors, U profile. The oven rack has a
built-in tilt safety device for the (GN) standard catering
containers as well as a fixing device for the cooking cabinet which is also tilt resistant.
Size of Mobile oven racks:
Model
CCD
61
101
102
depth
545
545
662
Size inch (mm)
width
368
368
580
height
485
745
745
RATIONAL Special frame trolley for
serving plates up to 375 mm
RATIONAL Cabinet US III
and adjustable feet, closed
at three sides with 14
pairs of rails for 1/1 (GN)
standard catering containers and steamtable pans.
RATIONAL Cabinet US IV
and adjustable feet ,same
as
US III version , but equipped at the front with
swing doors.
Size of stands:
Model
CCD 61/101
UG I
UG II
USIII
US IV
UG for Combi-Duo
CCD 102
UG I
UG II
UG I - low
Size of the Special frame trolley:
depth
638
638
640
700
640
775
775
775
Size inch (mm)
width
900
900
902
902
902
1260
1260
1260
Model
CCD
61
101
height
720
720
720
720
345
depth
545
545
Size mm
width
410
410
height
485
745
Operational safety
All RATIONAL stands UG I and UG II, cabinets and
mobile oven racks are equipped with built-in tilt
safety rails. The easy loading and unloading of the
(GN) standards catering containers is attained
through a U shape rails.
720
720
340
29
RATIONAL Transport trolley
for table models
RATIONAL Mobile oven racks
for floor models
Enables easy transport and quick load changes.
Made completely of stainless steel. They can be locked
into the unit, includes 4 revolving casters (two with
brakes).
Locks secure mobile oven rack to transport trolley,
while
U-profiles prevent pans from tilting.
Completely made of stainless steel with twenty pairs of
rails, four revolving casters (two with brakes), GN
standard catering container arrests, drip collecting tray
with drain valve, U-profile; prevents tilting of pans. The
mobile oven rack can store various (GN) sizes and
steamtable pans.
Size of Transport trolley
Model
CCD
61
101
102
102-low
depth
785
785
1010
1010
Size inch (mm)
width
725
725
730
730
height
993
993
982
681
Size of Mobile oven racks:
Model
CCD
201
202
30
depth
730
902
Size mm
width
540
730
height
1790
1790
RATIONAL Auxiliary devices
RATIONAL Spray Pistol
The practical cleaning aid. Robust pressure container
with grip and adjustable spray nozzle with separate
extension. Volume 1,5 litre.
RATIONAL Special Cleaning Detergent
Self-acting detergent that loosens dirt and crusts
without scrubbing. Easy to use, neutral in smell,
gentle to
surfaces and biodegradable. Container 11 kg.
RATIONAL Plate Mobile Oven Rack
For banquets, for quick reheating of plated meals. The
plates (max. Diameter 300 mm) are positioned on
support rings. The plate rack is completely made out of
stainless steel.
The mobile plate racks for models CCD 61 and CCD
101
(6 x 1/1 und 10 x 1/1) require the use of the optional
Sizes of Mobile Plate Racks:
Modell
CCD
61
101
101*
201
202
Number of supportrings
19
31
25
62
100
depht
630
630
630
730
902
Measurements mm
width
height
410
481
410
741
410
741
540
1790
730
1790
* for plates covered with cloches, the max. total height of plate and cloche is limited to 72 mm.
Reheated dishes on the plate rack may be
kept at serving temperature for up to 20
minutes
by using the optional RATIONAL heat-retaining hood.
31
Examples beef and veal
Food
Fillet steak
Rump steak
Roast beef
Beef joint
Beef roulade
Beef liver
Fillet
Wellington
Fillet of veal
Veal chops
Veal joint
Leg of veal
10 x 2⁄1
20 x 1⁄1
grid
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
40 x 11⁄
20 x 21⁄
grid
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
40 x 11⁄
20 x 21⁄
grid or
20 mm granite
65 mm
not perforated
65 mm
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
grid or
20 mm granite
20 mm granite
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
season, oil lightly, preheat 300 °C
grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
season shortly before cooking,
preheat 300 °C
season, lard lean parts,
grid
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
season, oil lightly, preheat 300 °C,
approx. 3 cm thick, medium
approx. 2 cm thick, do not flatten
season, oil lightly, medium
choose flat pieces
Ø 80–100 mm, maturated
season, cook in sauce
cut in equal slices,
preheat 300 °C
Veal shoulder
add lard, container for meat juices
Veal fricassée
Ragout fin
20 x 2⁄1
40 x 1⁄1
10 x 1⁄1
Saddle of veal
Breast of veal
Amounts per container
6 x 1⁄1
when needed add lard,
container for sauce
marinate,
equal slices
stuff but not too firm,
baste from time to time
add spices and vegetables
to the meat
fill warm into forms,
cover with sauce hollandaise
baste from time to time
Osso bucco
Proper
container/grid
Hints
grid
65 mm unperf.
grid or
40 mm unperf.
65 mm unperf.
3 x 11⁄grid
5 x 11⁄grid
5 x 21⁄grid
10 x 11⁄grid 10 x 21⁄grid
1 x 11⁄65 mm 1 x 11⁄65 mm 1 x 21⁄65 mm 1 x 11⁄65 mm 1 x 21⁄65 mm
grid
65 mm unperf.
65 mm unperf.
3 x 11⁄grid
5 x 11⁄grid
5 x 21⁄grid
grid or
20 mm granite
grid
grid
40 mm unperf.
CT = automatic core temperature (option).
32
3 x 11⁄grid
5 x 11⁄grid
5 x 21⁄grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
2 x 11⁄
3 x 11⁄
3 x 21⁄
6 x 11⁄
6 x 21⁄
3 x 11⁄grid
5 x 11⁄grid
5 x 21⁄grid
Load per
container
Mode switch
⁄1
2
1
12 pcs.
24 pcs.
250–270
10 pcs.
20 pcs.
6 kg
1
⁄
TemApprox.
perature cooking
in °C
time min.
Approx. loading
capacity
CCD 61
CCD 101
CCD 102
CCD 201
7
72 pcs.
120 pcs.
240 pcs.
240 pcs.
480 pcs.
260
8–10
60 pcs.
100 pcs.
200 pcs.
200 pcs.
400 pcs.
12 kg
140–160
25–30
18 kg
30 kg
60 kg
60 kg
120 kg
6-8 kg
12–16 kg
130–140
90–120
24 kg
40 kg
80 kg
80 kg
160 kg
20-25
pcs.
10 pcs.
40–50
pcs.
20 pcs.
130–140
60–80
75 pcs.
125 pcs.
250 pcs.
250 pcs.
500 pcs.
250
8–10
60 pcs.
100 pcs.
200 pcs.
200 pcs.
400 pcs.
6-8 kg
12–16 kg
160–180
CT 52 °C
24 kg
40 kg
80 kg
80 kg
8 pcs.
16 pcs.
180
CT 68
24 pcs.
40 pcs.
80 pcs.
80 pcs.
160 pcs.
10 pcs.
20 pcs.
220–240
10–12
60 pcs.
100 pcs.
200 pcs.
200 pcs.
400 pcs.
8 kg
16 kg
140–160
24 kg
40 kg
80 kg
80 kg
6 pcs.
12 pcs.
140–170
CT
75–80
80–90
18 pcs.
30 pcs.
60 pcs.
60 pcs.
120 pcs.
15 pcs.
30 pcs.
130–140
app. 90
45 pcs.
75 pcs.
150 pcs.
150 pcs.
300 pcs.
1 pcs.
2 pcs.
140–160
80–90
3 pcs.
5 pcs.
10 pcs.
10 pcs.
3-4 kg
6–8 kg
100
30–35
12 kg
20 kg
40 kg
40 kg
acc.
to size
1 pcs.
acc.
to size
2 pcs.
250
6–8
30 pcs.
50 pcs.
100 pcs.
100 pcs.
160–180
CT 72
2 pcs.
3 pcs.
6 pcs.
6 pcs.
12 pcs.
6-8 kg
12–16 kg
150–170
80–90
24 kg
40 kg
80 kg
80 kg
160 kg
33
CCD 202
160 kg
160 kg
20 pcs.
80 kg
200 pcs.
Examples pork, mutton and lamb
Food
Pork medallion
Pork steak
do not flatten
oil lightly, preheat 300 °C
Pork chop
oil or rub in seasoning
Hamburgers
preheat 300 °C
Meat balls
equal sizes, mixture,
well formed
baste from time to time,
(glaze with dark beer)
season well
Saddle of pork
Pork neck
Stuffed belly pork
Smoked neck
Nuckle of pork
Leg of pork
Ham
in bread
Meat loaf
Meat pudding
Spare ribs
Proper
container/grid
Hints
steam first, mark portions,
season well
boned, place similar grid or sized pieces
on same grid, container for sauce
marinate, collect stock
on same grid, container for sauce
steam first, cut the grid crackling,
season, do not oil
ask baker to encase
smooth surface,
possibly fill in forms
fill in aluminium forms
Pork shoulder
marinate, preheat 300 °C,
season well
steam first
Saddle of mutton
on skewers
Leg of lamb
boned
Lamb baron
glaze from time to time
Lamb fillets
rub seasoning well in,
preheat 300 °C
6 x 1⁄1
10 x 1⁄1
10 x 2⁄1
20 x 1⁄1
20 x 2⁄1
40 x 1⁄
grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
grid
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
20 mm granite
or alu. perf.
20 mm granite
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
20 mm granite
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
grid or
20 mm granite
grid
65 mm unperf.
grid
40 mm unperf.
grid
65 mm
grid
65 mm
grid
2 x 11⁄
3 x 11⁄
3 x 21⁄
6 x 11⁄
6 x 21⁄
3 x 11⁄grid
5 x 11⁄grid
5 x 21⁄grid
3 x 11⁄grid
5 x 11⁄grid
5 x 21⁄grid
3 x 11⁄grid
5 x 11⁄grid
5 x 21⁄grid
3 x 11⁄grid
5 x 11⁄grid
5 x 21⁄grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
20 mm granite
or alu. perf.
40 mm granite
2 x 11⁄
3 x 11⁄
3 x 21⁄
6 x 11⁄
6 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
grid or
20 mm granite
grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
2 x 11⁄
3 x 11⁄
3 x 21⁄
6 x 11⁄
6 x 21⁄
1 skewer
2 skewer
skewers
grid
2 x 11⁄
3 x 11⁄
3 x 21⁄
6 x 11⁄
6 x 21⁄
grid or
20 mm granite
grid or
20 mm granite
2 x 11⁄
3 x 11⁄
3 x 21⁄
6 x 11⁄
6 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
CT = automatic core temperature (option). HA = Hot Air, CS = Combi-Steaming.
34
Load per
container
Mode switch
⁄1
2
1
12 pcs.
48 pcs.
250
10 pcs.
20 pcs.
6 kg
1
⁄
TemApprox.
perature cooking
in °C
time min.
Approx. loading
capacity
CCD 61
CCD 101
CCD 102
CCD 201
6–8
72 pcs.
120 pcs.
240 pcs.
240 pcs.
480 pcs.
250
8–10
60 pcs.
100 pcs.
200 pcs.
200 pcs.
400 pcs.
16 pcs.
200–220
10–15
48 pcs.
80 pcs.
160 pcs.
160 pcs.
320 pcs.
6-8 kg
30 pcs.
200–220
15
90 pcs.
150 pcs.
300 pcs.
300 pcs.
600 pcs.
20-25
pcs.
10 pcs.
90 pcs.
180
15
135 pcs.
225 pcs.
450 pcs.
450 pcs.
900 pcs.
16 kg
150–180
CT 72 °C
16 kg
24 kg
48 kg
48 kg
96 kg
6-8 kg
16 kg
140–160
85–100
24 kg
40 kg
80 kg
80 kg
160 kg
8 pcs.
10–14 kg
35 kg
70 kg
70 kg
140 kg
12–16 kg
24 kg
40 kg
80 kg
80 kg
160 kg
8 kg
27 pcs.
45 pcs.
90 pcs.
90 pcs.
180 pcs.
70
24 pcs.
40 pcs.
80 pcs.
80 pcs.
160 pcs.
15 pcs.
14–18
pcs.
12–16
pcs.
ca. 12 kg
12
CT 78 °C
CT
65–70 °C
70–100
21 kg
10 pcs.
HA 220
CS 160
100
90–120
12 kg
18 kg
36 kg
36 kg
72 kg
1 pcs.
12 kg
70
18 kg
30 kg
60 kg
60 kg
120 kg
3-4 kg
8–12 kg
CT 70 °C
18 kg
30 kg
60 kg
60 kg
120 kg
acc.
to size
1 pcs.
6 kg
30
9 kg
15 kg
30 kg
30 kg
60 kg
CT 75 °C
16 kg
24 kg
48 kg
48 kg
96 kg
6 pcs.
6 pcs.
12 pcs.
6 pcs.
16 kg
100
150–170
HA 200
170
150–170
HA 200
CS 130
HA 160
180–190
CCD 202
140–160
HA 180
140–180
CT 60 °C
6 pcs.
HA 130
CT 58 °C
6 pcs.
9 pcs.
18 pcs.
18 pcs.
36 pcs.
2 pcs.
140–180
2 pcs.
3 pcs.
6 pcs.
6 pcs.
12 pcs.
16 pcs.
HA 140
CT
54–58 °C
CT 55 °C
24 pcs.
40 pcs.
80 pcs.
80 pcs.
6-8 kg
35
160 pcs.
Examples sausages, frozen food
Food
Sausage reheated
Blood sausage/
Black puddings
Liver dumpling
Canned foods
semi-preserved
Food in jars
Proper
container/grid
Hints
pork, beef etc., sausage use
automatic core temp.
warm throughly
form into balls, oil container lightly,
cover with aluminium foil
max. weight 200 g
check the heat resistancy of the glass
6 x 1⁄1
10 x 1⁄1
10 x 2⁄1
20 x 1⁄1
20 x 2⁄1
40 x 1⁄
20 mm unperf.
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
20 mm
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
20 mm
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
grid or
20 mm
grid or
20 mm
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
Frozen food:
Chicken legs
pre-cooked, preheat 300 °C
Cordon bleu
pre-cooked, preheat 300 °C
grid or
20 mm
20 mm
Fish fingers
preheat 300 °C
20 mm
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
Quiche lorraine
pre-cooked cover with alu. ø 8 cm,
preheat 300 °C
20 mm granite
or alu. perf.
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
36
Load per
container
Mode switch
⁄1
2
1
30 pcs.
60 pcs.
100
20 pcs.
40 pcs.
30 pcs.
1
⁄
TemApprox.
perature cooking
in °C
time min.
Approx. loading
capacity
CCD 61
CCD 101
CCD 102
CCD 201
KT 72 °C
180 pcs.
300 pcs.
600 pcs.
600 pcs.
1200 pcs.
130–140
8–10
120 pcs.
200 pcs.
400 pcs.
400 pcs.
800 pcs.
60 pcs.
100
15
180 pcs.
300 pcs.
600 pcs.
600 pcs.
1200 pcs.
40 pcs.
80 pcs.
100
40
120 pcs.
200 pcs.
400pcs.
400 pcs.
800 pcs.
40 pcs.
80 pcs.
100
50
120 pcs.
200 pcs.
400 pcs.
400 pcs.
800 pcs.
30 pcs.
60 pcs.
180
20–25
180 pcs.
300 pcs.
600 pcs.
600 pcs.
1200 pcs.
8 pcs.
16 pcs.
180
25–30
48 pcs.
80 pcs.
160 pcs.
160 pcs.
320 pcs.
50 pcs.
100 pcs.
200–220
20–25
300 pcs.
500 pcs. 1000 pcs. 1000 pcs.
2000 pcs.
45 pcs.
90 pcs.
200
20–25
270 pcs.
450 pcs.
1800 pcs.
37
900 pcs.
900 pcs.
CCD 202
Examples game, poultry, pastete
Food
Saddle of venison
boned, season well
Venison leg
boned, season well
Shoulder of venison
add pieces of lard, marinate
Saddle of hare
marinate, season
Roast venison
braised, use container,
ideal for mise-en-place
add lard, season,
preheat 300 °C
season, add lard
Pheasant
Wild duck
Quail, partridge
pheasant
Poultry
vacuum bake
Turkey
possibliy stuff, baste from
time to time
possibliy stuff, season
Goose
Whole chickens
for salads, starters
Liver pate
dry, season, tie,
preheat 300 °C
space out evenly on grid,
preheat 300 °C
season, place on grids, shape,
preheat 300 °C
fill into forms and cover well
Chicken pate
fill into forms, flatten
1/2 Chickens
Chicken legs
Proper
container/grid
Hints
38
6 x 1⁄1
10 x 1⁄1
10 x 2⁄1
20 x 1⁄1
20 x 2⁄1
40 x 1⁄
grid or
20 mm granite
grid or
65 mm
65 mm
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
grid or
20 mm granite
65 mm unperf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
100 mm
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
grid or
20 mm granite
grid or
20 mm granite
20, 40 or
65 mm
grid or
40 mm unperf.
grid or
40 mm granite
grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 20, 40
or 65 mm
5 x 20, 40
or 65 mm
5 x 20, 40
or 65 mm
2 x 11⁄
3 x 11⁄
3 x 21⁄
6 x 11⁄
6 x 21⁄
2 x 11⁄
3 x 11⁄
3 x 21⁄
6 x 11⁄
6 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
grid
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
10 x 20, 40 10 x 20, 40
or 65 mm
or 65 mm
Load per
container
Mode switch
⁄1
2
1
2 pcs.
4 pcs.
220
5-6 kg
10–12 kg
6 kg
1
⁄
TemApprox.
perature cooking
in °C
time min.
Approx. loading
capacity
CCD 61
CCD 101
CCD 102
CCD 201
CCD 202
25
6 pcs.
10 pcs.
20 pcs.
20 pcs.
40 pcs.
140–160
60–70
18 kg
30 kg
60 kg
60 kg
120 kg
12 kg
140–150
80–100
18 kg
30 kg
60 kg
60 kg
120 kg
6-8
pcs.
12 pcs.
12–16
pcs.
24 pcs.
200–220
15–20
24 pcs.
40 pcs.
80 pcs.
80 pcs.
160 pcs.
140–160
50
36 pcs.
60 pcs.
120 pcs.
120 pcs.
240 pcs.
8 kg
16 kg
130–150
90–120
24 kg
40 kg
80 kg
80 kg
6-8
pcs.
3 pcs.
12–16
pcs.
6 pcs.
160–180
25–30
18 pcs.
30 pcs.
60 pcs.
60 pcs.
120 pcs.
140–160
60–70
9 pcs.
15 pcs.
30 pcs.
30 pcs.
60 pcs.
6 kg
12 kg
100
KT 78 °C
18 kg
30 kg
60 kg
60 kg
120 kg
2 pcs.
4 pcs.
130–150
120–150
4 pcs.
6 pcs.
12 pcs.
12 pcs.
24 pcs.
2 pcs.
4 pcs.
140–160
120–150
4 pcs.
6 pcs.
12 pcs.
12 pcs.
24 pcs.
6 pcs.
12 pcs.
180–200
40–45
18 pcs.
30 pcs.
60 pcs.
60 pcs.
120 pcs.
8 pcs.
16 pcs.
200
30
24 pcs.
40 pcs.
80 pcs.
80 pcs.
160 pcs.
10-12
pcs.
6 kg
20–24
pcs.
12 kg
220
18
72 pcs.
120 pcs.
240 pcs.
240 pcs.
480 pcs.
130
40
18 kg
30 kg
60 kg
60 kg
120 kg
6 kg
12 kg
140–150
90–120
18 kg
30 kg
60 kg
60 kg
120 kg
39
160 kg
Examples fish, shell fish
Food
Salmon fillets
place in serving dishes, add wine
Turbot
possibly add vegetable,
Julienne-bouillon
salt, pepper, white wine,
chopped herbs
season, bouquet poissn etc.
Halibut
Sole, roles
(different shapes)
Plaice
Perch
place the paleunderside on top,
preheat 300 °C, lightly oil containers
season, oil lightly,
preheat 300 °C
blend out belly bones,
season lightly
Julienne-bouillon
Mussels
wine, grated vegetables
Shrimps-Dariol
cover with a flat container
Frozen Foods:
Fish
preheat 300 °C
Fried trout
Trout au bleu
Proper
container/grid
Hints
Fish in bread
crumbs
Gratinated fish
preheat 300 °C
Cod fillets
preheat 300 °C
preheat 300 °C
40
6 x 1⁄1
10 x 1⁄1
10 x 2⁄1
20 x 1⁄1
20 x 2⁄1
40 x 1⁄
grid or
20 mm unperf.
40 mm unperf.
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
40 mm unperf.
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
40 mm unperf.
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
20 mm granit.
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
20 mm granit.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
20 mm or
40 mm unperf.
40 mm unperf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
40 or 65 mm
perf./unperf.
grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
20 mm granite
or alu- perf.
20 mm granite
or alu perf.
20 mm granite
or alu perf.
20 mm granite
or alu perf.
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
Load per
container
Mode switch
⁄1
2
1
20 pcs.
15 pcs.
1 pcs.
40 pcs.
30 pcs.
2 pcs.
100
100
100
15 port.
30 port.
30 pcs.
1
⁄
TemApprox.
perature cooking
in °C
time min.
Approx. loading
capacity
CCD 61
CCD 101
CCD 102
CCD 201
15
12
25
120 pcs.
90 pcs.
6 pcs.
200 pcs.
150 pcs.
10 pcs.
400 pcs.
300 pcs.
20 pcs.
400 pcs.
300 pcs.
20 pcs.
100
12
90 port.
150 port. 300 port. 300 port.
600 port.
60 pcs.
100
12
180 pcs.
300 pcs.
600 pcs.
600 pcs.
1200 pcs.
4-5 pcs.
8–10 pcs.
250
15
30 pcs.
50 pcs.
100 pcs.
100 pcs.
200 pcs.
8-10 pcs.
250
15
30 pcs.
50 pcs.
100 pcs.
100 pcs.
200 pcs.
100
10–15
30 pcs.
50 pcs.
100 pcs.
100 pcs.
200 pcs.
100
12
36 pcs.
60 pcs.
120 pcs.
120 pcs.
240 pcs.
1-2 kg
16–20
pcs.
16–20
pcs.
20–24
pcs.
2–4 kg
100
10–15
6 kg
10 kg
20 kg
20 kg
25 pcs.
50 pcs.
100
20–35
75 pcs.
125 pcs.
250 pcs.
250 pcs.
500 pcs.
12 pcs.
24 pcs.
180
30
72 pcs.
120 pcs.
240 pcs.
240 pcs.
480 pcs.
15 pcs.
30 pcs.
160
20
90 pcs.
150 pcs.
300 pcs.
300 pcs.
600 pcs.
18 pcs.
36 pcs.
180
25
108 pcs.
180 pcs.
360 pcs.
360 pcs.
720 pcs.
18 pcs.
36 pcs.
175
20
108 pcs.
180 pcs.
360 pcs.
360 pcs.
720 pcs.
8-10 pcs.
0-12 pcs.
41
CCD 202
800 pcs.
600 pcs.
40 pcs.
40 kg
Examples vegetables, canned foods
Food
Broccoli
frozen, perf. container, cold water
Cauliflower
quartered, remove stalks
Brussels sprout
Spinach
frozen, season,
add butter before saving
fresh
Kohlrabi
frozen, slice
Parisienne Carrots
season while frozen, add butter
Peas
season while frozen
Asparagus
bundle, when desired
cook in meat juices
blanch for tomatoes concessèes,
Tomatoes
Proper
container/grid
Hints
6 x 1⁄1
10 x 1⁄1
10 x 2⁄1
20 x 1⁄1
20 x 2⁄1
40 x 1⁄
65 mm unperf.
or perf.
65 mm unperf.
or perf.
65 mm unperf.
or perf.
65 mm perf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
65 mm unperf.
or perf.
65 mm unperf.
or perf.
65 mm unperf.
or perf.
65 mm unperf.
or perf.
20 or 40 mm
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
5 x 11⁄20/40 10 x 11⁄20/4010 x 21⁄20/4020 x 11⁄20/40
20 x
20/40
salt
65 mm perf.
3 x 11⁄65 mm 5 x 11⁄65 mm 5 x 21⁄65 mm10 x 11⁄65 mm 10 x 21⁄65
m m
Beans
65 mm unperf.
or perf.
65 mm unperf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Cabbage
frozen, whole or cut blanch,
fresh, cold water
sprinkle with lemon,
white wine
remove stalk
65 mm perf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Stuffed peppers
place the opening upright
65 mm unperf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Cauliflower
gratin
Vegetables
(dishes)
Canned vegetables
every second rail,
preheat
pre-cooked, add butter before serving
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Vegetable
gratin
Cabbage rolls
distribute evenly
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
20 x 21⁄
blanch cabbage leaves,
preheat 300 °C
distribute the mixture evenly approx.
1 – 2 cm under the rim
prepare cold, leave to soak,
grid or
20 mm
grid or
20 mm
grid or
20 mm
40 mm or
65 mm granite
65 mm perf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
40 mm or
65 mm granite
40 mm or
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
20 x 21⁄
6 x 11⁄40 mm10 x 11⁄40 mm10 x 21⁄40 mm20 x 11⁄40 mm 20 x 21⁄40
shortens the cooking time
65 mm granite
3 x 11⁄65 mm 5 x 11⁄65 mm 5 x 21⁄65 mm10 x 11⁄65 mm 10 x 21⁄65
bear in mind the various soaking times
40 mm or
65 mm granite
40 mm or
65 mm granite
Mushrooms
Farmers omelette
Soaked grain
bear in mind the size of cans
m m
m m
Whole food
gratin
Moussaka
fill till approx. 2 cm under the rim
42
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
20 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
20 x 21⁄
Load per
container
Mode switch
⁄1
2
1
5 kg
10 kg
100
ca. 4
heads
5 kg
ca. 8
heads
10 kg
2 kg
1
⁄
TemApprox.
perature cooking
in °C
time min.
Approx. loading
capacity
CCD 61
CCD 101
CCD 102
CCD 201
CCD 202
15–18
15 kg
25 kg
50 kg
50 kg
100 kg
100
18
12 heads
20 heads
40 heads
40 heads
100
15–18
15 kg
25 kg
50 kg
50 kg
100 kg
4 kg
100
8
6 kg
10 kg
20 kg
20 kg
40 kg
5 kg
10 kg
100
15–18
15 kg
25 kg
50 kg
50 kg
100 kg
5 kg
10 kg
100
15–18
15 kg
25 kg
50 kg
50 kg
100 kg
5 kg
10 kg
100
15–18
15 kg
25 kg
50 kg
50 kg
100 kg
2-4 kg
4–6 kg
100
15–20
9 kg
15 kg
30 kg
30 kg
60 kg
45 pcs.
90 pcs.
100
1–2
5 kg
10 kg
100
15–18
225 pcs.
135 pcs.
15 kg
450 pcs.
225 pcs.
25 kg
900 pcs.
450 pcs.
50 kg
900 pcs.
450 pcs.
50 kg
2 kg
4 kg
100
10–12
6 kg
10 kg
20 kg
20 kg
4-6
heads
20-25
pcs.
30 port.
4–6
heads
40–50
pcs.
60 port.
100
6–8
9 heads
15 heads
30 heads
30 heads
60 heads
160–180
45
75 pcs.
125 pcs.
250 pcs.
250 pcs.
500 pcs.
250
8–10
90 port.
4 pcs.
8 pcs.
110–130
8–10
12 pcs.
20 pcs.
40 pcs.
40 pcs.
10-15
pcs.
30 port.
20–30
pcs.
60 port.
100
40
45 pcs.
75 pcs.
150 pcs.
150 pcs.
140–160
45
90 port.
600 port.
25 pcs.
50 pcs.
140–160
50
75 pcs.
125 pcs.
500 pcs.
30 port.
60 port.
140–160
45
90 port.
2 kg
4 kg
100
20–50
12 kg
30 port.
60 port.
140–160
45
90 port.
600 port.
30 port.
60 port.
140–160
50
90 port.
600 port.
20 kg
43
250 pcs.
40 kg
250 pcs.
40 kg
80 heads
1800 pcs.
900 pcs.
100 kg
40 kg
600 port.
80 pcs.
300 pcs.
600 port.
80 kg
Examples eggs, side dishes
Food
Eggs
(hard boiled)
Quiche
Boiled potatoes
Proper
container/grid
Hints
set timer when the window is misty
pre-cook, bacon, onions, cheese, veget.,
egg mixture, pastry base, preheat
quartered, add salt,
6 x 1⁄1
10 x 1⁄1
10 x 2⁄1
20 x 1⁄1
20 x 2⁄1
40 x 1⁄
65 mm perf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
20 mm granite
or alu. perf.
100–150
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
3 x 100 mm 5 x 100 mm 5 x 100 mm 10 x 100 mm 10 x 100
m m
Skin potatoes
toss well
place on grids
perf.
100–150
2 x 150 mm 3 x 150 mm 3 x 150 mm 6 x 150 mm 6 x 150 mm
perf.
20 mm
2 x 150 mm 3 x 150 mm 3 x 150 mm 6 x 150 mm 6 x 150 mm
3 x 100 mm 5 x 100 mm 5 x 100 mm 10 x 100 mm 10 x 100
m m
Potatoe dumplings
add water, leave to soak
Fried potatoes
Long grain rice
add water, leave to soak,
preheat 300 °C
wrap in foil, possibly steam first
preheat
even slices,
preheat
spread out evenly in containers,
preheat
add water, stock, leave to soak
for a short time
leave to soak (3 parts:1)
Rice pudding
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
20 mm or
40 mm granite
grid or
20 mm
40 mm granite
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
20 mm granite
or alu. perf.
65 mm unperf.
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
65 mm unperf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
suger, cinnamon, milk
65 mm unperf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Semolina
hot water, a drop of oil
65 mm unperf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Noodles
Spaghetti, maccaroni etc.
65 mm unperf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Canneloni
cover with sauce
65 mm unperf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Lasagne
fill till approx. 2 cm under the rim
65 mm unperf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Noodle casserole
mix the egg mixture well
40 mm or
65 mm granite
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Baked potatoes
Potatoe gratin
Pommes Macaire
Rice
44
Load per
container
Mode switch
⁄
TemApprox.
perature cooking
in °C
time min.
Approx. loading
capacity
⁄1
2
1
60-100
pcs.
10 pcs.
120–200
pcs.
20 pcs.
100
10–12
300 pcs.
180–200
20–25
8-14 kg
16–28 kg
100
7-12 kg
14–24 kg
30 pcs.
1
CCD 61
CCD 101
CCD 102
CCD 201
CCD 202
500 pcs. 1000 pcs. 1000 pcs.
2000 pcs.
60 pcs.
100 pcs.
200 pcs.
200 pcs.
400 pcs.
25–30
24 kg
42 kg
100
30–40
18 kg
36 kg
60 pcs.
100
15
180 pcs.
300 pcs.
80-90
kg
60-72
kg
600 pcs.
80–90
kg
60–72
kg
600 pcs.
160–180
kg
120–154
kg
1200 pcs.
2 kg
4 kg
230
15
12 kg
20 kg
40 kg
40 kg
20 pcs.
40 pcs.
180–200
30–40
120 pcs.
200 pcs.
400 pcs.
400 pcs.
30 port.
60 port.
150–170
35–40
90 port.
600 port.
40 pcs.
80 pcs.
200–220
15–18
240 pcs.
400 pcs.
800 pcs.
800 pcs.
1600 pcs
2 kg
4 kg
100
25
6 kg
10 kg
20 kg
20 kg
40 kg
2 kg
4 kg
100
45
6 kg
10 kg
20 kg
20 kg
40 kg
2 kg
4 kg
100
35–40
6 kg
10 kg
20 kg
20 kg
40 kg
2 kg
4 kg
100
20–25
6 kg
10 kg
20 kg
20 kg
40 kg
2 kg
4 kg
100
10
6 kg
10 kg
20 kg
20 kg
40 kg
30 port.
60 port.
150
30–35
90 port.
600 port.
20 port.
40 port.
140–160
35–40
60 port.
400 port.
20 port.
40 port.
150–170
40
60 port.
400 port.
45
80 kg
800 pcs.
Examples pastry, bread, rolls, desserts, part 1
Food
Apple strudel
glaze with either egg, milk or sugar water
Apple turnovers
preheat
Sponge rolls
spread evenly, preheat
Sponges
Ø 26 cm, every 2nd. rail,
preheat
glaze with egg,
preheat
force steam with in the first minutes
for approx. 10 – 30 sec.
every 2nd. rail
Puff pastry
Puff pastry*
Puff pastry
puffs
Puff pastry puffs*
Puff pastry
with fillings
Sponge cake
flat tin
Choux pastry
Proper
container/grid
Hints
6 x 1⁄1
10 x 1⁄1
10 x 2⁄1
20 x 1⁄1
20 x 2⁄1
40 x 1⁄
20 mm granite
or alu. perf.
20 mm granite or
20 mm alu. perf.
20 mm granite
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
20 mm granite
or alu. perf.
20 mm granite
or alu. perf.
20 mm granite
or alu. perf.
20 mm granite
or alu. perf.
20 mm granite
or alu. perf.
20 mm
40 mm
20 mm granite
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
20 mm granite
or alu. perf.
40 mm granite
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
65 mm unperf.
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
20 mm
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
grid or
20 mm
3x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
every 2nd. rail, force steam if required
spread evenly, glaze with egg
every 2nd. rail
pipe evenly
Croissants
Sponge base for
fruit cake
Stewed fruit
sponge (7 eggs per 30 g),
(sugar and 40 g flour)
even slices, after steaming,
leave to stand
Fruit for
apple, pear, etc. eventually,
garnishing
core
Stewed fruit preserves Ø 10–12 cm, eg. pears
in glass
* When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 °C. CT = automatic core temperature.
46
Load per
container
Mode switch
⁄
Approx. loading
capacity
TemApprox.
perature cooking
in °C
time min.
CCD 61
CCD 101
CCD 102
CCD 201
CCD 202
40 pcs.
⁄1
2
1
2 pcs,
4 pcs.
170–190
40–50
6 pcs.
10 pcs.
20 pcs.
20 pcs.
10 pcs.
20 pcs.
200
25
60 pcs.
100 pcs.
200 pcs.
200 pcs.
1 kg
2 kg
180–200
12
6 kg
10 kg
20 kg
20 kg
2 shapes
4 shapes
160–180
30–40
200
20
45 pcs.
75 pcs.
150 pcs.
150 pcs.
300 pcs.
180–200
10 CS
10 HA
15–20
45 pcs.
75 pcs.
150 pcs.
150 pcs.
300 pcs.
60 pcs.
100 pcs.
200 pcs.
200 pcs.
400 pcs.
72 pcs.
120 pcs.
240 pcs.
240 pcs.
480 pcs.
1
24–30
12-15
pcs.
pcs.
24–30
12-15
pcs.
pcs.
depending depending
on size
on size
20 pcs.
40 pcs.
200
200
400 pcs.
40 kg
6 shapes 10 shapes 20 shapes 20 shapes 40 shapes
according to the size of the product
12 pcs.
24 pcs.
200
10 CA
10 HA
20–25
30 port.
60 port.
160
40–50
90 port.
15 pcs.
30 pcs.
190–200
20
45 pcs.
75 pcs.
150 pcs.
150 pcs.
300 pcs.
12 pcs.
24 pcs.
200–210
15–20
36 pcs.
60 pcs.
120 pcs.
120 pcs.
240 pcs.
40 port.
80 port.
170–180
30–35
30 port.
60 port.
100
8–10
90 port.
600 port.
30 pcs.
60 pcs.
100
6–8
180 pcs.
300 pcs.
600 pcs.
600 pcs.
1200 pcs.
10 pcs.
20 pcs.
100
50–60
30 pcs.
50 pcs.
100 pcs.
100 pcs.
200 pcs.
120 port. 200 port. 400 port. 400 port.
47
600 port.
800 port.
Examples pastry, bread, rolls, desserts, part 2
Food
Proper
container/grid
Hints
6 x 1⁄1
10 x 1⁄1
10 x 2⁄1
20 x 1⁄1
20 x 2⁄1
40 x 1⁄
Yeast cake
every 2nd. rail
20 mm granite
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Platted yeast cake
glaze with sugar water
during cooking
spread the mixture evenly
20 mm granite
or alu perf.
40 mm granite
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
40 mm granite
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Marble cake
pre-cook short crust pastry base,
fill with fruit and cream cheese
fill into forms
grid
3x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Brown Bread
let dough rise
20 mm granite
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
20 mm granite
6 x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
20 mm granite
or alu perf.
grid
6 x 11⁄20
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
3x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
grid
3x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
20 mm granite
or alu perf.
grid
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
6x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
grid
6x 11⁄
10 x 11⁄
10 x 21⁄
20 x 11⁄
20 x 21⁄
20 mm granite
3 x 11⁄
5 x 11⁄
5 x 21⁄
10 x 11⁄
10 x 21⁄
Cheese cake
Cream cheese slices
Biscuits and short
even thickness
crust pastry for piping
Crumble cake base –
spread crumble evenly
yeast dough
White bread
every 2nd. rail
Rolls, french bread
Reheating rolls,
Baguettes
Toast
form well,
preheat
form lightly
butter lightly
Vacuum packed fruit
add wine, liquor
Plum cake base –
yeast dough
spread evenly with fruit
* When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 °C. CT = automatic core temperature.
48
Load per
container
Mode switch
⁄
TemApprox.
perature cooking
in °C
time min.
⁄1
2
1
2 kg
4 kg
160–180
2 pcs.
4 pcs.
40 port.
1
Approx. loading
capacity
CCD 61
CCD 101
CCD 102
CCD 201
CCD 202
20–25
6 kg
10 kg
20 kg
20 kg
40 kg
180
30–35
6 pcs.
10 pcs.
20 pcs.
20 pcs.
80 port.
140–160
50–60
800 port.
50 port.
100 port.
150–170
35–40
1000 port.
4 shapes
8 shapes
160
45
3 pcs.
6 pcs.
160-180
75–85
9 pcs.
15 pcs.
30 pcs.
30 pcs.
24 pcs.
48 pcs.
160-200
12–15
144 pcs.
240 pcs.
480 pcs.
480 pcs.
960 pcs.
10 pcs.
20 pcs.
170-180
16–18
60 pcs.
100 pcs.
200 pcs.
200 pcs.
400 pcs.
4 pcs.
8 pcs.
160-180
40–60
12 pcs.
20 pcs.
40 pcs.
40 pcs.
10 pcs.
20 pcs.
190
10–12
30 pcs.
50 pcs.
100 pcs.
100 pcs.
200 pcs.
15-20
pcs.
15-18
pcs.
4 kg
30–40
pcs.
30–36
pcs.
8 kg
140
6–8
60 pcs.
100 pcs.
200 pcs.
200 pcs.
400 pcs.
250
5
108 pcs.
180 pcs.
360 pcs.
360 pcs.
720 pcs.
100
20–30
24 kg
40 kg
80 kg
80 kg
30 port.
60 port.
160
35
90 port.
40 pcs.
12 shapes 20 shapes 40 shapes 40 shapes 80 shapes
49
60 pcs.
80 pcs.
160 kg
600 port.
Cleaning
Cleaning the unit daily is absolutely essential for hygienic reasons as
well as to prevent operating problems.
Use:
• RATIONAL special cleaning detergent.
• RATIONAL spray pistol.
Cleaning procedure
• Leave the grids and containers in the cooking cabinet.
• Allow the cooking cabinet to cool down.
• Spray with RATIONAL special cleaner also door, gasket and behind
the swivel air flow baffle.
• Allow to react for approx. 20 minutes.
• Set the mode selecting switch to steam.
• Set the timer to approx. 15 minutes.
Open the air flow system eg.
use a screw driver.
Swing the air flow baffle open.
Spray the interior cabinet with
the special RATIONAL cleaning
detergent.
and
• Rinse the cooking cabinet thoroughly with the built-in RATIONAL
hand shower (option).
• After the cleaning process dry the cabinet:
- mode hot air 80 °C or
- open the door.
• Cleaning from outside:
only with mild soap and a wet cloth.
Hints
• When the cabinet and grids are extremely soiled
repeat the cleaning action.
• Remove the air baffle from time to time for cleaning.
• Residue that is still left on the grids and containers can be cleaned
by placing in the dish washer.
• Never use acidic or corrosive liquids on the aluminium sheets as this
could cause discoloring and damage to the material.
Safety hints
Rinse thoroughly using the hand shower.
• Do not use a high pressure cleaner.
• Do not use acids or let acidic fumes come into
contact with the protective layer of the units nickel
chromium steel otherwise it will be damaged and
could cause discolouring.
• Observe the handling instructions
on the cleaning detergent container.
To clean between the double
glass door panel, press the
release bar and pull open
(open the door).
50
Descaling
RATIONAL Steam Generator
with SC Automatic
The SC-Automatic reduces significantly the need for regular descaling of
the steam generator.
SC Self clean
The steam generator is drained and flushed at certain time intervals at
least once a day and the scale deposits are discharged before they can
form a sediment. As our experience proves, a yearly descaling is sufficient
in most of the case. The frequency of the descaling however
strongly depends on the water hardness. We recommand a regular inspection of the steam generator and descaling as necessary. Please contact
your local Service Partner for more information.
Please bear in mind
Should some kind of interferance occur, the “Water Low” display will
start to flash. In this case, check that water faucet leading to the unit
to see if it is open or if the soleniod valve is blocked. When the cause
has been removed the unit will restart automatically. If this does not
happen after 3 minutes, call your local service department.
Hints
When not in use for longer periods eg. holidays, empty the steam generator as follow:
• Place a magnet on the control panel where the serial unit number is
displayed.
• Set the mode to either “Steaming”,
“Hot Air” or “Combi-Steaming”.
• The steam generator will be emptied.
• The temperature of the steam generator must not be below 75 °C.
51
Important installation information – Table units
Installation site/space requirements
• On an original RATIONAL stand or
• on a sturdy, horizontal working surface(height: 720mm).
• Note: The weight of the Combi-Steamer is:
6 x 1/1 GN: 134,5 kg 10 x 1/1 GN: 158kg
10 x 2/1 GN: 252,5 kg
pic. 3
Attention!
The air inlet filter at the lower part of the front panel
(see pic. 3)has to be cleaned every 3 months with soapy
liquids , or has to be replaced (ET-Nr. 5214.1208).
Electrical Connection
pic. 1
EA
Connect the unit only according to the information given on the data
plate.
Observe all regulations of the local Electricity Board!
The appliances may only be connected by an
electrician approved by the Electricity Board.
• Slight unevenness in the surface can be compensated with the heightadjustable feet (± 10 mm, see pic1).
• The Combi-Steamer must be adjusted horizontally.
• Minimum clearance:
to the left:
50 mm
to the right/rear:
50 mm recommended
• During planning, allow for space for transport trolley
6 x 1/1 GN and 10 x 1/1 GN
width 730 mm
10 x 2/1 GN
width 810 mm
• Working place-specific sound emission figure:
6 x 1/1 GN: 47 dB (A)
10 x 1/1 GN: 57 dB (A)
10 x 2/1 GN: 57 dB (A)
Connected load:
Fuse protection:
Voltage:
6x1/1GN
9,6 kW
3 x 16 A
3N AC 400V
10x1/1GN
18,6 kW
3 x 35 A
3N AC 400V
10x2/1GN
31,5 kW
3 x 50 A
3N AC 400V
N
Opening of the control panel (pic. 2)
N
pic. 2: 6 x 1/1 GN und 10 x 1/1 GN
➚
pic. 4 e. g. 6 x 1/1 GN
• Special voltages on request, circuit diagram behind control front
panel.
• 6 x 1/1 GN and 10 x 1/1 GN are supplied with approx
2 m of power supply cable type H07RN-F.
• To connect power supply cable H07RN-F or equivalent to 10 x 2/1
GN appliance:
1. open the control panel
2. remove left side wall
• On-site installation: provide accessible all-pole disconnection device
with minimum of 3 mm contact gap.
• Independently fused power supply lines for each
appliance.
• Connect appliance to earth bonding.
• Option Energy saving system:
The customer has to provide on-site installation of the additional
control wire, which has to be connected to the control terminals in
the unit.
• 6 x 1/1 GN and 10 x 1/1 GN
below the control panel
Tools required: 8 mm hex wrench
• 10 x 2/1 GN
Top of the control panel
Tools required: 8 mm hex socket wrench
• To open the front panel, turn 8mm wrench anti- clockwise untill
the door opens.
• To close the front panel, press the control panel firmly to the unit
and turn 8mm screw clockwise.
Note: control panel must close parallel.
52
Important installation information – Table units
Water Feed (pic. 1)
WZ 1
300kPa
• Connect to cold water, only drinking water quality.
• Safety combination (non-return valve) integrated as standard.
• Connection: 1/2" pressure hose with R 3/4" screwed
fitting.
• Customer-fitted water shut-off valve for each appliance.
• Water pressure:
150 to 600 kPa
recommended pressure:
300 kPa
• Observe standards of local water board.
• Optional Treated Water Connection (WZ 2)
(see Installation diagramm) with 2 water supplies:
1. "Normal water" for quenching system and steam
generator flushing system
2. "Treated water" for steam generator, moistening
and hand shower
Theoretical water consumption of the steam generator:
CCD 61: 0,2 l/min
CCD 101: 0,42 l/min
CCD 102: 0,69 l/min
Water Drain (pic. 2)
3/4"
active
carbon
filter
3/4"
particle
filter
pic. 1
Rational recommends to install the following
components into the drinking water supply line
(see picture):
• A particle filter (0,08mm) with excessive soiling
of the supply water;
• A pressure regulator with 300kPa (3 bar) secondary side setting
with line pressure peaks of above 600kPa (6 bar);
• An active carbon filter with a clorine concentration of more than
30mgr/liter;
WA
• Use steam temperature resistant pipe - do not use a
hose!
• A direct drain is possible since:
a ventilated gap is an integrated part of the appliance.
• Use DN 50 pipe with constant slope (min. 5% or
3°).
• Take drain dimensions into account: short-time
pump-out quantity of steam generator 0.7 l/sec.
• Waste water temperature approx. 65 °C.
Ventilation
For operation of the appliance a ventilation hood is not necessary.
If a ventilation hood is to be installed:
• The hood should protrude 300 mm to 500 mm over the front of the
appliance.
• The grease filter should be in the protruding part of the hood.
6 x 1/1
10 x 1/1
10 x 2/1
latent:
2.300 kJ/h
3.800 kJ/h
6.000 kJ/h
sensible:
2.930 kJ/h
5.000 kJ/h
8.500 kJ/h
min. DN 50
pic. 2
53
min. 5% / 3°
Installation diagram 6 x 1/1 GN
WZ 1
Water supply for standard unit
(using normal line water)
WZ 2
Water supply for optional
treated water connection
WA
Drain
EA
Electrical connection
PA
Earth bonding system
Minimum space
Subject to change without prior notice.
WZ 1
WZ 2
WA
Drain
EA
PA
Minimum space
54
WZ 1
WZ 2
WA
Drain
EA
PA
Minimum space
Customer Fittings
Safety instructions
• The temperature increase of the door glass panes
may exceed 60 degrees kelvin ( 60°C above ambient).
• During long interruptions in operation,
the customer-fitted water faucet should be closed.
• Do not clean with high pressure cleaner.
• If the ambient temperature of the Combi-Steamer
is below 0 °C (e.g. transport), please empty water
drain reservoir.
To be provided on site:
• Shut-off valve for water connection.
• All pole electrical isolator.
• Drainpipe with water trap and constant slope.
Valid Standards
• Electrical:
• Water drain:
• Water feed:
DIN VDE 0700
EN 60335-1
EN 60335-2-42
DIN 1986, Part 1
DIN 1988, Part 4
55
Important installation information – Floor models
Location
Drain connection
WA
min. DN 50
min. 5% / 3°
incorrect
• Use a steam temperature resistant pipe – not a hose pipe.
• A permanent connection with a syphon is possible:
the unit has an integrated vented-drain.
• 50 mm standard pipe with constant slope (min. 5% resp. 3°)
• Ensure a sufficient drain size: the pumped discharge rate of the
steam generator is 0,7 ltr./sec.
• Waste water temperature is approx. 65 °C.
• Standard valid:
DIN 1986, P 1
correct
• Unit must be positioned on level and solid floor area.
• Bear in mind the weight of the Combi-Steamer
CCD 201: 346,5 kg
CCD 202: 483,5 kg
• The unit must be lined up horizontally in all directions.
• Slope/incline of floor can be compensated by the adjustable feet
(adjusting range: +/- 15 mm).
• The oven rack has to be positioned vertically in the unit.
• Fix the units feet to the floor.
• Minimum Distances:
left 50 mm, right 50 mm is recommended.
• During planning allow enough room
(CCD 201: 730 mm and CCD 202: 810 mm width) for the mobile
oven rack.
• Working area sound emission level:
CCD 201: 49 dB(A)
CCD 202: 49 dB(A)
Water supply
300kPa
3/4"
Exhaust
An extractor hood is not necessary.
In case an extractor hood should be installed:
• The canopy should protrude 300 to 500 mm beyond the front of
the unit.
• Add fat filter to the protruding part of the canopy.
• Heat load
latent:
CCD 201: 7,670 kJ/h
CCD 202: 13,350 kJ/h
noticeable: CCD 201: 9,600 kJ/h
CCD 202: 15,340 kJ/h
• Option:
Connection of hood (for assembly see insert).
Power connection
WZ
active
carbon
filter
3/4"
particle
filter
We recommends to install the following components into the drinking
water supply line (see picture):
• A particle filter (0,08mm) with excessive soiling
of the supply water;
• A pressure regulator with 300kPa (3 bar) secondary side setting with
line pressure peaks of above 600kPa (6 bar);
• An active carbon filter with a clorine concentration of more than
30mgr/liter;
• Connect to cold water, only drinking water quality.
• Safety combination (non-return valve) integrated as standard.
• Connection: 1/2" pressure hose with R 3/4" screwed fitting.
• Customer-fitted water shut-off valve for each appliance.
• Water pressure:
150 to 600 kPa
recommended pressure:
300 kPa
• Observe standards of local water board.
• Optional Treated Water Connection (WZ 2)
(see Installation diagramm) with 2 water supplies:
1. "Normal water" for quenching system and steam
generator flushing system
2. "Treated water" for steam generator, moistening
and hand shower
Theoretical water consumption of the steam generator:
20 x 1/1 GN: 0,83 ltr./min. 20 x 2/1 GN 1,0 ltr./min.
EA
Before connecting check details given on the
identification plate, VDE standard requirements, and
requirements of your local electricity board.
CCD 201
CCD 202
Load:
37,2 kW
63 kW
Fuses:
3 x 63 A
3 x 100 A
Voltage:
400 V 3N AC
400 V 3N AC
• Special voltages on request, for circuit diagram see inside the unit.
• Electrical connection behind the swing-out service door. Lead type:
e.g. HO7RN-F.
• Location: a main isolator with min. 3 mm phase contact must be
provided.
• Every unit must have its own protected supply conductor.
• The unit is to be integrated into an equipotential bonding system.
The units must be installed by a qualified electrician.
Standards
• Electrical:
• Drain connection:
• Water supply:
56
DIN VDE 0700, EN 60335-1
DIN 1986, P 1
DIN 1988, P 4
Important installation information – Floor models
CCD 201
Feet
adjustable
220 – 235 mm
WZ
1
Water supply *
EA
Electrical supply
WA
Water discharge
EA
P
Equipotential bonding
* option soft water
Access space requires
for trolley.
Distance between wheels of
trolley
Space needes to
open door 110 °
WZ 1 = soft water
WZ 2 = normal water
CCD 202
Feet
adjustable
220 – 235 mm
minimum distance
Access space requires
for trolley.
Space needes to
open door 110 °
57
Distance between wheels of
trolley
Maintenance
Service work is to be carried
out by electricians:
Caution! Disconnect the combi-steamer at the
mains before opening the service door and working
on live parts.
1. Changing the interior lighting
Interior lighting compl./screws, frame, glass gasket, gasket, reflector bulb).
When the interior lighting fails to work change the
halogen bulb.
First, switch off the unit.
Cover the outlet inside the unit with a cloth and remove the lamp glass by loosening the 4 nuts with an
8 mm spanner.
Remove the frame, the glass and gasket.
Replace the bulb with a 12 volt, 10 W, 300 °C heat
resistant one (Spare part-Nr. 3024.0201).
Do not come into contact with the hot bulb.
Replace the gasket and glass, secure into place.
2. Replacing the door gasket
Insert the halogen bulb.
The door gasket consists of a vulkanized frame which
slots into a guide on the door and is not glued.
In case the door gasket must be changed, pull the old
gasket out of the guide. Clean the guide rails with
soapy water.
Bear in mind when replacing the new gasket that the
lips lie correctly in the guide.
It is recommended that the lips are dampened with
soapy water during assembly.
Door gasket CCD 61
5105.1001
Door gasket CCD 101
5105.1004
Door gasket CCD 102
5110.1074
Door gasket CCD 201
5105.1007
Door gasket CCD 202
5105.1008
Spare Parts No.
Spare Parts No.
Spare Parts No.
Spare Parts No.
Spare Parts No.
Door gasket guide.
58
Notes
59
RATIONAL Großküchentechnik GmbH
RATIONAL UK Limited
Iglinger Straße 62
Unit 4, Titan Court
86899 Landsberg a. Lech
Laporteway, Portenway Business Park
Telefon (0 81 91) 32 70
Luton, Bedfordshire, LU4 8EF.
Telefax (0 81 91) 2 17 35
Telephone (01582) 480388
Fax (0582) 485001
RATIONAL Singapore
Representative Office
58 Tanjong Pagar Road
Singapore 0208
Telephone 2 27 22 36
Telefax 2 2712 81

Manual Combi-Steamer CCD

Transcription

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