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• Cooking times

Cooking times will depend on product
quality, weight and height. Do not overlo-
ad grids or containers so that air can cir-
culate 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 esca-
pe.

- With flash-fried and fried products which give

off a lot of moisture (e.g. chicken legs), if pos-
sible 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 over-
load the unit.
Rule of thumb: allow approx. 8 to 10 minutes
per 1cm thickness of meat

Preheat:

to 300 °C (at least until heating indi-

cator 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 thik-
kness and that similar sizes are placed on the
same granite enamelled container.

• Gratinating

light and dark meat dishes, fish, mussels, aspa-
ragus, chicory, broccoli, fennel, tomatoes, toast.

Preheat:

to 300 °C (at least until heating indi-

cator light goes out). Set to desired temperature
after loading.

E.G.:

Grids or containers (20 mm) for gratina-

ting toast, steaks and soups.

• Preparing fish

Flour and add fat.

Dry Heat mode 

- 17 -

Summary of Contents for CombiMaster CM

Page 1: ...Manual CombiMaster CM ...

Page 2: ...l elements Make sure the area is well ventilated Avoid naked flames or sparking Use an external telephone to notify the appropriate gas supplier imme diately 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 auto mat...

Page 3: ... 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 ...

Page 4: ...ality 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...

Page 5: ... 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 5 ...

Page 6: ... prolonged periods shut the water supply stop valve and turn off the applian ce energy supply gas and electricity at the mains When setting up table top units with an original standard stand or base cabinet the maximum wor king 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 thos...

Page 7: ...ven 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 o...

Page 8: ... tempe rature 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 run ni...

Page 9: ...rotective 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 el...

Page 10: ...or 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 fre quency as well as appliance model and applian ce serial number see also functions settings model Control panel Protective cover for electrical installation area Hand shower optional with automatic rewind Run in guide F...

Page 11: ... 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 T F ...

Page 12: ...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 12 Combi Steam ...

Page 13: ...em 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 tempera ture sensors accurate to one degree main tains the preselected temperature throug hout the cabinet Sensitive controls and automatic control engineeri...

Page 14: ...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 dishe...

Page 15: ...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...

Page 16: ...ings 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 chic kens turkey pheasant quail breadcrumbed meat breaded convenience food vegetarian cut lets duck breasts cutlets pizza Side dishes Potato pancakes roast potatoes potato gratin rösti baked p...

Page 17: ...rumb 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 over load the unit Rule of thumb allow approx 8 to 10 minutes per 1cm thickness of meat Preheat to 300 C at least until heating indi cator light goes out Optimum cut thickness 1 5 to 2 cm Accessories grids for even browning top and bottom...

Page 18: ... 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 con tainers Dry Heat mode 18 ...

Page 19: ...en place Roasting bones Starters Quiche Lorraine vegetable soufflés flans mous saka 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 fro...

Page 20: ...y 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 roast...

Page 21: ...d ham poaching fish garnis hes soups sauces stocks fumets etc pasteuri sing semi preserved foods Starters Galantines fish dumplings terrines vacuum dis hes Soup garnishes Stuffing dumplings royale Main courses Fish salmon sole etc cured ham poultry vacu um dishes chicken breast boiled beef veal ton gue turkey fillet chicken breasts beef fillet Vitello sausage Side dishes Flans vegetable casseroles...

Page 22: ...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 depen ding 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...

Page 23: ...tes for food arranged on plates but finis hing 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 temperatu re probe 3 4 Target Actual Sample dishes Starters All types of spaghetti canneloni lasagne vegeta ble dishes cheese and herb noodles quiche Lorraine spring rolls vegetarian cutlets onion fl...

Page 24: ... 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 pla tes or dishes Before arranging vegetables and side dishes for finishing mix with a little butter or fat Sauc...

Page 25: ...of the probe is at the centre of the food Can be selected for all control modes 1 2 3 4 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...

Page 26: ...ishing 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 K...

Page 27: ...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...

Page 28: ...ool the cabinet quickly and gently 1 Close door 2 3 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 T Cool Down Function T 28 ...

Page 29: ...anister Please make sure that the air baffle and grid shelf are properly inserted and locked before starting to clean Here is what to do 1 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 ...

Page 30: ...dle for a prolonged period e g over night To stop the high quality chrome nickel steel cor roding 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 fi...

Page 31: ...or 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 3 Press core temperature button down for 10 second...

Page 32: ...op 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 ...

Page 33: ...d 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 litre...

Page 34: ...e 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 18 You exit the descaling process by selecting a coo king mode Your appliance can now be used for cooking Note You need Descaler hand pump Part number 60 70 409 De...

Page 35: ... 1 Switch appliance off and wait for 4 seconds 2 Switch appliance on 3 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 End Servicing Steam generator descaling A...

Page 36: ...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 or 212 F 100 C Appliance settings Celsius Fahrenheit 36 ...

Page 37: ...ear 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 ...

Page 38: ...r 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 3 Press core temperature button for 10 seconds ...

Page 39: ...antly reduces unpleasant cooking smells No ventilation system needed Easy to install and retro fit 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 enginee ri...

Page 40: ... 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...

Page 41: ...iance 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 E1...

Page 42: ...ish 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 ...

Page 43: ... 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 K...

Page 44: ... 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 w...

Page 45: ...60 220 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...

Page 46: ... 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 temperat...

Page 47: ...n 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 Please note that quantities given always refer to a full...

Page 48: ...on 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 2 1 pre haetin...

Page 49: ...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 Please note that quanti...

Page 50: ...h 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 ...

Page 51: ...00 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 ...

Page 52: ... 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 c...

Page 53: ...ds 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 2...

Page 54: ...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 ri...

Page 55: ... 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 2...

Page 56: ...ated 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 ...

Page 57: ... 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 pc...

Page 58: ...ake 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 butt...

Page 59: ... 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 ...

Page 60: ...UK RATIONAL International 80 01 072 V 01 MediaDesign and Services Sf 03 04 ...

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