Rational SelfCooking Center, Applications Manual

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Lamb shank
for these products, use
Roulades granite enameled container 1 1/2” (40 mm)
Braised beef
Osso buco
Pickled beef
Goulash
Stew
English hotpot
Never cook braised dishes without a sauce or stock. The buzzer after the searing phase signals that you
add liquid.
You can braise different types of meat in a single load, if necessary, such as lamb shanks with roulades,
braised beef, osso buco, pickled beef, goulash and stew. The pieces may also be different sizes (see also
page 15). Insert the core temperature probe into the smallest piece of meat. Make sure that the hold phase
is long enough to ensure that the larger products reach the desired core temperature.
To braise smaller pieces of meat, e.g. goulash, skewer 2 pieces on the CT probe. Then put them back in the
sauce. Make sure that the handle is not covered with sauce. We recommend that you cover the goulash.
Average cooking times:
effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Roulades in sauce 0.6 lbs. (250 g) 1 GN approx. 22 pieces 1 hr. 50 min.
Braised beef 3.3 lbs. (1.5 kg) 3 hr. 00 min.
Goulash 2.6 lbs. (1.2 kg) 1 hr. 50 min.
If necessary, you can press the “Finishing
®
” button to bring your food up to serving temperature at
the end of the braising process.
braise
low high
The meat can also be loaded directly with sauce. It is no longer necessary to add the liquid after the
searing phase. The browning is less intense, however. Select “Skip” in the display.
Simply follow the suggestion from SelfCooking Control ® . If necessary, select your own desired result
from “light” to “dark”.
Examples recommended accessories setting