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Rational Combi-Steamer CCD 101, Руководство пользователя

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1 6

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.
eg. à la carte/à la minute.

Cooking examples

• Mise en Place – Pre-preparation

roasting bones for sauces.

• Starters

quiche lorraine, flans, moussaka, lasagne, canne-
loni, 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.

• Side dishes

gratinated potatoes, baked potatoes, frozen produc-
ts.

• Desserts

yeast dough, choux pastry.

• Miscellaneous

bread, rolls (frozen dough).

Cooking methods

Combi-Steaming, combi-roasting, combi-baking,
glazing, gratinating, basting. 

Combi-Steam mode 

moist heat and dry heat 100 °C – 300 °C

Even cooking of large joints of meat.

Содержание Combi-Steamer CCD 101

Страница 1: ...Manual Combi Steamer CCD...

Страница 2: ...er assistance please do not hesitate to call us Telephone Germany 08191 3270 For operational problems call our Hot Line Telephone Germany 08191 327300 Your RATIONAL U K Team 01582 480388 Your customer...

Страница 3: ...eam 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...

Страница 4: ...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 an...

Страница 5: ...m Forced steaming between 101 C 130 C firm vegetables or potatoe cooked quicker Additional function Cool down Heat reduction in cooking area fan wheel rotates when the door is Control Setting Tempera...

Страница 6: ...double glass g Integrated self emptying door drip collector h Unit drip collector connected to the main drainage iContactless door contact switch j Legs adjustable k Unit data plate with all importan...

Страница 7: ...advisable to load the rack outside the unit The transport trolley should be used for transpor ting the rack between the preparation area and the u n i t Larger cooking capacities more efficient worki...

Страница 8: ...ss 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...

Страница 9: ...h two coo king 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 almos...

Страница 10: ...heat the dry air The fan circulates this hot air evenly inside the inte rior cabinet The temperature can be selected bet ween 60 C to 300 C Combi Steaming mode moist heat dry heat The two cooking mod...

Страница 11: ...nuts grain soaking Starters scrambled or poached egg in a form hard boiled egg vegetable pat steamed salad asparagus vegetable flans stuffed vegetables onion leek celery etc canneloni Soup Garnishes...

Страница 12: ...aution Hot containers Caution Scalding Please observe the correct locking of the mobile oven rack Hints Check and consider which types of food can be cooked together each day using the mode steaming i...

Страница 13: ...ing for sauces Starters meatballs meat pudding gratinated vegetables roast beef chicken wings fast food quiches tarts breast of duck etc Soup Garnish cheese cro tons Main course steak rump T bone port...

Страница 14: ...wheel stops rotating heat accumulation Setting Change the set values when necessary Remove the containers when the food has reached its re quired cooking consistency When the door is opened the unit...

Страница 15: ...hickness 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 a...

Страница 16: ...e en Place Pre preparation roasting bones for sauces Starters quiche lorraine flans moussaka lasagne canne l o n i p a e l l a e t c R ti Main dishes roast beef veal pork lamb poultry game stuffed veg...

Страница 17: ...has reached its re quired firmness resp softness When the door is opened the unit switches off automatically The fan continuous to rotate until it becomes stationary Control of the food is always pos...

Страница 18: ...sation 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 contai...

Страница 19: ...il the control light goes out Load the frame transport trolley and place in the unit Set the cooking temperature Select cooking time continuous duty or core temperature option Setting Change the set v...

Страница 20: ...he display controls Self control finger needle prodding Insert the automatic core probe option Hints Combi Steaming mode temperatures Forced Steaming celery 110 C potatoes 115 C frozen kohlrabi turnip...

Страница 21: ...e 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 plat...

Страница 22: ...enab ling a perfect cooking process No risks Cooking method Possible in all modes Operation Introduce the clean cold temperature probe tip into the thickest part of the food item Set the mode switch...

Страница 23: ...robe 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 Cooking with co...

Страница 24: ...ed 85 90 C Pig s head 75 82 C Veal Saddle light pink 65 70 C Leg Top side well done 7 8 C Fricandeau Kidney well done 75 80 C Shoulder well done 75 78 C Breast often stuffed well done 75 78 C or boned...

Страница 25: ...ooling 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 o...

Страница 26: ...eppers stews different fruit egg royal 65 vegetables rice 2 4 Container for vegetables without perforated juice side dishes CNS 55 dumplings etc 1 2 for vegetables eggs blanching 90 1 2 for potatoes 1...

Страница 27: ...10 40 3 5 6 10 10 65 3 5 4 10 10 Container for different pastries aluminium perforated 20 6 10 20 G r i d s for large roasts grilled meats CNS or toasts thawing gratinating high gloss chicken duck go...

Страница 28: ...gs etc CNS 55 2 5 for vegetables eggs potatoes etc 90 1 2 Container for baking plain cake sponge rolls granite pastries biscuits gratinating enamelled 20 braising roasting etc 5 10 40 2 5 65 5 10 Cont...

Страница 29: ...standard catering contai ners and steamtable pans RATIONAL Stand UG II Frame completely made of stainless steel with shelf and adjustable feet in ad dition 14 pairs of rails for storing standard cate...

Страница 30: ...e oven racks for floor models 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 drai...

Страница 31: ...eter 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 op...

Страница 32: ...V e a l j o i n t season lard lean parts g r i d 3x 1 1 g r i d 5x 1 1 g r i d 5x 2 1 g r i d 10 x 1 1 g r i d 10 x 2 1 g r i d 65 mm unperf 1x 1 1 65 mm 1x 1 1 65 mm 1x 2 1 65 mm 1x 1 1 65 mm 1 x 2...

Страница 33: ...CT 68 24 pcs 40 pcs 80 pcs 80 pcs 160 pcs 20 pcs 220 240 10 12 60 pcs 100 pcs 200 pcs 200 pcs 400 pcs 16 kg 140 160 CT 24 kg 40 kg 80 kg 80 kg 160 kg 75 80 12 pcs 140 170 80 90 18 pcs 30 pcs 60 pcs 6...

Страница 34: ...es g r i d 3x 1 1 g r i d 5x 1 1 g r i d 5x 2 1 g r i d 10 x 1 1 g r i d 10 x 2 1 g r i d on same grid container for sauce 65 mm 1x 1 1 65 mm 1x 1 1 65 mm 1x 2 1 65 mm 1x 1 1 65 mm 1 x 2 1 65 mm Nuckl...

Страница 35: ...80 kg 160 kg 65 70 C 14 18 100 70 100 27 pcs 45 pcs 90 pcs 90 pcs 180 pcs pcs 12 16 150 170 70 24 pcs 40 pcs 80 pcs 80 pcs 160 pcs pcs HA 200 ca 12 kg 170 90 120 12 kg 18 kg 36 kg 36 kg 72 kg 12 kg 1...

Страница 36: ...with aluminium foil Canned foods max weight 200 g g r i d o r 3x 1 1 5x 1 1 5x 2 1 10 x 1 1 10 x 2 1 semi preserved 20 mm Food in jars check the heat resistancy of the glass g r i d o r 3x 1 1 5x 1 1...

Страница 37: ...cs 1200 pcs 80 pcs 100 40 120 pcs 200 pcs 400pcs 400 pcs 800 pcs 80 pcs 100 50 120 pcs 200 pcs 400 pcs 400 pcs 800 pcs 60 pcs 180 20 25 180 pcs 300 pcs 600 pcs 600 pcs 1200 pcs 16 pcs 180 25 30 48 pcs...

Страница 38: ...2 1 20 mm granite Quail partridge vacuum bake g r i d o r 3x 1 1 5x 1 1 5x 2 1 10 x 1 1 10 x 2 1 pheasant 20 mm granite Poultry for salads starters 20 40 or 3 x 20 40 5 x 20 40 5 x 20 40 10 x 20 40 1...

Страница 39: ...pcs 60 pcs 60 pcs 120 pcs pcs 6 pcs 140 160 60 70 9 pcs 15 pcs 30 pcs 30 pcs 60 pcs 12 kg 100 KT 78 C 18 kg 30 kg 60 kg 60 kg 120 kg 4 pcs 130 150 120 150 4 pcs 6 pcs 12 pcs 12 pcs 24 pcs 4 pcs 140 1...

Страница 40: ...s e a s o n o i ll i g h t l y 20 mm granit 3x 1 1 5x 1 1 5x 2 1 10 x 1 1 10 x 2 1 preheat 300 C Trout au bleu blend out belly bones 20 mm or 3x 1 1 5x 1 1 5x 2 1 10 x 1 1 10 x 2 1 season lightly 40 m...

Страница 41: ...15 30 pcs 50 pcs 100 pcs 100 pcs 200 pcs pcs 16 20 100 10 15 30 pcs 50 pcs 100 pcs 100 pcs 200 pcs pcs 20 24 100 12 36 pcs 60 pcs 120 pcs 120 pcs 240 pcs pcs 2 4 kg 100 10 15 6 kg 10 kg 20 kg 20 kg 40...

Страница 42: ...r o r p e r f Mushrooms sprinkle with lemon 65 mm unperf 3x 1 1 5x 1 1 5x 2 1 10 x 1 1 10 x 2 1 white wine Cabbage remove stalk 65 mm perf 3x 1 1 5x 1 1 5x 2 1 10 x 1 1 10 x 2 1 Stuffed peppers place...

Страница 43: ...20 kg 40 kg 4 6 100 6 8 9 heads 15 heads 30 heads 30 heads 60 heads heads 40 50 160 180 45 75 pcs 125 pcs 250 pcs 250 pcs 500 pcs pcs 60 port 250 8 10 90 port 150 port 300 port 300 port 600 port 8 pc...

Страница 44: ...Baked potatoes wrap in foil possibly steam first g r i d o r 6x 1 1 10 x 1 1 10 x 2 1 20 x 1 1 20 x 2 1 preheat 20 mm Potatoe gratin e v e n s l i c e s 40 mm granite 3x 1 1 5x 1 1 5x 2 1 10 x 1 1 10...

Страница 45: ...pcs 60 port 150 170 35 40 90 port 150 port 300 port 300 port 600 port 80 pcs 200 220 15 18 240 pcs 400 pcs 800 pcs 800 pcs 1600 pcs 4 kg 100 25 6 kg 10 kg 20 kg 20 kg 40 kg 4 kg 100 45 6 kg 10 kg 20...

Страница 46: ...f Puff pastry puffs every 2nd rail force steam if required 20 mm granite 3x 1 1 5x 1 1 5x 2 1 10 x 1 1 10 x 2 1 o ra l u p e r f Puff pastry spread evenly glaze with egg 20 mm granite 6x 1 1 10 x 1 1...

Страница 47: ...200 pcs 400 pcs 10 HA 24 pcs 200 20 25 72 pcs 120 pcs 240 pcs 240 pcs 480 pcs 60 port 160 40 50 90 port 150 port 300 port 300 port 600 port 30 pcs 190 200 20 45 pcs 75 pcs 150 pcs 150 pcs 300 pcs 24 p...

Страница 48: ...1 10 x 1 1 10 x 2 1 Biscuits and short even thickness 20 mm granite 6x 1 1 10 x 1 1 10 x 2 1 20 x 1 1 20 x 2 1 crust pastry for piping Crumble cake base spread crumble evenly 20 mm granite 6x 1 1 20 1...

Страница 49: ...15 pcs 30 pcs 30 pcs 60 pcs 48 pcs 160 200 12 15 144 pcs 240 pcs 480 pcs 480 pcs 960 pcs 20 pcs 170 180 16 18 60 pcs 100 pcs 200 pcs 200 pcs 400 pcs 8 pcs 160 180 40 60 12 pcs 20 pcs 40 pcs 40 pcs 80...

Страница 50: ...binet 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...

Страница 51: ...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 wa...

Страница 52: ...t close parallel p i c 1 pic 2 6 x 1 1 GN und 10 x 1 1 GN pic 4 e g 6 x 1 1 GN 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...

Страница 53: ...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 tempe...

Страница 54: ...reated water connection WA Drain EA Electrical connection PA Earth bonding system Minimum space Subject to change without prior notice WZ 1 Water supply for standard unit using normal line water WZ 2...

Страница 55: ...g transport please empty water drain reservoir Valid Standards Electrical DIN VDE 0700 EN 60335 1 EN 60335 2 42 Water drain DIN 1986 Part 1 Water feed DIN 1988 Part 4 Customer Fittings To be provided...

Страница 56: ...n equipotential bonding system The units must be installed by a qualified electrician Drain connection Use a steam temperature resistant pipe not a hose pipe A permanent connection with a syphon is po...

Страница 57: ...potential bonding option soft water WZ 1 soft water WZ 2 normal water Access space requi res f o rt r o l l e y Space needes to open door 110 Feet adjustable 220 235 mm Access space requi res f o rt r...

Страница 58: ...t and glass secure into place 2 Replacing the door gasket 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 p...

Страница 59: ...5 9 Notes...

Страница 60: ...2 Unit 4 Titan Court Representative Office 86899 Landsberg a Lech Laporteway Portenway Business Park 58 Tanjong Pagar Road Telefon 0 81 91 32 70 Luton Bedfordshire LU4 8EF Singapore 0208 Telefax 0 81...

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