Rational SelfCooking Center, Руководство по применению

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Leg of lamb
for these products, use
Roast beef grids + enamelled container
Top round granite 1 1/2” (40 mm)
With the integral maturing and holding phase, roast beef or leg of lamb remains perfectly done for up to
24 hours, and becomes more tender.
Roast pork for these products, use
Roast beef
grids + enamelled container
Stuffed breast of veal granite 1 1/2” (40 mm)
Knuckle of pork
Belly of pork
Roast with crackling
Whole ducks
Whole geese
Pieces of meat that need to reach the same level of cooking, e.g. “well done” can be cooked in a single
load. For example, you could cook roast pork together with roast beef, breast of veal, knuckle of pork, belly
of pork, roast with crackling, duck and goose. The pieces of meat 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.
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
Roast beef (medium) 4.4 lbs. (2 kg) 1 hr. 30 min.
Leg of lamb, medium rare 3.3 lbs. (1.5 kg) 1 hr. 20 min.
Roast beef 3.3 lbs. (1.5 kg) 11 hr.
low high
low high
overnight
roasting
To make your sauce base, put bones and root vegetables into a granite-enamelled container beneath
the meat. Then add stock to the base and bring to the boil.
Using the “Crisp” button you can automatically give your food a crunchy browned finish once it has
reached the desired core temperature.
Simply follow the suggestion from SelfCooking Control ® . If necessary, select your own desired result
from low to high searing temperature and from “medium rare” to “well done”. You can even select
the core temperature to one degree.
Examples recommended accessories setting
light dark
light dark
rare welldone
rare welldone