Manual Combi-Steamer CCD

Transcription

1 Manual Combi-Steamer CCD

2 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: Germany (08191) For operational problems call our Hot Line : Telephone: Germany (08191) Your RATIONAL U.K. Team: (01582)

3 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

4 D C 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 Control panel and description please turn A 4

5 Control panel 1 Warning indicator lamp Lack of water check water supply Warning indicator lamp (red flashing) when the interior cabinet temperature during steamin above 115 C. 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 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. Additional function Cool down Heat-reduction in cooking area, fan wheel rotates when the door is D Control Setting Temperature selecting switch For Hot Air and Combi-Steaming modes. Heating ON indicator Lights during heating-up. 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) C 14 Unit serial number Please indicate in case of after-sales servicing! 5

6 Features a Unit serial number. 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 Interior light (shock-resistant cerane flat glass and halogen lighting). 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. m l n k a f j b f c d e 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. icontactless door contact switch. j Legs (adjustable). 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). l Control panel (see page 5). m Protection cover of the electrical installation area. n Service door (all important service parts can be reached from the front). o Handshower (option) (with automatic rewind). p Run-in guide Combi-Steamer CCD 61, CCD 101 identical. b m l a n f c d e k o j i p Combi-Steamer CCD 201, CCD 202 identical. 6

7 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

8 Safety hints Unloading 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 Using the core temperature (option) 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. Cleaning 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). Descaling 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) 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. 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. 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

9 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

10 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 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

11 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. Main course cooked beef, cured ham, tongue, turkey legs, steamed fish. No taste transfer when cooking with different products. 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

12 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 Change the set values when necessary. (option) 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 of the food is always possible by: Reading the display controls. Self control (finger, needle, prodding). Inserting the automatic core probe (option). Safety hints Caution! Steam! Caution! 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 in order to achieve an optimal performance. Bear in mind that fish, meat, vegetables, fruit etc. can be cooked together. Potatoes should always be cooked in perforated containers. Due to the perforations, steam can circulate and cooking is quicker. Vegetable Stock can be collected by inserting a container in the bottom of the mobile 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: parts water). Tomatoes can be skinned easily: steam for sec. chill with cold water. 12

13 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. eg. à la carte/à la minute. 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. 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. Even browning on all sides without turning the food. 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

14 Hot Air mode dry heat 60 C 300 C 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. Select cooking time/continuous duty or core temperature (option). Note: Before opening the door wait until the fan wheel stops rotating (heat accumulation). / or (option) Setting Change the set values when necessary. (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 of the food is always possible by: Reading the display controls. Self control (finger, needle, prodding). Inserting the automatic core probe (option). Safety hints Caution! Steam! Caution! Hot containers! Caution! Danger of scalding! Please observe the correct locking of the mobile oven rack. 14

15 Hot Air mode dry heat 60 C 300 C 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. 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. 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. 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. 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. 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). For fish preparation use granite-enamalled sheets. Place quick fried food on grids. 15

16 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. eg. à la carte/à la minute. 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

17 Combi-Steam mode moist heat and dry heat 100 C 300 C Combi-Steaming 100 C 300 C Operating Set the Combi-Steam mode. Preheat: until the set temperature is reached (at least until the control light goes out). + Load the oven rack trolley and place in the unit. Set the temperature. Select cooking time/continuous duty or core temperature (option). / or (option) Setting Change the set values when necessary. (option) 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 continuous to rotate until it becomes stationary. Control of the food is always possible by: Reading the display controls. Self control (finger, needle, prodding). Inserting the automatic core probe (option). Safety Caution! Steam! Caution! Hot containers! Caution! Danger of scalding! Please observe the correct locking of the mobile oven rack. Roasts are juicier and have an ideal consistency. 17

18 Combi-Steam mode moist heat and dry heat 100 C 300 C 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

19 Combi-Steam mode moist heat and dry heat 100 C 300 C 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. Preheat: until the set temperature is reached (at least until 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). / or (option) Setting Change the set values when necessary. (option) Removal 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. 19

20 Combi-Steam mode moist heat and dry heat 100 C 300 C Cooking method Forced Steaming 101 C 130 C Control of the food is always possible by: Reading the 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 120 C Safety hints Caution! Steam! (Danger of scalding!) Caution! Hot containers and grids! Please observe the correct locking of the mobile oven rack. Notes 20

21 Variable Reheating Individual reheating is possible in any of the 3 operating modes ( Steam, Hot Air and Combi- Steaming ). 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

22 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 Introduce the clean, cold temperature probe tip into the thickest part of the food item. Using the core temperature cooking method you can cook exact. Insert the sensor into the thickest part of the meat. 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

23 Cooking with core temperature (option) Hints 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. 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. In order to avoid holes (protein coagulation), cool the meat probe before inserting. 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. Cooking with core temperature Meat Core Colour temperature of meat core Beef bleu 4 5 C dark blood red rare saignant 5 0 C red meat medium rare juice blood red a point C light pink fading medium into greyish-brown towards the outside bien cuit C grey-brown well done throughout Veal fully cooked over 77 C reddish-brown greyish-white meat juice Pork medium 6 5 C light pink fully cooked C yellowish brown, greyish-white meat juice cured 6 5 C 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 juice Even cooking cook exact and reduce the weight losses. Roasts are juicier. 23

24 Cooking with core temperature (option) Core temperature values Core temperature values Core temperature State Core temperature State Beef Filet of beef medium C Roast beef medium C Beef rose well done C Roast beef joint well done C Aitchbone well done 9 0 C Mutton Saddle light pink C Saddle well done 8 0 C Leg light pink C Leg well done C Pork Leg well done 7 5 C Leg under done C Saddle slightly light pink C Shoulder well done 7 5 C Belly/stuffed well done C Belly well done C Knuckle, roasted well done C Knuckle, cured well done C H a m juicy C Smoked pork chops C (Buffet slices) C Knuckle pickled well done C Ham in bread crust well done C Bread dough C Tongue well cooked C Pig s head C Veal Saddle light pink C Leg, Top-side, well done 7 8 C Fricandeau Kidney well done C Shoulder well done C Breast (often stuffed well done C or boned) 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. Poultry Chicken well done 8 5 C Goose pink C Goose well done C Turkey, Duck well done C Pies, Pates etc. Pastete C Terrinies, firm C Galatines 6 5 C Ballotines 6 5 C Fois gras 4 5 C Salmon 6 0 C Pike 6 3 C Fish mousse 6 5 C 24

25 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

26 Original RATIONAL Accessories Standard Catering (GN) Containers Stainless steel: Rust free More stable through double flanging design! Better handling quality Long lasting Perforated stainless steel: Perforated sides and corners allows better steam circulation Large perforation diameter better cooking quality Perforation even on the side walls Example for Equipment for Size Item Depth Illustration Example RATIONAL Combi-Steamer CCD mm /3 Container for fried potatoes, G N CNS hamburgers, potatoe dumplings, 325 x 20 thawing, vegetables, poaching mm fish, side dishes for vegetables, meat loaf, vegetable casseroles, 40 steamed and poached fish, 3 6 hamburgers for stuffed peppers, stews, different fruit, egg royal, 6 5 vegetables, rice 3 6 1/2 Container for fried potatoes, G N CNS hamburgers, potatoe dumplings, 325 x 20 thawing, vegetables, poaching fish side dishes m m for vegetables, meat loaf, vegetable casseroles, 40 steamed and poached fish, 2 6 hamburgers for stuffed peppers, stews, different fruit, egg royal, 6 5 vegetables, rice 2 4 Container for vegetables without perforated juice, side dishes, CNS 55 dumplings etc. 1 2 for vegetables, eggs, blanching for potatoes /1 Container for roast potatoes, gratinating GN C N S different dishes, saddle of hare, 530 x 20 thawing etc m m for vegetables, meat loaf, steamed and poached fish, 40 pastry, duck, goose etc for stuffed peppers, rice, noodles, vegetables, 65 different fruits, stews etc for collecting stock, boiled ham, preparation 100 of sauces etc

27 Original RATIONAL Accessories 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 Perforated aluminium: Better heat conductivity Better crusts, crackling Excellent raising High gloss nickel plated grids: Good heat conductivity Example for Equipment for Size Item Depth Illustration Example RATIONAL Combi-Steamer CCD mm /1 Container for vegetables without G N perforated stock, different side dishes, 530 x CNS 55 dumplings etc m m for vegetables, eggs, potatoes, blanching etc for potatoes Container for baking plain cake, biscuits, granite- sponges, roasting, braising, enamelled 2 0 gratinating etc , Container for different pastries aluminium perforated Grids for large roasts, grilled meats, CNS or toasts, thawing, gratinating, high gloss chicken, duck, goose, nickel plated preserving etc. 27

28 Original RATIONAL Accessories 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 Perforated aluminium: Better heat conductivity Better crusts, crackling Excellent raising High gloss nickel plated grids: Good heat conductivity Example for Equipment for Size Item Depth Illustration Example RATIONAL Combi-Steamer CCD mm /1 Container for roast potatoes, G N C N S saddle of hare, gratinating, 650 x 20 thawing, vegetables, dumplings, hamburgers etc. m m for vegetables, meat loaf, hamburgers, steamed or poached 4 0 fish, duck, goose, vegetable casseroles, pastries etc. for stuffed peppers, rice, vegetables, noodles, stews etc for collecting stock, boiled ham, preparation of sauces etc Container for vegetables without stock, perforated dumplings etc. CNS for vegetables, eggs, potatoes etc Container for baking plain cake, sponge rolls, granite- pastries, biscuits, gratinating, enamelled 20 braising, roasting etc Container for various pastries aluminium perforated Grids for large roasts (eg. pork, beef etc.), CNS or grilled meats, toasts, chicken, duck, high gloss goose, gratinating, thawing, 7 15 nickel plated baking in moulds etc. 28

29 Original RATIONAL Accessoires Table models RATIONAL Stand 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 Mobile oven racks 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. RATIONAL Stand UG I Frame completely out of stainless steel with shelf and adjustable feet. RATIONAL Stand UG II Frame completely made of stainless steel with shelf and adjustable feet; in addition 14 pairs of rails for storing standard catering grids and various steam table pans. Size of Mobile oven racks: Model Size inch (mm) CCD depth width height RATIONAL Special frame trolley for serving plates up to 375 mm RATIONAL Cabinet US III Frame completely made of stainless steel with shelf 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 Frame completely made of stainless steel with shelf and adjustable feet,same as US III version, but equipped at the front with swing doors. Size of stands: Model Size inch (mm) CCD 61/101 depth width height 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: Model Operational safety Size mm CCD depth width height 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. 29

30 Original RATIONAL Accessories RATIONAL Transport trolley for table 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. RATIONAL Mobile 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 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 Size inch (mm) C C D depth width height low Size of Mobile oven racks: Model Size mm CCD depth width height

31 Original RATIONAL Accessories 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 Number of supportrings Measurements mm C C D depht width height * * 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

32 Examples beef and veal Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 1 Fillet steak season, oil lightly, preheat 300 C, grid 6 x x x x x 2 1 approx. 3 cm thick, medium 40 x 1 1 Rump steak season, oil lightly, preheat 300 C, grid 6 x x x x x 2 1 approx. 2 cm thick, do not flatten 40 x 1 1 Roast beef season, oil lightly, medium grid or 3 x x x x x mm granite Beef joint choose flat pieces 6 5 m m 3 x x x x x 2 1 Ø mm, maturated not perforated Beef roulade season, cook in sauce 6 5 m m 3 x x x x x 2 1 Beef liver cut in equal slices, grid or 6 x x x x x 2 1 preheat 300 C 20 mm granite Fillet 20 mm granite 3 x x x x x 2 1 Wellington Fillet of veal season, oil lightly, preheat 300 C grid 3 x x x x x 2 1 Veal chops season shortly before cooking, grid 6 x x x x x 2 1 preheat 300 C Veal joint season, lard lean parts, grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid 65 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Leg of veal when needed add lard, grid or 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid container for sauce 40 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Osso bucco marinate, 65 mm unperf. 3 x x x x x 2 1 equal slices Breast of veal stuff but not too firm, grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid baste from time to time 65 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Veal fricassée add spices and vegetables 65 mm unperf. 3 x x x x x 2 1 to the meat Ragout fin fill warm into forms, grid or 3 x x x x x 2 1 cover with sauce hollandaise 20 mm granite Saddle of veal baste from time to time grid 2 x x x x x 2 1 Veal shoulder add lard, container for meat juices grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid 40 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm CT = automatic core temperature (option). 32

33 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity in C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD pcs. 10 pcs. 6 kg 6-8 kg pcs. 10 pcs. 6-8 kg 8 pcs. 10 pcs. 8 kg 6 pcs. 15 pcs. 1 pcs. 3-4 kg acc. to size 1 pcs. 6-8 kg 24 pcs pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs. 20 pcs pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. 12 kg kg 30 kg 60 kg 60 kg 120 kg kg kg 40 kg 80 kg 80 kg 160 kg pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs. pcs. 20 pcs pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs kg CT 52 C 24 kg 40 kg 80 kg 80 kg 160 kg 16 pcs. 180 CT pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. 20 pcs pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. 16 kg CT 24 kg 40 kg 80 kg 80 kg 160 kg pcs pcs. 30 pcs. 60 pcs. 60 pcs. 120 pcs. 30 pcs app pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. 2 pcs pcs. 5 pcs. 10 pcs. 10 pcs. 20 pcs. 6 8 kg kg 20 kg 40 kg 40 kg 80 kg acc pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. to size 2 pcs CT 72 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs kg kg 40 kg 80 kg 80 kg 160 kg 33

34 Examples pork, mutton and lamb Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Pork medallion season, oil lightly, preheat 300 C, grid 3 x x x x x 2 1 do not flatten Pork steak oil lightly, preheat 300 C grid 6 x x x x x 2 1 Pork chop oil or rub in seasoning 20 mm granite 6 x x x x x 2 1 or alu. perf. Hamburgers preheat 300 C 20 mm granite 6 x x x x x 2 1 Meat balls equal sizes, mixture, 20 mm granite 3 x x x x x 2 1 well formed Saddle of pork baste from time to time, grid or 2 x x x x x 2 1 (glaze with dark beer) 20 mm granite Pork neck season well grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid 65 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Stuffed belly pork steam first, mark portions, grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid season well 40 mm unperf. 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Smoked neck boned, place similar grid or sized pieces grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid on same grid, container for sauce 6 5 m m 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Nuckle of pork marinate, collect stock grid 3 x 1 1 grid 5 x 1 1 grid 5 x 2 1 grid 10 x 1 1 grid 10 x 2 1 grid on same grid, container for sauce 6 5 m m 1 x mm 1 x mm 1 x mm 1 x mm 1 x mm Leg of pork steam first, cut the grid crackling, grid 3 x x x x x 2 1 season, do not oil Ham ask baker to encase 20 mm granite 2 x x x x x 2 1 in bread or alu. perf. Meat loaf smooth surface, 40 mm granite 3 x x x x x 2 1 possibly fill in forms Meat pudding fill in aluminium forms grid 3 x x x x x 2 1 Spare ribs marinate, preheat 300 C, grid or 3 x x x x x 2 1 season well 20 mm granite Pork shoulder steam first grid 2 x x x x x 2 1 Saddle of mutton on skewers skewers 1 skewer 2 skewer Leg of lamb boned grid 2 x x x x x 2 1 Lamb baron glaze from time to time grid or 2 x x x x x mm granite Lamb fillets rub seasoning well in, grid or 3 x x x x x 2 1 preheat 300 C 20 mm granite CT = automatic core temperature (option). HA = Hot Air, CS = Combi-Steaming. 34

35 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity in C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD pcs. 10 pcs. 6 kg 6-8 kg pcs. 10 pcs. 6-8 kg 8 pcs. 10 pcs. 8 kg 6 pcs. 15 pcs. 1 pcs. 3-4 kg acc. to size 1 pcs. 6-8 kg 48 pcs pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs. 20 pcs pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. 16 pcs pcs. 80 pcs. 160 pcs. 160 pcs. 320 pcs. 30 pcs pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs. 90 pcs pcs. 225 pcs. 450 pcs. 450 pcs. 900 pcs. 16 kg CT 72 C 16 kg 24 kg 48 kg 48 kg 96 kg 16 kg kg 40 kg 80 kg 80 kg 160 kg kg HA kg 35 kg 70 kg 70 kg 140 kg CS 160 CT 78 C kg 100 CT 24 kg 40 kg 80 kg 80 kg 160 kg C pcs. 45 pcs. 90 pcs. 90 pcs. 180 pcs. pcs pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. pcs. HA 200 ca. 12 kg kg 18 kg 36 kg 36 kg 72 kg 12 kg kg 30 kg 60 kg 60 kg 120 kg HA kg CS 130 CT 70 C 18 kg 30 kg 60 kg 60 kg 120 kg HA kg kg 15 kg 30 kg 30 kg 60 kg 16 kg CT 75 C 16 kg 24 kg 48 kg 48 kg 96 kg HA CT 60 C 6 pcs. 6 pcs. 12 pcs. 6 pcs. HA 130 CT 58 C 6 pcs. 9 pcs. 18 pcs. 18 pcs. 36 pcs. 2 pcs CT 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs C 16 pcs. HA 140 CT 55 C 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. 35

36 Examples sausages, frozen food Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Sausage reheated pork, beef etc., sausage use 20 mm unperf. 6 x x x x x 2 1 automatic core temp. Blood sausage/ warm throughly 2 0 m m 6 x x x x x 2 1 Black puddings Liver dumpling form into balls, oil container lightly, 2 0 m m 6 x x x x x 2 1 cover with aluminium foil Canned foods max. weight 200 g grid or 3 x x x x x 2 1 semi-preserved 2 0 m m Food in jars check the heat resistancy of the glass grid or 3 x x x x x mm Frozen food: Chicken legs pre-cooked, preheat 300 C grid or 6 x x x x x mm Cordon bleu pre-cooked, preheat 300 C 20 mm 6 x x x x x 2 1 Fish fingers preheat 300 C 20 mm 6 x x x x x 2 1 Quiche lorraine pre-cooked cover with alu. ø 8 cm, 20 mm granite 6 x x x x x 2 1 preheat 300 C or alu. perf. CT = automatic core temperature (option). 36

37 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity in C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD pcs. 20 pcs. 30 pcs. 40 pcs. 40 pcs. 60 pcs. 100 KT 72 C 180 pcs. 300 pcs. 600 pcs. 600 pcs pcs. 40 pcs pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs. 60 pcs pcs. 300 pcs. 600 pcs. 600 pcs pcs. 80 pcs pcs. 200 pcs. 400pcs. 400 pcs. 800 pcs. 80 pcs pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs. 30 pcs. 8 pcs. 50 pcs. 45 pcs. 60 pcs pcs. 300 pcs. 600 pcs. 600 pcs pcs. 16 pcs pcs. 80 pcs. 160 pcs. 160 pcs. 320 pcs. 100 pcs pcs. 500 pcs pcs pcs pcs. 90 pcs pcs. 450 pcs. 900 pcs. 900 pcs pcs. 37

38 Examples game, poultry, pastete Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Saddle of venison boned, season well grid or 3 x x x x x mm granite Venison leg boned, season well grid or 3 x x x x x mm Shoulder of venison add pieces of lard, marinate 6 5 m m 3 x x x x x 2 1 Saddle of hare marinate, season grid or 3 x x x x x mm granite Roast venison braised, use container, 65 mm unperf. 3 x x x x x 2 1 ideal for mise-en-place Pheasant add lard, season, 100 mm 3 x x x x x 2 1 preheat 300 C Wild duck season, add lard grid or 3 x x x x x mm granite Quail, partridge vacuum bake grid or 3 x x x x 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, x 20, x 20, mm or 65 mm or 65 mm or 65 mm or 65 mm or 65 mm Turkey possibliy stuff, baste from grid or 2 x x x x x 2 1 time to time 40 mm unperf. Goose possibliy stuff, season grid or 2 x x x x x mm granite Whole chickens dry, season, tie, grid 3 x x x x x 2 1 preheat 300 C 1/2 Chickens space out evenly on grid, grid 3 x x x x x 2 1 preheat 300 C Chicken legs season, place on grids, shape, grid 6 x x x x x 2 1 preheat 300 C Liver pate fill into forms and cover well grid 3 x x x x x 2 1 Chicken pate fill into forms, flatten grid 3 x x x x x 2 1 CT = automatic core temperature (option). 38

39 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity in C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD pcs. 5-6 kg 6 kg 6-8 pcs. 12 pcs. 8 kg 6-8 pcs. 3 pcs. 6 kg 2 pcs. 2 pcs. 6 pcs. 8 pcs pcs. 6 kg 6 kg 4 pcs pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs kg kg 30 kg 60 kg 60 kg 120 kg 12 kg kg 30 kg 60 kg 60 kg 120 kg pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs. pcs. 24 pcs pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs. 16 kg kg 40 kg 80 kg 80 kg 160 kg pcs. 30 pcs. 60 pcs. 60 pcs. 120 pcs. pcs. 6 pcs 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 pcs. 6 pcs. 12 pcs. 12 pcs. 24 pcs. 4 pcs pcs. 6 pcs. 12 pcs. 12 pcs. 24 pcs. 12 pcs pcs. 30 pcs. 60 pcs. 60 pcs. 120 pcs. 16 pcs pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs. pcs. 12 kg kg 30 kg 60 kg 60 kg 120 kg 12 kg kg 30 kg 60 kg 60 kg 120 kg 39

40 Examples fish, shell fish Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Salmon fillets place in serving dishes, add wine grid or 6 x x x x x mm unperf. Turbot possibly add vegetable, 40 mm unperf. 6 x x x x x 2 1 Julienne-bouillon Halibut salt, pepper, white wine, 40 mm unperf. 6 x x x x x 2 1 chopped herbs Sole, roles season, bouquet poissn etc. 40 mm unperf. 6 x x x x x 2 1 (different shapes) Plaice place the paleunderside on top, 20 mm granit. 6 x x x x x 2 1 preheat 300 C, lightly oil containers Fried trout season, oil lightly, 20 mm granit. 3 x x x x x 2 1 preheat 300 C Trout au bleu blend out belly bones, 20 mm or 3 x x x x x 2 1 season lightly 40 mm unperf. Perch Julienne-bouillon 40 mm unperf. 3 x x x x x 2 1 Mussels wine, grated vegetables 40 or 65 mm 3 x x x x x 2 1 perf./unperf. Shrimps-Dariol cover with a flat container grid 3 x x x x x 2 1 Frozen Foods: Fish preheat 300 C 20 mm granite 6 x x x x x 2 1 or alu- perf. Fish in bread preheat 300 C 20 mm granite 6 x x x x x 2 1 crumbs or alu perf. Gratinated fish preheat 300 C 20 mm granite 6 x x x x x 2 1 or alu perf. Cod fillets preheat 300 C 20 mm granite 6 x x x x x 2 1 or alu perf. CT = automatic core temperature (option). 40

41 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity in C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD pcs. 15 pcs. 1 pcs. 15 port. 30 pcs. 4-5 pcs pcs pcs pcs. 1-2 kg 25 pcs. 40 pcs pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs. 30 pcs pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs. 2 pcs pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs. 30 port port. 150 port. 300 port. 300 port. 600 port. 60 pcs pcs. 300 pcs. 600 pcs. 600 pcs pcs pcs pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. pcs pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. pcs pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs. pcs. 2 4 kg kg 10 kg 20 kg 20 kg 40 kg 50 pcs pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs. 12 pcs. 15 pcs. 18 pcs. 18 pcs. 24 pcs pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs. 30 pcs pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs. 36 pcs pcs. 180 pcs. 360 pcs. 360 pcs. 720 pcs. 36 pcs pcs. 180 pcs. 360 pcs. 360 pcs. 720 pcs. 41

42 Examples vegetables, canned foods Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Broccoli frozen, perf. container, cold water 65 mm unperf. 3 x x x x x 2 1 or perf. Cauliflower quartered, remove stalks 65 mm unperf. 3 x x x x x 2 1 or perf. Brussels sprout frozen, season, 65 mm unperf. 3 x x x x x 2 1 add butter before saving or perf. Spinach fresh 65 mm perf. 3 x x x x x 2 1 Kohlrabi frozen, slice 65 mm unperf. 3 x x x x x 2 1 or perf. Parisienne Carrots season while frozen, add butter 65 mm unperf. 3 x x x x x 2 1 or perf. Peas season while frozen 65 mm unperf. 3 x x x x x 2 1 or perf. Asparagus bundle, when desired 65 mm unperf. 3 x x x x x 2 1 cook in meat juices or perf. Tomatoes blanch for tomatoes concessèes, 20 or 40 mm 5 x /40 10 x /4010 x /4020 x /40 20 x 20/40 salt 65 mm perf. 3 x mm 5 x mm 5 x mm10 x mm 10 x m m Beans frozen, whole or cut blanch, 65 mm unperf. 3 x x x x x 2 1 fresh, cold water or perf. Mushrooms sprinkle with lemon, 65 mm unperf. 3 x x x x x 2 1 white wine Cabbage remove stalk 65 mm perf. 3 x x x x x 2 1 Stuffed peppers place the opening upright 65 mm unperf. 3 x x x x x 2 1 Cauliflower every second rail, grid or 3 x x x x x 2 1 gratin preheat 2 0 m m Vegetables pre-cooked, add butter before serving grid or 3 x x x x x 2 1 (dishes) 2 0 m m Canned vegetables bear in mind the size of cans grid or 3 x x x x x mm Vegetable distribute evenly 40 mm or 3 x x x x x 2 1 gratin 65 mm granite Cabbage rolls blanch cabbage leaves, 65 mm perf. 3 x x x x x 2 1 preheat 300 C Farmers omelette distribute the mixture evenly approx. 40 mm or 3 x x x x x cm under the rim 65 mm granite Soaked grain prepare cold, leave to soak, 40 mm or 6 x mm10 x mm10 x mm20 x mm20 x m m shortens the cooking time 65 mm granite 3 x mm 5 x mm 5 x mm10 x mm 10 x m m Whole food bear in mind the various soaking times 40 mm or 3 x x x x x 2 1 gratin 65 mm granite Moussaka fill till approx. 2 cm under the rim 40 mm or 3 x x x x x mm granite CT = automatic core temperature (option). 42

43 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity in C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD kg ca. 4 heads 5 kg 2 kg 5 kg 5 kg 5 kg 2-4 kg 45 pcs. 5 kg 2 kg 4-6 heads pcs. 30 port. 4 pcs pcs. 30 port. 25 pcs. 30 port. 2 kg 30 port. 30 port. 10 kg kg 25 kg 50 kg 50 kg 100 kg ca heads 20 heads 40 heads 40 heads 80 heads heads 10 kg kg 25 kg 50 kg 50 kg 100 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg 10 kg kg 25 kg 50 kg 50 kg 100 kg 10 kg kg 25 kg 50 kg 50 kg 100 kg 10 kg kg 25 kg 50 kg 50 kg 100 kg 4 6 kg kg 15 kg 30 kg 30 kg 60 kg 90 pcs pcs. 450 pcs. 900 pcs. 900 pcs pcs. 135 pcs. 225 pcs. 450 pcs. 450 pcs. 900 pcs. 10 kg kg 25 kg 50 kg 50 kg 100 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg heads 15 heads 30 heads 30 heads 60 heads heads pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs. pcs. 60 port port. 150 port. 300 port. 300 port. 600 port. 8 pcs pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. pcs. 60 port port. 150 port. 300 port. 300 port. 600 port. 50 pcs pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs. 60 port port. 150 port. 300 port. 300 port. 600 port. 4 kg kg 20 kg 40 kg 40 kg 80 kg 60 port port. 150 port. 300 port. 300 port. 600 port. 60 port port. 150 port. 300 port. 300 port. 600 port. 43

44 Examples eggs, side dishes Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Eggs set timer when the window is misty 65 mm perf. 3 x x x x x 2 1 (hard boiled) Quiche pre-cook, bacon, onions, cheese, veget., 20 mm granite 6 x x x x x 2 1 egg mixture, pastry base, preheat or alu. perf. Boiled potatoes quartered, add salt, x 100 mm 5 x 100 mm 5 x 100 mm 10 x 100 mm 10 x 100 m m toss well perf. 2 x 150 mm 3 x 150 mm 3 x 150 mm 6 x 150 mm 6 x 150 mm Skin potatoes place on grids x 100 mm 5 x 100 mm 5 x 100 mm 10 x 100 mm 10 x 100 m m perf. 2 x 150 mm 3 x 150 mm 3 x 150 mm 6 x 150 mm 6 x 150 mm Potatoe dumplings add water, leave to soak 2 0 m m 6 x x x x x 2 1 Fried potatoes add water, leave to soak, 20 mm or 6 x x x x x 2 1 preheat 300 C 40 mm granite Baked potatoes wrap in foil, possibly steam first grid or 6 x x x x x 2 1 preheat 2 0 m m Potatoe gratin even slices, 40 mm granite 3 x x x x x 2 1 preheat Pommes Macaire spread out evenly in containers, 20 mm granite 6 x x x x x 2 1 preheat or alu. perf. Rice add water, stock, leave to soak 65 mm unperf. 3 x x x x x 2 1 for a short time Long grain rice leave to soak (3 parts:1) 65 mm unperf. 3 x x x x x 2 1 Rice pudding suger, cinnamon, milk 65 mm unperf. 3 x x x x x 2 1 Semolina hot water, a drop of oil 65 mm unperf. 3 x x x x x 2 1 Noodles Spaghetti, maccaroni etc. 65 mm unperf. 3 x x x x x 2 1 Canneloni cover with sauce 65 mm unperf. 3 x x x x x 2 1 Lasagne fill till approx. 2 cm under the rim 65 mm unperf. 3 x x x x x 2 1 Noodle casserole mix the egg mixture well 40 mm or 3 x x x x x mm granite CT = automatic core temperature (option). 44

45 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity in C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD pcs. 10 pcs kg 7-12 kg 30 pcs. 2 kg 20 pcs. 30 port. 40 pcs. 2 kg 2 kg 2 kg 2 kg 2 kg 30 port. 20 port. 20 port pcs. 500 pcs pcs pcs pcs. pcs. 20 pcs pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs kg kg 42 kg kg kg kg kg kg 36 kg kg kg kg 60 pcs pcs. 300 pcs. 600 pcs. 600 pcs pcs. 4 kg kg 20 kg 40 kg 40 kg 80 kg 40 pcs pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs. 60 port port. 150 port. 300 port. 300 port. 600 port. 80 pcs pcs. 400 pcs. 800 pcs. 800 pcs pcs 4 kg kg 10 kg 20 kg 20 kg 40 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg 4 kg kg 10 kg 20 kg 20 kg 40 kg 60 port port. 150 port. 300 port. 300 port. 600 port. 40 port port. 100 port. 200 port. 200 port. 400 port. 40 port port. 100 port. 200 port. 200 port. 400 port. 45

46 Examples pastry, bread, rolls, desserts, part 1 Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Apple strudel glaze with either egg, milk or sugar water 20 mm granite 3 x x x x x 2 1 or alu. perf. Apple turnovers preheat 20 mm granite or 6 x x x x x mm alu. perf. Sponge rolls spread evenly, preheat 20 mm granite 6 x x x x x 2 1 Sponges Ø 26 cm, every 2nd. rail, grid 3 x x x x x 2 1 preheat Puff pastry glaze with egg, 20 mm granite 3 x x x x x 2 1 preheat or alu. perf. Puff pastry* force steam with in the first minutes 20 mm granite 3 x x x x x 2 1 for approx sec. or alu. perf. Puff pastry every 2nd. rail 20 mm granite 3 x x x x x 2 1 puffs or alu. perf. Puff pastry puffs* every 2nd. rail, force steam if required 20 mm granite 3 x x x x x 2 1 or alu. perf. Puff pastry spread evenly, glaze with egg 20 mm granite 6 x x x x x 2 1 with fillings or alu. perf. Sponge cake every 2nd. rail 2 0 m m 3 x x x x x 2 1 flattin 40 mm Choux pastry pipe evenly 20 mm granite 3 x x x x x 2 1 Croissants 20 mm granite 3 x x x x x 2 1 or alu. perf. Sponge base for sponge (7 eggs per 30 g), 40 mm granite 3 x x x x x 2 1 fruit cake (sugar and 40 g flour) Stewed fruit even slices, after steaming, 65 mm unperf. 3 x x x x x 2 1 leave to stand Fruit for apple, pear, etc. eventually, 2 0 m m 6 x x x x x 2 1 garnishing core Stewed fruit preserves Ø cm, eg. pears grid or 3x x x x x 2 1 in glass 20 mm * When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 C. CT = automatic core temperature. 46

47 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity in C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD pcs, 10 pcs. 1 kg 2 shapes pcs pcs. depending on size 20 pcs. 12 pcs. 30 port. 15 pcs. 12 pcs. 40 port. 30 port. 30 pcs. 10 pcs. 4 pcs pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs. 20 pcs pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. 2 kg kg 10 kg 20 kg 20 kg 40 kg 4 shapes shapes 10 shapes 20 shapes 20 shapes 40 shapes pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. pcs CS 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. pcs. 10 HA depending on size according to the size of the product 40 pcs CA 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. 10 HA 24 pcs pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs. 60 port port. 150 port. 300 port. 300 port. 600 port. 30 pcs pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs. 24 pcs pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs. 80 port port. 200 port. 400 port. 400 port. 800 port. 60 port port. 150 port. 300 port. 300 port. 600 port. 60 pcs pcs. 300 pcs. 600 pcs. 600 pcs pcs. 20 pcs pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs. 47

48 Examples pastry, bread, rolls, desserts, part 2 Proper Amounts per container Food Hints container/grid 20 x x x x x x 1 Yeast cake every 2nd. rail 20 mm granite 3 x x x x x 2 1 Platted yeast cake glaze with sugar water 20 mm granite 3 x x x x x 2 1 during cooking or alu perf. Cheese cake spread the mixture evenly 40 mm granite 3 x x x x x 2 1 Cream cheese slices pre-cook short crust pastry base, 40 mm granite 3 x x x x x 2 1 fill with fruit and cream cheese Marble cake fill into forms grid 3x x x x x 2 1 Brown Bread let dough rise 20 mm granite 3 x x x x x 2 1 Biscuits and short even thickness 20 mm granite 6 x x x x x 2 1 crust pastry for piping Crumble cake base spread crumble evenly 20 mm granite 6 x x x x x 2 1 yeast dough or alu perf. White bread every 2nd. rail grid 3x x x x x 2 1 Rolls, french bread form well, grid 3x x x x x 2 1 preheat Reheating rolls, form lightly 20 mm granite 3 x x x x x 2 1 Baguettes or alu perf. Toast butter lightly grid 6x x x x x 2 1 Vacuum packed fruit add wine, liquor grid 6x x x x x 2 1 Plum cake base spread evenly with fruit 20 mm granite 3 x x x x x 2 1 yeast dough * When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 C. CT = automatic core temperature. 48

49 Load per Tem- Approx. Approx. loading container Mode switch perature cooking capacity in C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD kg 2 pcs. 40 port. 50 port. 4 shapes 3 pcs. 24 pcs. 10 pcs. 4 pcs. 10 pcs pcs pcs. 4 kg 30 port. 4 kg kg 10 kg 20 kg 20 kg 40 kg 4 pcs pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs. 80 port port. 200 port. 400 port. 400 port. 800 port. 100 port port. 250 port. 500 port. 500 port port. 8 shapes shapes 20 shapes 40 shapes 40 shapes 80 shapes 6 pcs pcs. 15 pcs. 30 pcs. 30 pcs. 60 pcs. 48 pcs pcs. 240 pcs. 480 pcs. 480 pcs. 960 pcs. 20 pcs pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. 8 pcs pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs. 20 pcs pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs. pcs pcs. 180 pcs. 360 pcs. 360 pcs. 720 pcs. pcs. 8 kg kg 40 kg 80 kg 80 kg 160 kg 60 port port. 150 port. 300 port. 300 port. 600 port. 49

50 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. 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. 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. 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

51 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

52 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 ). pic. 1 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) Opening of the control panel (pic. 2) Electrical Connection 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. 6x1/1GN 10x1/1GN 10x2/1GN Connected load: 9,6 kw 18,6 kw 31,5 kw Fuse protection: 3 x 16 A 3 x 35 A 3 x 50 A Voltage: 3N AC 400V 3N AC 400V 3N AC 400V N N EA pic. 2: 6 x 1/1 GN und 10 x 1/1 GN 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 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.

53 Important installation information Table units Water Feed (pic. 1) WZ1 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 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; Water Drain (pic. 2) 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: kj/h kj/h kj/h sensible: kj/h kj/h kj/h pic. 2 min. 5% / 3 min. DN 50 53

54 Installation diagram 6 x 1/1 GN WZ 1 WZ 2 WA EA PA Water supply for standard unit (using normal line water) Water supply for optional treated water connection Drain Electrical connection Earth bonding system Minimum space Subject to change without prior notice. Installation diagram 10 x 1/1 GN WZ 1 WZ 2 WA EA PA Water supply for standard unit (using normal line water) Water supply for optional treated water connection Drain Electrical connection Earth bonding system Minimum space Subject to change without prior notice. 54

55 Installation diagram 10 x 2/1 GN WZ 1 WZ 2 WA EA PA Water supply for standard unit (using normal line water) Water supply for optional treated water connection Drain Electrical connection Earth bonding system Minimum space Subject to change without prior notice. 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. Customer Fittings 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: DIN VDE 0700 EN EN Water drain: DIN 1986, Part 1 Water feed: DIN 1988, Part 4 55

56 Important installation information Floor models Location Drain connection WA min. DN 50 min. 5% / 3 incorrect 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) 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 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 EA 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. 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 Water supply 3/4" 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. Standards active carbon filter 300kPa 3/4" particle filter WZ Electrical: DIN VDE 0700, EN Drain connection: DIN 1986, P 1 Water supply: DIN 1988, P 4 56

57 Important installation information Floor models CCD 201 Feet adjustable mm WZ 1 Water supply * EA Electrical supply WA Water discharge * option soft water WZ 1 = soft water WZ 2 = normal water EA P Equipotential bonding Access space requires for trolley. Space needes to open door 110 Distance between wheels of trolley CCD 202 Feet adjustable mm Access space requi- minimum distance res for trolley. 57 Space needes to open door 110 Distance between wheels of trolley

58 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 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 ). Do not come into contact with the hot bulb. Replace the gasket and glass, secure into place. 2. Replacing the door gasket Interior lighting compl./screws, frame, glass gasket, gasket, reflector bulb). 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 Door gasket CCD Door gasket CCD Door gasket CCD Door gasket CCD Spare Parts No. Spare Parts No. Spare Parts No. Spare Parts No. Spare Parts No. Door gasket guide. 58