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Rational Combi-Steamer CCD 101 User Manual

Rational Combi-Steamer CCD 101
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23
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 (option)
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 55 60 °C light pink fading
medium into greyish-brown
towards the
outside
bien cuit 75 85 °C grey-brown
well done throughout
Veal
fully cooked over 77 °C reddish-brown
greyish-white
meat juice
Pork
medium 65 °C light pink
fully cooked 75 80 °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.

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Rational Combi-Steamer CCD 101 Specifications

General IconGeneral
BrandRational
ModelCombi-Steamer CCD 101
CategoryElectric Steamer
LanguageEnglish

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