Need help?Do you have a question about the Rational CombiMaster CM and is the answer not in the manual?
General| Type | Combi Oven |
|---|---|
| Model | CombiMaster CM |
| Cooking Modes | Convection, Steam, Combination |
| Capacity | Varies by model |
| Temperature Range | 30°C to 300°C |
| Power Consumption | Varies by model |
| Dimensions | Varies by model |
| Weight | Varies by model |
Do not store or use flammable gases or liquids near this appliance.
Steps to take in case of danger or gas smell, including shutting off supply and ventilation.
Explanation of the "rES" display and reset procedure for burner malfunctions.
Daily checks, general guidelines, warnings on container loading, operation, and gas appliances.
Warning about liquid containers and rack levels to ensure visibility.
Warnings regarding hot vapour, hot containers, and rack locking.
Guidelines for gas appliances, including ventilation, flue ducts, and exhaust pipes.
Procedures for safely opening the door, handling the fan wheel, and inserting/removing shelves.
Guidelines for operating mobile oven racks, plate racks, and transport trolleys.
Warning about securing GN-container locks and potential tipping of mobile racks.
Instructions on using the "Cool Down" function to lower cabinet temperature.
Daily cleaning steps and cautions, including chemical use and pressure washing.
Introduction to the Moist Heat cooking method.
Introduction to the Dry Heat cooking method.
Introduction to the Combi-Steam cooking method.
Explains moist heat mode, steam generation, and temperature settings.
Explains dry heat mode, heating elements, and temperature range.
Explains combined moist and dry heat for humid climate cooking.
Explains electronic control for precise temperature and humidity.
Explains combination mode for preventing food drying and puddle formation.
Describes hygienic fresh steam generation and 100°C cabinet temperature.
Lists various cooking methods applicable to Moist Heat mode.
Explains powerful heating elements, dry air circulation, and temperature range.
Lists applicable cooking methods like baking, roasting, and grilling.
Tips on preheating, quick loading, and managing moisture for fried products.
Tips on preheating, temperature adjustments, and shelf usage for baking.
Explains the combination of moist and dry heat for intensive cooking.
Lists applicable cooking methods like roasting and baking.
Explains hygienic fresh steam with variable temperature control.
Explains combination of moist and dry heat for ideal cooking climate.
Explains how cooking is regulated by measuring food's core temperature.
Instructions for cleaning, inserting, and safely handling the probe during operation.
Table of approximate core temperatures for different beef cuts and doneness levels.
Table of approximate core temperatures for veal and poultry.
Table of approximate core temperatures for lamb cuts and doneness.
Explains using the function to quickly cool the cabinet at reduced temperatures.
Warnings about fan wheel operation, air baffle locking, and avoiding cold water.
Emphasizes hygiene, preventing malfunctions, and wearing protective gear.
Step-by-step guide for cooling, switching off, spraying, locking, and starting the cleaning program.
Explains the need for regular descaling based on water hardness and usage.
Warnings about aggressive chemical fluids and necessary protective equipment.
Warning that descaling fluid reacts with lime and can foam over.
How to discontinue descaling before filling with fluid by holding the core temperature button.
How to discontinue descaling after filling by switching off and then on.
How faults are indicated on the display and how to suppress them.
List of fault indications, their causes, and remedial actions or service notifications.
Table outlining cooking processes, temperatures, times, and loading capacities for beef and veal.
Table detailing cooking processes, temperatures, times, and loading capacities for pork.
To Next Page