Rational COMBIMASTER Operating Instructions

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• „Vario-Steam“ cooking times
Moist Heat cooking times can be used as
approximate values. As a general rule, the lower
the cooking temperature the longer the cooking
time.
• Approximate cabinet temperatures
„Vario-Steaming“:
Soup garnishes: 75 to 90 °C
Fish, shellfish and 65 to 90 °C
crustaceans: 65 to 90 °C
Meat and sausages 72 to 75 °C
Light meat 75 to 85 °C
Dark meat: 80 to 90 °C
Poultry: 80 °C
Desserts: 65 to 90 °C
• Seasoning
Season with care. Low cooking temperatures
intensify the characteristic taste of seasonings.
When vacuum cooking be sure to add the exact
amount of fumet, essence or reduction!
• Preserving fruit/vegetables
Cover the food with hot or cold liquid,
depending on the firmness of the raw product
and the type of preserve you want. The diameter
of the preserving jars used should not exceed
100 mm. The cooking temperature will depend
on the type of product (ripeness, size of pieces).
Approximate temperature: 74 to 99 °C.
Note:
The jars must not be closed
• Advantages:
– Firm textured fillings.
– Products have intenser taste and aroma.
– Stock loss very low in fatty material.
Approximate temperature: 72 to 80 °C.
• Cook direct in the serving dish,
e.g. fish.
Vario-Steam mode

Rational COMBIMASTER Specifications

General

Manufacturer	Rational
Category	Oven
Type	Combi Oven
Cleaning	Automatic cleaning system
Power Consumption	Varies by model
Steam Injection	Yes
Dimensions	Varies by model
Weight	Varies by model
Temperature Range	30-300°C
Cooking Modes	Convection, steam, combination
Capacity	10-20 gastronorm containers