Rational COMBIMASTER Operating Instructions

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Hints
• When roasting meat for slicing set the core
temperature approx. 5 °C lower, as the joint will
continue to cook during the cool-down phase.
For example: „Roasting“, core temperature
– cooking time ratio.
• To avoid holes (protein coagulation) in the
product, cool the core temperature probe before
use.
• You can change the set temperatures and
cooking modes at any time.
• Core temperature measurement establishes the
optimum serving temperature when
®
.
Approximate core temperature
values
Core
Beef How well done temperature
Fillet of beef medium 55 - 58 °C
Sirloin medium 55 - 60 °C
Beef rose well done 85 - 90 °C
Roast beef well done 80 - 85 °C
Aitchbone well done 90 °C
Pork
Leg well done 75 °C
Leg pale pink 65 - 68 °C
Saddle pale pink 65 - 70 °C
Shoulder well done 75°C
Belly/ well done 75 - 80 °C
stuffed
Belly well done 80 - 85 °C
Knuckle, roasted well done 80 - 85 °C
Knuckle, cured well done 80 - 85 °C
Ham very succulent 64 - 68 °C
Smoked pork chops 65 - 70 °C
(Buffet slices) 55 - 60 °C
knuckle well done 75 - 80 °C
pickled
Cured rib of pork well done 65 °C
Ham in 65 - 68 °C
breadcrumbs
Working with the core temperature probe

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