Rational COMBIMASTER Operating Instructions

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Approximate core temperature
values
Core-
Beef How well done temperature
Veal
Saddle of veal pale pink 58 - 65 °C
Leg of veal, well done 78 °C
and topside
noisettes, fricandeau
Loin with kidneys well done 75 - 80 °C
Roast veal/ well done 75 - 80 °C
shoulder
Breast of veal well done 75 - 78 °C
Saddle of mutton rare 65 - 70 °C
Saddle of mutton well done 80 °C
Leg of mutton rare 70 - 75 °C
Leg of mutton 82 - 85 °C
Lamb
When the meat is well done the core temperature is
between 79 °C and 85 °C. The colour of the meat
core is grey, slightly pale pink. The meat juices are
clear.
Leg rare 60 - 62 °C
Leg well done 68 - 75 °C
Saddle rare 54 - 58 °C
Saddle well done 68 - 75 °C
Shoulder well done 78 - 85 °C
Approximate core temperature
values
Core-
Beef How well done temperature
Pies and similar
Poultry
Chicken well done 85 °C
Goose/duck well done 90 - 92 °C
Turkey well done 80 - 85 °C
Pies 72 - 74 °C
Meat loaf 72 - 78 °C
Terrines 60 - 70 °C
Galantines 65 °C
Ballotines 65 °C
Foie gras 45 °C
Fish, e.g. salmon medium 60 °C
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