Rational SelfCookingCenter - Egg Dishes and Dessert; Scrambled and Fried Eggs; iLC Egg Breakfast

Egg Dishes/Dessert
114 / 242
Bake Dessert
For all puddings such as rice pudding, curd, nut, bread, or semolina, which are
made of cold or raw ingredients. Also suitable for fresh or frozen strudel and
convenience products such as mini pancakes or baked apples.
Scrambled/
Fried Eggs
For cooking scrambled egg, omelettes, tortillas, and fried eggs.
Steam
Dessert
Suitable for steamed dumplings, yeast dumplings, and plum pudding as well as
other steamed desserts of different sizes.
Boiled Eggs
For hen’s eggs, soft, medium, or hard-boiled. Also suitable for poached eggs or
eggs in the glass.
Stew Fruit
For cooking fruits by adding liquid.
Egg Flan
Suitable for egg garnish, crème brûlée, crème caramel, crema catalana, and
flans as well as soft vegetable timbales.
iLC Breakfast
Suitable for pan frying egg dishes for à la carte service or for production. You
work on a rolling basis here with iLC.
iLC steam
Suitable for pan frying egg dishes for à la carte service or for production. You
work on a rolling basis here with iLC.
iLC bake
dessert
Suitable for baking hot desserts in à la carte service, such as tarts, puddings,
brownies, small cakes and baked apples. Here you work on a rolling basis with
iLevelControl.