Rational SelfCookingCenter - Page 68

Overnight Roasting
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Cooking Parameters
without high
Select "without" for products that have
already been seared or ones that are not to
color. Select the medium setting for roast
beef, leg of lamb, beef joint, or knuckle of
pork.
rare well done
Select "rare" for leg of lamb, roast beef, fore
rib; Select "well done" for roast pork and
beef, knuckle of pork, breast of veal, whole
ducks, and geese.
If you would like a crispy crust for belly of
pork, then press the “crisp” button before
serving.
Max. load sizes
6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Boned leg of lamb; roast beef;
fore rib
2x 4 kg 3x 13.2
lb. 3x 6
kg
3x 26.4
lb. 3x 12
kg
5x 13.2
lb. 5x 6
kg
6x 26.4
lb. 6x 12
kg
10x 13.2
lb. 10x
6 kg
10x 26.4
lb. 10x
12 kg
Accessories
Grid
Settings
without high
rare well done
Note
With roast beef, you will get the best result using a resting phase under 12 hours.