ICC Roner Clip User manual

LOW
TEMPERATURE
COOKING
APPLIANCE
RONER CLIP
Dear customer,
Thank you for choosing to purchase a RONER
CLIP.
Its technology, design and functionality, combined
with the fact that it exceeds the strictest quality
standards, will ensure your total satisfaction for a
long time to come.
- Carefully read the instruction booklet before
switching on the appliance and keep it for future
reference. A failure to observe and follow these
instructions may result in an accident.
- Before fi rst use, clean every part of the product
that is likely come into contact with food, following
the instructions in the section on cleaning.

3
TABLE OF
CONTENTS
CONSIDERATIONS AND
SAFETY TIPS
START-UP
COOKING TYPES
RECIPES
CREDITS
Page. 4
Page 5
Page 7
Page 14
Page 27

CONSIDERATIONS
- The great advantage of the Roner Clip is that it allows
you to cook safely at low temperatures and obtain
outstanding results in terms of organoleptic properties,
tenderness and/or texture, with a clean and modern
cooking method. It also ensures even cooking as it is able
to achieve the perfect balance between TEMPERATURE
vs WEIGHT-THICKNESS vs TIME.
- So, with a little practice, we are always able to cook food
to perfection, with a tasty and intense fl avour, a tender
texture or however else we like it. So the Roner Clip gives
us control and accuracy, and a very clean way of cooking.
Safety Tips
• Tips for cooking with the Roner Clip at home:
1) All of the ingredients must be of the highest quality and
extremely fresh.
2) As with any cooking method, some ingredients are more
delicate than others.
3) We recommend cooking and then eating right away.
4) For produce susceptible to contamination by anisakis,
we recommend pre-freezing for 24h at -20ºC.
5) Risk vary with each produce. It is advisable to cook,
fi nish the dish and then eat it.
6) If you want to preserve the product, it must be properly
chilled to the core. For added safety and long preservation
times, freeze it. Otherwise, it should be consumed soon. In
2-3 days, kept refrigerated at 4ºC
7) To properly and - most importantly - quickly chill a
product, you can use a water bath with plenty of salt and
lots of ice.
8) You should work on clean surfaces, avoiding cross-
contamination on boards, knives and hands.
9) For long cooking (indirect cooking), you should
exceed 65ºC.

5
- Firmly secure the appliance by attaching it with the clip,
onto the side of the pot or pan. Plug the appliance into the
mains. The water should be between the minimum and
maximum level marks.
- The icon and control light will be lit (red) and it will
enter standby mode. Press the icon to enter the setting
mode. You should hear a “beep” sound. The temperature
indicator will fl ash.
- Select the desired cooking temperature using the controller.
- Press to set the number of hours.
- Repeat the previous step for the minutes.
- Minutes.
- Gently press On to start it up.
- The timer will start counting down when the selected
temperature is reached.
- To restart the time, gently press the On button again.
START-UP

- While in operation, all of the indicators will remain blue.
- When the time is completed, there will be a “beep”
sound, an audible signal, and the Roner will be turned
off automatically.
- To set a new temperature-time, press the On button
for 3 seconds.

COOKING
TYPES
VACUUM PACKING
Defi nition:
This is the cooking of products
that we pack, cook and eat
immediately.
Basic requirements:
- The product must be extremely
fresh and of the highest quality.
- It must be properly cleaned and
disinfected.
- For fi sh with a risk of anisaki,
we recommend pre-freezing at
-20º for 24h.
- It should be eaten immediately.
Defi nition:
This is generally long cooking
where, after cooking, food can
be chilled for later consumption.
It has 3 characteristics:
1) Tenderising tough food,
avoiding the excessive loss
of juices and preserving
intramuscular collagen.
2) Enables the combined
cooking of the product + sauce
+ garnish.
3) Pasteurise-preserve.
Basic requirements:
- The product must be extremely
fresh and of the highest quality.
- Salt, spices, aromatics
and herbs should be added
sparingly.
- For combined cooking, the
sauce should be reduced
beforehand.
INDIRECT
DIRECT

Both direct or indirect,
they could be
CONFIT
IN POTS
ETC.
WITHOUT VACUUM PACKING
COMBINED
DOUBLE
Produce that is roasted before or after
vacuum packing. COMBINED: To combine several
products in the same bag. Main
Product, Sauce, Garnish.

9
Direct
Indirect
· White asparagus 90ºC 45’
· Artichokes 90ºC 55’
· Potatoes 90ºC 40’
· Green asparagus 90ºC 15’
· Apple 85ºC 45’
· Cooking where you have to study each case.
Reserved for professional kitchens that produce
food using very strict control systems
· Pork cheek 65ºC 24h
· Oxtail 65ºC 48h
· Iberian pork ribs 65ºC 24h
· Chicken wings 65ºC 6h
· Shoulder 65C 20h Sauce and garnish, combined
· Chicken breast 65ºC 30’
· Lamb loin 65ºC 20’
· Bananas 65ºC 20’
· Cod 200g 50ºC 12’
· Prawns 55ºC 16’
· Squid 55ºC 30’
· Mussels 90ºC 2,5’
Without vacuum packing
· Cream fl an
· Yoghurt
· Crème caramel
· Mushrooms
· Cuttlefi sh
Confi t: Tarros:
These cooking parameters are
general and illustrative values.

Vacuum packed / Direct cooking
WHITE
ASPARAGUS 90ºC - 45’
Ingredients:
- White asparagus
- Salt
Procedure:
· Peel the asparagus.
· Rinse with water.
· Dry and season with salt.
· Vacuum seal and cook in a water bath with a Roner
Clip, at 90ºC for 45’
· Remove the bag and plate up.
Also:
· Accompany with a mild chimichurri sauce, orange
segments, raspberry pieces, fresh herbs, grated
lemon peel.
Can be eaten hot or cold.
Examples
Asparagus with chimichurri and tangerine
Asparagus with hot tarragon mayonnaise
Asparagus with clams in salsa verde

11
Vacuum packed / Direct cooking / Double cooking
ARTICHOKES
WITH HAM 90ºC - 55’
Ingredients:
- Artichokes
- Iberian ham
- Mild olive oil
- Salt and black pepper
Procedure:
· Clean the artichokes, removing the outer part of the
leaves and cutting off any exces.
· Using a melon baller or dessert spoon, remove any
excess fuzz from the heart.
· Rub with a little lemon, not excessively.
· Leave in a water bath with cold water and lots of
chopped parsley to prevent it from oxidising.
· Dry, season with salt and pepper, cut in half and
vacuum seal with a dash of oil and a little Iberian ham.
· Cook in the bath with the Roner Clip at 90ºC for 55’
· Remove from the bag, brown in a frying pan and use
as you wish.
Examples
Artichokes with Ham
Carrot cream with artichokes
Stuffed artichoke hearts au gratin

Vacuum packed / Direct cooking
COD
50ºC - 12’ (200g)
Ingredients:
- Desalted cod loin
- Extra virgin olive oil
- Garlic and fresh thyme
Procedure:
· Vacuum seal the cod loin with crushed garlic, a sprig
of fresh thyme and a little extra virgin olive oil.
· Cook in the water bath with the Roner Clip at 50ºC for
12’
· Remove from the bag, add smoked paprika to the
gelatine-oil in the bag and make pil-pil sauce with a
sieve in a deep plate.
Also:
· Sautéed julienned vegetables, asparagus tips, gravy,
fresh herbs.
Examples
Cod confi t with vegetables, gravy and paprika pil-pil
Cod with stewed green beans
Cod confi t with potatoes, tomatoes and seasonal mushrooms

Vacuum packed / Direct cooking
PRAWNS
55ºC - 16’
Ingredients:
- Fresh red prawns
- Olive oil
- Garlic, parsley, chilli
Procedure:
· Clean the prawns. Keep the shells for a stock.
· Remove the intestines from the prawns and vacuum seal.
· Cook in the water bath with the Roner Clip at 55º C for 16’.
· Remove the bag, season with salt and plate up.
(Optional: fi nish them with a blowtorch)
Also:
· Sauté the heads of the prawns and extract their
juice, strain.
· Fry a little chilli and crushed garlic in plenty of oil, remove
and add bread cubes.
· Remove the fried bread and drain it well, crush and add
chopped parsley.
· Serve the sauce, prawns and bread together.
Examples
Prawns in their juice with garlic bread
Prawn rice cooked in fi sh stock
Thai prawn soup
13

Vacuum packed / Direct cooking
MUSSELS
90ºC – 2,5’ (2 min, 30 secs)
Ingredients:
- Fresh mussels
Procedure:
· Carefully clean any grit from the mussels and remove
their beards.
· Vacuum seal and cook in a water bath with a Roner
Clip, at 90ºC for 2.5’
· Remove from the bag, open, season to taste and serve.
Examples
Mussels with spicy tomato and fresh herbs
Fennel salad with mussels and ponzu sauce
Mussels with pico de gallo sauce

19
Vacuum packed / Direct cooking
SQUID
55ºC - 30’
Ingredients:
- Fresh squid
- Mild olive oil
- Salt and black pepper
Procedure:
· Clean the squid.
· Season with a little salt.
· Vacuum seal and cook in a water bath with a Roner
Clip, at 55ºC for 30’
· Remove from the bag, season with black pepper and
cut to the desired size.
Also:
· Sauté the legs, caramelise a julienned onion, gently
simmer the peas, soak in a vegetable stock and cook
everything together on a low heat for 4 minutes.
· Add a pinch of salt and some herbs.
Examples
Chicken breast, potato, asparagus, tomato and
sobrasada sausage
Caesar salad
Confi t of chicken breast with spinach and Idiazábal
cheese
15

Vacuum packed / Direct cooking
CHICKEN
BREAST
65ºC - 30’
Ingredients:
- Chicken breast
- Extra virgin olive oil, salt, pepper, thyme
Procedure:
· Season the chicken breast.
· Vacuum seal and cook in a water bath with a Roner
Clip, at 65ºC for 30’.
· Remove from the bag and roast in a pan for 2 minutes.
Examples
Chicken breast, potato, asparagus, tomato and
sobrasada sausage
Caesar salad
Confi t of chicken breast with spinach and Idiazábal
cheese

20
Vacuum packed / Direct cooking / Double cooking
PIGEON
BREASTS
62,5ºC - 25’
Ingredients:
- Pigeon breasts
- Mild olive oil
- Salt and black pepper
Procedure:
· Remove the breasts from the pigeon, add a pinch of
salt and pepper and vacuum seal.
· Cook in a water bath at 62.5ºC for 25’.
· Remove from the bag, sear in a frying pan or on a
barbecue.
· Fillet and plate up.
· Accompany with sautéed vegetables, gravy made
from the pigeon bones and hot tarragon mayonnaise.
Examples
Pigeon with vegetables and tarragon mayonnaise
Pigeon with shallots and Bordelaise sauce
Lightly marinated pigeon
20
20
17

Vacuum packed / Direct cooking / Double cooking
BANANAS
65ºC - 20’
Ingredients:
- Firm bananas
- Sugar
- Spices and dark rum
- Lemon juice
Procedure:
· Caramelise the sugar, add hot water and make a dark
syrup. Add the rum and spices. Reduce to a soap-like
texture, strain and allow to cool.
· Place the peeled bananas and a little cold syrup in a
vacuum bag and seal.
· Cook at 65ºC for 20’ in a water bath with the Roner Clip.
· Can be left to cool and used on the following day.
· Remove from the bag, caramelise in a frying pan and
plate up the dish.
Also:
· Biscuits, raspberry, plain ice cream, toffee sauce
Examples
Stewed bananas with spices, biscuits and ice cream
Hot chocolate crepe with stewed bananas
Stewed bananas and pineapple in a Bourbon sauce
with a coconut foam

22
Vacuum packed / Indirect cooking / Double cooking
POTATOES
90ºC - 40’
Ingredients:
- Baby potatoes
- Extra virgin olive oil
- Salt and black pepper.
Procedure:
· Burn the skins of the potatoes with a blowtorch.
· Allow to cool and vacuum seal.
· Cook at 90ºC for 40’
· Allow to cool to room temperature.
· Keep refrigerated until use.
Option B:
· Peel the potatoes (agata variety).
· Cut to 1 cm thick, season with salt and vacuum seal
with olive oil and rosemary.
· Cook at 90ºC for 40’.
Examples
Grill-seared confi t potatoes. (Garnish)
Potato gratin
Russian salad
19

Vacuum packed / Indirect cooking / Double cooking
GREEN
ASPARAGUS 90ºC - 10’
Ingredients:
- Green asparagus
Procedure:
· Cut the asparagus, leaving the tip and the tender
part of the stem.
· Wash, dry and vacuum seal.
· Cook in the water bath with the Roner Clip at 90ºC
for 10’
· Cool in water and ice and put aside.
To use:
· Open the bag, sear under a grill or in a frying pan.
Examples
As garnish
Asparagus juice for foam
Asparagus for vegetable stew