Rational SelfCooking Center Instructions for use

low
overnight
roasting
medium
high
welldone
low
overnight
roasting
medium
high
welldone
Application Manual
Overnight cooking,
mixed loads, Sous-Vide

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Dear customer
RATIONAL SelfCooking Center®– the heart of your kitchen
The demands of your customers are rising constantly; maximum flexibility is expected whilst
also delivering the highest quality at the lowest price. The cooking of meat and poultry has
always required a high level of monitoring, years of experience, and ties up production equip-
ment for many hours.
With the SelfCooking Center®you can easily deal with these challenges. Discover on the fol-
lowing pages how you can,
- roast, braise and boil overnight at the touch of a button. Allowing you to utilise your
SelfCooking Center®24 hours a day.
- cook many different products at the same time in a mixed load.
- with Sous-Vide (Vacuum cooking) new possibilities are presented, and learn how to opti-
mise production processes and extend storage times.
On the following pages, our RATIONAL chefs have compiled a comprehensive list of practical
hints and tips, explaining how you can utilise your SelfCooking Center®even better.
You can also contact a RATIONAL chef directly by using our Chef&Line. We are more than
happy to answer any culinary questions you may have regarding the SelfCooking Center®.
Germany + 49 8191 327561 UK + 44 7743 389863
Your RATIONAL chefs wish you every success in discovering your SelfCooking Center®.

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Contents
1. Overnight cooking at a glance 6
1.1. The benefits of overnight cooking 6
1.2. The settings 6
1.3. Preheating and loading 6
1.4. The maturing 6
1.5. Maturing and holding 7
1. Overnight cooking at a glance 7
2. The process “overnight roasting” 8
2.1. The preparation 8
2.2. The settings 9
2.3. Mixed load “overnight” 12
3. The process “braising” 13
3.1. The preparation 13
3.2. The settings 13
3.3. Braising “overnight” 15
3.4. Mixed loads “overnight” 15
3.5. Automatic Finishing®15
4. The process “moist cooking” 16
4.1. The preparation 16
4.2. The settings 16
4.3. Moist cooking “overnight” 18
4. The process “moist cooking” 18
4.4. Mixed load “overnight” 19
4. The process “moist cooking” 19
5. The process poultry “poached poultry” 20
5.1. The preparation 20
5.2. The settings 20
5.3. Poached poultry “overnight” 21

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Contents
6. Sous-Vide-Cooking 22
6.1. Benefits of Sous-Vide-Cooking 22
6.2. The RATIONAL Sous-Vide-Option 22
6.3. The possible usages 23
6.4. The preparation 23
6.5. The settings 24
6.6. Loading 24
6.7. Application examples in the process “Moist cooking” 25
6.8. Application examples in the process “Steamed vegetables” 26
6.9. Application examples in the cooking mode “Steaming” 26
7. Mixed loads with the “continue”-Function 27
7.1. Mixed loads in the process “soft roasting” 27
7.2. Mixed loads in the process “moist cooking” 28
7.3. Mixed loads in the process “roasted poulty” 28
7.4. Mixed loads in the process “poached poultry” 28
8. Mixed loads with LevelControl®29
8.1. Mixed loads in the process “steamed vegetables” 29
8.2. Mixed loads in the process “grilled vegetables” 30
9. Mixed loads in the process “pastries with moisture” 31
10. Hygiene certificate 32
11. The HACCP-Documentation in SelfCooking Center®33
12. LevelControl®program 34
12.1. Create LevelControl®program 34
12.2. Start LevelControl®program 35
12.3. Working with up to 3 LevelControl®programs 35
13. Programming – SelfCooking Control®mode 36
14. Maximum loads GN 37

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1. Overnight cooking at a glance
1.1. The benefits of overnight cooking
- No need to monitor or control
- Exceptionally tender and juicy meat
- Capacity gain, through 24 hour usage
- Reduction in shrinkage and greater yield
- Energy savings by using off peak electricity
- Greater flexibility by cooking different products with different sizes in a single mixed load
- Exceptional quality of stock for sauces
- Safe and hygienic at the touch of a button
1.2. The settings
- The possibility to cook overnight is available in the processes overnight roasting, braising,
moist cooking and poached poultry.
- Recommended core temperatures and examples of mixed loads can be found in the descrip-
tions of the individual cooking processes.
- With poultry always select a hygienic core temperature of min. 72 °C.
1.3. Preheating and loading
- After the automatic “preheating” phase the SelfCooking Center® will notify you to ”load”.
For hygiene reasons the core probe should be inside the cooking cabinet during preheating,
the food should be well chilled before loading.
- With products of various sizes, place the core temperature probe in the smallest product, a
sufficient maturing and holding phase is then required to achieve the desired core tempera-
ture in all of the products (per kg. 1,5-2 hours)
- With very large joints, where the core temperature probe can not reach the centre, the
SelfCooking Center® will automatically calculate the necessary cooking time.
1.4. The maturing
- The slow “maturing” at low temperatures reduces shrinkage, therefore your products stay
exceptionally juicy and tender.
- Through the gentle cooking process, products with filling retain their shape and are therefore
easier to cut or carve. This helps you achieve maximal yield.

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1. Overnight cooking at a glance
1.5. Maturing and holding
- Upon reaching the desired core temperature the cooking process will finish and automatically
advance into a “maturing and holding” phase. The products will then be held at the desired
core temperature for up to 24 hours and ”over cooking” will be prevented.
- Through the quicker maturing, even young meat will be perfectly aged and deliver an
exceptionally tender result. This enables you to buy cheaper produce, and reduce costs even
further.
- To prevent, well aged meat, smaller products and game becoming too soft. They should not
be left in ”maturing and holding” for extended periods.
- To achieve minimal shrinkage we recommend a short “maturing and holding” phase.
Should a power failure occur in the night, the SelfCooking Center®will advance, after
15 minutes into ”stand by mode”. You can then finish cooking your products on the
following morning.
If the power failure is 15 minutes or less. Your products will be cooked as normal.
The RATIONAL overnight cooking is both hygienic and safe. The official judgement from
the institute of hygiene and technology for food can be found on the page 32.

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2. The process “overnight roasting”
The process “overnight roasting” is suitable for all large meat and poultry products.
The products are seared and gently cooked at the touch of a button.
The meat will be exceptionally juicy and tender. There is also an extra colouration step for
roasts with crackling.
Pic: Graphic showing the overnight cooking sequence.
2.1. The preparation
- Place the well seasoned and lightly oiled roast in a granite enamelled container, or simply lay
it on a stainless steel grid. A deep container can be placed under the grid to catch any juices,
which can then be used as the basis for an excellent stock.
- Steam large roasts with rind for 10 minutes before roasting. This allows the rind to be cut
and salted easier. With thin roasts such as pork belly, place a raw potato under the joint to
prevent any indentations and assist the juices to run underneath. This also helps provide a
light crispy crackling.
Seasoned roast beef Steamed and cut pork belly Seasoned veal shank
0°C
12 0°C
16 0°C
Temperature range
0
72 °C
10 min to 24 h
Temperature
Progressive
cooling
Searing
phase
Meaturing phase Holding phase
(CTis = CTset)
200 °C
Preheat
phase
�
50 °C
100 °C
150 °C
0hCooking Time
�
Cabinet
temperature
Delta-T temperature
Core
temperature

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2. The process “overnight roasting”
Tip: Making a sauce
Place some bones and vegetables mixed with a little oil and tomato puree into a granite enam-
elled container (60mm) and load this together with the joint. After the searing phase, deglaze
with stock. This way you create a perfect basis for a rich sauce. Vegetables that brown quickly,
such as leek or celery should be added later.
2.2. The settings
2.2.1. The automatic searing
- The intensity of the searing is chosen by selecting the
colouration level from low to high. A lighter colouration will deliver minimum shrinkage.
- Quick browning seasonings, herbs or marinades will produce a stronger colouration on meat.
A lower colouration setting should be selected.
- The high searing temperature kills any surface bacteria and allows for a hygienically safe
cooking at low temperatures.
- When selecting the colouration level, consider that roasts with rind will also receive an inten-
sive colouration at the end, providing a crispy skin before serving.
Tip:
The “Skip searing” function also offers the possibility for smaller, pre seared meat and poul-
try pieces to be gently cooked. The searing phase is eliminated and the cooking process starts
directly with the slow and gentle cooking. Exceptionally tender meat such as e.g. veal filet is
not suitable for a long maturing phase.
Select joints Select overnight roasting Select desired results, when pre-
ferred without searing.
low high
low high
medium welldone
roast
roast with
crackling
overnight
roasting
braise
soft
roasting
moist
cooking
skip
searing?

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2. The process “overnight roasting”
2.2.2 The settings
- Select your personal result from medium to well done or
adjust the core temperature to the exact degree yourself.
- Due to the slow and gentle cooking method, a core temperature of up to 10°C lower than
traditional cooking methods is recommended.
- With poultry products, a minimum core temperature of at least. 72 °C is recommended.
Country specific HACCP-guidelines should be followed.
2.2.3. Recommended settings
Product core temperature colouration cooking time
Pork neck 2 kg 72 °C - 75 °C middle ca. 4 hrs.
Pork knuckle 1,5 kg 72 °C - 75 °C low ca. 4 hrs.
Goose 5 kg 72 °C - 75 °C low ca. 4 hrs.
Duck 2,5 kg 72 °C - 75 °C low ca. 3 hrs.
Meat loaf 1 kg 68 °C - 72 °C low ca. 2 hrs.
Veal knuckle 2,5 kg 72 °C - 75 °C low ca. 4 hrs.
Veal shoulder 4 kg 72 °C - 75 °C low ca. 4 hrs.
Loin of veal 3 kg 58 °C - 62 °C low ca. 2 hrs.
Roast beef 3 kg 52 °C - 56 °C middle ca. 3 hrs.
Leg of lamb 2 kg 52 °C - 56 °C middle ca. 3 hrs.
Beef filet 4-5 lbs 52 °C - 56 °C middle ca. 2 hrs.
2.2.4. Preheating and loading
- After the automatic “preheating” phase the SelfCooking Center®will notify you to ”load”.
For hygiene reasons the core probe should be inside the cooking cabinet during preheating,
the food should also be well chilled before loading.
Preheat Load, place core temperature probe Maturing
low high low high
medium welldone medium welldone
preheat maturing 25°c
medium welldone

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2. The process “Overnight roasting”
- With products of various sizes, place the core temperature probe in the smallest product,
a sufficient maturing and holding phase is then required to achieve the desired core
temperature in all of the products (per kg. 1,5-2 hours)
- With very large joints, where the core temperature probe can not reach the centre, the
SelfCooking Center®will automatically calculate the necessary cooking time.
Tip:
The process “soft roasting” offers the possibility to cook various products together. Even
when they require a different degree of cooking. Simply select the “continue”- function
(page 27).
2.2.5. The final colouration
- After the gentle “maturing” and upon reaching the
“maturing + holding” phase, the SelfCooking Center®offer you the option to colour and
crisp your roast at the touch of a button. Final colouration allows roasts to receive an intense
colour and crispy crust.
- Choose a slightly lower core temperature when roasting smaller joints as these continue
cooking during the colouration phase.
- Products and joints that should remain pink e.g. roast beef, are not suitable for use with the
final colouration. The high temperatures can cause a grey edge to appear.
- With a mixed load containing various joints, any joints that you do not wish to colour further
should be removed before selecting the colouration function.
- If containers have been used to catch any dripping or fat. Remove these from the cooking
cabinet before final colouration. This will help prevent excessive smoke being created.
Select final colouration Select desired result Pork belly with crackling
low high
medium welldone light dark
maturing +
holding 72°c
overnight
roasting
light dark

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2. The process “Overnight roasting”
Tip:
Your roasts can be removed and cooled after reaching the ”maturing and holding” phase.
This offers great benefits when producing large amounts of roast with crackling which are
intended to be served on the following day. Before serving, select under Finishing®the
“colouration” process and complete only the roasts that are needed. The pre-prepared
roasts will automatically be given a crackling and will be ready for service much faster. This also
allows for better service planning.
2.3. Mixed load “overnight”
You can also roast various products of differing sizes together in one load. The desired degree
of cooking should be the same for each product and the core temperature probe should be
placed into the smallest joint. A sufficient maturing and holding phase is then required to
achieve the desired core temperature in all of the products (per kg. 1,5-2 hours), or simply
leave them overnight.
Products Core
temperature
Searing Colouration
Pork neck, Pork belly, Veal shank,
Veal shoulder, Duck/Goose, Meatloaf 2 kg,
Spare Ribs
68 °C - 72 °C low middle
Loin of veal, Loin of pork,
Roast gammon
58 °C - 62 °C middle light
Roast beef, Leg of lamb, leg of venison,
Loin of venison
52 °C - 58 °C middle not suitable
Mixed loads with the same core
temperature
Mixed loads with the same core
temperature
Mixed loads with the same core
temperature

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The cooking process “braise” is suitable for all meat and poultry products that are tradition-
ally cooked in a sauce or stock. An automatic holding phase also allows you to cook these
products overnight.
3.1. The preparation
- Place the seasoned and lightly oiled products e.g, beef olives, goulash or braised beef, in a
60mm deep granite enamelled container.
- For a richer sauce, place some lightly oiled root vegetables mixed with tomato puree under
your products.
- Leave a small space between each product to allow for even browning. Vegetables that
brown quickly, such as leek or celery, should be added later.
- Coat the products in a little flour to help thicken the sauce.
Tip:
Pre-roasted vegetables can also be used to braise in the SelfCooking Center®, and will allow
you to braise in a standard GN container.
3.2. The settings
3.2.1. The automatic searing
- The browning level and intensity of searing is determined by
selecting the searing level from low to high.
- Quick browning seasoning, herbs or marinades will produce a stronger colouration on meat.
A lower colouration setting should be selected.
3. The process “braising”
Braised beef with vegtetables, Select joints, Select braise
low high
roast
roast with
crackling
overnight
roasting
braise
soft
roasting
moist
cooking

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3. The process “braising”
Product Searing level Cooking time
Cabbage rolls low ca. 1 hrs.
Chicken in red wine middle ca. 1 hrs.
Veal ragout, venison ragout, Lamb curry,
beef olives
middle ca. 2 hrs.
Braised beef, lamb shanks middle ca. 4 hrs.
Osso Bucco, Ox tail, Goulash high ca. 2 hrs.
3.2.2. Preheating and loading
- After the automatic “preheating” phase the SelfCooking Center®will notify you to ”load”.
For hygiene reasons the core probe should be inside the cooking cabinet during preheating, the
food should also be well chilled before loading.
- When braising goulash or ragout, place the core probe in more than one piece of meat to guar-
antee a better result.
3.2.3. Adding liquid
- After the searing phase (20-30 Minutes) you will be notified to add your stock, wine, water or
sauce. This should be added cold.
- Cover the products totally with liquid and then cover the container with another tray or lid.
- Leek, spices and seasonings should be added now, to help retain flavours.
Tip:
A pre-prepared jus or convenience sauce can be added before the searing phase. In this case
it will not be necessary to open the door. By selecting “skip add liquid” or simply by waiting
30 seconds, the process will automatically advance into the maturing phase.
Select searing level, preheat Load, place core temperature probe Add liquid or skip add liquid
low high low high
preheat skip add
liquid

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3. The process “braising”
3.3. Braising “overnight”
The process “braise” allows you to cook your products overnight. Once the process has
finished you will be notified that your products are ready. If the door is not opened the process
will automatically advance to the “Maturing and holding”- phase. This allows you to hold
your product for up to 24 hours.
Tip:
Sauce should first be thickened after the process has finished. A little cold butter will provide a
nice glaze and will also provide additional thickness.
3.4. Mixed loads “overnight”
Different products that are the same size can also cooked together in one load.
Product Searing level
Venison ragôut, lamb curry, pork goulash, Osso Bucco middle
Ox cheeks, roulards, beef goulash, Ox tail high
Braised beef middle
3.5. Automatic Finishing®
The SelfCooking Center®automatically lowers the cabinet temperature to prevent products
over cooking during the “maturing + holding”-phase, before serving simply select the
Finishing®-button and your products will be heated to a defined service temperature, (depend-
ing on load size 20-30 Minutes).
Automatic Maturing + holding after
cooking
Select Finishing®before service Braised beef
low highlow high
maturing +
hold
maturing +
hold

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The process “moist cooking” is suitable for all meat that is typically cooked in a liquid. The
holding function also allows you to cook your products overnight.
4.1. The preparation
- Place your meat together with root vegetables and spices in a deep GN container (65mm)
and fill this half way with water. This way you will also produce a rich and intensive stock.
- Onions, leeks and mushrooms can cause a discolouration of the meat.
4.2. The settings
4.2.1. Delta-T
- The setting “slow” should be selected for products that remain
for prolonged periods (during the day or overnight) in the cooking cabinet. The cooking
temperature is very low and cooks the food very slowly and gently. This setting produces a
minimum amount of shrinkage
- The setting “quick” should be selected for products that are needed to be served quickly.
The cooking temperature is much higher and cooking times will be reduced.
4. The process “moist cooking”
The Delta-T-temperature is the temperature difference between the core temperature and the cabinet temperature.
0°C
12 0°C
16 0°C
Temperature range
0
72 °C
10 min to 24 h
Temperature
Progressive
cooling
Searing
phase
Meaturing phase Holding phase
(CTis = CTset)
200 °C
Preheat
phase
�
50 °C
100 °C
150 °C
0hCooking Time
�
Cabinet
temperature
Delta-T temperature
Core
temperature
slow quick

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4. The process “moist cooking”
4.2.2. The degree of cooking
- Select your desired result from medium to well done or adjust
the core temperature to the exact degree yourself.
- Due to the slow and gentle cooking method, a core temperature of up to 10°C lower than
traditional cooking methods is recommended.
Product Core temperature Delta-T Cooking time
Salted pork 70 °C - 72 °C slow ca. 2 hrs.
Ham 3 kg 70 °C - 72 °C slow ca. 4 hrs.
Terrine 1 kg 72 °C - 78 °C slow ca. 1 hrs.
Boiled beef 2 kg 78 °C - 82 °C middle ca. 3 hrs.
Ox breast 3 kg 82 °C - 85 °C quick ca. 4 hrs.
Clarified stock 8 litre 85 °C quick ca. 2 hrs.
Tip: Clarified stock
The SelfCooking Center®offers the possibility to clarify stocks or bouillons overnight. Place
the cold stock together with spices and clarification items in a deep GN container 65mm. Then
select a slow Delta-T setting and a core temperature of 85 °C. Use the positioning helper to
place the core probe in the middle of the liquid.
Boiled beef and root vegetables Select joints Select moist cooking
medium welldone
roast
roast with
crackling
overnight
roasting
braise
soft
roasting
moist
cooking

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4. The process “moist cooking”
4.2.3. Preheating and loading
- After the automatic “preheating” phase the SelfCooking Center®will notify you to ”load”.
For hygiene reasons the core probe should be inside the cooking cabinet during preheating,
the food should also be well chilled before loading.
- With products of various sizes, place the core temperature probe in the smallest product, a
sufficient maturing and holding phase is then required to achieve the desired core tempera-
ture in all of the products (per kg. 1,5-2 hours)
- With very large joints, where the core temperature probe can not reach the centre, the
SelfCooking Center®will automatically calculate the necessary cooking time.
Tip:
The process “moist cooking” offers the possibility to cook various products together. Even
when they require a different degree of cooking. Simply select the “continue”- function
(Page 27).
4.3. Moist cooking “overnight”
The process “moist cooking” allows you to cook your products overnight. Once the process
has finished you will be notified that your products are ready. If the door is not opened the
process will automatically advance to the “Maturing and holding”- phase. This allows you
to hold your product for up to 24 hours.
Select desired result, preheat load, Place the core temperature probe Finished or…
slow quick slow quick
medium welldone medium welldone
preheat 0:00

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4. The process “moist cooking”
4.4. Mixed load “overnight”
You can also cook various products of differing sizes together in one load. The desired degree
of cooking should be the same for each product and the core temperature probe should be
placed into the smallest joint. A sufficient maturing and holding phase is then required to
achieve the desired core temperature in all of the products (per kg. 1,5-2 hours).
Product Core temperature Delta-T
Gammon, Ham, Poached veal 68 °C - 72 °C slow
Ox tounge, Boiled lamb shoulder, Boiled beef 72 °C - 78 °C slow
Ox breast, Calf’s head 78 °C - 82 °C slow
Clarified stock 85 °C slow
… automatic maturing and holding Tender boiled beef
slow quick
medium welldone
78°C
maturing+
hold

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5. The process poultry “poached poultry”
The process “poached poultry” is suitable for all poultry that is typically cooked in a liquid.
The holding function also allows you to cook your products overnight.
5.1. The preparation
Place your poultry together with root vegetables and spices in a deep GN container (65mm)
and fill this half way with water. This way you will also produce a rich and intensive stock
5.2. The settings
- Select your desired result from medium to well done or
adjust the core temperature to the exact degree yourself.
- For poultry that you wish to cook overnight, always choose the setting
“welldone + tender”.
Product Degree of cooking Cooking time
Boiling fowl welldone + tender ca. 3 hrs.
Turkey, duck welldone + tender ca. 4 hrs.
Chicken legs, -stock welldone + tender ca. 2 hrs.
Tip:
The process “poached poultry” offers the possibility to cook various products together. Even
when they require a different degree of cooking. Simply select the “continue”- function
(Page 27).
Chicken with root vegetables Select poultry Select poached poultry
medium welldone
+tender
roasted
poultry
poached
poultry
duck
goose
breaded
joints
turkey
peking
duck