Rational SelfCooking Center Instructions for use

Application Manual
SelfCooking Center®
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Searing temperature
Key to the pictograms
Core temperature/cooking
level
Food thickness
Gratinee
Core temperature/cooking
level
Core temperature/cooking
level
Core temperature/cooking
level
Core temperature
Cooking level
Browning
ClimaPlus Control®
Select size
Crisping
Proofing volume
Smooth baking
Cooking cabinet temperature
Time settings
Delta-T cooking
Change air speed

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Dear Customer
Language settings:
The typical designations and settings for the country change according to the language
selected. Instructions for carrying this out can be found under the heading “Settings”.
english
(USA)
english
(CAN)
Congratulations on buying your new SelfCooking Center®. Our company’s primary aim is to give our
customers the best service possible.
So, on the following pages, experienced RATIONAL chefs have put together many useful hints and recipes
for your day-to-day use of the SelfCooking Center®.
This Application Manual has been designed to give you new ideas and help you to use your new
SelfCooking Center®.
To help you find your way around this Application Manual, we have divided it into cooking modes: Roasts,
Pan fries, Fish, Poultry, Potato products, Side dishes, Egg dishes/Desserts, Baking and Finishing®. These
cooking modes are also shown as pictograms on the control panel of your SelfCooking Center®.
At the start of each section we have compiled some useful information for you that will help you to achieve
perfect cooking results.
Typical recipes and hints from our RATIONAL chefs and information about suitable accessories are given
for each cooking mode.
There is also an alphabetical list of recipes in the table of contents at the end of the Application Manual.
If you have any questions about cooking in the SelfCooking Center®, please contact our
Chef&Line. We will be happy to give you individual advice over the telephone.
USA (866) 306-CHEF (2433) Canada 1-877-728-4662
You can reach our Technical Customer Support Service 7 days a week on:
USA [phone] Canada 1-877-728-4662
Have fun cooking. From your RATIONAL chefs.

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Contents
1. Optimum positioning of the CT probe 6
2. Roasts cooking mode 8
Roast 9
Braise 10
Roast with crackling 11
Soft roasting 12
Overnight roasting 13
Soft cooking 14
Roasting, cooking and braising – overnight. 15
3. Grill/Pan fries cooking mode 16
Pan fried 17
Grill 18
Breaded 19
Minute grills 20
Snacks 21
4. Poultry cooking mode 22
Roast 23
Breaded 24
Steamed 25
Turkey 26
Duck/goose 27
Peking duck 28
Finger food 29
5. Seafood cooking mode 30
Pan Fried 31
Baked 32
Breaded 33
Steamed fish 34
Convenience fried 35
Steamed seafood 36
Finger food 37

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Contents
6. Side dishes cooking mode 38
Steamed vegetables 39
Grilled vegetables 40
Steamed rice 41
Fried rice 42
Pasta with sauce 43
Gratin quiches 44
Fried/breaded 45
7. Potato products cooking mode 46
French fries 47
Baked convenience 48
Steamed potatoes, baked potatoes 49
Roast potatoes, dumplings 50
Potatoes au gratin 51
8. Egg dishes/desserts cooking mode 52
Boiled eggs 53
Pan fried eggs 54
Egg flan 55
Baked pudding 56
Steamed pudding 57
9. Baking cooking mode 58
Sweet Baking 59
Savory Baking 60
Cookies 61
Pastries with humidity 62
Souffle, proofing 63
Pizza 64
10. Finishing®cooking mode 65
Plated banquet 67
Plates à la carte 68
Container, bakery products 69
Coloration, pizza 70
11. Recommendation for maximum load sizes 71
12. Index A-Z 75

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1. Optimum positioning of the CT probe
Always insert the core temperature probe into the thickest point on the product. Make sure that a large
part of the probe needle is in the product. Insert the core temperature probe at an angle into the product.
Use the positioning aid for small or soft food as this will hold the CT probe securely at all times.
For bakery products that rise during baking, position the CT probe vertically in the middle of the product.
Different sized products in a single load:
As a rule, the CT probe should be inserted into the smallest product for loads containing products of
different sizes. For cooking processes that are followed by a hold phase, such as „Overnight roasting”,
“Braise” or “Gentle cooking”, make sure that the hold phase is long enough for the larger products to
reach the desired core temperature.
For cooking processes without an integral hold phase, simply use the “Next” function to finish cooking the
larger pieces. Once the smallest piece is cooked, the buzzer sounds and the “Next” button appears on the
display after you open the door. Now insert the CT probe into the next largest product and press “Next”.
Repeat this as often as necessary.
Please follow the food hygiene regulations – temperatures for food – that are applicable in
your country.
At the thickest point Position at an angle
Position at an angle Insert the CT probe into several pieces of meat

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Insert into the breast Insert into the breast
Insert at the thickest point on the fish Use the positioning aid for soft products
Croissants rise quickly, so insert the CT probe Insert the probe into the thickest point
vertically. Use the positioning aid.

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For all larger pieces of meat that typically have to be cooked all the way through, and must be beau-
tifully browned and succulent, such as roast pork, roast beef, knuckle of veal and much more. Also
suitable for meat wrapped in puff pastry or bread, such as Beef Wellington.
For all typical braised dishes, such as roulades, goulash, stews or pickled beef. The meat is particularly
tender and can be easily cut into portions. Suitable for overnight cooking (see page 15).
Suitable for all larger joints with rind that is to be nicely browned with crispy crackling, while
retaining succulent meat, such as pork loin, knuckle of pork, belly of pork or baked ham.
Ideal for all particularly tender joints that are typically cooked until pink, such as roast beef, beef fillet,
leg of lamb, saddle of veal or saddle of venison. Also suitable for meat loaf.
Particularly suitable for all larger joints and large poultry, cooked medium rare or well done, such as
roast beef, roast veal, roast pork, pork loin, goose, duck and many more.
Very slow cooking overnight makes the meat particularly tender and succulent (see page 15).
For all larger pieces of meat that are typically cooked in liquid, such as aitchbone, casserole meat,
smoked loin of pork, ham and boiling sausage. Also excellent for making terrines.
An automatic hold phase means it can also be used for overnight cooking (see page 15).
2. Roasts
roast
braise
roast with
crackling
soft
roasting
overnight
roasting
soft
cooking

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Roast pork for these products, use
Roast beef granite enameled container 1 1/2” (40 mm)
Spit-roasts
Boned and rolled joints
Stuffed breast of veal
Knuckle of veal
Meat loaf
Mustard-glazed roast veal granite enameled container 1 1/2” (40 mm)
Ham in a bread crust for these products, use
Fillet of beef Wellington baking tray, perforated
Stuffed pork loin granite enameled container 3/4” (20 mm)
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Roast beef 3.3 lbs. (1.5 kg) 1 hr. 40 min.
Roast pork 2.2 lbs. (1 kg) 1 hr. 15 min.
Meat loaf 2.2 lbs. (1 kg) 1 hr. 15 min.
Ham in a bread crust 4.4 lbs. (2 kg) 2 hr.
Haslet/liver pate 4.4 lbs. (2 kg) 1 hr. 15 min.
For a perfect sauce base, put bones and root vegetables in a granite-enamelled container and roast
them together with the roast meat. Then add stock to the base and bring to the boil.
Different sized pieces of meat can be cooked in a single load. Simply use the “Next” function as
described in section 1.
Simply follow the suggestion from SelfCooking Control®. If necessary, select your own desired result.
You can even select the core temperature to one degree.
roast
light dark
light dark
light dark
light dark
Examples recommended accessories setting
rare welldone
rare welldone
rare welldone
rare welldone

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Lamb shank for these products, use
Roulades granite enameled container 1 1/2” (40 mm)
Braised beef
Osso buco
Pickled beef
Goulash
Stew
English hotpot
Never cook braised dishes without a sauce or stock. The buzzer after the searing phase signals that you
add liquid.
You can braise different types of meat in a single load, if necessary, such as lamb shanks with roulades,
braised beef, osso buco, pickled beef, goulash and stew. The pieces may also be different sizes (see also
page 15). Insert the core temperature probe into the smallest piece of meat. Make sure that the hold phase
is long enough to ensure that the larger products reach the desired core temperature.
To braise smaller pieces of meat, e.g. goulash, skewer 2 pieces on the CT probe. Then put them back in the
sauce. Make sure that the handle is not covered with sauce. We recommend that you cover the goulash.
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Roulades in sauce 0.6 lbs. (250 g) 1 GN approx. 22 pieces 1 hr. 50 min.
Braised beef 3.3 lbs. (1.5 kg) 3 hr. 00 min.
Goulash 2.6 lbs. (1.2 kg) 1 hr. 50 min.
If necessary, you can press the “Finishing®” button to bring your food up to serving temperature at
the end of the braising process.
braise
low high
The meat can also be loaded directly with sauce. It is no longer necessary to add the liquid after the
searing phase. The browning is less intense, however. Select “Skip” in the display.
Simply follow the suggestion from SelfCooking Control®. If necessary, select your own desired result
from “light” to “dark”.
Examples recommended accessories setting

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For perfect crackling, score the skin diagonally and sprinkle liberally with salt.
The skin is easier to score if you steam it first, so there is a steaming step integrated into the cooking
process. The buzzer signals to you that the skin is ready for scoring. If the skin has already been
scored, the cooking process continues automatically.
Different sized pieces of meat can be cooked in a single load. Simply use the “Next” function as
described in section 1.
Simply follow the recommendation from SelfCooking Control®or select your own desired result from
“light” to “dark” and from “medium rare” to “well done”. You can even select the core temperature
to one degree.
roast with
crackling
Belly of pork for these products, use
Crispy roasts granite enameled container 1 1/2” (40 mm)
Suckling pig for these products, use grids
Knuckle of veal
Knuckle of pork
Baked ham, cured granite enameled container 1 1/2” (40 mm)
Sweet and sour belly of pork granite enameled container 1 1/2” (40 mm)
We recommend light browning for cured and marinated products.
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Knuckle of pork 6 pieces 1 hr.
Roast with crackling 3.3 lbs. (1.5 kg) 1 hr. 20 min.
Examples recommended accessories setting
light dark
light dark
light dark
rare welldone
rare welldone
rare welldone

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Different sized pieces of meat can be cooked in a single load. Simply use the “Next” function as
described in section 1.
Simply follow the suggestion from SelfCooking Control®. If necessary, select your own desired result
from low to high searing temperature and from “medium rare” to “well done”. You can even select
the core temperature to one degree.
Beef fillet for these products, use
Leg of lamb grids + enamelled container
granite 3/4” (20 mm)
Saddle of venison for these products, use
Saddle of veal grids + enamelled container
Saddle of venison and granite 3/4” (20 mm)
deer calf
Pork fillet
Loin of pork
Boned and rolled pork grids + enamelled container
Meatloaf granite 3/4” (20 mm)
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Saddle of venison and deer calf 4.4 lbs. (2 kg) 25 min
Beef fillet 3.3 lbs. (1.5 kg) 35 min
Leg of lamb, medium rare 3.3 lbs. (1.5 kg) 55 min
soft
roasting
low high
low high
low high
Examples recommended accessories setting
rare welldone
rare welldone
rare welldone

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Leg of lamb for these products, use
Roast beef grids + enamelled container
Top round granite 1 1/2” (40 mm)
With the integral maturing and holding phase, roast beef or leg of lamb remains perfectly done for up to
24 hours, and becomes more tender.
Roast pork for these products, use
Roast beef grids + enamelled container
Stuffed breast of veal granite 1 1/2” (40 mm)
Knuckle of pork
Belly of pork
Roast with crackling
Whole ducks
Whole geese
Pieces of meat that need to reach the same level of cooking, e.g. “well done” can be cooked in a single
load. For example, you could cook roast pork together with roast beef, breast of veal, knuckle of pork, belly
of pork, roast with crackling, duck and goose. The pieces of meat may also be different sizes (see also page
15). Insert the core temperature probe into the smallest piece of meat. Make sure that the hold phase is
long enough to ensure that the larger products reach the desired core temperature.
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Roast beef (medium) 4.4 lbs. (2 kg) 1 hr. 30 min.
Leg of lamb, medium rare 3.3 lbs. (1.5 kg) 1 hr. 20 min.
Roast beef 3.3 lbs. (1.5 kg) 11 hr.
low high
low high
overnight
roasting
To make your sauce base, put bones and root vegetables into a granite-enamelled container beneath
the meat. Then add stock to the base and bring to the boil.
Using the “Crisp” button you can automatically give your food a crunchy browned finish once it has
reached the desired core temperature.
Simply follow the suggestion from SelfCooking Control®. If necessary, select your own desired result
from low to high searing temperature and from “medium rare” to “well done”. You can even select
the core temperature to one degree.
Examples recommended accessories setting
light dark
light dark
rare welldone
rare welldone

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Aitchbone for these products, use
Brisket container, stainless steel 4” (100 mm)
Pork hock
Tongue, calf’s head
Belly of pork, meat stew
For an excellent stock, simply add seasonings, root vegetables and cold water to the container. You can reduce
weight losses with the delta-T “slow” setting..
Smoked loin of pork for these products, use
Boiled ham container, stainless steel 4” (100 mm)
Vitello tonnato
Pork shoulder
Terrines for these products, use grids
Clear stock container, stainless steel 4” (100 mm)
You can easily clear stock and broth overnight. Add all the required seasonings and your clarifying meat to the
cold stock and allow to clarify using the above setting. Place the core temperature probe in the stock.
Pieces of meat that need to reach the same level of cooking, e.g. “well done” can be cooked in a single load.
For example, you could cook aitchbone together with brisket, pork hock, tongue, calf’s head and belly of pork.
The pieces of meat may also be different sizes (see also page 15). Insert the core temperature probe into the
smallest piece of meat. Make sure that the hold phase is long enough to ensure that the larger products reach
the desired core temperature.
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Beef aitchbone 4.4 lbs. (2 kg) 3 hr.
Veal aitchbone 1.5 lbs. (700 g) 1 hr. 50 min.
Pork hock 1 pieces 1 hr. 40 min.
soft
cooking
Check the fill level of your inserts to avoid the risk of injury due to overflowing liquids.
Do not add salt to prevent the meat discoloring or reddening overnight.
Simply follow the recommendation from SelfCooking Control®or select your own desired result from
“slow” to “fast” and from “medium rare” to “well done”. You can even select the core temperature
to one degree.
Examples recommended accessories setting
slow fast
slow fast
slow fast
rare welldone
rare welldone
rare welldone

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Simply use your unit around the clock. It will carry on working for you, even though you are not in the
kitchen.
The “Overnight roasting”, “Gentle cooking” and “Braise” cooking processes are suitable for overnight
cooking.
With overnight cooking, you can prepare all types of larger pieces of meat, including beef, veal, pork or
lamb, meat loaf, roulades and goulash and goose, duck and turkey.
The quality of the food cooked overnight is excellent, and the meat is particularly tender and succulent.
The benefits of overnight cooking:
1. Meat consistency is particularly tender and succulent
2. Excellent quality stock for the best sauces
3. Minimal weight and carving losses
4. Savings on energy by using night tariffs
5. Increased capacity through 24-hour utilization
6. Takes the pressure off personnel
Overnight cooking allows you to prepare many different types of meat in a single load; the pieces do not
even have to be the same size. As a rule, the CT probe should be inserted into the smallest product of such
loads. Make sure that the hold phase is long enough to ensure that the larger products also reach the
desired core temperature.
Further useful hints and suggestions can be found in the descriptions of the cooking processes.
Roasting, cooking and braising – even overnight.

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3. Grill/pan fries
For traditional pan fries that are nicely browned and succulent, such as rump steak, pork chops,
cutlets, cubed steak or medallions of various types of meat.
Typical grilled dishes from all types of meat, such as steaks or cutlets, are cooked to perfection. The
CombiGrill also gives you a perfect grilling pattern.
Breaded products such as escalopes, cutlets or cordon bleu of pork or veal are fried until crispy, juicy
and golden brown.
Suitable for all thin steaks, minute grills, wok dishes or cubed meat in which the core temperature
probe cannot be used.
Snack dishes such as juicy meatballs, tiny cevapcici and small kebabs are cooked to perfection.
pan fried
grill
breaded
minute
grills
snacks

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Beef tournedos for these products, use
Lamb fillet roasting and baking tray
Filet mignon
Rissoles for these products, use
Cevapcici granite enameled container 3/4” (20 mm)
Pork fillet for these products, use
Medallions roasting and baking tray
Veal medallions roasting and baking tray
For the lighter types of meat you can increase the browning level to achieve a more intense color.
Marinated steaks are better roasted with a lower browning level since most marinades brown darker.
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Medallions 0.2 lbs. (100 g) 6 min
Veal steak 0.4 lbs. (200 g) 9 min
Filet mignon 0.3 lbs. (120 g) 7 min
Rissoles 0.3 lbs. (150 g) 14 min
Pork fillet 0.7 lbs. (300 g) 16 min
pan fried
Roasting and baking trays and granite-enamelled containers give the best roasting results because of
their excellent heat transfer properties.
Simply follow the suggestion from SelfCooking Control®. If necessary, select your own desired
result from “light” to “dark” and from “medium rare” to “well done”. You can even select the core
temperature to one degree.
light dark
light dark
light dark
light dark
Examples recommended accessories setting
rare welldone
rare welldone
rare welldone
rare welldone

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Rump steak for these products, use
Sirloin steak CombiGrill
Rack of lamb for these products, use
Rack of lamb CombiGrill
When you grill marinated products, select a lighter browning level since many
marinades and seasoning mixes contain sugar, and so brown darker.
Pork loin steak for these products, use
Veal steak CombiGrill
Pork neck steak
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Rump steak 0.4 lbs. (200 g) 8 min
Fillet steak 0.4 lbs. (200 g) 10 min
Boned saddle of lamb 0.4 lbs. (200 g) 8 min
Pork steak 0.4 lbs. (200 g) 10 min
Entrecôte 0.6 lbs. (250 g) 11 min
grill
The CombiGrill also gives you an excellent grilling pattern. Place well-chilled raw meat on the
CombiGrill for a particularly nice grilling result.
Note the recommended load sizes on page 71 onwards.
Simply follow the suggestion from SelfCooking Control®. If necessary, select your own desired
result from “light” to “dark” and from “medium rare” to “well done”. You can even select the core
temperature to one degree.
light dark
light dark
light dark
Examples recommended accessories setting
rare welldone
rare welldone
rare welldone

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Veal escalopes for these products, use
Pork escalopes roasting and baking tray
Grilled vegetables
Select the “thin” setting if the products are less than 1/2“ (1.5 cm) thick.
It is not necessary to use the core temperature probe.
Cordon bleu for these products, use
Pork chop roasting and baking tray
Veal cutlet, breaded
Veal sweetbreads, breaded
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Escalopes 0.3 lbs. (150 g) 8 min
Cordon bleu 0.4 lbs. (180 g) 15 min
Examples recommended accessories setting
breaded
thin thick
light dark
small large
thin thick
light dark
Breaded products brown best if they are brushed evenly on both sides with clarified butter, oil or fat.
The addition of paprika beneath the breadcrumbs also helps browning. There are also special fats
that promote browning available.
A mixture of breadcrumbs and herbs or ground nuts, sesame and cornflakes could also be used for
breading.
Simply follow the suggestion from SelfCooking Control®. If necessary, select your own desired result
from “light” to “dark”.
rare welldone

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minute
grills
The optimum load size for a roasting and baking tray for minute grills is 1.3 lbs. - 2.2 lbs.
(600 g - 1,000 g). If you want to fry onions, steam them first for a few minutes to prevent them
sticking.
You can also mix and roast vegetables beneath the meat. You would then add the sauce later.
Simply follow the suggestion from SelfCooking Control®. If necessary, select your own desired result
from “light” to “dark”.
Examples recommended accessories setting
Cubed steak for these products, use
Thin escalopes roasting and baking tray
When you grill marinated products, you can use a lighter browning level since many marinades and
seasoning mixes contain sugar, and so brown darker.
Minute grills for these products, use
Fillet goujons roasting and baking tray
Gyro-style meat roasting and baking tray
Use the “large” setting for frozen products.
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Minute grills 1.3 lbs. (600 g) 6 min
Cubed steak 1.3 lbs. (600 g) 7 min
light dark
light dark
light dark
small large
small large
small large