Rational VarioSmoker Instructions for use

VarioSmoker.
Application manual
for iCombi®Pro and
iCombi®Classic.

Chapter 1
04 Smoking made easy.
05 How the VarioSmoker works.
06 Information on smoking.
07 Ingredients for creating smoke.
Chapter 2
08 
Chapter 3
14 Examples with poultry.
Chapter 4
24 Examples with meat.
Table of contents
Chapter 5
32 Examples with vegetables.
Chapter 6
36 Examples with low-
temperature smoking.
32

Smoking without an extra smoker oven? The VarioSmoker allows you
to cook and smoke food at the same time in your cooking system. This


according to your preferences.
In the iCombi Pro, the VarioSmoker is controlled intelligently via the
USB interface. Once the VarioSmoker has been connected to the
cooking system, cooking paths are displayed in the iCookingSuite which
guarantee an optimal smoking result.
To do this, simply connect the iCombi Pro and VarioSmoker via USB, start

just a few minutes of heating up, the intelligence of the iCombi Pro will
deliver an optimal and professional cooking and smoking result. You can
also use the VarioSmoker in all RATIONAL combi-steamers manufactured
from 1997, but in manual mode.
This application manual will help you achieve optimal and professional
cooking and smoking results both when using the intelligent cooking
paths in the iCombi Pro and when smoking manually in RATIONAL
combi-steamers.
Fill the VarioSmoker with wood chips, place it in your iCombi Pro on a
rack above the food and close the cooking cabinet door.
Intelligent mode
1. Remove the protective cover on the power supply for the USB port.
2. Connect the USB plug with the power supply and the USB port on the
cooking system.
3. Switch on the VarioSmoker with the mains switch.

iCookingSuite.
4. Press the smoker button to display all intelligent smoking
cooking paths.
5. Start the desired cooking path. The VarioSmoker will be controlled
automatically during the cooking path.
If you remove the USB cable from the power supply during operation,
a message will appear on the display. The intelligent cooking path will
continue without interruption and the VarioSmoker will be switched

intelligent cooking path.
Manual operation
Switch on the VarioSmoker with the mains switch.
The VarioSmoker will heat up and smoking will begin.
Manual mode
Once the VarioSmoker has been connected with the USB cable and
switched on, the display include the on and o indication. This means the
VarioSmoker can be used at any time.
Smoking made easy. General instructions for using the VarioSmoker
successfully.
How the VarioSmoker works.
Information:
› 
› If the option [icon “New batch”] “New batch” is available, check whether the
smoking chips need to be piled up.
› 
cleaning tips for your VarioSmoker in your operating instructions.
1
4 5



meat types are especially suited for smoking. Bacon, pork belly, whole

But various beef cuts, poultry, lamb, turkey or duck are excellent products
for smoking. There are also great options for vegetarian alternatives.


with standard smoking materials such as wood chips or pellets. By
selecting smoking materials, the temperature in the cooking cabinet and
an appropriate preparation of your raw materials you can determine the
aroma and intensity.

you can use wood chips or even dried herbs or spices. It is not necessary
to soak the wood chips beforehand. Read the usage examples for ideas
on the types of wood that are most suited for each product.
In the smoking paths, you have the option to select an additional pre-
smoking in order to customise the intensity of the smoke aroma.
5 pre-smoking levels

There are 5 smoking levels to choose from each with 20 minutes of
smoking.

Only use suitable and approved material for smoking. Also read the
operating instructions enclosed.
Read and carefully follow the operating instructions enclosed,
which contain the safety messages and warranty terms and
conditions.
General information on smoking. Ingredients for creating smoke.
1
76






particular sensitivity as the exact combination of preparation and
temperature is crucial.

possible. For all applications, remove the gills and scales and clean the


Flavour the brine with spices such as bay leaf or juniper berries. The

produces the distinct saltiness and the characteristic smoked skin.
For dry salting, you can also use modern spice mixes such as basil, lime,
orange or fresh bay leaves.
2
Golden yellow skin from the smoke, and the
meat underneath with a distinct spicy avour.
Usage examples with sh.
The following table summarises the possibilities for preparing sh.
Methods Dry salting Wet salting Brine
Preparation Sprinkle and rub the

inside and outside and
place it in a tub. Salt

must be able to drain

Prepare a 5-8 percent
cooking salt solution.
To do this, dissolve
50-80 g of cooking
salt in 1 litre of water.
Prepare enough brine

loosely in the solution.
Dissolve as much
salt in the water as is
needed to reach the
degree of saturation.
Depending on the
temperature, the salt
content is 27-33
percent.
Time The salting time is
1-2 hours.

this solution at room
temperature for
around 12 hours.
Approx. 2 hours is
enough.
Note This method does
not guarantee even


used.
The solution may only
be used once (due
to blood and mucus
residues).
The solution may only
be used once (due
to blood and mucus
residues)

98

Usage example with sh.
Smoked salmon.
Instructions
Place the salmon pieces in the brine for 8

and leave it to dry in the cold room for 12
hours.
Fill the VarioSmoker with wood chips, place it
in your iCombi Pro on a rack above the food
and close the cooking cabinet door. Select the
appropriate setting for your cooking system.
The program will start automatically in the
iCombi Pro.
In the meantime, season the salmon with
lemon rind, tarragon and dill and use an
appropriate roasting and baking tray for
cooking.
Once the VarioSmoker begins smoking and
your RATIONAL combi-steamer asks you to
load, place the salmon in the cooking cabinet
and close the cooking cabinet door.
Ingredients
for 64 portions
› 8 salmon sides
› 
4 litres of water
› Lemon rind, tarragon
and dill
› Apple wood chips
› RATIONAL Roasting and
baking tray
iCombi Pro settings
Cooking path
iCombi Classic settings
Accessories
2
Pre-smoke Step 1
30 °C 18 min 30% Stage 2 80 °C 66 °C 100% Stage 3

1110

Usage example with sh.
Hot-smoked trout,
mackerel.
Instructions
Place the trout in the brine for 8 hours on the

the cold room for 12 hours.
Fill the VarioSmoker with wood chips, place it in
your iCombi Pro on a rack above the food and
close the cooking cabinet door. Select the setting
for your cooking system. The program will start
automatically in the iCombi Pro.
In the meantime, season the trout to taste and use a
grid for cooking.
Once the VarioSmoker begins smoking and your
RATIONAL combi-steamer asks you to load, place
the salmon in the cooking cabinet and close the

CNS grid or hang it on a hook in the cooking cabinet.
Ingredients
for 16 portions
› 8 trout
› 
4 litres of water
› Juniper berries, bay
leaves, peppercorns,
allspice
› Beech chips, hickory
chips
› RATIONAL CNS grid
iCombi Pro settings
Cooking path
iCombi Classic settings
Accessories
2
Pre-smoke Step 1
150 °C 30% Stage 3 150 °C 65 °C 100% Stage 3

1312


the low fat content and the relatively high proportion of protein, poultry
is a popular food. However, poultry meat does have a tendency to
become dry.
A gentle cooking process combined with the VarioSmoker is therefore
ideal for preparing poultry meat.
3
Create the aromas and intensity according to
your taste.
Usage examples for poultry.
1514

Usage example for poultry.
Smoked grilled chicken.
Instructions
Prepare a spice mix from the spices and rub it
into inside and outside of the chicken.
Fill the VarioSmoker with wood chips, place it
in your iCombi Pro on a rack above the food
and close the cooking cabinet door.
Select the appropriate setting for your cooking
system. The program will start automatically in
the iCombi Pro.
Use the chicken superspike for cooking.
Ingredients
for 24 portions
› 12 grilled chickens
› 50 g raw sugar
› 30 g paprika, sweet
› 30 g onion powder
› 30 g mustard powder
› 20 g garlic powder
› 30 g thyme
› 50 g sea salt
› 30 g coarsely ground
black pepper
› Cherry wood chips › Chicken superspike
iCombi Pro settings
Cooking path
iCombi Classic settings
Accessories
3
Pre-smoke Step 1
194 °C 60% Stage 2 140 °C 90% 72 °C Stage 3
Step 2
140 °C 40% 88 °C Stage 3
Hot smoke
poultry
1716

Usage example for poultry.
Smoked turkey breast.
Instructions
Bring the brine to the boil and then chill it.
Place the turkey breast in the brine in the cold
room for 12 hours. Then take the turkey breast
out of the brine. Dry it for another 6 hours in
the cold room.
Prepare a spice mix from the ground coriander,
pepper, aniseed, paprika, ground peppercorns,
brown sugar and fresh garlic.
Fill the VarioSmoker with wood chips, place it
in your iCombi Pro on a rack above the food
and close the cooking cabinet door. Select the
setting for your cooking system. The program
will start automatically in the iCombi Pro.
In the meantime, season the turkey breast with
the spice mix and use a CNS grid for cooking.
Ingredients
for 24 portions
› 2.4 kg turkey breast
› 
4 litres of apple juice,
120 g salt, 120 g
sugar
› Zest one each of
untreated lemon and
orange, 1 bunch of
chopped parsley (add
to the brine)
› 3 tbsp black
peppercorns
› 1 tbsp ground aniseed
› 40 g paprika, sweet
› 2 tbsp ground
mustard seeds
› 3 tbsp brown sugar
› 8 Garlic cloves
› Juniper wood chips
› RATIONAL CNS grid
iCombi Pro settings
Cooking path
iCombi Classic settings
Accessories
3
Pre-smoke Step 1
30 °C 18 min 30% Stage 2 120 °C 60 min 100% Stage 2
Step 2
110 °C 72 °C 80% Stage 2
Hot smoke
turkey
1918