Rational SelfCookingCenter Quick guide

The ideal cooking
system for hotels.

Dear Customers,
Be inspired by our tasty recipe ideas. The SelfCookingCenter® offers
countless possibilities for producing dishes for your breakfast buffet, à
la carte restaurant, banquette or room service quickly, healthfully,
simply and efficiently.
This cookbook presents a selection of elegant base recipes put
together by the RATIONAL chefs for you to try. You will certainly find
a few new ideas for your menu.
Are you interested in other national and international recipes, tips and
tricks? Then visit our Club RATIONAL – our Internet platform for all
SelfCookingCenter® users. You will find interesting information and
suggestions for your kitchen on the site.
Simply log in at www.clubrational.com.
We hope you enjoy your new SelfCookingCenter® and we look
forward to staying in contact with you.
Cordially,
Your RATIONAL chefs
02

03
04 Flan de Cajeta - A Mexican caramel
flan
06 Crème brûlée
08 Slow cooked lamb shanks
10 Lamb curry
12 Quesadilla
14 Rack of lamb cooked on hay
16 Grilled octopus on a bed of
artichokes, olives and cherry
tomatoes
19 Crab-crusted halibut with grilled
fennel & potato mousseline
22 Tandoori cauliflower
24 Turkey, traditional roast
26 Smoked barbeque ribs
28 Prime rib roast
31 Kale chips
33 Chicharones
35 Fried fillet of pike-perch
37 Cinnamon-raisin bread pudding
40 Beef jerky, made in-house
42 Savory roasted pumpkin or
butternut squash
44 Eggs Benedict
47 Gung-po shrimp
49 Chicken liver parfait
51 New York cheesecake
53 Southern corn bread
56 Grilled prawns - infused with
ginger-herb butter

Flan de Cajeta - A
Mexican caramel flan
List of ingredients
(Number of portions: 10)
14 oz. cream cheese
10 whole eggs
1 pt. condensed milk
Pulp from 2 vanilla pods
14 fl. oz. Mexican Cajeta (Syrup from
sweetened caramelized goat's milk)
Substitute: Dulce de leche
04 Flan de Cajeta - A Mexican caramel flan

29
Mise en Place / Flan
Combine all ingredients. First the condensed
milk,
eggs, cream cheese and the vanilla pulp,
add the Cajeta at the end.
Stir all ingredients for approx. 5 minutes until
smooth.
Pour the mixture in a 2.5" deep 1/2 size (GN)
Granite enameled sheet
Select the Flan process, long.
At the end of the process, it is important to
cool the flan completely.
Decorate with nuts, strawberries and/or raspberries.
Accessory: 1/2 size Granite enameled pan, 2.5" deep
05 Flan de Cajeta - A Mexican caramel flan

Crème brûlée
List of ingredients
(Number of portions: 12)
1 qt. half & half
16 egg yolks
7 oz. sugar
2 vanilla pods
Sugar for caramelizing
06 Crème brûlée

29
Egg flan
Bring half & half, sugar, and the vanilla to a
boil, then remove from heat.
Allow to cool for a few minutes, then add to
the egg yolk. Stir without creating any air
bubbles.
Fill heat-resistant portion cups and place
them into a perforated steam-table pan.
Select: egg dishes/desserts, egg flan (best
for the crème brûlée)
No preheat required. Simply load pan and
close door.
When prompted, check that the flan has set completely before
removing.
Allow to cool down.
Add sugar on top and caramelize using a torch when ready to serve.
Accessories: Heat-resistant portion cups, 2" deep Perforated
Container, stainless steel
07 Crème brûlée

Slow cooked lamb
shanks
List of ingredients
(Number of portions: 6)
6 pcs. lamb shanks
honey salt and pepper to taste
2 tbsp. olive oil
2 ea. onions, chopped
3 ea. large carrots, cut into 1/4 inch
rounds
10 garlic cloves, minced
1 bottle red wine
1 can whole peeled tomatoes with
juice (28oz)
1 c. condensed chicken broth
1 c. beef broth
5 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
08 Slow cooked lamb shanks

29
Meat, grill (Use to sear the shanks)
Sprinkle shanks with salt, pepper and honey
and place in 2.5" deep Granite enameled pan.
Select: Meats, grill, default coloration. Close
door to preheat the SelfCookingCenter®.
When prompted to load, sear shanks until
brown on all sides. Work in batches or turn as
needed to brown evenly. About 8 to 10
minutes total.
Accessory: 2.5" deep Granite enameled
container
Meat, overnight soft cooking
After searing the shanks in grill mode, change
the cooking process to meats, overnight soft
cooking. Follow the illustration, adjusting
delta T to 68 F and core temperature probe
to 172 F.
Simultaneously, add onions, carrots and
garlic into the pan, close door and cook for
approx.10 minutes.
Then,add wine, tomatoes, chicken broth and
beef broth. Season with rosemary and thyme
stirring completely.
Cover the meat with the liquid, and simmer until meat is tender. The
overnight soft cooking process will allow the lamb to mature slowly
and will hold temperature until the next day as needed.
09 Slow cooked lamb shanks

Lamb curry
List of ingredients
(Number of portions: 10)
4 lb. lamb or mutton, cubed
2 lb. red onions, sliced
2 tsp. chili powder
1 1/2 tsp. turmeric powder
3 tsp. coriander powder
3 tsp. garam masala powder (found in
most Asian markets)
4 tsp. fresh ginger, grated
4 tsp. fresh garlic, grated
2 cinnamon sticks
3 anise stars
1 bunch coriander leaves, chopped
3 tsp. tomato paste
2 tsp. lime juice
3 tbsp. oil
Salt to taste
10 Lamb curry

29
Braising
Combine meat together with all ingredients
and mix thoroughly.
Place into a granite-enameled container.
Select: meat, braise. Close door to preheat
the SelfCookingCenter®. Load when
prompted.
When requested to "Add liquid", skip this
phase. Open and close the door to continue
or just wait and the process will continue
automatically in a few moments.
If there is a long rest period, cover the container.
Accessory: Granite enameled container
11 Lamb curry

Quesadilla
List of ingredients
(Number of portions: 5)
Quesadilla
10 ea. flour tortillas
3 ea. chicken breasts
3 1/2 oz. grated cheese
3 1/2 oz. mixed peppers, julienne
5 oz. onions, chopped
5 oz. re-fried beans
Oil
Salsa
2 cans chopped tomatoes (28oz can)
3 1/2 oz. diced onion
1 garlic clove
2 ea. red or green chilies
3 1/2 oz. finely diced bell peppers
Sugar, salt, pepper
Oil
Guacamole
4 ea. avocados
1 garlic clove
3 1/2 oz. sour cream
2 lemons, juiced
1 red chili
Salt & pepper to taste
12 Quesadilla

29
Grill à la carte
Quesadilla
Select: Grill à la carte, preheat Grill and pizza
tray inside. You can choose to cook on either
side, depending which grill marks you prefer.
Select: thin, medium coloration, 2:00
minutes.
Slice the onions, peppers, and chicken, and
stir-fry in a frying pan until cooked.
Take a flour tortilla and spread thinly with re-
fried beans. Sprinkle with cheese.
Place the vegetables and chicken on one half
and fold over. Take care not to over fill the
tortillas.
Brush with oil on both sides and cook on the preheated Grill and pizza
tray.
Accessory: Grill and pizza tray (preheated)
Salsa
Fry the onions, garlic, chilies and peppers on low heat. Add the
tomatoes, reduce and season. Chill for service.
Guacamole
Finely chop the garlic and chilies and then mash the avocados, sour
cream, and lemon juice. Mix together and season to taste.
13 Quesadilla

Rack of lamb cooked on
hay
List of ingredients
(Number of portions: 10)
2 racks of lamb
2 tbsp. olive oil
Salt and pepper to taste
1 bunch of hay
14 Rack of lamb cooked on hay

29
Pan fried, roasting
Clean the rack of lamb and french the bone,
season lightly and marinate in a little oil.
Moisten the hay in a steam-table pan with a
little water or wine.
Select: meats, pan fried and preheat a
Grilling and roasting tray inside
Once preheated, sear the front side of the
racks on the preheated grilling and roasting
tray for 3 minutes.
Then place onto the moistened hay and cover with a second container.
Preheat the SelfCookingCenter on Meat, Pan fried, thick, browning 3,
140 °F core temperature.
Load the lamb and insert the probe into the meat. The rack of lamb can
be sliced table side.
Accessories: Container, stainless steel & Grilling and roasting plate
15 Rack of lamb cooked on hay

Grilled octopus on a
bed of artichokes,
olives and cherry
tomatoes
List of ingredients
(Number of portions: 4)
1 octopus, whole
2 lb. mire poix (chopped carrots, celery,
onion)
5 artichoke hearts in oil
7 oz. kalamata olives
10 oz. cherry or vine tomatoes
1 garlic clove
Basil
Parsley
Olive oil
Pepper & fleur de sel or sea salt
16 Grilled octopus on a bed of artichokes, olives and cherry tomatoes

29
Octopus
Place the octopus with the mire poix in a 2
" deep stainless steel containter.
Select: fish, octopus, well-done. This way the
octopus does not become too soft. Cool the
octopus after cooking, remove the tentacles,
and slice the octopus into sections for grilling
(next step).
Accessory: Container, Stainless Steel
Grilled vegetables à la carte
Prepare Vegetables:
Halve the tomatoes, quarter the artichokes,
and pit the olives. Combine with garlic,
parsley, olive oil, season to taste.
Select: Sides, grilled vegetables (iLC). Insert
Roasting and baking pans, close door to
preheat with pans inside.
When prompted to load, add the vegetables
into a preheated roasting and baking pan and
grill for approximately 5-7 minutes to
caramelize. A separate preheated pan may
be used to grill the octopus.
17 Grilled octopus on a bed of artichokes, olives and cherry tomatoes

29
Grilling the octopus:
Marinate cooked octopus in some oil and garlic, add
fleur de sel or sea salt.
Grill for 5 minutes on a second preheated roasting and
baking pan using the same grilled vegetable setting.
Plate as desired. Add the basil after cooking to garnish
Accessory: Roasting and baking pans
18 Grilled octopus on a bed of artichokes, olives and cherry tomatoes