Rational SelfCookingCenter Instructions for use

SelfCookingCenter ®
Application Manual

RATIONAL ServicePlus
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The all-inclusive package for an all-round service.
We want to maximize your return on investment from the very start, over the entire service
life, and without any hidden costs.
FREE OF CHARGE! - On-site training
We demonstrate to your kitchen team in your own kitchen how our appliances work and
how they can be best deployed to suit your specific requirements.
FREE OF CHARGE! - Academy RATIONAL
Further training is part of the service at RATIONAL. Harnessing
creative ideas and continually improving kitchen methods: We show
you how to leverage your appliance's potential. No matter how often
you want, for you on your own or your entire kitchen team. The one-
day workshops at the Academy RATIONAL offer you the time to
exchange ideas with colleagues and other chefs.
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At www.rational-online.com you can find out when the next workshop will be
held near you.
FREE OF CHARGE! - RATIONAL ConnectedCooking
Connecting your RATIONAL units is easy thanks to the world’s most
state-of-the-art cloud-based networking solution for professional
kitchens. ConnectedCooking helps you keep everything under
control: manage your units efficiently, access them remotely
via smartphone (iOS and Android devices), document HACCP
information automatically, and load recipes from the RATIONAL
library onto your units quickly and easily.

Simply log in at ConnectedCooking.com

RATIONAL ServicePlus
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FREE OF CHARGE! - ChefLine ®
We offer a telephone consulting service to answer any questions you have about
applications or recipes. Fast, uncomplicated, and from one chef to another, 365 days a
year. You can contact the ChefLine ® at:
USA 866-306-2433 Canada [phone]
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RATIONAL SERVICE PARTNERS
Our appliances are reliable and have a long service life. However, if
you should encounter technical difficulties, the RATIONAL SERVICE
PARTNERS can provide swift and efficient help. Guaranteed spare
parts supply and a weekend call-out team included:
USA 866-891-3528 Canada [phone]
2-year Warranty
We offer a 24-month warranty valid from the date of initial installation, provided
that your appliance is fully and correctly registered with us. You can do this
comfortably online at www.rational-online.com/warranty or by sending us
the postcard attached to this manual. The warranty excludes glass damage,
light bulbs, and seals as well as damage caused by improper installation, use,
maintenance, repair, or descaling.

Simply log in at www.rational-online.com/warranty

Dear Customers,
This application manual will give you new tools and assist you in the use of your
SelfCookingCenter ® . The contents have been divided according to the cooking modes
meat, poultry, fish, side dishes/vegetables, egg dishes/dessert, baked goods, and Finishing
® . At the beginning of each chapter, you will find an overview of the cooking processes
contained with recommendations on which products can best be prepared using that
process. In each section, you will also find useful tips on using the special accessories.
We hope you enjoy using your SelfCookingCenter ® .
Yours,
RATIONAL AG

Contents
Explanation of Pictograms 10
Information and Requests During the Cooking Process 10
Options Following the End of Cooking 10
Automatic Adaptation of the Cooking Parameter Default Setting 10
Optimum Positioning of the CT Probe 13
Instructions for the Use and Cleaning of Coated Accessories 15
Poultry 16
Scan and Enjoy the Video 18
Roasted Chicken 19
Turkey 21
Pan Fried 23
Duck breast 26
Grill 28
Peking Duck 31
Breaded 33
Duck/Goose 36
Braise 38
Overnight roasting 40
Steamed 42
iLC Pan Fried 44
iLC Grill 46
iLC Vapor 48
Meat 49
Scan and Enjoy the Video 51
Roast 52
Pan Fried 56
Roast with Crackling 60

Contents
Grill 63
Overnight Roasting 67
Breaded 70
Overnight Soft Cooking 73
Braise 76
Soft Cooking 79
Meat in Pastry 82
Blanch/Simmer 84
iLC Pan Fried 86
iLC Grill 88
Fish 90
Scan and Enjoy the Video 91
Pan fried 92
Poached 96
Grill 99
Breaded 102
Octopus 105
Fish in Pastry 106
iLC Pan Fried 108
iLC Grill 110
iLC Al vapor 112
Egg Dishes/Dessert 114
Bake Dessert 115
Scrambled/Fried Eggs 118
Steam Desserts 121
Boiled Eggs 123
Stew Fruits 126

Contents
Egg Flan 127
iLC Breakfast 129
iLC Steam 130
iLC - Bake dessert 132
Vegetable side dishes 134
Scan and Enjoy the Video 136
Roasted Vegetables 137
French Fries 139
Grilled Vegetables 141
Potato gratin 144
Bake/Convenience 145
Casserole 147
Stew 149
Pasta in sauce 151
Steam Vegetables 153
Steamed Rice 155
Sushi Rice 159
Fried Rice 161
Bean/Lentils 162
iLC Roasted Vegetables 164
iLC Grilled Vegetables 166
iLC Steam Vegetables 168
iLC French Fries 170
Baked goods 172
Scan and Enjoy the Video 174
Bread/Bread Rolls 175
Cream Puffs/Éclairs 179

Contents
Yeast Leavened Cakes 181
Pretzel Products 184
Cookies/Biscuits 186
Croissant/Danish 188
Sponge Cake 190
Pizza 192
Cheesecake 194
Proving 196
Soft Bread Rolls 199
Merengue 201
puff pastry 203
Muffin 205
ELC pizza 207
ELC Baking 209
iLC Danish 210
iLC Pretzel Products 211
Finishing 212
Scan and Enjoy the Video 214
Plated Banquet 215
Coloration 217
Serve Container 220
Baked Goods 222
Hold 224
Heat Through 226
Dehydrate 228
Reduce 229
iLC Pan Fry à la carte 231

Contents
iLC Grill à la carte 233
iLC Steam à la carte 235
iLC Baking à la carte 238
iLC Plates à la carte 239
iLC Container 241

Explanation of Pictograms
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Poultry
Meat
Fish
Egg Dishes/Desserts
Dishes
Baking
Finishing
Cooking Speed
Delta-T
Cooking Time
Browning
Moisturing
Air Speed
Core Temperature/Cooking Level
Core Temperature/Cooking Level
Core Temperature/Cooking Level
Core temperature/cooking level
How Well Done
Size of Food
Food Thickness
Searing Temperature
Crisp

Explanation of Pictograms
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Proving Volume
Cabinet Humidity
Convenience Level
Gratinate
Steam Baking
Information and Requests During the Cooking Process
Preheat Display
Cool Down Display
Request to Cancel
Score
Add Liquid
Options Following the End of Cooking
Keep Warm
Heat to Serving Temperature
Crisp
Reposition Core Temperature
Probe
Continue with Time
Load New Batch

Explanation of Pictograms
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Automatic Adaptation of the Cooking Parameter Default Setting
The color-highlighted default setting on the display
automatically adapts to your habits on the basis of frequently
selected cooking parameters.
This means you don't have to constantly repeat the settings.
The symbol in the cooking parameter always indicates the
setting recommended by the manufacturer.

Optimum Positioning of the CT Probe
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Always insert the core temperature probe into the thickest part of the product. Make sure
that as much of the probe needle is in the product as possible. 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.
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For bakery products that rise a long way during baking, position the CT probe vertically in
the middle of the product.
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Different sized products in a single load:
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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", “overnight 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.
At the thickest point Position at an angle
Position at an angle

Optimum Positioning of the CT Probe
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Insert the CT probe into several pieces of
meat.
Insert into the breast Insert into the breast
Insert at the thickest point on the fish Use the positioning aid for soft products.

Instructions for the Use and Cleaning of Coated
Accessories
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1. First use:
- Before using the accessories for the first time, clean them with a
little washing-up liquid and a soft sponge or brush.
2. Daily use:
- Always only use a suitable, heat-resistant plastic or Teflon spatula
to lift the products from the accessories.
3. Daily cleaning:
- The accessories must be cooled down to room temperature
before they are cleaned (do not cool in water!)
- Leave to soak for 15 minutes in the case of heavy soiling.
- Clean in a water bath using washing-up liquid and a soft sponge
or plastic brush, then dry off using a soft cloth.
Note:
- No metal tongs, spatulas, and etc. may be used in connection with coated
accessories!
- No accessories may be cleaned in the cooking cabinet with CareControl.
- No hard cleaning agents (pan scrubs, metal scrapers, steel scrubs, and etc.)
may be used.
- Aggressive cleaning agents such as scouring cream can damage the
coating and make the accessories unusable; for this reason always only use
standard washing-up liquid.

Poultry
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Turkey For the preparation of well-browned and succulent turkey, turkey breast pieces,
turkey legs or, turkey roll roasts.
Pan Fried For all less meaty and smaller poultry pieces such as legs, poultry breast, or
even chicken wings and drumsticks. You will get perfectly browned, crispy, and
succulent poultry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grill For all light poultry in pieces, such as chicken breast, turkey steaks, turkey
escalopes, chicken wings, and individual chicken legs. You will get well-browned,
crispy, and succulent poultry.
Peking Duck Especially for the preparation of traditional Peking duck with crispy skin.
Breaded Suitable for all breaded poultry products such as baked chicken, chicken
escalopes, cordon bleu, or chicken nuggets. The poultry becomes crispy, golden
brown, and succulently cooked.
Duck/Goose Ideal for crispy, tender goose or duck whether whole, legs, or breast.
Braise For braised poultry dishes such as chicken in red wine and braised goose and
duck legs. If desired, you can add a coloration step after the end of the cooking
time.
Overnight
Roasting
In the "overnight roasting" process, your poultry will become especially succulent
and tender. Also suitable for poultry that should have a crispy skin, such as duck,
goose, or turkey. To do this, use the "coloration" function before serving.
Steamed Suitable for boiled poultry dishes such as casserole fowl, chicken breast, or
poultry terrines. If the meat of the casserole fowl needs to be especially tender,
use the holding function.

Poultry
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Roasted
Chicken
For the preparation of whole chickens or large poultry pieces such as chicken,
guinea fowl, or poussin, but also larger poultry pieces such as legs or half-poultry
products.
iLC Pan Fried Suitable for roasting poultry in à la carte service or for production. Here you work
on a rolling basis with iLevelControl.
iLC Grill Suitable for grilling poultry in à la carte service or for production. Here you work
on a rolling basis with iLevelControl.
iLC Steamed Suitable for steaming poultry in à la carte service or for production. Here you
work on a rolling basis with iLevelControl.

Scan and Enjoy the Video
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Roast Turkey Breaded joints
Beijing duck
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Roasted Chicken
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For the preparation of whole chickens or large poultry pieces such as chicken, guinea fowl,
or poussin, but also larger poultry pieces such as legs or half-poultry products.
You will get perfectly browned, crispy, and succulent poultry. For smaller pieces or chicken
breast, please use "pan frying".
Preheat Load
Set Core
Temperature
Probe
Roast
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Options
Continue with
Reinsertion New Load
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Cooking Parameters
light dark
For marinated products, choose a lighter
browning.
medium well done
Use "well done" for dishes like grilled
chicken, poussin, corn-fed chicken, and
chicken pieces on the bone.

Roasted Chicken
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Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Grilled chicken 1,300 g on H8;
corn-fed chicken on H8
1x 4 pc. 2x 8 pc. 2x 16 pc. 3x 8 pc. 3x 16 pc. 6x 8 pc. 6x 16 pc.
Grilled chicken 950 g on H10;
poussin on H10
2x 10 pc. 2x 20 pc. 3x 10 pc. 3x 20 pc. 6x 10 pc. 6x 20 pc.
Accessories
Chicken superspike
Settings
light dark
medium well done
Note For short post-production times of grilled chicken, use Finishing. This will give you crispy and
succulent chickens within approximately 20 minutes.
Max. load sizes 6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Chicken legs; chicken medallions;
chicken breast on the bone; half
chickens
1x 4 kg 6 x 3.3
lb. 6 x
1.5 kg
12x 3.3
lb. 12x
1.5 kg
10x 3.3
lb. 10x
1.5 kg
20x 3.3
lb. 20x
1.5 kg
20x 3.3
lb. 20x
1.5 kg
40x 3.3
lb. 40x
1.5 kg
Accessories
Roasting and baking sheet
Settings
light dark
medium well done
Note Please place the core temperature probe close to the bone when cooking poultry on the bone.
You can even cook poultry of different sizes in a single load. Simply use the "continue with
reinsertion" option and reinsert the core temperature probe from the smallest to the next larger
product.
You can also roast various large products at the same time. Simply use the
"continue" function.
To cook another batch, please select "new load".