Rational Combi-Steamer CCD Series User manual

Manual
Combi-Steamer CCD

2
We grant a 12 month guarantee which is valid from the date of invoice,
exempted are damages to glass, light bulbs and gaskets.
All rights are reserved for technical changes.
In case you may need further assistance, please do not hesitate to call us Telephone: Germany (08191)
3270.
For operational problems call our “Hot Line”: Telephone: Germany [phone].
Your RATIONAL U.K. Team: [phone].
Your customer service
For inquiries please indicate the following:
Type of unit:
Unit serial number:
Your unit was checked by:
RATIONAL Combi-Steamer CCD
______________________________
______________________________

3
Control panel 5
Features 6
Loading und unloading 7
Safety hints 8
Cooking methods of RATIONAL CCD model 9
Steam mode 11
Hot Air mode 13
Combi-Steam mode 16
Combi-Steam mode: Forced steaming 19
Combi-Steam mode: Reheating 21
Cooking with core temperature (optional) 22
Additional function: Cool down 25
Accessories 26
Cooking examples 32
Cleaning 50
Descaling 51
Important installation information 52
Maintenance 56
Contents

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we congratulate you on your wise choice to buy a RATIONAL Combi-Steamer.
With this RATIONAL Combi-Steamer you possess the best unit amongst those which are available on the mar-
ket.
The Combi-Steamers further development is a result of close contact with our customers – an innovation for
the demanding chef, a unit with almost unlimited possibilities.
We have specialised in solid workmanship, high functional safety and precise control systems and most of all
simple, practical operation.
However we still recommend you to study this manual for the RATIONAL Combi-Steamer carefully. This way
you will profit from the many possibilities and advantages the RATIONAL Combi-Steamer can offer.
Keep this manual safe and within easy reach.
Please let us know about your pratical experiences, your suggestions and ideas so we can share them with our
other customers.
And now enjoy your new RATIONAL Combi-Steamer.
Your
RATIONAL Großküchentechnik GmbH
Dear Customer,
Control panel
and description
please turn
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120 D
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20 – 99 °C
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Control panel
Warning indicator lamp –“Lack of water”–check water supply.
Warning indicator lamp
•(red flashing) when the interior cabinet temperature during steamin
above 115 °C.
ON indicator lamp (green).
Mode selecting switch
“Steaming”mode (100 °C).
•For steaming, stewing, blanching, preserving …
•Temperature is set at 100 °C.
“Hot Air”mode (60 °C –300 °C).
•For roasting, baking, grilling and gratinating …
“Combi-Steaming”mode (100 °C –300 °C).
•For Combi-Steaming instead of roasting and glazing or baking with m
•Forced steaming between 101 °C –130 °C, firm vegetables or potatoe
cooked quicker.
Additional function “Cool down”
•Heat-reduction in cooking area, fan wheel rotates when the door is
Control Setting
Temperature selecting switch
•For “Hot Air”and “Combi-Steaming”modes.
Heating ON indicator
•Lights during heating-up.
Timer (0 mins –120 mins).
•“D“= continuous duty.
Core temperature display (20°C –99°C) –(option).
•Indicates chosen core temperature.
•Indicates actual core temperature.
Core temperature pre-selection switch –(option).
Unit serial number
Please indicate in case of after-sales servicing!
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120 D
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20 –99 °C
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a Unit serial number.
b Clima ducting
with safety valve counteraction (protection)
against over and under pressure. The safety valve
is protected against accidental blockage by a clip.
c Interior light
(shock-resistant cerane flat glass and halogen
lighting).
d Unit door with double glass.
e Door handle
Table models: one-hand-operation with either
right or left function. Floor models and 10 x 2/1
GN: one-hand-operation with slam function.
f Unlocking device for opening the double glass.
g Integrated self-emptying door drip collector.
h Unit drip collector connected to the main drainage.
iContactless door contact switch.
j Legs
(adjustable).
k Unit data plate
(with all important data such as power input,
voltage, number of phases and frequency as well as
unit model and serial number).
l Control panel
(see page 5).
m Protection cover of the electrical installation area.
n Service door
(all important service parts can be reached from
the front).
o Handshower (option)
(with automatic rewind).
p Run-in guide
Features
Combi-Steamer CCD 61, CCD 101 identical.
Combi-Steamer CCD 201, CCD 202 identical.
b
a
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m
k
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7
Loading and unloading
Example: Combi-Steamer 10 x 1/1 GN.
Example: Combi-Steamer 20 x 1/1 GN.
Loading
•Place the food on original RATIONAL GN grids or
containers and place in the oven rack.
•Wheel in the rack firmly against the catch until it
becomes engaged.
•If larger quanties of food are being prepared it is
advisable to load the rack outside the unit.
•The transport trolley should be used for transpor-
ting the rack between the preparation area and the
unit.
•Larger cooking capacities, more efficient working
and faster loading can be achieved by using the
RATIONAL oven rack and tray transport trolley.
Unloading
•Open the door slowly.
•Caution! Steam!
•When opening the door, the unit switches off
automatically.
•The fan continues to rotate until it becomes statio-
nary.
•Do not spray water into the hot cooking cabinet.

8
Safety hints
Unloading
•Open the door slowly.
•Caution! Steam!
•Caution! Containers will be hot.
•When opening the door, the unit switches off
automatically.
•The fan continues to rotate until it becomes statio-
nary.
•Do not spray water into the hot cooking area.
•GN container catch for safe loading
Using the core temperature (option)
•The core probe can be very hot.
•Place the core probe in the holder provided when
not in use.
•Do not let the core probe hang freely outside the
cooking area.
•Make sure the core probe is not inserted into the
food when removing from the oven.
Working with mobile oven racks and
transport trolleys for table models
(option)
•The transport trolley must be fixed to the unit
properly.
•When transfering from the mobile oven rack to the
transport trolley beware of the safety catch.
•Use the wheel brakes provided on both rack and
trolley.
Additional function “Cool down”
•Caution! While the door is open during the cool
down phase the fan continuous to rotate.
•Only use the cool down function in accordance to
regulations when the air baffle system is closed.
General hints
•The temperature of the door glass can be higher
than 60 Kelvin as the temperature of the room.
•During long periods of non usage the main stopcock
should be turned off.
•Fasten the GN standard catering container catches
on floor models –for safe loading and unloading.
•Make sure, that the mobile oven rack is inserted
fully and the locking device is snapped into it’s
locked
position.
•Lack of water display flashes –check the water
supply.
Cleaning
•Spray the cleaning detergent using the original
RATIONAL hand pressure spray gun.
•Do not use a high pressure cleaner.
•Do not use acids or let acidic fumes come into
contact with the protective layer of the units
nickel chromium steel otherwise it will be dama-
ged and could become discoloured.
•Observe the handling instructions on the cleaning
detergent container (only spray into the cabinet
when the temperature is below 60 °C).
Descaling
•The SC-Automatic (self-clean) makes regular de-
scaling of the steam generator superfluous.
•In areas where water hardness is normal the
steam generator must be cleaned thoroughly every
1 2 months. This operation should be carried out by
our service department.
Maintenance
•Inspection and repair work should be carried out
by qualified electricians. Caution! The unit must be
disconnected from the power supply before ope-
ning the service door and working on live parts.

9
Cooking methods
The RATIONAL Combi-Steamer CCD is equipped with two coo-
king energies
moist heat dry heat
+
+
steam hot air
+
These two cooking methods
can be used either
• singly
• in sequence
• or combined
The RATIONAL Combi-Steamer offers the possibility to operate
almost all cooking methods of traditional cuisine in only one
unit.

10
Three modes are at your disposal
“Steaming” mode = moist heat
The high capacity steam generator produces hygienic
fresh steam. This releases pressureless steam into
the interior cabinet, and it is circulated at a high
speed by the fan. The patented control system regula-
tes the input of steam; only as much steam is relea-
sed as the food is able to absorb. The cooking tempe-
rature is fixed at 1 0 0 °C.
“Hot Air” mode = dry heat
High capacity heating elements heat the dry air.
The fan circulates this hot air evenly inside the inte-
rior cabinet. The temperature can be selected bet-
ween 60 °C to 300 °C.
“Combi-Steaming” mode =
moist heat + dry heat
The two cooking modes “Steam”(moist heat) and
“Hot Air”(dry heat) can be combined by a control
system. This combination creates a hot and humid
climate for a specially intensive cooking climate.
The temperature can be selected between 100 °C to
300 °C. The interior cabinet continuously contains
optimal humidity, which will prevent the food from
drying out .
According to the preparation desired, you can choose
or combine the equivalent modes either singly, in
sequence or combined.

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Advantages
•Extremely short preheating periods.
•Excellent food consistency.
•Conservation of vitamins.
•Colour preservation.
•Less fat.
•No overcooking of products.
•Different products can be cooked simultaneously.
•No taste transfer.
•Unloading of partial amounts are possible at any
time.
eg. àla carte/àla minute.
Cooking examples
•Mise en Place
tomates concassèes, garnish (vegetables, fruit),
mushrooms, blanching of Julienne and Brunoise,
blanching of vegetabes for stuffing, roulade etc.,
peeling onions and chep nuts, grain soaking.
•Starters
scrambled or poached egg in a form, hard boiled
egg, vegetable paté, steamed salad, asparagus, -
vegetable flans, stuffed vegetables (onion, leek,
celery etc.), canneloni.
•Soup Garnishes
dumplings, ravioli, vegetable royal.
•Main course
cooked beef, cured ham, tongue, turkey legs, stea-
med fish.
•Side Dishes
rice, dumplings (bread), noodles (spaghetti),
pasta, fresh and frozen vegetables, potatoes boi-
led/in the skin.
•Desserts
fruit fresh or frozen (eg. hot raspberries), stewed
fruit, rice pudding.
Cooking methods
Steaming, stewing, blanching, poaching, simmering,
soaking, thawing, reconstituting (reheating),
preserving.
Steaming mode moist heat with 100 °C
No taste transfer when cooking with different products.

12
Steaming mode moist heat with 100 °C
(option)
Operation
•Set the “Steaming”mode.
•Pre-heat until the window is misted over.
The temperature is fixed at 100 °C.
Load …
…the mobile oven rack and place in the unit.
•Select cooking time/continuous duty or core
temperature (option).
Setting
Change the set values when necessary.
Remove …
…the containers when the food has reached its re-
quired firmness resp. softness. When the door is
opened the unit switches off automatically. The fan
continues to rotate until it becomes stationary.
Control …
…of the food is always possible by:
•Reading the display controls.
•Self control (finger, needle, prodding).
•Inserting the automatic core probe (option).
Safety hints
•Caution! Steam!
•Caution! Hot containers!
•Caution! Scalding!
Please observe the correct locking
of the mobile oven rack.
Hints
• Check and consider which types of food can be cooked together
each day using the mode steaming in order to achieve an optimal
performance. Bear in mind that fish, meat, vegetables, fruit etc. can
be cooked together.
• Potatoes should always be cooked in perforated containers. Due to
the perforations, steam can circulate and cooking is quicker.
• Vegetable Stock can be collected by inserting a container in the bot-
tom of the mobile rack.
• It is better to use two shallow containers rather than one high one
in order to avoid bruising the food.
• Dumplings should be placed in shallow containers (not too close to-
gether).
• Rice and cereals is the only type of food where water must be
added (1 part rice: 1.5–2 parts water).
• Tomatoes can be skinned easily: steam for
30–60 sec. chill with cold water.
/or
/
(option)

13
Advantages
•300 °C back-up capacity –especially when fully
loaded.
•Short warm-up time.
•Excellent food quality.
•Cooking on different levels possible at the same
time.
•Simultaneous browning on different levels without
turning the food.
•Less fat.
•Cooking on all levels possible.
•Less cooking time needed in respect to traditional
methods.
•Unloading of partial amounts are possible at any
time.
eg. àla carte/àla minute.
Cooking examples
•Mise en Place –Pre-preparation
rice, bone roasting (for sauces).
•Starters
meatballs, meat pudding, gratinated vegetables,
roast beef, chicken wings, fast food, quiches, tarts,
breast of duck etc.
•Soup Garnish
cheese croûtons.
•Main course
steak, rump, T-bone, porterhouse steak, liver,
beef burgers, chicken legs and breasts, half or
whole chickens, turkey, saddle of venison, breaded
meat, pizza etc.
•Side dishes
potato pancakes, fried potatoes, baked potatoes,
potato souffle, Duchesse potatoes etc.
•Desserts
sponge cake, marble cake, Angel Food cake, fruit
loaf, puff pastry, bread, buns, fleurons, frozen
apple puffs etc.
Cooking methods
Roasting, grilling, baking, gratinating …
Hot Air mode dry heat 60 °C – 300 °C
Even browning on all sides without turning the food.

14
Hot Air mode dry heat 60 °C – 300 °C
(option)
Operating
•Set the “Hot Air”mode.
•Preheat: until the set temperature is reached
(at least until the control light goes out)
•grilling
•frozen products 300 °C
•gratinating
Load…
…the oven rack and place in the unit.
•Set cooking temperature.
•Select cooking time/continuous duty or core
temperature (option).
Note:
Before opening the door wait until the fan wheel
stops rotating (heat accumulation).
Setting
Change the set values when necessary.
Remove …
…the containers when the food has reached its re-
quired cooking consistency. When the door is opened
the unit switches off automatically. The fan continues
to rotate until it becomes stationary.
Control …
…of the food is always possible by:
•Reading the display controls.
•Self control (finger, needle, prodding).
•Inserting the automatic core probe (option).
Safety hints
Caution! Steam!
Caution! Hot containers!
Caution! Danger of scalding!
Please observe the correct locking
of the mobile oven rack.
/or
J+
(option)

15
Hints
• Cooking times
The cooking time depends on the quality, weight and size of the
product.
Do not overload grids or containers in order to ensure even air cir-
culation.
• General hints
- Preheat up to 300 °C in order to have enough
heat stored as a buffer.
- Do not open the door of the unit before the fan
stops rotating so that as little heat as possible
escapes from the interior cooking cabinet.
- Fill the unit quickly in order to avoid a drop of
temperature within the cooking cabinet.
- Open the door of the unit several times for a few
seconds while cooking in order to let the surplus of
humidity escape.
- When cooking products which release a lot of humidity (e. g.
chicken legs) we recommend to reduce the batchsize to 75% or
even 50% of the usual theoretically recommended ”max. possible
loading capacity“.
• Panfried food
Almost every conventional type of bread crumbs can be used. The
quality of some foods can be improved by oiling the surface with
either oil or paprika oil mixture. Press breading firmly to the meat,
cover with oil and do not overload.
Gerneral rules: every one cm meat cut needs approx. 8 to 10 minu-
tes cooking time.
Preheating: Always preheat the unit to 300 °C
(at least until the control light goes out).
Ideal cuts: 1,5 to 2 cm thickness.
Do not beat or flatten the meat (or toss in flour).
Containers: Grids have the advantage that the top and bottom
sides of roasts etc. will show an even browning. Make sure that the
same thickness and the cuts of similar sizes are placed on the same
grids.
Hot Air mode dry heat 60 °C – 300 °C
•Gratinating:
of soups, light and dark meat dishes, fish, mussels, asparagus, broc-
coli, tomatoes toast etc.
Preheating: preheat to 300 °C (at least until the control light goes
out). After loading set to the desired temperature.
Containers: Use grids or containers (20 mm 1/1 GN) to gratinate
toast, steaks and soups.
• Preparation of fish
Do not cover in flour.
When preparing a whole fish (pike, perch-pike). Wrap the tail in al-
uminium foil and support it from underneath with raw potatoes.
Containers: Use granite enamalled containers
previously preheated.
• Baking
Preheat: to the baking temperature. When doing a complete loa-
ding, you might preheat to a higher temperature.
Baking temperature: is 20 ° to 25 °C (70 ° to 80 °F) lower than for
traditional ovens.
When baking bread and rolls only use every second rail.
Baking tins should not be higher than 70 mm.
For ideal heat transmission, use granite enamelled containers and
inserts.
When baking frozen – quick food products, preheat to 300 °C – do
not defrost.
Defrost frozen bread dough and let it rise for a short time (insert: al-
uminum and baking paper).
For fish preparation use granite-enamalled sheets. Place quick fried food on grids.

16
1. “Combi-Steaming” 100 °C – 300 °C
Advantages
•Quick preheating.
•Excellent food quality.
•No dehydration and on the top side crusts and
crackling.
•Automatic basting –reduction of weight loss.
•Roasts retain nutrients and juices.
•Intensive, gentle preparation.
•Even cooking of large joints of meat.
•Less fat.
•Less cooking time needed in respect to traditional
methods.
•Unloading of partial amounts are possible at any
time.
eg. àla carte/àla minute.
Cooking examples
•Mise en Place –Pre-preparation
roasting bones for sauces.
•Starters
quiche lorraine, flans, moussaka, lasagne, canne-
loni, paella etc.
•Rôti/Main dishes
roast (beef, veal, pork, lamb, poultry, game),
stuffed vegetables (peppers onions, cabbage etc),
gratinated vegetables (cauliflower), turkey legs,
ham noodles, leg of pork, belly pork and various
omelettes.
•Side dishes
gratinated potatoes, baked potatoes, frozen produc-
ts.
•Desserts
yeast dough, choux pastry.
•Miscellaneous
bread, rolls (frozen dough).
Cooking methods
Combi-Steaming, combi-roasting, combi-baking,
glazing, gratinating, basting.
Combi-Steam mode moist heat and dry heat 100 °C – 300 °C
Even cooking of large joints of meat.

17
“Combi-Steaming” 100 °C – 300 °C
Operating
•Set the “Combi-Steam”mode.
•Preheat: until the set temperature is reached
(at least until the control light goes out).
Load …
…the oven rack trolley and place in the unit.
•Set the temperature.
•Select cooking time/continuous duty or core
temperature (option).
Setting
Change the set values when necessary.
Remove …
…the containers when the food has reached its re-
quired firmness resp. softness. When the door is
opened the unit switches off automatically. The fan
continuous to rotate until it becomes stationary.
Control …
…of the food is always possible by:
•Reading the display controls.
•Self control (finger, needle, prodding).
•Inserting the automatic core probe (option).
Safety
•Caution! Steam!
•Caution! Hot containers!
•Caution! Danger of scalding!
Please observe the correct locking
of the mobile oven rack.
Combi-Steam mode moist heat and dry heat 100 °C – 300 °C
(option)
(option)
+
/or
Roasts are juicier and have an ideal consistency.

18
“Combi-Steaming” 100 °C – 300 °C
Hints
•In order to ensure even cooking, do not place roasts
too close together.
•When possible, place meat fibers parallel to the
air circulation in order to get a better heat ab-
sorption and to shorten the cooking time.
•Steam roasts with crusts or large pieces of meat
for approx. 1/3 of the cooking time.
•Condensation and meat juices can be collected by
placing a container underneath, and can be used
later with roasted bones to make a sauce.
•Preparation of sauces
–Insert an unperforated standard catering contai-
ner in the bottom rail.
–Add bones, spices, vegetables etc. and let them
roast.
–Add the collected stock.
–Leave under for the duration of the cooking
process.
–Result is a concentrated sauce.
•Baking
Yeast dough, puff pastry, (choux) pastry should be
prepared on granite enamelled containers.
Combi-Steam mode moist heat and dry heat 100 °C – 300 °C
Notes

19
2. Cooking method
“Forced Steaming” 101 °C – 130 °C
Advantages
•Cooking is intensified.
•Cooking times are shorter.
•Bear in mind the advantages of the steam mode too.
Cooking examples
•potatoes, carrots, celery.
Operating
•Set the “Combi-Steam”mode.
•Preheat: until the set temperature is reached
(at least until the control light goes out).
Load …
…the frame transport trolley and place in the unit.
•Set the cooking temperature.
•Select cooking time/continuous duty or core
temperature (option).
Setting
Change the set values when necessary.
Removal …
…the containers when the food has reached its re-
quired firmness resp. softness. When the door is
opened the unit switches off automatically. The fan
continues to rotate until it becomes stationary.
Combi-Steam mode moist heat and dry heat 100 °C – 300 °C
(option)
(option)
+
/or

20
Combi-Steam mode moist heat and dry heat 100 °C – 300 °C
Cooking method
“Forced Steaming” 101 °C – 130 °C
Control …
…of the food is always possible by:
•Reading the display controls.
•Self control (finger, needle, prodding).
•Insert the automatic core probe (option).
Hints
Combi-Steaming mode temperatures
“Forced Steaming”:
celery 110 °C
potatoes 115 °C
frozen kohlrabi/turnip 120 °C
Safety hints
•Caution! Steam! (Danger of scalding!)
•Caution! Hot containers and grids!
Please observe the correct locking
of the mobile oven rack.
Notes