Rational SelfCooking Center Applications Manual

- 34 -
Salmon fillet for these products, use
Turbot container, stainless steel 3/4” (20 mm)
Trout roulades
Cod fillet
Pollack for these products, use
Blue trout container, stainless steel 3/4” (20 mm)
Carp fillet
Sole roulades for these products, use
Trout soufflé muffin and timbale moulds
Fish terrine for these products, use grids
Centerpieces fish
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
Salmon fillet, poached 0.15 lbs. (80 g) 5 min
Sole roulade 0.3 lbs. (150 g) 7 min
Fish terrine 1.8 lbs. (800 g) 35 min
Salmon, whole 4 lbs. (1.8 kg) 50 min
poached
fish
You can also cook different-sized products at the same time. Simply use the “Next” function as
described in section 1.
For terrines or timbales, use the positioning aid to insert the CT probe vertically into the middle of the
mould from above.
If you add white wine and light-colored root vegetables to the container, this will give a good base
for fish sauces together with the fish stock that is produced.
If you want to steam a whole fish to use as a centerpiece, fill the cavity of the fish with aluminum
foil. This will help it to keep its shape, and the fish will remain upright.
Simply follow the suggestion from SelfCooking Control
®
. If necessary, select your own desired result
from “medium” to “well done”. You can even select the core temperature to one degree.
Examples recommended accessories setting
juicy welldone
juicy welldone

Rational SelfCooking Center Specifications

General

Category	Commercial Food Equipment
Cleaning	Automatic Cleaning System
Material	Stainless Steel
Capacity	Varies by model (e.g., 10 x 1/1 GN)
Temperature Range	30°C to 300°C
Control System	iCookingControl
Connectivity	Ethernet