Rational SelfCooking Center Applications Manual

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Turnovers for these products, use
Puff pastry strudel roasting and baking tray
Rolls, part-baked baking tray, perforated
Chicken and mushroom pie
Croissant, frozen for these products, use
Rolls, frozen baking tray, perforated
Rolls, raw for these products, use
Baguette baking tray, perforated
Foccacia
White bread for these products, use
Ciabatta baking tray, perforated
Mixed-grain bread
Rye bread
Wholemeal bread
Select the integral proving stage for bakery products that need to be left to prove.
As a general rule, the more dough there is, the longer the proving time. You can adjust the proving time in
one-minute increments.
Average baking times: The effective baking time depends on the condition, composition and quantity of
the products and the selected baking and browning level.
Example Quantity Cooking time
Rolls 12 min
Mixed-grain bread 45 min
Croissants 0.15 lbs. (80 g) 14 min
savory
baking
You can reheat your own baked bread using the “Finishing
®
bakery products“ baking process. This
will allow you to offer oven-baked bread right at the start of the meal.
Simply follow the suggestion from SelfCooking Control
®
. If necessary, select your own desired result
from “light” to “dark” and a proving time from “short” to “long”.
Examples recommended accessories setting
light dark
light dark
short long
light dark
short long
light dark
short long
light dark

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