Rational SelfCooking Center Applications Manual

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plates
à la carte
Examples setting
Escalope with French fries
Steak with grilled vegetables
Cordon bleu with fried potatoes
Use the dry setting for all crispy and fried products.
Chicken breast with vegetables and potato gratin
Trout fillet with broccoli and rice
Pork fillet with vegetables and duchesse potatoes
Poached salmon with snowpeas and rice
Seafood pasta
Vegetable side dishes
Finishing
®
à la carte is intended for finishing individual plates in an à la carte operation, for example.
Preparation
The food that was prepared is all ready, e.g. in chiller drawers. Only when the order comes in is the cold
food arranged on the plate.
Finishing
®
Your food is then given the Finishing
®
treatment in the unit. You simply put the plates in the unit and press
a level on the display. When you close the door, the time starts automatically. Everything is under control.
LevelControl
®
monitors each rack, so you cannot forget anything. After Finishing
®
, simply pour on the sauce
and garnish.
Of course, you could also prepare pan fries, for example, à la minute and use Finishing
®
for the prepared
side dishes.
short long
dry humid
short long
dry humid
short long
dry humid
short long
dry humid
Use perforated baking trays for finishing and simply insert them the other way around. The plates are
easier to load and unload in this way since they slide better.

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