Rational CombiMaster CM Manual

Hints• Cooking timesCooking times will depend on productquality, weight and height. Do not overlo-ad grids or containers so that air can cir-culate evenly.• General notes on pan-frying- Preheat to as high a temperature as possible(300 °C) to build up sufficient stored heat.- Load as quickly as possible in order to minimi-se cabinet temperature drop.- During cooking (with a full load) open thedoor briefly to allow excess moisture to esca-pe.- With flash-fried and fried products which giveoff a lot of moisture (e.g. chicken legs), if pos-sible reduce loads to 75 or up to a maximumof 50% of the greatest theoretical load.• Breaded productsall types of breadcrumb coating can be used.Browning is improved by brushing with fat or ablend of paprika and oil. Press the breadcrumbsin firmly, brush with melted fat and do not over-load the unit.Rule of thumb: allow approx. 8 to 10 minutesper 1cm thickness of meatPreheat: to 300 °C (at least until heating indi-cator light goes out).Optimum cut thickness: 1,5 to 2 cm.Accessories: grids for even browning top andbottom, ensure that cuts are of the same thik-kness and that similar sizes are placed on thesame granite enamelled container.• Gratinatinglight and dark meat dishes, fish, mussels, aspa-ragus, chicory, broccoli, fennel, tomatoes, toast.Preheat: to 300 °C (at least until heating indi-cator light goes out). Set to desired temperatureafter loading.E.G.: Grids or containers (20 mm) for gratina-ting toast, steaks and soups.• Preparing fishFlour and add fat.Dry Heat mode- 17 -