Application Manual SelfCookingCenter

Application Manual
®
SelfCookingCenter
RATIONAL ServicePlus
The all-inclusive package for an all-round service.
We want to maximise your return on investment from the very start.
Over the entire service life and without any hidden costs.
FREE OF CHARGE! - On-site training
We demonstrate to your kitchen team in your own kitchen how our appliances work and
how they can be best deployed to suit your specific requirements.
FREE OF CHARGE! - Academy RATIONAL
Further training is part of the service at RATIONAL. Harnessing
creative ideas and continually improving kitchen methods: We show
you how to maximise your appliance's potential. No matter how often
you want, for you on your own or your entire kitchen team. The oneday workshops at the Academy RATIONAL offer you the time to
exchange ideas with colleagues and other chefs.
At www.rational-online.com you can find out when the next workshop will be
held near you.
FREE OF CHARGE! - Club RATIONAL
The internet platform for professional chefs. Whether you are looking
for recipes, videos on how to use our appliances, expert advice or
new software with significant performance benefits - here you can
find a wealth of exciting information and ideas for your kitchen.
Simply log in at www.club-rational.com
2 / 241
RATIONAL ServicePlus
FREE OF CHARGE! - ChefLine
®
We offer a telephone consulting service to answer any questions you have about
applications or recipes. Fast, uncomplicated and from one chef to another, 365 days a
®
year. You can contact the ChefLine at Tel. +49 (0) 81 91/327 561.
RATIONAL SERVICE PARTNERS
Our appliances are reliable and have a long service life. However if
you should encounter technical difficulties, the RATIONAL SERVICE
PARTNERS can provide swift and efficient help. Guaranteed spare
parts supply and a weekend call-out team included: Tel. +49 (0) 81
91/327 666.
2-year warranty
We offer a 24-month warranty valid from the date of initial installation, provided
that your appliance is fully and correctly registered with us. You can do this
comfortably online at www.rational-online.com/warranty or by sending us
the postcard attached to this manual. The warranty excludes glass damage,
light bulbs and seals as well as damage caused by improper installation, use,
maintenance, repair or descaling.
Simply log in at www.rational-online.com/warranty
3 / 241
Dear customers,
This application manual will give you new tools and assist you in the use of your
®
SelfCookingCenter . The contents have been divided according to the cooking modes
meat, poultry, fish, side dishes/vegetables, egg dishes/dessert, baked goods and Finishing
®
. At the beginning of each chapter, you will find an overview of the cooking processes
contained with recommendations on which products can best be prepared using that
process. In each section, you will also find useful tips on using the special accessories.
We hope you enjoy using your SelfCookingCenter .
®
Yours
RATIONAL AG
Contents
Explanation of pictograms
10
Information and requests during the cooking process
10
Options following the end of cooking
10
Automatic adaptation of the cooking parameter default settings
10
Optimum positioning of the CT probe
13
Instructions for the use and cleaning of coated accessories
15
Poultry
16
Titel
18
roasted chicken
19
turkey
21
pan fried
23
barbary duck breast
26
grill
28
beijing duck
31
breaded
33
duck/goose
36
braise
38
overnight roasting
40
boil
42
tandoori
44
iLC pan fried
46
iLC tandoori
48
iLC poached
50
Meat
51
Titel
53
roast
54
pan fried
58
Contents
roast with crackling
62
grill/ kebab
65
overnight roasting
68
breaded
71
overnight boiling
74
braise
77
boil
80
meat in pastry
83
semi-preserves
85
blanch/simmer
87
iLC pan fried
89
iLC grill
91
Fish
93
Titel
94
pan fried
95
steam
99
tandoori
102
breaded
105
octopus
108
fish in pastry
109
iLC pan fried
111
iLC tandoori
113
iLC Steam
115
Egg dishes dessert
117
bake dessert
118
egg bhurji
121
steam desserts
124
Contents
poached boiled eggs
126
stew fruits
129
egg custard
130
iLC fried
132
iLC steam
133
iLC - Bake dessert
135
Vegetable side dishes
137
Titel
139
roast
140
chips
142
grilled vegetables
144
potato gratin
147
bake / convenience
148
savoury bakes
150
stewing
152
pasta in sauce
154
steam
156
pulao/biryani
158
sushi rice
161
dal
163
iLC roast
165
iLC grill
167
iLC steam
169
iLC bake/convenience
171
Baked goods
173
Titel
175
bread/bread rolls
176
Contents
cream puffs/éclairs
180
yeast leavened cakes
182
pretzel products
185
cookies/biscuits
187
croissant/danish
189
sponge cake
191
pizza
193
cheesecake
195
proving
197
soft bread rolls
198
meringue
200
Muffin
202
baked samosas
204
iLC pizza
206
iLC samosa
208
iLC danish
209
iLC pretzel products
210
Finishing ®
211
Titel
213
plated banquet
214
coloration
216
serve container
219
crisp up
221
hold
223
heat through
225
dry
227
semi- preserves
228
Contents
iLC pan fry à la carte
230
iLC grill à la carte
232
iLC steam à la carte
234
iLC baking à la cart
237
iLC plates à la carte
238
iLC serving container
240
Explanation of pictograms
Poultry
Moisturing
Meat
Air speed
Fish
Egg dishes/dessert
Side dishes
Baking
Finishing
Cooking speed
Delta-T
Cooking time
Browning
10 / 241
Core temperature/cooking level
Core temperature/cooking level
Core temperature/cooking level
Core temperature/cooking level
How well done
Size of food
Food thickness
Searing temperature
Colouration
Explanation of pictograms
Proving volume
Gratinate
Cooking cabinet humidity
Steam baking
Convenience level
Information and requests during the cooking process
Preheat display
Cool down display
Scoring
Skip
Request to cancel
Options following the end of cooking
Keep warm
Reposition core temperature
probe
Heat to serving temperature
Continue with time
Colouration
Load new batch
11 / 241
Explanation of pictograms
Automatic adaptation of the cooking parameter default settings
The colour-highlighted default setting on the display
automatically adapts to your habits on the basis of frequently
selected cooking parameters.
This means you don't have to constantly repeat the settings.
The symbol in the cooking parameter always indicates the
setting recommended by the manufacturer.
12 / 241
Optimum positioning of the CT probe
Always insert the core temperature probe into the thickest point on the product. Make sure
that a large part of the probe needle is in the product. Insert the core temperature probe at
an angle into the product.
Use the positioning aid for small or soft food as this will hold the CT probe securely at all
times.
For bakery products that rise a long way during baking, position the CT probe vertically in
the middle of the product.
Different sized products in a single load:
As a rule, the CT probe should be inserted into the smallest product for loads containing
products of different sizes. For cooking processes that are followed by a hold phase, such
as “overnight roasting”, “braise” or “overnight cooking”, make sure that the hold phase is
long enough for the larger products to reach the desired core temperature.
For cooking processes without an integral hold phase, simply use the “Next” function to
finish cooking the larger pieces. Once the smallest piece is cooked, the buzzer sounds and
the “next” button appears on the display after you open the door. Now insert the CT probe
into the next largest product and press “next”. Repeat this as often as necessary.
At the thickest point
Position at an angle
Position at an angle
Insert the CT probe into several pieces of
meat.
13 / 241
Optimum positioning of the CT probe
Insert into the breast
Insert into the breast
Insert at the thickest point on the fish
Use the positioning aid for soft products.
14 / 241
Instructions for the use and cleaning of coated
accessories
1. First use:
- Before using the accessories for the first time, clean them with a
little washing-up liquid and a soft sponge or brush.
2. Daily use:
- Always only use a suitable, heat-resistant plastic or Teflon spatula
to lift the products from the accessories.
3. Daily cleaning:
- The accessories must have cooled down to room temperature
before they are cleaned (do not cool in water!)
- Leave to soak for 15 minutes in the case of heavy soiling.
- Clean in a water bath using washing-up liquid and a soft sponge
or plastic brush, then dry off using a soft cloth.
Note:
- No metal tongs, spatulas etc. may be used in connection with coated
accessories!
- No accessories may be cleaned in the cooking cabinet with Efficient
CareControl.
- No hard cleaning agents (pan scrubs, metal scrapers, steel scrubs etc.) may
be used.
- Aggressive cleaning agents such as scouring cream can damage the
coating and make the accessories unusable; for this reason always only use
standard washing-up liquid.
15 / 241
Poultry
roasted
chicken
For the preparation of whole chickens or large poultry pieces such as chicken,
guinea fowl or poussin, but also larger poultry pieces such as legs or half-poultry
products.
turkey
For cooking well browned and succulent turkeys, turkey breast, turkey legs or
boned and rolled turkey.
pan fried
For all less meaty and smaller poultry pieces such as legs, poultry breast or
even chicken wings and drumsticks. You will get perfectly browned, crispy and
succulent poultry.
barbary
duck breast
grill
beijing duck
breaded
duck / goose
braise
overnight
roasting
16 / 241
For succulent roast duck breast with a crispy skin.
For all types of light poultry in pieces, such as chicken breast, turkey steaks,
turkey escalope, chicken wings and chicken legs. You will get well browned,
crispy and succulent poultry.
Especially for preparing traditional Peking duck with crispy skin.
Suitable for all breaded poultry products such as baked chicken, chicken
escalopes, cordon bleu or chicken nuggets. The poultry is crispy, golden-brown
and juicy.
Ideal for crispy, tender goose or duck, for whole birds, legs or breast.
For braised poultry dishes such as poulard in red wine or braised goose and
duck legs. You can crisp the products after the end of cooking time if required.
Your poultry will stay particularly succulent and tender in the “overnight roasting”
process. Also suitable for poultry that needs a crispy skin finish, such as duck,
goose or turkey. For this, use the “crisp” function before serving.
Poultry
boil
tandoori
Suitable for boiled poultry dishes such as boiling fowl, chicken breast or poultry
terrines. Use the rest function if you want the boiling fowl meat to be particularly
tender.
For all types of tandoor style poultry pieces - like chicken tikka , chicken malai
kebab, kalmi kebab, tandoori chicken in pieces, chicken tangdi etc.
iLC pan fried
Suitable for roasting poultry in à la carte service or for production. Here you work
on a rolling basis with iLevelControl.
iLC tandoori
Suitable for grilling poultry for à la carte service or for production. You work on a
rolling basis here with iLC.
iLC poached
Suitable for steaming poultry in à la carte service or for production. Here you
work on a rolling basis with iLevelControl.
17 / 241
Titel
18 / 241
roasted chicken
For the preparation of whole chickens or large poultry pieces such as chicken, guinea fowl
or poussin, but also larger poultry pieces such as legs or half-poultry products.
You will get perfectly browned, crispy and succulent poultry. For smaller pieces or chicken
breast, please use "pan frying".
Preheat
Set core
temperature
probe
Load
Roast
Options
Continue with
reinsertion
New load
Cooking parameters
light
dark
For marinated products, choose a lighter
browning.
medium
well done
Use "well done" for dishes like grilled
chicken, poussin, corn-fed chicken and
chicken pieces on the bone.
19 / 241
roasted chicken
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Grilled chicken 1,300 g on H8;
corn-fed chicken on H8
1x 4 pc.
2x 8 pc.
2x 16 pc.
3x 8 pc.
3x 16 pc.
6x 8 pc.
6x 16 pc.
2x 10 pc.
2x 20 pc.
3x 10 pc.
3x 20 pc.
6x 10 pc.
6x 20 pc.
Grilled chicken 950 g on H10;
poussin on H10
Accessories
Settings
light
dark
medium
well done
Chicken superspike
Note
For short post-production times of grilled chicken, use Finishing. This will give you crispy and
succulent chickens within approximately 20 minutes.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken legs; chicken medallions;
chicken breast on the bone; half
chickens
1x 4 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
light
Roasting and baking sheet
Note
medium
dark
well done
Please place the core temperature probe close to the bone when cooking poultry on the bone.
You can even cook poultry of different sizes in a single load. Simply use the "continue with
reinsertion" option and reinsert the core temperature probe from the smallest to the next larger
product.
You can also roast various large products at the same time. Simply use the
"continue" function.
To cook another batch, please select "new load".
20 / 241
turkey
For cooking well browned and succulent turkeys, turkey breast, turkey legs or boned and
rolled turkey.
Preheat
Load
Set CT
Pan fried
Options
Hold
Continue
with transfer
New load
Cooking parameters
light
dark
Use “light” e.g. for turkey breast and turkey
ham, the medium setting for whole turkeys
and turkey legs, “dark” for boned and rolled
turkey.
medium
well done
Use the medium setting for turkey ham,
breast and legs as well as for whole turkeys,
“well done” for boned and rolled turkey.
21 / 241
turkey
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Turkey ham, turkey breast, turkey
leg, boned and rolled turkey
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
1x 1 pc.
2x 1 pc.
2x 1 pc.
2x 2 pc.
5x 1 pc.
5x 2 pc.
Whole turkey
Accessories
Settings
light
Grid
medium
dark
well done
You can also prepare stuffed turkey or turkey pieces. Select a lighter searing
setting if you use marinades or seasonings that brown easily (such as a honey
marinade).
Different sized products can be cooked in a single load. Simply use the “next/
move” function, to do this transfer the core temperature probe from the smallest
to the next larger product.
“hold” keeps the product at serving temperature, matures and is ready to serve at
any time.
To cook a further batch, please select “new load”.
22 / 241
pan fried
For all less meaty and smaller poultry pieces such as legs, poultry breast or even chicken
wings and drumsticks. You will get perfectly browned, crispy and succulent poultry.
thin
Preheat
thick
Load
Roast
Options
New load
Next
Cooking parameters
thin
thick
With a meat thickness under 2 cm, select
"thin".
light
dark
thin
thick
With a meat thickness from 2 cm, select
"thick".
light
dark
For marinated products, choose a lighter
browning.
short
long
medium
well done
Use "medium" for dishes such as chicken
breast or chicken without/without marinade.
23 / 241
pan fried
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken breast; chicken breast
supreme
4x 1 kg
5x 1.5 kg
5x 3 kg
8x 1.5 kg
8x 3 kg
16x 1.5
kg
16x 3 kg
Accessories
Settings
Roasting and baking sheet
thin
thick
light
dark
medium
well done
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken legs; chicken medallions;
chicken breast on the bone
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Roasting and baking sheet
thin
thick
light
dark
medium
Note
24 / 241
well done
Please place the core temperature probe close to the bone when cooking poultry on the bone.
You can even cook poultry of different sizes in a single load. Simply use the "continue with
reinsertion" option and reinsert the core temperature probe from the smallest to the next larger
product.
pan fried
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Satay skewers; yakitori skewers;
poultry kebabs
4x 1 kg
5x 1.5 kg
5x 3 kg
8x 1.5 kg
8x 3 kg
16x 1.5
kg
16x 3 kg
Accessories
Settings
Grill and pizza tray
thin
thick
light
dark
short
long
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken wings; drumsticks
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Granite enameled container, 20
mm
Note
thin
thick
light
dark
short
long
With the "thin" setting, you can select the cooking time to the minute. The core temperature
probe does not need to be set. With "continue", you can extend the cooking time by the minute.
You can also roast various large products at the same time. Simply use the
"continue" function.
To cook another batch, please select "new load".
25 / 241
barbary duck breast
For succulent roast duck breast with a crispy skin.
Preheat
Load
Set CT
Options
Continue
with transfer
Cooking parameters
light
dark
Choose your personal preferred result from
“light” to “dark”.
medium
26 / 241
well done
Pan fried
barbary duck breast
Max. load sizes
6x
2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Breast of Barbarie duck, rare
3x 5 pc.
3x 12 pc.
3x 24 pc.
5x 12 pc.
5x 24 pc.
10x 12
pc.
10x 24
pc.
Accessories
Settings
Multibaker
Note
light
dark
rare
well done
You will get the best result when you place the duck breast with the skin side down.
Different sized pieces of duck breast can be cooked in a single load. Simply use
the “next/move” function, to do this transfer the core temperature probe from the
smallest to the next larger product.
27 / 241
grill
For all types of light poultry in pieces, such as chicken breast, turkey steaks, turkey
escalope, chicken wings and chicken legs. You will get well browned, crispy and succulent
poultry.
thin
Preheat
thick
Load
Grilling
Options
Next
Cooking parameters
thin
thick
Select “thin” when the meat is less than 2
cm thick.
light
dark
thin
thick
Select “thick” for meat from a thickness of 2
cm upwards.
light
dark
Use a lighter setting for marinated products.
short
long
medium
well done
Use “medium” e.g. for breast of chicken or
poulard, with/without marinade. “well done”
for chicken pieces on the bone.
28 / 241
grill
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken breast, chicken
supreme, Tandoori chicken
3x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Roasting and baking tray/
CombiGrill grid
thin
thick
light
dark
medium
well done
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken leg; chicken breast on
the bone
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Granite enameled container, 20
mm
thin
thick
light
dark
medium
Note
well done
Granite-enamelled containers have a higher edge than the roasting and baking tray and are
better suited to preparing fattier poultry pieces. Different sized products can be cooked in a
single load. Simply use the “next/move” function, to do this transfer the core temperature probe
from the smallest to the next larger product.
29 / 241
grill
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Turkey strips
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Roasting and baking tray
Note
30 / 241
thin
thick
light
dark
short
long
You can select the cooking time exactly to the minute using the “thin” setting. The core
temperature probe does not have to be set. You can extend the cooking time exactly to the
minute using “next”.
beijing duck
Especially for preparing traditional Peking duck with crispy skin.
Preheat
Load
Set CT
Pan fried
Cooking parameters
light
dark
Choose your preferred result from “light” to
“dark”.
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Peking duck
- pc.
- pc.
1x 5 pc.
1x 12 pc.
2x 5 pc.
2x 12 pc.
Accessories
Settings
light
dark
Grid
31 / 241
beijing duck
Please note that you must specially prepare the duck in order to make a
traditional Peking duck!
Chinese pancakes and strips of deseeded cucumber and spring onions are
traditionally served with the Peking duck. Commercially-available hoisin sauce is
also served with it.
Chinese pancakes:
- 310 g wheat flour
- 2 tsp caster sugar
- 250 ml boiling water
- 1 tbs sesame oil
Knead the flour, water and sugar to make a stiff dough, then leave to rest for
around 30 minutes. Roll out the dough into 8 cm circles and brush with sesame
oil. Then cook the dough circles in the Multibaker.
32 / 241
breaded
Suitable for all breaded poultry products such as baked chicken, chicken escalopes,
cordon bleu or chicken nuggets. The poultry is crispy, golden-brown and juicy.
thin
Preheat
thick
Load
Pan fried
Options
New load
Next
Cooking parameters
thin
thick
Select “thin” e.g. for chicken and turkey
escalopes, chicken nuggets and products
less than 2 cm thick.
light
dark
short
long
thin
thick
“thick” for cordon bleu, fried chicken and
frozen poultry escalopes.
light
medium
dark
well done
Select “well done” for breaded chicken
pieces on the bone.
33 / 241
breaded
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken escalope; turkey
escalope
4x 4 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Accessories
Settings
Roasting and baking tray
thin
thick
light
dark
short
long
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken nuggets
4x 0,75
kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
thin
thick
light
dark
short
long
CombiFry®
Note
34 / 241
You can select the cooking time exactly to the minute using the “thin” setting. The core
temperature probe does not have to be set. You can extend the cooking time exactly to the
minute using “next”.
breaded
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken cordon bleu; fried
chicken
4x 4 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Accessories
Settings
Granite enameled container, 20
mm
thin
thick
light
dark
medium
Note
well done
Use the drilling key provided in the starter kit for all frozen products. The hole you have made
will make it easier to insert the core temperature probe into the product. Different sized breaded
poultry can be cooked in a single load. Simply use the “next/move” function, to do this transfer
the core temperature probe from the smallest to the next larger product.
Breaded products brown best if they are brushed evenly on both sides with
butter, oil or fat. The addition of paprika beneath the breadcrumbs also helps
browning. There are also special fats that promote browning available.
To cook a further batch, please select “new load”.
35 / 241
duck/goose
Ideal for crispy, tender goose or duck, for whole birds, legs or breast.
Preheat
Load
Set CT
Pan fried
Options
Continue
with time
Hold
New load
Cooking parameters
light
dark
Choose your preferred result from “light” to
“dark”.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Goose leg; duck leg; goose
breast on the bone
4x 2 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Accessories
Settings
light
Granite enameled container, 20
mm
36 / 241
dark
duck/goose
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Roast goose; roast duck
1x 4 pc.
1x 8 pc.
2x 4 pc.
2x 8 pc.
4x 4 pc.
4x 8 pc.
Accessories
Settings
light
dark
Duck superspike
When roasting geese/ducks, place a deep container underneath these to catch
the fat produced.
Goose/duck portions are best placed on a bed of roasted vegetables on a 40
mm granite-enamelled container and pour cold stock or water over them from a
height of 2 cm, so that the skin becomes crispy and the meat remains succulent.
Please make sure that the unprotected side of the meat is covered with liquid.
The upper side of the skin will then be crispy. After cooking, you then have the
basis for the sauce in addition to the goose/duck portions.
“hold” keeps the product at serving temperature, matures and is ready for use at
any time.
To cook a further batch, please select “new load”.
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braise
For braised poultry dishes such as chicken in red wine or braised goose and duck legs.
You can crisp the products after the end of cooking time if required.
thin
Preheat
thick
Load
Options
Continue
with time
Crisp
Braise
Cooking parameters
thin
Add liquid
Sear
thick
thin
thick
Select “thick” e.g. for poulard or braised
duck and goose legs.
without
high
Select “without” for products that have
already been seared or ones you do not
wish to sear. Otherwise use a medium
searing setting.
short
38 / 241
without
long
high
braise
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken curry, Chicken in red
wine/coq au vin; duck leg; goose
leg
3x 2 kg
3x 5 kg
3x 10 kg
5x 5 kg
5x 10 kg
10x 5 kg
10x 10
kg
Accessories
Settings
thin
thick
without
high
Granite enamelled container, 65
mm
Select the setting “without” if you would like to braise the product without searing
or enter the required browning level. The “add liquid” step is omitted with the
“without” setting.
If you braise under the “thin” setting, you can extend cooking time afterwards
using “continue with time”.
At the end of the cooking time you can choose “crisp”.
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overnight roasting
Your poultry will stay particularly succulent and tender in the “overnight roasting” process.
Also suitable for poultry that needs a crispy skin finish, such as duck, goose or turkey. For
this, use the “crisp” function before serving.
Preheat
Load
Set CT
Sear
Cook
Rest+ hold
Crisp
To guarantee optimum quality and succulence of your poultry products even after an
extended resting+holding phase, the cooking chamber temperature is reduced to a
hygienic level after the required core temperature has been reached.
Cooking parameters
without
high
Select the medium setting e.g. for duck,
goose or turkey.
medium
well done
“well done” is suitable for all types of poultry.
You will get a beautiful tender result.
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overnight roasting
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Duck
1x 4 pc.
1x 8 pc.
2x 4 pc.
2x 8 pc.
4x 4 pc.
4x 8 pc.
Goose
2x 2 pc.
2x 4 pc.
3x 2 pc.
3x 4 pc.
6x 2 pc.
6x 4 pc.
Whole turkey
1x 1 pc.
2x 1 pc.
2x 1 pc.
2x 2 pc.
5x 1 pc.
5x 2 pc.
Accessories
Settings
without
medium
high
well done
Duck superspike/grid
Note
You can also cook e.g. duck and goose together if they are to be cooked to the same degree.
Insert the core temperature probe into the smallest product. Make sure that the hold phase is
long enough to ensure that the larger products reach the desired core temperature.
To make your sauce base, put bones and root vegetables into a graniteenamelled container beneath the meat. Then add stock to the base and bring to
the boil.
Using the “crisp” button you can automatically give your food a crunchy browned
finish once it has reached the desired core temperature.
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boil
Suitable for boiled poultry dishes such as boiling fowl, chicken breast or poultry terrines.
Use the rest function if you want the boiling fowl meat to be particularly tender.
Preheat
Load
Set CT
Boiling
Options
Hold
Continue
with transfer
Cooking parameters
medium
well done
Use the “well done” setting for poultry still on
the bone.
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New load
boil
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Boiling chicken
2x 2 pc.
3x 4 pc.
3x 8 pc.
5x 4 pc.
5x 8 pc.
10x 4 pc.
10x 8 pc.
Chicken breast
4x 1.5
kg
3x 12 kg
3x 24 kg
5x 12 kg
5x 24 kg
10x 12
kg
10x 24
kg
Poultry terrine
2x 3 kg
3x 3 kg
3x 6 kg
5x 3 kg
5x 6 kg
10x 3 kg
10x 6 kg
Accessories
Settings
rare
well done
Containers, stainless steel
Note
With terrines, use the positioning aid to insert the core temperature probe vertically into the
terrine.
Different sized products can be cooked in a single load. Simply use the “next/
move” function, to do this transfer the core temperature probe from the smallest
to the next larger product.
Ensure the holding phase is long enough for tender boiling fowl.
To cook a further batch, please select “new load”.
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tandoori
For all types of tandoor style poultry pieces - like chicken tikka , chicken malai kebab, kalmi
kebab, tandoori chicken in pieces, chicken tangdi etc.
thin
Preheat
thick
Load
Roast
Options
New load
Next
Cooking parameters
thin
thick
With a meat thickness under 2 cm, select
"thin".
light
dark
thin
thick
With a meat thickness from 2 cm, select
"thick".
light
dark
For marinated products, choose a lighter
browning.
short
long
medium
well done
Use "medium" for dishes such as chicken
breast or chicken without/without marinade.
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tandoori
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken tikka, Malai Kebab,
Chicken tangdi, Kalmi kebab
10x 350
g
15x 350
g
30x 350
g
22x 350
g
44x 350
g
44x 350
g
88x 350
g
Accessories
Settings
thin
thick
light
dark
Tandoori skewer
medium
well done
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken tangdi, Kalmi kebab
15x 350 g
30x 350 g
22x 350 g
44x 350 g
44x 350 g
88x 350 g
Accessories
Settings
thin
thick
light
dark
short
long
Tandoori skewer
It is always reccomended that the temperature of mutton / chicken / raw matiereal
shouldnt be exceeding 5°C for optimum browning.
For cooking in floor units, an extra trolley is reccomended for ease of flow.
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iLC pan fried
Suitable for roasting poultry in à la carte service or for production. Here you work on a
rolling basis with iLevelControl.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
thin
Preheat
thick
Load
Cooking parameters
thin
Roast
thick
With a meat thickness under 2 cm, select
"thin".
thin
thick
With a meat thickness from 2 cm, select
"thick".
light
dark
light
short
long
medium
dark
well done
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
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iLC pan fried
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Satay skewers; yakitori skewers;
poultry kebabs
4x 1 kg
5x 1.5 kg
5x 3 kg
8x 1.5 kg
8x 3 kg
16x 1.5
kg
16x 3 kg
Accessories
Settings
Roasting and baking sheet
thin
thick
light
dark
short
long
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken wings; drumsticks
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Granite enameled container, 20
mm
thin
thick
light
dark
short
long
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iLC tandoori
Suitable for grilling poultry in à la carte service or for production. Here you work on a rolling
basis with iLevelControl.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
thin
Preheat
thick
Load
Cooking parameters
thin
Grill
thick
With a meat thickness under 2 cm, select
"thin".
thin
thick
With a meat thickness from 2 cm, select
"thick".
light
dark
light
short
long
medium
dark
well done
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
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iLC tandoori
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Turkey strips; plain poultry
escalopes
4x 0,75
kg
4x 1 kg
4x 2 kg
6x 1 kg
6x 2 kg
12x 1 kg
12x 2 kg
Accessories
Settings
Roasting and baking trays
light
dark
short
long
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iLC poached
Suitable for steaming poultry in à la carte service or for production. Here you work on a
rolling basis with iLevelControl.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
thin
Preheat
thick
Load
Cooking parameters
thin
Steaming
thick
With a meat thickness under 2 cm, select
"thin".
thin
thick
With a meat thickness from 2 cm, select
"thick".
low
high
low
short
long
medium
high
well done
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
50 / 241
Meat
roast
For all larger joints, whether pink or well done, such as roast pork and knuckle of
veal, roast beef, beef fillet, leg of lamb, saddle of veal, saddle of venison or even
for meatloaf.
pan fried
For meat that would typically be prepared in the frying pan, such as pork loin,
cutlets, fillet cubes, medallions, minute grills, skewers or very thinly sliced
different kinds of meat.
roast with
crackling
Recommended for all larger cuts of meat with skin, which should be juicy on the
inside and have a crispy browning on the outside, such as roast with crackling,
knuckle of pork, pork belly and crusted ham.
grill/ kebab
Suitable for meat that you want to prepare with a grill pattern, such as rump
steak, pork loin, cutlets, skewers or medallions of different kinds of meat.
overnight
roasting
breaded
overnight
boiling
braise
boil
Use your appliance even when you are not in the kitchen. Products in the
"overnight roasting" cooking process become very tender and succulent thanks
to the long rest and hold phase. "Overnight roasting" is suitable for all cuts of
meat with skin, such as roast with crackling, knuckle of pork, pork belly, crusted
ham or even goose and duck. The subsequent coloration makes the skin crispy.
Breaded products such as escalopes, cutlets or cordon bleu of pork or veal
become crispy, succulent and golden brown.
Use your appliance even when you are not in the kitchen. For all larger cuts of
meat that are typically prepared in liquid, such as boiled fillet of beef, soup meat,
cured pork and ham.
For all typical braised dishes such as roulades, pickled beef or osso bucco as
well as for finely sliced meat such as goulash or ragout. Meat that has already
been seared can be inserted directly with a little liquid with the setting "Without
searing".
For all larger cuts of meat that are typically prepared in liquid, such as boiled
fillet of beef, soup meat, cured pork, ham and boiling sausages. Excellent for the
preparation of terrines.
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Meat
meat in
pastry
semipreserves
blanch/
simmer
Suitable for all products to be prepared in pastry or a salt crust, such as beef
Wellington, ham en croute, fish in puff pastry or salt-crusted fish.
For the safe and simple preparation of semi-preserves.
For different boiled and cooked sausage products in artificial or natural casing.
iLC pan fried
Suitable for pan frying meat in à la carte service or for production. Here you work
on a rolling basis with iLevelControl.
iLC grill
Suitable for grilling meat in à la carte service or for production. Here you work on
a rolling basis with iLevelControl.
52 / 241
Titel
53 / 241
roast
For all larger pieces of meat, cooked medium rare or well done, such as roast pork and leg
of lamb, saddle of lamb, saddle of venison or even for meat loaf.
Preheat
Load
Set CT
Searing
Cooling
Cook
Continue and
reposition
Hold
Cooking parameters
gentle
normal
Select “gentle” for leg of lamb or saddle of
venison, “normal” for roast pork or knuckle of
pork.
low
high
Select “low” for marinated and cured
products.
rare
54 / 241
well done
New load
roast
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Roast pork, spit roast, boned and
rolled joint
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Accessories
Settings
gentle
Grid
Note
normal
low
high
rare
well done
With streaky products, such as belly of pork, make sure the core temperature probe penetrates
all the layers of tissue so that the temperature is recorded exactly. To achieve an ideal result for
knuckles of pork, place these upright in a granite-enamelled container if possible, and set the
core temperature probe near to the bone.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Boned and rolled pork; meat loaf;
stuffed breast of veal
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Accessories
Settings
gentle
normal
low
high
rare
well done
granite-enamelled tray
55 / 241
roast
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Meat loaf
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Accessories
Settings
gentle
normal
low
high
rare
well done
granite-enamelled tray
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Beef fillet
2x 3 kg
3x 4 kg
3x 8 kg
5x 4 kg
5x 8 kg
10x 4 kg
10x 8 kg
Boned leg of lamb; saddle of
veal, saddle of venison
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Accessories
Settings
gentle
Grid
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normal
low
high
rare
well done
roast
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Pork fillet, loin of pork
4x 1,5
kg
3x 4 kg
3x 8 kg
5x 4 kg
5x 8 kg
10x 4 kg
10x 8 kg
Accessories
Settings
gentle
Grid
normal
low
high
rare
well done
For a perfect sauce base, put bones and root vegetables in a granite-enamelled
container and roast them together with the product to be roasted. Then add stock
to the base and bring to the boil.
Different sized pieces of meat can be cooked in a single load. Simply use the
“next/move” function, to do this transfer the core temperature probe from the
smallest to the next larger product.
To cook a further batch, please select “new load”.
57 / 241
pan fried
For meat that you would usually prepare in the pan such as rump steak, loin of pork,
chop, cubed steak, medallions, minute grills, kebabs or thinly cut meat of a wide range of
different types.
thin
Preheat
thick
Load
Fry
Options
New load
Next
Cooking parameters
thin
thick
Select “thin” when the meat is less than 2
cm thick.
light
dark
thin
thick
“thick” for meat from a thickness of 2 cm
upwards.
light
dark
Choose a lighter browning for marinated
products.
short
long
rare
well done
Select “well done” for pork chops or
escalopes.
58 / 241
pan fried
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Rissoles; burgers
3x 6 pc.
6x 10 pc.
6x 20 pc.
10x 10
pc.
10x 20
pc.
20x 10
pc.
20x 20
pc.
Accessories
Settings
Roasting and baking tray
thin
thick
light
dark
rare
well done
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Pork fillet; medallions
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Roasting and baking tray
Note
thin
thick
light
dark
rare
well done
Different sized products can be cooked in a single load. Simply use the “next/move” function, to
do this transfer the core temperature probe from the smallest to the next larger product.
59 / 241
pan fried
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Meat balls; sausage
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Roasting and baking tray
Note
thin
thick
light
dark
short
long
You can select the cooking time exactly to the minute using the “thin” setting. The core
temperature probe does not have to be set. You can extend the cooking time exactly to the
minute using “next”.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
English breakfast
3x 1 kg
5x 1,5 kg
5x 3 kg
8x 1,5 kg
8x 3 kg
16 x1,5
kg
16x 3 kg
Satay; Japanese kebabs
(Yakatori)
3x1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Grill and pizza tray
60 / 241
thin
thick
light
dark
short
long
pan fried
For the lighter types of meat you can increase the browning level to achieve a
more intense colour. Marinated steaks are better roasted with a lower browning
level since most marinades brown darker.
Roasting and baking trays and granite-enamelled containers give the best
roasting results because of their excellent heat transfer properties.
Use the grill and pizza tray for a fine grill pattern. Depending on the thickness of
the meat pieces, we recommend preheating the grill and pizza tray in the unit.
To cook a further batch, please select “new load”.
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roast with crackling
Recommended for all larger pieces of meat with rind which need to be succulent inside and
get a crispy brown finish on the outside, such as roast with crackling, knuckle of pork, belly
of pork and baked ham.
Preheat
Load
Set CT
Steam
Scoring
Fry
Hold
Colouration
Cooking parameters
light
dark
Choose a lighter searing setting for cured
roast with crackling or honey-marinated
pork.
rare
well done
“rare” e.g. for cured baked ham. “well done”
for belly of pork, roast pork, suckling pig,
knuckle of veal and pork.
62 / 241
Continue and
reposition
roast with crackling
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Roast with crackling (shoulder
of pork); belly of pork; knuckle of
pork
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Accessories
Settings
Grid
light
dark
rare
well done
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Cured roast with crackling
(shoulder of pork)
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Accessories
Settings
Grid
light
dark
rare
well done
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Sweet and sour belly of pork
2x 3 kg
3x 4 kg
3x 8 kg
5x 4 kg
5x 8 kg
10x 4 kg
10x 8 kg
Accessories
Settings
granite-enamelled tray
For perfect crackling, score the skin diagonally and sprinkle liberally with salt.
The skin is easier to score if you steam it first, so there is a steaming step
integrated into the cooking process. The unit signals to you when the skin is
ready for scoring.
If the skin has already been scored, the cooking process continues automatically.
63 / 241
roast with crackling
Choose a lighter browning for cured and marinated products.
Different sized products can be cooked in a single load. Simply use the “next/
move” function, to do this transfer the core temperature probe from the smallest
to the next larger product. “hold” keeps the product at serving temperature,
matures and is ready to serve at any time.
64 / 241
grill/ kebab
Suitable for meat that you would like to prepare with grill pattern, such as steak, loin of
pork, chops, kebabs or medallions for a wide range of different types of meat. As well for
all types of minced meat preperations, cooked on a skewer.
thin
Preheat
thick
Load
Grill
Options
Next
Cooking parameters
thin
thick
Select “thin” when the meat is less than 2
cm thick.
light
dark
thin
thick
Select “thick” when the meat is more than 2
cm thick.
light
dark
Choose a lighter browning for marinated
products.
short
long
rare
well done
Select “rare” e.g. for beef fillet or rump
steaks, “well done” for pork chops or
escalopes.
65 / 241
grill/ kebab
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Steak; Tournedos
2x 5 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Meat kebabs
3x 1 kg
5x 1,5 kg
5x 3 kg
8x 1,5 kg
8x 3 kg
16x 1,5
kg
16x 3 kg
Accessories
Settings
CombiGrill® grid
thin
thick
light
dark
rare
well done
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Rack of lamb
3x 1 kg
5x 1,5 kg
5x 3 kg
8x 1,5 kg
8x 3 kg
16x 1,5
kg
16x 3 kg
Accessories
Settings
CombiGrill® grid
Note
thin
thick
light
dark
rare
well done
When you grill marinated products, select a lighter browning level since many marinades and
seasoning mixes contain sugar, and so brown darker.
The CombiGrill® grid gives you an excellent grilling pattern. Place well-chilled
meat on the CombiGrill® grid for a particularly nice grilling result. Please observe
the maximum load size.
66 / 241
grill/ kebab
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Seekh kebab, Malai seekh
15x 300 g
30x 300 g
22x 300 g
44x 300 g
44x 300 g
88x 300 g
Accessories
Settings
thin
thick
light
dark
short
long
Tandoori skewers
Note
You can select the cooking time exactly to the minute using the “thin” setting. The core
temperature probe does not have to be set. You can extend the cooking time exactly to the
minute using “next”.
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overnight roasting
You can even use your unit when you are not in the kitchen. Products in the “overnight
roasting” process are extremely tender and succulent thanks to the long resting and
holding phase. “overnight roasting” is suitable for all pieces of meat with rinds or skin, such
as roast with crackling, knuckle of pork, belly of pork, baked ham as well as goose and
duck. Rind and skin become crispy after the subsequent crisping process.
Preheat
Load
Set CT
Searing
Cooling
Rest+ hold
Cook
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Colouration
overnight roasting
Cooking parameters
without
high
“without” for products that have already been
seared or ones that are not to colour. Select
the medium setting e.g. for roast beef, leg of
lamb, beef joint or knuckle of pork.
rare
well done
“rare” e.g. for leg of lamb, roast beef, fore
rib; “well done” for roast pork and beef,
knuckle of pork, breast of veal, whole ducks
and geese.
If you would like a crispy crust e.g. for belly
of pork, then press the “crisp” button before
serving.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Boned leg of lamb
2x 4 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Accessories
Settings
without
Grid
rare
high
well done
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overnight roasting
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Roast pork; stuffed; knuckle of
pork; belly of pork; roast with
crackling
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Accessories
Settings
without
Grid
Note
rare
high
well done
For a perfect crust, products with rind should be steamed first. This makes them easier to score
and very crispy after the colouration phase.
To make your sauce base, put bones and root vegetables into a graniteenamelled container beneath the meat. Then add stock to the base and bring to
the boil.
Select the setting “without” for products that have already been seared. Please
note that the resting phase should not exceed 12 hours for lean and tender
pieces of meat. Otherwise the meat could become crumbly.
Using the “crisp” button you can automatically give your food a crunchy browned
finish once it has reached the desired core temperature.
Different pieces of meat that need to reach the same level of cooking, can be
cooked in a single load. For example, you could cook roast pork together with
breast of veal, knuckle of pork, belly of pork, roast with crackling, duck and
goose. Place the core temperature probe into the smallest piece of meat and
plan a sufficiently long hold phase so that the larger products also reach the
required core temperature.
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breaded
Breaded products such as escalopes, chops or cordon bleu of pork or veal are fried until
crispy, succulent and golden brown.
thin
Preheat
thick
Load
Pan fried
Options
New load
Next
Cooking parameters
thin
thick
Use “thin” to pan fry e.g. pork cutlet.
light
thin
thick
Select “thick” for products such as cordon
bleu and breaded pork chops.
dark
Choose your personal preferred result from
“light” to “dark”.
short
long
light
dark
rare
well done
Use a medium setting e.g. for escalopes of
veal, “well done” for pork cordon bleu or pork
chops.
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breaded
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Escalope of veal; grilled
vegetables, escalope of pork
4x 4 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Accessories
Settings
Granite enameled container, 20
mm
Note
thin
thick
light
dark
short
long
You can select the cooking time exactly to the minute using the “thin” setting. The core
temperature probe does not have to be set. You can extend the cooking time exactly to the
minute using “next”.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Cordon bleu; pork chop;
4x 4 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Accessories
Settings
Granite enameled container, 20
mm
Note
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thin
thick
light
dark
rare
well done
Different sized products can be cooked in a single load. Simply use the “next/move” function, to
do this transfer the core temperature probe from the smallest to the next larger product.
breaded
Breaded products brown best if they are brushed evenly on both sides with
butter, oil or fat. The addition of paprika beneath the breadcrumbs also helps
browning. There are also special fats that promote browning available.
A mixture of breadcrumbs and herbs or ground nuts, sesame and cornflakes
could also be used for breading.
Select the “thin” setting if the products are less than 2 cm thick.
To cook a further batch, please select “new load”.
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overnight boiling
You can even use your unit when you are not in the kitchen. For all larger pieces of meat
that are typically prepared in liquid, such as aitchbone, casserole meat, smoked loin of
pork and ham.
Rest+ hold
Load
Set CT
Boiling
Cooking parameters
gentle
fast
You will get an even more tender result by
using “gentle”, the cooking time is extended.
Select “fast” for beef.
rare
Select “well done” for beef.
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well done
overnight boiling
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Aitchbone; brisket; pork hock;
tongue; calf’s head; belly of pork;
meat stew
2x 4 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Accessories
Settings
gentle
fast
rare
well done
CNS container
Note
Select delta-T “fast” for beef.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Spare ribs
4x 1,5
kg
6x 3 kg
6x 6 kg
10x 3 kg
10x 6 kg
20x 3 kg
20x 6 kg
Smoked loin of pork
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Boiled ham
2x 1 pc.
2x 2 pc.
2x 4 pc.
3x 2 pc.
3x 4 pc.
6x 2 pc.
6x 4 pc.
Shoulder of pork
2x 3 kg
3x 5 kg
3x 10 kg
5x 5 kg
5x 10 kg
10x 5 kg
10x 10
kg
Accessories
Settings
gentle
rare
fast
well done
CNS container
Note
Select delta-T “gentle” for boiled ham.
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overnight boiling
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Clear stock 100 mm, GN
3x 4 l
3x 8 l
3x 16 l
5x 8 l
5x 16 l
10x 8 l
10x 16 l
Accessories
Settings
gentle
rare
fast
well done
CNS container
Note
You can easily clear stock and broth overnight. Add all the required seasonings and your
clarifying meat to the cold stock and allow to clarify using the above setting. Place the core
temperature probe in the stock.
Check the fill level of your inserts since overflowing liquids could cause injury.
After the core temperature has been reached, the unit automatically changes to a
hold phase.
Different pieces of meat which are to be cooked to the same degree can be
cooked in one load. The pieces of meat may also be of different sizes. Insert the
core temperature probe into the smallest piece of meat and plan a sufficiently
long hold phase so that the larger products also reach the required core
temperature.
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braise
For all typical braising dishes such as Gulasch, Ragout or Curries. Meat that has already
been seared can be inserted directly with a little liquid with the setting “without searing”.
thin
Preheat
thick
Load
Skip
Searing
Rest+ hold
Finishing
Braise
Cooking parameters
thin
thick
“thin” e.g. for goulash, stew or curries
without
Continue
with time
thin
thick
“thick” for roulades or braised leg of lamb.
high
without
high
Select “without” for products that have
already been seared and to which you have
already added liquid, “high” for products that
you would like to be well browned.
short
long
Enter the required cooking time.
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braise
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Lamb shank
2x 6 pc.
3x 10 pc.
3x 20 pc.
5x 10 pc.
5x 20 pc.
10x 10
pc.
10x 20
pc.
Braised beef; pickled beef
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Roulades 180 g
2x 8 pc.
3x 24 pc.
3x 48 pc.
5x 24 pc.
5x 48 pc.
10x 24
pc.
10x 48
pc.
4x 4 pc.
6x 8 pc.
6x 16 pc.
10x 8 pc.
10x 16
pc.
20x 8 pc.
20x 16
pc.
Accessories
Settings
thin
thick
without
high
granite-enamelled container
Note
When you select the setting “sear” “without”, please add liquid before you start the cooking
process. With all other searing settings, the unit will request you to add liquid.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Gulasch; Ragout; Curry
2x 3 kg
3x 5 kg
3x 10 kg
5x 5 kg
5x 10 kg
10x 5 kg
10x 10
kg
Accessories
Settings
thin
thick
without
with
short
long
granite-enamelled container
Note
78 / 241
With the “thin” setting, you can extend the cooking time exactly to the minute at the end of the
cooking process using “next”.
braise
Never cook braised dishes without a sauce or stock. The buzzer after the searing
phase signals that you can add liquid. When you have selected “without” you can
add liquid before loading. You will not be requested to add liquid after the searing
settings.
You will get a particularly good result when you cover the food. When you select
“braise” “thin”, enter the time required for the braising process. The cooking time
can be set exactly to the minute under “time”, the core temperature probe does
not have to be set.
If required, you can braise a wide range of different types of meat in one load.
Lamb shanks together with roulades, braised beef, pickled beef, goulash
and stew. The pieces of meat may also be of different sizes. Insert the core
temperature probe into the smallest piece of meat. Make sure that the hold
phase is long enough to ensure that the larger products reach the desired core
temperature.
To braise smaller pieces of meat, such as goulash, skewer 2-3 pieces on the CT
probe. Then put them back in the sauce.
If necessary, you can press the “finishing” button to bring your food up to serving
temperature at the end of the braising process.
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boil
For all larger pieces of meat that are typically prepared in liquid, such as aitchbone,
casserole meat, smoked loin of pork, ham and boiling sausage. Also excellently suitable for
making terrines.
Load
Set CT
Boiling
Options
Hold
Continue and
reposition
Cooking parameters
gentle
fast
You will get an even more tender result by
using “gentle”, the cooking time is extended.
rare
well done
“rare” e.g. poached fillet of veal, “well done”
is used for aitchbone.
80 / 241
New load
boil
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Aitchbone, brisket
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Tongue, calf’s head, meat stew,
belly of pork
2x 3 kg
3x 5 kg
3x 10 kg
5x 5 kg
5x 10 kg
10x 5 kg
10x 10
kg
Accessories
Settings
gentle
fast
rare
well done
CNS container
Note
For an excellent stock, simply add seasonings, root vegetables, cold water and bones if
appropriate to the container. You can reduce weight losses with the delta-T “gentle” setting.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Sausages
40 pc.
60 pc.
120 pc.
100 pc.
200 pc.
200 pc.
400 pc.
Accessories
Settings
gentle
rare
fast
well done
Container, stainless steel 100
mm
Note
Cover the sausages completely with water to obtain a more attractive result.
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boil
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Cured ham, neck, pork hock
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Boiled ham
1x 1 kg
2x 2 pc.
2x 4 pc.
3x 2 pc.
3x 4 pc.
6x 2 pc.
6x 4 pc.
Veal; pork shoulder
2x 3 kg
3x 5 kg
3x 10 kg
5x 5 kg
5x 10 kg
10x 5 kg
10x 10
kg
Terrines
2x 3 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
gentle
rare
fast
well done
Container, stainless steel 100
mm
Check the fill level of your inserts since overflowing liquids could cause injury.
Different sized products can be cooked in a single load. Simply use the “next/
move” function, to do this transfer the core temperature probe from the smallest
to the next larger product. “hold” keeps the product at serving temperature,
matures and is ready to serve at any time.
To cook a further batch, please select “new load”.
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meat in pastry
Suitable for all products that are to be prepared in a pastry or salt crust such as Beef
Wellington, ham in a bread crust, fish in puff pastry or fish in a salt crust.
Preheat
Load
Set CT
Baking
Moistening
Slow
New load
Continue and
reposition
Cooking parameters
light
dark
rare
well done
3 different moisturing levels can be selected. Moisturing is carried out through the
moisturing nozzle in the ratio 1 second pulse/10 seconds pause.
Level 1: 30 seconds moisturing for products which require some humidity at the beginning,
e.g. yeast pastries, cream puffs, cookies, bread rolls, baguettes, quiches.
Level 2: 60 seconds moisturing for products that require more humidity, e.g. wholemeal
pastries, Danish pastry, brown bread.
Level 3: 90 seconds moisturing for products that require even more humidity, e.g.
wholemeal pastries, strudel, butter croissants.
83 / 241
meat in pastry
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Smoked loin of pork in a bread
crust
2x 3 kg
3x 4 kg
3x 8 kg
5x 4 kg
5x 8 kg
10x 4 kg
10x 8 kg
Accessories
Settings
light
dark
rare
well done
granite-enamelled container
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Ham in a bread crust; Beef
Wellington
2x 2 pc.
3x 2 pc.
3x 4 pc.
5x 2 pc.
5x 4 pc.
10x 2 pc.
10x 4 pc.
Accessories
Settings
light
dark
rare
well done
granite-enamelled container
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Fish in puff pastry
3x 2/3
GN
3x
1/1GN
3x 2/1
GN
5x 1/1
GN
5x 2/1
GN
10x 1/1
GN
10x 2/1
GN
Accessories
Settings
Roasting and baking tray
84 / 241
light
dark
rare
well done
semi-preserves
For the safe and simple preparation of semi-preserves:
®
The SelfCookingCenter 5 Senses is the reliable partner for these products. The monitored
and defined cooking duration ensures the products are safely cooked into semi-preserves.
And it really is as easy as that:
- You need a glass/drum as a reference container. Please make a hole for the core
temperature probe in the cover of this one container.
- Fill the glass/drums.
- Position the core temperature probe in the glass with the perforated cover.
Load
Set core
temperature
probe
Boil
Chill
New load
Use perforated GN containers to prepare preserves.
85 / 241
semi-preserves
Please do not use the core temperature probe to make a hole in the reference container.
Always use gloves to remove hot containers.
86 / 241
blanch/simmer
For different boiled and cooked sausage products in artificial or natural casing in the
®
SelfCookingCenter 5 Senses.
This produces sliceable and spreadable sausage products just like the butchers makes them.
With this application, you can produce most typical boiled and cooked sausage products in
®
the SelfCookingCenter 5 Senses.
thin
Preheat
thick
Load
Broths
Continue
with time
Continue with
reinsertion
Cooking parameters
thin
New load
thick
For a diameter less than 2 cm select "thin".
low
high
short
long
thin
thick
From a diameter of 2 cm select "thick".
medium
well done
87 / 241
blanch/simmer
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Boiled sausage products, such as
Jagdwurst (spicy beef and pork
sausage), Bierwurst (Bavarian
cooked and smoked sausage),
Gelbwurst (Bavarian pork and
veal sausage) in natural or
artificial casing
according
to size pc.
according
to size pc.
according
to size pc.
according
to size pc.
according
to size pc.
according
to size pc.
Accessories
Settings
thin
medium
Grid
Note
thick
well done
Please use a grid and hooks to hang the sausages. The sausages should not be touched during
cooking.
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Weißwurst (Bavarian veal
sausage)
according
to size pc.
according
to size pc.
according
to size pc.
according
to size pc.
according
to size pc.
according
to size pc.
Accessories
Settings
thin
thick
low
high
short
long
CNS container, perforated
Note
88 / 241
With streaky products, such as belly of pork, make sure the core temperature probe penetrates
all the layers of tissue so that the temperature is recorded exactly. To achieve an ideal result for
knuckles of pork, place these upright in a granite-enamelled container if possible, and set the
core temperature probe near to the bone.
iLC pan fried
Suitable for pan frying meat in à la carte service or for production. Here you work on a
rolling basis with iLevelControl.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
thin
Preheat
thick
Load
Cooking parameters
thin
Roast
thick
With a meat thickness under 2 cm, select
"thin".
thin
thick
With a meat thickness from 2 cm, select
"thick".
light
dark
light
dark
short
long
rare
well done
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
89 / 241
iLC pan fried
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
English breakfast
5x 1 kg
5x 1.5 kg
5x 3 kg
8x 1.5 kg
8x 3 kg
16x 1.5
kg
16 x 3 kg
Satay skewers; Japanese grilled
skewers (Yakatori)
4x 1 kg
5x 1.5 kg
5x 3 kg
8x 1.5 kg
8x 3 kg
16x 1.5
kg
16x 3 kg
Accessories
Settings
Grill and pizza tray
thin
thick
light
dark
short
long
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Meatballs; sausage
4x 1 kg
5x 1.5 kg
5x 3 kg
8x 1.5 kg
8x 3 kg
16x 1.5
kg
16x 3 kg
Accessories
Settings
Roasting and baking sheet
90 / 241
thin
thick
light
dark
short
long
iLC grill
Suitable for grilling meat in à la carte service or for production. Here you work on a rolling
basis with iLevelControl.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
thin
Preheat
thick
Load
Cooking parameters
thin
Grill
thick
With a meat thickness under 2 cm, select
"thin".
thin
thick
With a meat thickness from 2 cm, select
"thick".
light
dark
light
dark
short
long
rare
well done
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
91 / 241
iLC grill
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Fillet steaks, medium
3x 4 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Accessories
Settings
GriddleGrid
thin
thick
light
dark
rare
well done
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Lamb cutlets; mignons
3x 10
pc.
3x 15 pc.
3x 30 pc.
5x 15 pc.
5x 30 pc.
10x 15
pc.
10x 30
pc.
Piccole grigliate; meat skewers /
satay
3x 1 kg
5x 1.5 kg
5x 3 kg
8x 1.5 kg
8x 3 kg
16x 1.5
kg
16x 3 kg
Accessories
Settings
Grill and pizza tray
92 / 241
thin
thick
light
dark
short
long
Fish
pan fried
All types of fish, with or without skin, marinated or on a vegetable bed, fillets or
whole, are particularly succulent and crispy after roasting or grilling, such as
salmon fillet or steak, whole trout or perch fillet.
steamed
Recommended for fish or shellfish of all kinds, whole or filleted. Also suitable for
the production of fine fish terrines.
tandoori
All types of fish, with or without skin, are particularly succulent and crispy after
grilling, such as salmon fillet or steak, trout, mackerel or perch fillet.
breaded
Breaded fish of all types, such as pollack, fish fingers or breaded plaice are
crispy, golden-brown and succulent.
octopus
fish in pastry
Suitable for particularly tender octopus and squid.
For the classic preparation of fish in pastry.
iLC pan fried
Suitable for roasting fish in à la carte service or for production. Here you work on
a rolling basis with iLevelControl.
iLC tandoori
Suitable for grilling fish in à la carte service or for production. Here you work on a
rolling basis with iLevelControl.
iLC steam
Suitable for steaming fish in à la carte service or for production. Here you work
on a rolling basis with iLevelControl.
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Titel
94 / 241
pan fried
All types of fish, with or without skin, marinated or on a vegetable bed, fillets or whole, are
particularly succulent and crispy after roasting or grilling, such as salmon fillet or steak,
whole trout or perch fillet.
thin
Preheat
thick
Load
Fry
Options
New load
Next
Cooking parameters
thin
thick
Select “thin” e.g. for trout and plaice fillets,
scallops and prawns.
light
dark
Select “light” for very tender and sensitive
products.
short
long
thin
thick
Select “thick” for whole fish and thicker fillet
pieces over 2 cm.
light
dark
“dark” is suitable for products where a high
degree of browning/grill pattern is desired.
rare
well done
Select “rare” e.g. for tuna and thicker
scallops, “well done” for whole fishes.
95 / 241
pan fried
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Salmon steak
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Roasting and baking tray
thin
thick
light
dark
rare
well done
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Trout; sea bass; sea bream
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Roasting and baking tray
96 / 241
thin
thick
light
dark
rare
well done
pan fried
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Pesce al forno; trout with a herb
crust; marinated fish
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
thin
thick
light
dark
rare
well done
Container, granite enamelled 20
mm
Note
Different sized products can be cooked in a single load. Simply use the “next/move” function, to
do this transfer the core temperature probe from the smallest to the next larger product.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Diced salmon; red mullet fillet;
giant prawns; fish kebabs;
sardines; herrings; thin fish fillets;
tilapia fillets
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Roasting and baking tray
thin
thick
light
dark
short
long
97 / 241
pan fried
The best roasting results are obtained if you brush the fish with oil or clarified
butter first. This is particularly important if you want to coat the fish with flour.
If you place the fish on julienned vegetables and deglaze with a little white wine
or rice wine after baking, the resulting stock will make a wonderful sauce.
When using whole fish, please make sure you insert the core temperature probe
at a thick spot close to the spine of the fish.
Giant prawns with shell are particularly aromatic and succulent if you inject a soft,
aromatic butter mixture under the scored shell after washing, and then chill the
giant prawns. The butter melts during the frying process and seasons the giant
prawns “from the inside”.
For fish kebabs, place the wooden skewers in water for a short time to prevent
them burning.
To cook a further batch, please select “new load”.
98 / 241
steam
Recommended for fish or shellfish of all kinds, whole or fillets. Also suitable for producing
delicious fish terrines.
thin
Preheat
thick
Load
Steam
Options
New load
Next
Cooking parameters
thin
thick
Select “thin” e.g. for trout roulades, rolled
sole and turbot fillet under 2 cm.
short
long
thin
thick
Select “thick” for whole fish, thick fillet pieces
and terrines.
rare
well done
Select “rare” e.g. for fillet of salmon and
cod, turbot and trout roulades, “well done”
for pollack, carp fillet, trout soufflé and
centrepiece fish.
99 / 241
steam
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Salmon fillet; cod fillet; trout
roulades, turbot
6x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
thin
thick
rare
well done
Perforated container
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Whole fish as a centrepiece
6x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Pollack; carp fillet; fish terrines;
rolled sole
6x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
thin
thick
rare
well done
Perforated container
Note
100 / 241
Different sized products can be cooked in a single load. Simply use the “next/move” function, to
do this transfer the core temperature probe from the smallest to the next larger product.
steam
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Mussels; clams
6x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
thin
thick
short
long
Perforated container
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Calamari; seafood cocktail,
frozen; prawns
6x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
thin
thick
short
long
Perforated container
Note
Ideal for producing salads or antipasti. You can select the cooking time exactly to the minute
using the “thin” setting. The core temperature probe does not have to be set. You can extend the
cooking time exactly to the minute using “next”.
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-coloured 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 whole fish for use as centrepieces, fill the cavity of the fish
with aluminium foil. This will help you to shape the centrepiece, and the fish will
remain upright.
You can also cook different-sized products at the same time. Simply use the
“next” function.
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tandoori
All types of fish, with or without skin, are particularly succulent and crispy after grilling, such
as salmon fillet or steak, trout, mackerel or perch fillet.
thin
Preheat
thick
Load
Grilling
Options
Next
Cooking parameters
thin
thick
Select “thin” e.g. for trout and plaice fillets,
scallops and prawns.
light
dark
Select “light” for very tender and sensitive
products.
short
long
thin
thick
Select “thick” for whole fish such as sea
bream, salmon steaks, monk fish and thicker
fillet pieces over 2 cm.
light
dark
“dark” is suitable for products where a high
degree of browning/grill pattern is desired.
rare
well done
Select “rare” e.g. for tuna and thicker
scallops, “well done” for whole fishes.
102 / 241
tandoori
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Salmon cutlet; monk fish; halibut
3x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
CombiGrill® grid
Note
thin
thick
light
dark
rare
well done
Please ensure the product is thick enough to achieve an optimum result on the CombiGrill grid.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Scallops; giant prawns with /
without shell; fillet of Dover sole;
tuna steak; swordfish steak
3x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Grill and pizza tray
Note
thin
thick
light
dark
short
long
You can select the cooking time exactly to the minute using the “thin” setting. The core
temperature probe does not have to be set. You can extend the cooking time exactly to the
minute using “next”. A minimum thickness of 3 cm is recommended for tuna and swordfish.
103 / 241
tandoori
The CombiGrill grid gives you an excellent grilling pattern. The best grilling
results are obtained if you brush the fish with oil or clarified butter first. Place
well-chilled raw fish on the CombiGrill grid for a particularly nice grilling result.
Giant prawns with shell are particularly aromatic and succulent if you inject a
soft butter mixture under the scored shell after washing, and then chill the giant
prawns. The butter melts during the frying process and seasons the giant prawns
“from the inside”.
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breaded
Breaded fish of all types, such as pollack, fish fingers or breaded plaice are crispy, goldenbrown and succulent.
thin
Preheat
thick
Load
Fry
Options
New load
Next
Cooking parameters
thin
thick
Select “thin” for fish fingers, thinner pollack
fillet and breaded sole goujons.
light
dark
thin
thick
Select “thick” for breaded plaice and other
thicker fish pieces over 2 cm.
light
dark
rare
well done
Choose your personal preferred result from
“light” to “dark”.
short
long
Choose the medium setting e.g. for breaded
pike-perch and perch fillet as well as for fish
nuggets and fingers. “well done” for whole,
breaded fish such as plaice, fillet of ocean
perch and pollack.
105 / 241
breaded
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Pollack fillet; ocean perch fillet;
plaice, whole
4x 4 pc.
6x 1.5
pc.
6x 3 pc.
10x 1.5
pc.
10x 3 pc.
20x 1.5
pc.
20x 3 pc.
Accessories
Settings
thin
thick
light
dark
rare
well done
granite-enamelled container
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Pike-perch with crust; perch in
herb breadcrumbs; hoki fillet in
coconut breadcrumbs
4x 4 pc.
6x 1.5
pc.
6x 3 pc.
10x 1.5
pc.
10x 3 pc.
20x 1.5
pc.
20x 3 pc.
Accessories
Settings
thin
thick
light
dark
rare
well done
granite-enamelled container
Note
106 / 241
Use the low browning level for fish with breadcrumb mixtures containing desiccated coconut,
nuts or herbs. Different sized products can be cooked in a single load. Simply use the “next/
move” function, to do this transfer the core temperature probe from the smallest to the next
larger product.
breaded
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Fish nuggets; fish fingers; sole
goujons, breaded
3x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
thin
thick
light
dark
short
long
granite-enamelled container
Note
You can select the cooking time exactly to the minute using the “thin” setting. The core
temperature probe does not have to be set. You can extend the cooking time exactly to the
minute using “next”.
Breaded products brown best if they are brushed evenly on both sides with
clarified butter, oil or fat. The addition of paprika beneath the breadcrumbs also
helps browning.
There are also special fats that promote browning available.
107 / 241
octopus
Suitable for octopus, pulpo and squid.
Preheat
Load
Set CT
Steam
Cooking parameters
well done
well done +
tender
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Squid; octopus; pulpo
2x 2 kg
3x 3 kg
3x 6 kg
5x 3 kg
5x 6 kg
10x 3 kg
10x 6 kg
Accessories
Settings
CNS container
Note
108 / 241
After preheating, place the octopus or the squid into the unit and insert the core temperature
probe into the thickest part. This will give you a wonderful tender result. You can also cook
directly in the stock if required.
fish in pastry
For the classic preparation of fish in pastry. Please follow our preparation instructions.
Preheat
Load
Bake
Chill
Humidification
Bake
Rest
Cooking parameters
light
dark
juicy
well done
109 / 241
fish in pastry
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Salmon trout; zander; sea bass
4 pc.
9 pc.
18 pc.
15 pc.
30 pc.
30 pc.
60 pc.
Accessories
Settings
light
dark
juicy
well done
Container, granite-enamelled, 20
mm
Note
110 / 241
The actual load quantity depends on the size of the fish used.
iLC pan fried
Suitable for roasting fish in à la carte service or for production. Here you work on a rolling
basis with iLevelControl.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
thin
Preheat
thick
Load
Cooking parameters
thin
Roast
thick
Select "thin" for trout and fillets of plaice,
scallops and prawns for example.
thin
thick
Select "thick" for whole fish and thicker fish
fillets over 2 cm.
light
dark
light
dark
short
long
juicy
well done
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
111 / 241
iLC pan fried
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Salmon chunks; fillet of red
mullet; king prawns; fish skewers;
sardines; herring; think fish fillets;
tilapia fillet
4x 1 kg
5x 1.5 kg
5x 3 kg
8x 1.5 kg
8x 3 kg
16x 1.5
kg
16x 3 kg
Accessories
Settings
Roasting and baking sheet
112 / 241
thin
thick
light
dark
short
long
iLC tandoori
Suitable for grilling fish in à la carte service or for production. Here you work on a rolling
basis with iLevelControl.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
thin
Preheat
thick
Load
Cooking parameters
thin
Grill
thick
Select "thin" for trout and fillets of plaice,
scallops and prawns for example.
thin
thick
Select "thick" for whole fish and thicker fish
fillets over 2 cm.
light
dark
light
dark
short
long
juicy
well done
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
113 / 241
iLC tandoori
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Scallops; king prawns with/
without shell; fillet of sole; tuna
steak; swordfish steak
3x 1 kg
5x 1.5 kg
5x 3 kg
8x 1.5 kg
8x 3 kg
16x 1.5
kg
16x 3 kg
Accessories
Settings
Grill and pizza tray
Note
114 / 241
thin
thick
light
dark
short
long
For tuna and swordfish, a minimum thickness of 3 cm is recommended.
iLC Steam
Suitable for steaming fish in à la carte service or for production. Here you work on a rolling
basis with iLevelControl.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
thin
Preheat
thick
Load
Cooking parameters
thin
Steaming
thick
Select "thin" for trout and fillets of plaice,
scallops and prawns for example.
thin
thick
Select "thick" for whole fish and thicker fish
fillets over 2 cm.
low
high
low
short
long
juicy
high
well done
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
115 / 241
iLC Steam
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Mussels; clams
6x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
thin
thick
low
high
short
long
CNS container, perforated
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Calamari; seafood cocktail,
frozen; prawns
6x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
thin
thick
low
high
short
long
CNS container, perforated
Note
116 / 241
Ideal for the production of salads or antipasti. With the "thin" setting, you can select the cooking
time to the minute. The core temperature probe does not need to be set. With "continue", you
can extend the cooking time by the minute.
Egg dishes dessert
bake dessert
egg bhurji
steam
dessert
poached
boiled eggs
stew fruit
egg custard
For all puddings such as rice pudding, curd, nut, bread or semolina, which are
made of cold or raw ingredients. Also suitable for fresh or frozen strudel and
convenience products such as Kaiserschmarrn, mini pancakes or baked apples.
For cooking scrambled egg, omelettes, tortillas and fried eggs.
Suitable for steamed dumplings, yeast dumplings and plum pudding as well as
other steamed desserts of different sizes.
For hen’s eggs, soft, medium or hard-boiled. Also suitable for poached eggs or
eggs in the glass.
For cooking fruits by adding liquid.
Suitable for egg garnish, crème brûlée, crème caramel, crema catalana and flans
as well as soft vegetable timbales.
iLC fried
Suitable for pan frying egg dishes for à la carte service or for production. You
work on a rolling basis here with iLC.
iLC steam
Suitable for pan frying egg dishes for à la carte service or for production. You
work on a rolling basis here with iLC.
iLC bake
dessert
Suitable for baking hot desserts in à la carte service, such as tarts, puddings,
brownies, small cakes and baked apples. Here you work on a rolling basis with
iLevelControl.
117 / 241
bake dessert
For all puddings such as rice pudding, curd, nut, bread or semolina, which are made of
cold or raw ingredients. Also suitable for fresh or frozen strudel and convenience products
such as Kaiserschmarrn, mini pancakes or baked apples.
thin
Preheat
Load
Humidity level
Moisturing
thick
New load
thick
Select “thin” for all pancakes and crepes.
light
Continue
with time
Smooth
Cooking parameters
thin
Baking
dark
thin
thick
Select “thick” for puddings and strudel.
light
dark
Choose your personal preferred result from
“light” to “dark”.
short
118 / 241
long
bake dessert
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Sweet puddings; apple crumble
3x 2/3
GN
3x 1/1
GN
3x 2/1
GN
5x 1/1
GN
5x 2/1
GN
10x 1/1
GN
10x 2/1
GN
Baked apples
3x 16
pc.
3x 24 pc.
3x 48 pc.
5x 24 pc.
5x 48 pc.
10x 24
pc.
10x 48
pc.
Strudel
3x 2/3
GN
3x 1/1
GN
3x 2/1
GN
5x 1/1
GN
5x 2/1
GN
10x 1/1
GN
10x 2/1
GN
Accessories
Settings
thin
thick
light
dark
Granite-enamelled container, 40
mm / roasting and baking tray
Note
You will get a better result for baked apples and strudel if you select humidity level two.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Pancakes
4x 5 pc.
6x 8 pc.
6x 16 pc.
10x 8 pc.
10x 16
pc.
20x 8 pc.
20x 16
pc.
Crepes
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
Multibaker/container, graniteenamelled 20 mm
Note
thin
thick
light
dark
short
long
The time can be set exactly to the minute. You will get a better result for pancakes and crepes if
you select humidity level two.
You can choose moisture for a nice shiny crust. With “slow” you reduce the fan
wheel speed for very small or sensitive products.
Depending on the product, you can set the humidity levels as well as moisture.
For rice pudding or curd pudding, leave the humidity level without marking.
For strudel and other puddings as well as desserts with flaky pastry, choose
humidity level one. With products such as baked apples, baked apple dumplings
or convenience dumplings, select humidity level two.
119 / 241
bake dessert
If you would like to cook a further batch, please select “new load”. You can
extend the cooking time exactly to the minute using “next”.
120 / 241
egg bhurji
For cooking scrambled egg, omelettes, tortillas and fried eggs.
thin
Preheat
thick
Load
Fry
Options
Continue
with time
New load
Cooking parameters
thin
thick
Select “thin” for all fried eggs and omelettes.
light
dark
short
long
Select “thick” for tortillas and thick scrambled
eggs.
light
dark
soft
firm
121 / 241
egg bhurji
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Scrambled egg
4x 1,5 l
3x 3 l
3x 6 l
5x 3 l
5x 6 l
10x 3 l
10x 6 l
Accessories
Settings
thin
thick
light
dark
soft
firm
Containers, stainless steel
Note
Quickly stir through the scrambled egg at the end of the process. This gives the typical
scrambled texture.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Fried egg; thin omelette
4x 5 pc.
6x 8 pc.
6x 16 pc.
10x 8 pc.
10x 16
pc.
20x 8 pc.
20x 16
pc.
Potato tortillas; French toast
4x 5 pc.
6x 8 pc.
6x 16 pc.
10x 8 pc.
10x 16
pc.
20x 8 pc.
20x 16
pc.
Accessories
Settings
Multibaker
Note
122 / 241
Lightly oil the Multibaker.
thin
thick
light
dark
short
long
egg bhurji
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Omelette, thick
6x 1 kg
6x 8 kg
6x 16 kg
10x 8 kg
10x 16
kg
20x 8 kg
20x 16
kg
Vegetable omelette; ham
omelette
6x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Potato tortillas in GN
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
Multibaker
Note
thin
thick
light
dark
soft
firm
Lightly oil the container for the omelette.
The best way to produce filled omelettes is to first make the omelette, add the
filling (e.g. ham or cheese) and then fold it.
To cook a further batch, please select “new load”. You can extend the cooking
time exactly to the minute using “next”.
123 / 241
steam desserts
Suitable for steamed dumplings, yeast dumplings and plum pudding as well as other
steamed desserts of different sizes.
thin
Load
thick
Steam
Options
Proving
Continue
with time
Cooking parameters
thin
thick
Select “thin” for small products.
124 / 241
New load
thin
Select “thick” for yeast or steamed
dumplings.
low
high
short
long
thick
steam desserts
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Steamed dumplings
4x 6 pc.
3x 24 pc.
3x 48 pc.
5x 24 pc.
5x 48 pc.
10x 24
pc.
10x 48
pc.
Yeast dumplings
4x 6 pc.
3x 15 pc.
3x 30 pc.
5x 15 pc.
5x 30 pc.
10x 15
pc.
10x 30
pc.
Accessories
Settings
thin
thick
Stainless steel container, CNS,
perforated
When using fresh yeast doughs, choose a cooking step before steaming to
achieve an optimum result.
If you would like to cook a further batch, please select “new load”. Under “thin”
you can extend the cooking time exactly to the minute using “next”.
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poached boiled eggs
For hen’s eggs, soft, medium or hard-boiled. Also suitable for poached eggs or eggs in the
glass.
Preheat
Load
Steam
Options
Hold
New load
Cooking parameters
soft
small
hard-boiled
large
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Egg, soft, size M
6x 30
pc.
6x 30 pc.
6x 60 pc.
10x 30
pc.
10x 60
pc.
20x 30
pc.
20x 60
pc.
Accessories
Settings
soft
small
Stainless steel container, CNS,
perforated
126 / 241
hard-boiled
large
poached boiled eggs
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Egg, medium, size M
6x 30
pc.
6x 30 pc.
6x 60 pc.
10x 30
pc.
10x 60
pc.
20x 30
pc.
20x 60
pc.
Accessories
Settings
soft
hard-boiled
small
large
Stainless steel container, CNS,
perforated
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Egg, hard-boiled, size M
6x 30
pc.
6x 30 pc.
6x 60 pc.
10x 30
pc.
10x 60
pc.
20x 30
pc.
20x 60
pc.
Accessories
Settings
soft
small
hard-boiled
large
Stainless steel container, CNS,
perforated
127 / 241
poached boiled eggs
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Poached eggs, size M
3x 12
pc.
3x 12 pc.
3x 24 pc.
5x 12 pc.
5x 24 pc.
10x 12
pc.
10x 24
pc.
Accessories
Settings
soft
small
hard-boiled
large
Muffin and timbale moulds
Note
The best way to produce poached eggs is to grease the muffin and timbale mould with butter
before you add the eggs.
There is no need to add water when boiling eggs.
To cook a further batch, please select “new load”.
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stew fruits
For cooking fruits by adding liquid.
Options
Load
Continue
with time
Boil
New load
Cooking parameters
short
long
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Fruits with liquid
3x 5 kg
3x 10 kg
5x 5 kg
5x 10 kg
10x 5 kg
10x 10 kg
Accessories
Settings
short
long
Container, CNS
If you would like to cook a further batch, please select “new load”. You can
extend the cooking time exactly to the minute using “next”.
Do not use high proof alcohol!
129 / 241
egg custard
Suitable for egg garnish, crème brûlée, crème caramel, crema catalana and flans as well
as soft vegetable timbales.
Options
Load
Continue
with time
Baking
New load
Cooking parameters
gentle
normal
Select “gentle” if you would like a particularly
smooth result.
short
long
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Egg garnish/custard; vegetable
custard
4x 1,5 l
6x 2 l
6x 4 l
10x 2 l
10x 4 l
20x 2 l
20x 4 l
Accessories
Settings
gentle
short
normal
long
Container, CNS
Note
130 / 241
To prepare a custard base, mix whole egg with milk in a ratio of 1:1. Season to taste. You can
use this method to produce both sweet and savoury custards. We recommend that you cover
your container to prevent a skin forming during cooking.
egg custard
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Crème caramel; crème brûlée;
crema catalana
4x 2/3
GN
3x 2 GN
3x 4 GN
5x 2 GN
5x 4 GN
10x 2
GN
10x 4
GN
Accessories
Settings
gentle
normal
short
long
Container, CNS
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Broccoli flan; beetroot flan; potato
flan; sweet vanilla flan
4x 2/3
GN
3x 2 GN
3x 4 GN
5x 2 GN
5x 4 GN
10x 2
GN
10x 4
GN
Accessories
Settings
gentle
short
normal
long
Container, CNS
Note
You can produce flans with different flavours, e.g. sweet with chocolate or with fruit. If you select
the “slow” setting, the mixture will not bubble and the result will be particularly uniform. This will
greatly increase the cooking time, however.
If you are making flans from particularly watery vegetables, you can increase the
proportion of egg for a firmer end result.
A ratio of whole egg to pureed vegetables of 1:1 is generally used.
131 / 241
iLC fried
Suitable for pan frying egg dishes for à la carte service or for production. You work on a
rolling basis here with iLC.
Preheat
Load
Fry
Cooking parameters
light
dark
short
long
After the preheating phase has finished, the unit automatically changes to iLevelControl.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Fried egg; thin omelette
4x 5 pc.
6x 8 pc.
6x 16 pc.
10x 8 pc.
10x 16
pc.
20x 8 pc.
20x 16
pc.
Potato tortillas; French toast
Accessories
Multibaker
Note
132 / 241
Lightly oil the Multibaker.
Settings
light
dark
short
long
iLC steam
Suitable for pan frying egg dishes for à la carte service or for production. You work on a
rolling basis here with iLC.
Preheat
load
Fry
Cooking parameters
light
dark
short
long
After the preheating phase has finished, the unit automatically changes to iLevelControl.
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Egg, soft, size M
6x 30 pc.
6x 60 pc.
10x 30 pc.
10x 60 pc.
20x 30 pc.
20x 60 pc.
Accessories
Settings
low
hard-boiled
short
large
Perforated container, stainless
steel
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Egg, medium, size M
6x 30 pc.
6x 60 pc.
10x 30 pc.
10x 60 pc.
20x 30 pc.
20x 60 pc.
Accessories
Settings
low
hard-boiled
133 / 241
iLC steam
short
large
Perforated container, stainless
steel
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Egg, hard-boiled, size M
6x 30 pc.
6x 60 pc.
10x 30 pc.
10x 60 pc.
20x 30 pc.
20x 60 pc.
Accessories
Settings
low
hard-boiled
short
large
Perforated container, stainless
steel
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Poached eggs, size M
3x 12 pc.
3x 24 pc.
5x 12 pc.
5x 24 pc.
10x 12 pc.
10x 24 pc.
Accessories
Settings
low
short
hard-boiled
large
Muffin and timbale moulds
Note
134 / 241
The best way to produce poached eggs is to grease the muffin and timbale mould with butter
before you add the eggs.
iLC - Bake dessert
Suitable for baking hot desserts in à la carte service, such as tarts, puddings, brownies,
small cakes and baked apples. You can choose between a dry (e.g. tart) and humid (e.g.
pudding) cooking cabinet climate. You have 5 different browning levels to choose from,
and the wheel fan speed can also be regulated. The temperature rises when selecting the
browning level. Here you work on a rolling basis with iLevelControl.
Options
Preheat
load
Rest
Baking
Cooking parameters
light
dry
short
dark
humid
long
Max. load sizes
6x
2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chocolate fondant 80 g
32 pc.
60 pc.
120 pc.
100 pc.
200 pc.
200 pc.
400 pc.
Accessories
Settings
light
Roasting and baking trays
dry
short
135 / 241
iLC - Bake dessert
Max. load sizes
6x
2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Tarte Tatin
20 pc.
48 pc.
96 pc.
80 pc.
160 pc.
160 pc.
320 pc.
Accessories
Settings
light
dry
Multibaker
short
Max. load sizes
6x
2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Petits fours
6x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
light
Roasting and baking trays
dry
short
136 / 241
Vegetable side dishes
roast
chips
grilled
vegetables
potato gratin
bake /
convenience
savoury
bakes
stewing
pasta in
sauce
steam
pulao/ biryani
Suitable for roast potatoes, even from raw potato slices, wedges, convenience
potato products, vegetable burgers and mozzarella sticks.
Suitable for all commercial pre-fried fries.
For all types of vegetables, such as peppers, courgettes, fennel and aubergines,
which are served with a perfect grill pattern.
For potato gratin, pommes boulangère and other potato bakes.
For baked potatoes that are conventionally baked in the oven, convenience
potato products and small products such as spring rolls and breaded vegetables.
All types of pasta or vegetable soufflés (bakes) and paella work perfectly here.
Also suitable for vegetable gratins, such as stuffed aubergines, peppers and
courgettes.
Suitable for ratatouille, red cabbage, sauerkraut and stewed onions.
Short pasta such as penne and tortellini can be prepared directly in the sauce
without pre-boiling.
Here you can steam all kinds of vegetables, whether fresh or frozen and whole
potatoes or dumplings.
For all types of indian / pakistani / srilankan / bangladeshi rice preperations, ideal
for basmati, jeeragasamba, pooni, sela, soona masoori rice variety.
137 / 241
Vegetable side dishes
sushi rice
dal
iLC roast
iLC grill
iLC steam
iLC bake /
convenience
138 / 241
Here you can prepare the traditional sushi rice.
For cooking of all lentils - moong, arhar, masoor, urad, channa, rajma.
Suitable for roasting vegetables in à la carte service or for production. Here you
work on a rolling basis with iLevelControl.
Suitable for grilling vegetables in à la carte service or for production. Here you
work on a rolling basis with iLevelControl.
Suitable for steaming vegetables in à la carte service or for production. Here you
work on a rolling basis with iLevelControl.
Suitable for baking various products in à la carte service. Here you work on a
rolling basis with iLevelControl.
Titel
139 / 241
roast
Suitable for fried potatoes, including the kind made of raw potato slices, wedges,
convenience potato products, veggie burgers and mozzarella sticks.
Preheat
Load
Continue
with time
New load
Cooking parameters
dark
Choose your personal preferred result from
“light” to “dark”.
small
large
Select “small” for potato slices, for example,
“large” for veggie burgers.
140 / 241
Fry
Options
light
roast
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Roast potatoes
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
light
dark
small
large
Container, granite-enamelled
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Convenience potato products
6x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
Roasting and baking tray
light
dark
small
large
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Mozzarella sticks, frozen onion
rings
4x 1 kg
6x 1 kg
6x 2 kg
10x 1 kg
10x 2 kg
20x 1 kg
20x 2 kg
Accessories
Settings
Roasting and baking tray
light
dark
small
large
141 / 241
chips
Suitable for all commonly available pre-fried French fries.
Preheat
Load
New load
Cooking parameters
light
dark
Select “light” for oven chips that have
already thawed, the medium setting for
frozen products.
small
142 / 241
Baking
Options
Continue
with time
large
chips
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
French fries (frozen, chilled)
4x 0,65
kg
6x 1 kg
12x 1 kg
10x 1 kg
20x 1 kg
20x 1 kg
40x 1 kg
Accessories
Settings
light
dark
small
large
CombiFry
Note
Use “small” for oven chips of thickness 7 mm, the medium setting for 9 mm and “large” for 11
mm.
You do not need any additional frying fat or oil.
If you want to enhance the flavour, you can mix a few drops of vegetable oil
into the French fries at the end. Sprinkle with salt after the cooking process if
required. The recommended load size for a CombiFry® basket is around 0,75
- 1 kg. To cook a further batch, please select “new load”. You can extend the
cooking time exactly to the minute using “next”.
143 / 241
grilled vegetables
For all types of vegetables, such as peppers, courgettes, fennel and aubergines, which are
served with a perfect grill pattern.
Options
Preheat
Load
Grill
Cooking parameters
light
dark
Select “light” for sweetcorn and roasted
vegetables, a medium setting for slices
of courgettes, peppers and aubergines,
chicory, tomato halves and oyster
mushrooms.
short
long
Select “short” for diced vegetables and
onions, a medium setting for grilled
vegetables. “long” for roasted vegetables
and aubergine halves.
144 / 241
Continue
with time
grilled vegetables
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Aubergine halves
3x 2/3
GN
3x 1/1
GN
3x 2/1
GN
5x 1/1
GN
5x 2/1
GN
10x 1/1
GN
10x 2/1
GN
Vegetable pieces
4x 1 kg
6x 1 kg
6x 2 kg
10x 1 kg
10x 2 kg
20x 1 kg
20x 2 kg
Diced onions; roasted vegetables
3x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
light
dark
short
long
Container, granite-enamelled
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Courgette slices; pepper slices;
aubergine slices; mushroom
slices; chicory; fennel slices;
oyster mushrooms; tomato halves
6x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
Grill and pizza tray, roasting and
baking tray, granite-enamelled
container 20 mm
light
dark
short
long
145 / 241
grilled vegetables
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Sweetcorn, precooked
3x 2/3
GN
3x 1/1
GN
3x 2/1
GN
5x 1/1
GN
5x 2/1
GN
10x 1/1
GN
10x 2/1
GN
Accessories
Settings
Grill and pizza tray
Note
light
dark
short
long
Sweetcorn can be pre-cooked under “steam vegetables” “thin” in the standard setting.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Paella à la carte, pan-size
portions; marca for Paella GN
3x 2/3
GN
3x 1/1
GN
3x 2/1
GN
5x 1/1
GN
5x 2/1
GN
10x 1/1
GN
10x 2/1
GN
Accessories
Settings
Roasting and baking pan
Note
light
dark
short
long
3-5 min. for marca, 10-12 min. with stock, 3 min. with mussels
Marinate the vegetables with a little olive oil and seasoning for a short time
before grilling. After grilling, you can dress the vegetables with balsamic vinegar.
You can extend the cooking time if necessary using “next”.
146 / 241
potato gratin
For potato gratin, potatoes boulangère and other potato bakes.
Load
Set CT
Baking
Options
Continue
with time
New load
Cooking parameters
light
dark
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Potato gratin, GN 40 mm,
potatoes boulangère
4x 1,5
kg
6x 3 kg
6x 6 kg
10x 3 kg
10x 6 kg
20x 3 kg
20x 6 kg
Accessories
Settings
Container, granite enamelled
40mm
If you would like to cook a further batch, please select “new load”.
You can extend the cooking time exactly to the minute using “next”.
147 / 241
bake / convenience
For baked potatoes that are conventionally baked in the oven, convenience potato
products and small products such as spring rolls and breaded vegetables.
thin
Preheat
thick
Load
Baking
Options
Continue
with time
New load
Cooking parameters
thin
thick
Select “thin” e.g. for convenience potato
products and small products e.g. spring rolls
light
dark
Choose your personal preferred result from
“light” to “dark”.
short
148 / 241
long
thin
thick
Select “thick” for baked potatoes that are
conventionally baked in the oven.
light
dark
bake / convenience
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Baked potatoes
4x 1,5
kg
3x 21 pc.
3x 42 pc.
5x 21 pc.
5x 42 pc.
10x 21
pc.
20x 42
pc.
Accessories
Settings
thin
thick
light
dark
PotatoBaker
Note
With the PotatoBaker you shorten cooking time by up to 50 %.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Convenience potato products
(croquettes, rösti, Macaire
potatoes, potato turnovers)
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Spring rolls
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Mozzarella sticks
4x 1 kg
6x 1 kg
6x 2 kg
10x 1 kg
10x 2 kg
20x 1 kg
20x 2 kg
Accessories
Settings
thin
thick
light
dark
short
long
CombiFry
Note
You do not need any additional frying fat or oil. The fat content of your convenience potato
products is far below that of conventional preparation methods. Sprinkle with salt after the
cooking process if required. The recommended load size for a CombiFry® basket is around 0.75
- 1 kg.
Baked potatoes do not have to be wrapped in aluminium foil before baking. To
cook a further batch, please select “new load”.
149 / 241
savoury bakes
All types of pasta or vegetable soufflés (bakes) and paella work perfectly here. Also
suitable for vegetable gratins, such as stuffed aubergines, peppers and courgettes.
without
with
Preheat
Load
Set CT
Baking
Options
Continue
with time
New load
Cooking parameters
without
with
without
with
light
dark
For products where you do not want a crust
or want to finish later, select “without”.
Choose your personal preferred result from
“light” to “dark”.
150 / 241
savoury bakes
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Pasta bake; vegetable
bake; vegetable gratin; filled
aubergines; Quiche Lorraine;
onion flan; chicory au gratin;
broccoli au gratin
3x 1,5
kg
6x 3 kg
6x 6 kg
10x 3 kg
10x 6 kg
20x 3 kg
20x 6 kg
Accessories
Settings
without
with
light
dark
Container, granite enamelled 40
mm
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Paella without marca
4x 1,5
kg
6x 3 kg
6x 6 kg
10x 3 kg
10x 6 kg
20x 3 kg
20x 6 kg
Accessories
Settings
without
with
Container, granite enamelled 40
mm
For thin vegetable pieces or slices, insert the core temperature probe into several
slices and use the positioning aid.
If you select “gratinate”, your bake will automatically get a nice crispy topping at
the end of the cooking process.
To cook a further batch, please select “new load”. You can extend the cooking
time exactly to the minute using “next”.
151 / 241
stewing
Suitable for e.g. ratatouille, red cabbage, sauerkraut and lightly braised onions.
Preheat
Load
Searing
Options
Continue
with time
New load
Cooking parameters
low
high
Select “low” e.g. for red cabbage and
sauerkraut, “high” for ratatouille. If you select
level two to four, you will be requested to
add liquid following the searing stage. This is
omitted for level one.
short
152 / 241
Add liquid
long
Stew
stewing
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Sauerkraut; red cabbage
4x 1,5
kg
3x 4 kg
3x 8 kg
5x 4 kg
5x 8 kg
10x 4 kg
10x 8 kg
Accessories
Settings
low
high
short
long
Container, granite-enamelled
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Ratatouille
4x 1,5
kg
3x 4 kg
3x 8 kg
5x 4 kg
5x 8 kg
10x 4 kg
10x 8 kg
Onion slices
6x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
low
high
short
long
Container, granite-enamelled
If you would like to cook a further batch, please select “new load”. You can
extend the cooking time exactly to the minute using “next”.
153 / 241
pasta in sauce
Short dry pasta, such as penne and tortellini, are added directly to the sauce without being
pre-cooked.
Load
Set CT
Cook
Options
Continue
with time
New load
Cooking parameters
short
long
Please enter the time stated on the pasta
packaging and your pasta will be cooked
perfectly al dente.
Place the dry pasta in a GN container and mix them with cold sauce.
Since dry pasta absorbs liquid during cooking, you should add water to the sauce you
select for cooking.
For the best results the container must be covered with a lid (e.g. 20 menasurement GN
container ) during the entire cooking process.
Use 1.5 litres sauce and 1.5 litres water for 1 kg pasta.
154 / 241
pasta in sauce
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Penne all´arrabbiata; farfalle in
tomato sauce; elbow pasta in
cream sauce; tortellini in ham and
cream sauce; panzerotti in cream
sauce
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
short
long
Container, CNS
Only very small or short types of dry pasta are suitable for the “pasta in sauce”
process. The finished pasta is suitable for serving directly.
To cook a further batch, please select “new load”. You can extend the cooking
time exactly to the minute using “next”.
155 / 241
steam
Here you can steam all kinds of vegetables, whether fresh or frozen, as well as whole
potatoes or dumplings.
thin
Preheat
thick
Load
Steam
Options
Continue
with time
New load
Cooking parameters
thin
thick
Select “thin” for vegetables such as mangetout, spinach and sliced onions.
low
short
156 / 241
high
long
thin
thick
Select “thick” for whole potatoes and
dumplings.
firm
soft
Choose the degree of firmness according to
your own taste. Select a medium setting for
potatoes and dumplings.
steam
Max. load sizes
6x
2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Spinach
4x 1,5
kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Mange-tout; Chinese leaves;
Leek; Carrots; Turnips;
Cauliflower; Broccoli
4x 1,5
kg
3x 5 kg
3x 10 kg
5x 5 kg
5x 10 kg
10x 5 kg
10x 10
kg
Convenience pasta; Convenience
gnocchi; Convenience raviolli
6x 1 kg
3x 4 kg
3x 8 kg
5x 4 kg
5x 8 kg
10x 4 kg
10x 8 kg
Accessories
Settings
thin
thick
low
high
short
long
Stainless steel container, CNS,
perforated
Max. load sizes
6x
2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Potatoes
4x 2 kg
6x 4 kg
6x 8 kg
10x 4 kg
10x 8 kg
20x 4 kg
20x 8 kg
Dumplings (bread or potato
dumplings)
4x 18
pc.
3x 28 pc.
3x 56 pc.
5x 28 pc.
5x 56 pc.
10x 28
pc.
10x 56
pc.
Accessories
Settings
thin
thick
firm
soft
Stainless steel container, CNS,
perforated
157 / 241
pulao/biryani
For all types of indian / pakistani / srilankan / bangladeshi rice preperations, ideal for
basmati, jeeragasamba, pooni, sela, soona masoori rice variety.
Preheat
Load
Set CT
Options
New load
Cooking parameters
short
You will find the different cooking times
listed below.
158 / 241
long
Steam
pulao/biryani
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Pulao - rice cooked with dum with
raw poultry or veg
6x 1 kg
12x 1 kg
10x 1 kg
20x 1 kg
20x 1 kg
40x 1 kg
Accessories
Settings
short
long
Container, CNS
Note
Rice:water ratio = Basmati 1.2-1.4 kg:1kg / Sela 1.5-1.6kg:1kg / Pooni 1.8-2kg:1Kg.
For best cooking result, do add the seasoning befor cooking.
If using poultry / veg, the max amount of same in pan is 1 kg, Do substitute 200 gm water with
every 1 kg of poultry / veg.
If using tough cuts like mutton, it is reccomended to braise it before & the add to rice before the
start of Pulao process.
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Long-grain rice; parboiled rice;
bulgur wheat; quinoa; instant rice
6x 3 kg
6x 6 kg
10x 3 kg
10x 6 kg
20x 3 kg
20x 6 kg
Accessories
Settings
short
long
Container, CNS
Note
Select 20 minutes. You can prepare different rice dishes at the same time.
159 / 241
pulao/biryani
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Sticky rice; barley; nishiki rice
6x 3 kg
6x 6 kg
10x 3 kg
10x 6 kg
20x 3 kg
20x 6 kg
Accessories
Settings
short
long
Container, CNS
Note
Select 22 minutes.
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Camargue rice (red); wild rice
6x 3 kg
6x 6 kg
10x 3 kg
10x 6 kg
20x 3 kg
20x 6 kg
Accessories
Settings
short
long
Container, CNS
Note
Select 30 minutes for wild rice, 25 for Camargue rice.
To prepare rice, fill a CNS container with washed rice and cover this with cold
water (depending on the type of rice, use a ratio of between 1.8 (long-grain) and
2.5 (round-grain) parts water per part of rice).
If you want to prepare a complete dish such as a chicken biriani, simply add
vegetables, meat or strips of poultry directly to the uncooked rice together with
your seasonings and sauces and cook it all together.
Depending on the type of sauce and vegetables, it may be possible to reduce the
proportion of water for preparation. To cook a further batch, please select “new
load”.
Always give rice a nice mix immediately after it is cooked to break the starch &
make it fluffy.
It is recommended to cover the rice after mixing for some time to finish the
cooking.
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sushi rice
Here's how to prepare traditional sushi rice.
Preheat
Load
Set CT
Options
Steam
New load
Cooking parameters
short
long
You will find the different cooking times
listed below.
161 / 241
sushi rice
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Sushi rice
4x 1 kg
6x 2.1 kg
6x 4.2 kg
10x 2.1
kg
10x 4.2
kg
20x 2.1
kg
20x 4.2
kg
Accessories
Settings
short
long
Container, CNS
To prepare rice, fill a CNS container with washed sushi rice that has been
steeped for an hour. Cover the rice with cold water (ratio of 1.1 litres of water per
kg of sushi rice).
Weight the CT probe with a spoon so that the probe cannot move upwards during
cooking.
Sushi rice must be covered during cooking.
To cook a further batch, please select “new load”.
162 / 241
dal
For cooking of all lentils - moong, arhar, masoor, urad, channa, rajma.
Preheat
Load
Set CT
Steam
Options
Continue
with time
Hold
Cooking parameters
short
long
You will find the different cooking times
listed below.
163 / 241
dal
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Short cooking dals - arhar,
moong, channa dal, masoor
washed.
4x 0,7
kg
6x 1 kg
12x 1 kg
10x 1 kg
20x 1 kg
20x 1 kg
40x 1 kg
Accessories
Settings
short
long
Container, CNS
Note
Wash the dals thoroughly & add 3 times the water by weight (1 kg dal - 3 kg water). Cooking for
theese dals can be done uncovered.
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Long cooking dals - urad whole,
kidney beans, chicke peas.
6x 1 kg
12x 1 kg
10x 1 kg
20x 1 kg
20x 1 kg
40x 1 kg
Accessories
Settings
short
long
Container, CNS
Note
164 / 241
Wash the dals thoroughly & add 4 times the water by weight (1 kg dal - 4 kg water). Cooking for
theese dals has to be covered.
iLC roast
Suitable for roasting vegetables in à la carte service or for production. Here you work on a
rolling basis with iLevelControl.
Preheat
Load
Roast
Cooking parameters
light
dark
short
long
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Roast potatoes, precooked
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
light
dark
short
long
Container, granite-enamelled, 20
mm
165 / 241
iLC roast
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Convenience potato products
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
light
dark
short
long
CombiFry®
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Mozzarella sticks; frozen onion
rings
4x 1 kg
6x 1 kg
6x 2 kg
10x 1 kg
10x 2 kg
20x 1 kg
20x 2 kg
Accessories
Settings
Roasting and baking sheet
166 / 241
light
dark
short
long
iLC grill
Suitable for grilling vegetables in à la carte service or for production. Here you work on a
rolling basis with iLevelControl.
Preheat
Load
Grill
Cooking parameters
light
dark
short
long
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Courgette slices; pepper slices;
aubergine slices; mushroom
slices; chicory; fennel slices;
oyster mushrooms; tomato halves
6x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
Grill and pizza tray; roasting and
baking sheet; container, graniteenamelled 20 mm
light
dark
short
long
167 / 241
iLC grill
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Paella à la carte, portion pans;
Marca for paella GN
3x 2/3
GN
3x 1/1
GN
3x 2/1
GN
5x 1/1
GN
5x 2/1
GN
10x 1/1
GN
10x 2/1
GN
Accessories
Settings
light
dark
short
long
Container, granite-enamelled
Note
168 / 241
3-5 mins for Marca, 10-12 mins with stock, 3 mins with mussels
iLC steam
Suitable for steaming vegetables in à la carte service or for production. Here you work on a
rolling basis with iLevelControl.
Preheat
Load
Steaming
Cooking parameters
low
high
short
long
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
169 / 241
iLC steam
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Spinach
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Sugar snap peas; Chinese
cabbage; leek; carrots; kohlrabi;
cauliflower; broccoli
4x 1,5
kg
6x 2 kg
6x 4 kg
10x 2 kg
10x 4 kg
20x 2 kg
20x 4 kg
Convenience pasta; convenience
gnocchi; convenience pasta
pockets
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
CNS container, perforated
170 / 241
low
high
short
long
iLC bake/convenience
Suitable for baking various products in à la carte service. Here you work on a rolling basis
with iLevelControl.
Preheat
Load
Bake
Cooking parameters
light
dark
Select your personal desired result from
"light" to "dark".
short
long
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
171 / 241
iLC bake/convenience
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Convenience potato products
(croquettes, hash browns,
potatoes macaire, filled potatoes)
6x 0,75
kg
6x 1 kg
6x 2 kg
10x 1 kg
10x 2 kg
20x 1 kg
20x 2 kg
Spring rolls
6x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Mozzarella sticks
6x 0,75
kg
6x 1 kg
6x 2 kg
10x 1 kg
10x 2 kg
20x 1 kg
20x 2 kg
Accessories
Settings
light
dark
short
long
CombiFry
Note
172 / 241
You do not need any additional frying fat or oil. The fat content of convenience potato
products is far below conventional preparation methods. Add salt after cooking if required. The
®
recommended load quantity for a CombiFry basket is approximately 0.75 - 1 kg.
Baked goods
bread/
bread rolls
cream puffs/
éclairs
yeast
leavened
cakes
pretzel
products
cookies/
biscuits
croissant/
danish
sponge cake
For baking bread and bread rolls, both fresh and semi-baked to baker's quality. In
order to meet the various requirements of fresh dough or semi-baked products,
the baking process can be adapted to the final product by selecting the proving
or flash steam options.
For sensitive pastries from choux pastry which require a specific climate. The
special process structure guarantees a stable crust and wonderful light and airy
puffs or éclairs using sensitive humidity regulation.
For baking fresh yeast dough pastries, such as yeast loaves, yeast buns, yeast
dough with a fruit topping. You will get light and airy and perfectly browned
cakes.
For baking top quality pretzel products like fresh soft pretzels from the baker.
For baking short pastry products, such as cookies, biscuits and short pastry
bases, with excellent uniformity and quality.
For pastries that must be leavened before baking, such as puff pastry or Danish
pastries, bagels or white bread rolls. For small and light pastries, select a light
fan speed with the "rest" option.
For cakes and sponge bases of all kinds which can be prepared with the core
temperature probe or with your personal baking time.
pizza
For baking (yeast) dough with toppings on a preheated grill and pizza tray, or on
roasting and baking sheets. For a more crunchy base on the pizza like from the
restaurant, we recommend the use of our grill and pizza tray.
cheesecake
For cheesecakes of all kinds in different forms, such as the German cheesecake
with browning, which can be baked with four different browning levels, or a New
York-style cheesecake, which is prepared without browning.
173 / 241
Baked goods
proving
soft
bread rolls
meringue
puff pastry
baked
samosas
Muffin
iLC pizza
iLC baked
samosa
The "proving" process is ideal for yeast and sourdough.
For baked goods with a browned surface and a soft crust. You can bake bread
rolls such as burger buns, raison, milk or chocolate rolls. The higher humidity
ensures that the products form a crust.
Suitable for meringue-based pastries, such as Italian, Swiss or classic meringue.
For baking puff pastry products, such as sweet and savoury filled pockets and
pies. You will get light and airy and perfectly browned baked products.
The process is designed to bake the samosas big or small, alternatively same
can be used to pre-bake and then later to be finished in fryers.
Suitable for baking muffins and pound cakes in small moulds.
Suitable for the rolling production of various pizzas in à la carte service. Here you
will work in the iLC view.
Suitable for baking various products in à la carte service. Here you will work with
iLC on a rolling basis.
iLC danish
Load Danish pastries on a rolling basis and bake them fresh when required iLevelControl danish makes this possible. Cooking results like in the croissant/
danish process, but with the full flexibility of iLevelControl.
iLC pretzel
products
Load pretzel products on a rolling basis and bake them fresh when required iLevelControl Pretzel products makes this possible. Cooking results like in the
pretzel products process, but with the full flexibility of iLevelControl.
174 / 241
Titel
175 / 241
bread/bread rolls
For baking bread and bread rolls, both fresh and semi-baked to baker's quality. In order to
meet the various requirements of fresh dough or semi-baked products, the baking process
can be adapted to the final product by selecting the proving or flash steam options.
Preheat
Load
Bake
Cooking
volumes
Flash steam
Options
Cooking parameters
light
dark
Select your personal desired result from
"light" to "dark".
short
176 / 241
long
Continue
with time
New load
bread/bread rolls
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Bread rolls, fresh dough
4x 8 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Accessories
Settings
Roasting and baking sheet
light
dark
short
long
Stage 2
Stage 3
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Bread rolls, fresh dough (proved
separately, e.g. in proving
cabinet)
4x 8 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Accessories
Settings
Roasting and baking sheet
light
dark
short
long
Stage 3
177 / 241
bread/bread rolls
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Bread rolls, semi-baked
4x 8 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Accessories
Settings
Roasting and baking sheet
light
dark
short
long
Stage 1
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Bread
2x 2 pc.
3x 2 pc.
3x 4 pc.
5x 2 pc.
5x 4 pc.
10x 2 pc.
10x 4 pc.
Accessories
Settings
Roasting and baking sheet
light
dark
short
long
Stage 3
Stage 2
Note
178 / 241
Please follow the recommended dough processes when preparing bread, due to the different
flours and doughs.
bread/bread rolls
When selecting with proving, there is the option of scoring the baked goods after proving.
The "new batch" final option is not available if the "proving volumes" option has been selected
beforehand. Choose your personal desired result from "light" to "dark" and a proving duration
from "short" to "long" for products that still have to prove. In general, the following rule applies:
The greater the quantity of dough, the longer the proving time. With "continue", you can extend
the baking time by the minute.
179 / 241
cream puffs/éclairs
For sensitive pastries from choux pastry which require a specific climate.
The special process structure guarantees a stable crust and wonderful light and airy puffs or
éclairs using sensitive humidity regulation.
Preheat
Load
Bake
Flash steam
Rest
Options
Cooking parameters
light
dark
Select your personal desired result from
"light" to "dark".
short
180 / 241
long
Continue
with time
New load
cream puffs/éclairs
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Cream puffs
4x 6 pc.
6x 8 pc.
6x 16 pc.
10x 8 pc.
10x 16
pc.
20x 8 pc.
20x 16
pc.
Accessories
Settings
Roasting and baking sheet
light
dark
short
long
Stage 1
181 / 241
yeast leavened cakes
For baking fresh yeast dough pastries, such as yeast loaves, yeast buns, yeast dough with
a fruit topping. You will get light and airy and perfectly browned cakes.
Preheat
Load
Bake
Cooking
volumes
Flash steam
Options
Cooking parameters
light
dark
Select your personal desired result from
"light" to "dark".
short
182 / 241
long
Continue
with time
New load
yeast leavened cakes
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Yeast loaf, fresh dough (proved
separately, e.g. in proving
cabinet)
2x 2 pc.
3x 2 pc.
3x 4 pc.
5x 2 pc.
5x 4 pc.
10x 2 pc.
10x 4 pc.
Accessories
Settings
Roasting and baking sheet
light
dark
short
long
Stage 2
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Yeast load, fresh dough
2x 2 pc.
3x 2 pc.
3x 4 pc.
5x 2 pc.
5x 4 pc.
10x 2 pc.
10x 4 pc.
Accessories
Settings
Roasting and baking sheet
light
dark
short
long
Stage 3
Stage 2
183 / 241
yeast leavened cakes
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Plum cake
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
Container, granite-enamelled
light
dark
short
long
Stage 2
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Rolls, precooked
4x 8 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Accessories
Settings
Roasting and baking sheet
light
dark
short
long
Stage 1
The "new batch" final option is not available if the "proving volumes" option has been selected
beforehand. Choose your personal desired result from "light" to "dark" and a proving duration
from "short" to "long" for products that still have to prove. In general, the following rule applies:
The greater the quantity of dough, the longer the proving time. With "continue", you can extend
the cooking time by the minute.
184 / 241
pretzel products
For baking top quality pretzel products like fresh soft pretzels from the baker.
We have optimally adjusted the special climate requirements for baking pretzel products to
®
the SelfCookingCenter 5 Senses.
Preheat
Load
Bake
Options
Continue
with time
Cooking parameters
light
dark
Select your personal desired result from
"light" to "dark".
short
long
185 / 241
pretzel products
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Soft pretzels
4x 4 pc.
6x 8 pc.
6x 16 pc.
10x 8 pc.
10x 16
pc.
20x 8 pc.
20x 16
pc.
Accessories
Settings
Roasting and baking sheet
186 / 241
light
dark
short
long
cookies/biscuits
For baking short pastry products, such as cookies, biscuits and short pastry bases, with
excellent uniformity and quality.
Preheat
Load
Bake
Options
Rest
Continue
with time
New load
Cooking parameters
light
dark
Select your personal desired result from
"light" to "dark".
short
long
187 / 241
cookies/biscuits
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Short pastry cookies
6x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
Roasting and baking sheet
light
dark
short
long
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Short pastry bases
6x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
Container, granite-enamelled or
spring-form
188 / 241
light
dark
short
long
croissant/danish
For baked items that need steaming before baking such as flaky pastry or Danish pastry,
bagels or products made with white flour. Select a low fan speed using the “slow” option for
small and light products.
Preheat
Load
Baking
Smooth
Steam baking
Options
Continue
with time
New load
Cooking parameters
light
dark
15
short
long
During steam baking, the cooking cabinet is filled with steam at the beginning of the baking
process.
Steam baking is particularly suitable for croissants, non-proofed pastry made with white
flour or Danish pastry, and can be selected in three different levels/intensities.
Level 1: 3 minutes steam, for bread rolls, fresh or thawed croissants, Danish pastry.
Level 2: 6 minutes steam, for frozen croissants.
Level 3: 9 minutes steam, for pastry with white flour, bagels,
189 / 241
croissant/danish
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Turnovers; rolls, part-baked; rolls,
raw; rolls, frozen
4x 8 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Puff pastry strudel
2x 2 pc.
3x 2 pc.
3x 4 pc.
5x 2 pc.
5x 4 pc.
10x 2 pc.
10x 4 pc.
Croissant, frozen
4x 6 pc.
6x 8 pc.
6x 16 pc.
10x 8 pc.
10x 16
pc.
20x 8 pc.
20x 16
pc.
Accessories
Settings
Roasting and baking tray
Note
190 / 241
light
dark
short
long
You can adjust the amount of steam in three stages depending on the product.
sponge cake
For cakes and sponge bases of all kinds which can be prepared with the core temperature
probe or with your personal baking time.
thin
Preheat
thick
Load
Bake
Options
Continue
with time
New load
Cooking parameters
with the
without
light
dark
Select your personal desired result from
"light" to "dark".
short
with
without
light
dark
Select your personal desired result from
"light" to "dark".
long
191 / 241
sponge cake
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Pound cake
2x 2 pc.
3x 2 pc.
3x 4 pc.
5x 2 pc.
5x 4 pc.
10x 2 pc.
10x 4 pc.
Accessories
Settings
Loaf pan
with
without
light
dark
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Muffins
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
pc.
Accessories
Settings
with
without
light
dark
short
long
Muffin and timbale mould
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Sponge base (for sponge rolls)
6x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
pc.
Accessories
Settings
with the
without
light
dark
short
long
Container, granite-enamelled
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pizza
For baking (yeast) dough with toppings on a preheated grill and pizza tray, or on roasting and
baking sheets. For a more crunchy base on the pizza like from the restaurant, we recommend
the use of our grill and pizza tray.
Preheat
Load
Bake
Options
Continue
with time
New load
Cooking parameters
light
dark
For frozen products, select a lighter
browning and extend the time.
short
long
193 / 241
pizza
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Mini pizza, frozen
4x 8 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Pizza baguette, deep frozen
4x 6 pc.
6x 6 pc.
6x 12 pc.
10x 6 pc.
10x 12
pc.
20x 6 pc.
20x 12
pc.
Pizza, fresh; pizza pre-baked,
deep frozen; pizza, Italian;
American pizza; tarte flambée;
apple tarte flambée
2x 1 pc.
6x 2 pc.
6x 4 pc.
10x 2 pc.
10x 4 pc.
20x 2 pc.
20x 4 pc.
Accessories
Settings
Grill and pizza tray
light
dark
short
long
Use the original grill and pizza tray for best results. The pizza tray will be
preheated and will remain in the appliance. With "continue", you can extend the
cooking time by the minute.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Pizza prebaked
6x 1 pc.
15 pc.
26 pc.
24 pc.
42 pc.
50 pc.
100 pc.
Accessories
Settings
light
dark
short
long
Pizza tray for mobile plate rack
Note
194 / 241
With the pizza trays, you can bake up to 100 pizzas in only 10 minutes in combination with a
mobile plate rack (maximum diameter 280 mm). Simply load the pizzas in trays into the mobile
plate plate rack and bake until crispy in the appliance with Finishing®.
cheesecake
For cheesecakes of all kinds in different forms, such as the German cheesecake with
browning, which can be baked with four different browning levels, or a New York-style
cheesecake, which is prepared without browning.
Preheat
Load
Bake
Options
Continue
with time
New load
Cooking parameters
light
dark
Select your personal desired result from
"light" to "dark".
short
long
195 / 241
cheesecake
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Cheesecake from Quark mixture
(with browning)
2x 2/3
GN
3x 1/1
GN
3x 2/1
GN
5x 1/1
GN
5x 2/1
GN
10x 1/1
GN
10x 2/1
GN
Accessories
Settings
light
dark
short
long
Container, granite-enamelled
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
New York-style cheesecake
3x 1 pc.
3x 2 pc.
3x 4 pc.
5x 2 pc.
5x 4 pc.
10x 2 pc.
10x 4 pc.
Accessories
Settings
Spring-form
light
dark
short
long
Select the browning level for your individual cheesecake recipe:
Browning level "1": New York-style cheesecake
Browning level "3": German cheesecakes
196 / 241
proving
The proving process is ideal for yeast doughs and sourdoughs.
Options
Preheat
Load
Continue
with time
Proving
Cooking parameters
short
long
Select a longer cooking time for sourdoughs.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Yeast pastries; rolls
4x 8 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Bread dough (sourdough); yeast
dough
3x 2/3
GN
3x 1/1
GN
3x 2/1
GN
5x 1/1
GN
5x 2/1
GN
10x 1/1
GN
10x 2/1
GN
Accessories
Settings
short
long
Roasting and baking trays
Select the proving time you need from “short” to “long”. As a general rule, the
more dough there is, the longer the proving time. You can also leave different
doughs to rise at the same time. You can extend the cooking time using “next”.
You will get a particularly fine-pored result for yeast dough or sourdough if you
knead the dough again briefly after rising and then allow it to rise again.
197 / 241
soft bread rolls
For baked goods with a browned surface and a soft crust. You can bake bread rolls such
as burger buns, raison, milk or chocolate rolls. The higher humidity ensures that the
products form a crust.
Preheat
Load
Bake
Options
Flash steam
Continue
with time
Cooking parameters
light
dark
Select your personal desired result from
"light" to "dark".
short
198 / 241
long
New load
soft bread rolls
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Soft bread rolls, milk bread
rolls from fresh dough, proved
separately
4x 8 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Accessories
Settings
Roasting and baking sheet
light
dark
short
long
199 / 241
meringue
Suitable for meringue products such as Italian, Swiss or classic meringues. Please select a
lower fan speed using the “slow” setting for pure drying.
Options
Load
Continue
with time
Slow
Baking
Cooking parameters
without
short
light
cont.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Classic white meringue; Italian
meringue
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
without
Roasting and baking tray
200 / 241
short
light
cont.
meringue
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Swiss meringue
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
without
short
Roasting and baking tray
Note
light
cont.
Select a low fan speed for a long baking time or small meringues.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Macarons
6x 2/3
GN
6 x 1/1
GN
6 x 2/1
GN
10 x 1/1
GN
10 x 2/1
GN
20 x 1/1
GN
20 x 2/1
GN
Accessories
Settings
without
Roasting and baking tray
short
light
CONT.
201 / 241
Muffin
Place the filled moulds on stainless steel grids. Load them after preheating. You can cook
them using time or core temperature control. Use the positioning aid to insert the core
temperature probe.
thin
Preheat
load
Baking
Options
Continue
with time
New load
Cooking parameters
202 / 241
with
without
with
without
light
dark
light
dark
short
long
Muffin
Max. load sizes
6x
2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Muffin
4x 12
pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Accessories
Settings
with
light
Muffin and timbale moulds
Note
With full loads over 50 g, only use every 2nd rack.
203 / 241
baked samosas
The process is designed to bake the samosas big or small, alternatively same can be used
to pre-bake and then later to be finished in fryers.
Preheat
Load
Bake
Options
Flash steam
Continue
with time
Cooking parameters
light
dark
Select your personal desired result from
"light" to "dark".
short
204 / 241
long
New load
baked samosas
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Samosas, Kachori
6x 15 pc.
12x 15 pc.
10x 15 pc.
20x 15 pc.
20x 15 pc.
40x 15 pc.
Accessories
Settings
Roasting and baking sheet
Note
light
dark
short
long
Stage 1
Spray with some oil will help in even colouring.
Ideal samosa dough recipe:
1000 gm flour
100 gm shortening
100 gm peanut oil
15 gm salt
450 gm water
205 / 241
iLC pizza
Suitable for the rolling production of different pizzas in à la carte service. Here you work
in the iLC view. You have the option of creating a quieter cooking climate by pressing the
"Quiet fan" button. This prevents things like fine toppings from being blown off the pizza, for
example.
Options
Preheat
Load
Pan fried
Quiet fan
Cooking parameters
light
dark
short
long
After the preheating phase has finished, the unit automatically changes to iLevelControl.
206 / 241
iLC pizza
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Mini-pizza, frozen
4x 6 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Pizza baguette, frozen
4x 6 pc.
6x 6 pc.
6x 12 pc.
10x 6 pc.
10x 12
pc.
20x 6 pc.
20x 12
pc.
Pizza, fresh; pizza prebaked,
frozen; pizza, Italian; American
pizza; tartes flambées; tartes
flambées with apple
2x 1 pc.
6x 2 pc.
6x 4 pc.
10x 2 pc.
10x 4 pc.
20x 2 pc.
20x 4 pc.
Accessories
Settings
Grill and pizza tray
light
dark
short
long
207 / 241
iLC samosa
Suitable for baking a wide range of different products in the à la carte service. You work on
a rolling basis here with iLC.
Preheat
Load
Baking
Cooking parameters
light
dark
short
long
After the preheating phase has finished, the unit automatically changes to iLevelControl.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Yeast pastries; hamburger buns
4x 8 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Accessories
Settings
Baking trays, perforated
208 / 241
light
dark
short
long
iLC danish
Load Danish pastries on a rolling basis and bake them fresh when required - iLevelControl
Danish pastries makes this possible. Cooking results like in the croissant/danish process,
but with the full flexibility of iLevelControl.
Preheat
Load
Bake
Cooking parameters
light
dark
Select your personal desired result from
"light" to "dark".
short
long
209 / 241
iLC pretzel products
Load pretzel products on a rolling basis and bake them fresh when required - iLevelControl
Pretzel products makes this possible. Cooking results like in the pretzel products process,
but with the full flexibility of iLevelControl.
Preheat
Load
Bake
Cooking parameters
light
dark
Select your personal desired result from
"light" to "dark".
short
210 / 241
long
Finishing
®
plated
banquet
coloration
serve
container
crisp up
hold
heat through
dry
semipreserves
iLC pan fry
à la carte
iLC grill
Suitable for bringing a large number of plates or trays to serving temperature,
such as for conferences, weddings, classic dinners, seminars, catering events
etc.
The pre-cooked, cooled dishes such as chicken, knuckles of pork and roast with
crackling are brought to serving temperature and given a crispy crust.
The dishes are brought up to serving temperature in containers, with or without
core temperature probe. The dishes can then be given a crispy crust if required.
Suitable for reheating fresh or frozen bakery products such as bread, cake,
French sticks, rolls and yeast pastries or for small bakery products such as party
pastries, mini quiches, mini Danish pastry.
Suitable for “holding” a wide range of different dishes during serving.
This function is used to bring already seared products to the required core
temperature and keep them at this temperature. The dishes can then be given a
crispy crust if required.
For drying vegetables, mushrooms and fruits.
For the safe and simple preparation of semi-preserves:
®
The SelfCookingCenter 5 Senses is the reliable partner for these products. The
monitored and defined cooking duration ensures the products are safely cooked
into semi-preserves.
Suitable for roasting various products in à la carte service or for production. Here
you work on a rolling basis with iLevelControl.
Suitable for grilling various products in à la carte service or for production. Here
you work on a rolling basis with iLevelControl.
211 / 241
Finishing
®
à la carte
iLC steam
à la carte
iLC baking
à la carte
iLC plates
à la carte
iLC serve
container
212 / 241
Suitable for steaming various products in à la carte service or for production.
Here you work on a rolling basis with iLevelControl.
Suitable for baking various products in à la carte service or for production. Here
you work on a rolling basis with iLevelControl.
The plated food is brought to serving temperature for classic à la carte service.
Here you work on a rolling basis with iLevelControl.
iLevelControl - serve container is ideal for bringing prepared and chilled food in
Gastronorm containers to serving temperature.
Titel
213 / 241
plated banquet
Suitable for getting a large number of plates or platters to serving temperature e.g. for
conferences, weddings, classical dinners, seminars, catering events etc.
Preheat
Load
Set CT
Options
New load
Cooking parameters
dry
short
214 / 241
humid
long
Finishing®
plated banquet
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Plated banquet
20 pc.
34 pc.
32 pc.
52 pc.
60 pc.
120 pc.
Accessories
Settings
dry
short
humid
long
Mobile plate rack
Plated banquet finishing is suitable for preparing a large number of plates at the
same time for the service team e.g. at events such as conferences, weddings,
classical dinners, seminars, catering events etc.
The food prepared in the unit has already been chilled. You arrange the plates
according to the number of expected guests and keep them chilled in the special
mobile plate racks.
Stressful “à la minute” arrangement is finally a thing of the past. You also need
fewer staff.
The food should be taken from the chiller around 30 minutes before finishing.
The plates are sent for finishing shortly before they are served, giving you the
necessary flexibility to take delays in your stride.
It takes around 8 minutes for finishing a mobile plate rack. The time can be
varied to suit the size of the plated portions. Make sure that the food, plates and
mobile oven rack are all at the same temperature. After loading, insert the core
temperature probe into the ceramic tube on the right-hand side of the mobile
plate rack.
When finishing is complete, we recommend that you cover the mobile plate rack
with the Thermocover for another 5-8 minutes before serving. Another mobile
plate rack can then be finished in parallel if required. To do this, simply select the
“next” button on the display. The plates can be parked beneath the Thermocover
for up to 20 minutes.
215 / 241
coloration
The pre-cooked, cooled dishes such as chicken, knuckles of pork and roast with crackling
are brought to serving temperature and given a crispy crust.
thin
Preheat
thick
Load
Finishing
Options
Next
New load
Cooking parameters
216 / 241
Colouration
thin
thick
thin
thick
light
dark
light
dark
short
long
warm
hot
coloration
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Grilled chicken 1300 g on H8
1x 4 pc.
2x 8 pc.
2x 16 pc.
3x 8 pc.
3x 16 pc.
6x 8 pc.
6x 16 pc.
Duck, roast
-
1x 4 pc.
1x 8 pc.
2x 4 pc.
2x 8 pc.
4x 4 pc.
4x 8 pc.
Accessories
Settings
Chicken superspike/duck
superspike
thin
thick
light
dark
warm
hot
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Peking duck
-
1x 6 pc.
1x 12 pc.
1x 6 pc.
1x 12 pc.
3x 6 pc.
3x 12 pc.
Knuckle of veal; knuckle of pork;
roast with crackling; belly of pork;
meat loaf
2x 3 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Accessories
Settings
Grid + Containers, stainless steel
thin
thick
light
dark
warm
hot
217 / 241
coloration
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Toast Hawaii, gratinated pork
steak
3x 6 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Accessories
Settings
thin
thick
light
dark
short
long
Container, granite enamelled 20
mm
You can also crisp different-sized products at the same time. Just use the “next”
function and insert the core temperature probe into the next largest product or
enter the required time.
Use “new load” to crisp a new batch.
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serve container
The dishes are brought up to serving temperature in containers, with or without core
temperature probe. The dishes can then be given a crispy crust if required.
with
Preheat
without
Load
Finishing
Options
Hold
Next
Cooking parameters
Colouration
New load
with
without
with
without
dry
humid
dry
humid
warm
hot
short
long
219 / 241
serve container
Finishing container is the perfect way to offer a variety of dishes in large
quantities and with the highest quality. There is now no need at all to keep
the food hot, which always leads to a loss of quality. You produce the food in
advance and chill it as quickly as possible. The dishes are stored in containers in
the cold room.
When you need to serve the food, then use the finishing process. The finishing
process “with” core temperature probe enables the serving temperature to be
set to one degree. To finish products of different sizes at the same time, use the
“next” function.
You can also finish off different dishes by setting the time. To do this, select the
“without” core temperature probe setting. This allows you to set the finishing time
for your containers to the minute.
iLC is available to you for finishing. The short post-production times mean that
you prepare exactly the quantities that you need to serve. As a result, you always
have top quality hot food.
Use “next” to extend the finishing process, “new load” to finish the next
containers. In addition, you have the “hold” function available, which you can use
to keep your dishes at serving temperature. Use “crisp” to finish off the products
with a nice crust.
When you cut up the food, such as a roast, and place if offset in the container,
this will reduce the time needed for finishing.
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crisp up
Suitable for reheating fresh or frozen bakery products such as bread, cake, French sticks,
rolls and yeast pastries. Use the “thin” setting for small bakery goods such as party
pastries, mini quiches, mini Danish pastry.
The moisturing level can be set depending on the product.
with CT
Preheat
Load
Humidity level
Moisturing
without
CT
Continue
with time
Smooth
Cooking parameters
Baking
New load
thin
thick
thin
thick
low
high
low
high
short
long
221 / 241
crisp up
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Baguette
4x 2 pc.
6x 3 pc.
6x 6 pc.
10x 3 pc.
10x 6 pc.
20x 3 pc.
20x 6 pc.
Danish pastry; rolls
4x 8 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Accessories
Settings
Roasting and baking tray
thin
thick
low
high
Simply reheat a wide range of bakery products as fresh, especially suitable for
stale rolls or French sticks or for bakery products pre-produced for stock.
Select “thick” e.g. for rolls or French sticks and insert the core temperature probe.
With the “thin” setting you can prescribe the time without core temperature probe.
Just use the “next” function and insert the core temperature probe into the next
largest product or enter the required time.
Depending on the product, you can set the humidity levels as well as moisture
You will get a more moist result with humidity. For crispy products bake without
humidity.
Use “new load” to reheat a new batch. Use "moisture" for a particularly nice crust.
When reheating thin products, use “slow” to reduce fan wheel speed.
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hold
Suitable for “holding” a wide range of different dishes during serving.
thin
Preheat
thick
Load
Colouration
Options
Crisp
Cooking parameters
thin
thick
thin
thick
dry
humid
dry
humid
low
high
warm
hot
223 / 241
hold
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Roast beef; joint
2x 4 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Pork fillet
2x 3 kg
3x 4 kg
3x 8 kg
5x 4 kg
5x 8 kg
10x 4 kg
10x 8 kg
Accessories
Settings
Grid + Containers, stainless steel
thin
thick
dry
humid
warm
hot
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Escalope, breaded
6x 4 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Wedges; French fries; rösti
corners
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
thin
thick
dry
humid
CNS container; roasting and
baking tray
warm
Note
hot
Use the “dry” setting for breaded, crispy products.
Select “thick” for products such as roast beef and joints, insert the core
temperature probe in this case. Select “thin” for escalopes and thin, small
products such as potato wedges, rösti corners etc.
You can crisp the products over following the holding phase.
224 / 241
heat through
This function is used to bring already seared products to the required core temperature and
keep them at this temperature. The dishes can then be given a crispy crust if required.
Load
Set CT
Heat through
Continue and
reposition
Hold
New load
Colouration
Cooking parameters
dry
rare
humid
well done
225 / 241
heat through
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Roast beef, seared
2x 4 kg
3x 6 kg
3x 12 kg
5x 6 kg
6x 12 kg
10x 6 kg
10x 12
kg
Beef fillet, seared; rack of lamb,
seared
2x 3 kg
3x 4 kg
3x 8 kg
5x 4 kg
5x 8 kg
10x 4 kg
10x 8 kg
Accessories
Settings
dry
Grid
Note
rare
humid
well done
You can set the required core temperature to the exact degree. For a particularly tender result,
particularly in the case of products with a lot of fibrous tissue, change to “hold” after simmering.
To extend the simmering time, select “next”, or select “new load” if you wish
to simmer a further batch. Select “hold” to change directly to a holding phase
where the product can mature and remains ready to eat. Select “crisp” to give the
cooked food a crispy crust before serving.
226 / 241
dry
For drying vegetables, mushrooms and fruits.
Options
Load
Continue
with time
Dry
Cooking parameters
low
high
short
cont.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Vegetables; mushrooms; fruits
6x 2/3
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
perforated trays; grids
Note
low
high
short
cont.
Choose your preferred temperature and time setting.
Please make sure you work in a hygienic temperature range. If in doubt, please
select a higher temperature.
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semi- preserves
For the safe and simple preparation of semi-preserves:
®
The SelfCookingCenter 5 Senses is the reliable partner for these products. The monitored
and defined cooking duration ensures the products are safely cooked into semi-preserves.
And it really is as easy as that:
- You need a glass/drum as a reference container. Please make a hole for the core
temperature probe in the cover of this one container.
- Fill the glass/drums.
- Position the core temperature probe in the glass with the perforated cover.
Load
Set core
temperature
probe
Options
New load
228 / 241
Boil
Chill
semi- preserves
Max. load sizes
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Fruit and pickled preserves
(mixed pickles etc.)
30 pc.
60 pc.
50 pc.
100 pc.
100 pc.
200 pc.
Accessories
Settings
CNS container, perforated
Use perforated GN containers to prepare preserves.
Please do not use the core temperature probe to make a hole in the reference container.
Always use gloves to remove hot containers.
229 / 241
iLC pan fry à la carte
Suitable for roasting various products in à la carte service or for production. Here you work
on a rolling basis with iLevelControl.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
thin
Preheat
thick
Load
Cooking parameters
Roast
thin
thick
thin
thick
light
dark
light
dark
short
long
warm
hot
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
230 / 241
iLC pan fry à la carte
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Frikadeller, 150 g/14 mins
4x 8 pc.
6x 10 pc.
6x 20 pc.
10x 10
pc.
10x 20
pc.
20x 10
pc.
20x 20
pc.
Escalopes, 120 g/5 mins; turkey
steak, 200 g/10 mins; chicken
breast, 180 g/10 mins; poussin,
200 g/12 mins
3x 4 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Veal medallions, 100 g/5 mins;
lamb fillets, 100 g/5 mins
3x 8 pc.
3x 12 pc.
3x 24 pc.
5x 12 pc.
5x 24 pc.
10x 12
pc.
10x 24
pc.
Trout, whole, 350 g/12 mins;
dorade, 400 g/14 mins
4x 3 pc.
6x 4 pc.
6x 8 pc.
10x 4 pc.
10x 8 pc.
20x 4 pc.
20x 8 pc.
Poussin, 450 g/18 mins
2x 4 pc.
3x 6 pc.
3x 12 pc.
5x 6 pc.
5x 12 pc.
10x 6 pc.
10x 12
pc.
Accessories
Settings
Roasting and baking sheet
thin
thick
light
dark
short
long
Use "à la carte roast" to prepare various products such as frikadeller, escalopes, poultry or
fish as required by your à la carte service. With iLC you have all racks in the appliance under
control.
The effective cooking time depends on the condition, characteristics and quantity of the
products and on the selected browning level.
231 / 241
iLC grill à la carte
Suitable for grilling various products in à la carte service or for production. Here you work
on a rolling basis with iLevelControl.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
thin
Preheat
thick
Load
Cooking parameters
Grill
thin
thick
thin
thick
light
dark
light
dark
short
long
warm
hot
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
232 / 241
iLC grill à la carte
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Rump steak, 200 g/8 mins; sirloin
steak, 200 g/8 mins; lamb saddle,
unfastened, 200 g/8 mins; fillet
steak, 200 g/10 mins; entrecote,
250 g/11 mins; picanha 200 g/8
mins.; chicken hearts 5 mins
2x 6 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Chicken breast supreme, 200
g/12 mins; turkey steak, 200 g/10
mins; chicken breast, 180 g/10
mins; poussin, 450 g/18 mins
2x 6 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Salmon steak, 150 g/8 mins; tuna
fillet, 150 g/3 mins
2x 6 pc.
3x 8 pc.
3x 16 pc.
5x 8 pc.
5x 16 pc.
10x 8 pc.
10x 16
pc.
Accessories
Settings
GriddleGrid; Grill and tandoori
skewer; Roasting and baking
sheet; grill and pizza tray
thin
thick
light
dark
short
long
Use "à la carte grill" to prepare various products such as steaks, fish and poultry, as required
by your à la carte service. With iLC you have all racks in the appliance under control.
The effective cooking time depends on the condition, characteristics and quantity of the
products and on the selected browning level. For very thin products, use a preheated grill and
pizza tray or the GriddleGrid.
233 / 241
iLC steam à la carte
Suitable for steaming various products in à la carte service or for production. Here you
work on a rolling basis with iLevelControl.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
thin
Preheat
thick
Load
Cooking parameters
Steaming
thin
thick
thin
thick
low
high
low
high
short
long
warm
hot
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
234 / 241
iLC steam à la carte
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Onion strips, 2 mins; spinach, 2
mins
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Sugar snap peas, 3 mins
4x 1 kg
3x 5 kg
3x 10 kg
5x 5 kg
5x 10 kg
10x 5 kg
10x 10
kg
Broccoli deep frozen / carrots
deep frozen, 5 mins
4x 1 kg
3x 5 kg
3x 10 kg
5x 5 kg
5x 10 kg
10x 5 kg
10x 10
kg
Cauliflower florets / broccoli
florets, 8 mins; carrots, pieces, 8
mins; kohlrabi, 8 mins
4x 1 kg
3x 5 kg
3x 10 kg
5x 5 kg
5x 10 kg
10x 5 kg
10x 10
kg
Accessories
Settings
thin
thick
low
high
short
long
CNS container, perforated
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Salmon fillet, poached, 80 g/5
mins; cod fillet, poached, 100 g/5
mins
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Sole roulade, 150 g/7 mins
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Trout, blue, 350 g/12 mins
4x 2 pc.
6x 4 pc.
6x 8 pc.
10x 4 pc.
10x 8 pc.
20x 4 pc.
20x 8 pc.
Seafood, frozen, 4 mins
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
thin
thick
low
high
short
long
CNS container, perforated
235 / 241
iLC steam à la carte
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken breast; turkey breast
4x 1 kg
6x 1.5 kg
6x 3 kg
10x 1.5
kg
10x 3 kg
20x 1.5
kg
20x 3 kg
Accessories
Settings
thin
thick
low
high
CNS container, perforated
warm
hot
Use "à la carte steam" to prepare various products such as vegetables, fish and poultry, as
required by your à la carte service. With iLC you have all racks in the appliance under control.
The effective cooking time depends on the condition, characteristics and quantity of the
products and on the selected temperature.
236 / 241
iLC baking à la cart
Suitable for baking various products in à la carte service or for production. Here you work
on a rolling basis with iLevelControl.
Options
Preheat
Load
Rest
Bake
Cooking parameters
light
dark
short
long
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Leavened pastries; hamburger
rolls
4x 8 pc.
6x 12 pc.
6x 24 pc.
10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Accessories
Settings
Baking trays, perforated
light
dark
short
long
237 / 241
iLC plates à la carte
The plated food is brought to serving temperature for classic à la carte service. Here you
work on a rolling basis with iLevelControl.
Preheat
Load
Finishing
Cooking parameters
dry
short
humid
long
After the preheat phase is complete, the appliance automatically switches to iLevelControl.
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Escalope with fries; steak with
grilled vegetables; cordon bleu
with roast potatoes
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
dry
short
238 / 241
humid
long
iLC plates à la carte
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Chicken breast with vegetables
and potato gratin; trout fillet
with broccoli and rice; pork fillet
with vegetables and pommes
duchesse; poached salmon with
sugar snap peas and rice; pasta
with seafood
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
dry
humid
short
long
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Vegetable side dishes
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
Settings
dry
short
humid
long
The food that has been calmly prepared in advance is chilled and ready. Only when the order
comes in is the food served on the plate cold. It is then given the Finishing treatment in the
appliance.
Once you have set the desired time, the appliance switches to iLC-mode. The place the plates
in the cooking cabinet and press the corresponding rack in the display.
After closing the doors, the time automatically starts to run. This way you have everything in
®
hand at all times. iLC monitors every rack. After Finishing , just cover with the sauce and
garnish. You can also prepare pan fries, for example, à la minute and add the side dishes
completed in Finishing.
239 / 241
iLC serving container
iLevelControl - serve container is ideal for bringing prepared and chilled food in
Gastronorm containers to serving temperature.
You have the option of setting the cooking time or cooking with the core temperature
probe. Simply select the desired core temperature.
without
Preheat
with
Load
Cooking parameters
Finishing
with
without
with
without
dry
humid
dry
humid
warm
hot
short
long
iLC serve container is ideal for supplying different foods in large quantities and with top quality.
It is now no longer necessary to keep food warm, which always leads to a loss of quality.
You prepare the foods in advance and chill them as quickly as possible to preserve the
essential vitamins and colour. The food can now be stored in the cold store. Use Finishing
when you need the food: this saves time as you only finish the quantity required and avoid
expensive over-production. This allows you to always have hot and top quality food.
When you slice the food product and move it to the containers, e.g. a roast, this reduces the
®
time for Finishing .
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80.05.415 V-20 MDS/Ad 03/17
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