Rational SelfCookingCenter Recipe Book
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Rational SelfCookingCenter Recipe Book

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  • Page 1 The ideal cooking system for hotels.
  • Page 3 This cookbook presents a selection of elegant base recipes put together by the RATIONAL chefs for you to try. You will certainly find a few new ideas for your menu. Are you interested in other national and international recipes, tips and tricks? Then visit our Club RATIONAL –...
  • Page 5 Flan de Cajeta - A Mexican caramel flan Crème brûlée Slow cooked lamb shanks Cinnamon-raisin bread pudding Lamb curry Beef jerky, made in-house Quesadilla Savory roasted pumpkin or Rack of lamb cooked on hay butternut squash Grilled octopus on a bed of Eggs Benedict artichokes, olives and cherry tomatoes...
  • Page 6 Flan de Cajeta - A Mexican caramel flan List of ingredients (Number of portions: 10) 14 oz. cream cheese 10 whole eggs 1 pt. condensed milk Pulp from 2 vanilla pods 14 fl. oz. Mexican Cajeta (Syrup from sweetened caramelized goat's milk) Substitute: Dulce de leche Flan de Cajeta - A Mexican caramel flan...
  • Page 7 Mise en Place / Flan Combine all ingredients. First the condensed milk, eggs, cream cheese and the vanilla pulp, add the Cajeta at the end. Stir all ingredients for approx. 5 minutes until smooth. Pour the mixture in a 2.5" deep 1/2 size (GN) Granite enameled sheet Select the Flan process, long.
  • Page 8 Crème brûlée List of ingredients (Number of portions: 12) 1 qt. half & half 16 egg yolks 7 oz. sugar 2 vanilla pods Sugar for caramelizing Crème brûlée...
  • Page 9 Egg flan Bring half & half, sugar, and the vanilla to a boil, then remove from heat. Allow to cool for a few minutes, then add to the egg yolk. Stir without creating any air bubbles. Fill heat-resistant portion cups and place them into a perforated steam-table pan.
  • Page 10 Slow cooked lamb shanks List of ingredients (Number of portions: 6) 6 pcs. lamb shanks honey salt and pepper to taste 2 tbsp. olive oil 2 ea. onions, chopped 3 ea. large carrots, cut into 1/4 inch rounds 10 garlic cloves, minced 1 bottle red wine 1 can whole peeled tomatoes with juice (28oz)
  • Page 11 Sprinkle shanks with salt, pepper and honey and place in 2.5" deep Granite enameled pan. Select: Meats, grill, default coloration. Close door to preheat the SelfCookingCenter ® . When prompted to load, sear shanks until brown on all sides. Work in batches or turn as needed to brown evenly.
  • Page 12 Lamb curry List of ingredients (Number of portions: 10) 4 lb. lamb or mutton, cubed 3 tbsp. oil 2 lb. red onions, sliced Salt to taste 2 tsp. chili powder 1 1/2 tsp. turmeric powder 3 tsp. coriander powder 3 tsp. garam masala powder (found in most Asian markets) 4 tsp.
  • Page 13 Combine meat together with all ingredients and mix thoroughly. Place into a granite-enameled container. Select: meat, braise. Close door to preheat the SelfCookingCenter ® . Load when prompted. When requested to "Add liquid", skip this phase. Open and close the door to continue or just wait and the process will continue automatically in a few moments.
  • Page 14 Quesadilla List of ingredients (Number of portions: 5) Quesadilla 3 1/2 oz. finely diced bell peppers 10 ea. flour tortillas Sugar, salt, pepper 3 ea. chicken breasts 3 1/2 oz. grated cheese 3 1/2 oz. mixed peppers, julienne Guacamole 5 oz. onions, chopped 4 ea.
  • Page 15 Grill à la carte Quesadilla Select: Grill à la carte, preheat Grill and pizza tray inside. You can choose to cook on either side, depending which grill marks you prefer. Select: thin, medium coloration, 2:00 minutes. Slice the onions, peppers, and chicken, and stir-fry in a frying pan until cooked.
  • Page 16 Rack of lamb cooked on List of ingredients (Number of portions: 10) 2 racks of lamb 2 tbsp. olive oil Salt and pepper to taste 1 bunch of hay Rack of lamb cooked on hay...
  • Page 17 3 minutes. Then place onto the moistened hay and cover with a second container. Preheat the SelfCookingCenter on Meat, Pan fried, thick, browning 3, 140 °F core temperature. Load the lamb and insert the probe into the meat. The rack of lamb can be sliced table side.
  • Page 18 Grilled octopus on a bed of artichokes, olives and cherry tomatoes List of ingredients (Number of portions: 4) 1 octopus, whole 2 lb. mire poix (chopped carrots, celery, onion) 5 artichoke hearts in oil 7 oz. kalamata olives 10 oz. cherry or vine tomatoes 1 garlic clove Basil Parsley...
  • Page 19 Octopus Place the octopus with the mire poix in a 2 " deep stainless steel containter. Select: fish, octopus, well-done. This way the octopus does not become too soft. Cool the octopus after cooking, remove the tentacles, and slice the octopus into sections for grilling (next step).
  • Page 20 Grilling the octopus: Marinate cooked octopus in some oil and garlic, add fleur de sel or sea salt. Grill for 5 minutes on a second preheated roasting and baking pan using the same grilled vegetable setting. Plate as desired. Add the basil after cooking to garnish Accessory: Roasting and baking pans Grilled octopus on a bed of artichokes, olives and cherry tomatoes...
  • Page 22 Crab-crusted halibut with grilled fennel & potato mousseline List of ingredients (Number of portions: 4) 4 halibut fillets, approx. 5oz. 1 small fennel 2 lb. Idaho potatoes 4 oz. panko bread crumbs 4 oz. crab meat 5 oz. butter 1 c. milk cracked pepper &...
  • Page 23 In the meantime, run the potatoes through a potato press (or sieve). Hint: If the potatoes are too moist after steaming, dry them for a few minutes at 220°F hot air, 0% humidity in the SelfCookingCenter ® to ensure the mouselline has thick and smooth consistency.
  • Page 24 A bisque-style lobster sauce is a very good accompaniment to this dish. Accessory: Roasting and baking tray or Roating and baking pans Grilled vegetables Grilling the pre-seasoned fennel: In side dishes, select iLevelControl (iLC) grilled vegetables. Preheat a Grill and pizza tray to achieve attractive grill marks on your fennel a shown.
  • Page 26 Tandoori cauliflower List of ingredients (Number of portions: 8) 1 head of cauliflower 1 1/2 c. grated parmesan cheese 1/4 c. capers 1 tbsp. tandoori spice 2 tsp. salt 1 1/2 c. cream 1 1/2 c. panko 3 tsp. olive oil Tandoori cauliflower...
  • Page 27 Side dishes/ potato gratin Spray one large roasting and baking pan with oil. Cut cauliflower into florets and chop capers. In a large mixing bowl, combine cauliflower, capers, 1 cup of shredded Parmesan, tandoori spice, salt, and cream. Place into sprayed roasting and baking pan.
  • Page 28 Turkey, traditional roast List of ingredients (Number of portions: 8) 12 lb. Turkey 1 ea. apple, cubed 1 ea. onion, cubed Fresh chopped herbs Salt and pepper Turkey, traditional roast...
  • Page 29 Turkey Remove the gizzard from the fresh or thawed turkey, season the cavity with salt and pepper, and fill it with a mixture of the chopped apple, onion, and fresh chopped herbs. Rub the skin with salt and pepper and place the turkey on a stainless steel grid with a dripping pan below.
  • Page 30 Smoked barbeque ribs List of ingredients (Number of portions: 10) 3 full Baby Back rib racks 6 oz. Dry rub (use your favorite dry rub for an authentic bbq flavor) Wood chips (apple, hickory, etc.) Optional: BBQ Sauce Smoked barbeque ribs...
  • Page 31 Rub the ribs and place them in your rib rack. Smoke: Fill the VarioSmoker with wood chips, place it on the top shelf of the SelfCookingCenter ® and switch it on. Speed up the smoker activation by setting the manual controls as...
  • Page 32 Prime rib roast List of ingredients (Number of portions: 10) 1 prime rib (3-4 lb.) 1 bunch of thyme 2-3 garlic cloves fresh ground black pepper sea salt vegetable oil Prime rib roast...
  • Page 33 Searing: Preheat a Grilling and roasting plate in the SelfCookingCenter® Select: meat, grill, coloration Quickly sear the meat on all sides until desired coloration. Turn as needed. This process ensures maximum control over browning. Please see "automatic sear" option below.
  • Page 34 The result will be a wonderfully soft and juicy meat with minimal cooking loss. Once cooked, the product will mature and hold automatically at the desired temperature, until the process is cancelled. Accessory: Stainless steel grid Prime rib roast...
  • Page 36 Kale chips List of ingredients (Number of portions: 5) 1 bunch kale 2 tbsp. olive oil 1/2 tsp. sea salt Kale chips...
  • Page 37 Finishing, dehydrate Wash kale thoroughly. Preheat in Steam mode to 190F. Steam kale for 1 minute. Toss the kale with olive oil and sea salt and place in a CombiFry ® basket in a single layer. Select: finishing, dehydrate using the setting 151F for 60 minutes.
  • Page 38 Chicharones List of ingredients (Number of portions: 12) 2# Pork Skin Salt to taste Chicharones...
  • Page 39 Soft cooking (steam) Setting: meats / soft cooking / delta T 61F / 145 F Alternate: manual steam / 100 F / 1 hour Steam pork skin for approx. 1 hour Refrigerate until completely chilled Finishing, coloration Cut pork skin into desired sizes ( 1-2 inch squares) Toss pork skin in vegetable oil Place into CombiFry ®...
  • Page 40 Fried fillet of pike- perch List of ingredients (Number of portions: 10) 10 pike-perch filets 2 fl.oz. olive oil Salt according to taste Pepper according to taste 2 oz. butter Fried fillet of pike-perch...
  • Page 41 Fish, pan fried Portion and season the fish fillets to taste Apply olive oil to the roasting and baking tray, then place the fillets skin-side down onto the tray. Place small flakes of butter on each fillet. Select: fish, pan fried, thick Select: coloration 3, set your desired core temperature.
  • Page 42 Cinnamon-raisin bread pudding List of ingredients (Number of portions: 32) 10 tbsp. butter, melted 2 lbs. bread, cut into 1" cubes (dehydrate for 3 hours at 104 degrees) 2 1/2 c. raisins (hydrated in hot water for 1 hour, then drained) 20 eggs 10 c.
  • Page 43 Steel Container and place in the cooler for 4-6 hours, or overnight if time allows. Select: eggs and desserts, bake dessert, thick, med-light coloration. Allow the SelfCookingCenter ® to preheat. When prompted to load, place the bread pudding inside and insert the core temperature probe. Close the door to begin cooking.
  • Page 44 Finishing Coloration For an even golden-brown crust...a top the Bread pudding Once fully cooked, remove the probe. Select: Finishing, Coloration, medium-lite, 10 minutes Once unit is finished, remove the bread pudding and cool completely in the blast chiller. Finishing Plated Banquet To finish for a plated banquet: Cut the bread pudding into 32 even pieces.
  • Page 46 Beef jerky, made in- house List of ingredients (Number of portions: 40) 2.5 lb. beef (eye of round or bottom round) 2 tbsp. kosher salt 1 tbsp. brown sugar 1 tbsp. ancho chile powder 1 tbsp. smoked paprika 2 tsp. garlic powder 1 tsp.
  • Page 47 Finishing, dehydrate Place beef in freezer for about 2 hours until firmed up for easier slicing. While beef is freezing, combine salt, brown sugar and seasonings to create a dry-rub. Once beef is firm, remove from freezer, trim off exterior fat and silverskin as needed. Slice beef along grain at 1/4"...
  • Page 48 Savory roasted pumpkin or butternut squash List of ingredients (Number of portions: 20) 2 lb. pumpkin wedges, or nuggets (approx. 1" wide) 1/4 c. olive oil to taste - kosher salt and black pepper 2 tbsp. ground coriander 2 tbsp. ground cumin Garnishes (optional): sliced or slivered almonds, crumble cheese (feta, goat, Parmesan, Romano), local field greens,...
  • Page 49 Sides, roasted vegetables Cut pumpkin into even wedges, approx 3/4 " - 1" thick. Coat pumpkin in a bowl with olive oil, coriander, cumin, salt and pepper. Evenly place on Roasting & Baking Trays or sheet pan, allow air-flow around pumpkin, avoid overloading trays.
  • Page 50 Eggs Benedict List of ingredients (Number of portions: 6) 3 English muffins 6 slices Ham or bacon 6 medium Free range eggs 1/2 lb. butter in softened cubes 4 tbsp. white wine vinegar 1 ea. small shallot peeled, very fine mince 10 ea.
  • Page 51 Steam à la carte Hollandaise Sauce: Melt butter in a pan over low heat, stirring occasionally. Cook vinegar, shallot, peppercorns and bay leaf in a small saucepan over high heat, bring to a simmer. Cook for 1-2 minutes, reduce to two tablespoons of liquid.
  • Page 52 Breakfast Intelligent Level Control (iLC) Assembly: Slice muffins and toast lightly. Slice canadian bacon or ham and pan fry. Hint: You can use the "breakfast iLC" feature under the egg menu to accomplish the toasting of the English muffins (1:30m:s) and browning of the ham (4:00m:s) using Roasting and baking trays Place egg on top of ham and English muffin,...
  • Page 54 Gung-po shrimp List of ingredients (Number of portions: 6) 2 1/4 oz. cooking oil 12 oz. scallions, chopped 2 oz. garlic 7 oz. peanuts (or cashew nuts), toasted 1 oz. dried Szechuan chili 2 oz. fresh cilantro 7 fl.oz. chicken stock salt and white pepper 1 1/3 fl.oz.
  • Page 55 Coat again with remaining cornstarch, shape into balls and place onto an oiled Roasting and baking tray. Drizzle oil over the shrimp balls and cook in the SelfCookingCenter ® . Select: fish, grill (iLC), thin, coloration 3, 5:00 m:s Close door to preheat.
  • Page 56 Chicken liver parfait List of ingredients (Number of portions: 10) 14 oz. fresh chicken livers, sinew 2 pinches freshly ground black pepper removed 1 pt. milk 4 tsp. salt 4 fl.oz. dry Madeira wine 4 fl.oz. ruby port 2 oz. shallots, fine mince 2 sprigs thyme, leaves only, finely chopped 1 garlic clove, peeled and crushed...
  • Page 57 Meats, blanch / simmer Soak the chicken livers in the milk, 1pt. water and two tsp. of the salt in a shallow dish for one hour. Put the Madeira wine, port, shallots, thyme, garlic and cognac into a small saucepan and bring to a simmer and remove from heat.
  • Page 58 New York cheesecake List of ingredients (Number of portions: 12) Crust: 1 3/4 c. finely ground graham cracker crumbs 1/2 c. granulated sugar 1/2 c. melted unsalted butter New York cheesecake: 3 lb. cream cheese 12 oz. sugar 4 oz. sour cream 6 ea.
  • Page 59 Cheesecake Crust: Mix the graham cracker crust and sugar together. Combine graham-sugar mixture with melted butter slowly, just until the crumb stays together when pressed. Press this mixture onto the bottom of a parchment paper lined pan and bake using dry heat at 325°F for 5-8 minutes or until toasted.
  • Page 60 Southern corn bread List of ingredients (Number of portions: 8) 1 1/2 c. corn flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 tsp. sugar 1 ea. egg, whole 1 1/2 c. butter milk 2 tbsp. melted butter 2 tbsp.
  • Page 61 Mix dry ingredients in a bowl. In another bowl, mix egg, buttermilk, and butter. Mix the dry mix into the egg mix. Preheat a Roasting and baking pan in your SelfCookingCenter ® with the fat in the pan, follow the settings for manual cooking illustrated.
  • Page 62 Cooking process Southern corn bread...
  • Page 64 Grilled prawns - infused with ginger-herb butter List of ingredients (Number of portions: 4) 12 prawns (10-15ct) 7 oz. butter, soft Herbs to taste, such as chervil, parsley & fresh cilantro 1/2 tsp. fresh ginger, grated Garlic (optional) Pepper and fleur de sel or sea salt to taste Grilled prawns - infused with ginger-herb butter...
  • Page 65 Fish, grill iLC Slice along the backs of the prawns and de- vein them, but do not remove the shells. Make a strong and flavorful herb compound butter using the herbs, butter, pepper, and salt, then transfer to a piping bag. Now pipe the herb butter under the shells and grill the prawns.
  • Page 66 Accessories The original RATIONAL accessories help you make full use of your RATIONAL equipment. They are extremely rugged and thus ideal for daily, hard use in the professional kitchen. Thanks to its excellent heat transfer properties and the non-stick coating, the roasting and baking tray is ideal for the preparation of breaded items and pastries and for frying.
  • Page 67 The CombiGrill grid also gives you a perfect grilling pattern on pan fried food, fish and vegetables. The rust-free, stainless steel loading grid simplifies the loading and unloading of the grill products. The Multibaker is suitable for preparing large quantities of fried eggs, omelettes, rösti and tortillas.
  • Page 68 The grill and tandoori skewer is ideal for preparing all types of skewer dishes. Further information and accessories can be found at www.rational-online.de or request a copy of our accessories catalogue from +49 (0) 8191-3270. Accessories...
  • Page 72 RATIONAL USA Inc. 1701 Golf Road, Suite C-120, Commercium, Rolling Meadows, IL 60008, United States Tel.: Toll Free: 888-320-7274 Fax.: 847-755-9583 E-Mail: info@rationalusa.com Web: www.rationalusa.com...

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