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Пікірлер
@esmaturkmani 5 ай бұрын
Very helpful!! Thanks a lot :)
@ManikumarVsupramaniam 6 ай бұрын
How do I order parts and Tecnical support
@olafmetten 9 ай бұрын
En hoe krijg je dat putje eruit waar t water afloopt die zit verstopt bij onze
@RationalNederland 9 ай бұрын
Hallo Olaf, Mocht het probleem nog niet verholpen zijn kan je contact opnemen met onze technische binnendienst. Je kan deze bereiken via +088 220 8000.
@paularagon9325 Жыл бұрын
Why is my unit misfiring on Start Up?
@travoltatafadzwa4719 Жыл бұрын
Can I learn more about rational combimasters On technical issues please 🙏 " I'm in Africa
@RationalNederland Жыл бұрын
Hi, please contact your local representation in Africa. We are located in the Netherlands. Please see here for all addresses: rational-online.com
@AryaJehaman Жыл бұрын
Thankyou🙏
@clarksonet4230 Жыл бұрын
@ryantkechafe can i ferment my focaccia in the Rational? Any set up allows to do it?
@RationalNederland Жыл бұрын
It’s possible to ferment or prove the focaccia dough in the RATIONAL. In the iCombi Pro and SelfCooking Center you can find the Proving proces under the Baking programs with the bread picture. If you are working with a manually model like the iCombi Classic or Combimaster use the Combination function. 32 degrees celsius, with 60% humidity. Put the fan on the lowest setting. For long fermentation prove the dough for 50% in the Rational and then leave over night in the fridge.
@mnerfan4903 2 жыл бұрын
Any hardcopy manual give me Please
@beykmeakeykdc8683 3 жыл бұрын
When you load the bread after preheating the oven, do the loaves have to be on a pizza stone or just load it directly in trays? Also, if I'm baking only a few loaves, should I press steam button after loading the loaves?
@RationalNederland 3 жыл бұрын
When you load the loaves always make sure you preheat at least 30 degrees higher then the temperature you want to bake at. You can bake directly on a tray but we recommend using a baking tray. If you should use a RVS container or tray the bottom of the loaves won't colour enough. Especially making sourdough bread we advise to use the steam/water injection once or twice.
@svc110bsoe 3 жыл бұрын
What chemical did you use? Can i use Rational's cleaning tablet instead of chemical?
@RationalNederland 3 жыл бұрын
Depending on the version and year of manufacturing of your RATIONAL we can advise the right cleaning detergent. Older versions of the CombiMaster® plus should be cleaned with a spraying cleaning agent. The latest version of the CombiMaster® plus has an automatic cleaning program and tablets are in order.
@svc110bsoe 3 жыл бұрын
@@RationalNederland my version is same as the unit on your video.
@svc110bsoe 3 жыл бұрын
What is the name or item code of spraying cleaning agent that you used on this video? Is it Rational's item no.9006.0153, Please advise for me to look for it in Singapore. Thank you
@RationalNederland 3 жыл бұрын
@@svc110bsoe correct!
@neurinicotvidal3672 3 жыл бұрын
yo soy NEURIS NICOT DE CUBA TRABAJO EN moa servicios de alimentación para el nickel y tengo 7 hornos rational , y no tengo esa condiciones de trabajo ,
@dandrojdierii 4 жыл бұрын
Hi what temperature,time and moisture you set the rational for making sourdough ?
@RationalNederland 4 жыл бұрын
Sourdough you would normally ferment on room temperature. For baking a Sourdough bread we recommend to preheat the Rational on 250 degrees °C, Combination 100% steam. Then bake on 220 degrees °C Hot air 100% humidity, low ventilation (fan speed 1 or 2) for about 25 minutes. And if necessary for extra coloration and a crispy crust bake an extra 5 minutes on 180 degrees °C Hot air 20 % humidity fan speed/ventilation 4 30 minutes should be enough to bake a sourdough loaf of 1 kg.
@coty_pe 4 жыл бұрын
@@RationalNederland hello! So should I use the air + warm air or only warm air Option for this? Because both options have humidity percentage option to choose from. Thanks
@RationalNederland 4 жыл бұрын
@@coty_pe hello Constanza, on a hot air option, no steam is added when using a 100% humidity option. It means the Climaplus is closed, keeping all humidity in the oven. You can compare this with a lid on a pan. Hot air, 100% humidity is a fully closed lid, keeping all humidity in the pan. When using combination, steam is added.
@coty_pe 4 жыл бұрын
@@RationalNederland thanks! Now is very clear.
@RuJoh 4 жыл бұрын
Wat is het omgekeerde bakproces?
@lucm75 4 жыл бұрын
De traditionele bakker bakt eerst de korst en daarna de binnenkant. Met een combi-steamer kan dit ook andersom. Na het bakken van de binnenkant wordt de korst gevormd.
@sasha.djordjevic3071 4 жыл бұрын
Wow that’s awesome. May I ask you to share program steps for the sourdough bread? I have the same oven but struggling to get good oven spring, perfect crust and open crumbs. Thank you
@jungledon99 4 жыл бұрын
I'm having the same problem with my sourdough bread
@iPat6G 4 жыл бұрын
Just use the bread program. I've had good results with the default program.
@jungledon99 4 жыл бұрын
@@iPat6G using the bread programme for sourdough?
@iPat6G 4 жыл бұрын
@@jungledon99 Pretty much.
@RationalNederland 4 жыл бұрын
Sourdough you would normally ferment on room temperature. For baking a Sourdough bread we recommend to preheat the Rational on 250 degrees °C, Combination 100% steam. Then bake on 220 degrees °C Hot air 100% humidity, low ventilation (fan speed 1 or 2) for about 25 minutes. And if necessary for extra coloration and a crispy crust bake an extra 5 minutes on 180 degrees °C Hot air 20 % humidity fan speed/ventilation 4 30 minutes should be enough to bake a sourdough loaf of 1 kg.
@lynxk6541 4 жыл бұрын
The new design like Lainox
@lynxk6541 4 жыл бұрын
The new design like Lainox )
@frankdewilde1684 4 жыл бұрын
In performante cateringsbedrijven self cooking centers en vario cooking centers geïnstalleerd. Steeds dezelfde reacties van de koks 'dat zij dan geen koks meer zijn.' Ik ben er van overtuigd dat de mep veel vlotter en professioneler verloopt met de scc en vcc. Nu met de nieuwe i Combi pro wordt er een stap verder gezet. Soms denk ik, :"wat baat het dat een bedrijf zijn best doet en 'het van het koopt', terwijl het personeel een andere mening toegedaan is?" Als coach consultant weet ik dat het mogelijk is, met recepturen aangepast aan de toestellen bespaar je op mep uren, je kwaliteit verhoogt en je kan met minder medewerkers top producten afleveren, zo blijf je als bedrijf je concurenten voor. www.culinairconsult.com