How do you program a Rational Combi Oven?

How to Program Combi-Steamer Mode

  1. Step 1—Press the “Prog” button.
  2. Step 2—Press the “New” button to make a new cooking program.
  3. Step 3—Enter the name of the program.
  4. Step 4—Confirm the name of the program by pressing the letter or central dial.
  5. Step 5—Save your new program name by pressing “Store.”

How do you reset a rational oven?

– Push the oven rack in. “RESET” BUTTON If there is a fault in the incinerator, RESET will light up in the IQT-key indicator panel. After 15 seconds you will hear an acoustic signal. Press RESET to re-start the automatic ignition procedure.

How does a rational oven work?

RATIONAL combi ovens combine a convection oven, steamer, and broiler into one piece of equipment and can even be configured as ventless – not requiring an exhaust system.

What is service 25 on a rational oven?

Service 25 indicates that the oven logic board has not detected a demand for more fan motor power. Check clean Jet water/chemical blend pressure, oven water supply, cavity moistening valve and nozzle and the CDS sensor. Also ensure that GN racks / trolley are properly inserted.

How long do Rational ovens last?

Like other pieces of cooking equipment, combi ovens have an expected asset life cycle ranging from 7 to 10 years, if operated and maintained properly.

Why are rational ovens so good?

The RATIONAL patented cooking intelligence ensures items cook at optimal temperatures to deliver consistent results, which reduces food waste and increases yields. When in use, RATIONAL technology only deploys the exact amount of energy needed to produce your desired results, which reduces energy consumption.

Where are rational ovens manufactured?

RATIONAL cooking systems are produced in two locations: Landsberg am Lech, Germany, where the iCombi is manufactured, and Wittenheim, France, where the iVario is produced.

Can you bake a cake in a convection oven?

The simple answer, yes, you can bake a cake in a convection oven. But it is far trickier than baking in a conventional oven. This is mostly because cake batters are light, and the circulation of hot air can flatten air bubbles and create a short, flat, and dense result.