Alto-Shaam 4.10ESiVH, CombiOven, 4.10esi, 4.10CCi Steam mode chef operating tips, High Temp Steam

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E x p ressTouch OPERATING INSTRUCTIONS

steam mode chef operating tips

This mode will steam a full or partial load of a single product, or multiple products without transfer of flavors. When steaming multiple products, however, individual product cooking times must be taken into consideration..

The non-pressurized atmosphere of the Combitherm also provides the ability to open the door during the steam mode in order to monitor products more closely throughout the steaming process..

STEAM

Perforated, 2-1/2" deep pans (65mm) are particularly suitable for use in this program mode.. These pans will provide a shorter cooking time and will prevent product over-cooking at the bottom of the pan..

Separate ice-encrusted vegetables before steaming to ensure

even cooking..

A variety of products can be steamed at the same time but attention must be paid to the different cooking times required for each food product..

High Temp STEAM

High temperature steaming is suitable for hearty, root-type vegetables such as potatoes, turnips, carrots, and cabbage..

High temperature steaming provides a cooking time which is approximately 10-percent shorter than the regular steam mode temperature of 212°F (100°C)..

Set the steam cooking temperature between 221°F (105°C) and 230°F (110°C) for small loads and between 230°F (110°C) and 250°F (121°C) for full loads..

LOW TEMP STEAM

The low temperature steam mode will function whenever the oven compartment temperature is below 212°F (100°C)..

It will take longer to steam products using the low temperature

steam mode..

Steaming sausages in low temperature steam prevents cracked or peeling skins..

Use low temperature steam for delicate foods such as shrimp, fish, seafood, and crème caramel..

For best results, low temperature steam all delicate food items at a temperature of 210°F (99°C)

or below..

CT Express step by step operation MANUAL • 11

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Contents Phone 262.251.3800 800.558.8744 USA/CANADA Shown with ExpressTouch control262.251.7067 800.329.8744 U.S.A. only Trouble Shooting P ressTouchIn tOPERATINGrod uct ionINSTRUCTIONS Steam Mode Combination Mode Convection ModeEcosmart technology Simple controlOn-board diagnostics Haccp data access optionReduced energy setting Expresstouch controlFor operator safety Important safety precautionsWarranty Becomes Void if Appliance is Flooded P ressTouchInOPERATINGt rod uct ionINSTRUCTIONSP ressTouch Operating Instructions Start-up proceduresMain Menu screen Calibrate Product Probe optional Settings screenDownload Recipes Upload/download screenUpload Recipes Add All RecipesCooking mode screen Main menu Icons Cooking mode screen IdentificationAuxiliary function Icons ExpressTouch factory default settingsTo Change the Displayed Settings Steam modeTo Cook by product core Temperature To Cook by TimeHigh Temp Steam Steam mode chef operating tipsCheck mark key to confirm change Combination modeCombination mode chef operating tips Convection mode Convection mode chef operating tips Temperature range of 245 to 320F 120 to 160C Retherm modeLa carte Rethermalization Retherm mode chef operating tipsPlate covers must be used for on-the-plate regeneration Broiling mode optional Actual internal product temperature will appear Core temperature probe mode optionalKey to confirm change With ExpressTouch oven on, fill a pitcher of iceDelta-T core temperature cooking mode optional Do not Open the Oven Door During Load wood chipsTo Cook by Time Press convection cooking Mode iconWait five seconds, then press the Combitherm Indicator LightFilter Door Latch Gold-n-Brown feature Preheating featureOven Cool down feature Auxiliary functionsMulti-Shelf Timer Reduced powerReduced fan speed Steam injectionPreprogrammed recipes Main Menu screen Cooking mode menuRecipe menu Stored recipesAdd a recipe Recipe programming via the touchscreenEdit a recipe Bakery recipes Preprogrammed recipesConvenience product recipes Tater Tots Combination Spring Rolls CombinationFish & seafood recipes Meat recipes Pork Ribs Reheat Combination Pork Loin Roast by Core Temp CombinationRack of Lamb by Core Temp Delta-T Sausage Fresh by Low Temp SteamMiscellaneous recipes Poultry recipes Vegetable recipes Green Beans Frozen Steam Green Beans Fresh SteamParsnips Fresh Steam Peas Frozen SteamRemove the USB flash drive and replace the cap on Copied to your computer. The file format is text .txtFahrenheit or Celsius Function choose temperature format Cool down temperature range is 85 575FSimple control operating instructions Control panel identificationPress Oven Temperature key Press the Power key Choose a ModePress the Oven Temperature key Adjust temperature with arrow keysCombiClean cleaning agents Cleaning & MaintenancePrecautions First aidUSE the Authorized Combitherm Oven Cleaner only Preventative maintenanceRoutinely Clean Door Hinges Probe cable placementCleaning Materials Cleaning AgentsProtecting Stainless Steel Surfaces Probe Cleaning Procedures Cleaning scheduleTOP Exhaust Vent Filter SwitchFilter Track FI-24114Combi cleaner requirement Cleaning mode menuCleaning in process Oven too hot warningOven door to allow oven to cool to 200F 93C Cleaning Key Start/STOP Cook Time display areaCleaning without CombiClean program Emergency operation mode TroubleshootingTouch the Start icon to Acknowledge the Error Press the Start Icon to Acknowledge the Error Error CodesPress the Start Icon to Acknowledge the Error E13 E51 E88 E101 RIN
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4.10CCi, CombiOven, 4.10esi, 4.10ESiVH specifications

The Alto-Shaam CombiOven series, including models 4.10ESiVH, 4.10ESi, and 4.10CCi, is a revolutionary line of cooking equipment designed to enhance versatility and efficiency in commercial kitchens. These combi ovens are engineered for advanced cooking techniques, combining steam and convection heat, allowing chefs to achieve precise cooking results while conserving energy and promoting food quality.

One of the main features of the Alto-Shaam CombiOven is its FlexiRack system, which optimizes space and provides flexibility. This system allows for the seamless configuration of cooking trays, making it easy to adjust cooking capacity based on specific needs. The ovens also come with removable, dishwasher-safe racks that simplify cleaning and maintenance, further enhancing operational efficiency.

The 4.10ESiVH model features Alto-Shaam's exclusive Halo Heat technology, which creates a gentle, even heat distribution throughout the cooking chamber. This technology not only enhances cooking performance but also preserves food moisture and texture, resulting in superior finished dishes. Additionally, the models are equipped with a state-of-the-art touchscreen interface that streamlines the cooking process. Customized cooking programs can be set, and real-time monitoring ensures consistent results across different culinary applications.

Another notable characteristic of the Alto-Shaam CombiOven series is its energy-efficient design. These ovens consume less energy compared to traditional cooking methods, aligning with sustainability goals in modern kitchens. The built-in water filtration system ensures the steam produced is of high quality, reducing scale buildup and extending the lifespan of the equipment.

Furthermore, the 4.10CCi model includes advanced features such as a core temperature probe and multiple cooking modes, including steam, convection, and combination cooking. This level of versatility allows chefs to prepare diverse dishes, from moist baked goods to perfectly roasted meats. The compact design of the ovens also makes them suitable for operations with limited space, without compromising on performance or capacity.

In summary, the Alto-Shaam CombiOven series, particularly the 4.10ESiVH, 4.10ESi, and 4.10CCi models, stand out in the market for their innovative technology, user-friendly functionality, and energy-efficient performance. These ovens empower chefs to create restaurant-quality meals with ease, making them an invaluable asset for any professional kitchen.
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