Alto-Shaam 4.10CCi, CombiOven, 4.10ESiVH, 4.10esi Combination mode chef operating tips

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E x p ressTouch OPERATING INSTRUCTIONS

combination mode chef operating tips

The Combination mode injects the optimum amount of steam automatically.. There is no need to select moisture levels.. Foods do not dry out.. Flavors are retained with no transfer of flavors when mixing product loads.

Due to automatic steam adjustment, the door can be opened at any time during a cooking operation.. Be certain to observe the safety warning when opening the oven door..

The Combination mode is particularly efficient when used for baking, broiling, grilling, stewing, braising, and roasting..

When using the Combination mode, cooking temperatures can be reduced 10- to 20-percent below the temperatures used for conventional cooking methods..

Cooking time will be reduced approximately 40-percentwhen cooking at the same temperature used for convection oven cooking and up to 50- to 60-percent less time when cooking at the same temperature used for a conventional oven..

Food browning in the Combitherm begins at a cooking temperature of approximately 250°F (120°C)..

A higher cooking temperature results in heavier browning but also results in greater product weight loss.. To achieve additional browning use the Moisture Vent Key or set Gold-n-Brown into the product procedure.. Gold-n-Brown is particularly useful for adding color to high moisture products such as chicken and other poultry items or

for additional browning of full loads and other moist products..

The Combination mode provides even browning without the necessity to turn the pans..

For more even cooking, do not cook in pans deeper than 4" (100mm).

CT Express step by step operation MANUAL • 13

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Contents Shown with ExpressTouch control Phone 262.251.3800 800.558.8744 USA/CANADA262.251.7067 800.329.8744 U.S.A. only Trouble Shooting Simple control Steam Mode Combination Mode Convection ModeP ressTouchIn tOPERATINGrod uct ionINSTRUCTIONS Ecosmart technologyExpresstouch control Haccp data access optionOn-board diagnostics Reduced energy settingP ressTouchInOPERATINGt rod uct ionINSTRUCTIONS Important safety precautionsFor operator safety Warranty Becomes Void if Appliance is FloodedStart-up procedures P ressTouch Operating InstructionsMain Menu screen Calibrate Product Probe optional Settings screenAdd All Recipes Upload/download screenDownload Recipes Upload RecipesCooking mode screen Main menu Icons Cooking mode screen IdentificationAuxiliary function Icons ExpressTouch factory default settingsTo Cook by Time Steam modeTo Change the Displayed Settings To Cook by product core TemperatureHigh 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 modeRetherm mode chef operating tips La carte RethermalizationPlate covers must be used for on-the-plate regeneration Broiling mode optional With ExpressTouch oven on, fill a pitcher of ice Core temperature probe mode optionalActual internal product temperature will appear Key to confirm changeDelta-T core temperature cooking mode optional Do not Open the Oven Door During Load wood chipsTo Cook by Time Press convection cooking Mode iconIndicator Light Wait five seconds, then press the CombithermFilter Door Latch Auxiliary functions Preheating featureGold-n-Brown feature Oven Cool down featureSteam injection Reduced powerMulti-Shelf Timer Reduced fan speedStored recipes Main Menu screen Cooking mode menuPreprogrammed recipes Recipe menuRecipe programming via the touchscreen Add a recipeEdit a recipe Bakery recipes Preprogrammed recipesConvenience product recipes Tater Tots Combination Spring Rolls CombinationFish & seafood recipes Meat recipes Sausage Fresh by Low Temp Steam Pork Loin Roast by Core Temp CombinationPork Ribs Reheat Combination Rack of Lamb by Core Temp Delta-TMiscellaneous recipes Poultry recipes Vegetable recipes Peas Frozen Steam Green Beans Fresh SteamGreen Beans Frozen Steam Parsnips Fresh SteamRemove the USB flash drive and replace the cap on Copied to your computer. The file format is text .txtControl panel identification Cool down temperature range is 85 575FFahrenheit or Celsius Function choose temperature format Simple control operating instructionsAdjust temperature with arrow keys Press the Power key Choose a ModePress Oven Temperature key Press the Oven Temperature keyFirst aid Cleaning & MaintenanceCombiClean cleaning agents PrecautionsProbe cable placement Preventative maintenanceUSE the Authorized Combitherm Oven Cleaner only Routinely Clean Door HingesCleaning Agents Cleaning MaterialsProtecting Stainless Steel Surfaces Probe Cleaning Procedures Cleaning scheduleFI-24114 Filter SwitchTOP Exhaust Vent Filter TrackOven too hot warning Cleaning mode menuCombi cleaner requirement Cleaning in processOven door to allow oven to cool to 200F 93C Cleaning Key Start/STOP Cook Time display areaCleaning without CombiClean program Troubleshooting Emergency operation modeTouch 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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