Alto-Shaam 1008 operation manual Quic K Stea M

VEG E TA BL ES

— Fresh

PREHEA T THE OVEN BEFO RE COOK ING MODE OPERATI ON

COM BI TH ER M OVEN PRO CE DU RE

PRODUCT

➤See belo w

FAN SPEED

Full Speed

OVEN MOD E

Ste am

Quic k Stea m

COOKING TEMPERATURE

STEAM: 212°F (10 0°C )

QUICK STEAM: 230° to 248°F

(110°

to 120 °C)

SELECT

COO KING

TI M E

TIMER

Press and Set TIMER

PRO DUC T

AP PROXIM ATE CO OK

TI ME

STEAM

Asparagus

(ME DI UM SI ZE )

5

minutes

Broccol i

6

minutes

Cabbage

10 minutes

Carro ts

(PE EL ED

& SLI CE D)

8

minutes

Caul ifl ower

5

minutes

Cor n-on-th e-C ob

14 minutes

Gre en Beans (CU T)

8

minutes

Squa sh (SLI CE D)

3

minutes

Zuc chi ni (SLI CE D)

3

minutes

QUIC K STEA M

Beets

20 minutes

Par sni ps

10 minutes

Turni ps

10 minutes

PR ESS

USE APPROXIMATE COO KING TIME SHOWN

STAR T

FOR FULL OR PARTIA L LOADS

Time and

tem per at ure se tt ing s are

su gge ste d

guid eli ne s

only. Due

to

va riatio ns

in

pro du ct

qua lit y, wei ght,

and de sired

deg ree of do neness

the

co ntro ls ma y

req uire

so me

ad jus tme nt

fro m

the

ti me

an d

temp eratures

sh ow n. Al l co okin g sho uld

be

bas ed

on

inte rn al

prod uct temperatures .

STOP

THE

COO

KI NG

F UNCTION

AT ANY

TI ME

BY

P RESSING

T HE

STOP

KEY.

MATER IALS

➤Stainless steel full-size per forated pans

PRODUCT

PREPARATION

➤Portion vegetables into pans and place in preheated oven.

➤			DO NOT OVERFILL THE PANS.
	➤		MAX IMUM CAPAC ITY
MODEL			6 full -size pans
6•10			(6 GN 1/1)
MODEL			14 full-size pans
7•14			(14 GN 1/1)
MODEL			10 full-size pans
10• 10			(10 GN 1/1)
MODEL			20 full-size pans
10• 18			(20 GN 1/1)
10• 20
MODEL			24 full-size pans
12• 18			(24 GN 1/1)
12• 20
MODEL			40 full-size pans
20• 20			(40 GN 1/1)
		Ful l Size Perf orated Pans:
PA N
SIZ ES		20" x 12" x 2- 1/2"
➤		GN 1/1: 530 mm x 325 mm x 65mm
NO TE S		Season vegetables after steami ng.
➤

When buzzer signals the end of the steaming cycle, immediately stop the cooking process:

• remove pans and immerse in cold

water bath, r o • use hand- held hose and thoroughly

spray vegetables with cold water,

r o • remove pans and immediately chill

using cook/chill processing methods.

These procedures are based on the use of perf orated pans which reduce the time necessary to steam the product. The use of non-perf orated pans will require an increase in steaming time .

VE GE TABL ES

114.