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.
11.

STE AM

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
botto m of the pan.
Separate ice-encased vegetables
befor e st eamin g to assu re mo re
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.
Butter and season vegetables
after steaming.
Steam long-grain rice using
approximately 1-part rice to
approximately 1-1/2-parts water
or seasoned liquid.
Steam durum wheat noodles in
unperforated pans using 1-part
noodles to 5-parts cold water.

QUICK STEAMING

Quick ste aming is suita ble
for heart y, ro ot-ty pe v egeta bles
such as potatoes, legumes,
and cabba ge.
Quick ste aming prov ides a
cooki ng t ime w hich is
appro ximat ely 10-pe rcent shor ter
than the regul ar s team mode
tempe ratur e of 212° F (1 00°C) .
Set the steam cooking
tempe ratur e be tween 221° F
(105° C) a nd 23 0°F (110° C) fo r
small loa ds an d be tween 230° F
(110° C) a nd 24 8°F (120° C) fo r
full load s.

LOW TEMP STEAM

The low t emper ature ste am mo de
will func tion whene ver the o ven
compa rtmen t te mpera ture is
below 212 °F (1 00°C) .
Proof yea st do ugh at a
tempe ratur e se tting of 90°F to
110°F (32 °C to 43° C).
It w ill t ake longe r to stea m
produ cts using the low
tempe ratur e st eam m ode.
Steam ing sausa ges i n lo w
tempe ratur e st eam p reven ts
crack ed o r pee ling skin s.
Use low t emper ature ste am fo r
delic ate foods such as shrim p,
fish, sea food, and crèm e car amel.
For best resul ts, low t emper ature
steam all deli cate food item s at a
tempe ratur e of 210° F (9 9°C)
or b elow.
ST EA M M OD E
CHEF OPERATING TIPS