Alto-Shaam 1008 or

MEAT AND POUL T R Y

96.

OVEN MOD E

COOKIN G TEMPE RATURE

MAXIMUM CAPACITY

PAN

SIZ E S

➤

NOT E S

➤

Full Speed

Sausa ge, Fresh ( raw)

Steam

Low Temp erature St eam

Steam: 212°F (100°C)

Low Temperature Steam: 160°F (71°C)

Place s ausage li nks or patti es in a

singl e layer on pa ns and load in a

prehe ated oven .

NOTE: The gentle steaming capabilities of

the Low TemperatureSteam mode

will provide the ability to cook in

advance for finishing (browning) on

a grill. This method will help

prevent split casings and provide a

final product with more moisture

content.

Half- Size shee t pans: 18" x 13 " x 1"

Full- Size shee t pans: 18" x 26 " x 1"

GN 1/1: 5 30mm x 325m m x 20mm

GN 2/1: 6 50mm x 530m m x 20mm

Avoid o ver cooki ng to preven t split

casin gs. Unles s using the Lo w

Temper ature Stea m program o ption,

remov e from oven i mmediate ly to

preve nt sausag e casings fr om splitt ing.

SA U S A G E

— Fresh

PREHEAT T HE OVEN BEFO RE COOKING M ODE OPERAT ION

COMBITHERM OVEN PROCEDURE

Press a nd Set TIMER

Pre ss and S et CORE TEMP

6 full- size pans

(6 GN 1/1 )

7 full- size shee t pans

(7 GN 2/1 )

10 full -size pan s

(10 GN 1/ 1)

20 full -size pan s

(20 GN 1/ 1)

24 full -size pan s

(24 GN 1/ 1)

MODEL

6•10

MODEL

7•14

MODEL

10•10

MODEL

10•18

10•20

MODEL

12•18

12•20

40 full -size pan s

(40 GN 1/ 1)

MODEL

20•20

FAN SPEED

PRODUC T

➤MATERIA LS

➤

PRODUCT

PREPARATION

➤

➤

➤

TIMER

COR E

TEM P

SELECT COOKING TIME

SELECT INTERNAL CORE TEMPERATURE

STOP THE COOKING FUNCTION AT ANY

TIME BY PRESSING THE STOP KEY.

Time and temperature settings are suggested guidelines only. Due to

variations in product quality, weight, and desired degree of doneness the

controls may require some adjustment from the time and temperatures

shown. All cooking should be based on internal product temperatures.

O R

or

Stain less stee l full-siz e pans

APPROX IMATE C OOK TIM E FINALINTERNAL

TEMPE RATURE

IN STE AM

13 to 15 minutes

IN LOW

TEMP ERATU RE

STEA M

15 to 20 minutes

175°F (79°C)

USE APP ROXIMATE C OOKING T IME SH OWN

FOR FULL OR PAR TIAL LOADS

APPRO X I M AT E CORE

CUT-O F F TE M P E R AT U R E

APPRO X I M AT E

TEMPERATUREOVERRIDE

n/a n/a

PRES S

START

PRESS

START

Contents

Main Page COMBINATION OVEN/STEAMER COMBINATION OVEN/STEAMER INTRODUCTION COMBITHERM COMBINATION OVEN/STEAMER ADVANTAGES STEAM MODE COMBINATION MODE CONVECTION MODE RETHERM MODE CORE TEMPERATURE MODE Page STANDARD & DELUXE CONTROL PANEL BASIC FUNCTION STANDARD & DELUXE CONTROL PANEL BASIC FUNCTIONS SET UP M ENU S E T - U P P R O C E D U R E S Set up SET UP ADJUSTMENT CHOICES SIGNAL TONE VOLUME TIME DA T E PROGRAM INDEX DEFAULT/MEMO SETTING Page D O N OT D O N O T NOTE AND OBSERVE ALL SAFETY PRECAUTIONS LOCATED THROUGHOUT THIS GUIDE. FOR OPER ATOR SAFET Y IMPORTANT SAFETY PRECAUTIONS ST EA M MO DE STEAM LOW TEMPERATURE STEAM QUICK STEAM STE AM QUICK STEAMING LOW TEMP STEAM ST EA M M OD E COMBINATION MODE COMB INATIO N M ODE Page CONVECTION MODE RE TH ERM M OD E RETHERM MODE CHEF OPERATING TIPS PLATE COVERS MUST BE USED FOR ON-THE-PLATE REGENERATION. CORE TEMPERATURE PROBE MODE DELTA- T CORE TE MPE RATUR E COOK ING Delta-T PR E H E A T I N G Preheating GOLD-N-BROWN AUXI LIA RY F UNCT ION S Brown COOL-DOWN FEATURE Cool Down REDUCED FAN SPEED REDUCED POWER Redcd fan speed Redcd power KEY LOCK Key lock KEY UNLOCK STEAM INJECTION Add moisture GENE RAL SMO KER OPE RATION SMOKING FUNCTION DO NO T SMOKER FEATURE Smoker ENERGY LOCK ENERGY PROTECTION Energy Lock Program protection MOISTURE VENT KEY ADVANCE FEATURES QUICK PROGRAMMING AD VAN CE FE ATU RE S START TIME PRESELECT AD VAN CE F E AT U RE S 01: 00 00:48 10:23 11:23 COMBITHERM PROGRAMMING SYMBOLS RECORDING A COOKING PROCEDURE TO CANCEL THE RECORDING FUNCTION SAVING A RECORDED COOKING PROCEDURE A CREATING A NEW COOKING PROCEDURE A START A PROGRAMMED PROCEDURE COPY A PROGRAMMED PROCEDURE DELETE A PROGRAMMED PROCEDURE EDIT A PROGRAMMED PROCEDURE INSERT A PROGRAMMED PROCEDURE STEP APPEND A PROGRAMMED PROCEDURE STEP PROGRAM EDITING DELETE A PROGRAMMED STEP RAPID-TOUCHK E Y S TO ASSIGN A PROCEDURE TO A PROGRAM RAPID-TOUCH KEY 350 TO OPERATE A PROCEDURE ON RAPID-TOUCH KEY CONTROL PANEL IDENTIFICATION Page CONTROL OPERATION PREHEATING CORE TEMPERATURE (OPTION) Cor CONTROL OPERATION GOLD-N-BROWN SM O KI NG (OPTION) Page CO MB IT HE RM OV EN P RE HE AT PR E H E A T I N G Preh eati ng F r e n c h F r u i t V a r i o u s BR O W N I E S CO O K I E S CR O I S S A N T S DA N IS H PA ST RY MUFFINS PI E F ru it PR O O F I N G B re ad Do u gh PU F F PA ST RY RO L L S C in na m on RO L LS D in ne r RO L L S Par-Baked SH E ET CA KE CONVENIENCE PRODUCTS Precooked Snack Foods CO N VE NI EN CE PR OD UC T S P re co o ke d C hi ck e n P ie ce s CONVENIENCE PRODUCTS F ro ze n E n tr e s BA K ED H A DD OC K /O TH ER FI S H LOBSTER Whole or Tail OR A NG E R OU GH Y F ro ze n SALMON SA L M O N C ol d S mo k ed SH R I M P TR O U T F re sh BA C O N S li ce d BEEF BRISKET BEEF ROUNDS To p or Bo t to m BE E F S ho r t Ri b s BE E F Short Ribs, Smoked CH I CK EN , O VE N F RI E D P ie ce s OR CH I C K E N Pieces and Halves CH I C K E N Wh o le CHICKEN Whole, Smoked DU C K P ie ce s DU C K Whole HAM or HA M B U R G E R PAT T I E S Fresh or Frozen HO T DO G S GR I L L I N G Combitherm Grilling Methods LA M B Le g LA M B R a c k or ME A T LO A F B a c k R i b s B a c k R i b s , S m o k e d then PORK RIBS Two-Step Method L o i n R o a s t PORK SHOULDER Br e a k f a s t L i n k s or Pr e c o o k e d or TU R K E Y BR E A S T TURKEY BREAST CASSEROLES CO L D SM O K I N G CU S T A R D Ba k e d Ha r d b o i l e d Po a c h e d or Sc r a m b l e d A N D FRENCH FRIES GA L A N T I N E or MO U S S E P T EN CR O U T E PIZZA Fr e s h RI C E Converted or Long Grain TA M A L E S PO T AT O E S Ba k e d PO T AT O E S Re d o r S a l a d Page VE G E T A B L E S Fr o z en CONTROL RESET ERROR CODES AND REASONS (continued) Error Code Display Shows When does the error occur? Possible reason ERROR CODES AND REASONS (continued) Error Code Display Shows When does the error occur? Possible reason EMERGENCY OPERATION Preventive Maintenance ROLL-IN CART/FOOD TROLLEY CLEANING 1. 2. 3. 4. USE A UTH ORI ZED C OMB ITH ERM LIQ UID O VEN C LEA NER O NLY CLEANING MATERIALS DAILY GASKET CLEANING 1. 2. PROBE USAGE AND CLEANING 1. 2. 3. 4. 5. EL E C T R I CGA S AUTOCL E A N AUTOMATIC CLEANING PROGRAM AUTOCL E A N AUTOMATIC CLEANING PROGRAM (CONTINUED) NOTE: AU T O CL E A N AU TO MA TI C CL EA NI NG P RO GR AM FI N DOR FI N CL N RI N 1. DELUXE CONTROL STANDARD CONTROL 2. 3. Cleaning and Maintenance DECALCIFICATION using ScaleFree or Distilled White Vinegar 1. 2. 3. CO N T R O L O P T I O N CO N T R O L O P T I O N 6. 7. 8. Cleaning and Maintenance CONTROL OPTION YES NO AUTOMATIC STEAM GENERATOR FLUSH DELUXE CONTROL STANDARD CONTROL Flush steam generator? AT T HE STA RT O F THE W ORK D AY