Alto-Shaam 1218, 1020 operation manual Combination Mode Chef Opera Ting Tips

COMBINATION MODE

CHEF OPERA TING TIPS

The Co mbin ati on m ode injects	the optimum	a mount of s		team
auto ma tic all y. T here is no nee	d to s ele ct m	oistur	e l eve ls.	Foods do not
dry out. Fl avor s are retained wi	th no tr ansfe	r of	flav ors w	hen mix ing

p roduc t l oa ds.

Du e to the		automatic stea m a djustment, the
door c an		be opened at any				ti me during a
cooking	operation . Be				c erta in to observe th		e
saf ety wa rning wh en openi						ng the oven door.
The Com bina tion mode					is par tic ul ar ly effic		ie nt
when u se d for				ba ki ng, broi		li ng, g rilling , stewi ng,
br aisi ng, a nd				roasti ng.`
When using			the Co mbinati on mode, cooking
temp era tures			can be re duc ed 10- to 20-percent
be low t he tempe ratur es used for conv entional
cooking	methods.
Cooking time				will be r educ ed a pproximately 40-
per ce nt	when			cook ing a t the same te mperature
use d f or	convect ion ove				n c ooki ng and up to 50- to
60 -perc ent le ss tim e w hen cooking at the same
temp era ture			us ed for a		conve nti onal oven.

Food

browning

in the

Combithe

rm begi

ns

at a

cooking

temperature

of a pproxima

tely

248° F (120°C

).

A higher

cooking

tempe ratur e re sults in heavi er

br owning but

also

resul ts in

greate r product

weight l

oss. T o ac hieve

additiona

l brow ning

use

the Moistur e Vent

Key or

se t Gold-n-Br

own into

the product

procedur

e. Gold-n-B

rown i s

pa rticularl

y use ful

for

adding c olor

to hi gh

moisture

pr oducts s

uch

as c hi cken a nd other

poultry i

tems

or for addi

tional browning

of full

loads

and other

moi st produc

ts.

The Combi

nation mode

provi de s e ven

br ow ni ng

without the

neces sity

to turn

the pans .

For more

even cooking,

do not c ook in pans

de eper tha

n 4-i nche s (100mm) .

13.