Alto-Shaam 7.14es CombiTouch operation manual Steam mode chef operating tips, High Temp Steam

OPERATING INSTRUCTIONS

steam mode chef operating tips

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.

STEAM

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 bottom of the pan.

Separate ice-encrusted vegetables before steaming to ensure

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.

High Temp STEAM

High temperature steaming is suitable for hearty, root-type vegetables such as potatoes, turnips, carrots, and cabbage.

High temperature steaming provides a cooking time which is approximately 10-percent shorter than the regular steam mode temperature of 212°F (100°C).

Set the steam cooking temperature between 221°F (105°C) and 230°F (110°C) for small loads and between 230°F (110°C) and 250°F (121°C) for full loads.

LOW TEMP STEAM

The low temperature steam mode will function whenever the oven compartment temperature is below 212°F (100°C).

It will take longer to steam products using the low temperature

steam mode.

Steaming sausages in low temperature steam prevents cracked or peeling skins.

Use low temperature steam for delicate foods such as shrimp, fish, seafood, and crème caramel.

For best results, low temperature steam all delicate food items at a temperature of 210°F (99°C)

or below.

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