Steam Mode Chef Operating Tips - Alto-Shaam Combitherm CT Classic CTC10-10E Operator's Manual

Operation

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.
Steam
Perforated, 2-1/2" (65mm) deep pans
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.
notE: When cooking by probe, the
probe tip must be inserted
and positioned in the center
of the food mass. For liquid
or semi-liquid foods, suspend
the probe in the center of
the product and secure the
probe wire to the edge of the
container.
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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% shorter than the
regular steam mode temperature of
212°F (100°C).
MN-36455 Rev 04
• • •
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.
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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, crème caramel, and
sous vide.
For best results, low temperature
steam all delicate food items at a
temperature of 210°F (99°C) or below.