Recipe Guidelines; Bakery Items - Alto-Shaam Combitherm CT Classic CTC10-10E Operator's Manual

Recipe Guidelines

Bakery Items

Food item
Bakery (retherm)
Brownies
Cinnamon rolls
Cookies
Croissants
Danish pastry
Dinner rolls
French bread
Fruit pie
Muffins
Par-baked bread - frozen
Par-baked rolls
Proofing
Puff pastry
Sheet cake
16
preheat Cooking
temp Mode
275°F
Combi
(135°C)
325°F
Convection
(163°C)
350°F
Combi
(177°C)
325°F
Convection
(163°C)
340°F
Combi
(171°C)
340°F
Combi
(171°C)
350°F
Combi
(177°C)
Combi
385°F
(196°C)
Convection
340°F
Convection
(171°C)
340°F
Convection
(171°C)
Combi
350°F
(177°C)
Convection
350°F
Combi
(177°C)
— Steam
Combi
375°F
(191°C)
Convection
340°F
Convection
(171°C)
MN-36455 Rev 04
• • •
Cook
temp
275°F
(135°C)
325°F
(163°C)
350°F
(177°C)
325°F
(163°C)
340°F
(171°C)
340°F
(171°C)
350°F
(177°C)
385°F
(196°C)
385°F
(196°C)
340°F
(171°C)
340°F
(171°C)
350°F
(196°C)
350°F
(177°C)
350°F
(177°C)
90°F
(32°C)
375°F
(191°C)
375°F
(191°C)
325°F
(163°C)
10/16 Combitherm® CT Classic Series Operator's Manual
•
time / Fan
probe speed
4
100%
minutes
25
100%
minutes
8
100%
minutes
12
100%
minutes
9
100%
minutes
11
100%
minutes
10
100%
minutes
1
minute
100%
15
minutes
60
100%
minutes
20
50%
minutes
1
minute
50%
9
minutes
13
100%
minutes
30
100%
minutes
1
minute
100%
16
minutes
20
100%
minutes