Operating Tips For Steam Mode - Alto-Shaam Combitherm CT Express CTX4-10E Manual

Operating Tips for Steam Mode

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
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.
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).
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.
22 MN-29806 • Rev 8 • 02/23 • COMBITHERM CT EXPRESS SERIES • STEP-BY-STEP MANUAl
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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.
High Temp Steam 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.