Alto-Shaam 6.10ESG Technical & Service Manual page 19

The Convection mode works best with foods
containing little moisture or for very moist food
which require a dryer finished product.
For baking, preheat the Combither m at a
temperature of 36°F to 54°F (20°C to 30°C) above
the baking temperature required. Once preheated,
reset the temperature as required.
S 1 – C
E C T I O N
CONVECTION MODE
CHEF OPERATING TIPS
T h e C o n v e c t i o n M o d e c a n b e u s e d t o r o a s t o r b a k e p r o d u c t s n e e d i n g v e r y
s h o r t c o o k i n g t i m e s o r f o r h i g h m o i s t u r e p r o d u c t s s u c h a s m u f f i n s , c a k e s ,
a n d c o o k i e s , o r f o r b r o w n i n g t h e s u r f a c e o f t h e p r o d u c t .
P I
O N T R O L A N E L D E N T I F I C A T I O N
A higher cooking temperature results in heavier
browning but also results in greater product weight
loss. To achieve additional browning use the
Moisture Vent Key or set the Browning Feature
into the product procedure.
To prevent the sur face of food from excessive
drying, the fan will not engage if the inter nal
oven temperature is above 212°F (100°C)
and the set oven temperature is below
212°F (100°C).
• C O M B I T H E R M G A S T
E C H N I C A L
S M • 1 9
E R V I C E A N U A L