STEAM MODE CHEF OPERATING TIPS
O P E R AT I N G I N S T R U C T I O N S
9
T
his 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.
T
he 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 assure more 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 STEAMING
High temperature steaming is
suitable for hearty, root-type
vegetables such as potatoes, legumes,
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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