OPERATING INSTRUCTIONS
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 15.
STEAM MODE CHEF OPERATING TIPS
This mode will steam a full or partial load of a single product,
or multiple products without transfer of avors. When
steaming multiple products, however, individual product
cooking times must be taken into 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.
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 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.
When cooking by probe, the probe
must be inserted so that the tip is
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.
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-percent shorter than the regular
steam mode temperature of 212°F
(100°C).
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, sh, 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.
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