Alto-Shaam Combitherm Combination Mode Tips

The Combination mode injects the optimum amount of steam automatically. There is no need to select moisture levels. Foods do not dry out. Flavors are retained with no transfer of flavors when mixing product loads.

Due to the automatic steam adjustment, the door can be opened at any time during a cooking operation. Be certain to observe the safety warning when opening the oven door.

The Combination mode is particularly efficient when used for baking, broiling, grilling, stewing, braising, and roasting.

When using the Combination mode, cooking temperatures can be reduced 10- to 20-percent below the temperatures used for conventional cooking methods.

Cooking time will be reduced approximately 40-percent when cooking at the same temperature used for convection oven cooking and up to 50- to 60-percent less time when cooking at the same temperature used for a conventional oven.

Food browning in the Combitherm begins at a cooking temperature of approximately 248°F (120°C).

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 old-n-Brown into the product procedure. Gold-n-Brown is particularly useful for adding color to high moisture products such as chicken and other poultry items or for additional browning of full loads and other moist products.

The Combination mode provides even browning without the necessity to turn the pans. For more even cooking, do not cook in pans deeper than 4-inches (100mm).

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