Posted by admin on 5th March 2010

Alto-Shaam Combitherm Steam Mode Operating Tips

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 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-encased 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.
Butter and season vegetables after steaming.
Steam long-grain rice using approximately 1-part rice to approximately 1-1/2-parts water
or seasoned liquid.
Steam durum wheat noodles in unperforated pans using 1-part noodles to 5-parts cold water.

QUICK STEAMING

Quick steaming is suitable for hearty, root-type vegetables such as potatoes, legumes,
and cabbage.
Quick 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 248°F (120°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).
Proof yeast dough at a temperature setting of 90°F to 110°F (32°C to 43°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.