Alto-Shaam Combitherm 1008 - Manual (Page 22)

DELTA-T CORE TEMPERATURE COOKING
19.
This special program function cooks by internal product temperature with the use of
the probe. Unlike the standard core temperature mode, however, the Delta-T oven
temperature automatically increases in direct proportion to the internal temperature
of the product. The Delta-T mode cooks with convection heat but provides a more
gentle method of cooking. Browning occurs toward the end of the cooking cycle.
PRESS THE ON/OFF POWER KEY TO THE ON POSITION.
PRESS THE CHEF FUNCTION KEY.
P r e s s t h e u p
▲ ▲
a n d d o w n
▼ ▼
a r r o w k e y s o r r o t a t e t h e a d j u s t m e n t k n o b u n t i l t h e
D e l t a - T s y m b o l i s h i g h l i g h t e d i n t h e d i s p l a y .
PRESS THE CHEF FUNCTION KEY.
Press the up
▲ ▲
and down
▼ ▼
arrow keys or rotate the
adjustment knob to select “ YES ” for the Delta-T function.
PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING.
PRESS THE TEMPERATURE KEY.
Press the up
▲ ▲
and down
▼ ▼
arrow keys or rotate the adjustment knob to select the desired
Delta-T cooking temperature within the cooking temperature ranges shown below.
PRESS THE CORE TEMP KEY.
P r e s s t h e u p
▲ ▲
a n d d o w n
▼ ▼
a r r o w k e y s o r r o t a t e t h e a d j u s t m e n t k n o b t o s e l e c t t h e
i n t e r n a l p r o d u c t c u t o f f t e m p e r a t u r e w i t h i n t h e t e m p e r a t u r e r a n g e s s h o w n b e l o w .
THE OVEN WILL BEGIN THE DELTA-T CONVECTION COOKING MODE.
The set Delta-T temperature will appear in the display.
The actual internal product temperature will appear in the display.
W h e n t h e o p e r a t o r s e t i n t e r n a l t e m p e r a t u r e h a s b e e n r e a c h e d , a b u z z e r w i l l s o u n d
i n d i c a t i n g t h e e n d o f t h e o p e r a t i n g m o d e .
• To stop the buzzer, press the start/stop key or open the oven door.
Delta-T
DIFFERENCE BETWEEN COOKING COMPARTMENT TEMPERATURE
AND INTERNAL PRODUCT TEMPERATURE.
PRODUCT AND OVEN
TEMPERATURE START
INTERNAL PRODUCT
TEMPERATURE REACHED
COOKING
COMPARTMENT
TEMPERATURE
INTERNAL
PRODUCT
TEMPERATURE
P R O D U C T DELTA - T TEMPERATURE CORE TEMPERATURE SETTING
BEEF ROAST 122°F to 131°F (50°C to 55°C) 118°F to 136°F (48°C to 58°C)
TENDERLOIN 122°F to 140°F (50°C to 60°C) 122°F to 140°F (50°C to 60°C)
VEAL & LAMB 122°F to 158°F (50°C to 70°C) 172°F (78°C)
PORK ROAST 122°F to 158°F (50°C to 70°C) 172°F (78°C)
HAM 122°F to 140°F (50°C to 60°C) 172°F (78°C)