Alto-Shaam COMBITHERM 1020 - Manual (Page 108)

M I S C E L L A N E O U S
105.
E G G S
— S c r a m b l e d
T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o
v a r i a t i o n s i n p r o d u c t q u a l i t y , w e i g h t , a n d d e s i r e d d e g r e e o f d o n e n e s s t h e
c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s
s h o w n . A l l c o o k i n g s h o u l d b e b a s e d o n i n t e r n a l p r o d u c t t e m p e r a t u r e s .
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
OVEN MODE OVEN MODE
COOKING
TEMPERATURE COOKING
TEMPERATURE
M A X I M U M C A PAC I T Y
TIMER
7 minutes
STIR MIXTURE
6 additional minutes
145°F (63°C)
PA N
S I Z E S
➤
N O T E S
➤
N O T E S
➤
Full Speed
Eggs, fresh (raw)
or
Pasteurized liquid egg product*
Combination Steam
and Convection
250°F (121°C)
C O R E
T E M P
Stainless steel full-size pans
Pan covers or aluminum foil
Vegetable release spray
Seasoning
FOR FRESH OR LIQUID:
Spray pans with vegetable
release spray.
Prepare egg mixture and
pour into pans to a depth of
approximately 1" (25mm).
Cover using a metal pan
cover or aluminum foil.
Load pans in preheated oven.
Full-Size pans:
20" x 12" x 2-1/2"
GN 1/1:
530mm x 325mm x 65mm
* Due to Salmonella concerns,
it is recommended that all
mixed egg preparations with
a requirement for whole eggs
substitute a pasteurized liquid
egg product stabilized with
citric acid. Use of this
product will also eliminate
the greening that can occur
during extended hot holding.
To avoid greening with the
use of whole egg preparations,
add lemon juice in the
proportion of 1 teaspoon (5 ml)
per 1 quart (1 liter) of eggs.
APPROXIMATE COOK TIME
FINAL INTERNAL TEMPERATURE
S E L E C T I N T E R N A L C O R E T E M P E R AT U R E
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set
TIMER TIMER Press and Set
TIMER
P r e s s a n d S e t C O R E T E M P
O R
S T O P T H E C O O K I N G F U N C T I O N A T A N Y
T I M E B Y P R E S S I N G T H E S T O P K E Y .
3 full-size pans
(3 GN 1/1)
6 full-size pans
(6 GN 1/1)
5 full-size pans
(5 GN 1/1)
10 full-size pans
(10 GN 1/1)
12 full-size pans
(12 GN 1/1)
20 full-size pans
(20 GN 1/1)
FAN SPEED FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
MODEL
20•20
Pasteurized liquid egg product is available in cartons or
plastic bags. When using this type of product, prepare
from carton using the same procedure as fresh eggs.
When using a bagged egg mixture, product should be
prepared in the original plastic bag.
Full Speed
Steam
212°F (100°C)
18 minutes
S H A K E B A G
10 additional minutes
145°F (63°C)
APPROXIMATE COOK TIME
FINAL INTERNAL TEMPERATURE
FRESH or LIQUID PRODUCT BAGGED PRODUCT
S E L E C T C O O K I N G T I M E S E L E C T C O O K I N G T I M E
➤
➤
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
n/a n/a
P R E S S
S TA RT
P R E S S
S TA RT