Alto-Shaam COMBITHERM 1020 - Manual (Page 14)

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.
11.
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.
S T E A M M O D E
C H E F O P E R AT I N G T I P S