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Alto-Shaam 1008 Oven User Manual

1. SELECT COOKING TIME TIMER Press and Set TIMER FINAL INTERNAL APPROXIMATE COOK TIME TEMPERATURE 1 hour light flavor 165 74 C 2 hours heavy flavor TURKEY BREAST USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures SMOKER Press Chef Function key DD Turn knob until Smoker icon is displayed Press Chef Function key YES or NO check box will appear in display Yes Use knob or up down arrow keys to select YES Press Chef Function key to confirm setting Press START STOP THE SMOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY OR On S Control models press the Smoking ra button at the beginning of the cooking cycle START STOP MEAT AND POULTRY Smoked ere OD OPERA O D 8 B MATERIALS Stainless steel or aluminum sheet pans gt Wire pan qrids optional Vegetable release sprav optional Seasoning PRODUCT Each breast should be relatively PREPARATION uniform in size to assure even gt heating from item to item Place turkey breasts in pans and season as desired Load pans in a preheated oven Y gt MAXIMUM CAPACITY MODEL 5 full
2. OVEN MODE Place salmon steaks or fillets on Steam pans and season as desired o Low Temperature Steam Load pans in preheated oven COOKING TEMPERATURE Steam 212 F 100 C Low Temperature Steam 135 to 160 F 57 to 71 C 21 Ib 10 kg SELECT COOKING TIME 6 half size sheet pans Press and Set TIMER 6 GN 1 1 FINAL INTERNAL TEMPERATURE 49 Ib 22 kg IN STEAM MODE 7 full size sheet pans STEAKS 150 to 160 F 7 GN 2 1 11 minutes 66 to 71 C IN STEAM MODE 35 lb 16 kg FILLETS 150 to 160 F 10 half size sheet pans 7 minutes 66 to 71 C 10 GN 1 1 MAXIMUM CAPACITY APPROXIMATE COOK TIME IN LOW TEMP 70 lb 32 kg STEAM MODE 135 to 160 F 10 full size sheet pans 13 minutes 57 to 71 C 20 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 84 lb 38 kg 12 full size sheet pans 24 GN 1 1 SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP m ier a i TEMP APPROXIMATE CORE APPROXIMATE ull size sheet pans CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 40 GN 1 1 2 140 F 60 C TOPE qo toner Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 PRESS START Gastronorm 2 1 530 x 650 x 20mm START STOP Gastronorm 1 1 530 x 325 x 20mm Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require
3. 20 full size sheet pans n a n a 40 full size pans 40 GN 1 1 Half Size Sheet Pans 18 x 13 x 1 Full Size Sheet Pans 18 x 26 x 1 Full Size Pans 20 x 12 x 2 1 2 PRESE E GN 1 1 530 x 325 x 20mm to 65mm START START stop GN 2 1 530 x 650 x 20mm Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the A more tender product with higher controls may require some adjustment from the time and temperatures moisture content and less shrinkage will shown All cooking should be based on internal product temperatures b hi d if thi dinet 4 ked 1 1 1 Yr 1 STOP THE COOKING FUNCTION AT ANY Niue dd se MEM uate overnight in an Alto Shaam low TIME BY PRESSING THE STOP KEY STOP temperature cooking and holding oven MEAT AND POULTRY 75 BEEF Short Ribs Smoked e 4 FOR OVENS EQUIPPED WITH SMOKING FUNCTION P O OR OO OD OP A O gt z PRO D z PRODUCT MATERIALS Stainless steel sheet pans or full size Beef Ribs 2 3 lb 1 to 1 3 kg gt pans FAN SPEED Vegetable release spray optional Seasonin Full Speed i WOOD CHIP CONTAINER Full OVEN MODE PRODUCT Spray pans with vegetable release Combination PREPARATION spray if desired gt Place short ribs side by side in pans and season as desired Load pans in preheated oven COOKING TEMP
4. A press THE INSTALL EDIT KEY TO CONFIRM THE SELECTED MODE AND FUNCTIONS The display will indicate the procedure name minus the last letter Reinsert the last letter with the adjustment knob or use the up A and down V arrow keys in conjunction with the adjustment knob to rename the procedure 2 PRESS THE INSTALL EDIT KEY TO CONFIRM THE NAME 2 PRESS THE INSTALL EDIT KEY TO INSERT THE NEW STEP INTO THE PROCEDURE The display will indicate please wait and will return to the main menu display TO VERIFY THE INSERTED STEP PRESS THE CHEF FUNCTION KEY WHILE THE ALTERED PROCEDURE IS HIGHLIGHTED ROTATE THE ADJUSTMENT KNOB TO REVIEW ALL SET PARAMETERS DELUXE MODEL PROGRAMMING FEATURES 37 Deluxe A TA fq B2 eputels PROGRAM EDITING HI APPEND A PROGRAMMED PROCEDURE STEP PRESS THE PROGRAMMED MENU KEY Rotate the adjustment knob until the procedure to include a final step is highlighted in the display PRESS THE PROGRAM INSTALL KEY Press the up A and down V arrow keys or rotate the adjustment knob until the edit procedure Ef symbol is highlighted in the display 2 PRESS THE PROGRAM INSTALL AND EDIT KEY TO CONFIRM THE SELECTION The display will indicate the procedure name cooking step number and operating parameters for temperature time or internal product temperature Press the up A or down V arrow keys to select the last step of the procedure PRESS THE CHEF FUNCTION KEY A choice of editing symbols
5. SELECT INTERNAL CORE TEMPERATURE CORE TEMP Press and Set CORE TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a 5 half size sheet pans 5 GN 1 1 5 full size sheet pans 5 GN 2 1 PRESS START START STOP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY MATERIALS gt Stainless steel or aluminum sheet pans Wire pan grids icing racks Vegetable release spray Barbecue sauce optional MEAT AND POULTRY 92 6 full size sheet pans 6 GN 2 1 10 full size sheet pans 10 GN 2 1 Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 Gastronorm 1 1 530mm x 325mm x 20mm Gastronorm 2 1 650mm x 530mm x 20mm PORK Loin Roast PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Pork loin 6 to 8 lb 2 7 to 3 6 kg each gt _ Center Cut Boneless Boned and Tied FAN SPEED Full Speed OVEN MODE Combination COOKING TEMPERATURE 275 to 300 F 135 to 149 C SELECT COOKING TIME TIMER Press and Set TIMER FINAL INTERNAL TEMPERATURE P APPROXIMATE COOK TIME
6. Unauthorized cleaning agents may discolor or harm interior surfaces of the oven Read and understand label and material safety data sheet before using the oven cleaner Causes severe burns Do not get in eyes on skin or on clothing Do not wear contacts Harmful or fatal if swallowed Do not breathe mist Use in well ventilated area Keep out of reach of children Do not use on aluminum Do not mix with anything but water THOROUGHLY RINSE EMPTY CONTAINER WITH WATER AND SAFELY DISCARD STEAM RELIEF VALVE y O ON BOILER MODELS 6 D STEAM BYPASS PORT 6 FAN GUARD COVER PLATE 6 OVEN DRAIN GAS EXHAUST FLUE DIVERTER HIGH PRESSURE RELIEF PORT 3 OVEN LIGHT 4 FAN FAN GUARD 5 COVER PLATE OVEN DRAIN Cleaning and Maintenance 123 Cleaning and Maintenance AUTOCLEAN AUTOMATIC CLEANING PROGRAM Remove all food scraps and residue from the oven drain Remove shelves side racks and pans and wash separately With the oven power on E press THE CHEF FUNCTION KEY Rotate the adjustment knob b b until the AutoClean svmbol is highlighted in the display Press THE CHEF FUNCTION KEY THE CONTROL WILL ASK FOR VERIFICATION OF THE FOLLOWING ITEMS BEFORE THE FUNCTION CAN BE STARTED Water turned on hres ia No Verify water is supplied to the oven and press the up A and down V arrow keys or rotate the adjustment
7. 5 half size sheet pans 5 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN 5 full size sheet pans FOR FULL OR PARTIAL LOADS 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE 6 full size sheet pans CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 6 GN 2 1 n a n a 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm TERA Gastronorm 2 1 530 x 650 x 20mm START STOP Time and temperature settings are suggested guidelines only Due to Frost rolls when cool if desired variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY the four corners in toward the bottom of dme the sheet pan to prevent the force of the TIME BY PRESSING THE STOP KEY fan from blowing the liner over the product When using baking pan liners fold each of BAKERY 58 PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS Diner voll dough gt Stainless steel or aluminum sheet pans 3 to 4 oz 85 to 113 gm per roll Baking pan liners Egg wash optional PRODUCT PREPARATION Place rolls on lined pans and proof FAN SPEED as required
8. TO COOK BY INTERNAL PRODUCT TEMPERATURE PRESS THE CORE TEMP KEY The core temperature will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the internal temperature desired and insert the product probe PRESS THE START KEY TO BEGIN COOKING IN THE COMBINATION MODE The set cooking temperature will appear in the display To adjust the set temperature press the key once and make corrections as required To display the actual oven temperature press the key twice The remaining cooking time will appear in the display To display the set time or to change the set values for time during operation press the time key once and make corrections as required The actual internal product temperature will appear in the display To display the set internal product temperature or to change the set values for core temperature during operation press the key once and make corrections as required When the cooking time has expired or the operator set internal temperature has been reached a buzzer will sound indicating the end of the operating mode To stop the buzzer press the start stop key or open the oven door 12 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
9. When the cooking time for all programmed modes has expired or the operator set internal temperature has been reached a buzzer will sound indicating the completion of the program To stop the buzzer press the start stop key or open the oven door Once a Rapid Touch key is programmed with a procedure care should be taken not to press and hold the programmed key with another procedure highlighted in the display by means of the programmed menu key The highlighted procedure will override the Rapid Touch key program and the picture graphic will no longer match the procedure DELUXE MODEL PROGRAMMING FEATURES 40 ALT HAAM COMBITHERM LOW STEAM COMBINATION lll m COOK TEMPERATURE je o pw 2 350 300 o m TEMP PUSH PUSH SMOKING CORE TEMP PUSH PUSH e EJ E p OFF POSITION Maintains oven in a stand by mode STEAM The oven will operate at a fixed steam temperature of 212 F 100 C COMBINATION A combination of steam and convection heat to cook at a temperature between 86 F and 482 F 30 C to 250 C to be set by the operator CONVECTION Convection heat to cook without steam at a temperature between 86 F and 482 F 30 C and 250 C to be set by the operator LOW STEAM Low temperature steaming within an operator set temperature range of 98 F to 210 F 30 C and 98 C CLEANING FUNCTION An automatic cleaning cycle to heat the oven to the correct
10. Faulty ribbon cable Software versions of control unit and operating module are incompatible SERVICE MODE AND ERROR CODES EMERGENCY OPERATION In the event of an error code the Combitherm may be operated on a limited basis Error conditions under which continued operation can be conducted are indicated by Yes in the chart shown below START STOP START STOP START STOP When the oven malfunctions an error code will appear in the display PRESS THE START KEY TO ACKNOWLEDGE THE ERROR The keys that begin to flash represent operational modes that are still usable The oven control will only respond to the mode keys that are flashing SET THE OVEN CONTROLS AS IF OPERATING UNDER NORMAL CIRCUMSTANCES SELECT AND PRESS ONE OF THE COOKING MODES INDICATED Depending on the error code involved oven function such as temperature range may be limited PRESS THE START KEY WHEN THE TIMER EXPIRES PRESS THE START KEY TO BEGIN THE COOKING PROCESS When the oven fault is corrected the Combitherm will return to normal Operation CONTINUED OPERATION UNDER ERROR CONDITIONS Error Display Shows ES ESi Steam Combination Convection Retherm Code Mode Mode Mode Mode E01 Low Water Yes No No No To 365 F No E02 Control Temp High Yes Yes Yes To 284 F To 284 F To 284 F E03 Fan Malfunction No No E04 Aux Fan F
11. Full Speed Brush rolls with egg wash if desired OVEN MODE Load proofed rolls in preheated oven Combination COOKING TEMPERATURE 350 F 177 O MAXIMUM CAPACITY 3 half size sheet pans SELECT COOKING TIME Press and Set TIMER 3 GN 1 1 FINAL INTERNAL APPROXIMATE COOK TIME TEMPERATURE 3 full size sheet pans 10 minutes n a 3 GN 2 1 5 half size sheet pans 5 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN 5 full size sheet pans START START FOR FULL OR PARTIAL LOADS 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE 6 full size sheet pans CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 6 GN 2 1 n a n a 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm PRESE Gastronorm 2 1 530 x 650 x 20mm START V stop Time and temperature settings are suggested guidelines only Due to Cooking time may vary due to type of dough variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures the four corners in toward the bottom of STOP THE COOKING FUNCTION AT ANY the sheet pan to prevent the force of the TIME BY PRESSING THE STOP KEY fan from blowing the liner over the prod
12. PRESS START START STOP Time and temperature settings are suggested guidelines only Due to Press and Set CORE TEMP 40 loaf pans 5 shelves APPROXIMATE CORE CUT OFF TEMPERATURE 135 to 140 F 57 to 60 C APPROXIMATE TEMPERATURE OVERRIDE 10 to 15 F 6 to 8 C variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP sez KEY STOP MISCELLANEOUS 48 loaf pans 6 shelves 80 loaf pans 10 shelves Loaf Pans 3 lb 1 4 kg capacity 4 1 4 x 8 1 8 x 3 1 8 108mm x 206mm x 79mm 107 PATE EN CROUTE PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Pat en Croute Gb FAN SPEED Full Speed MATERIALS gt Loaf pans PRODUCT PREPARATION OVEN MODE AY Convection 86 482 F 30 250 C Combination COOKING TEMPERATURE 350 F 177 C SELECT COOKING TIME TIMER Press and Set TIMER gt Prepare recipe and place mixture in loaf pans Load pans in preheated oven directly on wire shelves MAXIMUM CAPACITY 9 loaf pans 3 shelves FINAL INTERNAL TEMPERATURE CONVECTION MODE 10 minutes o 140 60 C COMBINATION MODE P APPROXIMATE COOK TIME 24 loaf pans 3 shelves 15 lo
13. TIMER Press and Set TIMER 5 full size pans 5 GN 1 1 10 full size pans 10 GN 1 1 12 full size pans 12 GN 1 1 18 minutes SHAKE BAG 10 additional minutes 145 F 63 C USE APPROXIMATE COOKING TIME SHOWN START START stop FOR FULL OR PARTIAL LOADS APPROXIMATE COOK TIME FINAL INTERNAL TEMPERATURE SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP PRESS START START V STOP APPROXIMATE CORE CUT OFF TEMPERATURE n a APPROXIMATE TEMPERATURE OVERRIDE n a Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY MISCELLANEOUS 20 full size pans 20 GN 1 1 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 egas 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 ega
14. points and displays a temperature average PRESS THE ON OFF POWER KEY TO THE ON POSITION gt insert THE PRODUCT PROBE The probe must be inserted so that the tip is positioned in the center of the food mass For liquid or semiliquid foods suspend the probe in the center of the product and secure the probe wire to the container edge SELECT AND PRESS THE REQUIRED COOKING PROGRAM PRESS THE TEMPERATURE KEY The cooking temperature will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the desired cooking temperature within the temperature range of the cooking mode selected 2 PRESS THE CORE TEMP KEY The core temperature will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the internal product cutoff temperature PRESS THE START KEY TO BEGIN THE COOKING MODE The actual internal product temperature will appear in the display To display the set internal product temperature or to change the set values for core temperature during operation press the key once and make corrections as required When the operator set internal temperature has been reached a buzzer will sound indicating the end of the operating mode To stop the buzzer press the start stop key or open the oven door To check the length of time the product has been operating in the core temperature mode press and
15. 14 minutes When buzzer signals the end of the Green Beans CUT 8 minutes steaming cycle immediately stop the cooking process Squash SLICED 3 minutes remove pans and immerse in cold Zucchini SLICED 3 minutes water bath o QUICK STEAM use hand held hose and thoroughly Basis Gr indes spray vegetables with cold water remove pans and immediately chill using cook chill processing methods Parsnips 10 minutes Turnips 10 minutes These procedures are based on the PRESS START USE APPROXIMATE COOKING TIME SHOWN START stop FOR FULL OR PARTIAL LOADS use of perforated pans which reduce Time and temperature settings are suggested guidelines only Due to the time necessary to steam the variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures product The use of non perforated shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP pans will require an increase in steaming time VEGETABLES 114 VEGETABLES Frozen PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS See below gt Stainless steel full size pans or full size perforated pans PRODUCT Separate ice encased vegetables PREPARATION before steaming BARUSIER m Make certain the product is generally Full
16. 20 minutes per lb 44 minutes per kg CENTER CUT 165 to 170 F 74 to 77 C BONED amp TIED 170 F 77 C TO BE CALCULATED ON A SINGLE ROAST MATERIALS gt Stainless steel or aluminum sheet pans Wire pan grids Seasoning PRODUCT PREPARATION gt gt Each roast should be relatively uniform in size to assure even heating from item to item Season roasts as desired and place in pans Load pans in preheated oven MAXIMUM CAPACITY 3 half size sheet pans 3 GN 1 1 3 full size sheet pans 3 GN 2 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS START stop 5 half size sheet pans 5 GN 1 1 OR SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP 5 full size sheet pans 5 GN 2 1 TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE COMBINATION MODE CENTER 155 F 68 C 5 to 10 F ROLLED 160 F 71 C Ee FOR DELTA T COOKING USE THE PROBE TEMPERATURE CHART ON THE DELTA T PROCEDURE PAGE PRESS START START stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP sez KEY MEAT AND POULTRY 6 full size sh
17. 60 minutes 175 to 180 F 2 79 to 92 C STEAM MODE 60 minutes USE APPROXIMATE SMOKING TIME SHOWN FOR FULL OR PARTIAL LOADS Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures MAXIMUM CAPACITY 5 full size pans or GN 1 1 5 half size sheet pans 13 full size pans or GN 1 1 6 full size sheet pans or GN 2 1 9 full size pans or GN 1 1 9 half size sheet pans SMOKER Press Chef Function key Turn knob until Smoker icon is displayed Press Chef Function key YES or NO check box will appear in display Yes Use knob or up down arrow keys to select YES Press Chef Function key to confirm setting amp Press START STOP THE SMOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP OR On S Control models press the Smoking 2 button at the beginning of the cooking cycle MEAT AND POULTRY 19 full size pans or GN 1 1 9 full size sheet pans or GN 2 1 Full size pans 20 x 12 x 2 1 2 Full size sheet pans 18 x 26 x 1 Half size sheet pans 18 x 13 x 1 Gastronorm 1 1 530 x 325 x 65mm Gastronorm 2 1 650 x 530 x 65mm When using the smoking function products such as ribs may require heavier smoke penetration to reach full smoke flav
18. C will appear in the display The last set time or oven control default setting for time will appear in the display PRESS THE START KEY TO STEAM AT THE SETTINGS SHOWN TO CHANGE THE SETTINGS SHOWN PRESS THE TEMPERATURE KEY The cooking temperature will appear highlighted within the oven display pis the up A and down V arrow keys or rotate the adjustment knob to select the desired cooking temperature e Automatic Steaming 212 F 100 C e Quick steaming 213 F to 248 F 101 C to 120 C e Low Temperature Steaming 86 F to 211 F 30 C to 99 C TO COOK BY TIME PRESS THE TIME KEY The cooking time will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the time desired or Set control for continuous operation by rotating the adjustment knob to the right until appears in the display TO COOK BY INTERNAL PRODUCT TEMPERATURE PRESS THE CORE TEMP KEY The previously set core temperature or oven control default setting will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the internal temperature desired and insert the product probe PRESS THE START KEY TO BEGIN COOKING IN THE STEAM MODE The set cooking temperature will appear in the display To adjust the set temperature press the key once and make corrections as required To display the actual oven temperature press the key
19. DELUXE MODEL PROGRAMMING FEATURES 38 Deluxe ATTA V wen eu bleh PROGRAM EDITING TH DELETE A PROGRAMMED STEP 7 PRESS THE PROGRAMMED MENU KEY Rotate the adjustment knob to highlight the procedure in which a step is to be deleted 4 PRESS THE PROGRAM INSTALL KEY Press the up A and down V arrow keys or rotate the adjustment knob until the edit procedure Ef symbol is highlighted in the display PRESS THE PROGRAM INSTALL AND EDIT KEY TO CONFIRM THE SELECTION The display will indicate the procedure name cooking step number and operating parameters for temperature time or internal product temperature Press the up A or down V arrow keys to select the step to be deleted PRESS THE CHEF FUNCTION KEY A choice of editing symbols and auxiliary functions will appear in the display Press the up A and down Y arrow keys or rotate the adjustment knob to select the delete step AL symbol PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SELECTION Press the up A and down V arrow keys or rotate Ag Delete step S viu the adjustment knob to select YEs for step deletion PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SELECTION PRESS THE INSTALL EDIT KEY TO CONFIRM THE DELETION The display will indicate the name of the procedure as originally programmed Y PRESS THE INSTALL EDIT KEY TO CONFIRM THE NAME PRESS THE INSTALL EDIT KEY TO REMOVE THE DELETED STEP FROM THE PROGRAM amp t Y
20. P APPROXIMATE COOK TIME TEMPERATURE STEAM 3 to 4 minutes 150 F 66 C LOW TEMPERATURE STEAM 5 minutes 150 F 66 C MATERIALS gt Non stick egg poaching pans 12 eggs per pan Vegetable release spray PRODUCT PREPARATION gt Coat interior of each pan cup with vegetable release spray Break one egg in each cup Load pans in preheated oven MAXIMUM CAPACITY 72 eggs 6 egg poaching pans 168 eggs 14 egg poaching pans 120 eggs 10 egg poaching pans FOR FULL OR PARTIAL LOADS USE APPROXIMATE COOKING TIME SHOWN STOP OR SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a PRESS START START STOP 240 eggs 20 egg poaching pans 288 egas 24 egg poaching pans Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP sez KEY STOP MISCELLANEOUS 104 480 eggs 40 egg poaching pans Egg Poaching Pans 20 x 12 12 cup 530mm x 325mm Hold poached eggs in a preheated cabinet at 140 F 60 C Following these suggested cooking and holding procedures will res
21. 1 1 530mm x 325mm x 20mm GN 2 1 650mm x 530mm x 20mm Avoid over cooking to prevent split casings Unless using the Low Temperature Steam mode remove product from oven immediately to prevent casings from splitting MEAT AND POULTRY 95 SAUSAGE Fresh PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS gt Sausage Fresh raw Stainless steel full size pans PRODUCT PREPARATION Place sausage links or patties in a FAN SPEED Full Speed OVEN MODE Steam of Low Temperature Steam COOKING TEMPERATURE Steam 212 F 100 C Low Temperature Steam 160 F 71 C SELECT COOKING TIME TIMER Press and Set TIMER FINAL INTERNAL ad APPROXIMATE COOK TIME TEMPERATURE IN STEAM 13 to 15 minutes IN LOW 175 F 79 C TEMPERATURE STEAM 15 to 20 minutes single layer on pans and load in a preheated oven NOTE The gentle steaming capabilities of the Low Temperature Steam mode will provide the ability to cook in advance for finishing browning on a grill This method will help prevent split casings and provide a final product with more moisture content MAXIMUM CAPACITY 6 full size pans 6 GN 1 1 7 full size sheet pans 7 GN 2 1 10 full size pans 10 GN 1 1 aps USE APPROXIMATE COOKING TIME SHOWN START crop FOR FULL OR PARTIAL LOADS OR SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP 20 f
22. AND POULTRY 97 TURKEY BREAST Fresh or Precooked Boneless PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT gt Turkey breast boneless Fresh raw or precooked 8 lb 4 kg each FAN SPEED Half Speed OVEN MODE Combination TIMER a START STOP COOKING TEMPERATURE 275 F 135 C SELECT COOKING TIME Press and Set TIMER FINAL INTERNAL APPROXIMATE COOK TIME TEMPERATURE TO BE CALCULATED ON A SINGLE BREAST FROM RAW 15 minutes per lb 33 minutes per kg PRECOOKED 10 to 12 min per lb 22 to 26 min per kg 165 F 74 C 150 F 66 C MATERIALS Stainless steel or aluminum sheet pans Wire pan grids optional Vegetable release spray optional Seasoning PRODUCT Each breast should be relatively PREPARATION uniform in size to assure even gt heating from item to item Place turkey breasts in pans and season as desired Load pans in a preheated oven NOTE When using CORE TEMP mode insert the probe so that the tip of the probe is centered in the breast MAXIMUM CAPACITY 6 breasts 3 half size sheet pans 2 GN 1 1 12 breasts 3 full size sheet pans 3 GN 2 1 10 breasts 5 half size sheet pans 3 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS OR SELECT INTERNAL CORE TEMPERATURE CORE TEMP PRESS START START stop Press and Set CORE TEMP 20 breasts 5 full siz
23. APPROXIMATE COOK TIME 60 to 90 minutes FINAL INTERNAL TEMPERATURE 190 to 200 F 88 to 93 C 9 ducks per pan 18 ducks 3 full size sheet pans 3 GN 2 1 3 ducks per pan 9 ducks 3 full size pans 3 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 9 ducks per pan 54 ducks 6 full size sheet pans 6 GN 2 1 SELECT INTERNAL CORE TEMPERATURE CORE TEMP PRESS sTART START stop Time and temperature settings are suggested guidelines only Due to variations in pr Press and Set CORE TEMP APPROXIMATE CORE CUT OFF TEMPERATURE 180 to 190 F 82 to 88 C TEMPERATURE OVERRIDE 9 ducks per pan 72 ducks 8 full size sheet pans 8 GN 2 1 APPROXIMATE 10 F 5 to 6 C oduct quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All coo ing should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP 82 START K E Y z STOP MEAT AND POULTRY 9 ducks per pan 90 ducks 10 full size sheet pans 10 GN 2 1 Full Size Pans 20 x 12 x 2 1 2 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 650 x 20mm FOLLOW DIRECTIONS ON PREVIOUS PAGE TO REHEAT THE USE OF SHEET PANS requires a drip pan at the bottom of the oven to accommodate the quantity
24. B THE ADJUSTMENT KNOB TO SELECT A COOL DOWN TEMPERATURE WITHIN A RANGE OF 212 F TO 68 F 100 C TO 20 C THE FACTORY SET DEFAULT IS 122 F 50 C The displayed temperature will continue to decline until it reaches the operator set temperature or factory default temperature if not selected by the operator AUXILIARY FUNCTIONS CHEF FUNCTION KEY REDUCED FAN SPEED The reduced fan speed function is useful for flow sensitive products such as souffl s and meringues or any products affected by a high velocity of air movement SELECT AND PRESS THE REQUIRED COOKING MODE AND SET MODE FUNCTIONS PRESS THE CHEF FUNCTION KEY Oo Rotate the adjustment knob until the fan symbol YO is highlighted in the display Redc d fan speed Press the up A and down V arrow keys or rotate 4 Y the adjustment knob to select YEs for the reduced hres LI No fan speed function PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING amp PRESS THE CHEF FUNCTION KEY The reduced fan speed indicator light will illuminate directly above the display SPEED PRESS THE START KEY The oven will start at a reduced fan speed in whatever cooking mode set by the operator REDUCED POWER ELECTRIC MODELS ONLY The reduced power function can be used to reduce kitchen power peaks and energy consumption SELECT AND PRESS THE REQUIRED COOKING MODE AND SET MODE FUNCTIONS PRESS THE CHEF FUNCTION KEY Rotate the adjustment knob un
25. COOK TIME FINAL INTERNAL TEMPERATURE 3 full size sheet pans 20 to 25 minutes n a 3 GN 2 1 5 half size sheet pans 6 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN 5 full size sheet pans START START FOR FULL OR PARTIAL LOADS 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE 6 full size sheet pans CORE Press and Set CORE TEMP 6 GN 2 1 TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 10 full size sheet pans 10 GN 2 1 n a n a Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm PRESS Gastronorm 2 1 530 x 650 x 20mm START stop Time and temperature settings are suggested guidelines only Due to Manufactured product variation in variations in product quality weight and desired degree of doneness the 1 1 controls may require some adjustment from the time and temperatures dough type and density may require shown All cooking should be based on internal product temperatures adjustment to the cooking time shown STOP THE COOKING FUNCTION AT ANY above Loaf size variation may TIME BY PRESSING THE STOP KEY increase or decrease capacities shown BAKERY PRODUCT gt PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE Fruit bread batter FAN SPEED Full Speed 212 482 F 100 250 C OVEN MODE Combination TIMER START STOP
26. COOKING TEMPERATURE 300 F 150 C SELECT COOKING TIME Press and Set TIMER APPROXIMATE COOK TIME 50 to 60 minutes FINAL INTERNAL TEMPERATURE n a MATERIALS gt Loaf pans PRODUCT PREPARATION gt Vegetable release sprav Prepare batter or a commercial mix according to manufacturer s instructions Spray pans with vegetable release spray Pour batter into pans to approximately one half the pan depth Load pans in a preheated oven directly on the wire shelves MAXIMUM CAPACITY 6 loaves 2 shelves 24 loaves 3 shelves 15 loaves 5 shelves USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 40 loaves 5 shelves SELECT INTERNAL CORE TEMPERATURE CORE TEMP PRESS START START N STOP Press and Set CORE TEMP APPROXIMATE CORE CUT OFF TEMPERATURE n a APPROXIMATE TEMPERATURE OVERRIDE n a 48 loaves 6 shelves Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP 48 KEY START STOP 80 loaves 10 shelves Loaf pans 4 1 4 x 8 1 2 x 3 1 8 deep 3 lb 108mm x 216mm x 79mm deep 1 4 kg Loaf pan size variati
27. Full size sheet pans 18 x 26 x 1 Half size sheet pans 18 x 13 x 1 Gastronorm 1 1 530 x 325 x 65mm Gastronorm 2 1 650 x 530 x 65mm N ir START WITH THE OVEN AT ROOM TEMPERATURE DO NOT OPEN THE OVEN DOOR DURING THE SMOKING FUNCTION 101 CUSTARD Baked PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Custard baked FAN SPEED Full Speed OVEN MODE Low Temperature Steam COOKING TEMPERATURE 190 F 88 C SELECT COOKING TIME TIMER Press and Set TIMER FINAL INTERNAL TEMPERATURE APPROXIMATE COOK TIME 40 to 60 minutes BASED ON CONTAINER SIZE MATERIALS Ramekins baking dishes size and capacity varies Stainless steel sheet pans PRODUCT Pour mixture into individual PREPARATION containers to depth of 2 3 of the gt gt container height Place containers on sheet pans Load pans in preheated oven IT IS NOT NECESSARY TO POUR WATER INTO THE BOTTOM OF THE PANS MAXIMUM CAPACITY 6 half size sheet pans 6 GN 1 1 7 full size sheet pans 7 GN 2 1 10 half size sheet pans 10 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS START stop OR SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP 10 full size sheet pans 10 GN 2 1 TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE n a n a PRESS START START stop Time and temperature setting
28. PARTIAL LOADS OR 24 full size pans 24 GN 1 1 SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE CUT OFF TEMPERATURE n a PRESS START START stop APPROXIMATE TEMPERATURE OVERRIDE n a Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP MISCELLANEOUS 40 full size pans 40 GN 1 1 Full Size perforated pans 20 x 12 x 2 1 2 GN 1 1 530mm x 325mm x 65mm When buzzer signals the end of the steaming cycle immediately stop the cooking process remove pans and immerse in cold water bath o use hand held hose and thoroughly spray eggs with cold water remove pans and immediately chill using cook chill processing methods 103 EGGS Poached PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Eggs raw Gb FAN SPEED STEAM Full Speed i Low Temperature Steam Full Speed OVEN MODE Steam o Low Temperature Steam COOKING TEMPERATURE Steam 212 F 100 C Low Temperature Steam 170 F 77 C SELECT COOKING TIME TIMER Press and Set TIMER FINAL INTERNAL
29. PRESS START START STOP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP sez KEY STOP MEAT AND POULTRY 86 PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Leg of Lamb 4 to 11 lb 1 8 to 5 kg MEAT SPECIFICATIONS WHICH CAN BE USED Lower shank off Lower shank off boneless Oven prepared partially boneless MATERIALS Stainless steel or aluminum roasting pan Seasoning PRODUCT Each leg of lamb should be relatively PREPARATION uniform in size to assure even Oven prepared boneless and tied FAN SPEED Half Speed 9 heating from item to item Season as desired Load in preheated oven As an alternative cook in roasting OVEN MODE pans with herbs and spices Combination MAXIMUM CAPACITY ot Delia Core Temp 2 to 3 half size sheet pans 2 to 3 GN 1 1 COOKING TEMPERATURE 250 F 121 O 3 full size sheet pans 3 GN 2 1 SELECT COOKING TIME Press and Set TIMER APPROXIMATE COOK TIME 10 minutes lb 22 minutes kg 15 minutes lb 33 minutes kg 20 minutes lb 44 minutes lb TO BE CALCULATED ON A SINGLE LEG USE APPROXIMATE COOKING TIME SHOWN FOR FULL O
30. SELECT COOKING TIME Press and Set TIMER TIMER APPROXIMATE COOK TIME FROM RAW 45 to 60 minutes FINAL INTERNAL TEMPERATURE 175 to 180 F 79 to 82 C Stainless steel or aluminum sheet pans or full size pans gt Seasoning Barbeque Sauce optional Place ribs side by side on pans and season as desired gt Load pans in preheated oven NOTE When cooking for immediate service or hot food holding brush with heated barbeque sauce after ribs are removed rom oven to prevent sauce from burning As an alternative ribs can be cooked in advance rapidly chilled and removed from refrigeration for reheating and service as required Barbecue sauce can be used for the reheating process 6 10 gt MAXIMUM CAPACITY ES x 3 half size sheet pans 3 GN 1 1 4 full size sheet pans 4 GN 2 1 START stop USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 5 half size sheet pans b GN 1 1 TIMER Press and Set TIMER 5 full size sheet pans b GN 2 1 APPROXIMATE COOK TIME a FOR REHEATING 8 minutes PRESS FINAL INTERNAL TEMPERATURE 165 F 74 C 6 full size sheet pans 6 GN 2 1 START START stop Time and temperature settings are sugges ed guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures sho
31. THE COOKING FUNCTION AT ANY prevent casings from splitting TIME BY PRESSING THE STOP KEY STOP MEAT AND POULTRY 85 GRILLING Combitherm Grilling Methods PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Chicken Breasts 4 8 oz 113 227 gm MATERIALS 113 170 sa gt Alto Shaam Combitherm A 170 227 gm Grill Grate Shelf Item SH 26731 113 227 gm FAN SPEED Full Speed PRODUCT PREPARATION OVEN MODE Season individual items as desired Combination Place on grill grate COOKING TEMPERATURE 460 F 238 C SELECT COOKING TIME Press and Set TIMER MAXIMUM CAPACITY APPROXIMATE COOK TIME FINAL INTERNAL TEMPERATURE Chicken Breasts 6 Grill Grate Shelves 6 7 minutes Fish Fillets 4 6 minutes Pork Chops 14 Grill Grate Shelves 6 7 minutes Steaks Cook 5 F 3 C below the final internal temperatures as shown below 130 F 54 C RARE 135 F 57 C MED RARE 140 F 60 C MEDIUM 20 Grill Grate Shelves 10 Grill Grate Shelves 150 F 66 C MED WELL 160 F 71 C WELL USE APPROXIMATE COOKING TIME SHOWN 24 Grill Grate Shelves FOR FULL OR PARTIAL LOADS START stop OR SELECT INTERNAL CORE TEMPERATURE 40 Grill Grate Shelves CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a
32. and auxiliary functions will appear in the display Press the up A and down V arrow keys or rotate the adjustment knob to select the append step x symbol PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SELECTION Append step Press the up A and down V arrow keys or rotate IE the adjustment knob to select YES for append step hes mn e me PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SELECTION All cooking modes will begin to flash Select and press the cooking mode to be appended Press and set cooking temperature time or internal core temperature Auxiliary functions can be added by pressing the chef function key after entering the operating mode parameters for each individual step and pressing the up and down V arrow keys or rotating the adjustment knob to select the auxiliary function required Press the chef function key to confirm the auxiliary function setting Add the moisture vent key function if required Ppress THE INSTALL EDIT KEY TO CONFIRM THE SELECTED MODE AND FUNCTIONS The display will indicate the procedure name minus the last letter Reinsert the last letter with the adjustment knob or use the up A and down V arrow keys in conjunction with the adjustment knob to rename the procedure 2 PRESS THE INSTALL EDIT KEY TO CONFIRM THE NAME L PRESS THE INSTALL EDIT KEY TO INSERT THE NEW STEP INTO THE PROCEDURE The display will indicate please wait and will return to the main menu display
33. 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 COMBINATION MODE CHEF OPERATING 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 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 Gold 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 13 CONVECTION MODE The Convection mode operates with hot circulated air within a temperature range of 86
34. degree of doneness the perforated pans which reduces the time controls may require some adjustment from the time and temperatures necessary to steam the product The shown All cooking should be based on internal product temperatures I ETOP THE COOKING FEUNETION AS ANY use of non perforated pans will require an increase in steaming time TIME BY PRESSING THE STOP sez KEY STOP VEGETABLES 113 VEGETABLES Fresh PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS See below gt Stainless steel full size perforated pans FAN SPEED Full Speed PRODUCT PREPARATION y gt Portion vegetables into pans and place in preheated oven OVEN MODE Steam T DO NOT OVERFILL THE PANS Quick Steam MAXIMUM CAPACITY COOKING TEMPERATURE 6 full si STEAM 212 F 100 C ull size pans 6 GN 1 1 QUICK STEAM 230 to 248 F 14 full size pans 110 to 120 C 14 GN 1 1 SELECT COOKING TIME p crue pans TIMER Press and Set TIMER 1 APPROXIMATE COOK 20 full size pans x PRODUCT FINE 20 GN 1 1 Asparagus 24 full size pans MEDIUM SIZE 5 minutes 24 GN 1 1 Broccoli 6 minutes 40 full size pans 40 GN 1 1 Cabbage 10 minutes Full Size Perforated Pans Carrots 20 x 12 x 2 1 2 PEELED amp SLICED 8 minutes GN 1 1 530 mm x 325 mm x 65mm Cauliflower 5 minutes Season vegetables after steaming Corn on the Cob
35. flow begins to subside 3 When the flow begins to subside remove the hand held hose from the side of the oven and direct a stream of fresh water directly into the steam generator drain opening located directly behind the Steam Generator Drain Cap Repeat this procedure several times until the water begins to run clear 4 Press the oven Power Switch to the ON position When the audible signal is heard press the Steam Mode Key A new supply of fresh cold water will begin to flow through the steam generator Repeat this procedure several times until the water runs completely clear 5 Once the water is completely clear replace the Steam Generator Drain Cap over the steam generator drain by turning it clockwise by hand until there is a slight resistance DO NOT OVER TIGHTEN STEAM GENERATOR DRAIN CAP ALTO SHAAM W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 800 558 8744 u s a canapa FAX 262 251 7067 800 329 8744 u s a www alto shaam com PRINTED IN U S A PRICE U S 25 00 630 03 08
36. knob to select YES E Press THE CHEF FUNCTION KEY Start AutoClean hes L No Press the up A and down V arrow keys or rotate the adjustment knob to select YES for the automatic cleaning function CONFIRM THE SETTING AND START THE conn THE CHEF FUNCTION KEY TO CLEANING PROGRAM THE OVEN WILL BEGIN A 50 MINUTE CLEANING AND RINSE CYCLE DISPLAY WILL COUNT DOWN INDICATING TIME REMAINING IN THE CLEANING CYCLE Cleaning in Process After 10 minutes a buzzer will sound and Display will show Open Door Spray Cleaner Open Door Spray Cleaner Wearing safety glasses and rubber gloves open door remove the drain screen and spray Combitherm liquid oven cleaner diretly into the drain pipe Generously spray the interior oven surfaces with an even coat of Combitherm Liquid Oven Cleaner Spray all built in components Insert the Combitherm liquid oven cleaner spray nozzle directly into the Steam Bypass Port and spray several times ON GAS MODELS Insert the Combitherm Liquid Oven Cleaner spray nozzle directly into the High Pressure Relief Port and spray several times ON A WEEKLY BASIS Loosen the thumb screw s and swing Fan Guard Cover Plate toward the back of the oven Spray the back of the Fan Guard Cover Plate the oven fan and the left hand side of the oven When oven door is closed again cleaning cycle will resume for the remaining 40 minutes Cleaning Finished At
37. release spray if desired Place mixture in loaf pans Load pans in preheated oven by placing loaf pans directly on the wire shelves MAXIMUM CAPACITY 9 loaf pans 3 shelves 24 loaf pans 3 shelves 15 loaf pans 5 shelves USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS OR SELECT INTERNAL CORE TEMPERATURE Press and Set CORE TEMP CORE TEMP PRESS START START STOP APPROXIMATE CORE CUT OFF TEMPERATURE 150 to 160 F 66 to 71 C APPROXIMATE TEMPERATURE OVERRIDE 10 to 20 F 6 to 11 C 40 loaf pans 5 shelves 48 loaf pans 6 shelves Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP START STOP KEY 80 loaf pans 10 shelves Loaf pans 3 lb 1 4 kg capacity 4 1 4 x 8 1 8 x 3 1 8 108mm x 206mm x 79mm MEAT AND POULTRY 89 PORK Back Ribs PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE Pork back ribs 1 3 4 down MATERIALS PRODUCT PREPARATION FAN SPEED Full Speed OVEN MODE Combination COOKING TEMPERATURE FOR COOKING 250 F 121 O FOR REHEATING 375 F 191 C
38. roasting racks If gt desired fold the wings and tuck under the back of the bird Cross and secure legs Season as desired Load chicken in preheated oven Y MAXIMUM CAPACITY MODEL 5 full size pans or GN 1 1 6 10 5 half size sheet pans MODEL 13 full size pans or GN 1 1 7 14 6 full size sheet pans or GN 2 1 MODEL 9 full size pans or GN 1 1 10 10 9 half size sheet pans s ule 19 full size pans or GN 1 1 9 full size sheet pans or GN 2 1 PAN Full size pans 20 x 12 x 2 1 2 SIZES Full size sheet pans 18 x 26 x 1 gt Halfsize sheet pans 18 x 13 x 1 Gastronorm 1 1 530 x 325 x 65mm Gastronorm 2 1 650 x 530 x 65mm NOTES When using roasting racks insert the gt grease tray before preheating or use rack with an attached grease tray When using sheet pans do not overload each pan Chickens should not touch POULTRY PRODUCT Duck pieces Raw and precooked FAN SPEED Full Speed TIMER OVEN MODE Combination COOKING TEMPERATURE 375 to 390 F 191 to 199 C SELECT COOKING TIME Press and Set TIMER FINAL INTERNAL APPROXIMATE COOK TIME TEMPERATURE FROM RAW 180 F 185 C 20 to 25 minutes 82 to 85 C Pieces PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT PREPARATION The cook reheat method consists of precooking the duck in a Combitherm oven or as an alternative in an Alto Shaam low temperature cook and hold oven to reta
39. the most versatile and widely used mode the Combitherm oven has to offer It will produce the best possible results on the widest variety of products all within the shortest period of time The unique control function of this mode enables the operator to roast or bake with a combination of steam and convection heat In addition to shorter cooking times this combination of steam and heat offers less product shrinkage and more moisture retention than obtained in a standard convection oven eu 212 482 F 100 250 C PRESS THE ON OFF POWER KEY TO THE ON POSITION PRESS THE COMBINATION MODE KEY The last set values or oven control default setting for temperature will appear in the display The last set time or oven control default setting for time will appear in the display PRESS THE START KEY TO COOK AT THE SETTINGS SHOWN TO CHANGE THE SETTINGS SHOWN 4 press THE TEMPERATURE KEY The cooking temperature will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the desired cooking temperature e 212 F to 482 F 100 C to 250 C TO COOK BY TIME PRESS THE TIME KEY The cooking time will appear highlighted within the oven display the time desired or Set control for continuous operation by rotating the adjustment knob to the right until appears in the display pace the up A and down V arrow keys or rotate the adjustment knob to select
40. to 227 gm portions Vegetable release spray Seasoning PRODUCT PREPARATION S ith bl FAN SPEED pray pans with vegetable release spray if desired Full Speed Place frozen or thawed haddock OVEN MODE fillets on pans and season as desired eit Load pans in preheated oven Combination COOKING TEMPERATURE 400 F 204 C MAXIMUM CAPACITY 48 lb 22 kg SELECT COOKING TIME 6 half size sheet pans Press and Set TIMER 6 GN 1 1 FINAL INTERNAL TEMPERATURE 112 lb 51 kg FRESH 150 to 160 F 7 o 7 n 9 minutes 66 to 71 C APPROXIMATE COOK TIME FROZEN 150 to 160 F 80 1b 36 kg 20 minutes 66 to 71 C 10 half size sheet pans 10 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN 160 Ib 73 kg START START FOR FULL OR PARTIAL LOADS 10 full size sheet pans 10 GN 2 1 SELECT INTERNAL CORE TEMPERATURE 192 lb 87 kg CORE Press and Set CORE TEMP 12 full size sheet pans siiis 12 GN 2 1 APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 320 lb 145 kg jos s Edd 10 F 5 to 6 C 20 full size sheet pans 20 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm PRESE Gastronorm 2 1 530 x 650 x 20mm START stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness
41. twice The remaining cooking time will appear in the display To display the set time or to change the set values for time during operation press the time key once and make corrections as required The actual internal product temperature will appear in the display To display the set internal product temperature or to change the set values for core temperature during operation press the 9 key once and make corrections as required When the cooking time has expired or the operator set internal temperature has been reached a buzzer will sound indicating the end of the operating mode To stop the buzzer press the start stop key or open the oven door 10 STEAM MODE CHEF 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
42. 1 SELECT INTERNAL CORE TEMPERATURE 12 full size sheet pans CORE Press and Set CORE TEMP 12 GN 2 1 TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a 20 full size sheet pans 20 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm z Gastronorm 2 1 530 x 650 x 20mm PRESS START START N STOP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY BAKERY 50 PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS Cookie dough fresh or frozen Stainless steel or aluminum steel pans Baking pan liners or vegetable release spray PRODUCT FAN SPEED EET AREI E Place cookie dough portions on lined or sprayed pans Full Speed Load pans in preheated oven m OVEN MODE NOTE Various cookie varieties can be baked at the same time eye Convection 30 250 C COOKING TEMPERATURE MAXIMUM CAPACITY 300 to 340 F 150 to 171 C 6 half size pans SELECT COOKING TIME Press and Set TIMER 6 GN 1 1 FINAL INTERNAL TEMPERATURE APPROXIMATE C
43. 1 1 530 x 325 x 65mm Gastronorm 2 1 650 x 530 x 65mm MEAT AND POULTRY 73 BEEF ROUNDS Top or Bottom PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT gt Beef rounds top or bottom 18 lb 8 kg each FAN SPEED Reduced Speed OVEN MODE BY TIME Combination o BY CORE TEMP Delta T TIMER COOKING TEMPERATURE 250 F 121 C SELECT COOKING TIME Press and Set TIMER APPROXIMATE COOK TIME 10 minutes lb 22 minutes kg 15 minutes lb 33 minutes kg 20 minutes lb 44 minutes kg TO BE CALCULATED ON A SINGLE ROAST FINAL INTERNAL TEMPERATURE RARE 130 F 54 C MED 140 F 60 C WELL 160 F 71 C USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS MATERIALS Stainless steel or aluminum sheet pans gt Seasoning PRODUCT Each roast should be relatively PREPARATION uniform in size to assure even gt gt heating from item to item Season beef rounds as desired Place in preheated oven MAXIMUM CAPACITY 1 half size sheet pan 1 roast 18 lb 8 kg 2 full size sheet pans 4 roasts 72 lb 33 kg 2 half size sheet pans 2 roasts 36 Ib 16 kg 2 full size sheet pans 4 roasts 72 lb 33 kg 3 full size sheet pans 6 roasts 108 Ib 49 kg SELECT INTERNAL CORE TEMPERATURE CORE TEMP PRESS 74 Press and Set CORE TEMP APPROXIMATE CORE CUT OFF TEMPERATURE IN COMBINATI
44. 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm PRESE E Gastronorm 2 1 530 x 650 x 20mm START START stop Time and temperature settings are suggested guidelines only Due to If desired frost Danish when cool variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY the four corners in toward the bottom of s the sheet pan to prevent the force of the TIME BY PRESSING THE STOP KEY fan from blowing the liner over the product When using baking pan liners fold each of BAKERY 53 PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS Muffin cupcake pans m Muffin batter Paper muffin cups Or Vegetable release spray PRODUCT Prepare batter or a commercial mix PREPARATION according to manufacturer s instructions FAN SPEED m Spray muffin cups with vegetable release spray or line with paper cups Reduced Speed Pour batter in pans one half to three OVEN MODE fourth the cup depth K i Load pans in preheated oven directl PER Convection P p y on wire shelves COOKING TEMPERATURE 325 F 163 C MAXIMUM CAPACITY 36 muffins SELECT COOKING TIME TIMER Press and Set TIMER 3 shelves FINAL INTERNAL TEMPERATURE 72 muffins x APPROXIMATE C
45. 30 x 650 x 20mm When using baking pan liners fold each of the four corners in toward the bottom of the sheet pan to prevent the force of the fan from blowing the liner over the product DANISH PASTRY PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS Danish pastry dough gt Stainless steel or aluminum sheet pans Baking pan liners or vegetable spray Fruit filling or egg wash optional PRODUCT Prepare dough according to the PREPARATION instructions FAN SPEED gt Portion dough on lined or sprayed pans and proof as required Add optional fruit filling in the OVEN MODE center of each Danish Brush each Danish with egg wash if desired and load pans in preheated oven MAXIMUM CAPACITY Combination COOKING TEMPERATURE 350 F 177 C 3 half size sheet pans SELECT COOKING TIME Press and Set TIMER 3 GN 1 1 FINAL INTERNAL TEMPERATURE APPROXIMATE COOK TIME 4 full size sheet pans 15 minutes n a 4 GN 2 1 5 half size sheet pans 5 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN 5 full size sheet pans START START FOR FULL OR PARTIAL LOADS 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE 6 full size sheet pans CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 6 GN 2 1 n a n a 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x
46. 4 full size pans 24 GN 1 1 CUT OFF TEMPERATURE 150 to 155 F 66 to 68 C TEMPERATURE OVERRIDE 10 to 15 F 6 to 8 C 40 full size pans 40 GN 1 1 Full Size pans 20 x 12 x 2 1 2 GN 1 1 530mm x 325mm x 20mm PRESS START START STOP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP MISCELLANEOUS 100 FOR OVENS EQUIPPED WITH SMOKING FUNCTION COLD SMOKING CHEESE FISH VEGETABLES START WITH OVEN AT ROOM TEMPERATURE COMBITHERM OVEN PROCEDURE PRODUCT Cheese Cured Fish Vegetables FAN SPEED on EQUIPPED MODELS Full Speed WOOD CHIP CONTAINER Full OVEN MODE due Convection COOKING TEMPERATURE 86 F 30 C SELECT TIME TIMER Press and Set TIMER FINAL INTERNAL ad APPROXIMATE TIME TEMPERATURE Time will depend on n a the quantity of product and the amount of smoke flavor required 10 to 60 minutes MATERIALS gt Sheet Pans OR full size pans Wire Pan Grids or Icing Racks Ice 3 to 4 lb 1 to 2 kg PRODUCT PREPARATION Insert wire grids into sheet pans and place product on grids Soak wood chips in water accord
47. 5 C USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS START START SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE CUT OFF TEMPERATURE 175 F 79 C APPROXIMATE TEMPERATURE OVERRIDE 10 F 5 to 6 C 8 racks w tray 64 chickens 6 full size sheet pans 6 GN 2 1 14 racks w tray 112 chickens 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 650 x 20mm PRESS START START stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY FOR BEST RESULTS Thaw prior to cooking When checking internal product temperature take temperature reading in the densest part of the chicken thigh The use of roasting racks with grease tray will result in more even color and better fat drainage START STOP TIME BY PRESSING THE STOP KEY MEAT AND POULTRY 79 e CHICKEN Whole Smoked PRODUCT Chicken Whole 2 1 4 to 2 3 4 Ib 1 to 1 2 kg each 4 FOR OVENS EQUIPPED WITH SMOKING FUNCTION FAN SPEED OO Full Speed WOOD CHI
48. 50 x 20mm PRESS START START V STOP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY For best results use every other pan shelf position only When checking internal product temperature take temperature reading in the densest part of the chicken thigh STOI MEAT AND POULTRY 77 CHICKEN Pieces and Halves PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT gt Chicken pieces Fryer 8 piece cut FAN SPEED Full Speed OVEN MODE Combination TIMER A COOKING TEMPERATURE 350 F 177 C SELECT COOKING TIME Press and Set TIMER FINAL INTERNAL APPROXIMATE COOK TIME TEMPERATURE THAWED PIECES 15 to 17 minutes FROZEN PIECES 30 to 35 minutes THAWED HALVES 20 to 25 minutes FROZEN HALVES 40 to 45 minutes 185 F 85 C 185 F 85 C 185 F 85 C 185 F 85 C USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS MATERIALS Stainless steel or aluminum sheet pans gt Vegetable release spray Seasoning PRODUCT Season bread or marinate PREPARATION chicken as desired gt Spray pans with veget
49. 8 full size pans GN 1 1 FOR DELTA T COOKING USE THE PROBE TEMPERATURE CHART ON THE DELTA T PROCEDURE PAGE PRESS START START stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP MEAT AND POULTRY 28 hams 7 full size sheet pans 14 full size pans GN 1 1 Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 Full Size Pans 12 x 20 x 2 1 2 GN 1 1 530mm x 325mm x 65mm When using CORE TEMP or CORE TEMP Delta T feature insert the probe so that the tip of the probe is centered in one of the hams without touching any bone 83 HAMBURGER PATTIES Fresh or Frozen PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS Hamburger patties pre formed 4 oz 113 gm each gt Stainless steel or aluminum sheet pans Vegetable release sprav Seasoning PRODUCT PREPARATION FAN SPEED Full Speed OVEN MODE Combination COOKING TEMPERATURE 350 F 177 C SELECT COOKING TIME TIMER Press and Set TIMER P APPROXIMATE COOK TIME FINAL INTERNAL TEMPERATURE IF THAWED 5 minutes 165 F 74 C gt Sprav pans with veg
50. AL TEMPERATURE 8 minutes 165 F 74 C USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS START stop MATERIALS gt Stainless steel or aluminum sheet pans PRODUCT Place sausage links or patties in a PREPARATION single layer on pans and load in a preheated oven NOTE The gentle steaming capabilities of the Low Temperature Steam program will provide the ability to cook in advance for finishing browning on a grill This method will help prevent split casings and provide a final product with more moisture content MAXIMUM CAPACITY 6 half size sheet pans 6 GN 1 1 7 full size sheet pans 7 GN 2 1 10 half size sheet pans 10 GN 1 1 10 full size sheet pans 10 GN 2 1 12 full size sheet pans 12 GN 2 1 SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEME APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a PRESS START START sroP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP 20 full size sheet pans 20 GN 2 1 Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 GN
51. AM will have drained from the steam STEAM BYPASS generator so that the drain cap can be PORT completely removed 7 Mn 4 OVEN LIGHT 3 Let the water continue to drain until 6 FAN the flow completely subsides Replace the Steam Generator Drain Cap by turning it clockwise until there is a slight resistance Close oven door 6 FAN GUARD COVER PLATE GENERATOR DRAIN CAP 4 Using the batch mix instructions on the label mix up 1 gallon of ScaleFree solution at a time or gt 8 OVEN DRAIN one gallon of distilled white vinegar for counter top models and 3 gallons of distilled white vinegar for floor standing models Using a funnel inserted into the Steam Relief Valve slowly pour solution in to the Steam Generator until full 5 Remove funnel from Steam Relief Valve PRESS THE ON OFF POWER KEY DURING DECALCIFICATION THE WATER FLOWING TO En Ono HAND PROTECTION WHEN TOUCHING THE STEAM The unit will add water if needed GENERATOR DRAIN CAP DO NOT TOUCH THE PRESS THE STEAM PROGRAM KEY WATER FLOWING OUT OF THE STEAM GENERATOR DRAIN CAP OR STEAM GENERATOR DRAIN FROM THE DRAIN CAP IS EXTREMELY HOT USE The unit will begin to pre heat DO NOT PRESS START Continued on next page Cleaning and Maintenance 127 Cleaning and Maintenance ELECTRIC MODELS ALLOW THE UNIT TO PREHEAT FOR 30 MINUTES STANDARD CONTROL After a period of 30 minutes D ELUXE C0 NTROL PRESS THE ON OFF POWER KEY TO THE O
52. AULT SETTINGS COMBITHERM FACTORY SET DEFAULT SETTINGS COOKING OVEN CORE COOKING MODE TEMPERATURE TEMPERATURE TIME STEAM 212 F 158 F 25 MINUTES 100 C 70 C COMBINATION 302 F 158 F 70 MINUTES STEAM MODE 150 C 70 C CONVECTION 338 F 158 F 30 MINUTES 170 C 70 C RETHERM 275 F 158 F 5 MINUTES 135 C 70 C DELTA T 122 F 172 F FREE MODE 50 C 77 C PREHEAT 374 F FREE MODE 140 C SET UP PROCEDURES ALWAYS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU TEMPERATURE DISPLAY C P Rotate the adjustment knob until the temperature display symbol F is highlighted within the display amp PRESS THE CHEF FUNCTION KEY TO CONFIRM THE TEMPERATURE DISPLAY SELECTION b Press the up A and down V arrow keys or rotate the adjustment knob to select either Fahrenheit or Celsius E PRESS THE CHEF FUNCTION KEY TO CONFIRM THE TEMPERATURE DISPLAY SETTING NETWORK ADDRESS Press the up A and down V arrow keys or rotate the adjustment knob until the network address b is highlighted within the display amp PRESS THE CHEF FUNCTION KEY TO CONFIRM THE NETWORK ADDRESS SELECTION The current network address will appear in the display Rotate the adjustment knob to select 1 through 99 and assign a different network number for each PC to be connected amp PRESS THE CHEF FUNCTION KEY TO CONFIRM EACH NETWORK ADDRESS LANGUAGE Press the up A and dow
53. DISPLAY PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SET UP FUNCTION x__ NETWORK ADDRESS Press the up A and down V arrow keys or rotate the adjustment knob to highlight one of the following GUASE adjustment functions SIGNAL TONE Pp Rotate the adjustment knob until the signal tone symbol J is highlighted within the display amp PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SIGNAL TONE SELECTION ble the up and down V arrow keys or rotate the adjustment knob to select each tone offered Stop rotation at each individual setting to hear an audio playback Select the tone desired amp PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SELECTED SIGNAL TONE SETTING SET UP PROCEDURES ALWAYS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU VOLUME Pp roar the adjustment knob until the volume symbol E is highlighted within the display PRESS THE CHEF FUNCTION KEY TO CONFIRM THE VOLUME SELECTION pres the up A and down V arrow keys or rotate the adjustment knob to select each volume level offered Stop rotation at each individual setting to hear an audio playback Select the volume desired with consideration of the noise level within the kitchen during peak production periods amp PRESS THE CHEF FUNCTION KEY TO CONFIRM THE VOLUME SETTING TIME Rotate the adjustment knob until the time symbol is highlighted within the display PRESS THE CHEF FUNCTION KEY TO CONFIRM THE TIME SELEC
54. E Combination COOKING TEMPERATURE 350 F 177 C SELECT COOKING TIME TIMER Press and Set TIMER x APPROXIMATE COOK TIME FINAL INTERNAL TEMPERATURE 40 to 45 minutes 190 F 88 C OR UNTIL PROPER INTERNAL TEMPERATURE IS REACHED MATERIALS gt Sheet pans PRODUCT PREPARATION gt Wash potatoes Place on pans Load pans in preheated oven gt MAXIMUM CAPACITY 45 potatoes 3 shelves 120 potatoes 4 shelves 75 potatoes 5 shelves USE APPROXIMATE COOKING TIME SHOWN START sos FOR FULL OR PARTIAL LOADS OR SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP 150 potatoes 5 shelves 180 potatoes 6 shelves TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a PRESS START START stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP 300 potatoes 10 shelves FOR BEST RESULTS Do not over cook The internal temperature of potatoes will continue to increase following removal from oven Over cooking will reduce moisture content and holding life Allow surface temperature to stabilize before placing th
55. E SERIOUS INJURY S CONTROL MODELS 43 C BCONTROL OPERATION GOLD N BROWN Press the GOLD N BROWN browning symbol at the start of any cooking cycle in the combination BROWNING mode or convection mode to automatically add additional product color SMOKING OPTION LOAD WOOD CHIPS Measure one container full of dry wood chips AVAILABLE FROM ALTO SHAAM WOOD CHIPS 20 POUND BULK PACKS Soak dry chips in water for 5 minutes Shake excess water off wood chips APPLE WC 22543 9 Place moistened chips back into the container and THE TOTAL WEIGHT OF woop CHP HICKORY WC 2829 roe a BULK PACKS MAY VARY DUE TO HIGH position the container securely on the two prongs MOISTURE CONTENT WHEN PACKAGE CHERRY WC 22541 located on the interior back panel of the oven SUGAR MAPLE WC 22545 SMOKING feature may be started at the beginning of any cooking cycle in the Combination mode or Convection mode gt aw 4 Push the Smoker icon key A full container of wood chips will produce smoke for an approximate period of one to two hours depending on the cooking temperature being used for the selected product The tested procedures in this manual for many of the products that are appropriate for smoking provide complete product smoke penetration and full smoke flavor When the cooking cycle is completed a buzzer will sound indicating the end of the preheat function TO STOP THE BUZZER OPEN THE OVEN DOOR OR TURN THE COOKING
56. ECT YOUR INVESTMENT DAILY GASKET CLEANING It is important to prolong the life of the oven gasket by cleaning this item on a daily basis Routine cleaning will help protect the composition of the gasket from deterioration caused by acidic foods 1 After allowing the oven to cool wipe the gasket and crevices with warm detergent solution and a clean cloth 2 Remove detergent be wiping the gasket and crevices with clean rinse water and a cloth Do not remove or place gasket in the dishwasher PROBE USAGE AND CLEANING After each use of the CORE TEMP mode wipe the probe tip with a clean paper towel to remove food debris Follow by wiping the probe with a disposable alcohol pad Return the probe to the proper door bracket position PROBE CLEANING PROCEDURES 1 Remove all food soil from probe between loads and at the end of each production shift Wipe the entire probe probe cable assembly and probe holding bracket with warm detergent solution and a clean cloth 2 Remove detergent by wiping the probe cable and bracket with clean rinse water and a cloth 3 Wipe probe and probe bracket with disposable alcohol pad or sanitizing solution recommended for food contact surfaces 4 Allow probe and cable to air dry in the probe holding bracket 5 Wipe the probe with a disposable alcohol pad prior to inserting in a new food product DAILY OVEN CLEANING To be performed at the end of the production day or betwee
57. ED MENU KEY PROGRAM INSTALL EDIT KEY DELUXE MODELS ONLY DELUXE MODELS ONLY CHEF FUNCTION KEY FUNCTION amp OPERATING INDICATORS SMOKER CONTROL PANEL DISPLAY CORE TEMPERATURE KEY COOK TEMP CORE TEMP TIME KEY DOWN ARROW KEY I UP ARROW KEY ADJUSTMENT KNOB RAPID TOUCH KEYS DELUXE MODELS ONLY MOISTURE VENT KEY ELECTRIC MODELS ONLY STANDARD amp DELUXE CONTROL PANEL BASIC FUNCTION START STOP POWER ON OFF KEY Activates power to the oven and automatically fills the steam generator equipped models with water that will heat to a stand by mode temperature of 150 F 65 C The steam generator flush is also activated by pressing this key STEAM MODE KEY The oven will operate in the steam mode at a temperature range of 86 F to 248 F 30 C to 120 C Automatic steaming at 212 F 100 C FACTORY SET DEFAULT Quick steaming between 213 F and 248 F 101 C and 120 C Low Temperature Steaming between 86 F and 211 F 30 C and 99 C START STOP KEY Initiates all cooking mode functions and programmed procedures stored in memory Stops an activated cooking mode or programmed procedure currently in progress and exits the Chef function key COMBINATION MODE KEY Selection key for cooking with a combination of steam and convection heat that can be set within a temperature range of 212 F to 482 F 100 C and 250 C PROGRAMMED MENU KEY Used to access and exit
58. ERATURE F F gt MAXIMUM CAPACITY 275 F 135 C Y 50 minutes MODEL 5 full size pans or GN 1 1 6 10 5 half size sheet pans SELECT SMOKING TIME TIMER Press and Set TIMER FINAL INTERNAL MODEL 13 full size pans or GN 1 1 P Penner ene ere TEMPERATURE 7 14 6 full size sheet pans or GN 2 1 30 50 minutes 190 F 88 C MODEL 9 full size pans or GN 1 1 10 10 9 half size sheet pans eee 19 full size pans or GN 1 1 USE APPROXIMATE SMOKING TIME SHOWN ote 9 full size sheet pans or GN 2 1 FOR FULL OR PARTIAL LOADS Ti dt t tti res ted guidelir ly Due t m variations in product quality weight and desired degree of doneness the open Full size pans 20 x 12 x 2 1 2 controls may require some adjustment from the time and temperatures Full size sheet pans 18 x 26 x 1 shown All cooking should be based on internal product temperatures Half size sheet pans 18 x 13 x 1 Gastronorm 1 1 530 x 325 x 65mm SMOKER Gastronorm 2 1 650 x 530 x 65mm Press Chef Function key 2 Turn knob until Smoker icon is displayed Press Chef Function key YES or NO check box will appear in display Yes B NOTES Use knob or up down arrow keys to select YES gt Press Chef Function key to confirm setting Press START STOP THE SMOKING FUNCTION AT ANY TIME BY PRESSING THE STOP T KEY OR On S Control models press the Smoking e button at the beginning of the cooking cycle MEAT AND POULTRY 76 PRODUCT gt CHICKEN OVEN FRIED Piece
59. ESS THE START KEY TO BEGIN THE COOKING MODE The set cooking temperature will appear in the display To adjust the set temperature press the key once and make corrections as required To display the actual oven temperature press the key twice The remaining cooking time will appear in the display To display the set time or to change the set values for time during operation press the time key once and make corrections as required The actual internal product temperature will appear in the display To display the set internal product temperature or to change the set values for core temperature during operation press the key once and make corrections as required When the cooking time has expired or the operator set internal temperature has been reached a buzzer will sound indicating the end of the operating mode To stop the buzzer press the start stop key or open the oven door To check the length of time the product has been operating in the core temperature mode press and hold the time key along with the core temperature key The time period will appear at the top of the display 14 The Convection mode works best with foods containing little moisture or for very moist food which require a dryer finished product For baking preheat the Combitherm at a temperature of 36 F to 54 F 20 C to 30 C above the baking temperature required Once preheated reset the temperature as required CONVECTION MODE C
60. F 100 C SELECT COOKING TIME Press and Set TIMER APPROXIMATE COOK TIME 30 to 40 minutes FINAL INTERNAL TEMPERATURE 140 to 160 F 60 to 71 C gt Load pans with tamales by placing each in an upright position DO NOT PACK TIGHTLY Load pans in preheated oven MAXIMUM CAPACITY 3 full size pans 3 GN 1 1 6 full size pans 6 GN 1 1 5 full size pans 5 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS OR 10 full size pans 10 GN 1 1 SELECT INTERNAL CORE TEMPERATURE CORE TEMP PRESS START START V STOP Press and Set CORE TEMP APPROXIMATE CORE CUT OFF TEMPERATURE n a APPROXIMATE TEMPERATURE OVERRIDE 12 full size pans 12 GN 1 1 n a Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP zz KEY STOP MISCELLANEOUS 20 full size pans 20 GN 1 1 Full Size Perforated Pans 20 x 12 x 4 GN 1 1 530mm x 325mm x 100mm 111 POTATOES Baked PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT gt gt Baking potatoes 90 count FAN SPEED Full Speed OVEN MOD
61. F 6 GN 2 1 MODE 3 to 8 C RARE 115 F 46 C HOT FOOD HOLDING INTERNAL TEMPERATURE WILL 10 full size sheet pans INCREASE 20 To 30 F 11 To 10 GN 2 1 MEDROGH2BSP 250 EE ENVIRONMENT AT 140 F 60 C ADJUST CUT OFF o o Half Size sheet 18 x 13 x 1 BES tek 10909 ACCORDINGLY Full Size sheet vie 18 x 26 xr FOR DELTA T COOKING USE THE an VE n E m o PROBE TEMPERATURE CHART ON THE DELTA T PROCEDURE PAGE NOTES PRESS START gt START V stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of STOP THE COOKING FUNCTION AT ANY doneness the controls may require some adjustment from the time TIME BY PRESSING THE STOP KEY and temperatures shown All cooking should be based on internal STOP product temperatures MEAT AND POULTRY 88 PRODUCT Meat loaf mixture 3 Ib 1 4 kg per loaf FAN SPEED Full Speed OVEN MODE Combination TIMER s PRESS START START stop COOKING TEMPERATURE 300 to 350 F 150 to 177 C SELECT COOKING TIME Press and Set TIMER 60 minutes FINAL INTERNAL APPROXIMATE COOK TIME TEMPERATURE 165 to 170 F 74 to 77 C MEAT LOAF PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE MATERIALS gt PRODUCT PREPARATION gt Loaf pans Vegetable release spray optional Spray pans with vegetable
62. FF POSITION 6 Open the oven door USING HAND PROTECTION rotate the Steam Generator Drain Cap until water begins to flow from the four holes in the cap In approximately 20 to 60 seconds a sufficient quantity of water will have drained from the steam generator so that the drain cap can be completely removed Let the water continue to drain until the flow completely subsides 7 Loosen the thumb screw s and swing Fan Guard Cover Plate toward the back of the oven Using the hand held hose direct a stream of water directly into the Steam Generator Drain 7 and Steam Exit Port 2 several times Close the swing out Cover Plate 6 Lock the cover into place and tighten thumb screw s Close the oven door PRESS THE ON OFF POWER KEY TO THE ON POSITION A new supply of fresh water will begin to flush the steam generator ALLOW THE WATER TO RUN FOR 2 MINUTES to continue to flush out all remaining solution PRESS THE ON OFF POWER KEY TO THE OFF POSITION 8 Open oven door USING HAND PROTECTION replace the Steam Generator Drain Cap by turning it clockwise until there is a slight resistance Close oven door PRESS THE ON OFF POWER KEY TO THE ON POSITION The unit will start to fill PRESS THE STEAM MODE KEY AND THEN PRESS THE START KEY de ALLOW UNIT TO RUN FOR 20 MINUTES IN THE STEAM MODE PRESS THE ON OFF POWER KEY TO THE OFF POSITION 9 Open the oven door USING HAND PROTECTION rotate the Steam Generator Drai
63. G MODE FOR A PERIOD OF 3 SECONDS 01 01 will appear at the top of the display indicating STEP ONE The temperature and time will appear directly below 01 01 PRESS THE TEMPERATURE KEY The temperature will become highlighted within the display Pprorare THE ADJUSTMENT KNOB TO SELECT THE REQUIRED TEMPERATURE PRESS THE TIME KEY OR THE CORE TEMP KEY 2 1 The time or core temperature will become highlighted within the display prone THE ADJUSTMENT KNOB TO SELECT THE REQUIRED SETTING PRESS AND HOLD THE SECOND REQUIRED COOKING MODE FOR A PERIOD OF 3 SECONDS Follow the above directions until all steps have been entered PRESS THE START KEY The oven will begin cooking as programmed automatically switching to each cooking mode entered Each step entered will be indicated in the display as the oven cycles from mode to mode EXAMPLE 01 05 STEP ONE OF FIVE 02 05 STEP TWO OF FIVE PRESS THE STOP KEY OR OPEN THE OVEN DOOR WHEN THE BUZZER SOUNDS AT THE END OF THE PROGRAM THIS PROGRAM WILL REMAIN IN TEMPORARY MEMORY UNTIL ANY NEW COOKING MODE KEY IS PRESSED QUICK PROGRAMMING CAN BE SAVED AND STORED IN MEMORY ON DELUXE MODELS ONLY 30 ADVANCE FEATURES Auxiliary Functions are made part of the control as an additional convenience to the operator however these functions are not necessary for the general operation of the Combitherm oven START TIME PRESELECT Start time preselect provides the operator with the ab
64. HE CHEF FUNCTION KEY is highlighted within the Rotate the adjustment knob until the energy lock symbol display PRESS THE CHEF FUNCTION KEY Energy Lock c Press the up and down V arrow keys or rotate P 4 vif L N es 0 the adjustment knob to select YES for the energy lock function PRESS THE CHEF FUNCTION KEY TO ACTIVATE THE ENERGY LOCK FUNCTION The oven control will not operate when power is engaged until the ventless hood is reset and operating b the Combi Reset button on the ventless hood to energize the hood and return the oven control to normal operation ENERGY PROTECTION FURNISHED UPON REQUEST AS A FACTORY INSTALLED OPTION In locations where the electric service is regulated with a device installed on site this function will protect full power to the Combitherm for the duration of the next operator set program or cooking mode This function cannot be set during an active cooking mode or program Power interruption may affect all other electric service within the regulated location FOR USE ONLY IN THOSE COUNTRIES WHERE THE LOCAL ELECTRIC UTILITY PROVIDES AN ENERGY OPTIMIZATION SYSTEM INSTALLED ON SITE Epress THE CHEF FUNCTION KEY Rotate the adjustment knob until the program protection symbol is highlighted within the display E press THE CHEF FUNCTION KEY r Program protection Press the up and down V arrow keys or rotate the adjustment knob to select YEs for the energy
65. HEF OPERATING TIPS The Convection Mode can be used to roast or bake products needing very short cooking times or for high moisture products such as muffins cakes and cookies or for browning the surface of the product 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 the Browning Feature into the product procedure To prevent the surface of food from excessive drying the fan will not engage if the internal oven temperature is above 212 F 100 C and the set oven temperature is below 212 F 100 C 15 RETHERM MODE The Retherm mode can be used to rethermalize regenerate portioned food on plates trays or platters within a short period of time Steam is automatically injected into the oven compartment as required Items are brought up to proper serving temperatures without dry edges or condensate forming on the plates 248 320 F 120 160 C CD press THE ON OFF POWER KEY TO THE ON POSITION Ol PRESS THE RETHERM MODE KEY The last set values or the default settings will appear in the display Epress THE START KEY TO COOK AT THE SETTINGS SHOWN TO CHANGE THE SETTINGS SHOWN 1 press THE TEMPERATURE KEY The cooking temperature will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the desired coo
66. ITHERM LIQUID OVEN CLEANER ONLY Cleaning agents must be chloride free compounds and must not contain quaternary salts Never use hydrochloric acid muriatic acid on stainless steel surfaces Unauthorized cleaning agents may discolor or harm interior surfaces of the oven Read and understand label and material safety data sheet before using the oven cleaner CLEANING MATERIALS The cleaning function can usually be accomplished with the proper cleaning agent and a soft clean cloth When more aggressive methods must be employed use a non abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches Never use wire brushes metal scouring pads or scrapers to remove food residue TO PROTECT STAINLESS STEEL SCRAP RE BRUg s x S lt SURFACES COMPLETELY AVOID v THE USE OF ABRASIVE gt CLEANING COMPOUNDS CHLORIDE BASED CLEANERS OR CLEANERS CONTAINING QUATERNARY SALTS NEVER USE HYDROCHLORIC ACID MURIATIC ACID ON STAINLESS STEEL NEVER USE WIRE BRUSHES METAL SCOURING PADS OR SCRAPERS Cleaning and Maintenance 121 Cleaning and Maintenance Establishing a routine cleaning and maintenance schedule will help keep the Combitherm oven running at top operating efficiency and is an absolutely essential part of a comprehensive sanitation program Good equipment maintained and kept clean works better and lasts longer PROT
67. L CORE TEMPERATURE 12 full size sheet pans CORE Press and Set CORE TEMP 12 GN 2 1 TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a 20 full size sheet pans 20 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm PRESS Gastronorm 2 1 530 x 650 x 20mm START START stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP MEAT AND POULTRY 72 FOR OVENS EQUIPPED WITH SMOKING FUNCTION BEEF BRISKET Smoked PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Beef Brisket Fresh 9 13 Ib 4 to 6 kg FAN SPEED QO Qo WOOD CHIP CONTAINER Vb Full Full Speed OVEN MODE Combination COOKING TEMPERATURE 225 F 107 C 2 1 2 hours SELECT SMOKING TIME Press and Set TIMER APPROXIMATE SMOKE TIME FINAL INTERNAL TEMPERATURE 1 hour light flavor 175 F 795 2 hours heavy flavor Low fan speed during smoke function may create a heavier smoke flavor MATERIALS Stainless steel sheet pans or gt full size pans Wire
68. M INSTALL AND EDIT KEY Used to create change duplicate and delete programmed menus DELUXE MODELS ONLY ceecee CONTROL PANEL DISPLAY 2 CORE TEMPERATURE KEY Used to set the required internal product temperature to recall the internal product temperature set by the operator or to display the current internal temperature of the product in conjunction with the down arrow key the up arrow key 8 or the adjustment knob ij UP ARROW KEY Used to increase displayed cook temperature D time 8 or core temperature 7 and as a scrolling key for programming functions eesRAPID TOUCH KEYS DELUXE MODELS ONLY One touch cooking for immediate access to frequently used operator set programs including cooking modes cleaning and other oven functions CONTINUED 3 STANDARD amp DELUXE CONTROL PANEL BASIC FUNCTIONS 5 FUNCTION amp OPERATING INDICATORS p A GOLD N BROWN FEATURE ec This indicator will illuminate when the browning function is set by the operator in a timed or programmed cooking cycle in either convection mode or combination mode B COMBI SMOKER ON EQUIPPED MODELS This indicator will illuminate when the smoking function is set by the operator in a timer probe or programmed cooking cycle in either convection mode or combination SMOKER mode C REDUCED FAN SPEED This indicator will illuminate whenever the operator sets a reduced fan speed to protect products affected by high velocity air mo
69. MODE DIAL TO THE OFF POSITION CHEF OPERATING TIP Products such as ribs that require heavier smoke penetration to reach full smoke flavor should remain in the oven after cooking has been completed Do not open the oven door Set the oven in the Low Temperature Steam Mode at 140 to 160 F 60 to 71 C and allow the product to remain in the oven for a period of one hour The Combitherm Smoker can be operated without using the smoking function After using the oven as a smoker however it is necessary to clean the oven in order to prevent a transfer of smoke flavor to non smoked products Cleaning instructions are provided in this manual HOT STEAM CAUSES BURNS ROTATE THE DOOR HANDLE TO THE FIRST OPEN ROTATION POSITION ONLY STAND BACK AND WAIT UNTIL THE STEAM IS VENTED BEFORE FULLY OPENING THE DOOR S CONTROL MODELS 44 S CONTROL MODELS 45 COMBITHERM OVEN PREHEAT PREHEATING IS ENGAGED AT A FIXED TIME AND TEMPERATURE IN THE CONVECTION MODE BOTH THE TEMPERATURE AND TIME CAN BE ADJUSTED BY THE OPERATOR TO COMPLY WITH THE REQUIREMENTS OF THE INDIVIDUAL OPERATION Auto M SEE START UP PROCEDURES UNDER DEFAULT MEMO SETTING emo PREHEATING E PRESS THE CHEF FUNCTION KEY Rotate the adjustment knob until the preheat symbol is highlighted in the display amp PRESS THE CHEF FUNCTION KEY Press the up A and down V arrow keys Hl Preheat
70. ON MODE RARE 100 to 115 F 38 to 46 C MEDIUM 110 to 125 F 43 to 52 C WELL DONE 130 to 145 F 54 to 63 C APPROXIMATE TEMPERATURE OVERRIDE 5 to 15 F 3 to 8 C HOT FOOD HOLDING INTERNAL TEMPERATURE WILL INCREASE 20 TO 30 F 11 To 17 C WHEN IMMEDIATELY PLACED IN A HOT FOOD HOLDING ENVIRONMENT AT 140 F 60 C ADJUST CUT OFF TEMPERATURE ACCORDINGLY START START V STOP FOR DELTA T COOKING USE THE PROBE TEMPERATURE CHART ON THE DELTA T PROCEDURE PAGE STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP 4 full size sheet pans 8 roasts 144 Ib 65 kg PAN SIZE Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 650 x 20mm NOTES FOR BEST RESULTS Carefully monitor gt gt internal temperature after roasts reach an internal temperature of 110 F 43 C since temperature will increase rapidly Cooking this cut of meat to an internal temperature over 140 F 60 C is not recommended A more tender product with higher moisture content and less shrinkage will be achieved if this product is cooked overnight in an Alto Shaam low temperature cook and hold oven Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperat
71. OOK TIME 3 1 2 oz 100 gm muffins 15 minutes 3 shelves 60 muffins 4 1 2 oz 130 gm muffins 5 shelves 20 25 minutes n a USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS STOP 120 muffins 5 shelves SELECT INTERNAL CORE TEMPERATURE 144 muffins CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 6 shelves 240 muffi T A muffins 10 shelves PAN Muffin pan 10 3 4 x 14 1 8 x 1 3 8 SIZES 2 3 4 diameter cup 12 cups per PAN 273mm x 359mm x 35mm PRESS START 70mm diameter cup START V STOP x Time and temperature settings are suggested guidelines only Due to Capacity varies due to variety and variations in product quality weight and desired degree of doneness the size of muffin pans Cup size controls may require some adjustment from the time and temperatures isti diust t shown All cooking should be based on internal product temperatures variations may require adjustmen STOP THE COOKING FUNCTION AT ANY to cooking time TIME BY PRESSING THE STOP KEY BAKERY 54 PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS Eni pid usoni Oo oO diametek Stainless steel or aluminum sheet pans Egg wash optional PRODUCT PREPARATION If the pies are not vented cut 6 FAN SPEED small slits in the top of each pie Bru
72. OOK TIME 7 full size sheet pans 12 to 15 minutes n a 7 GN 2 1 10 half size sheet pans 10 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN 10 full size sheet pans FOR FULL OR PARTIAL LOADS 10 GN 2 1 SELECT INTERNAL CORE TEMPERATURE 12 full size sheet pans CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 12 GN 2 1 n a n a 20 full size sheet pans 20 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm PRESE Gastronorm 2 1 530 x 650 x 20mm START V stop Time and temperature settings are suggested guidelines only Due to When using baking pan liners fold each of variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures the sheet pan to prevent the force of the STOP THE COOKING FUNCTION AT ANY fan from blowing the liner over the product TIME BY PRESSING THE STOP KEY STOP the four corners in toward the bottom of BAKERY 51 CROISSANTS PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT gt Croissant dough 2 4 oz 68 gm each FAN SPEED Full Speed OVEN MODE 212 482 F Combination 100 250 C COOKING TEMPERATURE 350 F 177 C
73. ORE TEMP TEMP APPROXIMATE CORE APPROXIMATE 6 full size sheet pans 6 GN 2 1 CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 140 F 60 C 10 F 5 to 6 C PRESS START START N STOP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY FISH AND SEAFOOD 66 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 650 x 20mm ORANGE ROUGHY Frozen PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT f MATERIALS Orange roughy fillets gt Stainless steel or aluminum sheet pans 4 to 6 oz 113 to 170 gm each Vegetable release spray Seasoning PRODUCT PREPARATION FAN SPEED y Spray pans with vegetable release spray Full Speed Place frozen fillets on pans and season as desired OVEN MODE Load pans in preheated oven Combination COOKING TEMPERATURE 300 F 150 C MAXIMUM CAPACITY 12 Ib 5 kg SELECT COOKING TIME 6 half size sheet pans Press and Set TIMER 6 GN 1 1 FINAL INTERNAL TEMPERATURE 28 Ib 13 kg FROZEN 7 full size sheet pan
74. P VEGETABLES 115 CONTROL RESET There is a remote possibility in the day to day operation of the Combitherm that the control could lock or freeze If this occurs the control is easy to reset PRESS AND HOLD THE POWER KEY FOR A PERIOD OF 5 SECONDS Release the POWER KEY The control will will reset itself within approximately 15 seconds WHEN RESET THE DISPLAY WILL INDICATE THE TIME AND DATE AND THE CONTROLS WILL BE FULLY FUNCTIONAL SERVICE MODE AND ERROR CODES When the oven malfunctions an error code will appear in the display PRESS THE START KEY TO ACKNOWLEDGE THE ERROR The keys that begin to flash represent operational modes that are still usable Refer to Emergency Operation When the oven fault is corrected the Combitherm will return to normal Operation ERROR CODES AND REASONS Error Display Shows When does the error occur Possible reason Code BOL Low Water ES units only Water supply is shut off Activated if running in any mode and the water level drops below the low level sensor Low water pressure Activated if in Standby mode and the water Steam generator drain cap is off or loose level drops below the low level sensor for Drain pump is not sealing 3 minutes Faulty or scaled water level probe Faulty or plugged solenoid valve assembly Wiring or connection issue E02 Control Temp High Activated if the temperature of the electrical e Cooling fan not
75. P CONTAINER Full OVEN MODE Combination NOTE FOR BEST RESULTS SMOKE THE CHICKEN BEFORE COOKING IN COMBINATION MODE COOKING TEMPERATURE 350 F 177 C 25 minutes SELECT SMOKING TIME TIMER Press and Set TIMER FINAL INTERNAL APPROXIMATE SMOKE TIME TEMPERATURE COMBINATION 175 F 79 C MODE 30 minutes USE APPROXIMATE SMOKING TIME SHOWN FOR FULL OR PARTIAL LOADS Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures SMOKER Press Chef Function key Turn knob until Smoker icon is displayed Press Chef Function key YES or NO check box will appear in display Yes Use knob or up down arrow keys to select YES Press Chef Function key to confirm setting Press START STOP THE SMOKING FUNCTION AT ANY TIME BY PRESSING THE STOP T KEY OR On S Control models press the Smoking button at the beginning of the cooking cvcle A MEAT AND 80 OO OD OP 4 O D J D D MATERIALS Seasoning gt Vegetable release spray Stainless steel or aluminum sheet pans with wire pan grids or Alto Shaam chicken roasting racks with grease tray PRODUCT Place chicken on sprayed grid lined PREPARATION sheet pans or on
76. R PARTIAL LOADS 3 to 4 half size sheet pans 3 to 4 GN 1 1 TIMER O FINAL INTERNAL TEMPERATURE 3 to 4 full size sheet pans RARE 130 F 54 C 3 to 4 GN 2 1 MED 140 F 60 C 4 to 5 full size sheet pans 4 to 5 GN 2 1 WELL 160 F 71 C 5 to 6 full size sheet pans 5 to 6 GN 2 1 PRESS START START stop OR Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 GN 1 1 530mm x 325mm x 20mm GN 2 1 650mm x 530mm x 20mm SELECT INTERNAL CORE TEMPERATURE Press and Set CORE TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE COMBINATION 5 to 15 F MODE 3 to 8 C RARE 115 F 46 C HOT FOOD HOLDING INTERNAL TEMPERATURE WILL INCREASE 20 To 30 F 11 To 17 C WHEN IMMEDIATELY PLACED IN A HOT FOOD HOLDING ENVIRONMENT AT 140 F 60 C ADJUST CUT OFF TEMPERATURE ACCORDINGLY CORE TEMP FOR BEST RESULTS Carefully monitor internal temperature after the lamb reaches an internal temperature of 115 F 46 C since temperature will increase rapidly MED 125 F 52 C A more tender product with higher moisture content and less shrinkage will be achieved if this product is cooked in an Alto Shaam low temperature cook and hold oven FOR DELTA T COOKING USE THE PROBE TEMPERATURE CHART ON THE DELTA T PROCEDURE PAGE Time and temperature settings are suggested guidelines only Due to variations in pro
77. RATURE TEMPERATURE OVERRIDE n a n a PRESS START START stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP BAKERY 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 650 x 20mm When using baking pan liners fold each of the four corners in toward the bottom of the sheet pan to prevent the force of the fan from blowing the liner over the product 57 ROLLS Cinnamon PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS Stainless steel or aluminum sheet pans Cinnamon roll dough 5 oz 142 gm per roll Baking pan liners PRODUCT PREPARATION y Place dough on lined pans and proof FAN SPEED as required Full Speed Load pans in preheated oven OVEN MODE 212 482 F Combination 100 250 C COOKING TEMPERATURE 350 F 177 C MAXIMUM CAPACITY 3 half size sheet pans SELECT COOKING TIME TIMER Press and Set TIMER 3 GN 1 1 APPROXIMATE COOK TIME Supe P e 3 full size sheet pans 20 minutes n a 3 GN 2 1
78. S START stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY MISCELLANEOUS 106 20 full size sheet pans 20 GN 2 1 Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 GN 1 1 530mm x 325mm x 20mm GN 2 1 650mm x 530mm x 20mm Combitherm Fry Basket Item BS 26730 PRODUCT GALANTINE or MOUSSE PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE Galantine Mousse FAN SPEED Full Speed OVEN MODE Low Temperature Steam TIMER START stop COOKING TEMPERATURE 160 F 71 C SELECT COOKING TIME Press and Set TIMER APPROXIMATE COOK TIME GALANTINE 60 minutes MOUSSE 55 minutes FINAL INTERNAL TEMPERATURE 150 F 66 C 150 F 66 C MATERIALS Loaf pans PRODUCT PREPARATION Prepare recipe and place mixture in loaf pans Load pans in a preheated oven directly on wire shelves MAXIMUM CAPACITY 9 loaf pans 3 shelves 24 loaf pans 3 shelves 15 loaf pans 5 shelves USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS OR SELECT INTERNAL CORE TEMPERATURE CORE TEMP
79. S the 12 18ESGAS and the 20e20ESGAS The smoking function can be engaged in either the Combination mode or the Convection mode of operation The smoking function cannot be operated when the oven is operating in either steam mode or low temperature steam mode 2 COOKING TIMER Turned to the left for continuous cooking time or to decrease time in increments of one minute Turn to the right to set and increase time in increments of one minute 3 CORE TEMPERATURE PROBE option Used to set the required internal product temperature FULL SPEED FAN POSITION 5 HALF SPEED FAN POSITION OVEN COOL DOWN POSITION Assists in cooling the oven at an accelerated pace when changing from high to lower temperature cooking The oven door should be open when using this feature S CONTROL MODELS 42 C CONTROL OPERATION The simplified S Control Combitherm oven includes all of the basic operating functions of the standard ES Series Combitherm oven models Oven operation is initiated with the use of rotary dials Additional functions are initiated by pressing the represented function symbol All of the cooking procedures shown in this guide can be adapted for use with S Control models by manually setting the suggested cooking mode time and temperature indicated PREHEATING 1 Rotate the Cooking Mode dial to the convection mode 2 Rotate the Cooking Temperature dial to the preheating temperature required 3 Rotate the Coo
80. SELECT COOKING TIME TIMER Press and Set TIMER FINAL INTERNAL x APPROXIMATE COOK TIME TEMPERATURE 15 to 20 minutes n a MATERIALS Stainless steel or aluminum sheet pans gt Baking pan liners or vegetable release spray Egg wash optional PRODUCT PREPARATION gt Place croissant dough on lined or sprayed pans and proof as required Brush dough with egg wash if desired Load pans in preheated oven MAXIMUM CAPACITY 3 half size sheet pans 3 GN 1 1 3 full size sheet pans 3 GN 2 1 5 half size sheet pans 5 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 5 full size sheet pans 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a PRESS START START V STOP 6 full size sheet pans 6 GN 2 1 Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY BAKERY 52 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 5
81. SMOKING TIME SHOWN FOR FULL OR PARTIAL LOADS Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures SMOKER Press Chef Function key Turn knob until Smoker icon is displayed Press Chef Function key YES or NO check box will appear in display Yes Use knob or up down arrow keys to select YES Press Chef Function key to confirm setting G Press START STOP THE SMOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOI OR On S Control models press the Smoking v button at the beginning of the cooking cycle MEAT AND POULTRY 94 19 full size pans or GN 1 1 9 full size sheet pans or GN 2 1 Full size pans 20 x 12 x 2 1 2 Full size sheet pans 18 x 26 x 1 Half size sheet pans 18 x 13 x 1 Gastronorm 1 1 530 x 325 x 65mm Gastronorm 2 1 650 x 530 x 65mm SAUSAGE Breakfast Links PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Breakfast sausage links or patties Raw FAN SPEED O Full Speed OVEN PROGRAM Combination SELECT COOKING TEMPERATURE Combination Steam 350 to 375 F 177 to 191 C SELECT COOKING TIME TIMER Press and Set TIMER APPROXIMATE COOK TIME FINAL INTERN
82. Speed uniform in size Portion vegetables into pans and OVEN MODE place in preheated oven Steam MAXIMUM CAPACITY COOKING TEMPERATURE i 6 full size pans 212 F 100 C 6 GN 1 1 SELECT COOKING TIME TIMER Press and Set TIMER 14 full size pans 14 GN 1 1 X PRODUCT APPROXIMATE COOK TIME Asparagus MED SIZE 5 minutes 10 full size pans 10 GN 1 1 Broccoli 3 to 4 minutes 20 full size pans Brussels Sprouts 6 to 8 minutes 20 GN 1 1 Carrots Baby 6 to 7 minutes 24 full size pans Cauliflower PIECES 4 minutes 24 GN 1 1 Corn KERNELS 4 minutes 40 full size pans 40 GN 1 1 Corn on the cob 10 minutes Full Size Perforated pans Green Beans 5 minutes 20 x 12 x 2 1 2 Peas A minutes GN 1 1 530mm x 325mm x 65mm PRESS USE APPROXIMATE COOKING TIME SHOWN Season vegetables after steaming STOP START FOR FULL OR PARTIAL LOADS These procedures are based on the use Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the of perforated pans which reduce the controls may require some adjustment from the time and temperatures time necessary to steam the product shown All cooking should be based on internal product temperatures The use of non perforated pans will STOP THE COOKING FUNCTION AT ANY require an increase in steaming time TIME BY PRESSING THE STOP sez KEY STO
83. TERNAL TEMPERATURE 21 pizzas 14 pizzas 10 minutes 180 F 82 C 10 pizzas USE APPROXIMATE COOKING TIME SHOWN START FOR FULL OR PARTIAL LOADS START stop OR SELECT INTERNAL CORE TEMPERATURE 30 pizzas 20 pizzas 36 pizzas CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE CUT OFF TEMPERATURE n a APPROXIMATE TEMPERATURE OVERRIDE n a 24 pizzas PRESS START START stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP sez KEY STOP 60 pizzas 40 pizzas 10 254mm diameter pizza pans Or 12 305mm diameter pizza pans MISCELLANEOUS 109 RICE Converted or Long Grain PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Rice Converted or Long Grain FAN SPEED Full Speed OVEN MODE Steam COOKING TEMPERATURE 212 F 100 O SELECT COOKING TIME Press and Set TIMER TIMER FINAL INTERNAL TEMPERATURE n a APPROXIMATE COOK TIME 20 to 30 minutes MATERIALS Stainless steel or aluminum full gt size pans Water or stock Seasoning PRODUCT PREPARATION Use a ratio
84. TIME Press and Set TIMER FINAL INTERNAL TEMPERATURE IF FROZEN 30 to 35 minutes 165 F 74 C IF REFRIGERATED 20 to 25 minutes 165 F 74 C MATERIALS y Stainless steel or aluminum sheet pans Wire pan grids or icing racks OPTIONAL Vegetable release spray PRODUCT Spray pans with vegetable release PREPARATION spray Evenly arrange chicken on pans 9 and load pans in preheated oven AS AN OPTION Insert wire pan grids into pans to elevate the product from the pan surface Spray the pan grids with vegetable release spray Evenly arrange product on the top of the pan grids MAXIMUM CAPACITY 3 half size sheet pans 3 GN 1 1 APPROXIMATE COOK TIME 3 full size sheet pans 3 GN 2 1 5 half size sheet pans 5 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 5 full size sheet pans 10 GN 1 1 or 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE 145 to 150 F 10 to 15 F 63 to 66 C 6 to 8 C PRESS START START stop CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 6 full size sheet pans 12 GN 1 1 or 6 GN 2 1 Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be b
85. TION bs the up A and down V arrow keys to alternate between hours and minutes and rotate the adjustment knob in each to adjust the numbers to the correct time E PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SET TIME DATE Rotate the adjustment knob until the date symbol is highlighted within the display E PRESS THE CHEF FUNCTION KEY TO CONFIRM THE DATE SELECTION Rotate the adjustment knob to select the preferred date format b Press the up A and down V arrow keys to alternate between day month and year and rotate the adjustment knob in each to adjust the numbers to the correct settings E PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SET DATE PROGRAM INDEX z 1 boat the adjustment knob until the program index symbol 250l is highlighted within the display E PRESS THE CHEF FUNCTION KEY TO CONFIRM THE PROGRAM INDEX SELECTION Press the up A and down V arrow keys or rotate the adjustment knob to select the preferred index format YES for a listing of programs entered alphabetically with the program install edit key NO for a listing of programs entered numerically with the program install edit key PRESS THE CHEF FUNCTION KEY TO CONFIRM THE PROGRAM INDEX SETTING 6 SET UP PROCEDURES ALWAYS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU DEFAULT MEMO SETTING The default memo setting allows the operator to choose Cooking product with operator set defaults for tim
86. The display will indicate please wait and will return to the main menu display TO VERIFY THE STEP HAS BEEN DELETED PRESS THE CHEF FUNCTION KEY WHILE THE DELETE STEP PROCEDURE IS HIGHLIGHTED ROTATE THE ADJUSTMENT KNOB TO REVIEW ALL SET PARAMETERS DELUXE MODEL PROGRAMMING FEATURES 39 Deluxe A tA fq B2 C epurels RAPID TOUCH KEYS Rapid Touch programmed quick kevs provide the operator with the ability to assign procedures used on a regular basis to individual keys that can be identified with a picture graphic resembling the product Various picture graphics are included with the Combitherm oven TO ASSIGN A PROCEDURE TO A PROGRAM RAPID TOUCH KEY PRESS THE PROGRAMMED MENU KEY Rotate the adjustment knob to highlight the procedure to be assigned to Rapid Touch operation Q Press AND HOLD THE SELECTED RAPID TOUCH KEY FOR A PERIOD OF THREE SECONDS When the buzzer sounds the programmed procedure has been assigned to the Rapid Touch key selected Identify the Rapid Touch key with a corresponding picture graphic TO OPERATE A PROCEDURE ON RAPID TOUCH KEY G press AN ASSIGNED RAPID TOUCH KEY The indicator light to the upper right of the selected Rapid Touch key will illuminate The oven will begin operating as programmed with the display 01 02 ROAST CHICKEN indicating the name of the procedure the step number the total number 3 BOF OF 10 of steps and the temperature time or internal product temperature
87. UCT MATERIALS Hot Dogs gt Stainless steel full size perforated pans FAN SPEED as eae gt Place hot dogs on pans in a single layer OVEN MODE Steam of Low Temperature Steam Load pans in preheated oven COOKING TEMPERATURE Steam 212 F 100 C Low Temperature Steam 160 to 180 F 71 to 82 C 6 full size pans SELECT COOKING TIME TIMER Press and Set TIMER APPROXIMATE COOK TIME gisele nat ay 7 full size pans P E 7 GN 1 1 IN STEAM MAXIMUM CAPACITY 6 GN 1 1 10 minutes 150 F 66 C 10 full size pans 10 GN 1 1 LOW TEMP STEAM 13 minutes 150 F 66 C 20 full size pans USE APPROXIMATE COOKING TIME SHOWN 20 GN 1 1 STOP FOR FULL OR PARTIAL LOADS OR SELECT INTERNAL CORE TEMPERATURE 24 full size pans 24 GN 1 1 CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE EM 40 full size pans n a n a 40 GN 1 1 Full size perforated pans 20 x 12 x 2 1 2 GN 1 1 530mm x 325mm x 65mm PRESS START puis Time and temperature settings are suggested guidelines only Due to Avoid over cooking to prevent split casing variations in product quality weight and desired degree of doneness the Unless using the Low Temperature Steam controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures program TEMOVE from oven immediately to STOP
88. UNLOCK will appear in the display Continue in this manner until all desired control functions are locked ee c oc SELECT AND PRESS THE FIRST CONTROL FUNCTION TO BE LOCKED The display will indicate LOCK PRESS THE START KEY TO CONFIRM THE LOCKING FUNCTION w Whenever any control function has been locked the key lock symbol will be illuminated within the display Whenever any locked control function is pressed the key lock symbol will flash and an KEY audible signal will sound KEY UNLOCK FOLLOW THE SAME PROCEDURE AS ABOVE UNTIL THE DISPLAY INDICATES ALL KEYS UNLOCKED To unlock the Chef Function key PRESS THE POWER KEY TO TURN THE OVEN OFF Gh press THE CHEF FUNCTION KEY ROTATE THE ADJUSTMENT KNOB TO PIN 000 TO DISENGAGE ALL LOCK FUNCTIONS amp PRESS THE CHEF FUNCTION KEY THE DISPLAY WILL INDICATE ALL KEYS UNLOCKED 24 AUXILIARY FUNCTIONS CHEF FUNCTION KEY STEAM INJECTION Additional steam can be added to the cooking compartment at any time when cooking in the convection mode PRESS THE CHEF FUNCTION KEY Q Rotate the adjustment knob until the steam injection symbol IN is highlighted within the display PRESS THE CHEF FUNCTION KEY Add moisture Press the up A and down V arrow keys or rotate the adjustment knob to select YES for the steam NS rm Ges injection function PRESS THE CHEF FUNCTION KEY TO ACTIVATE THE STEAM INJECTION FUNCTION Additional
89. USE SERIOUS INJURY HOT STEAM CAUSES BURNS ROTATE THE DOOR HANDLE TO THE FIRST OPEN ROTATION POSITION ONLY WAIT UNTIL THE STEAM IS VENTED BEFORE FULLY OPENING THE DOOR DO NOT USE THE ATTACHED HAND HELD HOSE TO SPRAY ANYTHING OTHER THAN THE INTERIOR OF THE COMBITHERM OVEN COMPARTMENT DO NOT USE THE SPRAY HOSE ON THE SURFACE OF A HOT COOKING COMPARTMENT ALLOW THE OVEN TO COOL TO A MINIMUM OF 150 F 66 C METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE NOTE USE AUTHORIZED COMBITHERM OVEN CLEANER ONLY UNAUTHORIZED CLEANING AGENTS MAY DISCOLOR OR HARM INTERIOR SURFACES OF THE OVEN READ AND UNDERSTAND LABEL AND MATERIAL SAFETY DATA SHEET BEFORE USING THE OVEN CLEANER FOR OPERATOR SAFETY NOTE AND OBSERVE ALL SAFETY PRECAUTIONS LOCATED THROUGHOUT THIS GUIDE STEAM MODE STEAM LOW TEMPERATURE STEAM QUICK STEAM The Steam mode provides the operator with the ability to steam poach or blanch This mode will automatically steam at the boiling point of water quick steam above the boiling point for faster cooking results or low temperature steam below the boiling point for more delicate products such as p t mousse seafood or custard PRESS THE ON OFF POWER KEY TO THE ON POSITION 3 2 a 86 248 F 30 120 C PRESS THE STEAM MODE KEY Automatic Steam temperature of 212 F 100
90. W UNIT TO RUN FOR 20 MINUTES IN THE STEAM MODE TURN THE SELECTION KNOB TO THE OFF POSITION 9 Open the oven door USING HAND PROTECTION rotate the Steam Generator Drain Cap 7 until water begins to flow from the four holes in the cap In approximately 20 to 60 seconds a sufficient quantity of water will have drained from the steam generator so that the drain cap can be completely removed Let the water continue to drain until the flow completely subsides Replace the Steam Generator Drain Cap 7 by turning it clockwise until there is a slight resistance At the end of the production day leave the door slightly ajar THE UNIT IS NOW READY TO BE USED DO NOT COOK IN ANY PROGRAM MODE WITH ScaleFree OR VINEGAR IN THE STEAM GENERATOR SYSTEM Cleaning and Maintenance 130 ELECTRIC MODELS Cleaning and Maintenance AUTOMATIC STEAM GENERATOR FLUSH AT THE START OF THE WORK DAY Flushing the electric Combitherm steam generator on a daily basis helps to prolong the life of the steam generator heating elements and helps prevent the necessity of service requirements The control provides this feature as an automatic function when the oven ON OFF power key is pressed to the ON position at the start of each working day PRESS THE ON OFF POWER KEY TO THE ON POSITION EN RENE Ll L8 oz ace LL A Xx i lt l TT 3 rm LJ No PRESS THE START KEY GR aser FUNCTION KEY to begin the steam g
91. a menu list of all stored cooking programs that can be reviewed in display DELUXE MODELS ONLY CHEF FUNCTION KEY Used to select programmed menu functions various auxiliary functions and several chef help instructions COOKING TEMPERATURE KEY Used to set the required cooking temperature to recall the set cooking temperature or to check the actual oven temperature in conjunction with the down arrow key 9 the up arrow key 8 or the adjustment knob 0 TIME KEY Used to set the required cooking time or recall the set cooking time in conjunction with the down arrow key 9 the up arrow key 8 or the adjustment knob 9 9 DOWN ARROW KEY Used to decrease displayed cook temperature Q time 8 or core temperature 7 and as a scrolling key for programming functions ADJUSTMENT KNOB Displays oven functions Serves the same function as the up and down arrow keys to increase or decrease the displayed cook temperature 7 time 8 or core temperature 7 AD MOISTURE VENT KEY etecraic mopets onty Immediately vents steam and condensate from the oven compartment while cooking in the Convection mode 3 or in the Combination mode RETHERM MODE KEY operate with automatic steam injection at a temperature range of 248 F and 320 F 120 C and 160 C CONVECTION MODE KEY Selection key for convection cooking without steam at a temperature range of 86 F to 482 F 30 C and 250 C PROGRA
92. able release spray or use non stick coated sheet pans Arrange chicken meat side up Chicken pieces or halves should not touch Load pans in preheated oven For best results use every other pan shelf position MAXIMUM CAPACITY 72 pieces 24 pieces per pan 3 half size sheet pans 3 GN 1 1 192 pieces 48 pieces per pan 4 full size sheet pans 4 GN 2 1 120 pieces 24 pieces per pan 5 half size sheet pans 5 GN 1 1 240 pieces 48 pieces per pan 5 full size sheet pans 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE 288 pieces 48 pieces per pan 6 full size sheet pans 6 GN 2 1 CORE TEMP PRESS START START STOP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures Press and Set CORE TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY 78 MEAT AND POULTRY 480 pieces 48 pieces per pan 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 650 x 20mm For best results use every other pan shelf position only When checking int
93. ad pans 5 shelves 40 minutes USE APPROXIMATE COOKING TIME SHOWN START FOR FULL OR PARTIAL LOADS START crop OR 40 loaf pans 5 shelves SELECT INTERNAL CORE TEMPERATURE Press and Set CORE TEMP APPROXIMATE CORE APPROXIMATE CORE TEMP PRESS START START V STOP CUT OFF TEMPERATURE 125 to 130 F 52 to 54 C TEMPERATURE OVERRIDE 10 to 15 F 6 to 8 C 48 loaf pans 6 shelves Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY 108 MISCELLANEOUS 80 loaf pans 10 shelves Loaf pans 3 lb 1 4 kg capacity 4 1 4 x 8 1 8 x 3 1 8 108mm x 206mm x 79mm PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE MATERIALS Pizza gt Round pizza pans or sheet pans 10 254mm diameter 12 305mm diameter PRODUCT PREPARATION gt gt Prepare pizzas and load pans in preheated oven by placing pans directly on wire shelves FAN SPEED Half Speed OVEN MODE Combination COOKING TEMPERATURE MAXIMUM CAPACITY 400 F 204 C SELECT COOKING TIME Press and Set TIMER APPROXIMATE COOK TIME 6 pizzas 10 TIMER FINAL IN
94. al and vinyl food contact surfaces 5 Allow trolley to air dry As an alternative trolleys can be sprayed with Combitherm liquid oven cleaner while inside the oven Allow the trolley to remain in the oven through the normal cleaning cycle followed by steps 2 through 5 above Cleaning and Maintenance 120 Cleaning and Maintenance PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces Harsh corrosive or inappropriate chemicals can completely destroy the protective surface layer of stainless steel Abrasive pads steel wool or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion Even water particularly hard water that contains high to moderate concentrations of chloride will cause oxidation and pitting that result in rust and corrosion In addition many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces Proper cleaning agents materials and methods are vital to maintaining the appearance and life of this appliance Spilled foods should be removed and the area wiped as soon as possible but at the very least a minimum of once a day Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing CLEANING AGENTS USE AUTHORIZED COMB
95. ased on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP CONVENIENCE PRODUCTS 10 full size sheet pans 20 GN 1 1 or 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 650 x 20mm For best results cook only from the frozen state and load every other shelf rack position 63 CONVENIENCE PRODUCTS Frozen Entr es PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Frozen Convenience Entr es MATERIALS NO MATERIALS REQUIRED 5 to 6 oz 142 to 170 gm pans Entr e Type A Chicken Primavera Escalloped Apples Macaroni amp Beef Macaroni amp Cheese Ratatouille Entr e Type B Cabbage Rolls Meat Lasagna Soup Stuffed Peppers gt For greater pan stability and ease of handling it is recommended the entr e pans be placed on sheet pans for the cooking function Sheet pan usage may reduce maximum capacities shown below PRODUCT Selected entr es should remain FAN SPEED PREPARATION Full Speed OVEN MODE 212 482 F Combination 100 250 C COOKING TEMPERATURE 275 F 135 C SELECT COOKING TIME TIMER Press and Set TIMER frozen until ready to reheat Do not remove entr e from the original container before cooking The original pan cover should remain on the entr e during the cooking process Loa
96. 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 cr me caramel For best results low temperature steam all delicate food items at a temperature of 210 F 99 C or below 11 COMBINATION MODE The Combination mode will prove to be
97. ault Yes Yes Yes To 284 F To 284 F To 284 F E11 Excess Oven Temp Yes Yes No No No No E13 Excess Steam Gen Temp Yes No No No No No E15 Excess Condensate Temp Yes Yes No No To 356 F No E21 Oven Probe Fault Yes Yes 212 F only No No No E22 Core Temp Probe Fault Yes Yes Yes Yes Yes Yes E23 Steam Gen Probe Fault Yes No Yes Yes Yes Yes E24 Bypass Probe Fault Yes Yes To 210 F No Yes No E25 Condensate Probe Fault Yes Yes Yes To 356 F To 356 F To 320 F E26 Steam Gen Safety Probe Fault Yes No Yes Yes Yes Yes E27 Excess Steam Gen Safety Temp Yes No No No No No E29 Probe Short to Frame Yes Yes No No No No E34 DE Drain Pump Failure Yes No Yes Yes Yes Yes E35 Venting Error Yes Yes Yes Yes Yes Yes E36 Steam Temp High No Yes No No Yes No E80 ID Error Yes Yes Yes Yes Yes Yes E81 Program Memory Error Yes Yes Yes Yes Yes Yes E82 WP Error Yes Yes Yes Yes Yes Yes E83 Algo Error Yes Yes Yes Yes Yes Yes E96 Connection Error Yes Yes No No No No 119 Cleaning and Maintenance Preventive Maintenance In addition to the routine cleaning and maintenance procedures there are several additional steps to be taken for both sanitation purposes and to keep the oven running at top operating efficiency These additional safeguards will help prevent inconvenient down time and costly repairs DO NOT DISPOSE OF GREASE FAT OR SOLID WASTE DOWN THE OVEN DRAIN Fats and solids will eventually coagulate in the drain system causing blockage Conse
98. comMeBpitHerm STEP BY STEP OPERATION MANUAL ALTO SHAAM ALTO SHAAM COMBINATION OVEN STEAMER COMBITHERM INTRODUCTION 5 6 sia oy orones marum 1 DELUXE PROGRAM FUNCTION CONTROL PANEL IDENTIFICATION Bacoidita s Cooking Procedure Standard and Programmable Deluxe Models 2 Canceling the Recording Function Standard and Deluxe Control Panel Basic Function s 333x930 4 Ge aga e d Se ees 3 Saving a Recorded Cooking Procedure SET UP PROCEDURES Set Up Menu 2454 wu sas ak kak s Sus Q E YES t Creating a New Cooking Procedure Signal Tone i32 Mada a dae eae ee ES By Programmed Procedures MOlUme o uy Se a hk auqa m Gee d o Yon de OY 6 ProgramJndex y 2 524 a h kuli 3 6 Default Memo Setting do Temperature Display 8 Network Address 2 04 atch acu e k Sac a sk ERA 8 Insert a Step Append a Step Language eg dne n ede ein dos deo hy 9 33 eios 8 SAFETY PRECAUTIONS 9 Deleting a Step OPERATION MODES RAPID TOUCH KEYS gt S CONTROL MODELS Combination Convection PREHEATING Retherm BAKERY Core Temperature Probe Bread French Core Temperature Delta T AUXILIARY FUNCTION Bread Fruit Bread Various Preheating Gold n Brown Brownies Cool Down Feature Cookies Reduced Fan Speed Croissants Reduced Power Danish Pastry Key Lock Muffins Steam Injection Pie Fruit Smoking Functi PUT CAS Proofing Bread Dough Smoker Featur
99. d frozen entr es into a preheated oven MAXIMUM CAPACITY gt 12 entr e pans FINAL INTERNAL x APPROXIMATE COOK TIME TEMPERATURE Entr e Type A 35 to 40 minutes 140 F 60 C Entr e Type B 55 to 60 minutes 140 F 60 C 28 entr e pans 20 entr e pans USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS STOP 40 entr e pans SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE 48 entr e pans CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a PRESS START START V STOP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY CONVENIENCE PRODUCTS 64 80 entr e pans Frozen entr e pans can be placed and cooked on sheet pans to facilitate product handling If product thaws prior to cooking adjust the timer using 25 to 30 minutes for Type A entr es and 35 to 40 minutes for Type B entr es BAKED HADDOCK OTHER FISH Fresh or Frozen PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS gt gt Stainless steel or aluminum sheet pans Haddock fillets 4 to 8 oz 114
100. duct quality weight and desired degree of doneness the controls may require some adjustment from the time PRESS START STOP THE COOKING FUNCTION AT ANY and temperatures shown All cooking should be based on internal START stop TIME BY PRESSING THE STOP 7 KEY MEAT AND POULTRY WELL 145 F 63 C product temperatures 87 LAMB Rack PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Lamb rack MATERIALS 3 to 5 lb 1 3 to 2 3 kg each gt gt Stainless steel sheet pans FAN SPEED Wire pan grids optional Full Speed Seasoning OVEN MODE Combination PRODUCT PREPARATION gt Season as desired o Load pans in preheated oven Delta T Core Temperature COOKING TEMPERATURE 250 F 121 C SELECT COOKING TIME MAXIMUM CAPACITY Press and Set TIMER 6 half size sheet pans FINAL INTERNAL APPROXIMATE COOK TIME TEMPERATURE 12 GN 1 1 10 minutes lb 22 minutes kg RARE 130 F 54 C 3 full size sheet pans 15 minutes Ib 3 GN 2 1 33 minutes kg MED 140 F 60 C TO BE CALCULATED ON A SINGLE RACK 5 half size sheet pans 10 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN START FOR FULL OR PARTIAL LOADS OR 5 full size sheet pans SELECT INTERNAL CORE TEMPERATURE 5 GN 2 1 CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 6 full size sheet pans COMBINATION 5 to 15
101. e Puff Pastry Energy Lock ADVANCE FEATURES Rolls Cinnamon Moisture Vent Key Rolls Dinner Quick Programming I Rolls Par Baked Start Time Preselect Sheet Cake ALTO SHAAM COMBINATION OVEN STEAMER COMBITHERM c CONVENIENCE PRODUCTS Precooked Snack Foods Precooked Chicken Pieces Frozen Entr es FISH amp SEAFOOD Baked Haddock Other Fish Fresh or Frozen Lobster Whole or Tail Orange Roughy Frozen Salmon Fresh Bacon Sliced Beef Brisket Smoked Beef Rounds Top or Bottom Beef Short Ribs Beef Short Ribs Smoked Chicken Oven Fried Pieces Chicken Pieces amp Halves Chicken Whole Chicken Whole Smoked Duck Pieces Duck Whole Ham Cured Hamburger Patties Fresh or Frozen Grilling Lamb Rack Meat Loaf Pork Back Ribs Pork Back Ribs Smoked Pork Ribs 2 Step Method Pork Loin Roast Pork Shoulder Smoked Sausage Breakfast Links Sausage Fresh Sausage Precooked or Smoked Turkey Breast Turkey Breast Smoked MISCELLANEOUS Casseroles Cold Smoking CHEESE FISH VEGETABLES Custard Eggs Hardboiled Eggs Poached Eggs Scrambled French Fries Galantine or Mousse P t en Croute Pizza Fresh Rice Converted or Long Grain Tamales Potatoes Baked Potatoes Red or Salad Vegetables Fresh Vegetables Frozen TROUBLE SHOOTING Control Reset Error Codes CLEANING amp MAINTENANCE Preventive Maintenance Food Trolley Cleaning Protecting Stainless Stee
102. e and texture with no transfer of flavors Lower energy cost and less water usage due to the unique EcoSmart system of operation e Shorter cooking times with the use of both the steam mode and combination mode Cl RETHERM MODE CORE TEMPERATURE MODE The Alto Shaam Combitherm combination oven steamer employs EcoSmart operating efficiencies in the design and application of all operating and programming functions EcoSmart operational characteristics include the use of a water barrier to close the oven compartment to the outside air While maintaining a non pressurized atmosphere the primary purpose of the EcoSmart system prevents the steam and heat generated within the oven compartment from freely escaping to the outside The EcoSmart design displaces the air within the cooking compartment and achieves a higher level of steam saturation that offers quick steaming at temperatures above 212 F 100 C The electronic computer control in the Combitherm combination oven steamer is fully automatic in the EcoSmart system of operation This guide is provided as an operational aid with step by step instructions of the basic functions of the Combitherm oven along with the many other additional features of the control CONTROL PANEL IDENTIFICATION STANDARD AND PROGRAMMABLE DELUXE MODELS ALTO SHAAM COMBITHERM POWER ON OFF KEY STEAM MODE KEY RETHERM MODE KEY START STOP KEY COMBINATION MODE KEY CONVECTION MODE KEY PROGRAMM
103. e and between a display showing the factory set defaults for temperature can help reduce operator error Cooking time and temperature or the last operator set values for with the oven in the memo setting is particularly useful time and temperature in each cooking mode This when several batches are cooked in succession The adjustment function also allows the operator to change memo setting eliminates the necessity to set time and the defaults from those set at the factory to settings that temperature foreach baich better meet the needs of the individual operation Auto Memo b Rotate the adjustment knob until the default memo symbol is highlighted within the display eh PRESS THE CHEF FUNCTION KEY TO CONFIRM THE DEFAULT MEMO SELECTION b Rotate the adjustment knob to NO for memo This setting will display the last operator set values for time and temperature in each cooking mode E PRESS THE CHEF FUNCTION KEY TO CONFIRM THE MEMO SETTING TO CHANGE THE DEFAULT SETTINGS Rotate the adjustment knob to select YES A numbered list of default descriptions will appear in the display Rotate the adjustment knob until the setting to be changed is highlighted Press the up A arrow key to highlight the time or temperature to be changed Rotate the adjustment knob to change the default to the setting desired Press the down V arrow key to save the new default setting PRESS THE CHEF FUNCTION KEY TO CONFIRM THE NEW DEF
104. e based on internal product temperatures omoitherm tor immediate placemen STOP THE COOKING FUNCTION AT ANY in cold water or use the spray hose to TIME BY PRESSING THE STOP KEY stop the cooking process STOP FISH AND SEAFOOD 70 PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS gt Trout whole or fillets 9 to 11 oz 255 to 312 gm each Stainless steel or aluminum sheet pans Vegetable release spray Seasoning PRODUCT PREPARATION FAN SPEED Full Speed OVEN MODE Combination COOKING TEMPERATURE 300 F 150 C SELECT COOKING TIME TIMER Press and Set TIMER 9 Spray pans with vegetable release spray Place trout on pans and season as desired Load pans in preheated oven MAXIMUM CAPACITY 33 Ib 15 kg 6 half size sheet pans 6 GN 1 1 FINAL INTERNAL d APPROXIMATE COOK TIME TEMPERALUEE 8 minutes 150 F 66 C 77 lb 35 kg 7 full size sheet pans 7 GN 2 1 55 lb 25 kg 10 half size sheet pans 10 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 110 1b 50 kg 10 full size sheet pans 10 GN 2 1 SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 132 1b 60 kg 12 full size sheet pans 12 GN 2 1 n a n a PRESS START START N STOP Time and temperatu
105. e holding cabinet to the banquet service area RETHERMALIZING PREFABRICATED AND VACUUM PACKED FROZEN FOODS For bulk product rethermalization completely defrost product bags in walk in cooler DO NOT REMOVE PRODUCT FROM THE BAG Load thawed bags in preheated oven and rethermalize in the Low Temperature Steam mode until the required internal temperature is reached Place rethermalized bags in a preheated holding cabinet set at 140 to 165 F 60 to 74 C until ready for service For large volume on the plate regeneration defrost bags in walk in cooler Open bags and plate per menu requirements in a MAXIMUM 55 F 13 C refrigerated room Cover plates place on Alto Shaam roll in cart trolley and roll into Combitherm oven preheated at 275 F 135 C Regenerate in the Convection mode for 3 to 5 minutes Switch to the Retherm mode for an additional 3 minutes or more if required Transfer full trolley to a preheated holding cabinet set at 160 F 71 C until ready for service In the case of meat cooked to rare set the cabinet at 140 F 60 C PLATE COVERS MUST BE USED FOR ON THE PLATE REGENERATION 17 CORE TEMPERATURE PROBE MODE As an alternative to timer operation the Core Temperature Probe mode can be used in conjunction with any program mode to cook by sensing internal product temperature For a more accurate internal temperature a specialized Combitherm product probe senses temperature from four strategic
106. e operator set internal temperature has been reached a buzzer will sound indicating the end of the operating mode To stop the buzzer press the start stop key or open the oven door SELECT AND PRESS THE SECOND REQUIRED COOKING MODE Set all cooking mode parameters for temperature time or internal product temperature plus auxiliary functions and advanced features for the second step to be recorded PRESS THE START KEY TO BEGIN THE SECOND RECORDED STEP Continue to record cooking modes as indicated for up to 20 steps All cooking mode steps entered with will remain in memory in the order entered until the recorder is turned off Recorded procedures will not be lost or affected by pressing the stop start key DELUXE MODEL PROGRAMMING FEATURES 32 DeluxcT2 GO Ich evi wen revues O TO CANCEL THE RECORDING FUNCTION WITH THE N FUNCTION ACTIVATED PRESS THE PROGRAM INSTALL AND EDIT KEY Press the up and down V arrow keys or rotate the adjustment knob until the record symbol E is highlighted in the display PRESS THE PROGRAM INSTALL KEY TO CONFIRM THE SELECTION will appear in the display and the oven can be operated normally or SAVING A RECORDED COOKING PROCEDURE When the previous cooking mode steps recorded produce satisfactory results the recorded cooking procedure can be saved in memory for future use PRESS THE PROGRAM INSTALL EDIT KEY B be the up A and down V arrow
107. e potatoes ina controlled holding atmosphere VEGETABLES POTATOES Red or Salad PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE MATERIALS Potatoes gt Stainless steel full size Red or salad variety SMALL perforated pans PRODUCT Potatoes may be peeled partially PREPARATION peeled cut sliced or the skin may FAN SPEED gt gt remain intact Full Speed Place potatoes in pans Load pans in preheated oven MAXIMUM CAPACITY OVEN MODE Steam 6 full size pans COOKING TEMPERATURE 6 GN 1 1 212 F 100 C SELECT COOKING TIME 14 full size pans TIMER Press and Set TIMER 14 GN 1 1 FINAL INTERNAL TEMPERATURE a APPROXIMATE COOK TIME 30 to 35 minutes 190 F 88 C 10 full size pans 10 GN 1 1 20 full size pans 20 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN START crow FOR FULL OR PARTIAL LOADS 24 full size pans OR 24 GN 1 1 SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP 40 full size pans TEMP APPROXIMATE CORE APPROXIMATE 40 GN 1 1 CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a Full size perforated pans 20 x 12 x 2 1 2 GN 1 1 530mm x 325mm x 65mm If seasoning is desired season potatoes after steaming PRESS START START stop Time and temperature settings are suggested guidelines only Due to This procedure 12 based on the use of variations in product quality weight and desired
108. e program mode temperature time or core temperature will appear in the display Rotate the adjustment knob to review each step DELUXE MODEL PROGRAMMING FEATURES 33 DeluxcT2 GO Ich cme ae revues CREATING A NEW COOKING PROCEDURE Cooking procedures for items prepared on a regular basis can be stored in memory PRESS THE PROGRAM INSTALL EDIT KEY Press the up A and down V arrow keys or rotate the adjustment knob until the new procedure b L is highlighted in the display PRESS THE PROGRAM INSTALL EDIT KEY TO CONFIRM THE SELECTION All cooking mode keys will begin to flash and 01 01 will appear at the top of the display indicating the first cooking step o SELECT AND PRESS THE FIRST REQUIRED COOKING MODE Set cooking mode functions for temperature and time or internal core temperature Add any auxiliary functions along with the moisture venting feature Follow the basic operating instructions located in this booklet Auxiliary functions can be added by pressing the chef function key after entering the operating mode parameters for each individual step and pressing the up and down V arrow keys or rotating the adjustment knob to select the auxiliary function required Press the chef function key to confirm the auxiliary function setting s for each step PRESS THE PROGRAM INSTALL EDIT KEY TO CONFIRM THE FIRST STEP o SELECT AND PRESS THE SECOND REQUIRED COOKING MODE The display will indicate 02 02 indicating the s
109. e sheet pans 3 GN 2 1 APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 150 to 160 F 5 to 15 F 66 to 71 C 3 to 8 C 24 breasts 6 full size sheet pans 4 GN 2 1 HOT FOOD HOLDING INTERNAL TEMPERATURE WILL INCREASE 20 TO 30 F 11 TO 17 C WHEN IMMEDIATELY PLACED IN A HOT FOOD HOLDING ENVIRONMENT AT 140 F 60 C ADJUST CUT OFF TEMPERATURE ACCORDINGLY 40 breasts 10 full size sheet pans 5 GN 2 1 Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 GN 1 1 530mm x 325mm x 20mm GN 2 1 530mm x 650mm x 20mm A more tender product with higher moisture content and less shrinkage will be achieved if this product is cooked overnight in an Alto Shaam low temperature cook and hold oven Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP sez KEY MEAT AND POULTRY 98 D FOR OVENS EQUIPPED WITH SMOKING FUNCTION DR A O B 0 ARSENI Turkey breast boneless Fresh raw or precooked 8 lb 4 kg each FAN SPEED o Half Speed WOOD CHIP CONTAINER Full OVEN MODE Combination COOKING TEMPERATURE 275 F 135 C
110. econd cooking mode step Set all cooking mode functions as indicated above PRESS THE PROGRAM INSTALL EDIT KEY TO CONFIRM THE SECOND STEP CONTINUE WITH THE ABOVE INSTRUCTIONS UNTIL ALL MODE STEPS AND FUNCTIONS ARE ENTERED UP TO 20 COOKING MODE STEPS CAN BE SAVED IN A SINGLE PROCEDURE AFTER ALL FUNCTIONS ARE ENTERED 7 PRESS THE PROGRAM INSTALL EDIT KEY TO CONFIRM THE NEW PROCEDURE Name the procedure Rotate the adjustment knob to select the first letter of the procedure name Press the up A and down V arrow key to select second letter position and rotate the adjustment knob to select the second letter Continue for each subsequent alpha character number or symbol required PRESS THE PROGRAM INSTALL AND EDIT KEY TO CONFIRM THE PROCEDURE NAME Rotate the adjustment knob to highlight an unoccupied numbered memory location within the programmed menu If an occupied location is selected the existing procedure will be replaced by the new procedure PRESS THE PROGRAM INSTALL AND EDIT KEY TO CONFIRM THE PROGRAM INSTALLATION The display will indicate please wait and will return to the main menu display DELUXE MODEL PROGRAMMING FEATURES 34 Deluxe Otel WB ao Leu tel A PROGRAMMED PROCEDURE PRESS THE PROGRAMMED MENU KEY All stored procedures are listed alphabetically or numerically as selected by the operator in the initial oven start up procedures under the program index category Rotate the adjustment knob unti
111. eet pans 6 GN 2 1 10 full size sheet pans 10 GN 2 1 Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 GN 1 1 530mm x 325mm x 20mm GN 2 1 650mm x 530mm x 20mm A more tender product with higher moisture content and less shrinkage will be achieved if this product is cooked overnight in an Alto Shaam low temperature cook and hold oven 93 PORK SHOULDER Smoked E FOR OVENS EQUIPPED WITH SMOKING FUNCTION PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Pork Shoulder Boston Butt Bone in or MATERIALS Boneless 8 to 10 lb 4 to 5 kg OO FAN SPEED Full Speed WOOD CHIP CONTAINER Full gt gt Stainless steel or aluminum sheet pans or full size pans Vegetable release spray optional Seasoning OVEN MODE PRODUCT PREPARATION Combination COOKING TEMPERATURE Spray pans with vegetable release spray if desired Place pork shoulder in pans and season as desired Load pans in preheated oven 225 F 107 C 5 hours SELECT SMOKING TIME Press and Set TIMER APPROXIMATE SMOKE TIME FINAL INTERNAL TEMPERATURE MAXIMUM CAPACITY 5 full size pans or GN 1 1 5 half size sheet pans 13 full size pans or GN 1 1 6 full size sheet pans or GN 2 1 1 hour light flavor 185 F 80 C 2 hours heavy flavor 9 full size pans or GN 1 1 9 half size sheet pans USE APPROXIMATE
112. efrigerated Preheat the Combitherm oven Remove plate from refrigeration and place in the oven at 275 F 135 C for an uncovered plate or 300 F 150 C for a covered plate Plates with meat components will take more time than plates containing all vegetable components Follow internal temperature requirements for reheating and allow for override time After reheating remove the plate from the oven add any sauces garnish and serve This process can be repeated as required For the most efficient continuous service it is suggested that the Combitherm oven be dedicated to the rethermalization process during serving hours BANQUET RETHERMALIZATION Banquet rethermalization is designed for high volume full or partial load multiple plate reheating For maximum efficiency it is essential that volume rethermalization be used in conjunction with the utilization of holding cabinets to keep rethermalized food at proper temperatures Plates are assembled in advance covered and refrigerated or loaded on the roll in cart and refrigerated Preheat the Combitherm oven at 275 F 135 C for uncovered plates or 300 F 150 C for covered plates Remove plates or the roll in cart from refrigeration load in the oven and set timer as required Follow internal temperature requirements for reheating and allow for override time Remove the plates or roll in cart from the Combitherm and roll into the companion holding cabinet Relocate th
113. eling Place fillets side by side on a sheet pan and return uncovered to the refrigerator for a period of 1 to 6 hours for the final drying period OVEN MUST BE AT ROOM TEMPERATURE BEFORE BEGINNING PROCEDURE Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures Soak wood chips in aevEW water according to shown All cooking should be based on internal product temperatures SMOKER Press Chef Function key Turn knob until Smoker icon is displayed Press Chef Function key YES or NO check box will appear in display Yes Use knob or up down arrow keys to select YES Press Chef Function key to confirm setting amp Press START STOP THE SMOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP OR On S Control models press the Smoking button at the beginning of the cooking cycle MAXIMUM CAPACITY 5 full size pans or GN 1 1 5 half size sheet pans 13 full size pans or GN 1 1 6 full size sheet pans or GN 2 1 9 full size pans or GN 1 1 9 half size sheet pans 19 full size pans or GN 1 1 9 full size sheet pans or GN 2 1 Full size pans 20 x 12 x 2 1 2 Full size sheet pans 18 x 26 x 1 Half size sheet pans 18 x 13 x 1 Gastronorm 1 1 530 x 325 x 65mm Gastronorm 2 1 650 x 530 x 65mm directions 5 m
114. enerator flush The steam generator is automatically drained flushed and refilled with water within 5 minutes or less Following this time period the Combitherm is ready for operation YES NO TO CANCEL THE STEAM GENERATOR FLUSH ROTATE THE ADJUSTMENT KNOB ONE TURN TO THE RIGHT UNTIL THE DISPLAY INDICATES NO PRESS THE START STOP KEY OR amp CHEF FUNCTION KEY to confirm cancellation If steam generator flush cancellation is not initiated within 10 seconds of the appearance of the display message the flushing function will automatically start Following cancellation the Combitherm is ready for operation The flushing process must be initiated manually at a later time during the working day if not conducted at startup MANUAL STEAM GENERATOR FLUSH PERFORM DAILY WHEN THE STEAM GENERATOR FLUSH IS NOT PERFORMED AT THE START OF THE WORKING DAY WITH THE OVEN AT ROOM TEMPERATURE 1 Press the Power Switch to the OFF position Rotate the Steam Generator Drain Cap located at the back of the oven until water begins to flow from the four holes in the cap In approximately 20 to 60 seconds a sufficient quantity of water will have drained from the steam generator so that the drain cap can be completely removed 2 As the water continues to flow from the generator it will have a milky or cloudy appearance which indicates deposits in the generator are beginning to flush through the system Let the water continue to drain until the
115. erature within the cooking temperature ranges shown below PRESS THE CORE TEMP KEY Press the up A and down V arrow keys or rotate the adjustment knob to select the internal product cutoff temperature within the temperature ranges shown below PRODUCT ZAT DELTA T TEMPERATURE AT l 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 ES VEAL amp 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 HM 122 F to 140 F 50 C to 60 C 172 F 78 C THE OVEN WILL BEGIN THE DELTA T coxvEemoid COON MODE The set Delta T temperature will appear in the display The actual internal product temperature will appear in the display When the operator set internal temperature has been reached a buzzer will sound indicating the end of the operating mode To stop the buzzer press the start stop key or open the oven door DIFFERENCE BETWEEN COOKING COMPARTMENT TEMPERATURE AT AND INTERNAL PRODUCT TEMPERATURE Bl cooxine COMPARTMENT TEMPERATURE E INTERNAL PRODUCT TEMPERATURE PRODUCT AND OVEN INTERNAL PRODUCT TEMPERATURE START TEMPERATURE REACHED 19 AUXILIARY FUNCTIONS CHEF FUNCTION KEY There are several auxiliary functions available through the use of the Chef Function Key With the exception of the ability to add add
116. ernal product temperature take temperature reading in the densest part of the chicken thigh CHICKEN Whole PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE MATERIALS gt PRODUCT Chicken whole 2 1 4 to 2 3 4 lb 1 to 1 2 kg each Seasoning Vegetable release spray Stainless Steel or aluminum sheet pans with wire pan grids Or Alto Shaam Chicken Roasting Racks with grease tray Place chicken on sprayed grid lined sheet pans or on roasting racks PRODUCT PREPARATION gt FAN SPEED e Full Speed If desired fold the wings and tuck under back of bird cross and secure legs OVEN MODE Season as desired Combination Load chicken in preheated oven NOTE When using roasting racks insert the grease tray before preheating or use rack with an attached grease tray When using sheet pans do not overload each pan chickens should not touch COOKING TEMPERATURE 350 F 177 C SELECT COOKING TIME Press and Set TIMER APPROXIMATE COOK TIME FINAL INTERNAL TEMPERATURE MAXIMUM CAPACITY 2 racks w tray 16 chickens 3 half size sheet pans 12 chickens 3 GN 1 1 4 racks w tray 32 chickens 6 full size sheet pans 6 GN 2 1 3 racks w tray 24 chickens 5 half size sheet pans 5 GN 1 1 6 racks w tray 48 chickens 5 full size sheet pans 5 GN 2 1 IF THAWED 30 to 35 minutes 185 F 85 C IF FROZEN 55 to 60 minutes 185 F 8
117. ess steel or aluminum full size pans FOR REHEATING Stainless steel or aluminum sheet pans MEAT AND POULTRY 6 full size sheet pans 6 GN 2 1 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 650 x 20mm NOTES CAPACITIES SHOWN ARE FOR gt REHEATING PRECOOKED PIECES Cooking from raw in a Combitherm Oven or reheating after cooking from raw in a low temperature cook and hold oven will require deeper pans in order to accommodate the quantity of rendered fat Deeper pans will prevent grease from going directly down the oven drain and provide safer handling 81 PRODUCT gt PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE MATERIALS Stainless steel or Duck whole 4 b 2 kg each FAN SPEED Full Speed PRODUCT PREPARATION OVEN MODE Combination COOKING TEMPERATURE 350 F 177 C SELECT COOKING TIME gt aluminum full size pans Wire pan grids optional Vegetable release spray optional Seasoning Insert pan grids in pans and spray with vegetable release spray if desired gt Arrange ducks on pans or pan grids and season as desired Fold wings and tuck under back of bird Load pans in preheated oven MAXIMUM CAPACITY 3 ducks per pan 6 ducks 2 full size pans 2 GN 1 1 START START Press and Set TIMER
118. etable release sprav Place patties side bv side on pans and season as desired Load pans in preheated oven MAXIMUM CAPACITY 6 half size sheet pans 6 full size pans 6 GN 1 1 7 full size sheet pans 7 GN 2 1 IF FROZEN 0 minutes 165 F 74 C 10 half size sheet pans 10 full size pans 10 GN 1 1 FOR FULL OR PARTIAL LOADS OR USE APPROXIMATE COOKING TIME SHOWN STOP 10 full size sheet pans 20 full size pans 20 GN 1 1 SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 12 full size sheet pans 24 full size pans 24 GN 1 1 n a n a PRESS START START stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP sez KEY STOP MEAT AND POULTRY 84 20 full size sheet pans 40 full size pans 40 GN 1 1 Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 Full Size Pans 12 x 20 x 2 1 2 GN 1 1 530mm x 325mm x 65mm The use of non stick coated pans is recommended HOT DOGS PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PROD
119. f symbol is highlighted in the display 4 PRESS THE PROGRAM INSTALL AND EDIT KEY TO CONFIRM THE SELECTION The display will indicate the procedure name cooking step number and operating parameters for temperature time or internal product temperature Press the up A and down V arrow keys or rotate the adjustment knob until Press the up A or down V arrow keys to select the step immediately following the position wanted for the new step Gh press THE CHEF FUNCTION KEY A choice of editing symbols and auxiliary functions will appear in the display Press the up A and down V arrow keys or rotate the adjustment knob to select the insert step Tm symbol PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SELECTION Insert step adjustment knob to select YES for step insertion P hes mn Press the up A and down V arrow keys or rotate the PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SELECTION All cooking modes will begin to flash Select and press the cooking mode to be inserted Press and set cooking temperature time or internal core temperature Auxiliary functions can be added by pressing the chef function key after entering the operating mode parameters for each individual step and pressing the up and down V arrow keys or rotating the adjustment knob to select the auxiliary function required Press the chef function key to confirm the auxiliary function setting Add the moisture vent key function if required
120. hold the time key along with the core temperature key The time period will appear at the top of the display CHEF OPERATING TIPS To prevent over cooking remove product from the oven as soon as the required internal temperature is reached in either the Core Temperature mode or the Core Temperature Delta T mode The Core Temperature mode should not be used for cooking thin product items DO NOT USE THE PROBE WHEN COOKING THIN PRODUCTS 18 DELTA T CORE TEMPERATURE COOKING 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 Al PRESS THE ON OFF POWER KEY TO THE ON POSITION PRESS THE CHEF FUNCTION KEY Press the up A and down V arrow keys or rotate the adjustment knob until the Delta T symbol is highlighted in the display PRESS THE CHEF FUNCTION KEY Press the up A and down V 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 V arrow keys or rotate the adjustment knob to select the desired OGO Delta T cooking temp
121. hres Im No protection function 5 press THE CHEF FUNCTION KEY TO ACTIVATE THE PROGRAM PROTECTION FUNCTION ADVANCE FEATURES MOISTURE VENT KEY This function provides the operator with the ability to eliminate excessive moisture from the oven compartment and the exterior surface of the foods being cooked The moisture vent key is designed to operate in both the Combination mode and in the Convection cooking mode On deluxe models this function can also be made part of a cooking program PRESS THE MOISTURE VENT KEY TO REDUCE STEAM AND MOISTURE LEVELS IN THE OVEN The illuminated blue portion of the Moisture Vent Key will go out Open vent Speni symbol will illuminate within the display VENT PRESS THE MOISTURE VENT KEY TO DISENGAGE THE MOISTURE VENT KEY FUNCTION The blue portion of the Moisture Vent Key will illuminate Open vent open symbol within the display will extinguish VENT AT THE END OF A COOKING MODE THE MOISTURE VENT KEY WILL AUTOMATICALLY DISENGAGE 29 ADVANCE FEATURES QUICK PROGRAMMING This quick programming function provides the operator with the ability to temporarily program a cooking procedure using multiple cooking modes along with any auxiliary functions desired Quick programming is particularly useful when cooking several batches of the same product back to back and will remain programmed until any new cooking mode key is pressed z JPRESS AND HOLD THE FIRST REQUIRED COOKIN
122. icating the end of the preheat function To stop the buzzer press the start stop key or open the oven door 20 AUXILIARY FUNCTIONS CHEF FUNCTION KEY GOLD N BROWN The browning feature is an automatic function designed to regulate humidity for additional color to products as needed This feature 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 In addition this feature may be used to add texture to fried items such as French fries or breaded chicken Gold n Brown can be used in both the combination mode and the convection mode and can be programmed into a cooking procedure Browning can be used for any product with a set cooking time more than 5 minutes Depending on the type of product and product load the browning feature may also slightly increase the set cooking time in order to fully complete the browning function This is a standard operating condition of this feature SELECT AND PRESS THE REQUIRED COOKING MODE AND SET MODE FUNCTIONS Cy is highlighted within PRESS THE CHEF FUNCTION KEY Rotate the adjustment knob until the browning symbol the display PRESS THE CHEF FUNCTION KEY Press the up A and down V arrow keys or rotate the adjustment knob to select vES for the browning function PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING The browning indicator light e gt wil
123. ility to program a fixed start time for oven operation This To prevent food spoilage this feature function can be operated when cooking in any mode and is not recommended for use with any is offered as a convenience to set an advanced start up of raw product that requires temperature maintenance at or under 40 F 4 C the preheating function prior to the beginning of the production day It can also be used for advance start up for non refrigerated items such as baked potatoes SELECT AND PRESS THE REQUIRED COOKING MODE Set all mode functions such as temperature time core temperature etc The time entered in the initial operational mode setup will automatically be reflected on the start time preselect display PRESS AND HOLD THE TIME KEY WHILE TURNING THE ADJUSTMENT KNOB The display will indicate the current programmed settings in 24 hour military time 1 01 00 gt ocn ooo M o 23 11 23 OVEN START STARTING TIME ENDING TIME IN 48 MINUTES 10 23 A M 11 23 A N The cooking time shown UPPER RIGHT indicates automatic oven operation for a period of one hour and appears only when cooking by time as entered in the initial operational mode setup TO CHANGE THE STARTING TIME PRESS AND HOLD THE TIME KEY AND TURN THE ADJUSTMENT KNOB changed the countdown for oven start LEFT and the ending time will automatically Rotate the adjustment knob to select the starting time des
124. in moisture In order to provide the crispness required cooked pieces are chilled and reheated as required for immediate service 1 FROM RAW Arrange duck pieces on pans or Prepare duck according to cooking procedures found in the Alto Shaam Low Temperature Cooking and Holding Guidelines Rapidly chill cooked product preferably using cook chill processing methods FOR REHEATING Spray sheet pans with vegetable release spray Placed precooked duck pieces side by side in pans Load pans in preheated Combitherm oven USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS y gt MAXIMUM CAPACITY 3 half size sheet pans 6 GN 1 1 SELECT REHEATING TIME TIMER RRESS START START stop Press and Set TIMER 3 full size sheet pans 3 GN 2 1 APPROXIMATE CORE CUT OFF TEMPERATURE FOR REHEATING 15 minutes APPROXIMATE TEMPERATURE OVERRIDE 165 F 74 C 5 half size sheet pans 10 GN 1 1 5 full size sheet pans 5 GN 2 1 Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY MATERIALS gt Vegetable release spray Seasoning FROM RAW Stainl
125. ing or rotate the adjustment knob to select cA Yes No YES for the Preheat function E PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING THE OVEN WILL BEGIN THE PREHEAT FUNCTION The set preheat temperature will appear in the display The set preheat time will appear in the display The preheat symbol will appear in the display When the set time and temperature have been reached a buzzer will sound indicating the end of the preheat function To stop the buzzer press the start stop key or open the oven door HOT STEAM CAUSES BURNS ROTATE THE DOOR HANDLE TO THE FIRST OPEN ROTATION POSITION ONLY STAND BACK AND WAIT UNTIL THE STEAM IS VENTED BEFORE FULLY OPENING THE DOOR PREHEATING INSTRUCTIONS 46 French PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS y gt Stainless steel or aluminum sheet pans French bread dough frozen Approximately 19 1 2 oz 553 gm per loaf Baking pan liners PRODUCT PREPARATION FAN SPEED y Place dough on sheet pans lined with parchment paper or in loaf pans of Full Speed suitable size Slit top of loaves with a 1 8 3mm deep diagonal cut approximately 2 51mm apart OVEN MODE Combination Load proofed loaves in preheated oven MAXIMUM CAPACITY COOKING TEMPERATURE 350 to 400 F 177 to 204 C 3 half size sheet pans 3 GN 1 1 SELECT COOKING TIME Press and Set TIMER APPROXIMATE
126. ing should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY BAKERY 60 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 650 x 20mm When using baking pan liners fold each of the four corners in toward the bottom of the sheet pan to prevent the force of the fan from blowing the liner over the product SHEET CAKE PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS gt gt Sheet Cake Sheet pans or cake molds Pan liners PRODUCT nd Prepare batter FAN SPEED Pour batter into pans Reduced Speed Load pans in preheated oven OVEN MODE Lii eye Convection 30 250 C COOKING TEMPERATURE 325 F 163 C MAXIMUM CAPACITY 5 half size sheet pans SELECT COOKING TIME Press and Set TIMER 5 GN 1 1 FINAL INTERNAL TEMPERATURE APPROXIMATE COOK TIME 3 full size sheet pans 20 minutes n a 3 GN 2 1 5 half size sheet pans 5 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN 5 full size sheet pans FOR FULL OR PARTIAL LOADS 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE 6 full size sheet pans CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 6 GN 2 1 n a n a 10 full
127. ing to directions fill wood chip container full and insert on chip container prongs located at the back of the oven Fill pan with ice and locate ice pan immediately above the wood chip container FOR DEEP SMOKE PENETRATION allow product to remain in the oven for an additional 10 to 60 minutes DO NOT OPEN THE OVEN DOOR DURING THE SMOKING FUNCTION MAXIMUM CAPACITY 5 full size pans or GN 1 1 5 half size sheet pans USE APPROXIMATE SMOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 13 full size pans or GN 1 1 6 full size sheet pans or GN 2 1 Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures 9 full size pans or GN 1 1 9 half size sheet pans SMOKER Press Chef Function key Turn knob until Smoker icon is displayed Press Chef Function key YES or NO check box will appear in display Yes Use knob or up down arrow keys to select YES Press Chef Function key to confirm setting E Press START STOP THE SMOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP OR On S Control models press the Smoking 2 button at the beginning of the cooking cycle MISCELLANEOUS 19 full size pans or GN 1 1 9 full size sheet pans or GN 2 1 Full size pans 20 x 12 x 2 1 2
128. inutes Fill wood chip container full and insert in chip holder located at the back of the oven Fill pan with ice and locate pan in shelf directly above wood chip container Place prepared salmon fillets on a wire grid as indicated on the diagram and insert wire grid on oven shelf beginning with the top shelf position Insert probe probe into the center of the middle salmon fillet located in the top shelf position or central shelf position when smoking a full load OPTIONAL To maintain proper color the internal temperature of the salmon must not exceed 77 F 25 C For this reason it is important to begin the smoking process with the oven at room temperature Close oven door and press the oven function keys to provide a smoking time period from 10 to 30 minutes depending on taste preference When the timer cycles to the OFF position the fillets must remain in the oven for a period of 30 minutes to 2 hours Do not open the oven door during this period Following the required oven time remove the fillets cover with clear plastic wrap and refrigerate until fully chilled FISH AND SEAFOOD 69 PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS gt Shrimp Full size perforated stainless steel pans 5 Ib 2 kg 16 to 20 count PRODUCT For best results when using the PREPARATION Steam Program mode thaw shrimp P gt and place in perforated pans in a single la
129. ired As the starting time is b adjust accordingly RELEASE THE TIME KEY AFTER THE REQUIRED STARTING TIME HAS BEEN SELECTED The oven preselect start time display will immediately begin a countdown and will automatically start the oven when zero is reached THIS FUNCTION CAN BE CANCELLED AT ANY TIME BY PRESSING THE START STOP KEY 31 DeluxcTi Oe fq v wen Te dte COMBITHERM PROGRAMMING SYMBOLS RECORD Ps COPY PROCEDURE es INSERT STEP h SAVE 2 NEW PROCEDURE E EDIT PROCEDURE TL DELETE STEP x DELETE PROCEDURE ay APPEND STEP RECORDING A COOKING PROCEDURE Recording a cooking procedure provides the operator with the ability to test and verify all set operating parameters for the selected cooking modes and to make any necessary adjustments before saving and storing the procedure into memory PRESS THE PROGRAM INSTALL AND EDIT KEY b the up A and down V arrow keys or rotate the adjustment knob until the record symbol FO is highlighted in the display PRESS THE PROGRAM INSTALL KEY TO CONFIRM THE SELECTION The display will indicate and the record symbol o will appear in the display Ol SELECT AND PRESS THE FIRST REQUIRED COOKING MODE Set all cooking mode parameters for temperature time or internal product temperature plus auxiliary functions and advanced features for the first step to be recorded PRESS THE START KEY TO BEGIN THE FIRST RECORDED STEP When the cooking time has expired or th
130. itional moisture to the oven compartment that can only be used during the convection mode all additional functions can be engaged at any time during any cooking mode Chef Functions can also be programmed into a cooking procedure in oven models that include the deluxe programmable feature At the end of a cooking mode or program the oven automatically disengages all operator set chef functions These functions however do remain programmed and will reengage the next time the programmed procedure is used PREHEATING THE PREHEATING FUNCTION IS ENGAGED IN THE CONVECTION MODE AT A FIXED TEMPERATURE AND TIME BOTH THE TEMPERATURE AND TIME CAN BE ADJUSTED BY THE OPERATOR TO COMPLY WITH THE REQUIREMENTS OF THE INDIVIDUAL OPERATION Auto emo SEE START UP PROCEDURES UNDER DEFAULT MEMO SETTING Gh press THE CHEF FUNCTION KEY Rotate the adjustment knob until the preheat symbol is highlighted in the display Gh Press THE CHEF FUNCTION KEY Press the up A and down V arrow keys Hi Preheating or rotate the adjustment knob to select Yes No YES for the Preheat function Gh press THE CHEF FUNCTION KEY TO CONFIRM THE SETTING THE OVEN WILL BEGIN THE PREHEAT FUNCTION The set preheat temperature will appear in the display The set preheat time will appear in the display e The preheat symbol will appear in the display When the set time and temperature has been reached a buzzer will sound ind
131. keys or rotate the adjustment knob until the save symbol HI is highlighted in the display PRESS THE PROGRAM INSTALL EDIT KEY TO CONFIRM THE SELECTION Name the procedure Rotate the adjustment knob to select the first letter of the procedure name Press the up A and down V arrow key to select second letter position and rotate the adjustment knob to select the second letter Continue this procedure for each subsequent alpha character number or symbol required PRESS THE PROGRAM INSTALL AND EDIT KEY TO CONFIRM THE PROCEDURE NAME The display will indicate the first unoccupied memory location within the programmed menu If an alternate location is desired rotate the adjustment knob to highlight another unoccupied numbered memory location within the programmed menu If an occupied location is selected the existing procedure will be replaced by the new procedure PRESS THE PROGRAM INSTALL EDIT KEY TO CONFIRM THE PROCEDURE LOCATION The display will indicate please wait and will return to the main menu display The procedure has now been saved in the selected location and can be verified by rotating the adjustment knob to the saved procedure To review the set operating parameters of any programmed procedure press the programmed menu key and rotate the adjustment knob until the procedure to be reviewed is highlighted in the display Press the chef function key The cooking mode key for the first step will illuminate and th
132. king Timer dial to the preheating time desired Turn to the left for continuous time or to decrease time in increments of one minute Turn to the right to set and increase time in increments of one minute 4 When preheated the oven can be operated in anv cooking mode required CORE TEMPERATURE oPrIOoN 1 Rotate the Cooking Mode dial to the required cooking mode 2 Rotate the Cooking Temperature dial to the cooking temperature required 3 Press the Core Temperature symbol The letters Cor will appear in the display 4 When Cor appears in the display the timer dial will convert to internal product temperature Rotate the Cooking Timer dial to the internal product temperature desired Turn to the left to decrease temperature in increments of one degree e Turn to the right to increase temperature in increments of one degree 5 In 3 seconds oven will begin the cook and the display will indicate the internal product temperature reading of the probe 6 One minute after the product reaches the set internal product temperature a buzzer will sound indicating the end of the operating mode TO STOP THE BUZZER OPEN THE OVEN DOOR OR TURN THE COOKING MODE DIAL TO THE OFF POSITION u CHEF OPERATING TIPS E 23 ki The Core Temperature should not be used for cooking thin products DO NOT HANDLE PANS CONTAINING LIQUID OR SEMILIQUID PRODUCTS POSITIONED ABOVE THE EYE LEVEL OF THE OPERATOR SUCH PRODUCTS CAN SCALD AND CAUS
133. king should be based on internal product temperatures or fully thawed STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP BAKERY 55 PROOFING Bread Dough PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS gt gt Sheet pans with baking pan liners parchment paper Or Loaf pans Bread dough various PRODUCT PREPARATION Place dough on sheet pans lined with parchment paper or in loaf pans of FAN SPEED s suitable size Reduced Speed Load pans in preheated oven OVEN MODE Low Temperature Steam COOKING TEMPERATURE MAXIMUM CAPACITY 90 to 100 F 32 to 38 C SELECT COOKING TIME TIMER Press and Set TIMER FINAL INTERNAL x APPROXIMATE COOK TIME TEMPERATURE 15 to 45 minutes DEPENDING ON SIZE n a SEE INDIVIDUAL PRODUCT INSTRUCTIONS FOR RECOMMENDED PAN SIZES USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS AND PRODUCT CAPACITIES SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a PRESS START START V STOP A P Time and temperature settings are suggested guidelines only Due to Proofing time varies with the type or variations in product quality weight and desired degree of doneness the size of product If using a controls may require some adjustment from the time and te
134. king temperature e 248 to 320 F 120 to 180 C TO COOK BY TIME 8 PRESS THE TIME KEY The cooking time will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the time desired or Set control for continuous operation by rotating the adjustment knob to the right until appears in the display TO COOK BY INTERNAL PRODUCT TEMPERATURE PRESS THE CORE TEMP KEY The core temperature will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the internal temperature desired and insert the product probe PRESS THE START KEY TO BEGIN THE RETHERM MODE The set cooking temperature will appear in the display To adjust the set temperature press the key once and make corrections as required To display the actual oven temperature press the key twice The remaining cooking time will appear in the display To display the set time or to change the set values for time during operation press the time key once and make corrections as required The actual internal product temperature will appear in the display To display the set internal product temperature or to change the set values for core temperature during operation press the key once and make corrections as required When the cooking time has expired or the operator set internal temperature has been reached a buzzer will sound i
135. l Surfaces Cleaning Agents Cleaning Materials Daily Gasket Cleaning Probe Usage and Cleaning Daily Oven Cleaning Daily Steam Generator Flush Regular Decalcification Monthly Cleaning Combitherm Oven Cleaner AutoClean Standard or Deluxe Control AutoClean S Control Decalcification Standard or Deluxe Control 127 Decalcification S Control Steam Generator Flush Standard or Deluxe Control ALTO SHAAM COMBINATION OVEN STEAMER INTRODUCTION The Combitherm combination oven steamer is a multipurpose oven used for steaming baking roasting thawing reheating and various other cooking functions In the past a variety of cooking processes required multiple pieces of equipment Considering space limitations and rising personnel costs the Combitherm combination oven steamer offers multiple cooking functions with one piece of equipment saving both space and labor cost The Combitherm combination oven steamer is both a supplement and a replacement for some of the traditional cooking units found in most commercial kitchens It enables the operator to produce high quality meals efficiently The ability to use one combination oven for various cooking methods represents only one of the many economical and versatile capabilities of the Combitherm COMBITHERM COMBINATION OVEN STEAMER ADVANTAGES Easy operation e Large quantity production in the smallest possible space e Quality production with high levels of nutrition color tast
136. l illuminate directly above the display START BROWN STOP PRESS THE START KEY The oven will engage the browning feature in the Combination or Convection mode set by the operator 21 AUXILIARY FUNCTIONS CHEF FUNCTION KEY COOL DOWN FEATURE The cool down feature provides the operator with the ability to lower the temperature of the oven compartment at an accelerated pace This function is useful when it is necessary to immediately change from a high temperature cooking function to a lower temperature function or to the steam program This function is also useful to help cool the oven compartment in preparation for cleaning Q CHEF OPERATING TIP When using the cool down feature in preparation for cleaning it is important to remember the temperature in the display indicates the air temperature inside the oven compartment and not the interior walls of the oven Always make certain to allow the oven walls to cool to a minimum of 140 F 60 C before spraying the compartment with oven cleaner PRESS THE CHEF FUNCTION KEY il Rotate the adjustment knob until the cool down symbol is highlighted in the display PRESS THE CHEF FUNCTION KEY Press the up A and down V arrow keys jl Cool Down or rotate the adjustment knob to select rmm YES for the cool down function PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING OPEN THE OVEN DOOR The display will indicate the current temperature of the oven 6
137. l the required procedure is highlighted in the display PRESS THE START KEY To review the set parameters of any programmed procedure press the programmed menu key and rotate the adjustment knob until the procedure to be reviewed is highlighted in the display Press the chef function key The cooking mode temperature time or core temperature will appear in the display Ey COPY A PROGRAMMED PROCEDURE PRESS THE PROGRAMMED MENU KEY b Rotate the adjustment knob until the procedure to be copied is highlighted in the display PRESS THE PROGRAM INSTALL AND EDIT KEY b Press the up and down V arrow keys or rotate the adjustment knob until the copy procedure symbol is highlighted in the display PRESS THE PROGRAM INSTALL AND EDIT KEY The display will select an empty numbered location to insert the duplicate copy PRESS THE PROGRAM INSTALL AND EDIT KEY TO CONFIRM THE DUPLICATION The display will indicate please wait and will return to the main menu display G An exact duplicate of the selected procedure has been inserted in the new location under the same name as the original procedure The duplicate can be renamed and edited as required See additional editing instructions x DELETE A PROGRAMMED PROCEDURE 7 PRESS THE PROGRAMMED MENU KEY Rotate the adjustment knob to highlight the procedure to be deleted PRESS THE PROGRAM INSTALL EDIT KEY Y Press the up A and down V arrow keys or r
138. mperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY manufacturer s instructions for roofing time TIME BY PRESSING THE STOP am KEY P 3 manufactured product follow BAKERY 56 COMBITHERM OVEN PUFF PASTRY PROCEDURE FOLLOW OVEN PREPARATION AND PREHEAT INSTRUCTIONS AT THE BEGINNING OF THIS SECTION PRODUCT Puff pastry dough FAN SPEED OVEN MODE Combination COOKING TEMPERATURE 350 F 177 O SELECT COOKING TIME Press and Set TIMER MATERIALS Stainless steel or aluminum sheet pans Baking pan liners Fruit or savory filling optional Egg wash optional PRODUCT Prepare dough according to dnce manufacturer s instructions Place dough on lined pans Add optional fruit or savory filling Brush dough with egg wash if desired and place pans in preheated oven MAXIMUM CAPACITY 3 half size sheet pans 3 GN 1 1 FINAL INTERNAL APPROXIMATE COOK TIME TEMPERATURE 3 oz 85 am FILLED PASTRY 15 minutes 3 oz 85 am UNFILLED 10 to 12 minutes 3 full size sheet pans 3 GN 2 1 5 half size sheet pans 5 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN START START FOR FULL OR PARTIAL LOADS 5 full size sheet pans 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE 6 full size sheet pans 6 GN 2 1 CUT OFF TEMPE
139. n Cap until water begins to flow from the four holes in the cap In approximately 20 to 60 seconds a sufficient quantity of water will have drained from the steam generator so that the drain cap can be completely removed Let the water continue to drain until the flow completely subsides Replace the Steam Generator Drain Cap by turning it clockwise until there is a slight resistance At the end of the production day leave the door slightly ajar THE UNIT IS NOW READY TO BE USED DO NOT COOK IN ANY PROGRAM MODE WITH ScaleFree OR VINEGAR IN THE STEAM GENERATOR SYSTEM Cleaning and Maintenance 128 Cleaning and Maintenance e CONTROL DECALCIFICATION OoN BOILER EQUIPPED MODELS using ScaleFree or Distilled White Vinegar OPTION ScaleFree Descaling Compound is an acid based descaler combined with a proprietary chelating agent that is effective in dissolving and removing carbonate lime scale and iron scale build up caused by hard water ScaleFree efficiently and effectively removes lime scale build up from combi ovens ScaleFree is a non hazardous Biodegradable Citrus Based Powder that when mixed with water becomes a powerful lime scale remover It is VERY important to decalcify the oven particularly in areas with extremely hard water PERFORM ONCE A MONTH in addition to the daily steam generator flush WITH THE OVEN AT ROOM TEMPERATURE Begin decalcification with the power knob in the OFF positi
140. n V arrow keys or rotate the adjustment knob until the language symbol is highlighted within the display E PRESS THE CHEF FUNCTION KEY TO CONFIRM THE LANGUAGE PROGRAM SELECTION p Rotate the adjustment knob to select the required language CHINESE ITALIAN RUSSIAN DUTCH JAPANESE SPANISH ENGLISH KOREAN SWEDISH FRENCH POLISH GERMAN PORTUGUESE U S FACTORY SETTING NOTE SOME OF THE LANGUAGE SELECTIONS SHOWN ABOVE MAY NOT BE AVAILABLE ON ALL MODELS amp PRESS THE CHEF FUNCTION KEY TO CONFIRM THE LANGUAGE SETTING IMPORTANT SAFETY PRECAUTIONS NOTE Automatic steam venting is a standard safety feature built into all Combitherm oven models This feature vents all steam from the oven compartment IMMEDIATELY BEFORE COOKING TIME EXPIRES This function is provided in all programmed and timed production when operating in any Steam Combination Convection and Retherm cooking mode Automatic steam venting does not function if the oven door is opened before time expires or when the oven has been set to continuous operation AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED HOSED DOWN OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND DO NOT USE WATER JET TO CLEAN SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED DO NOT HANDLE PANS CONTAINING LIQUID OR SEMILIQUID PRODUCTS POSITIONED ABOVE THE EYE LEVEL OF THE OPERATOR SUCH PRODUCTS CAN SCALD AND CA
141. n in the oven for a period of one hour If you would like assistance you are invited to contact an Alto Shaam corporate chef for recommendations The Combitherm Smoker can be operated without using the smoking function After using the oven as a smoker however it is necessary to clean the oven in order to prevent a transfer of smoke flavor to non smoked products Cleaning instructions are provided in this manual THE USE OF IMPROPER MATERIALS FOR THE SMOKING FUNCTION COULD RESULT IN DAMAGE DO NOT OPEN THE OVEN DOOR DURING HAZARD EQUIPMENT FAILURE OR COULD of outside air in the oven compartment may cause the wood chips to flame DO NOT USE SAWDUST FOR SMOKING DO NOT USE WOOD CHIPS SMALLER THAN THUMBNAIL SIZE 26 AUXILIARY FUNCTIONS CHEF FUNCTION KEY SMOKER FEATURE ON EQUIPPED MODELS vs e 7 1857 668 The ability to smoke product hot or cold is offered on all boiler free electric models and on all gas models with the exception of the 10e20ESGAS the 12 18ESGAS and the 20e20ESGAS The smoking function can be engaged in either the Combination mode or the Convection mode of operation The smoking function cannot be operated when the oven is operating in the steam mode or the retherm mode SELECT AND PRESS THE REQUIRED COOKING MODE CONVECTION OR COMBINATION TO SET COOK TEMPERATURE PRESS THE TEMPERATURE KEY The cooking temperature will appear highlighted within the oven display Press the up A and do
142. n production shifts DAILY STEAM GENERATOR FLUSH ELECTRIC BOILER EQUIPPED MODELS ONLY When operating the oven on a regular basis the steam generator must be flushed once a day This procedure will prevent lime deposits and scale build up from forming in the steam generator A steam generator flush is automatically initiated during the cleaning function on S Control models REGULAR DECALCIFICATION ELECTRIC BOILER EQUIPPED MODELS ONLY It is VERY important to decalcify the steam generator particularly in areas with extremely hard water In addition to the daily steam generator flush this procedure should be performed once a month or more frequently depending on usage and water conditions MONTHLY CLEANING Water Intake Filter Drain Pipe e Spray Head ALLOW THE OVEN TO COOL BELOW 280 F 140 C BEFORE STARTING THE AUTO CLEAN FUNCTION NOTE The temperature in the display indicates the air temperature inside the oven compartment and not the interior walls of the oven Always make certain to allow the oven walls to cool to a minimum of 280 F 140 C before cleaning Cleaning and Maintenance 122 Cleaning and Maintenance NOTE USE AUTHORIZED COMBITHERM LIQUID OVEN CLEANER ONLY RUBBER GLOVES AND PROTECTIVE EYE WEAR MUST BE WORN WHEN USING THE OVEN CLEANER WATER SUPPLY MUST BE OPEN WHEN CLEANING PROGRAM IS ACTIVATED VERIFY WATER SUPPLY BEFORE STARTING CLEANING PROGRAM ELECTRIC
143. ndicating the end of the operating mode To stop the buzzer press the start stop key or open the oven door To check the length of time the product has been operating in the core temperature mode press and hold the time key along with the core temperature key The time period will appear at the top of the display 16 RETHERM MODE CHEF OPERATING TIPS Since plated meals consist of dissimilar products there are several important factors to consider in order to produce the finest results Product density compactness thickness quantity of product on each plate and quantity of plates all relate to the length of time necessary to reheat Again experience is the best method to determine reheating time Once the time has been determined and recorded for a specific meal the results will be consistent for future reheating times HELPFUL HINTS FOR REHEATING ON THE PLATE ALL FOOD COMPONENTS ON THE PLATE SHOULD BE OF SIMILAR DENSITIES ALL FOOD COMPONENTS ON THE PLATE SHOULD BE SIMILAR IN THICKNESS ARRANGE ALL FOOD COMPONENTS EVENLY ON THE PLATE AVOID EXCESSIVE OVERLAPPING OF PRODUCT SAUCES MUST BE HEATED AND ADDED TO PRODUCT AFTER REHEATING A MIXED VARIETY OF MEALS CAN BE REHEATED AT THE SAME TIME e A LA CARTE RETHERMALIZATION A la carte rethermalization is designed to take a single plate from a refrigerated temperature to serving temperature for immediate service Plates are prepared in advance covered and r
144. ng and Maintenance 129 Cleaning and Maintenance ELECTRIC MODELS C O NTRO L ALLOW THE UNIT TO PREHEAT FOR 30 MINUTES S OPTION After a period of 30 minutes o TURN THE SELECTION KNOB TO THE OFF POSITION 6 Open the oven door USING HAND PROTECTION rotate the Steam Generator Drain Cap 7 until water begins to flow from the four holes in the cap In approximately 20 to 60 seconds a sufficient quantity of water will have drained from the steam generator so that the drain cap can be completely removed Let the water continue to drain until the flow completely subsides 7 Loosen the thumb screw s and swing Fan Guard Cover Plate toward the back of the oven Using the hand held hose direct a stream of water directly into the Steam Generator Drain 7 and Steam Exit Port several times Close the swing out Cover Plate Lock the cover into place and tighten thumb screw s Close the oven door TURN THE SELECTION KNOB TO THE STEAM POSITION A new supply of fresh water will begin to flush the steam generator ALLOW THE WATER TO RUN FOR 2 MINUTES OF OPERATION IN THE STEAM MODE to continue to flush out all remaining solution o TURN THE SELECTION KNOB TO THE OFF POSITION 8 Open oven door USING HAND PROTECTION replace the Steam Generator Drain Cap by turning it clockwise until there is a slight resistance Close oven door TURN THE SELECTION KNOB TO THE STEAM POSITION The unit will start to fill o ALLO
145. of rendered fat A drip pan will prevent grease from going directly down the oven drain PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Ham cured gt gt Bone in or boneless 8 to 12 Ib 4 to 5 kg FAN SPEED Half Speed OVEN MODE Combination ot BY CORE TEMP Delta T COOKING TEMPERATURE Zio F 135 C SELECT COOKING TIME TIMER Press and Set TIMER FINAL INTERNAL APPROXIMATE COOK TIME TEMPERATURE 13 minutes per lb 165 F 20 minutes per kg 74 C TO BE CALCULATED ON A SINGLE HAM MATERIALS gt Stainless steel or aluminum full size pans or sheet pans PRODUCT PREPARATION gt gt Each ham should be relatively uniform in size to assure even heating from item to item Place hams in pans and load ina preheated oven MAXIMUM CAPACITY 4 hams 2 half size sheet pans 2 full size pans GN 1 1 USE APPROXIMATE COOKING TIME SHOWN START FOR FULL OR PARTIAL LOADS 8 hams 2 full size sheet pans 4 full size pans GN 1 1 6 hams 3 half size sheet pans 3 full size pans GN 1 1 START stop OR SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP 12 hams 3 full size sheet pans 6 full size pans GN 1 1 TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE COMBINATION 150 to 160 F 66 to 71 C 5 to 15 F 3 to 8 C 16 hams 4 full size sheet pans
146. of 1 to 1 rice and water or seasoned liquid in each pan to half the pan depth Season as desired Load pans in oven MAXIMUM CAPACITY 6 full size pans 6 GN 1 1 14 full size pans 14 GN 1 1 10 full size pans 10 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN START FOR FULL OR PARTIAL LOADS START stop OR SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP 20 full size pans 20 GN 1 1 TEMP APPROXIMATE CORE CUT OFF TEMPERATURE n a APPROXIMATE TEMPERATURE OVERRIDE n a 24 full size pans 24 GN 1 1 PRESS START START V STOP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP 40 full size pans 40 GN 1 1 Full Size Pans 20 x 12 x 2 1 2 GN 1 1 530mm x 325mm x 65mm MISCELLANEOUS 110 PRODUCT Tamales TAMALES PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE MATERIALS gt Stainless steel full size perforated pans 4 100mm deep PRODUCT PREPARATION FAN SPEED Full Speed 86 248 F 30 120 C OVEN MODE Steam TIMER A START STOP COOKING TEMPERATURE 212
147. on Open oven door Rotate the Steam Generator Drain Cap 7 until water begins to flow from the four holes in the cap In approximately 20 to 60 seconds a sufficient quantity of water will have drained from the steam generator so that the drain cap can be completely removed _ wow_ O STEAM RELIEF VALVE STEAM EXIT 2 PORT CJ ALTO SHAAM 3 STEAM BYPASS PORT Let the water continue to drain until the flow completely subsides Replace the Steam Generator Drain Cap 7 by turning it clockwise until there is a slight resistance Close oven door FAN GUARD COVER PLATE 7j STEAM GENERATOR DRAIN CAP Using the batch mix instructions on the label mix up 1 gallon of ScaleFree solution at a time or one gallon of distilled white vinegar for counter top models and 3 gallons of distilled white vinegar for floor standing models Using a funnel inserted into the Steam Relief Valve D slowly pour solution in to the Steam Generator until full 8 OVEN DRAIN Remove funnel from Steam Relief Valve TURN THE SELECTION KNOB TO THE STEAM POSITION DURING DECALCIFICATION THE WATER FLOWING FROM THE DRAIN CAP IS EXTREMELY HOT USE THE UNIT WILL ADD WATER IF NEEDED HAND PROTECTION WHEN TOUCHING THE STEAM AND BEGIN TO PREHEAT GENERATOR DRAIN CAP DO NOT TOUCH THE WATER FLOWING OUT OF THE STEAM GENERATOR Continued on next page DRAIN CAP OR STEAM GENERATOR DRAIN Cleani
148. on may increase or decrease capacities shown and may require an adjustment to the cooking time BAKERY Various PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS oaf pans or sheet pans for country loaf gt BREAD DOUGH Sour Dough Whole Wheat Multi Grain etc 2 lb c 1 kg per loaf fresh or frozen Vegetable release spray OPTIONAL FOR COUNTRY LOAF Pan liners or corn meal PRODUCT Spray loaf pans with vegetable release PREPARATION spray or use pan liners or cornmeal if FAN SPEED 9 using sheet pans Full Speed Place loaves in pans and proof dough as required OVEN MODE Load proofed dough pans in a Combination preheated oven COOKING TEMPERATURE 340 to 375 F 171 to 191 C MAXIMUM CAPACITY 6 loaves SELECT COOKING TIME Press and Set TIMER APPROXIMATE COOK TIME 2 shelves FINAL INTERNAL TEMPERATURE 18 loaves 20 to 25 minutes n a 3 shelves 9 loaves 3 shelves USE APPROXIMATE COOKING TIME SHOWN 18 loaves START START FOR FULL OR PARTIAL LOADS 3 shelves SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP 24 loaves TEMP 4 shelves PRESS START TIME BY PRESSING THE STOP START STOP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from
149. only e Jumper on X 3 is improperly positioned Activated if the position of personality Should be between 2 8 or if it is a smoker jumper on X 3 is incorrect between 2 9 Activated if the position of B 4 jumper is Jumper on X 6a is improperly positioned incorrect Should be between 13 14 E15 Excess Condensate Temp Activated if the temperature of the condensate Water supply is shut off robe B 3 is higher than 212 F 100 C for p Melon 3 Faulty or plugged solenoid valve Y 2 Connection issue at B 3 probe Faulty B 3 probe E21 Oven Probe Fault Activated if oven temperature probe N 6 is Connection issue at N 6 probe interrupted P Faulty N 6 probe E22 Core Temp Probe Fault Activated if cooking in Core Temp mode and e CTC sensor is damaged the CTC i Rd IA ME S ne E emer 4 point CTC sensor is activated but 1 point CTC sensor is installed Cable connection of CTC sensor is damaged Hardware problem on control unit SM E23 Steam Gen Probe Fault ES units only Connection issue at B 4 probe Activated if the steam generator probe B 4 is 3 8 u B 4 e Faulty B 4 probe interrupted ESi units only e Jumper on X 3 is improperly positioned Activated if the position of personality E i S ue 2 8 or if it is a smoker jumper on X 3 is incorrect SWE ERAS As I e Jumper on X 6a is improperly positioned Activated if the position of B 4 jumper is u me Should be between 13 14 incorrect E24 Bypa
150. operating control is higher than 176 F 80 C for 2 i 20 seconds Unit is next to a heat producing source there f is less than 20 clearance for the control side e Exhaust hood is not operating if applicable E03 Fan Malfunction Activated if the motor protection switch is e Motor rotation is backwards tripped BP ncorrect power to the unit Connection problem at X 7 plug on the relay board pins 3 4 E04 Aux Fan Fault Auxiliary fan malfunction Control setup programming error Contact factory E11 Excess Oven Temp Activated if the oven cavity temperature is Connection issue with oven temperature higher than 572 F 300 C for 25 seconds sensor Convection element contactor is stuck Faulty oven temperature sensor SERVICE MODE AND ERROR CODES ERROR CODES AND REASONS continued Temp Activated if the steam generator safety probe N 8 measures a temperature in excess of 266 F 130 C ESi units only Activated if the position of N 8 jumper is incorrect Error Display Shows When does the error occur Possible reason Code E13 Excess Steam Gen Temp ES units only Problem with water level probe Activated if the temperature of the steam Scale build sid generator probe B 4 is higher than 248 F e acae Se Nae seam generalon for 26 seconds Steam element contactor is stuck Connection issue with B 4 probe Faulty B 4 probe ESi units
151. or and should remain in the oven after cooking has been completed Set the oven in the Low Temperature Steam Mode at 140 to 160 F 60 to 71 C and allow the product to remain in the oven for a period of one hour DO NOT open the oven door during the smoking process 91 PORK RIBS Two Step Method PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT gt Pork ribs 1 3 4 down FAN SPEED Full Speed OVEN MODE Combination COOKING TEMPERATURE 375 F 191 O SELECT COOKING TIME TIMER Press and Set TIMER FINAL INTERNAL TEMPERATURE 8 minutes 165 F 74 C REHEATING APPROXIMATE COOK TIME USE APPROXIMATE COOKING TIME SHOWN PRODUCT FIRST STEP PREPARATION The 2 step method of cooking consists of precooking the ribs in an Alto Shaam cook and hold oven to retain moisture e Prepare ribs according to cooking procedures found in the Alto Shaam Low Temperature Cooking and Holding Guidelines e After cooking in the Alto Shaam cook and hold oven properly chill and refrigerate ribs at 38 to 40 F c 3 to 4 C SECOND STEP e Spray pan grids with vegetable release spray e Shingle ribs or place side by side on pan grids e Brush with barbecue sauce optional e Load pans in preheated Combitherm oven MAXIMUM CAPACITY 3 half size sheet pans 3 GN 1 1 FOR FULL OR PARTIAL LOADS 4 full size sheet pans 4 GN 2 1
152. otate the adjustment knob until the delete ME is highlighted in the display 2 PRESS THE PROGRAM INSTALL AND EDIT KEY TO CONFIRM THE SELECTION The programmed procedure has been deleted from the menu DELUXE MODEL PROGRAMMING FEATURES 35 Deluxe Gel WB 30 Lond tel PROGRAM EDITING EDIT A PROGRAMMED PROCEDURE PRESS THE PROGRAMMED MENU KEY Rotate the adjustment knob until the procedure to be edited is highlighted in the display Press the up A and down V arrow keys or rotate the adjustment knob until the edit symbol is highlighted in the display EA PRESS THE PROGRAM INSTALL AND EDIT KEY TO CONFIRM THE SELECTION The display will indicate the procedure name cooking step number EXAMPLE STEP ONE OF FIVE and operating parameters for temperature time or internal product temperature press THE PROGRAM INSTALL AND EDIT KEY To change the operating parameters for the first step Press the cooking temperature key and rotate the adjustment knob Press the time key and rotate the adjustment knob to change the cooking time Press the core temperature key and rotate the adjustment knob to change the core temp Auxiliary functions can be added by pressing the chef function kev after entering the operating mode parameters for each individual step and pressing the up and down V arrow keys or rotate the adjustment knob to select the auxiliary function required Press the chef function key to confirm the auxiliary func
153. pan grids optional Vegetable release spray optional Seasoning PRODUCT Spray pans or wire pan grids with PREPARATION vegetable release spray if desired gt Place briskets in pans and season as desired Load pans in preheated oven MAXIMUM CAPACITY y gt 5 full size pans or GN 1 1 5 half size sheet pans 13 full size pans or GN 1 1 6 full size sheet pans or GN 2 1 9 full size pans or GN 1 1 9 half size sheet pans USE APPROXIMATE SMOKING TIME SHOWN FOR FULL OR PARTIAL LOADS Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures SMOKER Press Chef Function key Turn knob until Smoker icon is displayed Press Chef Function key YES or NO check box will appear in display Yes Use knob or up down arrow keys to select YES Press Chef Function key to confirm setting amp Press START STOP THE SMOKING FUNCTION AT ANY TIME BY PRESSING THE STOP sr KEY STOP OR On S Control models press the Smoking button at the beginning of the cooking cycle 19 full size pans or GN 1 1 9 full size sheet pans or GN 2 1 Full size pans 20 x 12 x 2 1 2 Full size sheet pans 18 x 26 x 1 Half size sheet pans 18 x 13 x 1 Gastronorm
154. quently water will back up into the condenser and interior oven compartment resulting in an oven that is inoperable MAKE CERTAIN THE DRAIN SCREEN IS ALWAYS IN PLACE REMOVE ANY SOLID WASTE MATERIAL FROM THE DRAIN SCREEN BEFORE IT ENTERS THE DRAIN SYSTEM The routine removal of solids from the drain screen will help prevent blockage USE THE AUTHORIZED COMBITHERM OVEN CLEANER ONLY The use of unauthorized cleaning agents may discolor or harm the interior surfaces of the oven TO PROLONG THE LIFE OF THE DOOR GASKET CLEAN THIS ITEM DAILY The acids and related compounds found in fat particularly chicken fat will weaken the composition of the gasket unless cleaned on a daily basis Wipe with a hot soapy cloth TO ADDITIONALLY PROTECT GASKET LIFE ALLOW OVEN DOOR TO REMAIN SLIGHTLY OPEN AT THE END OF THE PRODUCTION DAY An open door will relieve the pressure on the door gasket 9 ROUTINELY CLEAN DOOR HINGES Open oven door to relieve tension Clean all parts of the hinge ROLL IN CART FOOD TROLLEY CLEANING on EQUIPPED MODELS 1 Remove food trolley to a cart wash area Trolleys may be cleaned using any mild cleaning detergent and warm water 2 Hand wipe all framing slides drip pan and base Thoroughly clean debris from the casters A spray hose can be used for easier cart cleaning 3 Remove detergent solution with warm water 4 Wipe or spray with a sanitizing solution designed for use on met
155. quid Oven Cleaner spray nozzle directly into the High Rotate the Cooking Mode dial to the Pressure Relief Port and spray several times Cleaning l ON A WEEKLY BASIS Loosen the thumb screw s CLEANING and swing Fan Guard Cover Plate toward the back of the oven Spray the back of the Fan Guard Cover CLN will appear in the display Plate the oven fan and the left hand side of the oven When oven door is closed again cleaning cycle r N will resume for the remaining 40 minutes L LII ZIN lll After 1 minute 50 will appear in the display indicating a 50 minute cleaning cycle At the end of the cleaning cycle FIN will appear in the display Turn the Cooking Mode dial to the OFF position FORCED RINSING MODE If the cleaning cycle is stopped after 10 minutes in the THE OVEN WILL BEGIN A 50 MINUTE cleaning cycle the unit will immediately go into a CLEANING AND RINSE CYCLE Forced Rinsing mode and display RIN for 5 minutes If power is lost or the unit is turned off during cleaning the unit will go into a Forced Rinsing mode when power is restored or unit is turned back on DISPLAY WILL COUNT DOWN INDICATING TIME REMAINING IN THE CLEANING CYCLE After 10 minutes a buzzer will sound and Display will show DOR After a period of 5 minutes FIN will appear in the display Wearing safety glasses and rubber gloves open door remove the drain screen and spray Combithe
156. re settings are suggested guidelines onlv Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY FISH AND SEAFOOD 220 Ib 100 kg 20 full size sheet pans 20 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 650 x 20mm 71 BACON Sliced PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE MATERIALS I Stainless steel or aluminum sheet pans Bacon sliced Parchment paper optional PRODUCT PREPARATION __ f f FAN SPEED yp Line pans with parchment paper if desired Pullepecd Place individual bacon slices on pans side by side OVEN MODE e Load pans in preheated oven Combination COOKING TEMPERATURE 375 F 191 O y gt MAXIMUM CAPACITY 6 half size sheet pans SELECT COOKING TIME 6 GN 1 1 Press and Set TIMER APPROXIMATE COOK TIME FINAL INTERNAL TEMPERATURE 7 full size sheet pans 8 minutes n a 7 GN 2 1 10 half size sheet pans 10 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN 10 full size sheet pan START START FOR FULL OR PARTIAL LOADS 0 full size sheet pans 10 GN 2 1 SELECT INTERNA
157. rm liquid oven cleaner diretly into the drain pipe Generously spray the interior oven surfaces with an even coat of Combitherm Liquid Oven Cleaner Spray all built in components LEAVE DOOR SLIGHTLY OPEN AFTER CLEANING Cleaning and Maintenance 126 ELECTRIC MODELS Cleaning and Maintenance DECALCIFICATION OoN BOILER EQUIPPED MODELS using ScaleFree or Distilled White Vinegar DELUXE CONTROL STANDARD CONTROL ScaleFree Descaling Compound is an acid based descaler combined with a proprietary chelating agent that is effective in dissolving and removing carbonate lime scale and iron scale build up caused by hard water ScaleFree efficiently and effectively removes lime scale build up from combi ovens ScaleFree is a non hazardous Biodegradable Citrus Based Powder that when mixed with water becomes a powerful lime scale remover al L K e 77 ce C ul Ea Da l TT 7 It is VERY important to decalcify the oven particularly in areas with extremely hard water PERFORM ONCE A MONTH in addition to the daily steam generator flush WITH THE OVEN AT ROOM TEMPERATURE 1 Begin decalcification with the power key in the OFF position 2 Open oven door Rotate the Steam Generator Drain Cap 7 until water begins to flow from the four holes in the cap In approximately 20 to 60 seconds a sufficient quantity of water STEAM RELIEF VALVE ALTO SHA
158. s 105 PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT French Fries Frozen PREHEAT THE COMBITHERM TO 400 F 204 C FRIES TESTED AND RECOMMENDED 71179 47003 X23 Simplot Infinity 5 16 x 3 8 Lamb Wesson Generation 7 Straight Cut Ultra Clear Coating Natural Cut 3 8 fries PRODUCT Regular Cut with Skin On PREPARATION Place a single layer of frozen fries in Gb FAN SPEED Q Full Speed tl OVEN MODE eem Convection 30 250 C COOKING TEMPERATURE 400 F 204 C SELECT COOKING TIME TIMER Press and Set TIMER a APPROXIMATE COOK TIME 1 minute PRESS srART USE APPROXIMATE COOKING TIME SHOWN START stop FOR FULL OR PARTIAL LOADS OVEN MODE Combination MATERIALS gt Combitherm Fry Basket or sheet pans y gt the Fry Basket or on sheet pans Based on 2 1 2 lb 1 13 kg of fries per basket or half size sheet pan 5 Ib 2 3 kg per full size sheet pan Y J gt MAXIMUM CAPACITY PRODUCTIO 6 half size sheet pans 6 GN 1 1 7 full size sheet pans 7 GN 2 1 10 half size sheet pans 10 GN 1 1 10 full size sheet pans 10 GN 2 1 COOKING TEMPERATURE 400 F 204 C 12 full size sheet pans 12 GN 2 1 SELECT COOKING TIME TIMER Press and Set TIMER APPROXIMATE COOK TIME 6 minutes for one pan 9 minutes for full load USE APPROXIMATE COOKING TIME SHOWN PRESS START FOR FULL OR PARTIAL LOAD
159. s 8 minutes 150 F 66 C 7 GN 2 1 APPROXIMATE COOK TIME 20 Ib 9 kg 10 half size sheet pans 10 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN 40 Ib 18 kg START START FOR FULL OR PARTIAL LOADS 10 full size sheet pans 10 GN 2 1 SELECT INTERNAL CORE TEMPERATURE 48 lb 22 kg CORE Press and Set CORE TEMP 12 full size sheet pans Solis 12 GN 2 1 APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE 80 1b 36 kg 20 full size sheet pans 20 GN 2 1 n a n a Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm PRESE Gastronorm 2 1 530 x 650 x 20mm START V stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP FISH AND SEAFOOD 67 SALMON Fresh PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS gt Salmon steaks Tort om esh Stainless steel or aluminum sheet pans Vegetable release spray Salmon fillets Seasoning 8 oz 227 gm each FAN SPEED PRODUCT PREPARATION Full Speed Spray pans with vegetable release spray
160. s PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE Chicken pieces fresh breaded Frver 8 piece cut FAN SPEED Full Speed OVEN MODE Combination TIMER START STOP COOKING TEMPERATURE 450 F 232 C SELECT COOKING TIME Press and Set TIMER FINAL INTERNAL TEMPERATURE 185 F 85 C APPROXIMATE COOK TIME 18 minutes MATERIALS gt Preferred oven breading Vegetable release spray Sheet pans PRODUCT PREPARATION Bread chicken according to P gt manufacturers instructions Spray pans with vegetable release spray Place chicken on sheet pans SKIN SIDE DOWN MAXIMUM CAPACITY 72 pieces 24 pieces per pan 3 half size sheet pans 3 GN 1 1 192 pieces 48 pieces per pan 4 full size sheet pans 4 GN 2 1 120 pieces 24 pieces per pan 5 half size sheet pans 5 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 240 pieces 48 pieces per pan 5 full size sheet pans 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE CORE TEMP Press and Set CORE TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a 288 pieces 48 pieces per pan 6 full size sheet pans 6 GN 2 1 480 pieces 48 pieces per pan 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 6
161. s are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP sez KEY STOP 12 full size sheet pans 12 GN 2 1 TEMPERATURE OVERRIDE 20 full size sheet pans 20 GN 2 1 Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 GN 1 1 530mm x 325mm x 20mm GN 2 1 530mm x 650mm x 20mm FOR BEST RESULTS Use only the Low Temperature Steam program for baked custard cr me br l e flans etc MISCELLANEOUS 102 PRODUCT Eggs raw FAN SPEED Full Speed EGGS Hardboiled PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE MATERIALS gt Stainless steel or aluminum full size perforated pans PRODUCT PREPARATION OVEN MODE Steam gt gt Place eggs in pans and load in preheated oven y COOKING TEMPERATURE 212 F 100 C MAXIMUM CAPACITY 6 full size pans 6 GN 1 1 SELECT COOKING TIME TIMER Press and Set TIMER APPROXIMATE COOK TIME 12 minutes FINAL INTERNAL 14 full size pans 14 GN 1 1 TEMPERATURE 145 F 63 C 10 full size pans 10 GN 1 1 20 full size pans 20 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN sient FOR FULL OR
162. sh the top of each pie with egg Full Speed wash if desired OVEN MODE Place pies on sheet pans to protect from boil over Combination Load pans into preheated oven COOKING TEMPERATURE 340 to 350 F 171 to 177 C MAXIMUM CAPACITY 6 pies SELECT COOKING TIME 3 half size sheet pans Press and Set TIMER 3 GN 1 1 FINAL INTERNAL TEMPERATURE 12 pies FROM FROZEN 3 full size sheet pans 40 to 45 minutes 3 GN 2 1 APPROXIMATE COOK TIME THAWED 10 pi 15 to 20 minutes pies 5 half size sheet pans 1 1 FRESH 5 GN 1 1 30 to 40 minutes USE APPROXIMATE COOKING TIME SHOWN 20 ples START START FOR FULL OR PARTIAL LOADS 5 full size sheet pans 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE 24 pies CORE Press and Set CORE TEMP 6 full size sheet pans RS EN 6 GN 2 1 APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE n a n a 40 pies 10 full size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm PRESE Gastronorm 2 1 530 x 650 x 20mm START stop Time and temperature settings are suggested guidelines onlv Due to An adjustment must be made to variations in product quality weight and desired degree of doneness the gt the cooking time if pies are fresh controls may require some adjustment from the time and temperatures shown All coo
163. size pans or GN 1 1 6 10 5 half size sheet pans MODEL 13 full size pans or GN 1 1 7 14 6 full size sheet pans or GN 2 1 MODEL 9 full size pans or GN 1 1 10 10 9 half size sheet pans MODEL 19 full size pans or GN 1 1 10 18 9 full size sheet pans or GN 2 1 PAN Full size pans 20 x 12 x 2 1 2 SIZES Full size sheet pans 18 x 26 x 1 Halfsize sheet pans 18 x 13 x 1 Gastronorm 1 1 530 x 325 x 65mm Gastronorm 2 1 650 x 530 x 65mm NOTES 99 CASSEROLES PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT gt Casseroles Meat with pasta or rice FAN SPEED Full Speed OVEN MODE Combination COOKING TEMPERATURE 350 F 177 O SELECT COOKING TIME TIMER Press and Set TIMER FINAL INTERNAL TEMPERATURE y APPROXIMATE COOK TIME 25 to 45 minutes 165 F 74 C MATERIALS gt Stainless steel or aluminum full size pans Vegetable release spray PRODUCT PREPARATION y gt Fill pans with casserole mixture and load pan in preheated oven Spray pans with vegetable release spray MAXIMUM CAPACITY 6 full size pans 6 GN 1 1 14 full size pans 14 GN 1 1 10 full size pans 10 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS START START stop OR SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP 20 full size pans 20 GN 1 1 TEMP APPROXIMATE CORE APPROXIMATE 2
164. size sheet pans 10 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm PRESE Gastronorm 2 1 530 x 650 x 20mm START V stop Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP BAKERY 61 CONVENIENCE PRODUCTS Precooked Snack Foods PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE MATERIALS PRODUCT gt Corn Dogs Chicken Wings Egg Rolls Spring Rolls Mini Pizza Tater Tots FAN SPEED Full Speed OVEN MODE Combination COOKING TEMPERATURE Corn Dogs 350 F 350 F 375 F 375 E Mini Pizza Tater Tots Egg Rolls Spring Rolls 375 F Chicken Wings 400 F SELECT COOKING TIME PRESS START START STOP Press and Set TIMER FINAL INTERNAL APPROXIMATE COOK TIME TEMPERATURE FROM FROZEN CHICKEN WINGS MINI PIZZA 5 5 165 F 74 C TATER TOTS 10 minutes EGG ROLLS SPRING ROLLS 165 F 74 C 15 minutes CORN DOGS N 165 F 74 C 20 minutes USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS Time and temperature settings are suggested g
165. some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY FISH AND SEAFOOD 68 FOR OVENS EQUIPPED WITH SMOKING FUNCTION SALMON Cold Smoked PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Salmon fillets gt 2 1 2 4 lb 1 2 kg each FAN SPEED Half Speed WOOD CHIP CONTAINER Full OVEN MODE Convection Mode COOKING TEMPERATURE 86 F 30 C SELECT SMOKING TIME Press and Set TIMER FINAL INTERNAL TEMPERATURE NOT TO EXCEED 77 F 25 C APPROXIMATE SMOKE TIME 10 to 30 minutes per smoke flavor preference USE APPROXIMATE SMOKING TIME SHOWN FOR FULL OR PARTIAL LOADS MATERIALS cl ear Plastic Wrap gt eWire Mesh Grids ce 3 to 4 Ib 1 to 2 kg Paper Toweling e Tweezers PRODUCT PREPARATION gt Remove bones from fillets with a tweezers to avoid rupturing tissue SALTING 50 Sea Salt or Kosher Salt 50 Granulated or Brown Sugar FOR BEST COLOR To remove moisture from the raw salmon blend salt and sugar mixture thoroughly and pack firmly around each fillet Cover salt filled pans with clear plastic wrap and refrigerate for 24 hours Following the 24 hour refrigeration period remove fillets from salt sugar mixture and rinse thoroughly under cold running water Pat dry with paper tow
166. ss Probe Fault Activated if the bypass probe B 5 is Connection issue at B 5 probe interrupted P Faulty B 5 probe E25 Condensate Probe Fault Activated if the condensate probe B 3 is Connection issue at B 3 probe interrupted P Faulty B 3 probe E26 Steam Gen Safety Probe Activated if the steam generator safety probe e Connection issue at N 8 probe Fault N 8 is interrupted i uS i Faulty N 8 probe E27 Excess Steam Gen Safety ES units only Problem with water level probe Scale build up inside steam generator Steam element contactor is stuck Connection issue with N 8 probe Faulty N 8 probe Jumper on X 6b is improperly positioned Should be between 1 2 SERVICE MODE AND ERROR CODES ERROR CODES AND REASONS continued unit SM and operating module BM Error Display Shows When does the error occur Possible reason Code E29 Probe Short to Frame Activated if one or more of the temperature Connection issue at any of the temperature sensors were connected to GND for 5 sensors seconds Temperature sensor shorted to ground faulty E34 DE Drain Pump Failure Activated if water level did not drop below the e Problem with water level probe low level sensor in the generator during a Seale build insid steam generator flush cale build up inside steam generator e Scale plugging drain pump Faulty drain pump E35 Venting Error Activated when
167. steam is injected into the oven compartment for a time period of approximately 15 seconds NOTE Steam injection cannot be programmed through the control keypad but can be programmed through optional Kitchen Management software 25 AUXILIARY FUNCTIONS GENERAL SMOKER OPERATION SMOKING FUNCTION ON EQUIPPED MODELS LOAD WOOD CHIPS Measure one container full of dry wood chips Soak dry chips in water for 5 minutes Shake excess water off wood chips Place moistened chips back into the container and position the container securely on the two prongs located on the interior back panel of the oven A full container of wood chips will produce smoke AVAILABLE FROM APTFO SHAAM a for an approximate penad of one to two hours WOOD CHIPS 20 POUND BULK PACKS depending on the cooking temperature being used tye or welent of wooo cup APPLE WC 22543 for the selected product The tested procedures in wem CONTENT wie HICKORY WC 2829 this manual for many of the products that are appropriate CHERRY WC 22541 for smoking provide complete product smoke penetration SUGAR MAPLE WC 22545 and full smoke flavor CHEF OPERATING TIP Products such as ribs that require heavier smoke penetration to reach full smoke flavor should remain in the oven after cooking has been completed Do not open the oven door Set the oven in the Low Temperature Steam Mode at 140 to 160 F 60 to 71 C and allow the product to remai
168. temperature followed by a manual application of Combitherm Oven Cleaner and a 10 minute steam cleaning cycle An automatic boiler flush is initiated on boiler equipped models and a vinegar decalcification can also be conducted COOKING TEMPERATURE DIAL To be manually set by the operator to the cooking temperature required NCAUTION METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE S CONTROL MODELS 41 CONTROL PANEL IDENTIFICATION GOLD N BROWN The browning feature is an automatic function designed to regulate humidity for additional color to products as needed This feature 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 In addition this feature may be used to add texture to fried items such as French fries or breaded chicken Gold n Brown can be used in both the combination mode and the convection mode and can be programmed into a cooking procedure 9 OVEN DISPLAY Indicates time remaining interior oven temperature or internal product temperature OVEN TEMPERATURE To be pressed to display interior oven temperature I SMOKING FEATURE option Provides the ability to smoke product hot or cold on all boiler free electric models and on all gas models with the exception of the 10e 20ESGA
169. the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP KEY STOP FISH AND SEAFOOD 65 LOBSTER Whole or Tail PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS Lobster whole 1 1 2 lb 680 gm each Lobster tail 8 to 10 oz 227 to 283 gm each gt gt Stainless steel or aluminum pans Seasoning PRODUCT PREPARATION If frozen thaw lobster prior to steaming FAN SPEED Full Speed OVEN MODE LOBSTER WHOLE Steam LOBSTER TAIL Low Temperature Steam COOKING TEMPERATURE Steam 212 F 100 C Low Temperature Steam 160 F 71 C SELECT COOKING TIME TIMER Press and Set TIMER T WHOLE LOBSTER Place in pans and load in preheated oven LOBSTER TAILS Extract or partially pull meat from shell Place tails in pans and season as desired Load pans in preheated oven MAXIMUM CAPACITY 3 half size sheet pans 3 GN 1 1 FINAL INTERNAL x APPROXIMATE COOK TIME TEMPERATURE WHOLE 10 minutes 150 F 66 C TAIL 5 to 8 minutes 150 F 66 C 3 full size sheet pans 3 GN 2 1 5 half size sheet pans 5 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 5 full size sheet pans 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE CORE Press and Set C
170. the end of the cleaning cycle the oven will beep and the display will indicate the end of the cycle Press the start stop key to stop the buzzer and return the oven to normal operation LEAVE DOOR SLIGHTLY OPEN AFTER CLEANING Cleaning and Maintenance 124 Cleaning and Maintenance AUTOCLEAN AUTOMATIC CLEANING PROGRAM CONTINUED FORCED RINSING MODE If the cleaning cycle is stopped during cleaning the unit will immediately go into a Forced Rinsing mode for 5 minutes If power is lost or the unit is turned off during cleaning the unit will go into a Forced Rinsing mode when power is restored or unit is turned back on Forced Rinsing Once the Forced Rinsing is complete Cleaning Interrupted will appear on the Display Cleaning Interrupted Press the start stop key to return the oven to normal operation NOTE IF THE DOOR IS OPENED DURING THE CLEANING PROCESS CLOSE THE DOOR WILL APPEAR IN THE DISPLAY LEAVE DOOR SLIGHTLY OPEN AFTER CLEANING Cleaning and Maintenance 125 Cleaning and Maintenance ee MM ICORRAUTOCLEAN AUTOMATIC CLEANING PROGRAM S OPTION wwwwwwwwrrwr rr wr rrrr r Remove all food scraps and residue from the Insert the Combitherm liquid oven cleaner sprav oven drain Remove shelves side racks and pans nozzle directly into the Steam Bypass Port and spray and wash separately several times With the oven power ON ON GAS MODELS Insert the Combitherm Li
171. the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY APPROXIMATE CORE CUT OFF TEMPERATURE n a APPROXIMATE TEMPERATURE OVERRIDE n a KEY STOP BAKERY 36 loaves 6 shelves Loaf pans 10 3 8 x 5 1 2 x 4 deep 6 lb capacity 264mm x 140mm x 102mm 2 7 kg Dough type and loaf pan size variation may increase or decrease capacities shown and may require an adjustment to the cooking time 49 BROWNIES PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS Stainless steel or aluminum sheet pans gt Brownie batter gt Vegetable release sprav PRODUCT Prepare brownie batter or a PREPARATION commercial mix according to FAN SPEED gt manufacturer s instructions Bedused Speed Spray pans with vegetable release spray Spread batter evenly in pans and tif OVEN MODE load pans in preheated oven ae aoe Convection 30 250 C COOKING TEMPERATURE 325 to 340 F 163 to 171 C MAXIMUM CAPACITY 6 half size sheet pans SELECT COOKING TIME TIMER Press and Set TIMER x APPROXIMATE COOK TIME 6 GN 1 1 FINAL INTERNAL TEMPERATURE 7 full size sheet pans 20 to 40 minutes n a 7 GN 2 1 10 half size sheet pans 10 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN 10 full size sheet pans FOR FULL OR PARTIAL LOADS 10 GN 2
172. til the reduced power symbol is highlighted in the display PRESS THE CHEF FUNCTION KEY Redc d power Press the up A and down V arrow keys or rotate the adjustment knob to select vEs for the reduced rm Em power function PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING se PRESS THE START KEY The oven will operate with reduced power in whatever cooking mode set by the operator abc REDUCED POWER WILL RESULT IN LONGER COOKING TIMES 23 AUXILIARY FUNCTIONS CHEF FUNCTION KEY OPERATING ELEMENTS THAT KEY LOCK CANNOT BE LOCKED Except as noted all of the mode kevs and functions available on the Combitherm can be locked to prevent unauthorized or accidental changes to the settings PRESS THE CHEF FUNCTION KEY o Rotate the adjustment knob until the key sita s highlighted within the display PRESS THE CHEF FUNCTION KEY Press the up A and down V arrow keys or rotate the Key lock adjustment knob to select vEs for the key lock function Yes No PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING The displav will indicate PIN 000 ROTATE THE ADJUSTMENT KNOB TO PIN 000 PIN 000 is the factory set default to prevent an accidental lock or unlock of the control functions PRESS THE CHEF FUNCTION KEY THE DISPLAY WILL INDICATE ALL KEYS UNLOCKED 205 5 65 2 0 00 CO If the wrong key has been selected and locked in error press the same control key again and
173. tion setting Press the down arrow key for each subsequent step of the procedure and make changes to each step as required eness THE PROGRAM INSTALL AND EDIT KEY TO CONFIRM THE SETTING The display will indicate the same name as the original procedure minus the last letter Install the last letter by rotating the adjustment knob to the correct letter Rename the procedure by pressing the down arrow key to clear the display Press the up A and down V arrow key to select each individual alpha character number or symbol Rotate the adjustment knob to select each subsequent letter press THE PROGRAM INSTALL AND EDIT KEY TO CONFIRM THE NAME rness THE PROGRAM INSTALL AND EDIT KEY TO INSTALL THE PROGRAM To review the set operating parameters of any programmed procedure press the programmed menu key and rotate the adjustment knob until the procedure to be reviewed is highlighted in the display Press the chef function GY key The cooking mode key for the first step will illuminate and the program mode temperature time or core temperature will appear in the display Rotate the adjustment knob to review each step DELUXE MODEL PROGRAMMING FEATURES 36 Deluxe AtA V B 20 eu bie PROGRAM EDITING HM INSERT A PROGRAMMED PROCEDURE STEP PRESS THE PROGRAMMED MENU KEY Rotate the adjustment knob until the procedure to add a new step is highlighted in the display 4 PRESS THE PROGRAM INSTALL KEY the edit procedure g
174. to 482 F 30 to 250 C For many applications better results may be achieved with the Combination mode therefore the operator may want to consider using the Convection mode on a more limited basis ress THE ON OFF POWER KEY TO THE ON POSITION PRESS THE CONVECTION MODE KEY The last set values or oven control default setting for temperature will appear in the display The last set time or oven control default setting for time will appear in the display TM 86 482 F 30 250 C Press THE START KEY TO COOK AT THE SETTINGS SHOWN TO CHANGE THE SETTINGS SHOWN PRESS THE TEMPERATURE KEY The cooking temperature will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the desired cooking temperature e 86 to 482 F 30 to 250 C TO COOK BY TIME PRESS THE TIME KEY The cooking time will appear highlighted within the oven display time desired or Set control for continuous operation by rotating the adjustment knob to the right until 2 Huu appears in the displav bus the up A and down V arrow keys or rotate the adjustment knob to select the TO COOK BY INTERNAL PRODUCT TEMPERATURE PRESS THE CORE TEMP KEY The core temperature will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the internal temperature desired and insert the product probe Toa PR
175. uct When using baking pan liners fold each of BAKERY 59 ROLLS Par Baked PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Par baked rolls 3 to 4 oz 85 to 113 gm per roll FAN SPEED Full Speed OVEN MODE 212 482 F Combination 100 250 C COOKING TEMPERATURE 350 F 177 C SELECT COOKING TIME TIMER Press and Set TIMER FINAL INTERNAL x APPROXIMATE COOK TIME TEMPERATURE 10 to 15 minutes n a MATERIALS gt Stainless steel or aluminum sheet pans Baking pan liners Egg wash optional PRODUCT PREPARATION Place par baked rolls on lined pans Brush rolls with egg wash if desired Load pans in preheated oven MAXIMUM CAPACITY 3 half size sheet pans 3 GN 1 1 3 full size sheet pans 3 GN 2 1 5 half size sheet pans 5 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 5 full size sheet pans 5 GN 2 1 SELECT INTERNAL CORE TEMPERATURE CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE n a n a PRESS START START V STOP 6 full size sheet pans 6 GN 2 1 CUT OFF TEMPERATURE TEMPERATURE OVERRIDE Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cook
176. uidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP 62 START KEY CONVENIENCE gt Stainless steel or aluminum sheet pans Vegetable release spray PRODUCT PREPARATION Spray pans with vegetable release spray Evenly arrange frozen product in pans Load pans in preheated oven MAXIMUM CAPACITY 6 half size sheet pans 6 GN 1 1 7 full size sheet pans 7 GN 2 1 10 half size sheet pans 10 GN 1 1 10 full size sheet pans 20 GN 1 1 or 10 GN 2 1 12 full size sheet pans 24 GN 1 1 or 12 GN 2 1 PRODUCTS 20 full size sheet pans 40 GN 1 1 or 20 GN 2 1 Half size sheet pans 18 x 13 x 1 Full size sheet pans 18 x 26 x 1 Gastronorm 1 1 530 x 325 x 20mm Gastronorm 2 1 530 x 650 x 20mm Additional wire shelves are required in some models for maximum capacity of sheet pans shown above CONVENIENCE PRODUCTS Precooked Chicken Pieces PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT gt Precooked breaded chicken pieces FAN SPEED Full Speed OVEN MODE Lii eye Convection 30 250 C COOKING TEMPERATURE 325 to 350 F 163 to 177 C SELECT COOKING
177. ull size pans 20 GN 1 1 TEMP APPROXIMATE CORE CUT OFF TEMPERATURE n a APPROXIMATE TEMPERATURE OVERRIDE n a 24 full size pans 24 GN 1 1 PRESS START START STOP Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP sez KEY MEAT AND POULTRY 96 40 full size pans 40 GN 1 1 Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 GN 1 1 530mm x 325mm x 20mm GN 2 1 650mm x 530mm x 20mm Avoid over cooking to prevent split casings Unless using the Low Temperature Steam program option remove from oven immediately to prevent sausage casings from splitting SAUSAGE Precooked PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS Sausage precooked or smoked gt gt Stainless steel or aluminum sheet pans or full size pans PRODUCT FAN SPEED PREPARATION Pull Speed Place sausage side by side in pans Load pans in preheated oven OVEN MODE Combination o MAXIMUM CAPACITY Low Temperature Steam soar 6 half size sheet pans COOKING TEMPERATURE 6 full size pans Combination Steam 275 F 135 C i6 GN 1 1 Lo
178. ult in a holding time of approximately 15 to 20 minutes with eggs in excellent condition EGGS Scrambled PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE MATERIALS Stainless steel full size pans PREEN L Eggs fresh raw gt Pan covers or aluminum foil d Vegetable release spray Pasteurized liquid egg product Seasoning NOTES Pasteurized liquid egg product is available in cartons or PRODUCT FOR FRESH OR LIQUID plastic bags When using this type of product prepare PREPARATION Spray pans with vegetable from carton using the same procedure as fresh eggs I release spray When using a bagged egg mixture product should be prepared in the original plastic bag FRESH or LIQUID PRODUCT BAGGED PRODUCT FAN SPEED OO 94 Full Speed OVEN MODE Combination Steam and Convection FAN SPEED Full Speed OVEN MODE I Steam 86 248 F 30 120 C 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 MAXIMUM CAPACITY 3 full size pans 3 GN 1 1 6 full size pans 6 GN 1 1 COOKING TEMPERATURE 250 F 121 C SELECT COOKING TIME TIMER Press and Set TIMER P APPROXIMATE COOK TIME 7 minutes STIR MIXTURE 6 additional minutes 145 F 63 C FINAL INTERNAL TEMPERATURE COOKING TEMPERATURE 212 F 100 C SELECT COOKING TIME
179. ures shown All cooking should be based on internal product temperatures MEAT AND POULTRY BEEF Short Ribs PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT MATERIALS Stainless steel or aluminum sheet gt Beef Short Ribs 9 pans or full size pans 2 to 3 Ib 1 to 1 3 kg Vegetable release spray optional Seasoning PRODUCT Spray pans with vegetable release PREPARATION spray if desired FAN SPEED Place short ribs side by side in pans Full Speed and season as desired OVEN MODE Load pans in preheated oven ALTERNATIVE Brown ribs in roasting pan Pour boiling demi glaze over ribs Cover pans and load in preheated oven 275 F 135 C NOTE Diced vegetables such as carrots onion and celery SELECT COOKING TIME will enhance the flavor of Press and Set TIMER the meat FINAL INTERNAL MAXIMUM CAPACITY APPROXIMATE COOK TIME TEMPERATURE Combination COOKING TEMPERATURE 6 half size sheet pans 45 minutes 6 GN 1 1 OR UNTIL TENDER 190 F 88 C 7 full size sheet pans 7 GN 2 1 10 half size sheet pans 10 GN 1 1 USE APPROXIMATE COOKING TIME SHOWN START START FOR FULL OR PARTIAL LOADS 10 full size sheet pans 10 GN 2 1 12 full size sheet pans 24 full size pans CORE Press and Set CORE TEMP 24 GN 1 1 TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE SELECT INTERNAL CORE TEMPERATURE
180. vement D CONFIRMATION OF OVEN OPERATION This indicator illuminates whenever the oven is operating in any mode E KEY LOCK Ae This indicator will illuminate when operator has locked any mode key or function to prevent unauthorized or accidental changes KEY F MOISTURE VENT This indicator will illuminate whenever the Moisture Vent Key Zu is pressed by the operator to eliminate excessive moisture 4 G ENERGY LOCK FOR USE WITH OVENS INSTALLED UNDER AN ALTO SHAAM VENTLESS HOOD ENERGY This indicator is a safety feature that will illuminate and prevent the oven from being LOCK operated unless the ventless oven hood is operating gt SET UP PROCEDURES SET UP MENU Following installation the control should be set with the date and time In addition to the date and time the set up function provides the operator with the ability to adjust a number of other Combitherm operating conditions to conform with the needs of the individual installation PRESS THE ON OFF POWER KEY Oio THE ON POSITION SET UP ADJUSTMENT CHOICES SIGNAL TONE Epress THE CHEF FUNCTION KEY Rotate the adjustment knob 4 until the set up symbol is highlighted within the display Press THE CHEF FUNCTION KEY Press the up A and down V arrow keys or rotate the adjustment knob to select YES for the set up function PROGRAM INDEX Memo DEFAULT MEMO SETTINGS TEMPERATURE
181. vent switch reads open vent e Alignment issue between motor cam and closed when it should be closed vent open micro switch or when it reads closed vent open when it C iJon T steh should be open vent closed onnection issue at micro switch Connection issue at control Faulty vent switch Faulty vent motor E36 Steam Temp High Activated when oven temperature probe Water supply is shut off while unit is running N 6 measures a temperature in excess of in Steam or Combi mode 395 F 202 C when running in Steam or Combi e 3 e Plugged or faulty Y 1 solenoid e Obstruction between Y 01 solenoid and water inlet E80 ID Error Control is unable to detect whether unit is gas Connection issue at X 3 personality jumper or electric Faulty control E81 Program Memory Error Temperature value or time value of a program e Program was generated in C and control has step is not allowed been switched to F Program was generated in F and control has been switched to C E82 WP Error Temperature value or time value of current Delete program and reinstall cooking algorithm is out of allowed array E83 Algo Error Cooking algorithm sent by operating module e Software versions of control unit and BM is unknown to control unit SM operating module are incompatible Software error in operating module E96 Connection Error No or bad communication between control Connection issue at ribbon cable on display or relay board
182. w Temperature Steam 180 F 82 C SELECT COOKING TIME TIMER Press and Set TIMER 7 full size sheet pans 7 GN 2 1 APPROXIMATE COOK TIME EUPEDEEURE 10 half size sheet pans P 10 full size pans COMBINATION 10 GN 1 1 MODE 10 to 15 minutes 10 full size sheet pans 150 F 66 C I LOW TEMP 20 full size pans STEAM 20 GN 1 1 15 to 10 minutes 12 full size sheet pans USE APPROXIMATE COOKING TIME SHOWN f START sro FOR FULL OR PARTIAL LOADS 24 full size pans 24 GN 1 1 OR SELECT INTERNAL CORE TEMPERATURE 20 full size sheet pans 40 full size pans CORE Press and Set CORE TEMP 40 GN 1 1 TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE Half Size Sheet Pans 18 x 13 x 1 n a n a Full Size Sheet Pans 18 x 26 x 1 Full Size Pans 20 x 12 x 2 1 2 PRESS sTART GN 1 1 530mm x 325mm x 20mm START stop GN 2 1 530mm x 650mm x 20mm Time and temperature settings are suggested guidelines only Due to variations in product quality weight and desired degree of doneness the Avoid over cooking to prevent split controls may require some adjustment from the time and temperatures shown All cooking should be based on internal product temperatures casings Unless using the Low STOP THE COOKING FUNCTION AT ANY Temperature Steam mode remove TIME BY PRESSING THE STOP KEY product from oven immediately to prevent casings from splitting MEAT
183. wn All cooking should be based on internal product temperatures STOP THE COOKING FUNCTION AT ANY TIME BY PRESSING THE STOP 90 START STOP KEY MEAT AND POULTRY 10 full size sheet pans 10 GN 2 1 Half Size sheet pans 18 x 13 x 1 Full Size sheet pans 18 x 26 x 1 Gastronorm 1 1 530mm x 325mm x 20mm Gastronorm 2 1 650mm x 530mm x 20mm FOR OVENS EQUIPPED WITH SMOKING FUNCTION PORK Back Ribs Smoked PREHEAT THE OVEN BEFORE COOKING MODE OPERATION COMBITHERM OVEN PROCEDURE PRODUCT Pork Back Ribs 1 3 4 down FAN SPEED Full Speed WOOD CHIP CONTAINER Full OVEN MODE Combination COOKING TEMPERATURE Combination mode 250 F 121 C Steam mode 160 F 71 C MATERIALS Stainless steel or aluminum sheet gt pans or full size pans Seasoning Barbeque Sauce optional PRODUCT Place ribs side by side on pans and PREPARATION season as desired gt Load pans in preheated oven NOTE When cooking for immediate service or hot food holding brush with heated barbeque sauce after ribs are removed from oven to prevent sauce from burning As an alternative ribs can be cooked in advance rapidly chilled and removed from refrigeration for reheating and service as required Barbecue sauce can be used for the reheating process SELECT SMOKING TIME Press and Set TIMER FINAL INTERNAL APPROXIMATE SMOKE TIME TEMPERATURE COMBINATION MODE
184. wn V arrow keys or rotate the adjustment knob to select the desired cooking temperature TO SET COOK TIME PRESS THE TIME KEY The cooking time will appear highlighted within the oven display Press the up A and down V arrow keys or rotate the adjustment knob to select the time desired or Set control for continuous operation by rotating the adjustment knob to the right until desired time appears in the display TO ACTIVATE SMOKER PRESS THE CHEF FUNCTION KEY Rotate the adjustment knob until the smoker symbol gt is highlighted within the display PRESS THE CHEF FUNCTION KEY c Smoker Press the up A and down V arrow keys or rotate the lt Z On adjustment knob to select YES for the Smoker function PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING wo PRESS THE START KEY TO ACTIVATE THE SMOKER FUNCTION Oe eec METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE 27 AUXILIARY FUNCTIONS CHEF FUNCTION KEY ENERGY LOCK FOR USE WITH OVENS INSTALLED UNDER A VENTLESS HOOD Energy lock is a safety feature to prevent the oven control from being operated unless the ventless oven hood is in operation The energy lock indicator light will illuminate in the control display if this situation occurs and the oven control will be inoperable until the oven hood is reset and operating press T
185. yer FAN SPEED Load pans in preheated oven Full Speed For the Low Temperature Steam OVEN MODE Program shrimp can be cooked Steam thawed or frozen x O Low Temperature Steam Load pans in preheated oven COOKING TEMPERATURE Steam 212 F 100 C Low Temperature Steam 155 to 160 F 68 to 71 C 6 full size pans SELECT COOKING TIME 6 GN 1 1 Press and Set TIMER FINAL INTERNAL APPROXIMATE COOK TIME TEMPERATURE 14 full size pans STEAM MODE 14 GN 1 1 8 minutes 145 to 150 F 10 minutes if frozen 63 to 66 C MAXIMUM CAPACITY 10 full size pans 10 GN 1 1 LOW TEMP STEAM 10 to 30 minutes 145 to 150 F from frozen 63 to 66 C 20 full size pans USE APPROXIMATE COOKING TIME SHOWN FOR FULL OR PARTIAL LOADS 20 GN 1 1 SELECT INTERNAL CORE TEMPERATURE 24 full size pans 24 GN 1 1 CORE Press and Set CORE TEMP TEMP APPROXIMATE CORE APPROXIMATE CUT OFF TEMPERATURE TEMPERATURE OVERRIDE or fF 40 full size pans n a n a 40 GN 1 1 Full size Perforated Pans 20 x 12 x 2 1 2 GN 1 1 530mm x 325mm x 65mm PRESS START im Time and temperature settings are suggested guidelines only Due to For best results and to avoid over variations in product quality weight and desired degree of doneness the cooking remove pans from the controls may require some adjustment from the time and temperatures C bith f diat l t shown All cooking should b

Alto-Shaam 1008 Oven User Manual

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