CTP Combitherm
MN-35948
•
Rev 16
•
10/18
•
Combitherm® CT PROformance™ Series Operator’s Manual
•
27
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" (65mm) deep pans
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-encrusted vegetables
before steaming to ensure
evencooking.
A variety of products can be steamed
at the same time but attention must
be paid to the dierent cooking times
required for each food product.
When cooking by probe, the probe must
be inserted so that the tip is positioned
in the center of the food mass. For
liquid or semi-liquid foods, suspend the
probe in the center of the product and
secure the probe wire to the edge of the
container.
High Temp Steam
High temperature steaming is suitable
for hearty, root-type vegetables such as
potatoes, turnips, carrots, and cabbage.
High temperature steaming provides
a cooking time which is approximately
10% shorter than the regular steam
mode temperature of 212°F (100°C).
Low Temp Steam
The low temperature steam mode
will function whenever the oven
compartment temperature is below
212°F (100°C).
It will take longer to steam products
using the low temperature steammode.
Steaming sausages in low temperature
steam prevents cracked or peeling
skins.
Use low temperature steam for delicate
foods such as shrimp, fish,seafood,
crème caramel, and sous vide.
For best results, low temperature steam
all delicate food items at a temperature
of 210°F (99°C) or below.
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