Alto-Shaam COMBITHERM 1020 User manual

STEP BY STEP OPERATION MANUAL
COMBITHERM®

INTRODUCTION ......................1.
CONTROL PANEL IDENTIFICATION
Standard and Programmable Deluxe Models . . .2.
Standard and Deluxe Control Panel
BasicFunction.......................3.
SET-UP PROCEDURES
SetUpMenu........................5.
SignalTone.........................5.
Volume............................6.
Time .............................6.
Date .............................6.
ProgramIndex.......................6.
Default/Memo Setting . . . . . . . . . . . . . . . . .7.
Temperature Display . . . . . . . . . . . . . . . . . . .8.
NetworkAddress .....................8.
Language ..........................8.
SAFETY PRECAUTIONS ................9.
OPERATION MODES
Steam ...........................10.
Combination .......................12.
Convection ........................14.
Retherm ..........................16.
Core Temperature Probe . . . . . . . . . . . . . . .18.
Core Temperature - Delta-T . . . . . . . . . . . . .19.
AUXILIARY FUNCTION
Preheating ........................20.
Gold-n-Brown™ .....................21.
Cool-Down Feature . . . . . . . . . . . . . . . . . .22.
Reduced Fan Speed . . . . . . . . . . . . . . . . . .23.
ReducedPower .....................23.
KeyLock .........................24.
SteamInjection .....................25.
Smoking Function . . . . . . . . . . . . . . . . . . .26.
SmokerFeature .....................27.
EnergyLock .......................28.
ADVANCE FEATURES
Moisture Vent Key . . . . . . . . . . . . . . . . . . .29.
Quick Programming . . . . . . . . . . . . . . . . . .30.
Start Time Preselect . . . . . . . . . . . . . . . . . .31.
DELUXE PROGRAM FUNCTION
Recording a Cooking Procedure . . . . . . . . . .32.
Canceling the Recording Function . . . . . . . . .33.
Saving a Recorded Cooking Procedure . . . . .33.
Creating a New Cooking Procedure . . . . . . .34.
Programmed Procedures
Start ..........................35.
Copy ..........................35.
Delete .........................35.
Edit ...........................36.
InsertaStep .....................37.
Append a Step . . . . . . . . . . . . . . . . . . .38.
Deleting a Step . . . . . . . . . . . . . . . . . . .39.
RAPID-TOUCH KEYS .................40.
S-CONTROL MODELS ..............41.
PREHEATING .......................46.
BAKERY
Bread,French ......................47.
Bread,Fruit .......................48.
Bread, Various . . . . . . . . . . . . . . . . . . . . . .49.
Brownies .........................50.
Cookies ..........................51.
Croissants .........................52.
DanishPastry ......................53.
Muffins ...........................54.
Pie,Fruit .........................55.
Proofing, Bread Dough . . . . . . . . . . . . . . . .56.
PuffPastry ........................57.
Rolls, Cinnamon . . . . . . . . . . . . . . . . . . . .58.
Rolls,Dinner .......................59.
Rolls, Par-Baked . . . . . . . . . . . . . . . . . . . .60.
SheetCake ........................61.
COMBINATION OVEN/STEAMER

COMBINATION OVEN/STEAMER
CONVENIENCE PRODUCTS
Precooked Snack Foods . . . . . . . . . . . . . . .62.
Precooked Chicken Pieces . . . . . . . . . . . . . .63.
FrozenEntrées .....................64.
FISH & SEAFOOD
Baked Haddock/ ther Fish,
FreshorFrozen .....................65.
Lobster, Whole or Tail . . . . . . . . . . . . . . . .66.
range Roughy, Frozen . . . . . . . . . . . . . . .67.
Salmon,Fresh ......................68.
Salmon, Cold Smoked . . . . . . . . . . . . . . . . .69.
Shrimp ...........................70.
Trout,Fresh .......................71.
MEAT & POULTRY
Bacon,Sliced ......................72.
Beef Brisket, Smoked . . . . . . . . . . . . . . . . .73.
Beef Rounds, Top or Bottom . . . . . . . . . . . .74.
Beef,ShortRibs ....................75.
Beef, Short Ribs, Smoked . . . . . . . . . . . . . .76.
Chicken, ven Fried, Pieces . . . . . . . . . . . .77.
Chicken, Pieces & Halves . . . . . . . . . . . . . .78.
Chicken,Whole .....................79.
Chicken, Whole, Smoked . . . . . . . . . . . . . .80.
Duck,Pieces .......................81.
Duck,Whole .......................82.
Ham,Cured .......................83.
Hamburger Patties, Fresh or Frozen . . . . . . .84.
HotDogs .........................85.
Grilling ...........................86.
Lamb,Leg ........................87.
Lamb,Rack........................88.
MeatLoaf .........................89.
Pork,BackRibs .....................90.
Pork, Back Ribs, Smoked . . . . . . . . . . . . . .91.
Pork Ribs (2-Step Method) . . . . . . . . . . . . . .92.
Pork,LoinRoast ....................93.
Pork Shoulder, Smoked . . . . . . . . . . . . . . . .94.
Sausage, Breakfast Links . . . . . . . . . . . . . . .95.
Sausage,Fresh .....................96.
Sausage, Precooked or Smoked . . . . . . . . . .97.
TurkeyBreast ......................98.
Turkey Breast, Smoked . . . . . . . . . . . . . . . .99.
MISCELLANEOUS
Casseroles........................100.
Cold Smoking CHEESE/FISH/VEGETABLES . . . .101.
Custard..........................102.
Eggs, Hardboiled . . . . . . . . . . . . . . . . . . .103.
Eggs, Poached . . . . . . . . . . . . . . . . . . . . .104.
Eggs, Scrambled . . . . . . . . . . . . . . . . . . . .105.
FrenchFries ......................106.
Galantine or Mousse . . . . . . . . . . . . . . . . .107.
Pâté en Croute . . . . . . . . . . . . . . . . . . . .108.
Pizza,Fresh.......................109.
Rice, Converted or Long Grain . . . . . . . . . .110.
Tamales .........................111.
VEGETABLES
Potatoes, Baked . . . . . . . . . . . . . . . . . . . 112.
Potatoes, Red or Salad . . . . . . . . . . . . . . . 113.
Vegetables, Fresh . . . . . . . . . . . . . . . . . . 114.
Vegetables, Frozen . . . . . . . . . . . . . . . . . 115.
TROUBLE SHOOTING
Control Reset . . . . . . . . . . . . . . . . . . . . .116.
ErrorCodes.......................116.
Emergency peration . . . . . . . . . . . . . . . .119.
CLEANING & MAINTENANCE
Preventive Maintenance . . . . . . . . . . . . . . .120.
Food Trolley Cleaning . . . . . . . . . . . . . . . .120.
Protecting Stainless Steel Surfaces . . . . . . .121.
Cleaning Agents . . . . . . . . . . . . . . . . . . . .121.
Cleaning Materials . . . . . . . . . . . . . . . . . .121.
Daily Gasket Cleaning . . . . . . . . . . . . . . . .122.
Probe Usage and Cleaning . . . . . . . . . . . . .122.
Daily ven Cleaning . . . . . . . . . . . . . . . . .122.
Daily Steam Generator Flush . . . . . . . . . . .122.
Regular Decalcification . . . . . . . . . . . . . . .122.
Monthly Cleaning . . . . . . . . . . . . . . . . . . .122.
Combitherm ven Cleaner Precautions . . . .123.
SmartClean™ - Standard or Deluxe Control .124.
SmartClean™ - S-Control . . . . . . . . . . . . . .126.
Decalcification - Standard or Deluxe Control 127.
Decalcification - S-Control . . . . . . . . . . . . .129.
Steam Generator Flush
- Standard or Deluxe Control . . . . . . . . .131.

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.
•Large quantity production in the smallest possible space.
•Quality production with high levels of nutrition, color, taste, and texture, with no transfer of flavors.
•Lower energy cost and less water usage due to the unique EcoSmart system of operation.
•Shorter cooking times with the use of both the steam mode and combination 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.
1.
STEAM MODE
COMBINATION MODE
CONVECTION MODE
RETHERM MODE
CORE TEMPERATURE MODE
TM

2.
POWER ON/OFF KEY
STEAM MODE KEY
PROGRAMMED MENU KEY
COOKING TEMPERATURE KEY
DOWN ARROW KEY
MOISTURE VENT KEY
START / STOP KEY
CHEF FUNCTION KEY
TIME KEY
COMBINATION MODE KEY
RETHERM MODE KEY 
CONVECTION MODE KEY 
PROGRAM INSTA /EDIT KEY 
FUNCTION & OPERATING 
CONTRO PANE DISP AY 
CORE TEMPERATURE KEY 
UP ARROW KEY 
RAPID-TOUCH KEYS 
INDICATORS
DELUXE MODELS ONL
DELUXE MODELS ONL DELUXE MODELS ONL
ELECTRIC MODELS ONL
CONTRO PANE IDENTIFICATION
STANDARD AND PROGRAMMAB E DE UXE MODE S
ADJUSTMENT KNOB

STANDARD & DE UXE CONTRO PANE BASIC FUNCTION
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
188°F (77°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)
FA CTOR -SET DEFA ULT.
• 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 a menu list of all
stored cooking programs that can be reviewed
in display .DEL U XE MODELS ONL
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 , the
up arrow key or the adjustment knob .
TIME KEY
Used to set the required cooking time or recall
the set cooking time in conjunction with the
down arrow key , the up arrow key , or
the adjustment knob .
DOWN ARROW KEY
Used to decrease displayed cook temperature
, time , or core temperature 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 , time , or core temperature .
MOISTURE VENT KEY ELE CT RI C MO DELS ONL
Immediately vents steam and condensate from the
oven compartment while cooking in the Convection
mode or in the Combination mode .
RETHERM MODE KEY
Food rethermalization or reheating mode will
operate with automatic steam injection at a
temperature range of 248°F to 320°F
(120°C to 160°C).
CONVECTION MODE KEY
Selection key for convection cooking without
steam at a temperature range of 86°F to 482°F
(30°C to 250°C).
PROGRAM INSTA AND EDIT KEY
Used to create, change, duplicate, and delete
programmed menus. DELUXE MOD ELS ONL .
•••••••CONTRO PANE DISP AY
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 , or the adjustment knob .
UP ARROW KEY
Used to increase displayed cook temperature
, time , or core temperature and as a
scrolling key for programming functions.
•••••••RAPID-TOUCH KEYS DELUXE MODELS ONL .
One-touch cooking for immediate access to
frequently used operator set programs including
cooking modes, cleaning, and other oven functions.
CONTINUED
3.

FUNCTION & OPERATING INDICATORS
A. GO D-N-BROWN FEATURE
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 MODE S)
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
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 movement.
D. CONFIRMATION OF OVEN OPERATION
This indicator illuminates whenever the oven is operating in any mode.
E. KEY OCK
This indicator will illuminate when operator has locked any mode key or function to
prevent unauthorized or accidental changes.
F. MOISTURE VENT
This indicator will illuminate whenever the Moisture Vent ey 
is pressed by the operator to eliminate excessive moisture.
G. ENERGY OCK
FOR USE WITH OVENS INSTALLED UNDER AN ALTO-SHAAM VENTLESS HOOD.
This indicator is a safety feature that will illuminate and prevent the oven from being
operated unless the ventless oven hood is operating.
4.
STANDARD & DE UXE CONTRO PANE BASIC FUNCTIONS

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.
5.
S E T - U P P R O C E D U R E S
PRESS THE ON/OFF POWER EY
TO THE ON POSITION.
PRESS THE CHEF FUNCTION EY.
Rotate the adjustment knob
until the set up symbol is
highlighted within the display.
PRESS THE CHEF FUNCTION EY.
Press the up and down arrow keys
or rotate the adjustment knob to select
“YES” for the set up function.
PRESS THE CHEF FUNCTION EY TO
CONFIRM THE SET UP FUNCTION.
Press the up and down arrow keys
or rotate the adjustment knob to
highlight one of the following
adjustment functions:
SET UP ADJUSTMENT CHOICES
SIGNA TONE
VO UME
TIME
DATE
PROGRAM INDEX
DEFAU T/MEMO SETTINGS
TEMPERATURE DISP AY
NETWORK ADDRESS
ANGUAGE
SIGNA TONE
Rotate the adjustment knob until the signal tone symbol is highlighted within the display.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE SIGNAL TONE SELECTION.
Press the up and down 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.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE SELECTED SIGNAL TONE SETTING.
Set up

6.
A WAYS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU .
V O U M E
Rotate the adjustment knob until the volume symbol is highlighted within the display.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE VOLUME SELECTION.
Press the up and down 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.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE VOLUME SETTING.
TIME
Rotate the adjustment knob until the time symbol is highlighted within the display.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE TIME SELECTION.
Press the up and down arrow keys to alternate between hours and minutes and rotate the
adjustment knob in each to adjust the numbers to the correct time.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE SET TIME.
D A T E
Rotate the adjustment knob until the date symbol is highlighted within the display.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE DATE SELECTION.
Rotate the adjustment knob to select the preferred date format.
Press the up and down arrow keys to alternate between day, month and year, and rotate the
adjustment knob in each to adjust the numbers to the correct settings.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE SET DATE.
PROGRAM INDEX
Rotate the adjustment knob until the program index symbol is highlighted within the display.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE PROGRAM INDEX SELECTION.
Press the up and down arrow keys or rotate the adjustment knob to select the preferred index format:
“ ES” 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 EY TO CONFIRM THE PROGRAM INDEX SETTING.
S E T - U P P R O C E D U R E S

S E T - U P P R O C E D U R E S
AWAYS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU .
DEFAU T/MEMO SETTING
Rotate the adjustment knob until the default/memo symbol is highlighted within the display.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE DEFAULT/MEMO SELECTION.
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.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE MEMO SETTING.
TO CHANGE THE DEFAULT SETTINGS
Rotate the adjustment knob to select “ ES”.
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 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  arrow key to save the new default setting.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE NEW DEFAULT SETTINGS.
COOKING
MODE
OVEN
TEMPERATURE
CORE
TEMPERATURE
COOKING
TIME
COMBITHERM FACTORY SET DEFAU T SETTINGS
DE TA-T 122°F 172°F FREE
MODE (50°C) (77°C)
RETHERM 275°F 158°F 5 MINUTES
MODE (135°C) (70°C)
PREHEAT 374°F FREE —
MODE (140°C)
CONVECTION 338°F 158°F 30 MINUTES
MODE (170°C) (70°C)
COMBINATION 302°F 158°F 70 MINUTES
STEAM MODE (150°C) (70°C)
STEAM 212°F 158°F 25 MINUTES
MODE (100°C) (70°C)
7.
The default/memo setting allows the operator to choose
between a display showing the factory set defaults for
time and temperature or the last operator set values for
time and temperature in each cooking mode. This
adjustment function also allows the operator to change
the defaults from those set at the factory to settings that
better meet the needs of the individual operation.
Cooking product with operator set defaults for time and
temperature can help reduce operator error. Cooking
with the oven in the memo setting is particularly useful
when several batches are cooked in succession. The
memo setting eliminates the necessity to set time and
temperature for each batch.

8.
AWAYS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU .
TEMPERATURE DISP AY
Rotate the adjustment knob until the temperature display symbol is highlighted within the display.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE TEMPERATURE DISPLAY SELECTION.
Press the up and down arrow keys or rotate the
adjustment knob to select either Fahrenheit or Celsius.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE TEMPERATURE DISPLAY SETTING.
NETWORK ADDRESS
Press the up and down arrow keys or rotate the adjustment knob until the network address
symbol is highlighted within the display.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE NETWOR 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.
PRESS THE CHEF FUNCTION EY TO CONFIRM EACH NETWOR ADDRESS.
A N G U A G E
Press the up and down arrow keys or rotate the adjustment knob
until the language symbol is highlighted within the display.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE LANGUAGE PROGRAM SELECTION.
Rotate the adjustment knob to select the required language.
PRESS THE CHEF FUNCTION EY TO CONFIRM THE LANGUAGE SETTING.
CHINESE
DUTCH
ENGLISH*
FRENCH
GERMAN
ITALIAN
JAPANESE
KOREAN
POLISH
PORTUGUESE
RUSSIAN
SPANISH
SWEDISH
*U.S. FACTORY SETTING
NO TE:SOME OF THE LANGUAGE SELECTIONS SHOWN ABOVE MAY NOT BE AVAILABLE ON ALL MODELS.
S E T - U P P R O C E D U R E S

9.
D O N O T USE THE ATTACHED HAND-
HELD H SE T SPRAY ANYTHING THER
THAN THE INTERI R F THE C MBITHERM
VEN C MPARTMENT.
D O N O T USE THE SPRAY H SE
N THE SURFACE F A H T C KING
C MPARTMENT. ALL W THE VEN T
C L T A MINIMUM F 150°F (66°C).
NNTTEE: UUSSEE AAUUTTHHRRIIZZEEDD CCMMBBIITTHHEERRMM VVEENN CCLLEEAANNEERR NNLLYY..
UNAUTH RIZED CLEANING AGENTS MAY DISC L R R HARM INTERI R SURFACES F THE
VEN. READ AND UNDERSTAND LABEL AND M ATE RI AL S AF ET Y DATA S H E ET BE F R E US IN G
THE VEN CLEANER.
FOR OPERATOR SAFETY
NOTE AND OBSERVE ALL SAFETY PRECAUTIONS LOCATED THROUGHOUT THIS GUIDE.
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
IMMEDIATE Y 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.
HOT STEAM CAUSES BURNS
R TATE THE D R HANDLE T THE FIRST
PEN R TATI N P SITI N NLY. WAIT
UNTIL THE STEAM IS VENTED BEF RE FULLY
PENING THE D R.
DO NOT HANDLE PANS C NTAINING LIQUID
R SEMILIQUID PR DUCTS P SITI NED
AB VE THE EYE LEVEL F THE PERAT R.
SUCH PR DUCTS CAN SCALD AND CAUSE
SERI US INJURY.

METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
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.

10.
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 pâté, mousse, seafood, or custard.
PRESS THE ON/OFF POWER EY TO THE ON POSITION.
PRESS THE STEAM MODE EY.
Automatic Steam temperature of 212°F (100°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 EY.
The cooking temperature will appear highlighted within the oven display.
Press the up and down arrow keys or rotate the adjustment knob to select
the desired cooking temperature.
• Automatic Steaming 212°F (100°C)
• Quick-steaming 213°F to 248°F (101°C to 120°C)
• Low Temperature Steaming 86°F to 211°F (30°C to 99°C)
TO COOK B TIME:
PRESS THE TIME EY.
The cooking time will appear highlighted within the oven display.
Press the up and down arrow keys or rotate the adjustment knob to
select the time desired…
o r
Set control for continuous operation by rotating the adjustment knob to the right until
ap pears in t he displ ay.
TO COOK B INTERNAL PRODUCT TEMPERATURE:
PRESS THE CORE TEMP EY.
The previously set core temperature or oven control default setting will appear
highlighted within the oven display.
Press the up and down 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 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.
S T E A M M O D E
STEAM ●OW TEMPERATURE STEAM ●QUICK STEAM

This mode will steam a full or partial load of a single product, or multiple products
without transfer of flavors. When steaming multiple products, however, individual
product cooking times must be taken into consideration. The non-pressurized
atmosphere of the Combitherm also provides the ability to open the door during the
steam mode in order to monitor products more closely throughout the steaming process.
11.
STEAM
Perforated, 2-1/2" deep pans
(65mm) are particularly suitable
for use in this program mode.
These pans will provide a shorter
cooking time and will prevent
product over-cooking at the
bottom of the pan.
Separate ice-encased vegetables
before steaming to assure more
even cooking.
A variety of products can be
steamed at the same time but
attention must be paid to the
different cooking times required
for each food product.
Butter and season vegetables
after steaming.
Steam long-grain rice using
approximately 1-part rice to
approximately 1-1/2-parts water
or seasoned liquid.
Steam durum wheat noodles in
unperforated pans using 1-part
noodles to 5-parts cold water.
QUICK STEAMING
Quick steaming is suitable
for hearty, root-type vegetables
such as potatoes, legumes,
and cabbage.
Quick steaming provides a
cooking time which is
approximately 10-percent shorter
than the regular steam mode
temperature of 212°F (100°C).
Set the steam cooking
temperature between 221°F
(105°C) and 230°F (110°C) for
small loads and between 230°F
(110°C) and 248°F (120°C) for
full loads.
OW TEMP STEAM
The low temperature steam mode
will function whenever the oven
compartment temperature is
below 212°F (100°C).
Proof yeast dough at a
temperature setting of 90°F to
110°F (32°C to 43°C).
It will take longer to steam
products using the low
temperature steam mode.
Steaming sausages in low
temperature steam prevents
cracked or peeling skins.
Use low temperature steam for
delicate foods such as shrimp,
fish, seafood, and crème caramel.
For best results, low temperature
steam all delicate food items at a
temperature of 210°F (99°C)
or below.
S T E A M M O D E
CHEF OPERATING TIPS

12.
The Combination mode will prove to be 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.
PRESS THE ON/OFF POWER EY TO THE ON POSITION.
PRESS THE COMBINATION MODE EY.
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:
PRESS THE TEMPERATURE EY.
The cooking temperature will appear highlighted within the oven display.
Press the up and down arrow keys or rotate the adjustment knob to
select the desired cooking temperature.
• 212°F to 482°F (100°C to 250°C)
TO COOK B TIME:
PRESS THE TIME EY.
The cooking time will appear highlighted within the oven display.
Press the up and down arrow keys or rotate the adjustment knob to select
the time desired…
o r
Set control for continuous operation by rotating the adjustment knob to the right until
appears in the display.
TO COOK B INTERNAL PRODUCT TEMPERATURE:
PRESS THE CORE TEMP EY.
The core temperature will appear highlighted within the oven display.
Press the up and down 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.
COMBINATION MODE

13.
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 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.
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 ey 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).
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
product loads.
COMBINATION MODE
CHEF OPERATING TIPS

14.
The Convection mode operates with hot circulated air within a temperature range
of 86° 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.
PRESS THE ON/OFF POWER EY TO THE ON POSITION.
PRESS THE CONVECTION MODE EY.
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:
PRESS THE TEMPERATURE EY.
The cooking temperature will appear highlighted within the oven display.
Press the up and down arrow keys or rotate the adjustment knob
to select the desired cooking temperature.
• 86° to 482°F (30° to 250°C)
TO COOK B TIME:
PRESS THE TIME EY.
The cooking time will appear highlighted within the oven display.
Press the up and down arrow keys or rotate the adjustment knob to select the
time desired…
o r
Set control for continuous operation by rotating the adjustment knob to the right until
appears in the display.
TO COOK B INTERNAL PRODUCT TEMPERATURE:
PRESS THE CORE TEMP EY.
The core temperature will appear highlighted within the oven display.
Press the up and down 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 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.
CONVECTION MODE

15.
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.
A higher cooking temperature results in heavier
browning but also results in greater product weight
loss. To achieve additional browning use the
Moisture Vent ey 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).
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.
CONVECTION MODE
CHEF OPERATING TIPS

16.
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.
PRESS THE ON/OFF POWER EY TO THE ON POSITION.
PRESS THE RETHERM MODE EY.
The last set values or the default settings will appear in the display.
PRESS THE START KEY TO COOK AT THE SETTINGS SHOWN.
TO CHANGE THE SETTINGS SHOWN:
PRESS THE TEMPERATURE EY.
The cooking temperature will appear highlighted within the oven display.
Press the up and down arrow keys or rotate the adjustment knob
to select the desired cooking temperature.
• 248° to 320°F (120° to 180°C)
TO COOK B TIME:
PRESS THE TIME EY.
The cooking time will appear highlighted within the oven display.
Press the up and down arrow keys or rotate the adjustment knob to select the
time desired…
o r
Set control for continuous operation by rotating the adjustment knob to the
right until ap pears in t he displ ay.
TO COOK B INTERNAL PRODUCT TEMPERATURE:
PRESS THE CORE TEMP EY.
The core temperature will appear highlighted within the oven display.
Press the up and down 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 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.
R E T H E R M M O D E

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.
HE PFU HINTS FOR REHEATING ON THE P ATE
•ALL FOOD COMPONENTS ON THE PLATE SHOULD BE OF SIMILAR DENSITIES.
•ALL FOOD COMPONENTS ON THE PLATE SHOULD BE SIMILAR IN THIC NESS.
•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.
17.
•À LA CARTE RETHERMALIZATION
À 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 refrigerated.
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
the 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).
RETHERM MODE CHEF OPERATING TIPS
P ATE COVERS MUST BE USED FOR ON-THE-P ATE REGENERATION.