Alto-Shaam COMBITHERM CTP10-20e Operations Instructions download pdf (Page 39)

recipe guidelines

COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 37.

Note: Times & temperatures shown are for 50% - 80% of oven capacity.

Ovens not equipped with the PROpower™ option will require 15-20% additional time.

BAKERY ITEMS (CONTINUED)

RECIPE STEP

COOKING

MODE

COOK

TEMP

TIME /

PROBE

FAN

SPEED

SMOKE

HUMIDITY

LEVEL

POWER

LEVEL

Par-baked

Baguette

(Frozen)

Step 1

450°F

(232°C)

400°F

(204°C)

minutes

Step 2 --

400°F

(204°C)

seconds

Step 3 --

400°F

(204°C)

minutes

Par-baked

Bread

350°F

(177°C)

350°F

(177°C)

minutes

Par-baked

Rolls

350°F

(177°C)

350°F

(177°C)

minutes

Proofing --

90°F

(32°C)

minutes

Puff Pastry

375°F

(191°C)

375°F

(191°C)

minutes

Sheet Cake

325°F

(163°C)

325°F

(163°C)

minutes

1 2 ... 34 35 36 37 38 39 40 41 42 43 44 ... 65 66

COMBITHERM 1
BEFORE STARTING THE 2
APPLIANCE, MAKE CERTAIN 2
YOU DO NOT DETECT THE 2
ODOR OF GAS 2
IntroductIon 3
SAFETY PROCEDURES 4
AND PRECAUTIONS 4
OPERATING INSTRUCTIONS 10
CAUTION HOT 16
DANGER 37
BAKERY ITEMS 38
BAKERY ITEMS (CONTINUED) 39
CONVENIENCE PRODUCT ITEMS 40
(CONTINUED) 41
FISH & SEAFOOD ITEMS 42
MEAT RECIPES 43
MEAT RECIPES (CONTINUED) 44
MISCELLANEOUS RECIPES 45
POULTRY RECIPES 46
POULTRY RECIPES (CONTINUED) 47
VEGETABLE RECIPES 48
VEGETABLE RECIPES (CONTINUED) 49
WARNING 50
PREVENTATIVE MAINTENANCE 52
CAUTION 53
UNTREATED WATER 54
TREATED WATER 54
WATER DRAIN 54
CT PROTOUCH™ WITH COMBICLEAN® 55
ERROR CODES 56

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Alto-Shaam COMBITHERM CTP10-20e Operations Instructions Page 39

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