(1) STEAM
Yellow:
Indicates steam generation is in process.
(2) BURNER
Yellow:
Activated when main burner is in operation.
(3) FAN
Yellow:
Activated when motor/fan is in operation.
(4) LOW WATER
Red:
Indicates when water supply line pressure is
below the minimum supply pressure or when
there is no water supply.
The following programs are available for various cooking
operations. When selection of a program is made, the indicator
light will illuminate.
(5) STEAM PROGRAM
Automatic steam cooking and cleaning program.
Oven operating temperature is preset to 212°F (100°C).
This function will steam a full or partial load of a single product.
Several different products can be combined in a single load
without transfer of flavors. When steaming multiple products,
however, individual product cooking times must be taken into
consideration. Full steam saturation is maintained automatically
regardless of the type of product, quantity, or length of time
necessary to steam.
(6) SUPERHEATED STEAM & CONVECTION
Used for roasting, baking, braising. Temperature
range is between 212°F -482°F (100°C-250°C).
Steam injection level is controlled by HUMIDITY
CONTROL (17).
This function will prove to be the most versatile and widely used
program that this oven offers. Will produce the best possible
results on widest variety of products – all within the shortest
period of time. Also offers less product shrinkage and more
moisture retention than standard convection ovens. Steam
injection is controlled manually using the humidity control knob.
In a balanced environment of moisture and heat, products retain
their natural juices and flavor.
(7) CONVECTION
Selection key for convection only cooking. Used for
grilling, baking, browning. Temperature range
available is between 86°-482°F (30°-250°C).
(8) BIO STEAM
Cooks delicate products which require gentle
steaming. Temperature range is between 86°-212°F
(30°C-100°C). Steam injection level is controlled
automatically.
The bio steam process gives the operator the capability to steam
items such as pate, terrines, mouses, flans, and seafood. Delicate
sausage casings will stay intact. This program also permits a
gentle rethermalization (reheating) of vacuum packed foods, such
as in the technique of sous-vide.
(9) RETHERM
Regenerates preplated meals or small food platters.
Temperature range available is between 212°-482°F
(100°-250°C). Steam injection level is controlled by
HUMIDITY CONTROL (17).
Refrigerated meals from chillers are brought to serving
temperature while preserving the overall quality of the meals.
Rethermalization results in less food waste due to longer shelf life
of the product under refrigeration while utilizing cook/chill
technology. Reheating of plated meals can be accomplished on a
per-order basis, ala carte, or in large volume for banquet service in
conjunction with Alto-Shaam companion holding cabinets and
interchangeable roll-in carts. This technology offers the advantage
of food cost savings as well as saving in total labor costs.
(10) DIGITAL DISPLAY
A three digit LED main display indicates set oven or product core
temperatures and cooking time. During normal operation, this
display indicates remaining cook time in minutes. When a
programming module is available, the main display can also
indicate program number, if a selection is made. The main display
also functions as an interactive screen for preset programming
information.
(11) COOK TEMPERATURE
Used to set oven temperature for all programs with
the exception of STEAM program. When selected, a
LED above this selection key will be illuminated, and
the main display will indicate the previous oven tem-
perature selection made. By using UP arrow and/ or
DOWN arrow keys, a new temperature can be set.
During normal operation for the DISPLAY to indicate actual oven
temperature, press and hold the COOK TEMP key for 3 seconds.
The actual oven temperature will be displayed as long as the
COOK TEMP is held pressed.
(12) TIMER
Used to set cooking time. When selected, a LED
above this selection key will be illuminated, and the
main DISPLAY will indicate the previous selected
time. By using the UP arrow and/or DOWN arrow
keys, a new cook time (1-199 min.) can be set.
During normal operation, remaining cook time is displayed. When
the set time runs out, the main burner and motor is switched off
and a loud buzzer is activated. The buzzer can be switched off by
pressing any of the program keys (5-9) or the START/STOP key.
Continuous time setting: Any of the cooking programs can be
executed for infinite time. This is achieved by pressing and
holding the TIMER key until "-------" is displayed.
(13) CORE TEMPERATURE
An alternative to timer operation. A cooking process
can be controlled by means of product core
temperature measurement. To set core temperature,
press CORE TEMP key. The LED above this selection
key will be illuminated, and the main display will
indicate the previous core temperature selected.
Operation and Care Manual #6011 • 11
bio
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2.2 - SYSTEM • STATUS
2.3 - PROGRAM • FUNCTION
2.4 - DISPLAYS
2.5 - TEMPERATURE/TIME SETTING
O p e r a t i o n • S e c t i o n 2
