Dry Heat Mode - Henny Penny CombiMaster CM Operator's Manual

Dry Heat mode

Dry Heat
Powerful heating elements heat and circulate dry air
within the cooking cabinet.
Cabinet temperature can be set from 86-575°F (30-
300°C.)
Cooking methods:
Baking, roasting, grilling, pan frying, gratinating,
glazing.
1
Preheat until mode temperature light goes out.
320°F
2
3
0:33
4
Or work with the core temperature
probe
3
167°F
4
Set
Sample dishes
• Mise en place
• Starters
• Soup garnishes
• Main courses
• Side dishes
• Desserts
66°F
Actual
- 15 -
Sweating bacon, roasting bones.
Meatballs, vegetarian bakes, vegetables au gratin,
vegetable pastries, pies, sirloin, chicken wings, finger
food, duck breasts, quiches, shortcrust pastry,
tartlets.
Savoury straws, cheese croûtons.
Steak, rump steak, T-bone steak, liver, rissoles, chick-
en breast, chicken legs, half / whole chickens,
turkey, pheasant, quail, breadcrumbed meat, bread-
ed convenience food, vegetarian cutlets, duck
breasts, cutlets, pizza.
Potato pancakes, roast potatoes, potato gratin, rösti,
baked potatoes, Idaho potatoes, potato soufflés,
Macaire potatoes, duchesse potatoes.
Sponges, marble cakes, plain cakes, fancy cakes,
flaky pastry, croissants, bread, rolls, baguettes,
shortcrust pastry, apple strudel, bakery products
(precooked), frozen pastry.