Henny Penny CSG Applications Manual page 24

Steam Mode
CSL Tips
CSM
• Determine which foods can be cooked together for the greatest efficiency. This is best
done by considering the cooking modes and temperatures. Keep in mind that fish,
CSB
meat, vegetables, fruit, etc can be cooked at the same time because there is no flavor
CSG
transfer.
• Potatoes should always be cooked in perforated pans. This allows steam to circulate
for faster, more even cooking.
• In general, two shallower pans are better than one deeper pan. This avoids bruising.
• Dumplings should be placed in shallow pans not too close together.
• Rice is the only type of food to which water must be added prior to cooking. Longer
soaking times mean shorter cooking times.
• Tomatoes can be skinned easily when steamed for 30 to 60 seconds, then chilled in
cold water.
• Stock can be collected by inserting a container in the bottom of the mobile oven rack.
(continued)
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