Henny Penny CSG Applications Manual page 32

Combination Mode
CSL Tips
CSM
• To ensure even cooking and browning, always cook roasts on grids with plenty of
space around each roast for air to circulate.
CSB
• When practical, place meat grain parallel to the air circulation for even better results.
CSG
• Cook large, fat encrusted roasts in STEAM mode for the first one-third of the total
cooking time. This helps seal in juices, flavors and nutrients, and reduces shrinkage.
• Condensation and juices can be collected in a pan under the roasts, to be used later
with roasted bones for sauce stocks.
• Use chicken grid to roast whole chickens upright for even cooking and browning.
• When combi-steaming poultry and other juicy items, use SDHC* to regulate humidity
in the cooking environment (CSL, CSM models, only).
*Available on CSL and CSM models, only
(continued)
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