Henny Penny CSG Applications Manual page 79

Food Hints
Hamburgers Preheat to 575°F (300°C)
Veal Cutlets Bread, oil pan lightly
Venison Leg Boned, seasoned
well
Venison Marinate, season
Shoulder
Roast Braise, use
Venison drip pan
Pheasant Season, rub oil,
preheat
Quail Season, rub oil,
preheat
Lamb Leg Season, could stuff,
no oil, boned possible
Lamb Rack Season, French cut
Lamb Chops Season, score,
oil lightly,
preheat to 575°F (300°C)
Lamb Filets Season, lightly oil,
preheat to 575°F (300°C)
Lamb Stew Braise meat first,
mix in pan with
ingredients, cover well
Other Meats
Proper
Container CSB
or Grid Mode Mode
Grid, CV
1 1 / ˝ Gran
2
1 1 / ˝ Granite CV
2
Grid, S/C/CV S/C/CV
3 / ˝ Pan
4
2 1 / ˝ Pan C
2
2 1 / ˝ Pan C
2
Grid, C/CV
3 / ˝ Unperf Pan
4
Grid, C/CV
3 / ˝ Unperf Pan
4
Grid C/CV
Grid, CV
3
/ ˝ Gran
4
Grid, CV
3
/ ˝ Gran
4
Grid, CV
3 / ˝ Gran
4
3
/ ˝ Gran, C/CV
4
then
2 1 / ˝ Pan
2
78
CSM CSL CSG
Mode Mode
CV CV CV
CV CV CV
S/C/CV S/C/CV
C C C
C C C
C/CV C/CV C/CV
C/CV C/CV C/CV
C/CV C/CV C/CV
CV CV CV
CV CV CV
CV CV CV
C/CV C/CV C/CV
Temp. Approx.
in Cook Time Special
°F(°C) in Min. Function
395 - 430 15 SDHC
(202 - 222)
485 (252) 6 - 8 SDHC
285 - 320 60 - 70 Probe
(141 - 160) 145°F (63°C)
285 - 300 80 - 100 Probe
(141 - 160) 145°F (63°C)
285 - 300 90 - 120 Probe
(141 - 160) 145°F (63°C)
280 - 340 25 - 35 SDHC
(138 - 172)
280 - 340 25 - 35 SDHC
(138 - 172)
265 20 - 30/lb SDHC
(129) Probe
140°F (60°C)
285 - 355 10 - 20/lb SDHC
(141 - 179) Probe
135°F (58°C)
480 6 - 10 SDHC
(249)
480 6 - 12 SDHC
(249)
285 - 480 40 - 80
(141 - 249)