Section 5. Cooking Procedures; Program Cook Parameters; Loading The Rotisserie; Removing Spits From The Rotisserie - Henny Penny SCR-8 Service Manual

Henny Penny
5-1. PROGRAM COOK
PARAMETERS
5-2. LOADING THE
ROTISSERIE
5-3. REMOVING SPITS FROM
THE ROTISSERIE
5-4. REMOVING COOKED
MEAT FROM SPITS
698

SECTION 5. COOKING PROCEDURES

Your rotisserie is preprogrammed at the factory for several
types of products.
The size, weight, temperature, and quantity of the product is
critical to the success of the preset cooking programs.
The menu strip is removable and can be changed to meet desired
product to be cooked.
Always load the rotisserie so that the spits or baskets are
evenly balanced and the breasts of the chickens are facing out of
the unit.
When properly placed on spits, the front of the food product will
be viewed by the customer and the food product will clear the top
of the oven. If product does touch the top of the oven, remove the
spits and reposition the food.
Insulated pads or gloves must be used to avoid burns.
Insulated pads, gloves, or mitts can be used to remove hot
spits, baskets, or roasting pans. Be careful that they do not
come in direct contact with the cooked food.
Insulated pads or gloves must be used to avoid burns. Lay
the spit on the work surface or table. Grab the handle of the
spit with the insulated pad, glove, or mitt. Hold the spit at
an angle to the work surface and slide the food product off,
using a serving fork or tongs.
SCR-6/8
5-1