Table Of Contents - Henny Penny ROTISSERIE SCR-6/8 Operator's Manual

Section
Section 1. INTRODUCTION .................................................................................................... 1-1
1-1. Henny Penny Rotisserie ................................................................................ 1-1
1-2. Features ......................................................................................................... 1-1
1-3. Assistance ...................................................................................................... 1-1
1-4. Safety ............................................................................................................. 1-2
1-5. Proper Care ................................................................................................... 1-2
Section 2. INSTALLATION ...................................................................................................... 2-1
2-1. Introduction .................................................................................................... 2-1
2-2. Unpacking ...................................................................................................... 2-1
2-3. Location ......................................................................................................... 2-2
2-4. Stacking Instructions ...................................................................................... 2-2
2-5. Stacking Instructions for Single Power Cord Units ....................................... 2-4
2-6 Stacking and Outboard Caster Installation Instructions ................................. 2-5
2-7. Leveling of Unit ............................................................................................. 2-7
2-8. Electrical Requirements ................................................................................. 2-7
Section 3. OPERATION ............................................................................................................ 3-1
3-1. Introduction .................................................................................................... 3-1
3-2. Controls and Switches ................................................................................... 3-1
3-3. Installation of Discs, Rods, and Spits ............................................................. 3-5
3-4. Procedure for Angled Spits ............................................................................ 3-6
3-5. Procedure for Double Spits (Optional) .......................................................... 3-6
3-6. Use of Optional Accessories ......................................................................... 3-7
3-7. Operation Mode ............................................................................................. 3-7
3-8. Preheat Control .............................................................................................. 3-8
3-9. Cooking Control ............................................................................................. 3-8
3-10. Door Sensor ................................................................................................... 3-8
3-11. Hold Control .................................................................................................. 3-8
3-12. Cleaning Procedures ...................................................................................... 3-9
3-13. Halogen Lamp Replacement ......................................................................... 3-10
Section 4. PROGRAMMING .................................................................................................... 4-1
4-1. Introduction .................................................................................................... 4-1
4-2. Programming for Cook and Hold ................................................................... 4-1
4-3. Special Program Mode (Level 2) ................................................................... 4-4
4-4. Tech Mode ..................................................................................................... 4-6
Section 5. COOKING PROCEDURES .................................................................................... 5-1
5-1. Program Cook Parameters ............................................................................ 5-1
5-2. Loading the Rotisserie ................................................................................... 5-1
5-3. Removing Spits and Product from the Rotisserie .......................................... 5-1
5-4. Seasonings and Barbecue Sauce ................................................................... 5-2
5-5. Basic Rules of Safe Food Preparation ........................................................... 5-2
5-6. Minimum Temperature Requirements for Hot and Cold Food Storage ......... 5-3
5-7. Testing for Doneness ..................................................................................... 5-3
5-8. Basic Cooking Procedures ............................................................................. 5-4
5-9. Cooking Guidelines ......................................................................................... 5-5
105

TABLE OF CONTENTS

SCR-6/8
Page
i