Related Manuals for Henny Penny CSG
Summary of Contents for Henny Penny CSG
- Page 1 Models ENNY ENNY Sure Chef Combi-Steamers ® Applications Manual and Cooking Guide...
- Page 2 Any claim must be presented to either Henny Penny or the distributor from whom the appliance was purchased. No allowance will be granted for repairs made by anyone else without Henny Penny’s written consent. If damage occurs during shipping, noti- fy the carrier at once so that a claim may be filed.
- Page 3 Keep the manual in a safe place, but accessible for easy reference. Henny Penny products are known for their outstanding craftsmanship, leading edge technology and user-friendly operation. As a company, we believe in establishing a partnership with our customers that leads both parties to long-term success.
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Page 4: Table Of Contents
Table of Contents Glossary of Terms ............. . . 5 Features at a Glance . - Page 5 Indication of Safety Warnings Throughout this manual you will see the following words and symbols relating to important issues of personal safety and proper operation. Their usage is described here: DANGER The word DANGER indicates an imminent hazard which will result in highly serious injury, such as severe burns. WARNING The word WARNING is used to alert you to a procedure, that if not performed properly, may cause personal injury.
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Page 6: Glossary Of Terms
Glossary of Terms For a better understanding of the settings, functions and general operation of Sure Chef Combi- Steamers as described in this manual, please familiarize yourself with the following terms, defini- tions and symbols. Auto Flush–A built-in feature that periodically and automatically drains, flushes and refills the steam generator. - Page 7 Programming–A function that allows the storing of up to 99 sets of cooking steps (recipes in the unit’s memory. Steam Injection–A feature of the Convection mode that sprays a 4-second burst of water onto the heating elements to create a small amount of steam momentarily. Often used to help in the browning of certain foods.
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Page 8: Features At A Glance
Sure Chef ® Models Sure Chef Combi-Steamers come in three electric models: CSB, CSM, and CSL; and one gas model, CSG. Sizes • Model Sizes are designated by the number of 12” x 20” x 2 of holding. • Electric models come in five sizes: 6 (6-pan, counter model), 10 (10-pan, counter model), 1020 (20-pan, counter model*), 20 (20-pan, floor model) and 40 (40-pan, floor model**). - Page 9 Feature Auto Flush Auto-Reverse Fan Cooking Modes Combination Convection Rethermalizing In Combination Steam Tender Steaming Cool-Down Delta-T Cooking Digital Readout Dual Glass Door Electro-Mechanical Controls Electronic Touch Pad Controls Filterless Grease Extraction Hand Held Sprayer Half Energy Half Fan Probe Cooking Programmable Operation Pulse Fan SDHC...
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Page 10: Loading And Unloading
All food product is loaded onto the oven rack which is then loaded into the cooking cabinet. • Floor Models–CSB/M/L-20 and 40, and CSG-20, use Mobile Oven Racks designed to roll directly into cabinets. Door closes and seals around Mobile Oven Rack. - Page 11 Partial Loads Individual pans or racks of product can be easily loaded or unloaded while the unit is in operation. • Open door slightly until fan stops and heat dissipates. Open door fully with care. • Load or unload pans or racks directly to or from Mobile Oven Rack in unit. It is not necessary to remove Mobile Oven Rack.
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Page 12: Control Panel Functions At A Glance
Control Panel Functions ® Sure Chef Combi-Steamer models CSL-6/10/1020/20/40 at a glance ON/OFF switch ON indicator light (green) Message display • NO WATER warning–check water supply • Displays steam exhaust flap position • Displays SDHC humidity level Cooking mode selection key (lighted display indicates the selected mode) STEAM mode–86°F to 266°F (30°C to 130°C) •... - Page 13 Control Panel Functions ® Sure Chef Combi-Steamer models CSM-6/10/1020/20/40 at a glance ON indicator light (green) Message display • NO WATER warning–check water supply • Displays steam exhaust flap position Mode selection switch (lighted display indicates the selected mode) STEAM mode–212°F (100°C) •...
- Page 14 Control Panel Functions ® Sure Chef Combi-Steamer models CSB-6/10/1020/20/40 at a glance Warning light– lights red when cabinet temperature exceeds 239°F (115°C) in Steam mode NO WATER Warning light–check water supply ON indicator light (green) Mode selection switch STEAM mode–212°F (100°C) •...
- Page 15 Control Panel Functions ® Sure Chef Combi-Steamer models CSG-10/12/20 at a glance Warning light–lights red when cabinet temperature exceeds 239°F (115°C) NO WATER warning light (red)–check water supply ON indicator light (green) Digital COOKING/PROBE TEMPERATURE display–actual cabinet or internal food/probe temperature...
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Page 16: Basic Operation
Basic Operations... -
Page 17: Cooking Modes
Steam Convection Mode CSM models have five basic cooking modes: Steam Convection Mode CSB models have three basic cooking modes: Steam Convection Mode CSG models have five basic cooking modes: Steam Convection Mode Combination Mode Mode Combination Mode Mode Combination... - Page 18 Cooking Modes Steam mode–for moist heat The steam generator produces hygienic steam and releases it pressureless into the cooking cabinet where it is is circulated at high speeds by the fan. The unit’s control system allows only as much steam into the cabinet as the food is able to absorb.
- Page 19 Combination mode–for variable temperature moist heat The unit’s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher or lower than 212°F (100°C). Temperatures can be selected from 86°F (30°C) to 575°F (300°). Cooking environment remains at optimal humidity to prevent food from drying out. •...
- Page 20 Cooking Modes (continued) Rethermalizing mode–for optimum reheating This is a specialized mode that combines moist and dry heat to create the ideal environment for reheating previously cooked foods. Rethermalizing restores the look, taste and temperature of food without drying or water marks.
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Page 21: Steam Mode
Steam Mode Advantages • Extremely short preheating time • Excellent food consistency • Conserves nutrients, color • No added fats or oils • Cook different products at same time with no taste transfer • Can be partially unloaded for serving convenience •... - Page 22 Steam Mode Operation • Turn unit on • Select STEAM mode and select CR • Preheat until “warm-up” control light goes out. Temperature will remain at 212°F (100°C). Operation • Set on STEAM mode, activate TIMER and set on CR •...
- Page 23 Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened. Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.
- Page 24 Steam Mode Tips • 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, meat, vegetables, fruit, etc can be cooked at the same time because there is no flavor transfer.
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Page 25: Convection Mode
Convection Mode Advantages • Powerful heating capability up to 575°F (300°C), even when fully loaded • Fast pre-heating • Convection heat for faster cooking than traditional methods • Even heating for high quality food production • Consistent cooking and even browning at any rack level •... - Page 26 Convection Mode Operation • Turn unit on • Select CONVECTION mode and select CR • Preheat until set temperature is reached or “warm-up” control light goes out • Load mobile oven rack, place or roll into cabinet Operation • Set on CONVECTION mode, activate TIMER and set on CR •...
- Page 27 Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened. Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.
- Page 28 Convection Mode Tips Cooking times Proper cooking times will vary depending on the quality, weight or size of the product. Generally, cooking time is not affected by the size of the load. However, avoid overloading grids or pans so air will circulate evenly around product. Roasting, broiling •...
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Page 29: Combination Mode
Combination Mode For variable temperature moist heat, 86°F to 575°F (30°C to 300°C) Advantages • Fast preheating • The ability to cook with steam at temperatures above 212°F (100°C) • Less shrinkage of food due to dehydration • More servings per uncooked pound •... - Page 30 Combination Mode Operation • Turn unit on • Select COMBINATION mode and select CR • Preheat until set temperature is reached or “warm-up” control light goes out • Load mobile oven rack, place or roll into cabinet Operation • Set on COMBINATION mode, activate TIMER and set on CR •...
- Page 31 (continued) • Use SDHC to achieve desired humidity, if necessary Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened. • Use SDHC to achieve desired humidity, if necessary Unload When done, open door slightly until fan stops and steam dissipates.
- Page 32 Combination Mode Tips • To ensure even cooking and browning, always cook roasts on grids with plenty of space around each roast for air to circulate. • When practical, place meat grain parallel to the air circulation for even better results. •...
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Page 33: Tender Steaming
Tender Steaming NOTE: Tender Steaming not available on CSB models. Advantages • Fast preheating • Gentle steaming for a variety of delicate items. • Excellent consistency and taste for different many kinds of meat and fish. • Lower cooking temperatures mean less sticking and crumbling. •... - Page 34 Tender Steaming Operation • Turn unit on • Select STEAM mode and select CR • Preheat until set temperature is reached or “warm-up” control light goes out • Load mobile oven rack, place or roll into cabinet Operation • Set on TENDER STEAMING mode, activate TIMER and set on CR •...
- Page 35 (continued) Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened. Notes • When Tender Steaming, fan will operate intermittently in order to slow down the cooking process and main- tain the selected cooking temperature (+/- 1/2°F).
- Page 36 Tender Steaming Tips Cooking times The same principles for Steam mode apply. Generally, the lower the cooking tempera- ture, the longer the cooking time. Cooking temperatures Approximate temperature ranges for some common items that can be Tender Steamed: Soup garnishings: Fish, seafood: Pork, veal: Chicken/white meat:...
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Page 37: Rethermalizing
Rethermalizing Advantages • Different food products can be reheated without being covered. • Food can be cooked and then reheated and served hours later. • Allows more time to prepare dishes and trays. • Allows foodservice operation to run more efficiently. •... - Page 38 Rethermalizing Operation • Turn unit on • Select COMBINATION mode and select CR • Preheat until set temperature is reached or “warm-up” control light goes out • Load mobile oven rack, place or roll into cabinet Operation • Set on RETHERMALIZING mode, activate TIMER and set on CR •...
- Page 39 • Use SDHC to achieve desired humidity, if necessary • Use SDHC to achieve desired humidity, if necessary Setting • Set reheating TEMPERATURE Generally between 280°F (140°C) and 320°F (160°C) • Set desired cooking TIME OR set on continuous operation, OR set desired PROBE (optional) “done”...
- Page 40 Rethermalizing Unload When done, open door slightly until fan stops and heat dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened. Tips on Rethermalizing • Reheat servings on plates, especially for large functions • Special mobile oven rack •...
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Page 41: Forced Steaming
Forced Steaming Advantages • Creates an intensified cooking process • Shorter cooking times • Retains color, nutrients • Less shrinkage Cooking examples • Potatoes, carrots, celery • Frozen prepared foods Tips Cooking temperatures Approximate temperatures for Forced Steaming items: Celery: Carrots: Potatoes: Turnips, yams:... - Page 42 Forced Steaming Operation • Turn unit on • Select STEAM mode and select CR • Preheat until set temperature is reached or “warm-up” control light goes out • Load mobile oven rack, place or roll into cabinet Operation • Set on COMBINATION mode, activate TIMER and set on CR •...
- Page 43 Cooking Functions: SDHC For controlling humidity in the cooking environment Advantages Control humidity to: • Improve quality of foods with different textures and consistency • Enable precise finishing of delicate items • Cook a wide variety of foods at the same time, including sauces, stocks •...
- Page 44 Cooking Functions: SDHC For controlling humidity in the cooking environment Operation • Select mode–either CONVECTION or COMBINATION • Select desired SDHC level. Six levels are available: 100% Operation • Select from CONVECTION, COMBINATION or RETHERMALIZING modes • Set SDHC at 0%, 50% or 100%. Message display indicates selection as follows: 100% (When Rethermalizing)
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Page 45: Sdhc
Control • Press selected SDHC to display the actual humidity in the cooking cabinet 100% • Select SDHC function and/or change levels at any stage of the cooking process to achieve desired results • Input SDHC levels along with times and temperatures when programming cooking procedures Control •... -
Page 46: Probe Cooking
Cooking Functions: Probe Cooking For achieving precise “done” temperatures Using the Probe Cooking function allows you to select the desired “done” temperature as well as the cooking temperature. The probe measures the food’s actual internal temperature and displays it on the control panel. Advantages •... - Page 47 Operation Probe Cooking possible in all modes. • Load mobile oven rack, place or roll into cabinet. • Insert probe tip into the thickest portion of the meat or other food item on center rack NOTE: Be sure probe is clean and cool prior to insertion Setting •...
- Page 48 Cooking Functions: Probe Cooking For achieving precise “done” temperatures Tips for Probe Cooking • When roasting meat for sliced cold servings, food probe temperature should be set approximately 9°F (5°C) lower than normal “done” temperature because the roast continues to cook as it cools. •...
- Page 49 Probe Cooking Guide to “Doneness” Meat Probe “Done” Temp Beef Rare 130°F (55°C) Medium rare 140°F (60°C) Medium 145°F (63°C) Well done 167°F to 189°F (75°C to 85°C) Veal Fully cooked 155°F to 170°F (69°C to 77°C) Pork Medium 150°F (65°C) Well done 167°F to 176°F (75°C to 80°C) Cured...
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Page 50: Cool Down
Additional Functions: Cool Down To reduce cabinet temperature quickly COOL-DOWN is a convenience function that enables the fan to continue operating when the door is open, dissipating heat quickly. Advantages • Achieve rapid reduction in cabinet temperature when switching to a lower cooking temperature from a higher cooking or preheating temperature •... - Page 51 Operation Cool-down may be used in any mode. Unit must be in operation with door closed. • Select SPECIAL FUNCTION • Select COOL-DOWN Operation Cool-down may be used in any mode. Unit must be in operation with door closed. • Select COOL-DOWN •...
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Page 52: Steam Injection
Additional Functions: Steam Injection To add immediate in Convection mode (248°F to 482°F (120°C to 250°)) STEAM INJECTION is a feature of the Convection mode that, when activated, sprays an immediate burst of water (up to 4-seconds) onto the heating elements to create a briefly humidified environment in the cooking cabinet. - Page 53 Operation STEAM INJECTION can only be used in CONVECTION mode • Select SPECIAL FUNCTION • Press STEAM INJECTION and hold to activate. Display will light. Hold for up to 4 seconds per burst. Release to stop at any time. • Repeat as desired Operation STEAM INJECTION can only be used in CONVECTION mode...
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Page 54: Half Fan Speed
Additional Functions: Half Fan Speed For gentler cooking HALF FAN SPEED is a feature that reduces fan speed by one-half for less turbulence in the cooking environment. Advantages • Maintains a gentle cooking environment • Less turbulence when rising or finishing delicate pastries •... -
Page 55: Half Energy
Additional Functions: Half Energy To reduce heat output and energy consumption HALF ENERGY is a feature that efficiently reduces the unit’s electrical operating require- ment to about half of the energy normally used. Advantages • Saves on energy costs when operated during hours of peak power rates •... -
Page 56: Pulse Fan
Additional Functions: Pulse Fan Fan operates intermittently PULSE FAN is a control feature that runs the fan on and off at intervals. It is available only on CSL models Advantages • Creates a gentler cooking environment, and promotes even cooking at lower temperatures. - Page 57 Tips • When cooking roasts, Pulse Fan can be used after the internal temperature reaches 140°F (60°C). At that point, it is not necessary to maintain the cooking temperature with the fan running constantly. The existing heat is enough to complete the cooking process with Pulse Fan operation.
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Page 58: Delta-T
Additional Functions: Delta-T Cooking Specialized cooking method DELTA-T cooking is a special built-in function that automatically causes the cooking temperature to rise slowly, in direct proportion to the rise in the internal temperature of the food product. The Delta-T, or “difference in temperature” is the constant difference between the two. -
Page 59: Quick Guide To Programming
Quick Guide To Programming Both CSM and CSL models are equipped with programming capability. Operators can input different parameters, such as Mode, Time, Temperature, Probe Cooking and Special Functions, to create a customized cooking program that will operate the unit automatically to these parameters. - Page 60 Quick Guide To Programming Setting the clock • Press the TIMER key (10) • Set clock time (military time) using SELECT arrow keys (16) • Press and hold TIMER key (10). While TIMER key is pressed, switch unit off and then back on using ON/OFF key (1). •...
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Page 61: Cleaning
Your Sure Chef Combi-Steamer MUST be cleaned at least once a day to ensure proper hygiene and continued trouble-free operation. For best results, use Henny Penny Oven and Grill Cleaner and the Henny Penny hand-pump sprayer. TO CLEAN 1) Leave mobile oven racks, grids and containers in the cooking cabinet 2) Allow cooking cabinet to cool down below 130°F (55°C) - Page 62 Cleaning (continued) Do not spray cold water into the interior cabinet at temperature above 212° (100°C), or burns could result. • Do not clean with a high pressure cleaner. Damage to the unit may result. • Do not treat stainless steel surfaces with acids or expose to acidic vapors. Damage, discoloration and/or chemical degradation may result.
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Page 63: Installation - Electric Units
CSB,CSM,CSL-6, 10, 1020 NOTE: 14” (350mm) is recommended at the left side of the unit for service purposes. Place the combi-steamer on an original Henny Penny stand or on a level and sturdy surface. Recommended stand height is 28.5” (725mm). - Page 64 Installation – Electric Units Floor Units: NOTE: Adequate clearance must be provided for servicing and for operation. Minimum clearances have to be maintained from the adjacent walls. CSB, CSM, CSL-20, 40 Place the combi-steamer on a level and sturdy surface. Minor unevenness of the surface/floor can be compensat- ed by adjusting the legs of the appliance (+-15mm).
- Page 65 ELECTRICAL SUPPLY Standard electrical supply for all Combi-Steamers is 208-240 volt, 3 phase, 50-60 Hz. NOTE: The power connections are located behind the service door (see section 5-3). Each unit requires a separate fused service according to the following table: (3 phase only) Model Voltage CSL/M/B-6...
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Page 66: Drain Connection
Installation – Electric Units WATER SUPPLY The Combi-Steamer should only be connected to a cold water supply which meets the quality requirements by the EPA on drinking water. Soft water must be at least 5 or 6 grains. The recommended water supply pressure is 44 psi, but 22 to 87 psi will work. Should the water pressure exceed 87 psi, a pressure regulator must be installed into the supply line or damage to the unit could result. -
Page 67: Installation - Gas Units
Adequate clearance must be considered during installation between the unit and combustible walls. Also, clear- ance should be provided for servicing and operation of the unit. The minimum clearances are as follows: Place the Combi-Steamer on an original Henny Penny stand or on a level and sturdy surface. Recommended stand height is 22” (555mm). - Page 68 Ventilation of CSG-10: The draft hood must be installed over the flue risers on top of the Combi-Steamer CSG-10 when the flue gas is dis- charged via a Type B gas vent.
- Page 69 WATER SUPPLY-CSG The Combi-Steamer should only be connected to a cold water supply which meets the quality requirements by the EPA on drinking water. Soft water must be at least 5 or 6 grains. The recommended water supply pressure is 44 psi, but 22 to 87 psi will work.
- Page 70 CAN/CGA-B 149.1 Natural Gas Installation Code CAN/CGA-B 149.2 Propane Installation Code. All Henny Penny Combi-Steamers are equipped with two heat exchanger systems. One is responsible for steam production, the second for convection heat. Each individual heat exchanger is heated with a separate burner assembly.
- Page 71 GAS SUPPLY-CSG RIGHT MINIMUM PULL of equipment away from wall permissible for accessibility to Quick Disconnect Device Couplings and hose should be installed in the same plane as shown at left. DO NOT OFFSET COUPLINGS – this causes torsional twisting and undue strain causing premature failure.
- Page 72 A steam burner gas valve and dry heat burner gas valve respectively are responsible for the gas supply to the indi- vidual burners. The Combi-Steamer models CSG have manual shut-off valves, that can be reached from the front without tools.
- Page 73 TO PREVENT DAMAGE TO THE CONTROL VALVE REGULATOR DURING INITIAL TURN ON OF GAS IT IS VERY IMPORTANT TO OPEN MANUAL SHUT-OFF VALVE VERY SLOWLY. NOTE: After turning on the gas, the manual shut-off valve must remain open, except during pressure testing as outlined in the above steps, or when necessary during service maintenance.
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Page 75: Cooking Guidelines
Cooking Guidelines The following section offers basic guidelines for preparing a wide variety of menu items in the ® Sure Chef Combi-Steamers. As you gain experience with this equipment you may wish to add items or adjust times, temperatures or other recommendations to suit your own preferences. You will find a blank chart at the end of this section to assist you in recording your own recipes or adjustments. - Page 76 Cooking Examples Chicken/Poultry Food Hints Roast Dry, season, Chicken tie, preheat Rotisserie Dry, season, Style tie, preheat Chicken Chicken Fresh/frozen, thawed, Legs season, preheat Chicken Leg Fresh/frozen, thawed, Quarters season, preheat 575° Chicken Fresh/frozen, thawed, Breasts season, preheat Chicken Fresh/frozen, thawed, Breasts boneless, skinless Chicken...
- Page 77 Food Hints Turkey Season Breast, Bone In Turkey Bread if needed Cutlets Liver Paté Fill into forms, cover well Oven Fried Follow recipe to bread, Chicken place on pans Chicken/Poultry Proper Container or Grid Mode Mode Grid S/C/CV S/C/CV ˝ Gran Pan Grid C/CV C/CV...
- Page 78 Cooking Examples Food Hints Filet Steak Season, oil lightly, preheat to 575°F (300°C) Sirloin Steak Season, oil lightly, preheat to 575°F (300°C) Roast Beef Season Time Cook Roast Beef Season, use probe Probe Cook Rib Roast Season Beef Season Tenderloin Roast Short Ribs Season...
- 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...
- Page 80 Cooking Examples Food Hints Pork Loin, Season well Boneless Pork Loin, Season well, Boneless time cook Pork Chops Score with knife, oil, rub in seasoning, preheat to 575°F (300°C) Pork Cutlets Oil pan, bread pork (Fried) Pork Season, oil lightly, Medallions preheat to 575°F Fresh Ham...
- Page 81 Food Hints Place on grid Hocks or in pans Sausage Retherm - cooked sausages Smoked Place on grid Sausage or in pans Pork Season lightly, Tenderloin peel silver skin, Roast preheat to 450°F Pork Fresh or frozen Tenderloin breaded Breaded Pork Proper Container...
- Page 82 Cooking Examples Food Hints Whole Bend out belly bones, Salmon prop up with potatoes from inside Salmon Lightly oil, season Steaks Salmon Place in serving dish, Fillets season, oil lightly Orange Bread or season light- Roughy ly, add vegetables Scrod/Cod Bread, top with crumbs or season, and add vegetables...
- Page 83 Food Hints Mussels, In shell Oysters Shrimp, Thawed, peeled (time Peeled will depend on size) Peel & Eat In shell, season Shrimp Escargots In shell, stuffed, frozen Scallops, Fresh/frozen, thawed Scallops, Fresh/frozen, thawed Lobster, Fresh Whole Lobster, Frozen, thawed, Tails split Fish, Frozen,...
- Page 84 Cooking Examples Food Hints Broccoli Fresh Broccoli Frozen Cauliflower Fresh Cauliflower Frozen Carrots, Fresh Baby Carrots, Frozen Baby Carrots, Fresh Coins Carrots, Frozen Coins Carrots, Fresh Sticks Corn, Cob Fresh Corn, Cob Frozen Corn, Cut Frozen Asparagus Fresh Asparagus Frozen Brussels Fresh Sprouts...
- Page 85 Food Hints Zucchini Sliced, strips Yellow Sliced, strips Squash Spinach Fresh Spinach Frozen, thawed Mushrooms, Wash, sprinkle with Whole lemon or white wine Onions, Cut top and Whole bottom off Peas Frozen, season Snow Peas Frozen Cabbage, Fresh Cabbage, Fresh Leaves Peppers Fresh, for stuffed...
- Page 86 Cooking Examples Food Hints Potato, Peeled, quartered, Boiled season, toss well Potato, Cut if needed, Skin on season, toss well Potato, Cut, season, toss well, Fried preheat pan. Potatoes can be steamed first, then fried Potato, Cut even slices, Augratin preheat to 575°F Potato, Prepare potatoes,...
- Page 87 Food Hints Semalina Hot water, drop of oil Noodles Spaghetti, egg, macaroni, cook small batches. NOTE: stir halfway through cooking Lasagna Fill until 1˝ from rim (from scratch) Grain Prepare cold, leave Cereals to soak, shortens the cooking time Potatoes, Legumes Proper Container or Grid...
- Page 88 Cooking Examples Food Hints Brown Bread Let dough rise, every second runner White Bread Every second runner, let proof* French Form well, proof,* Bread every second runner Bread, Form well, proof,* Rolls every second runner Whole Wheat Form well, proof,* Bread every second runner Rolls,...
- Page 89 Food Hints Fruit Pies From scratch, frozen, brush water or egg on top Cobblers Prepare recipe Apple Prepare recipe Dumpling Cheese Cake Spread mixture evenly, preheat to 305°F Sponge Cake Spread evenly, (Genoise) preheat to 575°F (300°C) Cake with Spread batter and Crumb crumbs evenly Topping...
- Page 90 Cooking Examples Food Hints Strudel Glaze with either egg, milk or sugar water Turnovers Preheat to 575°F Sponge Roll Spread evenly, Cake preheat to 575°F Puff Glaze with egg, Pastry (1) preheat to 575°F Puff Force steam for Pastry (2) 10 to 30 seconds Puff Pastry Every second runner...
- Page 91 Food Hints Eggs, Hard Leave in cardboard Cooked racks Eggs, Cook in pan or Poached containers Egg Royal Fill in forms or container Farmer’s Distribute the mixture Omlet evenly, leave ˝ from rim of pan Eggs, Make egg mixture, Scrambled cover until needed, spray or butter pan Quiche...
- Page 92 Proper Temp. Approx. Container Cook Time Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function...
- Page 94 Henny Penny Corporation P.O. Box 60, Eaton, OH 45320 513-456-8400 800-417-8417 Toll-free 513-456-8402 Fax Form No.: FM01-426 © 1995 Henny Penny Corporation, Eaton, OH 45320...