Combination Mode - Henny Penny CSG Applications Manual

Combination Mode

For variable temperature moist heat, 86°F to 575°F (30°C to 300°C)
CSL Advantages
CSM • Fast preheating
• The ability to cook with steam at temperatures above 212°F (100°C)
CSB
• Less shrinkage of food due to dehydration
CSG
• More servings per uncooked pound
• Automatic basting
• Food retains more nutrients and flavor
• No added fats or oils
• Even heating for high quality food production
• Even heating for large meat portions
• Cook different products at same time with no taste transfer
• Consistent cooking and even browning at any rack level
• Can be partially unloaded for serving convenience
Cooking examples
• Cooking preparations
Roasted bones for stock
• Starters, appetizers
Quiche, pastas, bread, rolls (frozen), etc.
• Entrees
Roast (beef, veal, pork, lamb) stuffed peppers, roast whole chicken, turkey legs,
casseroles, lasagna, etc.
• Sides
Potatoes au gratin, baked potatoes, frozen vegetables, baked apples, etc
• Desserts
Yeast dough (choux pastry)
Cooking methods
• Combi-steaming
• Combi-baking
• Browning
• Braising
• Combi-roasting
• Glazing
• Basting
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