Moist Heat Mode - Henny Penny CLIMAPLUS LCS Applications Manual

COOKING MODES
17

Moist Heat Mode

Pressureless steam generation and auto-reverse fan quickly produce a cooking
environment of 100% humidity. Perfect for steaming a wide variety of foods
with no flavor transfer. Also used for stewing, blanching, poaching, simmering,
soaking, thawing, rethermalizing, preserving.
Advantages
Extremely short preheating time.
Excellent food consistency.
Conserves nutrients, color.
No added fats or oils.
Cook different products at the same time with no flavor transfer.
Can be partially unloaded for serving convenience.
No need to boil water in pots.
Menu suggestions
Ingredients preparations–tomato concasees, garnish, mushrooms, blanched
vegetables for stuffing, peeling, etc.
Starters, appetizers–scrambled, poached or boiled eggs; vegetable pate, asparagus,
stuffed vegetables, cannelloni.
Entrees–cooked beef, ham, turkey legs, steamed fish, chicken breasts.
Sides–rice, dumplings, pasta, fresh and frozen vegetables, boiled potatoes, and
grains.
Tips
Determine which foods can be cooked together for the greatest production
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 no flavor transfer occurs.
Potatoes should always be cooked in perforated pans. This allows steam to
circulate for faster, more even cooking.
In general, two shallower pans are better than one deeper pan. This avoids bruising.
Dumplings should be placed in shallow pans not too close together.
Rice, dry pasta, beans, and grains are foods to which water must be added prior
to cooking. Longer soaking times mean shorter cooking times.
Tomatoes can be skinned easily when steamed for 30 to 60 seconds, then chilled
in cold water.
Stock can be collected by inserting a container in the bottom of the oven rack.
212°F (100°C)