Steam Injection - Henny Penny CLIMAPLUS LCS Applications Manual

COOKING
FUNCTIONS
51
Additional functions: Steam Injection
Steam Injection is a keypad function enabled in Dry Heat mode that, when
activated, sprays a four-second burst of water onto heating elements, creating
an immediate and brief humidified environment in the cooking cabinet.
Advantages
Improves rising and browning of dough.
Adds slight glaze to pastries.
Keeps foods, and especially skins and crusts from dehydrating.
Additional control for fruit, meat pastries and other items with varied textures,
densities and consistency.
Tips
Use Steam Injection sparingly. If ongoing humidity is desired, use Combination
Mode or Forced Steaming.
Use early in the baking process to improve dough and pastry rising.
Can be used in all program steps that use Dry Heat between 248°F and 482°F
(120-250°C). When programmed, a four-second burst occurs every two minutes.
Operation and settings
Steam Injection can only be activated when cooking in Dry Heat mode.
Cooking temperature must be set between 248°F and 482°F (120-250°C).
NOTE: Steam Injection will not operate until cabinet temperature is 248°F
(120°C) or higher.
To activate, press and hold STEAM INJECTION key. Hold for up to four
seconds per burst. Release to stop at any time.
Repeat as desired.