Henny Penny CSG инструкция обслуживания

Models CSL CSM CSB CSG H ENNY P ENNY Sur e Chef ® Combi-Steamers Applications Manual and Cooking Guide[...]

CSL CSM CSB CSG This manual should be retained in a convenient location for futur e reference. W iring diagram for this appliance is located on the inside access door below the control panel. Post in a prominent location, instr uctions to be followed in event user smells gas. This infor mation shall be obtained by consulting the local gas supplier [...]

Dear Customer: Congratulations on your decision to purchase a new Henny Penny Sur e Chef ® Combi-Steamer . In our opinion, you now possess the most advanced combi-steamer in the industr y . As you begin to become familiar with its operation and more confident in the r esults, you will see the incredible potential for quality , variety and producti[...]

T able of Contents Glossar y of Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Features at a Glance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Loading and Unloading . . . . . . . .[...]

Indication of Safety W ar nings Throughout this manual you will see the following wor ds and symbols relating to impor tant issues of personal safety and proper operation. Their usage is described her e: DANGER The word DANGER indicates an imminent hazar d which will result in highly serious injur y , such as severe bur ns. WARNING The word W ARNIN[...]

CSL CSM CSB CSG 5 Glossar y of T er ms for Sure Chef ® Combi-Steamers Auto Flush –A built-in feature that periodically and automatically drains, flushes and r efills the steam generator . Cooking Mode –Any of several settings that produce a par ticular cooking medium or environment. Steam Mode –Cooking by pressur eless steam produced in the [...]

6 Programming –A function that allows the storing of up to 99 sets of cooking steps (r ecipes in the unit’s memor y . 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 cer tain foods. Half-Ener [...]

CSL CSM CSB CSG 7 Sur e Chef ® Combi-Steamers – Featur es at a glance Models Sure Chef Combi-Steamers come in thr ee electric models: CSB, CSM, and CSL; and one gas model, CSG. Sizes • Model Sizes ar e designated by the number of 12” x 20” x 2 1 ⁄ 2 ” pans each is capable of holding. • Electric models come in five sizes: 6 (6-pan, co[...]

8 Feature CSL CSM CSB CSG Auto Flush •••• Auto-Reverse Fan ••• Cooking Modes Combination •••• Convection •••• Rether malizing In Combination •• Steam •••• T ender Steaming In Steam •• Cool-Down ••• Delta-T Cooking • Digital Readout •• • Dual Glass Door ••• Electro-Mechanical Controls[...]

CSL CSM CSB CSG 9 Loading & Unloading Y our Sure Chef Combi-Steamer includes a Mobile Oven Rack that is integral to the unit’s operation. 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 dir ectly into cabinets[...]

10 Par tial Loads Individual pans or racks of product can be easily loaded or unloaded while the unit is in operation. •O pen door slightly until fan stops and heat dissipates. Open door fully with care. • Load or unload pans or racks dir ectly to or from Mobile Oven Rack in unit. It is not necessar y to r emove Mobile Oven Rack. • Shut door [...]

Sure Chef ® Combi-Steamer models CSL-6/10/1020/20/40 1 ON/OFF switch 2 ON indicator light (green) 3M essage 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) 4 STEAM mode–86 ° F to 266 ° F (30 ° C [...]

Sure Chef ® Combi-Steamer models CSM-6/10/1020/20/40 1 ON indicator light (green) 2 Message display •N O WATER warning–check water supply •D isplays steam exhaust flap position 3 Mode selection switch (lighted display indicates the selected mode) 4 STEAM mode–212 ° F (100 ° C) • For steaming, stewing, blanching, preserving, etc. • 21[...]

Sure Chef ® Combi-Steamer models CSB-6/10/1020/20/40 1 Warning light– lights red when cabinet temperature exceeds 239 ° F (115 ° C) in Steam mode 2 NO WATER Warning light–check water supply 3 ON indicator light (green) 4 Mode selection switch 5 STEAM mode–212 ° F (100 ° C) • For steaming, stewing, blanching, preserving... 6 CONVECTION [...]

Sure Chef ® Combi-Steamer models CSG-10/12/20 1W arning light–lights red when cabinet temperature exceeds 239 ° F (115 ° C) 2 NO WATER warning light (red)–check water supply 3 ON indicator light (green) 4D igital COOKING/PROBE TEMPERATURE display–actual cabinet or internal food/probe temperature 5 PROBE COOKING indicator display 6M ode sel[...]

15 Ba s i c O perat i o n s[...]

CSL 16 CSM CSB CSG CSL models have three basic cooking modes: CSM models have five basic cooking modes: CSB models have three basic cooking modes: CSG models have five basic cooking modes: Cooking Modes Steam Mode Convection Mode Combination Mode Steam Mode Convection Mode Combination Mode T ender Steaming Mode Rether malizing Mode Steam Mode Conve[...]

CSL 17 CSM CSB CSG Steam mode –for moist heat The steam generator produces hygienic steam and releases it pr essureless into the cooking cabinet where it is is circulated at high speeds by the fan. The unit’s contr ol system allows only as much steam into the cabinet as the food is able to absorb. The cooking temperature in this mode can be r e[...]

18 Combination mode –for variable temperature moist heat The unit’s control system combines both Steam and Convection modes to create a humid cooking envir onment 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 pr event fo[...]

19 Rether malizing mode –for optimum reheating This is a specialized mode that combines moist and dr y heat to cr eate the ideal environment for r eheating previously cooked foods. Rether malizing restor es the look, taste and temperature of food without dr ying or water marks. T emperatur es can be selected from 86°F (30°C) to 575°F (300°C).[...]

CSL CSM CSB CSG 20 Advantages • Extremely shor t preheating time • Excellent food consistency • Conser ves nutrients, color • No added fats or oils • Cook dif ferent pr oducts at same time with no taste transfer • Can be par tially unloaded for ser ving convenience • No need to boil water in pots Cooking examples • Cooking pr eparat[...]

CSL 21 CSM CSB CSG Operation •T ur n unit on • Select STEAM mode and select CR • Pr eheat until “war m-up” control light goes out. T emperatur e will remain at 212°F (100°C). • Load mobile oven rack, place or roll into cabinet Setting • Select TIMER and set desir ed cooking time OR select PROBE COOKING and set desired probe “done?[...]

22 Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts of f 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 of f when door is opened. Unload When done, open door sli[...]

CSL CSM CSB CSG 23 T ips • Deter mine which foods can be cooked together for the greatest ef ficiency . This is best done by considering the cooking modes and temperatures. Keep in mind that fish, meat, vegetables, fr uit, etc can be cooked at the same time because there is no flavor transfer . • Potatoes should always be cooked in per forated [...]

CSL CSM CSB CSG 24 Advantages • Power ful 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 • No added fats or oils • Cook dif fer ent [...]

Setting • Set desired cooking TEMPERATURE • Set desired cooking TIME and activate timer OR set on continuous operation OR set desired probe “done” temperature and activate PROBE COOKING CSL 25 CSM CSB CSG Convection Mode dr y heat 86°F to 575°F (30°C to 300°C) – (continued) Operation • T ur n unit on • Select CONVECTION mode and s[...]

26 Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts of f 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 of f when door is opened. Unload When done, open door sli[...]

CSL CSM CSB CSG 27 Convection Mode (continued) T ips Cooking times Proper cooking times will var y depending on the quality , weight or size of the product. Generally , cooking time is not af fected by the size of the load. However , avoid overloading grids or pans so air will circulate evenly ar ound product. Roasting, broiling • Always preheat [...]

CSL CSM CSB CSG 28 Combination Mode For variable temperature moist heat, 86°F to 575°F (30°C to 300°C) Advantages • Fast pr eheating • The ability to cook with steam at temperatur es above 212°F (100°C) • Less shrinkage of food due to dehydration • Mor e ser vings per uncooked pound • Automatic basting • Food r etains more nutrien[...]

CSL 29 CSM CSB CSG Operation • T ur n unit on • Select COMBINATION mode and select CR • Preheat until set temperatur e is reached or “war m-up” control light goes out • Load mobile oven rack, place or roll into cabinet Setting • Select desired cooking TEMPERATURE • Select TIMER and set desired cooking time OR select PROBE COOKING an[...]

• Use SDHC to achieve desired humidity , if necessar y Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts of f when door is opened. • Use SDHC to achieve desired humidity , if necessar y Unload When done, open door slightly until fan stops and steam dissipates. Ope[...]

CSL CSM CSB CSG 31 Combination Mode (continued) T ips •T o ensure even cooking and br owning, always cook roasts on grids with plenty of space around each r oast for air to circulate. • When practical, place meat grain parallel to the air circulation for even better r esults. • Cook large, fat encr usted r oasts in STEAM mode for the first on[...]

CSL CSM CSG 32 T ender Steaming Low temperature steaming, 86°F to 210°F (30°C to 99°C) NOTE: T ender Steaming not available on CSB models. Advantages • Fast preheating • Gentle steaming for a variety of delicate items. • Excellent consistency and taste for dif ferent many kinds of meat and fish. • Lower cooking temperatures mean less st[...]

CSL 33 CSM CSG T ender Steaming Low temperature steaming – 86°F to 210°F (30°C to 99°C) Operation •T ur n unit on • Select STEAM mode and select CR • Preheat until set temperatur e is reached or “war m-up” control light goes out • Load mobile oven rack, place or roll into cabinet Setting • Set desir ed Tender Steaming TEMPERATUR[...]

34 Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts of f when door is opened. Notes • When T ender Steaming, fan will operate inter mittently in order to slow down the cooking pr ocess and main- tain the selected cooking temperature (+/- 1/2°F). • To maintain se[...]

CSL CSM CSG 35 T ender Steaming Low temperature steaming – (continued) T ips Cooking times The same principles for Steam mode apply . Generally , the lower the cooking tempera- ture, the longer the cooking time. Cooking temperatures Approximate temperatur e ranges for some common items that can be T ender Steamed: Soup gar nishings: 167°F to 194[...]

CSL CSM CSB CSG 36 Rether malizing Advantages • Dif ferent food pr oducts can be reheated without being cover ed. • Food can be cooked and then r eheated and ser ved hours later . • Allows mor e time to prepar e dishes and trays. • Allows foodser vice operation to r un more ef ficiently . • Per fect function for handling large, cater ed o[...]

CSL 37 CSM CSB CSG Operation • T ur n unit on • Select COMBINATION mode and select CR • Preheat until set temperatur e is reached or “war m-up” control light goes out • Load mobile oven rack, place or roll into cabinet Setting • Select Rether malizing TEMPERATURE • Select TIMER and set desired cooking time OR select PROBE COOKING an[...]

• Use SDHC to achieve desired humidity , if necessar y • Use SDHC to achieve desired humidity , if necessar y 38 Setting • Set reheating TEMPERATURE Generally between 280°F (140°C) and 320°F (160°C) • Set desir ed cooking TIME OR set on continuous operation, OR set desired PROBE (optional) “done” temperatur e or or Notes •P r oper[...]

CSL CSM CSB CSG 39 Rether malizing (continued) Unload When done, open door slightly until fan stops and heat dissipates. Open door fully to remove pans. Unit automatically shuts of f when door is opened. *Available on CSL and CSM models, only T ips on Rether malizing • Reheat ser vings on plates, especially for large functions • Special mobile [...]

CSL CSM CSB CSG 40 For ced Steaming High temperature steaming, 213°F to 266°F (101°C to 130°C) Advantages • Creates an intensified cooking pr ocess • Shor ter cooking times • Retains color , nutrients • Less shrinkage Cooking examples • Potatoes, car rots, celer y • Frozen pr epared foods T ips Cooking temperatures Approximate tempe[...]

CSL 41 CSM CSB CSG Operation •T ur n unit on • Select STEAM mode and select CR • Preheat until set temperatur e is reached or “war m-up” control light goes out • Load mobile oven rack, place or roll into cabinet Setting • Select desir ed Forced Steaming TEMPERATURE 213°F to 266°F (101°C to 130°C) • Select TIMER and set desir ed [...]

CSL CSM 42 Cooking Functions: SDHC For controlling humidity in the cooking environment Advantages Control humidity to: • Improve quality of foods with dif ferent textur es and consistency • Enable precise finishing of delicate items • Cook a wide variety of foods at the same time, including sauces, stocks • Achieve proper cooking intensity [...]

Operation • Select from CONVECTION, COMBINATION or RETHERMALIZING modes • Set SDHC at 0%, 50% or 100%. Message display indicates selection as follows: • Message display indicates exhaust flap position Setting • Set desired cooking temperatur e • Set desired cooking TIME and activate timer OR set desired PROBE “done” temperatur e and a[...]

44 Control • Pr ess selected SDHC to display the actual humidity in the cooking cabinet • Select SDHC function and/or change levels at any stage of the cooking process to achieve desired r esults • Input SDHC levels along with times and temperatur es when programming cooking procedur es T ips • SDHC is most ef fective with food items that h[...]

CSL CSM CSB CSG 45 Cooking Functions: Probe Cooking For achieving precise “done” temperatures Using the Probe Cooking function allows you to select the desir ed “done” temperature as well as the cooking temperature. The pr obe measures the food’s actual inter nal temperature and displays it on the contr ol panel. Advantages • Achieve pr[...]

CSL 46 CSM CSB CSG Operation Probe Cooking possible in all modes. • Load mobile oven rack, place or roll into cabinet. • Inser t probe tip into the thickest por tion of the meat or other food item on center rack NOTE: Be sure probe is clean and cool prior to inser tion Setting • Select desired cooking TEMPERATURE • Select PROBE COOKING and [...]

CSL CSM CSB CSG 47 Cooking Functions: Probe Cooking (continued) For achieving precise “done” temperatures T ips for Probe Cooking • When roasting meat for sliced cold ser vings, food probe temperatur e should be set approximately 9°F (5°C) lower than nor mal “done” temperatur e because the roast continues to cook as it cools. •A hot p[...]

48 Probe Cooking Guide to “Doneness” Meat Probe “Done” Temp Appearance Beef Rare 130°F (55°C) Dark, blood red Medium rare 140°F (60°C) Red meat, blood-red juice Medium 145°F (63°C) Light pink core W ell done 167°F to 189°F (75°C to 85°C) Gray-brown thr oughout V eal Fully cooked 155°F to 170°F (69°C to 77°C) Reddish-br own to [...]

CSL CSM CSB 49 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 r eduction in cabinet temperature when switching to a lower cooking temperature fr om a higher cooking or p[...]

CSL 50 CSM CSB Operation Cool-down may be used in any mode. Unit must be in operation with door closed. • Select SPECIAL FUNCTION • Select COOL-DOWN • Open door with care • Close door when desired cabinet temperatur e is achieved to continue cooking Control • Lighted display indicates Cool-Down function in operation • Actual cabinet tem[...]

CSL CSM 51 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. Often used to help in the br owning of cer tain foods. Advantages • Improves rising and browning • Adds slight glaz[...]

CSL 52 CSM Operation STEAM INJECTION can only be used in CONVECTION mode • Select SPECIAL FUNCTION •P r ess 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 Settings • Cooking temperature must be set between 248°F to 482°F (120°C to 250°C) NOTE[...]

53 Additional Functions: Half Fan Speed For gentler cooking CSL CSM Operation HALF FAN SPEED can be used in any MODE • Select desired cooking time, temperatur e and/or probe “done” temperature • Select SPECIAL FUNCTION • Select HALF FAN SPEED. Display will light when activated. HALF F AN SPEED is a feature that r educes fan speed by one-h[...]

CSL CSM HALF ENERGY is a feature that ef ficiently r educes the unit’s electrical operating requir e- ment to about half of the energy nor mally used. Advantages • Saves on energy costs when operated during hours of peak power rates • Helps control “slow” cooking pr ocess at desired lower temperatur es NOTE: In most cases, cooking times w[...]

CSL 55 Additional Functions: Pulse Fan Fan operates inter mittently PULSE F AN is a control featur e that r uns the fan on and of f at inter vals. It is available only on CSL models Advantages •C r eates a gentler cooking environment, and pr omotes even cooking at lower temperatures. • Conser ves energy over longer cooking times • Helps contr[...]

56 T ips • When cooking r oasts, Pulse Fan can be used after the inter nal temperature reaches 140°F (60°C). At that point, it is not necessar y to maintain the cooking temperatur e with the fan r unning constantly . The existing heat is enough to complete the cooking pr ocess with Pulse Fan operation. • Pulse Fan can be pr ogrammed at any st[...]

CSL 57 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 dir ect propor tion to the rise in the inter nal temperature of the food product. The Delta-T , or “dif ference in temperatur e” is the constant dif ference [...]

CSL CSM 58 Both CSM and CSL models are equipped with programming capability . Operators can input dif fer ent parameters, such as Mode, T ime, Temperature, Probe Cooking and Special Functions, to create a customized cooking program that will operate the unit automatically to these parameters. The numbered control panel functions illustrated in this[...]

CSL CSM Quick Guide T o Pr ogramming (continued) Setting the clock •P r ess the TIMER key (10) • Set clock time (militar y time) using SELECT ar row keys (16) •P r ess and hold TIMER key (10). While TIMER key is pressed, switch unit of f and then back on using ON/OFF key (1). • Switch unit of f again • W ait (4) seconds, then switch unit [...]

CSL CSM CSB CSG 60 Y our Sur e Chef ® Combi-Steamer MUST be cleaned at least once a day to ensure proper hygiene and continued tr ouble-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 ca[...]

CSL CSM CSB CSG 61 X Do not spray cold water into the interior cabinet at temperature above 212° (100°C), or bur ns could result. Cleaning (continued) X • Do not clean with a high pressure cleaner . Damage to the unit may result. • Do not treat stainless steel sur faces with acids or expose to acidic vapors. Damage, discoloration and/or chemi[...]

CSL CSM CSB 62 INTRODUCTION This section provides the installation instr uctions for the Henny Penny Electric Combi-Steamers. NOTE: The installation of this unit must conform to all local, state, and federal codes. In the absence of codes use ANSI/NFP A No. 70-latest edition. NOTE: Canadian installations must conform with the Canadian electrical co[...]

CSL CSM CSB 63 Installation – Electric Units (continued) Floor Units: NOTE: Adequate clearance must be provided for ser vicing and for operation. Minimum clearances have to be maintained from the adjacent walls. Left Side Right Side Back Side CSB, CSM, CSL-20, 40 14” (350mm) 2” (50mm) 2” (50mm) Place the combi-steamer on a level and sturdy [...]

CSL CSM CSB 64 ELECTRICAL SUPPL Y Standard electrical supply for all Combi-Steamers is 208-240 volt, 3 phase, 50-60 Hz. NOTE: The power connections are located behind the ser vice door (see section 5-3). Each unit requir es a separate fused ser vice accor ding to the following table: (3 phase only) Model V oltage Phase Amps Load CSL/M/B-6 208V 3 27[...]

CSL CSM CSB 65 WA TER SUPPLY The Combi-Steamer should only be connected to a cold water supply which meets the quality requir ements by the EPA on drinking water . Soft water must be at least 5 or 6 grains. The recommended water supply pr essure is 44 psi, but 22 to 87 psi will work. The water connection is done on a 3/4” NPT thread fitting, and [...]

CSG 66 INSTALLA TION GAS UNITS This section provides the installation instr uctions for the Henny Penny Gas Combi-Steamers NOTE: The installation must conform with local codes or in the absence of local codes, with ANSI Z223.1 latest edition and electrical code ANSI/NFP A No. 70 latest edition. NOTE: For Canadian installations it should be done in [...]

CSG 67 Minor unevenness of the sur face/floor can be compensated by adjusting the metal legs of the stand or the appliance. The weight of the units are as follows: CSG-10 556 lbs. (252 Kg) CSG-12 529 lbs. (240 Kg) CSG-20 1015 lbs. (460 Kg) VENTILA TION-CSG The gas Combi-Steamers all should be located with a provision for venting into an adequate ex[...]

CSG 68 WA TER SUPPLY-CSG The Combi-Steamer should only be connected to a cold water supply which meets the quality requir ements by the EPA on drinking water . Soft water must be at least 5 or 6 grains. The recommended water supply pr essure is 44 psi, but 22 to 87 psi will work. The water connection is done on a 3/4” NPT thread fitting, and a ma[...]

CSG 69 Installation – Gas Units (continued) ELECTRICAL SUPPL Y -CSG The gas Combi-Steamer requir es 120 volt, single phase, 60 Her tz, 15 amp, 3 wire grounded ser vice. The gas unit is factor y equipped with a gr ounded cord and plug. NOTE: The unit will not function and the reset signal will stay on with the white wire connected to the live blac[...]

CSG 70 GAS SUPPL Y -CSG RIGHT MINIMUM PULL of equipment away from wall permissible for accessibility to Quick Disconnect Device WRONG A VOID SHARP BENDS AND KINKS when pulling equipment away from wall. (Maximum pull will kink ends, even if installed properly , and reduce Connector life.) Couplings and hose should be installed in the same plane as s[...]

CSG 71 GAS SUPPL Y (continued) A steam bur ner gas valve and dr y heat bur ner gas valve respectively are r esponsible for the gas supply to the indi- vidual bur ners. The Combi-Steamer models CSG have manual shut-of f valves, that can be r eached from the fr ont without tools. The manual shut-of f valves of these units are located behind the ser v[...]

CSG 72 NOTE: After turning on the gas, the manual shut-of f valve must remain open, except during pressure testing as outlined in the above steps, or when necessar y during service maintenance. This incoming pressur e reading can be taken by installing a gas pressur e gauge on the front of the unit’s main gas valves test por t. This should be don[...]

[...]

74 Cooking Guidelines The following section of fers 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 r ecommendations to suit your own prefer ences. Y ou will find a blank char t at the end of th[...]

Chicken/Poultr y Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Roast Dr y , season, Ch i cken grid, C/ CV C/ C V C/ C V C/CV 355 - 390 40 - 45 SDHC Chicken tie, preheat grid, (180 - 199) 3 / 4 ˝ Per f Pan Rotisserie Dr y , season, Ch i cken grid, C / C V C/ CV [...]

76 Chicken/Poultr y Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function T urkey Season Grid S/C/CV S/C/CV S/C/CV S/C/CV 275 - 355 25 - 30/lb Probe Breast, (135 - 180) 180°F (82°C) Bone In T urkey Bread if needed 3 / 4 ˝ Gran Pan CV CV CV CV 390 10 - 15 SDHC Cutlets[...]

77 Beef Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Filet Steak Season, oil lightly , Grid CV CV CV CV 520 - 540 7 - 9 SDHC preheat to 575°F (300°C) (281 - 282) Sirloin Steak Season, oil lightly , Grid CV CV CV CV 520 - 540 8 - 10 SDHC preheat to 575°F (300[...]

78 Other Meats Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Hamburgers Preheat to 575°F (300°C) Grid, CV CV CV CV 395 - 430 15 SDHC 1 1 / 2 ˝ Gran (202 - 222) V eal Cutlets Bread, oil pan lightly 1 1 / 2 ˝ Granite CV CV CV CV 485 (252) 6 - 8 SDHC V enison L[...]

Pork Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Pork Loin, Season well Grid, C/CV C/CV C/CV C/CV 300 - 355 10 - 15/lb SDHC Boneless 3 / 4 ˝ Gran (149 - 177) Probe 170°F (77°C) Pork Loin, Season well, Grid, S/C/CV S/C/CV S/C/CV S/C/CV 225 - 355 SDHC Boneles[...]

80 Pork Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Ham Place on grid Grid, C/CV C/CV C/CV S/CV 320 - 350 8 - 10/lb SDHC Hocks or in pans 3 / 4 ˝ Pan (160 - 177) Sausage Rether m - Grid, CCCC 2 1 2 7 - 1 1 P r o b e cooked sausages 3 / 4 ˝ Pan (100) 140°F ([...]

81 Seafood Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Whole Bend out belly bones, 3 / 4 ˝ or 1 1 / 2 ˝ S/C S/C/TS S/C TS/S/C 165 - 212 25 - 45 Probe Salmon prop up with potatoes Unper f Pan (74 - 100) 145 °F - 150° F from inside (63°C - 66°C) Salmon Lig[...]

82 Seafood Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Mussels, In shell 1 1 / 2 ˝ Unper f S S/TS S S/TS 165 - 212 8 - 14 Oysters (74 - 100) Shrimp, Thawed, peeled (time 1 1 / 2 ˝ Unper f S S/TS S S/TS 160 - 212 6 - 14 Peeled will depend on size) (72 - 100) [...]

83 V egetables Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Broccoli Fresh 2 1 / 2 ˝ Per f SSSS 212 (100) 5 - 8 Broccoli Frozen 2 1 / 2 ˝ Per f SSSS 212 (100) 5 - 10 Cauliflower Fresh 2 1 / 2 ˝ Per f SSSS 212 (100) 5 - 10 Cauliflower Frozen 2 1 / 2 ˝ Per f [...]

84 V egetables Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Zucchini Sliced, strips 1 1 / 2 ˝ - 2 1 / 2 ˝ SSSS 212 (100) 5 - 8 Unper f Y ellow Sliced, strips 1 1 / 2 ˝ - 2 1 / 2 ˝ SSSS 212 (100) 5 - 8 Squash Unper f Spinach Fresh 1 1 / 2 ˝ - 2 1 / 2 ˝ SSS[...]

85 Potatoes, Legumes Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Potato, Peeled, quar tered, 3 / 4 ˝ - 2 1 / 2 ˝ - 4˝ S/C S/C S/C S/C 212 - 260 25 - 40 Boiled season, toss well Per f (100 - 122) Potato, Cut if needed, 3 / 4 ˝ - 2 1 / 2 ˝ - 4˝ S/C S/C S S[...]

86 Potatoes, Legumes Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Semalina Hot water , drop 2 1 / 2 ˝ Unper f SSSS 2 1 2 1 8 - 3 0 of oil (100) Noodles Spaghetti, egg, 2 1 / 2 ˝ Unper f SSSS 2 1 2 1 0 - 1 5 macaroni, cook small (100) batches. NOTE: stir halfw[...]

87 Breads Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Brown Bread Let dough rise, 3 / 4 ˝ Gran, C/CV C/CV S/C/CV C/CV 320 - 355 18 - 30 SDHC ever y second r unner 1 / 2 Sheet Pan TS TS (160 - 180) White Bread Ever y second r unner , Grid, CV CV S/CV C/CV 320 [...]

88 Desser ts Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Fr uit Pies From scratch, frozen, Grid or C/CV C/CV C/CV C/CV 350 - 400 20 - 25 SDHC br ush water or egg Alum Per f (177 - 205) 30 - 50 Steam on top If frozen Inject Cobblers Pr epare recipe 1 1 / 2 ˝ -[...]

89 Pastr y/Miscellaneous Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Str udel Glaze with either egg, 3 / 4 ˝ Gran or C/CV C/CV C/CV C/CV 340 - 400 20 - 35 SDHC milk or sugar water Alum Per f (171 - 205) Tu r novers Preheat to 575°F 3 / 4 ˝ Gran or CV CV CV [...]

90 Miscellaneous Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Eggs, Hard Leave in car dboard Grid or SSSS 2 1 2 1 0 - 1 5 Cooked racks Per f Pan (100) Eggs, Cook in pan or Grid or S S/TS S/C S/TS 195 - 212 9 - 15 Poached containers 2 1 / 2 ˝ Unper f (91 - 100)[...]

91 Proper Temp. Approx. Container CSB CSM CSL CSG in Cook T ime Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function[...]

[...]

Henny Penny Corporation P .O. Box 60, Eaton, OH 45320 513-456-8400 800-417-8417 T oll-free 513-456-8402 Fax Form No.: FM01-426 © 1995 Henny Penny Corporation, Eaton, OH 45320[...]