Henny Penny CSG manual Advantages, Cooking examples, Cooking methods, Csl Csm Csb Csg

Steam Mode moist heat at 212°F(100°C)

CSL CSM CSB CSG

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

•No need to boil water in pots

Cooking examples

•Cooking preparations

Tomatoes concasees, garnish, mushrooms, blanched vegetables for stuffing, peeling, etc.

•Starters, appetizers

Scrambled, poached or boiled eggs; vegetable pate, asparagus, stuffed vegetable, canneloni

•Entrees

Cooked beef, ham, turkey legs, steamed fish, chicken breasts

•Sides

Rice, dumplings, pasta, fresh and frozen vegetables, boiled potatoes

Cooking methods

•Steaming

•Stewing

•Blanching

•Poaching

•Simmering

•Soaking

•Thawing

•Rethermalizing

•Preserving

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