Henny Penny CSG manual Csl Csm Csg, NOTE Tender Steaming not available on CSB models, Advantages

CSL CSM CSG

Tender Steaming Low temperature steaming, 86°F to 210°F (30°C to 99°C)

NOTE: Tender Steaming not available on CSB models.

Advantages

•Fast preheating

•Gentle steaming for a variety of delicate items.

•Excellent consistency and taste for different many kinds of meat and fish.

•Lower cooking temperatures mean less sticking and crumbling.

•Less shrinkage results in juicier, more attractive portions, especially when held in display merchandisers.

•No added fats or oils.

•Less cooking time required than traditional methods.

•The ability to select and maintain desired cooking temperature at lower levels.

•Can be partially unloaded for serving convenience

Cooking examples

•Cooking preparations

Blanching bacon and ham, soups, sauces, stocks, fish garnishings, etc.

•Starters, appetizers

Poached eggs, seafood, cakes, pates, etc.

•Entrees

Fish (salmon, sole, orange roughy), poultry, vacuum cooking items, boneless chicken and turkey filets, beef filets, sausages, etc...

•Sides

Vegetable casseroles

•Desserts

Fruit, cheese cakes, delicate moist items, etc.

Cooking methods

• Scalding	• Simmering	• Soaking
• Poaching	• Blanching	• Vacuum cooking
• Thawing	• Rethermalizing	• Preserving
• Proofing

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