Manuals / Henny Penny / Kitchen Appliance / Electric Steamer

Henny Penny CSG manual Cooking times, Cooking temperatures, Seasoning, Texture, appearance, Tips

Models: CSG

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Cooking times

Tender Steaming Low temperature steaming – (continued)

CSL CSM CSG

Tips

Cooking times

The same principles for Steam mode apply. Generally, the lower the cooking tempera- ture, the longer the cooking time.

Cooking temperatures

Approximate temperature ranges for some common items that can be Tender Steamed:

Soup garnishings:	167°F to 194°F (75°C to 90°C)
Fish, seafood:	149°F to 194°F (65°C to 90°C)

Pork, veal:	161°F to 167°F (72°C to 75°C)

Chicken/white meat:	167°F to 185°F (75°C to 85°C)

Chicken/dark meat:	176°F to 194°F (80°C to 90°C)

Poultry (other):	176°F (80°C)

Beef, lamb:	135°F to 165°F (58°C to 74°C)

Desserts:	149°F to 194°F (65°C to 90°C)

Seasoning

Season lightly. A food’s natural food taste, as well as the taste of seasonings, is intensified by low temperature cooking. For this reason, also use less essences or reducing agents.

Texture, appearance

Tender Steaming is especially valuable in preparing certain foods for presentation in display merchandisers.

•Excellent color

•Firm structure for clean portioning

•Less shrinkage, for plump, taught skins

•Fewer and smaller “bursts”, even when skin is damaged

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Henny Penny CSG manual Cooking times, Cooking temperatures, Seasoning, Texture, appearance, Tips, Csl Csm Csg

Contents

Sure Chef Combi-Steamers HENNY PENNYApplications Manual and Cooking Guide Models CSL CSM CSB CSGCSL CSM CSB CSG Henny Penny Corporation Table of Contents Indication of Safety Warnings DANGERCSL CSM CSB CSG Glossary of Terms for Sure Chef Combi-SteamersProgramming-A function that allows the storing of up to 99 sets of cooking steps recipes in the unit’s memory Sure Chef Combi-Steamers - Features at a glance ModelsSizes CSL CSM CSB CSGFeature Loading & Unloading Full LoadsTo Load To UnloadPartial Loads TipsOpening Door During Operation Control Panel Functions at a glance Sure Chef Combi-Steamer models CSL-6/10/1020/20/40Sure Chef Combi-Steamer models CSM-6/10/1020/20/40 Control Panel Functions at a glanceSure Chef Combi-Steamer models CSB-6/10/1020/20/40 Control Panel Functions at a glanceSure Chef Combi-Steamer models CSG-10/12/20 Control Panel Functions at a glanceBasic Operations Cooking Modes Fully digital operation of the CSL offers a widerrange of control within these modes. Therefore Tender SteamingCooking Modes continued CSL CSM CSB CSGSteam mode-for moist heat Steam mode-for moist heatCombination mode-for variable temperature moist heat Combination mode-for variable temperature moist heatTender Steaming mode-for low temperature moist heat Combination mode-for high temperature moist heatCooking Modes continued Rethermalizing mode-for optimum reheatingRethermalizing mode-for optimum reheating Advantages Cooking examplesCooking methods CSL CSM CSB CSGSteam Mode moist heat at 212F100C - continued Open door slightly to allow hot steam and/or vapors to escape. KEEP FACE AND HANDS AWAY FROM OPENING or burns could result. When steam and/or heat has dissipated open door fully with care. Escaping hot steam and/or vapors can cause serious burns. Interior surfaces extremely hot, including pans, grids and oven racks. To prevent burns, allow unit to cool, or use appropriate heat resistant protective mitt or pad when handling Opening Door During OperationSteam Mode continued TipsCSL CSM CSB CSG Advantages Cooking examplesCooking methods CSL CSM CSB CSGSet on CONVECTION mode, set TIMER on CR Convection Mode dry heat 86F to 575F 30C to 300C - continuedOpening Door During Operation UnloadUnload UnloadConvection Mode continued TipsCSL CSM CSB CSG Opening Door During OperationCombination Mode AdvantagesCooking examples Cooking methodsSelect desired cooking TEMPERATURE Set on COMBINATION mode, activate TIMER and set on CROR set desired probe “done” temperature and activate PROBE COOKING Set desired cooking TEMPERATURE 212F to 575F 100C to 300COpening Door During Operation continuedCombination Mode continued TipsCSL CSM CSB CSG CSL CSM CSG NOTE Tender Steaming not available on CSB modelsAdvantages Cooking examplesSetting SettingSetting Tender Steaming Low temperature steaming - 86F to 210F 30C to 99COpening Door During Operation UnloadUnload UnloadCooking temperatures Cooking timesSeasoning Texture, appearanceRethermalizing AdvantagesCooking examples CSL CSM CSB CSGRethermalizing continued SettingSetting Rethermalizingcontinued Tips on RethermalizingCSL CSM CSB CSG Opening Door During OperationCooking temperatures AdvantagesCooking examples TipsSetting SettingSetting SettingCooking Functions SDHC CSL CSMControl humidity to Increase humidity toCooking Functions SDHC continued Set desired cooking TEMPERATURE100% 50% 0% For controlling humidity in the cooking environmentControl TipsControl TipsCooking Functions Probe Cooking AdvantagesCooking methods Cooking examplesCSL Operation Cooking Functions Probe Cooking continued Tips for Probe CookingExample CSL CSM CSB CSGProbe Cooking Guide to “Doneness” MeatProbe “Done” Temp AppearanceAdditional Functions Cool Down CSL CSM CSBAdvantages Opening Door During OperationCSL Operation ControlCSM Operation ControlAdditional Functions Steam Injection AdvantagesTips CSL CSMSettings SettingsCSL Operation CSM OperationAdditional Functions Half Fan Speed CSL CSMAdvantages TipsAdditional Functions Half Energy CSL CSMAdvantages Additional Functions Pulse Fan Advantages of Slow CookingCooking Examples AdvantagesTips Pulse Fan can be programmed at any stage of the cooking processTwo-Stage Slow Cooking Simple Slow CookingAdditional Functions Delta-T Cooking AdvantagesTips Quick Guide To Programming Programming the CSL ModelCSL CSM MemoryQuick Guide To Programming continued Programming the CSM ModelSetting the clock Setting automatic start-up timeCleaning TO CLEANCSL CSM CSB CSG Opening Door During OperationCleaning continued CSL CSM CSB CSGInstallation - Electric Units CSL CSM CSBINTRODUCTION LOCATIONInstallation - Electric Units continued CSL CSM CSBPhase CSL CSM CSBModel AmpsInstallation - Electric Units continued CSL CSM CSBWATER SUPPLY DRAIN CONNECTIONInstallation - Gas Units CSG INSTALLATION GAS UNITSLOCATION-CSG Installation - Gas Units continued Ventilation of CSG-12Ventilation of CSG-12 table top version Ventilation of CSG-12 stacked versionCSG WATER SUPPLY-CSG DRAIN CONNECTION-CSGNOTE A check valve is built into the unit to prevent backflow Installation - Gas Units continued CSG ELECTRICAL SUPPLY-CSGGAS SUPPLY-CSG RIGHT WRONGDRYWALL CONSTRUCTION Installation - Gas Units continued CSG GAS SUPPLY continuedGAS LEAK TEST-CSG GAS PRESSURE-CSTO PREVENT DAMAGE TO THE CONTROL VALVE REGULATOR DURING INITIAL TURN ON OF GAS IT IS VERY IMPORTANT TO OPEN MANUAL SHUT-OFF VALVE VERY SLOWLY Page Cooking Guidelines Pans, GridsModes Cooking Examples Chicken/PoultrProper ApproxChicken/Poultr ProperApprox FoodCooking Examples continued BeefProper ApproxOther Meats ProperApprox FoodPork Cooking Examples continuedProper ApproxPork ProperApprox FoodCooking Examples continued SeafoodProper ApproxSeafood ProperApprox FoodVegetables Cooking Examples continuedProper ApproxVegetables ProperApprox FoodLegumes Cooking Examples continuedPotatoes ProperLegumes PotatoesProper ApproxBreads Cooking Examples continuedProper ApproxDesserts ProperApprox FoodPastr Cooking Examples continuedy/Miscellaneous ProperMiscellaneous ProperApprox FoodFood HintsProper Container or Grid CSB ModePage Henny Penny Corporation P.O. Box 60, Eaton, OH Form No. FM01-426 1995 Henny Penny Corporation, Eaton, OH