Henny Penny CSG manual Control, Tips, 0% Moist 50% Moist 100% Moist

Control

•Press selected SDHC to display the actual humidity in the cooking cabinet

%	%	%	%	%	%
100%	80%	60%	40%	20%	0%

•Select SDHC function and/or change levels at any stage of the cooking process to achieve desired results

•Input SDHC levels along with times and temperatures when programming cooking procedures

Tips

•SDHC is most effective with food items that have high moisture content

•One of the best approaches to using SDHC is to observe the cooking process and react with

the appropriate SDHC level. Use SDHC when:

•Food perspires

•Condensation forms on the pans

•When browning needs to proceed more rapidly

•Any situation in which humidity needs to be maintained or adjusted

•SDHC is also well suited to controlling the variable humidity that occurs when cooking fully or partially frozen meats, casseroles, entrees or side dishes.

•Use SDHC benefits, such as faster cooking times– especially for frozen items–to make your foodservice production schedule more efficient.

Control

•Select SDHC function and/or change levels at any stage of the cooking process to achieve desired results

0% Moist 50% Moist 100% Moist

•Input SDHC levels along with times and temperatures when programming cooking procedures

Tips

•SDHC is most effective with food items that have high moisture content

•One of the best approaches to using SDHC is to observe the cooking process and react with

the appropriate SDHC level. Use SDHC when:

•Food perspires

•Condensation forms on the pans

•When browning needs to proceed more rapidly

•Any situation in which humidity needs to be maintained or adjusted

•SDHC is also well suited to controlling the variable humidity that occurs when cooking fully or partially frozen meats, casseroles, entrees or side dishes.

•Use SDHC benefits, such as faster cooking times– especially for frozen items–to make your foodservice production schedule more efficient.

44