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

 

 

 

Well done

167°F to 189°F (75°C to 85°C)

Gray-brown throughout

 

 

 

Veal

 

 

 

 

 

Fully cooked

155°F to 170°F (69°C to 77°C)

Reddish-brown to gray-white

 

 

 

Pork

 

 

 

 

 

Medium

150°F (65°C)

Light pink

 

 

 

Well done

167°F to 176°F (75°C to 80°C)

Pale brown to gray-white

 

 

 

Cured

150°F (65°C)

Pale red-brown or nearly colorless

 

 

 

Lamb

 

 

 

 

 

Fully cooked

165°F (74°C)

Gray to pale-red meat, clear juice

 

 

 

Mutton

 

 

 

 

 

Fully cooked

165°F (74°C)

Pale gray meat, red juice

 

 

 

Poultry

 

 

 

 

 

Fully cooked

185°F (85°C)

White meat, nearly colorless juice

 

 

 

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Henny Penny CSG manual Probe Cooking Guide to Doneness

CSG specifications

Henny Penny CSG, or the Continuous Steam Generator, is a groundbreaking piece of kitchen equipment that has gained significant attention in the foodservice industry. Known for its efficiency and versatility, the CSG has transformed the way operators approach cooking, providing consistent results while streamlining various cooking processes.

One of the standout features of the Henny Penny CSG is its powerful steam generation capability. The system operates at high pressure, producing steam quickly and efficiently. This rapid generation of steam not only reduces cooking times but also helps retain the moisture and flavor of the food, resulting in higher-quality dishes. The CSG’s ability to produce continuous steam means that chefs can rely on it for a variety of cooking methods, including steaming, poaching, and even baking.

Technologically, the Henny Penny CSG is equipped with advanced controls that allow for precise temperature and humidity settings. Operators can easily adjust parameters to suit different dishes, ensuring that everything from vegetables to proteins is cooked to perfection. The intuitive digital interface offers real-time feedback, making it simple for staff to monitor cooking processes and make necessary adjustments on the fly.

Another key characteristic of the CSG is its energy efficiency. Designed to minimize water and energy consumption, the Henny Penny CSG not only supports sustainability efforts but also helps operators reduce operating costs. The unit is engineered to use insulated steam jackets that retain heat, maintaining high efficiency while ensuring safety during operation.

Durability and ease of maintenance are additional highlights of the Henny Penny CSG. Constructed with high-quality materials, it withstands the rigors of busy kitchen environments. Regular maintenance is straightforward, with parts designed for easy access and cleaning, ensuring longevity and reliable performance over time.

Overall, the Henny Penny CSG stands out as a versatile and innovative solution for modern kitchens. Its combination of advanced technology, robust construction, and energy efficiency makes it an ideal choice for foodservice operators looking to enhance their cooking capabilities and improve overall menu quality. With its ability to produce consistent results in a fraction of the time, the CSG has proven to be an essential tool for chefs aiming to meet the evolving demands of diners while maintaining operational efficiency.