Henny Penny CSG manual Tips, Pulse Fan can be programmed at any stage of the cooking process

Tips

•When cooking roasts, Pulse Fan can be used after the internal temperature reaches 140°F (60°C). At that point, it is not necessary to maintain the cooking temperature with the fan running constantly. The existing heat is enough to complete the cooking process with Pulse Fan operation.

•Pulse Fan can be programmed at any stage of the cooking process.

•For low temperature cooking, experiment by using Pulse Fan along with the Half Speed Fan and/or Half Energy features to create the desired gentle cooking environment for various items.

•Use SDHC to remove excess moisture from the cabinet.

Two-Stage Slow Cooking

1.After preheating, roast for a short time at temperatures from 248°F (120°C) to 356°F (180°C).

2.For the duration of the cooking process, set at low temperatures, from 135°F (57°C) to 194°F (90°C) using Pulse Fan. As the internal food temperature rises and the cabinet temperature decreases, both environments converge to a point at which cooking and holding can continue for up to 24 hours without overcooking.

Temperature scale

320°F

(160°C)

250°F

(120°C)

150°F

(65°C)

32°F

Roast Mature Cook and hold

interior cabinet temperature

core temperature

0h 0,5h up to 24 hours

Simple Slow Cooking

Often done overnight, this process simply establishes the proper difference between cabinet and probe temperatures–the rest is automatic. As a general rule, set the cooking temperature 9°F (5°C) above the desired probe “done” temperature for the item you are cooking.

For example:
	6 lb (2.7 kg) Roast Beef
	Probe “done” temperature	=		126°F	(52°C)
		+		9°F	(5°C)
	Cooking temperature	=		135°F	(57°C)
	Cooking time	=	5 hours

When holding, reduce the cabinet temperature to match the probe “done” temperature. Foods cannot be cooked and held for more than 24 hours.

56