Henny Penny CSG manual

Programming–A function that allows the storing of up to 99 sets of cooking steps (recipes in the unit’s memory.

Steam Injection–A feature of the Convection mode that sprays a 4-second burst of water onto the heating elements to create a small amount of steam momentarily. Often used to help in the browning of certain foods.

Half-Energy–A function that shuts off half the heating elements in order to extend the cooking time for slow-cooked product.

Half-FanSpeed–A function that reduces fan speed by one-half for less turbulence.

Pulse Fan–A function that operates the fan intermittently: On for 10 seconds, off for 110 seconds. Often used in cooking delicate items.

Fully Digital–All control panel functions are controlled by computer and activated by touch pad buttons.

Delta T Cooking–A cooking technique that raises the cooking temperature in the cabinet in direct relationship to the rise in product’s internal temperature. Often used in preparing large fresh or cured meat roasts.

Auto Reverse Fan–A function that operates the fan 2 minutes forward then 2 minutes reverse. Helps produce even browning.

Filterless Grease Extraction–A feature of the Auto Reverse Fan that removes grease from the air centrifugally, eliminating the need for grease filters.

SDHC–The acronym for Smart Digital Humidity Control. This is a control technology that automatically measures and regulates the level of humidity in the cooking cabinet.

Cool Down–A feature that quickly reduces the cabinet temperature by allowing the fan to operate while the door is open.

Forced Steaming–A cooking method in which convection heat is used to drive up cabinet temperatures, allowing steaming at temperatures between: 213° (101°C) and 265°F (130°C).

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