Henny Penny CSG Cooking Examples, Chicken/Poultr, Proper, Approx, Food, Hints, or Grid, Mode

Cooking Examples

	Chicken/Poultr		y
		Proper					Temp.		Approx.
		Container	CSB	CSM	CSL	CSG	in		Cook Time		Special
Food	Hints	or Grid	Mode	Mode	Mode	Mode	°F(°C)		in Min.		Function
Roast	Dry, season,	Chicken grid,	C/CV	C/CV	C/CV	C/CV	355	- 390	40	- 45	SDHC
Chicken	tie, preheat	grid,					(180	- 199)
		3/4˝ Perf Pan
Rotisserie	Dry, season,	Chicken grid,	C/CV	C/CV	C/CV	C/CV	340	- 390	30	- 40	SDHC
Style	tie, preheat	grid,					(171	- 199)
Chicken		3/4˝ Perf Pan
Chicken	Fresh/frozen, thawed,	Grid,	C/CV	C/CV	C/CV	C/CV	390		30	- 40	SDHC
Legs	season, preheat	3/4˝ Perf Pan					(199)
Chicken Leg	Fresh/frozen, thawed,	Grid,	C/CV	C/CV	C/CV	C/CV	325	- 400	20	- 25	SDHC
Quarters	season, preheat 575°	3/4˝ Perf Pan					(163	- 205)
Chicken	Fresh/frozen, thawed,	Grid,	C/CV	C/CV	C/CV	C/CV	350		30	- 40	SDHC
Breasts	season, preheat	3/4˝ Perf Pan					(177)
Chicken	Fresh/frozen, thawed,	Grid, 3/4˝Gran	CV	CV	CV	CV	320	- 450	12	- 17	SDHC
Breasts	boneless, skinless	3/4˝ Non Perf					(160	- 232)
Chicken	Fresh/frozen, thawed,	Grid,	C/CV	C/CV	C/CV	C/CV	350		30	- 40	SDHC
Thighs	season, preheat	3/4˝ Perf Pan					(177)
Half	Fresh/frozen, thawed,	Grid,	C/CV	C/CV	C/CV	C/CV	350		30	- 40	SDHC
Chicken	season, preheat	3/4˝ Perf Pan					(177)
Chicken	Fresh/frozen, thawed,	Grid,	C/CV	C/CV	C/CV	C/CV	320	- 350	5 C		SDHC
Wings	season, preheat	3/4˝ Perf Pan					(160	- 177)	10 - 15 CV
Cooked	For salads, etc.	Grid,	S	TS	S	TS	175		35 - 40*		Probe
Chicken		3/4˝ Perf Pan					(80)				180°F (82°C)
Cornish	Fresh/frozen, thawed,	Grid,	C/CV	C/CV	C/CV	C/CV	350		10 C		SDHC
Game Hen	season, preheat	3/4˝ Perf Pan					(177)		20 - 30*CV
Goose	Season, could	Grid,	S/C/CV	S/C/CV	S/C/CV	S/C/CV	285	- 390	120	- 150	SDHC
	be stuffed	11/2˝ Gran					(141	- 199)
Duck	Season	Grid or	C/CV	C/CV	C/CV	C/CV	280	- 390	20	- 60	SDHC
		11/2˝ Gran					(138	- 199)
Duck Breast	Boned,	Grid	S	TS	S	TS	160		40	- 60
(Vacuum	vacuum well						(71)
Cooking)
Turkey,	Stuff possibly, season,	Grid,	C/CV	C/CV	C/CV	C/CV	265	- 350	12 - 25/lb		Probe
Whole	baste if needed	3/4˝ Pan					(129	- 177)			180°F (82°C)
Turkey	Fresh/thawed, try	Grid	S/C/	C/CV	S/C/CV	TS/C/CV	320	- 350	15	- 20	Probe
Tenderloin	different modes		CV/TS				(160	- 177)			170°F (76°C)
	and medias
Turkey	Season	Grid	S/C/CV	S/C/CV	S/C/CV	S/C/CV	275	- 355	20 - 30/lb		Probe
Breast							(135	- 180)			180°F (82°C)

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