Cooking Examples (continued)

 

 

 

 

Beef

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

Filet Steak

Season, oil lightly,

Grid

CV

CV

CV

CV

520

- 540

7 - 9

SDHC

 

preheat to 575°F (300°C)

 

 

 

 

 

(281

- 282)

 

 

 

 

 

 

 

 

 

 

 

 

 

Sirloin Steak

Season, oil lightly,

Grid

CV

CV

CV

CV

520

- 540

8 - 10

SDHC

 

preheat to 575°F (300°C)

 

 

 

 

 

(281

- 282)

 

 

 

 

 

 

 

 

 

 

 

 

 

Roast Beef

Season

Grid,

S/C/CV

S/C/CV

S/C/CV

S/C/CV

180

- 320

10 - 18/lb

 

Time Cook

 

3/4˝ Gran

 

1/2 Fan

1/2 Fan

 

(83 - 160)

 

 

Roast Beef

Season, use probe

Grid,

CV

CV

CV

CV

225

- 320

 

Probe

Probe Cook

 

3/4˝ Gran

 

1/2 Fan

1/2 Fan

 

(107

- 160)

 

130°F (55°C)

 

 

 

 

 

 

 

 

 

 

Rare

 

 

 

 

 

 

 

 

 

 

Rib Roast

Season

Grid,

CV

CV

CV

CV

325

15 - 18/lb

Probe

 

 

11/4˝ Perf Pan

 

1/2 Fan if

1/2 Fan if

 

(163)

 

130° (55°C)

 

 

 

 

 

Low Temp

Low Temp

 

 

 

 

 

 

 

 

Cook

Cook

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef

Season

Grid,

C/CV

C/CV

C/CV

C/CV

285

- 320

15 - 30

Probe

Tenderloin

 

11/4˝ Perf Pan

 

 

 

 

(160

- 216)

per Roast

130°F (55°C)

Roast

 

 

 

 

 

 

 

 

 

Rare

 

 

 

 

 

 

 

 

 

 

Short Ribs

Season

21/2˝ Pan

C

C

C

C

275 (135)

30 - 35/lb

 

Beef Stew

Brown meat first with

21/2˝ Pan

C/CV

C/CV

C/CV

C/CV

225

- 275

5 CV

 

 

CV. Mix rest of ingre-

 

 

 

 

 

(107

- 135)

1 - 11/2

 

 

dients, cover, cook

 

 

 

 

 

 

 

hrs. C

 

 

 

 

 

 

 

 

 

 

 

Meatballs

Prepare recipe

3/4˝ Granite

C/CV

C/CV

C/CV

C/CV

350 (177)

10 C/5 CV

SDHC

Meatloaf

Smooth surface of

Mold

S/C/CV

S/C/CV

S/C/CV

S/C/CV

300

- 340

50 - 70

Probe

 

meatloaf, possibly fill

on Grids

 

 

 

 

(149

- 172)

 

160°F (71°C)

 

in forms or loaf pans.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef Liver

Cut into 1/4˝ to 1/2˝

3/4˝ Granite

C/CV

C/CV

C/CV

C/CV

480

8 - 10

 

 

slices, flour, preheat,

 

 

 

 

 

(249)

 

 

 

spray pan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef Rolls

Season, cook in sauce

21/2˝ Pan

C

C

C

C

265

- 285

60 - 80

 

 

 

 

 

 

 

 

(130

- 141)

 

 

 

 

 

 

 

 

 

 

 

 

 

Veal Chops

Season,

Grid

CV

CV

CV

CV

430

- 465

10 - 12

SDHC

 

preheat to 575°F (300°C)

 

 

 

 

 

(222

- 241)

 

 

 

 

 

 

 

 

 

 

 

 

 

Veal Leg

Season, use drip pan

Grid Plus

S/C/CV

S/C/CV

S/C/CV

S/C/CV

285

- 340

80 - 90

Probe

 

for drippings

21/2˝ Pan

 

 

 

 

(141

- 172)

 

150°F (66°C)

Osso Bucco

Marinate,

21/2˝ Pan

C

C

C

C

285

- 340

80 - 90

 

 

use equal slices

 

 

 

 

 

(141

- 172)

 

 

 

 

 

 

 

 

 

 

 

 

Veal

Rinse three times

11/2˝ Pan

C

TS

S

S

175

10 - 18

 

Sweet

in cold water,

 

 

 

 

 

(80)

 

 

Breads

prepare again

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Corned Beef

Fresh

21/2˝or 4˝ Pan

C

C

C

C

270

- 290

150

 

 

 

 

 

 

 

 

(132

- 143)

 

 

 

 

 

 

 

 

 

 

 

 

 

77

Page 78
Image 78
Henny Penny CSG manual Beef

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.