Henny Penny CSG manual Other Meats, Proper, Approx, Food, Hints, or Grid, Mode

			Other Meats
		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
Hamburgers	Preheat to 575°F (300°C)	Grid,	CV	CV	CV	CV	395	- 430	15	SDHC
		11/2˝ Gran					(202	- 222)
Veal Cutlets	Bread, oil pan lightly	11/2˝ Granite	CV	CV	CV	CV	485 (252)		6 - 8	SDHC
Venison Leg	Boned, seasoned	Grid,	S/C/CV	S/C/CV	S/C/CV	S/C/CV	285	- 320	60 - 70	Probe
	well	3/4˝ Pan					(141	- 160)		145°F (63°C)
Venison	Marinate, season	21/2˝ Pan	C	C	C	C	285	- 300	80 - 100	Probe
Shoulder							(141	- 160)		145°F (63°C)
Roast	Braise, use	21/2˝ Pan	C	C	C	C	285	- 300	90 - 120	Probe
Venison	drip pan						(141	- 160)		145°F (63°C)
Pheasant	Season, rub oil,	Grid,	C/CV	C/CV	C/CV	C/CV	280	- 340	25 - 35	SDHC
	preheat	3/4˝ Unperf Pan					(138	- 172)
Quail	Season, rub oil,	Grid,	C/CV	C/CV	C/CV	C/CV	280	- 340	25 - 35	SDHC
	preheat	3/4˝ Unperf Pan					(138	- 172)
Lamb Leg	Season, could stuff,	Grid	C/CV	C/CV	C/CV	C/CV	265		20 - 30/lb	SDHC
	no oil, boned possible						(129)			Probe
										140°F (60°C)
Lamb Rack	Season, French cut	Grid,	CV	CV	CV	CV	285	- 355	10 - 20/lb	SDHC
		3/4˝ Gran					(141	- 179)		Probe
										135°F (58°C)
Lamb Chops	Season, score,	Grid,	CV	CV	CV	CV	480		6 - 10	SDHC
	oil lightly,	3/4˝ Gran					(249)
	preheat to 575°F (300°C)
Lamb Filets	Season, lightly oil,	Grid,	CV	CV	CV	CV	480		6 - 12	SDHC
	preheat to 575°F (300°C)	3/4˝ Gran					(249)
Lamb Stew	Braise meat first,	3/4˝ Gran,	C/CV	C/CV	C/CV	C/CV	285	- 480	40 - 80
	mix in pan with	then					(141	- 249)
	ingredients, cover well	21/2˝ Pan

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