Cooking Examples (continued)

 

 

 

Potatoes,

Legumes

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

Potato,

Peeled, quartered,

3/4˝ - 21/2˝ - 4˝

S/C

S/C

S/C

S/C

212

- 260

25 - 40

 

Boiled

season, toss well

Perf

 

 

 

 

(100

- 122)

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato,

Cut if needed,

3/4˝ - 21/2˝ - 4˝

S/C

S/C

S

S/C

212

- 260

25 - 40

 

Skin on

season, toss well

Perf

 

 

 

 

(100

- 122)

 

 

 

 

 

 

 

 

 

 

 

 

Potato,

Cut, season, toss well,

3/4˝ Unperf

CV

CV

CV

CV

445

15

SDHC

Fried

preheat pan. Potatoes

then 3/4˝ Gran

 

 

 

 

(229)

 

 

 

can be steamed first,

 

S

S

S

S

212

15

 

 

then fried

 

 

 

 

 

(100)

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato,

Cut even slices,

11/2˝ Unperf

C/CV

C/CV

C/CV

C/CV

300

- 400

35 - 40

SDHC

Augratin

preheat to 575°F

or 11/2˝ Gran

 

 

 

 

(145

- 205)

 

 

Potato,

Prepare potatoes,

Alum Perf or

CV

CV

CV

CV

390

15 - 20

SDHC

Stuffed

arrange in or on pans

3/4˝ Unperf

 

 

 

 

(199)

 

 

Potato,

Cut, steam first for 25

3/4˝ Gran

S

S

S

S

212

20 - 25

 

Roasted

min., remove, preheat

 

 

 

 

 

(100)

 

 

 

450°F CV, season and

 

CV

CV

CV

CV

350

15 - 20

 

 

oil lightly

 

 

 

 

 

(177)

 

 

 

 

 

 

 

 

 

 

 

 

Potato,

Peel, quarter, place in

Grid

S

S

S

S

212

25 - 30

 

Vacuumed

vacuum bag, seal,

 

 

 

 

 

(100)

 

 

 

place on grid

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato,

Wash, season if

Grid,

C

C

C

C

320

- 380

30 - 40

 

Baked

needed, place on grid

3/4˝ Pan

 

 

 

 

(160

- 193)

 

 

Potato,

Prepare recipe,let soak

3/4˝ Unperf

S

S

S

S

212

12 - 20

 

Dumpling

in water until cooked

 

 

 

 

 

(100)

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato,

Peel, cut, soak in

3/4˝ Unperf

S/C

S/C

S

S

212

- 250

25 - 40

 

Quartered

water until needed,

 

 

 

 

 

(100

- 122)

 

 

 

preheat pan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato,

Peel, cut, soak

11/2˝ - 21/2˝

S/C

S/C

S/C

S/C

212

- 240

25 - 40

 

Sweet

until needed

Perf

 

 

 

 

(100

- 116)

 

 

 

 

 

 

 

 

 

 

 

 

Beans, Dry

Wash, soak until

21/2˝ Unperf

S

S

S

S

212

25 - 40

 

 

needed

 

 

 

 

 

(100)

 

 

 

 

 

 

 

 

 

 

 

 

Rice, Instant

Follow directions

21/2˝ Unperf

S

S

S

S

212

8 - 25

 

 

on box

 

 

 

 

 

(100)

 

 

 

 

 

 

 

 

 

 

 

 

 

Rice,

Soak to shorten cook

21/2˝ Unperf

S*

S*

S/C*

S/C*

212

- 240

30 - 40

 

Long Grain

time, 1 part rice to

 

 

 

 

 

(100

- 116)

 

 

Converted

11/2 part water

 

 

 

 

 

 

 

 

 

Rice Pudding

Sugar, cinnamon,

21/2˝ Unperf

S

S/TS

S/C

S/TS

145

- 212

35 - 40

 

 

milk, eggs

 

 

 

 

 

(63 - 100)

 

 

 

 

 

 

 

 

 

 

 

 

 

*Forced steaming may be used.

85

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Henny Penny CSG manual Legumes

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.