Cooking Examples (continued)

 

 

 

 

Breads

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

Brown Bread

Let dough rise,

3/4˝ Gran,

C/CV

C/CV

S/C/CV

C/CV

320

- 355

18

- 30

SDHC

 

every second runner

1/2 Sheet Pan

 

TS

 

TS

(160

- 180)

 

 

 

White Bread

Every second runner,

Grid,

CV

CV

S/CV

C/CV

320

- 355

18

- 30

SDHC

 

let proof*

Alum Perf

 

TS

 

TS

(160

- 180)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

French

Form well, proof,*

3/4˝ Gran

C/CV

C/CV

S/C/CV

C/CV

320

- 355

20

- 25

SDHC

Bread

every second runner

 

 

TS

 

TS

(160

- 180)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bread,

Form well, proof,*

3/4˝ Gran

C/CV

TS/C/CV

S/C/CV

CV

320

- 355

10

- 15

SDHC

Rolls

every second runner

 

 

 

 

TS

(160

- 180)

 

 

Steam

 

 

 

 

 

 

 

 

 

 

 

Inject

 

 

 

 

 

 

 

 

 

 

 

 

Whole Wheat

Form well, proof,*

3/4˝ Gran

C/CV

C/CV

S/C/CV

C/CV

320

- 355

20

- 25

SDHC

Bread

every second runner

 

 

TS

 

TS

(160

- 180)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rolls,

Place on pans

3/4˝ Gran

C/CV

C/CV

C/CV

C/CV

320

- 345

5 - 10

SDHC

Par Baked

 

 

 

 

 

 

(160

- 174)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Croissants

Place on pan,

3/4˝ Gran

C/CV

C/CV

S/C/CV

C/CV

320

- 370

12

- 20

SDHC

 

proof* as required

 

 

TS

 

TS

(160

- 188)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quick Breads

Fill pans evenly

Grid

C/CV

C/CV

C/CV

C/CV

300

- 340

25

- 40

SDHC

 

 

 

 

 

 

 

(149

- 172)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bread Sticks,

Place on pans, brush

3/4˝ Gran

CV

CV

CV

CV

360

- 380

5 - 10

SDHC

Par Baked

with melted butter.

 

 

 

 

 

(183

- 193)

 

 

Steam

 

Use steam injection

 

 

 

 

 

 

 

 

 

Inject

 

to brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bagels,

Proof,* preheat oven

3/4˝ Gran

CV

CV

S/CV

CV

360

- 380

12

- 16

SDHC

Raw

 

 

 

TS

 

TS

(183

- 193)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Danish

Prepare dough,

3/4˝ Gran

C/CV

CV

S/C/CV

C/CV

300

- 330

12

- 20

SDHC

 

proof* as required

 

 

TS

 

TS

(149

- 166)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Muffins

Spray tins with non-

Grids

C/CV

C/CV

C/CV

C/CV

325

- 340

15

- 25

SDHC

 

stick spray, fill tins

 

 

 

 

 

(163

- 172)

 

 

Half Fan

 

evenly every second

 

 

 

 

 

 

 

 

 

 

 

runner. Special

 

 

 

 

 

 

 

 

 

 

 

functions Half Fan speed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cinnamon

Proof* as required

3/4˝ Gran

C/CV

C/CV

S/C/CV

C/CV

300

- 325

12

- 18

SDHC

Rolls

 

 

 

TS

 

TS

(149

- 163)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Biscuits, Raw

Prepare recipe

3/4˝ Gran

CV

CV

CV

CV

320

- 350

6 - 12

SDHC

 

 

 

 

 

 

 

(160

- 177)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Biscuits,

Thawed, previously

3/4˝ Gran

CV

CV

CV

CV

400

2

- 3

SDHC

Precooked

frozen

 

 

 

 

 

(205)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Toast

Butter lightly

Grid

CV

CV

CV

CV

480

3

- 5

SDHC

 

 

 

 

 

 

 

(249)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*All proofing is done at 95°F (35°C). Tender Steaming may be used for proofing.

87

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Henny Penny CSG manual Breads

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.