Desserts

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

Fruit Pies

From scratch, frozen,

Grid or

C/CV

C/CV

C/CV

C/CV

350

- 400

20

- 25

SDHC

 

brush water or egg

Alum Perf

 

 

 

 

(177

- 205)

30

- 50

Steam

 

on top

 

 

 

 

 

 

 

If frozen

Inject

 

 

 

 

 

 

 

 

 

 

 

 

Cobblers

Prepare recipe

11/2˝ - 21/2˝

C/CV

C/CV

C/CV

C/CV

320

- 360

25

- 40

SDHC

 

 

Unperf

 

 

 

 

(160

- 183)

 

 

Steam

 

 

 

 

 

 

 

 

 

 

 

Inject

 

 

 

 

 

 

 

 

 

 

 

 

Apple

Prepare recipe

11/2˝ - 21/2˝

C/CV

C/CV

C/CV

C/CV

350

- 360

15

- 25

SDHC

Dumpling

 

Unperf

 

 

 

 

(177

- 183)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheese Cake

Spread mixture evenly,

11/2˝ Unperf

C/CV

C/CV

C/CV

C/CV

325

40

- 60

SDHC

 

preheat to 305°F

Half Sheet

 

 

 

 

(163)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sponge Cake

Spread evenly,

3/4˝ Gran

CV

CV

CV

CV

350

- 360

15

- 25

Steam

(Genoise)

preheat to 575°F (300°C)

 

 

 

 

 

(177

- 183)

 

 

Inject

 

 

 

 

 

 

 

 

 

 

 

 

Cake with

Spread batter and

3/4˝ Gran

CV

CV

CV

CV

320

- 355

20

- 35

SDHC

Crumb

crumbs evenly

 

 

 

 

 

(160

- 180)

 

 

 

Topping

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Plum Cake

Spread evenly

3/4˝ Gran

CV

CV

CV

CV

320

- 335

25

- 40

SDHC

 

with fruit

 

 

 

 

 

(160

- 169)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Marble Cake

Put batter into forms

Grid,

CV

CV

CV

CV

340

- 360

15

- 25

SDHC

 

or 3/4˝ gran pan

3/4˝ Gran

 

 

 

 

(172

- 183)

 

 

 

Sheet Cake

Prepare recipes,

3/4˝ Gran,

CV

CV

CV

CV

340

- 360

15

- 25

SDHC

 

spray pan with

Half Sheet

 

 

 

 

(172

- 183)

 

 

 

 

non-stick spray

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yeast Cake

Every second runner

3/4˝ Gran

C/CV

C/CV

C/CV

CV

320

- 350

20

- 30

SDHC

 

 

 

 

 

 

 

(160

- 177)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tea Cookies

Cut shapes

3/4˝ Gran,

CV

CV

CV

CV

350

- 375

9 - 13

SDHC

 

 

Half Sheet

 

 

 

 

(177

- 191)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Brownies

Spread evenly in pan

3/4˝ Gran,

CV

CV

CV

CV

350

15

- 20

SDHC

 

 

Half Sheet

 

 

 

 

(177)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cookies

Prepare recipe, cut,

3/4˝ Gran,

CV

CV

CV

CV

300

- 350

5 - 18

SDHC

 

drop, or form, follow

Half Sheet

 

 

 

 

(149

- 177)

 

 

 

 

recipe directions

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Angel Food

Fill molds or pans

Grid,

CV

CV

CV

CV

300

- 340

20

- 35

SDHC

Cake

 

Half Sheet

 

 

 

 

(149

- 171)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vacuum

Slice fruit, add

Grid

S

TS

S

TS

175

- 212

20

- 30

 

Packed

liqueur or syrup,

 

 

 

 

 

(80 - 100)

 

 

 

Fruits

place in bag, seal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Waffles

Frozen

Grid,

CV

CV

CV

CV

340

- 360

5

- 8

SDHC

 

 

3/4˝ Gran

 

 

 

 

(172

- 183)

 

 

 

Pancakes

Frozen, spray pans

11/2˝ Gran

CV

CV

CV

CV

350

- 390

4

- 8

SDHC

 

 

 

 

 

 

 

(177

- 199)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

88

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Image 89
Henny Penny CSG manual Desserts

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.