Miscellaneous

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

Eggs, Hard

Leave in cardboard

Grid or

S

S

S

S

212

10 - 15

 

Cooked

racks

Perf Pan

 

 

 

 

(100)

 

 

 

 

 

 

 

 

 

 

 

 

 

Eggs,

Cook in pan or

Grid or

S

S/TS

S/C

S/TS

195

- 212

9 - 15

 

Poached

containers

21/2˝ Unperf

 

 

 

 

(91 - 100)

 

 

Egg Royal

Fill in forms or

Grid or

S

S/TS

S/C

S/TS

212

20 - 35

 

 

container

21/2˝ Unperf

 

 

 

 

(100)

 

 

Farmer’s

Distribute the mixture

11/2˝ - 21/2˝

C/CV

C/CV

C/CV

C/CV

285

- 320

20 - 35

SDHC

Omlet

evenly, leave 1/2˝ from

Unperf

 

 

 

 

(141

- 160)

 

 

 

rim of pan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eggs,

Make egg mixture,

21/2˝ Unperf

S

S/TS

S

S/TS

195

- 212

15 - 20

 

Scrambled

cover until needed,

 

 

 

 

 

(91 -100)

 

 

 

spray or butter pan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quiche

Precook most meats,

Alum,

C/CV

C/CV

C/CV

C/CV

280

- 325

30 - 40

SDHC

 

vegetables, distribute

Grid

 

 

 

 

(138

- 163)

 

 

 

evenly egg mixture

 

 

 

 

 

 

 

 

 

 

with cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cabbage

In pan with sauce,

21/2˝ Unperf

C/CV

C/CV

C/CV

C/CV

225

- 325

25 - 35

SDHC

Rolls

fresh or thawed

 

 

 

 

 

(107

- 163)

 

 

 

 

 

 

 

 

 

 

 

 

 

Stuffed

In pan with sauce,

21/2˝ Unperf

C/CV

C/CV

C/CV

C/CV

225

- 325

25 - 35

SDHC

Peppers

fresh or thawed

 

 

 

 

 

(107

- 163)

 

 

 

 

 

 

 

 

 

 

 

 

 

Egg Rolls

Frozen, reheat

Gran or Alum

C/CV

C/CV

C/CV

C/CV

300

- 400

10 - 15

SDHC

 

 

or 21/2˝ Unperf

 

 

 

 

(149

- 205)

 

 

Stir Fry

Preheat pan

Gran Alum

C/CV

C/CV

C/CV

C/CV

400

- 450

10 - 15

SDHC

 

to 450°F

 

 

 

 

 

(205

- 233)

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken

Frozen then thawed

3/4˝ Gran,

C/CV

C/CV

C/CV

C/CV

300

- 350

20 - 35

SDHC

Cordon Bleu

 

21/2˝ Unperf

 

 

 

 

(149

- 177)

 

 

Fish Sticks

Preheat to 575°F

3/4˝ Unperf

C/CV

C/CV

CV

CV

350

- 420

10 - 20

SDHC

 

 

 

 

 

 

 

(177

- 216)

 

 

 

 

 

 

 

 

 

 

 

 

 

Quiche

Frozen

Grid,

C/CV

C/CV

C/CV

CV

280

- 350

10 - 25

SDHC

 

 

Half Sheet

 

 

 

 

138 - 177)

 

 

 

 

 

 

 

 

 

 

 

 

 

Lasagna

Frozen then thawed

In proper

C

C

C

C

275

- 350

30 - 75

SDHC

 

 

pan

 

 

 

 

(135

- 177)

 

Probe

 

 

 

 

 

 

 

 

 

 

160°F (72°C)

 

 

 

 

 

 

 

 

 

 

Pizza

Fresh dough, pre-cook

Grid,

CV

CV

CV

CV

425

8 - 15

SDHC

 

crust first. Pre-made or

Half Sheet

 

 

 

 

(218)

 

 

 

frozen, put directly in oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Corn Dogs

Frozen

Gran/Alum

CV

CV

CV

CV

275

- 350

10 - 15

SDHC

 

 

 

 

 

 

 

(133

- 177)

 

 

 

 

 

 

 

 

 

 

 

 

 

Burritos

Frozen/fresh

1/2˝ - 21/2˝

CV

CV

CV

CV

275

- 350

15 - 20

SDHC

 

 

Unperf

 

 

 

 

(133

- 177)

 

 

 

 

 

 

 

 

 

 

 

 

 

Entrees

Frozen

Grid or in

C

C

C

C

275

- 350

40 - 75

Probe

 

 

Proper Pan

 

 

 

 

(133

- 177)

 

160°F (72°C)

 

 

 

 

 

 

 

 

 

 

 

Entrees

Fresh/frozen

Grid or in

C

C

C

C

275

- 350

30 - 50

Probe

 

then thawed

Proper Pan

 

 

 

 

(133

- 177)

 

160°F (72°C)

 

 

 

 

 

 

 

 

 

 

 

90

Page 91
Image 91
Henny Penny CSG manual Miscellaneous

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.