Henny Penny SCR-6/8 - Manual (Page 37)

SCR-6/8
5-9. COOKING GUIDELINES Whole Chicken, Fresh-3 Pounds Each
Remove excess fat and skin from thigh and neck area. Rinse
birds inside and out with cool tap water. Marinate if desired.
Tuck wings and tuck or tie legs. Place on spits, or in baskets,
and season as desired.
SCR-8
Number of Cook
Preheat/Cook
Chickens Times Temp
32 1:10:00 350°F - 375°F
(177°C - 190°C)
24 1:00:00 350°F - 375°F
(177°C - 190°C)
16 1:00:00 350°F - 375°F
(177°C - 190°C)
12 0:50:00 350°F - 375°F
(177°C - 190°C)
8 0:50:00 350°F - 375°F
(177°C - 190°C)
SCR-6
18
1:15:00 350°F - 375°F
(177°C - 190°C)
12 1:00:00 350°F - 375°F
(177°C - 190°C)
6 0:50:00 350°F - 375°F
(177°C - 190°C)
Whole Chicken, Fresh-2 ½-2 ¾ Pounds Each
SCR-8
Number of Cook Preheat/Cook
Chickens Times Temp
32 1:05:00 350°F - 375°F
(177°C - 190°C)
24 0:55:00 350°F - 375°F
(177°C - 190°C)
16 0:55:00 350°F - 375°F
(177°C - 190°C)
12 0:50:00 350°F - 375°F
(177°C - 190°C)
8 0:50:00 350°F - 375°F
(177°C - 190°C)
SCR-6
18 1:15:00 350°F - 375°F
(177°C - 190°C)
12 1:00:00 350°F - 375°F
(177°C - 190°C)
6 0:50:00-0:55:00 350°F - 375°F
(177°C - 190°C)
Cook times will be longer in baskets.
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