Henny Penny CSG - Manual (Page 28)

CSL
CSM
CSB
CSG
27
Convection Mode
(continued)
Tips
Cooking times
Proper cooking times will vary depending on the quality, weight or size of the product.
Generally, cooking time is not affected by the size of the load. However, avoid overloading
grids or pans so air will circulate evenly around product.
Roasting, broiling
• Always preheat unit at 575°F (300°C), then set to desired temperature.
• For steaks, chops, cutlets, or loin cuts, 1/2” to 1” thickness is ideal.
• Cook on grids with drip pans below. This allows even browning on sides and bottom.
• Try to place similar sized product on same grids.
Browning, finishing
Preheat to 575°F (300°C), or until light goes out. After loading, set to desired temperature.
Fish
Do not cover with flour.
For whole fish, wrap tail in foil and support it from underneath with raw potatoes.
Cook in previously unheated enameled pans.
Baking
• Preheat to baking temperature. In general, Combi-Steamer baking temperatures
will be 70°F to 80°F (20°C to 25°C) LOWER than traditional ovens.
• When baking bread and rolls, use only every second rack. Baking trays should not
be higher than 2 3/4” (7.0 cm).
• When baking frozen prepared food items, preheat to 575°F (300°C), do not defrost.
Then set to desired baking temperature, load and begin.
• Defrost frozen bread dough and let rise for a short time before baking.
• When baking full loads of “wet” product (frozen or dough), remove built-up humidity
with SDHC* or open door briefly.
*Available on CSL and CSM models, only
X
Opening Door During Operation
Open door slightly to allow hot steam and/or vapors to escape. KEEP FACE AND HANDS AWAY FROM
OPENING or burns could result. When steam and/or heat has dissipated open door fully with care. Escaping
hot steam and/or vapors can cause serious burns. Interior surfaces extremely hot, including pans, grids and
oven racks. To prevent burns, allow unit to cool, or use appropriate heat resistant protective mitt or pad when
handling.