Henny Penny CSG - Manual (Page 33)

CSL
CSM
CSG
32
Tender Steaming
Low temperature steaming, 86°F to 210°F (30°C to 99°C)
NOTE: Tender Steaming not available on CSB models.
Advantages
• Fast preheating
• Gentle steaming for a variety of delicate items.
• Excellent consistency and taste for different many kinds of meat and fish.
• Lower cooking temperatures mean less sticking and crumbling.
• Less shrinkage results in juicier, more attractive portions, especially when held
in display merchandisers.
• No added fats or oils.
• Less cooking time required than traditional methods.
• The ability to select and maintain desired cooking temperature at lower levels.
• Can be partially unloaded for serving convenience
Cooking examples
• Cooking preparations
Blanching bacon and ham, soups, sauces, stocks, fish garnishings, etc.
• Starters, appetizers
Poached eggs, seafood, cakes, pates, etc.
• Entrees
Fish (salmon, sole, orange roughy), poultry, vacuum cooking items,
boneless chicken and turkey filets, beef filets, sausages, etc...
• Sides
Vegetable casseroles
• Desserts
Fruit, cheese cakes, delicate moist items, etc.
Cooking methods
• Scalding • Simmering • Soaking
• Poaching • Blanching • Vacuum cooking
• Thawing • Rethermalizing • Preserving
• Proofing