Henny Penny CSG - Manual (Page 36)

CSL
CSM
CSG
35
Tender Steaming
Low temperature steaming – (continued)
Tips
Cooking times
The same principles for Steam mode apply. Generally, the lower the cooking tempera-
ture, the longer the cooking time.
Cooking temperatures
Approximate temperature ranges for some common items that can be Tender Steamed:
Soup garnishings: 167°F to 194°F (75°C to 90°C)
Fish, seafood: 149°F to 194°F (65°C to 90°C)
Pork, veal: 161°F to 167°F (72°C to 75°C)
Chicken/white meat: 167°F to 185°F (75°C to 85°C)
Chicken/dark meat: 176°F to 194°F (80°C to 90°C)
Poultry (other): 176°F (80°C)
Beef, lamb: 135°F to 165°F (58°C to 74°C)
Desserts: 149°F to 194°F (65°C to 90°C)
Seasoning
Season lightly. A food’s natural food taste, as well as the taste of seasonings, is intensified
by low temperature cooking. For this reason, also use less essences or reducing agents.
Texture, appearance
Tender Steaming is especially valuable in preparing certain foods for presentation in
display merchandisers.
• Excellent color
• Firm structure for clean portioning
• Less shrinkage, for plump, taught skins
• Fewer and smaller “bursts”, even when skin is damaged