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Henny Penny CSG User Manual

Page 39

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• Use SDHC to achieve desired humidity, if necessary

• Use SDHC to achieve desired humidity, if necessary

38

Setting

• Set reheating TEMPERATURE

Generally between 280°F (140°C) and 320°F (160°C)

• Set desired cooking TIME

OR set on continuous operation,
OR set desired PROBE (optional) “done” temperature

or

or

Notes

• Proper rethermalizing temperatures will vary

according type of food.

• Normally, a setting of 60% SDHC or lower is preferred

for Rethermalizing.

• Proper rethermalizing times depend on type of food,

starting internal food temperature and number of
plates or pans. Times should average from 5 to 8 minutes.

• When practical, consider using probe cooking to

rethermalize. Ideal serving temperatures are easier
to achieve.

Notes

• Proper rethermalizing temperatures will vary

according type of food.

• Rethermalizing mode limits humidity to maximum of 60%.

Therefore, SDHC range is limited to 60%, 30% or 0%.

• Proper rethermalizing times depend on type of food,

starting internal food temperature and number of
plates or pans. Times should average from 5 to 8 minutes.

• When practical, consider using probe cooking to

rethermalize. Ideal serving temperatures are easier
to achieve.

Notes

• Proper rethermalizing temperatures will vary

according type of food.

• Humidity levels in both Steam and Combination modes will

be 100%.

• Proper rethermalizing times depend on type of food,

starting internal food temperature and number of
plates or pans. Times should average from 5 to 8 minutes.

• When practical, consider using probe cooking to

rethermalize. Ideal serving temperatures are easier
to achieve.

Notes

• Proper rethermalizing temperatures will vary

according type of food.

• Rethermalizing mode controls humidity to approximately 60%.
• Proper rethermalizing times depend on type of food,

starting internal food temperature and number of
plates or pans. Times should average from 5 to 8 minutes.

• When practical, consider using probe cooking to

rethermalize. Ideal serving temperatures are easier
to achieve.