Henny Penny CSG - Manual (Page 57)

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Tips
• When cooking roasts, Pulse Fan can be used after the internal temperature reaches 140°F
(60°C). At that point, it is not necessary to maintain the cooking temperature with the fan
running constantly. The existing heat is enough to complete the cooking process with Pulse Fan
operation.
• Pulse Fan can be programmed at any stage of the cooking process.
• For low temperature cooking, experiment by using Pulse Fan along with the Half Speed Fan
and/or Half Energy features to create the desired gentle cooking environment for various items.
• Use SDHC to remove excess moisture from the cabinet.
Two-Stage Slow Cooking
1. After preheating, roast for a short time at temperatures from 248°F (120°C) to 356°F (180°C).
2. For the duration of the cooking process, set at low temperatures, from 135°F (57°C) to 194°F
(90°C) using Pulse Fan. As the internal food temperature rises and the cabinet temperature
decreases, both environments converge to a point at which cooking and holding can continue
for up to 24 hours without overcooking.
Simple Slow Cooking
Often done overnight, this process simply establishes the proper difference between cabinet and
probe temperatures–the rest is automatic. As a general rule, set the cooking temperature 9°F
(5°C) above the desired probe “done” temperature for the item you are cooking.
For example:
When holding, reduce the cabinet temperature to match the probe “done” temperature.
Foods cannot be cooked and held for more than 24 hours.
6 lb (2.7 kg) Roast Beef
Probe “done” temperature = 126°F (52°C)
+ 9°F (5°C)
Cooking temperature = 135°F (57°C)
Cooking time = 5 hours
320 °F
(160 °C)
32 °F
250 °F
(120 °C)
150 °F
(65 °C)
Temperature scale
Roast
up to 24 hours
Mature Cook and hold
interior cabinet temperature
core temperature
0 h 0,5 h