Henny Penny CSG - Manual (Page 76)

Chicken/Poultry
Proper Temp. Approx.
Container CSB CSM CSL CSG in Cook Time Special
Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function
Roast Dry, season, Chicken grid, C/CV C/CV C/CV C/CV 355 - 390 40 - 45 SDHC
Chicken tie, preheat grid, (180 - 199)
3 /
4
˝ Perf Pan
Rotisserie Dry, season, Chicken grid, C/CV C/CV C/CV C/CV 340 - 390 30 - 40 SDHC
Style tie, preheat grid, (171 - 199)
Chicken 3 / 4 ˝ Perf Pan
Chicken Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 390 30 - 40 SDHC
Legs season, preheat 3 / 4 ˝ Perf Pan (199)
Chicken Leg Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 325 - 400 20 - 25 SDHC
Quarters season, preheat 575° 3 /
4
˝ Perf Pan (163 - 205)
Chicken Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 350 30 - 40 SDHC
Breasts season, preheat 3 / 4 ˝ Perf Pan (177)
Chicken Fresh/frozen, thawed, Grid, 3 / 4 ˝Gran CV CV CV CV 320 - 450 12 - 17 SDHC
Breasts boneless, skinless 3 / 4 ˝ Non Perf (160 - 232)
Chicken Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 350 30 - 40 SDHC
Thighs season, preheat 3 / 4 ˝ Perf Pan (177)
Half Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 350 30 - 40 SDHC
Chicken season, preheat 3 / 4 ˝ Perf Pan (177)
Chicken Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 320 - 350 5 C SDHC
Wings season, preheat 3 /
4
˝ Perf Pan (160 - 177) 10 - 15 CV
Cooked For salads, etc. Grid, S TS S TS 175 35 - 40* Probe
Chicken 3 / 4 ˝ Perf Pan (80) 180°F (82°C)
Cornish Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 350 10 C SDHC
Game Hen season, preheat 3 / 4 ˝ Perf Pan (177) 20 - 30*CV
Goose Season, could Grid, S/C/CV S/C/CV S/C/CV S/C/CV 285 - 390 120 - 150 SDHC
be stuffed 1 1 / 2 ˝ Gran (141 - 199)
Duck Season Grid or C/CV C/CV C/CV C/CV 280 - 390 20 - 60 SDHC
1 1 / 2 ˝ Gran (138 - 199)
Duck Breast Boned, Grid S TS S TS 160 40 - 60
(Vacuum vacuum well (71)
Cooking)
Turkey, Stuff possibly, season, Grid, C/CV C/CV C/CV C/CV 265 - 350 12 - 25/lb Probe
Whole baste if needed 3 / 4 ˝ Pan (129 - 177) 180°F (82°C)
Turkey Fresh/thawed, try Grid S/C/ C/CV S/C/CV TS/C/CV 320 - 350 15 - 20 Probe
Tenderloin different modes CV/TS (160 - 177) 170°F (76°C)
and medias
Turkey Season Grid S/C/CV S/C/CV S/C/CV S/C/CV 275 - 355 20 - 30/lb Probe
Breast (135 - 180) 180°F (82°C)
75
Cooking Examples