Seafood – Henny Penny CSG User Manual
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Seafood
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
Mussels, In
shell
1
1
/
2
˝ Unperf
S
S/TS
S
S/TS
165 - 212
8 - 14
Oysters
(74 - 100)
Shrimp,
Thawed, peeled (time
1
1
/
2
˝ Unperf
S
S/TS
S
S/TS
160 - 212
6 - 14
Peeled
will depend on size)
(72 - 100)
Peel & Eat
In shell, season
1
1
/
2
˝ Unperf
S
S
S
S
212
4 - 10
Shrimp
(100)
Escargots
In shell, stuffed,
3
/
4
˝ Pan
C
C
C
C
350
6 - 10
SDHC
frozen
(177)
Scallops,
Fresh/frozen,
3
/
4
˝ Unperf
S
S/TS
S
S/TS
165 - 212
4 - 8
Bay
thawed
(74 - 100)
6 - 12*
Scallops,
Fresh/frozen,
3
/
4
˝ Unperf
S
S/TS
S
S/TS
165 - 212
6 - 10
Sea
thawed
(74 - 100)
7 - 15*
Lobster,
Fresh
Grid or
S
S
S
S
212
10 - 14
Whole
3
/
4
˝ Perf
(100)
Lobster, Frozen,
thawed,
3
/
4
˝ Perf or
S/C/CV
S/C/CV
S/C/CV
S/C/CV
212 - 350
10 - 20
Tails
split
Unperf
(100 - 177)
Fish, Frozen,
3
/
4
˝ Gran,
C
C
C
C
320 - 420
10 - 15
SDHC
Breaded
preheat to 575°F
Alum Perf
(160 - 216)
Stuffed Fill
evenly
3
/
4
˝ Unperf
C/CV
C/CV
S/C/CV
S/C/CV
165 - 212
10 - 20
Probe
Lobster
(74 - 100)
145°F (63°C)
Salmon
Fill molds evenly
Grid or
S
C/TS
S/C
C/TS
165 - 212
15 - 20
Mousse
3
/
4
˝ Unperf
(74 - 100)
Fish Terrine
Fill molds evenly
Grid or
S
C/TS
S/C
C/TS
165 - 212
30 - 45
Probe
3
/
4
˝ Unperf
(74 - 100)
145°F (63°C)
Fish Balls
Form well, cover
1
1
/
2
˝ Unperf
S
C/TS
S/C
C/TS
165 - 212
12 - 16
until needed
(74 - 100)
*If Tender Steaming, use longer cooking times.