Henny Penny CSG - Manual (Page 88)

87
Breads
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
Brown Bread Let dough rise, 3 / 4 ˝ Gran, C/CV C/CV S/C/CV C/CV 320 - 355 18 - 30 SDHC
every second runner 1 / 2 Sheet Pan TS TS (160 - 180)
White Bread Every second runner, Grid, CV CV S/CV C/CV 320 - 355 18 - 30 SDHC
let proof* Alum Perf TS TS (160 - 180)
French Form well, proof,* 3 / 4 ˝ Gran C/CV C/CV S/C/CV C/CV 320 - 355 20 - 25 SDHC
Bread every second runner TS TS (160 - 180)
Bread, Form well, proof,* 3 / 4 ˝ Gran C/CV TS/C/CV S/C/CV CV 320 - 355 10 - 15 SDHC
Rolls every second runner TS (160 - 180) Steam
Inject
Whole Wheat Form well, proof,* 3 / 4 ˝ Gran C/CV C/CV S/C/CV C/CV 320 - 355 20 - 25 SDHC
Bread every second runner TS TS (160 - 180)
Rolls, Place on pans 3 / 4 ˝ Gran C/CV C/CV C/CV C/CV 320 - 345 5 - 10 SDHC
Par Baked (160 - 174)
Croissants Place on pan, 3 / 4 ˝ Gran C/CV C/CV S/C/CV C/CV 320 - 370 12 - 20 SDHC
proof* as required TS TS (160 - 188)
Quick Breads Fill pans evenly Grid C/CV C/CV C/CV C/CV 300 - 340 25 - 40 SDHC
(149 - 172)
Bread Sticks, Place on pans, brush 3 / 4 ˝ Gran CV CV CV CV 360 - 380 5 - 10 SDHC
Par Baked with melted butter. (183 - 193) Steam
Use steam injection Inject
to brown.
Bagels, Proof,* preheat oven 3 / 4 ˝ Gran CV CV S/CV CV 360 - 380 12 - 16 SDHC
Raw TS TS (183 - 193)
Danish Prepare dough, 3 / 4 ˝ Gran C/CV CV S/C/CV C/CV 300 - 330 12 - 20 SDHC
proof* as required TS TS (149 - 166)
Muffins Spray tins with non- Grids C/CV C/CV C/CV C/CV 325 - 340 15 - 25 SDHC
stick spray, fill tins (163 - 172) Half Fan
evenly every second
runner. Special
functions Half Fan speed.
Cinnamon Proof* as required 3 /
4
˝ Gran C/CV C/CV S/C/CV C/CV 300 - 325 12 - 18 SDHC
Rolls TS TS (149 - 163)
Biscuits, Raw Prepare recipe 3 / 4 ˝ Gran CV CV CV CV 320 - 350 6 - 12 SDHC
(160 - 177)
Biscuits, Thawed, previously 3 / 4 ˝ Gran CV CV CV CV 400 2 - 3 SDHC
Precooked frozen (205)
Toast Butter lightly Grid CV CV CV CV 480 3 - 5 SDHC
(249)
*All proofing is done at 95°F (35°C). Tender Steaming may be used for proofing.
Cooking Examples
(continued)