Henny Penny CSG - Manual (Page 29)

CSL
CSM
CSB
CSG
28
Combination Mode
For variable temperature moist heat, 86°F to 575°F (30°C to 300°C)
Advantages
• Fast preheating
• The ability to cook with steam at temperatures above 212°F (100°C)
• Less shrinkage of food due to dehydration
• More servings per uncooked pound
• Automatic basting
• Food retains more nutrients and flavor
• No added fats or oils
• Even heating for high quality food production
• Even heating for large meat portions
• Cook different products at same time with no taste transfer
• Consistent cooking and even browning at any rack level
• Can be partially unloaded for serving convenience
Cooking examples
• Cooking preparations
Roasted bones for stock
• Starters, appetizers
Quiche, pastas, bread, rolls (frozen), etc.
• Entrees
Roast (beef, veal, pork, lamb) stuffed peppers, roast whole chicken, turkey legs,
casseroles, lasagna, etc.
• Sides
Potatoes au gratin, baked potatoes, frozen vegetables, baked apples, etc
• Desserts
Yeast dough (choux pastry)
Cooking methods
• Combi-steaming • Combi-roasting
• Combi-baking • Glazing
• Browning • Basting
• Braising