Henny Penny CSG - Manual (Page 37)

CSL
CSM
CSB
CSG
36
Rethermalizing
Advantages
• Different food products can be reheated without being covered.
• Food can be cooked and then reheated and served hours later.
• Allows more time to prepare dishes and trays.
• Allows foodservice operation to run more efficiently.
• Perfect function for handling large, catered orders in off-peak hours.
• Rethermalize directly on plates or in pans.
• Reduced humidity prevents water drops from forming on plated food when rethermalized.
Cooking examples
• Starters, appetizers
Pasta, vegetable dishes, macaroni & cheese, casseroles, spring rolls, etc
• Entrees
Roasts, casseroles, frozen meat and fish, frozen entrees, ribs, leg of veal,
stuffed vegetable dishes, etc.
• Sides
Rice, potatoe pancakes, noodles, vegetables, potatoes, fries, etc.
• Desserts
Fruit pies, cheese cakes, stewed fruit, etc.