Henny Penny CSG - Manual (Page 41)

CSL
CSM
CSB
CSG
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Forced Steaming
High temperature steaming, 213°F to 266°F (101°C to 130°C)
Advantages
• Creates an intensified cooking process
• Shorter cooking times
• Retains color, nutrients
• Less shrinkage
Cooking examples
• Potatoes, carrots, celery
• Frozen prepared foods
Tips
Cooking temperatures
Approximate temperatures for Forced Steaming items:
Celery: 230°F (110°C)
Carrots: 240°F (115°C)
Potatoes: 257°F (125°C)
Turnips, yams: 248°F (120°C)
Frozen lasagna: 248°F (120°C)
Frozen vegetables: 248°F (120°C)
Rice 248°F (120°C)