Forced steaming, Csm csb csg – Henny Penny CSG User Manual
Page 42
CSL
41
CSM
CSB
CSG
Operation
• Turn unit on
• Select STEAM mode and select CR
• Preheat until set temperature is reached
or “warm-up” control light goes out
• Load mobile oven rack, place or roll into cabinet
Setting
• Select desired Forced Steaming TEMPERATURE
213°F to 266°F (101°C to 130°C)
• Select TIMER and set desired cooking time
OR select PROBE COOKING and set desired probe
“done” temperature OR select continuous operation
or
or
Operation
• Set on COMBINATION mode, activate TIMER
and set on CR
• Preheat until set temperature is reached
or “warm-up” control light goes out
• Load mobile oven rack, place or roll into cabinet
Setting
• Select desired Forced Steaming TEMPERATURE
213°F to 266°F (101°C to 130°C)
• Set desired cooking time and activate TIMER
OR set on continuous operation OR set desired probe
“done” temperature and activate PROBE COOKING
or
or
Operation
• Set on COMBINATION mode, and set TIMER
on Continuous Run
• Preheat until set temperature is reached
• Load mobile oven rack, place or roll into cabinet
Setting
• Select desired Forced Steaming TEMPERATURE
213°F to 266°F (101°C to 130°C)
• Set desired cooking TIME
OR continuous operation
OR set desired PROBE (optional) “done” temperature
or
or
Operation
• Set on COMBINATION mode, set TIMER on CR
• Preheat until set temperature is reached
or “warm-up” control light goes out
• Load mobile oven rack, place or roll into cabinet
Setting
• Select desired Forced Steaming TEMPERATURE
213°F to 266°F (101°C to 130°C)
• Set desired cooking TIME
OR set on continuous operation
OR set desired PROBE “done” temperature
or
or
Forced Steaming
High temperature steaming, 213°F to 266°F (101°C to 130°C)