Henny Penny CSL-20, CSL-40, CSM-6, CSM-10, CSM-1020 Applications Manual

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Models

CSL

CSM

CSB CSG

ENNY PENNY

Sure Chef®Combi-Steamers

Applications Manual

and Cooking Guide

CSL CSM CSB CSG

This manual should be retained in a convenient location for future reference.

Wiring diagram for this appliance is located on the inside access door below the control panel.

Post in a prominent location, instructions to be followed in event user smells gas. This information shall be obtained by consulting the local gas supplier. (Gas units only)

FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE. (Gas units only)

Keep appliance area free and clear from combustibles.

Do not obstruct the flow of combustion and ventilation air. Adequate clearance must be left all around appliance for sufficient air to the combustion chamber. (Gas units only)

WARNING: Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.

LIMITED WARRANTY FOR HENNY PENNY APPLIANCES

Subject to the following conditions, Henny Penny Corporation makes the following limited warranties to the original purchaser only for Henny Penny appliances and replacement parts:

New Equipment Any part of a new appliance, except lamps and fuses, which proves to be defective in material or workmanship within one year from date of original installation, will be repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor. To validate this warranty, the registration card for the appliance must be mailed to Henny Penny within 10 days after installation.

Replacement Parts Any appliance replacement part, except lamps and fuses, which proves to be defective in material or workmanship within 90 days from date of original installation will be repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor.

This warranty covers only the repair or replacement of the defective par t and does not include any labor charges for the removal and installation of any parts, travel or other expenses incidental to the repair or replacement of a part.

Any claim must be presented to either Henny Penny or the distributor from whom the appliance was purchased. No allowance will be granted for repairs made by anyone else without Henny Penny’s written consent. If damage occurs during shipping, notify the carrier at once so that a claim may be filed.

THE ABOVE LIMITED WARRANTY SETS FORTH THE SOLE REMEDY AGAINST HENNY PENNY FOR ANY BREACH OF WARRANTY OR OTHER TERM. BUYER AGREES THAT NO OTHER REMEDY (INCLUDING CLAIMS FOR ANY INCIDENTAL OR CONSEQUENTAL DAMAGES) SHALL BE AVAILABLE.

The above limited warranty does not apply (a) to damage resulting from accident, alteration, misuse, or abuse; (b) if the equipment’s serial number is removed or defaced; or (c) for lamps and fuses.

THE ABOVE LIMITED WARRANTY IS EXPRESSLY IN LIEU OF ALL OTHER WARRANTIES, EXPRESS OR IMPLIED, INCLUDING MERCHANT ABILITY AND FITNESS, AND ALL OTHER WARRANTIES ARE EXCLUDED. HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME FOR IT ANY OTHER OBLIGATION OR LIABILITY.

Dear Customer:

Congratulations on your decision to purchase a new Henny Penny Sure Chef®Combi-Steamer. In our opinion, you now possess the most advanced combi-steamer in the industry. As you begin to become familiar with its operation and more confident in the results, you will see the incredible potential for quality, variety and productivity this unit has to offer. In fact, this new concept in cooking may change your entire approach to hot food production.

The Sure Chef Combi-Steamer is not difficult to operate. But it is a fairly complex piece of equipment. We recommend a thorough study of this Application Manual. It is filled with information, suggestions and explanations that will help you achieve the potential of the unit. Keep the manual in a safe place, but accessible for easy reference.

Henny Penny products are known for their outstanding craftsmanship, leading edge technology and user-friendly operation. As a company, we believe in establishing a partnership with our customers that leads both parties to long-term success. In that spirit, we remain interested in any questions, comments, suggestions or ideas you may have concerning the combi-steamer you have purchased, as well as this manual.

We hope you enjoy good food and good profits with your new Sure Chef Combi-Steamer. Welcome to the world of imaginative cooking!

Henny Penny Corporation

800-417-8417

Table of Contents

Glossary of Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Features at a Glance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Loading and Unloading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Control Panel Functions at a Glance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Basic Operation

Cooking Modes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Steam Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Convection Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Combination Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Tender Steaming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Rethermalizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Forced Steaming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

SDHC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Probe Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Cool Down . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Steam Injection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Half Fan Speed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Half Energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Pulse Fan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Delta-T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Quick Guide To Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Installation – Electric Units . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Installation – Gas Units . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Cooking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Indication of Safety Warnings

Throughout this manual you will see the following words and symbols relating to important issues of personal safety and proper operation. Their usage is described here:

DANGER

The word DANGER indicates an imminent hazard which will result in highly serious injury, such as severe burns.

WARNING

The word WARNING is used to alert you to a procedure, that if not performed properly, may cause personal injury.

CAUTION

The word CAUTION is used to alert you to a procedure that, if not performed properly, may damage the equipment.

IMPORTANT

The word IMPORTANT is used to highlight especially important information

NOTE

The word NOTE is used to separate additional useful subject matter for the sake of clarity.

CSL CSM CSB CSG

Glossary of Terms

for Sure Chef®Combi-Steamers

Auto Flush–A built-in feature that periodically and automatically drains, flushes and refills the steam generator.

Cooking Mode–Any of several settings that produce a particular cooking medium or environment.

Steam Mode–Cooking by pressureless steam produced in the built-in steam generator and circulated by the high-speed fan.

Convection Mode–Dry heat produced by heating elements and circulated by the high speed fan.

Combination Mode–A cooking mode that combines steam and convection heat to produce a controlled environment.

Temperature Control–The method in which the cooking temperature in the cabinet is selected or changed.

Timer–A switch that sets and measures cooking time in the cabinet and stops the cooking process when time has elapsed.

Digital Readout (LED)–A lighted panel that displays the mode, function or other information about the operation of the unit.

Food Probe–A device that monitors the internal temperature of food product during cooking and stops the cooking process at a preselected temperature.

Probe Cooking–Any cooking method that utilizes the food probe.

Hand Held Sprayer–A spray nozzle for cleaning the unit that is attached to a

retractable hose built into the unit and connected to the unit’s water line.

Tender Steaming–A low temperature cooking method used to produce delicate foods with less air turbulence at temperatures between 86° (30°C) to 212°F (100°C).

Rethermalizing Mode–A cooking mode that quickly brings precooked (chilled) product back to serving temperatures and conditions.

For a better understanding of the settings, functions and general operation of Sure Chef CombiSteamers as described in this manual, please familiarize yourself with the following terms, definitions and symbols.

Programming–A function that allows the storing of up to 99 sets of cooking steps (recipes

in the unit’s memory.

Steam Injection–A feature of the Convection mode that sprays a 4-second burst of water onto the heating elements to create a small amount of steam momentarily. Often used to help in the browning of certain foods.

Half-Energy–A function that shuts off half the heating elements in order to extend the cooking time for slow-cooked product.

Half-Fan Speed–A function that reduces fan speed by one-half for less turbulence.

Pulse Fan–A function that operates the fan intermittently: On for 10 seconds, off for 110

seconds. Often used in cooking delicate items.

Fully Digital–All control panel functions are controlled by computer and activated by touch pad buttons.

Delta T Cooking–A cooking technique that raises the cooking temperature in the cabinet in direct relationship to the rise in product’s internal temperature. Often used in preparing large fresh or cured meat roasts.

Auto Reverse Fan–A function that operates the fan 2 minutes forward then 2 minutes reverse. Helps produce even browning.

Filterless Grease Extraction–A feature of the Auto Reverse Fan that removes grease from the air centrifugally, eliminating the need for grease filters.

SDHC–The acronym for Smart Digital Humidity Control. This is a control technology that automatically measures and regulates the level of humidity in the cooking cabinet.

Cool Down–A feature that quickly reduces the cabinet temperature by allowing the fan to operate while the door is open.

Forced Steaming–A cooking method in which convection heat is used to drive up cabinet temperatures, allowing steaming at temperatures between: 213° (101°C) and 265°F (130°C).

CSL CSM CSB CSG

Sure Chef®Combi-Steamers – Features

at a glance

Models

Sure Chef Combi-Steamers come in three electric models: CSB, CSM, and CSL; and one gas model, CSG.

Sizes

• Model Sizes are designated by the number of 12” x 20” x 2

⁄

” pans each is capable

of holding.

• Electric models come in five sizes: 6 (6-pan, counter model), 10 (10-pan, counter model), 1020 (20-pan, counter model*), 20 (20-pan, floor model) and 40 (40-pan, floor model**).

• Gas models come in three sizes: 10 (10-pan, counter model), 12 (12-pan, counter model), and 20 (20-pan, floor model).

NOTE: Features vary according to model type. Accessories tend to vary according to unit size. You may occasionally see references such as CSB/M/L-6. This means that the reference applies to all electric models in that size. A reference such as CSL-6/10/20/40 applies to the CSL model in all sizes.

* The 1020 model is designed for holding up to (10) full size 18” x 26” bun pans with adaptor,

as well as (20) 12” x 20” x 2

⁄2“ steam pans.

** The 40 model is designed to hold up to (20) 18” x 26” bun pans with adaptor.

Feature CSL CSM CSB CSG

Auto Flush

••••

Auto-Reverse Fan

•••

Cooking Modes

Combination

••••

Convection

••••

Rethermalizing In Combination

••

Steam

••••

Tender Steaming In Steam

••

Cool-Down

•••

Delta-T Cooking

•

Digital Readout

•• •

Dual Glass Door

•••

Electro-Mechanical Controls

•••

Electronic Touch Pad Controls

••

Filterless Grease Extraction

•••

Hand Held Sprayer

••

Optional

•

Half Energy

••

Half Fan

••

Probe Cooking

••

Optional

•

Programmable Operation

••

Pulse Fan

•

SDHC Full Limited

Steam Injection

••

All units require drain and water source. Units can be ordered with left-hand hinged door, optional. Please specify phase and voltage with order. These cannot be changed in the field.

CSL CSM CSB CSG

Loading & Unloading

Your Sure Chef Combi-Steamer includes a Mobile Oven Rack that is integral to the unit’s operation. All food product is loaded onto the oven rack which is then loaded into the cooking cabinet.

• Floor Models–CSB/M/L-20 and 40, and CSG-20, use Mobile Oven Racks designed to roll directly into cabinets. Door closes and seals around Mobile Oven Rack.

• Counter Models–CSB/M/L-6, 10 and 1020, and CSG-10 and 12 utilize Transport Carts upon which Mobile Oven Racks may be placed. The Transport Cart is rolled up to the unit, and the Mobile Oven Rack rolls directly into the cabinet.

IMPORTANT: During the loading and unloading process for counter models, lock front casters of Transport Cart when car t is stationary. Lock front wheels on Mobile Oven Rack with locking lever near right front wheel. Unlock wheels of Mobile Oven Rack ONLY when rolling in or out of unit. This will keep Mobile Oven Rack stable on Transport Cart.

Full Loads

To Load

• Place food product on appropriate grids, pans and racks. Load onto Mobile Oven Rack.

• Preheat unit to desired temperature.

•Open door slightly until fan stops and heat dissipates. Open door fully with care.

• (Floor models) Roll loaded Mobile Oven Rack directly into unit. (Counter models) Roll loaded Mobile Oven Rack on Transport Cart up to unit. Lock front casters on Transport Cart to prevent movement. Release wheel lock on Mobile Oven Transport Cart and roll into unit.

• Shut door and begin cooking.

To Unload

• Signal will sound when cooking cycle is complete

• Open door slightly until fan stops and heat dissipates. Open door fully with care.

• (Floor models) Roll Mobile Oven Rack straight out of unit and to appropriate location. (Counter models) Roll Transport Cart up to unit, lock front casters on Transport Cart and roll Mobile Oven Rack out of unit and onto Transport Cart. Lock front wheel of Mobile Oven Rack. Release locked front caster on Transport Cart and roll away from unit to appropriate location.

Partial Loads

Individual pans or racks of product can be easily loaded or unloaded while the unit is in operation.

•Open door slightly until fan stops and heat dissipates. Open door fully with care.

• Load or unload pans or racks directly to or from Mobile Oven Rack in unit. It is not necessary to remove Mobile Oven Rack.

• Shut door. Cooking process continues automatically.

Tips

• No flavor transfer occurs during cooking, so consider load by the type of cooking mode (Steam, Convection, Combination) being used.

•When cooking for longer periods, or on Continous cooking, load items that will be done sooner toward the front of the rack. These can be removed individually when done.

• For greatest efficiency, try to cook with full loads. In general, cooking times and temperatures are not affected by the quantity of product in the cooking cabinet.

•When loading roasts, or large cuts of meat, place product directly on racks and load near the bottom of the Mobile Oven Rack. Load an empty pan directly beneath roast to catch drippings and roast bones.

• For counter models, consider ordering Combi-Steamer Base Units. Several styles are available that include enclosed pan storage for convenient access to pans, grids and racks.

Opening Door During Operation

Open door slightly to allow hot steam and/or vapors to escape. KEEP FACE AND HANDS AWAY FROM OPENING or burns could result. When steam and/or heat has dissipated open door fully with care. Escaping hot steam and/or vapors can cause serious burns. Interior surfaces extremely hot, including pans, grids and oven racks. To prevent burns, allow unit to cool, or use appropriate heat resistant protective mitt or pad when handling.

Sure Chef

Combi-Steamer models CSL-6/10/1020/20/40

1 ON/OFF switch 2 ON indicator light (green) 3Message display

• NO WATER warning–check water supply

• Displays steam exhaust flap position

• Displays SDHC humidity level Cooking mode selection key (lighted display indicates the selected mode)

4 STEAM mode–86°F to 266°F (30°C to 130°C)

•Normal steaming, pre-set at 212°F (100°C)

• Tender Steaming 86°F to 212°F (30°C to 100°C)

• Forced steaming, 213°F to 266°F (101°C to 130°C)

• Light ring around Steam key flashes when cabinet temperature exceeds pre-selected temperature by 20°F (10°C)

5 COMBINATION mode–86°F to 575°F (30°C to 300°C)

• Pre-set to 320°F (160°C) and 100% SDHC

• Control humidity with SDHC function (7)

• Rethermalize in this mode

6 CONVECTION mode–86°F to 575°F (30°C to 300°C)

• Pre-set to 320°F (160°C) and 100% SDHC

• Reduce humidity with SDHC function (7)

7 SDHC Smart Digital Humidity Control

• Six possible moisture levels from 100% to 0%

• Control humidity in Combination mode

• Reduce humidity (from cooking product) in Convection mode

8 CABINET TEMPERATURE indicator key

• Press to indicate temperature selection. Adjust and select with SELECT arrow keys (16)

• Press and hold to display actual cabinet temperature

• Key lights up during preheating

9 Interior cabinet temperature display 10 TIMER activation key

• Press to activate cook time. Adjust and select with SELECT arrow keys (16)

11 COOKING TIME display

• Selected time (0 to 24 hr) displayed with period between hours and minutes. When timer selection is activated, period flashes. Actual cooking time remaining is displayed with flashing colon between hours and minutes.

12 PROBE COOKING activation key

• Press to activate Probe Cooking function. Adjust and select food internal “done” temperature range from 68°F to 210°F (20°C to 99°C) using SELECT arrow keys (16).

• Upon reaching “done” temperature, audio signal sounds and unit shuts off automatically

13 Actual food probe temperature display 14 Pre-selected “done” temperature display 15 Continuous Run key 16 SELECT arrow keys for temperature, time and food probe temperature 17 PROGRAM activation key

• Press to enter programming function and display program number

18 Program number (1 to 98 for cooking programs, plus number 99 pre-programmed for cleaning) 19 Program stage (1 to 9 intervals) 20 Program START key 21 Program SELECT arrow keys 22 SPECIAL FUNCTIONS activation key (press to display) 23 STEAM INJECTION

• Four-second burst of steam in Convection mode between 250°F (120°C) and 480°F (250°C)

24 PULSE FAN

• Fan runs ON 10 seconds, OFF 110 seconds

25 HALF-FAN SPEED 26 COOL DOWN

• Fan continues to operate when door is open, reducing cabinet temperature rapidly

27 DELTA-T Cooking 28 HALF-ENERGY 29 Unit serial number Please refer to this number when requesting service

Control Panel Functions

at a glance

Sure Chef

Combi-Steamer models CSM-6/10/1020/20/40

1 ON indicator light (green) 2 Message display

•NO WATER warning–check water supply

•Displays steam exhaust flap position

3 Mode selection switch (lighted display indicates the selected mode) 4 STEAM mode–212°F (100°C)

• For steaming, stewing, blanching, preserving, etc.

• 212°F (100°C), and 100% humidity

• Steam Mode LED flashes when cabinet temperature exceeds 239°F (115°C) in Steam mode

5 CONVECTION mode–86°F to 575°F (30°C to 300°C)

• For roasting, baking grilling, etc

• Pre-setting: flap closed

6 COMBINATION mode–86°F to 575°F (30°C to 300°C)

• For Combi-Steaming instead of roasting and glazing or baking with moisture

• Forced Steaming between 213°F to 266°F (101°C to 130°C)–firm vegetables

or potatoes are cooked more quickly

• Pre-setting: flap closed

7 TENDER STEAMING mode–86°F to 210°F (30°C to 99°C)

• For blanching, poaching, simmering, soaking, vacuum cooking

• Pre-setting: flap closed

•Message display flashes when cabinet temperature exceeds pre-selected

temperature by 20°F (10°C)

8 RETHERMALIZING mode–86°F to 575°F (30°C to 300°C)

• For reheating pre-cooked (chilled) food

• Pre-setting: Flap closed

9 PROGRAM function

• Create and store up to 99 cooking programs of 9 steps each

10 CABINET TEMPERATURE indicator key

• Key lights up during preheating

• Press key to display cabinet temperature

11 TEMPERATURE SELECTION dial 12 TEMPERATURE DISPLAY

•Displays selected cooking temperature

•Displays cabinet temperature when CABINET TEMPERATURE key is pressed

13 TIMER activation key

• Select time using the TIMER/PROBE COOKING dial (15)

• Press key to activate timer

14 COOKING TIME display

• Shows actual cooking time remaining

15 TIMER/PROBE COOKING dial

• Set TIMER for 0 minutes to 120 minutes, press TIMER activation key (13)

• Set PROBE temperature from 68°F to 210°F (20°C to 99°C), press PROBE

COOKING key (16)

• Select “CR” for Continuous Run

16 PROBE COOKING key

• Select food internal “done” temperature using TIMER/PROBE COOKING dial (15)

• Press key to select Probe Cooking function

17 PROBE COOKING display

• Upper display indicates actual internal food temperature

• Lower display shows pre-selected “done” temperature

Additional functions 18 HALF-FAN SPEED 19 STEAM INJECTION

• Four-second burst of steam in Convection mode between 250°F (120°C) and 480°F (250°C)

20 COOL DOWN

• Fan continues to operate when door is open, reducing cabinet temperature rapidly

21 HALF-ENERGY 22 SDHC (Smart Digital Humidity Control) operational in Convection, Combination and

Rethermalizing modes

• Pre-setting for all modes: flap closed

• Lighted display: Left–moisture removed to 50% humidity. Right–all moisture removed (0%),

flap open. No display–no moisture removed (100%), flap closed. Programming (press and display) 23 Program number (1 to 99) 24 Program stage (1 to 9 intervals) 25 Program START key 26 Program SELECT arrow keys 27 Unit serial number

Please refer to this number when requesting service

Control Panel Functions

at a glance

Sure Chef

Combi-Steamer models CSB-6/10/1020/20/40

1 Warning light– lights red when cabinet temperature exceeds 239°F (115°C)

in Steam mode 2 NO WATER Warning light–check water supply 3 ON indicator light (green)

4 Mode selection switch 5 STEAM mode–212°F (100°C)

• For steaming, stewing, blanching, preserving...

6 CONVECTION mode–140°F to 575°F (60°C to 300°C)

• For roasting, baking grilling, etc.

7 COMBINATION mode–140°F to 575°F (60°C to 300°C)

• For Combi-Steaming instead of roasting and glazing or baking with moisture rethermalizing

• Forced Steaming between 213°F to 266°F (101°C to 130°C)–firm vegetables or potatoes are cooked more quickly

8 Additional function COOL DOWN

• Fan continues to operate when door is open, reducing cabinet temperature rapidly

9 TEMPERATURE selection dial

• For convection and combination modes

10 HEAT ON indicator

• Lights during preheating

11 TIMER (0 to 100 minutes)

• Set on “D” for Continuous Run

12 FOOD PROBE DISPLAY 68°F to 210°F (20°C to 99°C)–(optional feature)

• Indicates pre-selected food probe temperature

• Indicates internal temperature of food

13 FOOD PROBE pre-selected TEMPERATURE

switch–(optional feature)

14 Unit serial number

Please refer to this number when requesting service.

Control Panel Functions

at a glance

Sure Chef

Combi-Steamer models CSG-10/12/20

1Warning light–lights red when cabinet temperature exceeds 239°F (115°C) 2 NO WATER warning light (red)–check water supply 3 ON indicator light (green)

4Digital COOKING/PROBE TEMPERATURE display–actual cabinet

or internal food/probe temperature

5 PROBE COOKING indicator display

6Mode selection switch (lighted display indicates the selected mode) 7 STEAM mode–212°F (100°C)

• For steaming, stewing, blanching, preserving, etc.

8CONVECTION mode–86°F to 575°F (30°C to 300°C)

• For roasting, baking grilling, etc

9COMBINATION mode–86°F to 575°F (30°C to 300°C)

• For Combi-Steaming instead of roasting and glazing or baking with moisture

• Forced Steaming between 213°F to 266°F (101°C to 130°C)–firm vegetables or potatoes are cooked more quickly

10 TENDER STEAMING mode–86°F to 210°F (30°C to 99°C)

• For blanching, poaching, simmering, soaking, vacuum cooking

11 RETHERMALIZING mode–86°F to 575°F (30°C to 300°C)

• For reheating pre-cooked (chilled) food

12 SELECTED TEMPERATURE display

13 TEMPERATURE SELECTION dial 14 COOKING TIME display

• Shows actual cooking time remaining

15 TIMER dial (0 to 120 minutes)

• Select “CR” for Continuous Run

16 PROBE pre-selected “DONE” TEMPERATURE display 17 PROBE TEMPERATURE SELECTION dial

• Select from 68°F to 210°F (20°C to 99°C)

• Unit shuts off automatically when “done” temperature is reached

18 Warning light–Steam burner malfunction 19 Warning light–Convection burner malfunction 20 Unit serial number

Please refer to this number when requesting service

Control Panel Functions

at a glance

Basic

Operations

CSL

CSM

CSB

CSG

CSL models have three basic cooking modes:

CSM models have five basic cooking modes:

CSB models have three basic cooking modes:

CSG models have five basic cooking modes:

Cooking Modes

Steam

Mode

Convection

Mode

Combination

Mode

Steam

Mode

Convection

Mode

Combination

Mode

Tender

Steaming

Mode

Rethermalizing

Mode

Steam

Mode

Convection

Mode

Combination

Mode

Steam

Mode

Convection

Mode

Combination

Mode

Tender

Steaming

Mode

Rethermalizing

Mode

Fully digital operation of the CSL offers a wider range of control within these modes. Therefore...

Tender Steaming

is accomplished in the Steam Mode.

Rethermalizing

is accomplished in the Combination Mode.

CSL

CSM

CSB

CSG

Steam mode–for moist heat

The steam generator produces hygienic steam and releases it pressureless into the cooking cabinet where it is is circulated at high speeds by the fan. The unit’s control system allows only as much steam into the cabinet as the food is able to absorb. The cooking temperature in this mode can be regulated from 86°F (30°C) to 265°F (130°C) to accomplish Tender Steaming as well as normal steaming.

Convection mode–for dry heat

Powerful heating elements heat the air inside the cabinet. The fan circulates this hot, dry air evenly throughout the interior. Temperature can be regulated precisely between 86°F (30°C) to 575°F (300°C)

• Cooking environment can be manipulated extensively with additional functions and SDHC.

Steam mode–for moist heat

Convection mode–for dry heat

• Cooking environment can be manipulated extensively with additional functions and SDHC.

Steam mode–for moist heat

Convection mode–for dry heat

Powerful heating elements heat the air inside the cabinet. The fan circulates this hot, dry air evenly throughout the interior. Temperature can be regulated precisely between 140°F (60°C) to 575°F (300°C)

Steam mode–for moist heat

Convection mode–for dry heat

A powerful heat exchanger heats air through an indirect process–exhaust fumes cannot enter the cooking cabinet. The fan circulates this hot, dry air evenly throughout the interior. Temperature can be regulated precisely between 86°F (30°C) to 575°F (300°C).

Cooking Modes

(continued)

Combination mode–for variable temperature moist heat

The unit’s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher or lower than 212°F (100°C). Temperatures can be selected from 86°F (30°C) to 575°F (300°). Cooking environment remains at optimal humidity to prevent food from dr ying out.

• Cooking environment can be manipulated extensively with additional functions and SDHC.

• Rethermalizing is accomplished in this mode at 60% SDHC or less.

• Cooking Modes can be used individually, in sequence or in any combination to achieve desired results.

Combination mode–for variable temperature moist heat

The unit’s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher or lower than 212°F (100°C). Temperatures can be selected from 86°F (30°C) to 575°F (300°C). Cooking environment remains at optimal humidity to prevent food from dr ying out.

• Cooking environment can be manipulated extensively with additional functions and SDHC.

Tender Steaming mode–for low temperature moist heat

In this mode, an automatic sensor keeps the pre-selected temperature constant within a moist cooking environment. Temperatures can be selected from 86°F (30°C) to 210°F (99°C). Temperature may vary +/- 3

⁄2°F ( 1°C)

Combination mode–for high temperature moist heat

The unit’s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher than 212°F (100°C). Temperatures can be selected from 140°F (60°C) to 575°F (300°C). Cooking environment retains 100% humidity to prevent food from dr ying out.

• Cooking Modes can be used individually, in sequence or in any combination to achieve desired results.

Combination mode–for variable temperature moist heat

The unit’s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher than 212°F (100°C). Temperatures can be selected from 86°F (30°C) to 575°F (300°C). Cooking environment remains at optimal humidity to prevent food from dr ying out.

Tender Steaming mode–for low temperature moist heat

⁄

2°F

(1°C)

Rethermalizing mode–for optimum reheating

This is a specialized mode that combines moist and dry heat to create the ideal environment for reheating previously cooked foods. Rethermalizing restores the look, taste and temperature of food without drying or water marks. Temperatures can be selected from 86°F (30°C) to 575°F (300°C).

• Cooking environment can be manipulated extensively with additional functions and SDHC.

• Humidity is limited to a maximum of 60%.

• Cooking Modes can be used individually, in sequence or in any combination to achieve desired results.

Rethermalizing mode–for optimum reheating

• Cooking Modes can be used individually, in sequence or in any combination to achieve desired results.

• Humidity is controlled to approximately 60%.

Cooking Modes

(continued)

CSL CSM CSB CSG

Advantages

• Extremely short preheating time

• Excellent food consistency

• Conserves nutrients, color

• No added fats or oils

• Cook different products at same time with no taste transfer

• Can be partially unloaded for serving convenience

• No need to boil water in pots

Cooking examples

• Cooking preparations Tomatoes concasees, garnish, mushrooms, blanched vegetables for stuffing, peeling, etc.

• Starters, appetizers Scrambled, poached or boiled eggs; vegetable pate, asparagus, stuffed vegetable, canneloni

• Entrees Cooked beef, ham, turkey legs, steamed fish, chicken breasts

• Sides Rice, dumplings, pasta, fresh and frozen vegetables, boiled potatoes

Cooking methods

• Steaming

• Stewing

• Blanching

• Poaching

• Simmering

• Soaking

• Thawing

• Rethermalizing

•Preserving

Steam Mode

moist heat at 212°F(100°C)

CSL

CSM

CSB

CSG

Operation

•Turn unit on

• Select STEAM mode and select CR

• Preheat until “warm-up” control light goes out. Temperature will remain at 212°F (100°C).

• Load mobile oven rack, place or roll into cabinet

Setting

• 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 STEAM mode, activate TIMER and set on CR

• Preheat until “warm-up” control light goes out. Temperature will remain at 212°F (100°C).

• Load mobile oven rack, place or roll into cabinet

Setting

• 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 STEAM mode, and set TIMER on Continuous Run

• Preheat until window is misted over. Temperature will remain at 212°F (100°C).

• Load mobile oven rack, place or roll into cabinet

Setting

• Set desired cooking TIME OR continuous operation OR set desired PROBE (optional) “done” temperature

or or

Operation

• Set on STEAM mode, set TIMER on CR

• Preheat until “warm-up” control light goes out. Temperature will remain at 212°F (100°C).

• Load mobile oven rack, place or roll into cabinet

Setting

• Set desired cooking TIME OR set on continuous operation OR set desired PROBE “done” temperature

or or

Steam Mode

moist heat at 212°F(100°C) – (continued)

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Opening Door During Operation

Open door slightly to allow hot steam and/or

vapors to escape. KEEP FACE AND HANDS

AWAY FROM OPENING or burns could result.

When steam and/or heat has dissipated open

door fully with care. Escaping hot steam

and/or vapors can cause serious burns. Interior

surfaces extremely hot, including pans, grids

and oven racks. To prevent burns, allow unit to

cool, or use appropriate heat resistant protective

mitt or pad when handling.

CSL CSM CSB CSG

Tips

• Determine which foods can be cooked together for the greatest efficiency. This is best done by considering the cooking modes and temperatures. Keep in mind that fish, meat, vegetables, fruit, etc can be cooked at the same time because there is no flavor transfer.

• Potatoes should always be cooked in perforated pans. This allows steam to circulate for faster, more even cooking.

• In general, two shallower pans are better than one deeper pan. This avoids bruising.

• Dumplings should be placed in shallow pans not too close together.

• Rice is the only type of food to which water must be added prior to cooking. Longer soaking times mean shorter cooking times.

•Tomatoes can be skinned easily when steamed for 30 to 60 seconds, then chilled in cold water.

• Stock can be collected by inserting a container in the bottom of the mobile oven rack.

Steam Mode

(continued)

CSL CSM CSB CSG

Advantages

• Powerful heating capability up to 575°F (300°C), even when fully loaded

• Fast pre-heating

• Convection heat for faster cooking than traditional methods

• Even heating for high quality food production

• Consistent cooking and even browning at any rack level

• No added fats or oils

• Cook different products at same time with no taste transfer

• Can be partially unloaded for serving convenience

Cooking examples

• Cooking preparations Roasted bones for stock, melting butter, thawing frozen prepared foods, etc.

• Starters, appetizers Meatballs, roast beef, grilled ham, sausage, chicken wings, quiches, tarts, breadsticks, bread, rolls, etc.

• Entrees Beef and pork roasts, ribs, chicken whole or piece, turkey, frozen lasagna, pizza, pizza rolls,

• Sides Baked potatoes, souffles

• Desserts Sponge cake, marble cake, puff pastries, frozen fruit puffs, pies, etc.

Cooking methods

•Broiling

• Roasting

• Baking

•Browning

• Thawing

Convection Mode

dry heat 86°F to 575°F (30°C to 300°C)

Setting

• Set desired cooking TEMPERATURE

• Set desired cooking TIME and activate timer OR set on continuous operation OR set desired probe “done” temperature and activate PROBE COOKING

CSL

CSM

CSB

CSG

Convection Mode

dry heat 86°F to 575°F (30°C to 300°C) – (continued)

Operation

• Turn unit on

• Select CONVECTION 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 cooking TEMPERATURE

• Select TIMER and set desire cooking time OR select PROBE COOKING and set desired probe “done” temperature OR select continous operation

or or

Operation

• Set on CONVECTION 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

or or

Operation

• Set on CONVECTION mode, and set TIMER on Continuous Run

• Preheat until set temperature is reached

• Load mobile oven rack, place or roll into cabinet

Setting

• Set desired cooking TEMPERATURE 140°F to 575°F (60°C to 300°C)

• Set desired cooking TIME OR continuous operation OR set desired PROBE (optional) “done” temperature

or or

Operation

• Set on CONVECTION 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

• Set desired cooking TEMPERATURE

• Set desired cooking TIME OR set on continuous operation OR set desired probe “done” temperature

or or

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Opening Door During Operation

Open door slightly to allow hot steam and/or

vapors to escape. KEEP FACE AND HANDS

AWAY FROM OPENING or burns could result.

When steam and/or heat has dissipated open

door fully with care. Escaping hot steam

and/or vapors can cause serious burns. Interior

surfaces extremely hot, including pans, grids

and oven racks. To prevent burns, allow unit to

cool, or use appropriate heat resistant protective

mitt or pad when handling.

CSL CSM CSB CSG

Convection Mode

(continued)

Tips

Cooking times

Proper cooking times will vary depending on the quality, weight or size of the product. Generally, cooking time is not affected by the size of the load. However, avoid overloading grids or pans so air will circulate evenly around product.

Roasting, broiling

• Always preheat unit at 575°F (300°C), then set to desired temperature.

• For steaks, chops, cutlets, or loin cuts, 1/2” to 1” thickness is ideal.

• Cook on grids with drip pans below. This allows even browning on sides and bottom.

• Try to place similar sized product on same grids.

Browning, finishing

Preheat to 575°F (300°C), or until light goes out. After loading, set to desired temperature.

Fish

Do not cover with flour. For whole fish, wrap tail in foil and support it from underneath with raw potatoes.

Cook in previously unheated enameled pans.

Baking

• Preheat to baking temperature. In general, Combi-Steamer baking temperatures will be 70°F to 80°F (20°C to 25°C) LOWER than traditional ovens.

•When baking bread and rolls, use only every second rack. Baking trays should not be higher than 2 3/4” (7.0 cm).

• When baking frozen prepared food items, preheat to 575°F (300°C), do not defrost. Then set to desired baking temperature, load and begin.

• Defrost frozen bread dough and let rise for a short time before baking.

• When baking full loads of “wet” product (frozen or dough), remove built-up humidity with SDHC* or open door briefly.

*Available on CSL and CSM models, only

Opening Door During Operation

CSL CSM CSB CSG

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 pastr y)

Cooking methods

• Combi-steaming • Combi-roasting

• Combi-baking • Glazing

•Browning • Basting

• Braising

CSL

CSM

CSB

CSG

Operation

• Turn unit on

• Select COMBINATION 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 cooking TEMPERATURE

• Select TIMER and set desired cooking time OR select PROBE COOKING and set desired probe “done” temperature OR select continuous operation

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

• Set desired cooking TEMPERATURE

• Set desired cooking TIME and activate timer OR set on continuous operation OR set desired probe “done” temperature and activate PROBE COOKING

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

• Set desired cooking TEMPERATURE 212°F to 575°F (100°C to 300°C)

• Set desired cooking TIME OR continuous operation, OR set desired PROBE (optional) “done” temperature

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

• Set desired cooking TEMPERATURE

• Set desired cooking TIME OR set on continuous operation OR set desired PROBE “done” temperature

or or

Combination Mode

for variable temperature moist heat – 86°F to 575°F (30°C to 300°C)

• Use SDHC to achieve desired humidity, if necessary

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

• Use SDHC to achieve desired humidity, if necessary

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Opening Door During Operation

Open door slightly to allow hot steam and/or

vapors to escape. KEEP FACE AND HANDS

AWAY FROM OPENING or burns could result.

When steam and/or heat has dissipated open

door fully with care. Escaping hot steam

and/or vapors can cause serious burns. Interior

surfaces extremely hot, including pans, grids

and oven racks. To prevent burns, allow unit to

cool, or use appropriate heat resistant protective

mitt or pad when handling.

In Combination Mode steam is not visible.

Cabinet looks dry, but is full of steam. KEEP

FACE AND HANDS AWAY FROM OPENING

or burns could result.

(continued)

CSL CSM CSB CSG

Combination Mode

(continued)

Tips

•To ensure even cooking and browning, always cook roasts on grids with plenty of space around each roast for air to circulate.

• When practical, place meat grain parallel to the air circulation for even better results.

• Cook large, fat encrusted roasts in STEAM mode for the first one-third of the total cooking time. This helps seal in juices, flavors and nutrients, and reduces shrinkage.

• Condensation and juices can be collected in a pan under the roasts, to be used later with roasted bones for sauce stocks.

• Use chicken grid to roast whole chickens upright for even cooking and browning.

• When combi-steaming poultry and other juicy items, use SDHC* to regulate humidity in the cooking environment (CSL, CSM models, only).

*Available on CSL and CSM models, only

CSL CSM CSG

Tender Steaming

Low temperature steaming, 86°F to 210°F (30°C to 99°C)

NOTE: Tender Steaming not available on CSB models.

Advantages

• Fast preheating

• Gentle steaming for a variety of delicate items.

• Excellent consistency and taste for different many kinds of meat and fish.

• Lower cooking temperatures mean less sticking and crumbling.

• Less shrinkage results in juicier, more attractive portions, especially when held in display merchandisers.

• No added fats or oils.

• Less cooking time required than traditional methods.

• The ability to select and maintain desired cooking temperature at lower levels.

• Can be partially unloaded for serving convenience

Cooking examples

• Cooking preparations Blanching bacon and ham, soups, sauces, stocks, fish garnishings, etc.

• Starters, appetizers Poached eggs, seafood, cakes, pates, etc.

• Entrees Fish (salmon, sole, orange roughy), poultry, vacuum cooking items, boneless chicken and turkey filets, beef filets, sausages, etc...

• Sides Vegetable casseroles

• Desserts Fruit, cheese cakes, delicate moist items, etc.

Cooking methods

• Scalding • Simmering • Soaking

• Poaching • Blanching • Vacuum cooking

• Thawing • Rethermalizing • Preserving

•Proofing

CSL

CSM

CSG

Tender Steaming

Low temperature steaming – 86°F to 210°F (30°C to 99°C)

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

• Set desired Tender Steaming TEMPERATURE 86°F to 210°F(30°C to 99°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 TENDER STEAMING 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

• Set desired Tender Steaming TEMPERATURE 86°F to 210°F(30°C to 99°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 TENDER STEAMING 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

• Set desired Tender Steaming TEMPERATURE 86°F to 210°F(30°C to 99°C)

• Set desired cooking TIME OR set on continuous operation OR set desired PROBE “done” temperature

or or

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Notes

• When Tender Steaming, fan will operate intermittently in order to slow down the cooking process and maintain the selected cooking temperature (+/- 1/2°F).

• To maintain selected cooking temperatures below 149°F (65°C), fan operates at half-speed.

• When cabinet temperature falls below any selected Tender Steaming temperature, fan will automatically adjust to full speed until selected temperature is regained.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Notes

• When Tender Steaming, fan will operate intermittently in order to slow down the cooking process and maintain the selected cooking temperature (+/- 1/2°F).

• To maintain selected cooking temperatures below 149°F (65°C), fan operates at half-speed.

• When cabinet temperature falls below any selected Tender Steaming temperature, fan will automatically adjust to full speed until selected temperature is regained.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Opening Door During Operation

Open door slightly to allow hot steam and/or

vapors to escape. KEEP FACE AND HANDS

AWAY FROM OPENING or burns could result.

When steam and/or heat has dissipated open

door fully with care. Escaping hot steam

and/or vapors can cause serious burns. Interior

surfaces extremely hot, including pans, grids

and oven racks. To prevent burns, allow unit to

cool, or use appropriate heat resistant protective

mitt or pad when handling.

(continued)

CSL CSM CSG

Tender Steaming

Low temperature steaming – (continued)

Tips

Cooking times

The same principles for Steam mode apply. Generally, the lower the cooking temperature, the longer the cooking time.

Cooking temperatures

Approximate temperature ranges for some common items that can be Tender Steamed:

Soup garnishings: 167°F to 194°F (75°C to 90°C)

Fish, seafood: 149°F to 194°F (65°C to 90°C)

Pork, veal: 161°F to 167°F (72°C to 75°C)

Chicken/white meat: 167°F to 185°F (75°C to 85°C)

Chicken/dark meat: 176°F to 194°F (80°C to 90°C)

Poultry (other): 176°F (80°C)

Beef, lamb: 135°F to 165°F (58°C to 74°C)

Desserts: 149°F to 194°F (65°C to 90°C)

Seasoning

Season lightly. A food’s natural food taste, as well as the taste of seasonings, is intensified by low temperature cooking. For this reason, also use less essences or reducing agents.

Texture, appearance

Tender Steaming is especially valuable in preparing certain foods for presentation in display merchandisers.

• Excellent color

• Firm structure for clean portioning

• Less shrinkage, for plump, taught skins

• Fewer and smaller “bursts”, even when skin is damaged

CSL CSM CSB CSG

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.

CSL

CSM

CSB

CSG

Operation

• Turn unit on

• Select COMBINATION 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 Rethermalizing TEMPERATURE

• Select TIMER and set desired cooking time OR select PROBE COOKING and set desired probe “done” temperature OR select continuous operation

Operation

• Set on RETHERMALIZING 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

• Set Rethermalizing TEMPERATURE Generally between 280°F (140°C) and 320°F (160°C)

• Set desired cooking TIME and activate timer OR set on continuous operation OR set desired probe “done” temperature and activate PROBE COOKING

• Set TIMER on Continuous Run

• PREHEAT to the selected mode temperature

• Load mobile oven rack, place or roll into cabinet

Operation

• Set on RETHERMALIZING 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

• Set Rethermalizing TEMPERATURE Generally between 280°F (140°C) and 320°F (160°C)

• Set desired cooking TIME OR set on continuous operation OR set desired PROBE “done” temperature

or or

Rethermalizing

(continued)

Operation

NOTE: CSB models do not have Rethermalizing mode. REHEATING is possible in any of the three operating modes – STEAM, CONVECTION, COMBINATION

• Set desired cooking MODE. This will depend on the type of food being reheated.

or or

• Use SDHC to achieve desired humidity, if necessary

Setting

• Set reheating TEMPERATURE Generally between 280°F (140°C) and 320°F (160°C)

• Set desired cooking TIME OR set on continuous operation, OR set desired PROBE (optional) “done” temperature

or or

Notes

•Proper rethermalizing temperatures will vary according type of food.

• Normally, a setting of 60% SDHC or lower is preferred for Rethermalizing.

•Proper rethermalizing times depend on type of food, starting internal food temperature and number of plates or pans. Times should average from 5 to 8 minutes.

• When practical, consider using probe cooking to rethermalize. Ideal ser ving temperatures are easier to achieve.

Notes

•Proper rethermalizing temperatures will vary according type of food.

• Rethermalizing mode limits humidity to maximum of 60%. Therefore, SDHC range is limited to 60%, 30% or 0%.

•Proper rethermalizing times depend on type of food, starting internal food temperature and number of plates or pans. Times should average from 5 to 8 minutes.

• When practical, consider using probe cooking to rethermalize. Ideal ser ving temperatures are easier to achieve.

Notes

•Proper rethermalizing temperatures will vary according type of food.

• Humidity levels in both Steam and Combination modes will be 100%.

•Proper rethermalizing times depend on type of food, starting internal food temperature and number of plates or pans. Times should average from 5 to 8 minutes.

• When practical, consider using probe cooking to rethermalize. Ideal ser ving temperatures are easier to achieve.

Notes

•Proper rethermalizing temperatures will vary according type of food.

• Rethermalizing mode controls humidity to approximately 60%.

•Proper rethermalizing times depend on type of food, starting internal food temperature and number of plates or pans. Times should average from 5 to 8 minutes.

• When practical, consider using probe cooking to rethermalize. Ideal ser ving temperatures are easier to achieve.

CSL CSM CSB CSG

Rethermalizing

(continued)

Unload

When done, open door slightly until fan stops and heat dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

*Available on CSL and CSM models, only

Tips on Rethermalizing

• Reheat servings on plates, especially for large functions

• Special mobile oven rack

• Designed to hold plates for rethermalization

• Rolls in and out easily

• Thermal cover available to keep plates warm for short periods, or during transport

•Make sure food is arranged evenly on plates

• Sauces–pour over product before reheating, or on side after reheating

• Program rethermalization settings for similar, recurring situations*

• Use SDHC to “fine tune” rethermalization to achieve desired results*

Opening Door During Operation

Open door slightly to allow hot steam and/or

vapors to escape. KEEP FACE AND HANDS

AWAY FROM OPENING or burns could result.

When steam and/or heat has dissipated open

door fully with care. Escaping hot steam

and/or vapors can cause serious burns. Interior

surfaces extremely hot, including pans, grids

and oven racks. To prevent burns, allow unit to

cool, or use appropriate heat resistant protective

mitt or pad when handling.

CSL CSM CSB CSG

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)

CSL

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)

CSL CSM

Cooking Functions: SDHC

For controlling humidity in the cooking environment

Advantages

Control humidity to:

• Improve quality of foods with different textures and consistency

• Enable precise finishing of delicate items

• Cook a wide variety of foods at the same time, including sauces, stocks

• Achieve proper cooking intensity for doughy pastries

Increase humidity to:

• Achieve basting

• Retain foods natural flavors and nutrients

• Prevent dehydration for increased portions

Remove humidity to:

• Achieve browning

• Increase crispness and texture

• Maintain consistent environment when baking or roasting “wet” foods

Cooking examples

• Crisp crusts for roast chicken

• Tender consistency for beef and pork roasts, ribs, casseroles, meat loaf, etc.

• Even consistency for light breads, cakes, pastries, etc.

• Perfect browning for au gratin dishes, casseroles, fruit pastries, dumplings, etc.

Full SDHC – CSL Models Limited SDHC – CSM Models

Using the SDHC function gives you the ability to maintain or adjust the humidity level when cooking in Convection or Combination modes. With this flexibility, you can create the ideal cooking environment for a wide range of items, at any stage in the cooking process.

Operation

• Select from CONVECTION, COMBINATION or RETHERMALIZING modes

• Set SDHC at 0%, 50% or 100%.

Message display indicates selection as follows:

• Message display indicates exhaust flap position

Setting

• Set desired cooking temperature

• Set desired cooking TIME and activate timer OR set desired PROBE “done” temperature and activate probe cooking OR set on continuous operation

CSL

CSM

Operation

• Select mode–either CONVECTION or COMBINATION

• Select desired SDHC level. Six levels are available:

• Message display indicates exhaust flap position

Setting

• Set desired cooking TEMPERATURE

• Select timer, probe cooking or continuous operation

or or

Open

Closed

Open

Closed

or or

Cooking Functions: SDHC

(continued)

For controlling humidity in the cooking environment

60% 30% 0%

(When Rethermalizing)

%%%%%%

100% 80% 60% 40% 20% 0%

100% 0%50%

Control

• Press selected SDHC to display the actual humidity in the cooking cabinet

• Select SDHC function and/or change levels at any stage of the cooking process to achieve desired results

• Input SDHC levels along with times and temperatures when programming cooking procedures

Tips

• SDHC is most effective with food items that have high moisture content

• One of the best approaches to using SDHC is to obser ve the cooking process and react with the appropriate SDHC level. Use SDHC when:

• Food perspires

• Condensation forms on the pans

• When browning needs to proceed more rapidly

• Any situation in which humidity needs to be

maintained or adjusted

• SDHC is also well suited to controlling the variable humidity that occurs when cooking fully or partially frozen meats, casseroles, entrees or side dishes.

• Use SDHC benefits, such as faster cooking times– especially for frozen items–to make your foodservice production schedule more efficient.

Control

• Select SDHC function and/or change levels at any stage of the cooking process to achieve desired results

• Input SDHC levels along with times and temperatures

when programming cooking procedures

Tips

• SDHC is most effective with food items that have high moisture content

• One of the best approaches to using SDHC is to obser ve the cooking process and react with the appropriate SDHC level. Use SDHC when:

• Food perspires

• Condensation forms on the pans

• When browning needs to proceed more rapidly

• Any situation in which humidity needs to be

maintained or adjusted

• SDHC is also well suited to controlling the variable humidity that occurs when cooking fully or partially frozen meats, casseroles, entrees or side dishes.

• Use SDHC benefits, such as faster cooking times– especially for frozen items–to make your foodservice production schedule more efficient.

0% Moist 50% Moist 100% Moist

%%%%%%

100% 80% 60% 40% 20% 0%

CSL CSM CSB CSG

Cooking Functions: Probe Cooking

For achieving precise “done” temperatures

Using the Probe Cooking function allows you to select the desired “done” temperature as well as the cooking temperature. The probe measures the food’s actual internal temperature and displays it on the control panel.

Advantages

• Achieve precise, repeatable cooking results

• Prevents overcooking, less waste

• Results in less shrinkage, more portions

• Requires no constant obser vation of cooking process

• High food quality with improved production efficiency

• Eliminates the need for wasteful intrusive testing methods, such as needle, finger, fork or cut

• Built-in probe and control panel display makes Probe Cooking easy to accomplish

Cooking methods

Probe Cooking function can be used in all modes

Cooking examples

Roasts, meats, poultry, casseroles, frozen entrees, soups, etc. rethermalizing plated portions

CSL

CSM

CSB

CSG

Operation

Probe Cooking possible in all modes.

• Load mobile oven rack, place or roll into cabinet.

• Insert probe tip into the thickest portion of the meat or other food item on center rack

NOTE: Be sure probe is clean and cool prior to inser tion

Setting

• Select desired cooking TEMPERATURE

• Select PROBE COOKING and set desired probe “done” temperature–68°F to 210°F (20°C to 99°C)

• Selected “done” temperature is displayed– timer does not operate

Control

• No operator control or observation is necessary

• Completion signal sounds when “done” temperature is reached. Unit shuts off automatically.

• Change previous settings when necessar y

Operation

Probe Cooking possible in all modes.

• Load mobile oven rack, place or roll into cabinet.

• Insert probe tip into the thickest portion of the meat or other food item on center rack

NOTE: Be sure probe is clean and cool prior to inser tion

Setting

• Set desired cooking TEMPERATURE

• Set desired probe “done” temperature and activate PROBE COOKING

• Selected “done” temperature is displayed– timer does not operate

Control

• No operator control or observation is necessary

• Completion signal sounds when “done” temperature is reached. Unit shuts off automatically.

• Change previous settings when necessar y

Operation

NOTE: Probe Cooking function and Food Probe are

optional on model CSB

Probe Cooking possible in all modes.

• Load mobile oven rack, place or roll into cabinet.

• Insert probe tip into the thickest portion of the meat or other food item on center rack

NOTE: Be sure probe is clean and cool prior to inser tion

Setting

• Set desired cooking TEMPERATURE

• Set desired PROBE “done” temperature

• Selected “done” temperature is displayed– timer does not operate

Control

• No operator control or observation is necessary

• Completion signal sounds when “done” temperature is reached. Unit shuts off automatically.

• Change previous settings when necessar y

Operation

Probe Cooking possible in all modes.

• Load mobile oven rack, place or roll into cabinet.

• Insert probe tip into the thickest portion of the meat or other food item on center rack

NOTE: Be sure probe is clean and cool prior to inser tion

Setting

• Set desired cooking TEMPERATURE

• Set desired PROBE “done” temperature

• Selected “done” temperature is displayed– timer does not operate

Control

• No operator control or observation is necessary

• Completion signal sounds when “done” temperature is reached. Unit shuts off automatically.

• Change previous settings when necessar y

CSL CSM CSB CSG

Cooking Functions: Probe Cooking

(continued)

For achieving precise “done” temperatures

Tips for Probe Cooking

• When roasting meat for sliced cold servings, food probe temperature should be set approximately 9°F (5°C) lower than normal “done” temperature because the roast continues to cook as it cools.

•A hot probe may sear the meat on contact, leaving a hole or scar when probe is removed. Always cool the probe prior to insertion.

•Probe “done” temperature can be changed or reset at any time in the cooking process.

Example

The fully-cooked internal temperature of a roast may be 176°F (80°C). But, you may wish to change modes or accelerate the cooking time when the internal temperature reaches140°F (60°C). At that point, change mode, increase cooking temperature and reset probe “done” temperature to the fully cooked setting.

Probe sensor may be extemely hot. When not in use, always place in holder. Do not let probe sensor hang loose outside the cooking cabinet. Remove probe sensor from food before unloading unit.

Probe Cooking Guide to “Doneness”

Meat Probe “Done” Temp Appearance

Beef

Rare 130°F (55°C) Dark, blood red

Medium rare 140°F (60°C) Red meat, blood-red juice

Medium 145°F (63°C) Light pink core

Well done 167°F to 189°F (75°C to 85°C) Gray-brown throughout

Veal

Fully cooked 155°F to 170°F (69°C to 77°C) Reddish-brown to gray-white

Pork

Medium 150°F (65°C) Light pink

Well done 167°F to 176°F (75°C to 80°C) Pale brown to gray-white

Cured 150°F (65°C) Pale red-brown or nearly colorless

Lamb

Fully cooked 165°F (74°C) Gray to pale-red meat, clear juice

Mutton

Fully cooked 165°F (74°C) Pale gray meat, red juice

Poultry

Fully cooked 185°F (85°C) White meat, nearly colorless juice

CSL CSM CSB

Additional Functions: Cool Down

To reduce cabinet temperature quickly

COOL-DOWN is a convenience function that enables the fan to continue operating when the door is open, dissipating heat quickly.

Advantages

• Achieve rapid reduction in cabinet temperature when switching to a lower cooking temperature from a higher cooking or preheating temperature

• Saves time for efficient operation

• Prevents overcooking and dehydration

Opening Door During Operation

CSL

CSM

CSB

Operation

Cool-down may be used in any mode. Unit must be in operation with door closed.

• Select SPECIAL FUNCTION

• Select COOL-DOWN

• Open door with care

• Close door when desired cabinet temperature is achieved to continue cooking

Control

• Lighted display indicates Cool-Down function in operation

• Actual cabinet temperature is displayed with flashing digits

Operation

Cool-down may be used in any mode. Unit must be in operation with door closed.

• Select COOL-DOWN

• Open door with care

• Close door when desired cabinet temperature is achieved to continue cooking

Control

• Lighted display indicates Cool-Down function in operation

• Actual cabinet temperature is displayed with flashing digits

Operation

Unit must be in operation with door closed.

• Set mode switch to COOL-DOWN

• Open door with care

• Close door when desired cabinet temperature is achieved to continue cooking

CSL CSM

STEAM INJECTION is a feature of the Convection mode that, when activated, sprays an immediate burst of water (up to 4-seconds) onto the heating elements to create a briefly humidified environment in the cooking cabinet. Often used to help in the browning of certain foods.

Advantages

• Improves rising and browning

• Adds slight glaze to pastries

•Prevents dehydration

• Additional control for fruit or meat pastries and other items with varied textures and consistency

Tips

• Steam Injection should be used sparingly. It is not meant as a means of maintaining a humidified cooking environment. Use Combination Mode or Forced Steaming.

• Generally, Steam Injection is used early in the baking process to improve dough and pastry rising

Additional Functions: Steam Injection

To add immediate in Convection mode (248°F to 482°F (120°C to 250°))

CSL

CSM

Operation

STEAM INJECTION can only be used in CONVECTION mode

• Select SPECIAL FUNCTION

•Press STEAM INJECTION and hold to activate. Display will light. Hold for up to 4 seconds per burst. Release to stop at any time.

• Repeat as desired

Settings

• Cooking temperature must be set between 248°F to 482°F (120°C to 250°C)

NOTE: Steam Injection will not operate until temperature

of 248°F (120°C) or higher is achieved.

• Can be used at any time in the cooking process

Operation

STEAM INJECTION can only be used in CONVECTION mode

• Press STEAM INJECTION and hold to activate. Display will light. Hold for up to 4 seconds per burst. Release to stop at any time.

• Repeat as desired

Settings

• Cooking temperature must be set between 248°F to 482°F (120°C to 250°C)

NOTE: Steam Injection will not operate until temperature

of 248°F (120°C) or higher is achieved.

• Can be used at any time in the cooking process

Additional Functions: Half Fan Speed

For gentler cooking

CSL

CSM

Operation

HALF FAN SPEED can be used in any MODE

• Select desired cooking time, temperature and/or probe “done” temperature

• Select SPECIAL FUNCTION

• Select HALF FAN SPEED. Display will light when activated.

HALF FAN SPEED is a feature that reduces fan speed by one-half for less turbulence in the cooking environment.

Advantages

•Maintains a gentle cooking environment

• Less turbulence when rising or finishing delicate pastries

• Even cooking and browning

Tips

• Use Half Fan Speed for baking large braided or shaped loaves

• Create an even gentler cooking climate by combining Half Fan Speed with the Pulse Fan function*.

• The Half Fan Speed function may be input into any cooking program

* Fan operates intermittently on Pulse Fan. See “Pulse Fan” operation, page 55.

CSL

CSM

Operation

HALF FAN SPEED can be used in any MODE

• Set desired cooking time, temperature and/or probe “done” temperature

• Select HALF FAN SPEED. Display will light when activated.

CSL

CSM

HALF ENERGY is a feature that efficiently reduces the unit’s electrical operating requirement to about half of the energy normally used.

Advantages

• Saves on energy costs when operated during hours of peak power rates

• Helps control “slow” cooking process at desired lower temperatures

NOTE: In most cases, cooking times will be longer when using HALF ENERGY feature.

CSL CSM

Operation

HALF ENERGY can be used in any MODE

• Select desired cooking time (adjusted for Half Energy), temperature and/or probe “done” temperature

• Select SPECIAL FUNCTION

• Select HALF ENERGY. Display will light when activated.

Operation

HALF ENERGY can be used in any MODE

• Set desired cooking time (adjusted for Half Energy), temperature and/or probe “done” temperature

• Select HALF ENERGY. Display will light when activated.

Additional Functions: Half Energy

To reduce heat output and energy consumption

CSL

Additional Functions: Pulse Fan

Fan operates intermittently

PULSE FAN is a control feature that runs the fan on and off at intervals. It is available only on CSL models

Advantages

•Creates a gentler cooking environment, and promotes even cooking at lower temperatures.

• Conserves energy over longer cooking times

• Helps control climate for slow-cooking

Advantages of Slow Cooking

• Meat tenderizes as it cooks, releasing tastier juices

• Meat retains moisture and juices, resulting in less shrinkage and weight loss. This means more portions served per uncooked pound.

• Convenience of cooking and holding overnight, with no super vision necessary

• Energy efficient and economical way to prepare roasts

Cooking Examples

Consider using PULSE FAN when cooking medium to large cuts of meat, such as leg of lamb, beef roast, cured ham, leg of veal, pork roast, turkey.

Operation

PULSE FAN can be used in any MODE

• Select desired cooking time, temperature and/or probe “done” temperature

• Select SPECIAL FUNCTION

• Select PULSE FAN. Display will light when activated.

Tips

• When cooking roasts, Pulse Fan can be used after the internal temperature reaches 140°F (60°C). At that point, it is not necessary to maintain the cooking temperature with the fan running constantly. The existing heat is enough to complete the cooking process with Pulse Fan operation.

• Pulse Fan can be programmed at any stage of the cooking process.

• For low temperature cooking, experiment by using Pulse Fan along with the Half Speed Fan and/or Half Energy features to create the desired gentle cooking environment for various items.

• Use SDHC to remove excess moisture from the cabinet.

Two-Stage Slow Cooking

1. After preheating, roast for a short time at temperatures from 248°F (120°C) to 356°F (180°C).

2. For the duration of the cooking process, set at low temperatures, from 135°F (57°C) to 194°F (90°C) using Pulse Fan. As the internal food temperature rises and the cabinet temperature decreases, both environments converge to a point at which cooking and holding can continue for up to 24 hours without overcooking.

Simple Slow Cooking

Often done overnight, this process simply establishes the proper difference between cabinet and probe temperatures–the rest is automatic. As a general rule, set the cooking temperature 9°F (5°C) above the desired probe “done” temperature for the item you are cooking.

For example:

When holding, reduce the cabinet temperature to match the probe “done” temperature. Foods cannot be cooked and held for more than 24 hours.

6 lb (2.7 kg) Roast Beef

Probe “done” temperature = 126°F (52°C)

+ 9°F (5°C)

Cooking temperature = 135°F (57°C) Cooking time = 5 hours

Temperature scale

320°F

(160°C)

250°F

(120°C)

150°F

(65°C)

32°F

Roast

Mature Cook and hold

core temperature

0,5

interior cabinet temperature

up to 24 hours

CSL

Additional Functions: Delta-T Cooking

Specialized cooking method

DELTA-T cooking is a special built-in function that automatically causes the cooking temperature to rise slowly, in direct proportion to the rise in the internal temperature of the food product. The Delta-T, or “difference in temperature” is the constant difference between the two.

Advantages

• Creates a specific, gentle cooking process for hams and large cuts of marinated meat

• Causes proteins to coagulate and meat fibers to swell, retaining juices and nutrients

• Rapidly created outer crust prevents loss of proteins and other nutrients

Operation

DELTA-T function can be used in any MODE

• Select desired cooking MODE

• Select PROBE COOKING and set desired “done” TEMPERATURE

• Select SPECIAL FUNCTION

• Select DELTA-T

• Enter Delta value using temperature selection keys

Tips

• In general, the Delta-T, or temperature difference determines the cooking time. The greater the difference, the faster the item will cook. Experience has shown that the Delta-T should not be less than 68°F (20°C), nor greater than 158°F (70°C).

• The Delta-T function can be programmed, making the process automatic

Temperature scale

390°F

(200°C)

300°F

(150°C)

212°F

(100°C)

120°F

(50°C)

Delta-T temperature

cooking time

interior cabinet temperature

core temperature

CSL CSM

Both CSM and CSL models are equipped with programming capability. Operators can input different parameters, such as Mode, Time, Temperature, Probe Cooking and Special Functions, to create a customized cooking program that will operate the unit automatically to these parameters.

The numbered control panel functions illustrated in this section correspond to those in Control Panel Functions, pp 11-12. If you are not already familiar with the CSL and CSM control panels, please review those pages before attempting to program your CSL or CSM unit.

Memory

• Up to (99) total cooking programs–(98) are available to operator. Program 99 is set at the factory for Cleaning.

• Up to (9) stages (sets of parameters) are available for each cooking program.

Control

• Automatic–Unit begins operation when program START key is pressed. Unit shuts down when last program stage has been completed.

• Manual Override–Program operation can be interrupted at any time by simply selecting or setting a new value or special function. The new value or function affects cooking process only in the stage in which the program was overridden. Overriding the program DOES NOT cancel it. When the new value or function is achieved, and/or that stage of the program is completed, program operation continues with the next programmed stage, or shuts down unit if program is complete.

IMPORTANT–On CSL models, program may be inadvertantly canceled under the following circumstance: If operator activates Probe Cooking while unit is operating in a programmed stage in which Probe Cooking is NOT utilized.

• Program Lock–Cooking programs can be locked to prevent any unauthorized or undesired changes to the program. If a program number is locked out, “NP” will be displayed, and no input can be received under that number.

NOTE: The program display will flash when a program number is selected in which no program has been placed.

Programming the CSL Model

Note: The CSL unit is fully digital. The internal clock feature on this unit permits automatic start-up. See “Setting the clock” and “Setting automatic start-up time” below.

To Program

• Begin by pressing PROG (17)

• Select program number using program SELECT arrow keys (21)

• Enter the individual values (mode, temperature, time/probe temperature) and additional functions desired for each of nine available cooking stages

• Save program by pressing PROG key (17)

• To start cooking program, press program START key (20)

To change a saved program

• Repeat process to modify the values set

• Save program by pressing PROG key (17)

To lock a program

• Set TIMER to “1111.” Press Left (DOWN) SELECT arrow key (21). “NP” will be displayed.

• To unlock, repeat using Right (UP) arrow key. “P” will be displayed.

Quick Guide To Programming

21 20

CSL CSM

Quick Guide To Programming

(continued)

Setting the clock

•Press the TIMER key (10)

• Set clock time (military time) using SELECT arrow keys (16)

•Press and hold TIMER key (10). While TIMER key is pressed, switch unit off and then back on using ON/OFF key (1).

• Switch unit off again

• Wait (4) seconds, then switch unit back on. Real time is now stored and displayed.

Setting automatic start-up time

• Press TIMER key (10) until the period in the time display flashes

• Set the desired start-up time (military time) using SELECT arrow keys (16)

• Set cooking mode, temperature, time/probe temperature, and additional functions as usual, or select a program number

• Enter automatic start-up function by pressing both SELECT arrow keys (16) simultaneously. When the programmed time is reached, unit will automatically start up.

Delta-T Cooking

• Select PROG (17)

• Select program number using program SELECT arrow keys (21)

• Select any cooking MODE.

• Set desired probe temperature value using the temperature SELECT arrow keys (16)

• Press SPECIAL FUNCTIONS key (22).

• Press DELTA-T key (27) and enter Delta value using the temperature SELECT arrow keys (16)

• Save program by pressing PROG key (17)

Programming the CSM Model

To Program

• Begin by turning the mode selector dial (3) to PROG (9)

• Select program number using program SELECT keys (26)

• Enter the individual values (mode, temperature, time/probe temperature) and additional functions desired for each of nine available cooking stages.

IMPORTANT–If you wish to use the same mode in two consecutive intervals of a program you must reset the mode before programming the next interval. This is done by quickly turning the mode selector dial (3) away from and back to the original mode setting without selecting another mode.

• Save program by pressing both program SELECT arrow keys (26) simultaneously

• Turn unit off for 4 seconds. Then turn back on

• To start cooking program, press program START (25) key

NOTE:

• PROG must be selected each time a program is started

• The mode selector dial must be set to OFF for at least 4 seconds prior to selecting PROG

To change a saved program

• Repeat process to modify the values set

• Press both program SELECT arrow keys (26) to save changes

To lock a program

• Set mode selector dial (3) to PROG (9). Press timer activation key (13). Set TIMER (15) to “110.” Press Right (DOWN) SELECT arrow key (26). “NP” will be displayed.

• To unlock, repeat using Left (UP) arrow key. “P” will be displayed.

CSL CSM CSB CSG

Cleaning

Opening Door During Operation

Your Sure Chef®Combi-Steamer MUST be cleaned at least once a day to ensure proper hygiene and continued trouble-free operation. For best results, use Henny Penny Oven and Grill Cleaner and the Henny Penny hand-pump sprayer.

TO CLEAN

1) Leave mobile oven racks, grids and containers in the cooking cabinet

2) Allow cooking cabinet to cool down below 130°F (55°C)

3) Spray all interior cabinet sur faces–even behind the pivoted air baf fle–as well as oven rack, grids and pans

thoroughly with Oven and Grill Cleaner

NOTE: If using Program Cleaning (CSL, CSM models only), set mode selector switch on PROG, select program 99 and press START. Skip steps 4 thru 6.

4) Let cleaner act for approximately 20 minutes

5) Set Combi-Steamer on STEAM mode

6) Steam for 15 minutes

7) Repeat process for heavily soiled cabinet

8) Rinse thoroughly with built-in hand sprayer (optional on CSB models)

NOTES

• To activate the hand-sprayer water flow, pull hose to full extension and release to rest-position. Squeeze spray gun lever.

• The rails on which oven rack rolls into the unit (table top units, only) can be removed for cleaning.

To remove the rails, shift the rails horizontally toward the front of the unit, then pull up.

• The air baffle, covering the left side of the interior cabinet, provides even air flow and protects operator from heating

elements and fan. To open the baffle for cleaning:

1. Turn unit off

2. For table top units, remove the left oven rack rail by pulling it towards front of unit, then up

3. Using a flat-head screwdriver, turn the two quick fastening locks one-quarter turn counterclockwise. Baffle will swing

open for cleaning.

NOTE – floor units have 2 air baf fles that open in this manner

CSL CSM CSB CSG

Do not spray cold water into the interior cabinet at temperature above 212° (100°C), or burns could result.

Cleaning

(continued)

• Do not clean with a high pressure cleaner. Damage to the unit may result.

• Do not treat stainless steel surfaces with acids or expose to acidic vapors. Damage, discoloration and/or chemical degradation may result.

• Do not use chlorine bleach on stainless steel

• Temperature increase of the door glass may exceed 60°F

• Turn off water supply to unit when not in use for long periods

CSL CSM CSB

INTRODUCTION

This section provides the installation instructions for the Henny Penny Electric Combi-Steamers.

NOTE: The installation of this unit must conform to all local, state, and federal codes. In the absence of codes use ANSI/NFPA No. 70-latest edition.

NOTE: Canadian installations must conform with the Canadian electrical code, C22.1, Part 1 and/or local codes.

NOTE: The installation of this equipment should be per formed by a qualified technician.

LOCATION

The proper location of the unit is very important for operation and convenience. Choose a location which will provide easy loading and unloading without interfering with the final assembly of food orders.

NOTE: Adequate clearance must be provided for servicing and for operation.

Table Units:

Minimum clearances have to be maintained from the adjacent walls.

Left Side

Right Side Back Side

CSB,CSM,CSL-6, 10, 1020 6” (150mm) 2” (50mm) 2” (50mm)

NOTE: 14” (350mm) is recommended at the left side of the unit for service purposes.

Place the combi-steamer on an original Henny Penny stand or on a level and sturdy surface. Recommended stand height is 28.5” (725mm).

Minor unevenness of the surface/floor can be compensated by adjusting the legs of the stand or the appliance. The weight of the units are as follows: CSB, CSM, CSL-6 297 lbs. (134.5 kg) CSB, CSM, CSL-10 349 lbs. (158.0 kg) CSB, CSM, CSL-1020 507lbs. (230.0 kg) Installation planning should encourage sufficient space to keep the transport trolley/mobile rack at the left-hand side

of the unit.

NOTE: Ventilation must conform to local, state and national codes. Consult your local fire department or building authorities.

Do Not puncture the cabinet with any objects such as drills or screws as electrical shock, or component damage could result.

When moving the unit with a pallet jack ensure it is located under the 1-5/8” x 1-5/8” structure frame before lifting the unit.

Installation – Electric Units

CSL CSM CSB

Installation – Electric Units

(continued)

Floor Units: NOTE: Adequate clearance must be provided for servicing and for operation.

Minimum clearances have to be maintained from the adjacent walls.

Left Side

Right Side Back Side CSB, CSM, CSL-20, 40 14” (350mm) 2” (50mm) 2” (50mm) Place the combi-steamer on a level and sturdy surface. Minor unevenness of the surface/floor can be compensat-

ed by adjusting the legs of the appliance (+-15mm).

NOTE: The unit must be fixed to the floor to prevent moving when pushing oven racks into unit.

The oven rack must be positioned vertically in the unit, not tilting. For minor unevenness in floor, the oven rack can be leveled using the optional leveling device. If necessary, con-

struct ramps to level floor in front of units. The weights of the units are as follows: CSB, CSM, CSL-20 764 lbs. (345.5 kg) CSB, CSM, CSL-40 1066 lbs. (483.5 kg) Installation planning should encourage sufficient space for an additional roll-in rack at the left-hand side of the

unit.(20 pan - 29”, 40 pan - 52”) When moving the unit with a pallet jack, ensure it is located under the 1-5/8” x 1-5/8” structuring frame before lift-

ing unit.

Do Not support the unit at the service door. Damage to the unit will result.

CSL CSM CSB

ELECTRICAL SUPPLY

Standard electrical supply for all Combi-Steamers is 208-240 volt, 3 phase, 50-60 Hz.

NOTE: The power connections are located behind the service door (see section 5-3).

Each unit requires a separate fused service according to the following table: (3 phase only)

Model Voltage Phase Amps Load

CSL/M/B-6 208V 3 27 9.6KW CSL/M/B-6 208V 1 46 9.6KW CSL/M/B-6 240V 3 27 9.6KW CSL/M/B-6 240V 1 40 9.6KW

CSL/M/B-10 208V 3 52 18.6KW CSL/M/B-10 240V 3 45 18.6KW

CSL/M/B-1020 208V 3 88 31.5KW CSL/M/B-1020 240V 3 76 31.5KW

CSL/M/B-20 208V 3 103 37.2KW CSL/M/B-20 240V 3 90 37.2KW

CSL/M/B-40 208V 3 175 63KW CSL/M/B-40 240V 3 152 63KW

NOTE: When the oven is installed it must be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electric Code, ANSI/NFPA 70-1990.

NOTE: All connections must comply with the oven data plate. A separate fused disconnect switch or circuit breaker (not furnished) MUST be installed in the electrical supply line FOR EACH OVEN!

NOTE: The electrical diagram is located behind the service door.

The electric supply terminal block, located behind the service door, is clipped on a mounting rail which is attached to the frame of the unit. The three phases of the power cord are connected to the three gray colored terminals. Ground is connected to the yellow-green terminal.

NOTE: The phase sequence does not have to be observed because of the automatic reversing action of the fan motor.

CHANGES IN VOLTAGE

To change voltages of the Combi-Steamers (ex: 208 to 240 volt) the following has to be changed:

1) Air and steam elements

2) Contactor LS5

3) CSM and CSL units - the wires on the control panel transformer and the interior light transformer must be switched to

the correct voltage terminals.

Do Not use conduit as a supply ground, or electrical shock could result.

CSL CSM CSB

WATER SUPPLY

The Combi-Steamer should only be connected to a cold water supply which meets the quality requirements by the EPA on drinking water. Soft water must be at least 5 or 6 grains.

The recommended water supply pressure is 44 psi, but 22 to 87 psi will work.

The water connection is done on a 3/4” NPT thread fitting, and a manual shut off valve must be installed between the main cold water supply and the units supply line.

NOTE: A check valve is built into the unit to prevent backflow.

DRAIN CONNECTION

The Combi-Steamer is to be installed to comply with the applicable Federal, State, or local plumbing codes. The unit has an integrated vented drain system which acts as a reverse flow check valve, so it may be connected

directly with a P-trap to the drain system.

Installation – Electric Units

(continued)

A minimum water conductivity of 20 micro Siemens is required for proper operation. If below this figure the steam generator will over-fill.

The drain must have a constant slope and a diameter of 2 inches over its entire length to ensure sufficient discharge during Auto Flush from the steam generator, which is 3/4 quarts per second.

The drain must be steam temperature resistant pipe, which average drain temperature is 150°F (65°C). No hose should be used.

Should the water pressure exceed 87 psi, a pressure regulator must be installed into the supply line or damage to the unit could result.

CSG

INSTALLATION GAS UNITS

This section provides the installation instructions for the Henny Penny Gas Combi-Steamers

NOTE: The installation must conform with local codes or in the absence of local codes, with ANSI Z223.1 latest edition and electrical code ANSI/NFPA No. 70 latest edition.

NOTE: For Canadian installations it should be done in accordance with the CAN/CGA B149.1 or.2 installation code and/or local code and the Canadian electrical code, Part 1, CSA C22.1 for the electrical features.

NOTE: The installation of this equipment should be performed by a qualified technician.

LOCATION-CSG

Installation – Gas Units

Do Not puncture the cabinet with any objects such as drills or screws as electrical shock, or component damage could result.

Adequate clearance must be considered during installation between the unit and combustible walls. Also, clearance should be provided for servicing and operation of the unit. The minimum clearances are as follows:

Left Side

Right Side Back Side

14” (350mm) 4” (100mm) 4” (100mm)

Place the Combi-Steamer on an original Henny Penny stand or on a level and sturdy surface. Recommended stand height is 22” (555mm).

Due to the size of the steam generator, the left side of the unit weighs more than the right side. This weight difference must be compensated by placing the lifting device more towards the left side of the unit, or damage to the unit or personal injury could result.

CSG

Minor unevenness of the surface/floor can be compensated by adjusting the metal legs of the stand or the appliance. The weight of the units are as follows:

CSG-10 556 lbs. (252 Kg) CSG-12 529 lbs. (240 Kg) CSG-20 1015 lbs. (460 Kg)

VENTILATION-CSG

The gas Combi-Steamers all should be located with a provision for venting into an adequate exhaust hood or ventilation system. We recommend you consult a local ventilation or heating company to help in designing an adequate system.

NOTE: Ventilation must conform to local, state, and national codes. Consult your local fire department or building authorities.

Ventilation of CSG-12: NOTE: The Combi-Steamer CSG-12 is not suitable for connection to Type B Gas Vent and must be installed under a

ventilation hood.

Your Henny Penny Combi-Steamer CSG-12 is shipped fully assembled. In a second smaller carton you will find a draft hood which has to be assembled to the unit.

Ventilation of CSG-12 table top version:

The draft hood must be assembled over the two flue outlets at the back of the Combi-Steamer CSG-12.

Ventilation of CSG-12 stacked version:

The stacked version kit comprises two different draft hoods, one with a single outlet and the second with a double outlet. A flue riser completes the stacked version flue assembly. Fix the single outlet draft hood over the flue outlets of the lower unit. Place the flue riser over the top flue collar of the draft hood. Attach the double outlet draft hood over the flue outlets of the upper unit so that the flue riser projects into the lower opening of this draft hood.

Ventilation of CSG-10:

The draft hood must be installed over the flue risers on top of the Combi-Steamer CSG-10 when the flue gas is discharged via a Type B gas vent.

When the flue gas of a CSG-10 is discharged to a ventilation hood the draft hood will not be installed.

Ventilation of CSG-20:

The draft hood must be installed over the flue risers on top of the Combi-Steamer CSG-20 when the flue gas is discharged via Type B gas vent.

When the flue gas of a CSG-20 is discharged to a ventilation hood the draft hood will not be installed.

Installation – Gas Units

(continued)

Do Not obstruct the flow of combustion and ventilation air to and from the unit. DO NOT obstruct the ventilation holes in the panels of the unit, as these provide the combustion air for the burner, or damage to the unit could result.

CSG

WATER SUPPLY-CSG

The Combi-Steamer should only be connected to a cold water supply which meets the quality requirements by the EPA on drinking water. Soft water must be at least 5 or 6 grains.

The recommended water supply pressure is 44 psi, but 22 to 87 psi will work.

The water connection is done on a 3/4” NPT thread fitting, and a manual shut-off valve must be installed between the main cold water supply and the units supply line.

NOTE: A check valve is built into the unit to prevent backflow.

DRAIN CONNECTION-CSG

with a P-trap to the drain system.

Should the water pressure exceed 87 psi, a pressure regulator must be installed into the supply line or damage to the unit could result.

A minimum water conductivity of 20 micro Siemens is required for proper operation, If below this figure the steam generator will over-fill.

The drain must have a constant slope and a diameter of 2 inches over its entire length to ensure sufficient discharge during Auto Flush from the steam generator, which is 3/4 quarts per second.

The drain must be steam temperature resistant pipe, which average drain temperature is 150°F (65°C). No hose should be used.

Both water and gas connections are 3/4” NPT fittings. Be sure to connect to proper pipe. Check label on unit for each.

CSG

Installation – Gas Units

(continued)

ELECTRICAL SUPPLY-CSG

The gas Combi-Steamer requires 120 volt, single phase, 60 Hertz, 15 amp, 3 wire grounded ser vice. The gas unit is factory equipped with a grounded cord and plug.

NOTE: The unit will not function and the reset signal will stay on with the white wire connected to the live black wire and the black connected to neutral. An electrical schematic is located behind the left side panel of unit. A separate fused disconnect switch, or circuit breaker, must be installed for each unit.

GAS SUPPLY-CSG

The gas Combi-Steamer is factory available for either natural or propane gas. Check the data plate to determine the proper gas supply requirements.

DO NOT DISCONNECT THE GROUND PLUG. This unit MUST be adequately and safely grounded or electrical shock could result. Refer to local electrical codes for correct grounding procedures or in absence of local codes, with the National Electrical Code, ANSI Z223.1 latest edition and electrical code ANSI/NFPA No. 70-1990 latest edition. In Canada, all electrical connections are to be made in accordance with the CAN/CGA B149.1 or .2 installation code and/or local code and the Canadian electrical code, Part 1, CSA C22.1.

Before connecting incoming power to the unit, no more than 120 volts should show at each leg to ground. Connecting a high leg to the black lead of the unit will severly damage many electrical components in the unit and void all warranties. Call your local electrician or electric power supply company.

DO NOT attempt to use any gas other than that specified on the data plate. Conversion kits can be installed by your distributor if required. Incorrect gas supply could result in a fire or explosion resulting in severe injuries and/or property damage.

To avoid possible serious personal injury, the installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1-1988 or latest edition. In Canada, CAN/CGA-B 149.1 Natural Gas Installation Code CAN/CGA-B 149.2 Propane Installation Code.

All Henny Penny Combi-Steamers are equipped with two heat exchanger systems. One is responsible for steam production, the second for convection heat. Each individual heat exchanger is heated with a separate burner assembly.

CSG

GAS SUPPLY-CSG

RIGHT

MINIMUM PULL of equipment away from wall permissible for accessibility to Quick Disconnect Device

WRONG

AVOID SHARP BENDS AND KINKS when pulling equipment away from wall. (Maximum pull will kink ends, even if installed properly, and reduce Connector life.)

Couplings and hose should be installed in the same plane as shown at left. DO NOT OFFSET COUPLINGS – this causes torsional twisting and undue strain causing premature failure.

This is the correct way to install metal hose for vertical travers. Note the single, natural loop.

Allowing a sharp bend, as shown at right, strains and twists the metal hose to a point of early failure at the coupling.

Maintain the minimum or larger bending diameter between the couplings for longest life.

Closing in the diameter at the couplings, as shown at right, creates double bends causing work fatigue failure of the fittings.

In all installations where “self-draining” is not necessary, connect metal hose in a vertical loop.

DO NOT CONNECT METAL HOSE HORIZONTALLY...unless “self-draining” is necessary then use support on lower plane as shown at left.

CABLE RESTRAINT

Please refer to the illustration below when installing cable restraint on all moveable units.

I-bolt is to be secured to the building using acceptable building construction practices.

DRYWALL CONSTRUCTION

Secure I-bolt to a building stud. DO NOT attach to drywall only. Also, locate the I-bolt at the same height as the gas service. Preferred installation is approximately six inches to either side of service. Cable restraint must be at least six inches shorter than flexible gas line.

Utilize elbows when necessary to avoid sharp kinks or excessive bending. For ease of movement, install with a “lazy” loop. Gas appliance must be disconnected prior to maximum movement.

(Minimum movement is permissible for hose disconnection.)

CSG

GAS SUPPLY (continued)

A steam burner gas valve and dr y heat burner gas valve respectively are responsible for the gas supply to the individual burners. The Combi-Steamer models CSG have manual shut-off valves, that can be reached from the front without tools.

The manual shut-off valves of these units are located behind the service cover under the operator panel. To operate the valves, unscrew the 2 knurled screws and pull the service cover off.

GAS LEAK TEST-CSG

After the piping and fittings have been installed, check for gas leaks. A simple checking method is to turn on the gas and brush all connections with a soap solution. If bubbles occur, it indicates escaping gas. In this event, the piping connection must be redone.

GAS PRESSURE-CS

The gas pressure should be measured when all other gas appliances in the kitchen are on high flame. The minimum and maximum incoming line flow pressures should be as follows:

Natural: 7-11” water column Propane: 11” water column

Installation – Gas Units

(continued)

Never use a lighted match or open flame to test for gas leaks. Escaping gas could cause an explosion resulting in severe personal injury and/or property damage.

During pressure testing note the following:

1. The Combi-Steamer and its individual shut-of f valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressure in excess of 1/2 psig (3.45 kPa). Turn OFF main gas shut-off valve or main gas supply line.

2. The appliance must be isolated from the gas supply piping system by closing its individual manual shut-off valve during any pressure testing of the gas supply piping system at test pressure equal to or less than 1/2 psig (3.45 kPa).

3. If incoming w.c pressure is over 14” w.c. a separate regulator must be installed before the manual gas shut-off valve.

CSG

NOTE: After turning on the gas, the manual shut-off valve must remain open, except during pressure testing as outlined in the above steps, or when necessary during service maintenance.

This incoming pressure reading can be taken by installing a gas pressure gauge on the front of the unit’s main gas valves test port. This should be done with all gas appliances in operation on the same gas supply line. Should the manifold pressure drop below the desired level, consult your local gas utility ser vice.

TO PREVENT DAMAGE TO THE CONTROL VALVE REGULATOR DURING INITIAL TURN ON OF GAS IT IS VERY IMPORTANT TO OPEN MANUAL SHUT-OFF VALVE VERY SLOWLY.

Cooking

Guidelines

The following section offers basic guidelines for preparing a wide variety of menu items in the Sure Chef

Combi-Steamers. As you gain experience with this equipment you may wish to add items or adjust times, temperatures or other recommendations to suit your own preferences. You will find a blank chart at the end of this section to assist you in recording your own recipes or adjustments.

Below is a key to terms and abbreviations used in these guidelines:

Pans, Grids

Perf = Perforated Unperf = Unperforated Alum = Aluminum Gran = “Granite” style enamel pan Chicken Grid = Special grid for cooking whole birds upright Grid = Grid Shelf Sheet = Sheet Pan

Modes

C=Combination CV = Convection S=Steam TS = Tender Steam RT = Rethermalizing

Chicken/Poultry

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

Roast Dry, season, Chicken grid, C/CV C/CV C/CV C/CV 355 - 390 40 - 45 SDHC Chicken tie, preheat grid, (180 - 199)

˝ Perf Pan

Rotisserie Dr y, season, Chicken grid, C/CV C/CV C/CV C/CV 340 - 390 30 - 40 SDHC Style tie, preheat grid, (171 - 199) Chicken

˝ Perf Pan

Chicken Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 390 30 - 40 SDHC Legs season, preheat

˝ Perf Pan (199)

Chicken Leg Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 325 - 400 20 - 25 SDHC Quarters season, preheat 575°3/4˝ Perf Pan (163 - 205)

Chicken Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 350 30 - 40 SDHC Breasts season, preheat

/4˝ Perf Pan (177)

Chicken Fresh/frozen, thawed, Grid,

˝Gran CV CV CV CV 320 - 450 12 - 17 SDHC

Breasts boneless, skinless

˝ Non Per f (160 - 232)

Chicken Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 350 30 - 40 SDHC Thighs season, preheat

/4˝ Perf Pan (177)

Half Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 350 30 - 40 SDHC Chicken season, preheat

˝ Perf Pan (177)

Chicken Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 320 - 350 5 C SDHC Wings season, preheat

/4˝ Perf Pan (160 - 177) 10 - 15 CV

Cooked For salads, etc. Grid, S TS S TS 175 35 - 40* Probe Chicken

/4˝ Perf Pan (80) 180°F (82°C)

Cornish Fresh/frozen, thawed, Grid, C/CV C/CV C/CV C/CV 350 10 C SDHC Game Hen season, preheat

˝ Perf Pan (177) 20 - 30*CV

Goose Season, could Grid, S/C/CV S/C/CV S/C/CV S/C/CV 285 - 390 120 - 150 SDHC

be stuffed 11/

˝ Gran (141 - 199)

Duck Season Grid or C/CV C/CV C/CV C/CV 280 - 390 20 - 60 SDHC

11/2˝ Gran (138 - 199)

Duck Breast Boned, Grid S TS S TS 160 40 - 60 (Vacuum vacuum well (71) Cooking)

Turkey, Stuff possibly, season, Grid, C/CV C/CV C/CV C/CV 265 - 350 12 - 25/lb Probe Whole baste if needed

˝ Pan (129 - 177) 180°F (82°C)

Turkey Fresh/thawed, tr y Grid S/C/ C/CV S/C/CV TS/C/CV 320 - 350 15 - 20 Probe Tenderloin dif ferent modes CV/TS (160 - 177) 170°F (76°C)

and medias

Turkey Season Grid S/C/CV S/C/CV S/C/CV S/C/CV 275 - 355 20 - 30/lb Probe Breast (135 - 180) 180°F (82°C)

Cooking Examples

Chicken/Poultry

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

Turkey Season Grid S/C/CV S/C/CV S/C/CV S/C/CV 275 - 355 25 - 30/lb Probe Breast, (135 - 180) 180°F (82°C) Bone In

Turkey Bread if needed

˝ Gran Pan CV CV CV CV 390 10 - 15 SDHC

Cutlets (199)

Liver Paté Fill into forms, Grid C/CV C/CV C/CV C/CV 285 90 - 120 SDHC

cover well (141)

Oven Fried Follow recipe to bread, Grid, CV CV CV CV 450 15 - 20 SDHC Chicken place on pans

/4˝

Unperf Pan

(233)

Beef

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

Filet Steak Season, oil lightly, Grid CV CV CV CV 520 - 540 7 - 9 SDHC

preheat to 575°F (300°C)

(281 - 282)

Sirloin Steak Season, oil lightly, Grid CV CV CV CV 520 - 540 8 - 10 SDHC

preheat to 575°F (300°C)

(281 - 282)

Roast Beef Season Grid, S/C/CV S/C/CV S/C/CV S/C/CV 180 - 320 10 - 18/lb Time Cook

˝ Gran

Fan

Fan (83 - 160)

Roast Beef Season, use probe Grid, CV CV CV CV 225 - 320 Probe Probe Cook

/4˝ Gran

/2Fan

/2Fan (107 - 160) 130°F (55°C)

Rare

Rib Roast Season Grid, CV CV CV CV 325 15 - 18/lb Probe

/4˝ Perf Pan

/2Fan if1/2Fan if (163) 130° (55°C)

Low Temp Low Temp

Cook Cook

Beef Season Grid, C/CV C/CV C/CV C/CV 285 - 320 15 - 30 Probe Tenderloin 1

˝ Perf Pan (160 - 216) per Roast 130°F (55°C)

Roast Rare

Short Ribs Season 21/2˝ Pan CCCC275 (135) 30 - 35/lb

Beef Stew Brown meat first with 2

˝ Pan C/CV C/CV C/CV C/CV 225 - 275 5 CV

CV. Mix rest of ingre- (107 - 135) 1 - 1

dients, cover, cook hrs. C

Meatballs Prepare recipe

/4˝ Granite C/CV C/CV C/CV C/CV 350 (177) 10 C/5 CV SDHC

Meatloaf Smooth sur face of Mold S/C/CV S/C/CV S/C/CV S/C/CV 300 - 340 50 - 70 Probe

meatloaf, possibly fill on Grids (149 - 172) 160°F (71°C) in forms or loaf pans.

Beef Liver Cut into

/4˝ to 1/2˝

/4˝ Granite C/CV C/CV C/CV C/CV 480 8 - 10 slices, flour, preheat, (249) spray pan

Beef Rolls Season, cook in sauce 2

/2˝ Pan CCCC265 - 285 60 - 80

(130 - 141)

Veal Chops Season, Grid CV CV CV CV 430 - 465 10 - 12 SDHC

preheat to 575°F (300°C)

(222 - 241)

Veal Leg Season, use drip pan Grid Plus S/C/CV S/C/CV S/C/CV S/C/CV 285 - 340 80 - 90 Probe

for drippings 21/2˝ Pan (141 - 172) 150°F (66°C)

Osso Bucco Marinate, 2

˝ Pan CCCC285 - 340 80 - 90

use equal slices (141 - 172)

Veal Rinse three times 1

/2˝ Pan C TS S S 175 10 - 18 Sweet in cold water, (80) Breads prepare again

Corned Beef Fresh 2

/2˝or 4˝ Pan CCCC270 - 290 150

(132 - 143)

Cooking Examples

(continued)

Other Meats

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

Hamburgers Preheat to 575°F (300°C) Grid, CV CV CV CV 395 - 430 15 SDHC

11/

˝ Gran (202 - 222)

Veal Cutlets Bread, oil pan lightly 11/

˝ Granite CV CV CV CV 485 (252) 6 - 8 SDHC

Venison Leg Boned, seasoned Grid, S/C/CV S/C/CV S/C/CV S/C/CV 285 - 320 60 - 70 Probe

well

˝ Pan (141 - 160) 145°F (63°C)

Venison Marinate, season 2

˝ Pan C CCC285 - 300 80 - 100 Probe

Shoulder (141 - 160) 145°F (63°C)

Roast Braise, use 2

/2˝ Pan C CCC285 - 300 90 - 120 Probe

Venison drip pan (141 - 160) 145°F (63°C)

Pheasant Season, rub oil, Grid, C/CV C/CV C/CV C/CV 280 - 340 25 - 35 SDHC

preheat

˝ Unperf Pan (138 - 172)

Quail Season, rub oil, Grid, C/CV C/CV C/CV C/CV 280 - 340 25 - 35 SDHC

preheat

/4˝ Unperf Pan (138 - 172)

Lamb Leg Season, could stuf f, Grid C/CV C/CV C/CV C/CV 265 20 - 30/lb SDHC

no oil, boned possible (129) Probe

140°F (60°C)

Lamb Rack Season, French cut Grid, CV CV CV CV 285 - 355 10 - 20/lb SDHC

/4˝ Gran (141 - 179) Probe

135°F (58°C)

Lamb Chops Season, score, Grid, CV CV CV CV 480 6 - 10 SDHC

oil lightly,

/4˝ Gran (249)

preheat to 575°F (300°C)

Lamb Filets Season, lightly oil, Grid, CV CV CV CV 480 6 - 12 SDHC

preheat to 575°F (300°C)3/

˝ Gran (249)

Lamb Stew Braise meat first,

/4˝ Gran, C/CV C/CV C/CV C/CV 285 - 480 40 - 80 mix in pan with then (141 - 249) ingredients, cover well 21/2˝ Pan

Pork

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

Pork Loin, Season well Grid, C/CV C/CV C/CV C/CV 300 - 355 10 - 15/lb SDHC Boneless

˝ Gran (149 - 177) Probe

170°F (77°C)

Pork Loin, Season well, Grid, S/C/CV S/C/CV S/C/CV S/C/CV 225 - 355 SDHC Boneless time cook

˝ Gran (107 - 177) Probe

170°F (77°C)

Pork Chops Score with knife, Grid, CV CV CV CV 395 - 430 10 - 15 SDHC

oil, rub in seasoning,

˝ Alum Perf (202 - 221)

preheat to 575°F (300°C)

Pork Cutlets Oil pan, bread pork

/4˝ Gran CV CV CV CV 390 - 430 10 - 15 SDHC

(Fried)

/4˝ Perf Pan (199 - 221)

Pork Season, oil lightly, Grid CV CV CV CV 485 6 - 8 Medallions preheat to 575°F (252)

Fresh Ham On grid or in pan Grid or S/C/CV S/C/CV S/C/CV S/C/CV 212 - 325 S/C/CV Probe

˝ Perf Pan (100 - 163) 15 - 30/lb 171°F (77°C)

Bacon Place paper layer Alum CCCC4005 - 7

on pan, preheat Perf Pan (205)

Ham, Whole or sliced, Grid or 2

˝ CCCC21215 - 17/lb SDHC

Smoked on grid or in pans Unperf Pan (100) Probe

150°F (77°C)

Spare Ribs Marinate or season, Grid, C/CV C/CV C/CV C/CV 356 - 374 30 SDHC

preheat to 575°F (300°C)3/4˝ Perf Pan (180 - 188)

Baby Back Marinate or season, Grid, S/C S/C S/C S/C 212 - 350 20 - 40 SDHC Ribs preheat to 212°F

/4˝ Perf Pan (100 - 177)

Pork Season well, seal Grid or S/C/CV S/C/CV S/C/CV S/C/CV 300 - 355 20 - 30/lb SDHC Shoulder shortly in steam mode

/4˝ Gran. (145 - 177) Probe

170°F (77°C)

Pork Roast Season well Grid or S/C/CV S/C/CV S/C/CV S/C/CV 225 - 250 20 - 25/lb SDHC (Low Temp)

/4˝ Gran. (107 - 121) Probe

170°F (77°C)

Sausage, Place on grid Grid, Alum C/CV C/CV C/CV C/CV 320 - 350 8 - 12 SDHC Links or in pans Perf,

/2˝ Pan, (160 - 177)

Half Sheet

Sausage, Dredge in flour, Grid, Alum C/CV C/CV C/CV C/CV 320 - 350 8 - 10 SDHC Patties place on pan Pan,

/2˝ Pan, (160 - 177)

or grid Half Sheet

Sausage, Place on grid Grid, S/C S/C S/C S/C 212 (100) 13 - 15 Italian, or in pans Perf Pans, CV CV CV 450 - 500 8 - 13 Brats, etc. Alum Pan (233 - 260)

Hot Dogs Place on grid Grid, SSSS21210

or in pans Perf Pans (100)

Cooking Examples

(continued)

Pork

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

Ham Place on grid Grid, C/CV C/CV C/CV S/CV 320 - 350 8 - 10/lb SDHC Hocks or in pans

˝ Pan (160 - 177)

Sausage Retherm - Grid, CCCC2127 - 11Probe

cooked sausages

˝ Pan (100) 140°F (60°C)

Smoked Place on grid Grid, C/CV C/CV C/CV C/CV 280 - 350 5 - 10 SDHC Sausage or in pans

˝ Pan (138 - 177)

Pork Season lightly, Grid, CV/C CV/C CV/C CV/C 375 - 425 10 - 15 SDHC Tenderloin peel silver skin,

/4˝ Perf Pan (191 - 218) Probe

Roast preheat to 450°F 161°F (72°C)

Pork Fresh or frozen

/4˝ Gran CV/C CV/C CV/C CV/C 380 - 450 8 - 10 SDHC

Tenderloin breaded (194 - 249) Breaded

Seafood

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

Whole Bend out belly bones,3/

˝ or 1

˝ S/C S/C/TS S/C TS/S/C 165 - 212 25 - 45 Probe

Salmon prop up with potatoes Unperf Pan (74 - 100) 145°F - 150°F

from inside (63°C - 66°C)

Salmon Lightly oil, season Grid, CCCC4506 - 12SDHC Steaks

˝ Gran (233)

Salmon Place in serving dish, Grid, C TS/C C TS/C 165 - 212 8 - 15 Fillets season, oil lightly

˝ Unperf (74 - 100)

Orange Bread or season light-

/4˝ Unperf C TS/S S/C TS/S 165 - 212 8 - 12 SDHC

Roughy ly, add vegetables (74 - 100)

Scrod/Cod Bread, top with

/4˝ Unperf C/CV C/CV C/CV C/CV 212 - 350 8 - 15 SDHC crumbs or season, (100 - 177) and add vegetables

Tuna Shark Lightly oil, season, Grid, CV CV CV CV 450 8 - 12 SDHC Sword Steaks preheat oven

˝ Gran (233)

Pollock, Season, add

/4˝ Unperf C TS/C S/C TS/C 165 - 212 8 - 12

Blue Fish vegetables (74 - 100)

Sole, Season, add vege- 1

˝ Unperf C TS/C S/C TS/C 165 - 212 10 - 14 SDHC

Rolled tables, add wine (74 - 100)

Turbot Season, add wine, 1

/2˝ Unperf C TS/C S/C TS/C 165 - 212 10 - 14

vegetables (74 - 100)

Sole, Season, add

/4˝ Unperf C TS/C S/C TS/C 165 - 212 8 - 14

Flounder vegetables, wine (74 - 100)

Trout, Bread, lightly

˝ Gran C CV CV CV 450 8 - 14 SDHC

Fried oil pan (233)

Catfish Bread, lightly

/4˝ Gran C CV CV CV 450 8 - 14 SDHC

Fillets oil pan (233)

Perch, Bread, lightly

/4˝ Gran CV CV CV CV 450 8 - 14 SDHC

Breaded oil pan (233)

Halibut Season lightly, Grid, CV CV CV CV 450 8 - 14 Steaks lightly oil

/4˝ Gran (233)

Trout, Blend belly out,

˝ Unperf S S/TS S S/TS 160 - 212 10 - 15

Au Bleu season lightly (72 - 100)

Cooking Examples

(continued)

Seafood

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

Mussels, In shell 11/

˝ Unperf S S/TS S S/TS 165 - 212 8 - 14

Oysters (74 - 100)

Shrimp, Thawed, peeled (time 1

˝ Unperf S S/TS S S/TS 160 - 212 6 - 14

Peeled will depend on size) (72 - 100)

Peel & Eat In shell, season 1

˝ Unperf SSSS2124 - 10

Shrimp (100)

Escargots In shell, stuf fed,

/4˝ Pan CCCC3506 - 10SDHC

frozen (177)

Scallops, Fresh/frozen,

/4˝ Unperf S S/TS S S/TS 165 - 212 4 - 8

Bay thawed (74 - 100) 6 - 12*

Scallops, Fresh/frozen,

˝ Unperf S S/TS S S/TS 165 - 212 6 - 10

Sea thawed (74 - 100) 7 - 15*

Lobster, Fresh Grid or SSSS21210 - 14 Whole

/4˝ Perf (100)

Lobster, Frozen, thawed,

˝ Perf or S/C/CV S/C/CV S/C/CV S/C/CV 212 - 350 10 - 20

Tails split Unperf (100 - 177)

Fish, Frozen,

/4˝ Gran, CCCC320 - 420 10 - 15 SDHC

Breaded preheat to 575°F Alum Perf (160 - 216)

Stuffed Fill evenly

/4˝ Unperf C/CV C/CV S/C/CV S/C/CV 165 - 212 10 - 20

Probe

Lobster (74 - 100)

145°F

(63°C)

Salmon Fill molds evenly Grid or S C/TS S/C C/TS 165 - 212 15 - 20 Mousse

˝ Unperf (74 - 100)

Fish Terrine Fill molds evenly Grid or S C/TS S/C C/TS 165 - 212 30 - 45

Probe

/4˝ Unperf (74 - 100)

145°F

(63°C)

Fish Balls Form well, cover 1

/2˝ Unperf S C/TS S/C C/TS 165 - 212 12 - 16

until needed (74 - 100)

*If Tender Steaming, use longer cooking times.

Vegetables

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

Broccoli Fresh 21/

˝ Perf SSSS212 (100) 5 - 8

Broccoli Frozen 21/

˝ Perf SSSS212 (100) 5 - 10

Cauliflower Fresh 21/

˝ Perf SSSS212 (100) 5 - 10

Cauliflower Frozen 21/

˝ Perf SSSS212 (100) 5 - 10

Carrots, Fresh 2

˝ Perf SSSS212 (100) 10 - 15

Baby

Carrots, Frozen 2

˝ Perf S/C* S/C S/C S/C 212 - 240 12 - 18

Baby (100 - 116)

Carrots, Fresh 2

/2˝ Perf SSSS212 (100) 6 - 10

Coins

Carrots, Frozen 2

/2˝ Perf SSSS212 (100) 8 - 10

Coins

Carrots, Fresh 2

˝ Perf SSSS212 (100) 8 - 10

Sticks

Corn, Cob Fresh 21/2˝ Perf S* S* S* S* 212 (100) 8 - 14

Corn, Cob Frozen 21/

˝ Perf S* S* S* S* 212 (100) 8 - 14

Corn, Cut Frozen 21/2˝ Perf SSSS212 (100) 7 - 14

Asparagus Fresh 21/2˝ Perf SSSS212 (100) 6 - 10

Asparagus Frozen 21/

˝ Perf SSSS212 (100) 6 - 12

Brussels Fresh 2

/2˝ Perf SSSS212 (100) 6 - 12

Sprouts

Green Beans Fresh 21/2˝ Perf SSSS212 (100) 6 - 12

Green Beans Frozen 21/2˝ Perf SSSS212 (100) 10 - 15

Lima Beans Frozen 21/2˝ Perf S* S* S* S* 212 (100) 8 - 14

Tomatoes Blanched for

/4˝ Perf SSSS212 (100) 2 - 3

concessees

*Forced steaming may be used.

Cooking Examples

(continued)

Vegetables

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

Zucchini Sliced, strips 11/

˝ - 2

˝ SSSS212 (100) 5 - 8

Unperf

Yellow Sliced, strips 1

˝ - 2

˝ SSSS212 (100) 5 - 8

Squash Unperf

Spinach Fresh 1

˝ - 2

˝ SSSS212 (100) 6 - 8

Perf

Spinach Frozen, thawed 1

/2˝ - 21/2˝ SSSS212 (100) 10 - 18

Perf, Unper f

Mushrooms, Wash, sprinkle with 1

/2˝ - 21/2˝ SSSS212 (100) 6 - 8

Whole lemon or white wine Perf, Unper f

Onions, Cut top and 2

˝ Perf, SSSS212 (100) 2 - 5

Whole bottom off Unperf

Peas Frozen, season 1

/2˝ - 21/2˝ SSSS212 (100) 4 - 12

Perf, Unper f

Snow Peas Frozen 1

˝ - 2

˝ SSSS212 (100) 3 - 6

Perf, Unper f

Cabbage, Fresh 2

/2˝ Perf SSSS212 (100) 4 - 8

Cut

Cabbage, Fresh 2

/2˝ Perf SSSS212 (100) 4 - 8

Leaves

Peppers Fresh, for stuffed 11/

˝ Perf SSSS212 (100) 6 - 7

Mixed Frozen 1

/2˝ - 21/2˝ SSSS212 (100) 8 - 18

Vegetables Perf, Unper f

Spaghetti Cut in half, seed 1

/2˝ Perf SSSS212 (100) 20 - 35

Squash

Carrots, Vacuum packed Grid SSSS212 (100) 12 - 25 Sliced

Vegetable Distribute evenly 1

/2˝ - 21/2˝C/CV C/CV C/CV C/CV 285 - 320 30 - 50 SDHC

Souffles in pans Unperf (141 - 160)

Vegetable Precook, season, add Grid S C/R T S/C C/RT 230 - 265 8 - 10 SDHC Platters butter before serving (110 - 129)

Potatoes, Legumes

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

Potato, Peeled, quartered,

˝ - 2

˝ - 4˝ S/C S/C S/C S/C 212 - 260 25 - 40

Boiled season, toss well Perf (100 - 122)

Potato, Cut if needed,

˝ - 2

˝ - 4˝ S/C S/C S S/C 212 - 260 25 - 40

Skin on season, toss well Perf (100 - 122)

Potato, Cut, season, toss well,

˝ Unperf CV CV CV CV 445 15 SDHC

Fried preheat pan. Potatoes then

˝ Gran (229) can be steamed first, SSSS21215 then fried (100)

Potato, Cut even slices, 1

/2˝ Unperf C/CV C/CV C/CV C/CV 300 - 400 35 - 40 SDHC

Augratin preheat to 575°F or 11/2˝ Gran (145 - 205)

Potato, Prepare potatoes, Alum Perf or CV CV CV CV 390 15 - 20 SDHC Stuffed arrange in or on pans3/4˝ Unperf (199)

Potato, Cut, steam first for 25

˝ Gran SSSS21220 - 25

Roasted min., remove, preheat (100)

450°F CV, season and CV CV CV CV 350 15 - 20 oil lightly (177)

Potato, Peel, quarter, place in Grid SSSS21225 - 30 Vacuumed vacuum bag, seal, (100)

place on grid

Potato, Wash, season if Grid, CCCC320 - 380 30 - 40 Baked needed, place on grid

˝ Pan (160 - 193)

Potato, Prepare recipe, let soak

/4˝ Unperf SSSS21212 - 20

Dumpling in water until cooked (100)

Potato, Peel, cut, soak in

/4˝ Unperf S/C S/C S S 212 - 250 25 - 40

Quartered water until needed, (100 - 122)

preheat pan

Potato, Peel, cut, soak 1

/2˝ - 21/2˝ S/C S/C S/C S/C 212 - 240 25 - 40

Sweet until needed Perf (100 - 116)

Beans, Dry Wash, soak until 2

/2˝ Unperf SSSS21225 - 40

needed (100)

Rice, Instant Follow directions 2

/2˝ Unperf SSSS2128 - 25

on box (100)

Rice, Soak to shorten cook 2

/2˝ Unperf S* S* S/C* S/C* 212 - 240 30 - 40 Long Grain time, 1 par t rice to (100 - 116) Converted 11/2part water

Rice Pudding Sugar, cinnamon, 2

˝ Unperf S S/TS S/C S/TS 145 - 212 35 - 40

milk, eggs (63 - 100)

*Forced steaming may be used.

Cooking Examples

(continued)

Potatoes, Legumes

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

Semalina Hot water, drop 21/

˝ Unperf SSSS21218 - 30

of oil (100)

Noodles Spaghetti, egg, 2

˝ Unperf SSSS21210 - 15 macaroni, cook small (100) batches. NOTE: stir halfway through cooking

Lasagna Fill until 1˝ from rim 21/

˝ Unperf C/CV C/CV C/CV C/CV 285 - 320 35 - 40 SDHC

(from scratch) (141 - 160)

Grain Prepare cold, leave 2

/2˝ Unperf CCCC175 - 212 10 - 20

Cereals to soak, shortens (80 - 100)

the cooking time

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,

˝ Gran, C/CV C/CV S/C/CV C/CV 320 - 355 18 - 30 SDHC

every second runner1/

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,*

˝ Gran C/CV C/CV S/C/CV C/CV 320 - 355 20 - 25 SDHC

Bread ever y second runner TS TS (160 - 180)

Bread, Form well, proof,*

/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,*

/4˝ Gran C/CV C/CV S/C/CV C/CV 320 - 355 20 - 25 SDHC

Bread ever y second runner TS TS (160 - 180)

Rolls, Place on pans

˝ Gran C/CV C/CV C/CV C/CV 320 - 345 5 - 10 SDHC

Par Baked (160 - 174)

Croissants Place on pan,

/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

/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

/4˝ Gran CV CV S/CV CV 360 - 380 12 - 16 SDHC

Raw TS TS (183 - 193)

Danish Prepare dough,

˝ 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

/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

/4˝ Gran CV CV CV CV 320 - 350 6 - 12 SDHC

(160 - 177)

Biscuits, Thawed, previously

˝ 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)

Desserts

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

Fruit Pies From scratch, frozen, Grid or C/CV C/CV C/CV C/CV 350 - 400 20 - 25 SDHC

brush water or egg Alum Perf (177 - 205) 30 - 50 Steam on top If frozen Inject

Cobblers Prepare recipe 1

˝ - 2

˝C/CV C/CV C/CV C/CV 320 - 360 25 - 40 SDHC

Unperf (160 - 183) Steam

Inject

Apple Prepare recipe 1

˝ - 2

˝C/CV C/CV C/CV C/CV 350 - 360 15 - 25 SDHC

Dumpling Unperf (177 - 183)

Cheese Cake Spread mixture evenly, 1

/2˝ Unperf C/CV C/CV C/CV C/CV 325 40 - 60 SDHC

preheat to 305°F Half Sheet (163)

Sponge Cake Spread evenly,

/4˝ Gran CV CV CV CV 350 - 360 15 - 25 Steam

(Genoise)

preheat to 575°F (300°C)

(177 - 183) Inject

Cake with Spread batter and

˝ Gran CV CV CV CV 320 - 355 20 - 35 SDHC Crumb crumbs evenly (160 - 180) Topping

Plum Cake Spread evenly

/4˝ Gran CV CV CV CV 320 - 335 25 - 40 SDHC

with fruit (160 - 169)

Marble Cake Put batter into forms Grid, CV CV CV CV 340 - 360 15 - 25 SDHC

or 3/

˝ gran pan

˝ Gran (172 - 183)

Sheet Cake Prepare recipes,

/4˝ Gran, CV CV CV CV 340 - 360 15 - 25 SDHC spray pan with Half Sheet (172 - 183) non-stick spray

Yeast Cake Ever y second r unner

/4˝ Gran C/CV C/CV C/CV CV 320 - 350 20 - 30 SDHC

(160 - 177)

Tea Cookies Cut shapes

/4˝ Gran, CV CV CV CV 350 - 375 9 - 13 SDHC

Half Sheet (177 - 191)

Brownies Spread evenly in pan

/4˝ Gran, CV CV CV CV 350 15 - 20 SDHC

Half Sheet (177)

Cookies Prepare recipe, cut,

/4˝ Gran, CV CV CV CV 300 - 350 5 - 18 SDHC drop, or form, follow Half Sheet (149 - 177) recipe directions

Angel Food Fill molds or pans Grid, CV CV CV CV 300 - 340 20 - 35 SDHC Cake Half Sheet (149 - 171)

Vacuum Slice fruit, add Grid S TS S TS 175 - 212 20 - 30 Packed liqueur or syr up, (80 - 100) Fruits place in bag, seal

Waf fles Frozen Grid, CV CV CV CV 340 - 360 5 - 8 SDHC

/4˝ Gran (172 - 183)

Pancakes Frozen, spray pans 1

/2˝ Gran CV CV CV CV 350 - 390 4 - 8 SDHC

(177 - 199)

Pastry/Miscellaneous

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

Strudel Glaze with either egg,3/

˝ Gran or C/CV C/CV C/CV C/CV 340 - 400 20 - 35 SDHC

milk or sugar water Alum Perf (171 - 205)

Turnovers Preheat to 575°F

˝ Gran or CV CV CV CV 390 15 - 30 SDHC

˝Alum Perf (199)

Sponge Roll Spread evenly,

˝ Gran CV CV CV CV 355 - 390 10 - 15 SDHC

Cake preheat to 575°F (180 - 199) Half Fan

Puff Glaze with egg,

/4˝ Gran or C/CV C/CV C/CV C/CV 355 - 390 16 - 24 SDHC

Pastry (1) preheat to 575°F

/4˝Alum Perf (180 - 199)

Puff Force steam for

/4˝ Gran or C/CV C/CV C/CV C/CV 355 - 390 8 - 10 SDHC

Pastry (2) 10 to 30 seconds

/4˝Alum Perf (180 - 199) Steam

Inject

Puff Pastr y Ever y second runner

˝ Gran or C/CV C/CV C/CV C/CV 355 - 390 15 - 20 SDHC

Shell

˝Alum Perf (180 - 199)

Puff Pastr y Spread evenly,

/4˝ Gran or C/CV CV CV CV 390 20 - 25 SDHC

with Fruit glaze with egg

/4˝Alum Perf (199) Steam

Inject

Choux Pipe evenly, eclairs,

˝ Gran or CV CV CV CV 375 - 390 10 - 1 SDHC

Pastry (1) preheat oven

˝ Sheet Pan (191 - 199)

Choux Pipe evenly, puffs,

/4˝ Gran or CV CV CV CV 375 - 390 10 - 15 SDHC

Pastry (2) every second runner

/2˝ Sheet Pan (191 - 199) Steam

Inject

Fruit Cake Fill to

/2˝ from top 11/2˝ Gran or CV CV CV CV 340 - 355 30 - 35 SDHC

with Sponge 2

/2˝ Unperf (172 - 180)

Cake Base

Garnishing Apples, pears, etc.,

/4˝ Unperf SSSS2126 - 9

Fruit evenly cored (100)

Hot Fruit Frozen fruit, berries Grid or S S/TS S/C S/TS 175 - 212 5 - 8

in serving utensils 11/2˝ Unperf (80 - 100)

Stewed Fruit Cut fruit, syrup on Grid S S/TS S/C S/TS 190 - 212 30 - 40 (Pre- juice, place in jars (88 - 100) seasoned)

Bread Prepare recipe, spray 2

/2˝ Unperf S S/TS S/C S/TS 185 - 212 30 - 45

Pudding pan with non-stick (85 - 100)

spray

Créme Prepare recipe,

˝ - 2

˝S S/TS S/C S/TS 185 - 212 20 - 30

Carmel fill molds Unperf Pan (85 - 100)

Cooking Examples

(continued)

Miscellaneous

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

Eggs, Hard Leave in cardboard Grid or SSSS21210 - 15 Cooked racks Perf Pan (100)

Eggs, Cook in pan or Grid or S S/TS S/C S/TS 195 - 212 9 - 15 Poached containers 21/

˝ Unperf (91 - 100)

Egg Royal Fill in forms or Grid or S S/TS S/C S/TS 212 20 - 35

container 21/

˝ Unperf (100)

Farmer’s Distribute the mixture 1

˝ - 2

˝C/CV C/CV C/CV C/CV 285 - 320 20 - 35 SDHC

Omlet evenly, leave

/2˝ from Unper f (141 - 160)

rim of pan

Eggs, Make egg mixture, 2

/2˝ Unperf S S/TS S S/TS 195 - 212 15 - 20

Scrambled cover until needed, (91 -100)

spray or butter pan

Quiche Precook most meats, Alum, C/CV C/CV C/CV C/CV 280 - 325 30 - 40 SDHC

vegetables, distribute Grid (138 - 163) evenly egg mixture with cheese

Cabbage In pan with sauce, 2

˝ Unperf C/CV C/CV C/CV C/CV 225 - 325 25 - 35 SDHC

Rolls fresh or thawed (107 - 163)

Stuffed In pan with sauce, 2

/2˝ Unperf C/CV C/CV C/CV C/CV 225 - 325 25 - 35 SDHC

Peppers fresh or thawed (107 - 163)

Egg Rolls Frozen, reheat

Gran or Alum

C/CV C/CV C/CV C/CV 300 - 400 10 - 15 SDHC

˝ Unperf (149 - 205)

Stir Fry Preheat pan Gran Alum C/CV C/CV C/CV C/CV 400 - 450 10 - 15 SDHC

to 450°F (205 - 233)

Chicken Frozen then thawed

/4˝ Gran, C/CV C/CV C/CV C/CV 300 - 350 20 - 35 SDHC

Cordon Bleu 21/2˝ Unperf (149 - 177)

Fish Sticks Preheat to 575°F

/4˝ Unperf C/CV C/CV CV CV 350 - 420 10 - 20 SDHC

(177 - 216)

Quiche Frozen Grid, C/CV C/CV C/CV CV 280 - 350 10 - 25 SDHC

Half Sheet 138 - 177)

Lasagna Frozen then thawed In proper CCCC275 - 350 30 - 75 SDHC

pan (135 - 177)

Probe

160°F

(72°C)

Pizza Fresh dough, pre-cook Grid, CV CV CV CV 425 8 - 15 SDHC

crust first. Pre-made or Half Sheet (218) frozen, put directly in oven

Corn Dogs Frozen Gran/Alum CV CV CV CV 275 - 350 10 - 15 SDHC

(133 - 177)

Burritos Frozen/fresh

/2˝ - 21/2˝CVCVCVCV275 - 350 15 - 20 SDHC

Unperf (133 - 177)

Entrees Frozen Grid or in CCCC275 - 350 40 - 75

Probe

Proper Pan (133 - 177)

160°F

(72°C)

Entrees Fresh/frozen Grid or in CCCC275 - 350 30 - 50

Probe

then thawed Proper Pan (133 - 177)

160°F

(72°C)

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

Henny Penny Corporation P.O. Box 60, Eaton, OH 45320 513-456-8400

800-417-8417 Toll-free

513-456-8402 Fax

Henny Penny CSL-20, CSL-40, CSM-6, CSM-10, CSM-1020 Applications Manual

Specifications and Main Features

Frequently Asked Questions

User Manual