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Resumen del manual
Use the UP and DOWN buttons under the middle display to change the setting. Initialize System (SP-12) After entering the access code (1,2,3), press the P button eleven times. “DO SYSTEM INIT” shows in the top display, and “---” show in the middle display. This feature resets the controls to factory preset parameters, if the controls were preprogrammed, or will zero out the times and temperature. Press and hold either the UP or DOWN button in the middle display. The controls will beep, and the display will flash “in 3”, “in 2”, and “in 1”. Then the top display flashes “INIT” and “DONE”. To exit from the Special Program Mode, press and hold P button for 2 seconds, or wait 2 minutes and the control automatically exits the mode. For more details on programming the other functions of the Special Program Mode, call Henny Penny’s service department. During the Special Program Mode, the different steps can be accessed using the PRODUCT SELECTION UP and DOWN buttons, or with the P button. The Tech Mode has many self diagnostic capabilities which are used for internal Henny Penny use only, and a different code is needed to access this mode. The word “TECH” shows in the display when the P button is pressed for eight seconds, and the P button pressed again, when “LEVEL 2” shows in the display. Press the P button again to return to Special Program Mode. 4-6 203 SCR-6/8 SECTION 5. COOKING PROCEDURES 5-1. PROGRAM COOK Your rotisserie is preprogrammed at the factory for several PARAMETERS types of products. The size, weight, temperature, and quantity of the product is critical to the success of the preset cooking programs. The menu strip is removable and can be changed to the desired product to be cooked. 5-2. LOADING THE Always load the rotisserie so that the spits or baskets are ROTISSERIE evenly balanced and the breasts of the chickens are facing out of the unit. When properly placed on spits, the front of the food product will be viewed by the customer and the food product will clear the top of the oven. If product does touch the top of the oven, remove the spits and reposition the food. 5-3. REMOVING SPITS AND PRODUCT FROM THE ROTISSERIE To avoid burns, wear insulated pads, gloves, or mitts to remove hot spits, baskets, or roasting pans. Be careful that they do not come in direct contact with the cooked food. 1. After removing the spits from the unit, lay the spits on a work surface or table. 2. Grab the handle of the spit with the insulated pad, glove, or mitt and hold the spit at an angle to the work surface. 3. Slide the product off the spit using a serving fork or tongs. 203 5-1 SCR-6/8 5-4. SEASONINGS AND BARBECUE SAUCE Henny Penny has two seasonings and a barbecue sauce available for use with the rotisserie. Lightly sprinkle or rub seasonings on meats evenly. Additional seasoning can be sprinkled in the cavity of whole poultry. The Sure Chef Seasoning is a paprika, onion, garlic, and mixed spice blend which provides a mild barbecue flavor and reddish color. The All-Purpose Seasoning is a blend of black pepper, mild red pepper, onion, and garlic and gives food products a spicy brown appearance. Both seasonings are suitable for chicken and ribs. The Barbecue Sauce mix is combined with catsup, water, and meat stock. It is convenient, economical, and delicious. One packet of mix will make a little over one gallon of sauce. The sauce may be brushed on the meat during the last 15 minutes of cooking or applied to the food upon removal from the rotisserie. 5-5. BASIC RULES OF SAFE FOOD PREPARATION To ensure that the foods you serve are safe as well as delicious, please observe the following rules: • Food handlers must wash hands with soap and water before handling food; this includes washing hands between handling raw and cooked food • Don’t use the same utensils, cutting board, or counter tops for cooked foods that have been used for raw foods, especially poultry and pork; if the same utensils and work surfaces have to be used, thoroughly clean these items before allowing cooked products to come in contact with them • Cook foods to the correct internal temperature or degree of doneness (Please refer to Testing for Doneness section) • Always segregate raw and cooked products in the refrigerator; if separate compartments are not available in the refrigerator, store cooked products above raw products; wrapping foods or putting them in containers will also prevent potential contamination 5-2 203 SCR-6/8 5-6. MINIMUM TEMPERATURE Potentially dangerous foods (meats are included in this REQUIREMENTS FOR category) must be held in an environment which maintains the HOT AND COLD FOOD internal temperature of that food at 140oF (60oC) or above STORAGE for hot food storage. The SCR-8 and SCR-6 will meet this requirement. Henny Penny also manufactures various styles of holding cabinets and display warmers to suit your needs. Potentially dangerous foods stored in refrigerators and coolers must be maintained at 40oF (4oC) or below. Any...
Otros modelos de este manual:Hornos Eléctricos - ROTISSERIE SCR-6/8 (826.82 kb)
Hornos Eléctricos - ROTISSERIE SCR-6/8 (826.82 kb)
Hornos Eléctricos - ROTISSERIE SCR-6/8 (826.82 kb)