Other meats – Henny Penny CSG User Manual
Page 79
78
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
1
1
/
2
˝ Gran
(202 - 222)
Veal Cutlets
Bread, oil pan lightly
1
1
/
2
˝ 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
3
/
4
˝ Pan
(141 - 160)
145°F (63°C)
Venison
Marinate, season
2
1
/
2
˝ Pan
C
C
C
C
285 - 300
80 - 100
Probe
Shoulder
(141 - 160)
145°F (63°C)
Roast Braise,
use
2
1
/
2
˝ Pan
C
C
C
C
285 - 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
3
/
4
˝ Unperf Pan
(138 - 172)
Quail
Season, rub oil,
Grid,
C/CV
C/CV
C/CV
C/CV
280 - 340
25 - 35
SDHC
preheat
3
/
4
˝ Unperf Pan
(138 - 172)
Lamb Leg
Season, could stuff,
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
3
/
4
˝ Gran
(141 - 179)
Probe
135°F (58°C)
Lamb Chops
Season, score,
Grid,
CV
CV
CV
CV
480
6 - 10
SDHC
oil lightly,
3
/
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
/
4
˝ Gran
(249)
Lamb Stew
Braise meat first,
3
/
4
˝ Gran,
C/CV
C/CV
C/CV
C/CV
285 - 480
40 - 80
mix in pan with
then
(141 - 249)
ingredients, cover well
2
1
/
2
˝ Pan