Henny Penny ROTISSERIE SCR-6, Service Manual

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Henny Penny SCR-6/8
3-5. PROCEDURE FOR MEAT Pork ribs - spare or baby racks should be weaved on the spits
FORKS OR SPITS like an accordion. Both tines of the meat fork should pierce
(continued) the slab.
Best results are obtained if poultry or roasts are not crowded
together. Leave adequate space between products for best
browning.
3-6. USE OF OPTIONAL Baskets are available as an option for food products too
ACCESSORIES small or impractical to put on spits.
Meatloaf, fish, stuffed bell peppers, and frozen pastries are ex-
amples of products that can be baked in the baskets.
If baskets are used instead of spits to bake whole chicken or
roasts, keep in mind these products will require more time to
cook and the browning will not be as uniform.
Coated accessories are available. For more infor-
mation contact your local distributor.
3-7. OPERATION MODE The control has ten product cook cycles which may be pro-
grammed for specific products. Each cycle may consist of up
to four Cook steps and a Hold Parameter.
1. Press the Up or Down button, under PRODUCT SELEC-
TION, to select the desired product. Then press the START
button and the unit will begin to preheat to the tempera-
ture appropriate for that product.
NOTE
The Manual Mode is not programmed and a cook time and
temperature must be programmed once this product is se-
lected. Use the Up or Down button, under PRODUCT SE-
LECTION, to select Manual mode (M). Press the START
button to begin preheat. Use the time and temperature Up
and Down buttons to program this mode.
2. Once the “Ready” LED flashes, the product can now be
loaded into the unit. “READY TO LOAD” message
scrolls in top display.
698 3-7