Henny Penny ROTISSERIE SCR-6, Service Manual, Page: 28 / 70

Henny Penny SCR-6/8
5-5. SEASONINGS AND Henny Penny has two seasonings and a barbecue sauce available
BARBECUE SAUCE 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 pep-
per, onion, and garlic and gives food products a spicy brown appear-
ance.
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.
5-6. BASIC RULES OF SAFE
FOOD PREPARATION
To insure that the foods you serve are safe as well as delicious, please
observe the following rules:
1. Food handlers must wash hands with soap and water before han-
dling food. This includes washing hands BETWEEN handling
raw and cooked food.
2. 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.
3 . Cook foods to the correct internal temperature or degree of
doneness. (Please refer to section on “Testing for Doneness”.)
4. 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.
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