Henny Penny ROTISSERIE SCR-6, Service Manual

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Henny Penny SCR-6/8
TABLE OF CONTENTS
Section Page
Section 1. INTRODUCTION ..................................................................................................... 1-1
1-1 Henny Penny Rotisserie ................................................................................. 1-1
1-2 Features .......................................................................................................... 1-1
1-3 Assistance ...................................................................................................... 1-1
1-4 Safety ............................................................................................................. 1-2
1-5 Proper Care .................................................................................................... 1-2
Section 2. INSTALLATION ...................................................................................................... 2-1
2-1 Introduction .................................................................................................... 2-1
2-2 Location ......................................................................................................... 2-1
2-3 Stacking Instuctions ....................................................................................... 2-2
2-4 Unpacking ...................................................................................................... 2-3
2-5 Leveling of Unit ............................................................................................. 2-4
2-6 Electrical Requirements ................................................................................. 2-4
Section 3. OPERATION ............................................................................................................ 3-1
3-1 Introduction .................................................................................................... 3-1
3-2 Controls and Switches.................................................................................... 3-1
3-3 Installation of Discs, Rods, and Spits ............................................................ 3-5
3-4 Procedure for Angled Spits............................................................................ 3-6
3-5 Procedure for Meat Forks or Spits ................................................................ 3-6
3-6 Use of Optional Accessories .......................................................................... 3-7
3-7 Program Mode Operation .............................................................................. 3-7
3-8 Preheat Control .............................................................................................. 3-8
3-9 Cooking Control............................................................................................. 3-8
3-10 Door Switch ................................................................................................... 3-8
3-11 Hold Control .................................................................................................. 3-8
3-12 Cleaning Procedures ...................................................................................... 3-9
Section 4. PROGRAMMING..................................................................................................... 4-1
4-1 Introduction .................................................................................................... 4-1
4-2 Programming for Cook and Hold .................................................................. 4-1
4-3 Special Programming Mode .......................................................................... 4-3
4-
4
Tech Mode ..................................................................................................... 4-5
Section 5. COOKING PROCEDURES .................................................................................... 5-1
5-1 Program Cook Parameters ............................................................................. 5-1
5-2 Loading the Rotisserie ................................................................................... 5-1
5-3 Removing Spits from the Rotisserie .............................................................. 5-1
5-4 Removing Cooked Meat from Spits .............................................................. 5-1
5-5 Seasonings and Barbecue Sauce .................................................................... 5-2
5-6 Basic Rules of Safe Food Preperation ........................................................... 5-2
5-7 Minimum Temperature Requirements for Hot and Cold Food Storage ........ 5-3
5-8 Testing for Doneness ..................................................................................... 5-3
5-9 Basic Cooking Procedures ............................................................................. 5-4
5-10 Cooking Guidlines ......................................................................................... 5-5
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